Celebrate Life with Real Food
Teetering and sipping his sixth Eggnog, Uncle Jimmy slurred, “Isn’t life glorious? I’m so ‘bleshed’ to be alive to share this-hiccup-special day with my loving family”, as he and his Chicken Liver Rumaki ingloriously kerploped into a heap on the gift- wrap strewn floor.
Do you brawl with nutritional self-control? Who doesn’t during the holidays? We’re human. Do you have heart disease, diabetes, Crohn’s, RA, cancer or superfluous tonnage? Consider the grand-daddy of ironies; we celebrate meaningful life events by eating poor quality foods which slowly sabotage the privilege of pure health.
By now readers of this column are privy to valid scientific research signifying the most common ingredients humans worship; sugar, AP flour, animal fat, butter, kayo, cream, cheese and salt, are literally addictive. Yep, just like crack. Eating noxious, factory-refined foods stimulate the holy temple to produce the opiate Dopamine, the feel-good drug. Combine with addictive coffee, soft drinks, cigarettes, alcohol and pharmaceutical drugs, clearly we’re been molded, not by choice, into dead-food junkies. It’s not your fault, however. You simple trusted Betty Crocker and Ronald McDonald to be responsible. We can take down the ethically malnourished, out-of-touch corporate Fat Cats by ignoring their products. They don’t own you. Impractical and idealistic? Time has come today to challenge the twisted paradigm of factory produced food and to rejoice in our gift of life by returning to a more natural, preordained, non-suicidal, wholesome and sustainable way of eating and living. There are too many largely preventable chronic diseases here in America. Responsible scientists tell us these Post Industrial Revolution diseases are created by bogus, man-made food-like substances; main-stream brand name foods we consider our best buddies. Think before you eat. Carefully reflect upon your health-enhancing efforts thus far; remember eating consciously now yields handsome dividends as you age.
There are many ways to be a good steward of your temple. Avoid plastic food. In 2010, focus on foods of plant origin. Fruits, vegetables, beans, legumes, grains, nuts and seeds are not only good for you but their production requires fewer earthly resources. Selecting nutrient-rich living foods maximized healing nutrition and makes your food dollars count. Fat, sugar, high-fructose corn syrup, MSG, food colorings and salt-laden choices take up much shelf-space in today's supermarkets. Spending on whole food rather than excessive processing and packaging is smart money.
Think globally, eat locally. Every dollar spent on local foods is an investment in local agriculture and farmers. Keeping land in agriculture helps assure food security for future generations.
Reduce "food mile" intake. The mileage on your dinner plate represents fossil fuels burned and carbon dioxide emitted. Long distance food and beverage distribution means wear and tear on vehicles and infrastructure, eventually requiring dwindling natural resources to restore.
Spice up your kitchen with local products. Change the family your diet from season to season according to what’s available from local farms. Tender greens, asparagus, and new potatoes in spring provide delicious prelude to a cornucopia of summer fruits and vegetables. Fall heralds in an abundant harvest of hearty roots, apples, pears and gourds that store well.
Go old school. Buy just what you will eat and don't squander food. When cooking in larger batches, freeze half. Ninety-Eight Million pounds of good food gets tossed out into the trash each year. That represents 44 billion dollars. We can do better.
Yes, I’m besmirching decades of hallowed American eating traditions, however, there comes a time one must ask oneself, especially if you’re chronically ill, “Gee, how’s that working out for ya?”
Happy New You!
.
Tuesday, December 22, 2009
Monday, December 14, 2009
Slim Fast Skullduggery
If you’re snug and comfy with malnutrition and tossin’ your cookies, sugary Slim-Fast, the expensive glucose-laden, nutritionally bogus milk supplement is for you. Actually, take it back to the store ASAP.
Ten million cans of Slim-Fast are currently on recall due to the presence of Bacillus cereus, a common, soil-dwelling bacteria scuba-diving inside the cans.The cause: human oversight. Bacillus cereus is the only living ingredient in Slim-Fast’s otherwise palled, dead ingredients which have been pasteurized, processed, tweaked, refined and cooked, void of any redeeming virtues. Any drink touted as a weight-loss tool made chiefly from processed, refined sugar-water and milk should be prohibited from being sold. Slim Fast’s careful not to make specific claims of weight loss, but the beverages are clearly marketed as a weight-loss tool. Apparently they deem Americans badly informed and gullible.
Big Food’s marketing behaviorists subliminally train Americans to lust for convenience, the IED-embedded path to healthiness. The Slim-Fast diet plan is mind-numbingly simple. Open a can and drink it, “…and we pray to the money gods you don’t have the awareness to decode the ingredient label.” The four main ingredients of the junk-food beverage are skim milk, sugar, fructose and cocoa. Further ingredients include various vegetable oils, emulsifiers and a worthless stew of pharmaceutical synthetic vitamins our cells don’t comprehend. Artificial vitamins, cheaply manufactured and peddled in supermarket pharmacies, lack the essential molecular structure of the absorbable cold-processed food versions (Usana is #1) and are ineffectual and unlikely to improve the body’s cells; hence the idiom “Dead Food.” Because it’s sold in a can, the vessel’s internal lining is likely loaded with plastics containing Bispheol-A (BPA). Research links BPA in canned foods to infertility, prostate and breast cancer. What a mess.
If you honestly want to lose weight properly and become more energetic, beautiful and healthy, focus on calories-in versus calories-burned. However, this means the quality of your food choices become vitally important. It’s not rocket science that most contemporary chronic disease would vanish if Americans ate preordained, healthy whole foods from the generous Cosmic Apothecary.
However, humans diminish the quality factor of calories choosing artificial flavor and instant gratification over nourishment. Staying healthy requires nutritional literacy, effort and possibly sacrificing one of your favorite dead foods for a living version.
You’ve got a potentially explosive predicament when attempting to lose extra chunk in the trunk with this depraved liquid nonsense. Eat less; focus on fresh, pure and clean foods and drinks; exercise and say farewell to short-term Snake Oil. You’re smarter than that. Evoke the “if it sounds too good to be true” rule.
The truth can be ugly and elusive. I express regret for pooping in your cereal, but there are no weight-loss miracles. With nutritional literacy you won’t need Big Food manipulating your health equity or waist-line.
Ten million cans of Slim-Fast are currently on recall due to the presence of Bacillus cereus, a common, soil-dwelling bacteria scuba-diving inside the cans.The cause: human oversight. Bacillus cereus is the only living ingredient in Slim-Fast’s otherwise palled, dead ingredients which have been pasteurized, processed, tweaked, refined and cooked, void of any redeeming virtues. Any drink touted as a weight-loss tool made chiefly from processed, refined sugar-water and milk should be prohibited from being sold. Slim Fast’s careful not to make specific claims of weight loss, but the beverages are clearly marketed as a weight-loss tool. Apparently they deem Americans badly informed and gullible.
Big Food’s marketing behaviorists subliminally train Americans to lust for convenience, the IED-embedded path to healthiness. The Slim-Fast diet plan is mind-numbingly simple. Open a can and drink it, “…and we pray to the money gods you don’t have the awareness to decode the ingredient label.” The four main ingredients of the junk-food beverage are skim milk, sugar, fructose and cocoa. Further ingredients include various vegetable oils, emulsifiers and a worthless stew of pharmaceutical synthetic vitamins our cells don’t comprehend. Artificial vitamins, cheaply manufactured and peddled in supermarket pharmacies, lack the essential molecular structure of the absorbable cold-processed food versions (Usana is #1) and are ineffectual and unlikely to improve the body’s cells; hence the idiom “Dead Food.” Because it’s sold in a can, the vessel’s internal lining is likely loaded with plastics containing Bispheol-A (BPA). Research links BPA in canned foods to infertility, prostate and breast cancer. What a mess.
If you honestly want to lose weight properly and become more energetic, beautiful and healthy, focus on calories-in versus calories-burned. However, this means the quality of your food choices become vitally important. It’s not rocket science that most contemporary chronic disease would vanish if Americans ate preordained, healthy whole foods from the generous Cosmic Apothecary.
However, humans diminish the quality factor of calories choosing artificial flavor and instant gratification over nourishment. Staying healthy requires nutritional literacy, effort and possibly sacrificing one of your favorite dead foods for a living version.
You’ve got a potentially explosive predicament when attempting to lose extra chunk in the trunk with this depraved liquid nonsense. Eat less; focus on fresh, pure and clean foods and drinks; exercise and say farewell to short-term Snake Oil. You’re smarter than that. Evoke the “if it sounds too good to be true” rule.
The truth can be ugly and elusive. I express regret for pooping in your cereal, but there are no weight-loss miracles. With nutritional literacy you won’t need Big Food manipulating your health equity or waist-line.
Friday, December 4, 2009
Fiber: Roto Rooter of the Digestive Tract
My friends take delight when Sandi and I cook holiday dinners for them. Although, more than once, I’ve received a next-day thank-you call accompanied with the observation, “Wow, dinner was great, but things came out of me this morning that I ate when I was 6.” TMI!
The point being, their diet was so deficient in fiber, when it was introduced the colon did what comes naturally: Peristalsis. Now that the holidays have arrived, human nature diverts from the road of nutritional righteousness. This season, evade disease and extra tonnage by decorating your bowls and bowels of sugar plums with more fiber. Let me explain.
Your inner ecology is a labyrinth of pipes. Like all pipes and fixtures, keeping the distance between point A and point B in good shape requires, if you’ll excuse the disturbing visual, a plumbers snake. Maintenance. To stay healthy and active, everyone needs to keep the colon rolling along like White River in the spring. The human body is truly remarkable, but it has limits. Growing up, we were taught our innards could handle whatever we fed it. I’ve learned, however, our temple simply cannot handle the types and amounts of meats and processed plastic foods we feed it without traumatizing the colon — the largest organ, which houses 80 percent of the immune system.
Due to a lack of fibrous foods containing soluble and insoluble fiber, meals take forever to exit, setting up a deadly milieu. Most fiber-less folks carry about 10 meals backed up; fermenting, stewing and releasing methane while brewing toxins inside the dark sanctity of the holy temple. The average fiber-less American has roughly 10 to 15 pounds of concentrated poo and undigested food seething in the bowel. Beginning to grasp the odoriferous implication of a fiber-less diet?
Elvis Presley died of a heart attack and a drug overdose whilst sitting upon his throne, but he still made it onto a stamp. Elvis’ fiber-less diet included mashed taters and gravy, unctuous meats, gobs of bacon, sausage gravy, fried anything-that-moved and sweet potato cream cheese pie. Macho? I think not. It takes much more courage to eat a fibrous, nutritionally dense vegetable. During his autopsy doctors made a startling discovery: The King’s colon weighed close to 60 pounds! The average human colon weighs around four pounds. Thankyouverymuch!
I hesitate haranguing your tastes in food, but the average 50 year old meat-eater has up to eight pounds of indigestible food in their bowels. This decaying food is the common cause of what many people mistakenly think of as the “price of good living” — soaring rates of colon and pancreatic cancers by the age of 50 or 60. How charming.
Humans wouldn’t require such snaking if they’d regularly include fresh fruits and vegetables, nuts, seeds, beans, ground flax seed, quinoa, steel-cut oats, wheat germ, rice bran or oat bran in their dally edibles. If you’re fraught with holiday constipation and resort to Ex-Lax, a toxin which artificially stimulates your digestive tract to release a log jam, be sure it’s not the same night you take a sleeping pill. Enough said.
The point being, their diet was so deficient in fiber, when it was introduced the colon did what comes naturally: Peristalsis. Now that the holidays have arrived, human nature diverts from the road of nutritional righteousness. This season, evade disease and extra tonnage by decorating your bowls and bowels of sugar plums with more fiber. Let me explain.
Your inner ecology is a labyrinth of pipes. Like all pipes and fixtures, keeping the distance between point A and point B in good shape requires, if you’ll excuse the disturbing visual, a plumbers snake. Maintenance. To stay healthy and active, everyone needs to keep the colon rolling along like White River in the spring. The human body is truly remarkable, but it has limits. Growing up, we were taught our innards could handle whatever we fed it. I’ve learned, however, our temple simply cannot handle the types and amounts of meats and processed plastic foods we feed it without traumatizing the colon — the largest organ, which houses 80 percent of the immune system.
Due to a lack of fibrous foods containing soluble and insoluble fiber, meals take forever to exit, setting up a deadly milieu. Most fiber-less folks carry about 10 meals backed up; fermenting, stewing and releasing methane while brewing toxins inside the dark sanctity of the holy temple. The average fiber-less American has roughly 10 to 15 pounds of concentrated poo and undigested food seething in the bowel. Beginning to grasp the odoriferous implication of a fiber-less diet?
Elvis Presley died of a heart attack and a drug overdose whilst sitting upon his throne, but he still made it onto a stamp. Elvis’ fiber-less diet included mashed taters and gravy, unctuous meats, gobs of bacon, sausage gravy, fried anything-that-moved and sweet potato cream cheese pie. Macho? I think not. It takes much more courage to eat a fibrous, nutritionally dense vegetable. During his autopsy doctors made a startling discovery: The King’s colon weighed close to 60 pounds! The average human colon weighs around four pounds. Thankyouverymuch!
I hesitate haranguing your tastes in food, but the average 50 year old meat-eater has up to eight pounds of indigestible food in their bowels. This decaying food is the common cause of what many people mistakenly think of as the “price of good living” — soaring rates of colon and pancreatic cancers by the age of 50 or 60. How charming.
Humans wouldn’t require such snaking if they’d regularly include fresh fruits and vegetables, nuts, seeds, beans, ground flax seed, quinoa, steel-cut oats, wheat germ, rice bran or oat bran in their dally edibles. If you’re fraught with holiday constipation and resort to Ex-Lax, a toxin which artificially stimulates your digestive tract to release a log jam, be sure it’s not the same night you take a sleeping pill. Enough said.
Tuesday, October 27, 2009
Ghoulish Goulash
Ghoulish Goulash
Parents, there are ghoulish dangers awaiting your children this Halloween eve; dangers like high-fructose corn syrup, sugar, refined carbohydrates, food coloring, artificial flavorings, trans fats, and triglycerides just to name a spooky few. All of these kick the “BOO” out of your immune system leaving the door ajar for H1N1.
Food colorings and artificial flavorings have been linked with worsening ADD and ADHD plus, according to several studies, they cause aggressive behavior; the bully syndrome.
All of these common ingredients in Halloween candy are linked to such conditions as childhood obesity, coronary artery disease, diabetes, yeast overgrowth syndrome and multiple-chemical sensitivity. Very frightening!!
If you find this hauntingly objectionable, serve this vegetable rich Vegetable Goulash to neutralize the damage ‘Over-Dosing’ on sugar can cause. Sugar is a drug. Too much of anything is not a good thing. The vegetables and fiber is this dish will help neutralize the damage from the annual Halloween sugar bloodbath of gore.
1 tsp. olive oil
½ medium onion, sliced thin
1 carrot, chopped
¼ cup celery
2 cloves of chopped garlic
1 cup shiitake mushrooms, sliced thin stems discarded (Stimulate the immune system)
1 green pepper, sliced thin
1 tbs. wheat germ
½ cup fake ‘meat’ crumbles
1 tsp. paprika (smoked if you can find it)
1-14 ½ oz. can whole canned tomatoes, chopped, reserve juice
1 cup of cooked beans, drained
½ cup red wine vinegar
1 tsp. oregano
~Heat the olive oil over medium heat.
~Sautee the onion, celery, peppers, carrot, garlic, paprika, crumbles and mushrooms till tender.
~Stir in the tomatoes with juice; add beans, wine, oregano and reserved tomato juice.
~Bring to a boil, but do not cook more than 5 minutes. Add wheat germ and stir.
~Serve over a bed of brown rice, whole wheat pasta or quinoa and a dark leafy green salad.
Friday, October 16, 2009
Aging with Grace
Prolonging the Inevitable
Last weekend, enticed by the multi-colored splendor, azure skies and crisp air, Sandi and I drove the country back roads to visit our granddaughter attending her first semester at Indiana University.
For the first time, despite my steadfast aerobic workout routine and good health, I truly felt like the droopy old fart every 61-year-old man ultimately must acknowledge. I mean, wasn’t it last year that I cradled her in my arms as she cooed, giggled and then yanked my glasses off, while dutifully filling her diapers?
Face it; we’re all going to die. What we do between birth and death, however, factors significantly into life’s final chapters. Am I going to experience late-life morbidity or wake up dead some morning? Using the stimulus, I appraised my personal efforts to steward my temple to remain healthy until I expire. Living to 100 is no longer attractive unless I can remain in lucid mental and physical health.
After patting myself on the back for overcoming cigarette addiction, my first focus was my weight; next to not smoking, the most important thing anyone can do to live longer. Fat cells produce hormones which raise the risk of type 2 diabetes and generate cytokines which cause inflammation, stiffening of the arteries, heart and other organs. Packing surplus fat raises the risk of some cancers. Currently I’m the same weight I was when I was 18, just more wrinkly. I did, however, weigh 300 pounds in 1988.
Next, I scrutinized my vitamin regimen. Big Pharma would love for the vitamin industry to go away. Out of fear and greed, they’ve slandered and discredited vitamins and minerals for decades. Yes, there are some crappy vitamins out there, but with some homework and a friend at your community vitamin shop, anyone can deduce good from bad. I’ve taken Source of Life vitamins for 20 years. Research assures grocery store vitamins are the absolute worst. Most are synthesized by a chemist, not our Creator; therefore our cells cannot use them. Doctors at the University of California-Berkley report we all should take a quality daily, food-based multiple vitamin with minerals. They urge the age-challenged to take daily doses of 800 mg alpha-lipoic acid and 2,000 mg acetyl-l-carnitine, nutritional warriors which power our cells. Mitochondrion decay is a major factor in aging and is connected to Alzheimer’s and diabetes. Anyone over 50 should also pop a B-complex and D-3 every day. Solgar and Carlson brands are top shelf.
Do I know how to mellow out? I’ve learned the value of regularly practicing a series of deep, cleansing breaths. Life strife increases the concentration of hormones cortisol and norepinephrine, which raise blood pressure and suppress the immune system. Seek daily quiet time to meditate and center on each breath. Dr. Andrew Wiel picks deep breathing as a universal anti-stress practice. Exhale strongly, making a whoosh sound. Breathe in quietly through the nose for a four-count. Hold the breath for a seven-count; then exhale with the whoosh sound for an eight-count. Repeat the cycle three more times and feel the fresh oxygen refresh your mind, body and soul.
Do I eat enough fresh produce? Extremely necessary as we age, Antioxidants found in all fruits and vegetables are used by our body intelligence to brawl with free radical agents that damage healthy cells. Fibrous anti-aging fruits and vegetables help the digestive process along. This includes all green leafy vegetables such as lettuce, spinach, collards and kale. Carrots, cucumbers, sweet potatoes, avocado and celery are also fibrous and vigorous.
It’s wondrous how the holy temple heals and restores.
People live longer today than ever, partly due to what scientists and doctors are discovering about how the temple responds to a diet rich in anti-aging fruits and vegetables that extend our relatively short lives. Are you an adult who still doesn’t eat their anti-aging fruits and vegetables? Come on — get with it and grow up! Antioxidants in fresh produce are necessary as we age to fight free radicals agents that damage healthy cells.
Finally, do a good deed. The best way to stay healthy is to be kind and loving to others as well as yourself
Last weekend, enticed by the multi-colored splendor, azure skies and crisp air, Sandi and I drove the country back roads to visit our granddaughter attending her first semester at Indiana University.
For the first time, despite my steadfast aerobic workout routine and good health, I truly felt like the droopy old fart every 61-year-old man ultimately must acknowledge. I mean, wasn’t it last year that I cradled her in my arms as she cooed, giggled and then yanked my glasses off, while dutifully filling her diapers?
Face it; we’re all going to die. What we do between birth and death, however, factors significantly into life’s final chapters. Am I going to experience late-life morbidity or wake up dead some morning? Using the stimulus, I appraised my personal efforts to steward my temple to remain healthy until I expire. Living to 100 is no longer attractive unless I can remain in lucid mental and physical health.
After patting myself on the back for overcoming cigarette addiction, my first focus was my weight; next to not smoking, the most important thing anyone can do to live longer. Fat cells produce hormones which raise the risk of type 2 diabetes and generate cytokines which cause inflammation, stiffening of the arteries, heart and other organs. Packing surplus fat raises the risk of some cancers. Currently I’m the same weight I was when I was 18, just more wrinkly. I did, however, weigh 300 pounds in 1988.
Next, I scrutinized my vitamin regimen. Big Pharma would love for the vitamin industry to go away. Out of fear and greed, they’ve slandered and discredited vitamins and minerals for decades. Yes, there are some crappy vitamins out there, but with some homework and a friend at your community vitamin shop, anyone can deduce good from bad. I’ve taken Source of Life vitamins for 20 years. Research assures grocery store vitamins are the absolute worst. Most are synthesized by a chemist, not our Creator; therefore our cells cannot use them. Doctors at the University of California-Berkley report we all should take a quality daily, food-based multiple vitamin with minerals. They urge the age-challenged to take daily doses of 800 mg alpha-lipoic acid and 2,000 mg acetyl-l-carnitine, nutritional warriors which power our cells. Mitochondrion decay is a major factor in aging and is connected to Alzheimer’s and diabetes. Anyone over 50 should also pop a B-complex and D-3 every day. Solgar and Carlson brands are top shelf.
Do I know how to mellow out? I’ve learned the value of regularly practicing a series of deep, cleansing breaths. Life strife increases the concentration of hormones cortisol and norepinephrine, which raise blood pressure and suppress the immune system. Seek daily quiet time to meditate and center on each breath. Dr. Andrew Wiel picks deep breathing as a universal anti-stress practice. Exhale strongly, making a whoosh sound. Breathe in quietly through the nose for a four-count. Hold the breath for a seven-count; then exhale with the whoosh sound for an eight-count. Repeat the cycle three more times and feel the fresh oxygen refresh your mind, body and soul.
Do I eat enough fresh produce? Extremely necessary as we age, Antioxidants found in all fruits and vegetables are used by our body intelligence to brawl with free radical agents that damage healthy cells. Fibrous anti-aging fruits and vegetables help the digestive process along. This includes all green leafy vegetables such as lettuce, spinach, collards and kale. Carrots, cucumbers, sweet potatoes, avocado and celery are also fibrous and vigorous.
It’s wondrous how the holy temple heals and restores.
People live longer today than ever, partly due to what scientists and doctors are discovering about how the temple responds to a diet rich in anti-aging fruits and vegetables that extend our relatively short lives. Are you an adult who still doesn’t eat their anti-aging fruits and vegetables? Come on — get with it and grow up! Antioxidants in fresh produce are necessary as we age to fight free radicals agents that damage healthy cells.
Finally, do a good deed. The best way to stay healthy is to be kind and loving to others as well as yourself
Thursday, October 15, 2009
Aging with Grace and Style
Last weekend, enticed by the multi-colored splendor, azure skies and crisp air, Sandi and I drove the country back roads to visit our granddaughter attending her first semester at Indiana University.
For the first time, despite my steadfast aerobic work-out routine and good health, I truly felt like the droopy old fart every 61 year old man ultimately must acknowledge. (proof provided with this picture) I mean, wasn’t it last year I cradled her in my arms as she cooed, giggled, and then yanked my glasses off while dutifully filling her diapers?
Face it; we’re all going to die. What we do between birth and death, however, factors significantly into life’s final chapters. Am I going to experience late life morbidity or wake up dead some morning? Using the stimulus, I appraised my personal efforts to steward my temple to remain healthy until I expire. Living to 100 is no longer attractive unless I can remain in lucid mental and physical health.
After patting myself on the back for overcoming cigarette addiction, my first focus was my weight; next to not smoking, the most important thing anyone can do to live longer. Fat cells produce hormones which raise the risk of type 2 diabetes and generate cytokines which cause inflammation, stiffening of the arteries, heart and other organs. Packing surplus fat raises the risk of some cancers. Currently I’m the same weight I was when I was 18, just more wrinkly. I did however weigh 300 pounds in 1988.
Next, I scrutinized my vitamin regimen. Big Pharma would love for the vitamin industry to go away. Out of fear and greed, they’ve slandered and discredit vitamins and minerals for decades. Yes there are some crappy vitamins out there, but with some homework and a friend at your community vitamin shop anyone deduce good from bad. I’ve taken Source of Life vitamins for 20 years. Research assures grocery store vitamins are the absolute worst. Most are synthesized by a chemist, not our Creator; therefore our cells cannot use them.
Doctors at The University of California, Berkley report we all should take a quality daily, food-based multiple vitamin with minerals, They urge the age-challenged to take daily doses of 800 mg alpha-lipoic acid and 2000 mg acetyl-l-carnitine; nutritional warriors which power our cells. Mitochondrion decay is a major factor in aging and is connected to Alzheimer’s and diabetes. Anyone over 50 should also pop a B-Complex and D-3 every day. Solgar and Carlson brands are top shelf.
Do I know how to mellow out? I’ve learned the value of regularly practicing a series of deep, cleansing breaths. Life strife increases the concentration of hormones cortisol and norepinephrine which raise blood pressure and suppress the immune system. Seek daily quiet time to meditate / center on each breath. Dr. Andrew Weil picks deep breathing as a universal anti-stress practice. Exhale strongly, making a whoosh sound. Breathe in quietly through the nose for a 4 count. Hold the breath for a 7 count; then exhale with the whoosh sound for an 8 count. Repeat the cycle three more times and feel the fresh oxygen refresh your mind, body and soul.
Do I eat enough fresh produce? Extremely necessary as we age, Antioxidants found in all fruits and vegetables are used by our body intelligence to brawl with free radical agents that damage healthy cells. Fibrous anti-aging fruits and vegetables help the digestive process along. This includes all green leafy vegetables such as lettuce, spinach, collards and kale. Carrots, cucumbers, sweet potatoes, avocado and celery are also fibrous and vigorous.
It's wondrous how the holy temple heals and restores.
People live longer today than ever, partly due to what scientists and doctors are discovering about how the temple responds to a diet rich in anti-aging fruits and vegetables that not only extend our relatively short lives. Are you an adult who still doesn’t eat their anti-aging fruits and vegetables fruits? Come on, get with it and grow up! Antioxidants in fresh produce are necessary as we age to fight free radicals agents that damage healthy cells.
Finally, do a good deed. The best way to stay healthy is to be kind and loving to others as well as yourself.
Monday, October 12, 2009
Sweet Potatoes Redux
Enjoy this tasty easy-to-prepare recipe.http://www.wishtv.com/dpp/living/recipes/Chef_Wendell_Roasted_Sweet_Potato_Salad_20091004
Does it require smothering and incinerating these colorful, nutritional nuggets to get your clan to partake? Once reserved for the holidays, maybe you should reconsider the potent root vegetable as an important addition to your family’s diet throughout the year.
The swollen, tuber like root, a member of the morning glory family is rich in health enhancing vitamins A, C, Calcium, potassium, and fiber. The Nutrition Action Newsletter rated 58 vegetables by adding up the percentages of recommended daily allowances for Vitamin A, C, iron, calcium, fiber, complex carbohydrates and protein. In their report, the sweet potato scored an impressive 583.
Its nearest competition, a raw carrot, came in at 434, and the every-day baked potato, a scrawny 114. ‘High Energy’ Sweet potatoes also contain B6, manganese, and lutein, which had been connected with macular degeneration prevention. It would take 23 cups of broccoli to provide the same amount of antioxidant protection; clearly a super food. They are grown on the ground, so be sure to scrub your spud.
Black beans are a wonderful source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a
Does it require smothering and incinerating these colorful, nutritional nuggets to get your clan to partake? Once reserved for the holidays, maybe you should reconsider the potent root vegetable as an important addition to your family’s diet throughout the year.
The swollen, tuber like root, a member of the morning glory family is rich in health enhancing vitamins A, C, Calcium, potassium, and fiber. The Nutrition Action Newsletter rated 58 vegetables by adding up the percentages of recommended daily allowances for Vitamin A, C, iron, calcium, fiber, complex carbohydrates and protein. In their report, the sweet potato scored an impressive 583.
Its nearest competition, a raw carrot, came in at 434, and the every-day baked potato, a scrawny 114. ‘High Energy’ Sweet potatoes also contain B6, manganese, and lutein, which had been connected with macular degeneration prevention. It would take 23 cups of broccoli to provide the same amount of antioxidant protection; clearly a super food. They are grown on the ground, so be sure to scrub your spud.
Black beans are a wonderful source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly.
Sunday, September 27, 2009
Flax Seed vs. Fish Oil
What a fine mess! At the same time health authorities recommend Americans eat more fish with Omega 3 they also warn fish are jam-packed with unsafe pollutants.
Recall in the early 80s when studies showed the Inuit’s had low rates of heart disease despite their high-fat blubber diet rich in oily fish? Turns out the omega 3 fatty acids in the fish protected their hearts. After all, they had no gardens.
However, the reality echoing from the halls of the EPA and FDA states ALL of earth’s sacred rivers, lakes, streams, estuaries, mangroves, swamps and oceans are so contaminated that fish are saturated with hundreds of cancerous, innutritious, chemical substances not preordained to enter the blessed human vessel. Factory Fish Farms are the nastiest with the highest levels of antibiotics and PCB from farm run-off; not the way God planned it. Plus they’re fed questionable by-products from chemical-happy Factory Farm beef slaughterhouses. How charming.
Since farmed fish are not allowed to consume their heavenly designed diet, they’re nutritionally insolvent and even fed orange dye-pills for the fish to appear normal. As a result, omega 3 sought from fish is AWOL due to the insanely irresponsible un-holy diet man thrust upon the captive aquatic critters. Clearly, we’ve miserably failed obeying the heavenly directive to be responsible stewards of Gods creations. The laws of the universe have been tweaked for our consumerist convenience. Where then does one get clean, pure, life-saving Omega-3’s?
With increased popularity of plant-based diets and fears about mercury and PCBs in seafood, people often ask me about flax for their daily dose of Omega 3’s. Fairly significant considering Omega 3’s defend against the accumulation of a protein linked to Alzheimer's disease; decrease HDL and increase LDL cholesterol plus lower pesky triglycerides. Omegas 3’s also act as an anticoagulant preventing blood clotting. Now you know why they’re called ‘essential’.
Three thousand years ago in Babylon, flax fiber was cultivated for clothing. Then in 650 BC, Hippocrates wrote about using flax for the relief of abdominal pain. About the same era, Theophrastus recommended flax mucilage as a cough remedy. During the 8th Century, Charlemagne considered flax so important for the health of his subjects he passed laws and regulations requiring its consumption. He’d be proud our rediscovered interest in this fibrous, healing ancient grain.
Ground, not whole flax seed, provides more nutritional benefits than whole seed. Flax seeds are extremely hard and durable, making them difficult to crack even with chewing. Grind up the shiny brown seeds in small batches in a coffee grinder to unleash the ancient golden Omega oil. Upon ingestion, your digestive system cannot break them down and when excreted then planted, would grow. Once ground, the seeds quickly lose their oomph, so process and refrigerate the ground seeds in an airtight container and store un-ground seeds in the refrigerator for up to 3 months. Need more colon cleansing fiber? Add ground flax seed to literally any dish. It disappears, is not crunchy and I guarantee it will get your bowels a’ moving.
Men, more is not better. We should all avoid ingesting too much flax oil pills until more is known about excessive flax intakes potential link with prostate cancer. Too much of anything is bad, so don’t let this restrain you. Other sources of omega 3’s include green leafy vegetables, soy and tofu, almonds, walnuts, pine nuts and fortified eggs. However, eggs come with a blast of cholesterol which seems counter intuitive.
Health is all about variety, balance and a good dose of nutritional literacy. Bon appetite!
-30-
Recall in the early 80s when studies showed the Inuit’s had low rates of heart disease despite their high-fat blubber diet rich in oily fish? Turns out the omega 3 fatty acids in the fish protected their hearts. After all, they had no gardens.
However, the reality echoing from the halls of the EPA and FDA states ALL of earth’s sacred rivers, lakes, streams, estuaries, mangroves, swamps and oceans are so contaminated that fish are saturated with hundreds of cancerous, innutritious, chemical substances not preordained to enter the blessed human vessel. Factory Fish Farms are the nastiest with the highest levels of antibiotics and PCB from farm run-off; not the way God planned it. Plus they’re fed questionable by-products from chemical-happy Factory Farm beef slaughterhouses. How charming.
Since farmed fish are not allowed to consume their heavenly designed diet, they’re nutritionally insolvent and even fed orange dye-pills for the fish to appear normal. As a result, omega 3 sought from fish is AWOL due to the insanely irresponsible un-holy diet man thrust upon the captive aquatic critters. Clearly, we’ve miserably failed obeying the heavenly directive to be responsible stewards of Gods creations. The laws of the universe have been tweaked for our consumerist convenience. Where then does one get clean, pure, life-saving Omega-3’s?
With increased popularity of plant-based diets and fears about mercury and PCBs in seafood, people often ask me about flax for their daily dose of Omega 3’s. Fairly significant considering Omega 3’s defend against the accumulation of a protein linked to Alzheimer's disease; decrease HDL and increase LDL cholesterol plus lower pesky triglycerides. Omegas 3’s also act as an anticoagulant preventing blood clotting. Now you know why they’re called ‘essential’.
Three thousand years ago in Babylon, flax fiber was cultivated for clothing. Then in 650 BC, Hippocrates wrote about using flax for the relief of abdominal pain. About the same era, Theophrastus recommended flax mucilage as a cough remedy. During the 8th Century, Charlemagne considered flax so important for the health of his subjects he passed laws and regulations requiring its consumption. He’d be proud our rediscovered interest in this fibrous, healing ancient grain.
Ground, not whole flax seed, provides more nutritional benefits than whole seed. Flax seeds are extremely hard and durable, making them difficult to crack even with chewing. Grind up the shiny brown seeds in small batches in a coffee grinder to unleash the ancient golden Omega oil. Upon ingestion, your digestive system cannot break them down and when excreted then planted, would grow. Once ground, the seeds quickly lose their oomph, so process and refrigerate the ground seeds in an airtight container and store un-ground seeds in the refrigerator for up to 3 months. Need more colon cleansing fiber? Add ground flax seed to literally any dish. It disappears, is not crunchy and I guarantee it will get your bowels a’ moving.
Men, more is not better. We should all avoid ingesting too much flax oil pills until more is known about excessive flax intakes potential link with prostate cancer. Too much of anything is bad, so don’t let this restrain you. Other sources of omega 3’s include green leafy vegetables, soy and tofu, almonds, walnuts, pine nuts and fortified eggs. However, eggs come with a blast of cholesterol which seems counter intuitive.
Health is all about variety, balance and a good dose of nutritional literacy. Bon appetite!
-30-
Thursday, September 24, 2009
Shiitake Mushrooms
For thousands of years, the shiitake has been coveted as the premium edible mushroom in Asia, and now America is becoming uber-hip to this fungal bequest of the universe.
The Japanese word shiitake means “mushrooms from the shii tree.” Consciously or unconsciously, most everyone has eaten one when plowing through steaming white cartons of Asian carry-out. Don’t call them shiitake mushroom, however, as that would be redundant. To be accurate, simply refer to the ethereal specialty as shiitake.
Pronounced “shih-TAH-kee,” the distinctive woodsy flavor and firm, meaty texture are a mouth-watering addition to any recipe. The ancient Chinese have been using shiitakes as medicine for thousands of years and believe the shiitake dispelled hunger, treated colds and nourished the circulatory system. The Egyptians considered mushrooms the sons of gods sent to earth riding thunderbolts.
For hundreds of years, Germans have used this mushroom to rev up immune function, reduce inflammation, combat allergies and help balance sugar levels and support the Holy Temple’s detoxification mechanisms.Fungi absorb their nutrients from their surrounding environment. Shiitake has no chlorophyll so they cannot make food from sunlight but must live by eating plants or animals. It is the shiitake’s medicinal possibilities that are receiving the worldwide spotlight.
Over the last two decades, scientists have isolated substances from shiitake that may play a role in the cure and prevention of heart disease, cancer, viruses, bacteria and AIDS.
Shiitakes are brimming with potassium, manganese, iron, copper, niacin and vitamins C, B1, B2, D, A and E, plus they possess essential amino acids, just as meat does. Four average size shiitakes also contain around 10.3 g carbohydrates, 1.5 g fiber, 1.12 g protein, 40 calories and a whooping 17.8 mcg of cancer-preventing selenium.
Meaty shiitakes are outstanding food. As a family, discover the earthy, ambrosial flavor and healing mojo of the ancient shiitake.
Sautéed Shiitake Serves 4 as a side of wild mushrooms or 6-8 as a delicious topping over steamed vegetables, chicken or turkey.
Shiitakes are brimming with potassium, manganese, iron, copper, niacin and vitamins C, B1, B2, D, A and E, plus they possess essential amino acids, just as meat does. Four average size shiitakes also contain around 10.3 g carbohydrates, 1.5 g fiber, 1.12 g protein, 40 calories and a whooping 17.8 mcg of cancer-preventing selenium.
Meaty shiitakes are outstanding food. As a family, discover the earthy, ambrosial flavor and healing mojo of the ancient shiitake.
Sautéed Shiitake Serves 4 as a side of wild mushrooms or 6-8 as a delicious topping over steamed vegetables, chicken or turkey.
Friday, September 18, 2009
Greens & Pasta: Nutritional Powerhouse
Pasta with Greens: A Nutritional Powerhouse
Makes 4 servings
Makes 4 servings
Video included:
http://www.wishtv.com/dpp/living/recipes/Chef_Wendell_Pasta_with_Greens_20090919
It's easy being green, despite Kermit's lament.
Greens are one of the healthiest vegetables on God’s green earth. Why we don’t eat more of them is a mystery. Dark green leafy vegetables are the most concentrated source of nutrition of any food.
Clearly, if Americans would have been swayed to eat more greens as they grew up, there would be a mere fraction of the disease we experience today.
They are a rich source of iron, calcium, potassium, and magnesium and vitamins K, C, E, and many of the B vitamins. Greens provide an assortment of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems. Dark green leaves even contain small amounts of Omega-3 fats.
Vitamin K:
Clearly, if Americans would have been swayed to eat more greens as they grew up, there would be a mere fraction of the disease we experience today.
They are a rich source of iron, calcium, potassium, and magnesium and vitamins K, C, E, and many of the B vitamins. Greens provide an assortment of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems. Dark green leaves even contain small amounts of Omega-3 fats.
Vitamin K:
- Regulates blood clotting
- Helps protect bones from osteoporosis
- May help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques.H
- Helps prevent diabetes
This dish is quick, easy, nutritious, deliciously, economical and works with all sorts greens. (Except Al Green)
Hint: Use the same pot of water to blanch the greens before boiling the pasta and then cooking the whole dish in the pot.
1 bunch cooking greens (chard, collard greens, turnip greens, spinach)
1 tbs. sea salt plus to taste
Black pepper to taste
1 lb. whole grain / bean spaghetti or linguini
4 cloves minced garlic
2 tbs. olive oil
1/2 tsp. red pepper flakes
1 tbs. ground flax seeds
3/4 cups freshly shredded grating cheese such as parmesan, soy or Romano
-Bring a large pot of water to a boil
-Meanwhile, trim and wash greens, leaving the leaves whole
-Add 1 Tbsp. salt to boiling water. Add greens and blanch 30 seconds until wilted
-Use tongs or a slotted spoon to remove the leaves to a colander
-In the same water, boil pasta until tender to the bite
-Drain, reserved 1/2 cup of the cooking liquid, and set aside
-Meanwhile, chop garlic and cooked greens
-Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes. Cook, stirring, until garlic turns just the tiniest bit golden
-Add chopped greens and flax; stir to combine
-Add reserved liquid and bring to a boil.
-Add pasta, stir to combine and bring to a boil
-Take off heat. Stir in half of the shredded cheese
-Taste and add salt and pepper to taste
-Divide between plates or pasta bowls, garnish with remaining shredded cheese and serve.
Monday, September 14, 2009
About Apples
Forbidden Fruit My Butt
Apparently Eve had a devil of a time tempting Adam to eat fruits and vegetables.
When you think about it, the first commandment was Eve telling Adam, “Eat this apple or else!”
In ancient Greek and Roman mythology, crunchy apples symbolized love and beauty. Rumor has it Cleopatra placed an apple in Caesar’s chariot lunch box before he went into battle. When ancient Romans conquered England they brought apple cultivation with them. Apple trees were grown and prized for their fruit by the people of ancient Roman and it is believed they took cultivated apples with them into England as they conquered and made applesauce out of the country.
In 1629, John Endicott, one of the early governors of Massachusetts Bay Colony, brought the seeds and trees to America. Johnny ‘Apple Seed’ Chapman encourage apple growing as he carried apple seeds with him wherever he wandered, planting trees in thinly settled parts of the country, mostly for whiskey and strong liquor.
The nineteen pounds of vitamin-rich apples each American consumes annually are 80 to 85 percent kidney-flushing water. ‘Arrrrr Matey’, if you ever get scurvy they’re a most valuable cure since apples contain vitamin C. Orchards of studies confirm a diet containing plenty of apples reduces blood cholesterol levels. Eating two or three apples a day engages complex and beneficial physiological processes in the task of reducing blood cholesterol. The curiously ‘Forbidden Fruit’ fosters healthy lungs, prevents heart disease and stroke, assists weight loss, dental health and the reduction of serum cholesterol in the arteries. French researchers indicate apples make vitamin C more available in blood and organs, helping vitamin C from another source go farther.
The National Cancer Institute reports foods containing antioxidants found in apples reduce risk of lung cancer by as much as 50%. Mayo Clinic indicates the Quercetin abundant in apples helps prevent the growth of prostate cancer cells. Phytochemicals in apple skin inhibited the reproduction of colon cancer cells by 43%. Apple hide contains about 4 milligrams of Quercetin, an antioxidant which prevents oxygen molecules from damaging individual cells, which leads to cancer.
Bob on this: If you think peeling apples will get rid of the pesticides you’re correct, but you’re peeling away heavenly nutrients. Enjoy organic and locally grown apples in their original, cosmic packaging.
Apples contain 78 grams of pectin per 100 grams of edible fruit, ranking them fourth among the twenty-four common fruits and vegetables tested. Remember, this only applies when one leaves on the skin. Pectin’s are soluble fibers present in most fruits and veggies. Pectin reduces the amount of cholesterol produced by the liver, slows digestion, and the rise of blood sugar, making it ideal for diabetics.
Choose a variety which browns easily such as a Granny Smith. Genetically modified apples will not turn brown; a bummer sign they don’t contain what we’ve just discussed. In addition, I encourage you to avoid grocery store, processed apple juice and don’t substitute apple juice for the real fruit. Sugar-laden apple juice contains none of the beneficial compounds of potassium, C, quertecin and fiber. Make sure the orchard washes, sanitizes and filters the juice to prevent food-borne illness such as E. coli or salmonella from animal residue.
For a wholesome tasty foodgasm, when you whip up the next batch of Steele cut oatmeal for breakfast; simmer the porridge in apple cider, cinnamon and top with walnuts. You can also follow Eve’s decree by making a fruit smoothie with freshly squeezed apple nectar as your liquid medium.
Apparently Eve had a devil of a time tempting Adam to eat fruits and vegetables.
When you think about it, the first commandment was Eve telling Adam, “Eat this apple or else!”
In ancient Greek and Roman mythology, crunchy apples symbolized love and beauty. Rumor has it Cleopatra placed an apple in Caesar’s chariot lunch box before he went into battle. When ancient Romans conquered England they brought apple cultivation with them. Apple trees were grown and prized for their fruit by the people of ancient Roman and it is believed they took cultivated apples with them into England as they conquered and made applesauce out of the country.
In 1629, John Endicott, one of the early governors of Massachusetts Bay Colony, brought the seeds and trees to America. Johnny ‘Apple Seed’ Chapman encourage apple growing as he carried apple seeds with him wherever he wandered, planting trees in thinly settled parts of the country, mostly for whiskey and strong liquor.
The nineteen pounds of vitamin-rich apples each American consumes annually are 80 to 85 percent kidney-flushing water. ‘Arrrrr Matey’, if you ever get scurvy they’re a most valuable cure since apples contain vitamin C. Orchards of studies confirm a diet containing plenty of apples reduces blood cholesterol levels. Eating two or three apples a day engages complex and beneficial physiological processes in the task of reducing blood cholesterol. The curiously ‘Forbidden Fruit’ fosters healthy lungs, prevents heart disease and stroke, assists weight loss, dental health and the reduction of serum cholesterol in the arteries. French researchers indicate apples make vitamin C more available in blood and organs, helping vitamin C from another source go farther.
The National Cancer Institute reports foods containing antioxidants found in apples reduce risk of lung cancer by as much as 50%. Mayo Clinic indicates the Quercetin abundant in apples helps prevent the growth of prostate cancer cells. Phytochemicals in apple skin inhibited the reproduction of colon cancer cells by 43%. Apple hide contains about 4 milligrams of Quercetin, an antioxidant which prevents oxygen molecules from damaging individual cells, which leads to cancer.
Bob on this: If you think peeling apples will get rid of the pesticides you’re correct, but you’re peeling away heavenly nutrients. Enjoy organic and locally grown apples in their original, cosmic packaging.
Apples contain 78 grams of pectin per 100 grams of edible fruit, ranking them fourth among the twenty-four common fruits and vegetables tested. Remember, this only applies when one leaves on the skin. Pectin’s are soluble fibers present in most fruits and veggies. Pectin reduces the amount of cholesterol produced by the liver, slows digestion, and the rise of blood sugar, making it ideal for diabetics.
Choose a variety which browns easily such as a Granny Smith. Genetically modified apples will not turn brown; a bummer sign they don’t contain what we’ve just discussed. In addition, I encourage you to avoid grocery store, processed apple juice and don’t substitute apple juice for the real fruit. Sugar-laden apple juice contains none of the beneficial compounds of potassium, C, quertecin and fiber. Make sure the orchard washes, sanitizes and filters the juice to prevent food-borne illness such as E. coli or salmonella from animal residue.
For a wholesome tasty foodgasm, when you whip up the next batch of Steele cut oatmeal for breakfast; simmer the porridge in apple cider, cinnamon and top with walnuts. You can also follow Eve’s decree by making a fruit smoothie with freshly squeezed apple nectar as your liquid medium.
Wednesday, August 26, 2009
Antioxidants
Get Fresh with Antioxidants
Chef Wendell
Chef Wendell
‘Hard-Wired’ meat and potato groupies struggle to cuddle with fresh produce. Clearly, over decades of smart bomb marketing, malleable Americans have became hard-wired to disdain fresh produce from God’s Apothecary. Peculiar when one reflects humans were genetically designed to eat fresh produce.
TV was invented to sell TIDE. Face it, since its invention, powerfully influential TV advertisers circumvented food products that did not come from a cold, financially lubricated assembly line. Madison Avenue avoided promoting earthly delights simply because anyone could grow the nutritious gifts in their back yard. Instead, agribusiness preferred Americans to become reliant on a cannery or frozen, bagged versions. My compliments to the scientist!
There is a rumor the 12th Commandment Moses dropped coming down the mountain top, bespoke, ‘Thou Shalt Not Alter My Creations for Earnings”.
Renewable, sustainable organic produce is profitable to the small farmer who supports the local community; an unattractive concept to the Jolly Green Giant. Instead, agribusiness, bankers and semantics buoyed American ideals to depend on diminished, albeit, lucrative versions of ‘fresh’. Today, grocer’s shelves groan from the mass of food stripped of the healing force of Gods apothecary. It’s transparent why disease is pandemic. Americans are malnourished.
Before the Industrial Revolution, Americans were hunters and gatherers. After the industrial revolution, fresh took a back seat to convenience. During this time, influential health authorities informed citizens these accumulating chronic diseases were simply a ‘natural’ progression of aging. What a mound of steaming cow pies! The universe wishes it’s creations to flourish and be healthy well into advanced age.
There is a rumor the 12th Commandment Moses dropped coming down the mountain top, bespoke, ‘Thou Shalt Not Alter My Creations for Earnings”.
Renewable, sustainable organic produce is profitable to the small farmer who supports the local community; an unattractive concept to the Jolly Green Giant. Instead, agribusiness, bankers and semantics buoyed American ideals to depend on diminished, albeit, lucrative versions of ‘fresh’. Today, grocer’s shelves groan from the mass of food stripped of the healing force of Gods apothecary. It’s transparent why disease is pandemic. Americans are malnourished.
Before the Industrial Revolution, Americans were hunters and gatherers. After the industrial revolution, fresh took a back seat to convenience. During this time, influential health authorities informed citizens these accumulating chronic diseases were simply a ‘natural’ progression of aging. What a mound of steaming cow pies! The universe wishes it’s creations to flourish and be healthy well into advanced age.
Fifty years ago the feds began the systematically dismantling of the family farm; the backbone of America. Over half the people living in America at that time were happily living rurally or on a farm providing local villagers with life-sustaining plant foods. It is no coincidence that incidence of heart disease, cancer, diabetes and obesity were much lower before the birth of processed foods and agribusiness.
Spanking fresh, antioxidant-redolent produce in its divine form supplies health-supportive phytochemicals needed to repair, rebuild, defend and support the temple. Antioxidants are nutrients in plant foods which prevent and slow oxidative damage to the temple. When cells use oxygen, they naturally produce free radical by-products which cause damage. Antioxidants act as "free radical scavengers" preventing and repairing their damage. Health troubles such as macular degeneration, accelerated aging, diabetes, cancer and Alzheimer’s are all worsened by oxidative damage.
A recent study by researchers from London found that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent. A serving is one-half cup. Antioxidants also enhance immune defense and therefore lower the risk of H1N1 infection. If one were to eat raw, wild blueberries they’d be eating one of the most antioxidant rich foods on the planet. Cooking them in a pie or eating them in a Pop Tart destroys their magical antioxidant mojo.
To obtain and preserve delicate, soft skin, thick, shiny hair, long, smooth fingernails, clear, bright eyes and a brilliant, gleaming smile, one needs to feed the temple from within with fresh raw, unprocessed plant foods. By eating old or genetically altered foods, Americans are missing out on antioxidants. This charter member of the phytonutrients family is the #1 defense against chronic disease.
Smell what I’m not cookin’?
Spanking fresh, antioxidant-redolent produce in its divine form supplies health-supportive phytochemicals needed to repair, rebuild, defend and support the temple. Antioxidants are nutrients in plant foods which prevent and slow oxidative damage to the temple. When cells use oxygen, they naturally produce free radical by-products which cause damage. Antioxidants act as "free radical scavengers" preventing and repairing their damage. Health troubles such as macular degeneration, accelerated aging, diabetes, cancer and Alzheimer’s are all worsened by oxidative damage.
A recent study by researchers from London found that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent. A serving is one-half cup. Antioxidants also enhance immune defense and therefore lower the risk of H1N1 infection. If one were to eat raw, wild blueberries they’d be eating one of the most antioxidant rich foods on the planet. Cooking them in a pie or eating them in a Pop Tart destroys their magical antioxidant mojo.
To obtain and preserve delicate, soft skin, thick, shiny hair, long, smooth fingernails, clear, bright eyes and a brilliant, gleaming smile, one needs to feed the temple from within with fresh raw, unprocessed plant foods. By eating old or genetically altered foods, Americans are missing out on antioxidants. This charter member of the phytonutrients family is the #1 defense against chronic disease.
Smell what I’m not cookin’?
Thursday, August 20, 2009
Pizza for Kids-Healthy Too!
WISH TV-8-22-09
Kids in the Kitchen
Kids in the Kitchen
‘Kid Friendly' English Muffin Pizza
Chef Wendell
As well as keeping them healthy and happy, homemade pizza is a delightful way to create happy memories in the kitchen with the kids.
Ingredients:
1 English muffin, whole grain, split
About 1/3 cup of shredded skim-milk mozzarella cheese (use a different cheese, or even more than one cheese at a time)
Sliced garden tomato or 2 Tbs. tomato or pizza sauce
Fake Sausage, chorizo or mock pepperoni
Toppings: lightly sautéed spinach, mushrooms, green peppers, onions or fresh pineapple chunks.
Directions:
After fork-slicing the English muffin, place the sliced tomatoes or sauce and then the mozzarella cheese on each half of the English muffin.
Apply the sauce with a spoon or add fresh tomato slices. Go edge to edge.
Now’s the time to sneak in some ground flax seeds. They’ll never know.
Next, add a meat substitute or leave them plain.
Add chopped vegetables. (Try lightly sautéing spinach then hide it under the cheese)
Top with cheese. (There are marvelous soy cheeses on the market. Give them a try)
Place your completed 'pizza' on an aluminum foil-lined baking sheet in an oven preheated to 350 degrees F or in a toaster oven.
Bake for 5 to 10 minutes, depending on how crispy your child likes his pizza, or until the cheese is a golden brown color.
Add some fresh basil, a drizzle of extra virgin olive oil and enjoy.
-------------------------------------------------------
As well as keeping them healthy and happy, homemade pizza is a delightful way to create happy memories in the kitchen with the kids.
Yes, pizza is a charming national treasure. No one disputes it tastes mighty good. However, did you know ‘to-your-door’ prepared pizzas can sabotage family health? Excessive fatty cheese in the bottom and the crusty trim combined with white flour pizza dough, salt and greasy pepperoni or sausage is a formula for obesity, high blood pressure, stroke, heart disease and diabetes. One piece accompanied with a garden salad is cool, but who eats just one.
A whole grain English muffin pizza is a healthful way to get some extra fiber, calcium and veggies into your child's diet. There are many meat substitutes on the grocery shelves. Just be lovingly sneaky when making the switch. Adding more vegetables will build up the little tyke’s immune response to fight off H1N1.
One (1) slice of pepperoni pizza contains 400 calories. To put this in perspective, a majority of candy bars have 230 to 249 calories. 4-8 year olds only need 1400-1600 calories a day.
One slice contains a whopping 1000 mg of salt. Their average daily needs 2400 mg. A normal child aged 4 to 8 typically needs only 1,200 milligrams per day, but the typical child consumes at least 2,800 per day.
One slice contains:
40% daily saturated-fat quotient
8% daily cholesterol
6 grams of sugar
Ingredients:
1 English muffin, whole grain, split
About 1/3 cup of shredded skim-milk mozzarella cheese (use a different cheese, or even more than one cheese at a time)
Sliced garden tomato or 2 Tbs. tomato or pizza sauce
Fake Sausage, chorizo or mock pepperoni
Toppings: lightly sautéed spinach, mushrooms, green peppers, onions or fresh pineapple chunks.
Directions:
After fork-slicing the English muffin, place the sliced tomatoes or sauce and then the mozzarella cheese on each half of the English muffin.
Apply the sauce with a spoon or add fresh tomato slices. Go edge to edge.
Now’s the time to sneak in some ground flax seeds. They’ll never know.
Next, add a meat substitute or leave them plain.
Add chopped vegetables. (Try lightly sautéing spinach then hide it under the cheese)
Top with cheese. (There are marvelous soy cheeses on the market. Give them a try)
Place your completed 'pizza' on an aluminum foil-lined baking sheet in an oven preheated to 350 degrees F or in a toaster oven.
Bake for 5 to 10 minutes, depending on how crispy your child likes his pizza, or until the cheese is a golden brown color.
Add some fresh basil, a drizzle of extra virgin olive oil and enjoy.
-------------------------------------------------------
As well as keeping them healthy and happy, homemade pizza is a delightful way to create happy memories in the kitchen with the kids.
Yes, pizza is a charming national treasure. No one disputes it tastes mighty good. However, did you know ‘to-your-door’ prepared pizzas can sabotage family health? Excessive fatty cheese in the bottom and the crusty trim combined with white flour pizza dough, salt and greasy pepperoni or sausage is a formula for obesity, high blood pressure, stroke, heart disease and diabetes. One piece accompanied with a garden salad is cool, but who eats just one.
A whole grain English muffin pizza is a healthful way to get some extra fiber, calcium and veggies into your child's diet. There are many meat substitutes on the grocery shelves. Just be lovingly sneaky when making the switch. Adding more vegetables will build up the little tyke’s immune response to fight off H1N1.
One (1) slice of pepperoni pizza contains 400 calories. To put this in perspective, a majority of candy bars have 230 to 249 calories. 4-8 year olds only need 1400-1600 calories a day.
One slice contains a whopping 1000 mg of salt. Their average daily needs 2400 mg. A normal child aged 4 to 8 typically needs only 1,200 milligrams per day, but the typical child consumes at least 2,800 per day.
One slice contains:
40% daily saturated-fat quotient
8% daily cholesterol
6 grams of sugar
The refined white flour crust stresses the pancreas
But, who eats just one slice? When you do the math, you’ll see how quickly it can ad up. Finally, when you factor in the dipping sauces, there’s trouble a-brewing. Garlic dipping sauce has an additional 150 additional calories, 17g of fat and 310g salt in each 1.5 oz cup. 911-911 Thud!
Good News! All this can just go away if moms and dads adopt the tradition of preparing home-made pizza. Let kids choose their own toppings and put the muffin pizza together by themselves. As an added bonus let them bake it themselves in an Easy-Bake Oven.Yes, pizza is a charming national treasure. No one disputes it tastes mighty good. However, did you know ‘to-your-door’ prepared pizzas can sabotage family health? Excessive fatty cheese in the bottom and the crusty trim combined with white flour pizza dough, salt and greasy pepperoni or sausage is a formula for obesity, high blood pressure, stroke, heart disease and diabetes. One piece accompanied with a garden salad is cool, but who eats just one.
A whole grain English muffin pizza is a healthful way to get some extra fiber, calcium and veggies into your child's diet. There are many meat substitutes on the grocery shelves. Just be lovingly sneaky when making the switch. Adding more vegetables will build up the little tyke’s immune response to fight off H1N1.
One (1) slice of pepperoni pizza contains 400 calories.
To put this in perspective, a majority of candy bars have 230 to 249 calories.
4-8 year olds only need 1400-1600 calories a day.
One slice contains a whopping 1000 mg of salt. Their average daily needs 2400 mg.
A normal child aged 4 to 8 typically needs only 1,200 milligrams per day, but the typical child consumes at least 2,800 per day.
One slice contains:
40% daily saturated-fat quotient
8% daily cholesterol
6 grams of sugar
The refined white flour crust stresses the pancreas
But, who eats just one slice? When you do the math, you’ll see how quickly it can add up.
Finally, when you factor in the dipping sauces, there’s trouble a-brewing.
Garlic dipping sauce has an additional 150 additional calories, 17g of fat and 310g salt in each 1.5 oz cup. 911-911 Thud!
Good News!
All this can just go away if moms and dads adopt the tradition of preparing home-made pizza.
Let kids choose their own toppings and put the muffin pizza together by themselves. As an added bonus let them bake it themselves in an Easy-Bake Oven.
Friday, August 14, 2009
Food Coloring & Aggressive 'Bully' Behavior
Published August 13th, 2009
"Pass me those freakin’ M&M’s or I’ll rip off your face!”
Sound familiar? “Every day my child kicked, spit, hit, bit and punched. He had sudden, alarming mood changes accompanied by a spacey look, dark eye circles and bags under his eyes. When I stopped feeding him artificially colored foods at home and began packing him a brown-bag school lunch, once again he became my sweet, normal child.”
Sound familiar? “Every day my child kicked, spit, hit, bit and punched. He had sudden, alarming mood changes accompanied by a spacey look, dark eye circles and bags under his eyes. When I stopped feeding him artificially colored foods at home and began packing him a brown-bag school lunch, once again he became my sweet, normal child.”
Highly reliable news sources on TV and radio report increased violence and aggression in children and adults. The bully syndrome occurs from the playground to the factory floor and into corporate boardrooms. No one likes a bully.
The morally famished fat-cats operating the food industry have known for decades that shoppers gravitate towards vibrantly colored foods, such as Skittles, Fruit Loops, M&M’s, psychedelic birthday cakes, orange farm-raised salmon, packaged red meat and pre-cut tuna steaks and cheese. Chicken, eggs and salmon are often artificially tweaked to appear appetizing. Plump chicken sitting on the supermarket shelf is likely to have been fed canthaxanthin, a pigment added to chicken feed to enhance poultry’s yellow color and make it look palatable. Egg-laying hens are also given dye with their feed, making egg yolks vary from light yellow all the way to bright orange.
Shoppers perceive these deceitful products as fresh and oh-so-tasty, but at a rather high cost to health. What food scientists don’t want known is the physiological consequences these man-made compounds cause the temple. Well, I do, because of the endless buffet of science supporting ADHD can be caused and worsened by artificial food colorings.
For example, The Oregonian reported European countries had already seized dozens of tons of farmed salmon from Chile contaminated with malachite green — a fabric dye banned in the U.S. as a suspected carcinogen. Pellets of orange dye are fed to otherwise grey-fleshed farm-raised salmon. The universe weeps.Dr. Andrew Weil continues, “The danger is the chemicals used to create color are energetic molecules, many of which are capable of interacting with and damaging DNA. Anything that damages DNA can injure the immune system, accelerate aging and increase the menace of cancer. Indeed, many synthetic food dyes once considered safe have turned out to be carcinogenic.”
Sadly, children whose precious little bodies are still developing are often the most vulnerable to the “smart bomb” marketing assault of artificially enhanced snacks, beverages and desserts which are the most likely to contain artificial color. Remember green ketchup?
Many parents swear dietary changes have helped their ADD child, yet most doctors and researchers deny food allergies or sensitivities can cause the behaviors associated with ADD or ADHD. Their conclusions were supposedly based on studies. Ritalin is highly profitable and often abused.
For those of you preparing for the return of H1N1, food colorings suppress immune function. Dr. Weil explains it has to do with the inhibition of movement of white blood cells to locations in the body where they are needed to fight infections. Read labels and do your best to avoid these pernicious colorings. You know what petroleum is? Well, that’s what artificial colors are made of, in addition to acetone and oh-so-mouth-watering coal tars. Oh, yeah, these colors are approved by the FDA.
FD&C Blue #1
FD&C Blue #2
FD&C Green #3
FD&C Red #3 (Erythrosine)
FD & Red #40FD&C Yellow
#5 (Tartrazine)FD&C
Yellow #6
Monday, August 10, 2009
Children's Nutrition-Parental Role Modelling
Be a Role Model When Eating with Your Children
By Chef Wendell Fowler, author of “Eat Right, Now!”
By Chef Wendell Fowler, author of “Eat Right, Now!”
Helping precious children maintain healthy bodies and minds doesn’t need to be a dreaded topic. The perfect time to begin influencing children by example is when they’re impressionable, before outside influences become way of life.
Your negative or positive eating rituals can and will sway a child’s eating habits. Chances are, if you have a healthy diet and maintain a healthy weight, you will your offspring.
Your negative or positive eating rituals can and will sway a child’s eating habits. Chances are, if you have a healthy diet and maintain a healthy weight, you will your offspring.
Here are a few tips to help you be the role model you want to be when it comes to your kids and eating:
Resist the temptation to use food as leverage. Withholding food as punishment or giving it as a reward sends out a confusing message. Food should be associated with fun, adventure, staying fit and fending off the flu and cold bugs.
Eat meals as a family. Flying out the door to get to work or school? Set the breakfast table the night before so everyone can look forward to breakfast. At dinner time, shut down the TV and Facebook to establish dinner-time conversation and share the day’s activities.
Let’s your kids help in the kitchen. Children are more prone to eat what they've prepared. Spending quality family time washing, chopping, cooking and serving creates loving family relationships and memories.
Resist the temptation to use food as leverage. Withholding food as punishment or giving it as a reward sends out a confusing message. Food should be associated with fun, adventure, staying fit and fending off the flu and cold bugs.
Eat meals as a family. Flying out the door to get to work or school? Set the breakfast table the night before so everyone can look forward to breakfast. At dinner time, shut down the TV and Facebook to establish dinner-time conversation and share the day’s activities.
Let’s your kids help in the kitchen. Children are more prone to eat what they've prepared. Spending quality family time washing, chopping, cooking and serving creates loving family relationships and memories.
Here are some quick substitutions for those less-than-healthy habits that linger in your family. Parents, instead of…
· ice cream; eat probiotic yogurt, fresh fruit, nuts and dried fruit to boost immune system.
· fast food, shop at the grocery.
· pizza; bake whole grain English Muffins with pizza sauce and low-fat mozzarella.
· grilled cheese with butter on white bread; whole grain quesadillas with low-fat cheese, tomato and chicken leftovers.
· soda pop; 2% milk or water.
· bologna & hot dogs; turkey breast.
· mayonnaise; mustard.
· diet-cola, fresh water and pure juices.
· chips: carrot and celery sticks, radishes, red peppers with light dressing.
Show how much you love your kids by practicing healthful eating behaviors. They want and need boundaries, and will love you for them!
Monday, August 3, 2009
Broccoli Bigotry
Broccoli: Imagine there’s No Cancer
Go ahead, admit it. You’re a broccoli bigot.
For decades, society has feloniously asphyxiated broccoli with molten cheese; baked it into oblivion; boiled it into nothingness; drowned it in butter, bespeckled it with bacon, and slandered this bewildered cruciferous vegetable into a stupor.
Broccoli, an associate of the cabbage, lettuce, radish and cauliflower clan, was cultivated in Italy and France in the 16th century. During the 1920s, broccoli was commercially cultivated in the US for the very first time in the state of New York.
The name, broccoli, comes from an Italian word meaning branch or arm, giving the appearance of reaching up, perhaps for a heapin’ helpin’ of artery-detonating Hollandaise. The historical record on broccoli is scant and leaps from the Roman Empire to 16th century France with large gaps in between.
Leave it to ex-president George H. W. Bush to co-mingle politics and produce. He was heard to say, “Just as Poland had a rebellion against totalitarianism, I am rebelling against broccoli, and I refuse to give ground. I do not like broccoli, and I haven’t liked it since I was a little kid and my mother made me eat it. And I’m president of the United States, and I’m not going to eat any more broccoli.” So there, neyaah, neyaah!
The American Institute for Cancer Research has shown cruciferous vegetables display the ability to stop the growth of cancer cells in various cells, tissue and animal models.
Especially, broccoli sprouts. So, why in heavens’ name do we vilify broccoli when it’s a life extender? Dunno?
Large human studies suggest the complex systems of enzymes in cruciferous vegetables defend our families against cancer of the lung, breast and colon, speeds estrogen removal, are antiviral, and regulate insulin and blood sugar; a miraculous gift of the universe. Broccoli abounds with plant-chemicals, bio-active chemical compounds possessing health-promoting, disease-preventing or medicinal properties.
The ‘B’; word is one of the world’s healthiest, low-calorie foods virtually exploding with vitamin K, C, folate, B vitamins, fiber, potassium, manganese, and iron.
Has a cure for cancer been in our gardens all along? Yep. If you’ve declared war on cruciferous vegetables, step back and become a peacenik for health.
Clear your mind, treat the body and fear no food. Broccoli’s your buddy. Please, support your local Farmers Market and other Locavore sources, including your own back yard. The vast majority of conventionally grown broccoli lining the grocer’s shelves is genetically modified from its original, heavenly composition. No long term studies have been performed on the effects of eating humanly altered produce, so WE are the experiment. Such madness.
Szechuan Broccoli
Delight your taste buds with this dish. Broccoli brims with anticancer sentries, safeguarding your loving family’s precious health. Stir-frying happens rapidly, so have all ingredients by your side and rock the wok.
3 tablespoons of water
1 teaspoon of cornstarch
2 tablespoons of dry sherry
3 teaspoons of low sodium soy sauce
1 tablespoon Hoisin sauce (Chinese barbecue sauce found is most major American or Asian grocery stores)
2 heads of broccoli florets, washed thoroughly!
1 tablespoon peanut oil
1 tablespoon fresh, peeled, minced ginger
3 cloves of minced garlic
Pinch of hot peppers
1 teaspoon of toasted sesame oil
In a small bowl, stir together the water, cornstarch, sherry, soy sauce, and Hoisin. Make sure the cornstarch lumps liquefy.
Using a small paring knife, cut the heads of broccoli into small, bite size florets; peel the stems and slice them into circular “coins.” Discard the woodsy, pulpy part.
In a large nonstick skillet heat the oil over high heat. Add the ginger, garlic, hot peppers, and stir with a wooden spoon for 30 seconds. Don’t walk away; keep things moving.
Pull out the ginger. Quickly add the broccoli, stirring until the broccoli is tender, yet crisp, maybe 3 minutes.
Add the sauce and stir-fry until the broccoli is coated. Put in the sesame oil, toss and serve.
-30-
2009
Wednesday, July 29, 2009
White Foods; Not So Pure
White Foods
Deeply rooted in cultural tradition, our daunting eating journey embarks early in life. Americans eat a dangerously unbalanced diet high in processed foods saturated in white sugar, salt, fat and low in fruits, vegetables, whole grains, but plum full of 'white' stuff; substances harmful to our innards.
Growing up, life revolved around parishioners, choir practice and gluttonously delightful pitch-ins. A bustling battalion of Aunt Bea's scurried about, setting tables, preparing vats of coffee and cream while lace-topped buffet tables grumbled from the mass of multiple versions of white foods such as gravy, mac’ and cheese, stuffing, potato salad, mashed potatoes, Ambrosia, white bread, tuna and green bean casserole and desserts festooned with dollops of Cool Whip and butter cream icing. It’s too soon to digress, but somehow I missed out on the cosmic okey-dokey regarding the peccadillo of gluttony.
White, powdery MSG, Aspartame, Splenda, Sweet and Low, tallow, shortening, white chocolate, hot dog and hamburger buns, marshmallows, ice cream, protein powders, full-fat sour cream and cream cheese, candied yogurts, full- cheese, mayonnaise, tartar sauce, chipped beef gravy, Ranch Dressing and Alfredo Sauce fall into this pallid category.
Recently I watched a podgy 'man o’ the cloth' blissfully pleasing himself with a Grand Slam containing ham, bacon and sausage, fluffy biscuits and sausage gravy, fried eggs, pancakes, accompanied with an extra side of hash-browns asphyxiated in more unctuous pan gravy. Every year the average American’s digestive tract processes over 50 pounds of white marbled meats, hamburger and fat-trim into their temples even as authorities caution a diet heavy with meat diet causes colon and breast cancer, clogged arteries, Crohn’s, ulcerated colitis, obesity, gout, arthritis, adult onset diabetes and B.O.. He was dancing the polka on his holy temple
Of course no one can totally outmaneuver the ingredients in restaurant, processed and packaged ‘white’ food unless you meticulously read ingredient labels or interrogate your perky server. If you can’t identify the alien ingredients, look them up on the net. Product and menu labeling can be misleading. To be forwarded is to be forearmed.
Bless Uncle Ben’s heart. His good intentions went awry. The bran and germ his process removed are super sources of nutrients and fiber. White rice, AKA glucose, lacks even the fundamental nutrients even after 'synthetic enrichment.' No, this doesn’t mean completely avoiding white rice; opt for long grain basmati. Add some wheat germ, oat bran or ground flax seed.
As society reaches for another fizzy beverage from a vending machine, they may not be conscious the fructose portion of refined sugar is a building block for cholesterol, obesity and Metabolic Syndrome. A small amount of glucose which feeds hungry human cells is compulsory. Regrettably, cancer cells dig it too. Did you know just 10 teaspoons, the amount of addictive sugar in one soft drink, debilitates the immune system by 33%? Thirty teaspoons shut it down for an entire day, so it’s time to dose down in view of the looming, grey storm clouds of H1N1 suspended on the horizon.
Alternatively speaking, try Stevia, (Sweet Leaf Brand) Sucanat (sugar cane natural), Agave nectar, raw locally produced honey, real maple or brown rice syrup. Sucralose, Splenda, Truvia, Sweet and Low, maltitol, xylitol, and sorbitol are marginally unhealthy. There are voluminous studies indicting aspartame should not be on this planet. And, if you’ve had the unfortunate experience of eating too much alcohol sugar, you’re privy to the subsequent flatulence fiesta.
Man’s the only species on earth that drinks pure, white milk from another species. The Harvard Nurses' Health Study and an Australian study have found no protective effect of daily bovine milk calcium on bone loss. It’s more natural and effective to increase the intake of fruits and dark-green veggies, exercising and insuring adequate calcium intake from plant foods such as green leafy vegetables and beans, as well as calcium fortified cereals and juices. Consult a holistic professional regarding supplementation of a calcium, magnesium, zinc and vitamin D-3 combo. Any health food store has one on staff.
As society reaches for another fizzy beverage from a vending machine, they may not be conscious the fructose portion of refined sugar is a building block for cholesterol, obesity and Metabolic Syndrome. A small amount of glucose which feeds hungry human cells is compulsory. Regrettably, cancer cells dig it too. Did you know just 10 teaspoons, the amount of addictive sugar in one soft drink, debilitates the immune system by 33%? Thirty teaspoons shut it down for an entire day, so it’s time to dose down in view of the looming, grey storm clouds of H1N1 suspended on the horizon.
Alternatively speaking, try Stevia, (Sweet Leaf Brand) Sucanat (sugar cane natural), Agave nectar, raw locally produced honey, real maple or brown rice syrup. Sucralose, Splenda, Truvia, Sweet and Low, maltitol, xylitol, and sorbitol are marginally unhealthy. There are voluminous studies indicting aspartame should not be on this planet. And, if you’ve had the unfortunate experience of eating too much alcohol sugar, you’re privy to the subsequent flatulence fiesta.
Man’s the only species on earth that drinks pure, white milk from another species. The Harvard Nurses' Health Study and an Australian study have found no protective effect of daily bovine milk calcium on bone loss. It’s more natural and effective to increase the intake of fruits and dark-green veggies, exercising and insuring adequate calcium intake from plant foods such as green leafy vegetables and beans, as well as calcium fortified cereals and juices. Consult a holistic professional regarding supplementation of a calcium, magnesium, zinc and vitamin D-3 combo. Any health food store has one on staff.
White salt freaks the heart and lungs. Its excess amplifies risk for high blood pressure, stroke, heart failure, kidney disease, diabetes, cataracts, brittle bones, asthma, dementia and untimely death. The American Heart Association says one teaspoon is safe. Americans consume three to five times what they need, making it transparent why we get ill.
AP white flour contains aluminum chloride, azocarbonamides (antifogging), benzoyl peroxide, calcium propionate, calcium sulfate, chlorine, nitrogen dioxide, potassium bromate, and isodate. The FDA allows coal-tar-derived vitamins to enrich the devitalized grain. It’s curious the enrichment of white flour and white bread was proclaimed ‘safe’ with little direct research.
.
My gentle admonition is not to focus solely on white flour, white rice, dairy, sugar, salt, cream and potatoes, but the constellation of ‘edible food-like’ goodies prepared with them. Deferring disease, feeling young, vibrant with a fully functioning mojo are the most meaningful actions for the holy temple. Avoiding the funky white stuff is effective towards nurturing your family’s wellbeing.
Don’t cave in at the next Sunday-go-to-meetin’ food-orgy. The physiological and spiritual payoff is truly worth the effort and exhibits respect towards our Creator.
AP white flour contains aluminum chloride, azocarbonamides (antifogging), benzoyl peroxide, calcium propionate, calcium sulfate, chlorine, nitrogen dioxide, potassium bromate, and isodate. The FDA allows coal-tar-derived vitamins to enrich the devitalized grain. It’s curious the enrichment of white flour and white bread was proclaimed ‘safe’ with little direct research.
.
My gentle admonition is not to focus solely on white flour, white rice, dairy, sugar, salt, cream and potatoes, but the constellation of ‘edible food-like’ goodies prepared with them. Deferring disease, feeling young, vibrant with a fully functioning mojo are the most meaningful actions for the holy temple. Avoiding the funky white stuff is effective towards nurturing your family’s wellbeing.
Don’t cave in at the next Sunday-go-to-meetin’ food-orgy. The physiological and spiritual payoff is truly worth the effort and exhibits respect towards our Creator.
Monday, June 29, 2009
An Antidote for a BBQ 'Meat Festival'
Sweet and Spicy Summer Slaw
Abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world
July 4th is a traditional American meat-eating competition; a day when folks see who can eat the most meat. If you plan to inhale large quantities of ribs, burgers and hot doggies and then chase them down with gallons of ice-cold beer, wine, or cocktails, then it’s a very good idea to include a cruciferous side-dish to protect your innards and to flush out your exhausted liver.
Fortunately for your colon and prostate, it’s only once a year. Red meat is associated with colon and prostate cancer; however cabbage helps to prevent it.
Why and How? Meat combined with alcohol is very hard for your body to digest. Cabbage induces the production of Phase II enzymes in the liver, which binds to potential carcinogens and removes them from your body. That way, perhaps you’ll not feel so bad the next day.
Cabbage is also an excellent source of vitamin K & C, fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage is also a good source of vitamin B1, vitamin B2, calcium, magnesium, and vitamin A.
To balance your meat consumption and support proper digestion, serve this bold-flavored cabbage salad. We using Bok Choy, but you can use whatever cabbage you prefer. Fresh is best, however. Bags of pre-shredded cabbage have been setting around for a long time and have lost their nutritional oomph.
Sweet and Sour Spicy Slaw -serves 12
1/4 cup rice vinegar
½ tsp. toasted sesame seed oil
2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1 cup slivered almonds
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
2 medium carrots, shredded
1 red pepper, sliced thin
2 scallions, thinly sliced
Instructions:
Whisk vinegar, oil, honey, mustard and sea salt in a large bowl until the honey dissolves. Add bok choy, carrots, red pepper, nuts and scallions; toss to coat with the dressing. Chill for a while then dig in.
Instructions:
Whisk vinegar, oil, honey, mustard and sea salt in a large bowl until the honey dissolves. Add bok choy, carrots, red pepper, nuts and scallions; toss to coat with the dressing. Chill for a while then dig in.
Every body deserves a happy colon
Wednesday, June 24, 2009
Onions and Health
The Odoriferous Onion
Stinking News Brings Tears to the Eye
‘If an onion rings in the forest, does anyone cry”?
As odd, whiff, honk… as it, drip, wipe ...may seem to you, an onion a day keeps the doctor away. And you thought it was your breath.
The National Cancer Institute peeled away some layers to report the 19 tear-jerking pounds of fresh onion the average American eats per year, scallions, leeks, sweet onions, contain antioxidants help block cancer, lower cholesterol, and thwart a horde of degenerative diseases. These soil-dwelling culinary icons belong to the lily, amaryllis, and Alliaceae family. The 145,000 acres planted each year by the 1000 onion farmers of America make sure that each Americans gets their fair share. Libya boasts the highest per capita consumption of onions at 66.8 pounds consumed per person each year.
Apparently our ancestors were not too far off embracing the underground bulb as so much more than a lowly root vegetable. Paintings of onions appear on the inner walls of the pyramids of the Old and the New Kingdom. Mummies were discovered with antiseptic onions stuffed in their pelvic regions, chest, legs, and the soles of their feet and tearfully within the eye sockets. It was believed that the pungency and magical powers would prompt the dead to breathe again. You think? The Israelites lament their Spartan desert diet enforced by the Exodus, “We remember the fish, which we did eat in Egypt freely, the cucumbers and the melons and the leeks, and the onions and the garlic.” During hard times, onions prevent thirst and were dried then preserved for later use.
The Egyptians tallied 8000 aliments of which onions would relieve. Sixth century BC India wisely celebrated onion as a diuretic, food for digestion, the heart, the eyes, and the joints. In Roman times, Pliny the Elder, catalogued the Roman beliefs that onions cured vision, induced sleep, healed mouth sores, dog bites, toothaches, dysentery and lumbago: It had to be the antibacterial and antiviral properties of the healing onion, the edible bulb guards our health with vitamins B6, B1, Folic Acid, fiber, potassium, and selenium, along with Quercetin, an Antioxidants which delays or slows the oxidative damage to cells and tissue of the temple. Studies have indicated that quercetin helps to purge free radicals from our dark, inner ecology,
Onion, leeks and their other family members contain 25 magically active compounds which inhibit the growth of cancerous cells, combat heart disease, inhibit strokes, lower blood pressure, LDL, protects against cataracts, and incites the immune system.
The heroes are not simply the nutritious vitamins, but Alliums, which incidentally, are anti fungal and antibacterial.
Put a close pin your nose and start peeling! However, deep-fried, greasy, onion rings, regrettably, don’t count. Sorry.
How can I keep my breath fresh?
· Chew on fresh parsley, but check a mirror before smiling
· Remember Chlorettes Gum and the green tongue?
· Chew on a citrus peel, anis or dill seed.
· Slowly chew on a fresh apple. This also reduces cavities!
· Munch on roasted coffee beans.
· Rinse your mouth with equal parts lemon juice and water. Pucker up!
· Go suck a cinnamon stick or a clove.
· Chew on fresh parsley, but check a mirror before smiling
· Remember Chlorettes Gum and the green tongue?
· Chew on a citrus peel, anis or dill seed.
· Slowly chew on a fresh apple. This also reduces cavities!
· Munch on roasted coffee beans.
· Rinse your mouth with equal parts lemon juice and water. Pucker up!
· Go suck a cinnamon stick or a clove.
Perhaps, we should un-pucker a bit and get over the misunderstood odor and focus the glorious, health enhancing, distinctive, pungent flavor of onions. If your friends are true, they’ll accept you with open arms.
Members in good standing of God’s magnificent apothecary: Scallions, Spanish, Vidalia, Bermuda, or leeks, allium cepa and family are at most an indispensable, tasty food, and at best, magical medicine nurturing our Holy Temple.
.
Wednesday, May 6, 2009
Lemon and Parsley Pasta with Walnuts
Sicilian Penne Pasta with Lemon Zest, Walnuts and Parsley
Serves 4
Economical, fun to eat and healthful, this full flavoured dish cost about $2.00 a portion to prepare.
Everyone loves pasta! However, diabetics, health-nuts like me, and those wishing to lose weight needlessly avoid their beloved, pasta due to its high glycemic index.
Friendly health authorities emphasize AP White flour is not so good for our diabetic friends and their pancreas. On the grocers shelves there are a plethora of tasty, satisfying alternatives such as whole wheat, brown rice or quinoa pasta. Some pasta is made from fibrous beans, too.
Four ounces of parsley contains more vitamin C than any other standard culinary vegetable; three times as much as oranges and about the same as blackcurrants. The iron content is exceptional and the plant is a good source of manganese and bone-building calcium. It is also exceptionally high in potassium. The nuts and flax add an omega-3 essential fatty acid boost we need to prevent heart disease and to clear out congested, plaque-filled arteries. If salt is an issue, please reduce the suggested portion.
Ingredients
1 pound whole wheat, penne pasta (try quinoa pasta)
½ cup EVOO (extra virgin olive oil) Antioxidant
1 organic lemon, (vitamin C)
1 tbs. ground flax seed (Omega 3)
1 cup walnut pieces (Omega 3)
1/2 cup Parmesan, freshly grated
1 bu. parsley, washed and finely chopped
Freshly ground pepper
Sea Salt
· Zest the lemon with a zester or vegetable peeler, add it to the EVOO; let it stand / marinate for 20 minutes while you boil the pasta and prepare a nutritious salad.
· Cover with cling film to retain the aromas of the oil.
· Bring a large stockpot of water to boil. Add the salt and cook the pasta according to package instructions. Reserve a little of the starchy pasta water.
· In the meantime, mix the Parmesan with the oil, freshly ground pepper, half the parsley and three spoonfuls of cooking water.
· Drain the al dente pasta well, pour onto serving bowl and mix thoroughly with the oil and lemon zest until well combined.
· Add a spoonful of pasta water if necessary to dilute sauce further to a creamy consistency.
· Garnish with chopped walnuts, a wedge of lemon, and more parsley.
· Sprinkle with remaining parsley, lemon zest and serve immediately with more Parma on the side.
· Serve this dish with a salad of dark leafy greens like spinach, romaine, or arugula.
Do your best to not over-cook the pasta. It should have a little firmness to it
Nutrition Facts
6 Servings
Amount Per Serving
Calories
359.6
Total Fat
18.3 g
Saturated Fat
2.6 g
Polyunsaturated Fat
10.0 g
Monounsaturated Fat
4.0 g
Cholesterol
3.6 mg
Sodium
1,257.9 mg
Potassium
213.5 mg
Total Carbohydrate
41.7 g
Dietary Fiber
8.8 g
Sugars
0.7 g
Protein
13.2 g
Vitamin A
17.7 %
Vitamin B-12
1.2 %
Vitamin B-6
11.8 %
Vitamin C
26.9 %
Vitamin D
0.0 %
Vitamin E
5.6 %
Calcium
12.0 %
Copper
28.5 %
Folate
10.6 %
Iron
15.4 %
Magnesium
20.4 %
Manganese
131.7 %
Niacin
7.7 %
Pantothenic Acid
7.7 %
Phosphorus
23.7 %
Riboflavin
7.2 %
Selenium
54.9 %
Thiamin
15.4 %
Zinc
13.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Serves 4
Economical, fun to eat and healthful, this full flavoured dish cost about $2.00 a portion to prepare.
Everyone loves pasta! However, diabetics, health-nuts like me, and those wishing to lose weight needlessly avoid their beloved, pasta due to its high glycemic index.
Friendly health authorities emphasize AP White flour is not so good for our diabetic friends and their pancreas. On the grocers shelves there are a plethora of tasty, satisfying alternatives such as whole wheat, brown rice or quinoa pasta. Some pasta is made from fibrous beans, too.
Four ounces of parsley contains more vitamin C than any other standard culinary vegetable; three times as much as oranges and about the same as blackcurrants. The iron content is exceptional and the plant is a good source of manganese and bone-building calcium. It is also exceptionally high in potassium. The nuts and flax add an omega-3 essential fatty acid boost we need to prevent heart disease and to clear out congested, plaque-filled arteries. If salt is an issue, please reduce the suggested portion.
Ingredients
1 pound whole wheat, penne pasta (try quinoa pasta)
½ cup EVOO (extra virgin olive oil) Antioxidant
1 organic lemon, (vitamin C)
1 tbs. ground flax seed (Omega 3)
1 cup walnut pieces (Omega 3)
1/2 cup Parmesan, freshly grated
1 bu. parsley, washed and finely chopped
Freshly ground pepper
Sea Salt
· Zest the lemon with a zester or vegetable peeler, add it to the EVOO; let it stand / marinate for 20 minutes while you boil the pasta and prepare a nutritious salad.
· Cover with cling film to retain the aromas of the oil.
· Bring a large stockpot of water to boil. Add the salt and cook the pasta according to package instructions. Reserve a little of the starchy pasta water.
· In the meantime, mix the Parmesan with the oil, freshly ground pepper, half the parsley and three spoonfuls of cooking water.
· Drain the al dente pasta well, pour onto serving bowl and mix thoroughly with the oil and lemon zest until well combined.
· Add a spoonful of pasta water if necessary to dilute sauce further to a creamy consistency.
· Garnish with chopped walnuts, a wedge of lemon, and more parsley.
· Sprinkle with remaining parsley, lemon zest and serve immediately with more Parma on the side.
· Serve this dish with a salad of dark leafy greens like spinach, romaine, or arugula.
Do your best to not over-cook the pasta. It should have a little firmness to it
Nutrition Facts
6 Servings
Amount Per Serving
Calories
359.6
Total Fat
18.3 g
Saturated Fat
2.6 g
Polyunsaturated Fat
10.0 g
Monounsaturated Fat
4.0 g
Cholesterol
3.6 mg
Sodium
1,257.9 mg
Potassium
213.5 mg
Total Carbohydrate
41.7 g
Dietary Fiber
8.8 g
Sugars
0.7 g
Protein
13.2 g
Vitamin A
17.7 %
Vitamin B-12
1.2 %
Vitamin B-6
11.8 %
Vitamin C
26.9 %
Vitamin D
0.0 %
Vitamin E
5.6 %
Calcium
12.0 %
Copper
28.5 %
Folate
10.6 %
Iron
15.4 %
Magnesium
20.4 %
Manganese
131.7 %
Niacin
7.7 %
Pantothenic Acid
7.7 %
Phosphorus
23.7 %
Riboflavin
7.2 %
Selenium
54.9 %
Thiamin
15.4 %
Zinc
13.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Monday, April 27, 2009
Swine Flu-Food is good prevention
No Swine Flu for you!
4-30-09
4-30-09
Chef Wendell
If Swine Flu has you squealing, it’s the perfect time to open your mind and mouth.
Authorities call this ‘big one’ beyond containment, but please don’t get stressed. If you take the proverbial ‘ounce of prevention’ you can cure a ‘pound of disease’. Woodson Merrell, MD, director of integrative medicine at Beth Israel Medical Center in New York City. Says, "The strength of our immune system is what makes the difference between who gets sick and who doesn't.," Science recognizes that 80% of your immune system is actually living in the digestive tract. With that being said, it seems relevant to sustain everything between points ‘A’ and ‘B’. This can be achieved by simply avoiding foods which weaken immunity and to welcome those that do. Your temple is a biochemical factory which reacts to and absorbs what we eat and drink.
Sometimes we are its worst foe. Proper nutrition is important for an energetic immune system. By way of the Western diet we’ve become malnourished; lacking the tools our temple needs to repair, protect and heal.
Much of what our bodies need to fight off infection is in glorious food. It’s important to consume a well balanced diet, replete with a variety of whole grains, walnuts, pistachios, almonds, peanuts and seeds. Eating gobs of fresh veggies especially leafy greens, broccoli and everyone’s’ favorite, Brussels sprouts are good colon food. All fruits, especially dark red and yellow ones contain antioxidants which nurture digestion and calm the GI tract.
Exciting studies have found that Shii-take and Maitake mushrooms found in most groceries stimulate your blood cells to act strongly against alien bacteria. Since ancient times, mushrooms have stimulated the holy temple to produce protective white blood cells.
Enjoy Probiotics such as yogurt, Kim Chi, Miso, tempeh and sauerkraut to your daily diet. Probiotic yogurt and Kefir flora, the good guys, colonize and fortify the GI tract. Once bad bacteria get the upper hand, immunity is compromised. Read labels. Some yogurts are sweetened with approximately 15 teaspoons of sugar.
Enjoy Probiotics such as yogurt, Kim Chi, Miso, tempeh and sauerkraut to your daily diet. Probiotic yogurt and Kefir flora, the good guys, colonize and fortify the GI tract. Once bad bacteria get the upper hand, immunity is compromised. Read labels. Some yogurts are sweetened with approximately 15 teaspoons of sugar.
Sugar lurks at every corner. It suppresses the immune system and impairs your ramparts against infectious disease. A single can of soda contains 12 teaspoons of added sugars. That's 120 percent of the USDA's recommended daily intake of sugar. Researchers have found just two cans of soda suppress immune function for up to, five hours.
The average kid eats 116 pounds of sugar a year and adults approximately 200. A twenty ounce cola contains 34 sugar cubes; a blueberry muffin contains 16 sugar cubes; marinara sauce from a jar contains 5 ½ sugar cubes. (calorieKing.com)
Stress weakens immunity. Kick it to the curb with daily exercise. If you can manage it, a half an hour aerobic every day is the level you need. It does need to be exhausting. Always check with your physician.
When we are happy and optimistic, the immune system functions better. Laughter boosts the immune system. Visit friends, read Mike Redmond’s column, watch old movies you like, or old comedy shows like my favorite, Andy of Mayberry. Cut the mean people and things from your life. You’ll be less guilty, stressed and depressed. Depression depresses the immune system. A person under stress or who is depressed needs to make a conscious, educated effort to boost the immune system - that includes taking a supplement. South side Integrative Family Medicine Dr Anca Lamse of Lamse Wellness Clinic suggests taking a high-potency multiple-vitamin and mineral formula; nutritional superheroes during cold and flu season or any time of year.
The CDC reports one out of 4 American kids under 18 are embracing vegetarianism. Often they are unaware of variety and balance required as well as the significance of clean protein. Good sources of protein include lean, locally produced beef, lean pork, skinless poultry, eggs and fish. If you are a vegetarian, try canned and dry beans, lentils or soy products such as meatless burgers, edamame, and tofu or fortified soy milk.
Practice vigilant hygiene. The Swine flu virus is transferred as you shake someone’s hand, get smooched by Aunt Betty, or wrap your hands around the handle of a grocery cart, gas pump, or an escalator railing then unconsciously pick something from your teeth or rub itchy eyes.
Chill out. Besides eating more fresh whole foods, adequate rest is important for your immune system to be in high gear.
You can do it.
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Monday, April 20, 2009
Eating is Sacred; Eating is Love
Food is love: Is the family diet pure?
Published April 16th, 2009
By Chef Wendell
Put the fork down for a brief moment, swallow, take a deep breath and visualize the family dinner table as an altar of worship and gratitude. No, I don’t mean pray there are no Brussels sprouts or — God forbid — dark leafy greens lurking.
Eating is sacred. Eating is love. The spirit and nutrition within our food choices becomes part of our mind, body and spirit, who we were meant to become. The nearer we eat with our natural design, the closer we are to creation. In order to flourish, however, food must be sacred, unadulterated — in its original packaging. It’s a stretch when we petition creation to “Bless this (dubious) food to the nourishment of our body.”Are we futilely beseeching the universe to turn dead food into wholesome, body-healing nourishment? Recently I politely questioned a gal who deep fries everything in 365 degree pig lard how-in-tarnation she justifies the self-inflicted, physical attack on her holy temple?
“Oh, that’s simple. I pray for forgiveness before I eat it,” she replied. Say what? Let me get this straight. We can knowingly smoke three packs a day, drink alcohol to excess, shoot crack, eat artery-clogging pig lard through a straw and then request and be given celestial clemency?
If you’ve been avoiding eating from nature’s garden, crunch this fresh information from the CDC, who recently announced cancer will be the No. 1 cause of death in America by 2010. More than ever America must consider eating daily from the preventive Universal Apothecary. Avoiding the big C is a crispy, sun-blest garden vegetable entrée away. Cancer has many roots. Other than genetic predisposition and environmental causes, eating against our design hastens cancer’s undesirable tap-tap at the door. Are you innocently extending the welcome mat? Yep — but it’s not all your fault. The contrived, outdated, profit-fueled Standard American Diet (SAD) template we’ve trusted for decades has created a deeply rooted pandemic of disease with subsequent, financially debilitating health care costs. The establishment, however, refuse to update their standards. It would cost too much. It’s us versus them.
The ethereal superiority and nutritional accessibility to clean foods the human body absorbs from heavenly plant foods is essential for a joyful, sanctified disease-free life. We simply got Shanghaied along our way via aggressive, smart-bomb marketing. Big business and food politics encourage the consumption of their un-holy translation of wholesome food rather than God’s versions. Take a look around. You’ll view a great nation awash with largely preventable disorders such as obesity, diabetes, digestive disorders, cancer and heart disease — all profoundly affected by our daily, taken-for-granted food choices. We can do better.
If previously trusted food is spiritually and nutritionally counterfeit due to socially irresponsible processing and soulless manufacturing, the holy temple cannot apply it’s of sacredness to disease prevention, stewardship. Food is a gift of the universe, it is blessed and becomes part of our worship, a part of the greatness we were designed to enjoy.
Anecdotally speaking, not only was I nutritionally challenged half my life, but my body and mind were incapable of becoming who I am until I cuddled up to a whole-foods, pure diet and said so-long to Machine Cuisine. Eating against nature dulled my intrinsic writing and speaking skills, rendering me unable to become that for which I was created.
At long last, by way of accepting whole-foods nutrition, at 40 years of age, I discovered who and what I am — my life’s mission. It took education and an open mind to permit the empowering transcendence. You can do it.You’ll be fond of the new person that evolves out of sacred eating behavior. We are what we eat.
Created by the universe, man came with a set of instructions to sustain the health of the holy temple. Stewardship respects the purpose for which things were made. “The Lord has made everything for its purpose” (Prov. 16:4).
Published April 16th, 2009
By Chef Wendell
Put the fork down for a brief moment, swallow, take a deep breath and visualize the family dinner table as an altar of worship and gratitude. No, I don’t mean pray there are no Brussels sprouts or — God forbid — dark leafy greens lurking.
Eating is sacred. Eating is love. The spirit and nutrition within our food choices becomes part of our mind, body and spirit, who we were meant to become. The nearer we eat with our natural design, the closer we are to creation. In order to flourish, however, food must be sacred, unadulterated — in its original packaging. It’s a stretch when we petition creation to “Bless this (dubious) food to the nourishment of our body.”Are we futilely beseeching the universe to turn dead food into wholesome, body-healing nourishment? Recently I politely questioned a gal who deep fries everything in 365 degree pig lard how-in-tarnation she justifies the self-inflicted, physical attack on her holy temple?
“Oh, that’s simple. I pray for forgiveness before I eat it,” she replied. Say what? Let me get this straight. We can knowingly smoke three packs a day, drink alcohol to excess, shoot crack, eat artery-clogging pig lard through a straw and then request and be given celestial clemency?
If you’ve been avoiding eating from nature’s garden, crunch this fresh information from the CDC, who recently announced cancer will be the No. 1 cause of death in America by 2010. More than ever America must consider eating daily from the preventive Universal Apothecary. Avoiding the big C is a crispy, sun-blest garden vegetable entrée away. Cancer has many roots. Other than genetic predisposition and environmental causes, eating against our design hastens cancer’s undesirable tap-tap at the door. Are you innocently extending the welcome mat? Yep — but it’s not all your fault. The contrived, outdated, profit-fueled Standard American Diet (SAD) template we’ve trusted for decades has created a deeply rooted pandemic of disease with subsequent, financially debilitating health care costs. The establishment, however, refuse to update their standards. It would cost too much. It’s us versus them.
The ethereal superiority and nutritional accessibility to clean foods the human body absorbs from heavenly plant foods is essential for a joyful, sanctified disease-free life. We simply got Shanghaied along our way via aggressive, smart-bomb marketing. Big business and food politics encourage the consumption of their un-holy translation of wholesome food rather than God’s versions. Take a look around. You’ll view a great nation awash with largely preventable disorders such as obesity, diabetes, digestive disorders, cancer and heart disease — all profoundly affected by our daily, taken-for-granted food choices. We can do better.
If previously trusted food is spiritually and nutritionally counterfeit due to socially irresponsible processing and soulless manufacturing, the holy temple cannot apply it’s of sacredness to disease prevention, stewardship. Food is a gift of the universe, it is blessed and becomes part of our worship, a part of the greatness we were designed to enjoy.
Anecdotally speaking, not only was I nutritionally challenged half my life, but my body and mind were incapable of becoming who I am until I cuddled up to a whole-foods, pure diet and said so-long to Machine Cuisine. Eating against nature dulled my intrinsic writing and speaking skills, rendering me unable to become that for which I was created.
At long last, by way of accepting whole-foods nutrition, at 40 years of age, I discovered who and what I am — my life’s mission. It took education and an open mind to permit the empowering transcendence. You can do it.You’ll be fond of the new person that evolves out of sacred eating behavior. We are what we eat.
Created by the universe, man came with a set of instructions to sustain the health of the holy temple. Stewardship respects the purpose for which things were made. “The Lord has made everything for its purpose” (Prov. 16:4).
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