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Is Yogurt really a health food?

 By Joan L. McDaniel                                         July 14, 2014

Conventional or commercial Yogurt is promoted to the concerned consumer looking for a healthy diet food or snack they can eat on the go and help the immune system at the same time. In a way its image is that of a “Fast Food” that is healthy and good for you.

Yogurt is a fermented dairy product with “Live and Active Cultures” or probiotics that give the immune system the good bacteria it needs to function to fight off illness and stay healthy.

But is commercial yogurt really just junk food disguised as a “Health Food?”

dannon label

Typical Yogurt Food Label

I became intrigued

As I have said before in this blog, I was learning how to get well from the food I ate. I looked into Yogurt as an option. I even tried some. I had already stopped eating “low-fat” or “fat-free” foods for I found the tremendous value of saturated fats like Coconut Oil. One unknown value of Fats is Vitamins. Vitamin A, C, E, Selenium, Zinc and many more are only soluble in Fat. You can eat all you want or take all the supplements you can, but if you don’t eat fat they won’t be broken down and absorbed by your system.

The commercial Yogurt is also loaded with sugar which was why I was sick in the first place. I had Yeast Overgrowth in my system and in my lungs. I could not catch my breath. Yeast Overgrowth is one side/effect of too much sugar and carbs in your diet. Sugar is acid and Yeast loves acid and destroys and eats oxygen.

 

 

I was never one to drink a lot of milk and yogurt in America is mostly made with cow’s milk. I am also not a real advocate for Cow’s milk. I have often said, “Cow’s milk is for calf’s not humans or even human babies”. A Cow is a large animal and so is its calf. A human baby will never be as big as a baby calf. Goat for example is a smaller animal and its milk is better suited. Or at least that is what I have found in my research which has firmed my opinion.

photo

Kiernan Farm Grass Fed Beef. Cow and her calf

I did try to make my own Yogurt from whole milk minus the sugar but wasn’t very successful or motivated, so I just gave it up.

Recent articles Questioning Commercial Yogurt

Recently there has been a rash of articles on Yogurt questioning its “Health Food” and “Natural Food” claims and I have become intrigued again with Yogurt.

I have learned the value of fermentation and building up of good gut flora which is your immune system, and I have been eating small amounts or fermented Cabbage (sauerkraut). I know your colon needs both probiotic (live bacteria) and prebiotic or roughage.

I Started My Research by Asking Questions

I began my research by asking a few questions then using search engines to try to find answers but there are two I could not find a good answer for:

Basically I have two overall problems that I don’t understand about Yogurt first is how can it be called a “health food” and contain so much sugar and the second is how can it be pasteurized which kills off both good and bad bacteria even though they say they add active live cultures back in and the product shelf life?

How do you know for sure the cultures are still alive other than the label? I do not know of a good way to test to find out you just have to believe the label. The same label that calls Yogurt healthy with no fat and 26 grams of sugar.

The rest of the questions and answers appear below. The sources are listed at the bottom under sources. The answers I have paraphrased based on all information I could find.

First some Needed Terms

Fermented foods - such as raw milk kefir, kimchee, miso soup, pickles, probiotic beverages (Kombucha Tea, Unpasteurized apple cider vinegar, and water Kefir), sauerkraut, tempeh, etc, which are rich in probiotic, or good bacteria. Scientific research shows that 80 percent of your immune system resides inside your digestive tract, so eating probiotic-rich foods, or taking a high-quality probiotic, will help support your immune system health and maintain optimal gut flora. Fermented food produce acid, you want to take small amounts on a daily basis but not too much. I take about a tablespoon of sauerkraut a day. You want your stomach with an acid balance but the rest of your system including the lower intestine to be alkaline. You want the probiotic to stay in your stomach.

 

Health Food – Is a food believed to be highly beneficial to health. The closer the food is to the earth the better. Natural food is free from artificial ingredients, chemical additives and colors or anything else manufactures love to add including sugar. Foods fresh from your garden or the local farm are loaded with antioxidants, flavonoids, natural sugars, nutrients and vitamins. They are also rich in dietary fibers. Meat is also health but it should also come from nature not a large farm. Free range beef, chicken and fish caught in the wild are rich in nutrition and Omega-3 fats.

 

Pasteurization or pasteurisation – is a process invented by French Scientist Louis Pasture during the nineteenth century. Pasteur discovered that heating milk to a high temperature then immediately cooling it enabled the milk to remain fresher for an extended period of time (shelf life). This process is not only kills the bad pathogens that cause spoilage but kills off the good bacteria also. Today the process of pasteurization is used widely in the drinks and food industry to increase the shelf life. Pasteurization occurs at the higher heat of 145 degrees while boiling is normally done at the lower 110 degrees where some cultures can still stay alive.

probiotic – (Literally means pro-life rather than anti-life antibiotics). Refers to a dietary of food supplement that contains “good live bacteria”. This bacteria is viable in our disease-fighting digestive track and immune system. Fermented food products such as cultured dairy food (from raw milk) such as yogurt, kefir, Sauerkraut (cabbage), and Asian cabbage called kim chee. In America and western culture, Yogurt made from pasteurized milk have active cultures added after pasteurization.

Probiotics and Prebiotics – Although they are sometimes used interchangeably, a probiotic is not the same thing as a prebiotic. probiotic are the actual bacteria, whereas prebiotic are non-digestible foods that help establish a healthy environment for good bacteria to thrive. Also called dietary fiber. Don’t look for any prebiotic in Yogurt for all I found the fiber content was less than 1 %.

Raw Milk – Is a safe food, rich in living enzymes and beneficial probiotic bacteria. Our ancestors drank raw milk our countries founders like George Washington drank raw milk. People have safely consumed raw milk for millennia, and many countries today allow raw milk sales including Europe where it is sold in vending machines or on street corners. Raw milk’s availability is limited in the United States depending on where you live. You can locate the source closest to you at RealMilk.com.

Whole Milk – Most American Yogurt is made from fat-free cow’s milk but you can find commercial yogurt made from whole or 2% fat milk. So you can get saturated fat but a lot of good that will do you because they still add sugar.

More information about the two questions I cannot find the answer for – I know I’m repeating myself but I still don’t understand it.

What does eating sugar with probiotic do?

probiotics are good. Your gut flora needs both probiotics and good bacteria to fight the bad bacteria but I don’t know what happens to the probiotic in a sea of sugar. Natural sugar is one thing but added sugar is something else. All Sugar is bad but added sugar is worse. Refined processed sugar is toxic and it is known to cause disease such as Diabetes and inflammation.

Sugar causes insulin rushes, insulin resistance. Sugar overloads the system once consumed it passes immediately into the blood stream and is burned up fast. Sugar causes instant energy. But it may cause instant energy but it will also cause instant fatigue. Sugar is an acid. Acids hate oxygen and a probiotic needs oxygen. Sugar destroys oxygen. Get rid of the sugar and the probiotic might have a chance.

In other words eating enough sugar results in a roller coaster ride of highs and lows leading to daily fluctuations in energy and alertness, and possibly to eventual chronic adrenal exhaustion

blood sugar

Sugar High Sugar Low and Away we go

You drink enough of this stuff your life is one big ROLLER COASTER RIDE and so is your health – Up Down and Not Very Good.

How 26 grams of sugar in a 6 ounce contain of Yogurt can be labeled as “Health Food” I will never know. 28 grams of sugar is equal to 1 ounce. 1/6 of the yogurt is sugar. I know I’m repeating myself but I still don’t understand it.

Can Milk be Pasteurized and have “live cultures”?

I do not know how to answer the question – Can something be pasteurized and have active live cultures? Since the pasteurization process kills all bacteria the live cultures are added back in after the milk has cooled. In many cases I wonder if the live cultures can survive and still allow the product a decent shelf life. I even asked a search engine the question and this is one answer I got from answers Yahoo.com

The manufactures label says “life and Active cultures” and I guess we have to believe them. I have not heard of any real independent test to find out.

I’m not too good at believing labels since I am finding them more advertising slogan than product information. But who am I to know? I just won’t eat it and suggest other people stop eating it.

According to Dr. Mercola findings most commercial yogurt are worse than worthless as they are pasteurized and associated with the problems of pasteurized milk products. The heating process destroys milk’s natural sugar lactose so the added additives, high fructose corn syrup, sugar, artificial colors and flavors or artificial sweeteners are put back in all of which are bad for your health but great for your taste buds.

According to Dr. Mercola “Look for yogurt brands that say “grass-fed, no added hormones” or, even better, “gluten-free.” Stonyfield Organic Greek yogurt uses NO toxic pesticides, artificial hormones or antibiotics. It’s also non-GMO and USDA Organic.” I have heard about some problems with Stonyfield products but cannot verify.

I recently found a Goat farmer that pasteurized her goat’s milk but adds the cultures in after pasteurization. She uses whole milk and adds zero sugar. I tasted it and it was wonderful. I’m a new fan of farm fresh yogurt from my local Goat Farmer. Now I can alternate the sour sauerkraut and use natural yogurt on my morning ½ cup of berries.

Maybe you can find a local farmer that makes fresh and I mean fresh yogurt.

Now to my Remaining Questions

What is Yogurt?

Yogurt – Is a Turkish word. Yogurt originated in many places and it is not known where it actually originated. Yogurt refers to a tart, thickened fermented milk product. It is heated until it starts to separate and make curds. The milk is then removed from heat live active cultures are added and it is left to sit for up to 12 hours to ferment. The fermenting process works on the milks protein and natural sugars called lactose. The active cultures feed off the sugars leaving a characteristic Yogurt tangy tart taste. The fermenting process creates lactic acid which acts as a preservative.

In America the milk used for yogurt comes mostly from cow’s milk but in other parts of the world the milk can come from, camel, ewe, goat, mare, water buffalo and yaks.

Yogurt cultures where first isolated in the early 1900s. These cultures are separate and sold as direct set starters or cultures can be obtained from previous cultured yogurt.

Note in commercial yogurt the sugar is added to preserve shelf live and to remove the tangy tart taste to not offend Americans sensational sweet tooth and to sell more product.

What is Greek Yogurt?

Greek yogurt is the latest thing. It is celebrated for its very thick and creamy texture. The same process of making yogurt is followed but Greek Yogurt adds an additional step to the process to drain away the whey or liquid. They use cheesecloth or muslin to filter out the whey. Greek Yogurt should be creamer and thicker due to this straining process. The product may also be a little more expensive.

Greek Yogurt has recently become available in the U.S. and is selling well. It should taste less bitter therefore less sugar should be added. I looked on the store shelves and found the sugar content in Commercial Greek yogurt is still very high.

Look out for the label just because it says Greece on the label it doesn’t mean it came from Greece. You can add corn starch or other thickening agents to make it less runny you know.

GREECEGreek Parthenon Temple

Typical Greek yogurt in Greece is made either of cow, goat or sheep’s milk. Imports to the US tend to be cow’s milk since the other milks have a Tangier taste it will not pass America’s hungry sweet tooth demand.

Not to get sidetracked or anything BUT — What do you think when you hear the term Curds and Whey?????

Whey is the liquid part of the milk after the milk has been boiled and curd is the solid or chunky part. Curds and whey is also Cottage Cheese.

Whey or milk serum is the liquid remaining after milk has been curdled and strained

Now if that makes you think of the childhood poem Little Miss Muffet

Little-Miss-Muffett-294x300Little Miss Muffet

Sat on a tuffet,

Eating her curds and whey;

Along came a spider,

Who sat down beside her

And frightened Miss Muffet away.

You’e not alone — but now I am sidetracked.

 

 

 

What is Non-Dairy yogurt?

There are now “Non-Dairy” or “Dairy Free” Yogurts made with almond, coconut, and soy milk. The product is heated to a very high temperature then allowed to cool. The active cultures are added plus other additives like sugar. According to the website wellinessmama the additive carregeenan is also added.

“Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties.”

“Carrageenan may not be as bad as some sources portray it, but there is evidence that it can be harmful and cause health problems, especially if consumed regularly. The additive serves no nutritional purpose only as a thickening agent.”

These products are also loaded with sugar, 19 grams in a 6 oz. container. They do contain saturated fat.

What is the History of Yogurt?

Yogurt has been a stable in diets and is one of the oldest fermented foods since the caveman found he could get milk from animals like the cow or goat. In the 1900 yogurt was a stable in the Russian Empire. The Russian Nobel laureate and biologist Ilya Ilyich Mechnikov hypothesized that regular consumption of yogurt was responsible for unusually long lifespans of Bulgarian peasants.

When Dannon first introduced its product to America attributed Russian long life to the eating of Yogurt. Of Course, his was before the Russian takeover in Georgia.

Yogurt with a vodka chaser? The world’s oldest woman may live in Georgia

yogurt add

Dannon Advertisement

 

Isaac Carasso industrialized the production of yogurt in 1919. Carasso started a small yogurt business in Barcelona Spain and named the business Danone (“little Dianiel”) after his son. The brand name later expanded to the United States under the Americanized version of the name Dannon.company-logo-danone

Yogurt was first introduced in the United States in the early 1900s and settled in the New York and surrounding areas. Yogurt popularity was with immigrants and various New York, New England ethnicities. It wasn’t until Dannon introduced “Fruit on the Bottom” when sales really took off. In 1947 Dannon made a breakthrough by introducing yogurt with strawberry fruit on the bottom adding to America’s sweet tooth.

In the 1950s and 60s Yogurt was presented as a health food and by the 20th century, yogurt had become a common food item in America.

What is “Natural Flavor”?

Now what exactly is a natural flavor? Next question how do you get natural flavor from something when that something isn’t part of the product? For example, Lemon flavor but no lemon’s?

It seems whenever I am in the store reading food labels the ingredient “natural flavor” is listed. What surprises me is most is this label is on a products that don’t have a natural thing in it like cereal which is all processed or lab created goo. I should say food but I don’t have the heart.

Looking into it further it seems there isn’t any regulations. Anyone can use the label “all natural” even if the whole thing came from the lab or a machine and is made of foam. The Food and Drug Administration, who regulates food and drugs, doesn’t regulate the term “all natural”. All natural to me means you pull it out of the ground or off a tree and eat it before or after washing.

As a product label it certainly is better saying “all natural” then “all plastic” or “nothing real at all”. Some products contain aspartame (artificial sugar) and artificial coloring chemicals which is a far cry from being natural. Isn’t advertising a wonderful thing?

From the book “Fast Food Nation” by Eric Schlosser, I have found that natural flavoring is a man-made additive, and it makes processed food taste better.

fruit flavorsScientists called “flavorists” have come up with some interesting chemicals that excite our taste buds and make us want to come back for more.

Artificial “Natural Flavors”. You can buy them on Amazon.

 

 

 

 

 

 

 

 

Why Is Sugar Added to Yogurt?

Again I’m repeating myself. I know I have covered processed sugar earlier but just a few more things to say about it. The fermenting process depending on how long the milk is heated and to what degree will slowly destroy the natural sugar found in cow’s milk called lactate. As the milk is cultured acid in the live cultures destroy the natural sugars. Natural Yogurt therefore has a natural tart or sour taste. American’s have been addicted to sugar for so long manufactures have to add sugar to the product for it to sell.

I have seen from 14 to 29 grams of sugar added to a 6 ounce container that is almost 1 ounce of sugar plus the carbs which is even more sugar.

Don’t let the label “Plain Yogurt” that only means no added flavors except it still has sugar. I think it is still too much to keep the probiotic alive and contained in the stomach but I’m not the expert.

Before you buy you better get use to reading labels fatfreelabel

A note of warning: Light yogurt uses artificial sweeteners and artificial colors. Artificial sweeteners have been shown to be very bad for your health.

According to naturalnews “Numerous health problems have been associated with aspartame, including migraines, blurred vision, depression, gastrointestinal complications and many others.

What else is added to Yogurt?

Not to be too complex, but dairy yogurt cow’s milk protein is called casein. Yogurt cultures are

Called; L. Acidophilus, Bifious, Bifidolbacteria, Bigidolbacteria, L. Bulgaricus, L. Case, L, Lactobacillus delbrueckii, (bulgaricus), and Streptococcus thermophiles.

Ingredients also include artificial sweeteners, artificial flavors, the controversial thickener carrageenan, chemical defoamers, corn starch, high-fructose corn syrup, juice concentrate, natural flavors, pectin, and synthetic preservatives.

ARTIFICAL FLAVOR

Is Fruit on the bottom really Fruit or jelly?

In the United States the term jelly refers to a clear or translucent fruit spread (jam) made from sweetened fruit (or vegetable) juice and is set using its naturally occurring pectin. I cannot tell you if the fruit is real or not in most cases the label said fruit juice from concentrate. I am sure that means it is one of those bottle flavors pictured above but I have no proof.

Tastes created in a lab no real fruit anywhere. I bought several containers of Yogurt and found the ones labeled as having fruit, I could not find any actual fruit. I did find one blueberry the rest looked like something creative like gluey corn starch is used to make it look like pealed fruit. The color wasn’t even right for a true blueberry. The texture was like jelly soft not like the pulp of real fruit.

The best thing when you are trying to buy commercial yogurt is to read the labels and look closely at the product once you open it.

This is the end of my questions I am sure I will have more but this is just a word of warning If you are looking for probiotics better look somewhere else than commercial yogurt. May you can do what I did and find a local goat farmer.

Video

http://www.therealfoodchannel.com/videos/dairy-foods/think-yogurt-is-healthy.html

There are people who have cut out other dairy products but still eat yogurt and consider it a healthy choice. Yogurt has been sold as a “diet” food that can help you lose weight and keep you healthy. There are many reasons why the typical yogurt brands don’t do either. Most yogurts are loaded with either sugar or artificial sweeteners. The sugar counteracts the probiotic effects of the yogurt, and the artificial sweeteners….well, take a look at our videos on artificial sweeteners for more about that. This applies to nondairy yogurts too! Do you know what you’re getting in your yogurt?

 

Sources

http://www.naturalnews.com/044989_conventional_yogurt_junk_food_chemical_ingredients.html

http://www.wisegeek.org/what-is-greek-yogurt.htm

http://www.fearlessfatloss.com/book-reviews/what-is-the-ingredient-natural-flavor/

http://www.culturesforhealth.com/what-is-yogurt-history

http://www.eatright.org/Public/content.aspx?id=6442451847

http://www.dannon.com/our-history/

http://articles.mercola.com/sites/articles/archive/2009/12/08/top-12-foods-for-healthy-immune-response.aspx

You Brush Your Hair and Teeth, What Not Your Skin?

You Brush Your Hair and Teeth, What Not Your Skin?

 

By Joan McDaniel                                           July 7, 2014

brushinghair

As I was learning how to get well, get over the pain and detoxing naturally, I ran into some articles that talked about skin brushing for the purpose of stimulating the skin and the lymphatic system.

I was having a lot of pain. At first the pain was in the knees, then as I became stronger from eating natural food and taking Iodine for my thyroid, the pain left the knees and moved to the lower back and intensified. It was so bad I found it difficult to get up from a sitting position without major pain. It would take several minutes for my muscles to adjust then I could move.

I started to detox naturally and slowly and the pain diminished then stopped. I was pain free for about 2 weeks. Then slowly a nagging pain started then became gripping in my back between he shoulders. What is this moving pain?

The more I looked at the pictures of the lymph system the more I could see the source of my pain. Maybe my lymph system is backed up with toxins?

Skin Brushing and a Congested Lymph System

 

Backed-up, blocked or congested Lymph is a serious problem and there are many suggestions on how to help get the system moving again. Skin brushing and drinking filtered room temperature tap water are just some of the first steps.

To talk about skin brushing, I thought I’d first review the body’s circulatory system with pictures to illustrate to get a better understanding. I am not an expert, I am just reviewing high school health class or how it was taught in my day.

Skin Brushing isn’t the only way to help get the lymph system moving there are other ways such as; vigorous exercise, doing jumping jacks, and trampoline bouncing.

I didn’t have the strength or balance to attempt anything more than just standing up – so my first step was slow detoxing eating natural food and to try skin brushing. It is a slow start but a start.

Skin brushing isn’t that new

Skin brushing is little-known today but has been used by the ancients to improve beauty and health. Ancient Egyptians, Greek Indian Ayurvedics, Japanese, and our Native American Indians all had forms of dry skin brushing.

As people are becoming more aware of natural detoxing, skin brushing is being used. The greatest advantage is to stimulate skin and the flow of the lymphatic system.

loofah spongeSkin brushing may be unknown but the exfoliation of dead skin isn’t. The loofah sponge and body scrubs are used to ensure silky-smooth skin.

Loofah sponge

 

How to you know if you have lymph backup or congestion

Head Aches

Fluid Retention

Don’t feel good

Muscle and or joint pain

Pain upon movement

Dry itchy skin

Skin rash

Can’t sleep

Swelling of ankles, fingers, or hands

Feel tired all the time

These are just some of the symptoms there are many more.

Some Basic Health Concepts to Get Started.

The Skin

The name for your skin body system is called the integumentary system. Your skin is your largest organ. I have written about the absorbability of the skin in the following article.

Are Skin Care Products Harmful?

Your skin is also an organ of elimination. One third of your body’s toxins are excreted through the skin. We can lose over 30,000 dead skin cells every minute. Your skin is also a barrier to the world outside. When you sweat, you’r eliminating built-up toxins that are in the skin.

integumentary-system

Integumentary System

The skin which includes hair, fingernails and toenails, helps eliminate toxins and waists in the body by slowly bringing them to the surface. The closer skin cells get to the surface they lose their blood supply and die. This is why hair can be used to measure the amount of toxicity and heavy metals in the system.

Every woman knows or at least woman that have grown older like me know or worry about the dead skin that accumulates along the elbows and heels and other places. Bumps or rolls of cellulite also has a tendency to accumulate over time. Many women like myself have attempt to find products that help exfoliate, to remove cellulite and dry skin.

celluliteCellulite

What is Cellulite?

It is that roll of ugly fat found on your abdomen, buttocks, legs, and thighs. It looks like rolls of fat deposits and dimpled or uneven skin. It may be hard to see but if you use your fingers and feel the skin you will feel bumps or rolls of what seems to be fat.

Would you believe this is an indication of backed-up lymph? Cellulite is simply toxic materials that have accumulate in your body’s fat cells over time and are trapped unable to break free. They can’t move and Oxygen cannot be delivered.

 

Your circulatory system

Did you know you have two circulatory systems? Everyone knows blood circulates through your system. Everyone knows the heart beats and blood circulates. But does anyone know about the Lymph circulatory system?

When I use the term lymph what do most people in the United States thing about? The concept of the lymph system is a little unclear.  I asked around and found most people think of Cancer. The phrase “The cancer has spread to the lymph nodes”, has a catastrophic meaning. Yet the lymph system is anything but catastrophic prognosis. It is your immune system.

Circulation

Body’s circulation system blood and lymph

I may not explain this right so I have found some pictures I hope will illustrate what I am tring to say.

Without trying to get too complex, your body’s circulatory system consists of two one being the blood and other of lymph. The picture above and most pictures show the arteries as red for they carry oxygen and the veins are pictured in blue for they are without oxygen and contain carbon dioxide (CO2). The Lymphatic System is shown as green.

Arteries carry oxygenated blood from the heart and lungs to the body’s cells. Veins return the blood from these cells or tissues minus the oxygen but with carbon dioxide the cell tissue wastes. Meanwhile, the Lymph system receives the blood from the veins and filters out the fat and toxins and returns the cleaned blood back to the vein. The body’s top priority is to keep the blood clean and free of toxins. It dumps all this waste in the lymph node system.

Lymphatic Circulatory System Is Your Immune System

The Lymph System is very complex and has many functions, and I don’t want to get overwhelmed with detail. Perhaps the lymphatic system is the least understood of all the body systems.

To try to put it simply; the lymphatic system kills toxins including bacteria, and viruses. It then removes and stores these toxins in the tissue around your muscle cells away from the blood it is trying to protect.

All action happens at the capillary level.

lymph3

Capillaries

A Capillary is a tiny blood vessel that connects an arteriole (the smallest division of an artery) to your body’s tissue then to a venule (the smallest division of a vein). The walls of capillaries are semipermeable, thin (one cell thick) membranes that and allow the exchange of carbon dioxide, fat, fluids, food, nutrients, oxygen, toxins, wastes and water to name a few between the blood and the tissues of the body.

How do these Systems Move?

Everyone knows or at least High School taught us that the heart beats and pumps the blood which causes the blood to circulate. But did you know the lymph system isn’t attached to the heart? The lymph is attached to your skeletal muscles not your heart.

The lymph system has roughly 6 to 19 liters of lymph fluid in the body. If the body doesn’t move or the muscles don’t mover neither does the lymph system. If the lymph system doesn’t move the waste in the tissues just keep accumulating and building up.

lymph5That is why exercise and deep breathing is so important. The Lymph system when it does move moves very slowly and to the couch potatoes and those addicted to their computer and sit all day YOUR LYMPH SYSTEM IS STAGNET. A stagnant lymph system means toxins are backing up into your body tissues. Circulation is impaired, inviting free radicals and yeast and creating an environment of inflammation or illness.

http://www.beautifulonraw.com/Body_Brushing.html

Waste and Toxins just keep building up.

 

The Lymphatic System Pictured.

 

The saying goes “A picture is worth a thousand words” and when I started looking at pictures of the Lymph system I was blown away. I began to understand why I had the pain and what I could do to get better.

Location of the Lymph nodes

Lymph nodes are located throughout the body. They are mostly situated at the armpits, groin and neck.

lymph2

Lymph nodes of the body frontal view

 

The main drainage of the lymph system is under the neck behind where the V in your clavicle bone is. That is why they say to brush toward the heart.

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http://www.dreamstime.com/royalty-free-stock-photo-back-portion-male-lymphatic-system-image25932275

Lymph nodes of the body back view

The more I looked at a picture of the lymph nodes of the back the more I began understand my back pain. Note the amount of lymph nodes in the lower back and up and down the spine. Could this be the cause of so many back aches? Toxins have built up block oxygen and causing free radical damage and inflammation. It seems every nerve ending has lymph nodes.

 

Could this be the cause or source of so many people’s back pain? Back pain that can be so debilitating it limits movement puts you on a walker or in a wheelchair or in bed? Backed-up lymph nodes all along the spine a source of inflammation and toxins?

I can’t answer that question but I now found a source of my back pain.

Skin Brushing and the Lymph System

The idea behind skin brushing is to brush away dry skin and to stimulate the circulation of the lymph system. The skin is not wet or damp.

What Type of Brush to Use

body brusingBody Brush

The only tool you will need is a brush. I have several. A very small round one for my face A larger hand held one that is normally used to shine shoes. Boar bristles are great. It is best to have a long handle brush to help reach all areas including the back. A bristly brush with natural fibers or bristles not synthetic. Synthetic bristles often contain chemicals that we are trying to avoid. Fibers that will not irritate the skin. One that is strong enough to remove dry skin but will maintain the natural oils which you skin has.

Whatever area you brush make sure you brush toward the heart. Concentrate on the back and front of the neck, under the arms, groin area and where the lymph nodes are see pictures.

How to brush

dryskinbrush

It is best to either stand in the tub or on a towel to collect the dry skin. If you are in the tub your can wash the dry skin down the drain.

When just starting use light, gentle strokes which can become deeper and stronger as your skin gets use to brushing.

Brush each section with 3 to 5 strokes minimum. Remember to concentrate on the lymph node-rich areas like under arms (armpits) and upper and inner thighs. Also the head and neck.

Start with your feet, brushing up towards your knees, and traveling on upwards until you`ve done both legs. Then work from the hands, up the arms, towards the heart. Finally, brush the torso, using strokes in the direction of the heart. When brushing the stomach it is best to go in a clockwise motion as it works with the natural digestive flow.

The skin should not be red or sore but can be slightly flushed after brushing. Do not brush over fresh burns, cuts or wounds. The skin should be dry but one can use oils during brushing like coconut oil if the skin is very dry and flaky. Shower after brushing to remove the exfoliated skin cells.

Within just a week or two you`ll start to notice a difference in the quality of your skin.

How often do you brush?

Most people brush once a day, some do it more often. It depends on how much time you can devoid to it and the benefits you get. I don’t take a bath or shower without first brushing and sometimes I just skip the shower or bath.

What does Brushing Do?

Anti-aging

Manages and helps reduce cellulite

Improves and increases circulation.

Improves Lymph flow and circulation.

Removes Dead Cells and toxins on the skin

“de-clogs” the skin

Unclogs your skins pores

Helps your skin absorb more nutrients.

Helps to naturally detox.

Helps reduce inflammation

Firms the skin

Stimulates the glands to provide the natural moisture and oil to the skin

Open pores of the skin so the body can remove toxins in the skin though perspiration and sweat.

Support skin Renewal with new healthy skin cells.

Stimulate the digestive, immune, and nervous systems and more.

Helps remove stress.

So, it`s a natural way to get healthier skin. Most individuals notice that they feel refreshed and energized after dry brushing. This is due to the elimination of toxic debris and improved circulation. The skin also glows and feels smoother after the whole body exfoliation experience.

I am not pain free nor have I got a perfectly flowing Lymph system yet — but I’m working on it. My pain has decreased to an occasional twinge. I can say I am almost pain free. I have been working on it for over six months and I’m sure I have a long way to go after all this is just the first step.

 

Three Minute Miracle – Dry Skin Brushing Video https://www.youtube.com/watch?v=2vmJJ5CxlLU#t=164

 

Sources

http://www.naturalnews.com/045749_lymph_nodes_lymphatic_system_immune_function.html

http://www.naturalnews.com/025609_skin_lymph_brushing.html

http://en.wikipedia.org/wiki/Lymphatic_syste…

http://www.naturalnews.com/040615_dry_brushing_lymphatic_system_detox.html

http://www.medterms.com/script/main/art.asp?articlekey=9697

http://www.wisegeek.com/what-is-lymphatic-circulation.htm

Water – Bottled or Tap?

By Joan McDaniel                 June 28, 2014

Things You May Not Know About Bottle Water

Mount-Fitz-Roy

Mount Fitz Roy South America between Argentina and Chile

Water is a Life Force. Water is life.

Where does Water Come From?

Before I try to provide information to answer the question about bottle water safety – Where does Water Come From?

Most say it comes from the sky as part of the water cycle. Others like Dr. Masaru Emoto say it comes from outer space and returns to outer space.

We all know that we need water and oxygen to stay alive. Your body is 70 percent water. Your body needs hydration to keep everything lubricated and flowing. Just as your car and any motor engine needs oil, the human body needs water. Human blood is more than 80 percent water. Water helps deliver nutrition and minerals to the body and flush out acids, toxins and wastes from the body.

Minerals in Water

We drink water to prevent dehydration but what we also need from water is its minerals. Water is cleansing, healing and keeps us in touch with nature. Groundwater as it passes slowly through rocks and sediment of the Earth’s crust, accumulates various dissolved minerals. Groundwater mineral content increases the deeper it is in the Earth. Older waters can be highly mineralized. The most common minerals in water include calcium, copper, iron, magnesium, manganese, potassium, salts, sodium, sulfur compounds, zinc and countless others depending on where water has been.

Health Spas, natural underground springs, and minerals waters have been known by our ancestors and by folklore. It is often referred to as “taking the cure” or “taking the waters”. People would flocked to these cities baths, spas and wells with the intention of being healed by bathing and/or consuming the magical waters. In order feel complete, to be happy, healthy, and well we need to feel close to nature. We need to be one with nature. What we eat and drink needs to be as close to nature without actually eating dirt.

This is the image bottle water is hoping to capitalize on. What could be healthier than spring water that comes from deep in the earth bubbling to the surface rich in minerals and Mother Nature’s healing powers?

Water needs Containment

Water has no form and it needs to be contained. In other words in order to use, store and transport water we have to put it into something like a aqueduct, bottle, bucket, clay pot, tank, or tub. As mankind has evolved so has his inventions on how to contain and transport water.

The Bottled Water Business is very profitable

bottle water growthAccording to the Food and Drug Administration, bottle water is the second most popular beverage in the United States. Americans consume over nine million gallons of it in 2012. That is about 26 gallons per person.

A typical cost of bottled water per gallon is around $3.79 that is about what I paid for a gallon of gas. The typical cost of tap water is $0.002 a gallon according to NaturalNews. That is a 1900% markup over tap water. But why is bottled water so much more expensive when it can be contaminated without any warning like what you get from your local water company. Bottlers are not required to label the contents nor the source for their products. For all we know bottled water could just be tap water you will never know. The label just says “Spring Water”, “Bottled at the Source”.

Bottled Water Sales from 1977 to 2012

Is Bottled Water Safe?

More and more people are questioning bottled water. Questioning not only what is or is not in the water but the packaging it comes in. Concern for the environment impact had San Francisco ban plastic bottles from being used in government locations.

Bottled Water the Glass or Plastic Battle?

While most people are battling over how bottled water is packaged in glass or plastic my research gives me another concern. I have now concluded; municipal tap water is safe except for certain additives such as chlorine and fluoride. I wrote the article Is Your Water Facet Loaded and recommended you filter your tap water. Tap water needs to be filtered to be safe at least to remove the added chloride and fluoride. Also note the Brita Water Filters only filter out the taste not the actual chloride.

I have now picked up my research where I left off and began to examine bottled water and its packaging.

How bottled water is packaged is important, where the water that is in the bottle comes from is also important but I suddenly realized there is more to it – Read ON

ALL BOTTLED WATER HAS BEEN PURIFIED

According to several sources and Natural News; all bottled waters are purified before being sold.

Purification is a process in which contaminants and/or minerals have been removed. Synthetic (lab created) minerals and artificial flavors are then added back in. The label does not say but 90% of bottled water uses reverse osmosis or de-ionization. This will create problems once this water is consumed.

  • First is it makes the water acid which over time will throw your gut flora out of balance, weaken you immune system, and cause inflammation.
  • Second Mother Nature knows the difference and senses the missing minerals and the added supplements as foreign. “Mother Nature abhors a vacuum” and once consumed the “hungry” water or free radical water will leech back the minerals it finds in your body to regain its balance. So purified or bottled water that has been stripped of its natural minerals from the earth will then stipe out minerals from your body as a replacement. Minerals you need. The reason you are drinking the water in the first place is to replenish minerals.
  • Third – Mother Nature sensing will send out black fungus to kill off the alien substance. Once consumed this water will eventually create Candida Yeast Overgrowth conditions.

The lab cannot create what Mother Nature has taken years to create in its rocks and sediment in the Earth’s crust. I don’t even recommend or take synthetic Vitamins. So what exactly is in that bottle water be it in plastic or glass? Distilled water by definition is purified, but it is not good for human consumption.

Government Regulation

The Bottling industry including the bottling of alcohol are regulated by the Food and Drug Administration and municipal city water is regulated by the Environmental Protection Agency. The FDA was created in 1906. It has been around for years and years the EPA did not come into existence until December of 1970 during the Environmental movement which had been fueled by Rachel Carson’s book Silent Spring. Needless to say the EPA rules cover water are very strict.

The FDA require bottlers to test for contaminants but the agency thinks it is the manufacturer’s responsibility to ensure that the product complies with laws and regulations. Listing of ingredients is voluntary and when ingredients are listed, it may be anything from a deceptive partial list to vague statements concerning its source waters.

The bottlers are not required to labeling the contents or tell of the waters source.

For an example:

In 2007, PepsiCo, which owns the Aquafina “purified” water brand, announced it would begin printing the words “Public Water Source” on its labels. The move came in response to several nationwide campaigns at that time to combat deceptive bottled water labeling.

Some bottled water does come from the mountains and crystal clear spring water. But how do you know? Since the manufacture isn’t required to label the source it could be from a municipal supply or tap water. The water is purified, treated and sold to us with one big markup in the price. You may be surprised to learn that you are really just drinking very expensive tap water.

The EPA considers municipal water to be of high environmental importance and governs municipal water companies with miles of regulations. The EPA requires quarterly reports and inspections. Many regard the EPA regulations to be overkill and I’m not one to support regulations but – There doesn’t seem to be any truth in advertising or any motivation other than financial.

So to you the only difference between bottled water and tap water is you can control tap water by using a filter system. You cannot control what you cannot see and bottle water labels won’t tell you either.

History

Bottled water has been around for a long time. It was originally sold as a curative drink from expensive and exclusive health spas. Bottle water was a drink that only the wealthy could afford. Mineral water also has a long history. Native Americans utilized thermal mineral springs for its curative healing powers. Health Spas form around mineral springs and water from the springs were bottled but sold to only a few.

Mineral water from San Pellegrino in Italy has been produced since 1395.

bottle water 1The Perrier Company in 1898

It was France who first began to capitalize on bottle water. Evian was the first thermal spring used to bottle water. It became a curative thermal bath and first open to the public in 1821. Two years later Evian water was sold in earthenware. It wasn’t until 1920 that Evian was sold in bottles. A local French doctor began The Perrier Company in 1898. He located the company at the spring at Vergeze in southern France. He operated a spa later a man named Harmsworth closed the unprofitable spa renamed the spring Source Perrier and started bottling the mineral water. He used distinctive green bottles that were in the shape of Indian Clubs which he used to exercise.

The spring is naturally carbonated but during the bottling process the carbonation has to be separated and then added back into the water.

 

 

Death of the Soda Fountain – Rise of the Bottling Industry

The Soda Fountain sodafountain

During the 1960s the bottled soft drink began to change it’s marketing from The Soda Fountain or ice cream pallor where Coco Cola syrup was used to make a drink called a soda. Coco Cola began to sell its carbonated soda directly to the public itself. This was during the decline of the mom and pop lunch counter and the growth of the fast food industry.

cococola

 

 

 

 

 

 

 

It was the Perrier Company that began the move to bottled water health craze when it launched its $5 million dollar campaign in the United States to market its imported bottle water in 1977. Even though the EPA and its rigid controls over municipal water had been in existence since 1970, concern for the environment help fuel this craze. The EPA’s regulations have taken time to develop and still many people are unaware of how much power the EPA really has.

Perrier’s marketing was addressed at the growing concerns about pollution and poor-quality tap water. It caught the yuppies consumer dollar that wanted a lifestyle statement and bottle water fit the image. After the marketing success of Perrier a new market was created and the industry grew to being a major profitable source we see today.

The drive for “healthy spring water” from mountain spring water or well water or spa mineral water “fresh water” lack of confidence in municipal water?

Perrier’s famous green bottle became extremely popular throughout Europe and it was the first sparkling mineral water to be bottled in the U.S. By 1970, Perrier had become an intrinsic part of American healthy lifestyle.

The General Public Opinion is Bottled Water is Safe.

Most people when asked what is safer Tap or Bottled water? At least 90% will respond with the answer “Tap”. The general public is blind on this issue and there isn’t a lot of motivation from either the white coat industry, the bottling industry, or the US Government to change that opinion. When someone starts feeling ill with stomach upset and acid indigestion no one would even suggest try to stop drinking bottled water for a week and see if you feel better. You soon learn to just reach for the antacid pill and never even think about it until you really get sick.

What is surprising is most bottling companies do not have large advertising budgets people just flock to the store and carry the stuff home.

Signs and Symptoms of Dehydration

UFNdesertplants

The Great Salt Flats USA

In a Desert untouched by man you would have to dig deep to find water like these plants. The picture illustrates how you feel and look when you are dehydrated. You tongue is full of bumps you skin feels like rough and your bones and joints are stiff.

We drink water and are told to drink more water to prevent dehydration. There are many signs of dehydration; altered mental status, dry mouth, dry skin, and thirst but thirst isn’t a good indicator of dehydration the best indicator for the body’s need for water, especially in infants, children and older adults is the color of the urine: Clear light-colored urine normally light yellow. Light colored urine means your well hydrated, but the darker the urine the less hydrated and more dehydrated you are. Dark yellow or amber is a sign of dehydration. When you are dehydrated every cell in your body cries out for water like the guy lost in the dessert, dying for a drink.

Urine-chartColor of urine

The amount of urine is also important it should be at least 30 cc an hour. No urine output over several hours or if the color of the urine is dark this is a serious indication of major dehydration.

 

 

 

Sources for Natural Water

Tap Water – Water provided by your local municipality. Your local city water may have fluoride added and it definitely has chlorine added. Chlorine is used to purify or kill all the bacteria in the water both good and bad bacteria. In the United States, tap water is held to very strict purity standards by the Environmental Protection Agency (EPA). The source for most tape water is from a public source not well water. The source may be a local lake or reservoir. It is hard to control a whole lake from obtaining contaminates. Your local water utility must constantly test and provide quarterly reports on its water its additives, contaminates, and many other very dry statistics. Your tap water is also graded.

Once even a trace of bacteria or contamination is found your local water utility must report it to the general public inform them to boil the water until the problem has been corrected. You do not get that control from your bottled water. In fact you won’t even know. But that’s okay because the bottle water is probably purified and contains nothing but hungry free radical water anyway. See De-ionized Purified or Reversed Osmosis

For more information, call your local water company or call the EPA’s toll-free Safe Drinking Water Hotline at 800-426-4791, or visit the website for the Campaign for Safe and Affordable Drinking Water. Chlorine is some poisonous side effects. You should find a water filter system for your water system see my article Is Your Water Facet Loaded with Drugs?

Natural Foods -Natural food not processed food can provide up to 20 percent of you liquid needs. This does depend on the type of food you eat but some foods like Fresh fruit, apples, apricots, berries, grapes, melons, peaches, pears, pomegranates and plums. Fresh vegetables like; Asparagus, bell peppers, broccoli, cabbage, celery, cilantro, cucumbers, leafy greens, seaweed, snow peas and summer squash.

So What Water Do You Drink?

The best bet is to either find your own natural spring or to filter your tap water. For the best results add your own minerals. Add apple cider vinegar, or fresh lemon or add minerals like a ¼ teaspoon of sea salt or Himalayan sea salt that has 84 other minerals or ¼ teaspoon of stevia leaf sweetener. You can also sip all day on your own mineral water of herbal tea such as chicory, dandelion, hibiscus and mint and any other herb you can find to name a few. Then drink the water at cool or room temperature.

water1

Dehydrated vs. Hydrated

From my research I have found that the picture above represents skin but it can also represent the cell. Water needs to be in the cell to be hydrated. Drinking tepid water (slightly cooled, at room temperature or slightly warmed) opens the cell walls to let the water in. Cold or iced water may cool the body but it causes the cells to contract and force the water out. Maybe it is best to use the ice as an ice bag on the outside of the body and the filtered tap water on the inside.

Types of bottled water

De-ionized or Reversed Osmosis (RO) – and Distilled water have been stripped of their essential minerals. The label may say “filtered”. This type of water has an acid balance in the pH Scale. This type of water cannot be stored for long for it has a tendency to attract black fungus. If you drink RO water you may develop Candida Yeast overgrowth. For an example; if you use reverse osmosis water to sprout seeds 7 out of 10 times you will have fungus issues. I call this water angry water for Mother Nature knows the difference and the water is missing its minerals and contains unknown substances. The water is hungry for its missing minerals and the added minerals are unknown or foreign. Mother Nature fights unknown substance with black fungus.

Distilled or Purified Water – has been boiled and then the steam is condensed into a clean container. Minerals are too heavy to be carried in the vapor so the resulting water foreign constitutes (which are mostly minerals) have been removed. Distilled water is considered pure water where deionized water is cheaper and an alternative but is not considered pure particles still remain. Steam irons once required distilled water to prevent residue from plugging up the iron but manufactures have improved the iron and any water can be used. Distilled water can be drunk but it is devoid of minerals and can encourage over a period of time the buildup of fungus or yeast. Purified water will also over a period of time leach out of a plastic bottle. Distilled water is considered not good for human consumption.

Fitness Water – The bottle of Propel Fitness Water®, created by the makers of Gatorade®, says its product hydrates and nourishes your body with essential vitamins and fruit flavors. It contains the synthetic vitamins B3, C, and E. It contains “natural lemon flavor” also created in a lab which is not the lemon but the taste of lemon. But the best part is it is loaded with corn syrup, it contains MSG and sucralose (also found in Splenda). This in anything put natural, pure water it is chemical water. Your body needs WATER to rehydrate it not chemical water.

Flavored Water – is one of the newest and most popular types of bottled water to hit the market. The added flavors are citrus or berry with added nutrients. These Artificial flavors are created they are not taken from the fruit they only taste like it. Artificial flavors are often made of substances called esters. These esters create and replicate the taste so the chemoreceptors or taste buds taste the fruit flavor. Citric Lemon or the berry flavor doesn’t come from any real fruit it is a synthetic chemical that makes your taste buds think it does.

Mineral water – Traditionally, mineral waters were consumed at the source of the spring. People would travel to the site. Now many of these sites have exclusive commercial ownership rights and do not allow public assess. Mineral water is now bottled at the source and distributed. There are more than 3,000 brands of mineral water. In the United States the bottle does not have to be labeled you therefore have no idea if this is really mineral water or just carbonated re-mineralized water?

Vitamin Water – I have covered Vitamin Water and It turns out the beverage is more “sugar water” than vitamin water. See Video at bottom of article

So What about Plastic Bottles?

Is it ok to drink water in plastic bottles?

According to WHFoods, and the Mercola Website they do not recommend water packaged in plastic – even the hard polycarbonate 5-gallon plastic jugs.

The reason for their recommendation is migration of plastic compounds, including BPA. Even at room temperature, a very small amount of the plastic in the container will migrate into the water. We need water from nature and nature doesn’t like plastic. Plastic bottles that have been allowed to sit in the sun like in an enclosed car in direct sunlight will cause some of the plastic to leach into the enclosed water. With the amount of water that is recommended to take daily the health risk of plastic should be a concern.

Bottled Water’s Environmental Toll

Many municipalities are now recycling but the toll of piles of left over plastic bottles is tragic. I could state facts and figures but we all know piles of plastic is not good for the environment, yet glass is easily broken down and recycled naturally.

 

Mason Jars

masonjars

Mason Jars Sizes

 

I use a glass mason jars for just about everything including water. I fill a jar with filtered tap water along with a ¼ teaspoon of either Stevia or Sea Salt. I also drink herbal tea. I even have a glass straw. I don’t use ice. Your body cells accept more water at room temperature. To be hydrated the water needs to be in the cell not outside of it.

Bottled Water vs. Tap Water Video

September 25, 2012

Video from iHealthTube.com

McKay Jenkins discusses tap water versus bottled water. Tap water is more regulated than bottled water. So which is safer? It is hard to tell, but Mr. Jenkins talks about the two and why it might not be the water itself that you should be concerned about.

http://www.swansonvitamins.com/blog/blogging-with-lee-2/bottled-water-vs-tap-water-video

 

The Vitamin Water Deception

http://www.therealfoodchannel.com/videos/food-fraud/the-vitamin-water-deception.html

The truth behind this non-healthy beverage

What’s really in Vitamin Water? It turns out the beverage is more “sugar water” than vitamin water. Even Coca-Cola’s own attorneys publicly admit Vitamin Water is not a healthy beverage.

 

Until Next time

Sources

Books

(Healing revolution)

http://www.amazon.com/Healing-Revolution-Essentials-Abundant-Naturally/dp/098943690X/ref=sr_1_1?s=books&ie=UTF8&qid=1403551417&sr=1-1&keywords=healing+revolution+frank+king

PDF

Clarify and simplify the water Confusion

http://www.gobeyondorganic.com/

 

Links

http://www.drbuttar.com/what-if-beer-companies-told-the-truth/

http://www.beveragehistory.com/2008/07/history-of-sparkling-mineral-water.html

http://www.greatlakeslaw.org/blog/2009/03/a-brief-history-of-bottled-water-in-america.html

https://uk.answers.yahoo.com/question/index;_ylt=A0LEVyPMaJ9TqkgAYjBXNyoA;_ylu=X3oDMTEzOWYwaGprBHNlYwNzcgRwb3MDMgRjb2xvA2JmMQR2dGlkA1NNRTUzOF8x?qid=20061227112225AA7LdIV

http://www.ehow.com/about_5242430_history-water-bottles.html

http://www.ehow.com/about_5462673_minerals-found-water.html

http://inventors.about.com/od/cstartinventions/a/coca_cola.htm

http://www.naturalnews.com/038840_Dasani_tap_water_purified.html

http://buywaternow.com/distilledwaterfacts.shtml

http://www.livestrong.com/article/1010273-nutrients-bottled-water/

http://www.janethull.com/newsletter/0308/beware_of_flavored_waters.php

http://www.rd.com/health/wellness/rethink-what-you-drink/

http://www.essortment.com/difference-between-distilled-purified-mineral-well-spring-water-25359.html

http://www.naturalnews.com/032551_bottled_water_faucet.html

Garlic Ancient and Powerful

By Joan McDaniel                         June 16, 2014

Garlic where would the human race be without Garlic?

garlic n vampires

In case you run into a vampire Carry Garlic and a Cross

Garlic was used by the ancients to ward off disease, demons, devils, and imagined vampires.

Hollywood made use of Folklore’s believe that the cross and garlic was a protection against the Dracula, the Evil Eye, and/or imagined vampires. Vampires may be imagined but the plague wasn’t and there is a reason the ancients used garlands of garlic for the doorways and wore a clove of garlic around their necks. In some places garlic is still hung in the rafters for protection.

Alternate medicine sometimes refers to Modern medicine as flat earth medicine. Flat earth medicine has ignored garlic’s role in man kind’s history and its ability to heal, but garlic amazing disease-fighting powers have repeatedly been tested in thousands of studies.

Garlic Used For Over 7,000 Years

garlic historyGarlic

Other spices have been used by the human race since its antiquity, but garlic is one of the oldest plants to be domesticated by mankind as both as a food and as a medicine. Modern medicine use of garlic was abandoned since the Germ Theory. But due to the modern day’s overuse of antibiotics Superbug antibiotics (MRSA) is now out of control. Modern medicine is giving garlic a second look in some cases actually recommending garlic.

Garlic was originally found to help cure resistant tuberculosis. Unlike modern day flat earth antibiotic drugs, Garlic kills the bug that is causing the inflammation and leaves the good bacteria and enzymes alone.

For many years, garlic’s use in the United States was ethnic but slowly it has become an everyday staple. Garlic is also available as powdered supplements but the supplements are not as effective as taking the real thing.

Garlic as Wages

garlic as wagesFrom the early Egyptians garlic was used both as food, medicinal and as a currency for the Pyramid Workers. It kept them strong. The Greeks and Romans used the herb to preserve their courage, health and strength. Garlic was also used to rid poisons from the body.

Garlic bulbs have been found in the tomb of Tutanhamen which dates from 1,500 BC and garlic is mentioned in the Bible and Qur’an. Ancient traditional medicines like Chinese and Indian writings talk about the power of garlic.

Garlic is a staple of Africa, Central Asia, Europe and the Mediterranean areas.

 

Garlic kills bubonic plague and other pathogen-based disease epidemics

black death

Bubonic plague or Black Death

In our modern times we do not see much, if any, of the bubonic plaque thank goodness, but during the 14th and 15th century bubonic plague or Black Death killed nearly half the world’s population. Our ancestors used the natural herb garlic to fight the plague. Gravediggers and others drank wine containing crushed garlic or ate it raw to ward off the disease.

Garlic has a history of also helping wipe out resistant tuberculosis.

Fill Your Diet with a Rainbow of Color

Variety is the Spice of life and I have heard it said you should you should try to eat a rainbow of color every day. You need variety in your food, and using color is a good way to insure a healthy eating. Each plant has something special to offer. All the different antioxidants, phytochemicals, minerals, and vitamins work together to keep us healthy. They help prevent cancer, cellular oxidation damage, decease and illness, and helps keep the immune system functioning to provide a high quality of life.

In general the plants pigment (color) reflects its decease fighting contents. Just to name a few;

White – are colored by pigments called anthoxanthins, some of which contain allicin, potassium and selenium.

Blue or Purple – pigments are called anthocyanins. They contain ellagic acid, fiber, flavonoids, lutein, quercetin, resveratrol, vitamin C, and zeaxanthin.

Green – pigments are called chlorophyll. They contain calcium, fiber, folate, beta-carotene, lutein, Vitamin C and Zeaxanthin. Just look up the term dark leafy greens.

Orange or Yellow – pigments are called carotenoids. They contain beta-carotene, flavonoids, lycopene, potassium, vitamin C and zeaxanthin.

Red – pigments are called anthocyanins or lycopene. They contain ellagic acid, Hesperidin, and Quercetin just to name a few

Color and Symbolism

clean n dirty whiteThe color white reminds you of cleanliness, and sanitation.

Close relatives to garlic include the chive, leek, onion, rakkyo (Chinese onion), shallot and members of the genus Allium which comprises of close to 750 species. Most of these species are colored white.

 

color symbol2

Garlic doesn’t remind you of anything like “Hospital White”. Symbolism is one thing but garlic wore the color white since it started growing in the wild over thousands of years ago. Garlic may not be associated with cleanliness, pureness, and sanitation but it has a better reputation as an antibiotic, antifungal, antivirus and detoxing tool then the “white coat” or “Hospital White” industry does.

“Hospital White” was adopted as the norm for the hospital setting in 1915. The White Coat is also associated with the terms ”brainy”, “the boss”, or “in charge”.

When it comes to food the color white is normally associated with pure, like pure white bread, rice, salt, sodium, or sugar. These processed foods have been bleached and are devoid of nutrition. Garlic is a good carb and processed foods are considered bad carbs. Garlic may not be “brainy” but it is certainly not devoid of nutrition.

Garlic’s antibiotic qualities is due to an active garlic compound, diallyl sulphide, is able to break through the tough membranes of bacteria better and faster than the powerful antibiotics drugs without dangerous side effects.

Superbug  superbug

The White Coat’s overuse of antibiotics has allowed bacteria to adapt, change its form and created what is called the “Superbug”. The Superbug is resistive to all known forms of antibiotics. The bug is called Methicillin-resistant Staphylococcus aureus (MRSA). For a while MRSA was vulnerable to Vanco but it too has lost its power and with the societies weaken immune system MRSA has many carriers.

Modern day’s antibiotic drugs block the body’s enzymes and kill both good and bad bacteria. The drug suppresses the illness or inflammation causing the immune system to bury the toxin deeper and deeper in the muscles of the body. The immune systems purpose is to protect the blood. So it will remove the toxins from the blood stream and bury them into fat and muscle tissue. The immune system is doing it thing but the real toxins are still alive. The now have time to fester and get worse and may even eventually develop into the big “C” or other major illness.

Garlic may not smell like a rose or be the prettiest looking herb

garlic growingGarlic Smell

Garlic’s smell is heady, pungent and doesn’t go away easily. Garlic is absorbed by the bloodstream and the lungs and escapes when you exhale. Thus the garlic breath and body odor when consumed in large quantities. That’s why garlic once eaten repeals mosquitos they can’t stand the smell. Maybe like some Vampires we have seen on the movie screen.

 

 

 

 

Some Home Remedies For Garlic’s Odor  garlic smell

Although I don’t consider the garlic smell to be a bad body odor, there are some home remedies on how to get rid of garlic breath:

Drink some lemon juice and rub the juice on your hands

Take fresh sprigs of herbs like coriander, eucalyptus, parsley, peppermint, rosemary, or spearmint, etc.

You can take some vinegar.

I don’t worry much about the smell of garlic and maybe others are not telling me something but I have turned into loving natural things so much the smell of garlic is welcomed. I never really like things with a perfumed smell anyway.

One thing to consider is – If there a persistent mouth odor or  bad breath it may be a sign that you have toxins probably in your digestive track and have nothing to do with garlic. Bad breath is often related to the colon or gut, digestive system, or your liver struggling to get rid of the toxins.

Garlic – Eat it Raw and Eat it Daily

Chopping and Crushing Garlic activates its healthy and powerful enzymes. The enzyme is called allicin a sulfur-containing molecule that gives garlic’s its pungent smell. When preparing garlic wait at least 5 minutes after crushing or cutting to allow allicin to form and mix with oxygen.

Please note to get the full power of Garlic DO NOT COOK IT use it raw. Research has found heating garlic all health benefits is lost. Cut a clove of garlic into small pieces that can be swallowed. Let it sit for 5 to 10 minutes to bring out its health-promoting benefits. You can mix it with juice or liquid but swallow them whole. The ancients added garlic to their wine. You can also add crushed or chopped garlic at the end of your foods cooking process. DO NOT CHEW Raw — Once chewed garlic can turn HOT – HOT !! Once down it isn’t too hot to handle. Not all garlic is hot but YOU NEVER KNOW.

Garlic because of its aroma and powerful pungent taste sells as a powder and as supplements but processing methods has been found to significantly reduce garlic’s health benefits. You need fresh raw garlic, the Fresher the garlic, the more the power.

Garlic has Powerful Health Benefits

Garlic is antibacterial, antibiotic, anticancer, antifungal, anti-inflammatory, antimicrobial, antioxidant, antiviral, anti-yeast, lowers blood pressure, thins blood, restores bowel ecology, prevents platelet clumping, helps detox the cells, helps digestion, boost immune system and helps fight many diseases, fights food poising bacteria, help insulin resistance and diabetes, once eaten repeals mosquitos, Cardiac protection from heart disease, brings oxygen to the cells or oxidizes the cells. It has been called “Russian Penicillin” because it is so effective with wounds and skin disorders.

 

You should be eating garlic every day.

 

http://www.therealfoodchannel.com/videos/healthy-foods/garlic—a-health-superstar.html

Video (7:09): http://www.therealfoodchannel.com/page/11712.html

It Beats Antibiotics in Fighting Common Illnesses

Garlic is one of the natural antibiotics available the others are Colloidal Silver, Manuka honey, Oil or oregano, Olive leave extract, and Turmeric,

Garlic’s Antibiotic capabilities have already been discussed but Washington State University has confirmed that garlic is actually more effective than pharmaceutical antibiotics in fighting the highly common bacteria known as campylobacter bacterium. It may be an unknown bacteria but is stomach-related and infects around 2.4 million Americans per year. It also appears to be effective against clostridium perfringens, E. Coli, perfringens, salmonella, staphylococcus aureus. “People have known garlic was important and has health benefits for centuries,” said Dr. David W. Kraus

Garlic is good for the common cold for it is both an antibacterial and antiviral. The Common Cold is a common virus.

Garlic Lower Blood Pressure Naturally – Garlic dilates blood vessels to lower blood pressure, dissolves arterial plaque and internal clots, and prevents oxidation of important lipids that lead to cellular destruction without the side effect. Pharmaceutical blood pressure drugs have a long list of side effects, many of which are deadly. Garlic removes triglycerides, dissolves internal clots and arterial plaque, and prevents oxidation of important lipids that lead to cellular destruction.

“American scientists first tried garlic against high blood pressure in 1921. Garlic consistently lowers blood pressure in laboratory animals.” - The Food Pharmacy: Dramatic New Evidence That Food Is Your Best Medicine by Jean Carper

Magnesium also lowers blood pressure and in many cases elevated blood pressure may be a sign of magnesium deficiency.

Blood Thinner – Garlic also functions as a blood thinner, but allows clotting when it is needed now Aspirin can’t do that. If you are taking daily blood thinners contact you natural health practitioner.

It Effectively Combats Cancer – Garlic’s ability to enhance the production of hydrogen sulfide may be the best reason for its well-known benefit of fighting cancer. Hydrogen Sulfide is thought by scientist to be effective in preventing the development of cancer — particularly breast, colon, and prostate cancer. Garlic’s contents of selenium, sulfur and other compounds contribute to cancer cell apoptosis (cellular suicide) which cancer cells don’t normally like to do.

Believe it or not Cancer.gov admits a clear link between garlic consumption and cancer prevention writing:

“Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast.”

Turmeric is also recognized as a non-patented natural food anti-cancer reduction.

Cardiovascular health- is enhanced with garlic. Garlic has demonstrated the power to lower blood pressure and homocysteine levels in blood. Homocysteine levels are considered stronger markers for heart problems than cholesterol counts.

Reduces cholesterol oxidation – In other words it helps deliver oxygen to the cells. Lack of oxygen actually causes most of the problems generally blamed on cholesterol.

Help Digestion - Rich in vitamin C and potassium, garlic can also aid your digestive processes. We have known for quite some time that not only is your digestion integral when it comes to your overall immunity, but your mental health as well.

Help Minimize Diabetes – It has been found that garlic actually influences insulin activity rather than lowering the blood sugar. In other words it helps insulin resistance conditions

Help Detox heavy metals – In the 1970s, Robert I. Lin, president of Nutritional International in Irvine, California, used garlic to detox lead from children successfully. That’s not a well know attribute of garlic, but it’s another reason everyone should use garlic often in our polluted environment.

Garlic Naturally Helps Detoxify Your Body - Did you know that garlic can help in the elimination of toxins from your body? Toxins, of course, are unwanted contaminants that cover everything from chemicals and heavy metals to parasites. Containing multiple sulfur-containing compounds, garlic is able to stimulate liver enzymes responsible for removing toxins from the body. This is in addition to the allicin and selenium content of garlic, which are two vital nutrients that also assist the liver in fighting off toxic elements. Food poisoning bacteria – Comparative analysis was done in two separate studies using raw garlic extracts on two types of food poisoning bacteria. So eating garlic can prevent most food poisoning bugs from sending you to the hospital. According to a published research study in the Journal of Antimicrobial Chemotherapy, diallyl sulfide a compound in garlic fights foodborne illnesses

Boosts the Immune System – Garlic is a powerful anti-oxidant that bolsters the immune system to fight disease naturally. If you’re serious about your health, it is absolutely essential to boost your natural immunity. After all, your immune system is responsible for crushing biological threats before it turns into a manifested form of sickness. If you are always getting the flu, a cold, or suffering from a condition that decreases immune function?

 

Until next time

Sources

http://greyduckgarlic.com/Garlic_and_Medicine.html

http://www.naturalnews.com/039755_garlic_bubonic_plague_antibiotics.html

http://www.kew.org/science-conservation/plants-fungi/allium-sativum-garlichttp://www.naturalnews.com/041713_garlic_antibiotics_superbugs.html##ixzz33xq775gyhttp://www.naturalnews.com/041713_garlic_antibiotics_superbugs.html##ixzz33xqX381S

http://www.naturalnews.com/041713_garlic_antibiotics_superbugs.html#

http://www.speedyremedies.com/how-to-get-rid-of-garlic-breath.html

http://www.anh-usa.org/and-what-if-i-do-get-a-foodborne-illness/

http://homecooking.about.com/od/foodhistory/a/garlichistory.htm

http://www.herbs-info.com/garlic.html#sthash.klCl8F3b.dpuf

http://www.herbs-info.com/garlic.html

http://www.naturalnews.com/041476_garlic_superfood_natural_healing.html

http://www.naturalnews.com/039755_garlic_bubonic_plague_antibiotics.html

http://www.webmd.com/diet/features/truth-about-white-foods

http://www.theglobeandmail.com/life/health-and-fitness/health/why-do-physicians-wear-white-lab-coats/article4384866/

http://naturalsociety.com/5-powerful-healing-properties-of-garlic/?utm_source=Natural+Society&utm_campaign=aa9e1e97e2-Email+22%3A+11%2F2%2F2012&utm_medium=email

Vegetables Raw isn’t Always Healthier

By Joan McDaniel                          May 28, 2014

Some Raw Vegetables Need to be Cooked.

I ate myself to wellness by Eating Vegetables as raw as you can tolerate grown in the Earth that is close to you as possible.

This blog is a history of what I ate to get well. About two and half years ago, I was very sick. I was diagnosed with Candida Yeast of the esophagus and I had what I think was a systemic Candida Yeast infection and Chronic Fatigue Syndrome. I was so weak; I could barely breathe or walk. I am much better now. I have found the healing power from within. I regained the strength and returned to my weight of over 30 years ago. I have lost over 40 pounds and dropped at least 6 inches from my waistline. I have found peace and clarity of thought and a creativity long forgotten.

I used natural food, and some homeopathic food remedies to get well. As I would research a food, I would write an article about it. I started with what is called Superfoods. The blog is therefore a history of what I ate to regain my health. As I have said; I ate Vegetables as raw as I could tolerate grown in the ground as close to me as possible.

When I was first released from the hospital, I knew fresh natural food was the only way to get well again. I started a small Garden of lettuce and did computer research on food and nutrition.

I knew what to eat but not how to prepare it

Most recommendations were for eating vegetables raw. I wasn’t confused about what to eat but how to prepare it. Juicing was suggested as one way to eat raw and seemed to be one of the answers but, I was weak, sick and broke. I simply could not afford a juicing machine that seems to be as expensive as a new kitchen appliance. I also had brain fog and fuzzy thinking. Anything complicated would have to wait for later.

I have always like vegetables but the concept of eating raw food even if it was raw vegetables wasn’t easy to grasp. I found myself wondering.

What happened to the Human Race and Cooking?

The thought suddenly crossed my mind, my Grandparents didn’t have a juicer, and my ancestors didn’t have a juicer. Fred Flintstone didn’t have a juicer and neither did the caveman THEY HAD FIRE!

What suddenly happened to the human race? Why do we need machines now to be healthy? What happen to doing things naturally without a complex diet or plans? Early cave man invented or found fire he didn’t need a juicer, blender or any other cooking machine modern man has come up with.

0.285

Cave man cooking

Cooking is unique to humans. It is believed that cooking played a role in human evolution. As time passed new inventions, techniques, cooking methods advanced.

The rule of thumb is:

IF YOU CAN’T CHEW IT YOU HAVE TO COOK IT.

 

It is Nice to Eat Raw but Some Vegetables Need to be Cooked.

A vegetable fresh from the garden is easier to eat raw.

Only Animals Eat Food Raw.

It seems like I do have some limitations namely an undeveloped Jaw and Teeth. I am not like my furry friends or some of those unwanted guests that visit in my garden.

bugs-bunny

What’s Up Doc?

While most animals thrive on diets consisting almost exclusively of raw, uncooked food, few human cultures have evolved or been sustained without incorporating some cooked foods, including cooked vegetables, into their eating practices.

 

 

Traditional Cooking Methods developed over time to create Nutrition Science

Over Mankind’s history Traditional Cooking methods were developed to cook food preserving the natural nutrition. Chinese cuisine and many Asian countries use a Wok to stir fry or steam vegetables. Cooked at a high heat for just a few seconds’ breaks down the fiber and allows for human digestion. There is special Cooking Sciences dedicated to the subject.

intro_food_science

Food Science

What does eating Raw Vegetables really mean?

Some Definitions

Cooking – The art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely reflecting cultural, economic and environmental traditions and trends. Cooking is a skill and a profession. The way of cooking depends on the skill and type of training a cook has. All cooking methods can be divided into two categories: most-heat or dry-heat.

Juicing – Manual juicing tools have been used throughout history. Modern juicers are powered by electric motors. These electric juicers use masticating, centrifugal, or triturating means to extract the juice. It is a way of getting raw vegetables into your diet. Juicing is very healthy, it preserves all the vegetables micronutrients, provides a large amount of gut flora and the needed enzymes, minerals and vitamins.

Jack Lalanne in the 1970s made the “power off juicing” popular and is sometimes called “the Godfather of fitness”.

Juicing is good for people with compromised digestive system or for those looking to cleanse or detox the body. TCM Traditional Chinese Medicine and Ayurvedic Medicine for good health recommend detoxing at least once a year.

Juicing is also good for a quick meal when rushing like in the mornings before school or work.

It is true cooking at too high a heat for an extended period of time will remove most of the foods nutrients. But Juicing removes most of the pulp which also destroys the food enzymes. There are several ways to cook and still preserve the enzymes and nutrition in vegetables. Cooking isn’t all bad it can in fact boost some nutrients, kill bacteria and avoids food poising. I have found nothing that shows eating raw foods actually prevents illness. The method of cooking I’m using is to slightly cook it.

Treat each vegetable as a unique food, which has its own unique cooking requirements. To avoid unnecessary nutrient loss, cook each food just enough to make it chewable and digestible.

Raw foodism – Is a popular modern food consumption method. Raw foodism is mainly concerned with the diet having uncooked, unprocessed food. Such food stuffs are not allowed to be heated about the temperature of 118 degrees F. The rational is heat destroys the micro nutritional balance and natural enzymes in food. Some raw foodists believe cooking makes food toxic. “When you cook it you kill it”. Raw foodism use blenders, dehydrators hydrator, food processors, juicers and sprouting to prepare food.

Juicing or Raw Foodism vs Cooking

According to WhFoods juicing your greens is not nearly as healthy as eating them. You will get a greater variety of nutrients eating slightly cooked vegetables than in juicing. Juicing provides some needed enzymes but so does cooked vegetables.

Another truism about food is you need variety. It is beneficial to eat slightly cooked vegetables, along with smoothies or juiced raw vegetables. There is really no wrong way to eat natural food.

When Juicing, there is a tendency to add fruit to sweeten the drink you should be aware of the fruits fructose content. Adding fruit will increase insulin levels which is why the gut is irritated in the first place. Processed or Natural Sugars all end up as bad carbs and defeat the purpose of eating the vegetable in the first place.

Also Juicing involves expense. Special Juicers need to be purchased starting at $100 with a range being in the thousands. Since juicing removes the pulp a large amount of vegetables are needed. Organic vegetables can be rather expensive. You can avoid the organic high price tag by growing your own. You need to grow a whole lot of vegetables on your own or marry your local farmer and move in with the local farmer.

http://www.therealfoodchannel.com/videos/healthy-foods/juicing-source-for-high-levels-of-nutrients.html#sthash.YOnNbGcl.dpuf

Cooking each food properly is essential

Food research has shown 30 seconds in steam will alter the nutrient composition of a vegetable and will cause some nutrition loss. However, the loss is minimal and is not really a problem. Each vegetable should be treated as a unique food. Each should have its own cooking requirement.

For example; spinach may not even need cooking and if so only for a minute yet Kale especially large Kale needs at least 5 minutes. The World’s Healthiest Foods book explains just how to cook each food to retain its nutritional benefits. The directions for each recipe are tailored to meet the cooking requirements of the ingredients being used.

Other ways to eat raw

Smoothies or Smoothy - Smoothie – the name comes from the smooth property of emulsion. A Smoothie is a beverage made in a blender. Fresh fruit is sometimes added to sweeten.

Smoothies first became popular in the 1960s when ice cream vendors, and health food stores began to sell them. Today smoothies are available in mainstream cafe and coffee shops in pre-bottled versions all over the world.

Royale Smoothie Menu

Smoothies

Smoothies are normally served chilled and have a milkshake-like consistency that is thicker than slush drinks. Smoothies are made in a blender you do not need a juicer. Smoothies can be made from just about anything you can eat. Smoothies are fun to make and fun to drink. There is a lot of prep time but once your done you can give your jaws a rest and just drink it down.

The downside of Smoothies is again the tendency to add fruit which means added fructose which means unwanted sugar which causes illness and bad gut flora. You can easily reduce the benefits of the raw vegetables with the added sugar.

Also once called a juice bar and health shake

Sprouting - Sprouts contain enzymes, giving your body a much-needed rest as they digest themselves – invigorating you while requiring no help from your body to process them.

See my article on Sprouting

A List of Some Foods that Need to be Cooked

raw-vegies

Need to be Cooked

Foods that need to be cooked include; asparagus, arugula, red beets, broccoli, Brussels sprouts, Bok Choy, cabbage, cauliflower, corn, collard greens, large carrots, Dandelion leaves, Egg Plant Collard Greens, Green Beans, Large Kale, Mustard Greens Quinoa, Peas, Potatoes, radish, Rice, Red beets, rutabaga, Sweet Potatoes or Yams, Turnip, and Watercress.

 

Ways of Cooking

Baking, Blanching, Braising, Broiling, Fermenting, Frying, Grilling, Juicing, Microwaving, Poaching, Roasting, Saute , Scalding, Stir Fry, and Wok cooking.

Baking – Baking or Roasting utilizes dry heat to transfer heat to food. It is normally done in an oven at about 450 degrees or higher. Baking makes the exterior of the meat of vegetable crisp while slowing cooking the inside. Although there is high heat the cooking is slow. Baking does help preserve the food nutrients because of the slow cooking process. I like the taste of baked sweet potato for an example.

Blanching – Is a cooking process that is normally used to freeze a vegetable. The food item is briefly dropped into boiling water then immediately removed and plunged into ice water to stop the cooking process. Blanching means “to whiten” but in the case of cooking it softens the food, loosens the skin, halts enzymatic action which cause spoilage and allows the food item to be frozen keeping its color, freshness and nutrition during storage.

Boiling – At sea level, water boils at 212° F. Boiling water has large, vigorous bubbles. Boiling is used to cook stronger, hearty foods such as beans or very hard vegetables. Because of the high heat involved, boiling should be over a relatively quick cooking period. Simmering is used for a lower heat below 150 degrees. Boiling consists of submerging food in boiling water.

The higher the heat the larger the bubble in the water.

Set of Oxygen Bubbles. Boiling Water

Water bubbles and water temperature

Braising – Braising involves simmering large cuts of meat in a small amount of liquid in a covered dish. Keeping the braising dish covered traps moisture within and helps intensify the flavors. Liquids used for braising are often wine, stock, or the meat’s own juices.

Broiling – Broiling is a cooking method very similar to grilling that can be achieved in the oven. Broiling consists of placing food very close to an intense heat source for quick cooking at a very high temperature. The heat source for broiling is above food, as opposed to being beneath food when grilling. Most ovens only have one temperature setting for broiling and the amount of heat applied to the food is controlled by moving the it closer or further away from the heat source.

 

 

Fermenting - This includes foods like natural dairy products like cheese, kefir and yogurt made from unpasteurized milk, pickled vegetables and sauerkraut. It is an ancient tradition and skill involved with use of sea salt and/or vinegar and fresh raw vegetables. It was used as a food preservation before refrigeration. Fermented foods also put the good bacteria back in your gut flora and keep you immune system strong. Fermentation need a complete article on its own.

Frying – Frying utilizes fat to transfer heat to food. Although fat is a liquid at frying temperatures, it is still considered a dry-heat cooking method because it does not involve water. Frying is most often used to achieve a brown and crispy end product. Although deep-frying may come to mind first, sautéing, stir-frying, and pan frying are all methods for frying food.

Grilling – Just as with broiling, grilling involves exposing food to a very intense heat source for a short amount of time. Unlike broiling, the heat source is below the food rather than above. The heat source for grilling can be direct flames from either gas, charcoal, or radiant heat from charcoal briquettes.

Microwave

I don’t use my Microwave anymore it is sitting unplugged in the basement. I am now using the stove top with the burner turned on low with the uncanny ability of leaving it on after all the flame is so low you can’t see the fire.

There are two things I miss with my Microwave is its timer and the quickness. The stove tops burners don’t turn off automatically and one of these days I’m afraid I’ll burn by house down by leaving a pot on a burner then forgetting all about it.

I now have to make a purposeful check before I leave the Kitchen to make sure the burners are off. Someone should invent a timed burner with automatic on or off switch or even a timed oven.

1470238_450469995063172_1078709977_nIt took a while and some trial and error on my part to figure out a way to replace the microwave. What I now do to warm up something is put a small amount of water in a pan turn the burner to med until it just starts to boil. I then put the item I want to be warmed in a short shallow dish uncover it and place it in the water. Turn the flame to low and let it simmer for about 2 min. The food is just warm enough but not hot. You would be surprised for sometimes the food can get quite hot if you forget. The process is almost as quick as the Microwave.

Microwaves are a wonderful invention and so are cell phones and the rest of the electronic equipment we find ourselves in the middle of. The electromagnetic radiation emitted by these devices have been studied and scrutinized for ill effects on human health. Radiation may cause health problems.

Microwave

 

 

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 but what it did to heat my food.

The debate on cellphones and other electronic device continues and studies by World Wide agencies continue. Nothing has been decided. I just made my own decision and put my microwave unplugged in the basement.

Poaching – Partially or fully submerging food into water or another liquid that has reached 160-180° F is called poaching. Water at this temperature is hotter than scalding but is not vigorously bubbling like boiling water. This allows for delicate foods to be cooked without being disrupted or damaged. Poaching is often used with eggs and fish, both of which would break apart if exposed to rapidly boiling water.

Roasting – Roasting is a similar to baking but the term is usually reserved for meat and poultry. Unlike baking, food that is roasted is often basted with fat or other liquids to prevent them from drying during the cooking process.

Saute - uses the stove top with 1 Tablespoon broth or water in a large skillet. Turn heat to medium and wait for broth to bubble add vegetable and turn heat to low stirring constantly cook for 1 minute.

Scalding – Water that has reached 150° F is considered scalding. At this temperature, water will have bubbles attached to the side or bottom of its container that do not release or move as they do with simmering or boiling water. The scalding technique is sometimes used to help dissolve solids, such as sugar, flour, or chocolate. Scalding was also used in the past to kill bacteria in milk before pasteurization was so prevalent.

Simmering – Simmering liquids are above 180 F but not vigorously bubbling like boiling water. Simmering liquid has gentle bubbles that rise swiftly from the bottom of the pot. Simmering is a more gentle cooking method than boiling and is often used for long and slow cooking processes because there is less evaporation than with boiling. Tough meat, soups, and stews are often simmered over low heat for long periods of time.

Steaming – Steaming involves the transfer of heat through vaporized water or other liquids. This is by far the most gentle moist-heat cooking method. Because food is not allowed to steep in the hot water, steamed food retains more nutrients than food that is boiled or simmered. Pressure cookers utilize steam and pressure to increase the cooking temperature above the boiling point of water.

Steaming

Steaming vegSteaming vegetables

Steaming is done when you cook over water. Use a steamer basket over simmering water. This is done usually when you want to cook vegetables, meat or fish rather quickly. Bring water to a high simmer before adding food to the basket above. Note: A steamer can also be added to a Wok.

 

 

 

 

steamy-kitchen-wok-06621

Wok with a Steamer Plate

Or use a Wok basket

 

Bamboo steamers or Wok Baskets are used in Asian cultures for centuries. They have great health benefits and are easy to use. Place the steam bamboo basket over a Wok that has steaming water and cook meat, rice, vegetables and many other dishes.

 

Stewing – Stewing is similar to simmering in that the liquid is heated until it forms gentle, yet quickly moving bubbles. The difference between stewing and simmering is that stewing generally involves a much smaller amount of liquid that is retained and served with the food as a sauce. Stewing is great for softening tough cuts of meat or fibrous vegetables.

Stir Fry - is one of the healthiest and quickest ways to cook food. This method is used as a cooking method in many Asian Countries. The term fry is used but it uses very little oil or water. Many vegetables can be used to make a delicious stir fried dish. It is a technique where vegetables are cooked very quickly at a high heat. This cooking method normally uses a Wok. Steaming can also be done using a Wok Steamer.

Sushi – Normally thought of eating raw it is really cooking using a chemical reaction without the presence of heat. In the tradition called sushi fish is cooked with the acids in lemon, lime juice or rice glazed with vinegar.

Sources

http://www.webmd.com/diet/raw-foods-diet

http://raw-vegan.tumblr.com/

http://www.livestrong.com/article/129727-effects-microwave-radiation/

http://foodreference.about.com/od/Tips_Techniques/a/Dry-Heat-Cooking-Methods.htm

http://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/?_php=true&_type=blogs&_r=0

http://www.thehealthyhomeeconomist.com/think-raw-veggies-are-best-think-again/#sthash.a4XZMQnT.dpuf

http://www.ehow.com/facts_5480706_advantages-wok-cooking.html#ixzz32G7EXV4f

http://thejuicingclub.com/index.php/juicing/why-juicing/the-history-of-juicing

http://whfoods.org/genpage.php?tname=answeredquestion&dbid=48&pfriendly=1&utm_source=daily_click&utm_medium=email&utm_campaign=daily_email

http://www.ehow.com/how_2223735_eat-raw-foods.html#ixzz32YzfugL5

http://www.ehow.com/facts_5004273_what-food-steamer.html#ixzz31zFbUQ6O

http://www.naturalnews.com/044070_fermented_foods_good_bacteria_gut_health.html

http://getfit.jillianmichaels.com/vegetables-lose-nutrients-baked-2113.html

http://www.healingdaily.com/juicing-for-health.htm

http://healthylivinghub.net/2013/12/juice-fasting.html

http://www.nourishmentforlife.org/vegetables/stir-fry-vegetables.htm

The Wonderful World of Herbs and Spices

By Joan McDaniel                       May 13, 2014

What carries a better punch of antioxidants Raw Vegetables or Herbs?

Many may not know it but herbs and spices have a far greater concentration of antioxidants than fruits or vegetables. Herbs and spices have a wider variety of disease, inflammation, and free radical fighting benefits. And the oil made from these herbs and spices pack even more power punch of benefits for health.

“Everything you eat is either fighting disease or fueling it.” We know foods have the potential to be healing. What you eat can either harm your health or make it better. And nowhere is that more true than with medicinal foods like herbs and spices. These foods have amazing flavor and incredible benefits. They can help prevent disease, help cure certain illnesses and complaints and add zest and zing to your food.

A List of Twenty antioxidant and anti-inflammatory Herbs and Spices

I will discuss twenty popular Herbs and Spices that have one thing in common; they all are antioxidants, anti-inflammatory, stimulation of the immune system, and in many cases help keep blood sugar levels in control. All of them help with pain (anti-inflammatory) and some of them help your body’s natural ability to detox. They are also loaded with many other health benefits like vitamins and minerals.

The Twenty are;

Basil, Black Pepper, Cayenne, Chamomile, Chives, Cilantro, Cinnamon (Herb), Cloves (Herb), Flax, Garlic, Ginger, Mustard (spice), Nutmeg, Oregano (herb), Parsley, Rosemary, Sage, Sesame, Herb and Black Tea and Turmeric (Spice), and there are many more.

Notice Sugar isn’t listed.

Diagram of A Herb Plant

 

2009528414159918What is an Herb and What is a Spice?

There is Herb, Spices and Oil from these herbs and spices. I will discuss 20 popular herbs and spices and discuss the oils in a later article.

Herb – Plants used for flavoring food, medicine or perfume. Culinary or food use typically means the leafy green parts of a plant (either dried or fresh), from a spice.

Spice – a dried bark, fruit, root, seed or vegetable substance primarily used for coloring, flavoring or preserving food. Spices can also be used to hide other flavors.

Oils from herb and spice – If the plant has a flower it will have a seed. Seeds are then used to produce oil. Another article will cover the most popular oils, like ginger, mustard, oregano, sesame, turmeric and many others. Some oils from herbs and spices are made by mixing oils.

Different Herbs Come from Different Parts of the plant

Herbs and spices come from different parts of the plant; for an example; the flower, leaves, root and/or seed. In some cases the whole plant is used like garlic and the sesame plant.

If the leaves are used they need to be dried, the seeds can be used to eat as is, cold pressed to make oil or to grow sprouts or another plant. The roots like ginger and turmeric need to be cut, powdered or shredded.

In all cases the flowers, leaves, roots or seeds can all be used to brew a broth, soup or tea.

Some Terms defined.

Anti-inflammatory – Helps put the fire out (inflammation and pain) by providing relieve and oxygen to the damaged and inflamed area.

Anti-inflammatory foods: There are foods that reduce inflammatory pain in addition to a plethora of natural remedies.

Antioxidants – Clean up the free radicals created by toxins either from the environment, food, pesticides, etc. Antioxidants work to prevent the damage of free radicals and provide oxygen to the cells.

Inflammation – Immune System reaction to oxidative stress. Loss of electrons in the oxidated cell prevents it from performing its function and the immune system sends a message to the body which responds with the inflammation response.

You don’t have to Explore the Seven Seas for the World of Spices

e107spicemapc

Spice Map

The Age of Discovery

Where would we be today without herbs and spices that are part of our tradition. To acquire a spice we simple go to the store but our ancestors had to risk life and limb searching for what was then rare and hard to acquire.

The Age of Discovery – was man’s search to satisfy his insatiable hunger for Herbs and Spices. Marco Polo’s journey in the early 13th century and his dictated account of his travels to Asia created a hunger of discovery. The search for these riches started in 1297 when King Dinis of Portugal took charge by starting explorations to Africa and the East. Spices were among the most expensive and in-demand products of the Middle ages, used as food additives, drugs, traditional medicine, food preservatives, perfume, religious rituals, and trade. These spices were in demand not just because they made food taste good but because they help heal illness. For Illness in the 13th century meant certain death except in Africa, China, India and other Asian countries.

Mankind set sail and the search for an all-water route to Asia, China, India, Spice Islands and the tropics to gain access the these highly valued goods. As any schoolboy or girl can tell you the New World was discovered during the search for a direct route to China.

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Traditional Medicine Herbalist and Herbal Medicine

Herbalism

herbalistAncient traditional medicines used trained herbalist. Traditional medicine from all over the world like Arabia, Africa, American Indian, China (Traditional Chinese Medicine), European Homeopathy, Greek, India (Ayurvedic), and anywhere else you might name.

Herbalism – (“Herbology” or “Herbal Medicine”) use and study of plants for medicinal purposes. Much of human history consists of the use of plants as the basis for medical treatments. An Herbalist is one who is skilled and trained in the dispensing of herbal prescriptions and the therapeutic use of medicinal plants. An herbalist is also trained in traditional medicine practices.

Modern medicine does recognize herbalism as a form of alternate medicine.

 

 

A List of Twenty Popular Herbs and Spices good for Your Health

Basil, Black Pepper, Cayenne, Chamomile, Chives, Cilantro, Cinnamon (Herb), Cloves (Herb), Flax, Garlic, Ginger, Mustard (spice), Nutmeg, Oregano (herb), Parsley, Rosemary, Sage, Sesame, Herb and Black Tea and Turmeric (Spice), and there are many more.

Did you notice SUGAR ISN’T LISTED – but these herbs and spices generate richer tastes than sugar ever thought of.

Herbs and spices

http://usesofherbs.com/

Herbs and Spices Video

OLYMPUS DIGITAL CAMERABasil – Is known for its bright shiny green leaves. It is traditionally known around the world as the “holy herb”, it is one of the oldest and popular herbal plants with its health benefiting phyto-nutrients. Basil is sometimes known as Saint John’s Wort in some English-speaking countries. Basil is native to Asia and belongs to the family of Lamiaceae, of the genus: Ocimum. Basil is also known for its ability to repeal insects. Grow the spice in a container just outside your window or door and even by your garden to be free of pests especially flies.

Basil is high in beta-carotene, Vitamin A, the anti-coagulant Vitamin K, the mineral Iron and many other minerals and vitamins. It helps with; blood sugar regulation, bone absorb calcium, defluoridation of the body, protect the immune system, helps with macular degeneration for the eye, carries oxygen to the cells, protect against free radical and the disease process, reinforces white blood cells, and many other benefits.

 

Black Pepper

       Black_Pepper_-_Rawpeppercorn

 

 

 

 

 

http://www.therealfoodchannel.com/videos/healthy-foods/black-pepper—nothing-to-sneeze-at.html

Black pepper (Piper nigrum) – from the family Piperaceae and is a flowering vine cultivated for its fruit. The fruit when dried contains a single seed called a Peppercorn. The seed comes in black, green, red, off white, and white. Black pepper is a native of south India and it is cultivated in tropical regions.

Pepper is a common spice but I do not mean the already ground black pepper that looks like and tastes like dust. I mean the peppercorn itself which should be grinded just before use to insure freshness. Use convenient pepper grinders easily available at the store.

Black pepper is the world’s most traded spice and since antiquity it was used for its flavor but also as medicine. Pepper contains piperine which is like the hot Cayenne pepper’s capsaicin.

Cayenne Pepper

cayenne_pepper_1_photoHot Pepper is famous for its powerful Capsaicin. It is a strong free radical fighter and loaded with vitamins and minerals this herb makes you feel good. Capsaicin found in the hot pepper is one of the best endorphins you can find and you don’t have to have a doctor’s visit to get it.

See my article on cayenne pepper or the hot pepper follow link

 

 

 

 

Chamomile–     bigstock_Dried_Chamomile_Tea_4634563

Chamomile – Is the dried flower of the daisy-like plants from the family Asteraceae and is commonly used as an herbal tea. The tea is known to induce sleep. Chamomile like the other herbs has been used for centuries for its abilities to help cure a number of health problems.

Chives

chivesFlowering Chives

Chives – are from the leek, garlic, onion, and shallots family. Chives plants have hollow stalks that can grow up to 24 inches. They look like very tall grass from a distance. They are used in cooking and replace the other members of the family that are a little more spicy and sharp. Chives give of a slight ‘onion’ taste. Chives are also known for their medical benefits.

 

 

 

 

 

 

Cilantro                        cilantro-with-seeds

Cilantro with seed called Coriander

Cilantro – Professional herbalist have recognized cilantro’s excellent ability to help the body detoxify especially the heavy metals like mercury. It also helps neutralizes foodborne illness like salmonella.

Cilantro is normally used as a foliage garnish like parsley on your plate. But before you push it aside it has some pretty powerful health benefits. The edible seed of Cilantro is better known as coriander. Anti-inflammatory and an antioxidant, Cilantro is an incredible source of vitamins A, and K, calcium, iron, manganese, magnesium, and potassium. It is good for digestion, is high in fiber and helps with colon illness like Crohn’s disease. They help put the fire out especially with hot spicy foods.

cinnamonCinnamon – See my article on Cinnamon

Cinnamon may have a sweet taste and glorious aroma but it is one remarkable medicinal herb. It has been revered by ancient cultures for its health promotion. It enhances blood sugar and reduces insulin resistance, reduces inflammation, stimulates the immune system and promotes neurological health. It is also loaded with fiber for it is grounded tree bark.

 

 

cloveCloves

Cloves – Anyone who has had the pain of a bad toothache calmed with the use of cloves can attest to its anti-inflammatory abilities. It is also an excellent antiseptic, antioxidant, digestive aid and germicidal. It not only can help toothaches it helps coughs, headaches and indigestion.

Cloves are dried flower buds from the evergreen trees belonging to the plant family called Myrtaceae. Cloves are renowned for their medicinal benefits and nutrition. They have a strong hot flavor which adds a sweet and savory taste to whatever it is added.

A word of warning take a small amount of cloves for there are side effects from use of large amounts including seizure, sore throat, and vomiting.

 

flaxFlax

Flax (also known as common flax or linseed), is rich in Omega-3 Fatty Acids. Omega-3 Fatty Acids, (which we don’t get enough of) are powerful inflammation fighters. Flax like Salmon and other fish help maintain the Omega 3/6 balance. Flax is also high in fiber.

Flax seed is highly prone to oxidation and turning rancid and it must be stored correctly. The best way to store it is in seed form and away from heat. Flax meal and flax oil are easily oxidized and must be refrigerated in dark contains and consumed within a few weeks of opening.

Garlic

garlic_plants_1Garlic – Garlic is so powerful it is considered a wonder food and it needs a complete article of its own, but here is an overview of this powerful herb. Note you can eat the leaves or stems of garlic. I have seen them fermented and they are a nice addition to a meal.

Please note to get the full power of Garlic DO NOT COOK IT use it raw. Cut a clove of garlic into small pieces that can be swallowed. First allow them to be exposed to the air for a few minutes then swallow them whole. DO NOT CHEW — Once chewed garlic turns HOT – HOT !! and you will not be able to put the fire out. I KNOW I DID IT.   Once down it isn’t too hot to handle.

Instead of an antibiotic that your doctor gives you take a clove of garlic. Garlic is also antifungal, antiviral and helps the body detox, and reduces high blood pressure to name a few. Garlic was originally found to help cure resistant tuberculosis.

There is a reason the ancients wore a clove of garlic around their necks to ward

Ginger

ginger-rhizomeGinger has been used for thousands of years as a healer. Its benefits are widely recognized and extremely varied. It is seen as a “warming” food that can increase circulation and reduce general inflammation. Ginger is known for its beige colored and knotted underground stem (rhizome) or what we call a root.

Ginger originated from Southeast Asia and now it is cultivated in Jamaica and other tropical areas. Ginger is a plant root which is used for culinary and medicinal purposes. Ginger has been used by herbalists for more than 2,500 years.

Ginger is also well renowned for its aromatic smell and pungent taste when added to food.

 

Mustard                                                                                                mustard

For a my complete article on Mustard use the following link

But as an overview:

You can eat the leaves, flowers and seeds of the mustard plant.

Mustard has natural antibacterial properties and the mustard by itself doesn’t require refrigeration for it will not grow bacteria, mildew or mold. If that is what it does in the jar what can it do for the body?

Mustard is a cancer fighter, Cardiovascular support, Detox support, Immune System support, and helps fight pain, to name a few.

 

 

 

Nutmeg

NutmegNutmeg – Is a tree and the seed from its fruit is used to make the spice. The Nutmeg tree is an evergreen tree found in the Spice Island of Indonesia. The two spices derived from its fruit ar mace and nutmeg. It is the only tropical fruit that produces two different spices. Both spices are similar and nutmeg is slightly sweeter and mace has a more delicate flavor. Mace gives off an orange coloring to the food. Both spices are used to flavor sweet deserts.

A war was fought for nutmeg in 1760 by the Dutch to enslave the inhabitants of the island of Banda to control the nutmeg production in the East Indies. Nutmeg was sought after for its taste and health benefits and the price was unusually high in London. To keep the price high the Dutch burned warehouses of nutmegs in Amsterdam. The Dutch held control of the Spice Islands until World War II.

Besides fighting inflammation, Nutmeg increase appetite, eliminate the bacteria that causes bad breath, brain stimulate, help eliminate depression, digestion, excess gas from the intestines, fatigue, pain, sleep aid, stress, help remove toxins, and toothaches. Nutmeg Power mixed with honey can be used orally or topically for pain and skin care.

There is a limit taking too much nutmeg can cause hallucinations, nausea, swelling and shock. There is a history of nutmeg abuse.

 

Oregano                             oregano

Oregano – Is a herb of the mint family and is cultivated in the Mediterranean region. The word Oregano translated from Greek as joy of the mountains. The herb is has been used for thousands of years both for culinary and medicinal purposes for its active healing agents.

Oregano is also available as oil which has super antibacterial and antifungal benefits. Research has found Oregano Oil can kill the bad bacteria as well as prescription antibiotics like penicillin and others. Oregano leaves the good bacteria unlike prescription antibiotics that kill both the good and bad.

The oregano plant can grow in the cooler temperatures but prefers the warmer climate of the Mediterranean region. The plants can grow up to 20 inches in height and deliver some beautiful white and purple flowers. Oregano when added to food has an aromatic, bitter and warm taste that can be quite intense and can numb your tongue.

 

 

ParsleyParsley

Parsley or garden parsley (Petroselinum crispum) – We know parsley as a garnish put on our plates to add the healthy green color but it is far more powerful than a colored garnish for it is highly nutritious with a good source of Vitamins C, folic acid and K. There are two varieties curly and straight leave. In the Asian cooking the root is used as a vegetable. Black Pepper and Parsley are the world’s most popular herb. Parsley derives its name from the Greek word meaning “rock celery” .Parsley is a relative to celery. It is a biennial plant that will return to the garden year after year once it is established.

 

 

 

 

 

Rosemary -Rosemary

Rosemary – Looks like an evergreen it is woody fragrant herb with blue, pink purple flowers. The name rosemary comes from the Latin for “dew (ros)” and “sea (mrinus), or dew of the sea.

Rosemary is one of the oldest known medicinal herbs with benefits like help clear bad breath, congestion, mental function or memory enhancement, food preservative, lower neurodegenerative diseases like Alzheimer’s and Lou Gehrig’s disease , sore throats, prevent strokes, and others.

Rosemary and other herbs can be used in aroma therapy.

 

 

 

Sage

Sage – was once used by the ancients to protect themselves from witchcraft. It is known mostly for cooking the Turkey stuffing on Thanksgiving. But Sage is one powerful herb and its health benefits should be used more than just once a year. It is strong and can be overpowering you only need a pinch.

Sage is scientifically known as Salvia officinalis, and comes from the Latin word salvere which basically means to be saved. Sage comes from the Mediterranean area and is from the mint family. It has been used for thousands of years as a medicinal herb and flavoring for meat especially poultry and fatty cuts of meat and soup dishes.

Sage has all the other benefits of the herbs and spices listed plus it other health benefits include enhancing brain and memory, enhance the appetite and act as a expectorant for those coughs and colds.

 

Sesame

sesame1The story of “Open Sesame” comes from the story of “Ali Baba and the Forty Thieves”, and reflects the plants pod which bursts open when it reaches maturity. The pods are pictured as dark green.

Sesame – If I learned anything by putting this article together it was of the spice Sesame. What I thought was just a seed on top of my hamburger bun or overpriced oil on the store shelf; I have found it is anything but.

Sesame seed is one of the oldest oilseed crops known it was domesticated over 3,000 years ago.

Did you know that half a cup of sesame seeds contain three times natural calcium than half a cup of whole milk? Although widely known in America, the sesame plant is grown in certain Asian countries and is a food staple is such countries as Korea and the Middle East. They the whole plant is used except the root. The leave can be used to help treat food poisoning, and help from eating tainted seafood. The leaf is reduced in hot water and drank as a broth or herbal green tea.

Sesame seeds are flat oval seed with a delicate nutty taste. They come in colors like black, red, white and yellow.

 

 

 

 

 

 

Tea from the Tea Plant

The world of Tea stories could be and have been written about tea. This plant was the driving force for the discovery of Asia, and the new world. It was so powerful and impressed the British so much they established the East India Company in India to grow tea and compete with China’s monopoly and control of the herb. Tea originated in China as a medicinal drink. With the age of discovery it was soon became so popular the British made it their national drink.

The discovery of tea lead to the trading of other riches including dye, herbs, indigo, opium, salt, saltpeter (used to make ammunition) silk, spices, and slaves.

Tea is an aromatic beverage commonly prepared by pouring boiling hot water over cured leaves of dried herbs for herbal tea, or over cured leaves of the tea plant.

Tea from the tea plant Camellia sinensis has six different categories which are created based on how they are processed. There is black (called red tea in China), green, oolong (or wulong), Post-fermented (or Chinese black tea), white, and yellow.

positivemed.com

health-benefits-of-tea

The health effects of tea have been known for over 4700 years in China. China’s legendary emperor Shennong claimed Camellia sinensis infusions were useful for treating conditions including abscess, bladder ailments, lethargy, and tumors.

Historically water was not always safe to drink. The use of boiling the water for the brewing of Tea reduced the load of microorganisms especially the bacterium responsible for cholera.

Tea does contain the stimulant caffeine about 90 mg per 8 oz. (250 ml) cup. The amount of caffeine depends on the brand, brewing method, and type.

If the water supply used to water the Tea Plants contain fluoride the tea-plant retains this fluoride. All tea leaves contain fluoride older mature leaves contain more than the younger leaves from the same plant.

Herbal Teas

Herbal teas are a great way to stay hydrated and support the health of the cells, tissues and organs. With literally thousands of medicinal herbs on the market, it is impossible to even think of making a list. Herbal teas are arranged to help common health complaints. Herbal teas are effective, gentle and readily available.

Note: When it comes to tea’s I have learned a few things:

  1. Get rid of the tea bag it contains toxins whether made of paper, plastic or whatever else. Paper has been bleached and mixed with glue — I don’t drink bleach. I have learned to forget the tea bag. I use medal filters and hot water.
  2. Pre-made or packaged herb teas have been processed and contain less nutrition. Celestial Seasonings “All Natural” Teas for an example been found to have added pesticides http://www.naturalnews.com/040972_Celestial_Seasonings_pesticides_tea.html
  3. Use warm or hot water not iced. Warm water opens your body’s pores to allow for more hydration. I drink warm water tea all day. I also drink water non iced room temperature water and feel hydrated.
  4. Cut down on the black tea and use a mix of herbs and spices. Black tea contains caffeine and fluoride. I may use some black tea leaves to give the tea some darkened color or I may mix beet juice with it.
  5. Never use decaffeinated anything. To remove the caffeine it means more processing, more processing means less nutrition.

I use cinnamon tree bark, cloves, cut up ginger root, lavender, leaves of all kinds of herbs, cut up turmeric root, vegetable juice (Like beet juice) and just about anything else I can find that adds nutrition and taste.

I also found this great web site with some fantastic herbal teas from loose herbs put in a brown paper bag. With some great tea gear. I use many of their prepared herbs to spice up my tea.

Teagevity Purveyors of organic loose tea, herbs and tea gear

buscard.355.88.s

A Company called Teagevity has a fantastic collection of some very rare and special ingredients.

I found and use Teagevity’s great tea filter for loose tea leaves. It fits nicely over a normal mason jar where I can brew the tea, and store for later use. They also have their own jar with filter.

Turmeric

See my article on Turmeric

Curcumin (turmeric).

turmericTurmeric – looks like ginger with its underground stem (rhizome) or root except for its distinctive yellow or orange color. Turmeric is among the most powerful of healing foods. Turmeric has been used to help prevent and treat disease for hundreds if not thousands of years. According to GreenMedInfo.com the root “has been scientifically documented to have over 500 applications in disease prevention and treatment.”

 

 

 

 

 

 

 

Sources

http://www.aikenstandard.com/article/20140429/AIK0405/140429308

http://www.herbs2000.com/herbs/1menu.html

http://naturalsociety.com/6-super-foods-that-fight-cancer-prevent/

http://www.enchantedlearning.com/explorers/1300.shtml

http://www.naturalnews.com/035850_beat_cancer_food_prevention.html

http://naturalsociety.com/7-great-health-benefits-of-basil-herb/

http://www.naturalnews.com/042100_cilantro_body_detoxification_herbal_medicine.html

http://naturalsociety.com/3-most-potent-healing-foods/?utm_source=Natural+Society&utm_campaign=f55afe0225-Email+45%3A+12%2F5%2F2012&utm_medium=email

http://lifestyle.iloveindia.com/lounge/benefits-of-cloves-6061.html

http://lowcarbdiets.about.com/od/whattoeat/a/flaxinfo.htm

http://naturalsociety.com/benefits-of-ginger/

http://www.naturalnews.com/041713_garlic_antibiotics_superbugs.html

http://www.naturalnews.com/035590_blood_sugar_herbs_spices.html

http://www.marksdailyapple.com/health-benefits-herbs/#ixzz306yga24M

http://www.naturalnews.com/040443_oregano_healthy_herbs_culinary.html

http://www.naturalnews.com/041692_sage_memory_improvement_Alzheimers.html

http://homegrownandhealthy.com/oil-of-oregano-made-at-home/

http://www.naturalnews.com/042697_drugless_medicine_natural_remedies_holistic_healing.html

Mustard – Not just for Hot Dogs

By Joan McDaniel                   April 22, 2014

In my old sugar addicted life, nothing seemed to taste good except processed food. I had white bread or pasta with just about every meal. Now that my addiction is broken I am enjoying the new world of taste. One item I have increased using is the spice mustard. Mustard adds zest and zing to my food. It seems to bring out a hidden taste in the food. The food simply tastes better.

I don’t eat Hot Dogs anymore, but have learned to love mustard. I will leave the eating of Hot Dog to the Hot Dogs.

_MG_6684

Now this is a hot dog

Mustard and It’s Many Tastes

A long time ago in the 1950s, when I was a kid, I don’t think I even heard of mustard or ketchup for that matter, but that was a long long time ago. I came from the Rocky Mountains and my family was strict ‘Meat and Potato’. If you didn’t like what was on your plate you didn’t eat period. As the fast food and McDonald’s Hamburger became popular, the standard condiments of ketchup, mustard and relish all found themselves in our refrigerator.

I liked pickled relish best. Learning about mustard I still never knew anything was in this world besides the typical American yellow mustard.

In the 1970s I along with the rest of America was made aware of “Grey Poupon” mustard by its 1970 commercial.

My tastes were expanded to include this whole-grain and Dijon mustard mixed with a small amount of white wine. Yellow mustard was a thing of the past

greypoupon

Grey Poupon Advertisement

http://www.seriouseats.com/2009/10/whats-the-best-mustards-taste-test-yellow-dijon-spicy-brown-honey-deli.html

 

Mustard isn’t Just Yellow40378011_H

Classic American Yellow Mustard

Americans only knew Yellow mustard but the rest of the world knew better. When I started to do research on mustard I found there are many colors, flavors, forms, and types. There is the mustard seed which is used to make the condiment then there are mustard greens which are eaten like a salad, and then there is mustard oil for topical use. There even was a poisonous gas called mustard gas only because it smelled like mustard and has nothing to do with the mustard plant.

Prepared mustard available at the market consists of ground mustard seed from the mustard plant. The whole or crushed seeds are then mixed with other ingredients to make the mustard condiment.

Mustard greens are leaves of a kind of mustard plant. I was told by a farmer friend that seeds from a mustard green plant cannot make the condiment mustard. Lastly there is mustard oil which is made from the mustard seed that has been cold pressed to produce oil.

First the mustard seed

Mustard Plant and Mustard black seeds

Did you know there are three types of mustard seeds; black, brown or white? kg19-mustard_07_lg

The white tastes bitter, the black and brown are piquant and spicy. Yellow mustard like French’s is made from white mustard seeds and to get the yellow color from added turmeric. Most American mustards are yellow in color, while Asian and European are made with brown mustard seeds. The flavor of the mustards, range from the Dijon style to the hot spicy Chinese mustards.

Kinds of Prepared Mustard

Mustard types

Different flavors and strengths can be achieved through different blends of mustard seed species.

 

 

 

 

Mustard types

The Many Varieties of Mustard
http://www.ehow.com/about_5054914_definition-prepared-mustard.html#ixzz2ynSswiOb

Mustard –The mustard seed is very tiny. There is the white or yellow mustard seed or Sinapis hirta; brown or Indian mustard seed or Brassica juncea; or black mustard seed or B. nigra. The seed are bruised, cracked grounded or whole and mixed with other ingredients like; alcohol, apple sauce, honey, horseradish, salt, seasonings, sugar, turmeric, vinegar, water, wine just to list a few.

mustard types2Some Mustard Varieties

Many Countries in Europe have mustard named after locations like Dijon is named for a location in France. Many countries produce a special kind of mustard and take great pride in how it tastes. I know for the French take their mustard very seriously. There are Mustards named for locations in Bavaria, Germany and the United Kingdom to name a few.

Today, one can buy hundreds of fine, “gourmet” mustards: artisan-made, Champagne-based, fruit-flavored, or added herbs. Many exotic tastes of mustard are available from China and Japan. In addition to being very tasty, mustards are extremely low in calories and carbohydrates (with the exception of sweet mustards, which have added honey or sugar products), and have no fat.

Dijon mustard – Originated in 1856 by Jean Naigeon of Dijon France added the juice of unripe grapes which now white wine is used instead. Most mustard described as “Dijon” is manufactured elsewhere made mostly of Canadian mustard seed.

French’s mustard – A very mild form of yellow colored bright-yellow by the addition of turmeric, was introduced in 1904 by George J. French as “cream salad mustard.”

Grey Poupon – A brand of whole-grain mustard and Dijon.

Honey mustard – is a blend of honey and mustard seeds. It is combined with olive oil to make salad dressing.

Hot mustard – is prepared to bring out the natural piquancy of mustard seeds. Black or brown mustard seeds are used rather than the white.

Russian mustard – A hot, sharp, and strong mustard, prepared from Indian mustard seed.

Spirited mustard – is made with alcoholic spirits. Mustard has been made with whiskey, cognac, Jack Daniels. There even is Irish “pub” mustard made with whiskey.

Sweet mustard – A Bavaria made with kibbled mustard seed and mixed with apple sauce, honey or sugar. There are other sweet mustard from Austria and Switzerland.

Whole-grain mustard – Is known as granary mustard, the seeds are mixed whole with other ingredients.

20091007-mustard1This Web Site Groups Mustard by Taste and Type.

Yup. We tried 39 mustards.

http://www.seriouseats.com/2009/10/whats-the-best-mustards-taste-test-yellow-dijon-spicy-brown-honey-deli.html

 

 

 

 

 

 

Benefits of Mustard – Leafs, Oil and Seeds

Mustard comes in the form of greens, oil, seed, and seed powder.

Mustard and other spices have been used for generations for its medicinal powers. In the ancient traditional Indian and Chinese practitioners used mustard and other spices in their pharmacopeia.

Remember Christopher Columbus discovery of the New World was really civilization looking for a route to the east for its spices.

Mustard has natural antibacterial properties and the mustard by itself doesn’t require refrigeration for it will not grow bacteria, mildew or mold. If that is what it does in the jar what can it do for the body?

Anti-oxidant – Mustard is an excellent source of phytonutrients. Mustard is a good source of Calcium, manganese, magnesium, Omega3 and Omega-6 Fats, phosphorus, potassium and selenium and vitamins A, C, and E (in the form of carotenoids) Mustard give us health support. In other words it helps bring oxygen to the cells that has had free-radical damage.

Anti-inflammatory – Mustard is an excellent source of Vitamin K which acts as a direct regulator of our inflammatory response.

Cancer fighting - Mustard seeds (like other members of Brassica) have been found to contain isothiocyanates which have been demonstrated to suppress and prevent the growth of cancerous tumors. A 2010 study published in the journal Carcinogenesis demonstrated that when this compound is delivered in a specialized manner had the ability to inhibit the growth of cancer.

Cardiovascular support – lowers risk of inflammation and heart attack, ischemic heart disease, and atherosclerosis. Researchers have found mustard leaves help these health problems.

Detox support – mustard greens include antioxidant nutrients and help support detoxification activities with its high sulfur-containing nutrients.

Immune System Support – Mustard helps rebuild the Immune system which helps fight cold and flu. It has even been found to help pneumonia.

Pain – Mustard Oil can be used for aching muscle and joints. Use it as a rub, or external paste. Mustard can be used for the pain associated with arthritis rheumatic arthritis, and even help the pain from headaches. I bet you can remember mustard packs your mother gave you.

Topical Use – Mustard Oil can be used in numerous beauty and skin care applications like; anti-aging, antibacterial, antifungal, hair vitalizer, insect repellant, massage oil, skin ailments such as eczema, infections, or rashes, and/or for stimulating circulation.

All this plus it simply tastes good!!!

mustard greensMustard Greens

Mustard greens are the leaves of a plant Brassica juncea. Mustard greens come in a host of varieties each with distinct characteristics and tastes. Chinese mustard, Indian mustard, mustard greens, or leaf mustard are species of mustard plants. Sub-varieties include curled mustard (looks like kale buy tastes like horseradish or mustard), and southern giant.

Mustard greens vary in color some are emerald green, while others are shades of dark red or even deep purple. Mustard greens can have a crumpled or flat texture. They can have either frilled lacey, toothed, or scalloped, edges.

You’ll want to include mustard greens as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family.

History of Mustard

I was surprised to find that what I thought to be a condiment like ketchup, salt and pepper, is anything but. Mustard is good for your health. The seed, the leave or the oil is loaded with health benefits. Even the Ancient Greeks first used Mustard as medicine. The Romans made the first prepared mustard and introduced to the world it concurred.

The mustard plant comes from the genus of plants (Brassica) along with other nutritious family members as broccoli, Brussels sprouts, Cress, Horseradish, and Kale. Mustard is also related to the radish and turnip. This genus is loaded with amazing plants that are good for your health. Mustard since the ancients (Hippocrates used it for healing) has been considered a healing plant. Before we turned it into a commercial product and something we put on hot dogs mustard was used for healing also.

Every county it seems has mustard in its history and there are so many varieties and countries I cannot even list them but America’s mustard is French’s Mustard.

America’s French’s mustard history

French’s mustard is America’s mustard. The French brothers in Rochester, New York had a flour mill and spice business. They made mustard, but in 1904 Francis sought to create a different type of mustard, a milder form so that people would eat more of it. He wanted it bright yellow and creamy and wanted to be a cooking ingredient for things like potato and egg salad. He got that bright yellow color by adding Turmeric. At the same time Baseball was looking for something to add to its revenue and the ball park hot dog was born. A match made in heaven. By the 1920’s French’s outsold all other mustards 5 to 1. They were so successful the printed Wrigley’s Field flag into its logo.

The squeeze bottle didn’t come along until 1957. In 1974 French’s mustard met real completion when the Grey Poupon television commercial ran.

Cooking Mustard Greens

Suggestions on How to Prepare and cook mustard green suggestions

WhFoods recommends for the best way to prepare and cook mustard greens is to Sauté. They find it provides the greatest flavor and nutrient retention.

Rinse mustard greens under cold running water and cut into 1/2″ slices for quick and even cooking.

To get the most health benefits from mustard greens, we recommend letting them sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.

Cooking

Heat a small amount of liquid like 5 tablespoons of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add mustard greens, cover, and Sauté for 5 minutes. Top with your favorite optional natural ingredients.

Mustard Oil for the Skin

Mustard Oil

 

 

 

 

 

 

 

Mustard Oil – Unrefined mustard oil is mustard seed that have been cold-pressed to extract the oil and is the choice for use in beauty treatments.

I have found using Mustard Oil and Coconut Oil to help me fight my outbreaks of Candida Yeast Overgrown. It works wonders both with the itch, pain and rash.

To reap the benefits of mustard oil, take a warm bath or shower to open the pores, and then massage mustard oil onto affected areas.

It is great as a facial – For a skin-brightening and anti-aging facial treatment, mix warmed coconut and mustard oil in a small bowl and apply to the face in light, upward circles for 5 minutes. Gently wipe face clean with a soft, damp wash cloth although both oils are easily absorbed.

Mustard oil is very popular oil on the Indian Subcontinent, specifically in the Eastern parts of India and in Bangladesh. There, it is used as an edible oil and is considered very healthy,

Mustard Gas

Just in case you might just wonder at the term Mustard Gas, I looked it up – It’s not mustard at all.

world war1Trench War Fare

We may remember Mustard Gas from stories about World War I when the Imperial German army used chemical warfare against the British and Canadian soldiers in 1916. It was used near Ypres, Belgium in 1917 and later against the French Second Army. When used it leaves blisters on the exposed skin and lungs leaving a yellow-brown color and having an odor resembling garlic, horseradish, or mustard, hence the name. Mustard gas was originally named after the scientist Wilhelm Lommel and Wilhelm Steinkopf the developers but mustard was the name remembered most.

 

 

Sources

Majid Ali, M.D. http://www.aliacademy.org/spice_medicine.htm

 

http://en.wikipedia.org/wiki/Mustard_%28condiment%29

http://www.ehow.com/about_5054914_definition-prepared-mustard.html#ixzz2ynSswiOb

http://www.naturalnews.com/043772_mustard_seed_cancer_prevention_medicinal_herbs.html

http://www.drgourmet.com/ingredients/mustard.shtml

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93

http://www.livestrong.com/article/130544-mustard-oil-uses/

http://www.organicfacts.net/health-benefits/essential-oils/health-benefits-of-mustard-essential-oil.html

http://www.livestrong.com/article/130544-mustard-oil-uses/

http://www.organicfacts.net/health-benefits/essential-oils/health-benefits-of-mustard-essential-oil.html

http://www.thenibble.com/reviews/main/condiments/mustard/mustard-glossary.asp

http://www.ehow.com/about_5054914_definition-prepared-mustard.html#ixzz2ynSswiOb

 

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