Tuesday, March 06, 2012
Here's a non-health related article, and short video...that frankly I can't get out of my mind...
so I thought I'd share...
CAVEAT (you kow I usually have one or two)
This is NOT for the faint of heart!
Monday, February 20, 2012
Its called Fenugreek or Methi seed, and its been used for centuries in Indian cuisine, where it adds a somewhat bitter, maple syrup taste to foods.
As well as used medicinally in Ayurvedic Medicine for a variety of ills which you're encouraged to research but which I am not going to go into here.
Me... I use it for boosting iron and fiber... presumably Human Growth Hormone, too. Additional benefits are blood glucose regulation, inflammation reduction, testosterone raising , yada yada.
Even if these more exotic qualities are false, I'm still in for the terrific iron and the fiber punch, for so few calories. It fits in nicely with my philosophy of getting as many nutrients from whole foods as possible.
So... where can you get some?
Fenugreek seed can be found online or in local Asian or Indian Markets. It runs about $3 for 7oz, which lasts quite some time.
Once you get your seed, what to do about it?
Here's my suggestion based on three months of experience with it:
Fenugreek seed is as hard as rocks... good way to bust a tooth and damage dental work.
So I soak mine overnite in a bit of boiled distilled water.
I've used two methods...
* putting in two rounded tablespoons in my thermos, adding a half cup of boiling water,
* putting the two rounded tablespoons into a ceramic cup that comes with a lid, adding half a cup of boiling water, lidding the cup to retain the heat.
Most of the time, I prepare it after dinner.
This way I've got an infusion of " Fenugreek Tea" to drink for breakfast... which I usually combine with some kefir water to sweeten it.
AND some nicely sprouted fenugreek seeds to mix into my luncheon salad, oatmeal, yogurt... whatev. Shocking to me that they sprouted in water of that temperature, but they did... one day I left them a bit longer than I had intended and I had a bunch of baby fenugreek plants, which were promptly stirred into some soup I was making.
If you wake up in the morning, stumble into the kitchen and realize you've forgotten to soak your seed, just start a batch and it will be ready for dinner.
One thing NOT to soak it in... tea. Tea has tannic acids in it that will bind the iron in the fenugreek... soaking it overnite gives it plenty of opportunity to do so.
If you track your foods in your Spark Nutrition Tracker, I've shared my Fenugreek listing as:
fenugreek seed(methi) complete analysis (Mzzchief)
This listing includes the iron and fiber as well as over a dozen other values for this unique healthful seed. I don't get any brownie points for you using this listing... I've shared it solely to help make your life a little easier!
Monday, February 13, 2012
I'm posting this link here for those of us who are concerned about the purity of our food supply, and are ready to take a small but positive step to seeing this goal become universal.
If you are as passionate about good health as I am, please take the time to sign this petition as I have done.
Thursday, February 09, 2012
Here's a tip that will save you time in the morning and get your berries clean and ready for your cereal.... so you're not stumbling around chasing berries down the drain, giving them a token rinse or forgetting to add them.
Before I go to bed, I :
*soak my berries overnite in a bowl of tap water (hull if its strawberries)
* to which I've added a small amount of pure, crystalized vitamin C.
* Place in the fridge.
When I'm ready the next morning, I:
* swirl em around
* drain using a colander,
* rinse with distilled water
* and its ready, set, eat!
The C removes the chlorine from my tap water.
A quick swirl and rinse loosens any debris that may have accumulated on the berries during their growth and transport.
The cool temps of the fridge discourages bacterial growth.
Here's to a less toxins and more fresh, wholesome food!
PS. What? You don't know what Crystalized Vitamin C is yet? Well I guess I just haven't been doing my job! CVC is a wonderful health adjunct... in english that means its got so many positive uses, that you've got to make it part of your health arsenal.
Its inexpensive, (approx.$12 for 8 oz)easily available from the internet and your local health food store. Basically its pure vitamin C (ascorbic acid), without any fillers, so very little goes a lonnnng way.
Okay, so now you know... its up to you if you want to take advantage of this marvelous substance. OOspie... I just noticed that the price has risen considerably... someone must have been reading my blogs! haha Still a great deal!
Thursday, January 26, 2012
Carageenan is a controversial ingredient that is appearing with greater frequency in prepared foods, where a "silky" mouth feel is desired. Its in your nut milks, its in Lactaid, its in ice cream.... its almost impossible to find meat that has not been injected with this substance along with saline to produce a juicer cut of meat.
I blogged about that practice on August 25 2009, here:
Carageenan is what researchers feed their lab rats to produce bowel inflammation and cancerous changes, so that these unfortunate creatures can be studied to find effective colon cancer therapies. Here's an abstract taken from PubMed... or just google to get your own results
But, you say, carageenan is an alginate derived from a natural source... seaweed! True. But natural doesn't necessarily make it good for you. Think gluten, tobacco, animal fats.
My thoughts are that the increasing market for nut milks is just one big science experiment that will have consequences going forward. The problem is not the nuts milk per sae, its the carageenan, particularly as more and more people are turning to these products in an effort to improve their health.
Anyway...that's the bad news!
The good news is that its a relatively simple procedure to make your own Almond milk. Which is prolly a good idea until the nut milk industry wises up and eliminates this controversial ingredient from its product.
The ratio of water to nuts is 3:1.
Here's what you need:
A glass container for your milk
A fine sieve, or cheese cloth & a rubber band or a nutbag
3 cups of pure source of water
1 cup almonds
Optional (to taste):
Pinch of sea salt
A sweetner like honey, stevia, xylitol
Non-GMO soy lecithin(to keep ingredients emulsified during storage)
What to do:
*Soak your nuts between 8 -24 hours, with a few water changes to soften nuts and reduce phytic acid. What's phytic acid and why isn't it a good thing? See Quicktip# 59 Its also why you need to DISCARD THE SOAK WATER! (and not on your house plants)
*Blenderize 1 cup almonds with 3 cups water until the nuts are reduced to a fine slurry.
* Strain into clean container, thru either a cheese cloth, sieve or nutsack. Some may chose to blenderize and strain this mix a second time, or add a bit of non-GMO soy lecithin if the milk is going to be stored, to add a bit of choline and keep the ingredients together.
* add optional ingredients to taste
The ground slurry of nuts that did not make it thru the straining process can be added to your oatmeal, soups, or flavored with cinnamon and honey and used as a dip for apple slices.
Stay healthy, stay strong!
UPDATES from Bright Eyes:
Check Kasey Coff's comment below... she's found in it salad dressings, too!
Read DMBeecham's post, she's found a commercial almond milk without carageenan!
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