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Kitchari, Digestion, Energy and Cleansing

by Joan McDaniel                            November 12, 2017

For those of you who don’t know, this blog is dedicated to the Food I used to get well. I am in the process of reading this book but have begun to follow some of its suggestions.


Eat Wheat

I first head of Dr. John Douillard’s book Eat Wheat from a review by Dr. Mercola.   I read and listened to the review, bought the book, and began to try the ancient Detoxing and Cleansing recipe he recommends called Kitchari.

His many suggestions and the dish Kitchari, has significantly helped me in my goal of maintaining my health and improving my digestion.  I am so impressed I wanted others to know about him also.

These are some of my notes from John Douillard’s writings, Press Releases, and his book Eat Wheat. John Douillard website is lifespa

Digestion and Ayurvedic’s Detoxing and Cleansing Kitchari 

I have been very impressed with Ayurvedic India’s Traditional natural medicine.  I have found John Douillard’s explanation of it to be extremely informative and helpful.  I now consider the Ayurvedic Kitchari recipe he talks about to be almost a superfood.  I have been using it for over a month or two and have some amazing things, resulting in a major improvement in my confidence, digestion, lifestyle, health, and self-awareness.

We Need to Learn How to Digest

What first got my attention in John Douillard’s book, is his statement “…most Americans have lost their ability to burn fat as fuel. They burn sugar for energy…” instead.

Years before, I would never believed him. But a lot just can’t be believed until you get as sick, very sick or as sick as I was.  I tried to explain my illness when I wrote the article Are You Fermenting which included not having any lasting energy or oxygen. Searching for words writing that article made my reading John’s words very welcomed.

We Use Food as fuel

Both fat and sugar work in the body as fuel – but fat has more efficient and long-lasting energy compared to the quick energy fix and kick it gets from sugar.  Sugar is quickly depleted and leaves the body addicted, craving , exhausted, over-stimulated, bloated and fat for it stores unused sugar as fat. Your body needs sugar for energy but not as much as we eat.

The body keeps craving sugar and does not even begin to burn the accumulating fat.  Yes, too much sugar is stored in the body as fat not fat.

Burn Fat not Sugar

Basically the getting back to on the road to health is by adopting a healthier life-style and re-training our bodies to burn fat instead of sugar.  We can do so by changing our eating habits with the goal of avoiding spikes in blood sugar.

Our Low Fat Standard American Diet (SAD) consists of high sugar, low-fat, and processed foods. Our bodies have adapted by using only sugar for energy, when fat is our bodies natural and preferred energy source.


Blood Glucose Levels

Sugar is Quicker, Easier, and More Profitable 

Government has controlled food since the World Wars. But Government began to increase its control when it started subsidizing farmers In the 1980’s, with the attempt to eradicate hunger.  With the desire to increase production and profits, the local farmer was replaced by the Corporate Laboratory and factory farm.  The  individual was mechanized. The farmer was replaced by a machine and the natural nutrition of the food was synthesized and measured as RDA’s (Recommended Daily Allowances).

Back then, no one knew that wheat and corn would be so highly processed and stripped of any nutrition.  Making it worse than white table sugar. Resulting with what seems like everyone is sick.  There is a rapid increase in epidemic levels of blood sugar and an insatiable desire for sweets.  The Population moods and emotions are up and down.  One minute lacks  energy, and strength the next is easily agitated, high and unfocused.

The population  is addicted to sugar. If we want to regain our health —-

We have to return to burning Fat as a Source of Fuel.

To return to any form of a healthy life style  – the way the body was designed – is to  break the sugar cycle and to force the body to burn fat as a source of energy. The type of energy we are meant to burn.

Two Main Source of Fuel in the Body

The two main sources of energy for the body: are sugar and/or carbs and fat. The Governments Standard American Diet (SAD) is a high carb, Low Fat Diet.  Sugar is the recommended source of energy due to its ease of production and profitability.  Fat isn’t as easy to produce and therefore isn’t recommended for consumption.

Health isn’t considered to be part of this equation. Knowledge of Health and how the body works doesn’t seem to be of a great concern.  The body needs fats for fuel to return it to health, sugar keeps the body screaming for more sugar.

Lack of Energy

Energy levels soar and crashed incessantly, and low/high blood sugar complaints soar.  Extreme anxiety, mental and health instability, hypo/hyperglycemic, fatigue, and lack of energy, and pre and full diabetes rise to near epidemic levels.


While reading John’s book, I realize that since I got started I have been trying to understand the human bodies ability to digest.

The human body by itself will produce the healing energy needed.  And it gets that energy from the food it can eat and digest. This is what helped me to regain my health and establish a healthy life style. — And Good Digestion —-

Digestion isn’t a easy topic to understand especially since the subject is so full of “Fake News”.  I have the opinion not many people understand it including me and most of the people who sell it. I’m learning by reading Dr.Douillard’s and re-reading his book.  I am learning something new with each pass.

I have previously written about my digestion and Candida Yeast in Vinegar, Digestion and Candida Yeast an Introduction, and Detoxing Naturally and Slowly. I have learned much since then and this is in addition to what I wrote back in 2015.

Understanding What Works For Me

I have followed many of his suggestion and am still trying to understand what works for me.  I may never know why but this road has never been crystal clear. So I can’t even attempt to recommend anything except to say — John has provided the following recipe has helped me a great deal.

I eat Kitchari often, somehow It reminds the line in the English musical based upon the novel Oliver Twist by Charles Dickens – “Can I have more Sir?” The character Oliver Twist had a bowl of morning gruel which was often very water down but was to provided enough nutrition to last the day.  I often think I’m getting my morning gruel.


Gruel is a kind of cereal boiled in water or milk. It is a thinner version of porridge that can be drunken more often than eaten and may not need to be cooked. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel is often made from barley, hemp, oat, millet, rye, or wheat or, in hard times, from chestnut flour or even the less bitter acorns of some oaks

It’s the ancient Indian recipe called Kitchari.

Kitchari History

Kitchari is pronounced kich-ah-ree

It is an ancient Indian recipe and Ayurvedic Detox food and can be found on many normal daily dinner tables.

Chitchat is loved for many reasons. Also, see Dr John Douillard’s article What’s So Amazing About Kitchari?

Traditionally used in India for many things

  • when you are sick
  • when you are sad
  • when you are cleansing (detoxing)
  • when you feel under the weather
  • when you can’t be bothered to cook
  • when you come back from a long trip
  • when you need to regain your strength
  • It is used to nourish babies and elderly, the sick, and the healthy during detoxing, cleaning and or spiritual practice

This dish also helps you

  • Facilitate spiritual growth
  • Helps heal, rebuild and repair your digestion and immune system
  • convert your digestion from burning sugar to burning fat
  • Helps create usable retainable energy
  • Helps with indigestion like gas and bloating

What is Kitchair?

What’s So Amazing About Kitchari?

Kitchair is a simple, porridge – a blend of beans and rice.  It is often referred to as India’s Comfort food or health food.  Note: India’s comfort food isn’t anything like what our Western’s idea.  Our Idea of comfort food is A bagel covered in cream cheese, Macaroni and Cheese, chocolate marshmallows or a huge pile of French Fries or mashed creamy potatoes.  Right!

Kitchair ingredients can easily be cooked ahead and frozen into small portions for a quick fix lunch or dinner.

Contrary to the Western’s concept, Kitchair health food has many nourishing and cleansing benefits and has used its magic with profound benefits for generations.

Kitchair Ingredients Explained

Kitchari is a simple recipe to use and enjoy but first lets understand the ingredients:

Kitchari consist of Split yellow mung beans (moong dal) and long grain white or basmati rice with a blend of traditional indian spices.  Another word in India for Moong dal is Lentil.

Ghee is normally added but not when first getting your digestion re-started.   It may take several months before you slowly add the saturated fat called Ghee butter to the recipe up to 1 or 2 Tablespoons.

The Addition of Fat 

Here fat isn’t as important as repairing the gut and stopping the intake of empty processed food, empty processed carbs, and sugar. You can slowly increase you intake of fats by seeing how your body reacts.  Any sign of indigestion slowly reduce the fat intake.

Why White Rice?

Now we all know or have been told for proper digestion, you need to increase your fiber.  But believe it or not, your digestive system may have been so damaged it cannot handle too much fiber if at all.

The best way to restart your digestion is to stop eating processed foods and start increasing food your system can digest.  Your digestive system response will be to slow down.   Once you stop feeding your digestion with sugar your digestion or metabolisms slows down and your digestive strength weakens.  So what food you do eat must be very easy to digest.

In my case I stop eating sugar and started eating raw Kale. It worked but I wish I had known of Kaichari back then for it tastes much better and is fun to eat.

I have been eating Kaichari for over a month or two and feel like a new person and that is after I had already declared myself well.  I now feel like I am healing at a deeper level and more complete almost like restoring my inner soul.

Over the past 5 years, I have gotten well on my own, but now my body is healing deep down inside. I’m sleeping better, dreaming better,  thinking on a different level and I am amazed at my inner courage and confidence.

Kitchari Ingredients

Long Grain White Rice Or Basmati Rice 


I never thought I would be eating and recommending eating white rice but that is before I learned about a special rice called long grain.  It is like other white rice where the husk has been milled off (de-husked) to make the rice easier to digest.  Brown Rice the husk is left on.

While brown rice actually supplies more nutrients, the husk make brown rice much harder to digest. Thus causing irritation to the intestinal wall resulting in bloating, digestive gas and or abdominal pain.

Traditionally long grain white rice was used over short grain rice because it is believed to be more nutritious.  Even without the husk, it was considered a more stable food than short grain rice.  It has also been found that long grain basmati  rice has a lower glycemic index than short grain.

Why Split Yellow Mung Beans?


According to Ayurveda, split yellow mung beans are the one type of beans or lentils that will not produce gas.

Mung Beans like the Long Grain Balsamic Rise is Traditionally in Ayurveda. The whole mung bean is split in half, causing the hard to digest green husks to naturally fall off.  The remaining yellow mung dahl bean remains.  This process makes the yellow dahl bean is easier to absorb, cook, and digest.

A Perfect Protein

The combination of rice and beans has been a traditional staple for many cultures around the world for 10,000 years, and for good reason. Our Ancestors knew the importance of digestion.  Rice and beans aren’t only easy to digest they are also a complete protein.



Kitchari Recipe

This recipe makes enough kitchari for 3 or 4 meals. You can play with the mixture of spices. Many people prefer this recipe when the spices are doubled, or even tripled.

Dr Douillard also sells a Kitchari Products

Organic Kitchari Packets and Organic Mung Dahl Beans


•1 cup split yellow mung dahl beans*

•¼ – ½ cup long grain white or white basmati rice

•1 tbsp fresh ginger root (ground)

•1 tsp each: black mustard seeds, cumin, and turmeric powder

•½ tsp each: cardamom, coriander powder, fennel and fenugreek seeds

•3 cloves

•3 bay leaves

•7-10 cup water

•½ tsp salt (rock salt is best)

•1 small handful chopped fresh cilantro leaves

•Can add steamed vegetables or lean meat when not cleansing, or for extra blood sugar support during a cleanse

*Split yellow mung dahl beans are available at Asian or Indian grocery stores, or on our online store. Different spellings include mung or just dahl. Please note that you do not want the whole mung beans – which are green – or yellow split peas.

Also you can add or eliminate all or certain spices. I at least use what is called the 5 digestive spices which are Cardamom, Coriander, Cumin, Ginger root and Fennel.


1 Wash split yellow mung beans and rice together until water runs clear. For an extreme weak digestion, gas or bloating: Before starting to prepare the kitchari, first par-boil the split mung dahl (cover with water and bring to boil), drain, and rinse. Repeat 2-3 times. OR, soak beans overnight and then drain. Cook as directed.

2 In a pre-heated large pot, dry roast the ginger and all the spices (except the bay leaves) on medium heat for a few minutes. This dry-roasting will enhance the flavor. (Optional)

3 Add dahl and rice and stir, coating the rice and beans with the spices.

4 Add water and bay leaves and bring to a boil.

5 Boil for 10 minutes

6 Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes). I use a crock pot and cook for several hours or until the rice and beans are almost mush.

7 The cilantro leaves can be added just before serving.

8 Add salt or favorite spice for taste.

Till Next Time

Balancing Omega Fats

By Joan L. McDaniel                                October 15, 2017

This is Part 3 of my series covering dietary fats.  This article covers Omega Fats. Part one Coconut Oil Helped Me Get Well Again, Part 2 Another Look at Cooking Oils.

Omega Fats

This article discusses my research on Omega Fats.


Omega 6 to 3 Balance

Omega Fats are Polyunsaturated Fats.  There are two different chemical structures for Omega Fats, known as Omega-3 and Omega-6.  Both omega fats are essential fatty acids.  Essential mean our bodies can’t exist without them but it cannot make them by itself.  So the fats have to be part of the diet, which means you have to eat them.

Omega Fats Work Together to Maintain Balance

As Oscar Wilde said,  “Everything in moderation, including moderation.” , I guess that’s why people say, “Eat a Balanced Diet”.

Wall Street knows a business needs a balanced Balance Sheet.  A Balance sheets offers a way to look inside the health of your business.  To remain healthy your body also needs a balance sheet.

Your balance sheet is HOW YOU FEEL! If you’re not feeling well maybe it was something you ate or didn’t!!!!!


Balance Sheet




What is homeostasis? Homeostasis is what the word balance means to the body. Just as how your body operates is complicated, so is the concept called Homeostasis. Needless to say, the subject takes some time and years to really understand, for our purpose a simple illustration introduces one aspect of homeostasis.

I am still amazed at how the body works.  The more I learn, the more I need to know.  I may not have a complete understand but at least, I am learning how to listen to it.

Homeostasis is the ability of an organism or cell to maintain an internal equilibrium by adjusting its physiological processes.  Our bodies are constantly maintaining a delegate balance. It is a 24-7 activity – Every minute of every day 365 days a year

When the body becomes out-of-balance, it sends you messages by producing symptoms.  These messages are  signals and are called signs and symptoms.  Like a fever, hangover, stomach ache, and many more signs and symptoms. You are responsible to figure out what your body needs to maintain its healthy balance.  Normally this means starting or stopping an activity.  Like eating more of or less of something.

Balance means without illness. The system is free of illness.  Once the body is out-of-balance it is sick. Once the body recovers this balance the symptoms disappear, rapidly and permanently.  The natural state of balance (homeostasis) returns and the body becomes symptom free.

It maintains this balance by what it has on hand.  If you eat it, it uses it.  If your body needs something to maintain this balance it uses your taste buds to tell you. You have to learn to listen, not to your sugar crazed mind but to your taste buds.

Fight or Flight 

The above illustration shows the Autonomic nervous system’s response to danger called “Fight or Flight” vs its normal (Parasympathetic) activity.

The Autonomic nervous system is just that, it’s automatic.  You do not have any control over it.  Your body reacts all by itself.  It is a control system that regulates digestion, heart rate, respiratory rate, urination and many other responses to stimuli.  It may give you a moment to make a quick decision as to which direction to run, but you don’t have much to say about it.

Now Back to Omega Fats

I will say again, Omega Fats are Polyunsaturated Fats.  They are also called essential fats.  Essential means our bodies can’t exist without them but it cannot make them by itself.  The fats must be part of the diet.

Good Fat – Bad Fat?

Now what makes Omega Fats a little difficult to understand is you need them both in your diet.  Yet, Omega-6 fats tend to increase inflammation and Omega – 3 fats tend to decrease inflammation.  So you might consider Omega – 3 fats as good and Omega – 6 fats as bad except – Your body needs them both.

Omega Fats Work Together to Maintain Balance


Omega Fats and Balance

One to One Ratio

Omega Fats 3/6 work with each other. Humans are thought to have evolved with a diet of a 1-to-1 ratio of omega-6 to omega-3 and the optimal ratios is thought to be closer to 4-to-1 or lower.  Our modern diet isn’t anything like that it is more like 16-to-1, more.

Our Current Diets are Deficient 

Our Current Day Diets provide more Omega-6 fats (bad fats) and less Omega-3 (good fats). What your body needs is as close to 4-to-1 or lower ratio.

This puts your bodies all important homeostasis  out-of-balance, and opened and subject to illness. Like catching a cold, or having an asthma attack.

Sources of Omega-6 (Bad Fat) Fatty Acids;


Sweet Onion web-site has more information including a great list of Omega-6 fat sources.

Omega-6 fatty acids come from polyunsaturated vegetable oils, and fast-food and processed food made from these oils, butter, chicken fat, fish, eggs, legumes, meat, nuts, and many other foods.

Sources of Omega-3 (Good Fat)


Omega – 3 fats mostly come from eggs, flax seeds, oily fish, a good source of fish oil or krill oil supplements, and walnuts.

You need food that is listed both as Omega-3 and Omega-6.

How to eat Omega Fats

You need food that is listed both as Omega-3 and Omega-6 and/or According to Dr. Oz:

“Increasing Omega-3s in your diet is important but not enough; It is also best to decrease intake of Omega-6s.  “’Our problems (related to essential fatty acid balance) are probably caused not by a lack of fish in our diets but by an over consumption of seed oils and under consumption of greens,’” writes Dr. Artemis Simopoulos in The Omega Diet. We need to reduce or eliminate our intake of such oils as corn oil, peanut oil, safflower oil, sesame oil and sunflower oil. While the whole seed is much healthier, nuts and seeds are a very-concentrated food and you don’t want to overdo their use.”

The Best Source for a 1:1 Balanced Food

Fish is the best source for proper balanced foods but I have found Grass Feed beef and chicken can also be eaten. Sardines ratio is 1:1,

Grass Feed Beef and Chicken ratio is 1.5:1.  For grain feed (factory farmed) beef is 16.8:1


Your body and mind will thank you.

Foods I found to eat






Navy Beans are most balanced, Chickpeas least balanced.

Kale is most balanced, Green Leaf is least

Chia or flax seed is most balanced, Almonds is least

Grass Fed is most balanced, Olive oil is least

Scan 1

Anchovy most balanced, Caviar least

Scan 2

What about canned fish?

A few years ago I wrote an article Is there a Difference between Smoked Salmon and Frozen?

I found once the salmon is smoked, it lost its omega-3, putting out-of-balance.  I also found that canned fish is an excellent source.  Since, both me and my cats like fish, I purchase most it canned.  My lovely but very picky cat has me even eating canned anchovies, herring, and mackerel. I feel its fresher than the fish in the fresh or frozen display cases.

Fish Oil Supplements

In my opinion and Preston Mason, a biochemist at Harvard Medical School, most Fish oil or Krill oil supplements are rancid.  It’s not always easy for consumers to tell which products have degraded.

“Fish oil is a polyunsaturated fatty acid; it has multiple double bonds. So it’s highly unstable and very vulnerable to sun light, or regular light, air (oxygen), and other conditions,”.

Eating Foods rich in both oils like real fish is better, even though there are some health hazards like toxic mercury.  Experts are divided on the benefits in taking fish oil in supplement form.  Supplements have Omega 3 fats only making supplements extremely unstable.

Dr. David Agus, bestselling author of The End of Illness and a professor of medicine at the University of Southern California, says this is another reason to get nutrients from food…’Buy that fish at the fish market, you’ve got your own quality metric,’

Till Next Time


Learn more: Here’s a video of Dr. Hibbeln talking about the omega-3 and omega-6 balance ratio at the 2010 Integrative Mental Health Conference.

Another Look at Cooking Oils

By Joan L. McDaniel             October 8, 2017

The American Heart Association (AHA) Warning

On June 2017 the AHA’s wrote an article entitled “Dietary Fats and Cardiovascular Disease”. The article was a warning of Coconut Oil being bad for you. This Is my response, in the form of a five (5) part group of articles on Oils.  The first was on coconut oil, the next was on Antioxidants and now part 3 on Cooking Oils.

This is also my answer to the articles following the AHA like USA Today wrote, “Coconut oil isn’t healthy. It’s never been healthy.”.  I plan to do two others One on Omega Fats, and one on Canola Oil.

This is a re-write and revision of my previous article dated 2012 Is Your Cooking Oil Healthy?

Cooking Oil is made from Fatty Acids

Cooking Oil uses fat.  More than any other food, the type of fat you consume determines your body’s ability to maintain health or to succumb to inflammation and diseases.  The Food you eat is very important especially the type of fats.

You should consume at least 20,000 antioxidants a day and close to 0 (zero) oxidized free-radicals.  Your body makes enough free-radicals on its own to rid itself of toxins.

Vegetable Oil as an Example


Vegetable oil refers to any of various oils obtained from the fatty acids of plants (seeds) or the fruit of the plant and used in food products and industrially..

Are Cooking Oils Safe?

On the subject of cooking oils Dr. Peter Glidden in his book The MD Emperor Has No Clothes Page 114

“One of the worst foods you can consume on a regular basis is …Oil in a bottle… including everyone’s favorite Olive Oil.  Why is oil in a bottle a problem? “.  There are forms of fatty acids that are extremely unstable and become rancid when exposed to the air and to heat.

And many people agree…What the oil comes from and how the oil is processed determines if the oil is good for us or bad.

Oxidation and Free Radicals

“Like the cut apple on the table top turning brown, when oil is processed it can become unstable and oxidized.  When you apply further heat to the oil becomes oxidized more and faster.   This is not good.”  Oxidization created Free Radicals.


And as I said in my last article,  Free Radicals cause inflammation and illness.

According to The American Heart Association

There are four major dietary fats in the foods we eat:

  1. saturated fats,
  2. trans fats,
  3. monounsaturated fats
  4. polyunsaturated fats.

I will leave Trans fats for another time except to quote Dr. Mercola “Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.”

Three Types of Fat:

They are polyunsaturated, monounsaturated and saturated.  What makes them different is their molecular structure.  Polyunsaturated are 4 molecules, and monounsaturated are two molecules from Saturated Fat.

Most bottled oil is made from seeds.  The manufacturing process requires extreme high heat.  According to Dr Mercola “Polyunsaturated fat is the most unstable. It is one of the WORST oils to be used when cooking because these omega -6 rich oils are highly susceptible to heat damage and oxidation.”

To produce the finished oil, the seeds are heated to extreme high heat and crushed.  High heat oxidizes everything it comes across especially unstable polyunsaturated and monounsaturated.  Saturated Oils are a little better.  More of this later.

A Brief History of Cooking Oils

I am a History nut and I like my history, so let me take a minute to talk about the history of Cooking Oils.  You can skip this part if you don’t like history.  To me history just makes the story a little more interesting.

Cooking oil is made from animal, plant, or synthetic.  Cooking oil is used for baking, cooking, frying and many another forms of cooking.  It is also used in food preparation and flavoring. Before the World Wars I, and II, cooking oil came animal fat in the form of butter or lard.  People often made their own Lard by saving the left over animal fat pan drippings such as bacon.

The First Synthetic (Man made) Oil (Margarine) Updated 10/9/2017

According to the Web-Site Mental Floss; “The Emperor Napoleon III offered a prize for anyone to come up with a cheaper form of butter”  “…His concern was for his navy and his poorer subjects.

In 1813, a French scientist Michel Eugene Chevreul discovered in his lab, a new fatty acid in 1813.  The discovery contained lustrous, pearly deposits, so he named it after the Greek word margarites, for “pearly.”

“In 1869, French chemist Hippolyte Mège-Mouriès. In 1869, Mège-Mouriès perfected and patented a process for churning beef tallow with milk to create an acceptable butter substitute, thereby winning the Emperor’s prize.”

Paul Sabatier -(5 November 1854 – 14 August 1941) In 1912 a French chemist, was awarded the Nobel Prize in Chemistry along with Victor Grignard. Sabatier was honored specifically for his work improving the hydrogenation of organic species in the presence of metals.

In America Crisco Soon took Control of the Market

In 1907 the process of Hydrogenation was further refined by E.C. Kayser for the company Procter and Gamble and a synthetic cooking fat called Crisco was created.  The purpose was to replace the natural cook fat from meat called Lard. Crisco Oil was first marketed in 1911.  Crisco was extremely successful and it soon took control of the cooking oil market replacing other products like butter, beef tallow and lard.


Then Came Social Engineering

In America with the encouragement of his socialist friends, Upton Sinclair wrote the novel, The Jungle, which demonized the meat packing industry.  With the resulting decrease in sales of tallow and lard, PGs previously developed product now received a receptive audience. Crisco, a hydrogenated soybean cooking oil, turned a liquid into a solid fat.  Crisco was marketed as the new cleaner, less expensive and superior lard.

“I aimed at the public’s heart, and by accident I hit it in the stomach.” Upton Sinclair

Low Fat and the Lipid Hypothesis

During World War II, solders in the field ate what was called Field Rations.  The creator of these Field Rations, was Dr. Ancel Keys.  After the war Dr. Keys came up with what he called the Lipid Hypothesis.His concern was for a Heart Healthy diet.  This heart healthy diet became Low Cholesterol and/or Low Fat Diet and/or The Standard American Diet (SAD).

Everyone was so worried more about cholesterol and Heart Health, they forgot about nutrition. But as time passed, there became in increasing concern about the health effects of what is Trans Fat. Trans Fat can be found in most processed foods and all Vegetable Oils.

Health Concerns caused the FDA to require Trans Fat Labels

Growing concerns over the side/effects from the consumption of trans fat pressured the Food and Drug Administration (FDA) to finally do something. In 2003, the Food and Drug Administration (FDA) was forced to agree and initiated regulations that required food and dietary supplement manufacturers to stipulate the trans fat content on food labels.

Find a Replacement Oil to Continue the Command of the Market

to Protect the Profit margin

Since that time, the Vegetable oil industry has been desperate to find a substitute especially another synthetic product that can be under Corporate control via a patent which will keep their very lucrative profit.

Almost everyone consumes oil either in their own cooking or especially from process and commercial food like fast food and/or restaurant food. This is a very large market and the manufactures of vegetable oils have a very large profit margin.

History Lesson Over


A Guide to Choosing Cooking Oils


Now back to the three types of fat

They are Polyunsaturated, monounsaturated and saturated:

Polyunsaturated fatty acids– is a fatty acid mostly found in plants. They are also known as Omega – 6 fatty acids.  Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6 rich oils are highly susceptible to heat damage . When these fats are exposed to heat, light or oxygen they readily oxidize (to your car that means rust) and create free radicals.

Polyunsaturated are grouped into two families, the omega-6 EFAs and the omega-3.

Our bodies do need omega-6 fats along with omega -3 fats.  We need a balance of both.  Our diets are loaded with Omega-6, but missing the needed Omega-3’s.

This category includes common vegetable oils such as: Canola, Chia Seed, Cod Liver, Corn, Cotton seed, Fish Oils, Flaxseed, Hemp Seed, Herring, Lecithin,  Linseed, Menhaden (Fish Oil), Safflower, Salmon Oil, Sardine Oil, Sesame seed, Soybean, Sunflower, Vegetable Oil, and Wheat germ.


Monounsaturated fatty acids – is two hydrogen atoms short of being a saturated fat. This category includes Almond, Avocados, Butterfat, Grape Seed, Olive, Peanut, Pumpkin, Rapeseed (canola) and, Sesame. Good source for fat but also become toxic if heated.

Saturated Fatty Acids – Saturated fat has a bad reputation since Dr. Ancel Keys and the low-fat diet.  He is known as the father of the low-fat diet.  Saturated fat is a vital nutrient for the human body.  It is not a poison.  It is an important source of energy.  It aids in the digestion process and provides antioxidants to help repair free-radical damage.

This category includes Animal fat, Butter, Coconut Oil, Lard, and Palm Oil

Type of Fat and Percent Composition 

Scan 21

What are Oils made from?

Most Cooking Oils in a bottle come from Fatty Acids.  Nuts and Seeds are loaded with fatty acid.  Nuts and seeds are harvested in the autumn and provide food loaded with fat for the winter.

Now if you have teeth, and a good digestive system you simply chew a handful of nuts or seeds.

Squirrel Eating Nut Pic


Not as Easy for a Machine


Cooking Oils Are processed to Death

To quote The Food Babe

“Most cooking oils go through an insane amount of processing with chemical solvents, steamers, neutralizers, de-waxers, bleach and deodorizers before they end up in the bottle.”

If you watch this video on the modern canola oil making process, and you’ll see exactly what I mean.”

After processing the Oil is now dead!  It is refined, odorless, colorless, tasteless, and void of most nutritional value.  This is similar to the way the natural fats in milk and harmed by the high-heat during the ultra-pasteurization process, or during homogenization when the fats are slammed through a tiny filter,  making them homogenized, meaning “all the same size.”

Where do Certain Oils Come From? 

Scan 30

How are Cooking Oils Made?

There is Cold-Press and Expeller Pressed processes.  Both process use a lot of heat that can easily make unstable oil go rancid especially if the oil is made from a source that consists mostly of polyunsaturated fatty acid.

The Modern cold-pressing process heats the oil multiple times, rendering most oils either rancid or so sterile.  Sterile means empty, or null and void— there are no natural ingredients left to actually go rancid.

Natural unrefined oils (Like Olive Oil)are so delicate that even minimal exposure to daylight will trigger a chain reaction of free radical damage, creating not only trans fats but other byproducts that experts believe to be even more harmful than trans fats!

The Oil is now dead!  It is refined, odorless, colorless, tasteless, and void of most nutritional value.  This is similar to the way the natural fats in milk and harmed by the high-heat during the ultra-pasteurization process, or during homogenization when the fats are slammed through a tiny filter,  making them homogenized, meaning “all the same size.”

Smoke Point

When heated Cooking oils and fats react differently, but in general, the hotter they get, the more they break down (oxidize) and eventually start to smoke.  Smoke Point is normally referring to Monounsaturated and Saturated Fats.

Monounsaturated fats like Olive are more stable than polyunsaturated but once they are heated they can easily become rancid.  Saturated Fats are much more stable more on that later.

Ideally, Olive oil (An Monounsaturated fat)should not be used for cooking, but can be added to foods after they are removed from the heat.

Making Cooking Oils isn’t easy visit this web-site called How Products Are Made for more detail

Smoke Point

Most Polyunsaturated and some monounsaturated oils are processed at such a high heat the Smoke Point is of not importance because the oil is already completely dead, rancid, full of free radicals and without any nutritional value..

In some cases Virgin and Extra Virgin Olive oil has been process at low heats but one used for cooking or exposed to air and sunlight can become very unstable and oxidize.  Note most saturated fat oils have a high smoke point.

Look for expeller-pressed (screw pressed) manufactures that make an effort to keep the pressing temperatures low.  Pressed temperatures below 122 F These oils are safe for cooking if the temperature is kept below it’s smoke point

Organic Oils and Corresponding Smoke Point Temperature

Scan 29

GMO Foods

Another subject concerning cooking oils is which oils are GMO’s?  I don’t want to get into what are GMO’s I already have written an article on the subject – What are Genetically Modified Foods (GMO’S)

But here is a list of GMO Foods.




Canola oil


Soy Bean

Yellow Squash

Sugar from sugar beets


Until my next post



Antioxidants Helped Me Fight Free Radicals

By Joan L. McDaniel                 October 2, 2017

In my last article, Coconut Oil Helped Me Get Well Again

I said “Coconut oil is not a cure-all but it sure can help.  It help me fight the free-radical inflammation damage and help kill the bad bacteria and fungus that had overrun my system.”

I suddenly realized that more needs to be said about the bodies inflammation process and how we get sick but better yet is —-

How the Body Fights Back to maintain balance and health.

I had covered this subject in the article Inflammation, Free Radicals and the Health Benefits of Nuts.

That was almost five years ago.  Since that time, there has been a great deal of attention and activity from publications (Books), research, studies, and web-sites dedicated to the understanding of how the human body maintains itself in health and balance.  I welcome the addition attention on the subject and decided to do an update on my inflammation and nut article.

 “All Illness is caused by Inflammation.”


(NaturalNews) “Persistent, systemic inflammation is at the root of practically all known chronic health conditions, including everything from rheumatoid arthritis and high cholesterol to dementia and cancer. These health conditions are not necessarily inevitable, and neither is chronic inflammation.” This inflammation can be reduced and cured by watching what you eat and eating foods that help fight inflammation.

Free radicals – Are toxic renegade molecules that attack and destroy other molecules


Accumulation of damage over the years results in degenerative tissues and loss of function that typifies old age.  Basically a free radical is a molecule that is missing a neuron; it is a reactive element that then steals this neuron from healthy cells thru a process call oxidation. The tissue becomes impaired over time.  (Oxidation is the process that also causes iron to rust.)  Once a free-radical reaction is started, it causes a chain reaction which in turn will destroy thousands of cells. The brain tissue of neurodegenerative diseases are also riddled with free radical damage.


Your Body fights disease with antioxidants

But did you know your body is equipped with a way to fight back?  It is called Antioxidants.

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

Free Radicals and Antioxidants


Free Radicals and Antioxidants


Where do antioxidants come from?

Antioxidants come from fresh food.  Many of these foods are also called super foods.  The best place to start is to eat a good diet and stop eating processed foods that cause inflammation.


I bet you don’t know what a flavonoid is? It has to do with the energy and power of fresh food and nutrition.


Carotenoids and flavonoids are naturally occurring pigments that have powerful antioxidant properties. They are what gives fruits and vegetables their vibrant colors. There are over 700 different ones depending on the type of fresh fruit or vegetable and its color. They can only be found in Fresh food straight from the farm or garden.


Antioxidants provide the electron that the free-radicals want.  Once free radicals are neutralized by antioxidants, they become harmless and are eventually eliminated from the body.

Antioxidants come from fresh unprocessed food.  Free-radicals come from processed foods like the low-fat foods recommended by the Standard American Diet (SAD) or food stripped of all nutrition. The USDA’s Food Pyramid or Food Plate is a diet high in simple carbohydrates and refined sugars and low in fat especially saturated fat.

Let Food be your Medicine 

Antioxidants come from fresh unprocessed food

Antioxidant foods burst with color


Free Radicals come from:

Free Radicals come from processed food, inflammatory oils, and last but not least SUGAR.  They are used by your body to kill the cell and make way for new ones.  Which is good when in good health and is bad when there is nothing but free radical cells left because of toxins and inflammation .



When you talk about inflammation the following terms come into the discussion. Antioxidants, decease, free-radicals, illness, immune system, and oxidation.

The concepts of how the human body works is complex. In fact understanding its complexity, and effectiveness boarders on magic, miracles, mysterious and spiritual powers. The energy in the body and its ability to heal is still being researched and understood or many cases miss-understood.

Not to over simply, but basically all illness starts with inflammation. Damage from free-radicals over time causes a chain reaction which causes serous illness. Free-radical damage to the cells happens when we take in more toxins then nutrition. These Toxins are found in the environment and in incomplete nutrition. Processed food and including foods high in sugar are incomplete and they cause free-radical damage.


Free Radicals & Antioxidants

Some Terms Used That May Need Clarification


Antioxidant – Basically an antioxidant is any substance that prevents or slows the process of oxidation, which produces cell-wall erosion and cell death. This cell death is caused by a chain reaction of free-radical damage. Antioxidants neutralize free radicals. Antioxidants provide the missing electron the free-radical destroyed. It is the ammunition your immune system needs and in a word “Puts the Fire out” and prevents further inflammation.  Antioxidants can only be found in fresh, non-processed foods.

Anti-inflammatory – acting to reduce certain signs of inflammation, as swelling, tenderness, fever, and pain. In allopathic medicine and pharmacology it is a synthetic medicine like a NSAID (non-steroidal anti-inflammatory drugs) such as aspirin and ibuprofen.

Anti-inflammatory Food, Herbs and spices – There is a long list of anti-inflammatory foods and herbs that help prevent unnecessary inflammations.  Following is a list of  15 anti-inflammatory herbs and spices; Basil, Black Pepper, Cardamom, Cayenne, Chamomile, Chives, Cilantro, Cinnamon, Cloves, Garlic, Ginger, Nutmeg, Parsley, Rosemary, and Turmeric. This is not what allopathic medicine calls anti-inflammatory they are talking about a synthetic drug like NSAIDs.

Cell Wall Erosion – If the cells in your body do not get enough energy the wall of the cell weakens and dies. The cell is powered by what is called Adenosine triphosphate (ATP). If the ATP has cells damaged by free radicals it becomes weak and cannot hold the cell together and the cell is destroyed.

Inflammation is your immune systems response to injury, and stress to the body. This includes the damage done by free radicals and other toxins. Generally the immune system uses inflammation to isolate the toxin so that it can be destroyed by the body. In today’s world our immune systems are being overwhelmed with more and more toxins both from the environment and our food. The immune system needs ammunition that you give it from the food you eat.

Free-Radicals – Free radicals are a normal body process which causes Oxidation and the death of a cell to make room for new.  When all things are normal free-radicals are very useful. But, when the body has too many free-radicals a chain reaction results overrunning your body with oxidized, sick dying cells.  Your immune system becomes overwhelmed.  It fights back as best it can.  The weapon it uses is inflammation to isolate the dying cells and wash them out of the body.

Free radicals are responsible for biological oxidation.  “Oxidation” reactions are also called “biological rusting”.  Free radicals are renegade molecules that attack and destroy other molecules and cells by stealing oxygen electrons.

You wouldn’t eat a tomato that has turned black. It has turned black because it contains toxins. Toxins are free radicals. These free-radicals have an acid balance and feed off thus destroying oxygen and cause cell destruction and death (tomato turns black). Remember processed food and processed sugar are considered to be a free-radical.

Accumulation of damage over the years results in degenerative tissues and loss of function that typifies fatigue, loss of energy and old age.

ORAC Score – Orac is an acronym for Oxygen Radical Absorption Capacity.  It is used to qualify and anti-oxidant and its ability to absorb and fight free-radicals.  We need to consume a minimum of 20,000 ORAC points a day and we only get 1,500 See more on ORAC Score later

Oxidation is a natural process where cells die. This is a natural process. Cells do not live forever and are completely replaced over a period of a month or so. But in today’s world where there has been a major increase in toxins from the environment and foods with incomplete nutrition, the oxidation process is now out of control. Our immune system is working overtime and in many cases is overwhelming.

Basically oxidation causes rust in iron. Oxidation is illustrated best by when you cut an apple it will turn brown once it is exposed to oxygen. The enzymes cause this change and the fruit decays almost right in front of your eyes.

Toxins – are poisons

There are additional causes of inflammation such as environmental toxicity, not drinking enough clean water, lack of sleep, and lack of exercise all contribute to low levels of chronic inflammation. But diet is the main cause. Inflammation often goes undetected for many years until disease finally emerges.

Antioxidants and anti-inflammation foods work together giving the body the ammunition it needs to stay well.

What type of food should you eat to stay well and fight free radicals

Eat a rainbow picture credit


Foods I ate that helped my immune system rebuild and remove free radical damage and detox

I found and ate what I call Superfoods, including several beans, herbs, roots, and seeds. Most of the superfoods I ate I wrote an article showing my research.  Besides superfoods, I began to use different herbs and seeds.

My No No’s 

I never ever again touched any food that had a label which read:

“Artificial, Diet, fat-free, High Fructose Corn Syrup (HFCS), hydrolyzed fat,  low-fat, Natural, Corn, or Vegetable Oil (Crisco)” also Monosodium Glutamate (MSG): Looking at the label you will probably not find the words MSG instead, the FDA Allows, 20 other pseudo names for it including autolyzed yeast extract, calcium casinate, free glutamate, glutamic acid, hydrolyzed corn, hydrolyzed soy protein, soy lecithin and many others.

I refused most things colored white like white flour, potatoes, salt, starch, sugar, or anything processed or made in the lab.  Except, of course, Coconut Oil but that isn’t made in a lab – it fell off a tree.  There are in fact several highly nutritional foods from nature that are colored white but I hope you know what I mean.

I refused to eat anything that had more than 5 ingredients listed, and more than two chemicals I couldn’t pronounce.

The food that comes from my garden is covered with dirt not labels.


What is a Super Food?

Super foods – Foods that are loaded with a combination of critical fatty acids, anti-oxidant phytonutrients and essential amino acids.

List of some superfoods are;

Almonds, Apples, Avocado, Beans, Berries (Blueberries, Blackberries, Raspberries, and Strawberries), Broccoli, Coconut, Dark Chocolate, Extra Virgin Olive Oil, Flaxseed, Garlic, Honey, Kale, Nuts like Almonds, and Walnuts. Olives, Onions, Papaya, Pomegranate, Spinach, Soy, Salmon (Wild caught), Tea, and Tomatoes.

Other Suggestions:

  • Eliminate inflammatory oils: canola, corn, cottonseed, safflower, soybean, sunflower or vegetable oil.
  • start eating healthy fats like avocado, Grass-fed butter, coconut oil, and Ghee.  Get more Omega 3 fats and less Omega 6 fats they should be balanced.
  • Stop eating refined processed foods especially foods loaded with processed carbs and sugar or anything in a box
  • Get enough fresh food, fiber, and fermented food.  If you have difficulty with fermented food try
  • The Bitter principle. Food that’s bitter like the lemon and grapefruit.
  • Filter your tap water and increase your intake of filtered water not bottled.
  • Use the ORAC Scale to determine the foods ORAC


Ken Jorgustin July 18, 2017

Charts list high valued foods and their ORAC value

A note about the ORAC value charts. I have found this web-site and its charts listing the top 100 antioxidant foods.

ORAC is an acronym for Oxygen Radical Absorbance Capacity and was developed by the National Institutes of Health in Baltimore. It is used to qualify and anti-oxidant and its ability to absorb and fight free-radicals.

I went to the web-site and found many herbs at the top of the list of powerful antioxidants.  Note you would not be eating 3.5 ounces of one particular herb in one sitting.  You couldn’t eat that much.  Mother nature packed nutrition into herbs so they  can be used like salt shakers.  You can add them when and where you want to when you need that particular vitamin. Herbs and spices also help the taste and are heavily used in traditional foods.

Till next time



Cancer is Not a Disease By Andres Moritz

The MD Emperor Has No Clothes Everybody is sick and I know why By Dr. Peter Glidden, BS, ND

Quantum Healing By Deepak Chopra, M.D.

Web Sites

For a complete article read Dr. Mercola’s The Ultimate Guide to Antioxidants

Coconut Oil Helped Me Get Well Again

By Joan L. McDaniel                        September 20, 2017

In January 2012, I got very sick.  It is now 5 1/2 years later and I consider myself to be in great Health.  I cured myself using food that gave my body the energy it needed to release its own healing energy.

One of the first foods I used was Coconut Oil.  Back then, Coconut Oil wasn’t well known in the United States but all that has changed. Coconut oil has become increasingly popular and is quickly becoming one of the most universal oils used today and not just for cooking but also to help with healthy weight loss, hair and skin care as well as dental care.

In my original article, And What do you do with Coconut Oil? written in April 2012 was written after my hospital stay and 3 months of eating Coconut oil. I wrote:


“And what do you do with Coconut Oil? You cook with it. You eat it. You drink it. You rub it all over you and you might even give it to your pet.  You may sleep with it on your hair or skin – It may not help you with the common cold but will help with just about everything else. Coconut Oil is not a cure-all but it sure can help.  It help me fight the free-radical inflammation damage and help kill the bad bacteria and fungus that had overrun my system.  It polished my inside and help put the fire out.

Coconut oil even helped around the house by restoring items of dried out wood. I just polished my wooden floors with it.  I use it on my butcher block to make it like new.  If It made my wood look so good  why not anything else like my skin?  The wood just soaked up the oil and now looks dark rich and like fresh finished wood.

 The American Heart Association (AHA) Warning

This is my response to the AHA June 2017 article warning of Coconut Oil being bad for you.

On June 2017 The AHA released an article titled “Dietary Fats and Cardiovascular Disease”.  In the report the AHA reiterated their long-standing position against saturated fats and is recommending the use of polyunsaturated fats instead.  They stated polyunsaturated fats are as effective as lowering statins in reducing the risk of heart disease.

Following the AHA other publications soon wrote articles agreeing with AHA. USA Today wrote, “Coconut oil isn’t healthy. It’s never been healthy.”  There were many reports as to how bad Coconut Oil is.

I don’t Agree

And neither does Dr. Fife and many others.  To quote Dr. Fife 

“The anti-saturated fat fanatics are at it again, going after coconut oil and other healthy saturated fats promoting the use of polyunsaturated vegetable oils and statin drugs as the solution to the worldwide heart disease epidemic.”

 fat free

The Standard American Diet (SAD) or Low Fat

Before 2012, I had spent years religiously eating a low-fat diet.  After being sick I began research to learn how to get well.  That research has convinced me it was the low fat diet SAD (Standard American Diet) that what made me sick in the first place.

I learned from Dr. Fife and others to stop eating fat-free and partially hydrogenated trans fat and processed foods and start eating real food.  And Coconut Oil is real food.

Coconut Oil and MCT 

Coconut oil may be composed of 90% saturated fat, but scientists state that its fat is largely made up of lauric acid, which is a medium-chain saturated fatty acid (MCT) that actually has a better effect on the heart than the other saturated fats.

Backing up these claims are reports from countries like India and the Philippines, whose diets used for generations prominently feature coconuts and coconut products. Citizens from such countries tend to have a history of less weight issues and have minimal rates of cardiac diseases as compared to individuals from the developed world.

Polyunsaturated Fats

Polyunsaturated fats or partially hydrogenated trans fat oils like vegetables oils, such as canola, corn, cottonseed, grape seed, rice bran, safflower, soy, sunflower, and of course, those fake butter spreads like margarine are all rich in omega-6 and missing the needed  balancing Omega-3 Fat.

According to LIFESPA Omega 6 Vegetable Oils and other Polyunsaturated fats do decrease the bad cholesterol but they also increase the risk of heart disease.

“In one study, a diet rich in saturated fats was replaced with a diet rich in omega-6 vegetables oils. While cholesterol levels dropped, the risk of death from all causes, heart disease and coronary artery disease risk increased.”

I Got Better Using Coconut Oil

I am an advocate for Coconut Oil and all Saturated Fats including Ghee and butter I used them to get well.  The polyunsaturated fatty acids causes free radical damage and made me think my gut was on fire.  Polyunsaturated are unstable, are easily and commonly break down and are damaged through oxidation.  Especially when they are heated or exposed to light.

Coconut oil is a stable fat it does not oxidize when heated and create free radicals.

Replace Unstable Fats With Stable Fats

I put the fire out with Coconut Oil

I used Coconut Oil as my base.  I used it for just about everything

Using Coconut Oil I was able to address my following health issues:

Free radical damage created by the previous low-fat oils and processed fake food.

It help my body start to detox or ridding itself of toxins.

My very bad Dandruff

My White Tongue and a serious case of Thrush

It help me manage my pre-diabetes

It started me on my taming my Candida Yeast overrun

It Help stop the muscle pain of fibromyalgia

It help me start working on my hypothyroidism

It helped me with clearing my Brain Fog

It helped me with my constipation and irregularity

It helped me with my dry flaky skin

It helped me with my dry splintering wood floors

Coconut Oil didn’t heal any one thing – I had to start eating health real food but it helped me get started by putting the fire out and letting me focus.  I had a long list of super-foods but I always kept Coconut Oil close and used it along with my other saturated fat oils like butter an ghee.

nutritionist facts

According to the Experts of the Nutritional and Medical World

These are the oils they recommend: Monounsaturated Fat Olive Oil is an example, Avocado Oil, and polyunsaturated fats like canola oil, corn oil, peanut oil and soybean oil, all contain high amounts of polyunsaturated fats. Canola oil and peanut oil are high in both monounsaturated and polyunsaturated fats. They also recommend The Standard American Low Fat Diet.

What is AHA’s motivation?

Is the AHA’s motivation your Health or according to Dr Fife: “…Read this article about the financial relationship between the AHA and the pharmaceutical industry.  This is just one example of the conflict of interest with AHA.  It’s no Wonder why the AHA is so much against coconut oil and other health-promoting saturated fats.” It comes from a tree and you can’t yet control Mother Nature.

The biotech world of GMO’s are trying to control Mother Nature by create a profitable unlimited monopoly with a controlling patient of their GMO seeds, but not yet.  That’s why biotech needs the help of the AHA.

Dr. Fife isn’t alone in saying the AHA is misguided – The following links list others.


Dr. Anthony Pearson, a cardiologist at St. Luke’s Hospital in St. Louis provides an excellent rebuttal the AHA article

Bestselling author of Eat Fat, Get Thin, Mark Hyman, MD, weighs in on the controversy.

Diana Rogers, RD, explains why coconut oil won’t kill you, but listening to the American Heart Association might!


Mary Newport, MD, who used coconut oil to successfully treat her Alzheimer’s affected husband, comments.


Gary Taubes, an investigative science and health journalist and bestselling author, gives a detailed analysis.

I am Still Using Coconut Oil

I use Coconut Oil daily and so does my cat.  She licks it up with a smile on her face.  She has energy and so do I and my old worn wooden floors look almost new again.




Coconut oil, as all saturated fats got a bad rap during the 1950s saying it raised cholesterol.  It may raise total  serum cholesterol, but Trans Fat is the real bad guy in this saga. Dr. Fife is not the only nutrition lipid researcher investigating the fallacies of “Fat-Free” and the benefits of using saturated fats.  His years of research have shown tremendous improvement in the health of people using his findings and there is a long list of success stories.

Dr. Mercola’s August 8, 2011 article Eating Healthy Fat Doesn’t Make You Fat reports on studies that burst the prevalent myth that saturated fat must be avoided.  In reality, saturated fats are among the healthiest fats you can consume. In Why We Get Fat by science writer Gary Taubes,

“Eating fat doesn’t make you fat – but eating processed carbs can kill you.”

And a Recent Study Confirms Inflammation Causes Heart Disease – Not Cholesterol

I have now learned to avoid hydrogenated fats (vegetable oil) and high fructose corn syrup in my diet.

I feel like a kid (kitten) again my energy has returned.  I’m not 21 anymore but my energy has returned


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Magnesium and My Story

By Joan McDaniel              July 21, 2017

I have written about the importance of magnesium in my article Magnesium are you deficient. 

Since that time I have learned the value of Dr. Dean’s ReMag™ over the other magnesium supplement products on the market.

This is my story about Dr. Carolyn Dean’s product ReMag™

ReMag™ was developed by Dr. Carolyn Dean.  I normally do not recommend anyone’s product but I have found her product is the only magnesium supplement that is fully absorbed and works.

My own experience

I recently had hernia surgery and as I was getting ready for it by doing the surgery pre qualification when a panic attack and indication of high blood pressure made me aware I was critically low on magnesium. I continued work, It wasn’t an emergency yet, I still had time to prepare but each day I used a little more precaution and a moved little slower.

I had been taking magnesium as a supplement for almost 3 years.  I started a round of research and found I have been taking the wrong kind of magnesium.  I had been taking the powdered form of magnesium not Dr. Deans.  I was familiar with her product but didn’t see why I couldn’t use any magnesium that was on the market.  I bought the powdered form and would mix it myself.

I have found out the hard way that my body wasn’t absorbing much of the powdered form of magnesium.

ReMag™ The Magnesium Miracle™ – 8oz


The spark of life

•Dr. Dean’s Pico Meter Magnesium – 8.1 oz. bottle

•Activates 700-800 body enzyme systems

•100% absorbed at the cellular level

•No laxative effect

Also Available on Amazon type Dr. Carolyn Dean ReMag

According to Dr. Carolyn Dean “…low magnesium”… is the reason for many diseases.”  I was told by a friend of mine who is also an Intensive care nurse that most patients are in intensive care because they are very low in magnesium and are treated by giving them magnesium Intravenous for recovery.

The importance of magnesium is in all the medical texts but modern medicine only treats disease with chemicals and pharmaceutical drugs.  Doctors are never taught the importance of minerals in medical school.  When Doctors are concerned about your Magnesium Level, they order the wrong test.  (Covered later)

What happen to Magnesium?

Magnesium use to be in our food but due to the increase of chemicals in the environment, fertilizers, and toxins and in our food magnesium is almost none existent.  Also, we no longer have wood ash.  Wood stoves provided wood ash for our grandparents gardens and wood is a great source of magnesium.  Walnuts, and other tree nuts for an example, are a great source of magnesium.

It is difficult to find a magnesium in supplemental form  that your body can easily accept.  Most magnesium supplements are in powdered form. I found by my own experience which was later verified by Dr. Dean — Your body only accepts or absorbs 1/4 of the powder and treats the rest with the diuretic effect.  In other words you get more laxative than magnesium. Magnesium in pill form is completely worthless your body doesn’t accept much of it at all.

Now back to my story —-

My own experience and my Out of Control Blood Pressure

I was critically low on magnesium.

I only had about 2 weeks before the surgery which wasn’t enough time to use her product to slowly build up my magnesium to control my blood pressure but with the 2 weeks worth and use of my natural herbs i was able to control my blood pressure enough to pass a complete physical and do the surgery but It took me almost another 3 months to rebuild my magnesium level.

It took several panic attacks with an irregular racing heart and skyrocketing blood pressure for me to realize my condition.  It was touch and go.  I thought they would force me to use hyper tension meds.  I had a history of taking Hypertension meds and knew all about their side effects.


ReMag™ is truly The Magnesium Miracle™ as it is an essential cofactor required by 700-800 enzyme systems that promote thousands of biochemical reactors in the body. It regulates temperature, produces and transports energy, transmits nerve signals, and relaxes muscles. Magnesium is vital for glucose, fat, and protein metabolism, and affects every cell in the body in a positive life-supporting way. Magnesium also ensures that we have healthy bones by regulating calcium absorption and metabolizing the active form of Vitamin D from its storage form.

Created by Dr. Carolyn Dean (author of The Magnesium Miracle), ReMag™ minerals are meticulously created from a pure source of magnesium chloride and developed to deliver stabilized magnesium ions that are similar in size to plant magnesium. ReMag is a picometer-ionic form of magnesium, smaller in diameter than the body’s cell mineral ion channels. Its direct and complete absorption into cells means ReMag™ bypasses a leaky gut and does not even reach the large intestine to cause diarrhea. Therefore, ReMag does not have a laxative effect.

Dr. Dean’s Has a whole line of Books and Other Products

I have read many of her books. Her products may seem to be expensive but so is a partially insurance covered massive hospital stay.

Common Magnesium Deficiency Symptoms:


Weak or brittle bones

High Blood Pressure

Low Energy



Abnormal Heart Rhythm


Muscle Tension, Spasms, Cramps especially leg cramps of spastic leg Nervousness

Panic attack

PMS and Hormonal Imbalances

Muscle Tension, Spasms, Cramps especially leg cramps of spastic leg


These are just a few of the most common magnesium deficiency symptoms. Additional  magnesium deficiency symptoms include: constipation, vertigo, stiff and achy muscles, insomnia, and muscle weakness. There are many more health problems that having low magnesium can cause.

The main benefit of magnesium is your biggest muscle YOUR HEART!

Adult Dosage

Maximum Therapeutic Dose is 2 – 4 Teaspoons.  This dose is reached slowly over several months.  Carolyn has found, It is best to put the full day’s dose into a liter of water and sip through the day along with Himalayan Pink Sea Salt.  Magnesium doesn’t taste well and you can mix it with juice or food.  I mix it with water and hold my nose while taking a few swallows every 1/2 hour or so.

Begin slowly taking 1/4 tsp daily and increasing by 1/4 tsp every 2 days to the desired dose.

Consult your Doctor

Determine therapeutic dose with your health care practitioner.  Try to get you Doctor to order a Magnesium RBC test which is the only reliable test available.  They normally order the serum magnesium test which is highly inaccurate.

You can determine you Magnesium Saturation Level without a Doctors order. Your can order a Magnesium RBC test online. Go to Request A Test, type in Magnesium RBC, pay $49.00 and they will send you to a nearby lab to have your blood drawn. The optimum level of your Magnesium RBC should be 6.0-6.5mg/dL in a range of 4.2-6.8mg/dL.You can do periodic blood testing for your magnesium levels with a Magnesium RBC test through your doctor or from Request A Test.

Many People are magnesium-deficient

Many people are very magnesium-deficient or are toxic from use of medications and an unhealthy diet.  Beginning very slowly to allow your body to adjust.  Your body is so used to toxins it will take it a little while to actually put this magnesium intake to good use and not flush it out like it has had to do with the toxins.

In summary: ReMag™ is Generally Recognized as Safe (GRAS) by the FDA and is free of heavy metals.

Plant Roots The Good, Bad and not so Ugly Carb

By Joan McDaniel          June 6, 2017

Plant Roots and Carbs

What is a Good Carb, a Bad Carb and not so Ugly Carb?  It centers on one word —- Fiber.  It is all about fiber.  All carbs are sugar but good carbs have something else like nutrition and fiber.  Bad carbs have been processed carbs and all that remains is mostly sugar. Good Carbs are called Complex for they are still in the whole plant.  Bad Carbs are  also called simplex and a Good Carb is called a Complex Carb. A bad carb comes in a pretty package with a complex label and a good carb has only the dirt removed. I am talking of the root of the plant not about grains.  Grains are another subject.

Good Carb Bad Carb

Don’t Be Afraid of The Carb.

Many people are now paying attention to what they eat.  As many people will know, this blog is dedicated to how I got well from being very sick.

Many people are afraid of the Carb but don’t be.  Just know the difference between a Good Carb and A bad.  Your body needs the sugar but it needs the fiber to properly digest the sugar.  Your body can’t digest if it doesn’t get fiber.

Did you know you can reduce the carbs and sugar in a food?  To calculate total carbs in a food you subtract all the insoluble fiber from the total carbs and sugar.  Fiber helps the body become less insulin resistant.  The only difficulty is many people’s digestion is so weak they can’t handle a great deal of fiber.  They need to slowly improve their digestion.

So What is the Not So Ugly Carb?

Roots aren’t very pretty so I guess you can call them ugly. But after considering their health benefits they are not so ugly after all.

Roots are high in insoluble fiber and low on sugar, and a good source of high-antioxidant foods. Roots are loaded with valuable anti-inflammatory polysaccharides, with a good source of Vitamins A and C.  They help the body become less insulin resistant. Roots have been a staple in many traditional diets all over the world for as many as 5,000 years ago.

The above Graphic talks about the common dandelion root but most roots provide the same if not more benefits.

A note: most roots contain starch which is counted as a carbs. If you eat only the starch without fiber it is converted to instant sugar. Many roots are used due to the high starch and low fiber content like Potatoes, Arrowroot, Yucca or tapioca.  These roots are very absorbent and help with digestion but you have to watch the sugar.

I Have Been Away But I’m Back

I have been missing from my blog for a while, but not from my continued research into how food helps health and how it can make me well.  I am now working on getting a better understanding of digestion.  We American’s eat soft food many of us can’t even digest food or fiber anymore.  We don’t digest food we digest sugar.   For our systems to digest (turn food to energy) we need Fiber.  Most sugar we consume is converted to fat by the body and stored.  We burn sugar not fat. I got started on this by first eating common roots.  Hopefully I’ll get my act together and in future articles discuss digestion and my returning to eating grains whole grains and seeds again but first let’s talk about the plant root.

I Got Well Eating Non-processed Food

I got well eating a Plant Based diet, which is the  same thing as saying I got well eating Good Carbs.  I increased my fiber intake, and my saturated fat using mostly Coconut OIl. I found that Fat, Salt and Cholesterol are good for you.  I had fun finding and eating Superfoods and those high in Plant based medicinal benefits.

Carbohydrates are all constructed out of sugar.  All vegetables have natural sugar. In the last post I said without plants we wouldn’t have a planet nor would we have Oxygen.  We owe our existence to the plant.

God gave us the plant

Plants know more about survival than we do.  Plants existed on this Planet way before any form of life.  Plants originated in the oceans, as the oceans receded the plant was exposed to the toxic environment.  The plants soon learned how to survive the harsh atmosphere.  Plants created what is called Photosynthesis.  Photosynthesis is the building block of life.  The oxygen produced contributed directly to the oxygenation of the Earth, which made the evolution of complex life possible.

Photosynthesis enables plants and algae to make their own food, but also provides animals and humans with food and oxygen.


Tradition Medicine used plant-based healing

All vegetables produce natural sugar as a byproduct of photosynthesis. Some vegetables have more sugar than others.

Good Carb Bad carb.  

I grew up on starches especially the potato.  Now that I’m better, I made the decision return carbs like the potato to my diet. I found to my surprise the potato wasn’t the same.  Over the years my digestive system had become weakened and my taste buds had been dulled.  I have re-awaken them both and the soft dreamy mashed potato I loved as a kid didn’t taste the same. It tasted mushy. Even a raw potato didn’t taste good.  I found the potato is devoid of fiber and nutrition.  Potatoes are sugar bombs they contain all carb and no fiber at all.  Potatoes are as bad as white process sugar.  Plus once cooked you couldn’t freeze them, they would turn to mush.

My Local Farmer

I talked to my local farmer about my dilemma and he suggested substituting another type of root one with flexibility, fiber and taste.  Roots like Celery root (Celeria), Rutabaga, a winter radish to name a few.

Now the potato isn’t a bad carb but it has more starch then nutrition.  Roots are a starch but some are really pack with additional nutrition plus fiber.

Now what could be better than the plants root?  They keep the plant alive and nourished why not us too?

We are familiar with many common roots the beet, carrot, onion, and of course the potato.

I Found A Whole New World of Food

Lets take another look at Carbs, Mother Nature’s photosynthesis, and Digestion.

We are a processed people we eat nothing put processed food and run a processed life.  We have almost forgotten about our nature.  Nature to us is the green grass of a park an occasional bird and maybe some dirt.  But the grass has been so fertilized and treated, it itself has become a prisoner and hardly represents nature anymore and the dirt is so devoid of minerals it is almost sterile.

Changing Priorities

Over almost four years since I started this blog, my health has improved so much.  I have come a long way.  I am completely amazed and extremely grateful at my progress.  As each day comes, I find myself more energized and excited with what is to come.  Life has become a wonderful gift and I look forward to its challenges. I have even made my COPD better.  I can breathe almost normal.  I never thought I’d be this healthy again.  That old rocking chair won’t get me.

That Old Rocking Chair won’t get me lyrics. A signature song by Lena Horne


Self Healing

As I have indicated, I used natural food to get well. I have explored many aspects of natural food.  One food I haven’t covered is the Root.

Over the centuries our diet has really changed tremendously. Our early ancestors relied on a diet high in beans, fruits, grains, seeds, and vegetables including the roots of vegetables.

Along with Winter Squash, Roots are another food to eat over the winter  To our American Indian eating roots were quite common.  I began to discover vegetable roots to find a whole new world of taste and nourishment.

What is a Root?

Roots grow underground. You have to dig and forage for them.  Roots are part of the Earth they are what makes Earth come alive.  Roots anchor a plant to the soil.  Without roots a plant would not grow.  Roots search for and draw out nutrients and water for the healthy growth of the plants.

In case you need to know there are Roots and Rhizomes.  A Rhizome isn’t a root but grow underground like a root. Ginger and turmeric illustrate what are called rhizomes.

Roots are loaded with nutrition and provide basic therapeutic medicines.  Roots help the human body by returning balance, cleansing, and treatment of illness.  Roots help heal and prevent disease for animals, humans and plants. They are also loaded with wrinkle reducing collagen

Another Lost Tradition Eating Roots

We can learn a great deal from nature. Nature provides us many treasures. We have lost this healing tradition and the importance of touching the Earth. Our ancestors knew the value of the Earth we seem to think everything is a computer of a machine.  I think we need to look back and see what we have forgotten.

Many Types of Roots

I am not a scientist but found in my research what I call a root has many names. There are Bulbs, Rhizomes, Roots, Stems, Tubes to name some.

Everything that grows from a mighty tree to a tiny spout has a root.  Everything that grows in the ground has a complex systems of roots.  I have heard from old wife’s tales that all roots are connected to each other.

Is it a Stem or a Root?

The site uses images to explain objects.

The site uses images to explain objects.

To keep it simple the rest of the article will simply refer to roots meaning anything that grows below the ground or grows in the dirt.


Most if not all roots do not need to be cooked.  The only reason for cooking is to soften because they are too hard to chew.  I normally peel the root cut it up and mix it up in my meal.  They add crunch and bite to the dish.

Types of Roots

There serval  kinds roots, I have covered only some of North America’s most popular ones, or at least the ones I can find being sold in stores and Farmers Markets.  Many countries have a wide variety of roots as part of their tradition.  Many are grown locally and are unknown to us.

Root Vegetables

I have written articles on many of these food click link to see article.

Arrow Root, Carrot, Celery, dandelion, garlic, ginger root, ginseng, horseradish (wasabi), jerusalem artichoke, licorice, lotus, onion, parsley, parsnip, potato, radish, rutabaga, shallot, sweet potato, turnip, turmeric, water chestnut, and yam


Jerusalem artichoke or sunchoke

Beet See Previous Article

Carrot See Previous Article

cassava or tapioca

Celery (Celeria)


garlic See Previous Article


Ginkgo Biloga





Leek – See Onion It is a mild tasting onion.


Onion See Previous Article




Radish Summer

Radish Winter Chinese, Korean, Daiken, Japanese, etc.



Sweet Potato See Yam

tapioca from cassava

Turmeric See Previous Article


Wasabi (Japanese HorseRadish)

Water Chestnut

Yam See Previous article

Yuca or Yucca see Tapioca

Types of Root Vegetables

 Arrowroot – We think of Arrowroot as an alternative to cornstarch which is use to thicken liquids like gravy and puddings.  For 7,000 years Arrowroot has also been used for wound healing and insect bites for it draws out the poison at the site of the injury. It was at one time even used to make paper.  Arrowroot is a starch which has been made into powder form from the rhizomes (rootstock) of the Arrowroot plant, Maranta arundinacea. There isn’t much taste or fiber to arrowroot for It is extremely bland, and not very nutritious.  Used for neutral diets and helps soothe stomachs.

Root Vegetables


Beets are another perfect example of good/bad carb.  The beet is, of course, the good carb.  Beets are extremely important for the digestion and liver function for they move bile.  The beet is famous for turning everything it touches red.  That is the first sign of food that is good for the digestion.  There are many other health benefits I eat beets daily.


The common carrot is a very popular veggie and can be eaten cooked, juiced or raw.  I was made famous by a rascally rabbit.  It is most famous for its Vitamins especially Vitamin

Celery Root – (eleriac) also called Turnip-rooted celery or knob celery for it has lots of knobs all over.  It can also go by the name of ugly duckling. It is a variety of celery cultivated for its edible roots and shoots.

It was mentioned in Homer’s Odyssey as selinon.  I have found you can cook it or eat it raw.  If the root is too hard to bite you’ll need to cook or steam it some. It provides a unique nutty celery taste and texture to the dish.  It seems to be the perfect replacement for a raw white potato. The trick is how peel and to cut it away from the root system. A soft vegetable brush will help.  It was completely covered in dirt and I don’t worry much if I can’t get all of it off.

Dandelion Root – Who thought you would find all this healthy stuff in a such a common place as your own back yard.  It is hard to categorize Dandelion as a health food, but its flowers are known to spark up salads and its roots are cooked, dried or both the flowers and roots made into a tea. It is a main herb used by herbalist to help with everything from fight serious disease , detoxing and digestion.  Dandelion is a diuretic, appetite stimulate and is even used to help fight cancer.

Garlic – is a perfect example of how necessary and powerful the root is at providing important nutrients to keep the human body from premature aging and illness.  Garlic may be the king of this power but don’t underestimate the healing power of the other roots.

Ginger isn’t as powerful as garlic or turmeric, but It should be include in any healthy diet.  It is one of the three roots loaded with medicinal properties. You should always have plenty of both garlic, ginger and turmeric on hand.  In all forms, the actual root, a powdered form, and cut up into pieces for tea.

Ginger has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions. It is also anti-inflammatory, making it valuable for pain relief for joint pain, menstrual pain, headaches, and more.

Ginger shows promise for fighting cancer, diabetes, it lowers blood sugar, non-alcoholic fatty liver disease, asthma, bacterial and fungal infections, and is one of the best natural remedies if you struggle with motion sickness or nausea (from pregnancy or chemotherapy, for example).  Ginger has a unique taste one has to like it to take it in raw form.

Ginkgo Biloga – also known as ginkgo or as the maidenhair tree.  Native to parts of Asia.  In China the tree has been used since ancient history as a traditional source of medicine as well as food.  It has been traditionally used to enhance cognitive function for people with or without dementia including Alzheimer’s. It has also been known as a treatment for dizziness, eye problems, headaches, hearing disorders, high blood pressure, ringing in the ears, vertigo, and other illness.  The whole tree its seeds and roots have been used. It has also been used to assist poor blood flow or circulation including leg pain. Gino leaf and root has been used to help with disorders related toLyme disease, chemotherapy, and depression.

Ginseng – There are three major types of ginseng: American, Chinese and Siberian. All of these are considered adaptogenic herbs due to their ability to help us adapt effectively to physical, emotional and environmental stressors. Ginseng root was so valuable to the Chinese for its medicinal qualities that it was prized beyond gold. Often times, the whole plant is consumed altogether, but the root is the most highly prized part of the plant, as it contains the richest source of adaptogenic molecules. The major active compounds in ginseng are ginsenosides.

Horseradish – It is also called wasabi, something the Japanese crave in the form of a green paste served on sushi or mixed with powder.  It isn’t really the exact same thing but close. Wasabi is hard to cultivate and grow so Horseradish is used as a bad substitute. Both have a strong, hot flavor that soon fades and leaves no burning aftertaste. Like all herbs, plants or roots from Nature that provide a hot seasoned taste they help us humans with detoxing, digestion, and secreting digestive enzymes. In other words they help you digest your food.  Besides it being good for digestion, It has been used for thousand of years for many other remedies such as antibiotic, antioxidant, anti-carcinogenic, prevent hair loss, immune system booster, Pain relief, Sinus relief by thinning mucus. It is also loaded with Vitamin C

When mixed with vinegar it even is a treatment for dandruff.  Again with Horseradish it won’t win any beauty contest and it is a challenge to get all the dirt off but it is certainly worth it.  They don’t need to be cooked and are ready to eat.  I think it scares away the cold or flu and anything else that ails you.

Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, earth apple or topinambour. It is the root of is a species of sunflower native to eastern North America. Who knows how it got its name. Jerusalem has nothing to do with it and it isn’t any type of artichoke.  As a  root it is eaten as a tuber or root vegetable.  This root is also unusual from other roots for it isn’t starchy at all but sweet.  This root may look like a potato but it doesn’t have the starch.  It can be eaten raw or roasted and made into chips, french fries or mashed like mashed potatoes.  The native American Indian used this root as a food source and for barter or trade with other tribes

Jicama – I have had a lot of fun with this root over the winter. I really like how it tastes and stays crisp even when cooked.  It has crisp white solid flesh with the texture of a turnip and a taste like an apple or yam.  It is known as a  Mexican potato or Mexican yam.  But unlike yams with their edible peels, jicama skin is thick, tough, and considered an organic toxin called rotenone, as are the vines and leaves. Jicama doesn’t have to be cook to chew and can be eaten raw.  It is just a little difficult to peel for like a root it has many ridges and groves.

Lotus Flower

Lotus Root – The root may be ugly but its flower the water-lily is a beautiful art form.  The flower is the national flower of India and Vietnam.  The plant is native to Tropical Asia and Queensland Australia and is highly valued especially in the Far East. The plant is known as renkon in Japan and Lián ou in Chinese. The whole plant can be eaten but the root is grown in customized water gardens or ponds.  The Roots taste is hard to describe for it has a unique bitter, crunchy, delicate and sweet flavored.   I have tried this root raw and unless its young it needs to be cooked.  Even cooked It keeps its unique taste and is crunching.  It reminds you of a water-chestnut but crunchier.  What makes the Lotus famous is it wonderful and beautiful floating flowers.

Onion – See my article on the Red Onion

Root Parsley – Parsley is grown as a root vegetable or a leaf vegetable.  It is also called the Hamburg root parsley. It isn’t used very often in the United States or Britain, but is used in central and eastern European cuisine similar to parsley in soups and stews or eaten raw.  I may look similar to parsley but it taste is quite different.

Parsnip – Is a member of the same plant family as carrots, celery and parsley and have many of the same benefits.  They are loaded with dietary fiber, good for blood sugar control and great for energy.  These vegetables resemble white carrots with a sweet, nutty flavor.

Potato – America is addicted to the White Potato.  It is unheard of eating a hamburger without the infamous French Fry.  America’s fast food industry has made the Potato the most popular root or tuber in the United States.  It became famous in the 1955 when McDonalds first introduced their hamburger and fries. It became the wave of the future of the fast food industry. The Potato may be popular but is one of the most non nutrient vegetables.  The French Fries were cooked with a special oil including beef fat which gave McDonald’s French Fry its unique taste. As John F. Love wrote in his history, McDonald’s: Behind the Arches, that beef-fat flavor would become the standard, not only for McDonald’s but the rest of the growing fast-food industry.


Winter Radish

I bet you didn’t know there is a summer radish and then there are winter radishes.  The summer radish is the little red and white fast growing zesty tasting bulb.  We eat it raw and  It adds a crunchy, refreshing, sharp, and spicy taste to our summer salads.

There are a numerous varieties  of winter radishes which taste nothing like the summer one.  Radishes can be categorized into four main types according to the seasons they grow in and the variety of colors, lengths, shapes and sizes.  There are gray-black, gray-green, pink, red, white, and yellow. They grow in a variety shapes from elongated, oval, round and carrot like.

Daikon, Japanese or Korean refers to a wide variety of winter oilseed radishes from Asia. The Daikon radish commonly has elongated white roots, There is also a black radish called a Spanish radish. Black Spanish come both rounded and elongated.  It has a rough, black skin with hot-flavored white flesh.  I have found the Korean to big larger than the Asian.

Rutabaga – They are called Rutabagas in the United States, but to the rest of the world they are known as swedes or yellow turnip. They are a cross between a turnip and a cabbage. They are larger and with a sweet nutty taste than the turnip. Again the whole plant can be eaten roots and tops and are used for winter feed for animals in the field

Rutabagas like most winter root vegetables are loaded with many vital nutrients and provide many health benefits plus they play a role in immune health. They can be baked, boiled, fried, mashed, grated and eaten raw, roasted, sautéed, and added to soups and stews.

Sweet Potato/Yam – The Sweet potato is the symbol of Fall since it is one of the main ingredients in the tradition American ThanksGiving Dinner.  But the sweet potato is so beneficial to health it can be eaten daily.  They are a good alternate to the white potato and loaded with flavor, fiber and vitamins and its is good for Blood Sugar also.

Tapioca – Also called cassava, manioc and yuca.  If you have seen tapioca pearls which is a purified starch extracted from cassava root and used to make tapioca pudding or as thickener like arrow-root.  You wouldn’t believe the root and the pearls are from the same plant. Yuca is a long black root covered with a waxy substance and hard as a rock it needs to be cooked down or ripened. I bought a Yuca and cooked it in a stew and was very surprised at it unusual taste.  I may have substituted it for potatoes but it didn’t taste anything like it.  It was quite good. This is one root like the Potato which hasn’t much fiber.


I have already covered Turmeric in the article Nothing Cowardly About the Yellow Spice Turmeric.  Turmeric is extremely valuable I use it to help with pain and many other daily uses.

Turnip – is a members of the cruciferous family of vegetables. They are nutrient-dense and antioxidant-rich. Turnips as do other cruciferous vegetables (broccoli, cabbage,kale, and many more) help fight cancer. They also help circulation and balance blood pressure and other circulation  The turnip is high in calcium.

Water chestnut

Water Chestnut

Water Chestnuts – Although water chestnuts are now grown in the United States they are used predominately in Chinese food cooking.  They require almost a tropical vegetation without any hint of a frost.  This food is an ancient Chines ritual food. We rarely see raw water chestnuts.  Most of we see in the market is the canned variety.  In many cases it is hard to identify with Chinese cooking without the unique taste of the chestnut.  In fact in nature they look like grey white chestnut.  As in many cases this is not a nut but a root vegetable that looks like a grey chestnut.

Yam – See Sweet Potato