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.
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