News regarding traditional wisdom and native diets regarding nutrition.
Corn chips are simply tortillas fried in fat and salted. Commercial corn chips are most commonly fried in rancid vegetable fats such as soy, cotton, or corn and are made with genetically modified corn. For the most fresh, delicious, and healthy corn chips, try homemade masa pressed into tortillas and fried in pure coconut oil.
This is the third article in a series about treating vaccine related damage. It will focus on reversing vaccine damage by making changes in what we put in our mouths. The two previous articles discussed how homeopathy can treat and restore health to people who have been damaged by vaccines. This article, and the one that will follow it, will focus on the important role that diet has in treating the physical, emotional, cognitive, and behavioral consequences that result from using vaccines and eating food containing the toxic pesticide called glyphosate. As we will see in this article, it is not just the harm from vaccines that needs to be healed, but it is also the harm that results from the modern food supply.
The Academy of Nutrition and Dietetics (AND) is the gift that keeps on giving. To me, they provide me with many blog posts and newsletter articles. I am not only one receiving gifts from the AND. Kraft Foods just received the first endorsement of a food product from the AND: Processed Cheese.
Creating and keeping a sourdough starter can seem like an intimidating task to the uninitiated. It is quite amazing how this slurry of flour and water leavens and ferments bread. Despite its mysterious abilities, this age-old souring and leavening agent is surprisingly simple to make. There are many ways to create a sourdough starter. Indeed, you can find starter recipes that include fruit juice, potatoes and their cooking water, and commercial yeast online. All of these are viable options for leavening your bread with a homemade sourdough starter. For simplicity’s sake, however, this article will focus on a sourdough starter created simply with flour and water.
The process of nixtamalization is a simple one, one that has been practiced for generations by those whose mainstay is the corn grain. Corn masa, the dough that makes tortillas and chips and tamales, cannot be made without this process. But it wasn't done for frivolous reasons or for aesthetic purposes. Instead, those who subsisted off of corn and other local foods found it imperative to their health. Pellagra is a disease often acquired by cultures who began to utilize corn in large amounts in their diet. When corn was introduced to a new culture through travel or trade, and the historic practice of nixtamalizing the corn was ignored, people often fell ill with skin, digestive, and mental disorders. This was later diagnosed as pellagra. Those who had been subsisting on corn for generations and who were taught to soak their corn in lime, however, consumed corn as the backbone of their diet without such symptoms. Their was wisdom in the preparation. This process of soaking and cooking the corn in an alkaline solution - nixtamalization - is now known to release a B vitamin called niacin. Pellagra - and the vitamin and amino acid deficiencies related to it - can be prevented when the diet contains enough niacin. Nixtamalization, therefore, is a simple practice that transforms corn into a nourishing everyday food by releasing the niacin and making the grain more digestible.
Baking bread is one of the most basic of tasks and yet, in this current day-and-age, it has been complicated by dozens of factors. To trudge through the confusion, like so many other topics, we need to get back to the basics. That starts with good quality grain and the ability to use it to create good bread. There are as many ways to make good bread as there are cultures around the world that rely on it for their daily sustenance. What follows is a simple list of tips and tricks for the home baker looking to create better loaves using wholesome ingredients. For those who like to stick with 100% whole grain breads, there are three techniques that can be used to work with the fiber and heartiness of whole grains, rather than against them.
Limitations for cholesterol will likely be removed from the 2015 edition of Dietary Guidelines for Americans; over consumption of dietary cholesterol is now cited as being of no concern. A recent review of studies investigating the link between dietary fat and causes of death concluded that recommendations to reduce the amount of fat we eat every day should never have been made. When fat was removed from processed foods, sugar was added in. This has led to a massive increase in obesity, diabetes, and non-alcoholic fatty liver disease, even among children
Government bans on the sale and distribution of raw milk and raw milk products are enforced in the name of public safety. But many people enjoy the health benefits of milk that has not been pasteurized, and some farms want sell it. Are the health threats from raw milk significant enough to warrant a ban on its sale? Government data and the lack of regulation of other raw foods suggest that they are not.
As reported in the New York Times (2.20.15), a nutrition advisory panel that shapes U.S dietary advice eased some of the previous restrictions on fat and cholesterol, while at the same time recommending Americans lower their consumption of sugar. For many years, I have been writing and lecturing about the idiotic cholesterol and fat guidelines that the Powers-That-Be have been espousing. Over 30 years ago, we were told to eat less fat and cholesterol in order to lower our risk from dying from cardiovascular disease. During that same time we were encouraged to increase our consumption of carbohydrates in the form of grains and bakery products. We followed the Powers-That-Be’s advice and guess what? Our health has worsened. During the time we lowered our fat and cholesterol intake, we suffered with more obesity, diabetes, and heart disease.
In recent years we have seen a resurgence of interest in breads given a longer fermentation time via sourdough leavening. While these may seem like a lot of work due to the delay between mixing and baking the dough, they can actually be prepared quite simply with no more hands-on time than your usual loaf of bread. A little timing and planning are all that are required. The reasons for the longer fermentation are many. With digestive problems on the rise, those with compromised guts are finding breads made with a longer fermentation (rise) period to be more easily digested.