|
|
Post by the Scribe on Apr 26, 2017 23:31:32 GMT -5
My triglycerides are too high. I usually only eat ONE Klondike bar per day if that. I must be getting sugar somewhere in something else or something is combining with something and metabolizing it into sugar. I am finding some interesting articles about food and recipes. Anyone who wants to join in with your favorite article or recipe please join in. A recipe to die for is ok to post but let us know at the start if it will kill us or take years off our lives. The subject of Epigenetics is looking at how food and diet can change our dna for better or worse.
|
|
|
|
Post by the Scribe on Apr 26, 2017 23:35:28 GMT -5
This Simple Advice Completely Changed the Way I Cook (and Eat)
Samin Nosrat's new cookbook, "Salt, Fat, Acid, Heat," forces you to rely on taste buds rather than recipes.
Maddie OatmanApr. 21, 2017 6:00 AM
In the days after reading Samin Nosrat's new book, Salt, Fat, Acid, Heat, eating felt like a new adventure. My tongue became a detective, searching for the source of different flavors and how they mingled together, whether they balanced each other out or dragged each other down. And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them.
Inspiring this sense of culinary liberation was precisely Nosrat's goal with her cookbook, which eschews formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom (not to mention gorgeous and witty watercolors by the prolific Wendy MacNaughton). "Anyone can cook anything and make it delicious," asserts Nosrat, who joined us on our latest episode of Bite. The new cookbook, out on April 25, "will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal." Lofty promises, but boy, does Nosrat deliver.
Nosrat came of age as a cook in the early 2000s at Chez Panisse, the legendary farm-to-table restaurant in Berkeley, California. In 2014, she became known as "the chef who taught Michael Pollan to cook," after she was featured in Pollan's book Cooked and the Netflix special with the same name. What defines her work is her focus on salt, fat, acid, and heat as the "four elements that guided basic decision making in every single dish, no matter what." It's not as if other chefs haven't discovered this strategy; in fact, when she revealed her theory to a fellow cook, Nosrat writes, "he smiled at me, as if to say, 'Duh, everyone knows that.'" But Nosrat had "never heard it or read it anywhere, and certainly no one had ever explicitly" taught her the idea.
"Anyone can cook anything and make it delicious," Nosrat asserts.
I dabble in cooking, but I tend to rely on recipes, so I am ripe for this type of revelation. I spent an afternoon with Nosrat and witnessed her wizardry at work through an experiment with acid. Th amazing illustration above aside, acid in cooking refers to vinegar, citrus fruits, condiments, pickles, and all kinds of fermented foods, among other things. Acid alone tastes sour, but combined with other things, it heightens flavors and creates balance.
Witness what happened with some plain carrot soup. Nosrat cooked two diced onions in olive oil and butter until they were soft. She added two bunches of peeled, sliced carrots, water and salt, and simmered the mixture until the vegetables were tender. Then she subjected it to an immersion blender to make it smooth. Aside from maybe the immersion blender (and you could cool the soup and use a regular blender instead), all of these ingredients are cheap, accessible, and pretty straightforward to cook. The soup they produced was earthy and sweet; a perfectly fine office lunch, as Nosrat branded it.
What transformed it into a Chez Panisse-worthy potage was a few drops of one of the cheapest household ingredients: vinegar. Nosrat learned of this secret from a fellow cook while still working in the restaurant's kitchen. She was skeptical of the advice—"Vinegar? Who'd ever heard of putting vinegar in soup?"—but when she obliged, she confronted sheer magic. "The vinegar acted like a prism, revealing the soup's nuanced flavors—I could taste the butter and the oil, the onions and stock, even the sugar and minerals within the carrots." The acid brought everything to life. As Nosrat writes: "If something I cooked and seasoned ever tasted so dull again, I'd know exactly what I was missing."
When Nosrat made me the carrot soup, we actually sampled three versions—one with no adornment, one with added vinegar and salt, and one with a salsa verde of cilantro, ginger, salt, and lime. To hear the full results of the taste test, you'll have to tune in to the whole episode.
You can make similar soups with all sorts of vegetables and their acid companions; see below for Nosrat's recipe for corn soup, which only requires four basic ingredients, plus a garnish or two. Choose the freshest ingredients you can find. And when you're done, as she advises in Salt, Fat, Acid, Heat: "Taste the soup for salt, sweetness, and acid balance. If the soup is very flatly sweet, a tiny bit of white wine vinegar or lime juice can help balance it out."
Silky Sweet Corn Soup
From Salt, Fat, Acid, Heat, by Samin Nosrat
Ingredients
8 to 10 ears of corn, husks, stalks, and silk removed
8 tablespoons (4 ounces) of butter
2 medium yellow onions, sliced
Salt
Directions
more www.motherjones.com/media/2017/04/samin-nosrat-salt-fat-acid-heat-soup-chez-panisse
|
|
|
|
Post by the Scribe on Jun 8, 2017 4:14:22 GMT -5
|
|
|
|
Post by the Scribe on Sept 13, 2017 5:06:04 GMT -5
Why is a2 Milk® different?
Ordinary cows’ milk contains a mix of both A1 and A2 proteins. Only a2 Milk® comes from cows hand-picked to naturally produce only A2 protein and no A1 – and that makes all the difference.
thea2milkcompany.com/ The Health Battle Behind America's Next Milk TrendAn ancient variety of milk might do wonders for digestion—or it could be a money grab.
Cow’s milk gets a bad rap. Over the past few decades, it’s been maligned for everything from fat and sugar levels to synthetic-hormone and antibiotic content. It has faced fierce competition from alternatives like almond milk and soy milk. But what if the most dangerous thing in a glass of milk all this time has been something much more elemental?
This was the question puzzling the New Zealand scientists Bob Elliott and Corran McLachlan in 1993, when their studies of Type 1 diabetes and heart disease pointed to milk as an unlikely culprit—specifically, a variety of milk known to scientists as A1, the ubiquitous variety stocked in most of the world’s grocery stores. A1, the research suggested, produces inflammatory compounds in the human digestive system that can cause mild symptoms like stomach pain, or much worse.
The research also showed, however, that a second type of milk—a variation known as A2—did not have these effects. McLachlan posited that A2 could be better for overall health, and maybe even digestible by those who consider themselves lactose intolerant.
The split between A1 and A2 milk was discovered about 25 years ago in milk’s most abundant protein, beta-casein. The variation occurs in the protein’s chain of 209 amino acids: A1 has the amino acid histidine at position 67 in the chain, while A2 has proline there instead.
Despite its name, A2 is actually the original variety. Historians believe that the A1 mutation originated in Europe somewhere around 8,000 years ago, but why it occurred is open to speculation. Some believe that farmers began breeding for higher output at this time, and favored the A1-dominant breeds like Holsteins known for producing more milk. Others speculate that the mutation was caused by forces more cosmetic than substantive; Holsteins are the classic black-and-white cows that dot pastures throughout the western world.
McLachlan and Elliot’s big discovery back in 1993 was that A1 produces an opioid called beta-casomorphin, or BCM-7, when it hits the small intestine. A2MC’s studies have gone on to claim that BCM-7 causes inflammation that leads to myriad health issues, ranging from eczema and indigestion to diabetes, schizophrenia, and autism.
www.theatlantic.com/science/archive/2017/01/a-tale-of-two-milks/514397/
|
|
|
|
Post by Dianna on Sept 14, 2017 12:21:43 GMT -5
Not sure if this will kill you or save you. but this very good. The base of the recipe is my mothers and I've added on to it. I have tons of recipes (I have a wonderful pasta salad recipe too that I'll add) Anyway this one is a family favorite
Albondiga Soup (Meatball Soup)
1 tablespoon vegetable oil
1/2 small onion
2-3 garlic cloves
1/3 cup uncooked long grain rice
2 tablespoon chopped fresh cilantro
1 pound ground sirloin beef (hamburger meat)(vegetarians can substitute soy tofu)
salt (or garlic salt) and ground pepper
1/2 tablespoon oregano
1 teaspoon onion powder
1 bay leaf
3/4 cup carrots cut into rounds
1 serrano chile whole
2 or 3 medium russet potatoes skinned and diced (about 1 cup or a little more)
2 generous tablespoons tomato paste
8 cups chicken or vegetable stock (I prefer chicken stock)
(optional 2 zuccini's diced about 1 cup)
(optional) 4-5 small corn cobs
1 egg
1/3 cup flour
(Optional but really kicks it up a few notches highly recommended) 1 cup special salsa mix (recipe below)
Special Salsa mix
(you can make a full amount and use the rest for later for other dishes).. My albondiga recipe calls for 1 cup of the salsa) Or you can cut salsa recipe in half for less.
6-7 canned jalapenos (and a little of the juice and pickled carrots from can
1 can of whole tomatoes (hunts)
1 tablespoon of tomato paste
1 tsp on Oregano
1/2 a whole garlic (peeled)
1 handful of cilantro
dash of garlic salt to taste
1/4 of an onion
1/2 squeeze lime juice (optional)
Directions
In a heavy large pot, heat the vegetable oil over medium high heat. Add the onions and garlic and cook until translucent, about 5 minutes, Cool slight.
In a medium bowl mix together the flour, rice, egg, ground meat, 1 teaspoon salt 1 teaspoon pepper. Using wet hands shape the meat mixture into 20 - 22 (1 inch) meatballs.
Combine the carrots, serrano chile, bay leaf, cilantro, potatoes, tomato paste, special salsa and stock in a saucepan and bring to boil. Add the meatballs, zuccini, corn cobs, oregano, onion powder.. simmer on low heat until the meatballs cook through.. about 1/2 hour 45 min or a little longer. test the potatoes and carrots for texture may have to cook a little longer depending on how you like them. softer or harder.. add salt (or garlic salt) and pepper to taste.
And you will need about 2-3 warmed corn tortillas for dipping in the soup.
Special Salsa Mix Directions
Add jalapenos, whole tomatoes, garlic , tomato paste, oregano and onion in blender
grate for 30 seconds
add garlic salt, and handful of washed cilantro cut in half blend for 10 seconds add lime
|
|
|
|
Post by Dianna on Sept 14, 2017 12:50:50 GMT -5
Pasta Salad
1 package of tricolor (or more colors if you wish I used 5 colored pasta noodles) spiral or multi shape pasta
1 package of refrigerated tricolor tortellini
1/2 lb fresh broccoli florets (about 1 3/4 cups)
6 ounces provolone cheese cubed
6 ounces mozzarella cheese cubed or cheesballs
1/4 cup grated Parmesan Cheese
12 ounces hard salami cubed
1 med sweet red pepper, chopped
1 cup or more chopped carrots
1 whole cucumber sliced in rounds
1 med green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinse and drained
2 cans ( 2 1/4 0unces slipe ripe olives
1 med red onion thinly sliced
Chopped Cauliflower
cherry tomatoes cut in halves
(2 tablespoons or more) fresh basil chopped
1 tsp dried Oregano (yes I love Oregano)
1/4 cup minced parsley
1 12 ounce bottle of Brianna's Home style Blush Wine Vinaigrette dressing
1/4 cup or less from a 16 ounce bottle of Kens Steak House Sweet Vadalia Onion Dressing
Directions
Cook spiral pasta and tortellini according to directions. Drain and rinse in cold water . Place in large bowl add the broccoli and rest of vegetables and herbs, provolone and rest of cheese, salami, peppers, eans, olives and onions then mix in dressing mixes.
|
|
|
|
Post by the Scribe on Oct 12, 2017 4:45:12 GMT -5
Good Food List from Doc Wallach
Eggs – Eggs should be the staple of your diet. They are considered by many as a super food. Not only do
they contain vital cholesterol that your brain, nerves, and hormones need to function but they also
contain a whole slew of proteins, EFA’s, vitamins and minerals that help your body function. Dr. Wallach
recommends 8-12 eggs a day (for Alzheimer’s and other dementia’s it is recommended you eat 10+ eggs
a day to feed your brain the cholesterol it needs to function). Do not overcook eggs, soft scramble them
in butter and salt, soft boil them, poach them, or eat them raw in a smoothie. Note that there is a
chance to get salmonella from the outside shell of the egg that was exposed to the cloaca of the
chicken. Dr. Glidden recommends that if you are going to eat raw eggs to put a teaspoon of bleach into a
quart of water and put the eggs into the solution, then dry them off and they are ready to use. The
bleach will kill off any micro organisms on the outside of the shell. If you hard boil an egg and the yolk
has a greenish coating, this means that the cholesterol has been degraded, so it is best to soft boil eggs.
If you are allergic to chicken eggs then you can try goose, duck, or quail eggs.
• Iodized Salt – Your body needs salt to create stomach acid. If you are on a salt restricted diet you will
not be able to create stomach acid causing acid reflux/heart burn. So use as much salt as you want and
salt your food to taste.
• Butter, Dairy – Full fat whole milk only. No skim, 1, or 2 percent milk.
• Fish
• Chicken
• Pork
• Lamb
• Beef – Rare or medium-rare only. Make sure there are no grill or char marks on your meat. Use a
pressure cooker or crock pot.
• Vegetables – Do not stir fry your vegetables (see fried foods below). Organically grown produce is not
nutritionally better than conventionally grown. If you look at the requirements for produce to be labeled
by the USDA as organic, you will be surprised to find that the produce must be grown from soil that has
not had prohibited substances applied to it for only 3 years. So a field could have been sprayed with
prohibited substances for 50 years but if they stop spraying it for three years with prohibited substances
then it can be certified organic. Back in 1936 it was brought to our governments attention that our soils
where horribly depleted through US Senate Document #264. So no matter what you eat, organic or
conventional, it is impossible to get all the nutrients your body needs every day from the food you eat.
• Fruit
• Nuts – Salted or mixed nuts are okay. Because most peanuts are contaminated with fungus it is
recommended you don’t eat them. Do not eat nuts that have been processed on the same machines as
wheat.
• Nut Butters – Nut butters are fine to eat as long as they have no extra sugar or oils. Your can make
your own oil and sugar free with a powerful blender.
• Rice
• Millet
• Pure Buckwheat – It isn’t wheat.
• Beans
Page 2 of 5
• Couscous – Made from pearl millet only.
• Quinoa
• Corn – Corn is one of the foods we suggest buying organic because most conventional corn is
genetically modified which can hurt your digestive tract.
• Coffee
• Tea & Green Tea
• Red Wine
• Filtered Water – Four to eight 8 oz. glasses of water daily. Avoid soft plastic bottles and BPA. Avoid
drinking tap water since most cities fluoridate their water. Fluoride has been proven to reduce your IQ,
motivation, and creativity. Recently even Harvard University has released a study linking fluoride to
“significantly lower” IQ scores. Do not drink any alkaline waters just before or while eating since it
neutralizes your stomach acid like carbonated drinks which prevents digestion and absorption of
nutrients.
• Lard
• Hyperthyroidism – If you suffer from hyperthyroidism (over active thyroid) you need to eat
cruciferous vegetables because they will suppress and reduce thyroid function. Some more common
examples of cruciferous vegetables are: horseradish, kale, collard greens, cabbage, brussel sprouts,
broccoli, cauliflower, bok choy, turnip, mustard seed, arugula, watercress, radish, and wasabi.
Bad Food List
• Wheat
• Barley
• Rye
• Oats/Oatmeal – The grains we eat today have been altered to withstand weather, insects, and weed
killers resulting in a gluten protein that our stomachs just cannot break down. When the gluten travels
through our intestinal track undigested, it destroys the villi and micro villi that is meant to absorb the
nutrients from our foods. This leads to digestive, chronic health problems, and diseases. This includes
some alcoholic beverages. Dr. Wallach says to avoid these grains even if it states on the package that
they are gluten free.
• Fried Food – When you fry foods or overheat them it produces acrylamides and free radicals. These
carcinogens can lead to inflammation in your digestive track and arteries, oxidation damage to your
nerves and soft tissues, and cause certain cancers. This includes stir fry.
• Oils – Cooking oils, olive oil, even coconut oil oxidizes when oxygen comes in contact with it. When
you eat oxidized oil it causes inflammation, oxidation damage, and destroys tissues in your body. This
includes mayonnaise, salad dressings, fish packed in oils, and any food in oil. In nature there is no
cooking oil tree, and no spigot at the base an olive tree to get oil from. So our bodies where just not
designed to eat mass quantities of oils like we do today.
• Well Done Meat (Rare or Medium Rare is ok) – Carcinogenic heterocyclic amines are created by high
temperature cooking of meat. Make sure when cooking on a barbecue that you do not let the flames
touch the meat, or let the juices from the meat hit the charcoal and coat it with burnt smoke. Dr.
Wallach says that “Heterocyclic amines are the most egregious cancer causing substances on earth.”
• Deli Meats/Cold Cuts – Most deli meats, hot dogs, and bacon have nitrates and nitrites in them as
preservatives. Nitrites and nitrates cause inflammation, tissue destruction, oxidation, and free radical
damage. If you can get nitrate/nitrite free deli meats, then you are okay to consume them.
Page 3 of 5
• Carbonated Beverages – Carbonated beverages neutralize your stomach acid and reduce your ability
to digest and absorb the nutrients from your food and supplements. Phosphoric acid is especially bad
for you, and will rob calcium from your bones.
• Potato/Yam/Sweet Potato Skins – The skin is okay to eat only after you boil it.
• Phytates – Phytic acid is most commonly found in beans, seeds, and some nuts. It will bind to minerals
in your foods or supplements causing them not to be absorbed by your body. To avoid this make sure
you take your minerals two to three hours before or after you consume a meal with Phytates. Some
examples of phytates are: linseeds, sesame seeds, almonds, brazil nuts, coconuts, hazelnuts, peanuts,
walnuts, corn, brown rice, polished rice, pinto beans, chickpeas, hummus, lentils, soybeans, tofu, and
spinach.
• Hypothyroidism – If you suffer from hypothyroidism (under active thyroid) you need to avoid eating
cruciferous vegetables because they will suppress and reduce thyroid function. Some more common
examples of cruciferous vegetables are: horseradish, kale, collard greens, cabbage, brussel sprouts,
broccoli, cauliflower, bok choy, turnip, mustard seed, arugula, watercress, radish, and wasabi.
Bad Food-Additional List for Diabetics
Make sure to keep measuring your blood sugar levels just like you did before starting 90 for life. Then
when your sugar levels begin to drop, go back to your doctor and have them reduce your medications
appropriately until you are prescription and drug free. On top of eliminating the 10 Bad Foods above, it
is advised to eliminate the following foods from your diet as well until you get your blood sugar levels
normalized for a month without the help of prescription drugs.
• Fruit
• Fruit Juice
• Dried Fruit
• Honey
• Agave Syrup
• Maple Syrup
• Molasses
• Alcohol
• Gluten Free Grains
• Corn
Page 4 of 5
Antioxidants / ORAC Points
Dr. Wallach recommends that you intake a minimum of 20,000 ORAC points a day to repair damaged
cells. If you have more serious soft tissue issues, over 100,000 ORAC points per day are recommended.
EXAMPLES OF ORAC VALUES IN YOUNGEVITY PRODUCTS:
• Beyond Tangy Tangerine 2.0 has 8000 ORAC points per 2 scoops.
• Triple Treat™ Chocolate has 16,936 ORAC points per 1 piece.
• Cell Shield RTQ™ has 15,800 ORAC points per 2 capsules.
• ZRadical™ has about 150,000 ORAC points per bottle.
• Cocogevity Plus™ has about 3,000 ORAC points per serving
• Maqui Plus™ has 135,000 ORAC points per liter.
EXAMPLES OF ORAC VALUES IN FOOD:
Note: 100g = 1/2 cup to 1 cup, depending on the weight of the food.
• Spices, cloves, ground: 290,283 ORAC points / 100g
• Spices, cinnamon, ground: 131,420 ORAC points / 100g
• Acai, fruit pulp/skin, powder: 102,700 ORAC points / 100g
• Elderberries (raw): 14,697 ORAC points / 100g
• Nuts, walnuts, english (raw): 13,541 ORAC points / 100g
• Cranberries (raw): 9,090 ORAC points / 100g
• Plums, dried (prunes), uncooked: 8,059 ORAC points / 100g
• Blackberries (raw): 5,905 ORAC points / 100g
• Apples, Granny Smith, raw, with skin: 3,898 ORAC points / 100g
• Cherries, sweet, raw: 3,747 ORAC points / 100g
• Alcoholic beverage, wine, table, red: 3,607 ORAC points / 100g
• Raisins, seedless: 3,406 ORAC points / 100g
• Goji berry (wolfberry), raw: 3,290 ORAC points / 100g
• Avocados, Hass, raw: 1,922 ORAC points / 100g
*Any carbohydrate that is “Gluten Free” (except oatmeal) is okay to consume
|
|
|
|
Post by the Scribe on Oct 19, 2017 3:28:02 GMT -5
I wouldn't be without apple cider vinegar and Braggs is my favorite...organic and with the mother. It works great on a kidney stone emergency by mixing 2-3 tablespoons in 8-12 oz apple juice every 20 minutes. Takes me a couple of hours of drinking this mix and then GONE. Always keep a bottle in your cupboard. If you have no juice put it in water. If you were smart you would drink just one dose each morning before breakfast to keep the kidney stones away as a maintenance dosage. (I never claimed to be smart.) I also put a tablespoon into a gallon of my pets water bowls. It is a must if you have male cats who often get "blocked" which can cost you thousands of dollars in vet bills. For 6 bucks you can prevent the problem.
Lemon Detox Drink RecipeMix any of the following:
1 tbsp. Apple Cider Vinegar (it has to be raw, unfiltered, with the mother)
Juice from 1 lemon (I like this citrus juicer / squeezer)
1/8 tsp Cayenne Pepper (find it here)
1-2 tbsp. Honey (raw and local is preferred, if unavailable, this one is great)
Water – You can dilute this as strong or as weak as you prefer. I usually add about 1/4 cup water.
Benefits of each ingredient in the lemon detox drink:
Apple Cider Vinegar (acv) has lots of minerals, vitamins, and enzymes. It has to be raw, unfiltered, and with the mother. You will see a dark, cloudy substance in your jar. That’s the mother. Here’s a bit about the mother:
The mother is the result of natural enzymes and minerals in the vinegar.
The mother is killed when the vinegar is over processed, over heated, pasteurized, filtered, and altered.
The mother is used to make more vinegar (hence the name “mother”).
You can eat, drink, & use the mother topically. It’s very safe and nutritious.
ACV is great for digestion. If you suffer from indigestion, don’t get commercial antacids. Drink acv daily instead. . Read more about the many health benefits of vinegar here. Here are some benefits of acv:
Balances pH levels
Lowers cholesterol.It’s pretty magical stuff
Cleanses your system leaving your skin glowing & clear
Gives you more energy.
Reduces bloating & water weight
Suppresses appetite (because it balances your pH levels and thus your glucose & insulin levels making you fell satisfied longer).
Can help with muscle aches and pains
Lemon Juice: Another acid and works very similar to acv. You can drink either one or mix both together. I mix them both together.
Cayenne Pepper: Lots of good stuff in this little spice.
Improves digestion
Reduces bloating
Increases blood circulation.
Breaks up mucus and toxins in blocked and clogged arteries, making it great for heart health
Honey: It is ideal that you use raw LOCAL honey. Honey is made by bees from pollen. So you want local pollens in your system. It will help tremendously with seasonal allergies. Since you are ingesting what you are reacting to from allergies, you are building an immunity. Raw honey has probiotics which are great for digestion. If you do not like the taste of the vinegar & lemons, add honey to sweeten the drink.
Health Benefits of Apple Cider Vinegar
Apple cider vinegar has been used for many centuries with recorded uses as early as 5000 BC. Rumor has it that apple cider vinegar was one of Cleopatra’s favorite beauty products. Today it is used for everything from combating heartburn to getting rid of fevers to eliminating acne. I love this magical liquid and use it several times a day, everyday.
The Right Kind of Apple Cider Vinegar
It has to be raw, unfiltered, unpasteurized apple cider vinegar with the mother. Find it here. It is very inexpensive so there is no reason to not get a good quality vinegar. You will see a dark, cloudy substance in your jar. That’s the mother. Here’s a bit about the mother:
The mother is the result of natural enzymes and minerals in the vinegar.
The mother is killed when the vinegar is over processed, over heated, pasteurized, filtered, and altered.
The mother is used to make more vinegar (hence the name “mother”).
You can eat, drink, & use the mother topically. It’s very safe and nutritious.
Health Benefits of Apple Cider Vinegar
Apple cider vinegar isn’t called “The Golden Liquid” for nothing! There are so many benefits, both when taken internally and used externally.
Contains:
Enzymes (including amino acids and apple pectin)
Minerals (including calcium, potassium, and magnesium)
Vitamins (including A, C, and E)
Supports a healthy immune system
Helps control weight by increasing your metabolism, suppressing your appetite, and reducing water retention
Promotes digestion & ph Balance
Helps soothe dry & sore throats
A powerful detox
Helps maintain healthy skin due to high levels of antioxidants
Helps promote youthful, healthy bodies
Soothes irritated skin and reduces acne
Relieves muscle pain from exercise
Lowers cholesterol
Gets rid of dandruff
Boosts energy
Relieves nighttime cramps (because of the high levels of potassium)
Gets rid of bad breath
How to Get Your Daily Dose
So now that you know apple cider vinegar is magical, what next? The recommended dose is 1-3 tablespoons a day. Consuming just 1-3 tablespoons a day is enough to keep indigestion, fatigue, high cholesterol, and aches far away. Here are some recipes and tips on how to use it.
thecrunchymoose.com/health-benefits-apple-cider-vinegar www.bragg.com/
|
|
|
|
Post by the Scribe on Mar 29, 2018 0:27:20 GMT -5
coming to a supermarket near you....
Clean Meat
The world is changing. So is how we treat our meat.
…clean meat will be better for the environment, animals and our overall wellbeing.
Clean Meat is the next big thing in the food industry
Also known as “cultured meat”, clean meat is tipped to completely change the way we think about food. Using groundbreaking new technology as an alternative to traditional slaughterhouses and meat processing methods, scientists claim that clean meat will be better for the environment, animals and our overall wellbeing.
The process works by taking a small sample of cells from an animal and then replicating them in laboratories. The result is 100% pure meat minus the antibiotics, waste and bad bacteria normally associated with it.
The first clean meat burger, introduced in London in 2013, cost over £230,000 so this clearly isn’t a trend that we can expect the average high street burger joint to be adopting any time soon. But there’s already been so much time and money invested in the new technology that its inventor, Dr Mark Post of Maastricht University, believes his company Mosa Meats will be selling the burgers for under £10 by 2020. The ultimate goal is to be able to produce clean, healthy and environmentally friendly meat for a significantly lower cost than we do today- and experts believe this is entirely possible within the next decade.
Why was clean meat invented?
There are a number of factors that have led scientists such as Dr Post to research new ways to process meat. Current processes have been proven to be unhealthy, unhygienic and highly damaging to the environment, as well as contributing to global poverty by driving up the price of crops for animal feed. With the world’s population set to top 9.7 billion by 2050, it’s clear that we also need to find a more efficient and cost effective way to do things.
Because clean meat requires very little land, associated environmental damage can be significantly reduced.
Environmental scientists cite the meat industry as one of the biggest causes of the world’s environmental problems including land degradation, air and water pollution, global warming and loss of natural habitats. Because clean meat requires very little land, associated environmental damage can be significantly reduced.
Animal welfare is also an important driver in the clean meat revolution. Although it will inevitably lead to questions about scientists meddling with nature and what it means for farm animals as we know them, there is certainly a strong argument for reducing the pain, distress and confined living conditions currently experienced by animals used in the food industry.
The health costs of non-organic meat to humans have also been well documented. The average pack of supermarket bought meat contains such high doses of antibiotics that we now have an immunity crisis; new strain of superbugs are now completely resistant to antibiotics and placing a further strain on the already struggling NHS.
Memphis Meats is changing the way we think about meat – watch their video above.
The Science behind Clean Meat
In simple terms, clean meat is about growing a small group of cells into something that we’d recognise as an actual piece of meat. It starts with a sample, referred to as a “cell line”, which contains muscle, fat and lean flesh. This sample is then cultured in a lab using specialist tissue engineering processes which have been pioneered in medicine.
A common question people ask is why we have to “grow” meat when the process starts with an actual sample from an animal. The answer is that cells taken from animals can only divide and grow up to 50 times, making it impossible to keep up with demand and meaning that more samples would have to be taken from each animal. The solution to this problem is to create “immortal” cells that can reproduce infinite amounts of meat. North Carolina State University grad student Marie Gibbons was able to grow a turkey nugget with the support of Dr Paul Modziak using an immortal cell line. The whole process took just two weeks, which when compared to the average time taken to raise a “real” turkey and get it ready for slaughter (about 6 months) offers obvious benefits to the food industry.
The simple harvesting of cells alone is not enough to replicate healthy meat; it must also contain nutrients. These are commonly referred to by scientists as “media” and combine a number of ingredients that encourage cell lines to grow and divide. Commonly, researchers have used animal based serums to support cell growth, but this also relies on using animals, is unreliable, very expensive and comes with a risk of contamination.
…clean meat will be able to perfectly match the taste, texture, smell and look of meat as we currently know it.
It is now possible to use completely animal free formulations that can be optimised for use in specific types of cells, such as muscle and fat. These cells can be grown and formed at very precise ratios that mirror the shape and structure of conventional meat such as chicken breasts and steak. This means that soon, clean meat will be able to perfectly match the taste, texture, smell and look of meat as we currently know it.
The process also relies on bioreactors. Just like fermenting agents work in the production of beer and wine, animal cells react with bioreactors that mimic oxygen, producing tissue and encouraging it to grow. This makes it possible to vary the type of cells produced and enhance/change flavours.
How close are we to clean meat in our supermarkets?
Scientists pioneering the technology are working in partnership with the Good Food Institute to involve leading businesses and grant making agencies in its development, and to secure long term funding for research and production.
It’s predicted that we can expect to be able to buy clean meat at a reasonably affordable cost within the next five years. If clean meat is to become the norm, it will require continued work from scientists, engineers and investors in order to make it both financially viable and completely safe for human consumption. Scientists pioneering the technology are working in partnership with the Good Food Institute to involve leading businesses and grant making agencies in its development, and to secure long term funding for research and production.
Even organisations like PETA appear to be in support of the clean meat revolution because it has the potential to completely end animal suffering. Although the ideal would be for everyone to go completely vegan, this is simply not a viable option for committed meat eaters, so PETA welcomes an alternative. This, combined with the improvements to the environment and overall excitement of being involved with something that really will change the way we live, has got a lot of savvy investors thinking.
How long it will really take before animals are no longer subject to confined, unpleasant living conditions and pain from birth to slaughter remains to be seen, but at least we are well on the way to making the change.
|
|
