CINNAMON

Cinnamon is a tree bark with more anti-bacterial activity than you will find in most mouthwash products.  One of the world's oldest spices, cinnamon is an excellent source of manganese, which is needed by the body for the formation of skin, bone, and cartilage.  A good source of fiber and calcium, cinnamon improves insulin sensitivity, regulates blood sugar, and may protect against diabetes by lowering triglycerides.  Cinnamon also helps lower blood pressure and keeps cholesterol levels balanced.  Add it to desserts, tea, and coffee.

 

SOY

"Soy foods are nutritional powerhouses, heart friendly, and cancer inhibitors.  As a complete protien, soy is the answer to all our dietary needs."

 WRONG!!!

HERE ARE THE FACTS...

• Soy contains phytin, or phytic acid, which stops the digestion of essential minerals cold!  Iron, zinc, magnesium, and especially calcium, are not absorbed in the presence of phytic acid.
• Soy also contains Trypsin Inhibitors.  Trypsin is a digestive acid which helps digest proteins.The pancreas itself secretes trypsin inhibitors as a means of preventing trypsin from being activated too soon.  Trypsin is so powerful that left uncontrolled, it can digest the pancreas itself!  The added trypsin inhibitors in the soy make the soy protein virtually impossible to digest.  In other words, whatever protein there is in Soy is unavailable (has no bioavailability).
• Soybeans contain hemagglutinin, a clot promoting substance that causes red blood cells to clot together.  These clustered blood cells are unable to absorb oxygen properly for distribution to the body tissues.  So much for soy's "heart healthy" properties.

Here's another favorite marketing point we're about to shoot down...

SOYBEANS CONTAIN ISOFLAVONES!I

Isoflavones are estrogen like phytochemicals.  They are endocrine disruptors which interfere with a wonan's menstrual cycle. and perhaps more importantly, significantly increase the risk of breast cancer.  More on breast cancer here.

Anyone afflicted with hyperthyroidism (excess thyroid hormones), might find this of interest.  The isoflavone genestein,  found liberally included in soybeans,  inhibits thyroid function more effectively than prescription drugs.

Phytoestrogens, (isoflavones) have since the 1950s, consistently been linked to cancer, leukemia, and infertility.  This information has been and is still being, vigorously suppressed.  The reasons for this are beyond the scope of this commentary.

INSECTS HATE SOYBEANS - MAYBE WE SHOULD TOO
They contain genestein and daidzein.  These are lethal
to insects, and us too. They're insecticides!

PROCESSED SOY PRODUCTS
These include infant soy formulas and soy milk

• Infant's organs are in their developmental stages and do not need the aluminum found in infant soy formulas!  Aluminumhas injured the brains and kidneys of infants, and the elderly are not spared either.  Aluminum has been linked to Alzheimer's Disease.
• Processed soy can also contain a known carcinogen called Lysinoalanine.  This is a by-product of a processing step known as Alkaline Soaking.  This is done to eliminate enzyme inhibitors.  Even though the beans are rinsed thoroughly, Dr Tim O'Shea that the lysinoalanine by-product can remain.
•  Soy Milk is made by grinding the beans at high temperatures and every drop of oil is extracted from the beans to the resulting meal through the use of dangerous solvents, some of which remain in thesoy meal.  .  The meal is then mixed with an alkaline solution and sugarsto remove the fiber. An acid washis ten used to precipitate and extract the oil.
• A small amount of poisonous material remains in the soy product after each of these stages, and our government says it's OK ro eat a little poison every day.  This attitude keeps the campaign contributions pouring in and makes the lobbyists rich.

JAPAN IS NOT A BIG SOY CONSUMER

Contrary to popular belief, Chinese and Japanese, and other oriental people do not eat a lot of soy.  When they do, the soy is in fermented products such as tempeh, tamari, natto, or miso, and occasionally edamame, in small quantities.  Fermentation destroys phytin, toxins, and other anti-nutrients in the soy beans and makes the soy more digestible.

Soy, like any other plant, is not a complete protein; neither is it a "health food."  Built in insecticides, endocrine inhibitors, carcinogens, and toxins added through processing are not a recipe for health.  And to top it all off, this stuff doesn't even taste all that good!    LeQuadrillage Research Staff              READ SOY & CHILDREN'S HEALTH

 

 

FRANKEN FOODS: TO BE AVOIDED
(DAIRY SUBSTITUTES)

NON-DAIRY CREAMERS

Non-dairy Creamer is a fake food designed to fool people into thinking they're controlling their calories.  Fact is, they're not doing anything of the sort and they are going about injuring their health with every drop of this junk they consume!  Non-dairy creamer is just a combination of hydrogenated soy or cottonseed oil with high fructose corn syrup added as a sweetener.  As if this group of junk components weren't enough of an insult, the manufacturer then adds sodium casseinate to improve the flavor and texture.

Sodium Casseinate supposedly makes the fake cream feel and taste like the real thing.  Sodium Casseinate can be made to feel like a lotof things!  This stuff is used in adhesives, binders, plastics, and fabrics.  It's not something anyone would want to ingest as food.

Under the circumstances, it's not at all surprising that this "creamer"   overloads the liver, destroys cholesterol balance, and generates chronic inflammation throughout the body.  

Non-dairy Creamer injures the brain too! Many users report migraines among a growing list of health problems.  So if you want cream in your coffee, use cream!  That's real food!

EGG SUBSTITUTES
More Garbage Masquerading as Health Food

Egg substitutes promise less fat and cholesterol.  Before accepting the healthfulness of fake or processed eggs, remember that we all need cholesterol for brain function, rebuilding muscle, andother body processes.  Moreover, natural egg yolks contain easily absorbed vitamins, minerals, andother nutrients such a lutein, which is essential for maintaining good eyesight.                                                                                           

As for choesterol, the kind found in eggs is the udeful kind.  The oxidized cholesterol in powdered eggs is the form of cholesterol that attacks the arteries and other blood vessels.  This is destructive stuff that can even form plaque in the brain.  Not good!

Factory made foods may be needed in outer space but for us earthlings, frankenfoods are best left right where they are on the grocery shelves. 

 

 SPANISH GASPACHO

This is a great recipe for a hot day; a cold veggie soup that can be served with rustic whole grain bread for dunking. It's best to chop all the vegetables ahead of time and then refrigerate in an airtight container until you're ready for them  Or make up te whole thing and store it in the fridge for a couple days.  This should serve 6 normal people, two like my husband.

3 large tomatoes 1 chopped red bell pepper 3 minced garlic cloves 1/4 cup chopped Italian parsley dash each, black pepper & red pepper sauce

1 tomatillo, chopped 1 chopped red onion 3 cups tomato juice 1 tblspn olive oil 2 tspn red wine vinegar

1 chopped cucumber 1 jalapeno pepper, minced 1/3 cup chopped fresh basil 1/4 cup lime juice 1/4 tspn salt

Combine all the ingredients ingredients in a large bowl, then take half of this and run it through the processor until it's nearly smooth.  then combine it with the rest of the mix. Cover and chill it for at least an hour before serving.  Good stuff!  Betty...  

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 HUMMER

Hummer is one of the oldest foods known to man, dating back to ancient Egypt.  The main ingredient is the garbanzo bean, also known as chickpea, or if you're Italian, you'll know them as cece beans.  Hummer is a middle eastern dip spread, served with fresh, warm pita bread, or any of your favorite rustic breads.  Here's how to make it

Drain a 16 oz can of garbanzo beans, set the liquid aside and toss them into a blender or food processor.Squeeze in the juice of a lemon, crush two cloves of garlic and add them together with a couple tablespoons olive oil, 1/2 teaspoon salt, and a couple tablespoons of tahini (ground sesame seeds).  Pour in 1/4 cup of the garbanzo bean liquid and blend it all for four or five minuntes until it's thoroughly smoothed out.  Put it into a serving bowl, make a well in the center and pour in a little olive oil.  You can garnish the whole thing with parsley if you want; that makes it look nice and festive.  As an aside, Tahini is pretty good at lowering blood pressure.  If you've got a problem with hypertension, you might give it a try. About three tablespoons of tahini daily has successfully lowered the blood pressure of many.

 

MYSTIFIED ABOUT HOW EGGS ARE CLASSIFIED?
HERE ARE YOUR ANSWERS

SIZE;  The size classification of eggs is determined by their weight per dozen.  There are six categories: jumbo, extra-large, large, medium, small, and peewee.  Most baking recipes call for large eggs.

COLOR: Of course we know that there are only two colors of egg; white and brown.  This is determined by the breed of hen that lays them.  White hens of course lay white eggs, the brown and red hens lay brown eggs.  The flavor of eggs is not affected by their color

CERTIFIED ORGANIC;  First of all, the USDA does not permit the use of hormones in poultry, so all eggs,  unlike beef and other meats,  no matter how they're classified, are free of hormones.  USDA standards require eggs classified and labeled "Organic" to be from hens fed a diet free of pesticides, fungicides, herbicides, and commercial fertilizers.  As far as nutritional benefjt over other eggs is concerned, there doesn't seem to be any.

FREE RANGE:  Commercial eggeries raise their hens in cramped wire cages in mammoth barns.  These hens never see the light of day.  Free range hens are allowed daily access to the outdoors.  The egg yield in this type of operation is considerably lower than in the commercial operations, which makes them more expensive.

CAGE FREE:  Eggs produced by hens that roam free in barns, but are not allowed outside are termed "cage free." This is an unregulated term.

FERTILE EGGS:  These are eggs from hens that have mated.  The hens are usually free range on small farms that produce eggs incidentelly along with other produce.

PASTEURIZED EGGS:  These eggs have been flash-heated to destroy salmonella bacteria; adviseable for people with compromised immune systems, like those undergoing chemotherapy..  Cooking regular eggs until they cease being runny will also kill salmonella.

NUTRIENT ENHANCED EGGS:  These eggs are from hens that have been fed enriched diets.  The eggs contain higher levels of omega-3 fatty acids, fewer saturated fats, and hopefully, more vitamins and minerals than ordinary eggs.  At the price, they're a bad bargain for relatively little more nutrient.

EGG GRADES:  USDA egg grades are AA, A, B, based on exterior and interior quality.  Grade B eggs are genrallyused by commercial bakeries and food processors and are rarely found on store shelves.  Considerations are cleanliness, freedom from cracks,with smooth shells.  The eggs should be oval with one end larger than the other and interior firmness and clarity of the whites is an important factor.  The size and shape of the yolk, and the size of the air sac are considered.  Grad AA eggs have a thicker, firmer white surrounding a round yolk, and the air sac is smaller than in the grad A eggs. 

STORAGE;  Keep eggs in the refrigerator in their original carton and don't store them on the egg shelf on the refrigerator door.  Raw yolks can be refrigerated covered for up to three days before us.  You can't freeze them unless you mix them with salt or sugar (1/8 tspn salt or 1-1/2 tspn sugar/1/4 cup yolks).  Egg whites freeze readily in a tightly sealed container and keep well for up to three months.

Don't worry about blood spots in the yolks!  Sometimes young hens laying their first eggs will rupture a blood vessel, or this may happen during yolk formation.  No matter, it's harmless.  Leave it on the yolk or carefully remove it with the tip of a knife.

 Food Savvy Index

 

 

CONTAMINATED PRODUCE

Ten Good Reasons for Buying Organic Listed here are the ten most contaminated food items currently found on our produce shelves. Peaches find themselves at the top of the list. Apples following closely. Sweet Bell Peppers round out the top three. Celery: Judging from the taste these days, you may havew guessed. Nectarines, not nearly as badly as peaches, but badly nontheless. Strawberries, also beginning to taste more like straw. Cherries, not the sweet treat tey once were. Kale, surprisingly Lettuce, we wouldn't have known. Imported Grapes: Taste the astringency in them these days?  Heavy chemicals. Source: foodnews.org

 

 

 MUSHROOM GOULASH

The ideal cancer diet is high in vegetables, whole grains, and fruits with an absolute minimum of red, and especially, processed, meat.  Here's one that fills the bill and is far from boring and unappetizing.  We got this from the American Institute for Cancer Research.

One 14.5 oz can Plum Tomatoes One diced Onion Four tsp Hungarian Paprika Four Tbsp Sour Cream

Two Tbspn Extra Virgin Olive Oil Two chopped Garlic Cloves Four tsp Hungarian Paprika Salt & ground Black Pepper Two Tbsp Dill

One diced Green Pepper One Lb White Mushrooms One 10 oz pkg Crimini Mushroom Eight oz Egg Noodles

 Stem and cut the mushrooms into 3/4 inch pieces.  Drain the liquid from the tomatoes, chop them coarsely, and put themina bowl for the time being. Reserve the liquid; you'll use it later.  Heat the oil in a large skillet over medium high heat, and add the onions, peppers, and garlic.  Cook until they start to brown, stirring often.  Now add the mushrooms and cook for about eight minutes.  Stir occasionally and wait for them to release their juices.  Then add the tomatoes and their liquid, mix in the paprika, season to taste with salt & pepper and stir until the liquid thickens a bit.  This should take about four or five  minutes.

In the meantime you should be cooking the noodles.  When they're done, drain them and divide them among four wide, shallow bowls.  If your family had hearty appetites you'll want to adjust the ingredients somewhat, but this recipe is for four pinky squireeenee eaters. 

Serve this by spooning  the goulash over the noodles.  Drop a dollop of sour cream on top of each and if you want you  an drop a little chopped dill on top.  The recipe as presented here makes four, 380 calory servings.

A COUPLE OF HOLIDAY TREATS
(WE WARNED YOU WE'RE NOT PRUDES HERE)

REDHEAD IN A BED
Chris Yeo, Chef @ The Straits, in Atlanta

PLACE THIS ON YOUR MUST SERVE LIST FOR YOUR NEXT PARTY

 

• Three pounds strawberries, hulled & coarsly chopped
• Two thirds cup sugar: xylitol is the preferred substitute; you can use it one to one.
• One half cup (a generous one) citrus vodka
• One quarter cup fresh lime juice
• Crushed ice, and have some chilled Riesling handy

Put the strawberries in a bowl, toss in the sugar (or Xylitol) and let it all stand.  Stir them occasionally until the strawberries release their juices.  This usually takes about ten minutes.

Now take half of the strawberries, with their juice and put this stuff in a blender.  Add the vodka, the lime juice, and  about a cup of ice. PUREE this, pour it into a pitcher and repeat the process with the other half of the berries.

This make 10 drinks.  Fill 10 Tom Collins glasses half way with ice, pour the cocktail into the glasses, and top each one with a half tablespoon of Riesling.  Done.  You're a hero!

GREAT SPICED RUM DRINK

YOU'LL NEED TWO OUNCES OF SPICED RUM, SIX OUNCES OF HOT APPPLE CIDER, A TABLESPOON OF SUGAR (WE USE XYLITOL), AND A TABLESPOON OR SO OF CINAMMON.  JUST ADD THE HOT APPLE CIDER AND THE SPICED RUM TO A GLASS, OR CUP RIMMED WITH SUGAR AND CINAMON.  GREAT FOR GETTING THE CHILL OUT OF YOUR BONES ON A COLD WINTER NIGHT.  REMEMBER, MODERATION IS KEY HERE.

 

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