Walnut "Meat"
2 cups raw walnuts, soaked 2 hours
1/4 cup fresh cilantro
1 tablespoon golden ground flax seed
3 cloves of garlic
1 tablespoon fair trade cumin
1-2 tablespoons of cold pressed olive oil, walnut oil etc.
1 tablespoon coriander
1/4 of an jalapeno or to taste
1/2 teaspoon sea salt
Pulse in food processor until desired meaty consistency, reserve in a bowl.
Nacho nut cheese
1/2 of a red bell pepper
1/2 cup pine nuts
1/2 cup raw sunflower seeds
1 tablespoon red miso
2 cloves garlic
2 tablespoons fresh organic lemon juice
1/2 of an jalapeno or to taste
1 teaspoon salt
water
Combine and process all ingredients in a food processor adding a little water at a time until desired thickness and consistency.
Spread nacho nut cheese on a platter or plate, sprinkle walnut taco meat on top of that layer. Top with sunflower greens or any greens that you may have. The cost for this meal with the greens should be somewhere around $15, although I like to serve this with organic blue corn chips, salsa, guacamole and a nice mango/pineapple/spinach green smoothie to go along with it bringing the cost of the meal up to around 30 dollars but this will serve 4 people easily. Enjoy!
Friday, December 31, 2010
Wednesday, December 22, 2010
Sunflower Love Rawnola Recipe
Rawnola
Binding Ingredients:
3 cups of whole dates de-stemmed and pitted then soaked. I use fresh dates with the seeds in and the tops on. If it doesn't grow, it's not alive then is it? Try growing a can of anything.
1 organic pesticide and poison free grown with love apple, chopped and cored
1 cup fresh grown with love SuperCharge! sunflower greens.
1 heaping Tablespoon of Penzey's Vietnamese extra fancy Cinnamon or fair trade if you can get it.
1 dash or to taste fair trade nutmeg.
1 tablespoon non-alcoholic pure vanilla extract
4 tablespoons raw agave nectar, raw honey, stevia, maple syrup if you're not too worried about it.
2 oranges juiced, use the juice and the pulp, compost the rest.
Combine and process all the binding ingredients then move to another container.
The meat of the nola:
1 heaping cup of raw sunflower seeds, soaked for 2 hours.
1 cup steel cut oats, processed into a powdery form. (Omit if Gluten sensitive)
2 cups raw cashews, (Are cashews really raw?) not soaked.
2 cups raw almonds, sprouted.
2 cups raw pecans, soaked for 2 hours.
1 cup raw walnuts, soaked for 2 hours.
1 cup raw pumpkin (pepitas) seeds, soaked for 2 hours.
2 cups raisins, the big juicy organic ones from the bulk isle at Willy Street co-op.
2 teaspoons sea salt.
Chop the nuts in small batches in the processor until some is course and some is on the finer side. You can leave the nuts whole, chop them a lot or a little it's up to you.
Place nuts into a large bowl and mix together with oats, salt, raisins and seeds making sure to mix well.
Add binding ingredients and anything I forgot to mention or anything else you think would be good in there, but most important is to love while preparing this recipe otherwise it will not taste as good, mix very well making sure to get the binding ingredients coated over all of the nola.
Spread onto parchment paper or teflex sheets, I prefer using parchment that I keep and reuse over and over, it's pretty durable and helps the drying process.
Dehydrate overnight or 5-6 hours, flip, dehydrate until crisp or 10-12 hours longer.
Enjoy this up with your home made sprouted almond milk, take some on a winter hike, give it away as a raw present or take it to work for lunch and end up letting everyone try it.
It is living and life is good.
Binding Ingredients:
3 cups of whole dates de-stemmed and pitted then soaked. I use fresh dates with the seeds in and the tops on. If it doesn't grow, it's not alive then is it? Try growing a can of anything.
1 organic pesticide and poison free grown with love apple, chopped and cored
1 cup fresh grown with love SuperCharge! sunflower greens.
1 heaping Tablespoon of Penzey's Vietnamese extra fancy Cinnamon or fair trade if you can get it.
1 dash or to taste fair trade nutmeg.
1 tablespoon non-alcoholic pure vanilla extract
4 tablespoons raw agave nectar, raw honey, stevia, maple syrup if you're not too worried about it.
2 oranges juiced, use the juice and the pulp, compost the rest.
Combine and process all the binding ingredients then move to another container.
The meat of the nola:
1 heaping cup of raw sunflower seeds, soaked for 2 hours.
1 cup steel cut oats, processed into a powdery form. (Omit if Gluten sensitive)
2 cups raw cashews, (Are cashews really raw?) not soaked.
2 cups raw almonds, sprouted.
2 cups raw pecans, soaked for 2 hours.
1 cup raw walnuts, soaked for 2 hours.
1 cup raw pumpkin (pepitas) seeds, soaked for 2 hours.
2 cups raisins, the big juicy organic ones from the bulk isle at Willy Street co-op.
2 teaspoons sea salt.
Chop the nuts in small batches in the processor until some is course and some is on the finer side. You can leave the nuts whole, chop them a lot or a little it's up to you.
Place nuts into a large bowl and mix together with oats, salt, raisins and seeds making sure to mix well.
Add binding ingredients and anything I forgot to mention or anything else you think would be good in there, but most important is to love while preparing this recipe otherwise it will not taste as good, mix very well making sure to get the binding ingredients coated over all of the nola.
Spread onto parchment paper or teflex sheets, I prefer using parchment that I keep and reuse over and over, it's pretty durable and helps the drying process.
Dehydrate overnight or 5-6 hours, flip, dehydrate until crisp or 10-12 hours longer.
Enjoy this up with your home made sprouted almond milk, take some on a winter hike, give it away as a raw present or take it to work for lunch and end up letting everyone try it.
It is living and life is good.
Sunday, December 19, 2010
Friday, December 10, 2010
Thursday, December 9, 2010
Simple orange lemonade
2 oranges hand juiced
1 mandarin orange hand juiced
1 lemon hand juiced
12 drops stevia or more or less to taste.
2 16 oz glasses of water
Take out seeds and use pulp or strain. Put juice in small
pitcher, add water, add remaining ingredients and stir. Enjoy! This contains a lot of vitamin C to help avoid that cold virus that may be floating around.
1 mandarin orange hand juiced
1 lemon hand juiced
12 drops stevia or more or less to taste.
2 16 oz glasses of water
Take out seeds and use pulp or strain. Put juice in small
pitcher, add water, add remaining ingredients and stir. Enjoy! This contains a lot of vitamin C to help avoid that cold virus that may be floating around.
Wednesday, December 8, 2010
Energy Soup Recipe
Ingredients:
2 leaves Romaine lettuce
4 leaves turnip or collard greens
2 leaves dark green kale or spinach
1 cup sunflower and pea shoot greens
1 zucchini or yellow squash
1 cucumber
1 large apple or pear
1 cup fresh sprouts (mung, alfalfa, red clover, fenugreek)
2 tablespoons dulse flakes ( or any sea vegetable kelp, nori etc)
1 cup rejuvelac (water if you don't have any)
1/2 of an avocado
Blend until just warm, not steamy, in your blendtec, vitamix etc.
Enjoy! Blending aids in digestion, this soup is great for lunch just don't microwave or cook it. If you want to warm it up a little, try using two bowls, boil some water, put boiling water in one bowl and your energy soup in another and place the soup bowl on top of the water bowl much like a double boiler and stir until desired temp. Hopefully your bowls work as well as mine do for this idea. You can also warm it up in your dehydrator. Feel free to tweak this basic recipe any way you want to, I always try different things when making this recipe. Add garlic, herbs or whatever seasonings you like. Yum!
2 leaves Romaine lettuce
4 leaves turnip or collard greens
2 leaves dark green kale or spinach
1 cup sunflower and pea shoot greens
1 zucchini or yellow squash
1 cucumber
1 large apple or pear
1 cup fresh sprouts (mung, alfalfa, red clover, fenugreek)
2 tablespoons dulse flakes ( or any sea vegetable kelp, nori etc)
1 cup rejuvelac (water if you don't have any)
1/2 of an avocado
Blend until just warm, not steamy, in your blendtec, vitamix etc.
Enjoy! Blending aids in digestion, this soup is great for lunch just don't microwave or cook it. If you want to warm it up a little, try using two bowls, boil some water, put boiling water in one bowl and your energy soup in another and place the soup bowl on top of the water bowl much like a double boiler and stir until desired temp. Hopefully your bowls work as well as mine do for this idea. You can also warm it up in your dehydrator. Feel free to tweak this basic recipe any way you want to, I always try different things when making this recipe. Add garlic, herbs or whatever seasonings you like. Yum!
Wednesday, December 1, 2010
Tuesday, November 30, 2010
Saturday, November 20, 2010
Sunday, November 14, 2010
Spicy Pea Shoot Curry Crackers
I made some curry crackers last night with SuperCharge! Pea Shoots. Here's the recipe so you guys can try it out.
2 cups Golden Flax seeds, ground
1 cup Almonds, soaked for 8 hours
1 cup SuperCharge! Pea Shoots, homogenized
1 T Penzey's Hot Curry Seasoning
1 t cumin
1 t Celtic sea salt
Process almonds and pea shoots through a Champion juicer, or something like it. Combine remaining ingredients and mix well. Spread 1/4" thick layer on dehydrator sheet. Dehydrate at 145 degrees for 2-3 hours, score into layer making cracker sized pieces, flip onto regular rack and dehydrate for 6-8 more hours at 108 degrees or until desired consistency.
2 cups Golden Flax seeds, ground
1 cup Almonds, soaked for 8 hours
1 cup SuperCharge! Pea Shoots, homogenized
1 T Penzey's Hot Curry Seasoning
1 t cumin
1 t Celtic sea salt
Process almonds and pea shoots through a Champion juicer, or something like it. Combine remaining ingredients and mix well. Spread 1/4" thick layer on dehydrator sheet. Dehydrate at 145 degrees for 2-3 hours, score into layer making cracker sized pieces, flip onto regular rack and dehydrate for 6-8 more hours at 108 degrees or until desired consistency.
Wednesday, November 3, 2010
Saturday, October 30, 2010
Study shows food preparation may play a bigger role in chronic disease than was previously thought
How your food is cooked may be as important to your health as the food itself. Researchers now know more about a new class of toxins that might soon become as important a risk factor for heart disease and metabolic disorders as trans fats.
This class of toxins, called advanced glycation end products (AGEs), are absorbed into the body through the consumption of grilled, fried, or broiled animal products, such as meats and cheeses. AGEs, which are also produced when food products are sterilized and pasteurized, have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease.
A new study at Mount Sinai School of Medicine reveals that AGE levels are elevated in the blood of healthy people, and even more so in older individuals than in younger people. Of particular interest was the finding that a major determinant of the blood levels of AGEs is the amount of AGEs in the diet, not dietary calories, sugar, or fat. The study, which was done in collaboration with, and supported by, the National Institute on Aging (NIA), is published in the April issue of the Journal of Gerontology: Medical Sciences.
"AGEs are quite deceptive, since they also give our food desirable tastes and smells," says Helen Vlassara, MD, senior study author, Director of the Division of Experimental Diabetes and Aging, and Professor of Medicine and Geriatrics at Mount Sinai School of Medicine. "So, consuming high amounts of grilled, broiled, or fried food means consuming significant amounts of AGEs, and AGEs in excess are toxic. People should be given information about their AGE intake and be advised to consider their intake in the same way they would think about their trans fats and salt intake. They should be warned about their AGE levels the way they are about their cholesterol levels or cigarette smoking."
Inflammation and oxidative stress are more common in older age, so the goal of the study was to assess whether AGEs played a significant role in age-related inflammation and oxidative stress by measuring AGE levels in both young and older individuals. The study involved 172 healthy men and women who were divided into two age groups—those between the ages of 18 and 45 and those between the ages of 60 and 80. Dr. Vlassara and her team also wanted to assess whether AGE levels correlated with dietary intake. To do this, her team recorded the patient’s body weight, body fat, three-day dietary information, and collected blood samples to measure biomarkers of inflammation, such as C-reactive protein (CRP). Blood samples were used to test for two common AGEs, called carboxymethyllysine (CML) and methylglyoxal (MG), which latch on to proteins and fats.
The blood tests showed that AGE levels were 35 percent higher in individuals age 65 and older compared with those younger than age 45. The study also showed that in all of the participants, the higher the consumption of foods rich in AGEs, the higher the blood levels of AGEs, and higher the levels of CRP and other markers of inflammation.
Much to the researchers’ surprise, the study also showed that AGE levels could be very high in young healthy people. In fact, high AGE levels found in some healthy adults in this study were on par with AGE levels observed in diabetic patients in their earlier studies. The fact that healthy adults had levels similar to those seen in diabetic patients may suggest that early and prolonged exposure to these substances in the diet could accelerate the onset of diseases. Dr. Vlassara notes that the availability and consumption of AGE-rich foods is high and correlates with rising rates of diabetes and heart disease.
"Excessive intake of fried, broiled, and grilled foods can overload the body’s natural capacity to remove AGEs," Dr. Vlassara notes, "so they accumulate in our tissues, and take over the body’s own built-in defenses, pushing them toward a state of inflammation. Over time, this can precipitate disease or early aging." Once AGEs enter the body, it becomes more difficult to get them out, especially as people age. Older people have a reduced capacity for removing AGEs from the body, the researchers explain, most likely because kidney function slows down as the body ages.
As Dr. Vlassara cautions, "although the accumulation of AGEs pose an immediate and significant health threat to the older adult population, they are also an invisible, lingering danger especially for younger people and this needs to be addressed. AGE levels should be shown on nutrition labels so everyone is aware of them when buying or preparing meals – and our studies explain why."
A Simple Solution: Steam, Boil, Stew Despite the ubiquity of AGEs, Dr. Vlassara and her team offer simple, safe, and economic solutions that echo the recommendations given concerning trans fats—watch what you eat. New methods of cooking to reduce AGE intake, particularly steaming, boiling or making stews, can make a difference. "Keeping the heat down and maintaining the water content in food reduces AGE levels," Dr. Vlassara says. A 50 percent reduction in AGE intake could have a significant and positive impact on overall health and may even help extend one’s lifespan, according to Dr. Vlassara. In other studies, the team has found that cutting AGE intake in half, but maintaining a diet comprised of the same calories and fat, increased the lifespan of animals when compared with animals fed their usual diet.
At the moment, changing one’s approaches to cooking is the only defense against excessive AGE consumption. There is no routine clinical test to inform individuals of their blood or dietary AGE levels nor established treatment to reduce high AGE blood levels. "The concept that food-related AGE intake is harmful is new to the general public," says Dr. Vlassara, "and scientists are now seeing how AGE intake fits with the current trends of disease epidemics. Hopefully, these wake-up signals, together with other gathering evidence at the cellular and molecular level, will accelerate our efforts to develop effective measures against excessive dietary AGEs. This issue, however, should be dealt with as an important health hazard now, rather than later."
This class of toxins, called advanced glycation end products (AGEs), are absorbed into the body through the consumption of grilled, fried, or broiled animal products, such as meats and cheeses. AGEs, which are also produced when food products are sterilized and pasteurized, have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease.
A new study at Mount Sinai School of Medicine reveals that AGE levels are elevated in the blood of healthy people, and even more so in older individuals than in younger people. Of particular interest was the finding that a major determinant of the blood levels of AGEs is the amount of AGEs in the diet, not dietary calories, sugar, or fat. The study, which was done in collaboration with, and supported by, the National Institute on Aging (NIA), is published in the April issue of the Journal of Gerontology: Medical Sciences.
"AGEs are quite deceptive, since they also give our food desirable tastes and smells," says Helen Vlassara, MD, senior study author, Director of the Division of Experimental Diabetes and Aging, and Professor of Medicine and Geriatrics at Mount Sinai School of Medicine. "So, consuming high amounts of grilled, broiled, or fried food means consuming significant amounts of AGEs, and AGEs in excess are toxic. People should be given information about their AGE intake and be advised to consider their intake in the same way they would think about their trans fats and salt intake. They should be warned about their AGE levels the way they are about their cholesterol levels or cigarette smoking."
Inflammation and oxidative stress are more common in older age, so the goal of the study was to assess whether AGEs played a significant role in age-related inflammation and oxidative stress by measuring AGE levels in both young and older individuals. The study involved 172 healthy men and women who were divided into two age groups—those between the ages of 18 and 45 and those between the ages of 60 and 80. Dr. Vlassara and her team also wanted to assess whether AGE levels correlated with dietary intake. To do this, her team recorded the patient’s body weight, body fat, three-day dietary information, and collected blood samples to measure biomarkers of inflammation, such as C-reactive protein (CRP). Blood samples were used to test for two common AGEs, called carboxymethyllysine (CML) and methylglyoxal (MG), which latch on to proteins and fats.
The blood tests showed that AGE levels were 35 percent higher in individuals age 65 and older compared with those younger than age 45. The study also showed that in all of the participants, the higher the consumption of foods rich in AGEs, the higher the blood levels of AGEs, and higher the levels of CRP and other markers of inflammation.
Much to the researchers’ surprise, the study also showed that AGE levels could be very high in young healthy people. In fact, high AGE levels found in some healthy adults in this study were on par with AGE levels observed in diabetic patients in their earlier studies. The fact that healthy adults had levels similar to those seen in diabetic patients may suggest that early and prolonged exposure to these substances in the diet could accelerate the onset of diseases. Dr. Vlassara notes that the availability and consumption of AGE-rich foods is high and correlates with rising rates of diabetes and heart disease.
"Excessive intake of fried, broiled, and grilled foods can overload the body’s natural capacity to remove AGEs," Dr. Vlassara notes, "so they accumulate in our tissues, and take over the body’s own built-in defenses, pushing them toward a state of inflammation. Over time, this can precipitate disease or early aging." Once AGEs enter the body, it becomes more difficult to get them out, especially as people age. Older people have a reduced capacity for removing AGEs from the body, the researchers explain, most likely because kidney function slows down as the body ages.
As Dr. Vlassara cautions, "although the accumulation of AGEs pose an immediate and significant health threat to the older adult population, they are also an invisible, lingering danger especially for younger people and this needs to be addressed. AGE levels should be shown on nutrition labels so everyone is aware of them when buying or preparing meals – and our studies explain why."
A Simple Solution: Steam, Boil, Stew Despite the ubiquity of AGEs, Dr. Vlassara and her team offer simple, safe, and economic solutions that echo the recommendations given concerning trans fats—watch what you eat. New methods of cooking to reduce AGE intake, particularly steaming, boiling or making stews, can make a difference. "Keeping the heat down and maintaining the water content in food reduces AGE levels," Dr. Vlassara says. A 50 percent reduction in AGE intake could have a significant and positive impact on overall health and may even help extend one’s lifespan, according to Dr. Vlassara. In other studies, the team has found that cutting AGE intake in half, but maintaining a diet comprised of the same calories and fat, increased the lifespan of animals when compared with animals fed their usual diet.
At the moment, changing one’s approaches to cooking is the only defense against excessive AGE consumption. There is no routine clinical test to inform individuals of their blood or dietary AGE levels nor established treatment to reduce high AGE blood levels. "The concept that food-related AGE intake is harmful is new to the general public," says Dr. Vlassara, "and scientists are now seeing how AGE intake fits with the current trends of disease epidemics. Hopefully, these wake-up signals, together with other gathering evidence at the cellular and molecular level, will accelerate our efforts to develop effective measures against excessive dietary AGEs. This issue, however, should be dealt with as an important health hazard now, rather than later."
Wednesday, October 27, 2010
Monday, October 25, 2010
Perfume the sweet poison
Sweet Poison:
The Dangers of Perfumes
The Health Risks of Twenty Most Common Chemicals Found in Thirty-One Fragrance Products.
Principal chemicals found in scented products are:
Acetone (in: cologne, dishwashing liquid and detergent, nail enamel remover) - On EPA, RCRA, CERCLA Hazardous Waste lists. “Inhalation can cause dryness of the mouth and throat; dizziness, nausea, incoordination, slurred speech, drowsiness, and, in severe exposures, coma.” “Acts primarily as a central nervous system (CNS) depressant.”
Benzaldehyde (in: perfume, cologne, hairspray, laundry bleach, deodorants, detergent, vaseline lotion, shaving cream, shampoo, bar soap, dishwasher detergent) - Narcotic. Sensitizer. “Local anesthetic, CNS depressant”... “irritation to the mouth, throat, eyes, skin, lungs, and GI tract, causing nausea and abdominal pain.” “May cause kidney damage.” “Do not use with contact lenses.”
Benzyl Acetate (in: perfume, cologne, shampoo, fabric softener, stickup air freshener, dishwashing liquid and detergent, soap, hairspray, bleach, after shave, deodorants) - Carcinogenic (linked to pancreatic cancer); “From vapors: irritating to eyes and respiratory passages, exciting cough.” “In mice: hyperanemia of the lungs.” “Can be absorbed through the skin causing systemic effects.” “Do not flush to sewer.”
Benzyl Alcohol (in: perfume, cologne, soap, shampoo, nail enamel remover, air freshener, laundry bleach and detergent, vaseline lotion, deodorants, fabric softener) - “irritating to the upper respiratory tract” ...”headache, nausea, vomiting, dizziness, drop in blood pressure, CNS depression, and death in severe cases due to respiratory failure.”
Camphor (in: perfume, shaving cream, nail enamel, fabric softener, dishwasher detergent, nail color, stickup air freshener) - “local irritant and CNS stimulant” ...”readily absorbed through body tissues” ...”irritation of eyes, nose and throat” ...”dizziness, confusion, nausea, twitching muscles and convulsions” “Avoid inhalation of vapors.”
Ethanol (in: perfume, hairspray, shampoo, fabric softener, dishwashing liquid and detergent, laundry detergent, shaving cream, soap, vaseline lotion, air fresheners, nail color and remover, paint and varnish remover) - On EPA Hazardous Waste list; symptoms: “...fatigue; irritating to eyes and upper respiratory tract even in low concentrations...” “Inhalation of ethanol vapors can have effects similar to those characteristic of ingestion. These include an initial stimulatory effect followed by drowsiness, impaired vision, ataxia, stupor...” Causes CNS disorder.
Ethyl Acetate (in: after shave, cologne, perfume, shampoo, nail color, nail enamel remover, fabric softener, dishwashing liquid) - Narcotic. On EPA Hazardous Waste list; “...irritating to the eyes and respiratory tract” ...”may cause headache and narcosis (stupor)” ...”defatting effect on skin and may cause drying and cracking” ...”may cause anemia with leukocytosis and damage to liver and kidneys” “Wash thoroughly after handling.”
Limonene (in: perfume, cologne, disinfectant spray, bar soap, shaving cream, deodorants, nail color and remover, fabric softener, dishwashing liquid, air fresheners, after shave, bleach, paint and varnish remover) - Carcinogenic. “Prevent its contact with skin or eyes because it is an irritant and sensitizer.” “Always wash thoroughly after using this material and before eating, drinking, ...applying cosmetics. Do not inhale limonene vapor.”
Linalool (in: perfume, cologne, bar soap, shampoo, hand lotion, nail enamel remover, hairspray, laundry detergent, dishwashing liquid, vaseline lotion, air fresheners, bleach powder, fabric softener, shaving cream, after shave, solid deodorant) - Narcotic. ...”respiratory disturbances” ... “Attracts bees.” “In animal tests: ataxic gait, reduced spontaneous motor activity and depression ... development of respiratory disturbances leading to death.” ...”depressed frog-heart activity.” Causes CNS disorder.
Methylene Chloride (in: shampoo, cologne, paint and varnish remover) - Banned by the FDA in 1988! No enforcement possible due to trade secret laws protecting chemical fragrance industry. On EPA, RCRA, CERCLA Hazardous Waste lists. “Carcinogenic” ...”Absorbed, stored in body fat, it metabolizes to carbon monoxide, reducing oxygen-carrying capacity of the blood.” “Headache, giddiness, stupor, irritability, fatigue, tingling in the limbs.” Causes CNS disorder.
a-Pinene (in: bar and liquid soap, cologne, perfume, shaving cream, deodorants, dishwashing liquid, air freshener) - Sensitizer (damaging to the immune system).
g-Terpinene (in: cologne, perfume, soap, shaving cream, deodorant, air freshener) - “Causes asthma and CNS disorders.”
a-Terpineol (in: perfume, cologne, laundry detergent, bleach powder, laundry bleach, fabric softener, stickup air freshener, vaseline lotion, cologne, soap, hairspray, after shave, roll-on deodorant) - ...”highly irritating to mucous membranes”... “Aspiration into the lungs can produce pneumonitis or even fatal edema.” Can also cause “excitement, ataxia (loss of muscular coordination), hypothermia, CNS and respiratory depression, and headache.” “Prevent repeated or prolonged skin contact.”
Relevant Facts:
95% of chemicals used in fragrances are synthetic compounds derived from petroleum. They include benzene derivatives, aldehydes and many other known toxics and sensitizers - capable of causing cancer, birth defects, central nervous system disorders and allergic reactions. Neurotoxins:
At Home and the Workplace, Report by the Committee on Science & Technology, U.S. House of Representatives, Sept. 16, 1986. (Report 99-827)
Central Nervous System disorders (brain and spine) include Multiple Sclerosis, Parkinson’s Disease, Alzheimer’s Disease, Sudden Infant Death Syndrome.
Chloroform was found in tests of fabric softeners: EPA’s 1991 study.
A room containing an air freshener had high levels of
p-dichlorobenzene (a carcinogen) and ethanol: EPA’s 1991 study.
An FDA analysis (1968-1972) of 138 compounds used in cosmetics that most frequently involved adverse reactions, identified five chemicals (alpha-terpineol, benzyl acetate, benzyl alcohol, limonene and linalool) that are among the 20 most commonly used in the 31 fragrance products tested by the EPA in 1991!
Thirty-three million Americans suffer from sinusitis (inflammation or infection of sinus passages).
Twelve million Americans have asthma. Asthma and asthma deaths have increased over 30% in the past 10 years.
Headaches cost $50 billion in lost productivity and medical expenses and 157 million lost work days in 1991.
“Focus on Fragrance and Health,” by Louise Kosta, The Human Ecologist, Fall 1992.
Reference: Lance Wallace, Environmental Protection Agency, Excerpts from “Health Hazard Information” References: Material Safety Data Sheets (MSDS)
The Dangers of Perfumes
The Health Risks of Twenty Most Common Chemicals Found in Thirty-One Fragrance Products.
Principal chemicals found in scented products are:
Acetone (in: cologne, dishwashing liquid and detergent, nail enamel remover) - On EPA, RCRA, CERCLA Hazardous Waste lists. “Inhalation can cause dryness of the mouth and throat; dizziness, nausea, incoordination, slurred speech, drowsiness, and, in severe exposures, coma.” “Acts primarily as a central nervous system (CNS) depressant.”
Benzaldehyde (in: perfume, cologne, hairspray, laundry bleach, deodorants, detergent, vaseline lotion, shaving cream, shampoo, bar soap, dishwasher detergent) - Narcotic. Sensitizer. “Local anesthetic, CNS depressant”... “irritation to the mouth, throat, eyes, skin, lungs, and GI tract, causing nausea and abdominal pain.” “May cause kidney damage.” “Do not use with contact lenses.”
Benzyl Acetate (in: perfume, cologne, shampoo, fabric softener, stickup air freshener, dishwashing liquid and detergent, soap, hairspray, bleach, after shave, deodorants) - Carcinogenic (linked to pancreatic cancer); “From vapors: irritating to eyes and respiratory passages, exciting cough.” “In mice: hyperanemia of the lungs.” “Can be absorbed through the skin causing systemic effects.” “Do not flush to sewer.”
Benzyl Alcohol (in: perfume, cologne, soap, shampoo, nail enamel remover, air freshener, laundry bleach and detergent, vaseline lotion, deodorants, fabric softener) - “irritating to the upper respiratory tract” ...”headache, nausea, vomiting, dizziness, drop in blood pressure, CNS depression, and death in severe cases due to respiratory failure.”
Camphor (in: perfume, shaving cream, nail enamel, fabric softener, dishwasher detergent, nail color, stickup air freshener) - “local irritant and CNS stimulant” ...”readily absorbed through body tissues” ...”irritation of eyes, nose and throat” ...”dizziness, confusion, nausea, twitching muscles and convulsions” “Avoid inhalation of vapors.”
Ethanol (in: perfume, hairspray, shampoo, fabric softener, dishwashing liquid and detergent, laundry detergent, shaving cream, soap, vaseline lotion, air fresheners, nail color and remover, paint and varnish remover) - On EPA Hazardous Waste list; symptoms: “...fatigue; irritating to eyes and upper respiratory tract even in low concentrations...” “Inhalation of ethanol vapors can have effects similar to those characteristic of ingestion. These include an initial stimulatory effect followed by drowsiness, impaired vision, ataxia, stupor...” Causes CNS disorder.
Ethyl Acetate (in: after shave, cologne, perfume, shampoo, nail color, nail enamel remover, fabric softener, dishwashing liquid) - Narcotic. On EPA Hazardous Waste list; “...irritating to the eyes and respiratory tract” ...”may cause headache and narcosis (stupor)” ...”defatting effect on skin and may cause drying and cracking” ...”may cause anemia with leukocytosis and damage to liver and kidneys” “Wash thoroughly after handling.”
Limonene (in: perfume, cologne, disinfectant spray, bar soap, shaving cream, deodorants, nail color and remover, fabric softener, dishwashing liquid, air fresheners, after shave, bleach, paint and varnish remover) - Carcinogenic. “Prevent its contact with skin or eyes because it is an irritant and sensitizer.” “Always wash thoroughly after using this material and before eating, drinking, ...applying cosmetics. Do not inhale limonene vapor.”
Linalool (in: perfume, cologne, bar soap, shampoo, hand lotion, nail enamel remover, hairspray, laundry detergent, dishwashing liquid, vaseline lotion, air fresheners, bleach powder, fabric softener, shaving cream, after shave, solid deodorant) - Narcotic. ...”respiratory disturbances” ... “Attracts bees.” “In animal tests: ataxic gait, reduced spontaneous motor activity and depression ... development of respiratory disturbances leading to death.” ...”depressed frog-heart activity.” Causes CNS disorder.
Methylene Chloride (in: shampoo, cologne, paint and varnish remover) - Banned by the FDA in 1988! No enforcement possible due to trade secret laws protecting chemical fragrance industry. On EPA, RCRA, CERCLA Hazardous Waste lists. “Carcinogenic” ...”Absorbed, stored in body fat, it metabolizes to carbon monoxide, reducing oxygen-carrying capacity of the blood.” “Headache, giddiness, stupor, irritability, fatigue, tingling in the limbs.” Causes CNS disorder.
a-Pinene (in: bar and liquid soap, cologne, perfume, shaving cream, deodorants, dishwashing liquid, air freshener) - Sensitizer (damaging to the immune system).
g-Terpinene (in: cologne, perfume, soap, shaving cream, deodorant, air freshener) - “Causes asthma and CNS disorders.”
a-Terpineol (in: perfume, cologne, laundry detergent, bleach powder, laundry bleach, fabric softener, stickup air freshener, vaseline lotion, cologne, soap, hairspray, after shave, roll-on deodorant) - ...”highly irritating to mucous membranes”... “Aspiration into the lungs can produce pneumonitis or even fatal edema.” Can also cause “excitement, ataxia (loss of muscular coordination), hypothermia, CNS and respiratory depression, and headache.” “Prevent repeated or prolonged skin contact.”
Relevant Facts:
95% of chemicals used in fragrances are synthetic compounds derived from petroleum. They include benzene derivatives, aldehydes and many other known toxics and sensitizers - capable of causing cancer, birth defects, central nervous system disorders and allergic reactions. Neurotoxins:
At Home and the Workplace, Report by the Committee on Science & Technology, U.S. House of Representatives, Sept. 16, 1986. (Report 99-827)
Central Nervous System disorders (brain and spine) include Multiple Sclerosis, Parkinson’s Disease, Alzheimer’s Disease, Sudden Infant Death Syndrome.
Chloroform was found in tests of fabric softeners: EPA’s 1991 study.
A room containing an air freshener had high levels of
p-dichlorobenzene (a carcinogen) and ethanol: EPA’s 1991 study.
An FDA analysis (1968-1972) of 138 compounds used in cosmetics that most frequently involved adverse reactions, identified five chemicals (alpha-terpineol, benzyl acetate, benzyl alcohol, limonene and linalool) that are among the 20 most commonly used in the 31 fragrance products tested by the EPA in 1991!
Thirty-three million Americans suffer from sinusitis (inflammation or infection of sinus passages).
Twelve million Americans have asthma. Asthma and asthma deaths have increased over 30% in the past 10 years.
Headaches cost $50 billion in lost productivity and medical expenses and 157 million lost work days in 1991.
“Focus on Fragrance and Health,” by Louise Kosta, The Human Ecologist, Fall 1992.
Reference: Lance Wallace, Environmental Protection Agency, Excerpts from “Health Hazard Information” References: Material Safety Data Sheets (MSDS)
Sunday, October 17, 2010
The Value of Plant Protein
Plant sources of proteins deserve more attention and use from North Americans. Many plant foods- in proportion to the amount of energy they supply-provide not only much protein but also ample magnesium and fiber (especially soluble fiber), along with other benefits, such as vitamin E, iron, zinc, copper, and numerous phytochemicals. The plant proteins we eat also contain no cholesterol and little saturated fat, unless these are added during processing, eating fresh live food avoids that issue. Regular use of plant proteins makes a valuable addition to a diet because these supply a variety of other nutrients.
These are quotations from, Perspectives in Nutrition along with side notes from Chef D Rawk.
These are quotations from, Perspectives in Nutrition along with side notes from Chef D Rawk.
Does eating a high-protein diet harm you?
You may wonder about the potential harm of protein intakes greatly in excess of the RDA. If diets high in protein rely mostly on animal sources for protein, they may be simultaneously low in plant sources and therefore low in fiber, some vitamins (e.g., folate), some minerals (e.g., Magnesium), and phytochemicals. Additionally, high protein foods form animals are often rich in saturated fat and cholesterol and thus do not follow the recommendations of the Dietary Guidelines for Americans or the Food and Nutrition Board in terms of reducing the risk for cardiovascular disease.
Excessive intake of red meat, especially in processed forms, is linked to colon cancer. There are several possible explanations for this connection. The curing agents used to process meats such as hot dogs, ham, and salami may cause cancer. Substances that form during the cooking of red meat at high temperatures (heterocyclic amines) may also cause cancer. The excessive fat or low fiber contents of diets rich in red meat in general may also be a contributing factor. Because of these concerns, some nutrition experts suggest we focus more on poultry, fish, nuts, legumes, and seeds to meet protein needs. I suggest the nuts, seeds, legumes if you really need to, and getting amino acids directly from fresh fruits and vegetables, ready for your organs to convert them into the many different proteins that we have in every cell in our bodies.
Some researchers have expressed concern that a high protein intake may overburden the kidneys by forcing them to excrete the extra nitrogen as urea. Additionally, animal proteins may contribute to kidney stone formation in susceptible people. To prevent these problems, there is some support for not exceeding protein needs. For instance, for people in the early stages of kidney disease, low-protein diets somewhat slow the decline of kidney function. Because preserving kidney function is especially important for people with diabetes and early signs of kidney disease, these people are advised against consuming a high protein diet. For people without diabetes or kidney disease, the risk of suffering kidney failure is minimal.
Based on the typical foods we eat in North America, about %70 of protein comes from animal sources. The most nutrient-dense source of protein is water-packed tuna, which has %87 of it's energy as protein. Other good sources are meat,poultry, fish, milk, and some mil products, beans, nuts, and seeds. Worldwide, %35 of protein comes from animal sources. In Africa and East Asia, only about %20 of the protein eaten comes from animal sources.
Excessive intake of red meat, especially in processed forms, is linked to colon cancer. There are several possible explanations for this connection. The curing agents used to process meats such as hot dogs, ham, and salami may cause cancer. Substances that form during the cooking of red meat at high temperatures (heterocyclic amines) may also cause cancer. The excessive fat or low fiber contents of diets rich in red meat in general may also be a contributing factor. Because of these concerns, some nutrition experts suggest we focus more on poultry, fish, nuts, legumes, and seeds to meet protein needs. I suggest the nuts, seeds, legumes if you really need to, and getting amino acids directly from fresh fruits and vegetables, ready for your organs to convert them into the many different proteins that we have in every cell in our bodies.
Some researchers have expressed concern that a high protein intake may overburden the kidneys by forcing them to excrete the extra nitrogen as urea. Additionally, animal proteins may contribute to kidney stone formation in susceptible people. To prevent these problems, there is some support for not exceeding protein needs. For instance, for people in the early stages of kidney disease, low-protein diets somewhat slow the decline of kidney function. Because preserving kidney function is especially important for people with diabetes and early signs of kidney disease, these people are advised against consuming a high protein diet. For people without diabetes or kidney disease, the risk of suffering kidney failure is minimal.
Based on the typical foods we eat in North America, about %70 of protein comes from animal sources. The most nutrient-dense source of protein is water-packed tuna, which has %87 of it's energy as protein. Other good sources are meat,poultry, fish, milk, and some mil products, beans, nuts, and seeds. Worldwide, %35 of protein comes from animal sources. In Africa and East Asia, only about %20 of the protein eaten comes from animal sources.
Friday, October 15, 2010
Thursday, October 14, 2010
Tuesday, October 12, 2010
Fiber
Average fiber intakes in the United States fall woefully short of the current adequate intakes set for various ages and genders. In contrast vegans and vegetarians among us routinely consume this amount or more, and the fiber intake of Paleolithic man has been estimated at about three to four times the current recommendations.
Some research studies support that stool size is protective against colon cancer and that fiber may be helpful for digestive diseases such as Irritable bowel syndrome and diverticulosis. Many of the diseases of public health significance such as obesity, cardiovascular disease, type 2 diabetes, colon cancer, and constipation may be prevented or treated by increasing the amounts and varieties of fiber containing foods. Promotion of such a food plan across the lifespan by health-care professionals and subsequent implementation by our population should contribute to overall better health.
What better way to vary fiber intake than to make yourself a green smoothie everyday!
Special thanks to Perspectives in Nutrition for supplying some of this information.
Some research studies support that stool size is protective against colon cancer and that fiber may be helpful for digestive diseases such as Irritable bowel syndrome and diverticulosis. Many of the diseases of public health significance such as obesity, cardiovascular disease, type 2 diabetes, colon cancer, and constipation may be prevented or treated by increasing the amounts and varieties of fiber containing foods. Promotion of such a food plan across the lifespan by health-care professionals and subsequent implementation by our population should contribute to overall better health.
What better way to vary fiber intake than to make yourself a green smoothie everyday!
Special thanks to Perspectives in Nutrition for supplying some of this information.
Monday, October 11, 2010
Protein Metabolism
Protein Metabolism begins after proteins are degraded into amino acids. Why eat pure protein then? Why not just get your amino acids from fresh local produce? Save fuel in delivery costs, know where your food comes from, buy fresh and local if you can. Two great sources of inexpensive, delicious, fresh local greens and produce are Supercharge Foods and The South Madison Farmers Market. Supercharge foods will be offering their fresh greens all winter long.
Wednesday, October 6, 2010
Phytochemicals
Phytochemicals, just another reason to eat a raw food lifestyle. There are clinical trials going on right now and more to come. Read the wiki link to see what phytochemicals are, why we need them daily and where to get them. Also read how processing destroys them.
Chef D Rawk
Chef D Rawk
Tuesday, October 5, 2010
What do these things have in common?
While reading Perspectives in Nutrition I realized that we ingest things that can react with each other if combined. Common things and found in many common products. Further reading on these 3 common food additives leads me to this question. If food product A contains ascorbic acid on it's own, and food product B contains either sodium or potassium benzoate, and neither contains EDTA, will this combination then as stated in the wiki links, produce benzene? Complex question I realize but this then leads to many other questions about common food additives and if we ingest them together will they react chemically?
Monday, October 4, 2010
Sunday, October 3, 2010
Friday, September 24, 2010
Wednesday, September 22, 2010
Swheatgrass?
I took my first shot of the sweetest wheatgrass juice I ever had yesterday. It was amazing to say the least. First off I like the taste of wheatgrass juice but when I took a shot of their supercharged wheatgrass juice I was shocked and in awe of the magnificent flavor and intensity of taste. It's sweet, it kind of tastes like it has been enhanced with stevia somehow. I am sold. This is positively the best wheatgrass juice on the planet. Intention put to use like this in agriculture all over the world could just be the next biggest savior of the human race and this beautiful planet we inhabit. I encourage all of you to read more about the techniques used by supercharge foods and taste the grass for yourself at Willy co-op at the juice bar.
Chef D Rawk approves!
Chef D Rawk approves!
Tuesday, September 21, 2010
Thursday, September 9, 2010
How Does Wheatgrass Work?
WHAT IS WHEAT GRASS?
* Wheat grass is actually a vegetable not a grain. It is considered a cereal grass along with barley, alfalfa, etc.
* The grass is cut and harvested when it is approximately seven inches tall.
* One of the numerous good things about wheat grass is that it does not contain the gluten that is in the grain.
Wheat grass is a complete food made up of:
* 12.0% water
* 70.0% chlorophyll bonded carbohydrates
* 12.0% protein
* 2.0% fat
* 1.8% minerals
* 2.2% crude fiber
In addition, it contains an impressive array of trace minerals, vitamins, amino acids (all eight essential ones), and enzymes.
MAIN DIFFERENCE BETWEEN WHEAT GRASS AND OUR BLOOD
Chlorophyll is the blood of plants. Its makeup is almost identical to that of hemoglobin in human blood. The only difference is that chlorophyll has magnesium as its central atom. The central atom of hemoglobin ( BLOOD) is iron.
Nobel Prize winner Dr. Hans Fischer, while doing research on red blood cells, discovered that chlorophyll is remarkably similar to human blood on the molecular level. When wheat grass juice is taken internally, its chlorophyll is rapidly assimilated into the bloodstream due to its resemblance to hemoglobin. It enters the red blood cells and works to heal tissues, purify the liver, balance blood sugar, and flush out toxins. Chlorophyll stimulates the production of red blood cells in hemoglobin, which carries oxygen to the cells. Chlorophyll often returns red blood cell counts to normal within four to five days.
Chlorophyll / Oxygen / Blood
Otto Warburg, a German biochemist, won a Nobel Prize for his study that revealed that cancer cells cannot exist in the presence of oxygen. The enzymes, amino acids, and chlorophyll in wheat grass juice contain antibacterial compounds that are especially good at destroying anaerobic bacteria that thrive in oxygen-poor blood and tissue.
Chlorophyll increases the function of the heart and affects the vascular system, the intestines, the uterus, and lungs. It helps in the stimulation and regeneration of the liver – the main organ of detoxification in the body.
The main difference between wheat grass, and our blood:
Blood Central Atom
Plants Chlorophyll Magnesium
Humans Hemoglobin Iron
Major Components of Wheat grass Utilized by the Human Body
WATER Involved with nearly all body processes
CARBOHYDRATES Supply fuel
PROTEINS Build and repair tissue
FAT Supplies energy
MINERALS Blood building and waste removal
FIBER Helps with good elimination
CHLOROPHYLL Protects / heals/ cleans/ builds blood / oxygenates (SUN ENERGY)
ENZYMES Workers who act as catalysts in many processes including digestion
AMINO ACIDS Building materials
VITAMINS Growth and development of cells
Energizer
How Does Wheat grass Work
* It is easily absorbed by the blood stream.
* Less digestive work for the body means more energy and less sleep is required.
* You will experience clarity of thought due to more oxygen reaching the brain.
Appetite Depressant
* Wheat grass is a complete food. As a result the appestat in the brain naturally shuts down the appetite.
Digestive Aid
* Wheat grass enzymes act as catalysts in the digestion of food and add valuable nutrients that are quickly absorbed into the blood stream.
Fiber
* Wheat grass provides fiber and chlorophyll, which helps to achieve and maintain colon health and regularity. We use the juice for rapid detoxification and rejuvenation.
Minerals and Vitamins
* Wheat grass has approximately 92 of the 102 known minerals found in the soil.
* Wheat grass, has thirteen essential vitamins and minerals, in addition to dozens of trace elements and enzymes.
Thank you to The Creative Health Institute for this information.
* Wheat grass is actually a vegetable not a grain. It is considered a cereal grass along with barley, alfalfa, etc.
* The grass is cut and harvested when it is approximately seven inches tall.
* One of the numerous good things about wheat grass is that it does not contain the gluten that is in the grain.
Wheat grass is a complete food made up of:
* 12.0% water
* 70.0% chlorophyll bonded carbohydrates
* 12.0% protein
* 2.0% fat
* 1.8% minerals
* 2.2% crude fiber
In addition, it contains an impressive array of trace minerals, vitamins, amino acids (all eight essential ones), and enzymes.
MAIN DIFFERENCE BETWEEN WHEAT GRASS AND OUR BLOOD
Chlorophyll is the blood of plants. Its makeup is almost identical to that of hemoglobin in human blood. The only difference is that chlorophyll has magnesium as its central atom. The central atom of hemoglobin ( BLOOD) is iron.
Nobel Prize winner Dr. Hans Fischer, while doing research on red blood cells, discovered that chlorophyll is remarkably similar to human blood on the molecular level. When wheat grass juice is taken internally, its chlorophyll is rapidly assimilated into the bloodstream due to its resemblance to hemoglobin. It enters the red blood cells and works to heal tissues, purify the liver, balance blood sugar, and flush out toxins. Chlorophyll stimulates the production of red blood cells in hemoglobin, which carries oxygen to the cells. Chlorophyll often returns red blood cell counts to normal within four to five days.
Chlorophyll / Oxygen / Blood
Otto Warburg, a German biochemist, won a Nobel Prize for his study that revealed that cancer cells cannot exist in the presence of oxygen. The enzymes, amino acids, and chlorophyll in wheat grass juice contain antibacterial compounds that are especially good at destroying anaerobic bacteria that thrive in oxygen-poor blood and tissue.
Chlorophyll increases the function of the heart and affects the vascular system, the intestines, the uterus, and lungs. It helps in the stimulation and regeneration of the liver – the main organ of detoxification in the body.
The main difference between wheat grass, and our blood:
Blood Central Atom
Plants Chlorophyll Magnesium
Humans Hemoglobin Iron
Major Components of Wheat grass Utilized by the Human Body
WATER Involved with nearly all body processes
CARBOHYDRATES Supply fuel
PROTEINS Build and repair tissue
FAT Supplies energy
MINERALS Blood building and waste removal
FIBER Helps with good elimination
CHLOROPHYLL Protects / heals/ cleans/ builds blood / oxygenates (SUN ENERGY)
ENZYMES Workers who act as catalysts in many processes including digestion
AMINO ACIDS Building materials
VITAMINS Growth and development of cells
Energizer
How Does Wheat grass Work
* It is easily absorbed by the blood stream.
* Less digestive work for the body means more energy and less sleep is required.
* You will experience clarity of thought due to more oxygen reaching the brain.
Appetite Depressant
* Wheat grass is a complete food. As a result the appestat in the brain naturally shuts down the appetite.
Digestive Aid
* Wheat grass enzymes act as catalysts in the digestion of food and add valuable nutrients that are quickly absorbed into the blood stream.
Fiber
* Wheat grass provides fiber and chlorophyll, which helps to achieve and maintain colon health and regularity. We use the juice for rapid detoxification and rejuvenation.
Minerals and Vitamins
* Wheat grass has approximately 92 of the 102 known minerals found in the soil.
* Wheat grass, has thirteen essential vitamins and minerals, in addition to dozens of trace elements and enzymes.
Thank you to The Creative Health Institute for this information.
Saturday, August 21, 2010
Sunday, August 15, 2010
Sunflower Greens
I'm headed over to the South Madison Farmers Market today to get more of those delicious sunflower greens from one of the farmers there. Supercharge foods takes a lot of care in the growing process ensuring the finest quality micro greens around. The South Madison Farmers has a great message and all of the produce there is top quality.
Info on the many locations and days of their markets around south Madison.
http://southmadisonfarmersmarket.com/
Info on the many locations and days of their markets around south Madison.
http://southmadisonfarmersmarket.com/
Monday, August 9, 2010
Monday, July 26, 2010
While reading this book entitled,
"Enzymes, The Fountain of Life", I am realizing that the European medical establishment has already proven that enzyme therapy is effective against a variety of so called diseases and disorders. Scientists have been proving enzyme therapies are effective for a very long time. If the body is missing just one enzyme or co-enzyme then it will be out of sync with itself. Finding out which enzyme(s) it is lacking is performed by simple lab tests, blood, urine, saliva. Replacement of the missing enzyme(s) is also very easy as science has narrowed down the best ways of isolating and purifying them. Why then does the American Medical Establishment refuse to utilize proven techniques with proven results? Is it that healthy people don't create a health care system and economy?
Tuesday, July 20, 2010
Monday, July 19, 2010
Check out these numbers!
The demand for insulin is enormous. It has been estimated that there are over 120 million diabetics in the world, many of them requiring treatment with insulin. In the United States, over 14 million patients with diabetes are estimated. Of these, 10 percent or 1.4 million are insulin dependent type 1 diabetics and a little over 12 million are type 2, one third, or 4 million of whom also require insulin for a combined total of nearly 6 million patients on insulin at a cost of more than 20 billion dollars per year.
Diabetes is the seventh leading cause of death in the United States, about 150,00 deaths per year. Insulin is essential to life. The insulin required to treat millions of diabetics until recently was extracted from the pancreas of pigs and beef after slaughter. German sources estimate that in order to provide 100,000 patients with porcine insulin it is necessary to slaughter 3.5 million pigs per year. Likewise in the United States over 20,000 tons of beef pancreas were required per year to supply the demand. In other words, it takes 14 cows' and 70 pigs' pancreas to supply one diabetic patient for one year. In 1984, 79 million animal pancreas were required to meet the U.S. needs. It was the last full year of animal derived pancreatic insulin. In recent years, the sources of animal pancreas have diminished considerably.
Modern technology makes it possible to produce biosynthetic recombinant human type insulin derived from bacteria, (i.e. E. coli) yeast and a semisynthetic human type insulin converted from pigs. Genetic engineering has made it possible to train microorganisms to produce insulin. An insulin identical to human insulin has been prepared from a microorganism known as E. coli, utilizing a method known as recombinant DNA technique. Here the bacteria have been genetically altered by the addition of the human gene for insulin production.
That is a lot of information about insulin. I found this interesting I hope you do also. If you are diabetic see the movie "Simply Raw" and help yourself. There is no profit in a health industry full of healthy people.
Chef D-Rawk
Diabetes is the seventh leading cause of death in the United States, about 150,00 deaths per year. Insulin is essential to life. The insulin required to treat millions of diabetics until recently was extracted from the pancreas of pigs and beef after slaughter. German sources estimate that in order to provide 100,000 patients with porcine insulin it is necessary to slaughter 3.5 million pigs per year. Likewise in the United States over 20,000 tons of beef pancreas were required per year to supply the demand. In other words, it takes 14 cows' and 70 pigs' pancreas to supply one diabetic patient for one year. In 1984, 79 million animal pancreas were required to meet the U.S. needs. It was the last full year of animal derived pancreatic insulin. In recent years, the sources of animal pancreas have diminished considerably.
Modern technology makes it possible to produce biosynthetic recombinant human type insulin derived from bacteria, (i.e. E. coli) yeast and a semisynthetic human type insulin converted from pigs. Genetic engineering has made it possible to train microorganisms to produce insulin. An insulin identical to human insulin has been prepared from a microorganism known as E. coli, utilizing a method known as recombinant DNA technique. Here the bacteria have been genetically altered by the addition of the human gene for insulin production.
That is a lot of information about insulin. I found this interesting I hope you do also. If you are diabetic see the movie "Simply Raw" and help yourself. There is no profit in a health industry full of healthy people.
Chef D-Rawk
Monday, July 12, 2010
Excerpt from "Enzymes The Fountain of Life"
Action of the pancreas? (on oral hydrolytic enzymes)
An action on the pancreas was suggested based on studies where orally administered proteases suppressed the exocrine pancreas and the choleccytokinin release. It was not explained how suppression of the exocrine pancreas can have anti-inflammatory or cell-suppressive effects. Studies published by Dr. Edward Howell in his book on enzymes suggests that when the pancreas has to work less as a result of proper and natural diets, the basic amino acid chains otherwise required by the pancreas for dietary uses are made available to the metabolic enzymes which are needed for everyday health. Dr. Howell indicated that enzymes present in food are routinely destroyed by cooking and a diet without enzymes results in enlargement of the pancreas, with an increase in chronic degenerative diseases and cancer. He showed that when fresh or raw foods rich in enzymes are given in the diet enlargement of the pancreas was inhibited. He correlated the absence of pancreatic enlargement with a reduction in the incidence of chronic degenerative diseases and cancer.
I would again like to credit the book "Enzymes The Fountain of Life" by Dr. Lopez, M.D., R.M. Williams, M.D.,Ph.D and M. Miehlke, M.D.
An action on the pancreas was suggested based on studies where orally administered proteases suppressed the exocrine pancreas and the choleccytokinin release. It was not explained how suppression of the exocrine pancreas can have anti-inflammatory or cell-suppressive effects. Studies published by Dr. Edward Howell in his book on enzymes suggests that when the pancreas has to work less as a result of proper and natural diets, the basic amino acid chains otherwise required by the pancreas for dietary uses are made available to the metabolic enzymes which are needed for everyday health. Dr. Howell indicated that enzymes present in food are routinely destroyed by cooking and a diet without enzymes results in enlargement of the pancreas, with an increase in chronic degenerative diseases and cancer. He showed that when fresh or raw foods rich in enzymes are given in the diet enlargement of the pancreas was inhibited. He correlated the absence of pancreatic enlargement with a reduction in the incidence of chronic degenerative diseases and cancer.
I would again like to credit the book "Enzymes The Fountain of Life" by Dr. Lopez, M.D., R.M. Williams, M.D.,Ph.D and M. Miehlke, M.D.
Monday, July 5, 2010
Thursday, July 1, 2010
Wow, I'm on the radio and so is my food, what the?
Here is a link to a recent radio show on WORT here in Madison. The reporter attended a raw food potluck that I attended at Hoyt park in Madison. Pretty cool and very informational. Notice that the scientist states that very few studies have been done on the raw food diet and the study that states that starches and proteins are more easily digested is doing just that. Raw vegans do not focus on protein, we would rather have raw amino acids in the form of enzymes which the whole radio program misses. Watch the protein myth and educate yourself, the human body is it's own best defense system, it just needs to have what it needs to have and that is living food.
Chef D-Rawk
http://archive.wort-fm.org/mp3/wort_100701_190101science.mp3
Chef D-Rawk
http://archive.wort-fm.org/mp3/wort_100701_190101science.mp3
Wednesday, June 30, 2010
All about sprouts for nourishment and good health.
HOW TO SPROUT FOR NOURISHMENT
Almost any seed, grain or legume can be sprouted. Seeds offer a concentrated storehouse of energy and nutrients, held in reserve, ready to burst forth when a suitable environment is offered. You can store seeds, grains and legumes in a freezer and they will sprout.
During the sprouting process, vitamins, minerals, proteins and enzymes are produced at an incredible rate. Vitamin content triples at least. In wheat, vitamins, B-complex and C increase by 600 percent.
Most seeds will yield between 6 and 10 times their weight in sprouts. Sprouts are by far the most economical and nutritious food you can eat. Be sure that the seeds or grains have not been chemically treated. If they have been, the germination rate will drop.
Basically, care of sprouts means keeping them moist and providing adequate aeration and drainage.
SOAKING
Put seeds in a jar and cover with a screen. Secure the screen with a rubber band or place seeds in a sprout bag and put in bowl. Fill up a jar or bowl about half-way with lukewarm water, preferably filtered water. Seeds are soaked according to their size. Check charts for soaking time.
DRAINING
After the seeds have been soaked, drain off the water. Rinse sprouts with fresh water, pour off. If using bags, dip the whole bag in water and hang up to drain. Now let sprouts rest by tilting the jar upside down, at a 45 degree angle, making sure that the opening allows air in and is not completely covered up by sprouts. A dish rack is useful for this. Keep out of direct sunlight for the first few days.
RINSING
To rinse, stand the jar upright. Fill the jar with water. As it fills, you will see a ring of foam rise to the top. Let the water overflow and carry the foam away. The foam contains the waste products of the sprouts.
Rinse and drain well two or three times a day. Use cool water. Rinsing is basically making sure sprouts are kept moist, without getting moldy.
HARVESTING OF SPROUTS
The outside layers of seeds (hulls) are removed in a process called 'Harvesting'. Alfalfa, radish, red clover and mung respond well to harvesting. Fenugreek, sunflower, peas, grains and lentils don't need it.
Place sprouts in a bowl or in the sink and fill with water. The hulls will rise to the surface and sink to the bottom. Scoop off the hulls from the surface, reach underneath the sprouts and pick them out of the water. Place the sprouts back in a jar and drain off excess water.
Alfalfa, radish and cabbage sprouts need to be set in indirect sunlight after five days, so that they can start manufacturing chlorophyll. Sprouts are most tender when young. They refrigerate well.
SPROUT NUTRITIONAL INFORMATION
WHEAT SPROUTS
Living, sprouted wheat contains the eight essential amino acids or proteins needed by the body, in an easily assimilable form. It also contains vitamin E and more vitamin C than oranges. Wheat sprouts are used to make rejuvelac, blended with raisins to make cereals, in salads and sun baked bread. It is important to use as a winter food for cold climates.
ALFALFA SPROUTS
The "queen of sprouts" sends its plant roots as deep as fifty feet· into the earth to gather trace minerals from the soil. Sprouts are rich in amino acids, minerals, enzymes, chlorophyll and vitamins A, B, C, D, E, F and K. Its fiber is easily digested and is a wonderful intestinal cleanser.
MUNG BEAN SPROUTS
Mung sprouts are rich in vitamins A, C and B-complex. They are a complete food when mixed with alfalfa. They quadruple their vitamin content during the sprouting process. These beans are sprouted best in the dark and under pressure; rinse but don't stir them.
LENTIL SPROUTS
These are one of the most ancient beans on earth. Cooked lentils can be acid forming and cause flatulence. Lentils are alkaline when sprouted. They are 25% protein rich in vitamins C&E, iron, phosphorus as well as other trace minerals and amino acids.
FENUGREEK SPROUTS
They are an effective blood, liver and kidney cleanser. Fenugreek is an herb and has been used for centuries in the Middle East as a tea to clear away mucous in the bronchi. They're a great lymphatic cleanser and natural deodorant. They have the very pleasant fragrance of maple syrup and you will too.
PUMPKIN SPROUTS
30% protein, abundant in B vitamins, phosphorus, fatty acids, iron and zinc. Great for a man's prostrate health.
RADISH SPROUTS
They are blood cleansers and heat producers. They're nice for providing warmth in the diet. They are hot, so use moderately. Also used as a natural diuretic. They contain vitamin C, calcium and potassium.
CHICKPEA / GARBANZO BEAN SPROUTS
They are a complete protein sprout and much more easily digested than when they're cooked. They make a delicious raw hummus. 20% protein, good source of iron, calcium, vitamins A & B.
SESAME SPROUTS
Contains 18% protein, vitamins B1, E, niacin and more than double the calcium that is found in cows milk.
SUNFLOWER SPROUTS
They have the second highest ratio of protein by volume ( alfalfa is first ), plus they contain complex vitamins including vitamins B12, D, E, all the minerals and zinc.
Thanks to The Creative Health Institute for the great information.
Almost any seed, grain or legume can be sprouted. Seeds offer a concentrated storehouse of energy and nutrients, held in reserve, ready to burst forth when a suitable environment is offered. You can store seeds, grains and legumes in a freezer and they will sprout.
During the sprouting process, vitamins, minerals, proteins and enzymes are produced at an incredible rate. Vitamin content triples at least. In wheat, vitamins, B-complex and C increase by 600 percent.
Most seeds will yield between 6 and 10 times their weight in sprouts. Sprouts are by far the most economical and nutritious food you can eat. Be sure that the seeds or grains have not been chemically treated. If they have been, the germination rate will drop.
Basically, care of sprouts means keeping them moist and providing adequate aeration and drainage.
SOAKING
Put seeds in a jar and cover with a screen. Secure the screen with a rubber band or place seeds in a sprout bag and put in bowl. Fill up a jar or bowl about half-way with lukewarm water, preferably filtered water. Seeds are soaked according to their size. Check charts for soaking time.
DRAINING
After the seeds have been soaked, drain off the water. Rinse sprouts with fresh water, pour off. If using bags, dip the whole bag in water and hang up to drain. Now let sprouts rest by tilting the jar upside down, at a 45 degree angle, making sure that the opening allows air in and is not completely covered up by sprouts. A dish rack is useful for this. Keep out of direct sunlight for the first few days.
RINSING
To rinse, stand the jar upright. Fill the jar with water. As it fills, you will see a ring of foam rise to the top. Let the water overflow and carry the foam away. The foam contains the waste products of the sprouts.
Rinse and drain well two or three times a day. Use cool water. Rinsing is basically making sure sprouts are kept moist, without getting moldy.
HARVESTING OF SPROUTS
The outside layers of seeds (hulls) are removed in a process called 'Harvesting'. Alfalfa, radish, red clover and mung respond well to harvesting. Fenugreek, sunflower, peas, grains and lentils don't need it.
Place sprouts in a bowl or in the sink and fill with water. The hulls will rise to the surface and sink to the bottom. Scoop off the hulls from the surface, reach underneath the sprouts and pick them out of the water. Place the sprouts back in a jar and drain off excess water.
Alfalfa, radish and cabbage sprouts need to be set in indirect sunlight after five days, so that they can start manufacturing chlorophyll. Sprouts are most tender when young. They refrigerate well.
SPROUT NUTRITIONAL INFORMATION
WHEAT SPROUTS
Living, sprouted wheat contains the eight essential amino acids or proteins needed by the body, in an easily assimilable form. It also contains vitamin E and more vitamin C than oranges. Wheat sprouts are used to make rejuvelac, blended with raisins to make cereals, in salads and sun baked bread. It is important to use as a winter food for cold climates.
ALFALFA SPROUTS
The "queen of sprouts" sends its plant roots as deep as fifty feet· into the earth to gather trace minerals from the soil. Sprouts are rich in amino acids, minerals, enzymes, chlorophyll and vitamins A, B, C, D, E, F and K. Its fiber is easily digested and is a wonderful intestinal cleanser.
MUNG BEAN SPROUTS
Mung sprouts are rich in vitamins A, C and B-complex. They are a complete food when mixed with alfalfa. They quadruple their vitamin content during the sprouting process. These beans are sprouted best in the dark and under pressure; rinse but don't stir them.
LENTIL SPROUTS
These are one of the most ancient beans on earth. Cooked lentils can be acid forming and cause flatulence. Lentils are alkaline when sprouted. They are 25% protein rich in vitamins C&E, iron, phosphorus as well as other trace minerals and amino acids.
FENUGREEK SPROUTS
They are an effective blood, liver and kidney cleanser. Fenugreek is an herb and has been used for centuries in the Middle East as a tea to clear away mucous in the bronchi. They're a great lymphatic cleanser and natural deodorant. They have the very pleasant fragrance of maple syrup and you will too.
PUMPKIN SPROUTS
30% protein, abundant in B vitamins, phosphorus, fatty acids, iron and zinc. Great for a man's prostrate health.
RADISH SPROUTS
They are blood cleansers and heat producers. They're nice for providing warmth in the diet. They are hot, so use moderately. Also used as a natural diuretic. They contain vitamin C, calcium and potassium.
CHICKPEA / GARBANZO BEAN SPROUTS
They are a complete protein sprout and much more easily digested than when they're cooked. They make a delicious raw hummus. 20% protein, good source of iron, calcium, vitamins A & B.
SESAME SPROUTS
Contains 18% protein, vitamins B1, E, niacin and more than double the calcium that is found in cows milk.
SUNFLOWER SPROUTS
They have the second highest ratio of protein by volume ( alfalfa is first ), plus they contain complex vitamins including vitamins B12, D, E, all the minerals and zinc.
Thanks to The Creative Health Institute for the great information.
Saturday, June 26, 2010
Introduction: Chef D-Rawk
Hi Folks,
I am offering personal raw chef services in your home in the Madison area. I'll teach you how to create delicious raw food dishes that you can eat on a daily basis. I will teach you what I have learned, you can also start to add in some of your own flavors and tweak recipes in the way that you like. Raw food preparation is so easy once you learn the basics. You and your family can shed pounds, feel better or help your body heal from a condition you may be suffering from. Raw food can be very healing if you eat the right things. I'll teach you how to start your day with a fresh green smoothie that is both delicious and also a meal that will energize and sustain you at least until lunch.
Looking forward to meeting you and getting you raw!!
I am offering personal raw chef services in your home in the Madison area. I'll teach you how to create delicious raw food dishes that you can eat on a daily basis. I will teach you what I have learned, you can also start to add in some of your own flavors and tweak recipes in the way that you like. Raw food preparation is so easy once you learn the basics. You and your family can shed pounds, feel better or help your body heal from a condition you may be suffering from. Raw food can be very healing if you eat the right things. I'll teach you how to start your day with a fresh green smoothie that is both delicious and also a meal that will energize and sustain you at least until lunch.
Looking forward to meeting you and getting you raw!!
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