By Joan L. McDaniel July 22, 2015
The eyes may be the window of the soul but your skin is a window to the health of the body.
The condition of your skin, reflects your immune system. If your immune system is out of balance your skin most often will reflect this imbalance.
Your Immune System and Your Skin Have much in Common
Skin break down is your Immune system is trying to tell you something. Are you listening?
Ignoring these early signs can result in developing premature aging and even a serious health condition later in life. It could be twenty to thirty years down the road for something serious to develop.
Generally when skin starts to itch, change color, and/or its texture something is happening inside your system. Your immune system is fighting toxins. A normal healthy immune system just simply destroys unwanted toxins but when overpowered and overwhelmed, it reacts with the inflammation response. Inflammation is the way your system isolates and eliminates unwanted bacteria, toxins, viruses and anything else alien to the system.
The Excretory System
Your skin is part of your circulatory system and the excretory system. The excretory system also consists of the kidneys, and lungs. Your excretory system is the way your body excrete wastes.
The Excretory Organs
One-third of your body’s toxins are excreted through the skin. We can lose over 30,000 dead skin cells every minute. When you sweat, you’r eliminating built-up toxins that are in the skin. Most of skin changes come from within not from without – No matter how much hand washing you do.
Allergic reactions, infection, and inflammation are warning signs. Did you know skin aging and wrinkling is also a sign of inflammation?
I should Know
As time passed slowly over the years as I was getting sicker and sicker and my skin kept breaking out in batches of dry flaky skin. I had red patches everywhere especially on my face. I remember when I first got the red streaks I didn’t know what to do about it. I found using skin creams and moisturizer didn’t seem to help and attributed the condition to aging. There just wasn’t anything that could be done about it.
I wish I knew then what I know now. All that time, I was sick and my body was trying to tell me, I was just too busy eating junk to even listen. Eating Sugar and Carbs is fun why do anything else? My skin was aging prematurely and didn’t know why.
It may be hard to visualized but what your skin looks like your gut looks like. If you gut wall is collapsing with leaky gut they why would you expect your skin to be glowing? Your skin flora and your bowel flora are very much alike. Your immune system isn’t selective if the cells walls of your colon are breaking down so are the cell walls of your skin. Your immune system is an early warning system that something isn’t right
Money Spent on Skin
Skin is a big business and a big money-maker both for industry and the medical world. Just think of the massive amount of money spent on skin. There creams and lotions of every variety, make up, and a whole world of Botox, face lifts and plastic surgery.
Conditions of the skin covers a broad spectrum of diseases which are also known as dermatoses, which is part of the medical world of dermatology and dermatologists. Dermatology is the branch of medicine that deals with the skin. A dermatologist is a licensed doctor with further training non of which includes knowledge of food or nutrition. I don’t know if a dermatologist knows what a colon is – Just joking.
There may be over 3,000 skin disorders. Some of these diseases can be a simple irritant to a life threatening condition. A skin condition can be temporary, can be easy to treat or chronic and serious. Skin conditions can suddenly disappear then return over time with increased intensity.
You can spent hundreds of dollars on creams, lotions and prescription medications, but they did little more than clog and dry out your skin, waste your money and provide more toxins. Your skin needs nourishment not more poisons.
Clear Skin is as close as you Kitchen
When I hear someone say, it is too expensive to buy food from a farmer or to buy organic, I often wonder how much money they spend on make-up, moisturizer, cleaning products and whatever else there is for the skin. When clear, beautiful gorgeous skin is as close to you as your kitchen. Read this blog for a review of superfoods that help heal. Helping arm the immune system also improves the condition of our skin.
Saturated Fat is Good For You especially your gut wall and skin.
I started this blog to tell my story. My health has greatly improved. I swore that if I could get well again I would tell others how I did it.
As my health has improved, the pain and itching is less intense and almost gone away and to my surprise my skin has a glow and is almost free of the red blotches and dry scaly areas.
I don’t have the skin I did when I was younger, but I don’t have the bloated pasty look I had three years ago. It may just me mind over matter but my skin isn’t hanging off me as bad. I hardly have much of a turtle neck left anymore.
Read this blog for the superfoods I ate to get well. Most of the major improvements came when I decreased my intake of carbs and started to eat Saturated Fats like Coconut Oil. The next major improvement was getting Iodine and eating foods with minerals in them.
I have put together a list of every skin illness or condition I could find and think of;
Acne, age spots, aging, allergic reaction, athlete’s foot, bad complexion, blackheads, blisters, blemishes, brown spots, sudden brushing, bumps, calluses, cold sores, corns, cracking, dandruff, dehydrated, dermatitis, dry, dull, flaky, dybiosis, eczema, hardening, cuts not healing, hives, hyper-pigmentation (age spots), ischemia (decreased blood flow), itchy, jock itch, liver spots (age), moles, oozing, Pain that then turns into an itch, Pale skin, Psoriasis, rash, redness, red spots, ringworm, rosacea, rough skin, rough skin patches, scaling, Shingles Rash, swelling, toenail fungus, waxy, white bumpy lines, pronounced wrinkles (dry skin), yellowing, break out in zits and I sure there are many others.
Many Skin conditions can be adjusted to and lived with like acne, aging, bumps, eczema, rash, rough skin, and wrinkles but some can become very serious.
But there are some skin conditions that make themselves priority one. They demand complete attention. Of the many skin conditions the ones that cause the most attention seem to be acne, aging, allergic reactions, flaking and itching.
Acne Is the hardest to put up with because you look in the mirror and all you see is one big ZIT. But even thought acne most often occurs in the early years it too is a major indication of the gut being unbalanced and ill. I have heard that reducing chocolate and sugar during this time greatly improves that condition.
I would love to say I have truly found the fountain of youth and that I can reverse the signs of aging. I am sure it is more mind over matter on my part but I don’t think I look as old as I use to a short three years ago and better than I did in 2006.
I know for an example that my hair color is returning.
It is true that if you eat junk (processed foods) your cells are full of junk and they age prematurely. If you want your skin clear and fresh you need to eat food that has nutrition not plastic. You eat plastic you look like plastic. Plastic may be shiny but doesn’t have that being alive look to it.
Collegian and aging
Skin is held together because of something called collegian. Collegian keeps your skin-tight and close to the bone, as the cells age the cells of collegian grow weak and lose their hold. Without proper nutrition this collegian simply ages prematurely resulting in wrinkles and sagging hanging loose skin.
There is normal aging and then there is premature aging — If you system is not well and balanced neither is your appearance. You look older than you really are. As I write this, I seem to notice a lot of people look old and very tired. They look 80 and many aren’t even 60 yet.
Skin is most often the first sign that you are allergic to something new in the environment like food, toxins or medications. Whenever you are taking a new medication or trying a new food such as chocolate or nuts you should pay close observation to any changes in skin and any difficulty breathing. Rash, pruritus (itching), edema (swelling), skin eruptions (blisters), difficulty breathing are just some. Allergic reactions to food or to medications such as penicillin can sometimes be prolonged, sudden and severe. Discontinue product or food and report immediately any changes to your doctor. Pay attention to your skin IT IS TRYING TO TELL YOU SOMETHING.
Itching is Hard to Ignore
I know for I had major skin itching that believe it or not would start as a small and irritating and overnight or the next second would develop into major throbbing pain. There are many names for this type of pain but the one I seemed to agree with most is called Fibromyalgia.
Skin itching can be annoying, demanding, embarrassing (especially if in your private area like anus itch, jock itch, or the vagina), frustrating, irritating and cause scratching so bad it brings blood. Depending on the type of itch, you may just forget what you were doing and just itch. It is difficult to concentrate on anything else except itching.
Itchiness can be the result of any number of factors, some external but mostly internal. Skin itch can be just about anywhere there is skin, like the hair (dandruff), between the toes (athletic’s foot), hard to reach areas like the back, and/or between the shoulder blades, you can even have an itchy tongue.
For anyone who has had this kind of attention-getting message from you skin all I can tell you is there is a host of home remedies for itching and not one cure. The only way to rid yourself of the itch is to rid yourself of the toxin in your gut. I know I tried them all.
Dry Scaly skin is another
Do you have healthy glow and tone to your skin? Is your skin-tight or drawn and droopy?
Dry skin can be something you learn to live with, but you make adjustments. You don’t go barefooted due to dry flaky skin, you wear long sleeves and many others. Dry skin can be so dry it cracks and flakes off in large sections.
I know for I had patches of dry skin on the back my hands, elbows, my feet and heels, and dry spots in many other places even my face. I tried to learn how to ignore it.
Dry skin means you are dehydrated. The amount of skin cream may help the skin temporary but it is your insides that are dry. You have to hydrate your system from the inside with water (not bottled but filtered tap).
Water is good but you also need Fat. Saturated, polyunsaturated, and Omega-3 fats. You need to add them to your diet. My blog is dedicated to coconut oil first and saturated (the forbidden fat) second. YOU NEED SATURATED FATS IN YOUR DIET.
You need oils like avocado, almond, coconut, sesame etc. Some people recommend krill oil or fish oil. I took these for a while but found coconut oil more fun and used it for almost every meal. I am still a heavy user of the many forms of coconut and coconut oil. I still use it all over inside and out and even use it on my cat.
There are many other very beneficial and wonderful oils so now I am exploring many of them like avocado, and sesame. I enjoy unroasted, unsalted, not pasteurized natural nuts of all kinds and with almost every meal. You also need your electrolytes and food high in minerals like magnesium and iodine.
What is Skin?
It may be hard to think of your skin as an organ but it is. The skin is an organ system that protects the body by keeping whats on the inside in and whats on the outside out. Included in this system is its appendages of the hair, and nails. If we were another kind of animal we would also have feathers, fur and hooves.
Your skin provides protection but is also very absorbent. You can absorb toxins from the chemicals you put on your skin faster than eating them. Read my article are skin care products harmful. It is an ideal location for medications such as nicotine or pain patches.
Other Signs your Body Gives you
Besides the Skin Your body surfaces toxins in your breath, hair ears, mouth, nose, and tongue.
I know for I had it all
When I got home from the hospital, I spent over an hour trying to find the machine that had been left on because it just kept ringing. It had to be close because everywhere I went it just kept ringing until I realized the RINGING WAS ME.
And don’t forget dandruff; Dandruff most likely cause is good ol’ Candida Yeast I know I had not only dry flaky scalp I had dry flaky elbows, face, feet, heels, back of my hands, knees, just to think of a few. I had ringing ears, I itched all over especially the hard to reach back, and a white tongue.
Bad breath and Bad Body Odor
You brush and brush, chew gum, rinse, and swallow breath mints, and still, you can’t get rid of it. You use underarm deodorant and take showers. The amount of products on the market for mouth, breath, bad breath,odor and etc is in the thousands but none of them address what is really causing the problem. YOUR GUT — Bad breath is often related to digestive problems, but it can also mean that your liver is struggling to get rid of the toxins in your body.
Until you tackle the problem from the source, you’ll continue to scare away anyone who comes close! If you smell like a sewer maybe you should do something about putting something besides junk in the stomach.
People don’t think your hair and gut are related but they are, If you have a good case of dandruff you probably have leak gut also. Clean up your diet will help the dandruff better than any visit to a dermatologist or expensive shampoo product or prescription.
The scaling in the scalp can be conspicuous, producing impressive dandruff.
A white tongue means one thing CANDIDA YEIST INFECTION. The tongue isn’t part of the skin the tongue is part of the digestive system but it is visible you can see it and it also can be one of the first signs of candida it also itches I know for I too had a white itch tongue.
Candida Albican shown here a condition called oral thrush
I haven’t spent much time with the illness called Yeast infection or Candida Yeast that is because it is a very complex subject and worst to even try to tame. There are many web-sites which address Candida and if you suspect something you can start exploring until I get it all together.
Be careful many of the sites are trying to sell you something. I found holist help site is ok and I quote from it
“Most people are unaware that it even exists, because most main stream doctors are uneducated about its impact on our health. People suffering from this condition often go from doctor to doctor for years and are usually told they are a hypochondriac or that it is stress or a psychiatric problem, before ever discovering the real culprit.
Candida Albicans is a yeast that occurs naturally in the human body, but it is only one type of many different types of fungus that can be problematic…” It normally has an important function and lives in harmony for it is kept in check by the immune system. “It normally resides in the intestinal tract, mouth, throat and genitals, however…” when the immune system weakens and loses its control Candida changes from being harmless, overgrows and begins to eat oxygen “..it can burrow holes in the intestinal tract, enter the blood stream and then make its way into any organ of the body.”
“Once this hardy organism proliferates in the body, it wrecks havoc in many ways and is the initiator of many common maladies, conditions, syndromes and illnesses in our population.”
Use Nutrition to Control Yeast Overgrowth
The best and only start to fight it is to improve your immune system with proper nutrition. Your body hides what it cannot control or eliminate in your joints, muscles and fat cells.It is when you start to detox that your immune system is strengthened and can pull these toxins out. Most of getting rid of candida yeast in through the skin.
You don’t hear much from modern medicine (The white coat world) about Candida Yeast and I think it is because they just don’t recognize it as a systemic disease. They accept joke itch, toe itch, toenail itch, and skin itch but there isn’t a multimillion dollar monopoly creating exclusive medical control or a magic pill available. Most physicians don’t even know how to treat Candida and simply dismiss it as a Diseases that is “all in your head” or “You have an overactive immune system”. I don’t know if most physicians know anything about the gut other than a colostomy test and looking for colon polyps.
Candida Yeast Skin Symptoms
I will, I promise spend more time on the illness of Candida Yeast overgrown and the many resulting symptoms but for now I just want to talk about the skin and its signs of illness.
Here is a simple overview:
Candida shows itself in many ways one is a fungus rash on the skin especially in a dark warm area. Mostly down under If you get my meaning. Here are some areas you will see Candida Yeast overgrowth
Penile fungus and itch
Current manufactures do have over the counter products for anti-fungal. This is what products I found:
Over the Counter Anti-fungal Creams.
Candida is hard to treat because it can change its forms from yeast to fungal from harmless to infection. What causes it to become a yeast overgrowth – Drugs, antibiotics, chemicals, steroids, and an unbalanced nutritional intake. Yeast feeds on sugar.
Most over the counter treatments consist of creams there are the general anti-fungal and anti-itch creams that contain hydrochloride which is a salt which helps absorption.
There is Diphenhydramine – Which is an antihistamine which help itch by stopping histamine an enzyme it doesn’t cure anything.
Terbinafine – Cream which is used topically for infectious on the skin like jock itch (tinea cruris), athlete’s foot (tinea pedis), and other types of ringworm (tinea corporis). This works by stoping the enzymes of the fungus. The fungus seeing the threat changes its form to a bacteria.
Tioconazole – Is a Cortizone used to treat Vaginal Yeast infections. It works by killing the fungus or yeast or prevent its growth. It can also be used for ringworm of the body, foot, groin, and yeast infection of the skin (Cutaneous candidiasis). This works for a while until the fungus changes its form.
Benzocaine – is a local anesthetic commonly used as a topical pain reliever or in cough drops. Anesthetic is a nerve block, and in cause you don’t know an anesthetic is what you are given before an operation. It knocks you out. It doesn’t even make an attempt to control the fungus.
I found out the hard way these creams do NOTHING NOTHING TO CONTROL yeast overgrowth nor the rash and in my case it didn’t even stop the itch.
I had to explore the world of self-help and homeopathic aids. I used a long list of creams, oils, herbs, massage, and simple exercise movements. I am now almost pain-free but it took a long time to work it out.
Just remember it was all in my head and I had an —
Overactive immune system.
Until next time!
By Joan L. McDaniel June 12, 2015
Candida Yeast Overgrowth
As I have said before, I was very sick and one of my diagnoses was Candida Yeast. I had yeast overgrowth just about everywhere in and on my body. It was found to be causing my shortness of breath. I found out on my own it was also causing my indigestion, GERD and general run down or burned out condition. Candida Yeast is a serious illness, I will spend more time on it in a future article.
There are several websites that have dedicated articles and programs on Yeast overgrowth and many programs of assistance. One site run by Carolyn Dean is Yeast Connection. Another site with instructional videos is Majid Ali, MD.
You can learn more about yeast fermenting in your stomach and causing gas and bloating that can turn into heartburn and other serious illness.
I have now recovered my health and have my Yeast overrun almost under control. I did it on my own by eating foods my gut liked. We were in close communication my gut and I for it thinks and talks if you can learn to listen. I did not have a bag of money or insurance to do anything else. I plan in the future to discuss more about Yeast overgrowth. How to tell if you have it and things to do to get rid of it but for now —
This article is part of my continuing discussion on how I regained my Health especially the health of my Gut or what is called the digestive system. The first article was “Are We Too Clean”. The next article was the importance of pickling Pickling A Lost Tradition.
Todays article is an introduction to digestion and the use of Vinegar – Apple Cider Vinegar (ACV) to be exact – as one of the homeopathic remedies I used to help me detox and return balance and function to my digestive system.
Not just any vinegar will do it must be raw, unpasteurized, unfiltered, un-cooked, and made from natural food and with the ‘Mother’ load.
I have used many natural or homeopathic remedies not only Apple Cider Vinegar and some are covered in the following articles:
Breaking my Sugar Addiction
I slowly removed processed food and grains from my diet. Processed foods loaded with processed carbohydrates and processed salt and sugar. I stopped all intake of trans fat like Crisco, Canola Oil and Vegetable Oil. I began to increase my intake of saturated fats like coconut oil, and polyunsaturated fats like avocado, olive oil, sesame and others. I increased my consumption of grass-fed beef, chicken and pork. I increased my omega-3 fatty acids.
I had a thyroid problem and slowly increased my intake of iodine and magnesium. Once I stopped eating the Standard American Low-fat diet and increasing my intake of raw natural food, my health and strength slowly improved. I have written many articles on how I broke that addition and what foods I ate. But I had more to do.
The next problem was to rebuild or strengthen and rid my body of toxins. As I ate good food, my body naturally detoxed on its own but suddenly I suffered a major setback. I had been sick for many years each year I would just get weaker. All this time my body was burying the toxins I had consumed into the fat cells of my body. The more processed junk food I ate, the deeper my body would bury the toxins. Suddenly I had
— Pain unbelievable pain. Forth of July fireworks kind of pain first in my knees’ then it slowly moved to my hips, then to my back both lower and under the shoulders. I had tremendous pain just by standing up. If I waited a few minutes my muscles would adapt and I could walk. But I was in constant pain.
My body had surfaced buried toxins and was overwhelmed. I had to learn to help. Just eating good food wasn’t enough I had to figure out how what else to do. I spent a great deal of time searching and reading what I found off the internet.
I guess I have a lot to talk about
How I handled the pain is a much more complicated subject. When I was younger and had energy, then I began to have pain. The pain was like this just milder and it went away eventually. But this pain was not going any where any time soon it just kept getting worse.
I have written articles on pain and the lymph system in skin brushing and there is much more to say about it. There will be other articles but the best help was massage, rubbing using oils, and some simple stretching exercises. Sweating is also very good but since I live in the cold NorthEast part of the United States sweating isn’t a practical option. Sunshine is sometimes hard to find.
Back to Apple Cider Vinegar (ACV)
As I said, one of the foods I used to help detox and return digestive balance, was Vinegar unfiltered, uncooked, natural vinegar – so lets talk about Vinegar.
There are many Vinegars
When I started researching vinegar I was surprised to learn there are dozens of vinegars. You can make vinegar out of just about any food and there are many variations. The most common vinegars used in America are the white distilled and apple cider.
The basic principles of making vinegar hasn’t really changed since the ancients. First a food is fermented by converting its sugar to alcohol then fermented a second time to turn the alcohol into vinegar or what is called acetic acid.
Part of this second step is how they can create what is called the “Mother Load”. “Mother” of vinegar is a cobweb-like amino acid-based substance found in unprocessed, unfiltered vinegar. Most manufacturers pasteurize and filter their vinegar to prevent the mother from forming, but the resulting “sparkling clean” clear vinegar is devoid of the reason vinegar is so useful to your health.
To Make Vinegar You Need Sugar
Vinegar is made from any carbohydrate that has enough sugar to be fermented, including apples, beets, coconut, dates, grapes, and potatoes. Vinegar is then made from all colors of wine. Vinegar is also made from grain and malt. Vinegars can also be synthetically created in the lab and contains only acidic acid without any natural acids or enzymes. Most Distilled vinegar is created this way. It does not hold a candle to real vinegar. Some vinegars like Balsamic vinegar are aged like some expensive wines.
I was also surpassed to find that not only Apple Cider Vinegar comes unfiltered, raw and have a mother load but many others do also. Most of your specialty vinegars are not pasteurized and some very good Balsamic vinegars and vinegar from coconut tree sap have a mother load. See a list of vinegars at the end of this article.
I was also very happy to find . It is much like Apple Cider Vinegar but has a softer taste. I now use it in the morning and on my food. It is a little expensive so I’m still using ACV for my skin.
Apple Cider Vinegar (ACV)
For now let’s concentrate on the most popular vinegar and that is Apple Cider Vinegar the one labeled Natural, Organic, Raw (uncooked), Unfiltered and Unpasteurized. The one that looks cloudy and has the Mother load.
For now let’s look at the importance of one brand of Apple Cider Vinegar called Bragg.
The history of this product is important to the history of food production in the United States.
Health Care Movement
I know I’m at the risk of dating myself, but a little history adds variety and variety is the spice of life. Right!
Anyone remember Jack LaLanne? Anyone remember Arnold Schwanager – How about anyone know where juicing first got started?
Jack LaLane is quoted as saying “Bragg saved my life at age 15 when I attended the Bragg Crusade in Oakland California”
Jack LaLane the original fitness advocate, muscle, strong arm, body builder, and health advocate.
Jack LaLane was the first advocate to introduce fitness, and juicing to the Nation. He published numerous books on fitness and theThe Jack LaLanne Show between 1953 and 1985. He was recognized for his strength and success as a bodybuilder. He even beat 21-year-old Schwarzenegger (Mr. Universe) in a body contest. Arnold was the title character in the many Terminator movies one being Terminator 3: Rise of the Machines, which went on to earn over $150 million domestically. He basically was a high efficient machine with a heart.
Back to Jack he introduced the concept of juicing and had his own juicing machine which is still being sold today.
Jack LaLane had a troubled youth. He had dropped out of high school at age 14. The following year his mother took him to hear a lecture given by health food pioneer Paul Bragg. The talk was on health and nutrition, focusing on the “evils of meat and sugar. The talk changed Jack’s life. He became a student of Dr Bragg and an advocate for healthy living for the rest of his life.
Dr. Paul Bragg and the Bragg Institute
Dr Paul Bragg was one of the original pioneers for Health Food, including the first health food stores, and his own bottled version of Apple Cider Vinegar plus 365 other health foods.
Since 1912 Paul C. Bragg and his daughter Patricia has been serving health to America, by first introducing health food including his own bottled Apple Cider Vinegar. Bragg worked with Olympic athletes, business giants like J.C. Penny and Dr. Scholl ( Dr. Scholl’s wart remover) and famous hollywood stars like Clint Eastwood and Charlton Heston. His daughter is carry the work and memory on to this day.
Bragg’s Apple Cider Vinegar has the reputation of being “The Real Thing.” It has never, nor will it ever be cooked or pasteurized. You will find it on almost any Health food store and a growing number of Grocery Stores.
Vinegar Nature’s Gift
As listed below ACV has many uses and benefits. It is extremely useful to have around. Since the subject of this article is digestion or indigestion I will discuss only those features. I will cover the following benefits stomach aches, chronic fatigue, detox, fungus, heartburn, inflammation, and pH Balance.
Benefits of Apple Cider Vinegar (ACV)
Vinegar has been with us since the ancients. It was accidentally discovered when a vat of wine turned sour. Vinegar is one of the most underestimated products on the planet yet it is being used today as the only agent to pickle foods. Vinegar is extremely useful in health benefits and it will preserve food but it doesn’t create the range of probiotic like a salt brine fermented food does. See my last article.
Do you remember the nursery rhyme Jack and Jill? Vinegar was even mentioned in the last line of the rhyme as a remedy for Jack’s headache—vinegar and brown paper.
English nursery rhyme.
The first and most commonly repeated verse is:
Jack and Jill went up the hill
To fetch a pail of water.
Jack fell down and broke his crown,
And Jill came tumbling after.
The almost unknown second verse where Jack repairs his broken crown with vinegar and brown paper. (Vinegar is a diuretic which reduces bruising and bleeding.)
Vinegar and brown paper were a home cure used as a method to draw out bruises on the body. Vinegar is a diuretic which when mixed with water increases blood flow near the skin’s surface, so it helps to reduce the blood that has pooled in the bruised area reducing bruising and bleeding, There are other natural products that work which are Witch Hazel and Arnica Gel.
Vinegar and Digestion
Condition of the Gut
As we saw in the article Are We Too Clean, the state of your health begins in the bowel. In a healthy bowel, the good and bad bacteria, yeasts (like Candida) are in balance. When yeast cells take over, they produce acid micro toxins that steal oxygen from the surrounding normal cells. The blood picks up nutrients plus the toxins and circulates it to the rest of the body.
How well you digest and absorb food plus its elimination frequency and amount should be a very important aspect of your daily health monitoring. It seems like a forbidden subject for anyone to ask anyone about their bowel movements.
When did you have your last bowel movement?
That should be the first question you ask yourself, a parent asks a child and a Doctor should first asks a patient.
According to Gandhi
Mahatma Gandhi the leader of Indian independence movement in British-ruled India was interested in more than nonviolence he was also very concerned for health. He wrote extensively on diet and health including vegetarianism. I read somewhere that every morning, Gandhi would first ask those around him did they have a good bowel movement? He would ask this before asking how they were. If they had a good bowel movement he knew how they were.
Does you Doctor want to know?
Gandhi knew the value of health, and a good diet of natural real food, but does you doctor even care about what you eat or even if you did eat?
The state of our health begins in the bowel. Does your stomach hurt? Do you have bloating or gas? I once complained to my doctor about my unusual bloating and gas and he suggested I buy the product “Bean O” to reduce the acid cause when eating beans. That was before the great Big Pharma came up with the multi-billion dollar anti-acid windfall market.
According to Gandhi “… The human body is a wonderful and perfect machine. It it gets out of order, it can set itself right without medicine, provided it is given a chance to adjust itself. ..” If the body cannot eliminate all the refuse that part that remains un-eliminated turns into toxins and gives rise to symptoms which we call disease.”
Maybe the next time you see your doctor ask him if he had a bowel movement that morning? He might just take the time to look up from his prescription pad.
Vinegar Helps Digestion
The Acid in Vinegar helps digestion return to a balanced microflora. Vinegar helps your stomach produce the acid it needs to properly digest the food you eat. There are many digestive aids. Basically any bitter food is an acid. Vinegar and the lemon are just some of them. Vinegar is Acetic Acid to be exact it is what gives vinegar its distinct tart taste. Vinegars pH is almost the same as a lemon or lime. These foods balance the pH of the Gut to an acid pH balance but also helps the rest of the system with its alkaline pH balance.
Candida Yeast is hard to get rid of. I found I had to use any and all of these foods. Candida Yeast is not easy to control. You need to give your body a great deal of ammunition.
Vinegar slowly fermented and unfiltered contain a long list of bioactive components like acetic acid, caffeic acid, catechin, epicatechin, garlic acid and more. It also has antioxidant, antimicrobial and other beneficial properties but these are minor when comparing the antioxidants found in eating fresh food. The most important thing about Vinegar is its acid. It is the only food that helps us with digestion. It has a long list of very helpful acid enzymes and other valuable acids.
Your stomach uses Hydrochloric Acid to break down food to allow for digestion. When your system is balanced digestion goes on without any great fuss.
What is Indigestion?
This is a brief explanation. I am not a medical doctor and only had myself to experiment on. There is more to come and you need to do your own research.
Indigestion is difficult or impaired digestion. It has many names including dyspepsia, heart burn, gastroesophageal reflux disease (GERD) or gastritis. Dyspepsia is a medical condition and its first sign I found was INFLAMMATION. Inflammation is the first sign of disease.It is characterized by a chronic or recurrent pain that comes from the front or back. It may be accompanied by bloating, belching, or nausea. Difficulty with digestion usually means you stomach does not have enough acid or the acid has become weaken by lack of oxygen.
Pain is the first indicator – Pain is a sign of your body calling out for oxygen. Notice the swelling of the gut that is blotting and that is caused by yeast and fungus or out of balance pH acid. Acid hates oxygen and the bloating is a sign of lack of oxygen.
Acid Reflux and Back Pain
When acid builds in your stomach it can back up and cause pressure. This discomfort and pain can be felt in the abdomen, chest and sometimes the back or to other areas.
There is an excellent article called the Inflamed Abomination which covers some of this
The only way to improve your stomach ability to digest is to give your stomach more acid. The antacid pharmaceutical sales pitch claim PCP work but this medication covers-up and suppress the enzymes that produce stomach acid and hurt the very thing you were trying to help. As your condition worsens, your doctor may be found to say you need stronger medicine for you have an “Over Active Immune System”.
Hydrochloric Acid: God’s Natural Antiseptic.
Did you know Hydrochloric Acid has the same pH as battery Acid?
With sufficient and normal Hydrochloric Acid HCl, all waste acids along with fermentation disappear. Hydrochloric Acid has the same pH as battery acid look at the following chart. Your stomach uses hydrochloric acid to digest food. To increase stomach acid you CAN NOT GIVE IT BATTERY ACID I HOPE YOU KNOW THAT.
Acetic Acid to the Rescue
Acetic Acid which is the acid of the Lemon or vinegar is the next step up the scale. The acid of bitter foods including apple cider vinegar is called weak acids. You can dilute these acids with water and swallow. Taking a milder acid helps return the pH of your stomach back to an acid balance. These foods also provide you with enzymes and other acids used in digestion. Your stomach can then go back to digesting instead of fighting for oxygen. Your stomach can now produce the hydrochloric acid it needs to work without you knowing anything about it. Note: if you ignore it it will not ignore you. Overtime it will keep telling you it needs help.
Just remember to dilute acetic acid with filtered water, for if taken straight you will feel a slight burning for it is an acid. I use it so much I dilute it to drink for it burns going down the hatch, but use it direct on my skin. Two teaspoons of ACV in an 8 ounce glass of water should do it.
ACV is Great for Skin Irritations
ACV works great on the skin. When I was a kid it helped me with my sun burns and now that I’m older ACV is still helping me fight this unbelievable itch and rash of yeast. Some people like myself use it straight on the skin, others dilute it in lukewarm water. (Straight vinegar may sting a little because of the acetic acid.) Apply gently with a cotton ball or lay a soft washcloth soaked in the solution on the area. Apply on the hour as needed. You can even try soaking in a bath of about one cup of vinegar added.
As I said, I had candida yeast everywhere including a very runny nose. Candida yeast is hiding in my sinuses. ACV helps detoxification by breaking up mucus throughout the body and cleansing the lymph nodes to allow for better lymph circulation. A healthy lymphatic system can remove toxins from the cells in the body while improving immune system response.
A list of types of Vinegars
Vinegars can be made from many different foods that add their own tastes to the final products, but additional ingredients, such as herbs, spices, or fruits, can be added for further flavor enhancement. Note all vinegars are acid and if they are not pasteurized or cooked can benefit digestion.
Beer vinegar has an appealing light-golden color and, as you might guess, is popular in Germany, Austria, Bavaria, and the Netherlands. It is made from beer, and its flavor depends on the brew from which it was made. It has a sharp, malty taste.
Cane Vinegar -This type of vinegar is produced from the sugar cane and is used mainly in the Philippines. It is often light yellow and has a flavor similar to rice vinegar. Contrary to what you might think, cane vinegar is not any sweeter than other vinegars.
Coconut Vinegar – If you can’t get your Asian recipes to taste “just right,” it might be because you don’t have coconut vinegar — a white vinegar with a sharp, acidic, slightly yeasty taste. This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes. Coconut
Malt vinegar – is made from Malt or barley. It is a favorite in Britain reminiscent of deep-brown ale. It has a light brown color and malt flavor. It is very popular where it’s used as a condiment for fish and chips.
Raisin Vinegar – This slightly cloudy brown vinegar is traditionally produced in Turkey and used in Middle Eastern cuisines. Try infusing it with a little cinnamon to bolster its mild flavor. Salad dressings made with raisin vinegar will add an unconventional taste to your greens.
Rice vinegar is most commonly produced in China and Japan from rice wine that’s allowed to ferment. It comes in black, brown, red or white varieties. Used in Asian cooking include sushi, salad dressings and stir-fry.
vinaigrette – salad dressing of oil, vinegar, and herbs.
Wine Vinegar – Wine vinegars are made from any color of grape, and aged wine you can think of – for Example: Balsamic (aged wine), Champagne, Red, Sherry, and White. Many of these vinegars have fruits, extra herbs and spices added in for flavor. The quality of the original wine determines the quality of the vinegar. Champagne and Balsamic vinegars come from wine that may have been aged for 25 years or more.
Balsamic vinegar – Balsamic vinegar must be made from a grape or grape product. There is commercial and traditional balsamic vinegar. Traditional is made in a special place in Italy, called Modena where balsamic vinegar was born. Traditional and many commercial balsamic vinegars are unfiltered, not cooked or pasteurized and can contain a mother load. The older the vinegar the sweeter and more syrupy it is. Traditional balsamic vinegars are artisanal foods that have been aged for over 25 years and can be very expensive. The aging process uses a variety casks made of a variety of woods. Each producer has their own formula thus the flavors can be as rich as some aged wines. Vinegar made this way carries a seal from the Consortium of Producers of the Traditional Balsamic Vinegar of Modena.
Distilled or white vinegar is the most commonly used in commercial production for making pickles, ketchup and bottled salad dressings, among other products. The vinegar is made from distilled alcohol that is fermented. White vinegar is very strong and besides for cooking, its best use is for cleaning.
White Vinegar is a clear, It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water. Its flavor is a bit too harsh for most cooking uses, but it is good for pickling and performing many cleaning jobs around the house. Note the pickling only preserves the food it does not provide probiotics.
Till Next Time
Wild Fermentation by Sador Ellix Katz – Sador had HIV AIDS (1999 – 2000) and used fermentation to control the disease. She is no longer waiting to die but alive and kicking.
Internet source links
By Joan McDaniel May 16, 2015
Updated May, 23, 2015
This article is part of my continuing discussion on how I regained my Gut Health. The first article was “Are We Too Clean”. Todays article is an introduction to fermentation by discussing the traditional pickle and pickling.
An Introduction to Fermentation
I found fermentation isn’t a subject that is easy to understand. There is a good side of fermentation and a bad. Good when done to produce a food product, bad when your gut is fermenting itself. It took me some time to even find a source for good fermented food and probiotics. I had to do it by trial and error depending on how my gut felt after eating it.
The fermentation of food has been with us for thousands of years and pickles have been made since the 17th Century. Unfortunately, so far I haven’t found a reliable source for a good natural probiotic. You are on your own and like sprouting you have to ferment your own food. Relax it is really very easy and fun see video at end of this article.
Probiotic supplements are available, but eating real food seems to pass through the stomach acid barrier a little easier. A natural food probiotic is stronger, alive longer, and better acting than a bottled supplement. I had better results from actual food than any supplement and that also includes vitamins.
Pickling a lost Art
Not many years ago, fermentation or pickling took the place of refrigeration. Fermentation is preserving, even expanding the lifespan of food by either an anaerobic fermentation, or in a brine (sea-salt solution). Food immersed in Vinegar is preserved and soured but does not create probiotics. If you have ever tasted a true dill pickle from salt brine vs vinegar, you can tell the difference.
The natural probiotics created during fermentation contain live bacteria and enzymes that keep your gut happy and you healthy.
The Pickle A Tradition
Our tradition – There is something about the pickle that speaks tradition. Many cultures across the world have their traditional pickled food used to maintain health. Manufactured pickles are also a source of healthy probiotic microbes. These traditions use unique recipes and a salt brine. Any food can be pickled for an example “pickled (fill in the blank)”.
N.Y. Pushcart Territory
PushCart War A book about the PushCart War between Vendors and the increasing truck traffic. The Pushcart came first but the truck is bigger.
In the United States, there was a time when the Lower East Side of NY was known as “pushcart territory” . One of the best known of these pushcarts wares was the pickle. The pickle is still a fixture in New York delis, where a half-sour spear is often wrapped up with each sandwich.
At Guss’s Pickles, a 91-year-old establishment on Essex Street. NY, NY
Guss’ certified Kosher pickles are packed in barrels with their own blend of all natural pickling spices, freshly – chopped garlic, and a saltwater brine.
Guss Pickles headquarters moved to neighboring Brooklyn and is now named Ess-A-Pickle. Today it’s The Pickle Guys who are still located appropriately on the Lower East Side.
The full sours are pure pickled perfection, but there are also half and 3/4 sour options for the more timid pickle lover. (49 Essex St; 212-656-9739; https://www.pickleguys.com/)
New York celebrated its annual Pickle Day in 2010
To Maintain Good Gut Health You Need Prebiotics and Probiotics.
Pasteurization – As a result of the Germ Theory, pasteurization was invented by a French Chemist Louis Pasteur. Heating beer and wine was enough to kill most of the bacteria that caused spoilage. Today the process of pasteurization is used in the dairy and food industries to control microbes and preserve the food. Pasteurization doesn’t kill all bacteria like sterilization but most of it. All dairy products must be pasteurized according to the FDA each state has its own exceptions check side bar of this blog for each state’s rules.
Probiotic – Refers to a dietary or food supplement that contains “good live bacteria” bacteria which become viable in our digestive tract. Probiotic are the actual bacteria and enzymes. Probiotics come from pickled or fermented food. Probiotics are also available in supplement form.
Prebiotics – are also referred to as roughage, or dietary fiber that helps establish a healthy environment for the actual bacteria to life. See my article on fiber.
Trying to Find Fermented Food
In my drive to improve my health, my research turned up the importance of probiotics. I found you get probiotics by eating fermented foods. I remember as a kid eating a good dill pickle or small side dish of sauerkraut so I went shopping.
As I went down the aisle of my local grocery store looking for pickled food, reading labels I found all products were fermented using distilled vinegar not salt.
I have problems with vinegar, I don’t like it, I don’t like the taste – I never have like it so I could’t of enjoyed pickles made with vinegar when I was young. Sure enough, I found out the pickle from my past was fermented using a salt brine (sea salt) not vinegar. This process is called Lacto-fermentation.
Most Processed Food Being Sold is Pasteurized
Fermented or Pickled food cannot be pasteurized and still contain live microflora for pasteurization kills most if not all live bacteria and enzymes.
The Modern Day Pickle May Not Be That Good For Your Health
A pickle once was good for you but today that seems to be hard to find. I found, in order to get this traditional tremendous benefit you will have to make it your self. For the pickle you buy in the store not only uses vinegar (pasteurized distilled vinegar) there are some other very nasty ingredients.
Take a look at the back of any pickle jar at any major grocery retailer and in many cases you will see High Fructose Corn Syrup, or artificial sweeteners, dangerous preservatives, toxic chemicals and dyes. Note the Salt they are talking about is refined table salt (All Sodium no Salt).
Look For the Phrase Lacto – Fermented
What you should be looking for is the phrase lacto-fermented using sea-salt brine. Products made with vinegar are more convenient and easier to make and they have a reliable mass market shelf life. A true fermented pickle with salt brine will keep fermenting until it has been refrigerated. It needs either to be immersed in vinegar, canned, refrigerated or stored in the open or it will blow its top.
Now that can’t happen in a nice clean organized Grocery Store shelf now can it?
Update 5/23/15 – I just found in a special cold refrigerator section of my local grocery store “Half Sour” pickles made by Schorr’s Pickles from Ft. Lauderdale, Florida. The label says the ingredients are only “cucumber, water, salt, garlic, spices” with No additives and no preservatives. It does not say if the salt is sea salt or processed salt, but I don’t think processed salt can be used to ferment for it would not work. These are half sour so not the full probiotic but at least you are getting a real preserved natural cucumber. The company has a full sour pickle but it uses salt and vinegar therefore is not probiotic. I bought a jar brought it home opened and tasted and it taste like the real thing only not as salty as a full sour. I went on-line, they do not have a web-site but according to marks daily apple blog spot a Q & A session seems to think Shorr’s Pickles ”Sounds like the real deal to me.” It taste like a somewhat tangy and crisp cucumber not soft and sour like a pickle done with vinegar . The label also says “Keep in the Refrigerator”—-Joan
Now Pasteurized Distilled Vinegar is Bad But It Gets Worse
Now What is This About Petroleum?
White Distilled Vinegar great for cleaning not too good for eating
I am speaking about white distilled vinegar not unpasteurized apple cider vinegar. Not only is vinegar pasteurized with a very long shelf life it may not even be food. Distilled Vinegar is that “sparkling clean”vinegar you find on grocery store shelves. White Distilled Vinegar has a reputation of “free from impurities of all kinds. White Distilled Vinegar – Cleanliness, purity and wholesomeness – the secret of H.J Heinz Company’s great success in making vinegar.”
Some Vinegars are not even made from food
From the website Happy Mothering;
“I was at the grocery store a few weeks ago picking up a few things. As I walked down one aisle, I saw a man pick up a bottle of white distilled vinegar and the woman standing next to him asked if he was going to be using it for cooking. He said, “No, why?” (He said he was using it to clean an engine or something.)
She told the man unless it says, “Made from Grain,” on the bottle, then the white vinegar is most likely made from petroleum. I had never heard that before, so of course I had to do my own research.
What did I discover? According to the FDA’s website, petroleum can be utilized to begin the process of vinegar making. And the FDA doesn’t require manufacturers to label the vinegar as being derived from a petroleum starter. “
Many foods are made with distilled vinegar take a look at some labels.
Click the above link for 25 uses of vinegar for cleaning not eating
Other uses for distilled Vinegar
Unclog a drain – Pour 1 cup baking soda followed by 1 cup vinegar then 1 cup very hot water. The drain will bubble then clear almost instantly
Sunburn – The acetic acid in white distilled vinegar is said to reduce the burning pain of a sunburn – I know for as a kid it worked for me. I was a natural red-head and summer meant sunburn. I spent many a day with my vinegar bottle to help with the tremendous sting pain of the sun burn.
Grow and Make you own
A Cucumber is a very perishable but super healthy food. Dr. Mercola has several articles on why you should eat cucumbers.
Cucumbers are 95% water, anti-inflammatory, low in calories, high in fiber with the skin on and great for digestive health. Cucumbers are mostly water and are very perishable that is why they are pickled to preserve this life-giving food. They also bruise easily with handling so that is why most cucumbers are heavily sprayed or coated for shipping with synthetic waxes.
I found this out from my local farmer. In some cases this wax is a synthetic petroleum-based wax. I am not sure about organic cucumbers. Cucumbers do not have much of a shelf life and need to be eaten pretty soon after being picked they go bad fast. They don’t even last very long in the refrigerator. The best way to eat a store-bought cucumber is peeled and then you lose most of the cucumber’s nutrients.
So the only safe cucumber is one you have grown yourself or from your local farmer who has just picked it off the vine.
I have found and Indian Health Food Store that sells greek olives fermented in brine. This is rare and you may find other foods in speciality stores but basically you are on your own. Most canned olives have been soaked in lye to remove their tart taste like California-style black olives.
If you can’t find a good source for fermented food there are probiotic supplements available. Make sure the supplements come from a good reliable supplier like Dr. Mercola’s. The problem with supplements is getting them past the stomach destructive acid into the intestine where they do their work.
Not to Leave You In A Pickle
I will spend more time in the future on fermentation but it is very easy to ferment your own food.
You just need to like working in the kitchen and know when to stop the fermentation process and put it in the refrigerator or your food may end up on the ceiling. I have this cute and short video on how to make the pickle. There are tricks I found and will go into more detail later.
You find it kind of fun and will spend your time looking for mason jars and live natural herbs. Growing your own cucumbers make the finished product even more fun.
I give you Meghan’s Pickles A video.
I haven’t done cucumbers yet but I did ferment carrot sticks. They were great and a great snack to have around. I have planted cucumbers this year and eagerly await the work of the sun for a harvest of cucumbers I can pickle.
Now, who doesn’t love a good dill pickle: delicious, crunchy, a little pungent, slightly sour, a touch salty, and a tinge of garlic.
And these phallic shaped warty green numbers are healthy too!
Here are the Ingredients for my pickles:
by Meghan Telpner
Prep Time: 5 minutes
Cook Time: None
Ingredients (1 jar)
•Mason jar’s worth of cucumbers (or vegetable of choice)
•2 Tbs celtic sea salt
•1 Tbs Dill seeds or 1 bunch fresh dill
•1 Tbs mustard seeds
•1-2 cloves of garlic, sliced (optional)
•Water- enough to cover vegetables. If you water contains chlorine boiling it for 15 minuets removes the chlorine.
You want all the cucumbers to stay below the water line to remove all the Oxygen You also want to use filtered water free from fluoride and chloride.
Until next time
By Joan L. McDaniel April 25, 2015
No Nukes, Zapping or Microwaving
Lets Talk Microwave
Microwave ovens may be good for more than just zapping the leftovers. We also Microwaves to produce the weather doppler-radar image seen on TV and the internet.
But did you know, a microwave can also be used to sterilize your kitchen dishcloth?
Yes, according to researchers:
Again my heads-up call came from an article by Dr. Mercola Need to sterilize a dishcloth? Use your microwave. But zapping your casserole is a BAD idea if you are interested in preparing healthy food.”
So I looked further:
GAINESVILLE, Fla. — “Microwave ovens may be good for more than just zapping the leftovers; they may also help protect your family.” Researchers have found “…microwaving kitchen sponges and plastic scrubbers — known to be common carriers of the bacteria and viruses that cause food-borne illnesses – sterilizes them rapidly and effectively. “ These same researchers are looking at other things that can be sterilized at home using the microwave.
Now this bit of news really worries me
If a microwave can sterilize a dishcloth what on earth is it doing to my food?
Since I was so sick I took a long look at the toxins in my home. In the attempt to control my environment and reduce toxins, I discontinued use of the Microwave. I was not only worried at the radiation wave emitted, what it did to the plastic wrap or plastic container I had it in, but what it did to heat my food.
Now I am glad I did. The radiation and melting plastic may be somewhat of a problem for that is debatable but I always wondered why the nuked food didn’t taste as good and why it had hot and cold spots.
Don’t Use Your Microwave
The shocking truth about microwave ovens and the effect on your health. For more information ask for our free eBook, “12 Action Steps” or go to our website:
We Live in a World of Rays and Electromagnetic Energy
Just About Everything Generates Waves of Energy and Radiation Including You
We are surrounded by Waves of energy. It is called the electromagnetic spectrum.
Cell Phone Waves – (Not pictured but almost same strength as the Microwave)
infrared – Our ovens
X-ray, CatScans, MRI’s– When something is broken like a bone
It’s not just radio towers, X-ray machines and light bulbs that produce electromagnetic radiation, every bit of matter in the universe emits radiation including you.
Warm things like us give off body heat, and heat travels as infrared radiation. So you are actually emitting higher energy radiation than your remote control, phone or microwave oven.
On the Subject of Radiation
Now I hate to say it, this is the limit of my ability to understand how any of this works except these devices have been created to do something. When you tune your radio, watch TV, send a text message, or pop popcorn in a microwave oven, you are using electromagnetic energy.
NASA’s scientific instruments use the full range of the electromagnetic spectrum to study the Earth, the solar system, and the universe beyond.
Is Radiation Good or Bad?
As some people say, have we surrounded our world with an avalanche of chemical and electro-magnetic toxins for push button convenience?
The debate on the effect of low-frequency radiation adding to the toxins we have around us has been studied for years by a vast majority of federal and world-wide agencies, private researchers, scholars and those in the medical field. There are many sides on the safety of many of these devices. Both sides can cite enormous studies as proof as to their conclusions. For now the subject of radiation isn’t the issue. We may as some have said, brought upon ourselves chemical and electromagnetic avalanches. Nothing has been decide yet. It may never be decided.
It all seems to work by magic to me and it is the world I live in and can’t change it. But I certainly can change how I warm up my food.
The biggest problem I am worried about is the Inflammation caused by the free-radical damage done by the microwave. I am not worried about the radiation, the waves or it melting the plastic container I have the food in.
If the microwave can sterilize a sponge in a minute then it is sterilizing your food also. Sterilization means the food is dead.
Raw and Living Foods
You can’t keep something alive with dead food. Most food we eat is living. If we eat food that has ‘life’ still within it, it will transfer this ‘force’ to us. I don’t mean alive in that it will look back at you, carry on a conversation, or even know what’s going on in the world outside. I mean it is still breathing converting the sun’s rays to energy.
Cells like antioxidants, bacteria (good and bad), carotenoids, chemicals, enzymes, fats, flavonoids, enzymes, nutrients, vitamins, are living breathing things – they are still alive. If this “live force” is dead it cannot fuel or energize your body’s cells.
If this ‘life force’ is destroyed in the food we eat it becomes a heavy burden on the body.
Very Quickly What is Inflammation?
Not to over simplify, but basically – All Illness is Cause By Inflammation
Inflammation is your immune systems response to injury, and stress to the body.
A Brief Lesson and Quick Look At Atoms
Damage from free-radicals over time causes a chain reaction which causes inflammation then serious illness. Free-radical damage to the cells happens when we take in more toxins than nutrition.Inflammation is your immune systems response to fighting disease. The only way to stop free-radical damage is to give your immune system the ammunition it needs. The ammunition you system needs are antioxidants.
During my research I found this diagram. It seems to explain what I’m trying to say. All I know is I stopped my inflammation and slowly got well by what I ate including the food from the Farmers Market.
Find Your Local Farmer’s Market
The Microwave What Could Be Easier
Now back to the Microwave. Want to warm something up what could be easier.
You simply put the food in the microwave oven, set the timer, press start and if a few minutes “Ping!” your food’s ready and is piping hot.
In todays culture driven by desire for speed and convenience, we simply Nuke or Zap what we want to eat or drink.
Microwave works with Friction
It literally zaps your food.
Friction Produces the Heat That Cooks the Food
Microwaves use electromagnetic energy (similar to radio waves) set to a specific frequency in order to agitate water molecules in food. As these molecules get increasingly agitated, they begin to vibrate automically and eventually generate heat. The increasing levels of agitation that occur when the microwave is on is why microwaves can heat food so quickly and why they do so from the “inside out.”
Sounds pretty benign so far, right? The problem begins at the very basic level. The friction that heats the food also causes substantial damage to the surrounding molecules, tearing them apart creating free radicals.
Friction Produces the Heat That Cooks the Food
Microwave ovens became extremely popular in the 1970s and are now a part of our active living life style. It was created by a man that didn’t even complete grammar school. He quit to learn electricity. At age 18 he joined the U.S. Navy and became an expert on radio technology. He taught himself calculus, chemistry, metallurgy, physics, trigonometry to name just a few of his many learned subjects. In 1939 he worked for a company called Raytheon as head of the power tube division. One day he accidentally invented the microwave after noticing a melted candy bar in his pocket. He investigated what he had been working on. The first food they cooked was popcorn. The first microwave was 750 pounds and cost $5,000. The countertop microwave was first introduced in 1967 by the Amana Corporation
How do you heat food without a Microwave?
It took a while and some trial and error on my part to figure out a way to replace the microwave. I have listed some of the ways I have found. Remember you are just heating the food up not cooking it.
It may seem difficult to do at first but without making too many lifestyle adjustments it can be done for I have with some difficulty have done it.
Being a creature of convenience the only thing I really miss is the Microwave timer. I have had to become a more responsible grown-up and monitor my actions. Stop the push button convenience and get concerned about my health.
I’m now having to pay attention and not get distracted while I have the stove burner on for the fear of one of these days I’m going to burn my house down. Maybe I can find push button digital timer.
Things to try
Eat It at Room Temp – That is hard we love the taste of warm food. Luke warm food is considered inferior as every restaurant chief knows. At work I have to do something. I bring my food from home in a closed container and leave it out for the four hours until I eat it. I do microwave it for 30 seconds for I like it warm just a little warm.
Eat Raw Food – See my article – Vegetables Raw isn’t Always Healthier
Conventional Oven – 300 – 400 F for 15 min.- I use a pie plate and a lid made of metal and glass. I arrange the food as if it were the dinner plate and put it in my conventional oven
The best help was getting a food thermometer. This little tool is priceless I even use it for my tea.
That way you can actually see how warm the food is getting both stove top or in the oven.
Until next Time
By Joan McDaniel April 1, 2015
A Word of Warning for the Sugar Substitute called “Agave Nectar”
There is a sugar “replacement” being marketed called Agave Nectar or Syrup. It is being promoted as a “Natural Sweetener” , “Wholesome sweetener” and as an alternative to honey used in cooking and juicing. It is sold in the Grocery Store in the cooking section next to the “Natural Honey”. The promoters call it a “Low Glycemic Sweetener”.
With the growing awareness of the dangers of sugar substitutes as “NutraSweet” or Aspartame and its many side effects, many people concerned about their sugar intake are considering agave as a safer “natural sweetener” alternative.
Agave syrup isn’t as thick as honey, is easier to use and it comes from a plant rather than an animal. The syrup or nectar dissolves quickly and is commonly used as cooking alternative in vegan or raw foods recipes and in cold beverages.
But There Is More To The Story
I first notices the Agave sweetener when I saw it as an additive in a Protein Bar I use to eat. I then noticed it in a box labeled “Organic Stevia” I never thought much about it until I read a republished article by Dr. Mercola, “Shocking! The “Tequila” Sweetener Agave Is Far Worse Than High Fructose Corn Syrup” said the article.
Agave is also commonly being used in breakfast cereals and other processed food as a binding agent and alternate to the other sugar substitutes like aspartame.
I Became Intrigued and Started My Own Research
My purpose of this blog is to describe how I got well from being very sick. One of the first things I did was slowly decrease my intake of processed foods especially food high in carbs and processed sugar. I have a sweet tooth, and dare I say so does America. I have found the natural sweetener from Sweetleaf called Stevia to help sweeten things up.
Stevia so far has been found to not affect the body as other sweetness but all intake of the sweet things of life need to be used sparingly. Stevia is recommended by many including Dr. Mercola. Sweeteners using small amounts of xylitol can also be used. I use my Smidgen of Stevia.
Glycemic Index is misleading
Agave syrup is being promoted as a “Low Glycemic Sweetener”.Stevia has a glycemic index of zero, but I find the glycemic index is very misleading. The Glycemic Index developed in the 1980s by Dr. David J. Jenkins measures only how fast the sugar or carbohydrate rises your blood sugar level after the consumption of food. It does not cover the overall effects of what a diet high is sugar does to your cells. Sugar loves and feeds acid and an acid pH balance hates oxygen. Without oxygen your cells can’t breath you then have inflammation and pain. Your cells are literally crying out for oxygen. It doesn’t really matter how fast or slow the process takes.
I have learned not to trust the glycemic index yet many manufactures use it to indicate how safe their product is. The Glycemic Index needs further research. Even a low glycemic index can cause insulin resistance which is worse than the normal high then low roller coaster effect sugar.
Sugar “the bad Carb” is Bad but High Fructose Corn Syrup is Worse.
As this blog and many others have indicated, a diet high in sugar is not good for your health. Sugar is everywhere. Sugar is a carbohydrate and is also called “the Bad Carb” which means carbohydrates that come from processed foods. “Good Carbs” are carbohydrates that are natural like fresh vegetables grown in your own garden. Both contain Sugar just in different amounts.
Consumption of large amounts of sugar in any form can be dangerous to good health and can trigger border line diabetes, full-blown diabetes, malabsorption, metabolic syndrome, hyperglycemia, hypoglycemia, glucose intolerance, insulin resistance, leaky gut, and the formation of uric acid.
In other words high consumption of sugar in any form is not good for your health.
Agave Syrups are sold as a replacement for sugar or honey.
Agave syrup is being sold as a, “low-glycemic sweetener” with a pure sweet flavor. It is sold in three varieties. Light with a Neutral, mild flavor. Amber with a rich, full flavor, and Raw a low-temp, smooth flavor. Light is used for delicate-tasting dishes and beverages. Amber gives the dish an almost caramel flavor and Raw or Dark has a much strong taste. Used for desserts, seafood and meat dishes. Both amber and dark can be used as a topping like maple syrup is used for pancakes.
Raw Agave is considered raw for it is produced at temperatures below 118 °F (48 °C) this protects the natural enzymes and also prevents the syrup from being fermented and turned into Tequila.
The sweetener Agave is actually worse than HFCS.
As it turns out what is in the Agave nectar is twice as harmful and High Fructose Corn Syrup (HFCS). All processed sugar contains HFCS, from table sugar to honey. Most sugar is a mixture of fructose and glucose. Table sugar is a 50/50 mix, HFCS is 55/45 and Agave nectar is 90% fructose almost twice as high as HFCS.
Agave Plant showing Water-storing cells in leaves
So What Exactly Is Agave?
Agave is an exotic plant grown in the rich volcanic soil of Mexico under a hot tropical sun. It has a stately flower that blooms only once in its lifetime. “Agave” is translated to mean “noble”. The ancients regarded the plant as a healing plant. The leaves would be cut and chewed for its sweetness and healing power. Ferment the plant and you have Mexico’s favorite adult beverage Tequila. The name “agave” conjures up images of romantic tropical excursions and mysterious shamanic medicine.
When not distilled the leaves are used to make Agave syrup.
The Agave Plant May Look Like Aloe Vera but is More like Sugar Cane
On the outside to the untrained eye the Agave and Aloe Vera plant look very much alike. Both plants look like cacti but neither plant is from the cacti family. Cacti leaves are covered with spikes for inside it holds the magic of hidden water when in a dry arid desert.
Aloe and Agaves are succulent of the yucca family, more closely related to amaryllis and other lilies.
The difference between Agave and Aloe is on the inside the leaf. The Agave leaf is used to produce Agave nectar (or agave syrup). The leaves of the Aloe Vera Plant are used to heal.
Aloe Vera reputation is that of health and healing. The Agave reputation is that of being distilled into alcohol that is used to make Tequila. Agave is sweet and is now being marketed as a Natural Safe Sugar Substitute.
Like many plants in their natural state, Agave has health benefits. But the agave leaf is hard and cannot be eaten or digested, it can only be chewed and sucked.
However, as is so often the case, when the product is processed and refined it tends to lose some (or all) of these beneficial health effects. This appears to be the case with the refined Agave sweetener that people are consuming today.
Agave Plant Leafs must be cut with an ax
Agave on the outside may look like Aloe Vera but it is anything but. Inside the Aloe Vera Plant is a soft slimy mucus gel which has the reputation and is used to help healing. In my article, I called “Aloe Vera: I may look rugged but I’m just a big softy.”
Sugarcane – belongs to the grass family (Poaceae). It is a seed plant that includes many forage crops, rice, sorghum, maize, and wheat. The main productive sugarcane is sucrose (sugar) and is fermented to produce ethanol.
Both Sugar Cane and Agave Need to be Processed
To Process Sugar cane it first is cut from the field than milled and refined into 99% sucrose
To Process Agave Syrup is much more complicated for the sap is normally fermented into Tequila alcohol. It is a complex process to get into but essentially it requires a lab and a complex process to stop enzyme production and fermentation to create the syrup. The difference is controlled in the lab.
Now What is Tequila?
Tequila – A regional distilled beverage. Tequila generally exists in two-forms: 100% blue agave and mixes. The best Tequila or the high-end uses what is called blue agave primarily from the area surrounding the city of Tequila. This area thrives in the Jalisco’s red volcanic soil and over 300 million plants are harvested each year.
Only Tequila using 100% blue agave can be labeled as such, the other Tequila’s use a mixture (mixtos) of agave and other processed sugars. Tequila can only be produced in certain areas in
Most Tequila sold in North America are a mixture, including the well-known brands such as Jose Cuervo and Sauza. The 100% agave label indicates all government standards have been met. Also note the salt and lemon ritual is a North American ritual. It is unheard of anywhere else.
Agave is used to make all forms of Tequila
High Grade Tequila
The Truth About Agave Nectar: It’s All Hype
By Joan L. McDaniel March 18, 2015
This blog is about how I got well from what I ate, but it wasn’t easy figuring out how to eat healthy with plenty of fruits and vegetables without also having to watch how much sugar or fructose you’re eating.
Breaking my love of carbohydrates was tough enough without having something sweet to eat. I found you can mix a saturated fat like a walnut with something high in sugar and the glycemic reaction is slowed it takes it longer to digest but that wasn’t the answer. It still is sugar and I may not get the high and low roller coaster side effect, my body was still getting too much sugar. I did not want to stop eating fruit because of its tremendous enzyme, nutritional and antioxidant values. The best ways to ingest live enzymes is through eating large amounts of fruits and vegetables. So I just kept looking.
Fruit is a Source For Vitamin C and A Great Health Food
You cannot regain your health or stay healthy eating heavy amounts of sugar including fructose. As I have written before here that fruit is an excellent health food source but you have to watch out for the hidden sugar called Fructose.
I got all excited about my morning dish of berries (cranberries and blueberries and the sour cherry when in season). I have a mixture of berries with my fresh goat yogurt, cinnamon, and shredded coconut (saturated fat). But I found especially with this long cold winter I needed to increase my Vitamin C so I added a small orange. An orange is great but high in fructose.
Fruit is Great but – Watch Out for It’s Excessive Sugar (Fructose)
The best way if not the only way to get good Vitamin C in your diet is to eat citrus fruit or drink fresh fruit juice. But don’t race to the store to get a container of Orange Juice.Before you pour that great glass of OJ look at the label, you will find it is loaded with sugar. Most fruit is also loaded with sugar including an orange.
Then I suddenly remembered the Grapefruit.
Give your Immune System a VitaminC Power burst with Grapefruit
Citrus fruit is the best source for Vitamin C especially the peel. The lemon and lime are the lowest in fructose and then comes the Grapefruit. A Grapefruit about the size of a softball contains half the fructose of a small orange that is a little bigger than a golf ball.
Our Mothers told us about Vitamin C now didn’t she?
We don’t need a team of Nobel Price winning scientist or the “collage educated” group think Old Boy Network “Food Police” to tell us we need Vitamin C to help our immune system fight disease. We should know all about the power of Vitamin C by now (because our mom’s told us). Right? Vitamin C has become so important it is added to more than half of the processed foods I find on the Grocer Store Shelf. But I have also found that food to be void of nutrition, loaded with sugar, and the vitamins are artificial (synthetic means created in the lab).
Grapefruit the Bitter Sweet Forbidden Fruit
Grapefruit has a rather recent history, it was first discovered in Barbados in the 18th Century. The name Grapefruit means Citrus + paradise. It comes from a subtropical citrus tree know for its sour to semi-sweet fruit. A Grapefruit was first bred in Barbados and when found it was called the “forbidden fruit”.
Our ancestor of the grapefruit was the Jamaican sweet orange (Citrus sinensis). The name we call it “grapefruit” a name which reflects the way it’s arranged when it grows—hanging in clusters just like grapes.
Grapefruit trees were planted in Florida in the early 19th century, although they did not become a viable commercial crop until later that century. Florida is still a major producer of grapefruits, as is California, Arizona and Texas. Other countries that produce grapefruits commercially include Israel, South Africa and Brazil.
GrapeFruit Grows in Clusters like Grapes
Was Eve’s Forbidden Fruit a Grapefruit?
I could not find out exactly why the grapefruit was originally called the forbidden fruit. No one seems to know exactly what fruit was the biblical Eve’s forbidden fruit. I doubt it was the Grapefruit for it is hard to take a bite out of it. Tradition has identified it more likely to be an Apple
Warnings about pharmaceutical drugs and Grapefruit interaction
Before I go on too much further I better give you the warning. Check with your healthcare practitioner about consuming grapefruit or grapefruit juice if you’re taking pharmaceutical drugs. Certain pharmaceutical drugs combined with grapefruit juice become more potent. These including Antibiotics, Antihistamines, Antiviral, Calcium Channel Blockers (hypertension), Hormonal drugs, Immunosuppressant, Statins, and many others.
Compounds in grapefruit juice, including naringenin, slow the normal detoxification and metabolism processes in the intestines and liver, which hinders the body’s ability to breakdown and eliminate these drugs.
Side/Effects can be severe such as kidney or respiratory failure so be sure and check with your healthcare practitioner.
I Grew Up Eating Grapefruit
I’m not talking about the Fad Grapefruit Diet to lose weight, I’m talking about the fruit that is about the size of a softball that can be fun to eat. It is tart and tangy with an underlying sweetness, grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits.
But eating a Grapefruit isn’t the easiest thing, it takes real talent. I remember my father’s morning grapefruit routine. He would take his spoon and slowly remove each piece of fruit like a skilled surgeon leaving all the bitter membrane behind. When he finished all the fruit he would squeeze the hull to get every drop of fruit juice. We liked the pink grapefruit best for it did not have seeds. We did add a teaspoon of sugar just to make it taste less bitter. I now add a smidgen of Stevia for the bitterness.
Grapefruit and other citrus fruit can be classified as “nature’s medicines” as they help control many diseases. Grapefruit is a great way to eat fruit, control fructose and strengthen your Immune System all at the same time.
Health Benefits of Grapefruit
Loaded with Vitamins and Minerals
Fiber a fiber called pectin a soluble fiber
Lycopene – a carotenoid found in the pink and red grapefruit but not the white. This Carotenoid helps deliver oxygen to free-radical damaged area or helps relieve inflammation and pain. Lycopene is also found in apricots guave, papaya, tomatoes and watermelon.
Phytonutrients – Called limonoids help inhibit tumor formation
Vitamins – Grapefruit is Loaded with Vitamins A, and C.
Helps Fight Diseases
Helps balance the body’s pH by making the body more alkalinity and reduces acid balance.
Helps reduce Blood Pressure
Blood Sugar – Helps lower Blood Sugar
Cancer – Naringenin, helped repair DNA in human cancer cells.
Helps reduce inflammation and pain like with rheumatoid arthritis and lupus.
Strengthens the Immune System thus helps fight colds. Helps sooth sore throats, eliminate coughs and reduce fevers.
Helps reduce calcium Oxalate that causes Kidney Stones
— and last but not least, grapefruit contain fat burning enzymes that are instrumental in promoting weight loss.
The grapefruit is a large citrus fruit related to the lemon, orange, and pomelo. The fruit of the Grapefruit come as either ruby-red, pink, or white (blond). The skin color is either yellow or pinkish yellow.
Grapefruits range in diameter and can come with seeds or seedless.
How to Store a Grapefruit
A Grapefruit is famous for its fruit but you can’t stop there it needs to be squeezed for every last drop. I pour a part of a smidgen of Stevia to help with the sudden bitter tastes. I also love juicy grapefruit so I will not put them in the refrigerator. When the grapefruit is warm or room temperature it is juicier. I eat them within the week. The refrigerator crisper will keep them up to two or three weeks.
How to Eat and Enjoy a Grapefruit
Preparing a Grapefruit
I am not the master of grapefruit eating like my father was but I am equipped with special grapefruit utensils including a special knife and a special spoon.
Grapefruit Spoons note the edge of the spoon this is also great for removing the seeds and slime in my winter squash.
Grapefruit Knife this is one very handy tool. The bottom shown is curved like the round grapefruit. You can cut the fruit from the bottom. The blade make this as easy as … My grandma use to say “…as falling off a log”. The top part is the interesting part it has two blades with a small space for the membrane to fit. I’m not always so cleared eyed in the morning to see so clearly but it works good enough especially if I have that segregated spoon to finish the job.
Is There an Easier Way to Eat A Grapefruit
I was doing my research and look what I found — A Whole New Way to Eat A Grapefruit – It may even be a little easier and much less mess. Take a look and see for yourself.
Two Methods: Segment a Peeled Grapefruit and Segment a Grapefruit While Still in the Peel
Grapefruit is a wonderful fruit to enjoy for breakfast in the morning, as a snack or as part of a heart healthy dish, such as a salad. An average grapefruit can be friendly to the waistline as well, packing only 97 calories. Also, like many other citrus fruits it is high in vitamins. Just one grapefruit provides 120 percent of the recommended daily dose of vitamin C and over half of the suggested daily requirement of vitamin A and a small amount of calcium. Here are several ways to segment a grapefruit so that you may add this well-balanced food to your diet on a regular basis.
Chef Tip – How to Peel and Segment a Grapefruit – LeGourmetTV George Brown Chef School
Don’t Throw Away Those Hulls
On a final note, grapefruits can also be beneficial to the environment, itself. Little known facts are that grapefruit hulls can be used to condition soil. Old grapefruit trees can be salvaged for firewood, and, lastly, grapefruit hulls and dried grapefruit can be used to feed cattle when combined with dried pulp.
Vitamin C is Important, Why not Make Your Own?
By Joan McDaniel February 15, 2015
Getting Back to Work
It is about time that I begin to put up some articles. I have been off fighting Computer monsters and other pressing items. Now that has come to a happy end and it is time to test drive my new Apple Computer – No more baby sitting, and debugging headaches over an unpredictable operating system.
We All Know the Importance of Vitamin C
And what better subject to write about than Vitamin C. It is winter here and cold. The sun is off visiting Florida or South America and our major source of Vitamin C has gone with it. We all know the importance of Vitamin C don’t we. Why? Because our mothers told us so. And their mothers told them and on and on. Vitamin C is one of the best antioxidants nature has to give especially during the cold winter months.
Lack of Vitamin C The cause of Illness
Their parents knew that in the early 1800’s the English navy was practically wiped out by a disease called Scurvy. Scurvy is a severe lack of vitamin C. The sailors bodies literally fell apart.
Guess what also is a caused by a lack of vitamin C — Inflammation. Your immune system doesn’t have enough oxygen and nutrition to fight disease and inflammation and pain results. Your cells are literally crying for Help.
A Strong Immune System
To stay well you need a strong immune system. But to maintain a strong immune system you need to feed it and one thing it needs most is Vitamin C.
Processed Foods Loaded With Synthetic Vitamins
Our modern-day food producers are well aware of the need for Vitamins. It seems that everything has Vitamin C and Vitamin D added to it along with tons of added sugar. The food is devoid of nutrition and the added vitamins are full of complexed unable to pronounce toxic chemicals. This does nothing to help your Immune System fight inflammation. In fact it may just cause inflammation.
Bottled Vitamin Supplements seem to me to contain ingredients that do more to protect the products shelf life than they do to give me anything natural. An example: Centrum “C” vitamins made from the Coal Tar, Silicon, and petroleum distillate. Just look at any label. Nothing on the label sounds very natural to me including Soy which is GMO. Using pre-manufactured Pills is a risky business so Why not make your own Vitamin C from the real stuff?
Make Your Own Vitamin C
Your best source for Vitamin C is not in pill form but in natural food form. You get more Vitamin C from natural food then you would ever get from a pill created in the lab.
Watermelon a great source of Vitamin C
There is a large source of Vitamin C in berries, broccoli, cherries, cilantro, citrus fruit, coriander, dark green vegetables, guavas, kale, kiwi, parsley, red and yellow peppers, rose-chips, tomatoes, watermelon (especially a whole watermelon)
But this is winter where are you going to get a good watermelon in single digit degree weather?
I found a Great Answer
While doing research, fighting computer monsters and keeping up to date I found an article from Natural News called “Homemade Vitamin C”
I tried it and it works great!
Read their article I have put together some other thoughts and found some pictures that can serve as examples.
You Are In Charge Not the Environment or Luck
You are in charge of your own health and immune system. There was a recent article about Cancer. The article gave the impression that disease in this case Cancer was simply caused by bad luck or bad genes.
Disease is not what the recent popular myth say. Disease is a not a factor primarily of chance or bad luck. Disease is caused by a weakened immune system. The immune system is what your body uses to fight disease. Your immune system is formed and reinforced by the food you eat. Some factors of the immune system are passed from parent to child but the overall immune system is formed by how you live your life and what you eat or your nutrition.
Make Your Own Vitamin C
As I said, Vitamin C from natural whole-food is far more potent than store-bought vitamin C supplements. Besides you don’t want to know what these supplements are made from. One of the best sources for natural Vitamin C is natural Fruit — especially Citrus Fruit like oranges.
What has more Vitamin C than Citrus Fruit?
Broccoli, dark green leafy vegetables like kale, guavas, kiwi with the skin, yellow and red peppers, strawberries, and a whole watermelon all have more vitamin C than a citrus fruit without the peel. Cilantro, Coriander, and Rose-hips are also high in vitamin C. None of these are available in the winter.
Citrus Fruit is available but it contains fructose or sugar and the amount of intake needs to be monitored or controlled. It isn’t about how many milligrams of Vitamin C you take, It’s how much your body assimilates.
The peel of Citrus fruit is loaded with Vitamin C and is sugar-free. A normal orange peel provides about 130 mg of pure vitamin C. The fruit of the orange only about 71 mg. Citrus peels have added benefits like enzymes, phytonutrients, and things we don’t even know about yet.
Just How to make Vitamin C from Citrus Fruit Peel?
After you eat the fruit be it grapefruit, a lemon or lime or an orange, keep the peel. Don’t throw it away.
Save the peel. Cut the peel into thin strips. Place these thin strips out in the open like on a plate on the dinning room table. Make sure you remove all the actual fruit for it will invite mold. Mother Nature turns this mold black. Throw those pieces away. Let the good strips dry at room temperature for a couple of days until they are dry and crisp. They are hard to break.
Cut the peels into strips
To eat the peel break them up into smaller pieces and mix them with your favorite tea. The only problem here is heat destroys those great enzymes so a better way is to grind them up using a coffee grinder. Grind them up into a powder. The enzymes and the rest of the vitamins are not harmed. I grind up several peels and store them in a small glass container.
Powdered Citrus Peels
The pieces that are too big to chew I throw away. The smaller pieces I sprinkle on my morning fruit and mix it up – you don’t even taste it. Or throw the powder into your smoothie or fresh juices. One rounded teaspoon will supply you with more antioxidants, bioflavonoids, hesperidin, rutin, and Vitamin C complex than your body needs for the day regardless of you size and weight.
This will also be great for anyone doing a lemon detox without the bitter taste.
I will be writing more about Citrus fruit but until next time which will be sooner rather than later.
By Joan L. McDaniel November 3, 2014
Recently, I had the occasion to take a look at my Driver’s License picture. Pictures of yourself are famously bad but this one blew me away. I did not know I looked that bad. I unburied a 2006 picture and compared it to a 1996 picture of me in nursing school. Wow – WHAT HAPPENED???
1996 Before and After 2006
This is a picture of me going to nursing school it was dated 1996. I was in my 50’s. I was working at night in a Nursing Home as a Nurse’s Aide. I was young and strong. I needed the strength for the job required some heavy lifting. One of my tasks was to lift people. People who were too confused, ill, old and weak to stand-up and walk on their own. I was happy and felt good I could use my abilities to help others.
Just Ten Years Later 2006 This is Me. What Happened?
This is a picture of me in 2006. I remember this time. This is more than just aging I was sick, but didn’t know it. I know now, I did not feel well and I looked it. I was unhappy with myself for I just could not stand-up straight. I seemed to be just dragging I didn’t have any energy. I was just as tired when I started work and when I finished. Even in the picture I was leaning I was always leaning on things. We had hired a group of new nurses and they would joke that about my first impression scared them. I look at this picture in 2006 and it scares me!
When I returned to work from sick leave this is what one of those nurses said,
“Joan I’m really glad and amazed the first time I saw you after your illness and you really look great inside and out.”
This is me now
I’m no looker but, not only have I lost weight, I am no longer dragging and weak. Recent 9/2014 I have lost over 40 pounds, I am standing up straight and even my hair color is coming back. This month I will turn 70 years old and am now looking forward to a less stressful and healthier life. And now maybe I can get my broken teeth fixed and get my smile back.
What happen to me is My Story to Tell.
Finally on January 2012 I became too weak to even breathe and was hospitalized for a 7 days, treated then sent home with a week supply of Yeast infection medicine and 13 different heart medications. I was able to breathe and walk but just barely.
I was finally diagnosed as having a Yeast infection of the Esophagus (Esophageal candidiasis), GERT with stomach acid burns to my esophagus. I had a weak heart for it had stopped during the Endoscopy exam (PAF Paroxysmal, Atrial Fibrillation sudden, but not lasting long). The heart restated on its own but it was an indication of how weak I really was.
I am now almost back to by old 1996 self again and feel like I have found a fountain of youth. I have a story to tell and have dedicated this blog to it. I have written over 100 stories about what I did to get well again. I don’t recommend you do this but —
I fired the Doctors and started to do my own research and began to explore the many forms of alternate medicine including remembering what my Grandmother use to tell me.
More about this later.
By Joan L. McDaniel October 21, 2014
This is the time of the harvest before the sun goes on its winter vacation. At this time Mother Nature is in her final full display. Beyond summer’s green, brightness this season is decorated with bright, brilliant, and vivid colors. It is my favorite time of the year. The turning leaves, the bright orange of the Jack-o-lantern created pumpkin face, the multi colored inedible gourds, and finally Winter Squash. I have been exploring the taste sensation of autumn’s super food the Winter Squash.
Winter Harvest, Winter Squash and antioxidants.
During this season the pumpkin may get all the attention with its pumpkin pie but Mother Nature provides something more for our taste buds to enjoy. It is a time of anticipated fun and tremendous healthy eating food called Winter Squash. There is summer squash and winter squash and both are highly nutritious and good for you.
Summer Squash is for cooling you off, and Winter Squash is to warm your soul and the rest of you. Winter squash is more vividly colored, denser, flavorful, nutrient-packed and sweeter than summer squash or zucchini. Winter squash varies with each having its own taste sensation.
Best Seasonal Super food to Prepare Your Body For Winter
Winter squash is one of the best super foods Mother Nature has to offer. Its bright orange color suggest it is rich in life promoting beta-carotene antioxidants. The pulp or meat and seeds are loaded with nutritional power. It is as the energy of the sun as stored for you in a hard protective shell to last for at least 6 months. The darker the pigmentation the more the antioxidant. It helps you prepare your body, keep it healthy, and give your immune system ammunition to maintain health during the coming cold winter season.
These are members of the cucurbit family which include inedible gourds, pumpkins, summer squash, and winter squash. Squash are relatives of both the cucumber and melon and come in a wide varieties. Except for the decorative gourd, and summer squash the winter member of the family is represented by the color orange if not on the outside than on the inside.
Summer Squash Types
The summer squash types are lighter with more stored water and thinner skin. They are 95 percent water by weight yet are a good source of fiber. They can be eaten cooked or raw and have a slight sweet herbal flavor.
Zucchini is a staple in many gardens. The dark green, variegated fruits are delicious steamed, sautéed, or baked in zucchini bread. Try ‘Ambassador,’ President Hybrid,’ or ‘Gold Rush,’ a yellow zucchini.
Yellow Squash have a mellower taste and softer flesh than zucchini. Try ‘Early Prolific Straightneck,’ Goldbar’ and ‘Early Summer Crookneck.’
Winter Squash Benefits
Winter Squash is considered another super food therefore it provides many life sustaining benefits including; Pantothenic acid, antioxidants, beta-carotene, beta-cryptoxanthin, copper, fiber, folic acid, iron, lutein, manganese, magnesium, niacin, Omega-3 Fat, phosphorous, potassium, riboflavin, thiamin, Vitamin A (145% OF RDA), B’s including foliate, C (145 % of RDA), E, K, and zeaxanthin.
Their shells are hard and difficult to pierce enabling them to have long storage periods between one and six weeks. Their flesh is mildly sweet in flavor and finely grained in texture. Their flavor is generally sweet like the yam or sweet potato but are not high in sugar. They all have a seed-containing hollow inner cavities. These seeds can be removed cleaned and roasted to be eaten later and another winter treat like pumpkin seeds.
Different Varieties of Winter Squash
Winter squash vary in color, flavor, size and shape. Some varieties of Pumpkins can be considered a winter squash. Some forms of Winter Squash has been cultivated and it seems each country has a squash named for it there is China Melon which is really a squash, there is Korean Squash, and many others. The following varieties of Winter Squash available to us in American during this time of the year are:
There is Acorn, Banana, Boston marrow, Buttercup, Butternut, Carnival, Cheese Pumpkin, Cushaw, Delicata, Hubbard (Blue, Green, or Grey), Kabocha (Green and Red), Kuri (red), Pumpkin Ambercup, Scallop, Spaghetti, Sugar Pumpkin, Sweet Dumpling, Tiger, Turk’s Turban, to name a few.
- Kabocha Squash
- Butternut Squash
- Red Kabocha Squash
- Carnival Squash
- Sugar Pumpkin
- Sweet Dumpling Squash
- Spaghetti Squash
- Blue Hubbard Squash
- Delicata Squash
- Red Kuri Squash
- Buttercup Squash
- Acorn Squash
Acorn – It has a green skin speckled with orange patches and a pale yellow-orange flesh. It is one of the earliest winter squash to appear for it matures in 70 to 80 days. It is rich in potassium and has and unique flavor that is a combination of nutty, peppery and sweet.
Arikara squash is an heirloom variety of C. maxima. This is an extremely rare squash originally grown by the Arikara Indian tribe of the Dakotas among whom its cultivation predates white settlement. This squash is oblong shaped with pinkish flowers. The shape of the fruit can be tear-drop or round, and they are colored in a mottled orange and green pattern.
Ambercup – Cucurbita maxima, one of at least five species of cultivated squash, is one of the most diverse domesticated species, perhaps with more cultivated forms than any other crop. This species originated in South America from the wild C. maxima ssp. Andreana over 4000 years ago.
Banana –has an elongated shape, with light blue, pink or orange skin and bright orange flesh.
Boston marrow – Sweet tasting, narrow at one end and bulbous at the other
Buttercup – is one of the most common varieties of this winter squash, with a turban shape (a flattish top and dark green skin), weighing three to five pounds, and normally heavy with dense, yellow-orange flesh.
Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as butternut pumpkin. It has a slim neck, bulbous bottom, yellow-tan skin, and is shaped like a large pear. It has a deep orange fleshy pulp which has a creamy, sweet, nutty taste similar to that of a pumpkin. It originated in Waltham Massachusetts. It matures in 100 days. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.
Candy Roaster landrace was originally developed by the Cherokee people in the southern Appalachians. Another heirloom variety, it is quite variable in size (10-250+ lbs), shape (round, cylindrical, teardrop, blocky, etc.), and color (pink, tan, green, blue, gray, or orange), yet most have fine-textured orange flesh. This variety enjoys continued popularity, particularly in the southern Appalachians.
Carnival – This squash is breed from a mix of acorn and sweet dumpling squash. It exterior resembles both of its relatives but its yellow flesh is mellow and sweet. Use whenever acorn squash or butternut squash is called for in a recipe.
Long Island Cheese Pumpkin – This is not the normal Halloween carving pumpkin, this is what most of the pumpkin pies and other autumn sweet pumpkin treats is made from. It has the color of Butternut Squash and its flavor is very close to the Sugar Pumpkin.
The consensus says it is called a cheese pumpkin because it is the shape and size of a wheel of cheese. They are also often called “Cinderella pumpkins” because with a litle imagination it can be suddenly turned into a carriage to carry a princess by a magic spell which ends at midnight.
This pumpkins are perfect for roasting and making Pumpkin Pie. It is what the canned Pumpkin Pie mixture is made of.
Cushaw – or cucurbita mixta is a green and white striped. They can grow very large, sometimes over 20 pounds and taste like a mixture between acorn squash, pumpkin and summer squash.
Delicata – (Cucurbita pepo var. pepo ‘Delicata’) This winter squash has distinctive longitudinal dark green stripes on a yellow or cream colored background. It flesh is sweet, and colored yellow-orange. It is also known as Bohemian, peanut, or sweet potato squash. Although it is considered a winter squash it belongs to the same species as all types of summer squash. I got one baked it and was amazed to me it this variety tasted just like a pear. Delicata must also mean delicate for it does not store well and must be eaten quickly. Delicata’s are not as loaded with beta-carotene as other winter squashes, but loaded with other powerful nutrition’s.
Hubbarb – Is usually a tear-drop shape and can be dark green, grey-blue or orange-red in color.
This is a larger-sized squash that can be dark green, grey-blue or orange-red (Golden Hubbarb) in color. The Turk’s Turban is a Hubbard Squash. Hubbard’s are less sweet than the other winter squashes.
Jarrahdale pumpkin is a pumpkin with gray skin. It is nearly identical to ‘Queensland Blue’ and ‘Sweet Meat’ varieties.
Kabocha – There is Red Kabocha and a green, both are squat. They are a type of Japanese squash that is becoming popular in the U.S. The deep green skin has faint white stripes running from top to bottom and both have bright orange flesh. The green has an earthy, nutty, savory and slightly sweet flavor but the red is unmistakably sweeter. It’s similar in shape to a buttercup squash.
Spaghetti – If handled properly after cooking this squash resembles yellow sweet spaghetti without the processed carbs. It is also called noodle squash. It was developed in China in 1921 and gained popularity during World War II. Once cut in half and the seeds have been removed scrape a fork across the baked flesh to separate it into pasta-like strands. Serve and use this squash as pasta with any of your favorite pasta sauce. It is far more delicious and cuts out the harmful processed carbs of regular man made flour pasta.
Sweet Dumpling – This squash is the relative of the Carnival Squash. It is a whitish-yellow and green squash that is small and compact. The whole squash once cooked can be used as a bowl for individual serving. The flesh tastes like a sweet potato and the skin is edible as well. You can use the sweet dumpling in recipes calling for sweet potato or pumpkin.
Sweet Pumpkin – It is also called a Pie pumpkin. This is a small and squat Halloween pumpkin. They are used as decorative pumpkins and are prized for the classic pumpkin flavor, as well as their flesh-packed walls. This is an excellent pie making pumpkin.
Tiger – Crispy dark green, orange and white stripes on the outside, creamy on the inside, Tiger Squash is ready in less than 15 minutes. I’d expected it to be sweetly caramelized like oven-roasted squash. Instead, Tiger Squash has the savory snap of French fries. It’s a great way to welcome fall produce without heating up the oven or lots of chopping.
Turk’s turban – Is also known as “French turban”, an heirloom predating 1820 and closely related to the buttercup squash. The Turk’s turban squash is Green in color and either speckled or striped. It has an orange-yellow flesh and tastes like hazelnuts.
Gourds – require 120 to 140 days to grow are inedible, hard-shelled and make interesting things like birdhouses, cups, sponges and great Halloween or fall decorations.Much to my surprise they come in many shapes and sizes. I just got two Gooseneck Gourds which I plan to use for decoration.
Pumpkins – Pumpkins are cheery orange globes brightening the fall landscape. They are used to decorate for the season with the traditional Jack-o-lantern faces. There are generally the Halloween carving pumpkins in all sizes and the miniature pumpkin that fit in your hand The pumpkin is a decorating tradition for both Halloween and Thanksgiving.
The word “squash” comes from the Algonquin people, and the Algonquin language a native Canada or North American Indian tribe. Its meaning is something soft and easily crushed.
Modern day squash is developed from the wild squash that originated in an area between Guatemala and Mexico. It has been consumed by man for over 10,000 years. Squash may have been used as food containers as well as for winter food. Squash has developed over time and the amount of flesh has increased it use to only contain seeds. As time progressed, squash cultivation spread throughout the Americas, and sweeter-tasting varieties were developed.
Christopher Columbus brought squash back to Europe from the New World. Today the largest commercial producers of squash include Argentina, China, Egypt, Italy, Japan, Romania and Turkey.
How to Select Winter Squash
Since I am new to cooking and learning as I go, I am taking a great deal of this information from WHFoods and others. We will learn together.
Winter Squash should be firm and heavy for their size. They should have dull, not glossy rinds. The rinds should also be hard, because soft rinds may indicate that the squash inside is watery and flavorless. Avoid any sighs of decay, or mold which is an indication of the vegetable is too ripe and has begun to rot.
How to Store
Winter squash is more durable and has a longer storage life than the softer summer squash. Depending on the variety, it can be kept for one week to six months. Keep it away from direct exposure to light and extreme heat or cold. The ideal temperature for storing is between 50-60°F (about 10-15°C). Once the squash has been cut it needs to be refrigerated. Put in a plastic bag or wrap and they can stay for two days.
Winter squash can be frozen. I have heard that it first needs to be cooked then I have heard someone say you don’t need to cook it. I haven’t tried either yet. But I do know it needs to be peeled, cut into squares and put into plastic freezer bags.
Winter Squash Uses
I find I am now using squash as a substitute for the carb loaded white potatoe, pasta and rice. I use them instead of having hash browns for my eggs in the morning. Using a food blender you can even make some great tasting soups or great when added to stews. If you ask around you may find some old secret winter squash recipes that were a favorite of you Grand Parents or family. Search the net you will find a wealth of delicious recipes.
Winter squash has a wide spectrum of crowd-pleasers and warming winter dishes. Dishes range from soups, casseroles, risotto, lasagna, and even desserts. You can bake, boil, or steam squash until tender.
Before steaming and after baking or boiling cut off the ends and then cut the squash in half and remove the seeds and stringy fibers. Save the seeds for they can make a great roasted snack food like the popular pumpkin seed. Before boiling and after baking or steaming peal the squash using a knife or potato peeler. Some peals can be eaten like Butternut and Kabocha. Butternut squash need special peeling instructions due to its unique shape. First cut in half between the neck and bub. Cut bulb in half and scoop out seeds.
After cooking add to the taste sensation by garnishing the squash with everything from cinnamon to whipped cream. I even used Almond Butter.
You can add almond or any nut butter, butter, celery, cinnamon, garlic, minced ginger, green bell pepper, juice from an lemon, lime or orange, all kinds of nuts, lime or orange, onions, oil (Almond, Coconut, Olive after cooking, or sesame), pepper, pine nuts, pumpkin seed, red chili, sea salt, sesame seed, soy sauce, spaghetti sauce, or any other favorite flavoring while it is cooling but still hot. Research shows that the carotenoids in foods is best absorbed when consumed with oils.
.To Cook the Seeds
Save those seeds for they can make a great snack food eat them like pumpkin seeds. After separating the seeds from the stringy fibers in a colander, lay them flat on a cookie sheet and lightly roast them at 160-170 F in the oven for 15-20 minutes. The seeds have so baking at a low temperature will not damage the Omega-6 polyunsaturated fatty oils.
I don’t find an easy answer to how long to bake squash but generally it depends on the size of the squash generally from 30 minutes to a hour. With a fork or mental skewer poke it in about six places. Placed the dish into the center of the oven and bake until fork tender. Remove from oven and let cool for about 10 minutes.
The temperature varies also I have seen 350 to 425 degrees. I have use the lower and longer baking times since I do not cook with high heat.
After cooking Spaghetti squash, let cool then cut in half, remove seeds and pulp with a large spoon or ice cream scoop, then discard. Using a fork, rake the flesh onto a large platter or bowl to create the spaghetti-like stands.
You can steam Winter Squash. Cut squash into 1 inch squares in a steamer and steam in 2 inches of water for 5 to 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape. Toss it into a bowl and toss it with your favorite garnish and oil.
Till next time