tag:blogger.com,1999:blog-70779213505312241532024-03-14T01:04:44.535-07:00may it nourish and strengthen our bodiesihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7077921350531224153.post-87594568433999511422012-05-07T11:50:00.001-07:002012-05-07T11:50:47.170-07:00Bone Broth,Oh Beautiful Bone Broth!On GAPS, we eat bone broth for every, single, meal! This article is a great reminder of why I need to keep it up, even after GAPS!<br />
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Whenever I eat soup these days, it makes me feel soooo wonderful! <br />
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source: http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/?<br />tag=content;col1<br />Traditional bone broth in modern health and disease<br /><br />
Townsend Letter for Doctors and Patients, Feb-March, 2005 by Allison<br />Siebecker<br />Introduction<br />Broth, made from the bones of animals, has been consumed as a source of nourishment for<br />humankind throughout the ages. It is a traditional remedy across cultures for the sick and weak. A<br />classic folk treatment for colds and flu, it has also been used historically for ailments that affect<br />connective tissues such as the gastrointestinal tract, the joints, the skin, the lungs, the muscles and the<br />blood. Broth has fallen out of favor in most households today, probably due to the increased pace of<br />life that has reduced home cooking in general. Far from being old-fashioned, broth (or stock)<br />continues to be a staple in professional and gourmet cuisine, due to its unsurpassed flavor and body. It<br />serves as the base for many recipes including soup, sauces and gravy. Broth is a valuable food and a<br />valuable medicine, much too valuable to be forgotten or discounted in our modern times with our<br />busy ways and jaded attitudes.<br />Definition<br />In general, broth is a liquid made by boiling meat, bones, or vegetables. There are many types of<br />broths, based on what is being cooked. For example, Bieler Broth, a vegetable broth made with green<br />beans, zucchini, and celery is a supportive remedy used in detoxification or cleansing protocols.<br />ConsommE, a rich broth made from meat, is another example. It is prepared by reducing, or<br />prolonged simmering. Stock is another word used synonymously with broth, though some chefs<br />denote stock as being made from bones whereas broth is made from meat. In this paper the two<br />names are used interchangeably. Soup is a similar term referring to simmered vegetables, meat, and<br />seasonings, and is defined by Random House Webster's Dictionary as a liquid food. (1) The<br />difference is that soup contains solids such as meat, beans, grains or vegetables (sometimes disguised<br />by a puree) while a broth is the liquid in which solids have been simmered and then discarded. Soup<br />is what we think of as having for a meal. Broth is a starting ingredient for soup, and must be prepared<br />separately beforehand.<br />Method<br />The ingredients are as follows: bones from an animal, with or without meat and skin, enough water to<br />just cover the bones, a splash of vinegar, and optional assorted vegetables or their scraps. Making<br />broth requires almost no work, just put the bones in a pot, add water and vinegar, bring it to a simmer<br />and walk away. No chopping or tending is needed.<br />Why then, don't people make it? Stock needs to be prepared in advance to mealtime. It needs to boil<br />for hours, and the longer it simmers, the better it gets. An easy solution is to routinely put meat scraps<br />into a pot, instead of the garbage can. Broth can just as easily be extracted from a single chicken<br />breast bone as it can from a whole chicken, and it need not be raw. Broth can be allowed to simmer<br />on lowest heat for a day or two. The greatest amount of work is at the end, when it must be strained,<br />cooled, and put into containers, still not very troublesome. It can be kept in the refrigerator for about<br />five days, or frozen for months. (2) With stock on hand, homemade soup can be ready for dinner<br />within 20 minutes. (See Appendix A for more recipe details).<br />Nutritional Contents<br />Basically then, broth will contain the ingredients that are in bone. Covering and adhering to the ends<br />of bones to form a joint, is cartilage. Therefore broth will also contain the ingredients that are in<br />cartilage. Bone and cartilage are both classified as connective tissue. Connective tissue is one of the<br />four basic tissue types that exist in animals. It functions to bind or hold together and to support and<br />strengthen the body. Connective tissue consists of a matrix, and cells that secrete the matrix. The<br />matrix is the material that fills the space between the cells and is therefore referred to as the<br />extracellular matrix. It is composed of protein fibers, and ground substance, which can be a liquid, a<br />get or a solid. Since the cells are few, it is the valuable nutrients from the matrixes of bone and<br />cartilage, which create the substance called broth. (Table I).<br />Bone<br />The primary functions of bone are to provide a support framework, protect organs, store and release<br />minerals, produce blood cells and store energy. In the matrix of bone, the protein, collagen, forms the<br />fibers. Collagen has the ability to resist a pulling or tearing force, called tensile strength. It is flexible<br />and rubbery. The other matrix component, the ground substance, is made of mineral salts. Calcium<br />and phosphorus, in a composite called hydroxyapatite, and some calcium carbonate, form 65% of the<br />ground substance. Water contributes 25%. The remaining 10% is formed by magnesium, sodium,<br />potassium, sulfate and fluoride. (3,4) (Table I) The inorganic minerals form a solid ground substance<br />and give bone its hardness. If bones were made only of collagen they would be rubbery, but if they<br />were made only of minerals, they would be brittle. Together they make bone flexible and hard.<br />Bone Marrow<br />In a central cavity, bone also houses marrow. There are two types of bone marrow, red and yellow.<br />Red bone marrow is the location for the manufacture of the cells in blood. It produces the cells in<br />their immature forms. The final conversion into mature blood cells occurs outside the bone marrow.<br />The cells made in the red marrow are myeloid stem cells, the precursors to red blood cells, and<br />lymphoid stem cells, the precursors to white blood cells and platelets. Red blood cells carry and<br />deliver oxygen to other cells, white blood cells are part of the immune system, and platelets allow for<br />clotting. Red bone marrow also contains collagen protein fibers, sometimes called reticulin fibers,<br />classified as type III collagen. (5) (Table I) In comparing why less chicken parts compared to beef<br />parts are needed to produce a similarly strong tasting broth, the authors of The Best Recipe cookbook<br />suggest that chicken bones have a higher concentration of red marrow, and that this considerably<br />enhances flavor. (6)<br />Yellow bone marrow is a storage site for energy in the form of lipids or fats. It contains adipocytes<br />within which fat is stored. It also contains a small amount of blood cells and type III collagen fiber.<br />(7) (Table I)<br />Cartilage<br />Cartilage is deposited in varying places in the body including the nose and ear. The joint cartilage is<br />the primary type that gets incorporated in broth. It functions as a shock absorber and to reduce<br />friction. In the matrix of cartilage, the fiber component is collagen protein and elastin protein. Like<br />collagen, elastin provides strength, but it also provides stretch. It can stretch up to one and a half<br />times its original length. (8) The other matrix component, ground substance is made of the<br />glycosaminoglycans (GAGs) chondroitin sulfate, keratin sulfate and hyaluronic acid. The GAGs form<br />a gel ground substance that gives cartilage its resilience. (Table I)<br />Cartilage has enjoyed fame as a supplement for osteoarthritis in the form of shark cartilage. It has<br />been studied for joint disease, and gastrointestinal disease. Prudden found that cartilage dramatically<br />improved degenerative joint disease, including rheumatoid arthritis. He also found that it improved<br />inflammatory bowel disease. (9)<br />Cartilage has a poor blood supply. It actually produces chemicals known as antiangiogenesis factors<br />(AAFs) that inhibit the growth of blood vessels into it. This seemingly unfortunate quality can<br />actually be used to advantage in the fight against cancer. Cancer cells grow very rapidly. They<br />achieve rapid proliferation by stimulating the growth of new blood vessels to support themselves.<br />AAFs are now being used as a treatment to inhibit the growth of blood vessels into cancer cells. (10)<br />As a medicine, AAFs are given in the form of cartilage. (11)<br />Cartilage supplementation also stimulates B, T, and macrophage immune cells. (12) According to<br />Murray and Pizzorno, malnutrition (protein deficiency) is the most common form of immune<br />suppression in the world. (13) That is because the immune system is composed primarily of protein,<br />including antibodies, receptors and chemical signalers. When it is further considered that 80% of the<br />immune system lines the gastrointestinal tract, the role of cartilage gains importance, since it can<br />nourish both the gut and the immune system. (14)<br />Pharmaceutically prepared cartilage is very expensive, often prohibitively so. Of course cartilage can<br />be extracted at home, by making broth. Broth recipes stress the quality that can be obtained from<br />using highly cartilaginous parts of animals. These parts will be joint areas, like chicken feet and beef<br />knuckles, trachea and ribs, or anatomy with a concentration of glycosaminoglycans, like hooves and<br />skin.<br />To summarize, cartilage (broth) can be considered for use in the following conditions: arthritis,<br />inflammatory bowel disease (Crohn's disease and ulcerative colitis), cancer, decreased immune<br />system states, and malnutrition.<br />Collagen and Gelatin<br />Collagen comes from the word kolla, which means glue. True to its verbal root, it has been used as<br />glue in the past. It functions to hold the body together. One fourth of all the protein in the body is<br />collagen. (15) It is the framework for the extra cellular matrix of bone, cartilage and skin. Another<br />word for collagen is gelatin. Collagen is a scientific term for a particular protein in the body, while<br />gelatin is a food term referring to extracted collagen. It is usually encountered in powdered form, but<br />gelatin also describes the collagen extracted into broth. Properly prepared broth will gel, just like Jell-<br />O, when cooled, because collagen is rubbery and flexible. Webster's Dictionary defines gelatin as "the<br />O substance extracted by boiling bones, hoofs, and animal tissues." (16) Since collagen is present in<br />both bone and cartilage, it can be extracted from either of the two connective tissues and be labeled as<br />gelatin. Most commercial gelatin today is extracted from animal skin, another connective tissue<br />which contains collagen. (17,18) Gelatin is what most people think of as the main ingredient in broth.<br />Bone broth differs from gelatin in that it also contains minerals and GAGS. Traditionally made stock<br />uses bone and cartilage and produces a higher quality result. It also produces a safer result<br />considering that commercial gelatin contains small amounts of monosodium glutamate (MSG). (19)<br />Gelatin<br />Although it seems obscure today, gelatin has been studied and recommended, with great enthusiasm,<br />by the medical community in the past. In 1937 Dr. Pottenger said, "Gelatin may be used in<br />conjunction with almost any diet that the clinician feels is indicated." (20) From the late 1800s to the<br />mid-1900s, gelatin was the subject of many studies, and these were summarized in the book. Gelatin<br />in Nutrition and Medicine, by Dr. Gotthoffer. (21) In her article, Why Broth is Beautiful, nutritionist<br />Kaayla Daniel speculates that one of the reasons gelatin is so infrequently studied today, is due to a<br />lack of standardization. Without a consistent item, researchers in the past found it difficult to<br />reproduce findings. (22) In Gotthoffer's survey, one general area of health prescription clearly comes<br />to the fore, and that is digestion. Most notably, he refars to over 30 years of research on gelatin's<br />ability to improve the digestion of milk. In the early 1900s gelatin was therefore recommended as an<br />ingredient in infant formula, to decrease allergic reactions, colic and respiratory ailments. Gelatin was<br />also reported to increase the digestibility of beans and meat (which gives credence to the practice of<br />serving meat with gravy). It was also found that gelatin increased the utilization of the protein in<br />wheat, oats and barley, all gluten containing grains. (23) Gluten is a notoriously difficult to digest<br />protein for many people. Those that suffer from gluten allergy are diagnosed with Celiac disease, a<br />debilitating condition.<br />Gotthoffer also found gelatin to be prescribed for both hyper- and hypostomach acidity. He cites three<br />physicians who report gelatin to "work better and more rapidly than bismuth and tannin" in clinical<br />practice. (24) A more recent study by Wald, demonstrated that glycine (a main ingredient in gelatin)<br />stimulates gastric acid secretion. (25)<br />Another recent study found that "geiatin as feed supplement protected against ethanol-induced<br />mucosal damages in rats." (26) This directly supports the traditional thought that broth is healing and<br />coating to the gastrointestinal lining, and gives a scientific explanation for broth's ability to calm and<br />soothe. Gelatin has also been found to improve body weight as well as bone mineral density in states<br />of protein undernutrition. (27) Additionally, studies have shown that convalescing adults, who have<br />lost weight because of cancer, fare better if gelatin is added to their diet. It is said to be tolerated<br />when almost nothing else can be. (28)<br />Some of the medical communities in other parts of the world value gelatin too. In Chinese herbal<br />medicine, gelatin is an important herbal remedy, in use for thousands of years. Its Chinese name is e<br />jiao. It is classified as a tonic herb. Tonics strengthen or supplement insufficiency and weakness. They<br />are considered nourishing and enhance the body's resistance to disease. They are used for states of<br />deficiency. Gelatin is used to tonify the blood, in particular. This correlates to Western medical<br />knowledge since, as we will see, glycine, a key ingredient in gelatin, plays a vital role in the blood.<br />(Table II) Also if gelatin is extracted from bone, then marrow, where blood cells are produced is also<br />extracted. Chinese studies have shown gelatin to increase red blood cell and hemoglobin count,<br />increase serum calcium level, increase the absorption and utilization of calcium, and prevent and treat<br />myotonia atrophica (muscle wasting). (29)<br />To summarize, gelatin (broth) can be considered for use in the following conditions: food allergies,<br />dairy maldigestion, colic, bean maldigestion, meat maldigestion, grain maldigestion,<br />hypochlorhydria, hyperacidity (gastroesophageal reflux, gastritis, ulcer, hiatal hernia) inflammatory<br />bowel disease (Crohn's disease and ulcerative colitis), irritable bowel syndrome, leaky gut syndrome,<br />malnutrition, weight loss, muscle wasting, cancer, osteoporosis, calcium deficiency and anemia.<br />Collagen<br />Over 15 types of collagen have now been identified, but histology classifies three main types. (30)<br />Type I is in bone, skin, ligaments, tendons and the white of the eye. Type II is in cartilage. Type III is<br />in bone marrow and lymph, and is also called reticulin fiber. (31) (Table I)<br />Protein fibers are created by stringing together amino acids, the building blocks of protein. Collagen<br />differs from the average protein in that it is composed of a high concentration of certain amino acids.<br />Specifically, about one third of collagen is composed of glycine, the smallest amino acid. Another<br />third of collagen is composed of proline (and hydroxyproline, the active form of proline). (32) The<br />small size of glycine along with the properties of proline, allows for the unique triple helix shape of<br />collagen. A smaller portion of the amino acids lysine (and hydroxylysine) are also incorporated into<br />collagen. The remaining structure is made from other amino acids that vary. (Table II)<br />Scurvy is a disease caused by a deficiency of vitamin C. It results in symptoms such as bleeding<br />gums, bruising, and poor wound healing. These manifestations are actually due to a deficiency of<br />collagen, because vitamin C is needed to synthesize collagen. It converts proline into hydroxy<br />proline. (33) Collagen, along with minerals are needed for the creation and healing of bone. It is also<br />integral to cartilage formation and repair, along with GAGs.<br />To summarize, collagen (broth) can be considered for use in the following conditions: poor wound<br />healing, soft tissue injury (including surgery), cartilage and bone injury (including dental<br />degeneration).<br />Glycine<br />Glycine is the simplest amino acid. It contributes to the manufacture of other amino acids and is<br />incorporated into important structures in the body. It is a primary ingredient in the synthesis of heme,<br />the vital portion of our blood that carries oxygen. It is used in the synthesis of creatine, which buffers<br />energy and shuttles energy across membranes in muscle tissue, especially the heart. It contributes to<br />the synthesis of bile salts. It is incorporated into purines and pyrimadines, and nucleic acids, which<br />form our DNA and RNA. It is used as a cofactor in phase I detoxification, during the final oxidation.<br />(35) It is one of the three amino acids needed to form glutathions the key phase II detoxification<br />enzyme. Glycine is used in gluconeogenesis, the synthesis of glucose from amino acids (protein)<br />during times of fasting, and therefore affects the stabilization of blood glucose levels. (36)<br />Glycine is classified as a nonessential amino acid because we can synthesize it within our body. Not<br />all scientists believe it is unnecessary to consume it though. In fact, Yu and associates found that<br />glycine metabolism is directly responsive to dietary glycine and that prolonged abstinence in the diet<br />may limit the formation of heme, glutathione, purines and creatine. (37) Jackson has concluded that a<br />marginal state of glycine is more common then previously thought. (38) Jackson also found that<br />certain conditions increase our need for glycine, such as sickle cell anemia and pregnancy. In the case<br />of sickle cell anemia, the high rate of heme destruction increases the requirement for glycine. (39) In<br />pregnancy, the growing fetus creates a demand for glycine that is two to ten times greater than<br />normal, and two to ten times greater than the need for other amino acids. (40)<br />Additional studies have reported positive results with glycine for health conditions. Fogarty states<br />that glycine is "associated with a strongly reduced risk of asthma." (41) Wald demonstrated that<br />glycine stimulates gastric acid secretion. (42) In a study on wound healing, Minuskin theorized that<br />glycine was particularly helpful due to its high concentration in connective tissue and also due to the<br />increased need for creatine in wound healing. (43) It has also been found to be the rate limiting step<br />in rapid growth, of which both wound healing and fetus growth are an example. (44) Lastly,<br />Ottenberg stated that "the ability of the liver to perform protective synthesis is limited by the amount<br />of glycine available," and further recommended gelatin as a glycine supplement for patients with<br />jaundice and other liver problems. (45)<br />Broths are often used in modified fasting and cleansing regimes. In the fasting state, glycine is used<br />for gluconeogenesis. During periods of fasting when no food or energy source is being consumed, our<br />body breaks down our own protein tissues, such as muscle, to create energy from. If broth is<br />consumed, it supplies an outside source of glycine, which limits or prevents degeneration during the<br />fast. Since glycine is also used for phase I and II detoxification, it puts broth into the category of a<br />liver tonic (or liver supportive). Broth helps the body to detoxify during a cleanse, and in fact at any<br />time it is eaten.<br />To summarize, glycine (broth) can be considered for use in the following conditions: anemia, fatigue,<br />detoxification, blood sugar dysregulation, muscle wasting, wound healing, pregnancy, infant and<br />childhood growth, asthma, hypochlorhydria, jaundice and liver support.<br />Proline<br />Proline is found in most of the proteins in the body. One of its main roles is in the structure of<br />collagen. It is therefore incorporated into connective tissues such as bone, skin, ligaments and<br />tendons, and cartilage. Proline is also considered a nonessential amino acid, but as with glycine, it<br />may be considered 'conditionally essential' in that it is important to consume proline dietarily.<br />Research shows that proline levels drop significantly when it is absent from the diet. (46)<br />Proline has also been shown to have beneficial effects for memory and the prevention of depression.<br />(47)<br />Glycosaminoglycans<br />There are other compounds in broth that gel besides collagen. The ground substance of cartilage is<br />made of proteoglycans, huge sugar and protein molecules. Attached to a core protein are long strands<br />of glycosaminoglycans (GAGs) also called mucopolysaccharides. These structures are naturally<br />jellylike. As mentioned, the GAGs in cartilage are hyaluronic acid, chondroitin sulfate and to a lesser<br />degree, keratin sulfate. Hyaluronic acid forms a central strand to which chondroitin and keratin<br />sulfate bond.<br />Hyaluronic acid<br />Hyaluronic acid is strongly negatively charged, which allows it to attract and bond a large amount of<br />water. This molecule is therefore aptly entitled hydrophilic, or water-loving. Dr. Francis Pottenger,<br />who researched gelatin in the 1930's, believed that this hydrophilic nature was at the root of gelatin's<br />digestive benefits by attracting digestive juices to the surface area of our food. He coined the term<br />"hydrophilic colloids" to describe this process. (48,49) Hyaluronic acid is viscous and slippery. It<br />lubricates joints and helps in wound healing by assisting migration of phagocytes.<br />Chondroitin sulfate<br />Chondroitin Sulfate is a jellylike substance, now famous as a supplement for joint pain associated<br />with osteoarthritis. It functions to support and provide adhesiveness. It lines blood vessels and plays a<br />role in lowering atherosclerosis, cholesterol and heart attacks. (50)<br />Minerals<br />Minerals have three major functions in the body. First, they provide a structural base for connective<br />tissue like bone. Second, they create electrical potentials allowing for conduction of nerve signals and<br />movement across cell membranes. Third, they act as catalysts for enzymes in physiologic processes,<br />and as Paul Bergner says in The Healing Power of Minerals, "transform the food and air we breathe<br />into energy, vibrant health, and consciousness." (51)<br />Minerals are essential to life but they are not easy to digest. In the stomach, the presence of<br />hydrochloric acid is necessary to physically break down our food, but also to extract elemental<br />minerals from the food that we've eaten. A similar reaction takes place in the making of broth. An<br />acid is necessary to remove the minerals from the bone. This is the purpose of using vinegar (acetic<br />acid) when making broth. As stated in<br />The Principles of Anatomy and Physiology, "If inorganic minerals are removed by soaking bone in a<br />weak acid such as vinegar, it results in a rubbery, flexible structure." (52) This rubbery flexible<br />structure is the leftover collagen/gelatin. The chemical reaction that extracts the minerals is an acid<br />base reaction, in which the vinegar is the acid, and the minerals are the base. (53)<br />According to The Best Recipe cookbook, the US FDA and Department of Agriculture set no<br />standards of definition for chicken broth or stock. The authors were wondering why commercially<br />available broth was so flavorless, lacking in body and generally inferior to the homemade version.<br />Their conclusions were that the ratio of water to chicken must be high, giving a dilute result, and that<br />the high, long heating involved in canning destroys the flavor compounds. Canned broth that tasted<br />good to them had high sodium and MSG. They did find that broth sold in aseptic packaging, which is<br />subjected to a shorter duration of heat, called flash heating, tasted more flavorful than canned broth.<br />(54)<br />Since there are no standards for the preparation of, or ingredients in, commercial broth, it is possible<br />that manufacturers are skipping the vinegar step, or perhaps not even using bones, both of which<br />would leave the broth devoid of minerals. This may be why canned soup does not contain the same<br />amount of minerals as home cooked. The milligrams of minerals in vegetable soup increase 2-8 fold<br />when cooked at home. (55)<br />Bone contains calcium and phosphorus, and to a lesser degree, magnesium, sodium, potassium,<br />sulfate and fluoride. Bone is an excellent source of minerals. All of the minerals present in bone,<br />except fluoride, are macrominerals, which are essential for proper nutrition and are required in greater<br />amounts than 100mg/day. (56) The only macromineral not present in bone is chlorine. Minerals have<br />numerous functions in the body beyond the composition of bone, which is why the body will rob the<br />bones and tissues to maintain steady levels of minerals in the blood and other fluids.<br />Deficiencies of minerals can be acquired, similar to vitamin deficiencies. Generally there are two<br />ways this can happen, lack of intake in the diet, or lack of absorption in the intestines. Broth can be<br />an excellent remedy for both of these causes of mineral deficiency because it provides easily<br />absorbed extracted minerals, plus promotes healing of the intestinal tract. Unlike vitamins, minerals<br />do not have defining deficiency diseases, but rather a collection of associated deficiency signs,<br />symptoms and diseases. Interestingly, many of the deficiency symptoms of minerals are mood and<br />behavior disturbances. This offers a scientific explanation for broth's ability to soothe and stabilize. It<br />is reasonable to assume that previous to the development of pharmaceutical mineral supplements,<br />bone broth was an important supply of minerals, especially in the winter when fresh fruit and<br />vegetables are less available, and warm food is preferred. Even just one generation ago broth was a<br />part of most household and restaurant repertoires. Yet today, neither nutrition nor science textbooks<br />list bone as a dietary source of minerals.<br />Calcium<br />Calcium is the most abundant mineral in bone, present both as hydroxyapatite (bonded to<br />phosphorus) and calcium carbonate. It is also the most abundant mineral in the body. Calcium is<br />necessary for the normal functioning of nerve conduction and muscle contraction (including the<br />regulation of the heartbeat). It facilitates neurotransmitter release, and hormone action via its relay<br />role as a second messenger, thus playing an important role in mood and endocrine balance. Proper<br />blood clotting and tissue repair is also dependent on calcium. It is necessary for the passage of fluids<br />between cell walls. It is a cofactor for the activity of hundreds of enzymes. It is involved in the<br />production of the body's primary energy source, adenosine triphosphate (ATP), due to its role as a<br />citric acid cycle intermediate. Calcium is involved in immune function by helping to stabilize mast<br />cells. It regulates cell reproduction and it also regulates the manufacture of proteins. As we can see,<br />calcium is a vitally important mineral, so important, that it is maintained at a constant amount in the<br />bloodstream at all times, to be readily available for the body's needs.<br />Intake of calcium is reported to be low in the American diet. (57) Calcium (broth) can be considered<br />for use in the following deficiency signs, symptoms and conditions: pain and inflammation, cramps,<br />muscle spasms, delusions, depression, insomnia, irritability, hyperactivity, anxiety, palpitations,<br />hypertension, high cholesterol, allergies, brittle nails, periodontal and dental disease, pica, rickets,<br />osteomalacia, osteoporosis and any situation that creates bone loss such as aging, immobilization,<br />postmenopause, and caffeine, tobacco, and alcohol use.<br />Phosphorus<br />Phosphorus is an ingredient of ATP, the body's source of energy. It is therefore a regulator of all<br />enzymes via activation reactions. It is a component of nucleic acids, which make up our DNA,<br />phospholipids which make up our cell membranes, and cyclic adenosine monophosphate (cAMP)<br />which as a second messenger, relays information into the cells. It buffers acids, and regulates osmotic<br />pressure intracellularly.<br />Phosphorus (broth) can be considered for use in the following phosphorus deficiency signs,<br />symptoms and conditions: decreased attention span, fatigue, weakness, muscle weakness, celiac or<br />sprue disease, rickets, osteomalacia, primary hyperparathyroidism and seizures.<br />Magnesium<br />Magnesium is present in enzymes that generate and stabilize ATP. It is involved in over 300 enzyme<br />reactions and acts as a cofactor for vitamins B1 and B6. It is involved in the synthesis of cAMP, fatty<br />acids, proteins, nucleic acids and prostaglandins via delta 6 desaturase. It contributes to muscle<br />excitability, nerve transmission and allows the parathyroid gland to function normally. Magnesium<br />deficiency is the most common dietary deficiency in the U.S. Magnesium levels in the diets of 10<br />different, non-industrialized groups, still eating their traditional diets, were 130-2,850% higher than<br />are consumed in the modern diet. (58) Magnesium deficiency causes a reduction in all antibodies<br />(except IgE) and antibody forming cells due to its involvement in protein synthesis. (59)<br />Magnesium (broth) can be considered for use in the following magnesium deficiency signs,<br />symptoms and conditions: loss of appetite, nausea, vomiting, diarrhea, fatigue, nervousness, anxiety,<br />restlessness, confusion, hyperactivity, insomnia, muscular irritability and weakness, allergies,<br />immunodepression, kidney stones and heart attack.<br />Sodium and Potassium<br />The electrolytes sodium and potassium have a major influence on osmotic balance between cells and<br />the interstitial fluid (electrolyte balance), establishing ion gradients across cell membranes, and<br />neutralizing positive and negative charges on proteins and other molecules. Their electrical<br />conductivity is necessary for nerve signals, muscle contraction (including the heart) and hormone/<br />neurotransmitter release. Sodium, in particular, is important in nerve and muscle function and<br />maintaining water balance. Potassium acts as a catalyst in carbohydrate and protein metabolism.<br />Intake of potassium is low in the American diet. (60) Both minerals are involved in helping us adapt<br />to stress, and during situations of prolonged stress such as cancer, the body's stores can be depleted.<br />Potassium (broth) can be considered for use in the following potassium deficiency signs, symptoms<br />and conditions: cramping, shallow breathing, fatigue, nausea, vomiting, confusion, increased<br />urination, and heart attack.<br />Sodium (broth) can be considered for use in the following sodium deficiency signs, symptoms and<br />conditions: muscle weakness, dizziness, headaches, hypotension, increased heart rate, shock, mental<br />confusion, stupor and coma.<br />Sulfur<br />Sulfur is a component of connective tissues (cartilage and skin, as chondroitin and keratin sulfate),<br />proteins (enzymes and antibodies), hormones, and B vitamins (thiamin and biotin). It is involved in<br />energy production, blood clotting, phase II detoxification and bile secretion from the liver.<br />Sulfur (broth) can be considered for use in degenerative arthritis, and detoxification.<br />Fluoride<br />Fluoride is not considered an essential mineral for humans. Its function is to stimulate and strengthen<br />bone as it is being formed.<br />Food or Medicine?<br />Is broth a food or a medicine? It has traditional use as both. As a food it is generally incorporated into<br />other dishes, serving as a base structure to make soup, stew, sauce or gravy, or to cook grains and<br />beans in, instead of water. Broth is not a complete protein, since it only contains three amino acids. A<br />complete protein needs to contain all B essential amino acids. Therefore it is not a meat replacement,<br />but it can be used as a meat extender. Since glycine is used to make other amino acids, it is<br />considered protein sparing. In addition, because glycine is used to make energy in gluconeogenesis,<br />consuming glycine spares your own body protein from being broken down to make energy. Broth is<br />not a meal replacement, which is why it is used as a starting point for soup, or as the first course of a<br />meal.<br />As a medicine, it is often used alone, sipped at intervals or drunk much like a tea. The word tea,<br />besides referring to the popular beverage, also refers to a form of herbal medicine. "Tea" can be used<br />to describe an infusion or a decoction. To make an infusion, pour boiling water onto herbs, let soak<br />for 5-10 minutes, discard the herbs, and drink the tea. This is how black tea, is made. A decoction<br />differs in that it is made by directly boiling the herbs in water, for 20-40 minutes. This method is used<br />on substances that are tougher, like roots, or bones. Broth is a bone and cartilage decootion, or tea.<br />What this process is doing, with herbs or bones, is removing the active chemical ingredients into the<br />water by means of heat, time, and acid, making the nutrients immediately available to absorb.<br />(Vinegar is also used to remove the minerals from plants when making extractions.) (60)<br />Using the standard of herbal formulation, broth qualifies as a medicine.<br />Being both a food and a medicine, broth has some distinct benefits. In general, food is a form of<br />medicine that has few side effects and is difficult to overdose on. There is less likelihood of forgetting<br />to take the medicine, since eating is a part of a normal daily routine. This is especially true if the<br />medicinal food can be incorporated into established eating patterns, such as using broth to cook grain<br />for a patient who eats grain on a regular basis. Using leftover meat and vegetable scraps to make<br />medicine is a pretty smart form of recycling. It is an example of using the entirety of what Nature<br />provides. Most importantly, broth tastes good, it's a delicious food that people enjoy eating, and that<br />makes the best medicine.<br />Conclusion<br />Broth can be thought of as a protein supplement, and a calcium supplement. The chemical ingredients<br />extracted from broth are glycine and proline (collagen/gelatin), calcium and phosphorus (minerals),<br />hyaluronic acid and chondroitin sulfate (GAGs), and other minerals, amino acids and GAGs in<br />smaller amounts.<br />It's time we reclaim broth making from the past.<br />The All New Joy of Cooking describes broth as inherently calming, consoling, and restorative to our<br />spirit and vigor. (61) Brewing broth fills a home with an aroma of indefinable goodness. That, in<br />itself, is medicine. Because it's easy to absorb, tastes good, and contains a rich concentration of<br />nutrients, broth makes a distinctively good medicine.<br />In conclusion, rather than revisiting the disorders broth may be applied to, (see Appendix B for a<br />complete listing) a review of definitions associated with broth may illustrate its benefits more<br />accurately:<br />To 'support and strengthen' the function of connective tissue. To 'support and protect' the function of<br />bone. To 'store energy,' the function of yellow bone marrow. To act as a 'shock absorber and reduce<br />friction,' the function of cartilage. To be 'flexible and strong,' the function of collagen. To 'hold it<br />together' and 'keep it together,' also the function of collagen. To 'soup up,' to increase the power or<br />speed of. To 'put stock in,' to trust. (62)<br />Appendix A<br />Basic Broth Making and Usage<br />Ingredients<br />1. Bones -- from poultry, fish, shellfish, beef, lamb*<br />*** cooked remnants of a previous meal, with or without skin and meat<br />*** raw bones, with or without skin and meat**<br />*** use a whole carcass or just parts (good choices include feet, ribs, necks and knuckles)<br />*** don't forget shellfish shells, whole fish carcasses (with heads) or small dried shrimp<br />2. Water -- start with cold water<br />*** enough to just cover the bones<br />*** or 2 cups water per 1 pound bones<br />3. Vinegar -- apple cider, red or white wine, rice, balsamic<br />*** a splash<br />*** 2 tablespoons per 1 quart water or 2 pounds bones<br />*** lemon juice may be substituted for vinegar (citric acid instead of acetic acid)<br />4. Vegatables (optional) -- peelings and scraps like ends, tops and skins or entire vegetable<br />*** celery, carrots, onions, garlic and parsley are the most traditionally used, but any will do<br />*** if added towards the end of cooking, mineral content will be higher<br />Recipe<br />Combine bones, water and vinegar in a pot, let stand for 30 minutes to 1 hour, bring to a simmer,<br />remove any scum that has risen to the top, reduce heat and simmer (6-48 hrs for chicken, 12-72 hrs<br />for beef). To reduce cooking time, you may smash or cut bones into small pieces first. If desired, add<br />vegetables in last 1/2 hour of cooking (or at any point as convenience dictates). Strain through a<br />colander or sieve, lined with cheesecloth for a clearer broth. Discard the bones. If uncooked meat was<br />used to start with, reserve the meat for soup or salads.<br />An easy way to cook broth is to use a crockpot on low setting. After putting the ingredients into the<br />pot and turning it on, you can just walk away. If you forget to skim the impurities off, it's ok, it just<br />tastes better if you do. If you wish to remove the fat for use in gravy, use a gravy separator while the<br />broth is warm, or skim the fat off the top once refrigerated. Cold broth will gel when sufficient gelatin<br />is present. Broth may be frozen for months or kept in the refrigerator for about 5 days.<br />Usage<br />1. Soup -- Make soup by adding vegetables, beans, grains or meat to broth. Briefly cook vegetables<br />and meat with butter or oil in the bottom of a stockpot (5 minutes). Add broth, and grains or<br />previously soaked beans if you wish. Simmer until everything is cooked through. Time will vary with<br />the ingredients used, but count on a minimum of 20 minutes. Season at the end of cooking with salt<br />and pepper and spices of your choice. Consult cookbooks for specific recipe ideas.<br />2. Cooking Liquid -- Use broth in place of water to cook rice, beans or other grains. Bring broth to a<br />boil, add grains or beans, reduce heat and cook for instructed time. Or you can simmer vegetables or<br />meat in a little seasoned broth until cooked. Remove to a plate, thicken broth with cornstarch,<br />arrowroot or flour, then pour over vegetables and meat.<br />3. Gravy -- Make gravy to put on vegetables, meat or biscuits. Put fat (removed from the broth, or use<br />butter) in a skillet. Add any type of flour, 1 tablespoon at a time, and stir constantly until browned.<br />Whisk in broth and cook till thickened. Add salt and pepper to taste.<br />4. Tea -- Don't forget you can just add salt and sip broth like tea. This is especially nice in the winter<br />or if you're feeling sick. Since broth is simultaneously energizing and calming, it can take the place of<br />morning coffee, afternoon tea, or evening nightcap. Try it in a thermos and sip throughout the day. Of<br />course, the most traditional use for seasoned broth is as a first course, to enhance the digestion of any<br />meal to come.<br />*Pork cones are not generally recommended for prepared ahead broth, but are cooked into stew and<br />soup recipes, and boiled pig skin is traditionally consumed for many of the same purposes as broth.<br />**Raw bones and meat may be browned first in the oven, or in the bottom of the stockpot to enhance<br />flavor and color.<br />Appendix B<br />Alphabetical Listing of Conditions that Broth Benefits<br />aging skin<br />allergies<br />anemia<br />anxiety<br />asthma<br />atherosclerosis<br />attention deficit<br />bean maldigestion<br />brittle nails<br />carbohydrate maldigestion<br />Celiac Disease<br />colic<br />confusion<br />constipation<br />dairy maldigestion<br />delusions<br />dental degeneration<br />depression<br />detoxification<br />Diabetes<br />diarrhea<br />fatigue<br />food sensitivities<br />fractures<br />Gastritis<br />grain maldigestion<br />heart attack<br />high cholesterol<br />hyperactivity<br />hyperchlorhydria (reflux, ulcer)<br />hyperparathyroidism (primary)<br />hypertension<br />hypochlorhydria<br />hypoglycemia<br />immunodepression<br />increased urination<br />infectious disease<br />inflammation<br />Inflammatory Bowel Disease (Crohn's Disease and Ulcerative Colitis)<br />insomnia<br />intestinal bacterial infections<br />irritability<br />Irritable Bowel Syndrome<br />Jaundice<br />joint injury<br />Kidney stones<br />leaky gut<br />loss of appetite<br />meat maldigestion<br />memory<br />muscle cramps<br />muscle spasms<br />muscle wasting<br />muscle weakness<br />Muscular Dystrophy<br />nausea<br />nervousness<br />Osteoarthritis<br />Osteomalacia<br />Osteoporosis<br />pain<br />palpitations<br />Periodontal Disease<br />pregnancy<br />rapid growth<br />restlessness<br />Rheumatoid Arthritis<br />Rickets<br />seizure<br />shallow breathing<br />stupor<br />virility<br />vomiting<br />weakness<br />weight loss due to illness<br />wound healing<br />Table I: Connective Tissue<br />Extra Cellular Matrix<br />Ground Substance Protein Fibers Cells<br />Bone: calcium Bone: collagen I (90%) Bone: osteocytes<br />phosphorus collagen III<br />magnesium<br />sulfur<br />fluoride<br />sodium and potassium<br />Cartilage: Cartilage: Cartilage:<br />chondroitin sulfate collagen II<br />chondrocytes<br />keratin sulfate elastin<br />hyaluronic acid<br />Table II: (34) Amino Acid Profile of Gelatin<br />Glycine 27.2g/100g<br />Proline 15.5g/100g<br />Hydroxyproline 13.3g/100g<br />Lysine 4.4g/100g<br />Hydroxylysine 0.8g/100g<br />References<br />1. Braham, C, et al. Random House Webster's Dictionary, New York, NY, Random House Inc., 2001,<br />pp. 688 and 707.<br />2. Fallon, S, Nourishing Traditions, New Trends Publishing, Washington, DC, 1999, p. 118.<br />3. Lian, J, et al. American Society for Bone and Mineral Research, www.depts.washington.edu/bone.<br />> 4. Tortora, G, et al. Principles of Anatomy and Physiology, New York, NY, Harper Collins Press,<br />1996, p. 145.<br />5. Kaminski, M, Personal Communication, Professor of Histology, Portland, OR, National College of<br />Naturopathic Medicine, May 2003 and October 1998.<br />6. The editors of Cook's Illustrated, The Best Recipe, Brookline, MA, Boston Common Press, 1999,<br />p. 18.<br />7. Kaminski.<br />8. Tortora, p. 105.<br />9. Prudden, J, The Biological activity of bovine cartilage preparations, Seminars in Arthritis and<br />Rheumatology, 1974, III, 4, 287-321.<br />10. Tortora, p. 114.<br />11. Quillin, P, Beating Cancer with Nutrition, Carlsbad, CA, Nutrition Times Press, 2001.<br />12. Ibid.<br />13. Murray, M, Pizzorno, J, Encyclopedia of Natural Medicine, Rocklin, CA, Prima Publishing, 1991.<br />14. Quillin.<br />15. Tortora, p. 105.<br />16. Guralnik, D, Webster's New World Dictionary, New York, NY, The World Publishing Co., 1964,<br />p. 601.<br />17. Daniel, K, Why Broth is Beautiful, Wise Traditions Quarterly, spring 2003, 25-36.<br />18. Bensky, D, Chinese Herbal Medicine Materia Medica, Seattle, WA, Eastland Press Inc., 1993, p.<br />332.<br />19. Fallon, p. 118.<br />20. Daniel.<br />21. Ibid.<br />22. Ibid.<br />23. Ibid.<br />24. Fallon, p. 121.<br />25. Wald, A, Stimulation of gastric acid secretion by glycine and related oligopeptides in humans,<br />American Journal of Physiology, 1982, 5, 242, G86-G88.<br />26. Samonina, G, et al. Protection of gastric mucosal integrity by gelatin and simple proline<br />containing peptides, Pathophysiology, April 2000, 7, 1, 69-73.<br />27. Koyama, et al. Ingestion of gelatin has differential effect on bone mineral density and bodyweight<br />in protein undernutrtion, Journal of Nutrition and Science of Vitaminology, 2000, 47, 1, 84-86.<br />28. Daniel.<br />29. Bensky.<br />30. Kaminski, April 2004.<br />31. Kaminski, October 1998 and May 2003.<br />32. Pischinger, A, Matrix and Matrix Regulation, Haug International, Brussels, Belgium, 1991, p. 60.<br />33. Murray, et al. Harper's Biochemistry, Stamford, CT, Appleton & Lange, 2000.<br />34. Daniel.<br />35. Szabat, S, Personal Communication, Professor of Environmental Medicine, Portland, OR,<br />National College of Naturopathic Medicine, September 2004.<br />36. Dangerfield, B, Personal Communication, Professor of Biochemistry, Portland, OR, National<br />College of Naturopathic Medicine, June 2003.<br />37. Yu, YM, et al. Quantitative aspects of glycine and alanine nitrogen metabolism in postabsorptive<br />young men,: effects of level of nitrogen and dispensable amino acid intake, Journal of Nutrition,<br />1985, 115, 399-410.<br />38. Jackson, A, et al. Urinary excretion of 5-oxoproline (pyroglutamate aciduria) as an index of<br />glycine insufficiency in normal man, British Journal of Nutrition, 1987, 58, 207-214.<br />39. Ibid.<br />40. Jackson, A, et al. Optimizing amino acid and protein supply and utilization in the newborn,<br />Proceedings of the Nutrition Society, 1989, 48, 293-301.<br />41. Fogarty, A, et al. Amino acids and asthma: a case controlled study, European Respiratory Journal,<br />2004, 4, 565-8.<br />42. Wald.<br />43. Minuskin, M, et al. Nitrogen retention, muscle creatine and orotic acid excretion in traumatized<br />rats fed argenine and glycine enriched diets, Journal of Nutrition, 1981, III, 1265-1274.<br />44. Persaud, C, et al. Glycine: Limiting amino acid for rapid growth, Proceedings of the Nutritional<br />Society, 1987, 46, 236A.<br />45. Ottenberg, R, Painless jaundice, Journal of the American Medical Association, 1935, 104, 9,<br />1681-1687.<br />46. Jaksic, et al. Plasma proline kinetics and concentrations in young men in response to dietary<br />proline deprivation, American Journal of Clinical Nutrition, 1990, 52, 307-312.<br />47. Cherkin, A, et al. L-Proline and related compounds: correlation of structure, amnesiac potency,<br />and antispreading depression potency, Brain Research, 1978, 156, 2, 265-273.<br />48. Daniel.<br />49. Fallon, p. 116.<br />50. Lininger, S, et al. The Natural Pharmacy, Prima Publishing, Rocklin, CA, 1998.<br />51. Bergner, P, The Healing Power of Minerals, Prima Publishing, Rocklin, CA, 1997.<br />52. Tortora, p. 145.<br />53. Zwickey, H, Personal Communication, Professor of Immunology and Research Director,<br />Portland, OR, National College of Naturopathic Medicine, September 2003.<br />54. The editors of Cook's Illustrated, The Best Recipe, American Classics, Brookline. MA, Boston<br />Common Press, 2002, p. 13.<br />55. Bergner.<br />56. Williams, S, Essentials of Nutrition and Diet Therapy, St. Louis, MO, Mosby Inc., 1999, p. 148.<br />57. Quillin.<br />58. Bergner, p. 201.<br />59. Quillin.<br />60. Bergner.<br />61. Gladstar, R., Herbal Healing For Women, New York, NY, Simon and Schuster, 1993, pp. 45-47<br />and 66.<br />62. Rombauer, I, et al. The All New Joy of Cooking, New York, NY, Simon and Schuster Inc., 1997,<br />p. 91.<br />63. Braham.<br />Selected Bibliography<br />In addition to the previously mentioned texts, the following sources were referenced.<br />Campbell, N, Biology, Menlo Park, Ca, The Benjamin/Cummings Publishing Co., 1996.<br />Marks, D, Basic Medical Biochemistry, Lippencott Williams and Wilkins, Baltimore, MD, 1996.<br />Peterson, H, Personal Communication, Biochemistry NPLEX Board Review, 2001.<br />Robinson, W, et al. General Chemistry with Qualitative Analysis, Houghton Mifflin Co., Boston, MA,<br />1997.<br />COPYRIGHT 2005 The Townsend Letter Group<br />COPYRIGHT 2005 Gale Group<br />Bibliography for: "Traditional bone broth in modern<br />health and disease"<br />Allison Siebecker "Traditional bone broth in modern health and disease". Townsend Letter for<br />Doctors and Patients. FindArticles.com. 12 Jan, 2011. http://findarticles.com/p/articles/mi_m0ISW/<br />is_259-260/ai_n10299306/<br />COPYRIGHT 2005 The Townsend Letter Group<br />COPYRIGHT 2005 Gale Groupihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com1tag:blogger.com,1999:blog-7077921350531224153.post-31299607516315029652012-04-27T09:07:00.001-07:002012-04-27T09:07:54.338-07:00GAPS intro day 3: moving along, sortof.<h2 style="font-family: Georgia; font-size: 100%; font-weight: bold; margin: 0 0 5px 0;">
We are on our third day, and things are moving right along...except in the bathroom. I very rarely am constipated, but that is not true for right now. Pretty much, the main thing on my mind is when I can take another detox bath! Those help me sooo much. I even had all my kids taker 0ne yesterday with baking soda.</h2>
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The highlight of our day: Butternut squash with coconut oil. </h2>
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Something that came for me was 2 mouth sores? I never get those. I also ran across this statement from the GAPS help group and am wondering if I should not be doing a Candida cleanse version of this diet. </h2>
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Justin has been said he feels sick and wants to go to sleep, BUT he is mostly positive about our new food options. </h2>
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Anna had a yeast infection show up!</h2>
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Dallin got a pimple on his nose.</h2>
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Devon still has diarrhea w/ undigested food pieces. </h2>
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Everyone is emotional.</h2>
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We ate broth/ vegi/ meat soup 4 times yesterday. </h2>
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Our favorite was with broccoli. </h2>
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I think I might as well get a bed in my kitchen I am spending so much time there. :) </h2>
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<a href="http://groups.yahoo.com/group/GAPShelp/message/148965;_ylc=X3oDMTJ0MWQ0OGd1BF9TAzk3MzU5NzE1BGdycElkAzIyMjU2NTI0BGdycHNwSWQDMTcwNTEzMjc2MwRtc2dJZAMxNDg5NjUEc2VjA2Rtc2cEc2xrA3Ztc2cEc3RpbWUDMTMzNTUzNzEwNA--" name="136f436feeb55e02_6.1" target="_blank">Re: Mercury Filling Removed...Detox? </a>
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<a href="http://profiles.yahoo.com/julieinlasvegas" target="_blank"></a>
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Fri Apr 27, 2012 4:16 am (PDT) </h4>
<br /><br />
I am on my second day of intro after doing a month of full gaps. I
have been researching the candida/mercury correlation and came across
the article below in the files section. I really wonder if I should wait
to do GAPS intro before I can get my mercury out, I am nursing a 15
month old still and want to wait till he decides to quit. I haven't had
teeth pain in eons, but my teeth have a dull ache and I have an abcess
(blister above the gum line)above 2 teeth as of today. Maybe I should
not get rid of my candida yet?!?! Any thoughts???<br />
<br />Julie
<br />
<br />
***************************<br />
Candida / Mercury<br />
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<br />
#18808:<br />
I was reading a Detoxification booklet from Hal Huggins and he talks
about the role of candida in detox: "Interesting that Candida plays a
role here. Elevated Candida's primary purpose in life is to save your
life. Oh? Then why am I so miserable when it is around? Bacteria in the
intestinal tract can methylate ionic mercury into the super dangerous
methylmercury (MeHg) MeHg is roughly 100 times more toxic than the
inorganic form of mercury. Candida becomes your savior by coming to the
rescue with the ability to convert the MeHg back into inorganic mercury.
This is still bad stuff, but only 1/100 as bad as MeHg. Then the
bacteria reconvert the nre inorganic mercury into methyl-mercury again
because the bacteria deriv es energy from doing this. The conversion
process is life-fulfilling to bacteria. In like fashion, the conversion
of MeHg back into inorganic (to save your life) is fulfilling to
Candida.<br />
<br />
This is why so many people go on the "Candida diet" to reduce the number
of Candida, and become sicker than they were originally. They are now
accumulating more MeHg.<br />
<br />
After amalgam removal, there is not enough MeHg to sustain life to the<br />
Candida, so (95% of the time-not always) the Candida dies off a natural death, and you can live a better life."<br />
<br />
So there is a connection between mercury and candida in the gut. I
wonder if this is why people are getting such die off when they go on a
strict diet. Are MeHg levels up?<br />
<br />
Dorisihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-37613693129305012302012-04-25T11:09:00.002-07:002012-04-25T11:09:46.205-07:00GAPS diet intro day 1I have been avoiding starting the GAPS diet for 6 months, but I am finally ready for healing!<br />
It's going to be an interesting journey with our family of six, but I KNOW that it is what we need to do!<br />
As I boiled the broccoli in our bonebroth, my 8 year old, Justin just went to his room an sobbed. It is going to be difficult, but worth it. Something that is encouraging me today is how bad things were yesterday. Between my horrible gas/bloating, Dallin's gargantuan diarrhea explosion while riding in the car, Justin's mood swings and Devon's chunky soup diareah, I have affirmation that it is officially time to begin this adventure!<br />
<br />ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-80097086026512994792010-12-31T11:00:00.000-08:002010-12-31T11:00:54.889-08:00Sugar: The Bitter TruthA much needed reminder for me....especially right after Christmas!<br />
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<object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/dBnniua6-oM?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/dBnniua6-oM?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-83108607240261687402010-12-15T22:56:00.000-08:002010-12-15T22:56:49.603-08:00Heaven on a sprouted corn tortilla.<div style="font-family: "Courier New",Courier,monospace;">I don't eat gluten.....when I'm being a good girl that is.</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">The day I made these fish tacos, I was being good, and it tasted WONDERFUL!</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I have found out recently that I enjoy fish tacos.</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I even ventured over to Rubio's on a Tuesday night for their fish taco special and enjoyed myself thoroughly...</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I <b><i>thought</i></b> their tacos were good.........</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>THEN I MADE MY OWN!</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">Oooh lala!!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGorO0SsbWFz_5waVVdVHM6x3BBQY2-9XHDxiMUzte6lu0f8vdvtEwGgTSxpV6f8-uhyczbf4QnxEwAsdvghyphenhyphenzgcdpTTSfUCoVKct4HoK1EMk0Pnf6cueVp5859VUAaagWzoGd53mYY76A/s1600/2010-12-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGorO0SsbWFz_5waVVdVHM6x3BBQY2-9XHDxiMUzte6lu0f8vdvtEwGgTSxpV6f8-uhyczbf4QnxEwAsdvghyphenhyphenzgcdpTTSfUCoVKct4HoK1EMk0Pnf6cueVp5859VUAaagWzoGd53mYY76A/s640/2010-12-15.jpg" width="640" /></a></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"> </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I still have fond memories <b><u>days</u></b> later. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
I think the main reason they were better was the quality of and freshness of ingredients of what I use compared to their packaged processed stuff. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I will probably eat theirs again, but when I have the energy, I'll be eating mine over theirs in a heart beat! </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I have no clue what the recipe is for these since I just made it up, but I just need to record what's in em' so I can duplicate heaven at some future point in time! </div><div style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;"><br />
</span></b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-size: small;"><b>Ingredients for:</b></span></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b><span style="font-size: large;">Heaven on a sprouted corn tortilla.</span></b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-size: large;"><i>a.k.a. gluten free fish tacos</i></span><b><span style="font-size: large;"> </span></b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><br />
</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"> sprouted organic corn tortillas.</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">fresh mayonnaise turned into tartar sauce</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">fresh pico de gallo</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">cilantro </div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">and.......</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">homemade fish sticks: </div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><i>Mahi Mahi pieces from Trader Joes, dipped in egg and coated with corn masa, a bit of organic corn starch, a few dashes of Trader Joe's Everyday Seasoning, Sea Salt then pan fried in coconut oil. </i></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><br />
</div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-18755595183696908182010-12-15T08:37:00.000-08:002010-12-15T23:00:56.983-08:00Quick Dairy Free Rice Pudding......For Breakfast<div style="font-family: "Courier New",Courier,monospace;">When you choose to soak and ferment your grains, it really limits your fast breakfast options but I've found one!</div><div style="font-family: "Courier New",Courier,monospace;">Rice Pudding! My family and I LOVE this breakfast food. I cook it on the stove top and it can be made in under 10 minutes. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">It's super easy if you have soaked, prepared rice. All I do is dump everything into a pot and stir until it is warm! </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">Since I rarely use measurements, I'm going to just share the ingredients.....to taste.</div><div style="font-family: "Courier New",Courier,monospace;"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvjR1GdSNeC1gl4CzO3Df3gZ-psH6PFJvqoZMzFPVxCpckfUhV-Qlzz32wGMOvML7lC_AeR737eTAYkRVHrXB32hNuWRLSHg2y3TPwKM7XUGyBU0OIaU-DJii-1ICpUpBph47F1ai7x0n/s1600/339.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvjR1GdSNeC1gl4CzO3Df3gZ-psH6PFJvqoZMzFPVxCpckfUhV-Qlzz32wGMOvML7lC_AeR737eTAYkRVHrXB32hNuWRLSHg2y3TPwKM7XUGyBU0OIaU-DJii-1ICpUpBph47F1ai7x0n/s640/339.JPG" width="640" /></a></div></div><br />
<div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>Quick Dairy Free Rice Pudding</b></span></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">Several cups of cooked brown rice</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">3 or 4 or 5 eggs cracked into the rice</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">some canned coconut milk</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">cinnamon and maybe nutmeg</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">rapadura or a natural sweetener</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-family: "Courier New",Courier,monospace;">raisins</span></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">vanilla</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">That's it!</div><div style="font-family: "Courier New",Courier,monospace;">A yummy, protein filled, soaked grain breakfast recipe that everyone will enjoy....especially Dallin!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzd5q7vJHRzkhCTQDnrvUDM7Jhl6xCCWhHxEedVAslnzpVQYC9PVqTdqIHUA1KKWKJAHcmcS_cs8BIVNZyZzBjdwVOJQlGdwP8-kOKX0sdfWHK_p_LNKb3j66m9X5Yj9IfW4NhLb4V1lg/s1600/336.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzd5q7vJHRzkhCTQDnrvUDM7Jhl6xCCWhHxEedVAslnzpVQYC9PVqTdqIHUA1KKWKJAHcmcS_cs8BIVNZyZzBjdwVOJQlGdwP8-kOKX0sdfWHK_p_LNKb3j66m9X5Yj9IfW4NhLb4V1lg/s640/336.JPG" width="426" /></a> </div></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-39142537375946088942010-11-23T20:24:00.000-08:002010-11-23T20:26:59.601-08:00To eat gluten or not to eat gluten....that is the question!!!!<div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>Several months ago, I was tested and I have a dairy allergy. It's dang hard not to eat dairy, but I feel better when I don't and I've been a fairly good girl since finding it out. Ever since then I decided not to worry about weather or not I have a gluten sensitivity because not eating dairy AND wheat is downright depressing. Only problem is that I have a feeling that gluten causes me issues. I have just been trying to ignore that idea all together. I really love bread. A LOT. We've been sprouting or fermenting all of our wheat, but I have a feeling I need to avoid it all together. :(</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b><br />
</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>I sadly relate to this article in regards to brain function. My brain is so spotty at times.....especially on days like today. Dang that delicious cinnamon bread my visiting teachers gave me!!!!</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b><br />
</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>What I really need to have done is a blood test so I can stop talking myself out of the fact that I probably shouldn't be consuming gluten. </b></span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><b>I found this article interesting and wanted to remember it!</b></span></div><div class="light_box_modal" id="huff_snn_modal_common" style="visibility: hidden;"><div class="huffpo_lightbox_wrapper blue_bg corners_15px"><div class="inner-wrapper white_bg corners_10px"><div id="huffpo_snn_is_loading" style="text-align: center; width: 100%;"><span style="font-size: large;"><b>e<img alt="" height="32" src="http://s.huffpost.com/images/loader.gif" width="32" /></b></span></div></div></div></div><div id="blog_author_info"><div class="blog_author_name"><div class="blog_author_date"><div class="float_left"><a href="http://www.huffingtonpost.com/dr-david-perlmutter-md">David Perlmutter, M.D.</a></div><div class="float_left fixed_width_author"><div class="teaser_permalink">Board-Certified Neurologist and author of upcoming book, "<a href="http://www.amazon.com/Power-Your-Brain-Neuroscience-Enlightenment/dp/140192817X/ref=sr_1_1?ie=UTF8&qid=1288637323&sr=8-1" target="_hplink">Power Up Your Brain.</a>"</div><div class="blog_posted_date">Posted: November 21, 2010 11:40 AM </div></div></div><div class="blogger_menu_content"></div></div></div><div id="blog_title"><h1><a href="http://www.huffingtonpost.com/dr-david-perlmutter-md/gluten-impacts-the-brain_b_785901.html">Gluten Sensitivity and the Impact on the Brain</a> </h1></div><br />
Several months ago, I was tested and I have a dairy allergy. It's dang hard not to eat it, but I feel better when I don't. Ever since then I decided not to worry about weather I have a gluten sensitivity because not eating dairy AND wheat is downright depressing. Only problem is that I have a feeling that gluten causes me issues. I have just been trying to ignore that idea. I really love bread. A LOT. We've been sprouting or fermenting all of our wheat, but I have a feeling I need to avoid it all together. :(<br />
<br />
I sadly relate to this article in regards to brain function. My brain is so shotty at times.....especially on days like today. Dang that delicious cinnemon bread my visiting teachers gave me!!!!<br />
<br />
What I really need to have done is a blood test so I can stop talking myself out of the fact that I probably shouldn't be consuming gluten. <br />
<br />
Several years ago, parents of a lovely nine-year-old girl, Karen, brought her to see me because she had poor memory. They indicated that she had difficulty in thinking and focusing, and because of these issues she was falling further and further behind in her school work. Interestingly, they stated that at times she was fine, while clearly at other times her brain function seemed to be different. They indicated that she had difficulty keeping her thoughts together and that she became profoundly frustrated when this would occur.<br />
Because of her significant issues with academic performance, her parents elected to home school her. Her academic testing revealed that she was functioning at or below a third grade level in a variety of areas, including math skills, reading fluency, story recall and overall academic skills. Fortunately, she had no significant medical problems in her past and her overall physical, as well as neurological examinations were entirely normal. Routine, typical blood studies were unrevealing, so I was left to reconsider her history to see if there were any clues as to what might be causing this child's problems.<br />
What caught my attention was the interesting fact that her problems were not constant, indicating that basically her brain was intact but something seemed to be detrimentally influencing her from time to time, causing her to have these significant issues with respect to how her brain functioned. In considering what factors change day to day in terms of someone's exposure, certainly diet is at the top of the list. <br />
Recognizing that gluten sensitivity (a protein found in wheat, barley and rye) is extremely common, I decided to perform a simple blood test to determine if this child was gluten sensitive. When the laboratory studies were completed, we were surprised to learn that she was profoundly sensitive to gluten. So at that point I instructed her parents to put her on a gluten-free diet. While they considered this diet to be challenging, eliminating all wheat, barley and rye from her diet, nevertheless they complied. Over the next two weeks, her parents observed a remarkable change in her cognitive function. Karen suddenly was able to focus much more readily on her school work and indicated to her parents that she suddenly noticed she was thinking much more clearly. Her parents maintained her on a gluten-free diet and over the next several months continued to notice further improvements in her school work. At the end of the school year, she was tested and her grade level equivalent for math calculation skills was 5.1, reading fluency 5.6 and story recall 8.4, which is to say, functioning at a level considered "normal" midway through the year for an eighth grader.<br />
A brief note from her parents reported:<br />
"Karen is completing third grade this year. Prior to removing gluten from her diet, academics, especially math, were difficult. As you can see, she is now soaring in math. Based upon this test, entering the fourth grade next year, she would be at the top of her class. The teacher indicated that if she skipped fourth grade and went to fifth grade, she would be in the middle of her class. What an accomplishment!"<br />
Louis Pasteur stated, "Chance favors the prepared mind." I am certainly grateful that chance favored us several years ago when Karen came to be evaluated. Because of this experience, I became deeply involved in research exploring the effects of gluten sensitivity on the brain. I learned that gluten sensitivity, known as celiac disease, is actually an extremely common human affliction. In fact, it has been described as "the most common human disease." Current studies indicate that about one percent of Americans are gluten sensitive. This is an astounding statistic when you consider that at the time of this writing, there are approximately 297,000,000 Americans. That means, about 3 million Americans are gluten sensitive. When you consider the population from birth to age five years is 23 million children, that means that approximately 230,000 of these children are gluten sensitive.<br />
It seems astounding that a disease that is so common, is nevertheless, fairly obscure. Despite the fact that it was originally described in 1888, we still don't hear much about it. Standard medical text books typically describe celiac disease (gluten sensitivity) as being primarily a gastrointestinal problem. I recall in medical school being taught that celiac disease was characterized by abdominal pain, abdominal distention with bloating and gas, decreased appetite, diarrhea, nausea, unexplained weight loss and growth delay in children. Newer research indicates that celiac disease can have a profound effect on the nervous system.<br />
Dr. Maios Hadjivassiliou of the United Kingdom, a recognized world authority on gluten sensitivity, has reported in the journal, <i><a href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736%2896%2990540-1/abstract" target="_hplink">The Lancet</a></i>, that "gluten sensitivity can be primarily and at times, exclusively a neurological disease." That is, people can manifest gluten sensitivity by having issues with brain function without any gastrointestinal problems whatsoever. Dr. Hadjivassiliou indicates that the antibodies that a person has when they are gluten sensitive can be directly and uniquely toxic to the brain.<br />
Since his original investigations in 1996, the recognition that gluten sensitivity can lead to disorders of brain function has led to a virtual explosion of scientific papers describing this relationship. Researchers in Israel have noted neurological problems in 51 percent of children with gluten sensitivity and further, describe a link between gluten sensitivity and attention deficit/hyperactivity disorder (ADHD). As authors in a recent issue of the journal, <i><a href="http://pediatrics.aappublications.org/cgi/reprint/113/6/1672" target="_hplink">Pediatrics</a></i>, stated in their research, "This study suggests that the variability of neurologic disorders that occur in celiac disease is broader than previously reported and includes softer and more common neurologic disorders including chronic headache, developmental delay, hypotonia and learning disorders or ADHD." <br />
The link between gluten sensitivity and problems with brain function, including learning disabilities, difficulty staying on task and even memory dysfunction, is actually not that difficult to understand. Gluten sensitivity is caused by elevated levels of antibodies against a component of gluten, gliadin. This antibody (anti-gliadin antibody) combines with gliadin when a person is exposed to any gluten containing food like wheat, barley or rye. Testing for the antibody can be performed in any doctor's office. When the antibody combines with this protein, specific genes are turned on in a special type of immune cell in the body. <br />
When these genes are turned on, inflammatory chemicals are created called cytokines, which are directly detrimental to brain function. In fact, elevated cytokines are seen in such devastating conditions as Alzheimer's disease, Parkinson's disease, multiple sclerosis and even autism. Basically, the brain does not like inflammation and responds quite negatively to the presence of cytokines. Another problem with anti-gliadin antibody is that it can directly combine with specific proteins found in the brain. Specific brain proteins can look like the gliadin protein found in gluten-containing foods and the anti-gliadin antibody just can't tell the difference. This direct role of anti-gliadin antibody in combining with specific proteins in the brain, has been described for decades and again leads to the formation of cytokines, the chemical mediators of inflammation. This is an example of turning on genes that ultimately function in a negative way in relation to brain health and function.ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-38268939078475376502010-07-03T12:42:00.000-07:002010-07-03T12:42:48.378-07:00Our fine flatware and a yummy eazy pizza sensation!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOROitLvwhNL2aQzmakgH-rZPEK0FiVjh4wdNb6iHq7isXUJaCzxadFGzmHeFlpthVrf9hT1LGqnItP6tlf4ZCLk4zEq4FsQa7Lfkyv9D8v4iljvRHknlLMjsTxt7JBnuFIrOJFRgxCRr8/s1600/542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOROitLvwhNL2aQzmakgH-rZPEK0FiVjh4wdNb6iHq7isXUJaCzxadFGzmHeFlpthVrf9hT1LGqnItP6tlf4ZCLk4zEq4FsQa7Lfkyv9D8v4iljvRHknlLMjsTxt7JBnuFIrOJFRgxCRr8/s640/542.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
The Goal: To avoid eating too much starch.<br />
The Solution: Sprouted Grain<br />
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I watch my starch intake. One way I do that is by eating things with sprouted grain. This is a pizza we made w/ Ezeikiel tortillas.<br />
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The result....the yummiest pizza ever.<br />
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Not only that, but I feel amazing after I eat eat it<br />
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I still remember how I felt after eating a store bought pizza w/ white flour rising crust. I felt YUCK. There is A BIG difference. This is how we make pizza now in our home.<br />
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All I do is rinse the frozen Ezeikiel tortilla in water, then cook it on both sides in coconut oil. When it begins to get crispy I add a good sauce and the toppings right there on the skillet. I just cook it until the tortilla is crispy and the cheese is melted.<br />
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The ingredients:<br />
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Trader Joe's Sauce<br />
Raw cheddar<br />
I topped it with uncooked onions, red peppers and fresh basil<br />
I also top it with fresh mozzarella, fresh tomatoes and basil. <br />
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WOW! A DEFINITE QUICK FAMILY FAVORITE!!! <br />
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<div style="text-align: center;"> See!?!?!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjFl7ZuFaPNhCzJraJ5u067RQRdBQin3cEkj7HYHnzRRsLApnPT88GKOpG1jkVycPk1pM6tOIZO_2itcCJx0s4_ems4eQIrcWdBrbxy1WZnK5TWt1HnKch6vFYIDHgB1zChOKBcF4vxKb/s1600/544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjFl7ZuFaPNhCzJraJ5u067RQRdBQin3cEkj7HYHnzRRsLApnPT88GKOpG1jkVycPk1pM6tOIZO_2itcCJx0s4_ems4eQIrcWdBrbxy1WZnK5TWt1HnKch6vFYIDHgB1zChOKBcF4vxKb/s640/544.JPG" width="428" /></a></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com1tag:blogger.com,1999:blog-7077921350531224153.post-53119738192046195602010-07-03T12:07:00.000-07:002010-07-03T12:09:00.358-07:00Homemade MayonnaiseSo.....today we tried to make homemade mayo. <br />
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YUCK.<br />
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It was eggy oil.<br />
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Next time, we're going to follow the rules.<br />
<a href="http://www.blogger.com/goog_1669037433"><br />
</a><br />
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<a href="http://allrecipes.com//Recipe/home-made-mayonnaise/Detail.aspx">This is the recipe I'm going to use: </a><br />
<a href="http://www.blogger.com/goog_1669037433"><br />
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<a href="http://whatscookingamerica.net/Sauces_Condiments/HomemadeMayonnaise.htm">I found this tutorial. I hope it works, because I'm tired of buying mayo made with sub-par ingredients at a high price!!! (That means mayo w/ soy or canola oil.)</a><br />
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I'll let you know how it goes after we make it following the rules. ;)ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-37944602327577012942010-07-03T12:01:00.000-07:002010-07-03T12:01:53.909-07:00To Do.Make tooth paste! <br />
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<a href="http://evesecopinions.com/vegan-recipes/safest-toothpaste-for-babies-eves-tooth-healing-remineralizing-paste-recipe/#comments">http://evesecopinions.com/vegan-recipes/safest-toothpaste-for-babies-eves-tooth-healing-remineralizing-paste-recipe/#comments</a><br />
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I'm going to make this. I already use the clay and xylitol, but separately. Looks like "interesting" stuff huh!? ;)ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-36653914471627161122010-06-25T23:17:00.000-07:002010-06-26T00:14:49.296-07:00Tonight's tangent......what does sparingly mean anyways????<div style="font-family: "Courier New",Courier,monospace;">I'm constantly trying to decide what to eat around here....there are sooo many different opinions and schools of thought. This is my brainstorm about MEAT! :) <br />
<br />
Last night we had perch with withered spinach, avocados and tomatoes. Tonight we had a vegetarian dish since I had tuna for lunch. We had peas, green beans, and onions with a small amount of rice pasta topped with olive oil and spices. I would have loved to eat it with with chicken, but in our home I <b>try not to</b> combine protein and starch because I have been learning about food combining and how it effects digestion. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
<br />
<br />
</div><span style="font-family: "Courier New",Courier,monospace;">As I was eating, I asked Patrick how he interpreted the word "SPARINGLY" as written in the word of wisdom. Being the logical creature he is, he went to google and typed in: </span><br />
<br />
DEFINE: SPARINGLY. Google spat out:<br />
<br />
<ul class="std" type="disc"><li>In a sparing manner; with frugality, moderation, scantiness, reserve, forbearance, or the like; sparsely<br />
<a href="http://www.google.com/url?ei=_5UlTOeuNdODnQf8m4XhBQ&sig2=7HMG8UxrPwGpnL1OU0BmZA&q=http://en.wiktionary.org/wiki/sparingly&sa=X&ved=0CAUQpAMoAQ&usg=AFQjCNHJNBtFArnvD3ib9EM1xM-TXLGnGw"><span style="color: green;">en.wiktionary.org/wiki/sparingly</span></a><span style="color: green;"> </span></li>
</ul><br />
<div style="font-family: "Courier New",Courier,monospace;">Next I decided to put out the inquiry on Facebook. </div><br />
<h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}"><span class="UIStory_Message">Seriously....anyone want to tell me how they interpret the word sparingly!?!? I'm pretty sure it means not to eat a T-bone every day, but aside from that, I'm perpetually stumped!</span></h3><div style="font-family: "Courier New",Courier,monospace;"> I just am really interested in the word sparingly. To some it means...being a vegetarian which is over the top for me. To some it is meat a few times a month and for others it's probably only eating a 4 oz. steak every night instead of a 16 oz!<br />
<br />
I'm still waiting for responses.<br />
<br />
I'm sure my close friends saw the post and just thought to themselves, here she goes again! <br />
<br />
Whenever I hear the hymn In Our Lovely Deseret and we sing: And they eat but of very little meat, I always wonder what goes through the minds of the people in the congregation. ;)<br />
<br />
Here are the lyrics: <br />
<br />
<div style="text-align: center;"><span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> That the children may live long,</span></span></span></span></span><br />
<span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> And be beautiful and strong,</span></span></span></span></span><br />
<span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> Tea and coffee and tobacco they despise, </span></span></span></span></span><br />
<span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> Drink no liquor, and they eat </span></span></span></span></span><br />
<span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> But a very little meat; </span></span></span></span></span><br />
<span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> They are seeking to be great and good and wise. </span></span></span></span></span><br />
<span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> (Hymn #307, In Our Lovely Deseret, by Eliza R. Snow)</span></span></span></span></span></div><span style="color: green; font-family: Arial; font-size: xx-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="color: green; font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> </span></span></span></span></span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I have been thinking about this topic on and off for years. Sometimes I am what I would call and <b>"eatlittlemeatarian" </b>that means that I really eat very little meat. The only meat we got was when we were visiting family or went out to eat. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4u_rlzHewvQSEBgJH8taKdtvrK6gIeyBREr_pqCPjyNiiPXAL0RgyHOZgh2IRJPFFePpGef7lDfME_VhkwFjbiNCLI63sYOew-9s81sOM_KvukxiTgbY6JD6KSfALSIq1SnqT6pCYZ1l/s1600/117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4u_rlzHewvQSEBgJH8taKdtvrK6gIeyBREr_pqCPjyNiiPXAL0RgyHOZgh2IRJPFFePpGef7lDfME_VhkwFjbiNCLI63sYOew-9s81sOM_KvukxiTgbY6JD6KSfALSIq1SnqT6pCYZ1l/s640/117.JPG" width="640" /></a></div> yum. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I think I just need to decide what is sparingly for me right now.Lately though, the word <b>carnivore</b> comes to my mind when I think about that yummy ribeye i ate (and really enjoyed) last week. Currently I eat about 3-4 ounces of animal protein a day. Sometimes it's far more. That's more than I've eaten in years! Right now, my freezer is overflowing with 1/2 of a yummy grassfed cow, so I've been a bit OVERLY excited about eating meat. I'm pregnant so my nutritional needs are different, but I don't want to overdo it either. I'm totally craving meat!!! </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">I guess after all of this research, I just need to listen to my body AND the spirit.... as it directs me what I should do and what SPARINGLY means for me and my family. :)<br />
<br />
<span style="font-family: "Courier New",Courier,monospace;">Here are some excerpts from a google search and found insight from the articles I liked to below and highlighted key points in yellow. </span></div><span style="font-family: "Courier New",Courier,monospace;"><br />
</span><br />
<span style="font-family: "Courier New",Courier,monospace;">If anyone out there thinking about this topic would like to share what they have learned, do share. I would love to hear your comments! ; )</span><br />
<br />
<b><span style="font-size: large;"><a href="http://www.lightplanet.com/mormons/daily/health/meat.htm">http://www.lightplanet.com/mormons/daily/health/meat.htm</a></span></b><br />
<i>President Spencer W. Kimball noted:</i><br />
<blockquote><i><span style="background-color: yellow;">"Regarding the eating of meat, the Church leaves that also to the discretion of the individual. What would be required by one person might be too much for another. </span>It would seem to me that a man engaged in very heavy, physical manual labor would require more meat than one sitting at a desk. If one's physical condition required an extra supply of meat, I would not worry about the breaking of the Word of Wisdom, in that matter especially, if this was on doctor's orders or if they felt that this was the thing to do. " (The Teachings of Spencer W. Kimball, p.202)</i></blockquote><i>Finally, one reason the Church has not issued more specific instructions regarding the eating of meat is because the proper amount of meat varies for each person according to their individual nature and circumstances. Therefore, the Church teaches its members the correct principle (i.e., eat meat sparingly) and allows them the freedom to implement it in their own lives as their conscience so instructs them.</i><br />
<br />
<a href="http://www.ldshea.org/Family%20Health/words_of_the_prophets.htm">http://www.ldshea.org/Family%20Health/words_of_the_prophets.htm</a><br />
<span style="color: black; font-size: small;"><i style="font-family: Times,"Times New Roman",serif;"><b>Ezra Taft Benson, 13th President</b><br />
We need a generation of young people who, as Daniel, eat in a more healthy manner than to fare on the “kings meat”—and whose countenances show it.<br />
But what needs additional emphasis are the positive aspects...the need for vegetables, fruits, and grain, particularly wheat...We need a generation of people who eat in a healthier manner.<br />
In general, the more food we eat in its natural state and the less it is refined without additives, the healthier it will be for us. To a great extent we are physically what we eat….What needs additional emphasis are the positive aspects--the need for vegetables, fruits, and grains, particularly wheat. In most cases, the closer these can be, when eaten, to their natural state -- without overrefinement and processing -- the healthier we will be. To a significant degree, we are an overfed and undernourished nation digging an early grave with our teeth, and lacking the energy that could be ours because we overindulge in junk foods….we need a generation of young people who, as Daniel, eat in a more healthy manner than to fare on the "king's meat" -- and whose countenances show it. <br />
- <em>Teachings of Ezra Taft Benson</em> , p. 476-77</i></span><div style="color: #990000;"><b><br />
</b></div><b style="color: #990000;"><a href="http://www.ldsces.org/inst_manuals/dc-in/manualindex.asp">htt<span style="font-size: large;">p://www.ldsces.org/inst_manuals/dc-in/manualindex.asp</span></a></b><br />
<h3><i><a href="http://scriptures.lds.org/dc/89/12#12" target="_blank">D&C 89:12</a>. Flesh Is to Be Used Sparingly</i></h3><i><span style="background-color: yellow;">“The Word of Wisdom is not a system of vegetarianism.</span> Clearly, meat is permitted [see <a href="http://scriptures.lds.org/dc/42/18#18" target="_blank">D&C 42:18</a>]. Naturally, that includes animal products, less subject than meat to putrefactive and other disturbances, such as eggs, milk, and cheese. These products cannot be excluded simply because they are not mentioned specifically. By that token most of our foodstuffs could not be eaten.” (Widtsoe, </i><i>Evidences and Reconciliations, 3:156–57.)</i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="89-13"></a></i> <br />
<h3><i><a href="http://scriptures.lds.org/dc/89/13#13" target="_blank">D&C 89:13</a>. “Only in Times of Winter, or of Cold, or Famine”</i></h3><i>This verse has caused some to ask if meat should be eaten in the summer. Meat has more calories than fruits and vegetables, which some individuals may need fewer of in summer than winter. Also, before fruits and vegetables could be preserved, people often did not have enough other food to eat in winter. Spoiled meat can be fatal if eaten, and in former times meat spoiled more readily in summer than winter.<span style="background-color: yellow;"> Modern methods of refrigeration now make it possible to preserve meat in any season.</span> The key word with respect to the use of meat is </i><i>sparingly (<a href="http://scriptures.lds.org/dc/89/12#12" target="_blank">D&C 89:12</a>).</i><br />
<b><span style="font-size: large;"><br />
</span></b><br />
<b><span style="font-size: large;"><a href="http://www.eldersconference.org/womenscouncil/class/wow/WOWLesson2.pdf">http://www.eldersconference.org/womenscouncil/class/wow/WOWLesson2.pdf</a></span></b><br />
<i>What does sparingly mean? The World Health Organization says we only need 1 oz of<br />
meat or poultry IF we have sufficient calories in our diet. The problem with a large part of<br />
the world is they don’t have sufficient calories in their diet so the protein they eat must be<br />
converted to energy, because the primary need is for energy.<br />
However, most nutritionists say that the safer amount is about 3 oz of animal protein per<br />
day. That is a piece of meat about the size of the palm of a woman’s hand, or the size of a<br />
deck of cards.</i> <br />
<a href="http://www.blogger.com/goog_29566845"><br />
</a><br />
<span style="font-size: large;"><b><a href="http://en.fairmormon.org/Word_of_Wisdom/Eat_meat_sparingly">http://en.fairmormon.org/Word_of_Wisdom/Eat_meat_sparingly</a></b></span><i>So, just as past members struggled as individuals and a group to keep some parts of the Word of Wisdom, it is arguable that some members today likewise struggle. <span style="background-color: yellow;">As with the former members, the Lord is merciful and has not yet created a "standard" for meat consumption—each member and his or her conscience settles the matter with him or herself. </span></i><br />
<i>Joseph Fielding Smith seems to take this attitude: </i><br />
<dl><dd><i>While it is ordained that the flesh of animals is for man's food, yet this should be used sparingly. The wording of this revelation is perfectly clear in relation to this subject, but we do not always heed it.<span class="reference"><sup class="plainlinksneverexpand" id="ref_dos.2.148"><a class="external autonumber" href="http://en.fairmormon.org/Word_of_Wisdom/Eat_meat_sparingly#endnote_dos.2.148" rel="nofollow" title="http://en.fairmormon.org/Word_of_Wisdom/Eat_meat_sparingly#endnote_dos.2.148">[1]</a></sup></span></i> </dd></dl><i>Thus, each member is encouraged to do better, but as in Joseph Smith's day we ought not to attack or dictate to others. If the Lord is displeased with us individually, he can make his will known by revelation. If He is displeased with the Church as a whole, prophetic authority will give the necessary correction. </i><br />
<i>To be certain, the last correction any Latter-day Saints needs is from a cynical critic trying to use this as one more chink in someone's spiritual armor. But, as good Christians, we can appreciate the reminder, examine our conscience, and pay the critics or their issues no further worry. They do not have our spiritual well-being at heart. </i><br />
<br />
<b><span style="font-size: large;"><a href="http://maxwellinstitute.byu.edu/publications/transcripts/?id=118">http://maxwellinstitute.byu.edu/publications/transcripts/?id=118</a></span></b><br />
<i><span style="background-color: yellow;">Meat sparingly. Again, sparing is a good word. It means "sparing Gods creatures." It is to be used with thanksgiving and not with gluttony, which is one of the national weaknesses</span>. (Overweight is one of our national diseases.) That's gluttony, which is one of the seven deadly sins. You have a right to meat, according to the 49th section of the Doctrine and Covenants. The family who needs a deer to get through the winter have a right to that. The Lord will not deny them, but He is also pleased with those who forbear. They can eat meat only in times of starvation, winter, cold, famine. "Starve" means to die of cold as well as of famine. And the Saints need meat to see them through the winter and restore their fainting strength. Remember the miracle of the quails, for example. Game only in times of famine and excess of hunger. But the supplies are limited, and we cannot afford to hunt the year round, promiscuously. <span style="background-color: yellow;"> At the first sight of buffalo in Iowa—the plain was covered with buffalo as far as the eye could see—Brigham Young called the brethren together and told them not to shoot one unless they absolutely need it. And this turned out to be a great blessing for them.</span></i><br />
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<br />
<span style="font-size: large;"> GREAT ensign article from 1977!!!</span><br />
<span style="font-size: large;"><a href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD">http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD</a> </span><br />
<h1>The Do’s in the Word of Wisdom</h1><div class="author">By Lora Beth Larson</div><span style="font-size: large;"><b><i>“Flesh … Sparingly” </i></b></span><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="24"></a></i> <i>The second general area for positive action deals with animals and meat: </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="25"></a></i> <i>“Yea, flesh also of beasts and of the fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly; </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="26"></a></i> <i>“And it is pleasing unto me that they should not be used, only in times of winter, or of cold, or famine.” (<a class="scriptureRef" href="http://scriptures.lds.org/dc/89/12-13#12" onclick="newWindow('http://scriptures.lds.org/dc/89//12-13#12')" target="contentWindow">D&C 89:12–13</a>.) </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="27"></a></i> <i>We realize that the Word of Wisdom does not advocate total vegetarianism when we read another scripture: </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="28"></a></i> <i>“And whoso forbiddeth to abstain from meats, that man should not eat the same, is not ordained of God; </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="29"></a></i> <i>“For, behold, the beasts of the field and the fowls of the air, and that which cometh of the earth, is ordained for the use of man for food and for raiment, and that he might have in abundance.” (<a class="scriptureRef" href="http://scriptures.lds.org/dc/49/18-19#18" onclick="newWindow('http://scriptures.lds.org/dc/49//18-19#18')" target="contentWindow">D&C 49:18–19</a>; see also <a class="scriptureRef" href="http://scriptures.lds.org/1_tim/4/1-3#1" onclick="newWindow('http://scriptures.lds.org/1_tim/4//1-3#1')" target="contentWindow">1 Tim. 4:1–3</a>.) </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="30"></a></i> <i>What is meat’s nutritional value? It contains good quality protein and iron. The general nutritional composition of eggs is enough like meat that they are considered a “meat alternate.” Milk and cheeses are also high in protein, but contain calcium instead of iron. Dried peas and beans such as pigeon peas, navy beans, and soybeans contain moderate to high quality protein as well as some iron, so these may be used as meat alternates. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="31"></a></i> <i>Grains contain less protein than most of these other foods; it’s also of poorer quality. However, grain protein contributes to the day’s total, especially when eaten with meat or meat alternates. Vegetables contain only small amounts of protein, and fruits practically none at all. Thus a diet which relies totally on grains, fruits, and vegetables usually means protein deficiency. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="32"></a></i> <br />
<div style="background-color: yellow;"><i>In addition to protein, meats provide us with several of the vitamins in the vitamin B group: thiamin, niacin, riboflavin, pantothenic acid, pyridoxine. One member of this group, vitamin B<sub>12</sub>, is found <i>only </i>in meat, milk, cheese, and eggs; thus strict vegetarians must take a vitamin B<sub>12</sub> supplement to avoid eventual irreversible damage to their spinal cord. Meats also contribute to a full feeling after a meal, because they contain some fat, which stays in our stomach longer than the other nutrients. </i></div><i style="background-color: yellow;"><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="33"></a></i> <br />
<div style="background-color: yellow;"><i>However, we are admonished to use meat sparingly. This caution is certainly understandable considering how heavily nineteenth-century Americans relied on meat when the Word of Wisdom was given. But even in our day of more balanced diets, we are aware of some problems when the meat intake is very high, as advocated by some dieters or by athletes who do not understand muscle physiology. </i></div><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="34"></a></i> <i>When meat makes up the main part of our food intake, we crowd out other foods and, consequently, their nutrients. In a recent extreme example, a widower had milk for breakfast, a hamburger for lunch, and steak for dinner. He disliked onions and other vegetables, thought potatoes were “fattening,” and was not interested in fruit. He developed scurvy!<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote5"> 5</a></i> <br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="35"></a></i> <i>Meats are also sources of fat, primarily saturated fat, and cholesterol. People who need to cut down their total calories may need to cut down on the <i>total </i>amount of fat in their diet. Individuals who have some of the risk factors associated with cardiovascular disease may need to limit their intake of <i>saturated fat </i>and <i>cholesterol </i>as well as <i>total </i>fat and calories. Table 1 shows the fat and cholesterol content of some foods, but individual recommendations for intake vary. </i><br />
<a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="36"></a> <br />
<h2><i>Table 1: Calories, Protein, Fat, and Cholesterol in Common Meats and Alternates<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote6"> 6</a></i> </h2><table cellpadding="3" cellspacing="0" class="articleTable"><tbody>
<tr></tr>
<tr> <td colspan="1" rowspan="1" valign="" width="108"><i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="37"></a></i> <i><b>Amount</b></i> <br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="38"></a></i> <i><b>Calories</b></i> <br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="39"></a></i> <i><b>Protein (Grams)</b></i> <br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="40"></a></i> <i><b>Total Fat (Grams)</b></i> <br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="41"></a></i> <i><b>Cholesterol (Milligrams)</b></i> <br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="42"></a></i> <i>Broiled hamburger </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="43"></a></i> <i>3 oz. </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="44"></a></i> <i>224 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="45"></a></i> <i>22 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="46"></a></i> <i>15 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="47"></a></i> <i>70 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="48"></a></i> <i>Broiled chicken </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="49"></a></i> <i>3 oz. </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="50"></a></i> <i>116 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="51"></a></i> <i>20 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="52"></a></i> <i>3 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="53"></a></i> <i>60 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="54"></a></i> <i>Broiled pork chop </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="55"></a></i> <i>3 oz. </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="56"></a></i> <i>303 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="57"></a></i> <i>24 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="58"></a></i> <i>22 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="59"></a></i> <i>70 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="60"></a></i> <i>Broiled halibut </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="61"></a></i> <i>3 oz. </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="62"></a></i> <i>147 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="63"></a></i> <i>22 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="64"></a></i> <i>6 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="65"></a></i> <i>70 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="66"></a></i> <i>Cooked dry beans </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="67"></a></i> <i>1 cup </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="68"></a></i> <i>230 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="69"></a></i> <i>15 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="70"></a></i> <i>1 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="71"></a></i> <i>0 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="72"></a></i> <i>Hard cooked eggs </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="73"></a></i> <i>2 med. </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="74"></a></i> <i>156 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="75"></a></i> <i>12 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="76"></a></i> <i>11 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="77"></a></i> <i>550 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="78"></a></i> <i>Whole milk </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="79"></a></i> <i>1 cup </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="80"></a></i> <i>159 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="81"></a></i> <i>9 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="82"></a></i> <i>9 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="83"></a></i> <i>27 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="84"></a></i> <i>Skim milk </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="85"></a></i> <i>1 cup </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="86"></a></i> <i>88 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="87"></a></i> <i>9 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="88"></a></i> <i>0.2 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="89"></a></i> <i>7 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="108"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="90"></a></i> <i>Cheddar cheese </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="91"></a></i> <i>1 oz. </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="92"></a></i> <i>112 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="93"></a></i> <i>7 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="94"></a></i> <i>9 </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="72"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="95"></a></i> <i>28 </i><br />
<i> </i></td><script>
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</tbody> </table><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="96"></a></i> <i>Some researchers believe that a diet high in meat is linked with a higher incidence of colon cancer and diverticular disease. (Diverticula are small pockets on the large intestine which may become inflamed.) However, since it’s almost impossible to have a high meat diet without having a high fat and low fiber intake as well, it’s not clear what actually causes the intestinal problems. In Utah, where per capita beef consumption is slightly higher than the national average, the incidence of cancer of the colon still is less than the incidence among Seventh Day Adventists, even though many of the latter group practice a vegetarian diet.<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote7"> 7</a> Thus, the relationship between a high meat diet and cancer needs further investigation. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="97"></a></i> <i>Another problem more clearly associated with a high meat (or a high protein) diet is the extra work placed on the kidneys. Protein not needed for building or repairing body tissue is broken down; part of the molecule is used for energy or stored as fat while the other part of the molecule is excreted as waste in urine. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="98"></a></i> <i>Protein in the diet also influences calcium retention. Our teeth and bones need calcium throughout life, but the body doesn’t retain it well when the protein intake is considerably higher than necessary. Reducing meat intake might actually benefit those with limited calcium intake, although of course they’d need to be sure that their protein intake is still adequate. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="99"></a></i> <i>How much do we actually need? The National Research Council estimates individuals need .8 grams of protein per kilogram of body weight.<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote8"> 8</a> Thus a 70 kilogram man (150 pounds) needs approximately 54 grams of protein daily. Table 2 shows a combination of foods this man could eat to meet his protein needs. It is easy to make substitutions; for more detailed information on protein in foods consult a table of food values. In most states and countries a publication listing food values is available from government agencies. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="100"></a></i> <br />
<h2><i>Table 2. Foods Contributing to the Protein Intake of a 70 Kilogram Man </i></h2><table cellpadding="3" cellspacing="0" class="articleTable"><tbody>
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<tr> <td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="101"></a></i> <i><b>Food and Amount</b></i> <br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="102"></a></i> <i><b>Protein Grams</b></i> <br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="103"></a></i> <i>3 oz. meat (fish, poultry, etc.) </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="104"></a></i> <i>22<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote*">*</a></i> <br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="105"></a></i> <i>1 8 oz. glass of milk </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="106"></a></i> <i>9<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote*">*</a></i> <br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="107"></a></i> <i>1 cup cooked dry beans (pinto, navy, etc.) </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="108"></a></i> <i>15 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="109"></a></i> <i>4 slices of bread </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="110"></a></i> <i>8 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="111"></a></i> <i>1 potato </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="112"></a></i> <i>2 </i><br />
<i> </i></td><script>
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="113"></a></i> <i>1 oz. cheddar cheese </i><br />
<i> </i></td><td colspan="1" rowspan="1" valign="" width="144"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="114"></a></i> <i>7<a class="footnote" href="http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=728c1f26d596b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD#footnote*">*</a></i> <br />
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<tr><td colspan="1" rowspan="1" valign="" width="234"><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="115"></a></i> <i>* High quality protein </i><br />
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</tbody> </table><i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="116"></a></i> <i>High-quality protein should provide approximately one-third to one-half of the recommended intake. Thus, someone could cut down on meat and milk by increasing consumption of beans, nuts, and cereal products. In making such substitutions, however, we should remember that meats are some of the best sources of iron, and that milk and cheeses are the best sources of calcium in the typical Western diet. </i><br />
<i><a href="http://www.blogger.com/post-edit.g?blogID=7077921350531224153&postID=3665391447162716112" name="117"></a></i> <i>We are told in Doctrine and Covenants 89:12–13 [<a class="scriptureRef" href="http://scriptures.lds.org/dc/89/12-13#12" onclick="newWindow('http://scriptures.lds.org/dc/89//12-13#12')" target="contentWindow">D&C 89:12–13</a>] that the use of meats is more appropriate during times of winter, cold, or famine. Why? We’re not certain. Our present knowledge about the body’s protein requirement suggests that we need the same amount of protein throughout the year, although we can certainly emphasize different sources in different seasons. In this area as in others, there’s definitely room for additional research. </i>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com1tag:blogger.com,1999:blog-7077921350531224153.post-45408739515785620392010-05-21T07:50:00.000-07:002010-05-21T07:50:34.771-07:00Great list of home remedies!!!<h1><a href="http://www.agriculturesociety.com/?p=4495">My Home Medicine Cabinet – What I Use to Remedy Ailments</a></h1><div class="meta"> <div class="date">May 19, 2010</div>By <a href="http://www.agriculturesociety.com/?author=1" title="Posts by Raine Saunders">Raine Saunders</a> </div><div style="float: right; margin-left: 10px;"><img alt="www.mypicshares.com" src="http://www.mypicshares.com/picdump.php?id=973&sid=16aa68c733e609f5d9f70d27eee9a81e" /></div>I’ve spent a lot of years building my knowledge of natural remedies – and I’m still learning, but I am so glad I made the effort to acquire a basic understanding of how to apply natural substances to the goal of helping people in my family to feel well again when they are not feeling good. <br />
It is a good idea to replace items every so often to make certain the contents have not spoiled or gone rancid (such as olive oil or sesame oil), or lost their potency. But for the most part, many of these items stay in my cupboard for months or years, and I don’t have to replace them very often. <br />
<strong>Here are my “medicine cabinet” staples:</strong><br />
<strong>Activated charcoal</strong> – a natural detoxifier and remover of waste, charcoal is a substance that is used to carry out undesirable substances from the digestive tract. Make certain you find a variety that does not use petroleum as a base for the charcoal preparation and is considered “food grade” and comes from a source such as coconut or bamboo. Excellent to use when experiencing abdominal cramping, bloating, gas, upset stomach, or diarrhea. This supplement is normally effective when taken one to three times in a row, depending on the severity of the symptom. Baths – can also be used as poultice, compress or bath treatment for pain, infection, swelling, or detoxification purposes. We use <a href="http://www.naturesway.com/?pid=45171">Nature’s Way</a> activated charcoal. Safe for children. <br />
<strong>Aloe vera</strong> – aloe vera juice is great for digestion and immune system function and support, and can be taken daily between (at least two hours after) or ahead of meals. Take 1 to 2 ounces daily. It is also great for the skin (both externally and internally used) and is a good base in making homemade cosmetics (think deodorant, tooth cleaners, soaps, shampoos, etc.) A good brand available from the health food store is <a href="http://www.warrenlabsaloe.com/liquids.htm">George’s</a>. You can add your aloe vera juice to water (it basically tastes like water), juice, smoothies, or just drink it straight.<br />
<strong>Apple cider vinegar</strong> – besides a great natural cleaning agent (dilute with water and use anywhere in your home), ACV is great as a daily supplement added to salads, water, or juice. When you are sick or have a cold or flu, it can be taken several times a day to add essential amino acid compounds and good bacteria to support your body and immune system. It is best to drink it with a straw, as repeated use of ACV can wear away the enamel on your teeth. I recommend raw apple cider vinegar that has not been processed nor pasteurized. <a href="http://www.bragg.com/">Bragg’s</a> is an excellent brand and contains the “mother”, a gelatinous substance formed during the final step of fermentation containing valuable minerals, enzymes, and nutrients.<br />
<strong>Arnica</strong> – a perennial species belonging to the sunflower family, can be used for pain and bruising. It is a plant that has been shown in clinical settings to reduce inflammation by dilating blood vessels and capillaries to assist in transporting fluids and blood accumulations. In the cream form, apply it full strength topically (to the skin) to heal wounds and cuts, and reduce swelling. Its use internally should be avoided unless used in an official homeopathic herbal preparation where it is diluted down with guidance from a knowledgeable practitioner.<br />
<strong>Castor oil </strong>- useful for detoxification (for liver and other organs), sore muscles, strains, sprains, or bruising, and PMS. It is a versatile, natural oil used for many different needs. Castor oil packs are widely recommended by practitioners for patients, and especially for complimentary care in cancer treatment. Castor oil packs are also used to shrink tumors and cysts, as applied directly to the affected area. Keep castor oil in the refrigerator when not in use. If it becomes cloudy or discolored, discard.<br />
Use a small piece of fabric (wool or cotton flannel is best); cut a square, tripled or quadrupled over – can be as small as 4 x 4 inches or larger, depending on the area you are treating. Get a small dish (such as a casserole dish) and pour castor oil over the fabric and saturate, taking care not to get oil on other fabrics, upholstery, and clothing.<br />
Get a water bottle and fill with hot water (not over 120 degrees). Apply fabric pack directly to skin and place the water bottle over the pack. You can use an old towel or t-shirt to make sure castor oil does not spread to your furniture or bed. The best time to do castor oil packs is in the evening before bed, and you should leave the pack on for 30 minutes to an hour. Try to remain quiet and in a resting state, without interruption.<br />
<strong>Cayenne pepper</strong> – a great remedy for sore throats, colds, flus, and respiratory infections. It is rich in minerals and vitamins, and also a good digestive and cardiovascular aid. Great for digestive woes like bloating, gas, constipation, stomach cramping, allergies, poor circulation, chronic pain, headaches, and toothaches. It actually works to expand blood vessels to aid in carrying nutrients contained in pepper and other foods to the cells in your body. Cayenne can help stabilize blood sugar and cholesterol levels. It is also a powerful, natural detoxificant agent for the whole body. Dr. John R. Christopher’s (well-known herbalist) <a href="http://www.amazon.com/School-Natural-Healing-John-Christopher/dp/1879436019">School of Natural Healing</a> (book) and <a href="http://www.snh.cc/">web site</a> discusses many effective herbal remedies, including cayenne pepper.<br />
To use cayenne pepper internally, add 1/4 to a 1/2 teaspoon to a cup of about 6 ounces or more of warm water. The mixture will be spicy, so use caution. Sip or drink as able until gone. For added detoxification benefit and taste, you can add some Grade B maple syrup and lemon juice. It can also be used topically to wounds or cuts. You can apply the pepper directly to the wound or use 1/4 cayenne in a home-made solution with salt water. Use a small amount of water and salt to make a paste and apply. If necessary, cover with bandages or gauze. <br />
<strong>Coconut oil</strong> – a natural antifungal and antiviral oil that can kill yeast (it’s great for those experiencing candida), use on skin for body moisturizing, abrasions, sunburn, chapping or chaffing, cuts, bruises, scrapes, conditioner for hair, diaper rash, use in cooking as a healthy, medium chain triglyceride fat, and is also a great digestive aid and because of its caprylic acid content, can be used to help control candida issues – for use alone or with any meal.<br />
<strong>Colloidal silver</strong> – this substance has many uses and can be taken internally as well as applied topically. We use silver mostly for cuts and wounds. It heals very fast. Just apply a small amount and cover with a bandage or gauze strip. Some people use it successfully as a nasal spray or in a neti pot preparation for sinus and respiratory issues and allergies. I have found it works best on cuts and wounds. We use Natural -Immunogenics <a href="http://www.natural-immunogenics.com/silver_overview.php">Sovereign Silver</a>. <br />
<strong>Cranberry juice (unsweetened, concentrated)</strong> – this is a great juice to take every day for lymphatic health and detoxification. I use about 8 ounces to 64 ounces of filtered water and drink <a href="http://www.agriculturesociety.com/?p=2698">daily</a>. If desired, you can add fresh squeezed lemon or orange juice to the mixture, and Stevia or raw honey if the natural tartness is too much. It’s great for kidney health and contains many trace minerals and vitamins. I enjoy mine straight. <img alt=":)" class="wp-smiley" src="http://www.agriculturesociety.com/wp-includes/images/smilies/icon_smile.gif" /> <br />
<strong>Dental/tooth/gum</strong> -<a href="http://www.dentalherbcompany.com/">Tooth and Gums Tonic</a> – an all-natural, highly concentrated preparation made from ecologically-produced and sustainably harvested wild herbs echinacea and gotu kola, and oils of peppermint, red thyme, cinnamon bark, eucalyptus and lavender. This is one of the only substances I have ever found that works on canker sores (even over lysine), and is great for a mouthwash or substitute for brushing your teeth if you find yourself without a toothbrush. As it is highly concentrated, only small amounts are needed for use at a time, and depending on how much you use it, a bottle could last for months. Tastes amazing! You must have a consent form faxed or mailed from a dentist prior to purchasing these products.<br />
One of the best preventative measures I can think of for dental health for our family is to <em>avoid grains</em>. Some people question this (my parents insist on feeding my son these things when he is with them), but <em>without fail</em> when my son eats a lot of grains, he is sure to have terrible plaque build-up and gets frequent canker sores. We don’t eat a lot of processed grains in our home; most of what we consume is the soaked and sprouted grains, and they are eaten sparingly. On weekends we might have sprouted pancakes and during the week sometimes we eat sprouted toast. Rarely do I make hot cereals, even, anymore. But when we do, I soak them overnight, cook, and serve with lots of butter, milk or yogurt, homemade granola with sprouted nuts, and fruit.<br />
<strong>Carrier oils</strong> – pressed from the fatty portion of a plant or food (such as nuts, kernels, and seeds) and are used with essential oils (see below). These oils do not impart their scent as strongly as essential oils. Used to carry and dilute stronger oils which alone can cause irritation or burning. Here are some examples of carrier oils: sweet almond, avocado, borage, apricot kernel, jojoba, hemp seed, sunflower, sesame, pecan, macadamia, olive, or coconut oil.<br />
Carrier oils go rancid fairly quickly (except for coconut oil) and should be used up or replaced often. You can use approximately a 5 to 1 ratio of carrier to essential oil mixture for topical use on the skin, or follow the directions on the package. Therapeutic grade oils are the best quality to use.<br />
<strong>Essential oils</strong> – are distilled from the bark, roots, and other aromatic components of botanicals, herbs, and plants. I use <a href="http://www.doterra.com/us/">doterra</a> therapeutic grade oils.<br />
<strong>Here are some of the mixtures I use: </strong><br />
<blockquote><strong>Digestion:</strong> ginger, peppermint, tarragon, fennel, anise, caraway, and coriander. When someone has an upset stomach, use a carrier oil and a few drops of these oils to massage gently into abdominal area and on the bottoms of the feet. You can also add a few drops to hot water and sip.</blockquote><blockquote><strong>Respiratory/Allergies:</strong> eucalyptus, lavender, lemon, melaleuca, laurel leaf, and tea tree oil. Use a few drops in hot steam as aromatherapy (breathing preparation) or in a neti pot or saline spray wash with a home-made saline solution and/or add some of the contents of a probiotics capsule as well.<br />
<strong>Headache/stress/tension:</strong> lavendar, lemon, peppermint, or melaleuca are all good oils to use – combined or alone. Use 2 – 3 drops essential oil to 3-4 drops carrier on a cotton ball and apply to affected area. We use essential oils on our foreheads and temples for headaches, which works quite well. Also make certain you a hydrated with filtered water that has minerals, or add some unsweetened cranberry juice to your water. Minerals are essential in staying hydrated.</blockquote><blockquote><strong>Immune Boosting/Prevention of flus/colds, and other illnesses:</strong> wild orange, clove bud, rosemary, eucalyptus, and cinnamon. Dilute and use as a gargle for prevention or when you feel a cold, flu, or sore throat coming on. Dilute in spray bottles with purified water to clean doorknobs, floors, countertops, and other public-use surfaces. Use a few drops in an empty gelatin capsule for immune support.</blockquote><blockquote><strong>Respiratory/sinus:</strong> Oil of oregano, one of the most powerful, natural antibiotics can be used for various issues like stomach upset, diarrhea, colds, flus, and respiratory or sinus infections. You can buy good quality wild, Mediterranean oregano from most health food stores. The preparation is often contained in a carrier mix such as olive oil. You can also mix your own saline at home with sea salt and filtered water and mix oil of oregano along with clove bud oil, bay leaf, and sage for use in a neti pot or a nasal spray in a bottle.<br />
Another great way to clear congestion and mucous out of your sinus and nasal passages is to put a few drops of eucalyptus and tea tree oil on a cotton ball. Put the cotton ball in a clean, empty bottle such as an old vitamin or mineral supplement container. Plug one nostril at a time and breathe deeply from the bottle multiple times. Tea tree oil is a natural antifungal, antiseptic, and disinfectant and its fumes are powerful enough to ward off an infection in your respiratory tract if started quickly enough.</blockquote><blockquote>Taken orally, I just add the <a href="http://www.p-73.com/products.asp?cat=2">Oil of Oreganol P73</a> by North American Herb & Spice to filtered water (read bottle directions, usually no more than 3 -5 drops) and drink it down. It has a strong, spicy flavor. Use a slice of lemon to remove the taste in your mouth, if desired, afterward.</blockquote><strong>Fermented cod liver oil</strong> – this is a food as well as a great remedy for colds, flus, and other illness. Although we take FCLO everyday, if someone in my family is sick, we load up on this important food which is packed with nutrients like Vitamins A and D. We use Green Pastures <a href="http://www.greenpasture.org/retail/?t=products">Blue Ice Royal</a>.<br />
<strong>Garlic</strong> – a great, natural antifungal, immune booster, and detoxifier. Eat raw (if you can stand it). Or, crush a few cloves of garlic and add to 4 cups water, bring to a boil and then sip. Garlic is good for infections – bacterial and viral. Also good for sinus infections and is good for digestion. Garlic oil is great mixed with other essential oils like eucalyptus, tea tree, and echinacea and a carrier oil (see above) for ear infections and stopped up ear canals.<br />
<strong>Goldenseal</strong> <strong>root</strong> – this herb is a bitter tasting potent and used for aiding digestion, curing infections and inflammation, and can be purchased in powder form from the health food store. Although I have never used it for this purpose, it is apparently useful for canker sores and as an earwash as well, when added to warm water as a gargle or washing agent. It can also be applied topically to cuts, bruises, and infected areas of the skin. Because it is expensive and concentrated, you only need small amounts at a time when purchasing from the store, and it is wise to remember that a little goes a long way.<br />
I have used it successfully for conjunctivitis. The preparation you can make for multiple uses (see above) is about a 1/4 teaspoon to about 16 ounces (half a quart) of boiling water, and then drained the powder out with a cheesecloth. The remaining “tea” can be used as a wash for the eyes, ears or skin, or to sip several times a day. The “tea” can develop mold sometimes within a day or two, and should be kept in the refrigerator and until discarded and then remade until the infection is gone.<br />
<strong>Olive oil</strong> – use on your skin and body for moisturizing, eat on salads and light cooking (low temperature heat), and for oil pulling. Oil pulling is a useful way to detoxify your body and remove dangerous substances. Use 2 tablespoons of oil, first thing in the morning before eating, drinking, or brushing your teeth. Swish the oil in your mouth for 10 minutes and then spit out into a garbage can. Oil pulling should be done multiple times for maximum effect. Improves mouth or gum disease, chronic infections and many other health issues.<br />
<strong>Probiotics </strong>- if you are a person who regularly eats fermented foods like yogurt, kefir, sauerkraut, lacto-fermented vegetables, etc. you are probably getting a good supply of friendly bacteria from real food in your diet, which is essential to health. Sometimes though, we all need a boost. I keep therapeutic-grade probiotics in our house at all times, which we take daily, but also for when anyone is not feeling well – whether it’s a common cold, sore throat, flu, upset stomach, diarrhea, or anything else. Here are the brands we use: <a href="http://shop.gapsdiet.com/">BioKult</a>, <a href="https://www.bioticsresearch.com/">Biotics Research</a>, <a href="https://www.researchednutritionals.com/store/item.cfm?code=CBD204">Prescript-Assist</a>, <a href="http://www.advancednaturals.com/Probiotics/Ultimate_FloraMax.aspx">Advanced Naturals</a>. It is a good idea to switch brands every few months to ensure diversity of bacteria in the gut.<br />
Good quality probiotics are essential to your health; it’s not a good idea to skimp on quality because the majority of products on the market do not actually contain the strains nor the numbers of bacteria shown on the label, contain genetically-modified material, and some products are made from toxic sources such as (gasp!), human bowel waste.<br />
For sinus and upper respiratory infections or issues, break open a capsule and add some of the powder to your neti pot or to a sinus spray bottle. Read my <a href="http://www.agriculturesociety.com/?p=1346">testimony here</a> of how I cured a serious sinus infection with probiotics in my neti pot.<br />
Probiotics are safe for children to take. My son takes them every day of his life, and when he’s sick, I give him more. I can’t think of any instance where he has had an upset stomach or diarrhea and probiotics didn’t improve his condition.<br />
<strong>Raw honey</strong> – Honey is a natural as a dietary supplement and as a topical application for infections, flus, and colds and supports digestion and immune function. Dissolve 1 tablespoon of raw honey in warm water with 1/8 teaspoon of cinnamon or take straight several times daily for coughs, colds, and related ailments. You can also take raw honey and cinnamon with lemon in water as well for health.<br />
<strong>Sesame oil</strong> – is useful for massaging into the skin and for oil pulling (see olive oil above) to remove impurities and toxins from the body.<br />
Last but not least, my home medicine cabinet wouldn’t be nearly as effective without the fact that our kitchen is always stocked with plenty of <em>nourishing, real food</em>. Come take a peek and find out what our <a href="http://www.agriculturesociety.com/?p=2904">staples</a> are – foods we rely on for continued health and well-being.ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com1tag:blogger.com,1999:blog-7077921350531224153.post-78376148083059844022010-04-19T21:58:00.000-07:002010-04-19T21:58:58.264-07:00Agave is NOT a health food.I read this article a long time ago and it WAS a shocker to me.<br />
<br />
Now it makes total sense that AGAVE NECTAR is NOT a health food.<br />
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I'm just sticking to Stevia whenever possible and raw honey here and there.<br />
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(unless I'm a bad girl, which i'm trying not to be. :) )<br />
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Read this about AGAVE. It might change your mind too. <br />
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<a href="http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food.aspx">Shocking! This 'Tequila' Sweetener is Far Worse than High Fructose Corn Syrup </a>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-21928672984805808952010-04-13T19:33:00.000-07:002010-04-13T19:33:58.217-07:00Why we gain weight: Adiposity 101 by Gary Taubeshttp://www.dhslides.org/mgr/mgr060509f/f.htm<br />
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<embed id=VideoPlayback src=http://video.google.com/googleplayer.swf?docid=4362041487661765149&hl=en&fs=true style=width:400px;height:326px allowFullScreen=true allowScriptAccess=always type=application/x-shockwave-flash> </embed><br />
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I just watched this and was intrigued.ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-50980650113960197632010-04-09T23:11:00.000-07:002010-04-09T23:11:44.497-07:00oral health<span id="ctl00_ctl00_ctl00_bhcr_bbcr_bbcr_bbcr_gvComments_ctl04_gvSubComments_ctl02_lblSubComment"><b style="font-family: "Courier New",Courier,monospace;">Tonight I am researching about dental health. my children have HORRIBLE teeth despite a diet that is mainly whole foods. I don't like the mentality of traditional dentistry to drill out the bad and fill it up alone. I want to know WHY their teeth are not healthy...not meerly put a band-aid on them. I want to fix their teeth. This is a comment I read in <a href="http://articles.mercola.com/sites/articles/archive/2008/04/22/tooth-regeneration-you-may-never-have-to-use-or-hear-a-dentist-drill-again.aspx">Dr. Mercola's article</a>:Tooth Regeneration that I want to remember. </b><br />
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The first sites that come to mind are for the two groups formed to continue the work of Weston A. Price.<br />
The Price-Pottenger Foundation's site has a blue & white theme,<br />
though I haven't found the x-ray photos you describe. (I've seen them in Price's book, Nutrition & Physical Degeneration, though!)<br />
Here's a letter Price wrote to his family hoping to help them avoid dental decay and maintain health:<br />
<a href="http://www.ppnf.org/catalog/ppnf/Articles/PriceLetter.htm" rel="nofollow" target="_new">www.ppnf.org/.../PriceLetter.htm</a><br />
And here's the site for the Weston A. Price Foundation,<br />
which I find easier to use, but has a red & white scheme:<br />
<a href="http://www.westonaprice.org/" rel="nofollow" target="_new">http://www.westonaprice.org/</a><br />
From what I've read, the first steps in healing cavities should be adding High Vitamin Cod Liver Oil and Butter Oil to the diet. <br />
After that, it's a long list: <br />
-fermented foods (that have not been heated & canned- healthy sauerkraut is crunchy, not limp and stringy like the junk at the supermarket)<br />
-raw dairy and meat from animals who lived on fresh green grass <br />
-eggs from outdoor, healthy chickens<br />
Also, of course, is the Removal from your diet:<br />
Sugar, refined flours, and everything made from these.<br />
Traditional food preparation often included sprouting grains before use. <br />
Here's an article on Cod Liver Oil:<br />
<a href="http://www.westonaprice.org/" rel="nofollow" target="_new">http://www.westonaprice.org/</a>basicnutrition/codliveroil.html<br />
See also, Sally Fallon's book, Nourishing Traditions. It's a mix of articles on the subject with lots of recipes.<br />
Though I like Sandor Felix Katz' book, Wild Fermentation, much better when it comes to making fermented foods. Sauerkraut is amazingly easy to make. We also make a lot of raw yogurt. Good stuff.<br />
</span>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-17976170781998838912010-04-02T12:52:00.000-07:002010-04-02T12:54:44.265-07:00MY MICROWAVE.....repourposed!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TaHiogNYM5y8tFcwf1Kx85KlHgwVxmkc34zV3bhp8z-3aaTV4NcHe16fEFvKiugD5Hm2c9Q2o2s-DI8Uq8cEM3xA3iEwWrc_yKRDoZciO4x46svhgN8ERrsy1m4ryLDBQqUUXsVL9JDN/s1600/479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TaHiogNYM5y8tFcwf1Kx85KlHgwVxmkc34zV3bhp8z-3aaTV4NcHe16fEFvKiugD5Hm2c9Q2o2s-DI8Uq8cEM3xA3iEwWrc_yKRDoZciO4x46svhgN8ERrsy1m4ryLDBQqUUXsVL9JDN/s640/479.JPG" width="640" /></a></div><br />
<b>I've heard that using a microwave is bad for quite sometime. </b><br />
<b>I'm finally ready to follow the advice to stop using it to kill my food.</b><br />
<b>Instead... it is now a storage cabinet! ;)</b><br />
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<a href="http://www.globalhealingcenter.com/microwave-ovens-the-proven-dangers.html"><b>Ten Reasons to Throw out your Microwave Oven</b></a><br />
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:<br />
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1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].<br />
2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.<br />
3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.<br />
4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.<br />
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.<br />
6. The <b>minerals in vegetables are altered into cancerous free radicals</b> when cooked in microwave ovens.<br />
7. Microwaved foods <b>cause stomach and intestinal cancerous growths [tumors].</b> This may explain the rapidly increased rate of colon cancer in America.<br />
8. The prolonged eating of microwaved foods <b>causes cancerous cells</b> to increase in human blood.<br />
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.<br />
10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.<br />
Have you tossed out your microwave oven yet?<br />
The use of artificial microwave transmissions for subliminal psychological control, a.k.a. "brainwashing", has also been proven. We're attempting to obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.<br />
Written by Anthony Wayne and Lawrence Newell<br />
International common Law Copyright 2000ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com1tag:blogger.com,1999:blog-7077921350531224153.post-16573609460095778762010-04-02T12:32:00.000-07:002010-04-02T12:34:27.939-07:00Coconut Chocolate Bark<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg5IqPdf-xWxzSmC6_alO31PVH2CZuQQq35rmTtFPI0ufHPRQAMtcBgctFerMoRB5vRXnq4VX7t7FM10cUb4hj-5-dZqki_TnADtfZpg7Vm3vtqSGGVDmAxG98aoGW8q1XFRsqMG3odvr/s1600/2010-04-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg5IqPdf-xWxzSmC6_alO31PVH2CZuQQq35rmTtFPI0ufHPRQAMtcBgctFerMoRB5vRXnq4VX7t7FM10cUb4hj-5-dZqki_TnADtfZpg7Vm3vtqSGGVDmAxG98aoGW8q1XFRsqMG3odvr/s640/2010-04-02.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">I'm not eating sugar. And it's not because I don't like it....</div><div style="text-align: center;">It's cause I like it toooooo much!!! </div><div class="separator" style="clear: both; text-align: center;">I'm not eating any starch or sugar right now for that matter.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'm finding satisfaction from Stevia Instead...even if it isn't anything like sugar.</div><div style="text-align: center;">Here's a recipe I can whip up in 10 minutes, eat w/out feeling guilt and not have a sugar crash on.</div><div style="text-align: center;">YUM!</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04; font-size: x-large;">Coconut Chocolate Bark:</span> (my tweaked recipe) </div><div class="separator" style="clear: both; text-align: left;">3 tablespoons coconut oil</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon salted butter</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon cocoa</div><div class="separator" style="clear: both; text-align: left;">10 to 20 drops stevia (start small and add to taste.)</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. almond extract (or vanilla or mint or....)</div><div class="separator" style="clear: both; text-align: left;">1/4 c. unsweetened shredded coconut</div><div class="separator" style="clear: both; text-align: left;">1/4 c. chopped pecans</div><div class="separator" style="clear: both; text-align: left;">melt oils, stir in cocoa, stevia and extract.</div><div class="separator" style="clear: both; text-align: left;">pour into baking cups</div><div class="separator" style="clear: both; text-align: left;">sprinkle nuts and coconut into each cup.</div><div class="separator" style="clear: both; text-align: left;">place in freezer until hardened </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #783f04; font-family: "Courier New",Courier,monospace; text-align: center;"><b><span style="font-size: x-large;">ENJOY!</span></b></div><div class="separator" style="clear: both; text-align: center;">note: these are made w/ stevia, not sugar so don't expect a miracle, </div><div class="separator" style="clear: both; text-align: center;">but boy do they satisfy me when i want a treat....</div><div class="separator" style="clear: both; text-align: center;">and what a treat they are!!!!!!</div><div class="separator" style="clear: both; text-align: center;">(for those of you not eating starch or sugar.)</div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-64040539016752061312010-03-27T08:11:00.000-07:002010-03-27T08:18:30.153-07:00sinking....<div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">Are you an addict??? </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Well I am. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">I am addicted to sugar. </span><br />
<br />
<span style="font-size: large;">And you know what they say: once an addict.... </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Even after going without sugar for 47 days I went crazy style on some cupcakes! </span></div><br />
<div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"> I'm pretty sure I've got candida! I did this simple candida yeast test I copied from a great resource,<a href="http://health.groups.yahoo.com/group/hcghomeopathicweightlossmethod/">the hcg homeopathic weight loss method yahoo group in the files section.:</a></span></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<br />
<br />
Here is a home Candida yeast test, one you can do in the morning. We do not know the source of this home Candida test but it's been around a long time and is thought to be quite reliable in the evaluation of Candida symptoms:<br />
Up to 85% of Americans May Have Candida - DO YOU?<br />
Try this Fast and FREE Candida Saliva Test!<br />
When you awake in the morning, before you put anything into your mouth, work up some saliva and spit it into a clear glass of water. Within 1-30 minutes, look in the glass. <br />
<br />
<br />
If there are strings coming down from your saliva, or if the water turned cloudy, or if your saliva sank to the bottom, YOU MAY HAVE A CANDIDA CONCERN!<br />
<br />
<br />
Healthy saliva will simply float on the top!<br />
(You may want to put out a glass of water in the bathroom or on the nightstand the night before you wish to do the home Candida Saliva test, just to remind yourself not to brush your teeth prior to spitting into the glass.)<br />
Why does this work?<br />
Candida overgrowth begins in the intestines. Over time, as the fungal yeast multiplies it begins to travel, moving up the digestive tract into the stomach (bloating, indigestion), up the esophagus and into the mouth. If it becomes strongly entrenched there you can see a white film on your tongue and inside your cheeks. Once it has moved up to the mouth and you spit into a glass of water the yeast will sink because it is heavier than water. If there is no yeast it will float on top.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGqj9qX6Tj4zrG-r9cau-1m94QM7hK2dRelOPt7B4z-L7MOKgioEW3vdgfMs6qe6jv5PTmh3iJHCF9Ww8KAFM1iptInN6W6hhYQnnSMHljWACr9t8DhsT2enL6ZT5OfHcngq2Y4KsAZQd/s1600/Saliva+Test+for+Candida.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="583" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGqj9qX6Tj4zrG-r9cau-1m94QM7hK2dRelOPt7B4z-L7MOKgioEW3vdgfMs6qe6jv5PTmh3iJHCF9Ww8KAFM1iptInN6W6hhYQnnSMHljWACr9t8DhsT2enL6ZT5OfHcngq2Y4KsAZQd/s640/Saliva+Test+for+Candida.jpg" width="640" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">I took this same candida yeast test last November and my spit was crazy sinking. This time it is way better, but clearly clouding the water and making it's swirly action down through the cup.</span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">O.k. so now i've got to figure out: now what???</span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"> </span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">now, if; you'll excuse me while i remove that cup from the counter before my children get thirsty!!! :) </span></span></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-34339722518036724332010-03-23T22:07:00.001-07:002010-03-23T22:07:24.244-07:00Dear Baba Foods,I just made a trip to Costco to buy my favorite brand of Hummus. I love the taste and quality ingredients of your product, and love that it is preservative free. AND it is absolutely wonderful!!!<br />
<br />
I'm writing because when I got home I read the label and was very disappointed to see that it now has CANOLA OIL as an ingredient. I am disappointed because I don't eat that cheap pseudo health food oil. I will be returning the hummus getting my money back. I don't know if others have noticed this rogue ingredient tainting such a wonderful hummus being added to save you a bit of money on ingredients, but it makes me sad.<br />
<br />
I just hope your other varieties have not been tainted as well so at least when there is another road show I will be able to stock up and freeze my yummy hummus. It's the best hummus on the market and would love to continue to buy it so I don't have to go back to making my own from scratch. <br />
<br />
Thanks for reading about my concern. <br clear="all" /><br />
Sincerely,<br />
Julie Morrisihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-26708034892905693582010-03-19T23:12:00.000-07:002010-03-19T23:12:26.669-07:00i need to read this!<div style="text-align: center;"><span style="font-family: Times New Roman,Georgia,Times; font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">i'll probably have to put my thinking cap on! lots of big words. :) </span></span></div><div style="text-align: center;"><span style="font-family: Times New Roman,Georgia,Times; font-size: small;"> </span></div><div style="text-align: center;"><span style="font-family: Times New Roman,Georgia,Times;">Nutrition and</span></div><div style="text-align: center;"><span style="font-family: Times New Roman,Georgia,Times;">Physical Degeneration<br />
<br />
</span><span style="font-family: Times New Roman,Georgia,Times; font-size: large;">A Comparison of Primitive and Modern Diets<br />
and Their Effects</span><span style="font-family: Times New Roman,Georgia,Times;"><br />
<br />
BY<br />
<br />
</span><span style="font-family: Times New Roman,Georgia,Times; font-size: medium;">Weston A. Price, MS., D.D.S., F.A.G.D.</span><span style="font-family: Times New Roman,Georgia,Times;"><br />
Member Research Commission, American Dental Association<br />
Member American Association of Physical Anthropologists<br />
Author, "Dental Infections, Oral and Systemic"<br />
</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.journeytoforever.org/farm_library/price/pricetoc.html">http://www.journeytoforever.org/farm_library/price/pricetoc.html</a></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-22944098546723186072010-02-12T22:10:00.000-08:002010-02-12T22:10:01.074-08:00salmon and spinach go PERFECT together. I never knew!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-zRuswqX3drd13IHoAeeY4la5ihUnl4r4IwWEpuT_fnK8SuTtPa6W7HKHPBIOargZwzP_29TEhC-0p1y9Z5aUAzHVv1UV50UMKKv93rhhslM1cC5DXqjkZa617JCIunDesJAl_9OQ13z/s1600-h/156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-zRuswqX3drd13IHoAeeY4la5ihUnl4r4IwWEpuT_fnK8SuTtPa6W7HKHPBIOargZwzP_29TEhC-0p1y9Z5aUAzHVv1UV50UMKKv93rhhslM1cC5DXqjkZa617JCIunDesJAl_9OQ13z/s640/156.JPG" width="640" /></a></div>Crusty Cajun Buttered Salmon w/ withered spinach and garlic. OH MY it was wonderful!!! ;)ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-70441641564399469452010-01-24T12:01:00.001-08:002010-01-24T12:01:41.788-08:00roasted eggplant w/ marinara<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE53pplcTHftL3isRX_nZSaN909Mgx3w_bubfbSgqVR_RrpsvbmqpZF4mtjsGJhL3aeLdmuiP5cq-liznZKwqT1QaeTxCVLtNIfZkorbATxayJpSs75RuXXEf-2Y8fpcTACPUCccLM4_o/s1600-h/142.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE53pplcTHftL3isRX_nZSaN909Mgx3w_bubfbSgqVR_RrpsvbmqpZF4mtjsGJhL3aeLdmuiP5cq-liznZKwqT1QaeTxCVLtNIfZkorbATxayJpSs75RuXXEf-2Y8fpcTACPUCccLM4_o/s400/142.JPG" /></a> <br />
</div><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM20-Rs8aUPFSdWgHp0mY7H-tCag54DqmY3hKDSSQ-Hw7pmnFTMx1SQLyTuHK63zT9mTWI4XON0XAhKehR7m0RJKCSHDp9KbsgI4fxinbhyUa9dRRyY7IQBgfLqfE_WYnILq6BxZuK8nIb/s1600-h/143.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM20-Rs8aUPFSdWgHp0mY7H-tCag54DqmY3hKDSSQ-Hw7pmnFTMx1SQLyTuHK63zT9mTWI4XON0XAhKehR7m0RJKCSHDp9KbsgI4fxinbhyUa9dRRyY7IQBgfLqfE_WYnILq6BxZuK8nIb/s400/143.JPG" /></a> <br />
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</div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-37921860101403101162009-03-11T22:02:00.000-07:002009-03-11T22:08:30.834-07:00vegetarian lentil burgers<div style="margin: 0px auto 10px; text-align: center;">all i can say is that my mouth waters when i look at this.<br /><span style="font-size:180%;"><span style="font-weight: bold;">soooooo yummy.</span><br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHs1yWDhzYVr3ctpD2iji5FW2E8TluED6gvqZapuCxS_W4oYZwSa1FPxApf9QPNCKR353dtUnk94h8BtcEVrjGk3u1ZwPSAFlDV9QHipPuorz5cEmufBUXwSCBznQBmuPydyZantboM8qQ/s1600-h/033.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHs1yWDhzYVr3ctpD2iji5FW2E8TluED6gvqZapuCxS_W4oYZwSa1FPxApf9QPNCKR353dtUnk94h8BtcEVrjGk3u1ZwPSAFlDV9QHipPuorz5cEmufBUXwSCBznQBmuPydyZantboM8qQ/s400/033.JPG" border="0" /></a><br /><h2>Vegetarian Lentil Burger Recipe</h2> <p><span style="font-size:78%;"><em>These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. I use black lentils in this recipe, some of the other types of lentils are too mushy when cooked - so I'd stick with the black lentils. Feel free to spice up the batter by experimenting with your favorite seasonings.<br /></em></span></p> <blockquote> <p><span style="font-size:78%;">3 cups cooked black lentils<br />4 large eggs<br />1/2 teaspoon fine-grain sea salt<br />1 onion, finely chopped<br />1 cup toasted fine (whole-grain) bread crumbs<br />1 tablespoon extra-virgin olive oil (or clarified butter)</span></p> </blockquote> <p><span style="font-size:78%;">Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.</span></p> <p><span style="font-size:78%;">Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.</span></p><br /><br />click on the link for additional information.<br /> <br /><a href="http://www.101cookbooks.com/archives/vegetarian-lentil-burgers-recipe.html">http://www.101cookbooks.com/archives/vegetarian-lentil-burgers-recipe.html</a><br /><br />i followed the recipe almost exactly. i just added cumin, coriander and fresh garlic when i added the salt.<br /> i also used sprouted bread to make my bread crumbs.<br />next time i'm going to add walnuts too.<br /><br />i made large patties then made the remnants into mini patties<br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCFdLyqUC8h04ik7bhcYaa7Eipjxy1hohR0Wtc898iW7P8YRoNH6M0cEWjf-EhIs4MRMtWaCFACCYFGW1_fntk0ALyzhzHlL_wiGCdM75QE2mcFrolxSYcWRxTpDqHflrqDUFLGj6OAcZ/s1600-h/030.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCFdLyqUC8h04ik7bhcYaa7Eipjxy1hohR0Wtc898iW7P8YRoNH6M0cEWjf-EhIs4MRMtWaCFACCYFGW1_fntk0ALyzhzHlL_wiGCdM75QE2mcFrolxSYcWRxTpDqHflrqDUFLGj6OAcZ/s400/030.JPG" border="0" /></a><br /><br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com4tag:blogger.com,1999:blog-7077921350531224153.post-25683326001399483022009-03-11T21:48:00.000-07:002009-03-11T21:48:23.108-07:00<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-F9mqZjz8qesbVOJUms4vSmzey-wQdfQhPZMmZeb_nyAgo4xdaYQiieajQ-Cd7sq0LNl16l2DGjLojIF0jxMVehEketh5SK8Qorj7YpCHIIgikOMXnDp2avKZn0y8kppCtWvrYczxYP31/s1600-h/029.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-F9mqZjz8qesbVOJUms4vSmzey-wQdfQhPZMmZeb_nyAgo4xdaYQiieajQ-Cd7sq0LNl16l2DGjLojIF0jxMVehEketh5SK8Qorj7YpCHIIgikOMXnDp2avKZn0y8kppCtWvrYczxYP31/s400/029.JPG" border="0" /></a><br /><br />it was dinner time.<br /><br />so i started cooking.<br /><span style="color:#cc0000;"><span style="color:#000000;">it all stared </span>2 bell peppers</span>, an <span style="color:#cc9933;">onion</span>, and a <span style="color:#cc6600;">chicken breast</span> cooking.<br />but i didn't know what in the world to make.<br />anytime i have those ingredients, it turns into fajitas....<br />but not tonight!<br />next went in <span style="color:#999999;">3 cloves of garlic</span>.<br />and sea salt.<br />then i boiled water for <span style="color:#cc9933;">quinuoa.</span><br />[it's hiding under the vegis in the picture.]<br /><br />then it went in a totally new direction when i added <span style="color:#cc6600;">tumeric.<br /></span>next i added curry powder and a little <span style="color:#006600;">dried parsley<br /></span><br />then it needed sauce so in went a can of <span style="color:#663300;">coconut milk</span>.<br /><br />the end result...<strong><span style="color:#990000;">curry.<br /></span></strong><br />i just want to know 1 thing. why is it that if you add 1 simple ingredient it then becomes the title of the whole dish?<br />who knows, but it was DANG GOOD!</div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com0tag:blogger.com,1999:blog-7077921350531224153.post-49115628751109692152009-02-13T21:37:00.000-08:002009-02-13T21:53:30.066-08:00big batch o guac<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggthpkW6BV37xppo1VP5yVK1bry3Gij68xj5hMoFo0xKuAepMAI9RHRIz82ax1gVVtF9RmJrdrfGA5O9lTnNMmWf9HXNtYguhr7MeMaoa979al2cT8BlcmQZiahtVJoJYSiK8uB9E4mgCD/s1600-h/005.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggthpkW6BV37xppo1VP5yVK1bry3Gij68xj5hMoFo0xKuAepMAI9RHRIz82ax1gVVtF9RmJrdrfGA5O9lTnNMmWf9HXNtYguhr7MeMaoa979al2cT8BlcmQZiahtVJoJYSiK8uB9E4mgCD/s400/005.JPG" alt="" border="0" /></a><br /><h1><a href="http://www.foodnetwork.com/alton-brown/index.html" title="Alton Brown"><span style="font-size:100%;"><span style="font-weight: normal;">when you have 15 avacados that are all ripe at the same time...</span></span><br /></a></h1> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw_5C-2ZM2qnXO24RccX8vOQVHXaIheERoffR1nBquDwO6C9hLsVim7tRfaPLUabwxQtAcsIay5xICRJTOhr-9iSUFTwoK4eEaRIkn4JgeT6xDA7SMNs4DXpJWZHkEZvIWw0_ti1q8at2/s1600-h/003.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw_5C-2ZM2qnXO24RccX8vOQVHXaIheERoffR1nBquDwO6C9hLsVim7tRfaPLUabwxQtAcsIay5xICRJTOhr-9iSUFTwoK4eEaRIkn4JgeT6xDA7SMNs4DXpJWZHkEZvIWw0_ti1q8at2/s400/003.JPG" alt="" border="0" /></a> </div><div style="text-align: center;"> </div><div style="text-align: center;" class="rcp-head clrfix"> <h1><a href="http://www.foodnetwork.com/alton-brown/index.html" title="Alton Brown"><img src="http://img.foodnetwork.com/FOOD/2008/08/13/av-alton-brown.jpg" alt="Alton Brown" width="48" height="48" /></a>Guacamole</h1> <p><a href="http://www.foodnetwork.com/alton-brown/index.html" title="Recipe courtesy Alton Brown">Recipe courtesy Alton Brown</a></p> </div><div style="text-align: center;"><a href="http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/reviews/index.html"><span class="lgbtn-lfcap"></span> <span class="lgbtn-text">COMMENTS & REVIEWS<span>(202)</span></span></a> <a href="http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/reviews/index.html"> <span class="lgbtn-rtcap"></span> </a> </div><ul style="text-align: center;" class="rcp-info clrfix"><li><h3 class="hilite">Prep Time <a id="pu_times" href="http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html#">20 min</a></h3></li></ul><div style="display: none; text-align: center;" id="times_pu"> <div class="ie_frame"> <div class="hd"><a href="http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html#">Close</a><h4>Times:</h4></div> <dl class="clrfix"><dt>Prep</dt><dd>20 min</dd><dt>Inactive Prep</dt><dd>1 hr 0 min</dd><dt>Cook</dt><dd>--</dd><dt class="special">Total:</dt><dd class="special">1 hr 20 min</dd></dl> </div> </div><div style="text-align: center;"> <script type="text/javascript">SNI.Food.CookTime.init();</script><span class="close"></span><script type="text/javascript">SNI.Food.RecipeTools.init();</script> </div><h2 style="text-align: center;">Ingredients</h2><div style="text-align: center;"> <!--concordance-begin--> </div><ul style="text-align: center;"><li>3 Haas avocados, halved, seeded and peeled</li><li>1 lime, juiced</li><li>1/2 teaspoon kosher salt</li><li>1/2 teaspoon ground cumin</li><li>1/2 teaspoon cayenne</li><li>1/2 medium onion, diced</li><li>2 Roma tomatoes, seeded and diced</li><li>1 tablespoon chopped cilantro</li><li>1 clove garlic, minced</li></ul><div style="text-align: center;"> <!--concordance-end--> </div><h2 style="text-align: center;">Directions</h2><div style="text-align: center;"> </div><p style="text-align: center;"> In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. </p><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGDF4kv4y4B-K8WrJnn_4wu-lE_A5_uILXHYNvSTtqFvzWz5lBO-McLvfXTVFaqquUvIio-1FSKD7wVX2CfoMkDi01n8kLQvoWqYrNMJbn_1PjL4PJiDQXZMUaefnPs2_zvdSiYk0ga36/s1600-h/006.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGDF4kv4y4B-K8WrJnn_4wu-lE_A5_uILXHYNvSTtqFvzWz5lBO-McLvfXTVFaqquUvIio-1FSKD7wVX2CfoMkDi01n8kLQvoWqYrNMJbn_1PjL4PJiDQXZMUaefnPs2_zvdSiYk0ga36/s400/006.JPG" alt="" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggthpkW6BV37xppo1VP5yVK1bry3Gij68xj5hMoFo0xKuAepMAI9RHRIz82ax1gVVtF9RmJrdrfGA5O9lTnNMmWf9HXNtYguhr7MeMaoa979al2cT8BlcmQZiahtVJoJYSiK8uB9E4mgCD/s1600-h/005.JPG"><br /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhwtspQd1XpR2T-7sUb3iEvsXOXJHZdJX6XdRW7NKKnpgppn85MFi_fqhHz1moljn9e8CKhYI7omXAKshDZjx9eiXt4DaKjYgmo5VIRavHVqBFjk3bp6RqYxsoDWo7oschAjqkkaJaja1/s1600-h/009.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhwtspQd1XpR2T-7sUb3iEvsXOXJHZdJX6XdRW7NKKnpgppn85MFi_fqhHz1moljn9e8CKhYI7omXAKshDZjx9eiXt4DaKjYgmo5VIRavHVqBFjk3bp6RqYxsoDWo7oschAjqkkaJaja1/s400/009.JPG" alt="" border="0" /></a><br />yummy!!!!!<br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>ihttp://www.blogger.com/profile/01471162630218692949noreply@blogger.com2