tag:blogger.com,1999:blog-45231539793650615542024-02-18T19:22:26.740-08:00Healing Sage Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4523153979365061554.post-46521798182057014622016-01-04T20:10:00.000-08:002016-01-04T20:10:02.482-08:00Organic or Conventional? <br />
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<tr><td class="tr-caption" style="text-align: center;">Market display of fruit and vegetables</td></tr>
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How important is it to buy organic fruit and vegetables? Organics often cost several times more than the equivalent conventional, but is the extra spend worth it? Non-organic fruit and vegetables are regularly sprayed with potentially toxic chemicals. Do the safety regulations work? How toxic is conventional food? Read on to find out. <br />Why is organic food more expensive?<br />
<br />Fruit and vegetables grown using chemicals are cheaper for us to buy at the shop, but these cheaper prices do not take into account the true environmental and health costs. In organic farming, the farmer is responsible for choosing the nutrients and pest control methods he uses based upon his own expert local knowledge and ethics. In contrast, chemical-based farming requires us to trust in the research undertaken by chemical companies. It also needs us to trust government approvals processes and regulations. We also rely on those farmers to apply chemicals responsibly using recommended application rates and withholding periods before harvesting.<br />
<br />Conventional farming has the advantage of economies of scale. Although more profitable, chemical-based mono-cultures are more susceptible to pest attack, in turn needing even more chemicals to control pests.<br />
<br />Organic agriculture is more often based on a diversity of crops which offer the benefit of multiple income streams, companion planting and natural pest control. The organic farmer is responsible for obtaining and applying nutrients as manures and non-chemical pest control methods. These costs are built into the costs of organic produce. However, the more we support organic farmers by buying their produce, the lower organic prices will become over time, as their economies of scale improve.<br />
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Environmental considerations</h3>
The impact of horticultural chemicals in local soils and on waterways through wash-off is not well understood. The cumulative impacts of long term chemical exposure and the impacts of continual use of a cocktail of chemicals on the environment is also only poorly understood. The climate change implications of the manufacture, transport and application of horticultural chemicals are also not included into the cost structures of modern conventional methods.<br />
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Health considerations</h3>
The acute toxicity of agricultural chemicals is reasonably well understood- hundreds of thousands of dollars have been spent studying the human health impacts of the acute toxicity of chemical residues in our food. This forms the basis of regulations and application strategies given to farmers. However, the human health impacts of long term cumulative exposure or the exposure to a cocktail of horticultural chemicals is not well understood. For example there are over 35 chemicals approved for use on local WA strawberries with different withholding periods (the period between application and harvesting). One wonders if these are always complied with during busy spraying and picking schedules, or what the effects of multiple trace amounts of residual chemicals might be. The ‘safe’ levels are also determined after peeling or washing as would be expected in a normal household, making it even more important to do so.<br />
<br />The cumulative effects of chemical application can also lead to high levels of toxic residues in soils. For example the higher Cadmium levels in phosphate rocks used to manufacture superphosphate in WA have led to unacceptable accumulations of this highly toxic heavy metal in horticultural soils. Potatoes grown in soils with high cadmium- as well as other vegetables such as leafy greens- in particular absorb this cadmium which is then transferred to the consumer. There are no safe levels of cadmium in the body as it is a toxic heavy metal, but superphosphate from Christmas island has now been banned for potatoes in W.A., due to high levels accumulated in the soils here. Organic potatoes do not have this problem.<br />
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Babies in utero and after birth, and small children, are the most sensitive to chemical residues in produce- their metabolisms are different to adults’ metabolisms, and toxins remain longer in their bodies. Even small amounts of chemicals can alter a child’s brain chemistry. Farm workers, their families and children who are exposed to these chemicals have higher levels of some cancers, ADHD, birth defects, Parkinson’s and Alzheimer’s, and lower IQ in kids. Many of these chemicals are known or suspected carcinogens or endocrine disruptors. The truth is, we do not know the long term effect of accumulated chemical residues which we are nowadays bathed in from in-utero, from our water, in the air and through our food. It makes sense to avoid them if you can, as well as support organic farmers, the environment and the future.<br />
<br />From a health viewpoint, it is far more important to eat an abundance of (conventional OR organic) fruit and vegetables than it is to limit fruit and vegetables because of fear over pesticide residues, and an inability to afford organics. A 2012 study estimated that increasing fruit and vegetable consumption (conventional) could prevent 20,000 cancer cases annually (U.S. figures), and 10 cases of cancer per year could be attributed to consumption of pesticides from the additional produce. There are many studies and plenty of evidence to show that eating fruit and vegetables at least 3 times a day protects against so many diseases, from hypertension and diabetes to heart disease and cancer. And even with this information being widely available, many people still do not eat sufficient fruits and vegetables on a daily basis.<br />
<br />Is it possible to remove pesticide residues? The answer to this very important question is: Yes, to some extent, but not completely. It is possible to wash off much of the chemical residues, or remove it by peeling some produce. Tests have shown that washing in running water is fairly effective. I sometimes use a vegetable wash to help dissolve less water soluble compounds. Rubbing soft skinned produce such as peaches, and scrubbing carrots and potatoes can help remove residues. Peeling can be very effective at removing chemical <br />
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residues.<br />
<h3>
Conclusion</h3>
As with any complex story, it is important to keep things in perspective. The health benefits of more fruit and vegetables do outweigh the problem of the chemical residues. For certain high-risk produce like potatoes, broccoli, apples and strawberries I always buy organic when available. For avocados, bananas and other things with a thick skin, I tend to buy conventional as they can be easily peeled. I look out for specials on organic produce and prefer supporting our local organic farmers and businesses as I can afford. However, our reality is that my family and I eat a lot of fruit and vegetables, and we cannot always afford to buy organic, so we simply do our best.<br />
<br />Many people do not eat enough fruit and vegetables, and this makes them vulnerable to many chronic diseases. Eating more fruit and vegetables- a minimum of 2 pieces or serves of fruit and 5-7 serves of vegetables a day, and preferably more- has been found to be highly beneficial. Eating organic is more than a luxury- it is important for our environment and for the health of our children, particularly those with certain chemical sensitivities. We can minimise the risks of pesticide residues in non-organic produce by washing or peeling before eating, and by selectively purchasing organic produce as we can afford. This way, we can help balance our finite household budgets as well as improve our health. <br /><br />
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References: </h3>
http://www.consumerreports.org/cro/health/natural-health/pesticides/index.htm<br />http://www.abc.net.au/news/2015-07-01/pesticide-residues-in-wa-fresh-produce-unacceptable/6585300<br />http://www.sgaonline.org.au/pesticides-in-fruit-and-vegetables/<br />www.agric.wa.gov.au/strawberries/using-pesticides-strawberry-production-–-your-responsibilities-grower?page=0%2C1<br />Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-63144545609738889752016-01-04T20:00:00.000-08:002016-01-04T20:00:15.572-08:00Fear Not Fruit! <br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In recent years, there has been a fair amount of awareness developing about how bad processed sugar is for us. It has been realised by many health-seeking people that processed sugars are not our friend, and that insulin resistance, candida, raised triglycerides, obesity and even cancer may be associated with our culture’s high sugar diets. We have witnessed the rise of such successful books as Sarah Wilson’s Why I Quit Sugar, as well as the recently popular That Sugar Film. How about the surge of dietary approaches that limit carbohydrates- Low Carb, Ketogenic, even the popular Paleo? </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />The casualty of all this new understanding that sugar may be far more implicated in our culture’s obesity epidemic than butter, has been eating fruit. Fruit tends to get lumped in with processed sugar- with high fructose corn syrup, agave syrup, cane sugar, beet sugar, all those sugars that are added to sweeten processed foods to make them taste good. But fruit is not a processed food. It is a whole food. It is a completely different thing. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span><br />Mankind has always valued fruit- we have evolved eating fruit. Whether it’s the berries and grapes of England, the figs, dates and mangoes of the Middle East or the bananas and avocados of South America, fruit is deeply embedded in our culture. Access to fruit was highly valued and allowed the royalty to live longer lives than the peasants who had to survive winter on dried meat and grain. Fruit is associated with prosperity in our language- a “fruitful” business deal. Children are the fruits of our loins. Apparently the Bible mentions fruit over 300 times! On some level, we know fruit is important and it has been valued till recently. </span><span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><br />Fruit provides incredible nutrition. Many phytonutrients are jam packed inside all that juicy goodness. Fruit is easy to digest so does not put a strain on our digestive system- instead fruit gently cleanses our bodies. Fruit is full of soluble fibre, including prebiotics which feed the healthy bugs in our guts. While science has managed to define single important nutrients from fruits- such as the anthocyanins that make blueberries blue, the lycopene in tomatoes and watermelon, flavanoids in grapes and citrus and the polyphenols in berries- it is not the isolated nutrients that are important. It is the whole package! </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br />Whole fruit does not cause diabetes. In fact, fruit consumption is associated with lower incidence of diabetes type 2, although fruit juice consumption is associated with higher incidence of diabetes type 2.(1) Fruit does not mess around with blood sugar and is generally low to medium on the glycemic scale- a piece of wholemeal bread can raise blood sugar more than a piece of fruit!(2) In one study, even 20 pieces of fruit a day did not create adverse blood sugar or triglyceride effects and only benefitted.(3) Even dates do not raise blood insulin.(4) And fruit does not cause or worsen candida- candida is a symptom of other conditions and fruit can actually help balance your body so that candida can no longer thrive. </span><br />
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<br /><span style="font-size: small;">Fear not fruit! I will even go as far as to say....which animal in the animal kingdom are we most like, and what do they mostly eat? Apes and chimpanzees, and fruit. We have long arms and wonderful hands perfect for picking fruit. I have also been on a journey around fruit eating, as I have hashimotos disease, and found than a gluten free diet led me to a grain free diet which led me to a Paleo diet, and even a stint of ketogenic. I have felt good on Paleo, but too much meat and not enough fruit is not a good balance! I was also suffering from fear of fruit, a current epidemic! Currently my husband Dave and I are feeling great on a high fruit diet, a summer cleanse. It has felt amazing at this time of year to indulge in fruit, and let go of heavier foods. I feel light, bouyant, sweeter!</span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><span style="font-size: small;">I think throwing the fruit out with the processed sugars is a very bad idea. Fruit contains nutrients that are very difficult to get elsewhere. It is a whole food. It is easy to eat and it is a source of sweetness that we should not deny ourselves. We are far better throwing out the croissants, or the raw cheesecake made with hard-to-digest nuts, and enjoying a luscious mango or piece of watermelon. Just as our ancestors have done for thousands of years.<br />Eat fruit, be happy :) </span></span></span><br />
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References: <br />1. Muraki I, Imamura F, Manson JE, Hu FB, Willett WC, van Dam RM, et al. Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies. BMJ. 2013;347:f5001. <br />2. Myth: I can't eat fruit if I have diabetes [Internet]. Diabetes.org.uk. [cited 2015 Dec 11]. Available from: https://www.diabetes.org.uk/Guide-to-diabetes/Enjoy-food/Eating-with-diabetes/Diabetes-food-myths/myth-fruit-diabetes/<br />3. Meyer BJ, de Bruin EJ, Plessis Du DG, van der Merwe M, Meyer AC. Some biochemical effects of a mainly fruit diet in man. S Afr Med J. 1971 Mar;45(10):253–61. <br />4. Alkaabi JM, Al-Dabbagh B, Ahmad S, Saadi HF, Gariballa S, Ghazali MA. Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutr J. 2011;10:59. Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-89462008009970026442015-01-11T22:25:00.001-08:002015-01-11T22:25:43.944-08:00Honey- Medicine and Magic<div class="separator" style="clear: both; text-align: center;">
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<span style="color: saddlebrown; margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><span><span style="color: brown;">Honey- Medicine and Magic</span></span></span> </span></h2>
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<span style="color: saddlebrown; margin-left: 1em; margin-right: 1em;">Some of you may know that we have a backyard
bee hive and we love our bees. We can see the bees from the back
sitting area and they are busy from dawn to dusk! We talk to them every
day and I even sing to them. Well, they sing- or at least hum- to us
too! :)</span></div>
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<span style="color: saddlebrown; margin-left: 1em; margin-right: 1em;"><br />
<img align="left" height="212" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/72a355e5-fb2f-43b6-8c58-4737a1c4d6d2.jpg" style="border: 0px none; height: 133px; margin: 1px 10px 1px 1px; outline: medium none; text-decoration: none; width: 200px;" width="320" />In these days of superbugs and and antibiotic resistance, honey’s
healing qualities are becoming more recognised again- in fact, they have
only been forgotten for the last 50 years as antibiotics became the
norm- but we are rapidly losing the ability to rely on the effectiveness
of antibiotics. Honey has been used both internally and externally for
healing for thousands of years, and it is as effective now as it has
always been.<br />
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Worldwide studies have shown that honey is a remarkable wound healer-
wounds, ulcers and burns treated with honey heal quicker, they smell
less and scarring is less. In one study, honey was compared to the
commonly used silver sulfadiazine in 104 1st degree burn patients. After
a week, 91% of the honey treated burns were infection free compared to
only 7% of the silver sulfadiazine treated burns.<br />
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Honey is now being used successfully in nursing homes and hospitals when
nothing else has worked, such as in diabetic leg ulcers, even where
amputation is imminent. Gangrene, fungal infections, post-surgical wound
infections, burns, dental plaque and stomach ulcers can also all be
treated effectively with honey. Honey is active against many bacteria
such as staphlycoccus aureus, streptococcus, rubella, salmonella,
candida...many others. Of course, work with your qualified health
practitioner for more serious conditions- but sometimes, simple is best.</span></div>
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<span style="color: saddlebrown;">But, who will make money from giving you
honey when you ask for help from your doctor or pharmacist? Of course, a
medical grade honey has now been produced (someone had to do it!), but
any organic wildflower honey where the bees had access to a range of
flowers can be effective in anti-biotic resistant skin and wound
infections. There are some honeys that are more effective than others-
such as Manuka honey from New Zealand and our own West Australian Jarrah
honey- but don’t let the expense of them stop you using our wonderfully
effective range of other honeys for your skin infections, even quite
serious ones. Bees are naturally attracted to medicinal plants and we
are lucky here in W.A. to have many wonderful honeys, and they are all
antibacterial to various degrees.<br />
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Internally, honey can be used for immune stimulation, overall health
improvement, and treatment of colds, flus and respiratory infections.<br />
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It is no wonder that honey, bees and other bee products such as pollen,
propolis and royal jelly have such a rich cultural history. The ancient
Egyptions are the first recorded to have kept bees domestically, the
Ancient Greeks used honey as a superfood in the Olympic Games, and the
famous Roman writer Pliny described a region where people lived to over
100 years old because of their consumption of honey and pollen. It is
also documented in Russia that many centenarians acredit their longevity
to lavish consumption of honey. Honey has been used as a currency for
barter and even to pay taxes.<br />
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Did you know that honeybees visit over 2 million flowers to make one
450g jar of honey? That an average worker bee lives only 6 weeks and
creates only 1/2 tsp of honey in her life? That all worker bees are
female?<br />
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Honey is a miraculous and magical food and medicine, and it is full of
minerals, enzymes, antioxidants, probiotics and also substances they
haven’t named or recognised yet. It is a wonderful wild food, and we
tend not to eat enough wild foods. It is convenient, available,
nutritious, and with the international decline of bees, which will be
catastrophic if it continues, supporting bee keepers is a good idea too.
But we are better off having thousands of householders having a single
bee hive in their garden than a few apiarists with thousands of bee
hives, so if it appeals to you, consider keeping bees. It is a wonderful
hobby that keeps you in touch with the wild side, and the rewards are
so sweet!</span><br />
<br />
<img align="middle" height="133" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/937eae61-88f3-401f-a1d8-d3c2e78cb228.jpg" style="-ms-interpolation-mode: bicubic; border: 0; height: 133px; margin: 0px; outline: none; text-decoration: none; width: 200px;" width="200" /><br />
<div class="clearfix">
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References:<br />
Herbal Antibiotics by Stephen Buhner<br />
Superfoods by David Wolfe<br />
<br />
Photo credit- Genevieve Cooper</div>
</div>
Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-5331385297362450722015-01-11T22:19:00.000-08:002015-01-11T22:19:50.619-08:00Fire Cider<br />
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-size: small;"><span><span style="font-family: comic sans ms,marker felt-thin,arial,sans-serif;">Prevention is a lot smarter when it comes to sickness- there are many
things you can do to boost your immunity before the winter season sets
in. Your good health helps your body fight off the germs that abound in
the colder months. Start to think about changing your diet and your
daily habits in tune with the cooler weather, and your body will thank
you.<br />
<br />
This is a great recipe to prepare now, before you need it! It is
something you take by the tablespoon (1 tbs daily) as a preventative to
getting sick over the winter months, and also to boost your immunity
when you do get sick. It is antibacterial, anti-viral, and it helps warm
you and increase your circulation. You can splash it on your vegies or
rice or any food or drink straight, or diluted.<br />
<br />
If anyone knows where to get fresh horseradish here in Perth, I would be
grateful to know! I have used daikon radish from an Asian store before,
or just left it out. It still has plenty of benefits with the other
ingredients. Be careful of adding so much hot pepper that you don't want
to take it. I will also be using fresh turmeric as it is available here
(I get mine from Peaches, Sth Freo). Enjoy! </span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-size: small;"><span><span style="font-family: comic sans ms,marker felt-thin,arial,sans-serif;"> </span></span></span></span><img align="none" height="295" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/Fire_Cider.jpg" style="-ms-interpolation-mode: bicubic; border: 0; height: 295px; outline: none; text-decoration: none; width: 400px;" width="400" /></div>
<div style="text-align: center;">
<h2>
<span style="color: red;"><span style="font-size: small;"><span><span style="font-family: comic sans ms,marker felt-thin,arial,sans-serif;">Fire Cider</span></span></span></span></h2>
</div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-size: small;">
</span></span></div>
<div class="ingredients">
<div class="larger" style="color: #606060; font-family: Helvetica; line-height: 125%; margin: 1em 0px; padding: 0px; text-align: left;">
<span style="font-size: small;"><strong>Ingredients</strong></span></div>
<ul data-yield="">
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">1/2 cup</span> <strong class="name">fresh grated organic ginger root</strong></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">1/2 cup</span> <strong class="name">fresh grated organic horseradish root</strong></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">1 medium</span> <strong class="name">organic onion</strong> <em> chopped</em></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">10 cloves of</span> <strong class="name">organic garlic</strong> <em> crushed or chopped</em></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">2 </span> <strong class="name">organic jalapeno peppers</strong> <em> chopped</em></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">Zest</span> <strong class="name">and juice from 1 organic lemon</strong></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><strong class="name">fresh organic rosemary</strong> <em> Several sprigs of - or 2 tbsp of dried rosemary leaves</em></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">1 tbsp</span> <strong class="name">organic turmeric powder</strong></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><strong class="name">organic apple cider vinegar</strong></li>
<li class="ingredient " itemprop="ingredients" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><strong class="name">raw local honey to taste</strong></li>
</ul>
</div>
<div class="directions">
<div class="option1" id="simple_menu">
<div class="option instructions" id="option1" itemprop="recipeInstructions">
<div class="instruction">
<div style="color: #606060; font-family: Helvetica; line-height: 125%; margin: 1em 0px; padding: 0px; text-align: left;">
<span style="font-size: small;">Prepare
all of your cold-fighting roots, fruits, and herbs and place them in a
quart sized jar. Cover with apple cider vinegar (with the mother still
in it, such as Braggs) Use a piece of natural parchment paper or wax
paper under the lid to keep the vinegar from touching the metal lid as
it corrodes it. Shake well! Store in a dark, cool place for one month
and remember to shake daily (but if you forget, that's ok too, shake
when you remember, and put your love and prayers into it!).</span></div>
<span style="font-size: small;">
</span><div style="color: #606060; font-family: Helvetica; line-height: 125%; margin: 1em 0px; padding: 0px; text-align: left;">
<span style="font-size: small;">After
one month, use cheesecloth to strain out the pulp, pouring the vinegar
into a clean jar. Be sure to squeeze as much of the liquid goodness as
you can from the pulp while straining. Next, comes the honey! Add 1/4
cup of honey and stir until incorporated. Taste your cider and add
another 1/4 cup until you reach the desired sweetness.<br />
Remember to label it!</span></div>
<span style="font-size: small;">
</span></div>
<span style="font-size: small;">
</span></div>
<span style="font-size: small;">
</span></div>
<span style="font-size: small;">
</span></div>
<span style="font-size: small;">
</span><div class="clearfix">
<span style="font-size: small;">Ingredient Variations
</span><div style="color: #606060; font-family: Helvetica; line-height: 125%; margin: 1em 0px; padding: 0px; text-align: left;">
<span style="font-size: small;">These
herbs and spices would make a wonderful addition to your Fire Cider
creations: Thyme, Cayenne, Rosehips, Ginseng, Orange, Grapefruit,
Schizandra berries, Astragalus, Parsley, Burdock, Oregano, Peppercorns</span></div>
<div style="color: #606060; font-family: Helvetica; line-height: 125%; margin: 1em 0px; padding: 0px; text-align: left;">
<span style="font-size: small;"><span style="color: #444444;"><span style="font-size: small;">Recipe from mountainroseblog.com
</span></span></span></div>
</div>
Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-67599834124064350722015-01-11T22:03:00.001-08:002015-01-11T22:04:45.812-08:00Moroccan Preserved Lemons<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<img align="none" height="332" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/preserved_lemons_6.jpg" style="border: 0px none; height: 332px; outline: medium none; text-decoration: none; width: 500px;" width="500" /> </div>
<div style="margin-left: 1em; margin-right: 1em;">
<br /></div>
<br />
<br />
<h1 class="null" style="color: #3aa364 !important; display: block; font-family: Helvetica; font-size: 40px; font-style: normal; font-weight: bold; letter-spacing: -1px; line-height: 125%; margin: 0; padding: 0; text-align: center;">
Moroccan Preserved Lemons</h1>
Do you have an abundance of lemons at the moment? This recipe give you a
wonderful condiment and flavour boost to many dishes, especially
African dishes. I love to add my preserved lemons to rissoles along with
cumin and other spices.<br />
Preserved lemon is a traditional North African condiment where its sour and salty flavour adds a distinct flavour to classic tagines, roast chickens and other meals. <br />
<br />
<h3 style="color: #606060 !important; display: block; font-family: Helvetica; font-size: 18px; font-style: normal; font-weight: bold; letter-spacing: -.5px; line-height: 125%; margin: 0; padding: 0; text-align: left;">
Ingredients</h3>
<ul class="ingredients">
<li class="ingredient" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">2 1/2 pounds</span> <span class="name">lemons</span> <em class="notes">(preferably Meyer lemons)</em></li>
<li class="ingredient" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span class="amount">1/4 cup</span> <span class="name">unrefined sea salt</span></li>
</ul>
<h3 style="color: #606060 !important; display: block; font-family: Helvetica; font-size: 18px; font-style: normal; font-weight: bold; letter-spacing: -.5px; line-height: 125%; margin: 0; padding: 0; text-align: left;">
Instructions</h3>
<ol class="instructions">
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;">Trim
the ends off lemons, taking care not to cut into the flesh, then slice
the lemons as if to quarter them - keeping the base of the lemon intact.</li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;">Sprinkle
the interior of the lemons with unrefined sea salt then layer in your
mason jar, crock or fermentation device. Sprinkle with unrefined sea
salt then mash with a wooden spoon or dowel until the rinds of the lemon
begin to soften and the lemons release their juice which should combine
with the salt to create a brine conducive to the proliferation of
beneficial bacteria.</li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;">Continue mashing, salting and mashing until your lemons fill the jar and rest below the level of the brine.</li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;">Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years.</li>
</ol>
Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-86509326111096163412015-01-11T21:58:00.003-08:002015-01-11T22:03:55.912-08:00Fermentations and Easy Sauerkraut<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<img alt="" class="mcnImage" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/IMG_00122dc555d9e6c5.jpg" style="border: 0px none; max-width: 600px; outline: medium none; text-decoration: none; vertical-align: bottom;" width="563" /></div>
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: 24px;"><span style="font-family: lucida sans unicode,lucida grande,sans-serif;"> </span></span></strong></div>
<div style="text-align: center;">
<strong><span style="font-size: 24px;"><span style="font-family: lucida sans unicode,lucida grande,sans-serif;">Fermentations</span></span></strong><br />
If you have Liked my <a href="https://www.facebook.com/healingsage.net" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%; color: #6dc6dd; font-weight: normal; text-decoration: underline; word-wrap: break-word;" target="_self">Facebook Page </a>
you may have noticed that I love to make fermented foods. These foods,
used by traditional cultures all around the world to preserve food and
for medicinal purposes, help heal our guts- and our gut health is
foundational to our immune system, our brain health and our whole
wellbeing. Many people have found that by eating fermented foods and
feeding and repopulating the healthy bacteria into their body, many
health issues improve dramatically. If you have ever taken antibiotics
and not consciously taken probiotics or yoghurt afterwards, you are
likely to be suffering from an unhealthy balance of micro-organisms in
your digestive system. If you have candida or thrush, ditto. We need
lots and lots of the good bugs! Here is a very simple recipe for making
some sauerkraut.<br />
<br />
<strong><span style="font-size: 24px;"><span style="font-family: lucida sans unicode,lucida grande,sans-serif;">Easy Sauerkraut</span></span></strong></div>
<div style="text-align: left;">
<strong><span style="font-family: lucida sans unicode,lucida grande,sans-serif;">Ingredients:</span></strong></div>
<ul>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%; text-align: left;">1 Head of cabbage (red, green or Napa or a combo)</li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%; text-align: left;">1 tbs of caraway or fennel seeds (I use the fresh wild fennel seeds that are growing all around Freo at the moment)</li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%; text-align: left;">1 Tbs sea salt</li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%; text-align: left;">4
tbs whey (you don’t actually need the whey, but it helps, and the
recipe for making whey is below. If you don't use whey, just add a
little more salt. )</li>
</ul>
<div style="text-align: left;">
<br />
<strong><span style="font-family: lucida sans unicode,lucida grande,sans-serif;">Directions:</span></strong><br />
Chop, grate or cut your favourite type of cabbage into strips. You could
also put it in the Thermomix or food processor and break it up that
way.<br />
Put all the ingredients into a sturdy, large bowl, and start kneading
and squeezing them with your hands. Keep kneading for about 10 minutes.
Alternatively, mix them well and let them sit for a couple of hours.
Either way (and kneading your vegies puts your energy and love into
them, so I recommend that if you have time!), the juices will be
released from the cabbage.</div>
<div style="text-align: right;">
<img align="none" height="133" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/IMG_9998.JPG" style="-ms-interpolation-mode: bicubic; border: 0; height: 133px; outline: none; text-decoration: none; width: 200px;" width="200" /></div>
<div style="text-align: left;">
Put the mixture with all its juices into a
wide mouthed jar, pressing down into the jar and making sure the juices
come up and cover the cabbage by a cm or so- this stops mould growing.
If there is not enough juice to cover the cabbage, add a little water
with a pinch of salt in it to cover.<br />
Put the lid on and leave it sitting on the bench for 3 days, before
moving it to the fridge. I usually start eating it right away. It will
last for many weeks.<br />
<br />
<strong><span style="font-family: lucida sans unicode,lucida grande,sans-serif;">To make whey- and cream cheese</span></strong>:<br />
Take a tub of yoghurt.<br />
Pour into a strainer over a bowl, first lining the strainer with a damp
cloth- muslin is ideal, but a new Chux cloth or piece of tshirt will do
too. Let it drain for a couple of hours.<br />
<img align="none" height="200" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/making_whey.jpg" style="-ms-interpolation-mode: bicubic; border: 0; height: 200px; outline: none; text-decoration: none; width: 200px;" width="200" /><br />
The liquid in the bowl is whey- use it for your fermented vegies.<br />
The solids in the strainer....is very healthy and nourishing cream cheese. Use it for dips, spreads or in recipes.<br />
<br />
If I have no whey in the fridge, sometimes I will just scoop off the
clear liquid that forms on top of a tub of yoghurt, and use that. You
can also use water kefir, or some liquid reserved from a previous
ferment.<br />
<br />
Enjoy your fermenting journey- it can be addictive!</div>
Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-86029350457588353002015-01-11T21:56:00.002-08:002015-01-11T21:56:29.614-08:00The Benefits of Meditation<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<img alt="" class="mcnImage" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/Benefits_of_Meditation6866bd.jpg" style="border: 0px none; max-width: 600px; outline: medium none; text-decoration: none; vertical-align: bottom;" width="564" /></div>
<br />
<br />
<br />
<h2 style="text-align: center;">
The Benefits of Meditation</h2>
<br /><br />The physical and psychological benefits have been known for thousands of years, and are even being scientifically shown to increase our immunity and health. A Harvard Medical School study has shown that those who practice meditation and relaxation have higher levels of disease fighting genes activated in their bodies.<br /><br />The experiment, which showed just how responsive genes are to behaviour, mood and environment, revealed that genes can switch on, just as easily as they switch off.<br />''Harvard researchers asked the control group to start practising relaxation methods every day,'' says Jake Toby, hypnotherapist at London's BodyMind Medicine Centre, who teaches clients how to induce the relaxation effect.<br />''After two months, their bodies began to change: the genes that help fight inflammation, kill diseased cells and protect the body from cancer all began to switch on.'' SMH article<br /><br />And this benefit increased and continued as the people continued to practice. It is difficult in our busy lives to find the time to put aside to meditate and just be with oneself without distraction. But what is the alternative? A life full of busyness and not really being deeply in touch with ourselves? Never finding the time to just be? Surely that is not what life is meant to be about.<br /><br />I find regular meditation to be a beautiful way to simply remind myself of what is really important. If I am upset or stressed, sitting quietly helps my body to calm down and see things from a clearer perspective. If I am too busy, meditation reminds me to stop and smell the roses, to be grateful for the small things, and to just BE. Taking the time to just sit and BE reminds me of the sacredness of the day, of the moment, of my life, and also that I am just a mere blip in the larger scheme of things, and so not to take it all too seriously.<br /><br />To me, meditation is something that needs to be lived all the time, but the truth is, I forget. So my daily practice helps me to remember, and that carries over to the rest of my life.<br />
<div style="text-align: center;">
<img align="none" height="192" src="https://gallery.mailchimp.com/e9991cc2ff1efe898dd5f548a/images/meditate_20mins_a_day.jpg" style="-ms-interpolation-mode: bicubic; border: 0; height: 192px; outline: none; text-decoration: none; width: 263px;" width="263" /></div>
Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-15103088487823233532013-10-08T19:53:00.002-07:002015-01-11T22:04:45.808-08:00<div style="text-align: center;">
<h2>
</h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<br />
<h2>
<span style="font-size: x-large;">Germs for Health! </span></h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUReMoLsldlM62u-9lBNPJdAa6nhOI4QhH1I17POhqUAhq24QSwfUL8mLdDkbGDbc34h7vF28BfYMXo-ZbAgbUe6QrIXwMUKw7qfN-NFhyphenhyphenRCWw41rn7a3YCrgJp9C-Mku8qp5JEz05eiX/s1600/Fermented.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUReMoLsldlM62u-9lBNPJdAa6nhOI4QhH1I17POhqUAhq24QSwfUL8mLdDkbGDbc34h7vF28BfYMXo-ZbAgbUe6QrIXwMUKw7qfN-NFhyphenhyphenRCWw41rn7a3YCrgJp9C-Mku8qp5JEz05eiX/s400/Fermented.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fermented Vegies replace beneficial microbes back into our system</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /><h3>
Restoring our microbial populations</h3>
</div>
<div style="text-align: left;">
For millions of years we have co-evolved with micro-organisms. In the last few decades we have found how to kill many disease causing microbes through the use of antibiotics. It has been a huge step forward in one way....our life expectancy has gone from 60 in the 1930s when diseases like tuberculosis killed many of us- to 79 or so now, some of which at least may be attributed to the use of antibiotics. However, at the same time, there are increasing epidemics of chronic diseases, causing much suffering and costing billions of dollars, that before were much less common. <br />
<a name='more'></a><br />
Diseases such as asthma, uncommon in less developed countries, have been directly associated with children in modern western society being protected from the vast array of microbes that their ancestors were exposed to. We are an overly sanitised society, and many people are realising that we need to get down and dirty with germs! Germs are not all bad, and in fact are essential for our wellbeing, from our digestion to our brain function. We have over a kg of microbes living on and within each of us....this is called our microbiome...and these are critical for our wellbeing. <br />
<br />
When a child passes through their mother’s vagina into the world, they are covered in thousands of species of bacteria, and with around a third of babies born by caesarian nowadays, many are missing out on this germ bath which we have evolved to need. On top of that, most kids receive many rounds of antibiotics in their childhood and these tend to kill off vast arrays of microbial species- many of which, it is now being realised, are needed. As we go into adulthood, it is considered fairly normal to have chronic health issues uncommon in previous generations- sinusitis, asthma, skin problems such as eczema, chronic stress, allergies, irritable bowel syndrome, obesity, even mental health and learning difficulties. It is now understood that these may be directly related to lack of appropriate microorganisms in our systems. <br />
<br />
Science is catching up with what traditional societies have always known, although they didn’t have microscopes to see what we can now see. Traditional cultures would often preserve food with various microbial cultures- foods such as yoghurt, kefir, vinegar, beer and wine, and fermented vegetables such as sauerkraut, contain many species of microbes which are beneficial for our digestive system. And they didn’t sanitise their environments and homes with antibacterial solutions as we do, so they touched and breathed in many more species than we now come in contact with. Babies played on the ground, and they frequently co-habited with animals. <br />
<br />
When our digestive system is healthy with prolific numbers of appropriate microbes, we eat to satiety and not beyond, our immune system works well, and we can digest a wide range of foods. When we don’t have the right bugs, all hell breaks loose and not only can we not digest properly, but many other systems which rely on healthy digestion behave sub-optimally, and chronic health problems occur. It is hard to trace them directly back to lack of microbes...instead we try to treat them by killing the overrowth of bad bacteria, such as with a sinus infection and anti-biotics (always killing off the good with the bad). Instead, we need to think differently. <br />
<br />
What if, instead of thinking of killing off all those nasty bugs.....which is the way we have been conditioned....we think in terms of living peacefully and in balance with the millions of microbes in our environment? What if, instead of trying to kill them all.....which is leading to the superbugs we feared might evolve from overuse of antibiotics.....we instead think in terms of adding back into our system the beneficial germs we need? These will balance the bad bugs and keep them under control to a large extent. This has been proven many times now in the laboratory, but also in the homes of thousands of people who are reviving the skills of homemade probiotics containing foods, such as yoghurt, kefir, beet kvass and fermented vegetables such as kimchi or sauerkraut. Our gut loves to receive probiotics in the form of food, because it recognises food. Probiotic foods are easy to prepare and can do amazing things for our health. <br />
<br />
If you have ever had antibiotics, if you had a mother who sanitised every surface or you yourself have done so, if you havent playedi in the dirt for years, if your diet has been suboptimal and hasn’t included probiotic cultured foods, and especially if you have any of the mentioned chronic diseases or many others.....it could be of great benefit for you to make friends with germs, and include fermented foods in your diet.<br />
<br />
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https://www.ncbi.nlm.nih.gov/pubmed/19083380<br />
http://www.newyorker.com/reporting/2012/10/22/121022fa_fact_specter?currentPage=all<br />
https://www.youtube.com/watch?v=v5qIcwVskkg<br />
http://probiotic-research.com/articles/</div>
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Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-72994752808596003362013-08-04T05:35:00.001-07:002015-01-11T22:04:18.450-08:00Superfoods- do you need them? <div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">In today’s world, where people eat sub-optimal food daily, a superfood can be loosely described as a food that has high nutritional value- it packs more punch per mouthful of vital nutrients than, say, your average apple or slab of meat, let alone an Arnotts biscuit or bowl of noodles. Superfoods are being marketed strongly, and tend to be along the lines of “special” foods which can be marketed by companies- making them a lot of money. Foods like acai and goji berries, green powders such as spirulina and barley grass, cacao powder, maca, and various supplements such as MSM and marine phytoplankton. While these foods all have high nutrient value.....there are also foods which have been used for thousands of generations which you do not need to buy in an expensive packet from the other side of the world, which will boost your nutrient intake. </span></div>
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<span style="letter-spacing: 0.0px;">Foods such as organ meats. Did you know that in some traditional cultures, especially during times of abundant food, only the organ meats were eaten? The muscle meat was thrown to the dogs! For example, liver is a superfood which have been valued by our ancestors for its high nutritional content. It was given to pregnant women, as well as children and elders, and highly valued. Of course, there is no marketing budget for it, but it is a traditional superfood.</span></div>
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<span style="letter-spacing: 0.0px;">Homemade bone broth is another superfood. Yes, again it is meat based. There are no traditional vegan cultures as far as I know- we are made to eat a range of foods and animal foods provide us with many nutrients that are much harder to find in a vegetarian or vegan diet. Bone broth can be made with just bones, or with bones with meat on them. It is simmered for long periods of time, and the bones release their marrow and start to soften and dissolve into the broth- this can be very beneficial for our own joints and bones. Along with what is added to the broth, this contributes to a very nutritious soup base which is definitely another superfood that has been around for a long, long time. </span></div>
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<span style="letter-spacing: 0.0px;">There are a range of superfoods that contribute to a healthy gut, and which have been enjoyed in many different cultures. Beneficial bacteria have been valued for the health benefits they bring. From yoghurt, to milk kefir, water kefir, kombucha and also fermented vegetables....these foods give our guts a boost and healthy gut bacteria are extremely important for our immunity, for allergies, digestion, brain health, candida...and with modern anti-biotics killing off the good as well as the bad, we need to make sure we are restocked regularly, especially when we have chronic illnesses. </span></div>
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<span style="letter-spacing: 0.0px;">Another superfood that has been eaten for millenia is mushrooms. Various types of fungi - reishi, cordyceps, maitake, shiitake, lion's mane- are high in ploysaccharides and super immune enhancing components, and are used as adaptogens- which means they help the body’s resilience against illness. They have helped in cancer and other illnesses. You can add shitake mushrooms to soup and the dried version is fairly inexpensive in Asian food stores. </span></div>
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<span style="letter-spacing: 0.0px;">Kelp and other seaweeds such as dulse, nori, hijiki, bladderwrack and chlorella provide valuable trace minerals for the glandular system- the thyroid and adrenals- the hormonal and immune systems. They can help the body detoxify, lower cholesterol, and decrease the risk of cancer. Since minerals are often lacking in the modern diet, adding sea vegetables to the diet can be a great insurance for good health. </span></div>
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<span style="letter-spacing: 0.0px;">Bee products are also a very natural beneficial superfood. Bee pollen is the most complete food found in nature containing vitamin B-9 and all 21 essential amino acids, making it a complete protein. Raw honey is rich in minerals, antioxidants, probiotics, enzymes, and one of the highest vibration foods on the planet. </span></div>
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<span style="letter-spacing: 0.0px;"> For most people, eating a wide range of fresh unprocessed foods would be a good step in the right direction of good health. Bringing in the good stuff, will naturally allow the bad foods to drop away- the white flour and sugar in particular. Filling the body up on the nutrition it needs will eventually eliminate food cravings for unhealthy foods. Adding high density nutriition to the diet in the form of either traditional or highly marketed superfoods can help “fill in” the nutritional gaps in the modern diet and help us along the road to optimal health. </span></div>
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<span style="letter-spacing: 0.0px;">I see that modern superfoods are a compensation of sorts for the lost wisdom of our ancestors that we have rejected in the name of scientific progress and dietary recommendations that are based on incomplete information, theory, and lacking the context of historical diets. In all traditional cultures there have been some foods which have been highly valued and traded. At the end of a long cold winter of salted dried meats- fish, nuts and berries, green nettles or other spring greens were a welcome food, giving nourishment, cleaning the digestive tract, detoxifying the liver and replenishing the blood ready for the active season. Historically, inland tribes on every continent would trade with coastal tribes for various foodstuffs that would have included the iodine and trace minerals in seafoods. Salt was a highly valued foodstuff- it is essential to health, to the extent that it was traded for gold in Africa and for slaves in Greece. </span></div>
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<span style="letter-spacing: 0.0px;">Eating a wide range of foods is important, and in Australia and the U.S., the range of foods that make up the bulk of the diet is generally suprisingly small, considering how much access to good food we have. Wheat, corn and soy are a large aprt of many people’s</span></div>
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<span style="letter-spacing: 0.0px;">diets. For pregnant women, children, and people recovering from illness, super-nutritious foods are a great way to ensure an adequate diet. However, for most of us, and espeically those seeking optimal health and to prevent future illness, the addition of more highly nutritious superfoods can be beneficial. </span></div>
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Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-53311421921642350802013-07-15T14:45:00.000-07:002015-01-11T22:03:55.905-08:00Raw Cacao Bliss Balls<img alt="Date-Almond-and-Cacao-balls" class="imageStyle" height="438" src="http://healingsage.com.au/blog/files/date-almond-and-cacao-balls.jpg" width="640" /><br />
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Here is my basic recipe for Raw Cacao Bliss Balls. There are endless variations on these. Sometimes we make a cacao- free version for when we have eaten too much cacao, or for in the evenings when we don't want the cacao buzz.<br />
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These can be very powerful, depending on how much cacao you add.<br />
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<strong>Ingredients: </strong><br />
<strong>1 cup of nuts</strong> (I like almonds for the simplicity and health factor, but any mix of macadamias, walnuts, sunflower seeds, and cashews also work well. Also, you can add in some chia seeds, or tahini).<br />
<strong>1 cup of dried fruit</strong> ( juicy raisins, figs and/or dates)<br />
2 heaped tbs of good quality <strong>raw cacao powder</strong><br />
2 tbs goji berries<br />
1 tbs maca powder, spirulina, bee pollen or other superfood to your taste<br />
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I have a strong blender which can handle just putting all the ingredients in at once. However, if you have a normal blender, you might need to grind the nuts first, then add the other ingredients. It should come to a crumbly, moist mix which can be rolled into walnut sized balls. You can roll them in dessicated coconut if you like. I keep these in the fridge, but they rarely last more than a few days.<br />
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<br />Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0tag:blogger.com,1999:blog-4523153979365061554.post-82401373981874630152013-07-08T22:34:00.001-07:002015-01-11T22:05:15.922-08:00The Trouble with Gluten<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, serif; font-size: 13px; text-align: justify;"><br /></span><span style="font-family: Georgia, serif; font-size: 13px; text-align: justify;">I recently noticed an advertisement for a Coles Gluten Free Expo at the Perth Convention Centre. It was run with Caeliac Western Australia. Most of the Exhibitors were food companies cashing in on the rising numbers of people who are becoming intolerant to gluten- whether caeliac or not. Have you noticed the more prominant displays and shelf positions of processed gluten free foods lately? Gluten intolerance is becoming epidemic, and it is Big Business.</span><br />
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<span style="font-family: Georgia, serif; font-size: 13px; text-align: left;">Not that I recommend processed foods as alternatives to gluten containing ones- however, it is a sign of the times. A study published in 2009 in the peer reviewed journal Gastroenterology compared 10,000 available blood samples from individuals 50 years ago to 10,000 people today and found that there has been a 400% increase in the incidence of full blown celiac disease. That is the tip of the iceberg of gluten sensitivity. </span><br />
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<span style="font-family: Georgia, serif; font-size: 13px;"><b><br />Caeliac disease and other gluten problems </b></span></div>
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<span style="font-family: Georgia, serif; font-size: 13px;">Caeliac disease is only one auto-immune condition that is directly attributable to gluten consumption. Gluten intolerance is a highly researched and well published issue that has yet to be fully embraced by the mainstream medical profession. Most gluten intolerance - up to 99% according to some estimates - is currently undiagnosed, and it does not always result in full-blown digestive disturbance.<br />A 2002 review paper in the New England Journal of Medicine found that 55 diseases are known to be triggered or exacerbated by gluten. These include: heart disease, cancer, nearly all autoimmune diseases including Hashimoto’s (autoimmune thyroid disorder), osteoporosis, irritable bowel syndrome, as well as many common psychiatric illnesses, including anxiety issues, ADD, bipolar disorder, depression dementia, schizophrenia, migraines, epilepsy, Parkinson’s, neuropathies, and most other degenerative neurological disorders…as well as Autism (an auto-immune brain disorder). Those with caeliac or other gluten sensitivity have a significantly higher risk of death, especially from cancer and heart disease. It is hard to believe that our daily bread can cause such harm.<br />The Western Australia Caeliac Society says that 1 in 100 West Australians are caeliac, but that is a very conservative estimate that does not include non-caeliac auto-immune gluten sensitivity, which is far more common. </span></div>
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<span style="font-family: Georgia, serif; font-size: 13px;"><b><br />What is gluten?</b><br />Gluten is a substance found in many grains such as wheat, rye, barley, spelt, kamut and triticale. It is typically present in oats due to being processed with the same equipment as wheat, and similar reactive substances are also found in corn products. Gluten is the substance that gives bread and baked goods their sticky elasticity, fluffiness and chewiness. </span></div>
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<span style="font-family: Georgia, serif; font-size: 13px;">Why are large numbers of people now reacting to gluten? One reason is that there have been significant modifications to strains of wheat in the last 50 years, giving them much higher gluten content. Another is changes in preparation of grains for consumption- modern commercial bread is left to rise for much shorter periods of time than was traditional, which means the gluten is not given enough time to soften and become more easily digestible. Another is increased genetic susceptibility- 30-50% of people carry the caeliac disease gene, and 8 times more people with caeliac disease show no obvious digestive symptoms than do.<br />Gluten could be considered a “gateway” food sensitivity. The gut wall reacts to gluten by becoming permeable, called “leaky gut”, which allows other substances to enter the bloodstream, causing adverse reactions.<br />Can you be gluten intolerant without realising it? Yes, definitely. Can you be tested for gluten sensitivity? Yes, however the results have a high false negative, and test for only one aspect of the gliadin molecule. If you are sensitive to other parts of the molecule, the result won’t show.<br />For myself, after being diagnosed with Hashimoto’s thyroid disease in 2010, I went off all gluten. I had no digestive symptoms, and no other clue that I might be gluten intolerant. However, within weeks, aches and pains that I had just become used to as a sign of aging, disappeared, and I just felt better, more clear headed, with more energy. That alone was significant enough to convince me that there was something to this gluten thing. Thousands of others have had a similar response. </span></div>
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<span style="font-family: Georgia, serif; font-size: 13px;"><br /><b>Gluten and History</b></span></div>
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<span style="font-family: Georgia, serif; font-size: 13px;">Eating grains in any large amounts is a fairly recent event evolutionarily speaking. It has been shown through fossil remains that our hunter gatherer ancestors, who have been around for a couple of million years, were healthier than the relatively recent agricultural human who became shorter in stature and far more likely to be diseased. We have adapted to eating grains for a large part of our diet to our detriment, although growing grains became a practice that allowed us to live in higher density communities- now cities.<br />Traditional cultures learned to prepare grains by soaking them, which develops enzymes which modify the grains’ starches and proteins to make them more digestible, and nullifies properties in the grain called “anti-nutrients’, which make them difficult to digest. We have now shortcut this longer preparation process, and this has come at a cost. Recent changes in wheat strains, the commercial processing of grains, mass production of bread, loss of traditional preparation of grains, and genetic susceptibility, have led us to this point of many people no longer being able to tolerate a “staple” food of our modern culture.<br />Another aspect to gluten containing grains is that gliadin has opiate qualities and binds to the opiate receptors in the brain. This is why people crave bread- it is a genuine addictive response, and it doesn’t create a high- it creates a sense of hunger. This craving can cause people to eat over 400 calories a day more than they need, and is related to obesity, even in people who try to eat more wholegrains, as is the conventional advice. Thousands of people who have given up gluten have found themselves losing weight effortlessly. It has also been shown repeatedly that wheat raises blood sugar considerably, and yet even diabetics are told to increase their wholegrain consumption.<br />We now have in much of the Western world an obestiy epidemic and a rising problem of diabetes, even in children. What has caused this problem when we have so many dietary recommendations? Recommendations from nutritionists in the last 40 years have been to cut right back on fat and to eat plenty of grains and other carbohydrates. These recommendations have not appreciated the problems with wheat since the 60s and how high carbohydrate diets cause problems with blood sugar, with a mass burn out of our pancreatic beta cells. Recent data has also shown that fats are not the problem they were painted to be. Please see my next blog post for the benefits of healthy fats in the diet. </span></div>
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<span style="font-family: Georgia, serif; font-size: 13px;">So what is the solution here? How can we determine whether gluten and our grain consumption are causing problems for us individually? There are a few possibilities one can try.<br /><br />At the very least, it is important to prepare gluten containing grains so that the anti-nutrients, the phytates, are eliminated, transformed. When bread is allowed to ferment for 12-24 hours before being cooked, the proteins break down and the bread is much easier to digest. This is an approach that may work for some, but not all, people.<br /><br />I would recommend that for at least 3 months, to eliminate all wheat and gluten containing grains (barley, spelt, rye, kamut etc) from the diet altogether- but to allow rice. The trick here however is that it needs to be 100% gluten grain elimination, as even a very small amount of gluten- such as that in a few crumbs of bread- can trigger inflammatory reactions in many people, although they may not realise it at the time. Allowing rice is a convenience that makes gluten elimination easier, especially in social situations.<br /><br />For many people however, especially those who are not well, leaving all sugars and grains, most fruit and even potatoes may be necessary, so that the inflamed and damaged gut can heal and the body can recover. This diet is not as dire as it may sound...a diet based on abundant fresh as well as cultured vegetables, low sugar fruit such as berries, free range meat, fish, and raw/cultured dairy (for those who can tolerate dairy), is a nourishing and delicious way to eat, and quite doable. This approach is similar to how our bodies were designed to eat from thousands of years of evolution- as a grain based diet is a relatively recent phenomenon evolutionarily speaking.</span><br />
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<span style="font-family: Georgia, serif; font-size: 13px;"> There is now a wealth of information and recipe books available for a "paleo"type diet. The documented results of a gluten elimination diet have been astounding for many thousands of people. From easy weight loss to lowing of bad cholesterol - stable blood sugar, loss of aches and pains - more energy - healthy digestion and elimination - alleviation of depression and mood disorders - lessening of inflammatory conditions - relief from arthritis and auto immune conditions and a general improvement in well being and outlook.</span><br />
<span style="font-family: Georgia, serif; font-size: 13px;"><br />There are many things that can be done to support the body to re-callibrate, to heal the leaky gut, and to rejuvinate itself. The villi of the intestines often become flattened and unhealthy in those on a high gluten/grain diet. The digestive bacteria are often out of balance. Without some help, these do not easily heal. Eating healthy fats and probiotic containing foods such as yoghurt, kefir, saurkraut and others, helps to repopulate the digestive tract with a vast array of healthy micro-organisms which can eventually re-balance the gut and even control candida overgrowth and restore healthy digestive function. The immune system is highly dependent on healthy gut flora.</span><br />
<span style="font-family: Georgia, serif; font-size: 13px;"><br />Gut health is primary to the health of the whole body. What we eat does matter, and long term dietary habits can have serious consequences. There have been political and economic influences by big agri-business on the modern dietary recommendations, and the many daily servings of grain products recommended are far more benefit to the pockets of business than in our best interest. Could you be suffering the ill-effects of long term gluten and grain consumption?<br /><br /><b>Recommended reading:</b><br />Primal Body, Primal Mind by Nora Gedgaudas<br />The Perfect Health Diet by Paul Jaminet PhD and Shou- Ching Jaminet PhD<br />Nourishing Traditions by Sally Fallon</span></div>
Susan Deeleyhttp://www.blogger.com/profile/08627359830899107208noreply@blogger.com0