October 21, 2014

Eggs – Consume this natural protein source

pin it button Eggs   Consume this natural protein source

by Shona Botes

(NaturalNews) The past 20 years have unfortunately seen eggs getting a bad rap for contributing to high cholesterol levels in people. But after scientists at the Harvard School of Public Health decided to do extensive research and follow the diet of 117 000 nurses over an eight to 14 year period, they discovered that there was actually no difference in heart disease risk in those who consumed more than one egg a week.

Eggs are an excellent source of protein and are also low in calories, with an average size egg providing only 70 to 80 calories. They also contain choline, which is an important nutrient for healthy brain functioning, and it also helps to reduce inflammation and regulate the cardiovascular system. Two large eggs can provide up to 252 mg of choline, provided that the yolk is eaten, as this is where it is found.

Read the Full Article Here: http://www.naturalnews.com/031475_eggs_protein.html

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Repairing your Microbiome: Making Kefir at Home

Repairing your Microbiome: Making Kefir at Home

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Cultured dairy is a traditional food in many cultures. When refrigeration isn’t available fresh milk can only keep for a couple of days before it spontaneously cultures, as in sour or clabbered milk. Adding a starter culture – be it from a previous batch or other source – has long been the method of creating consistent flavors and textures in ones cultured milk.

Milk kefir is one of these cultures. Thought to originate in the Caucuses Mountains, this culture is added to fresh milk and allowed to culture for 12-24 hours, sometimes even longer, and results in a tangy, flavorful milk with the consistency of a pourable yogurt.

Milk kefir has many health benefits, and can be made at home.

How to Make a Gluten Free Cheesecake

How to Make a Gluten Free Cheesecake

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Cheesecakes are a classic dessert, with many different flavor variations and types. For those on a gluten free diet, finding a 100% gluten free cheesecake recipe that doesn’t skimp on flavor or texture, and still blows you away, can be a bit of a challenge. Many popular cheesecakes like the New York style use a bit of flour in the filling, and the classic graham crust is hard to replace. Even though gluten free grahams are available to purchase, they are loaded with highly processed ingredients and are better off not being touched. Meanwhile, the alternative, making them yourself, is extremely time consuming.

There is however, a very easy solution: make a shortbread crust and nix the gluten flours. Shortbread crusts are light, buttery, very quick and easy to make, and compliment any flavor of cheesecake. Here’s how you make one.

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

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Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. Or we are, at the very least familiar with the store-bought vinegar-brined modern day versions of what once were lactic acid fermented vegetables.

But you can ferment just about any vegetable, turning it into a lively probiotic-rich snack, condiment, or enzymatic addition to your meals. Here is a simple recipe you can make at home for fermented carrot sticks.

How to Use Raw Honey in Place of Sugar in Baking

How to Use Raw Honey in Place of Sugar in Baking

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Raw honey is one of the healthiest sweeteners readily available for use in baking. Honey is a much better choice than processed sugar. Granulated sugar made from cane sugar is actually a natural product. However, most types of granulated sugars in the market go through a refining process which strips out most of the natural nutrients.

In addition, granulated sugar from sugar beets is more than likely from a GMO source. If you do use granulated sugar in your recipes, make sure it is organic cane sugar as close to its original source as possible, which is usually very dark and dry.

You’re better off using raw honey, which is a whole food that in its natural state needs no further refining. And its healthier too! The information here will show you how to replace sugar in your baked goods with raw honey.

How to Make Your Own Sauerkraut

How to Make Your Own Sauerkraut

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There are many ways to preserve food these days. Freezing is popular for its convenience. Canning is gaining resurgence, and rightfully so, for its place in a local and sustainable food economy. Drying fruits and vegetables continues to be a simple way to put food up, especially in hotter, drier climates.

And then there is lactic acid fermentation, also known as lacto-fermentation. If you’ve ever had unpasteurized sauerkraut or true sour pickles, then you’ve eaten fermented vegetables. These are hard to come by, though, in their true raw form so it is helpful if you know how to make them at home.

This article will show just how easy it is make your own raw sauerkraut at home with only 2 ingredients.

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