Bacteria: Friend or foe?

How do you feel about ingesting a few billions of bacteria every day?  Hard to swallow?  A growing body of scientific evidence suggests that you can treat and even prevent some illnesses with beneficial probiotic bacteria.

Probiotics are living microorganisms that help us maintain a healthy immune system and overall health.  This is because probiotics have many positive effects on the body: They improve the function of the mucosal lining of the intestines; they hinder the growth of pathogenic bacteria; they stimulate the production of immune enhancing substances; and they enhance the overall immune response.

Probiotics defend against invading organisms by creating a barrier that prevents harmful bacteria and viruses from multiplying in the body.  Also, they alkalize the intestines, creating a less favorable environment for harmful organisms to develop.  Probiotics also help break down food for digestion, produce the lactase enzyme which helps to digest lactose, and produce vitamins in the intestinal tract. 

Probiotics have many functional benefits:

• Aid in digesting food, particularly hard-to-digest foods and foods to which some individuals are more sensitive
• Alleviate diarrhea
• Help in the treatment of Crohn’s disease
• Heal irritable bowel syndrome
• Prevent vaginal and urinary infections in women
• Enhance the synthesis of B vitamins and improve calcium absorption
• Help keep a healthy balance of intestinal microflora
• Support the overall immune function

There is increasing evidence that probiotics can strengthen the immune system which helps in alleviating allergies, which are misguided reactions of the immune system in response to (what should be harmless) particles. 

Probiotics are found in different forms.  Fermented foods such as yogurt, cheese, kefir. miso, tempeh (fermented soybeans) are good food sources of probiotics.  Probiotics can also be found as dietary supplements in capsules, tablets, and powders.   Below are some four simple tips on choosing a probiotics supplement:

1. Choose powdered probiotics or probiotics in capsules.  
2. Pick a probiotics supplement that has at least 1 billion organisms per gram. 
3. Choose probiotics that are uncentrifuged, as noted on the label.  Centrifuging destroys cells and makes the living organisms useless.
4. Opt for a single-strain probiotic, such as L. acidophilus or B. bifidum, but not both.  This is because often one strain overpowers the other, rendering one of the strains ineffective.

The why of food combining...

Your digestive system may not look like a car wash, but it sure acts like one.    As your car goes through the car wash, a sequence of chemicals squirts out of different nozzles, aimed at cleaning various parts of your car.  Your digestive system does the same thing.

In the mouth, our saliva mixes with the food.  The enzymes in our saliva partially break down the starches before the enzymes in the stomach can break them down completely.

In the stomach, glands in the stomach lining secret acidic gastric juices to begin the breaking down of proteins.

As the food enters the duodenum, bile produced in the liver and stored in the gallbladder digests the fats.   Enzymes secreted by the pancreas breakdown the proteins, fats, and carbohydrates.

The final stage of digestion takes place in the small intestine.  Additional enzymes combine with the bile and pancreatic juices to reduce the food to molecules which pass through the wall of the small intestine. Here, nutrients are carried by the blood stream to the liver for storage and distribution. Undigested food residues pass into the large intestine.

What does this matter?  When you eat proteins like poultry, fish, meat, and eggs, your stomach secretes hydrochloric acid and the enzyme pepsin to break down the food in a highly acidic environment.  When you eat starches like potatoes or bread, your stomach secretes the enzyme ptyalin to create an alkaline condition.  Hence, when you eat starches and proteins together two categories of digestive juices (acidic and alkaline) are secreted and end up neutralizing each other.

But your body is a stubborn soul.  It then secretes more digestive juices, and more, and more.  Several hours later, the body is still working hard without much progress made in the actual digestion of the food as the digestive juices kept neutralizing each other.  Animal proteins, under normal circumstances, can take up to 24 hours to digest. But when you ingest them with starches, this time period may be doubled.  As a result, we begin to experience indigestion or heartburn (feeling of heaviness).   Eventually, the food--even those that are only partially digested or undigested--are “forced” out of the stomach by the peristaltic action of the intestines. 

Imagine this:  Much of the protein, after so many hours, has putrefied and turned completely rotten and toxic.  The carbohydrates have also fermented, since no digestion has really taken place, despite volumes of juices having been generated and precious vital energy used up for the attempts at digestion.  Because of this putrefaction and fermentation, gas pains flatulence, more heartburn and acid indigestion occur so very frequently.  This also creates a toxic environment that makes your blood more acidic and allows yeast, viruses, cancer cells and parasites to grow inside you. In essence, your inner ecosystem is damaged and you are more prone to illness.

Most of our every day comfort food is a deadly combination of starches and proteins:  hot dogs, hamburgers, sandwiches, pizzas, pastas, even ethnic food like sushi, wonton noodles, etc.

This is why food combining is important.  But how do we combine food properly?  There are three simple guidelines.

1.     Eat fruits alone on an empty stomach

2.     Eat proteins (including animal protein and fats containing proteins such as nuts, seeds, dairy products) with non-starchy vegetables*

3.     Eat grains, legumes, and starchy vegetables** with non-starchy vegetables

*Non-starchy vegetables Include: Leafy greens, broccoli, asparagus, cauliflower, carrots, bok choy, cabbage, celery, lettuces, green beans, garlic, fennel, onions, chives, turnips, sprouts, red radish, yellow squash, zucchini, cucumber, beets

*Starchy vegetables include: Acorn and butternut squash, lima beans, peas, corn, water chestnuts, artichokes and red skinned potatoes (red skinned potatoes have fewer sugars than other kinds of potatoes).

Additional tips:

·      Wait 3 hours after eating a grain-based meal before you have a protein meal.

·      After a protein meal, give yourself 4 hours to fully digest.

·      Try not to drink iced or cold water during meals. A cup of warm tea, however, will aid digestion. Do not drink for at least 15 minutes before you eat or 1 hour after a meal.

Know your pH...

Do you know that alkaline foods may be helpful in fighting cancer?  Nobel Prize winner Dr. Otto Warburg said that cancer cells cannot survive where there are high levels of oxygen.   Alkalinity helps to increase the body's oxygen level since alkalized blood can carry more oxygen.

pH, or “potential hydrogen,” is a measure of acidity or alkalinity.  A pH of 7 is neutral; neither acidic nor alkaline.  A substance measuring a pH level between 7 and 14 is alkaline.   Our blood pH has a very narrow range of around 7.35 to 7.45.  If our blood pH falls below 6.8 (too acidic) or above 7.8 (too alkaline), our cells will stop functioning and death will follow.  A healthy pH 7.4 helps to saturate red blood cells with the needed oxygen.

An acidic pH can occur from emotional stress, toxin overload, immune reactions, or any process that deprives the cells of oxygen and other nutrients.  Eating a diet that is very acidic can change your pH levels.  The body will try to compensate for an acidic pH level by utilizing alkaline minerals it has stored.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur, starving it of oxygen.  Hence, people with cancer generally have high levels of acid in their system as oxygen is driven out of the body..

Introducing alkaline foods into the diet is both easy and delicious.  Here is a list of some of the most alkaline foods:

• Leafy vegetables such as spinach, mustard greens and kale

• Cucumbers, broccoli, asparagus, artichokes, cabbage, onions, radishes, peas, leeks, watercress, turnips, carrots, chives, green beans, beet root, celery, avocados, tomatoes, Brussels sprouts

• Lemons, limes, grapefruit, dried figs, apricots, dates

• Wheatgrass and chlorella

• Garlic and ginger

• Almonds and seeds such as sunflower, sesame and flax

• Sprouts

• Organic cold-pressed oils such as olive, coconut, flax, borage

• Grains such as millet and quinoa

• Organic, raw apple cider vinegar

• Miso

• Green tea

Drinking a glass of water before or after meals with a half lemon or lime helps to alkalize the system.  A half-teaspoon of sodium bicarbonate in a glass of water does the same.
 

A glass of lemon water a day...

Drinking a glass of fresh squeezed lemon juice in warm water every morning is extremely beneficial to health, perhaps even more than having an apple a day!

Lemon is a rich source of vitamin C. It also contains vitamins like vitamin B, riboflavin and minerals like calcium, phosphorus, magnesium as well as proteins and carbohydrates.

Daily consumption of lemon water provides a number of health benefits like:

Good for stomach

Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn and parasites. Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently. Lemon acts as a blood purifier and as a cleansing agent. The intake of lemon juice can cure constipation. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones.

Excellent for Skin Care

Lemon, being a natural antiseptic medicine, can participate to cure problems related to skin. Lemon is a vitamin C rich citrus fruit that enhances your beauty, by rejuvenating skin from within and thus bringing a glow on your face. Daily consumption of lemon water can make a huge difference in the appearance of your skin. It acts as an anti-aging remedy and can remove wrinkles and blackheads. Lemon water if applied on the areas of burns can fade the scars. As lemon is a cooling agent, it reduces the burning sensation on the skin.

Aids in Dental Care

Lemon water is used in dental care also. If fresh lemon juice is applied on the areas of toothache, it can assist in getting rid of the pain. The massages of lemon juice on gums can stop gum bleeding. It gives relief from bad smell and other problems related to gums.

Cures Throat Infections

Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. For sore throat, dilute one-half lemon juice with one-half water and gargle frequently.

Good for Weight Loss

One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy. If a person takes lemon juice mixed with lukewarm water and honey, it can reduce the body weight as well.

Controls High Blood Pressure

Lemon water works wonders for people having heart problem, owing to its high potassium content. It controls high blood pressure, dizziness, nausea as well as provides relaxation to mind and body. It also reduces mental stress and depression.

Assist in curing Respiratory Disorders

Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma.

Good for treating Rheumatism

Lemon is also a diuretic and hence lemon water can treat rheumatism and arthritis. It helps to flush out bacteria and toxins out of the body.

Reduces Fever

Lemon water can treat a person who is suffering from cold, flu or fever. It helps to break fever by increasing perspiration.

Acts as a blood purifier

The diseases like cholera or malaria can be treated with lemon water as it can act as a blood purifier.

Go ahead and splurge on yourself, have a glass of lemon water every day!

Is your coffee too "heaty"?

“Isn’t this heaty?” asks Mae-Yang eyeing her boyfriend Jason’s grand latte.  “What?” says Jason.  “Do you mean it is too hot?” Mae-Yang looks at him and rolls her eyes.


“Heaty” or “heatiness” is a common term that Chinese people use to describe certain food, which leaves many Westerners stumped.   In Traditional Chinese Medicine, food is a balance of “yin” and “yang”.  Yang food is considered heaty, whereas yin food is cooling.   Yang is both the quality of certain food as well as a person’s basic constitution, which is primarily influenced by genetics and upbringing, or temporary condition, which is influenced by lifestyle choices and environment.


This concept of heatiness/coolness is not applied in Western medicine.  However, some believe that acidic food roughly corresponds to heaty food, and alkaline food to cooling food.  Or, positive charges in cells to heatiness and negative charges to coolness. 


A person who is heaty often has the following symptoms:
• Feelings of irritability;
• Short temper;
• Fever;
• Constipation;
• Flushed face or cheeks;
• Dark yellow urine;
• Sore throat;
• Nose bleed;
• Outbreak of pimples and acne;
• Rashes;
• Mouth ulcers;
• Indigestion.


Yin or cooling condition, however, makes us feel weak and tired.


The heatiness and cooling effect does not refer to the temperature of food but to their capacity to generate either hot or cold energy in our body.  To seek a balanced diet, we should consume both yin and yang.  However, if our basic constitution is yang, it may be beneficial to consume more cooling/yin food, and vice versa. 


Heaty/yang foods tend to grow under the hot sun; are sweet; have lots of fats; are rich in sodium; and are hard, dry or spicy.   Cold/yin foods tend to grow in little sunshine; are salty; are lean; are rich in potassium; and are soft and wet.


Below are examples of food that is cooling/yin or heaty/yang.  It should be noted that how you prefer the food matters, for example, beef is considered neural, but if deep-fried it will turn heaty.


Cooling/yin foods which reduce hot or yang symptoms:  Apple, banana, pear, persimmon, cantaloupe, watermelon, tomato, all citrus, lettuce, radish, cucumber, celery, button mushrooms, asparagus, Swiss chard, eggplant, spinach, summer squash, Chinese cabbage, bock choy, broccoli, cauliflower, sweet corn, zucchini, soy milk, soy sprouts, tofu, tempeh, mung beans and their sprouts, alfalfa sprouts, millet, barley, wheat and its products, amaranth, kelp and all seaweed, spirulina, wild blue-green, oyster-shell calcium, wheat and barley grass, kudzu, yogurt, crab, clam.


Heaty/yang foods which reduce cold or yin symptoms:  Ginger root, black beans, aduki beans, lentils, cinnamon bark and twig, cloves, basil, rosemary, oats, spelt, quinoa, sunflower seed, sesame seed, walnuts, pine nuts, chestnuts, fennel, dill, anise, carraway, carob pod, cumin, sweet brown rice, parsnip, parsley, mustard greens, winter squash, cabbage, kale, onion, leek, chives, garlic, scallions, cherry, citrus deal, date, hot peppers, butter, and anchovy, mussel, trout, chicken, beef, lamb.

ini mini miny moe, which eggs for my breakfast-o?

Buying eggs used to be easy.  You choose half a dozen or a dozen, brown or white, and just pop open the cover to eyeball the eggs to make sure none are cracked.   As with buying almost everything nowadays, buying eggs can be a confusing feat.   There are now several types of eggs:  regular or factory, cage-free or free-range, and organic eggs, and each may come in brown or white, totaling 6 choices without taking into account all the different brands.  And the price varies greatly:  For example, factory eggs may go for as low as $1.50 per dozen, cage-free over $3, and organic for over $5.

Surprisingly, a study published by U.S. Department of Agriculture (USDA) says the different eggs are the same in nutritional level.  The white of an egg is where all its protein is found; it is made of both thin albumen, the watery fluid that runs farthest from the yolk when the egg is cracked into a cold pan; and thick albumen, the more viscous fluid that stays closer to the middle. The greater the amount of thick albumen, the more nutritious the egg.  All things equal, all three types of eggs have the same amount of thick albumen.

But what about safety?  The USDA says hens are not routinely treated with antibiotics, though they may be if they're sick.  So it seems like there is no difference in safety.   As a matter of fact, since environmental contaminants may be the biggest issue, factory eggs may even be the best choice.  Research shows that free-range chickens have higher levels of contaminants, simply because they get out more and can peck almost anywhere.

Also, the color of an egg does not make a difference and brown eggs, even though they are more expensive, are not better than white ones.  Color is determined by the breed of chicken laying it, so it just takes a brown-shell-species hen to lay brown eggs.

But what about which egg-laying conditions is the best for the hens themselves.  It is well-known that factory hens are confined in what are known as battery cages, which reduce them to little more than egg-laying machines.  There's no question it is not a humane way of treating chickens.

So if you are price sensitive but concerned about nutritional value and safety, you can choose to save a few dollars next time you are in the supermarket.  But if you would like to protest against inhumane conditions for the hens, by all means spend a little more and buy cage-free or organic eggs.  Just know what you're paying for.   

There is also another option.  Pastured eggs come from pastured chickens that are raised outdoors on pasture.  They run around and eat grass from the land along with their daily rations of grain, and have a happier, healthier life than free range or cage free chickens that stay indoors.  Pastured eggs are not necessarily organic, but they may be healthier.  Pastured eggs contain up to 20 times more healthy omega-3 fatty acids, have 10 percent less fat, 40 percent more vitamin A, and 34 percent less cholesterol.  The yolk is deep orange, and the white is clear and doesn't spread and thin out.   Pastured eggs are not easy to find, but you may be able to buy them from your local farmers or health stores.

The tooth of the lion

Dandelion, which means "lion's tooth" in French ("dent-de-lion"), got its name from the sharp jagged edges of the leaves. 


Dandelion greens are high in vitamins A, B complex, C and D, and minerals including iron, potassium, magnesium, calcium and zinc. 


Dandelion leaves are used to treat conditions of the liver, kidneys and gallbladder that leads to fluid retention.  The French gave the plant the nickname "piss-le-lit" which means "bed-wetter", due to it the diuretic properties of the leaves. 


Today's herbalists mainly use it as an appetite stimulant and digestive aid. Some research suggests that it may play a role in improving immune system function and promoting gastrointestinal health.


The smallest leaves are most tender and are good in salads. Larger leaves are tougher but good for steaming or added in soups, stews, or blended in smoothies. Greens will stay fresh longer wrapped in moist paper towels until ready to use. Always wash the greens thoroughly under running water. 

Curry Cures...?

Turmeric is a spice widely used especially in Indian and South Asian cuisine. It is yellow is color, mildly spicy, and has earthy flavoring, and is related to the ginger plant.


Turmeric's primary active component is a molecule called curcumin, a powerful antioxidant.  While it is not proven to cure arthritis, the antioxidant and anti-inflammatory properties of curcumin may help reduce the swelling in joints and thus alleviate the pain of arthritis.


When taking turmeric as a health aid, it should be remembered that curcumin is substantially more bioavailable when taken along with a bit of black pepper.

The sun: friend or foe?

Doctors, health professionals, advertisements, beauty experts, have always told us that staying in the sun will cause skin cancer.  On the other hand, health professionals are now suggesting exposure to sunlight every day to get adequate vitamin D.  The truth lies somewhere in between.


Long-term, excessive exposure to sunlight can increase the risk of certain types of skin cancer.  However, moderate sun exposure significantly decreases the risk of melanoma (a more deadly form of skin cancer.) 


Hence, moderate sun exposure is the key.  In fact, moderate sun exposure is less dangerous than sporadic sun exposure.
But what about sunscreen?  


First, one of the most widely used chemicals in sunscreens is titanium dioxide (at the nanoparticle level), which may actually cause premature ageing of the skin and skin cancer. 


Secondly, research shows continuous application of sunscreen can lead to development of resistance and harm the body’s natural ability to handle sunlight.


Let’s talk about UV (which stands for ultraviolet light), something we hear a lot about but perhaps not in enough detail.  Sunlight comes in two main wavelengths: UVA and UVB. 
UVB is the "good guy" as it helps your skin produce vitamin D.  UVA is the "bad guy" because it penetrates your skin more deeply and can cause free radical damage. 


UVA (bad guy) rays are quite constant during all the hours of daylight throughout the entire year.  By comparison, UVB (good guy) waves are low in morning and evening and high at midday.


So, if you're in the sun early in the morning or late in the day, you get lots of UVA (bad guy) and not much UVB (good guy). Not a good way to produce vitamin D.  Plus you increase the risk of cancer.  What's more, even on a cloudy day, UVA (bad guy) can break through cloud cover and pollution and do some real damage your skin.


Interestingly, most sunscreens protect more against UVB (good guy) than UVA (bad guy). The sun protection factor, or SPF, that we find mentioned on sunscreens refers to protection against UVB (good guy).  Even sunscreens with a high SPF protect mostly against UVB (good guy). 


Confusing?  Yes.  So what’s the best way to get more UVB (good guy) and less UVA (bad guy)?  Go under the sun in late morning or early afternoon for 10 minutes or so, every day if possible, preferably without sunscreen.  Or apply sunscreen in the beginning and ease off as you become more tan (i.e. produce more melanin).  Melanin will give you natural protection.

Chocolate is good for you? Too good to be true?

Well yes and no.  First, you need to understand that there is a world of difference between cacao—pure chocolate from the cocoa plant--and “chocolate” products.  Many chocolate products are “chocolate-flavored” products which do not have any health benefits, and in fact, some have so much sugar, preservatives, and other processed ingredients that contribute to many health problems.


The health benefits of chocolate come from cacao.  Cacao comes from the beans of the cacao plant that are fermented, dried, and roasted.  Most high-quality dark chocolates contain cacao.  Look for chocolates with higher percentages of cacao, at least 70% or up, without fillers like soy lecithin.   Roasted cacao beans can sometimes be purchased as nibs, which may taste bitter, but can add a wonderful taste to dishes and your breakfast cereal.  Or even better, you can buy nuts and snacks made with raw cacao in organic grocers and health food stores.


Studies have shown that cacao is high in antioxidants and has a beneficial effect on blood pressure.  It also has other benefits, such as reducing LDL--the bad cholesterol.  Cacao has also been shown to reduce blood clotting, and additional studies have linked chocolate consumption to fewer heart problems and lower risk of mortality.


So go ahead, splurge, but splurge on the good stuff.

More on soaking...the How.

Some of you have emailed to ask how exactly do we soak nuts, seeds, grains, legumes?


The basic method is as follows:  Pour your nuts, seeds, grains, or legumes into a large bowl or jar and cover with enough water to cover over them.  You can use plain filtered water, water with a pinch of salt or some lemon juice.  If you have it, water kefir is an excellent medium for soaking.  Soak for 30 mins to a few hours (for grains), and 7 to 24 hours for nuts and legumes.  When you soak it for longer than a few hours you may start to see the first sprouts coming out which means the food is coming alive.


After soaking, make sure you discard the soak water.


For grains and legumes, drain them and cook them as your would normally do.  For nuts and seeds, if you are cooking or blending them, you can just drain them and cook/blend them as usual.


If you want to eat the nuts and seeds crisp, drain them and spread on a stainless steel pan. Place in a oven and warm (preferably at 100 degrees but no higher than 150 degrees), turning occasionally, until dry and crisp, making sure they are dry all the way.  If the minimum temperature of your oven is at 200 degrees then leave the oven door open a crack to keep the temperature lower.  You can of course use a food dehydrator instead of an oven if you have it.


Yes, it takes a lot of time and effort, but nuts are wonderful food provided by Nature, and it is a pity if we do not prepare them properly such they can give us the maximum nourishment.  Many people have told me raw nuts and seeds bother their stomachs, and that they could not eat very many of them without starting to feel uncomfortable and stuffed up. But once they started soaking and dehydrating them, they found they could handle them very well. 

One in three of us has this?

I used to think that high cholesterol is a disease that affects overweight and older people.  In the past few years, however, I seem to run into more and more youngish (if I can call me and my peers this) and seemingly fit people who complain about high cholesterol.  Of course, we don't attribute anything bad to ourselves or our lifestyles, mostly to our parents as a "hereditary thing".  Recently, I read that over 100 million Americans have this condition and are restricting their diets as a result.  Over 100 million! Aren’t there only 300 million or so people in the U.S? Hmm...

What is so bad about cholesterol? Well it is not all evil.  It is actually naturally produced in your body to help you digest fat, make Vitamin D and certain hormones, and build cell walls.

Then why is cholesterol associated with heart diseases?  First, we may take in a lot more than what we need.  We actually make 80% of the cholesterol our bodies use and just need to take in 20% from food.  Also, there are two kinds of cholesterol:  LDL and HDL, LDL being the bad guy, HDL is the good guy.  LDL causes deposits on cell walls, making your artery walls thicker.   HDL actually prevents this process.

To lower your LDL, you can add these foods to your diet:

Oat meal and oat bran (not instant oats please)

High-fiber fruits like apples, pears, prunes

Barley

Kidney beans

Psyllium

Healthy nuts like walnuts, almonds and others (remember to pre-soak them—see earlier post)

Omega 3 fatty acids

Here is a smoothie recipe that a friend of mine calls “The Cholesterol Buster”.  It helped him lower his cholesterol significantly over a 6-week time period:

The Cholesterol Buster smoothie:

Put 1/2 a glass of orange juice and a diced banana or peach into a 16 oz jar, cap tightly and shake. Then add 1/3 cup raw rolled oats and 1 tablespoon ground flax meal. Cap once again, shake, let sit for a minute.

(The smoothie can be frozen and will stay cool for hours after coming out of the freezer.)

Have a healthy and happy heart!

The real key to health is....

...happiness!

“When I was 5 years old, 
my mother always told me that happiness was 
THE key to life. 
When I went to school, 
they asked me what I wanted to be when I grew up. 
I wrote down ‘happy’. 
They told me I didn’t understand the assignment, 
and I told them they didn’t understand life."       
                                                        - John Lennon

"I'm innocent", says coconut oil

There is widespread misconception that coconut oil is bad for you because it is said to be saturated fat and can raise blood cholesterol and cause heart disease. 

First of all, "saturated fats are bad for you" is misguided.  Scientists now recognize that just as there is good and bad cholesterol, there are also good and bad saturated fats.

Coconut oil are mostly medium-chain fatty acids, which are easily digestible and converted into quick energy. It is less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored.

The real culprits are bad saturated fats like hydrogenating fats and its by product trans fatty acids, which lower the "good" HDL cholesterol and raise the "bad" LDL cholesterol.


As a matter of fact, recent studies show that coconut oil can even heal Azheimer’s disease.

Watch this TV segment where researchers say the ketones found in coconut oil have slowed the progression of Alzheimer's disease in some people and may actually prevent it.


http://www.cbn.com/media/player/index.aspx?s=/mp4/LJO190v1_WS

Do you really want my milk?

Hey, I know you humans love drinking my milk and I'm an altruistic kind of cow so I don't mind so much.  But are you sure my milk good for you?  (Yes, I know, it's good for my calf...)


I had happy hour with Bob, a senior executive from the milk industry the other night, and after a few drinks, he spilled some interesting facts to me that he said your milk industry never told you:


1) My milk contains 59 hormones and of those 59 hormones one is a powerful growth hormone called Insulin- like Growth Factor ONE (IGF-1). Interestingly, it is identical in us and you humans.  IGF-1 is a normal part of my milk because my newborn calf is supposed to grow quickly! The medical world says IGF-1 is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, likely ALL cancers.


2) 80% of the protein in my milk is casein.  Casein is a olymer used to make plastics and is in processed foods as a binder.   Casein is a powerful allergen... a histamine that creates lots of mucus.


3) My milk is allowed to have my feces in it, which is a major source for bacteria. To sanitize water one is told to boil it (212 degrees F) for several minutes, but my milk is typically pasteurized a few times for only 15 seconds at only 162 degrees F.


4) My milk is allowed to have up to 750,000 somatic cells and 20,000 live bacteria, which amounts to a 20 million live squiggly bacteria!


5) 89% of America's we dairy herds have the leukemia virus.  Do you really want to ingest my viruses?


So, what can you use over your cereal or to dunk those oreo cookies? (What strange eating habits humans have...) I heard that almond, rice, soy, and hemp milk are healthful and tasty alternatives.


- Almond milk – store bought or made by soaking and blending raw almonds with water.  You can also use cashew, macadamian, hazelnut, or any kind of nuts.  It can be flavored and enhanced with vanilla beans, sea salt and ginger. 


- Rice milk - usually store bought and sweetened with sugar.  Not much fat, protein or calcium, so can be improved by adding brown rice protein and virgin coconut oil if you want protein and fat.


- Soy milk – usually store bought but buy unsweetened.  Choose organic and non GM as much as possible.  Can be enhanced with ginger, sea salt and a touch of gentle sweetener like coconut palm sugar.  Alternate soy milk with milk alternatives as too much soy can have thyroid suppressing effect.


- Hemp milk - made from hempseeds and water, naturally high in omega 3 and 6 and protein, can be enhanced with gentle sweetener like coconut palm sugar and vanilla beans.


It's okay, you can leave my milk alone, I won't take it personally.  I have plenty newborn calves to feed it to and they love it!

The smart organic shopper

To be or not to be organic?  This question has been puzzling Hamlet, but also today's consumers who believe in buying the cleanest and most nutritious fruits and vegetables, but are not sure whether every thing they buy needs to be organic.  Besides not all produce is readily available organic.


Whether you are on a budget or simply want to know which type of produce has the highest pesticide residues—and which do not—the following guide may help. 


"The Dirty Dozen”:  These tend to have the highest pesticide residues and it is suggested that you buy organic whether possible:


Apples
Bell Peppers
Celery
Cherries
Grapes
Lettuce
Nectarines
Peaches
Pears
Potatoes
Spinach
Strawberries


These have little to no traces of pesticides, and is usually safe to consume in non-organic form:


Asparagus
Avocados
Bananas
Broccoli
Cabbage
Cantaloupe
Corn
Eggplant
Grapefruit
Kiwi fruit
Mango
Onions
Peas
Pineapples
Sweet potatoes
Tomatoes
Watermelon