By Joan L. McDaniel June 12, 2015
Candida Yeast Overgrowth
As I have said before, I was very sick and one of my diagnoses was Candida Yeast. I had yeast overgrowth just about everywhere in and on my body. It was found to be causing my shortness of breath. I found out on my own it was also causing my indigestion, GERD and general run down or burned out condition. Candida Yeast is a serious illness, I will spend more time on it in a future article.
There are several websites that have dedicated articles and programs on Yeast overgrowth and many programs of assistance. One site run by Carolyn Dean is Yeast Connection. Another site with instructional videos is Majid Ali, MD.
You can learn more about yeast fermenting in your stomach and causing gas and bloating that can turn into heartburn and other serious illness.
I have now recovered my health and have my Yeast overrun almost under control. I did it on my own by eating foods my gut liked. We were in close communication my gut and I for it thinks and talks if you can learn to listen. I did not have a bag of money or insurance to do anything else. I plan in the future to discuss more about Yeast overgrowth. How to tell if you have it and things to do to get rid of it but for now —
This article is part of my continuing discussion on how I regained my Health especially the health of my Gut or what is called the digestive system. The first article was “Are We Too Clean”. The next article was the importance of pickling Pickling A Lost Tradition.
Todays article is an introduction to digestion and the use of Vinegar – Apple Cider Vinegar (ACV) to be exact – as one of the homeopathic remedies I used to help me detox and return balance and function to my digestive system.
Not just any vinegar will do it must be raw, unpasteurized, unfiltered, un-cooked, and made from natural food and with the ‘Mother’ load.
I have used many natural or homeopathic remedies not only Apple Cider Vinegar and some are covered in the following articles:
Breaking my Sugar Addiction
I slowly removed processed food and grains from my diet. Processed foods loaded with processed carbohydrates and processed salt and sugar. I stopped all intake of trans fat like Crisco, Canola Oil and Vegetable Oil. I began to increase my intake of saturated fats like coconut oil, and polyunsaturated fats like avocado, olive oil, sesame and others. I increased my consumption of grass-fed beef, chicken and pork. I increased my omega-3 fatty acids.
I had a thyroid problem and slowly increased my intake of iodine and magnesium. Once I stopped eating the Standard American Low-fat diet and increasing my intake of raw natural food, my health and strength slowly improved. I have written many articles on how I broke that addition and what foods I ate. But I had more to do.
The next problem was to rebuild or strengthen and rid my body of toxins. As I ate good food, my body naturally detoxed on its own but suddenly I suffered a major setback. I had been sick for many years each year I would just get weaker. All this time my body was burying the toxins I had consumed into the fat cells of my body. The more processed junk food I ate, the deeper my body would bury the toxins. Suddenly I had
— Pain unbelievable pain. Forth of July fireworks kind of pain first in my knees’ then it slowly moved to my hips, then to my back both lower and under the shoulders. I had tremendous pain just by standing up. If I waited a few minutes my muscles would adapt and I could walk. But I was in constant pain.
My body had surfaced buried toxins and was overwhelmed. I had to learn to help. Just eating good food wasn’t enough I had to figure out how what else to do. I spent a great deal of time searching and reading what I found off the internet.
I guess I have a lot to talk about
How I handled the pain is a much more complicated subject. When I was younger and had energy, then I began to have pain. The pain was like this just milder and it went away eventually. But this pain was not going any where any time soon it just kept getting worse.
I have written articles on pain and the lymph system in skin brushing and there is much more to say about it. There will be other articles but the best help was massage, rubbing using oils, and some simple stretching exercises. Sweating is also very good but since I live in the cold NorthEast part of the United States sweating isn’t a practical option. Sunshine is sometimes hard to find.
Back to Apple Cider Vinegar (ACV)
As I said, one of the foods I used to help detox and return digestive balance, was Vinegar unfiltered, uncooked, natural vinegar – so lets talk about Vinegar.
There are many Vinegars
When I started researching vinegar I was surprised to learn there are dozens of vinegars. You can make vinegar out of just about any food and there are many variations. The most common vinegars used in America are the white distilled and apple cider.
The basic principles of making vinegar hasn’t really changed since the ancients. First a food is fermented by converting its sugar to alcohol then fermented a second time to turn the alcohol into vinegar or what is called acetic acid.
Part of this second step is how they can create what is called the “Mother Load”. “Mother” of vinegar is a cobweb-like amino acid-based substance found in unprocessed, unfiltered vinegar. Most manufacturers pasteurize and filter their vinegar to prevent the mother from forming, but the resulting “sparkling clean” clear vinegar is devoid of the reason vinegar is so useful to your health.
To Make Vinegar You Need Sugar
Vinegar is made from any carbohydrate that has enough sugar to be fermented, including apples, beets, coconut, dates, grapes, and potatoes. Vinegar is then made from all colors of wine. Vinegar is also made from grain and malt. Vinegars can also be synthetically created in the lab and contains only acidic acid without any natural acids or enzymes. Most Distilled vinegar is created this way. It does not hold a candle to real vinegar. Some vinegars like Balsamic vinegar are aged like some expensive wines.
I was also surpassed to find that not only Apple Cider Vinegar comes unfiltered, raw and have a mother load but many others do also. Most of your specialty vinegars are not pasteurized and some very good Balsamic vinegars and vinegar from coconut tree sap have a mother load. See a list of vinegars at the end of this article.
I was also very happy to find . It is much like Apple Cider Vinegar but has a softer taste. I now use it in the morning and on my food. It is a little expensive so I’m still using ACV for my skin.
Apple Cider Vinegar (ACV)
For now let’s concentrate on the most popular vinegar and that is Apple Cider Vinegar the one labeled Natural, Organic, Raw (uncooked), Unfiltered and Unpasteurized. The one that looks cloudy and has the Mother load.
For now let’s look at the importance of one brand of Apple Cider Vinegar called Bragg.
The history of this product is important to the history of food production in the United States.
Health Care Movement
I know I’m at the risk of dating myself, but a little history adds variety and variety is the spice of life. Right!
Anyone remember Jack LaLanne? Anyone remember Arnold Schwanager – How about anyone know where juicing first got started?
Jack LaLane is quoted as saying “Bragg saved my life at age 15 when I attended the Bragg Crusade in Oakland California”
Jack LaLane the original fitness advocate, muscle, strong arm, body builder, and health advocate.
Jack LaLane was the first advocate to introduce fitness, and juicing to the Nation. He published numerous books on fitness and theThe Jack LaLanne Show between 1953 and 1985. He was recognized for his strength and success as a bodybuilder. He even beat 21-year-old Schwarzenegger (Mr. Universe) in a body contest. Arnold was the title character in the many Terminator movies one being Terminator 3: Rise of the Machines, which went on to earn over $150 million domestically. He basically was a high efficient machine with a heart.
Back to Jack he introduced the concept of juicing and had his own juicing machine which is still being sold today.
Jack LaLane had a troubled youth. He had dropped out of high school at age 14. The following year his mother took him to hear a lecture given by health food pioneer Paul Bragg. The talk was on health and nutrition, focusing on the “evils of meat and sugar. The talk changed Jack’s life. He became a student of Dr Bragg and an advocate for healthy living for the rest of his life.
Dr. Paul Bragg and the Bragg Institute
Dr Paul Bragg was one of the original pioneers for Health Food, including the first health food stores, and his own bottled version of Apple Cider Vinegar plus 365 other health foods.
Since 1912 Paul C. Bragg and his daughter Patricia has been serving health to America, by first introducing health food including his own bottled Apple Cider Vinegar. Bragg worked with Olympic athletes, business giants like J.C. Penny and Dr. Scholl ( Dr. Scholl’s wart remover) and famous hollywood stars like Clint Eastwood and Charlton Heston. His daughter is carry the work and memory on to this day.
Bragg’s Apple Cider Vinegar has the reputation of being “The Real Thing.” It has never, nor will it ever be cooked or pasteurized. You will find it on almost any Health food store and a growing number of Grocery Stores.
Vinegar Nature’s Gift
As listed below ACV has many uses and benefits. It is extremely useful to have around. Since the subject of this article is digestion or indigestion I will discuss only those features. I will cover the following benefits stomach aches, chronic fatigue, detox, fungus, heartburn, inflammation, and pH Balance.
Benefits of Apple Cider Vinegar (ACV)
Vinegar has been with us since the ancients. It was accidentally discovered when a vat of wine turned sour. Vinegar is one of the most underestimated products on the planet yet it is being used today as the only agent to pickle foods. Vinegar is extremely useful in health benefits and it will preserve food but it doesn’t create the range of probiotic like a salt brine fermented food does. See my last article.
Do you remember the nursery rhyme Jack and Jill? Vinegar was even mentioned in the last line of the rhyme as a remedy for Jack’s headache—vinegar and brown paper.
English nursery rhyme.
The first and most commonly repeated verse is:
Jack and Jill went up the hill
To fetch a pail of water.
Jack fell down and broke his crown,
And Jill came tumbling after.
The almost unknown second verse where Jack repairs his broken crown with vinegar and brown paper. (Vinegar is a diuretic which reduces bruising and bleeding.)
Vinegar and brown paper were a home cure used as a method to draw out bruises on the body. Vinegar is a diuretic which when mixed with water increases blood flow near the skin’s surface, so it helps to reduce the blood that has pooled in the bruised area reducing bruising and bleeding, There are other natural products that work which are Witch Hazel and Arnica Gel.
Vinegar and Digestion
Condition of the Gut
As we saw in the article Are We Too Clean, the state of your health begins in the bowel. In a healthy bowel, the good and bad bacteria, yeasts (like Candida) are in balance. When yeast cells take over, they produce acid micro toxins that steal oxygen from the surrounding normal cells. The blood picks up nutrients plus the toxins and circulates it to the rest of the body.
How well you digest and absorb food plus its elimination frequency and amount should be a very important aspect of your daily health monitoring. It seems like a forbidden subject for anyone to ask anyone about their bowel movements.
When did you have your last bowel movement?
That should be the first question you ask yourself, a parent asks a child and a Doctor should first asks a patient.
According to Gandhi
Mahatma Gandhi the leader of Indian independence movement in British-ruled India was interested in more than nonviolence he was also very concerned for health. He wrote extensively on diet and health including vegetarianism. I read somewhere that every morning, Gandhi would first ask those around him did they have a good bowel movement? He would ask this before asking how they were. If they had a good bowel movement he knew how they were.
Does you Doctor want to know?
Gandhi knew the value of health, and a good diet of natural real food, but does you doctor even care about what you eat or even if you did eat?
The state of our health begins in the bowel. Does your stomach hurt? Do you have bloating or gas? I once complained to my doctor about my unusual bloating and gas and he suggested I buy the product “Bean O” to reduce the acid cause when eating beans. That was before the great Big Pharma came up with the multi-billion dollar anti-acid windfall market.
According to Gandhi “… The human body is a wonderful and perfect machine. It it gets out of order, it can set itself right without medicine, provided it is given a chance to adjust itself. ..” If the body cannot eliminate all the refuse that part that remains un-eliminated turns into toxins and gives rise to symptoms which we call disease.”
Maybe the next time you see your doctor ask him if he had a bowel movement that morning? He might just take the time to look up from his prescription pad.
Vinegar Helps Digestion
The Acid in Vinegar helps digestion return to a balanced microflora. Vinegar helps your stomach produce the acid it needs to properly digest the food you eat. There are many digestive aids. Basically any bitter food is an acid. Vinegar and the lemon are just some of them. Vinegar is Acetic Acid to be exact it is what gives vinegar its distinct tart taste. Vinegars pH is almost the same as a lemon or lime. These foods balance the pH of the Gut to an acid pH balance but also helps the rest of the system with its alkaline pH balance.
Candida Yeast is hard to get rid of. I found I had to use any and all of these foods. Candida Yeast is not easy to control. You need to give your body a great deal of ammunition.
Vinegar slowly fermented and unfiltered contain a long list of bioactive components like acetic acid, caffeic acid, catechin, epicatechin, garlic acid and more. It also has antioxidant, antimicrobial and other beneficial properties but these are minor when comparing the antioxidants found in eating fresh food. The most important thing about Vinegar is its acid. It is the only food that helps us with digestion. It has a long list of very helpful acid enzymes and other valuable acids.
Your stomach uses Hydrochloric Acid to break down food to allow for digestion. When your system is balanced digestion goes on without any great fuss.
What is Indigestion?
This is a brief explanation. I am not a medical doctor and only had myself to experiment on. There is more to come and you need to do your own research.
Indigestion is difficult or impaired digestion. It has many names including dyspepsia, heart burn, gastroesophageal reflux disease (GERD) or gastritis. Dyspepsia is a medical condition and its first sign I found was INFLAMMATION. Inflammation is the first sign of disease.It is characterized by a chronic or recurrent pain that comes from the front or back. It may be accompanied by bloating, belching, or nausea. Difficulty with digestion usually means you stomach does not have enough acid or the acid has become weaken by lack of oxygen.
Pain is the first indicator – Pain is a sign of your body calling out for oxygen. Notice the swelling of the gut that is blotting and that is caused by yeast and fungus or out of balance pH acid. Acid hates oxygen and the bloating is a sign of lack of oxygen.
Acid Reflux and Back Pain
When acid builds in your stomach it can back up and cause pressure. This discomfort and pain can be felt in the abdomen, chest and sometimes the back or to other areas.
There is an excellent article called the Inflamed Abomination which covers some of this
The only way to improve your stomach ability to digest is to give your stomach more acid. The antacid pharmaceutical sales pitch claim PCP work but this medication covers-up and suppress the enzymes that produce stomach acid and hurt the very thing you were trying to help. As your condition worsens, your doctor may be found to say you need stronger medicine for you have an “Over Active Immune System”.
Hydrochloric Acid: God’s Natural Antiseptic.
Did you know Hydrochloric Acid has the same pH as battery Acid?
With sufficient and normal Hydrochloric Acid HCl, all waste acids along with fermentation disappear. Hydrochloric Acid has the same pH as battery acid look at the following chart. Your stomach uses hydrochloric acid to digest food. To increase stomach acid you CAN NOT GIVE IT BATTERY ACID I HOPE YOU KNOW THAT.
Acetic Acid to the Rescue
Acetic Acid which is the acid of the Lemon or vinegar is the next step up the scale. The acid of bitter foods including apple cider vinegar is called weak acids. You can dilute these acids with water and swallow. Taking a milder acid helps return the pH of your stomach back to an acid balance. These foods also provide you with enzymes and other acids used in digestion. Your stomach can then go back to digesting instead of fighting for oxygen. Your stomach can now produce the hydrochloric acid it needs to work without you knowing anything about it. Note: if you ignore it it will not ignore you. Overtime it will keep telling you it needs help.
Just remember to dilute acetic acid with filtered water, for if taken straight you will feel a slight burning for it is an acid. I use it so much I dilute it to drink for it burns going down the hatch, but use it direct on my skin. Two teaspoons of ACV in an 8 ounce glass of water should do it.
ACV is Great for Skin Irritations
ACV works great on the skin. When I was a kid it helped me with my sun burns and now that I’m older ACV is still helping me fight this unbelievable itch and rash of yeast. Some people like myself use it straight on the skin, others dilute it in lukewarm water. (Straight vinegar may sting a little because of the acetic acid.) Apply gently with a cotton ball or lay a soft washcloth soaked in the solution on the area. Apply on the hour as needed. You can even try soaking in a bath of about one cup of vinegar added.
As I said, I had candida yeast everywhere including a very runny nose. Candida yeast is hiding in my sinuses. ACV helps detoxification by breaking up mucus throughout the body and cleansing the lymph nodes to allow for better lymph circulation. A healthy lymphatic system can remove toxins from the cells in the body while improving immune system response.
A list of types of Vinegars
Vinegars can be made from many different foods that add their own tastes to the final products, but additional ingredients, such as herbs, spices, or fruits, can be added for further flavor enhancement. Note all vinegars are acid and if they are not pasteurized or cooked can benefit digestion.
Beer vinegar has an appealing light-golden color and, as you might guess, is popular in Germany, Austria, Bavaria, and the Netherlands. It is made from beer, and its flavor depends on the brew from which it was made. It has a sharp, malty taste.
Cane Vinegar -This type of vinegar is produced from the sugar cane and is used mainly in the Philippines. It is often light yellow and has a flavor similar to rice vinegar. Contrary to what you might think, cane vinegar is not any sweeter than other vinegars.
Coconut Vinegar – If you can’t get your Asian recipes to taste “just right,” it might be because you don’t have coconut vinegar — a white vinegar with a sharp, acidic, slightly yeasty taste. This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes. Coconut
Malt vinegar – is made from Malt or barley. It is a favorite in Britain reminiscent of deep-brown ale. It has a light brown color and malt flavor. It is very popular where it’s used as a condiment for fish and chips.
Raisin Vinegar – This slightly cloudy brown vinegar is traditionally produced in Turkey and used in Middle Eastern cuisines. Try infusing it with a little cinnamon to bolster its mild flavor. Salad dressings made with raisin vinegar will add an unconventional taste to your greens.
Rice vinegar is most commonly produced in China and Japan from rice wine that’s allowed to ferment. It comes in black, brown, red or white varieties. Used in Asian cooking include sushi, salad dressings and stir-fry.
vinaigrette – salad dressing of oil, vinegar, and herbs.
Wine Vinegar – Wine vinegars are made from any color of grape, and aged wine you can think of – for Example: Balsamic (aged wine), Champagne, Red, Sherry, and White. Many of these vinegars have fruits, extra herbs and spices added in for flavor. The quality of the original wine determines the quality of the vinegar. Champagne and Balsamic vinegars come from wine that may have been aged for 25 years or more.
Balsamic vinegar – Balsamic vinegar must be made from a grape or grape product. There is commercial and traditional balsamic vinegar. Traditional is made in a special place in Italy, called Modena where balsamic vinegar was born. Traditional and many commercial balsamic vinegars are unfiltered, not cooked or pasteurized and can contain a mother load. The older the vinegar the sweeter and more syrupy it is. Traditional balsamic vinegars are artisanal foods that have been aged for over 25 years and can be very expensive. The aging process uses a variety casks made of a variety of woods. Each producer has their own formula thus the flavors can be as rich as some aged wines. Vinegar made this way carries a seal from the Consortium of Producers of the Traditional Balsamic Vinegar of Modena.
Distilled or white vinegar is the most commonly used in commercial production for making pickles, ketchup and bottled salad dressings, among other products. The vinegar is made from distilled alcohol that is fermented. White vinegar is very strong and besides for cooking, its best use is for cleaning.
White Vinegar is a clear, It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water. Its flavor is a bit too harsh for most cooking uses, but it is good for pickling and performing many cleaning jobs around the house. Note the pickling only preserves the food it does not provide probiotics.
Till Next Time
Wild Fermentation by Sador Ellix Katz – Sador had HIV AIDS (1999 – 2000) and used fermentation to control the disease. She is no longer waiting to die but alive and kicking.
Internet source links
By Joan McDaniel May 16, 2015
Updated May, 23, 2015
This article is part of my continuing discussion on how I regained my Gut Health. The first article was “Are We Too Clean”. Todays article is an introduction to fermentation by discussing the traditional pickle and pickling.
An Introduction to Fermentation
I found fermentation isn’t a subject that is easy to understand. There is a good side of fermentation and a bad. Good when done to produce a food product, bad when your gut is fermenting itself. It took me some time to even find a source for good fermented food and probiotics. I had to do it by trial and error depending on how my gut felt after eating it.
The fermentation of food has been with us for thousands of years and pickles have been made since the 17th Century. Unfortunately, so far I haven’t found a reliable source for a good natural probiotic. You are on your own and like sprouting you have to ferment your own food. Relax it is really very easy and fun see video at end of this article.
Probiotic supplements are available, but eating real food seems to pass through the stomach acid barrier a little easier. A natural food probiotic is stronger, alive longer, and better acting than a bottled supplement. I had better results from actual food than any supplement and that also includes vitamins.
Pickling a lost Art
Not many years ago, fermentation or pickling took the place of refrigeration. Fermentation is preserving, even expanding the lifespan of food by either an anaerobic fermentation, or in a brine (sea-salt solution). Food immersed in Vinegar is preserved and soured but does not create probiotics. If you have ever tasted a true dill pickle from salt brine vs vinegar, you can tell the difference.
The natural probiotics created during fermentation contain live bacteria and enzymes that keep your gut happy and you healthy.
The Pickle A Tradition
Our tradition – There is something about the pickle that speaks tradition. Many cultures across the world have their traditional pickled food used to maintain health. Manufactured pickles are also a source of healthy probiotic microbes. These traditions use unique recipes and a salt brine. Any food can be pickled for an example “pickled (fill in the blank)”.
N.Y. Pushcart Territory
PushCart War A book about the PushCart War between Vendors and the increasing truck traffic. The Pushcart came first but the truck is bigger.
In the United States, there was a time when the Lower East Side of NY was known as “pushcart territory” . One of the best known of these pushcarts wares was the pickle. The pickle is still a fixture in New York delis, where a half-sour spear is often wrapped up with each sandwich.
At Guss’s Pickles, a 91-year-old establishment on Essex Street. NY, NY
Guss’ certified Kosher pickles are packed in barrels with their own blend of all natural pickling spices, freshly – chopped garlic, and a saltwater brine.
Guss Pickles headquarters moved to neighboring Brooklyn and is now named Ess-A-Pickle. Today it’s The Pickle Guys who are still located appropriately on the Lower East Side.
The full sours are pure pickled perfection, but there are also half and 3/4 sour options for the more timid pickle lover. (49 Essex St; 212-656-9739; https://www.pickleguys.com/)
New York celebrated its annual Pickle Day in 2010
To Maintain Good Gut Health You Need Prebiotics and Probiotics.
Pasteurization – As a result of the Germ Theory, pasteurization was invented by a French Chemist Louis Pasteur. Heating beer and wine was enough to kill most of the bacteria that caused spoilage. Today the process of pasteurization is used in the dairy and food industries to control microbes and preserve the food. Pasteurization doesn’t kill all bacteria like sterilization but most of it. All dairy products must be pasteurized according to the FDA each state has its own exceptions check side bar of this blog for each state’s rules.
Probiotic – Refers to a dietary or food supplement that contains “good live bacteria” bacteria which become viable in our digestive tract. Probiotic are the actual bacteria and enzymes. Probiotics come from pickled or fermented food. Probiotics are also available in supplement form.
Prebiotics – are also referred to as roughage, or dietary fiber that helps establish a healthy environment for the actual bacteria to life. See my article on fiber.
Trying to Find Fermented Food
In my drive to improve my health, my research turned up the importance of probiotics. I found you get probiotics by eating fermented foods. I remember as a kid eating a good dill pickle or small side dish of sauerkraut so I went shopping.
As I went down the aisle of my local grocery store looking for pickled food, reading labels I found all products were fermented using distilled vinegar not salt.
I have problems with vinegar, I don’t like it, I don’t like the taste – I never have like it so I could’t of enjoyed pickles made with vinegar when I was young. Sure enough, I found out the pickle from my past was fermented using a salt brine (sea salt) not vinegar. This process is called Lacto-fermentation.
Most Processed Food Being Sold is Pasteurized
Fermented or Pickled food cannot be pasteurized and still contain live microflora for pasteurization kills most if not all live bacteria and enzymes.
The Modern Day Pickle May Not Be That Good For Your Health
A pickle once was good for you but today that seems to be hard to find. I found, in order to get this traditional tremendous benefit you will have to make it your self. For the pickle you buy in the store not only uses vinegar (pasteurized distilled vinegar) there are some other very nasty ingredients.
Take a look at the back of any pickle jar at any major grocery retailer and in many cases you will see High Fructose Corn Syrup, or artificial sweeteners, dangerous preservatives, toxic chemicals and dyes. Note the Salt they are talking about is refined table salt (All Sodium no Salt).
Look For the Phrase Lacto – Fermented
What you should be looking for is the phrase lacto-fermented using sea-salt brine. Products made with vinegar are more convenient and easier to make and they have a reliable mass market shelf life. A true fermented pickle with salt brine will keep fermenting until it has been refrigerated. It needs either to be immersed in vinegar, canned, refrigerated or stored in the open or it will blow its top.
Now that can’t happen in a nice clean organized Grocery Store shelf now can it?
Update 5/23/15 – I just found in a special cold refrigerator section of my local grocery store “Half Sour” pickles made by Schorr’s Pickles from Ft. Lauderdale, Florida. The label says the ingredients are only “cucumber, water, salt, garlic, spices” with No additives and no preservatives. It does not say if the salt is sea salt or processed salt, but I don’t think processed salt can be used to ferment for it would not work. These are half sour so not the full probiotic but at least you are getting a real preserved natural cucumber. The company has a full sour pickle but it uses salt and vinegar therefore is not probiotic. I bought a jar brought it home opened and tasted and it taste like the real thing only not as salty as a full sour. I went on-line, they do not have a web-site but according to marks daily apple blog spot a Q & A session seems to think Shorr’s Pickles ”Sounds like the real deal to me.” It taste like a somewhat tangy and crisp cucumber not soft and sour like a pickle done with vinegar . The label also says “Keep in the Refrigerator”—-Joan
Now Pasteurized Distilled Vinegar is Bad But It Gets Worse
Now What is This About Petroleum?
White Distilled Vinegar great for cleaning not too good for eating
I am speaking about white distilled vinegar not unpasteurized apple cider vinegar. Not only is vinegar pasteurized with a very long shelf life it may not even be food. Distilled Vinegar is that “sparkling clean”vinegar you find on grocery store shelves. White Distilled Vinegar has a reputation of “free from impurities of all kinds. White Distilled Vinegar – Cleanliness, purity and wholesomeness – the secret of H.J Heinz Company’s great success in making vinegar.”
Some Vinegars are not even made from food
From the website Happy Mothering;
“I was at the grocery store a few weeks ago picking up a few things. As I walked down one aisle, I saw a man pick up a bottle of white distilled vinegar and the woman standing next to him asked if he was going to be using it for cooking. He said, “No, why?” (He said he was using it to clean an engine or something.)
She told the man unless it says, “Made from Grain,” on the bottle, then the white vinegar is most likely made from petroleum. I had never heard that before, so of course I had to do my own research.
What did I discover? According to the FDA’s website, petroleum can be utilized to begin the process of vinegar making. And the FDA doesn’t require manufacturers to label the vinegar as being derived from a petroleum starter. “
Many foods are made with distilled vinegar take a look at some labels.
Click the above link for 25 uses of vinegar for cleaning not eating
Other uses for distilled Vinegar
Unclog a drain – Pour 1 cup baking soda followed by 1 cup vinegar then 1 cup very hot water. The drain will bubble then clear almost instantly
Sunburn – The acetic acid in white distilled vinegar is said to reduce the burning pain of a sunburn – I know for as a kid it worked for me. I was a natural red-head and summer meant sunburn. I spent many a day with my vinegar bottle to help with the tremendous sting pain of the sun burn.
Grow and Make you own
A Cucumber is a very perishable but super healthy food. Dr. Mercola has several articles on why you should eat cucumbers.
Cucumbers are 95% water, anti-inflammatory, low in calories, high in fiber with the skin on and great for digestive health. Cucumbers are mostly water and are very perishable that is why they are pickled to preserve this life-giving food. They also bruise easily with handling so that is why most cucumbers are heavily sprayed or coated for shipping with synthetic waxes.
I found this out from my local farmer. In some cases this wax is a synthetic petroleum-based wax. I am not sure about organic cucumbers. Cucumbers do not have much of a shelf life and need to be eaten pretty soon after being picked they go bad fast. They don’t even last very long in the refrigerator. The best way to eat a store-bought cucumber is peeled and then you lose most of the cucumber’s nutrients.
So the only safe cucumber is one you have grown yourself or from your local farmer who has just picked it off the vine.
I have found and Indian Health Food Store that sells greek olives fermented in brine. This is rare and you may find other foods in speciality stores but basically you are on your own. Most canned olives have been soaked in lye to remove their tart taste like California-style black olives.
If you can’t find a good source for fermented food there are probiotic supplements available. Make sure the supplements come from a good reliable supplier like Dr. Mercola’s. The problem with supplements is getting them past the stomach destructive acid into the intestine where they do their work.
Not to Leave You In A Pickle
I will spend more time in the future on fermentation but it is very easy to ferment your own food.
You just need to like working in the kitchen and know when to stop the fermentation process and put it in the refrigerator or your food may end up on the ceiling. I have this cute and short video on how to make the pickle. There are tricks I found and will go into more detail later.
You find it kind of fun and will spend your time looking for mason jars and live natural herbs. Growing your own cucumbers make the finished product even more fun.
I give you Meghan’s Pickles A video.
I haven’t done cucumbers yet but I did ferment carrot sticks. They were great and a great snack to have around. I have planted cucumbers this year and eagerly await the work of the sun for a harvest of cucumbers I can pickle.
Now, who doesn’t love a good dill pickle: delicious, crunchy, a little pungent, slightly sour, a touch salty, and a tinge of garlic.
And these phallic shaped warty green numbers are healthy too!
Here are the Ingredients for my pickles:
by Meghan Telpner
Prep Time: 5 minutes
Cook Time: None
Ingredients (1 jar)
•Mason jar’s worth of cucumbers (or vegetable of choice)
•2 Tbs celtic sea salt
•1 Tbs Dill seeds or 1 bunch fresh dill
•1 Tbs mustard seeds
•1-2 cloves of garlic, sliced (optional)
•Water- enough to cover vegetables. If you water contains chlorine boiling it for 15 minuets removes the chlorine.
You want all the cucumbers to stay below the water line to remove all the Oxygen You also want to use filtered water free from fluoride and chloride.
Until next time
By Joan L. McDaniel April 25, 2015
No Nukes, Zapping or Microwaving
Lets Talk Microwave
Microwave ovens may be good for more than just zapping the leftovers. We also Microwaves to produce the weather doppler-radar image seen on TV and the internet.
But did you know, a microwave can also be used to sterilize your kitchen dishcloth?
Yes, according to researchers:
Again my heads-up call came from an article by Dr. Mercola Need to sterilize a dishcloth? Use your microwave. But zapping your casserole is a BAD idea if you are interested in preparing healthy food.”
So I looked further:
GAINESVILLE, Fla. — “Microwave ovens may be good for more than just zapping the leftovers; they may also help protect your family.” Researchers have found “…microwaving kitchen sponges and plastic scrubbers — known to be common carriers of the bacteria and viruses that cause food-borne illnesses – sterilizes them rapidly and effectively. “ These same researchers are looking at other things that can be sterilized at home using the microwave.
Now this bit of news really worries me
If a microwave can sterilize a dishcloth what on earth is it doing to my food?
Since I was so sick I took a long look at the toxins in my home. In the attempt to control my environment and reduce toxins, I discontinued use of the Microwave. I was not only worried at the radiation wave emitted, what it did to the plastic wrap or plastic container I had it in, but what it did to heat my food.
Now I am glad I did. The radiation and melting plastic may be somewhat of a problem for that is debatable but I always wondered why the nuked food didn’t taste as good and why it had hot and cold spots.
Don’t Use Your Microwave
The shocking truth about microwave ovens and the effect on your health. For more information ask for our free eBook, “12 Action Steps” or go to our website:
We Live in a World of Rays and Electromagnetic Energy
Just About Everything Generates Waves of Energy and Radiation Including You
We are surrounded by Waves of energy. It is called the electromagnetic spectrum.
Cell Phone Waves – (Not pictured but almost same strength as the Microwave)
infrared – Our ovens
X-ray, CatScans, MRI’s– When something is broken like a bone
It’s not just radio towers, X-ray machines and light bulbs that produce electromagnetic radiation, every bit of matter in the universe emits radiation including you.
Warm things like us give off body heat, and heat travels as infrared radiation. So you are actually emitting higher energy radiation than your remote control, phone or microwave oven.
On the Subject of Radiation
Now I hate to say it, this is the limit of my ability to understand how any of this works except these devices have been created to do something. When you tune your radio, watch TV, send a text message, or pop popcorn in a microwave oven, you are using electromagnetic energy.
NASA’s scientific instruments use the full range of the electromagnetic spectrum to study the Earth, the solar system, and the universe beyond.
Is Radiation Good or Bad?
As some people say, have we surrounded our world with an avalanche of chemical and electro-magnetic toxins for push button convenience?
The debate on the effect of low-frequency radiation adding to the toxins we have around us has been studied for years by a vast majority of federal and world-wide agencies, private researchers, scholars and those in the medical field. There are many sides on the safety of many of these devices. Both sides can cite enormous studies as proof as to their conclusions. For now the subject of radiation isn’t the issue. We may as some have said, brought upon ourselves chemical and electromagnetic avalanches. Nothing has been decide yet. It may never be decided.
It all seems to work by magic to me and it is the world I live in and can’t change it. But I certainly can change how I warm up my food.
The biggest problem I am worried about is the Inflammation caused by the free-radical damage done by the microwave. I am not worried about the radiation, the waves or it melting the plastic container I have the food in.
If the microwave can sterilize a sponge in a minute then it is sterilizing your food also. Sterilization means the food is dead.
Raw and Living Foods
You can’t keep something alive with dead food. Most food we eat is living. If we eat food that has ‘life’ still within it, it will transfer this ‘force’ to us. I don’t mean alive in that it will look back at you, carry on a conversation, or even know what’s going on in the world outside. I mean it is still breathing converting the sun’s rays to energy.
Cells like antioxidants, bacteria (good and bad), carotenoids, chemicals, enzymes, fats, flavonoids, enzymes, nutrients, vitamins, are living breathing things – they are still alive. If this “live force” is dead it cannot fuel or energize your body’s cells.
If this ‘life force’ is destroyed in the food we eat it becomes a heavy burden on the body.
Very Quickly What is Inflammation?
Not to over simplify, but basically – All Illness is Cause By Inflammation
Inflammation is your immune systems response to injury, and stress to the body.
A Brief Lesson and Quick Look At Atoms
Damage from free-radicals over time causes a chain reaction which causes inflammation then serious illness. Free-radical damage to the cells happens when we take in more toxins than nutrition.Inflammation is your immune systems response to fighting disease. The only way to stop free-radical damage is to give your immune system the ammunition it needs. The ammunition you system needs are antioxidants.
During my research I found this diagram. It seems to explain what I’m trying to say. All I know is I stopped my inflammation and slowly got well by what I ate including the food from the Farmers Market.
Find Your Local Farmer’s Market
The Microwave What Could Be Easier
Now back to the Microwave. Want to warm something up what could be easier.
You simply put the food in the microwave oven, set the timer, press start and if a few minutes “Ping!” your food’s ready and is piping hot.
In todays culture driven by desire for speed and convenience, we simply Nuke or Zap what we want to eat or drink.
Microwave works with Friction
It literally zaps your food.
Friction Produces the Heat That Cooks the Food
Microwaves use electromagnetic energy (similar to radio waves) set to a specific frequency in order to agitate water molecules in food. As these molecules get increasingly agitated, they begin to vibrate automically and eventually generate heat. The increasing levels of agitation that occur when the microwave is on is why microwaves can heat food so quickly and why they do so from the “inside out.”
Sounds pretty benign so far, right? The problem begins at the very basic level. The friction that heats the food also causes substantial damage to the surrounding molecules, tearing them apart creating free radicals.
Friction Produces the Heat That Cooks the Food
Microwave ovens became extremely popular in the 1970s and are now a part of our active living life style. It was created by a man that didn’t even complete grammar school. He quit to learn electricity. At age 18 he joined the U.S. Navy and became an expert on radio technology. He taught himself calculus, chemistry, metallurgy, physics, trigonometry to name just a few of his many learned subjects. In 1939 he worked for a company called Raytheon as head of the power tube division. One day he accidentally invented the microwave after noticing a melted candy bar in his pocket. He investigated what he had been working on. The first food they cooked was popcorn. The first microwave was 750 pounds and cost $5,000. The countertop microwave was first introduced in 1967 by the Amana Corporation
How do you heat food without a Microwave?
It took a while and some trial and error on my part to figure out a way to replace the microwave. I have listed some of the ways I have found. Remember you are just heating the food up not cooking it.
It may seem difficult to do at first but without making too many lifestyle adjustments it can be done for I have with some difficulty have done it.
Being a creature of convenience the only thing I really miss is the Microwave timer. I have had to become a more responsible grown-up and monitor my actions. Stop the push button convenience and get concerned about my health.
I’m now having to pay attention and not get distracted while I have the stove burner on for the fear of one of these days I’m going to burn my house down. Maybe I can find push button digital timer.
Things to try
Eat It at Room Temp – That is hard we love the taste of warm food. Luke warm food is considered inferior as every restaurant chief knows. At work I have to do something. I bring my food from home in a closed container and leave it out for the four hours until I eat it. I do microwave it for 30 seconds for I like it warm just a little warm.
Eat Raw Food – See my article – Vegetables Raw isn’t Always Healthier
Conventional Oven – 300 – 400 F for 15 min.- I use a pie plate and a lid made of metal and glass. I arrange the food as if it were the dinner plate and put it in my conventional oven
The best help was getting a food thermometer. This little tool is priceless I even use it for my tea.
That way you can actually see how warm the food is getting both stove top or in the oven.
Until next Time
By Joan McDaniel April 1, 2015
A Word of Warning for the Sugar Substitute called “Agave Nectar”
There is a sugar “replacement” being marketed called Agave Nectar or Syrup. It is being promoted as a “Natural Sweetener” , “Wholesome sweetener” and as an alternative to honey used in cooking and juicing. It is sold in the Grocery Store in the cooking section next to the “Natural Honey”. The promoters call it a “Low Glycemic Sweetener”.
With the growing awareness of the dangers of sugar substitutes as “NutraSweet” or Aspartame and its many side effects, many people concerned about their sugar intake are considering agave as a safer “natural sweetener” alternative.
Agave syrup isn’t as thick as honey, is easier to use and it comes from a plant rather than an animal. The syrup or nectar dissolves quickly and is commonly used as cooking alternative in vegan or raw foods recipes and in cold beverages.
But There Is More To The Story
I first notices the Agave sweetener when I saw it as an additive in a Protein Bar I use to eat. I then noticed it in a box labeled “Organic Stevia” I never thought much about it until I read a republished article by Dr. Mercola, “Shocking! The “Tequila” Sweetener Agave Is Far Worse Than High Fructose Corn Syrup” said the article.
Agave is also commonly being used in breakfast cereals and other processed food as a binding agent and alternate to the other sugar substitutes like aspartame.
I Became Intrigued and Started My Own Research
My purpose of this blog is to describe how I got well from being very sick. One of the first things I did was slowly decrease my intake of processed foods especially food high in carbs and processed sugar. I have a sweet tooth, and dare I say so does America. I have found the natural sweetener from Sweetleaf called Stevia to help sweeten things up.
Stevia so far has been found to not affect the body as other sweetness but all intake of the sweet things of life need to be used sparingly. Stevia is recommended by many including Dr. Mercola. Sweeteners using small amounts of xylitol can also be used. I use my Smidgen of Stevia.
Glycemic Index is misleading
Agave syrup is being promoted as a “Low Glycemic Sweetener”.Stevia has a glycemic index of zero, but I find the glycemic index is very misleading. The Glycemic Index developed in the 1980s by Dr. David J. Jenkins measures only how fast the sugar or carbohydrate rises your blood sugar level after the consumption of food. It does not cover the overall effects of what a diet high is sugar does to your cells. Sugar loves and feeds acid and an acid pH balance hates oxygen. Without oxygen your cells can’t breath you then have inflammation and pain. Your cells are literally crying out for oxygen. It doesn’t really matter how fast or slow the process takes.
I have learned not to trust the glycemic index yet many manufactures use it to indicate how safe their product is. The Glycemic Index needs further research. Even a low glycemic index can cause insulin resistance which is worse than the normal high then low roller coaster effect sugar.
Sugar “the bad Carb” is Bad but High Fructose Corn Syrup is Worse.
As this blog and many others have indicated, a diet high in sugar is not good for your health. Sugar is everywhere. Sugar is a carbohydrate and is also called “the Bad Carb” which means carbohydrates that come from processed foods. “Good Carbs” are carbohydrates that are natural like fresh vegetables grown in your own garden. Both contain Sugar just in different amounts.
Consumption of large amounts of sugar in any form can be dangerous to good health and can trigger border line diabetes, full-blown diabetes, malabsorption, metabolic syndrome, hyperglycemia, hypoglycemia, glucose intolerance, insulin resistance, leaky gut, and the formation of uric acid.
In other words high consumption of sugar in any form is not good for your health.
Agave Syrups are sold as a replacement for sugar or honey.
Agave syrup is being sold as a, “low-glycemic sweetener” with a pure sweet flavor. It is sold in three varieties. Light with a Neutral, mild flavor. Amber with a rich, full flavor, and Raw a low-temp, smooth flavor. Light is used for delicate-tasting dishes and beverages. Amber gives the dish an almost caramel flavor and Raw or Dark has a much strong taste. Used for desserts, seafood and meat dishes. Both amber and dark can be used as a topping like maple syrup is used for pancakes.
Raw Agave is considered raw for it is produced at temperatures below 118 °F (48 °C) this protects the natural enzymes and also prevents the syrup from being fermented and turned into Tequila.
The sweetener Agave is actually worse than HFCS.
As it turns out what is in the Agave nectar is twice as harmful and High Fructose Corn Syrup (HFCS). All processed sugar contains HFCS, from table sugar to honey. Most sugar is a mixture of fructose and glucose. Table sugar is a 50/50 mix, HFCS is 55/45 and Agave nectar is 90% fructose almost twice as high as HFCS.
Agave Plant showing Water-storing cells in leaves
So What Exactly Is Agave?
Agave is an exotic plant grown in the rich volcanic soil of Mexico under a hot tropical sun. It has a stately flower that blooms only once in its lifetime. “Agave” is translated to mean “noble”. The ancients regarded the plant as a healing plant. The leaves would be cut and chewed for its sweetness and healing power. Ferment the plant and you have Mexico’s favorite adult beverage Tequila. The name “agave” conjures up images of romantic tropical excursions and mysterious shamanic medicine.
When not distilled the leaves are used to make Agave syrup.
The Agave Plant May Look Like Aloe Vera but is More like Sugar Cane
On the outside to the untrained eye the Agave and Aloe Vera plant look very much alike. Both plants look like cacti but neither plant is from the cacti family. Cacti leaves are covered with spikes for inside it holds the magic of hidden water when in a dry arid desert.
Aloe and Agaves are succulent of the yucca family, more closely related to amaryllis and other lilies.
The difference between Agave and Aloe is on the inside the leaf. The Agave leaf is used to produce Agave nectar (or agave syrup). The leaves of the Aloe Vera Plant are used to heal.
Aloe Vera reputation is that of health and healing. The Agave reputation is that of being distilled into alcohol that is used to make Tequila. Agave is sweet and is now being marketed as a Natural Safe Sugar Substitute.
Like many plants in their natural state, Agave has health benefits. But the agave leaf is hard and cannot be eaten or digested, it can only be chewed and sucked.
However, as is so often the case, when the product is processed and refined it tends to lose some (or all) of these beneficial health effects. This appears to be the case with the refined Agave sweetener that people are consuming today.
Agave Plant Leafs must be cut with an ax
Agave on the outside may look like Aloe Vera but it is anything but. Inside the Aloe Vera Plant is a soft slimy mucus gel which has the reputation and is used to help healing. In my article, I called “Aloe Vera: I may look rugged but I’m just a big softy.”
Sugarcane – belongs to the grass family (Poaceae). It is a seed plant that includes many forage crops, rice, sorghum, maize, and wheat. The main productive sugarcane is sucrose (sugar) and is fermented to produce ethanol.
Both Sugar Cane and Agave Need to be Processed
To Process Sugar cane it first is cut from the field than milled and refined into 99% sucrose
To Process Agave Syrup is much more complicated for the sap is normally fermented into Tequila alcohol. It is a complex process to get into but essentially it requires a lab and a complex process to stop enzyme production and fermentation to create the syrup. The difference is controlled in the lab.
Now What is Tequila?
Tequila – A regional distilled beverage. Tequila generally exists in two-forms: 100% blue agave and mixes. The best Tequila or the high-end uses what is called blue agave primarily from the area surrounding the city of Tequila. This area thrives in the Jalisco’s red volcanic soil and over 300 million plants are harvested each year.
Only Tequila using 100% blue agave can be labeled as such, the other Tequila’s use a mixture (mixtos) of agave and other processed sugars. Tequila can only be produced in certain areas in
Most Tequila sold in North America are a mixture, including the well-known brands such as Jose Cuervo and Sauza. The 100% agave label indicates all government standards have been met. Also note the salt and lemon ritual is a North American ritual. It is unheard of anywhere else.
Agave is used to make all forms of Tequila
High Grade Tequila
The Truth About Agave Nectar: It’s All Hype
By Joan L. McDaniel March 18, 2015
This blog is about how I got well from what I ate, but it wasn’t easy figuring out how to eat healthy with plenty of fruits and vegetables without also having to watch how much sugar or fructose you’re eating.
Breaking my love of carbohydrates was tough enough without having something sweet to eat. I found you can mix a saturated fat like a walnut with something high in sugar and the glycemic reaction is slowed it takes it longer to digest but that wasn’t the answer. It still is sugar and I may not get the high and low roller coaster side effect, my body was still getting too much sugar. I did not want to stop eating fruit because of its tremendous enzyme, nutritional and antioxidant values. The best ways to ingest live enzymes is through eating large amounts of fruits and vegetables. So I just kept looking.
Fruit is a Source For Vitamin C and A Great Health Food
You cannot regain your health or stay healthy eating heavy amounts of sugar including fructose. As I have written before here that fruit is an excellent health food source but you have to watch out for the hidden sugar called Fructose.
I got all excited about my morning dish of berries (cranberries and blueberries and the sour cherry when in season). I have a mixture of berries with my fresh goat yogurt, cinnamon, and shredded coconut (saturated fat). But I found especially with this long cold winter I needed to increase my Vitamin C so I added a small orange. An orange is great but high in fructose.
Fruit is Great but – Watch Out for It’s Excessive Sugar (Fructose)
The best way if not the only way to get good Vitamin C in your diet is to eat citrus fruit or drink fresh fruit juice. But don’t race to the store to get a container of Orange Juice.Before you pour that great glass of OJ look at the label, you will find it is loaded with sugar. Most fruit is also loaded with sugar including an orange.
Then I suddenly remembered the Grapefruit.
Give your Immune System a VitaminC Power burst with Grapefruit
Citrus fruit is the best source for Vitamin C especially the peel. The lemon and lime are the lowest in fructose and then comes the Grapefruit. A Grapefruit about the size of a softball contains half the fructose of a small orange that is a little bigger than a golf ball.
Our Mothers told us about Vitamin C now didn’t she?
We don’t need a team of Nobel Price winning scientist or the “collage educated” group think Old Boy Network “Food Police” to tell us we need Vitamin C to help our immune system fight disease. We should know all about the power of Vitamin C by now (because our mom’s told us). Right? Vitamin C has become so important it is added to more than half of the processed foods I find on the Grocer Store Shelf. But I have also found that food to be void of nutrition, loaded with sugar, and the vitamins are artificial (synthetic means created in the lab).
Grapefruit the Bitter Sweet Forbidden Fruit
Grapefruit has a rather recent history, it was first discovered in Barbados in the 18th Century. The name Grapefruit means Citrus + paradise. It comes from a subtropical citrus tree know for its sour to semi-sweet fruit. A Grapefruit was first bred in Barbados and when found it was called the “forbidden fruit”.
Our ancestor of the grapefruit was the Jamaican sweet orange (Citrus sinensis). The name we call it “grapefruit” a name which reflects the way it’s arranged when it grows—hanging in clusters just like grapes.
Grapefruit trees were planted in Florida in the early 19th century, although they did not become a viable commercial crop until later that century. Florida is still a major producer of grapefruits, as is California, Arizona and Texas. Other countries that produce grapefruits commercially include Israel, South Africa and Brazil.
GrapeFruit Grows in Clusters like Grapes
Was Eve’s Forbidden Fruit a Grapefruit?
I could not find out exactly why the grapefruit was originally called the forbidden fruit. No one seems to know exactly what fruit was the biblical Eve’s forbidden fruit. I doubt it was the Grapefruit for it is hard to take a bite out of it. Tradition has identified it more likely to be an Apple
Warnings about pharmaceutical drugs and Grapefruit interaction
Before I go on too much further I better give you the warning. Check with your healthcare practitioner about consuming grapefruit or grapefruit juice if you’re taking pharmaceutical drugs. Certain pharmaceutical drugs combined with grapefruit juice become more potent. These including Antibiotics, Antihistamines, Antiviral, Calcium Channel Blockers (hypertension), Hormonal drugs, Immunosuppressant, Statins, and many others.
Compounds in grapefruit juice, including naringenin, slow the normal detoxification and metabolism processes in the intestines and liver, which hinders the body’s ability to breakdown and eliminate these drugs.
Side/Effects can be severe such as kidney or respiratory failure so be sure and check with your healthcare practitioner.
I Grew Up Eating Grapefruit
I’m not talking about the Fad Grapefruit Diet to lose weight, I’m talking about the fruit that is about the size of a softball that can be fun to eat. It is tart and tangy with an underlying sweetness, grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits.
But eating a Grapefruit isn’t the easiest thing, it takes real talent. I remember my father’s morning grapefruit routine. He would take his spoon and slowly remove each piece of fruit like a skilled surgeon leaving all the bitter membrane behind. When he finished all the fruit he would squeeze the hull to get every drop of fruit juice. We liked the pink grapefruit best for it did not have seeds. We did add a teaspoon of sugar just to make it taste less bitter. I now add a smidgen of Stevia for the bitterness.
Grapefruit and other citrus fruit can be classified as “nature’s medicines” as they help control many diseases. Grapefruit is a great way to eat fruit, control fructose and strengthen your Immune System all at the same time.
Health Benefits of Grapefruit
Loaded with Vitamins and Minerals
Fiber a fiber called pectin a soluble fiber
Lycopene – a carotenoid found in the pink and red grapefruit but not the white. This Carotenoid helps deliver oxygen to free-radical damaged area or helps relieve inflammation and pain. Lycopene is also found in apricots guave, papaya, tomatoes and watermelon.
Phytonutrients – Called limonoids help inhibit tumor formation
Vitamins – Grapefruit is Loaded with Vitamins A, and C.
Helps Fight Diseases
Helps balance the body’s pH by making the body more alkalinity and reduces acid balance.
Helps reduce Blood Pressure
Blood Sugar – Helps lower Blood Sugar
Cancer – Naringenin, helped repair DNA in human cancer cells.
Helps reduce inflammation and pain like with rheumatoid arthritis and lupus.
Strengthens the Immune System thus helps fight colds. Helps sooth sore throats, eliminate coughs and reduce fevers.
Helps reduce calcium Oxalate that causes Kidney Stones
— and last but not least, grapefruit contain fat burning enzymes that are instrumental in promoting weight loss.
The grapefruit is a large citrus fruit related to the lemon, orange, and pomelo. The fruit of the Grapefruit come as either ruby-red, pink, or white (blond). The skin color is either yellow or pinkish yellow.
Grapefruits range in diameter and can come with seeds or seedless.
How to Store a Grapefruit
A Grapefruit is famous for its fruit but you can’t stop there it needs to be squeezed for every last drop. I pour a part of a smidgen of Stevia to help with the sudden bitter tastes. I also love juicy grapefruit so I will not put them in the refrigerator. When the grapefruit is warm or room temperature it is juicier. I eat them within the week. The refrigerator crisper will keep them up to two or three weeks.
How to Eat and Enjoy a Grapefruit
Preparing a Grapefruit
I am not the master of grapefruit eating like my father was but I am equipped with special grapefruit utensils including a special knife and a special spoon.
Grapefruit Spoons note the edge of the spoon this is also great for removing the seeds and slime in my winter squash.
Grapefruit Knife this is one very handy tool. The bottom shown is curved like the round grapefruit. You can cut the fruit from the bottom. The blade make this as easy as … My grandma use to say “…as falling off a log”. The top part is the interesting part it has two blades with a small space for the membrane to fit. I’m not always so cleared eyed in the morning to see so clearly but it works good enough especially if I have that segregated spoon to finish the job.
Is There an Easier Way to Eat A Grapefruit
I was doing my research and look what I found — A Whole New Way to Eat A Grapefruit – It may even be a little easier and much less mess. Take a look and see for yourself.
Two Methods: Segment a Peeled Grapefruit and Segment a Grapefruit While Still in the Peel
Grapefruit is a wonderful fruit to enjoy for breakfast in the morning, as a snack or as part of a heart healthy dish, such as a salad. An average grapefruit can be friendly to the waistline as well, packing only 97 calories. Also, like many other citrus fruits it is high in vitamins. Just one grapefruit provides 120 percent of the recommended daily dose of vitamin C and over half of the suggested daily requirement of vitamin A and a small amount of calcium. Here are several ways to segment a grapefruit so that you may add this well-balanced food to your diet on a regular basis.
Chef Tip – How to Peel and Segment a Grapefruit – LeGourmetTV George Brown Chef School
Don’t Throw Away Those Hulls
On a final note, grapefruits can also be beneficial to the environment, itself. Little known facts are that grapefruit hulls can be used to condition soil. Old grapefruit trees can be salvaged for firewood, and, lastly, grapefruit hulls and dried grapefruit can be used to feed cattle when combined with dried pulp.
Vitamin C is Important, Why not Make Your Own?
By Joan McDaniel February 15, 2015
Getting Back to Work
It is about time that I begin to put up some articles. I have been off fighting Computer monsters and other pressing items. Now that has come to a happy end and it is time to test drive my new Apple Computer – No more baby sitting, and debugging headaches over an unpredictable operating system.
We All Know the Importance of Vitamin C
And what better subject to write about than Vitamin C. It is winter here and cold. The sun is off visiting Florida or South America and our major source of Vitamin C has gone with it. We all know the importance of Vitamin C don’t we. Why? Because our mothers told us so. And their mothers told them and on and on. Vitamin C is one of the best antioxidants nature has to give especially during the cold winter months.
Lack of Vitamin C The cause of Illness
Their parents knew that in the early 1800’s the English navy was practically wiped out by a disease called Scurvy. Scurvy is a severe lack of vitamin C. The sailors bodies literally fell apart.
Guess what also is a caused by a lack of vitamin C — Inflammation. Your immune system doesn’t have enough oxygen and nutrition to fight disease and inflammation and pain results. Your cells are literally crying for Help.
A Strong Immune System
To stay well you need a strong immune system. But to maintain a strong immune system you need to feed it and one thing it needs most is Vitamin C.
Processed Foods Loaded With Synthetic Vitamins
Our modern-day food producers are well aware of the need for Vitamins. It seems that everything has Vitamin C and Vitamin D added to it along with tons of added sugar. The food is devoid of nutrition and the added vitamins are full of complexed unable to pronounce toxic chemicals. This does nothing to help your Immune System fight inflammation. In fact it may just cause inflammation.
Bottled Vitamin Supplements seem to me to contain ingredients that do more to protect the products shelf life than they do to give me anything natural. An example: Centrum “C” vitamins made from the Coal Tar, Silicon, and petroleum distillate. Just look at any label. Nothing on the label sounds very natural to me including Soy which is GMO. Using pre-manufactured Pills is a risky business so Why not make your own Vitamin C from the real stuff?
Make Your Own Vitamin C
Your best source for Vitamin C is not in pill form but in natural food form. You get more Vitamin C from natural food then you would ever get from a pill created in the lab.
Watermelon a great source of Vitamin C
There is a large source of Vitamin C in berries, broccoli, cherries, cilantro, citrus fruit, coriander, dark green vegetables, guavas, kale, kiwi, parsley, red and yellow peppers, rose-chips, tomatoes, watermelon (especially a whole watermelon)
But this is winter where are you going to get a good watermelon in single digit degree weather?
I found a Great Answer
While doing research, fighting computer monsters and keeping up to date I found an article from Natural News called “Homemade Vitamin C”
I tried it and it works great!
Read their article I have put together some other thoughts and found some pictures that can serve as examples.
You Are In Charge Not the Environment or Luck
You are in charge of your own health and immune system. There was a recent article about Cancer. The article gave the impression that disease in this case Cancer was simply caused by bad luck or bad genes.
Disease is not what the recent popular myth say. Disease is a not a factor primarily of chance or bad luck. Disease is caused by a weakened immune system. The immune system is what your body uses to fight disease. Your immune system is formed and reinforced by the food you eat. Some factors of the immune system are passed from parent to child but the overall immune system is formed by how you live your life and what you eat or your nutrition.
Make Your Own Vitamin C
As I said, Vitamin C from natural whole-food is far more potent than store-bought vitamin C supplements. Besides you don’t want to know what these supplements are made from. One of the best sources for natural Vitamin C is natural Fruit — especially Citrus Fruit like oranges.
What has more Vitamin C than Citrus Fruit?
Broccoli, dark green leafy vegetables like kale, guavas, kiwi with the skin, yellow and red peppers, strawberries, and a whole watermelon all have more vitamin C than a citrus fruit without the peel. Cilantro, Coriander, and Rose-hips are also high in vitamin C. None of these are available in the winter.
Citrus Fruit is available but it contains fructose or sugar and the amount of intake needs to be monitored or controlled. It isn’t about how many milligrams of Vitamin C you take, It’s how much your body assimilates.
The peel of Citrus fruit is loaded with Vitamin C and is sugar-free. A normal orange peel provides about 130 mg of pure vitamin C. The fruit of the orange only about 71 mg. Citrus peels have added benefits like enzymes, phytonutrients, and things we don’t even know about yet.
Just How to make Vitamin C from Citrus Fruit Peel?
After you eat the fruit be it grapefruit, a lemon or lime or an orange, keep the peel. Don’t throw it away.
Save the peel. Cut the peel into thin strips. Place these thin strips out in the open like on a plate on the dinning room table. Make sure you remove all the actual fruit for it will invite mold. Mother Nature turns this mold black. Throw those pieces away. Let the good strips dry at room temperature for a couple of days until they are dry and crisp. They are hard to break.
Cut the peels into strips
To eat the peel break them up into smaller pieces and mix them with your favorite tea. The only problem here is heat destroys those great enzymes so a better way is to grind them up using a coffee grinder. Grind them up into a powder. The enzymes and the rest of the vitamins are not harmed. I grind up several peels and store them in a small glass container.
Powdered Citrus Peels
The pieces that are too big to chew I throw away. The smaller pieces I sprinkle on my morning fruit and mix it up – you don’t even taste it. Or throw the powder into your smoothie or fresh juices. One rounded teaspoon will supply you with more antioxidants, bioflavonoids, hesperidin, rutin, and Vitamin C complex than your body needs for the day regardless of you size and weight.
This will also be great for anyone doing a lemon detox without the bitter taste.
I will be writing more about Citrus fruit but until next time which will be sooner rather than later.
By Joan L. McDaniel November 3, 2014
Recently, I had the occasion to take a look at my Driver’s License picture. Pictures of yourself are famously bad but this one blew me away. I did not know I looked that bad. I unburied a 2006 picture and compared it to a 1996 picture of me in nursing school. Wow – WHAT HAPPENED???
1996 Before and After 2006
This is a picture of me going to nursing school it was dated 1996. I was in my 50’s. I was working at night in a Nursing Home as a Nurse’s Aide. I was young and strong. I needed the strength for the job required some heavy lifting. One of my tasks was to lift people. People who were too confused, ill, old and weak to stand-up and walk on their own. I was happy and felt good I could use my abilities to help others.
Just Ten Years Later 2006 This is Me. What Happened?
This is a picture of me in 2006. I remember this time. This is more than just aging I was sick, but didn’t know it. I know now, I did not feel well and I looked it. I was unhappy with myself for I just could not stand-up straight. I seemed to be just dragging I didn’t have any energy. I was just as tired when I started work and when I finished. Even in the picture I was leaning I was always leaning on things. We had hired a group of new nurses and they would joke that about my first impression scared them. I look at this picture in 2006 and it scares me!
When I returned to work from sick leave this is what one of those nurses said,
“Joan I’m really glad and amazed the first time I saw you after your illness and you really look great inside and out.”
This is me now
I’m no looker but, not only have I lost weight, I am no longer dragging and weak. Recent 9/2014 I have lost over 40 pounds, I am standing up straight and even my hair color is coming back. This month I will turn 70 years old and am now looking forward to a less stressful and healthier life. And now maybe I can get my broken teeth fixed and get my smile back.
What happen to me is My Story to Tell.
Finally on January 2012 I became too weak to even breathe and was hospitalized for a 7 days, treated then sent home with a week supply of Yeast infection medicine and 13 different heart medications. I was able to breathe and walk but just barely.
I was finally diagnosed as having a Yeast infection of the Esophagus (Esophageal candidiasis), GERT with stomach acid burns to my esophagus. I had a weak heart for it had stopped during the Endoscopy exam (PAF Paroxysmal, Atrial Fibrillation sudden, but not lasting long). The heart restated on its own but it was an indication of how weak I really was.
I am now almost back to by old 1996 self again and feel like I have found a fountain of youth. I have a story to tell and have dedicated this blog to it. I have written over 100 stories about what I did to get well again. I don’t recommend you do this but —
I fired the Doctors and started to do my own research and began to explore the many forms of alternate medicine including remembering what my Grandmother use to tell me.
More about this later.
By Joan L. McDaniel October 21, 2014
This is the time of the harvest before the sun goes on its winter vacation. At this time Mother Nature is in her final full display. Beyond summer’s green, brightness this season is decorated with bright, brilliant, and vivid colors. It is my favorite time of the year. The turning leaves, the bright orange of the Jack-o-lantern created pumpkin face, the multi colored inedible gourds, and finally Winter Squash. I have been exploring the taste sensation of autumn’s super food the Winter Squash.
Winter Harvest, Winter Squash and antioxidants.
During this season the pumpkin may get all the attention with its pumpkin pie but Mother Nature provides something more for our taste buds to enjoy. It is a time of anticipated fun and tremendous healthy eating food called Winter Squash. There is summer squash and winter squash and both are highly nutritious and good for you.
Summer Squash is for cooling you off, and Winter Squash is to warm your soul and the rest of you. Winter squash is more vividly colored, denser, flavorful, nutrient-packed and sweeter than summer squash or zucchini. Winter squash varies with each having its own taste sensation.
Best Seasonal Super food to Prepare Your Body For Winter
Winter squash is one of the best super foods Mother Nature has to offer. Its bright orange color suggest it is rich in life promoting beta-carotene antioxidants. The pulp or meat and seeds are loaded with nutritional power. It is as the energy of the sun as stored for you in a hard protective shell to last for at least 6 months. The darker the pigmentation the more the antioxidant. It helps you prepare your body, keep it healthy, and give your immune system ammunition to maintain health during the coming cold winter season.
These are members of the cucurbit family which include inedible gourds, pumpkins, summer squash, and winter squash. Squash are relatives of both the cucumber and melon and come in a wide varieties. Except for the decorative gourd, and summer squash the winter member of the family is represented by the color orange if not on the outside than on the inside.
Summer Squash Types
The summer squash types are lighter with more stored water and thinner skin. They are 95 percent water by weight yet are a good source of fiber. They can be eaten cooked or raw and have a slight sweet herbal flavor.
Zucchini is a staple in many gardens. The dark green, variegated fruits are delicious steamed, sautéed, or baked in zucchini bread. Try ‘Ambassador,’ President Hybrid,’ or ‘Gold Rush,’ a yellow zucchini.
Yellow Squash have a mellower taste and softer flesh than zucchini. Try ‘Early Prolific Straightneck,’ Goldbar’ and ‘Early Summer Crookneck.’
Winter Squash Benefits
Winter Squash is considered another super food therefore it provides many life sustaining benefits including; Pantothenic acid, antioxidants, beta-carotene, beta-cryptoxanthin, copper, fiber, folic acid, iron, lutein, manganese, magnesium, niacin, Omega-3 Fat, phosphorous, potassium, riboflavin, thiamin, Vitamin A (145% OF RDA), B’s including foliate, C (145 % of RDA), E, K, and zeaxanthin.
Their shells are hard and difficult to pierce enabling them to have long storage periods between one and six weeks. Their flesh is mildly sweet in flavor and finely grained in texture. Their flavor is generally sweet like the yam or sweet potato but are not high in sugar. They all have a seed-containing hollow inner cavities. These seeds can be removed cleaned and roasted to be eaten later and another winter treat like pumpkin seeds.
Different Varieties of Winter Squash
Winter squash vary in color, flavor, size and shape. Some varieties of Pumpkins can be considered a winter squash. Some forms of Winter Squash has been cultivated and it seems each country has a squash named for it there is China Melon which is really a squash, there is Korean Squash, and many others. The following varieties of Winter Squash available to us in American during this time of the year are:
There is Acorn, Banana, Boston marrow, Buttercup, Butternut, Carnival, Cheese Pumpkin, Cushaw, Delicata, Hubbard (Blue, Green, or Grey), Kabocha (Green and Red), Kuri (red), Pumpkin Ambercup, Scallop, Spaghetti, Sugar Pumpkin, Sweet Dumpling, Tiger, Turk’s Turban, to name a few.
- Kabocha Squash
- Butternut Squash
- Red Kabocha Squash
- Carnival Squash
- Sugar Pumpkin
- Sweet Dumpling Squash
- Spaghetti Squash
- Blue Hubbard Squash
- Delicata Squash
- Red Kuri Squash
- Buttercup Squash
- Acorn Squash
Acorn – It has a green skin speckled with orange patches and a pale yellow-orange flesh. It is one of the earliest winter squash to appear for it matures in 70 to 80 days. It is rich in potassium and has and unique flavor that is a combination of nutty, peppery and sweet.
Arikara squash is an heirloom variety of C. maxima. This is an extremely rare squash originally grown by the Arikara Indian tribe of the Dakotas among whom its cultivation predates white settlement. This squash is oblong shaped with pinkish flowers. The shape of the fruit can be tear-drop or round, and they are colored in a mottled orange and green pattern.
Ambercup – Cucurbita maxima, one of at least five species of cultivated squash, is one of the most diverse domesticated species, perhaps with more cultivated forms than any other crop. This species originated in South America from the wild C. maxima ssp. Andreana over 4000 years ago.
Banana –has an elongated shape, with light blue, pink or orange skin and bright orange flesh.
Boston marrow – Sweet tasting, narrow at one end and bulbous at the other
Buttercup – is one of the most common varieties of this winter squash, with a turban shape (a flattish top and dark green skin), weighing three to five pounds, and normally heavy with dense, yellow-orange flesh.
Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as butternut pumpkin. It has a slim neck, bulbous bottom, yellow-tan skin, and is shaped like a large pear. It has a deep orange fleshy pulp which has a creamy, sweet, nutty taste similar to that of a pumpkin. It originated in Waltham Massachusetts. It matures in 100 days. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.
Candy Roaster landrace was originally developed by the Cherokee people in the southern Appalachians. Another heirloom variety, it is quite variable in size (10-250+ lbs), shape (round, cylindrical, teardrop, blocky, etc.), and color (pink, tan, green, blue, gray, or orange), yet most have fine-textured orange flesh. This variety enjoys continued popularity, particularly in the southern Appalachians.
Carnival – This squash is breed from a mix of acorn and sweet dumpling squash. It exterior resembles both of its relatives but its yellow flesh is mellow and sweet. Use whenever acorn squash or butternut squash is called for in a recipe.
Long Island Cheese Pumpkin – This is not the normal Halloween carving pumpkin, this is what most of the pumpkin pies and other autumn sweet pumpkin treats is made from. It has the color of Butternut Squash and its flavor is very close to the Sugar Pumpkin.
The consensus says it is called a cheese pumpkin because it is the shape and size of a wheel of cheese. They are also often called “Cinderella pumpkins” because with a litle imagination it can be suddenly turned into a carriage to carry a princess by a magic spell which ends at midnight.
This pumpkins are perfect for roasting and making Pumpkin Pie. It is what the canned Pumpkin Pie mixture is made of.
Cushaw – or cucurbita mixta is a green and white striped. They can grow very large, sometimes over 20 pounds and taste like a mixture between acorn squash, pumpkin and summer squash.
Delicata – (Cucurbita pepo var. pepo ‘Delicata’) This winter squash has distinctive longitudinal dark green stripes on a yellow or cream colored background. It flesh is sweet, and colored yellow-orange. It is also known as Bohemian, peanut, or sweet potato squash. Although it is considered a winter squash it belongs to the same species as all types of summer squash. I got one baked it and was amazed to me it this variety tasted just like a pear. Delicata must also mean delicate for it does not store well and must be eaten quickly. Delicata’s are not as loaded with beta-carotene as other winter squashes, but loaded with other powerful nutrition’s.
Hubbarb – Is usually a tear-drop shape and can be dark green, grey-blue or orange-red in color.
This is a larger-sized squash that can be dark green, grey-blue or orange-red (Golden Hubbarb) in color. The Turk’s Turban is a Hubbard Squash. Hubbard’s are less sweet than the other winter squashes.
Jarrahdale pumpkin is a pumpkin with gray skin. It is nearly identical to ‘Queensland Blue’ and ‘Sweet Meat’ varieties.
Kabocha – There is Red Kabocha and a green, both are squat. They are a type of Japanese squash that is becoming popular in the U.S. The deep green skin has faint white stripes running from top to bottom and both have bright orange flesh. The green has an earthy, nutty, savory and slightly sweet flavor but the red is unmistakably sweeter. It’s similar in shape to a buttercup squash.
Spaghetti – If handled properly after cooking this squash resembles yellow sweet spaghetti without the processed carbs. It is also called noodle squash. It was developed in China in 1921 and gained popularity during World War II. Once cut in half and the seeds have been removed scrape a fork across the baked flesh to separate it into pasta-like strands. Serve and use this squash as pasta with any of your favorite pasta sauce. It is far more delicious and cuts out the harmful processed carbs of regular man made flour pasta.
Sweet Dumpling – This squash is the relative of the Carnival Squash. It is a whitish-yellow and green squash that is small and compact. The whole squash once cooked can be used as a bowl for individual serving. The flesh tastes like a sweet potato and the skin is edible as well. You can use the sweet dumpling in recipes calling for sweet potato or pumpkin.
Sweet Pumpkin – It is also called a Pie pumpkin. This is a small and squat Halloween pumpkin. They are used as decorative pumpkins and are prized for the classic pumpkin flavor, as well as their flesh-packed walls. This is an excellent pie making pumpkin.
Tiger – Crispy dark green, orange and white stripes on the outside, creamy on the inside, Tiger Squash is ready in less than 15 minutes. I’d expected it to be sweetly caramelized like oven-roasted squash. Instead, Tiger Squash has the savory snap of French fries. It’s a great way to welcome fall produce without heating up the oven or lots of chopping.
Turk’s turban – Is also known as “French turban”, an heirloom predating 1820 and closely related to the buttercup squash. The Turk’s turban squash is Green in color and either speckled or striped. It has an orange-yellow flesh and tastes like hazelnuts.
Pumpkins – Pumpkins are cheery orange globes brightening the fall landscape. They are used to decorate for the season with the traditional Jack-o-lantern faces. There are generally the Halloween carving pumpkins in all sizes and the miniature pumpkin that fit in your hand The pumpkin is a decorating tradition for both Halloween and Thanksgiving.
The word “squash” comes from the Algonquin people, and the Algonquin language a native Canada or North American Indian tribe. Its meaning is something soft and easily crushed.
Modern day squash is developed from the wild squash that originated in an area between Guatemala and Mexico. It has been consumed by man for over 10,000 years. Squash may have been used as food containers as well as for winter food. Squash has developed over time and the amount of flesh has increased it use to only contain seeds. As time progressed, squash cultivation spread throughout the Americas, and sweeter-tasting varieties were developed.
Christopher Columbus brought squash back to Europe from the New World. Today the largest commercial producers of squash include Argentina, China, Egypt, Italy, Japan, Romania and Turkey.
How to Select Winter Squash
Since I am new to cooking and learning as I go, I am taking a great deal of this information from WHFoods and others. We will learn together.
Winter Squash should be firm and heavy for their size. They should have dull, not glossy rinds. The rinds should also be hard, because soft rinds may indicate that the squash inside is watery and flavorless. Avoid any sighs of decay, or mold which is an indication of the vegetable is too ripe and has begun to rot.
How to Store
Winter squash is more durable and has a longer storage life than the softer summer squash. Depending on the variety, it can be kept for one week to six months. Keep it away from direct exposure to light and extreme heat or cold. The ideal temperature for storing is between 50-60°F (about 10-15°C). Once the squash has been cut it needs to be refrigerated. Put in a plastic bag or wrap and they can stay for two days.
Winter squash can be frozen. I have heard that it first needs to be cooked then I have heard someone say you don’t need to cook it. I haven’t tried either yet. But I do know it needs to be peeled, cut into squares and put into plastic freezer bags.
Winter Squash Uses
I find I am now using squash as a substitute for the carb loaded white potatoe, pasta and rice. I use them instead of having hash browns for my eggs in the morning. Using a food blender you can even make some great tasting soups or great when added to stews. If you ask around you may find some old secret winter squash recipes that were a favorite of you Grand Parents or family. Search the net you will find a wealth of delicious recipes.
Winter squash has a wide spectrum of crowd-pleasers and warming winter dishes. Dishes range from soups, casseroles, risotto, lasagna, and even desserts. You can bake, boil, or steam squash until tender.
Before steaming and after baking or boiling cut off the ends and then cut the squash in half and remove the seeds and stringy fibers. Save the seeds for they can make a great roasted snack food like the popular pumpkin seed. Before boiling and after baking or steaming peal the squash using a knife or potato peeler. Some peals can be eaten like Butternut and Kabocha. Butternut squash need special peeling instructions due to its unique shape. First cut in half between the neck and bub. Cut bulb in half and scoop out seeds.
After cooking add to the taste sensation by garnishing the squash with everything from cinnamon to whipped cream. I even used Almond Butter.
You can add almond or any nut butter, butter, celery, cinnamon, garlic, minced ginger, green bell pepper, juice from an lemon, lime or orange, all kinds of nuts, lime or orange, onions, oil (Almond, Coconut, Olive after cooking, or sesame), pepper, pine nuts, pumpkin seed, red chili, sea salt, sesame seed, soy sauce, spaghetti sauce, or any other favorite flavoring while it is cooling but still hot. Research shows that the carotenoids in foods is best absorbed when consumed with oils.
.To Cook the Seeds
Save those seeds for they can make a great snack food eat them like pumpkin seeds. After separating the seeds from the stringy fibers in a colander, lay them flat on a cookie sheet and lightly roast them at 160-170 F in the oven for 15-20 minutes. The seeds have so baking at a low temperature will not damage the Omega-6 polyunsaturated fatty oils.
I don’t find an easy answer to how long to bake squash but generally it depends on the size of the squash generally from 30 minutes to a hour. With a fork or mental skewer poke it in about six places. Placed the dish into the center of the oven and bake until fork tender. Remove from oven and let cool for about 10 minutes.
The temperature varies also I have seen 350 to 425 degrees. I have use the lower and longer baking times since I do not cook with high heat.
After cooking Spaghetti squash, let cool then cut in half, remove seeds and pulp with a large spoon or ice cream scoop, then discard. Using a fork, rake the flesh onto a large platter or bowl to create the spaghetti-like stands.
You can steam Winter Squash. Cut squash into 1 inch squares in a steamer and steam in 2 inches of water for 5 to 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape. Toss it into a bowl and toss it with your favorite garnish and oil.
Till next time
Detox your Home, Fill it With Green
By Joan McDaniel September 28, 2014
Purify the Air in Your Home
Before you invest in a Home Negative ionizes and Air Purifier Filtering Systems or load up on smelly candles, room fresheners, sprays, and other synthetic air fresheners why not give nature a chance and cleaning the air in your home? The age-old slogan of “Open the Windows” comes to mind.
That may be fine but winter is coming and the window isn’t an option so fill your house with Green plants instead. Having the house filled with fresh-cut flowers is a wonderful luxury and a great way to stay out of the husband fearing doghouse. Flowers make you smile but they don’t stay fresh for long so why not use Green Plants instead?
A Home can be filed with Toxins
Consumer Products that use Formaldehyde
The air in our homes has been shown to contain harmful allergens and toxins. The toxins ultimately end up in our bodies. Toxins like cigarette smoke to manmade building materials, out-gassing carpets, household cleaners, dust, food, furniture, paint, shampoos and Lotions, to open air flame like a fireplace. Just about every that uses glue uses formaldehyde which is a carcinogen.
In general the indoor environment can lead to poor air quality and health issues. I have slowly replaced what I can with natural fabrics and cookware but toxins are there unless I want to live sitting on the floor. Even the floor is put together with glue.
Many types of synthetic Home Air Freshener Products
From Air Freshener Sprays, “Green” Cleaning products, and Candles American’s can find unlimited amount of products that claim to freshen the home. But many ad toxins and create allergic reactions and actually reduce the air quality. They don’t remove the toxins they just cover the smell. You might as well be smoking 10 packs of cigarettes a day. At least with the cigarettes you can see the film, fog and smell the pollutant. With the chemical sprays you can’t see anything. There is a whole host of cleaners called “Green” Products. If you think they have the power to bring the freshness of nature inside just read the labels.
The House Plant — Grow fresh air.
This is one great way to detox you home? Plants use Photosynthesis to absorb energy from light. Plants act like filters removing Carbon Dioxide and other toxins from the air and then produces nice clean oxygen. Plants increase the oxygen in the air and oxygen is what your body needs to stay well.
I now have so many plants in the windows I have taken down the curtains.
You want house plants that either have large broad leaves, or have a lot of leaves
According to Positivemed
“1. Bamboo Palm: According to NASA, it removes formaldehyde and is also said to act as a natural humidifier.
- Snake Plant: Found by NASA to absorb nitrogen oxides and formaldehyde.
- Areca Palm: One of the best air purifying plants for general air cleanliness.
- Spider Plant: Great indoor plant for removing carbon monoxide and other toxins or impurities. Spider plants are one of three plants NASA deems best at removing formaldehyde from the air.
- Peace Lily: Peace lilies could be called the “clean-all.” They’re often placed in bathrooms or laundry rooms because they’re known for removing mold spores. Also known to remove formaldehyde and trichloroethylene.
- Gerbera Daisy: Not only do these gorgeous flowers remove benzene from the air, they’re known to improve sleep by absorbing carbon dioxide and giving off more oxygen overnight.”
There are many Indoor Plants that Clean the Air and Remove Toxins
There is Aloe, Janet Craig dieffenlachior, ivy’s, dracaenas, ferns, palms, pathos, philodendron, rubber, spider, Yucca, and many more. There are short plants fit well in a window stile or floor plants that grow to the ceiling. The colors are mostly green some variations are green and yellow or purple.
From all the articles I read about house plants the following plants seem to be the easiest to grow and provide you with a green thumb.
Just don’t over water them which is the main killer of house plants. You can check to see if the plant needs water by testing the dirt with your finger, press gently into the dirt about an inch, if you feel wetness, you’re okay. If it feels dry it’s time to water. Leaf drop is a good indication of over watering.
Keep the roots from sitting in water. Try to find self-watery pots.
Self-watering pots have two bottoms one hold the excess water and the second hold the plant. The second pot has holes in the bottom and the plant’s roots draw up the water. If you can’t find those then at least get pots that have holes and a take up plate or tray at the bottom. Keep the roots from sitting in water.
Indoor Plants that Clean the Air:
These plants have been found to improving the air quality. They are very common and should be very easy to find locally.
Aloe plants increase the oxygen levels in your home and absorb toxins. According to Earthship, one pot of aloe is equivalent to nine biological air cleaners. Besides cleaning the air in my home, I take it internally it has helped be with my “Leaky Gut”. See my article on the subject.
Another powerful plant for tackling formaldehyde, this fast-growing vine will create a cascade of green from a hanging basket. Consider it for your garage since car exhaust is filled with formaldehyde. (It is also known as devil’s ivy for this plant stays green even when kept in the dark.)
Spider Plant (Chlorophytum comosum)
If you are looking for an easy plant to give you that Green Thumb, the spider plant fits the bill. You will have a hard time killing this resilient plant. It is also called Airplane plants for the shoots look like airplane propellers or called hen-and-chickens. The shoots can be used to grow another plant just put the shoots in water or directly into potting soil.
Spider Plants grow best in bright but indirect light so set it near a window. Water freely.
Boston Fern (Nephrolepis exacltata)
The Boston fern is another hardy plant and very attractive. The Boston fern is one of the most common of all indoor ferns.
Besides cleaning the air and filling it with oxygen the English Ivy also reduces airborne fecal-matter particles and removes mold. The feces and mold has been shown to be removed within only 6 hours.
There are many type of palms Dwarf Date, Areca, Bamboo, Lady’s, and reed.
A palm plant is normally large and sits on the floor. A small palm thrives in shady indoor spaces and often produces flowers and small berries.
Snake Plant or Mother-in-Law’s Tongue (Sansevieria trifasciata ‘Laurentii’)
Last but not least, is the Rubber Plant. These plants require minimal lighting and are easy to care for. It thrives in bright rooms. Note the leaves can be toxic, so keep them away from any pets in your home.
Scented Candles Are Toxic
While researching indoor air quality I came across something I did not know. Candles pollute the indoor air as bad as second-hand smoke. Candles are made of paraffin wax. Paraffin is a petroleum waste product that has to be deodorized and bleached before it can be used as candle wax. The wick in the candle often contain heavy metals like lead and can fill the air with metals when burned. If you can find them, some wicks are made of cotton or paper. Depending on the length of time the candle burns this can be a lot of toxins filling the air. Many candles have synthetic sense and dyes which are – You guessed it TOXIC!
There and alternative for candles that being Beeswax
Beeswax fill the air with negative irons like Himalayan Salt lamps. I have heard you can find 9-hour beeswax candles to burn which will come in handy for power outages. Also they are small but tea lights for candle holders. Salt lamps are covered a little later.
What are Positive Ions?
You may not know the difference between positive ions and negative. You can experience the feeling after a sudden rainstorm or a wild thunder-storm. You also experience this feeling around the forces of nature like ocean waves, rainstorms, sunlight, waterfalls, and wind they all create negative ions.
Prior to the thunderstorm, you can feel the buildup of tension in the air as the positive ions reach their peak. Once the storm hits, the air produces electrical charges in the atmosphere and rain falls. The resulting oxygen-rich air bursts with negative ions. Once the storm passes, you can feel the sensation and clarity in the air.
Positive ions are generated by electrical devices like your computer and hand-held phone, by scented candles, by walking across carpet, and even by heating/cooling systems. They are a fact of life, but they can carry everything from dust to pollen to toxic mold, so it is important to reduce them. Indoor air typically has a higher concentration of positive ions.
This is where negatively charged ions come in. They bind together and have a heavier molecular weight so they are no longer floating around the air.
Himalayan Salt Crystal Lamps
Himalayan salt crystal lamps consist of a crystalized salt structure with a light inside. Salt crystal candles are also available. Salt naturally attracts water and a crystal lamp pulls water vapor out of the air which means it also pulls out pollen and dissolves the vapor. Turning a salt crystal lamp on improves the air purification process because the lamp creates heat. The lamp even works when it is turned off.
Salt Crystal lamps also emit negative ions and oxygen to the air like after a thunderstorm.
Salt crystal lamps are normally small and can fit different indoor area.
Don’t Forget the Family Cat!!
As I filled my home with Oxygen and the addition of green plants, Beeswax candles and a Salt Lamp my Cat was in the center of it all.
Indoor Plants for the Cat
I had acquired a new kitten and found it was extremely attracted to my addition of plants. I would acquire a potted plant only to find it flat the next day. The culprit? My Cat.
Cats or at least this cat loves to eat greens. A catnip plant comes to mind but I found my cat needs its own grass and it is called wheatgrass.
“I need a shot…of wheatgrass!”
Cats are natural carnivores. They eat grass for their digestion and help get rid of those hair balls you sometimes find on the carpet. The kitty is on to something. Munching wheatgrass can actually be beneficial for their health.
The fiber in wheatgrass is good for kitty’s digestion it is a natural laxative. It not only helps with hair balls but digested bad food and any toxins. Eating wheatgrass can actually help kitty rid her body of poisonous or inedible matter. Wheatgrass contains chlorophyll and folic acid, which assists in the production of hemoglobin, the protein that moves oxygen through the blood. This will give her more energy to chase birds and play with that catnip toy.
You can’t tell the cat what to eat but better it eat its own plant than mine. Eating wheatgrass is safer than eating outdoor grass. In fact I eat a little wheat grass too.
The Health Benefits of Wheatgrass
Few plants are as highly associated with health as wheatgrass. Wheatgrass provides a concentrated amount of nutrients, including iron, calcium, magnesium, amino acids, chlorophyll, and vitamins A, C and E. Video (5:21): http://www.therealfoodchannel.com/page/22058.html
Few plants are as highly associated with health as wheatgrass. Wheatgrass provides a concentrated amount of nutrients, including iron, calcium, magnesium, amino acids, chlorophyll, and vitamins A, C and E. Wheatgrass fans say that its rich nutrient content boosts immunity, kills harmful bacteria in your digestive system, and rids your body of waste. Some proponents tout wheatgrass for cancer, anemia, diabetes, constipation, infections, skin conditions, colon cleansing, ulcerative colitis and joint pain, among other health concerns. The benefits of wheatgrass come from the raw plant. Since the plant itself is indigestible, juicing is the most common way of taking wheat grass. There are few scientific studies documenting the benefits of wheatgrass, but proponents are steadfast in their support of the green juice. Source : Mayo Clinic
Till Next Time