Cranberry Salsa

Chef Wendell: Cranberry Salsa
www.wishtv.com/dpp/living/recipes/Chef_Wendell_Cranberry_Salsa

INDIANAPOLIS (WISH) -
If you are in good health, be thankful. To maintain your good health, this season please toss out the canned, cooked and sliced jellied cranberry presentation and make room for a real nutritional Diva! Ain't nothin' like the real thing baby. Cranberries rock with health enhancing virtues.. Why? The deep red orb has been discovered to keep urinary tract infections at bay, speed-bump the aging process, prevent Alzheimer's and peptic ulcers, put off tooth decay, and foil atherosclerosis. Most impressive, however, human breast cancer cells showed significantly lower incidence of tumor development when the experimental group's diet was supplemented with cranberries. Although these results are very preliminary, compounds in cranberries may prove to be a potent cancer fighter. (University of Western Ontario) Bear in mind, Thanksgiving is not an "all-you-can-eat- buffet." Thanksgiving is about being grateful for the family, friends and love we all share.

While the day is centered on a banquet, it's the togetherness that counts most. Healthy eating is about making intelligent choices. Holiday eating is no exception. By simply weighing your options when it comes to holiday foods, you will be able to keep your waistlines after weeks of festivity. A meal including turkey, mashed potatoes, sweet potatoes, stuffing, gravy, cranberry sauce, green bean casserole, a roll with butter, pumpkin pie and wine can easily add up to nearly 3,000 gut busting calories!

Don't go to the Thanksgiving dinner hungry. We often eat quicker and more when we are hungry - so eat a wholesome breakfast and lunch on the day to avoid gorging at dinner time. Eat more under-cooked vegetables with the meal. Do not overcook them, please. Fill your plate half with yellow and dark green vegetables, one quarter with a lean meat and the rest with a starch of your choice. Ditch the skin and gravy. Eat slowly and stop when you are full. Burp!

Ingredients:
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup Sucanat* or Stevia powder (Sweet Leaf Brand @ Kroger's and Health Food stores)
1 pinch salt

Directions:
Wash the cranberries, green onions, pepper and lime to remove field contaminants.
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor. Chop or pulse to medium consistency. Don't turn it into soup. Cover and refrigerate if not using immediately.
Serve at room temperature as you would regular salsa or spread it on that dried out fruit cake.
*Sucanat is evaporated cane juice found at all health food stores. It is unprocessed, raw sugar.

Chef Wendell

Gravy-The State beverage

Groovy Mushroom Gravy
wendellfowler.com

This Holiday Season, let's lighten up a bit and try not to do ourselves in.

As a result of its animal-based components, our beloved gravy is an artery-clogging grease festival. This mouth-watering gravy recipe, however, has the ?good? fat and tastes on just about anything, especially smashed potatoes. Forget, however, about using a processed flour and fattening butter roux. Tradition can kill.

The versatile mushroom soy sauce is the same as Gravy Master; that brown liquid everyone has used for years to darken sauces. It has, however, a deeper flavor. If you wish to use turkey stock, then make the stock the day in advance; leave it all night in a cool area. In the morning, skim off the fat and you?ll remove about 75% of the heart attack-provoking gravy. Simply boil the bones, skin, One portion of everything at the typical Thanksgiving meal totals a whopping 2000 calories. Burp!

Could that be the beginning of the dreaded Holiday 15 pound gain? You bet your arteries it is!

Ingredients:
6 cups of vegetable or turkey stock
4 tbs. olive oil
2 cups washed and thinly sliced mushrooms. Use the stems too.
1 finely chopped onion
1 carrot, grated
1 stalk of celery, minced
1 bay leaf
¼ cup mushroom soy sauce (found in all Asian groceries.)
1 cup dry, not sweet red wine
1-can tomato concentrate
Cornstarch

Directions:
In a non-corrosive stockpot add the oil and turn the fire to medium high. Add the onion, carrot, celery, bay leaf and mushrooms. Sauté for three minutes.
Add the vegetable stock, tomato concentrate, mushroom soy, and red wine. Let the liquid boil for five minutes.
During that time prepare cornstarch slurry: equal parts water to cornstarch mixed well. Put the water and cornstarch in a lidded jar and shake to mix if you don?t want to get messy fingers.
Bring the mixture to a boil then slowly pour in the slurry at little at a time to stock to thicken.
Whisk constantly at first then use a wooden spoon to reach the corners of the pot.
Cool, cover, and refrigerate.

Special Note:
Ground up flax seeds make an excellent thickening agent for soups, sauces, breading, and coatings.
Use your coffee grinder to pulverize the omega three rich flax seeds.
Arrowroot makes a lousy gravy-thickening agent. Some people find the texture offensive.

Try cornstarch instead of flour.

Pumpkin Stir Fry

http://www.wishtv.com/dpp/living/recipes/Chef_Wendell_Asian_Pumpkin_Stir_Fry#

Other than a Jack-o-lantern, what's so good about pumpkins, anyway?

Lots, but don't let them spook you! Pumpkin usually appears once a year and for all the wrong reasons; sugar catchers. There are many reasons pumpkin should be eaten, just like squash, year around, or at least in season. Pumpkin flesh is exceptionally high in carotenoids that give pumpkins their orange colors. Carotenoids are really good at neutralizing naughty free radicals, malicious molecules that can attack cell membranes and leave the cells susceptible to damage. Pumpkins are also brimming with lutein and zeaxanthin, which scavenge free radicals in the lens of the eye. They may help prevent the formation of cataracts and reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.

Great news! What can lutein and zeaxanthin do for you?
Defend your cells from the damaging effects of free radicals and protect the eyes from developing age-related macular degeneration and cataracts.

What lifestyle factors can indicate a need for more foods rich in lutein and zeaxanthin? -Smoking and regular alcohol consumption -Low intake of fruits and vegetables.

Besides the valuable carotenoids, lutein, and zeaxanthin, which are all antioxidants, pumpkins, has a lot of nutritional oomph, like iron, zinc, and fiber. Iron builds red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine in older men. And fiber, as you already know, is vital for bowel and heart health.

Serve this healthy dish with a side of brown rice or quinoa and a salad of dark leafy greens with olive oil and Rice Wine Vinegar as a dressing.

Chef Wendell: Asian Pumpkin Stir Fry

Edited by Hyacinth Williams, WISH TV

http://www.chefwendellfowler.blogspot.com/


Ingredients:
1 pound of fresh pumpkin, diced (a small Pie Pumpkin)
2 eggs
2 stalks of celery, chopped
4 stalks of green onions, chopped
1 red pepper, chopped coarse
1 tbs. Chopped cilantro
½ onions, sliced
1 Stevia package (1 tbs.)
Water
3 garlic cloves, chopped
2 tbs. soy sauce
2 tbs. oyster sauce
1 tbs. fish sauce
¼ tsp. Pepper
3 tbs. peanut or safflower oil

• Directions:

Peel and cut the pumpkin into 1 inch pieces.(canned pumpkin will turn to mush)
Over medium-high heat, add the garlic and oil to a non-corrosive saute pan to release the flavors.
Add the egg and stir-fry till half cooked.
Add the pumpkin, spring onion, pepper, celery, onions, water, fish sauce, oyster sauce, Stevia, soy sauce and pepper. Everything but the cilantro.
Stir fry for 1 minute.
Plate and garnish with cilantro leaves.

Peace and Understanding,
Chef Wendell

Beans; a Dieters Best Buddy

Beans and Cabbage, Creole Style
Brimming with fiber; "Colon Pow"


Ingredients:
1 head organic cabbage
1 pkg. soy based 'ground beef'
1 chopped bell pepper
½ chopped onion
1 large can organic stewed tomatoes
12 ounces soy cheddar cheese crumbles
1 cup fresh or frozen corn
1 can organic kidney beans, drained
A pinch of Cayenne powder
2 tbs. ground Flax Seed (use a coffee grinder and freeze the remainder)
Directions:
Brown onion and bell pepper.
Cut up cabbage.
Add all ingredients except the Flax and saute for five minutes. Stir frequently.


Tips:
Only grind just the amount of Flax seed needed. In this case, 1-2 tablespoons
Please do not overcook the cabbage. Your Holy Temple loves those tasty nutrients.
Heat kills.
Add the ground flax seed at the end of the cooking process.

Don't Be a Has-'Bean'
Beans are a dieter's best buddy. Don't let their "explosive" nature scare you away from some of the best lean protein around. Beans are a filler-upper loaded with B vitamins and minerals.

Were you aware that one serving of beans (legumes) has the same amount of protein as a serving of meat? Their calorie contents are identical; however the fat content of beans is insignificant. Fat from animals causes heart disease and weight problems. Fat is fat, but there are good fats and bad fats, as you already know.

The fiber content of beans is exceptionally high. Greasy meat is the exact opposite. Most importantly beans will fill you up even more than a greasy hamburger. A ¼ pound of beans is much bigger in your stomach than ¼ pound of dead-cow burgers. Try it, you'll like it. I added the Flax for its Omega 3 Essential fatty Acid content and additional fiber. Good heart food.

Chef Wendell

www.wendellfowler.com

Souped up Soups

Chef Wendell: Souped Up Soups 'live' Video

http://www.wishtv.com/Global/category.asp?C=77447&nav=menu35_4

Here are a few ways to 'kick up' your favorite canned or boxed soups:

Thicken watery soups with pumpkin puree (unsweetened); Great heart food
Add a pureed sweet potato to vegetable soup for added antioxidant protection
Add fiber and protein with Vegetarian Refried pinto or black beans.
Add flax seeds or bran to pump up colon cleansing fiber.
Add sauteed' soy burger crumbles to add texture and protein.
Frozen bagged vegetables can be added to any sort of soup. Peas are my favorite.
Sauteed spinach / greens provide vitamin K and calcium for bone health.
Take last night's skinless chicken and add it.
Add a dollop of low-fat plain yogurt moments before serving.
Garnish with chopped parsley, basil, oregano, or thyme. All herbs have medicinal virtues.
Add whole grains to tomato soup; brown rice, quinoa, barley.
Buckwheat soba noodles add fiber and energy. Who doesn't like noodles?

Canned Soups - A Nutritional Conundrum

Is it healthy to eat soup in the can? Actually, the kitchen table is more civilized.

Canned soups can taste rather boring, don't you agree? Actually, they all often taste the same. This is a trade off for convenience. Historically canned foods were a Godsend to many war torn countries and busy American families on the fly. Once food is cooked, however, it gradually begins to lose its nutritional equity and becomes empty calories. If you recall, most of the vegetables are cooked to nutritional oblivion. Call a paramedic, please. For decades we've added cans of soup to casseroles and entrees.

Eat Right, Now! suggests that you add exciting new ingredients to your cans of store bought soup. Learn how to rev up soups with more fresh ingredients. For decades, we've depended upon canned foods when we are in a hurry. Many mainstream soups and baby foods on the grocer's shelves also contain harmful amounts of salt, high fructose corn syrup, MSG, and other ghastly preservatives that deteriorate our good health. Read the labels and avoid soups with high sodium content. Also, many soups are prepared with the insidious High Fructose Corn Syrup. Don't let any advertising tell you otherwise. HFCS is unnatural to our physiology and raises triglycerides, and causes obesity. Check it out. (http://www.westonaprice.org/modernfood/highfructose)

According to Food and Drug Administration (FDA) 17% of the typical American diet consists of canned foods. Does canned soup offer any nutritional benefits? Does the can lining leach into the soup if it has been on the shelf for a while? If so, does the canned soup lining leach any controversial chemical BPA into the soup? After food sits in a tin can for a period of time, it loses its nutritional oomph and absorbs the leaching BPA from the lining.

(www.naturalnews.com/021761.html)

Pacific Foods Brand Roasted Red Pepper and Tomato is exceptional. I even like to spike it with sherry and low-fat sour cream occasionally. Probiotic yogurt does the same with less fat.Select canned foods from makers who don't use BPA, such as Eden Foods (http://www.edenfoods.com/), Muir Glen Brand which both sell certified organic canned beans and other foods. (http://www.muirglen.com/) Pacific Foods Brand.

Peace,

Chef Wendell

www.wendellfowler.com

Chefs are the Doctors of the Future

Chefs are the Doctors of the Future
Published September 25th, 2008

The South Side Times

www.ss-times.com/

By Wendell Fowler

Hippocrates, the father of medicine, was right-on when in 400 BC he declared: “Let food be thy medicine and medicine be thy food.”

After my loyal 15-year-old yellow lab died, I deeply grieved and became emotionally intoxicated on an unfamiliar level. We spent nearly every day of her life together; even vacations centered on the beloved family member. Just recently, however, I discovered that I was being overly medicated by my family physician. Psycho therapeutic drugs, like antidepressants and sedatives, have nearly doubled from 671 deaths to 1,300. Adios to drugs that took me out of the game and hello to food as medicine.

Americans have innocently entrusted their health to the family physician. Like healing a sucking chest wound with a bandage, drugs are their first line of defense. As we’ve learned, man-made drugs are not the answer, just a temporary fix. In high school, we read Brave New World, by Aldous Huxley, which predicted that the final battle Americans will fight will occur between the pharmacopeia and ourselves.

Current statistics support the fact that prescription drugs are 16,400 percent more deadly than terrorists. Morbidity and Mortality Weekly Report researchers found that deaths from prescription drugs rose from 4.4 per 100,000 people in 1999 to 7.1 per 100,000 in 2004. Poisoning from prescription drugs has risen to become the second-largest cause of unintentional deaths in the United States, according to the federal Centers for Disease Control and Prevention. Will someone please call Homeland Security?

It’s quite confusing when doctors eagerly scribble your family members a prescription for a drug that is addictive or might destroy you. You’ve certainly observed the appalling TV commercials for drugs? Holy pill, Batman! My physician was numb to the long term effects of taking such medicine. Without my knowledge, I had lost my mojo; my skin was constantly in a rash, and my mind struggled to reach its potential. Ironically, upon graduation from medical school, future doctors are required to take the Hippocratic Oath; …to first, do no harm.
After working in kitchens for 35 years and playing lots of sports, my knees are shot — bone-on-bone pain. I became cozy with mild pain killers. They temporarily did the job, but experts discourage their long term use. I don’t know about you, but they made me feel creepy, cranky and jumpy. Then I read about the anti-inflammatory virtues of the spice turmeric and fresh ginger. Gradually I introduced them to my family’s diet. Shortly thereafter, I was able to dose down off the caustic anti-inflammatory chemicals by employing God’s salubrious apothecary, the produce aisle.

When we open our minds and mouths to eating more fresh spinach, for example, we discover it contains hundreds of natural medicines that help prevent eye diseases, nervous system disorders and much more. Broccoli, a cruciferous vegetable, prevents cancer, bitter beet greens cleanse the liver, cilantro removes heavy metals, fresh berries thwart heart disease and dark leafy greens help avert dozens of grim health conditions while revitalizing your immune system.

Every earthly, colorful plant food is a source of universal healing energy and disease-fighting phytonutrients. Your Holy Temple reacts to food as sensitively as a synthetic drug. Where do you suppose drugs come from? Unprocessed, whole plant foods, were created to work most effectively. Remember, the whole is equal to the sum of its parts.

Embrace Nature’s generous apothecary.

Chef Wendell

Coconut Cream Torte Dessert

Chef Wendell Coconut Cream Torte

Chef Wendell shows Daniel Miller how to make Coconut Cream Torte.

http://www.chefwendellfowler.blogspot.com/

Ingredients:
1 cup organic shredded coconut unsweetened, divided
2-2/3 cup organic, unprocessed coconut milk (low fat)
1/8 tsp. vanilla
¼ cup cornstarch
pinch of sea salt
¼ cup pure maple syrup (no Aunt Jamima, please)

Walnut, Almond, or Pecan Crust (Tons of recipes on-line-avoid butter and processed sugar, however. Try Smart Balance and Sucanat))

Directions:
Danger, Danger... It's almost pure High Fructose Corn Syrup ready to plump you up and raise glucose levels. (1) prepared Roasted Almond Nut Crust (Almonds are loaded with Essential Fatty Acid)

In a 350° oven toast the coconut on a cookie sheet pan for 5 or 6 minutes. Don't walk away. When it becomes brown on the edges, watch carefully. Stir and set aside.
In a small mixing bowl, stir the 1/3 cup of coconut milk into the cornstarch. Use a wooden spoon and press out any lumps.
In a small sauce pan, gently add the remaining 2 1/3 cups coconut milk, salt and syrup.
Whisk in the cornstarch slurry, stirring constantly over medium high heat until the mix comes to a full rolling boil. Simmer on low for a minute or two.
Remove from the heat and stir in the toasted coconut.
Pour the filling into the crust and sprinkle with remaining toasted coconut for garnish.
Refrigerate before serving. The filling will slowly thicken as the creamy mix cools and sets.

Let Nature Nurture with a Full Flavored Dessert that Flatters the Waist Line and Satisfies the Appetite
Almonds are low in saturated fat and contain many other protective calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer.Wikipedia says that Coconut oil is one of the most stable oils you can buy. It does not turn rancid easily. It does not attack your arteries. If it is hydrogenated or processed, it becomes unhealthy. In fact, coconut oil was one of the foods Weston Price studied in his journeys. He discovered that the coconut was considered, by the local populations, a medicine food. Weston Price found that those civilizations that consumed coconut regularly had no knowledge of cancer, heart disease, arthritis, and diabetes.

Spectrum Brand has a Virgin coconut oil that is perfect not only for cooking, but for your skin. http://www.mnwelldir.org/docs/nutrition/coconut.htm

Locavores: Good Home Economics

Locavores: Good Home Economics

Like looking from the moon to the earth, it often takes a step back, observing others in a different perspective, to see the economic big picture. Life is indeed a voyage long and strange.
Freshly returned from a week in bucolic Vermont, I had an epiphany of sorts when I observed that nearly everyone eats organic, locally produced produce, meats, cheeses, local homemade creations, and clothing. It’s good to spend money locally to support the economy. And, honestly, I looked high and low for folks who were overweight. It was darned hard.

Everywhere I stepped, Locavores thrived. (Oxford American Dictionary ‘Word of the Year’, 2007). Don’t mistake me; these people are far from poor. I witnessed local businessmen and women, doctors, bankers, housewives, purchasing lovely second hand clothing at the local thrift shop. As one giggling 95 year old gal took a line from a Bogart movie,” We don’t need no stinkin’ over-priced, department stores.” They are a thrifty bunch of Blue Bloods, indeed. Also, recycling clothing is as standard to them as recycling left-over’s, cans, bottles, plastic, and McDonald wrappers that affront our glorious Blue Planet.

A Locavore is an enlightened culinary adventurer making an effort to eat only foods grown or harvested within a 100 mile radius. As we’ve discussed before, local produce has been scientifically proven to contain more Universal nutrients and significantly less chemicals. If you mention the term GMO (Genetically modified) in Vermont, you’ll receive contemptuous glare.

Man cannot improve on the bounty that our Universe has unselfishly bestowed. If it’s from nature, let it nurture your mind, body, and your spiritual walk.

What makes this all successful without prices skyrocketing is local support. My brother and I spent one afternoon picking 12 pounds of blueberries off the vine; still warm from the afternoon sun. We saved 40 bucks and created an enduring memory communing with nature and beloved family. How special is that? Plant a Victory Garden for the future, or seek out U-Pick Em’ farms. Take the kids too so they discover where food originates. We picked and arranged them on sheet pans, placed them in freezer, and then stored them in zip-locks for the winter.

From what I read, affordable, local sustainable agriculture is the future. As energy cost increase, no longer will we be able to afford produce shipped from a source 2000 miles from home. Those products were picked before maturation; therefore contain less of the nutrients such as Folate and Selenium. Anytime you pluck food from the vine prematurely for monetary gain, nutrient content suffers. We’ have to eat three times the amount of produce today to get the same amount of nutrients we received 30 years ago from that same produce.

Mono-crop farming does not allow farmland to go fallow which regenerates the soil; the way God planned it. I come from a heritage of farmers and I’m certain our Grandparents would be saddened if they knew that today, fossil-fuel based fertilizers are used in Factory Farms to re-nourish the good earth. It goes against Nature to think costly prescription drugs are better than the act of pro-active whole foods prevention. Health is about our Celestial Apothecary, your garden, not liver stressing drugs.

Hippocrates, the father of medicine, was right on the ole’ button when in 400 BC proclaimed, “Let food be thy medicine, and let medicine be thy food.” Eatlocalchallenge.com
Sure beats the heck out of $50,000 heart surgery. Do I hear an Amen?

We can help ourselves to the earth, but don’t take too much. Dominion is subjective. The queen of England has dominion over her subjects, but she doesn’t eat them. I can't remember where I heard that.

Eat Right, Now!

Chef Wendell

www.wendellfowler.com

Parental Role Modeling-Food

Parents: Disease-Proof your off-springs with these sensible tips:
Eat Right. If you eat right, in harmoney with nature, your kids are likely to role model your actions. That means five servings of organic fruits and veggies each day, variety of whole grains instead of refined products, and a limited number of red meats and sugar-laden processed foods.
Move It. Inspire your kids to get 60 minutes of vigorous exercise most days of the week by engaging in your own fitness program. Discuss the many values of being active with your kids too.
Avoid smoking and smokers. Don't smoke, don't hang out around smokers, and chat with your youngsters about the dangers of smoking.
Practice skin Maintenance. Protect your own skin from the sun, and slather your kids too. And teach them this American Cancer Society jingle: Slip! Slop! Slap! Wrap! Slip on a shirt, slop on sunscreen, slap on a hat, and wrap sunglasses around your eyes.

If a parent has the defeatist attitude that they are not good at something, his or her children will pick up on that and follow the same path.

Trans-Fats-A Country in Denial

To illustrate the ugliness that money changes peoples values, there is a nutritionist I bump into occasionally who works for a grocry chain and the soy council that constantly berates me when I talke negatively about trans fats. One day she got so infuriated that she danced up and down, red faced with spittle coming out of her mouth. She wanted to know where I got my information regarding trans-fats as well as High Fructose Corn Syrup (HFCS). I told her the FDA and the USDA and she vehemently asserted they are all wrong. I can certainly sympathize with the nutritionist also paid by a grocer that carries millions of dollars worth of product loaded with trans fats and HFCS. Historically, money distorts ones thinking. We should be committed to despensing the latest, incouraging health news, hot off the griddle.

I am pleased to announce that the State of California just became the first state to ban artery clogging trans fats from restaurant food. On December 5, 2006, the Board of Health approved an amendment to the Health Code to phase out artificial trans fat in all NYC restaurants and other food service establishments. It is now in full effect.

http://www.cbsnews.com/stories/2006/11/15/health/webmd/main2185844.shtml

Chef Wendell

www.wendellfowler.com

Hot Dogs Kill Children

During these dog days of summer, we worship the grilled American icon on a white bread bun: the Tube Steak.

Sing along. Do you wish you were an Oscar Meyer Weiner? The dog kids love to bite? When I think of a hot dog, I think of Oscar Meyer. Frankfurters, however, originated in Frankfurt, Germany in 1852.

Today, beloved Wieners are served in 95 % of the homes in the U.S.A. Japanese owned Seven-Eleven is North America's number-one retailer of hot dogs, selling approximately100 million each year. NASA even approved hot dogs as a regular item on Apollo moon flights, Skylab missions & space shuttle flights. Babe Ruth once sucked down 12 hot dogs along with 8 bottles of soda between games of a double header. He was reportedly scurried to the hospital after the game with a severe case of indigestion. Ya think? Isn’t gluttony, one of God’s Seven Deadly Sins? Proverbs 6:16-19.

Yes, I’m aware the Good Book says not to pass judgment on one another, so I‘m calling this, ‘Privileged Information: on a need-to-know-basis’.
Three different studies have come out in the past year, finding that the consumption of hot dogs can be a risk factor for childhood cancer. The worst meat goes into hot dogs—animal cheeks, lips, ears, scrotum, and rear ends. These byproducts should be thrown away; instead they pump them full of nitrates, sodium and dyes. Without the red color produced by the nefarious preservative, hot dogs would be brown.
In Denver researchers studied childhood cancer cases and discovered that children born to mothers who consumed hot dogs one or more times weekly during pregnancy, doubles the risk of developing brain tumors. Children who munch hot dogs one or more times per week that were cooked by Dad were at higher risk of brain cancer. I feel compelled to share my research with you, because I care.

Weenies contain less protein in 3-1/2 ounces than any other meat source. The ‘offal’ list of ingredients; 56 percent water and up to 3 percent offal, along with powdered bone, fat and a delightful assortment of additives to combat botulism.
The Cancer Prevention Coalition says that as frankfurters cook, nitrites combine with amines naturally present in meat to form nasty carcinogenic N-nitroso compounds. It is suspected that nitrites can combine with amines in the human stomach to form N-nitroso compounds. These compounds are known carcinogens and have been associated with cancer of the oral cavity, urinary bladder, esophagus, and brain. Why not sip an embalming fluid Martini? We place this into our Holy Temple? Yikes.
Source: The Onion and www.preventcancer.com/patients/children/hotdogs.htm

MSG is used as an unlisted flavor enhancer in hot dogs. According to Dr. Russell Blaylock, an author and neurosurgeon, there is a link between sudden cardiac death, particularly in athletes, and excitotoxic damage caused by MSG and artificial sweeteners.
If hot dogs are labeled all-meat or all-beef, they must contain at least 85 percent meat or beef. The all-meat version can contain a blend of beef, pork, chicken or turkey and of course, succulent, edible offal. Sandi and I eat Smart Dogs by Lightlife. Soy Smart Dog Dogs are packed with 8 grams of soy protein and tomato pulp used as a coloring agent rather than nitrates and food colorings. Recent English studies discovered food colorings intensify aggressive behavior in children and adults with ADD or ADHD. The meat-free pups do not grill very well, so boil, not microwave and don’t make a big deal out of it. Be lovingly sneaky.
The sensible solution? Read ingredient labels, and avoid hot dogs, bacon, or Jerky that contain nitrites. Nitrite is also used for its red color.

Not all hot dogs on the market contain nitrites you might consider becoming an agent of change by contacting your local school board to find out whether your children are being fed nitrite hot dogs in the cafeteria. Diplomatically request they serve nitrite-free hot dogs
Let us therefore make every effort to do what leads to peace and to mutual edification.

Do not destroy the work of God for the sake of food. All food is clean, but it is wrong for a man to eat anything that causes someone else to stumble. Romans, Chapter 14:

What Employees Really Want

www.the-papers.com July 2008

SENIOR LIFE.

HEALTH & FITNESS
By Wendell Fowler: What employees really want

By JULIE YOUNG
Feature Writer
Wendell Fowler truly believes in the adage "You are what you eat."
Speaking before 170 people at the Indiana Chamber on June 10, the motivational
speaker, chef, humorist and Senior Life correspondent talked about the importance
of living well, especially during these difficult times. "Employee wellness is a
hot topic these days as health insurance rates keep going up," he said.

While many Americans may want to blame the insurance companies, the heart
of the problem lies with the individual who suffers from poor nutrition and a lack of
physical activity. As a result, now more than ever, Americans are at greater risk for
developing diabetes, heart disease and stroke along with some forms of cancer.
"Wellness is more of the absence of disease," he mused. "It is a state of well-being
that comes from the ripples in our pond of health decisions each day."
Drawing from his own experiences. as a smoker, alcohol drinker and an admittedly obese individual, Fowler said he was lethargic at work, unproductive and unable to reach his full
potential. Eating "dead food" which stunted his mental growth.

At one point, he was diagnosed with terminal viral cardio myopathy and told he
would die. Soon. Clocking in at 285 pounds, Fowler knew he was a French fry and a cocktail
away from a long "nap" after his physicians said his heart looked like Jell-O. The news
was all the motivation he needed to lose 100 pounds and get a new lease on life.
"I didn't know I could write, let alone win nine national awards and publish
four books. I was simply an average chef, but as a result I've now written five books, speak
to corporations, have a syndicated health column and host a successful TV segment on
CBS, WISH-TV."

Fowler said health and wellness is an issue many industries are taking seriously.
Restaurants are addressing consumer and government concerns about obesity and
health in a variety of ways. So, restaurants are changing their menus to appeal to
nutrition-conscious consumer. To meet legislative mandates, many city governments are passing legislation banning trans fats in restaurants.

"Employers are becoming more aware that obesity, diabetes and a lack of exercise are adversely affecting the health and productivity of their employees and ultimately, the business bottom line," he said.

Thanks to this knowledge, what they may not be able to offer in insurance benefits,
companies are putting together work-site-based health promotion and proactive, reward based wellness programs to help support employees as they move toward towards a healthier lifestyle.

"When I catered for the NBA for 16 years, it was interesting to track what each team ate and then kept tabs on their standings in the win/loss column. Sure enough, the teams that
continually ate deep fried this, unctuous meats, and gravy, the State Beverage, lost-after
all. Head lettuce salads and vegetables were for sissies,"Fowler noted. Chef Wendell said eating healthy does not mean foregoing our favorite things. When men and women choose to change their diets, most eat less of what they perceive as harmful, rather than more of something beneficially healthful. Businesses are responding to the issue and Fowler said employers ,are becoming acutely aware that education is crucial since medical costs for so many companies can consume half of the company's profits. "Knowing what to eat and why has a far reaching effects on the whole business," he said.

Jennifer Gillis, manager and conference center meeting planner for the Indiana
Chamber of Commerce said participants who attended the Indiana Employer's Summit
on Soaring Health Care Costs enjoyed Fowler's speech and embraced his passion for
his work.

"What struck me was his enthusiasm on his topic,"she said. "He knows what he is talking about and he is certainly interested in the health and well-being of employees and how it can benefit
a company. l heard from a lot of people that they enjoyed hearing what he had to say."

Diabetic Recipe-Jicama, MandarinOrange, Berrys

Chef Wendell: Jicama-Orange Salad with Summer Berries

Chef Wendell shows Daniel Miller how to make Jicama-Orange Salad with Summer Berries.
http://www.chefwendellfowler.blogspot.com/
(Low-Glycemic-Appropriate for Diabetics)
Yields: 8 servings

We already know the magic of eating berries off the vine. The anthocyanins, which give them their deep color, are the hero's that are brimming with phytochemicals, especially, antioxidants which protect us from cancer, age related eye disorders, and a constellation of degenerative diseases. Blueberries are dirt cheap, so lower your shopping bill and keep your loving family healthy at the same time. Berries can be tossed into granola, smoothies, yogurt, stir-fry, but NOT with COOL WHIP. PLEASE!!! Wash them first then eat them like candy. They also protect against colon and ovarian cancer.Berries are also loaded with vitamin C, manganese, fiber, and vitamin E.

Ingredients:
1/3 cup lime juice-FRESH
1 tsp. sea salt
1 tsp. chile powder
1 pound of Jicama, the Mexican Potato
Mandarin Oranges, drained
2 minced green onions
Blue and Red Raspberry's for garnish
Directions:
In a large bowl, mix the lime, salt, chile powder and cayenne together.
Add the peeled and diced Jicama, oranges, green onions and toss to coat.
Place into a pretty glass bowl, and top with berries.
Serve chilled-Do not attempt to mix the berries into the salad. They will break down and ruin the look of the colorful dish.
Nutritional Highlights of Jicama:
Jicama (raw, sliced), 1 cup (100g)
Calories: 46
Protein: 0.86g
Carbohydrate: 10.6g
Total Fat: 0.11g
Fiber: 5.8g
Excellent source of: Vitamin C (24mg)

Health Benefits of Jicama:

Sweet Jicama is a large root vegetable with a thin brown skin and a moist, white crunchy flesh.
Asthma---Vitamin C, antioxidant and anti-inflammatory- A large study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C.
Scurvy Prevention-Vitamin C
Capillary fragility--Eating plenty of flavonoids- and vitamin C-rich fruits and vegetables helps to support the structure of capillaries.
High homocysteine-- A controlled trial showed that eating a diet high in fruits and vegetables containing folic acid, beta-carotene, and vitamin C effectively lowered homocysteine levels.
Multiple sclerosis (MS)--In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk. Wonderful news.

Peace, Love, and Understanding

Chef Wendell

www.wendellfowler.com

Kids and Cholesterol Drugs--Wake UP!!!!!!

For the last 15 years I have watched children gorge themselves with nutritionally vacuous foods with "parental encouragement". Inevitably, eating against our nature weakens an already obese nation. We must transcend this destructive mentality! Our Holy Temple is a precious gift.

"It's easy on me", remarks Mom. However, the trade off for poor parental role modeling is slowly killing the very children we so dearly love.

WAKE UP, AMERICA. BACK OFF ON THE ANTI-DEPRESSANTS AND START GENUINELY CARING FOR YOUR CHILDREN; BEGINNING WITH EDUCATION.

Perhaps now Doctors will take notice. This horrific, borderline child abuse is preventable. Whole foods is what our cells need to stay healthy and be a normal weight . That's what makes it so sad. Tough love looks like a good start. You can do it.

Cholesterol Drugs For Kids Recommended
CHICAGO, July 7, 2008
(CBS/AP) For the first time, an influential doctors group is recommending that some children as young as 8 be given cholesterol-fighting drugs to ward off future heart problems. It is the strongest guidance ever given on the issue by the American Academy of Pediatrics, which released its new guidelines Monday. The academy also recommends low-fat milk for 1-year-olds and wider cholesterol testing. Dr. Stephen Daniels, of the academy's nutrition committee, says the new advice is based on mounting evidence showing that damage leading to heart disease, the nation's leading killer, begins early in life. It also stems from recent research showing that cholesterol-fighting drugs are generally safe for children, Daniels said. Several of these drugs are approved for use in children and data show that increasing numbers are using them. "If we are more aggressive about this in childhood, I think we can have an impact on what happens later in life ... and avoid some of these heart attacks and strokes in adulthood," Daniels said. He has worked as a consultant to Abbott Laboratories and Merck & Co., but not on matters involving their cholesterol drugs. Drug treatment would generally be targeted for kids at least 8 years old who have too much LDL, the "bad" cholesterol, along with other risky conditions, including obesity and high blood pressure. For overweight children with too little HDL, the "good" cholesterol, the first course of action should be weight loss, more physical activity and nutritional counseling, the academy says. At Children's Hospital in Washington, D.C., pediatric cardiologist Craig Sable is seeing kids as young as 5 and 6 with cholesterol problems, reports CBS News correspondent Nancy Cordes "I think the sheer number of children that are overweight, are less active, and have significant levels of cholesterol has grown exponentially since I started practicing 13 years ago," Dr. Sable said. Pediatricians should routinely check the cholesterol of children with a family history of inherited cholesterol disease or with parents or grandparents who developed heart disease at an early age, the recommendations say. Screening also is advised for kids whose family history isn't known and those who are overweight, obese or have other heart disease risk factors. Screening is recommended sometime after age 2 but no later than age 10, at routine checkups. The academy's earlier advice said cholesterol drugs should only be considered in children older than 10 after they fail to lose weight. Its previous cholesterol screening recommendations also were less specific and did not include targeted ages for beginning testing.

CBS News medical correspondent Emily Senay says that it is likely there will be some controversy surrounding the safety of using statins and other cholesterol-fighting drugs on such young patients. "There have been recent studies done on children that suggest they are safe," Senay said on CBS News' The Early Show, "but I imagine a lot of people are going to have a problem with that in that these drugs have not be studied long-term in children." Dr. John LaRosa, who studies statins, told Cordes that he's surprised by the new guidelines. "We have very little evidence that it does any good to start lowering cholesterol with drugs in children to prevent something that might not happen for 20 or 30 years down the line," Dr. LaRosa said. Because obesity is a risk factor for heart disease and often is accompanied by cholesterol problems, the academy recommendations say low-fat milk is appropriate for 1-year-olds "for whom overweight or obesity is a concern." Daniels, a pediatrician in the Denver area, agreed that could include virtually all children. But he said doctors may choose to offer the new milk advice only to 1-year-olds who are already overweight or have a family history of heart problems. The academy has long recommended against reduced-fat milk for children up to age 2 because saturated fats are needed for brain development. "But now we have the obesity epidemic and people are thinking maybe this isn't such a good idea," said Dr. Frank Greer of the University of Wisconsin, co-author of the guidelines report, which appears in the July edition of Pediatrics, the group's medical journal. Very young children are increasingly getting fats from sources other than milk and Greer said the updated advice is based on recent research showing no harm from reduced-fat milk in these youngsters. With one-third of U.S. children overweight and about 17 percent obese, the new recommendations are important, said Dr. Jennifer Li, a Duke University children's heart specialist. "We need to do something to stem the tide of childhood obesity," Li said. Li said that 15 years ago most of her patients with cholesterol problems had an inherited form of cholesterol disease not connected to obesity. "But now they're really outnumbered" by overweight kids with cholesterol problems and high blood pressure, she said. Dr. Elena Fuentes-Afflick, a pediatrics professor at the University of California at San Francisco, also praised the new advice but said some parents think their kids will outgrow obesity and cholesterol problems, and might not take it seriously.

"It's hard for people to really understand" that those problems in childhood can lead to serious health consequences in adulthood, Fuentes-Afflick said.

Chef Wendell

www.wendellfowler.com

Cherry and Walnlut Quinoa Pilaf

Chef Wendell: Cherry & Walnut Quinoa Pilaf

As a meal or side dish, the combination of all these foods make for an easy to digest perfect meal brimming with nutrition that feeds our cells.
Eating cherries can help prevent diabetes, control arthritis pain, and prevent cancer with their powerful antioxidant virtues. Plus they taste heavenly. Toss a few into your next smoothie or into your granola. Walnuts in this tasty dish contain Omega 3 fatty acids.

I eat cherries at night to prevent me from being seduced by the 'dark side' or the fattening stuff.
Quinoa, the Incan soul grain, is high in protein and contains all eight essential amino acids.Rinse the quinoa well before cooking. This would be a great side dish or even and entree.

Yield: 6 servings
Ingredients:
¾ cup quinoa
2 tsp. olive oil
2 stalks of celery, chopped
3 scallions, thinly sliced
3 cloves garlic, minced
2 ½ cups boiling water
¾ tsp. salt
¼ tsp. pepper
1/3 cup dried cherries (1-½ ounces)
¼ cup chopped pecans or walnuts (1 ounce)

Directions:
Place quinoa in a colander and rinse under cold running water.
Drain well.
In large skillet, heat oil over medium heat.
Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender.
Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
Add boiling water, salt, and pepper.
Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender.
Stir in cherries and pecans.

Enjoy!

Chef Wendell

www.wendellfowler.com

TV Making Your Children Fat?

A study by the National Institute of Diabetes and Digestive Diseases reports that children cut their eating if the spend lees time in front of the 'Idiot box", the family TV.

"It looks like screen time is influencing eating more than physical activity", the report says.

TV distracts kids from how much they are eating. Parents, next time you hunt and forage, procure quality snacks that supply valuable nutrition to their growing bodies and minds. http://www.bloombergnews.com/

Kids deserve to feel good and enjoy their lives. We were designed by the Universe to be active.

When I was a lean kid of the 50's, Mom and Dad had to beat us over the head to get us to come inside at night when we would play hide and seek or shoot hoops till we dropped.

Progress is subjective.

Peace Love, and Understanding,

Wendell

Vitamin D Vs. Sun Screen

The Paradox: Vitamin D and Sun Light

Sun is necessary for life.
Many of us depend on the sun for our only source of vitamin D. which has been thrust into the national spotlight as crucial preventing osteoporosis and cancer. The major function of vitamin D is to maintain normal blood levels of calcium and phosphorus. Vitamin D aids in the absorption of calcium, helping to maintain strong bones. Recently research suggests D may provide protection from several autoimmune diseases.

This hormone like vitamin has subtle yet important effects on regulating vital cell growth and on our immune and cardiovascular systems. A strong connection has recently been found, for example, between low blood levels of vitamin D and congestive heart failure-a condition which afflicts many seniors.

Holick MF. Vitamin D: A millennium perspective. J Cell Biochem 88:296-307, 2003.
Vitamin D expert Dr. Michael Holick of Boston University is concerned that vitamin D deficiency is becoming a major public health problem. Deficiency is known to be common in older people. Women consuming at least 500 IU of vitamin D from food and supplements had a 37% lower risk of hip fracture than those who got less than 140 IU daily. Feskanich D et al. Calcium, vitamin D, milk consumption and hip fractures: a prospective study among postmenopausal women. Am J Clin Nutrition 77:504-11, 2003.

Rickets resulting in skeletal deformities in children and osteomalacia are classic vitamin D deficiency diseases. Milk, is a poor source of Vitamin D.
A few foods contain vitamin D-mackerel, salmon and sardines are about the highest. Fortified milk contributes some D, but older people would have to drink six to eight glasses daily to achieve recommended intakes from milk alone. You don’t need that much milk. Dr. Holick recommends a daily multivitamin that contains vitamin D.

Over 1 Million US sun worshipers a year are diagnosed with skin cancer; the most common form of cancer; Basal cell carcinoma. I can’t help vision the scene in Indiana Jones where the guys face melts off when he opens the Holy Grail. Well, without the earth’s protective layer of Ozone, we’d end up like that. Is that motivation enough to protect the ozone layer and reduce your carbon footprint on God’s green earth?

As a youth sowing my wild oats in Boston during the late 60’s and 70’s, I often hopped the “T” and Day-“Tripped with friends to Nantasket Beach on the South Shore of Boston. Sun Screen, what sun screen? After frolicking in the surf all day, I’d come home as red as a boiled lobster. I was medium rare. After all, I have red hair, fair skin, and freckles. I was not designed, ever, to get tan. Peer pressure made sure I at least gave it a good try. Actually tanning and sunburn are your body’s way of going into protection mode from the Suns damaging radiation. Yes, radiation. The last thing on our minds was that our Holy Temple was converting sun light into vitamin D.
Our society has determined being tanned a sign of glowing health and affluence. The previously silky, smooth skin of my friends who spend their spare time broiling themselves in the warmth of old Sol, now look like alligator luggage as their skin rapidly ages.
Be forewarned that certain diseases, such as lupus, can also make a person more sensitive to sun exposure. Some medications, such as antibiotics and antihistamines and even certain herbal remedies, can cause extra sensitivity to the sun’s rays. Discuss these issues with your Integrative or Family physician.

Seek shaded areas during outdoor activities. Re-apply sunscreen periodically throughout the day, and frequently if you're exercising in the heat, wear clothing that protects as much skin as possible.

If you must apply ‘self-tanning creams’, remember that you still must apply sunscreen. Your skin may be darker, but that doesn't mean you're protected.
For numerous reasons, get your vitamin D safely through a healthy diet that includes food concentrate vitamin supplements. Don't seek the sun, please. We want you around for a while.

Happy Spring,

Chef Wendell

www.wendellfowler.com

Cabbage

As a child of the 1950’s Mom would lovingly offering me the center core of cruciferous cabbage every time she made slaw. A little salt and Mom’s sweet gift became crunchy culinary nirvana; Bible belt soul food.

Cabbage is one of the oldest known vegetables. The ancients were on to something exceptional when they began cultivating cabbage. In the East, pots containing cabbage dating back to 4,000 B.C. have been found in Shensi province in China.

The noble cabbage first appeared somewhere in the Mediterranean. Ancient Romans praised it for its plethora of medical attributes. Flourishing with luscious vitamins C and K, folate, potassium and selenium, fiber, and chlorophyll, as well as antioxidants, flavonoids and phytochemicals, carotenoids, lingnans, and indole-3-carbinol, (take a deep breath) these nutritious foods are super! Isothiocyanates stimulate our Earth Suit to break down potential carcinogens, preventing our normal cells from becoming cancerous cells. Pretty cool, eh? Only cruciferous vegetables contain the nutrient isothiocyanates which has been associated with a decrease in lung cancer. Nonsmokers will also benefit since second-hand smoke is so widespread.

Cruciferous vegetables are what help reduce homocysteine levels which reducing the risk of cardiovascular disease. Homocysteines are an amino acid derived from animal protein and have nothing to do, however, with anyone associated with the Sistine Chapel.
Are you eating enough cruciferous vegetables like Brussels sprouts, cauliflower, broccoli, bok choy, watercress, rutabagas and Kale? Listen up, men, corn and green beans won’t cut it. The government's set goal of getting 75 percent of Americans to eat two servings of fruits and having half of the population consume three servings of vegetables each day by 2010, said Dr. Larry Cohen of the U.S. Centers for Disease Control and Prevention. In scientific reality, we should consume a minimum of 7 to 13 portions of a variety produce daily. Did someone say Salad Bar?
Each portion is considered a half cup and it’s easier to accomplish that you think. One cup equals a portion of leafy greens, such as cabbage. Raw is best. Heard someone recently say that they hate the smell of cooked cabbage and the only way he would eat it if it was redolent of bacon and cooked to oblivion. That’s no way to treat one of Nature’s star healing attractions, is it?
Many of us spend our life either taking preventive measures, or living life recklessly with the attitude that “I’m gonna eat all the steak I want, ice cream, greasy burgers, and smoke all the cigarettes I want so I can enjoy my life. Gotta die from sumthin, right? I may not live as long as you tree hugging, dirt eaters, but I sure am going to enjoy the time I have by eating steaks whenever I want” Whatever! That’s OK, if you are hell bent on self-destruction. Not wanting to be negative, but it is a scientific fact. Heavy meat consumption, little or no vegetables or fruit in the diet, whiskey, gravy and fast food, for example, considerably shortens one’s gift of life.
Our Creator wants us to feel good, using His tools. As you purchase or harvest your first batch of cabbage consider its illustrious history as medicine to the ancients.
Cabbage in America is drowning, submerged in a viscous pool of deadly, deified mayonnaise. We add vinegar, sugar and spice, onion and carrot, then accompany it with fried chicken cooked in pork fat. Darned tasty combination, however, ask yourself, is taste the only criteria that decides what you eat?

Next time, try preparing Sweet and Sour Style Slaw with a fun vinegar, salt and pepper, Stevia powder sweetener, celery seed, grated carrots, green onion, and some diced red peppers. Deliciously crisp, clean, and ready to defend our loved ones.

Blessings,

Chef Wendell

Red Cabbage and Alzheimer's

After being a chef for decades, red cabbage was not on the top of the list of vegetable side dishes or cool salads. It turns other foods red and when you cook it, it looses it's brilliant color.

Now I'm more aware.

We often make Red Cabbage slaw at home with an oil and vinegar dressing with a touch of Stevia, sea salt, celery seed, onion, and black pepper. Red cabbage has much more protective compounds than white cabbage. There is 8 times the vitamin C in red cabbage over white cabbage. Both have anti-cancer virtues, also.

Food Science and Technology Magazine indicates that the Anthocyanins, antioxidant phoyphenols, in red cabbage can protect brain cells against the damage caused by amylolid-beta protein.

Do not over cook red cabbage or you will destroy the healing vitamins and plant compounds.

Protection from the heart break of Alzheimer's is in God's Apothecary. Go red! Try using shredded red cabbage as 'lettuce' on a sandwich. Loads of fiber.

Peace,
Chef Wendell

Soy Dangers--The Truth Will Set You Free

1. Soy foods increase the body's requirement for vitamin D.
2. MSG , a powerful neurotoxin, is formed during soy food processing and added to scores of soy foods.
3. Vitamin B12 analogs in soy are not absorbed and actually increase the body's need for B12.
4. Processing soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines. Yummy.
5. Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
6. High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc.
7. Babies fed soy formula have 13,000 to 22,000 times more estrogen compounds in their blood than babies fed breast milk.
8. Baby's exclusively fed soy milk formula receive the equivalent of 5 birth control pills per day.
9. Soy phytoestrogens are powerful anti-thyroid agents.

www.soyonlineservice.co.nz./03summary.htm

Fermented soy products like Tempeh and Miso are the only soy products Integrative Physicians suggest.

Peace, Love and Honest Advertising

Chef Wendell

Diet Affects Climate Change

STUDY OF THE WEEK:HOW YOUR DIET AFFECTS GLOBAL CLIMATE CHANGE

Food accounts for 13% of all Greenhouse Gas emissions.
Red meat and dairy are responsible for nearly half of all greenhouse gas emissions from food for an average U.S. household.
Replacing red meat and dairy with chicken, fish, or eggs in your diet for one day per week reduces emissions equal to 760 miles per year of driving.
Switching to vegetables one day per week cuts the equivalent of driving 1160 miles per year.

Learn more: http://www.organicconsumers.org/articles/article_11662.cfm
Organic Bytes

Chef Wendell

Calcium vs. Protein

Since Ancient times, animal milk, in one form or another, has been the mainstay of practically every household on earth.

As trusting little tykes we were told that in order to grow up big and strong, we must consume mass quantities of milk and cheese for strong bones. Now that we are aging, we are told the same malarkey. “To prevent osteoporosis, drink bovine milk”. My friends, nothing could be further from the truth!

The generous Universe provided our Holy Temple healthier ways to intake calcium other than from high-protein, high-fat animal products.

There are over 15 plant foods that rival cow’s milk in calcium, plus, no heart-stopping saturated fats, un-Godly growth hormones, or mystery milk from The Cloned ‘Wife-of-Franken-Cow”. We are the only country that drinks milk from cloned animals. A skeptical Europe still requires more testing. America governmental agencies lowered standards to create more profit.
In the new millennium, pasteurized cow’s milk holds no resemblance to the milk we drank 30 years ago. Not only does pasteurization kill the friendly pro-biotic bacteria, it also depletes the nutrient content of the milk. Pasteurized milk loses 66 percent of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat trashes water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely annihilated during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. The dairy industry is aware so they ‘fortify’ it with a contrived version of vitamin D. http://www.westonaprice.org/transition/dairy.html

Homogenization has been linked to heart disease and atherosclerosis.
“Calcium and Protein are mixture for disaster” says. Dr. Colin Campbell, Ph.D., professor of Nutritional Sciences, Cornell University, is the Director of the China-Oxford Cornell Study, the largest study of diet and disease in medical history. His findings: High animal calcium and animal protein intake is the primary cause of degenerative disease.

On the other milk stool, higher calcium and protein intake is purported to lower the incidence of osteoporosis, according to the Dairy Council and those dietitians who refuse to study the medical literature that is not in accordance with the Dairy Industry's Commandments.
The Physicians Committee for Responsible Medicine (PCRM) complained to the Federal Trade Commission, those emotional ads for milk and milk products are deceptive. They imply that calcium in milk is the answer to the bone loss caused by osteoporosis. PCRM holds that while calcium intake is important during early childhood, and does influence bone mass, there are alternative sources, besides animal products, such as fruits, vegetables and grains to achieve our required calcium requirements.

Dr. Neal Bernard, M.D., president of PCRM, states that "dairy ads give women a dangerously false sense of security." Plus, it sets trusting folks up for Heart Disease. Udder nonsense!
Plant sources of Calcium: ¼ cup sesame seeds; 351 mg, 1 cup of lightly cooked spinach; 245 mg, Blackstrap molasses; 137 mg, Kelp: 1 cup; 136 mg, 2 tbs. Tahini: 126 mg, 2 cups of broccoli; 124 mg, 1 cup boiled chard; 102 mg, 1 cup of Kale; 136 mg, 2 ounces of Brazil nuts; 90 mg, 2 cups of celery; 87 mg.

Don’t have a cow. As you can see, plant calcium adds up over the course of the day, so mix it up and obtain your calcium from Natures’ generous Apothecary plus a calcium with magnesium supplement.

Chef Wendell

Strawberries

Strawberries 4-16-04


It’s no big secret that Strawberries are America's favorite fruit.
There’s nothing more delightful than sharing a bowl a deep red, just-picked, sun-kissed strawberries on a warm spring day.

Were you hip that delicious, low-calorie Strawberries are the first fruit to ripen in the spring? Strawberries are brimming with vitamin C, colon cleansing fiber, calcium, phosphorous, potassium selenium, Folate and Vitamin A. One cup of strawberries contains a mere 55 calories. Who needs a vitamin pill?

Ounce for ounce, heart-shaped strawberries contain more Vitamin C than citrus fruits. The American Cancer Society says foods rich in vitamin C may lower the risk of cancers of the GI tract. But, please wash them in a mild soapy water solution before eating them. They have a high amount of field residue and pesticide on them. California’s Watson Valley produces the Lion’s share of America’s berries, but they aggressively spray them with cancerous chemicals. Wash, wash, and wash them first in body-temperature water with a drop of dish washing liquid. Better yet, buy local fresh berries and support the local economy. To enjoy strawberries to the max, strawberries must be picked and enjoyed when ripe. A great smoothie can be made from orange juice blended with fresh strawberries and a half a banana. God’s apothecary never fails.

Are your kids part of the over 53% of seven to nine year olds picked strawberries as their favorite fruit. They are? Give them a gold star. Most of us, however, plead guilty to consuming strawberries only when the annual spring pleasure of shortcake and, gag, Cool Whip are served atop those nasty Twinkiesque, spongy shortcakes made with chemicals.
Isn’t that the berries?

What about Strawberry Jam you say? Read the ingredient label and note how much ‘toxic’ sugar or High Fructose Corn Syrup is added. Instead, seek Smuckers ‘no-sugar-added’ jellies. Last spring Sandi and I tasted some ripe, organic strawberries. They tasted just like strawberry Jam. Store bought berries with white shoulders are tasteless and contain little or know vitamins. California produces one billion pounds of strawberries each year. The US strawberry industry hulls in $1.2 billion dollars annually

Plucked in California or Florida weeks ago, they ceased developing. Due to short-sighted Mono-Crop Factory Farming, it would take three times the amount of fruit and vegetables today to provide our Holy Temple with the same nutrients we got 30 years ago,… from the same amount. Instead, synthetic chemicals are used and fields are not allowed to go fallow. Not what Creation intended.

Regardless, we should all attempt to eat strawberries, the only fruit with its seeds on the outside, year round for their health enhancing properties. Do not wash the strawberries before storing them. Wait until you plan to eat them to rinse them off to ensure freshness.
How I long for a mouth-watering slice or two of Mom’s warm Strawberry-Rhubarb pie. Raw and fresh, however, is unsurpassed in the flavor and nutrition category.

Peace Love and Understanding

Weekly Health Column to Start Soon

Announcement:

Beginning very soon, I will be writing my weekly column in this space. My friends in Carmel and Westfield will not longer read my column in their area, so I am making it available on-line. This is my mentor, Hippocrates, the Father of Medicine. "First do no harm"

Thanks for your support and encouragement.

Chef Wendell

Visit:

http://www.wendellfowler.com/

Pigs. vs. Man for Water

Thought for the day: Pigs are smarter than dogs.

“Pork farmers are … a greater threat than Al Qaeda or Osama Bin Laden.”
— Waterkeeper Alliance president Robert F. Kennedy, Jr., at the Hog Summit in Clear Lake.

www. Iowawww.activistcash.com/biography.cfm/bid/3158

Read and head.

Chef Wendell

Italian Restaurants-White Flour Monuments

Think about this. We know from what science has discovered that too much refined, bleached,white flour, a simple carbohydrate like white rice, just goes to your waist, thighs, or your trunk.

You enter the restaurant. The place is lousy with 'Pavlovian' garlic fumes. Ahh, you order a dry red wine, and a basket of bread sticks arrives shiny from the oil or butter basting.

Then you order a pasta dish, made from flour, and eat a basketful of garlic bread dripping in garlic butter. Oh, yes, don't forget the croutons on the token salad.

Think about what you eat; what's is made from, who grew it; did they really dry each spaghetti from a tree branch. Practice conscious eating...slow down.

Anyway, it's a carbohydrate 'Love In'. Moderation in all things. There is now a lovely high-protein Quinoa Pasta on the market shelves as well as Buckwheat Soba, Spelt, and Italian Whole wheat pasta is far superior.

Peace and Good Health To All

We All deserve to Feel Good

Chef Wendell

Ethanol Hoax

I think he has it right.

The Great Corn and Ethanol Hoax

By WALTER E. WILLIAMS
One of the many mandates of the Energy Policy Act of 2005 calls for oil companies to increase the amount of ethanol mixed with gasoline.

President Bush said, during his 2006 State of the Union address, 'America is addicted to oil, which is often imported from unstable parts of the world.'Let's look at some of the 'wonders' of ethanol as a replacement for gasoline.Ethanol contains water that distillation cannot remove. As such, it can cause major damage to automobile engines not specifically designed to burn ethanol. The water content of ethanol also risks pipeline corrosion and thus must be shipped by truck, rail car or barge. These shipping methods are far more expensive than pipelines.Ethanol is 20 to 30 percent less efficient than gasoline, making it more expensive per highway mile. It takes 450 pounds of corn to produce the ethanol to fill one SUV tank. That's enough corn to feed one person for a year. Plus, it takes more than one gallon of fossil fuel — oil and natural gas — to produce one gallon of ethanol. After all, corn must be grown, fertilized, harvested and trucked to ethanol producers — all of which are fuel-using activities. And, it takes 1,700 gallons of water to produce one gallon of ethanol. On top of all this, if our total annual corn output were put to ethanol production, it would reduce gasoline consumption by 10 or 12 percent.Ethanol is so costly that it wouldn't make it in a free market. That's why Congress has enacted major ethanol subsidies, about $1.05 to $1.38 a gallon, which is no less than a tax on consumers. In fact, there's a double tax — one in the form of ethanol subsidies and another in the form of handouts to corn farmers to the tune of $9.5 billion in 2005 alone.There's something else wrong with this picture. If Congress and President Bush say we need less reliance on oil and greater use of renewable fuels, then why would Congress impose a stiff tariff, 54 cents a gallon, on ethanol from Brazil? Brazilian ethanol, by the way, is produced from sugar cane and is far more energy efficient, cleaner and cheaper to produce.Ethanol production has driven up the prices of corn-fed livestock, such as beef, chicken and dairy products, and products made from corn, such as cereals. As a result of higher demand for corn, other grain prices, such as soybean and wheat, have risen dramatically. The fact that the U.S. is the world's largest grain producer and exporter means that the ethanol-induced higher grain prices will have a worldwide impact on food prices.It's easy to understand how the public, looking for cheaper gasoline, can be taken in by the call for increased ethanol usage. But politicians, corn farmers and ethanol producers know they are running a cruel hoax on the American consumer. They are in it for the money. The top leader in the ethanol hoax is Archer Daniels Midland (ADM), the country's largest producer of ethanol. Ethanol producers and the farm lobby have pressured farm state congressmen into believing that it would be political suicide if they didn't support subsidized ethanol production. That's the stick. Campaign contributions play the role of the carrot.The ethanol hoax is a good example of a problem economists refer to as narrow, well-defined benefits versus widely dispersed costs. It pays the ethanol lobby to organize and collect money to grease the palms of politicians willing to do their bidding because there's a large benefit for them — higher wages and profits. The millions of gasoline consumers, who fund the benefits through higher fuel and food prices, as well as taxes, are relatively uninformed and have little clout. After all, who do you think a politician will invite into his congressional or White House office to have a heart-to-heart — you or an Archer Daniels Midlands executive?
Walter E. Williams is a professor at George Mason University at Fairfax, Va. His column is distributed by Creators Syndicate Inc., 5777 W. Century Blvd., Suite 700, Los Angeles, CA 90045; (310) 337-7003.

Eating Local to Escape FDA Approved Poisons

Dear Local Readers:

I will continue to write my monthly column here instead of in Current in Carmel, Current in Westfield, and the South Side Times

Anyway, we're talking about eating local.

Less and less communities are able to feed themselves, much like New Guinea natives.


With oil prices raising and rising, receiving food from across the country will be unsustainable, in the long term. A term our leaders need to add to their vocabulary. The other day, Bush was asked about $4.00 a gallon gas, and he didn't even know about it. Is someone keeping an eye on him? He needs adult supervision. While the country burns, he's fiddleing around.

Become Independent:

Start growing something that you know you can handle. Or, get to know a farmer and support co-ops that feature local foods. Support the local economy. Join the local CSA: Consumer Supported Agriculture.
www.nal.usda.gov/afsic/pubs/csa/csa.shtml

The government is slowly murdering us one fork full at a time with their 'chemicals'. Monsanto is the anti-Christ and is astutely aware their products harm the Holy Temple, but are blinded by profit. Let us pray to the Universe for their enlightenment.


For decades, scientist have accepted bribes and are threatened into saying something is safe when it is not. The more things change the more things stay the same.

Do as my brother suggests: "Be the change you want to see in the world"




Chef Wendell

Why Eat Local?

You can taste the difference in produce that has been picked within the last 24 hours. Purchase only produce that comes from a 100 mile radius.

You'll know what you are eating and if any pesticides were used. Is that corn GMO? Is that chicken free range or grow up in a box?

Studies show that people shopping at farmers' markets have 10 times the conversation than their supermakket counterparts. We fortify the community by meeting your neighbors.

From the 100 mile web site.

The Universe is Generous

Chef Wendell

'Burger-Up' for Cancer

The National Cancer Institute researchers have concluded, "Red and processed meats have been associated with an elevated risk with colorectal and lung cancer".

High red meat intake was associated with increased risk of esophageal and liver Cancer. Highly processed meats were associated with bladder Cancer myeloma, and pancreatic cancer in men. Highly processed meats: hot dogs, bologna, sausage, bacon, pork and poultry sausage, smoked salmon, and Jerky.

All this information ironically came from a page in the Indy Star with 3/4's of the page a Kroger sale ad for Rack of Lamb, Standing Rib Roast, and a Semi-Boneless ham.

Now you know that high meat consumption is linked to elevated cancer risk.

Sincerely,

Chef Wendell