Miracle HOT or COLD box – an all round saving on energy

Miracle Hot Box

 

 

The Miracle Hot Box – A powerless slow cooker that pays for itself. Does it really work?

The short answer is YES. And fantastically well at that.

Ok, I know what you are thinking. This is a fabric box, how can it possibly cook food? That’s what I thought the first time I used mine. I was dubious but decided to give it a whirl anyway. I made chicken soup by throwing everything into the pot like I normally do – a whole chicken, vegetables and enough water to cover, heated it up well, stirred hopefully and stuck it in the box. I nearly burnt my hand when I tried to grab the pot handle some 8 hours later! Everything was hot, cooked and delicious. My, oh my, I was gobsmacked.

 

The Secret

The Miracle Hot Box is a new twist on a very old idea – powerless cooking through heat retention. Once you have brought food to a rolling boil (15 minutes or less) you quickly put the lid on, tuck the pot into the Miracle Hot Box and go on about your business. Food continues to cook, gently but thoroughly without further intervention – from you in the way of stirring or checking and from a power source of any kind. The Hot Box is so well insulated that the temperature drops very slowly and the food cooks evenly – preserving taste, texture and vitamins. To get the most out of your Miracle Hot Box, use these simple tips and tricks.

 

Save Time, Money and More

This kind of cooking means that not only do you save money, but you save time, stress and nutrients to boot. You can’t burn, dry out or overdo anything and you won’t end up burning the house down either! You can safely leave food to cook away all night while you sleep or at home when you are at work and even in the car while you drive to that picnic. Imagine setting off on a camping holiday with your dinner cooking in the Miracle Hot Box on the way there. All you have to do is set up camp and dish up.

The best thing about the Miracle Hot Box is that the food is ready to eat when you are. Even if it’s done to perfection after 2 or 3 hours, it stays hot for ages without spoiling, dehydrating or overcooking. How’s that for fuss-free cooking?

Good for soups, stews, porridge, mealy meal, casseroles, rice, pot roasts and bread, the Miracle Hot Box is also perfect for cheaper but tasty cuts of meat like brisket that require longer, slower cooking. Did I hear you say “savings”?

A Miracle Cooler as well

The Miracle Hot Box even doubles up as a cooler to keep frozen goods frozen. It is as light as a feather so you can take it in the car when you go shopping. It’s also useful as a pillow.

So if you are time deprived, too busy to fret over a hot stove, interested in healthy cooking, a lazy or a reluctant cook, wanting to save money, care about your carbon foot print, need a back-up plan for emergencies like power outages or all of the above – the Miracle Hot Box is for you. It will revolutionise your life.

 

……………………..

This fabulous product is available in South Africa via these links at a very reasonable price :

 If you want to find out more about this amazing energy saving cooker, give us a call on 072 419 2340 or e mail hotbox@miraclewater.co.za

http://www.miraclewater.co.za/miracle-hot-box/

https://www.facebook.com/MiracleHotBox


Know your yoghurt

The ultimate solution is to make your own – look into other cultured foods that are easy to cultivate in your own kitchen, such as cultured veggies;  milk and water kefir and kombucha.  There is much information available now and there are also instructional videos.  :)   BIO-SIL


yoghurt

Conventional ‘yogurt’ is junk food disguised as health food

by Julie Wilson 

(NaturalNews) Thanks to greater awareness surrounding the dangers of food that’s processed and doused with pesticides, consumer attitudes have blossomed from an interest to a demand when it comes to knowing what’s in our food and understanding what’s healthy.

However, consumers aren’t the only ones who’ve changed their attitude toward “conventional” food. Large food manufacturers have also transformed their tactics in regard to producing and labeling food products (mostly labeling), but instead theirs is driven by money rather than concern for consumer health.

While many have become diligent at reading labels and checking ingredients, there are some foods out there that are cleverly marketed as “healthy” but are anything but. Sometimes these products need to be examined more closely for harmful ingredients.

One product to watch out for is yogurt.

When it comes to being portrayed as healthy, yogurt is kind of like beef jerky. Many think beef jerky is super-low in calories, and a great source of protein; however, in reality it’s filled with massive amounts of sodium and MSG, making it very unhealthy.

Advertisers market yogurt as a quick, low-calorie, healthy snack, even labeling it with a seal that reads “Live and Active Cultures.” This is meant to fool customers into believing that it provides a high level of healthy microorganisms, or probiotics.

The “Live and Active Cultures” seal is used only on products made by popular brands like General Mills or Groupe Danone. Interestingly, organic companies don’t use this seal at all.

Tests done by the Cornucopia Institute, an organic watchdog group that promotes family-scale farming, showed that many farmstead organic yogurt products without the “Live and Active Culture” seal actually contain higher amounts of probiotics than conventional yogurt.

When you study the ingredients in “conventional” yogurt, you’ll find that it’s made from milk produced by a cow that’s been confined to one space its whole life, pumped with antibiotics and hormones, and fed GMO grain. Ingredients can also include artificial sweeteners, chemical defoamers, processed sugar, high-fructose corn syrup, synthetic preservatives and the controversial thickener carrageenan.

Numerous health problems have been associated with aspartame, including migraines, blurred vision, depression, gastrointestinal complications and many others. Carrageenan, or seaweed extract, is a preservative used to maintain the thick, milky texture of yogurt and to keep contents from separating. It’s been linked to inflammation, ulcerations and even bleeding. It’s also received FDA approval to be used in USDA Certified Organic food.

These ingredients make for anything but a “healthy” product. In fact, if you eat them regularly, you could be doing more harm than good.

When you’re buying yogurt, look for products that have the USDA Certified Organic label. This is regulated by the USDA’s National Organic Program and must meet strict requirements.

Try to avoid buying products just because they say “all-natural.” This sounds really good but doesn’t mean anything because it’s completely unregulated.

Any business can use this label for advertising without changing any of their ingredients. It’s basically a loophole for companies trying to be part of the healthy, non-GMO food revolution without actually being healthy or non-GMO.

Look for yogurt brands that say “grass-fed, no added hormones” or, even better, “gluten-free.” Stonyfield Organic Greek yogurt uses NO toxic pesticides, artificial hormones or antibiotics. It’s also non-GMO and USDA Organic.

Popularity surrounding organic, non-GMO food has reached an all-time high but has also sparked the attention of food manufactures, and not always in a good way. Be skeptical when you see companies labeling their products as “all-natural,” especially major name brands like General Mills, Kraft Foods and PepsiCo. If possible, try to stick to items made by smaller companies interested in providing a healthy product through practices that often give back to the environment, rather than buying food filled with chemicals and packaged with lies.

Additional sources:

http://www.cornucopia.org

http://www.usda.gov

http://science.naturalnews.com

http://science.naturalnews.com

 


The psychiatrist in your gut

Psychobiotics

Psychobiotics: Bacteria For Your Brain?

 

Every functional medicine psychiatrist has case stories of the ‘probiotic cure’ – of a patient with debilitating symptoms, often obsessive compulsive range, whose symptoms remitted completely with dietary change and probiotic supplementation. Is this voodoo or is it based on a growing understanding of the role of the microbiome in mental health and behavior? For two decades now, pioneering researchers have been substantiating inflammatory models of mental illnesses such as depression, bipolar disorder, and schizophrenia.  Research has focused on markers that indicate immune distress in an important subset of patients, many of whom are labeled “treatment resistant.” Through this body of literature, we have identified that depression can be induced, in animals and in humans through inflammatory agents, that it is correlated with blood levels of inflammatory markers, in a linear way (more markers = worse depression), and that symptoms can be reversed through pharmaceutical anti-inflammatories.

Inflammatory Models of Mental Illness:

The Role for the Gut

Working with this premise, where is the best place to begin when we consider how to modify inflammatory states in the body, naturally? You guessed it, it’s the gut. Housing >70% of our immune system, the gut is our interface between the outside and inside world, separated by one-cell-thickness. The resident microorganisms, outnumbering by 10:1 by our human body cells, develop an ecosystem through postnatal exposures, in the vaginal canal, through breastfeeding, and the immediate environment.  Disruption to the balance of bacteria through medication exposures, gluten, herbicides, stress, and infection can set the stage for the innate immune system to prepare for attack. Depression, associated with compromised integrity of this intestinal barrier, becomes the swirling storm of inflammation, impairment of cellular machinery (i.e. mitochondria), oxidative stress, and inflammation in a carousel-like forward rotation. Specifically, depression is associated with elevated levels of lipopolysaccharide (LPS), a nutrient-binding, inflammatory toxin produced by bacteria that are intended to remain in the gut.

If depression is a downstream collection of symptoms, and inflammation, oxidative stress, and mitochondrial dysfunction are driving these symptoms, what is at the source? It appears, from data in animals and humans, that disruption to our gut ecology may be a major player, and the microbiome has stepped to the forefront of cutting-edge psychiatric research.

Enter psychobiotics: “a live organism that, when ingested in adequate amounts, produces a health benefit in patients suffering from psychiatric illness.”

A review by Dinan et al. encompasses the clinical basis for the use of probiotics in mental health with reference to animal studies in which behavioral changes resulted from exposure to bacterial strains such as bifidobacterium and lactobacillus. In placebo-controlled trials in humans, measures of anxiety, chronic fatigue, and depression and anxiety associated with irritable bowel syndrome.

The therapeutic clinical applications of probiotics have been limited to a handful of strains out of the more than 7000 at last count. It appears that colonization is not an expected outcome of probiotic supplementation, and that genomic communication between bacteria and immune receptors may account for anti-inflammatory effects.

Ancient Wisdom

Given how little is known about therapeutic applications of different strains, it may make sense to defer to ancestral practices that confirm the importance of probiotic exposures. In these foods such as lactofermented kimchi, pickles, sauerkraut, and other traditional vegetables, microbes are acting on the food, and the food is then acting on our microbes.

What do bacteria accomplish in the gut? Do they just help with digestion? According to Selhub et al., they:

• Direct protection of the intestinal barrier;

• Influence on local and systemic antioxidant status, reduction in lipid peroxidation;

• Direct, microbial-produced neurochemical production, for example, gammaaminobutyric

acid (GABA);

• Indirect influence on neurotransmitter or neuropeptide production;

• Prevention of stress-induced alterations to overall intestinal microbiota;

• Direct activation of neural pathways between gut and brain;

• Limitation of inflammatory cytokine production;

• Modulation of neurotrophic chemicals, including brain-derived neurotrophic factor;

• Limitation of carbohydrate malabsorption;

• Improvement of nutritional status, for example, omega-3 fatty acids, minerals, dietary

phytochemicals;

• Limitation of small intestinal bacterial overgrowth;

• Reduction of amine or uremic toxin burden;

• Limitation of gastric or intestinal pathogens (for example, Helicobacter pylori);

• Analgesic properties.

Given widespread fermentation practices in traditional cultures, it appears that this dietary wisdom may serve to ameliorate gut-based inflammation and promote optimal nutrient assimilation as described in this review:

Traditional dietary practices have completely divergent effects of blood LPS levels; significant reductions (38%) have been noted after a one-month adherence to a prudent (traditional) diet, while the Western diet provokes LPS elevations .”

In addition to increasing bioavailability and production of minerals, neurochemicals, and fatty acids, fermented foods actually produce methylfolate, an activated form of folate required for methylation: brain chemical synthesis, detox, and gene expression.

Because of the complex coevolution of bacterial strains, cultivated through our food supply, and complementary to our inner microbiomes, we have an opportunity to use therapeutic foods to reeducate an immune system that has been drawn off course. Psychobiotics have the potential to modulate multiple different relevant factors at once:

“This could manifest, behaviorally, via magnified antioxidant and anti-inflammatory activity, reduction of intestinal permeability and the detrimental effects of LPS, improved glycemic control, positive influence on nutritional status (and therefore neurotransmission and neuropeptide production), direct production of GABA, and other bioactive chemicals, as well as a direct role in gut-to-brain communication via a beneficial shift in the intestinal microbiota itself.”

It is therefore compelling to consider the power of reconnecting to the natural world through our food; communicating through our guts to our brains, that nutrients are plentiful, our bodies are safe, and that our inflammatory systems can be put at ease. It is under these circumstances that the infinite complexity of the endocrine, immune, and gastrointestinal systems can play out, unhindered in support of mental health and wellness.

Source: http://www.greenmedinfo.com/blog/psychobiotics-bacteria-your-brain?page=1

 


Sugar and cancer

 

Sugar and Cancer

Sugar and Cancer

If you have cancer or know and care about someone that is suffering from cancer, please read and share this article.

In most cases, the consumption of sugar WILL increase the pace that cancerous tumours will grow.  Here is why:

1. Tumours actually have their own insulin receptors and when we consume any form of sugar (including fructose), it gets shuttled into the tumour.
2. Glucose is energy and can fuel the tumour to grow.
3. Excessive sugar/glycogen in your blood will make your body acidic, a perfect growing condition for cancer cells to thrive.
4. When we break down sugars in the body, lactic acid is created as a bi-product. This makes your body even more acidic.
5. Cancerous tumours themselves, create more acid by the way of lactic acid.

However, cancer cells struggle to grow in an alkaline environment and even can decline.
 
So what can you do?

1. Avoid adding any form of sugar to your diet. This includes fruit juices, brown or raw sugar, high fructose corn syrup and of course sucrose from white table sugar.

2. Limit products that get broken down into blood sugar very quickly. Eg. Pasta made from processed white flour gets broken down almost immediately and although it doesn’t contain sugar, it converts to glycogen in the body and can fuel cancer cells.

3. Never consume fruit juices. Yes they have antioxidants, but they are also full of easy to absorb sugar. Eat a piece of fruit instead that still has its fibre intact. Supplement vitamins and minerals.

4. Avoid any foods with a label or more than one ingredient. If you do choose to eat processed foods, PLEASE look at the label and see how much sugar has been added. This might be represented as sucrose, high fructose corn syrup, glucose or alcohol sugars. In a lot of cases, “sugar” will be listed, sneakily followed by two or three other ingredients which are also forms of sugar. 95% of processed foods will have sugar added to make it taste better and tempt you consume more. Increasing food manufacturer’s profits… at the cost of your health. Even products like tomato soup that you certainly wouldn’t expect to contain sugar, often contains over 5 teaspoons per can. Proceed with caution. All the little bits adds up. Breakfast cereals tend to be the worst false representation of a healthy food.

5. Eat lots of leafy green vegetables that are high in chlorophyll and will reduce your body’s PH balance. Wheat grass powder is also a great way of getting your greens and reducing your body’s PH.

6. Limit your consumption of beef, pork and lamb to once or twice a week. Try to eat mainly fish and free range chicken/eggs as other sources of protein. When our stomach breaks down meats, it creates more acid.

7. Limit coffee to one to two cups a day. Coffee increases acidity.

8. Exercise regularly, but not to excess. Excessive exercise increases lactic acid production.

9. Make sure you get ample rest and recovery. When we are stressed or tired, our body’s adrenal
cortex secretes higher levels of cortisol. This will make us more stressed, mess with our other hormones and contribute to immunity dysfunctions.
 
Sugar really is one of the largest factors contributing to our worlds rapidly increasing cases of heart disease, diabetes and cancer. Avoid it and reduce your chances of getting one of these diseases. If you are unfortunate enough to already have one, remove sugar from your diet and I assure you that you will not only feel better, but you will also have a much better quality of life.

It is no coincidence that as our sugar consumption has increased over the past 20 years, the cases of degenerative disease have risen at a comparative level. We now consume 35% less fat than we did 20 years ago, but our average sugar consumption has risen from 26lbs to 135lbs per year!

We need to open our eyes and demand that food manufactures stop sneaking sugar into everything we eat. It’s making us sicker but unfortunately no one is standing up for our rights to have more transparency and education about what is really in our food.

You can make a stand by no longer supporting the big food manufacturers and stop buying their sugary processed foods. Support your local farmers, eat real food and learn how to fall in love with FOOD again!

If you have or know and love someone with cancer, please help them share this article. You won’t see this info being shared by a food manufacturer. This information needs to get out to help the people that need it.

Over the past 14 years, Matt has been a personal trainer, nutritionist and international health club manager in four countries and has helped over 1000 people get into the best shape of their lives.

His methods are tried and true and most importantly, make sense. Over the years, he has gained a wealth of knowledge from trying different methods on himself, as well as his clients and has always been fortunate enough to get results. He has perfected his skills over the years to be able to not only prescribe the right meal plans to achieve his clients goals, but also help educate them to understand how to manage the emotional side of eating and unlearn bad habits.

Matt believes that you must first focus on being healthy and then the body will take care of the weight. Matt teaches his clients the reasons why their body’s do the things they do so that they can be empowered to make educated decisions for themselves on a daily basis. You can find Matt’s nutrition program in our shopFacebook or his website

Matt Straight

- See more at: http://globalhealingexchange.com/sugar-cancer/#sthash.22VuH6ob.dpuf


Magical black cumin seeds

 Note : BIO-SIL stocks black cumin seed oil.

Please see http://www.biosil.co.za :)

black cumin oil

Black Cumin Seeds provide many wonderful health benefits

by Tony Isaacs

(NaturalNews) The prophet Mohammad reportedly said that seeds of the black cumin plant could cure anything but death itself. While that may seem to be quite the tall order, black cumin (Nigella sativa) does in fact have remarkable healing and health properties that make it one of the most powerful medicinal plants known to man.

Black cumin is a part of the buttercup family and the seeds are dark, thin, and crescent-shaped when whole. The seeds have been used for many centuries in the Middle East, the Mediterranean and India. Today, black cumin seeds are used as a seasoning spice in different cuisines across the world due to their nutty flavor. Besides their culinary uses, black cumin seeds also have a wealth of important health benefits and are one of the most cherished medicinal seeds in history.

The seeds of the black cumin plant contain over 100 chemical compounds, including some yet to be identified. In addition to what is believed to be the primary active ingredient, crystalline nigellone, black cumin seeds contain: thymoquinone, beta sitosterol, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, protein, vitamin B1, vitamin B2, vitamin B3, folic acid, calcium, iron, copper, zinc, and phosphorous.

Black cumin seeds have a particularly long and strong history use in Egypt. When archaeologists found and examined the tomb of Egyptian boy-king Tutankhamen (King Tut), they found a bottle of black cumin oil, which suggested that it was believed to be needed in the afterlife.

Physicians to the Egyptian pharaohs frequently used the seeds after extravagant feasts to calm upset stomachs. They also used the seeds to treat headaches, toothaches, colds, and infections. Queen Nefertiti, renowned for her stunning beauty, used black seed oil, likely due to its abilities to strengthen and bring luster to hair and nails.

Hundreds of studies have been conducted on black cumin which have shown that compounds from the seeds help fight diseases by boosting the production of bone marrow, natural interferon, and immune cells.

Several of the studies have shown that black cumin seed extract could assist individuals with autoimmune disorders and could possibly help to fight cancer. One recent study on black cumin seed oil demonstrated that it was effective against pancreatic cancer, one of the deadliest and most difficult to treat cancers.

See: www.naturalnews.com/023348.html

Black cumin is one of the very few botanicals that have shown such effectiveness (the other most notable one is oleander extract).

One of black cumin’s most popular and effective uses is the treatment of diseases related to the respiratory system: including asthma, bronchitis, rheumatism and cold symptoms. The seeds help increase body tone, stimulate menstrual period, and increase the flow of breast milk in nursing mothers.

Black cumin seed oil helps calm the nervous system, quells colic pain, stimulates urine production, helps treat pertussis, improves digestion and helps prevent and lower high blood pressure.

The seeds are very effective in curing abscesses and tumors of the eye, abdomen and liver, probably due in great part to the anti-tumor compound beta-sitosterol found in the seeds.

Black cumin also:

*stimulates energy and helps in recovery from fatigue and low spirits.
*is an effective cure for skin conditions such as allergies, eczema, acne, psoriasis and boils.
*is anti-parasitic.
*treats flatulence, diarrhea, hemorrhoids, constipation and dysentery.

NOTE: Those who decide to use black cumin seed oil should check labels and product information carefully. Black cumin is commonly referred to as black seed oil, black onion seed, black caraway, black sesame seed, and other names, but only Nigella sativa is true black cumin.

Sources included:

http://lifestyle.iloveindia.com/lounge/benef…
http://ezinearticles.com/?Discover-The-Amazi…
http://www.dietary-supplements-guide.com/Bla…
http://ezinearticles.com/?Debunking-False-De…

About the author

Tony Isaacs, is a natural health author, advocate and researcher who hosts The Best Years in Life website for those who wish to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Mr. Isaacs is the author of books and articles about natural health, longevity and beating cancer including “Cancer’s Natural Enemy” and is working on a major book project due to be published later this year. He is also a contributing author for the worldwide advocacy group “S.A N.E.Vax. Inc” which endeavors to uncover the truth about HPV vaccine dangers.
Mr. Isaacs is currently residing in scenic East Texas and frequently commutes to the even more scenic Texas hill country near Austin and San Antonio to give lectures and health seminars. He also hosts the CureZone “Ask Tony Isaacs – featuring Luella May” forum as well as the Yahoo Health Group “Oleander Soup” and he serves as a consultant to the “Utopia Silver Supplement Company“.

 

 


Cultured veggies – a new approach to health

The Many Health Benefits of

Cultured Vegetables

 
 
Raw cultured vegetables have been around for thousands of years, but we have never needed

them more than we do today.  Rich in
lactobacilli and enzymes, alkaline-forming, and loaded with vitamins, they are an ideal food that can and should be consumed with every meal.

Since they are an excellent source of Vitamin C, Dutch seamen used to carry them to prevent scurvy.  For centuries, the Chinese have cultured cabbage each fall to ensure a source of greens through the winter (if they have no refrigeration).

The friendly bacteria, the enzymes, and the high lactic acid in raw cultured vegetables add to health and longevity.

They taste tangy and it is probably a new taste for you, but personally speaking, cultured
vegetables are the best way to eliminate cravings for sweets.  After initially getting use to eating cultured vegetables, you will soon feel that no meal is complete without
them.  Since they are all vegetable, they combine with either a protein or a starch meal.

So what exactly are raw cultured vegetables?

They’re sauerkraut. The Austrians coined this word, from sauer (sour) and kraut (greens
or plants).  But they are very different than the pasteurized sauerkraut you buy in the supermarkets.  The pasteurization (heating) process destroys precious enzymes, and the added salt eliminates any health benefits.  The variety of vegetables that you can culture are endless and once you culture your first batch of vegetables, you will want to experiment and try different vegetables that perhaps you’ve never tried before.

Here are many of the benefits to adding cultured vegetables to your diet:

  • Help re-establish a healthy inner ecosystem.
  • If you have ever experienced a sluggish thyroid, it can be such an emotional roller coaster to get it functioning properly. Personally speaking cultured vegetables are one of things that have helped to nourish and re-balance my thyroid which had been sluggish for about a year. It is very important when you have a sluggish thyroid, to do everything possible to eat more alkalizing foods such as cultured vegetables, coconut kefir (Fermented coconut water from young Thai coconuts. They are the white coconuts that you see at Asian markets or Whole Foods.), sea vegetables (kelp, dulse, nori, kombu, arame, etc.)
  • If you have ever struggled with your weight or wanted to lose those nagging pounds we’ve all held onto, add cultured vegetables to your diet. Losing weight is all about how well everything is flowing in your digestive tract, how regular you are and how to balance the acids in your body to a more alkalizing state.
  • They improve digestion.  Knowing the health benefits of raw foods, eating cultured vegetables is an easy way to implement raw foods into your diet.  However, depending on how well you digest your foods, your digestive tract may be too weak to tolerate them.  Cultured vegetables eliminate this concern, since they are pre-digested.  This means that even before they enter your mouth, the friendly bacteria have already converted the natural sugars and starches in the vegetables into lactic acid, a job your own saliva and digestive enzymes would do anyway.  The enzymes in the cultured vegetables also help digest other foods eaten with them.
  • They increase longevity.  You could think of the friendly bacteria in raw cultured vegetables as little enzyme powerhouses.  By eating the vegetables, you will maintain your own enzyme reserve and use it to eliminate toxins, rejuvenate your cells, and strengthen your immune system – which all add up to a longer, healthier life.
  • They control cravings.  Homemade cultured vegetables are ideal for appetite control and thus weight control.  The veggies help take away cravings for the sweet taste in pastries, colas, bread, pasta, dairy, and excessive amounts of fruit.
  • Raw cultured vegetables are alkaline and very cleansing.  They help restore balance if your body is in a toxic, acidic condition.  Because they do trigger cleansing, you may have an increase in intestinal gas initially as the vegetables stir up waste and toxins in your intestinal tract.  Soon however, you will notice an improvement in your stools.
  • And lastly, if you want gorgeous, healthy skin cultured vegetables will become your best friend. Our skin is our largest organ and whatever shows up on the skin is a good indication of what is going on inside the body.

During the fermentation period, the friendly bacteria are having the time of their life, reproducing and converting the sugars and starches to lactic acid.  Once the initial process is over, it is time to slow down the bacterial activity by putting the cultured vegetables in the refrigerator.  The cold greatly slows the fermentation, but does not stop it completely.
Even if the veggies sit in your refrigerator for months, they will not spoil; instead they become more like fine wine, more delicious with time.  Properly made, cultured vegetables have at least an eight month shelf life, although my veggies have never lasted that long.

Source:

http://www.nourishandflourishhealthyliving.com/blog/the-many-health-benefits-of-cultured-vegetables/


Power Probiotics

 

Research suggests a diet rich in

natural probiotics discourages colon cancer

by Carolanne Wright

 

(NaturalNews) Good news: If you’re a fan of probiotics, another health benefit has been added to the ranks, this time concerning lowered colorectal cancer (CRC) risk. A known immune booster, probiotics also hinder harmful pathogens in the gut that can lead to cellular mutations. Not only that, certain species of beneficial bacteria form conjugated linoleic acid in the colon, which may inhibit the development of cancer through anti-inflammatory action.

Keeping the colon healthy and disease-free

According to Cancer Active, Professor Ian Rowland at the University of Ulster, a leading expert on diet and cancer prevention, notes:

“Studies using cultures of human colon cells grown in flasks show that probiotics can interfere with the action of cancer forming substances. When probiotics have been given to laboratory rats, they have decreased the level of gene damage (an important event in cancer) and reduced the numbers of tumours induced in the colon. There are only a few studies in humans because of the difficulties in studying the effects of diet on human cancer. However, in the few studies that have been done, probiotics – sometimes in combination with prebiotics – have shown effects suggesting that they may reduce the risk of colon cancer.”

At a molecular level, researchers believe probiotics help discourage colon cancer by:

Stimulating the immune systemProducing beneficial short-chain fatty acidsHindering enzymic activities linked with carcinogensActivating beneficial anti-carcinogenic enzymesEncouraging higher levels of butyric acid in the colon (an important growth regulator for colon cells)

Probiotics also bind to bile salts. Epidemiological studies have found a strong connection between CRC risk and diets that are high in certain types of fat, such as corn oil, safflower oil, lard or beef tallow. Researchers believe this is due to increased level of bile acids, which are necessary to digest fat. When the bile is broken down in the colon, the byproducts have a cytotoxic effect on colon cells, triggering proliferation and the possibility of cancer. Probiotics help protect against this hazard in the following manner: modulation of enzymes that create harmful wastes and also by reducing the toxicity of bile salts through a binding effect.

Moreover, two types of probioticsLactobacillus acidophilus and Bififobacterium lactis, demonstrate antibacterial characteristics by producing lactic acid and corresponding short-chain fatty acids. When lactic acid is present, the gut environment becomes more acidic, which inhibits potentially carcinogenic bacteria. To encourage the growth of lactobacilli and bifidobacteria in the gut, make sure you are getting enough soluble fiber (examples include oats, apples, barley, flaxseed and Brussels sprouts), and consider supplementing with a prebiotic like inulin, oligofructose, fructooligosaccharides (FOS) or galactooligosaccharides (GOS).

Professor Rowland concludes:

“There is a lot of evidence from studies on cell cultures and in animals that probiotics, prebiotics and combinations of the two can exert anticancer effects. Until recently, there has been little work conducted in humans. However a paper soon to be published reports a study conducted as part of the European Union funded SYNCAN Project. In this experiment volunteers were fed a mixture of pro and prebiotics, or placebo, for eight weeks and a wide range of indicators of colon cancer risk were measured. Those subjects on the pro/prebiotics had less DNA damage and a lower rate of cell proliferation in biopsies taken from their colons. Additionally pro/prebiotic feeding resulted in improvements in certain characteristics of stool samples that may be indicative of reduced cancer risk.”

Sources for this article include:

http://www.canceractive.com/cancer-active-page-link.aspx?n=1413

http://science.naturalnews.com/pubmed/19116692.html

http://science.naturalnews.com/pubmed/1435100.html

http://www.biomedcentral.com/1471-2482/12/S1/S35

About the author:
Carolanne believes if we want to see change in the world, we need to be the change. As a nutritionist, natural foods chef and wellness coach, she has encouraged others to embrace a healthy lifestyle of green living for over 13 years. Through her website www.Thrive-Living.net, she looks forward to connecting with other like-minded people who share a similar vision.

Follow on Facebook: www.facebook.com/pages/Thrive-Living/4995788…

For Pinterest fans: www.pinterest.com/thriveliving/

Find at Google+: www.goo.gl/cEZiyR

and Twitter: www.twitter.com/Thrive_Living

Read her other articles on Natural News here:

www.naturalnews.com/Author1183.html

Source: http://www.naturalnews.com/z044227_probiotics_colon_cancer_digestive_health.html

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Watch this blog – we’re having great fun and pleasure experimenting

with cultured foods, including kombucha, kefir and cultured vegetables,

bringing back some old but valuable practices


A very cultured healthy brekkie

Kefir breakfast serves up the benefits of cultured food

Donna Schwenk prepares cultured food daily. But Schwenk’s “cultured” isn’t highbrow or refined; it’s fermented and alive with good bacteria.

After a series of health problems, the Greenwood, Mo., resident introduced kefir — a fermented milk drink that has been around for thousands of years — to her family’s diet. Foods like kefir, kombucha, sprouted grain and sourdough breads, and vegetables such as kimchi and sauerkraut are rich in probiotics that aid in digestion and overall health.

“After I saw the dramatic health benefits that cultured foods bring to restoring the balance of good bacteria to the body, I wanted to share my story with everyone,” Schwenk says. “But I think it’s important to meet people where they’re at. You don’t have to make your own fermented kefir or bake your own sprouted breads: There are pre-made options in today’s grocery and health food stores.”

Even food guru Michael Pollan’s most recent book, “Cooked: A Natural History of Transformation” (Penguin Group), touts the benefits of grandma-style pickled vegetables, preserved lemons and yogurt. Schwenk’s second cookbook, “Cultured Food for Life” (Hay House), was released last October, and her website, CulturedFoodLife.com, shares cooking videos, recipes and an online store to get people started fermenting their own foods.

“So many people are feeling unwell and are hungry for well-being,” Schwenk says. “Never would I have thought that I would be writing cookbooks on cultured foods and sharing my fermented food story with so many people, but it all feels really good.”

Kefir Breakfast Pudding

Makes 1 serving

1 cup kefir, any flavor

1 1/2 teaspoons chia seeds

1/4 cup uncooked oatmeal of choice, old-fashioned, steel-cut or rolled oats

1/2 cup fresh fruit, such as strawberries, blueberries, raspberries, mandarin orange slices or peaches, cut into bite-size, plus more for topping

1 teaspoon sweetener, such as maple syrup, honey, stevia or agave nectar, optional

The night before: Pour kefir into a clean, wide-mouth, pint-size canning jar. Add chia seeds, uncooked oats and fresh fruit of choice. Place lid tightly on jar and shake vigorously. Refrigerate jar overnight.

In the morning: Remove lid and stir in optional sweetener of choice and top with more fresh fruit, if desired.

Per serving: 340 calories (48 percent from fat), 15 grams total fat (3 grams saturated), no cholesterol, 31 grams carbohydrates, 25 grams protein, 22 milligrams sodium, 7 grams dietary fiber.

Read more here: http://www.kansascity.com/2014/03/08/4867171/kefir-breakfast-pudding-serves.html#storylink=cpy
Source: http://www.kansascity.com/2014/03/08/4867171/kefir-breakfast-pudding-serves.html

Probiotics – natural – gut health is vital

5 reasons your digestive system isn’t working properly

by: Derek Henry – Natural News

It seems nearly everyone has digestive issues these days. Crohn’s, IBS, colitis, celiac, and dozens of other digestive disorders have made an industry out of sugar free, gluten free, and dairy free products. So why is it that those with digestive issues can’t often fully fix them and have to follow a very strict diet or suffer the painful consequences?

Gut flora imbalance

One of the main reasons you are not able to digest food properly is bacterial imbalance in your intestinal system. An ideal ratio for a properly functioning gut is 85 percent good bacteria to 15 percent bad, and when this is accomplished the good bacteria flourish and are allowed to do their job of digesting and absorbing certain starches, fiber, and sugars.

Unfortunately, a lifetime of habits littered with antibiotics, sugar, alcohol, toxins, and ‘dead’ food has destroyed the proper balance we require for good digestion.

In your effort to regain proper gut flora balance, consider antibacterial foods and herbs like garlic, onions, oregano, cloves, and black walnut. At the same time consider probiotic rich foods like green leafy vegetables and fermented foods such as sauerkraut, tempeh, and kefir.

(Note – BIO-SIL has cultured vegetables available – we believe this is a crucial area of health that needs to be explained and practised :)   Keep peepers on this blog!)

Enzyme deficiency

Enzymes play a key role in our health by enabling our bodies to properly digest and use all the nutrients we take in to their greatest potential. If we do not introduce enough enzymes through our food, we put more pressure on the pancreas to produce enzymes in order to break down waste products, which eventually can leave it overworked and unable to produce the enzymes required to facilitate proper digestion.

To maximize your enzyme production, first increase your consumption of raw, organic food like papaya, pineapples, bee pollen, kefir, and fermented vegetables. Chew your food thoroughly to properly mix them with your enzyme rich saliva, which helps the process of pre-digestion.

Juicing is one way to really increase the amount of easily assimilated enzymes into your digestive system, as well as digestive and systemic enzyme supplements.

Magnesium deficiency

Previously, it was believed that magnesium was required for up to 325 enzymatic processes, but according to new research, that number is closer to 800. This makes magnesium very important in the digestive process.

Magnesium is also heavily implicated in proper functioning of muscles, including those in the lining of your digestive tract. A deficiency in magnesium causes the peristaltic action in your digestive system to slow right down, which hinders the movement of waste, and backs up the digestive process.

Consider liquid magnesium supplements, and loading up on salads rich in leafy greens and vegetables.

Stress

Stress creates all sorts of problems for your digestive system. It strips your body of various vitamins and minerals (B vitamins and magnesium to name a couple), tightens your muscles, slows down bowel movements, and inhibits absorption of enzymes and probiotics, as well as other nutrients.

Keep your stress in check through chamomile, medicinal mushrooms, kefir, and acts of gratitude, meditation, and exercise.

Heavy metal toxicity

There are many types of toxins that can cause digestive distress, however, one of the most gut compromising toxins falls in the heavy metals category.

Heavy metals are introduced into our bodies in a variety of ways, but some of the more problematic gateways are through vaccinations and mercury amalgams. Not only does this create a great burden for proper liver, gallbladder, and pancreas function (including secreting bile to facilitate digestion), but heavy metals also kill off good bacteria to further impair the digestive process.

Heavy metal detoxification is a delicate process and should be handled by a professional, but you can consider chlorella and cilantro to help bind and remove them from your system.

Source: http://www.undergroundhealth.com/5-reasons-your-digestive-system-isnt-working-properly/


Food storage tips

22 Unusual Tips, Tricks, and Tests to Make Your Food Last Longer

~by Rachel Grussi

February 27, 2014

Wasting food feels horrible. Whenever I find old, moldy food in the fridge and toss it, unused into the trashcan, I feel like I’m A) pouring money into the garbage, and B) wasting things like a true American. Food spoiling and being thrown away is a total privilege that is used way too often! So try these tricks to keep your uneaten food out of the landfill:

1. Cook vegetables as soon as you buy them. To keep veggies longer and prevent wasting food, chef and food writer Tamar Adler suggests the intriguing idea of cooking your vegetables immediately after buying them. You can prepare and refrigerate a week’s worth of precooked food beforehand, which can be warmed to room temperature and dressed with vinaigrette for a salad, baked into a mid-week casserole or tossed into vegetable curry at the end of the week.

2. Store your onions in pantyhose; they will last as long as 8 months (because they feel fabulous, most likely!). It’s as simple as putting onions in nylons, and tie knots between onion.

3. Wrap lettuce in tinfoil to help it stay crispier longer. Make sure it’s dry, though, and freshly salad-spinned. Moisture is the cause of lettuce wilting.

4. Did your bread go stale before you could finish it? Rub an ice cube over stale bread, and then bake it for 12 minutes to revive it.

5. Keep tomatoes out of the fridge; instead, store at room temperature. Same for bananas!

6. Get an ethylene gas absorber for the fridge. Ethylene really makes or breaks the freshness in your foods, so it’s wise to invest. It’s not too expensive, either; a set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3x longer. Here’s a handy list of ethylene-producing and ethylene-sensitive foods.

7. Tired of your cilantro rotting before you can make your fourth batch of salsa? Store delicate herbs like you would flowers, then cover with plastic, secure with a rubber band, and refrigerate. This is the best for delicate herbs like parsley, basil, cilantro, and chives.

8. Oily herbs cannot be stored the same way. Herbs like thyme can be tied loosely together with string and hung in the open air.

9. Use a vinegar solution to make your berries last longer. Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won’t taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.

10. Don’t store onions with potatoes. It makes them sprout and spoil faster. Instead, put your potatoes with one apple in the bag to keep the sprouting from happening. Low levels of ethylene gas, such the amount an apple omits in a well-ventilated bag, suppresses the elongation of the potatoes’ cells, preventing sprouting. Store them carefully, preferably in a cool, dry place with good air circulation. They can last up to 2-3 months this way!

11. One rotten apple can spoil the bunch. Apples in general can make other fruit ripen faster, so keep them away from the rest.

12. Tired of fridge burn on your cheese? Add a dab of butter to the cut side of cheese to keep it from drying out. You also want to wrap in cheese paper or wax paper (NOT plastic wrap) and then place in a plastic baggie. Keep in the warmest part of the fridge (vegetable or cheese drawer).

13. Freeze and preserve fresh herbs in olive oil. The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh.

14. Wrap the crown of a bunch of bananas with plastic wrap. They’ll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter.

15. Clean your fridge. Once something goes bad in your fridge or cupboards, it leaves behind a lot of fellow mold friends ready to eat up your new food. Disinfect the fridge — it’ll make everything last a little longer.

16. Tomatoes are a tricky bunch. Don’t store them in plastic bags! The trapped ethylene will make them ripen faster. Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes. Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up. Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them.

17. Keep your ginger in the freezer. If you want to make Yogi Tea on the regular, you need to freeze your ginger. It’s easier to manage this way, and it will stay good for a much longer time. It grates much more easily, and the peel grates up so fine that you don’t actually need to peel it.

18. Keep mushrooms in a paper bag, not a plastic bag.

19. Keep your milk and dairy products in the middle of the fridge instead of in the door. This way, it has longer access to cooler temperatures.

20. Making popcorn? Cook it in a bowl with a microwave-safe plate on top. This reduces the amount of unpopped kernels (and waste!).

21. Waste not, want not, even with lemons. If you only need a tiny spurt of juice, don’t slice the whole thing up. Instead, use a skewer or fork to pierce the skin and squeeze a bit of juice out.

22. Freeze flour for the first few days to kill bugs. In case you missed our FDA Regulations post, you never know what’s in your food. So stay on the safe side and store the bag in the freezer for several days to kill weevils and insect eggs (yuck!). Female weevils lay eggs in the grain kernel, and larval weevils feed from within making them difficult to detect. Super heating or cooling will kill these pests easily. Just make sure to wrap your flour well or pack it in a freezer bag to prevent it from picking up food odors. You can continue to freeze or refrigerate flour if fridge space is not an issue

- See more at: http://www.gaiamtv.com/blog/22-tricks-food-last-longer?chan=FacebookBlog&utm_source=FacebookBlog_22TricksFood&utm_medium=Social&utm_campaign=10day#sthash.i6ad1d20.dpuf

Source: http://www.gaiamtv.com/blog/22-tricks-food-last-longer?chan=FacebookBlog&utm_source=FacebookBlog_22TricksFood&utm_medium=Social&utm_campaign=10day


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