Paleo Turmeric Nuts N Cream

An amazingly delicious Golden coconut recipe that is an excellent Paleo brain food, inflammation reducer, heart healthy, weight management assisting and age rejuvenation that will have everyone desiring it as a staple. Continue reading

Why Eat Coconut Butter not Cow Butter?

Chinese Proverb: When someone shares something of value with you and you benefit from it, you have a  moral obligation to share it with  others..

I am passing on to you what has been shared with me!

   

According to Bruce Fife, ND, author of The Healing Miracles of Coconut Oil: “Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food.”
Coconut oil becomes a solid below 78 degrees Fahrenheit. In the solid state, coconut oil is called coconut butter. Coconut oil and coconut butter is actually the same thing.

Coconut butter is a raw saturated fat that contains no cholesterol and does not elevate bad (LDL) cholesterol levels.  Unlike other oil/butters, coconut butter is stable up to 170 degrees Fahrenheit.  Dr. Peat recommends increasing one’s coconut butter intake for women with hormone imbalances.

Recommended daily intake: 1 to 4 tablespoons.

  • Improves digestion.
  • Provides quick energy.
  • Improves insulin secretion and utilization of blood glucose.
  • Relieves stress on the pancreas and enzyme systems of the body.
  • Can be easily absorbed and utilized by those who have trouble digesting fats or who have gallbladder disease.
  • Improves calcium and magnesium absorption for the development of strong bones and teeth.
  • Aids in the absorption of minerals and fat-soluble vitamins.
  • Is lower in calories than any other fat.
  • Supports thyroid function.
  • Supports and aids the immune system.
  • Helps protect against disease-causing bacteria, viruses, yeast, fungi, and parasites.
  • Is heart healthy; does not increase blood cholesterol or platelet stickiness.
  • Does not create free radicals like other vegetable oils and is stable under cooking temperatures.
  • Helps protect the body from free-radical damage.
  • Helps you to look and feel younger.
  • Makes skin smooth and soft.
  • Reduces the need for essential fatty acids.
  • Does not deteriorate like polyunsaturated oils so has a long shelf life.

STORAGE:

Coconut butter should be stored in a cool, dark area. It can be refrigerated after opening, but this is not required to insure freshness and the label usually suggests not to refrigerate. All butters and oils are light-sensitive, they should be sealed in black containers to insure no light penetrates the container and damages the oil.

In a nut shell, no pun intended. These are just a few reasons why you should switch to eating coconut butter and not dairy butter or margarine. Most coconut butters are organic and do not contain remnants of vaccines like those found in milk taken from cows that had been injected with bacteria killing vaccines. The dairy industry at the penning of this blog has no intention to stop these injections or the Bovine Growth Hormone, rBGH.

Source:  Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998

NOTE: Some margarines are no longer processed with hydrogenation.

Finally, regarding margarine, it was originally manufactured to fatten turkeys.  When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter.  How do you like it?  They have come out with some clever new flavorings.

DO YOU KNOW: The difference between margarine and butter?

  1. Both have approximately the same amount of calories.
  2. Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
  3. Eating margarine can in crease heart disease in women by 53% over eating the same amount of butter, according to a recent  Harvard  Medical Study.
  4. Eating butter increases the absorption of many other nutrients in other foods.
  5. Butter has many nutritional benefits where margarine has a few and
    only  because  they are added!
  6. Butter tastes much better than margarine and it can enhance the flavors of other foods.
  7. Butter has been around for centuries where margarine has been around for less than 100 years.

And now, back to margarine.

  1. Very High in Trans fatty acids. 
  2. Triples risk of coronary heart disease.
  3. Increases total cholesteroland LDL(this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
  4. Increases  the risk of cancers up to five times..
  5. Lowers quality of breast milk.
  6. Decreases the immune response.
  7. Decreases the insulin response...  And, Margarine is merely ONE  MOLECULE away  from being PLASTIC… and shares 27 ingredients with PAINT

These facts alone should be enough to have you avoid margarine for life  and anything else that is hydrogenated (this means hydrogen is  added,  changing the molecular structure of the  substance).

Do your own Experiment, Here you go!

Purchase  a tub of margarine and leave it open in your garage or shaded  area.  Within a couple of days you will notice a couple of things:

*  no flies, not even those pesky fruit flies will go near it  (that should tell you something)

*  it does not rot or smell differently because it has no nutritional value; nothing will grow     on it.  Even those teeny-weeny microorganisms will not a find a home to grow.  

    Why?   Because it is nearly plastic.

    Would you melt your Tupperware and spread that on your toast?

Give the multi-purpose coconut butter a try~! …

Healthy Never Tasted So Good

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

How Now NO Cow!

Everyone is talking about the problem with milk and the genetically-engineered bovine growth hormone (rBGH) in milk which has been shown to increase cancer. However, the concerns should be regarding the entire dairy and meat industry not just milk as well and the overall adverse impact on the economy and expense to the health of the nation.

According to a post on the Prevent Cancer Coalition’s web site, http://www.preventcancer.com, the following is true:

American dairy farmers inject rBGH to dairy cows to increase milk production.

European nations and Canada have banned rBGH to protect citizens from IGF-1 hazards.

Monsanto Co., the manufacturer of rBGH, has influenced U. S. product safety laws permitting the sale of unlabeled rBGH milk. (Monsanto would lose billions of dollars if rBGH were banned in America.)

Q. Is there any milk not contaminated with rBGH and IGF-1?

A. Yes. Milk that is clearly labeled “NO rBGH” is free of rBGH and does not contain excess levels of IGF-1.

Q. What about cheeses?

A. American-made cheeses are contaminated with rBGH and excess levels of IGF-1 unless they’re labeled “NO rBGH”. Imported European cheeses are safe since Europe has banned rBGH. ”

Where’s the Beef?” Well, it only stands to reason that it too IS contaminated with the touch of Monsanto.

Is the growth in the number of people said to have  lactose intolerance due to a problem with cow’s milk or a problem with the genetically altered protein in cows being consumed due to the injection of rBGH and other so called SAFE vaccines?

What are some solutions?

  1. As we wait for the FDA to reverse its decision that these vaccines are killing us, we STOP eating contaminated products
  2. If you are going to have milk, drink goats milk that has not been from these sources
  3. Drink almond or coconut milk
  4. There are many other sources for calcium and the sun works wonders for vitamin-D
  5. Avoid soy milk because it has been contaminated unless organic
  6. Only eat certified organic from proven sources
  7. Grow your own vegetables on your patio in flower pots
  8. Eat game meat: ostrich, buffalo, deer and any other game meat if you must have meat
  9. Eat sustainable fish following this list provided by the Monterey Bay Aquarium http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
  10. Encourage others to follow this list and post on Facebook and Twitter

In conclusion, Have Now NO Cow!

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

Your Body Knows the Difference Between Sugars


Recent television commercials promoting cornsugar.com states, “sugar is sugar and your body doesn’t know the difference”. It is my contention that your body knows the difference between sugars and it is easy to show evidence supporting my supposition.

Using scientific evidence of glycemic index, I submit the glycemic index for various sugars:

Artificial Sweeteners n/a [chemicals]
Stevia 0
Xylitol 7
Agave Nectar 15-30
Fructose 17-22
Brown Rice Syrup 25
Raw Honey 30
Coconut Palm Sugar 35
Barley Malt Syrup 42
Amasake 43
Sugar Cane Juice 43
Lactose 46
Organic Sugar 47
_____________________<50 = Low Glycemic Index (GI)
Maple Syrup 54
Blackstrap Molasses 55 (not considered a sugar, sugar cooked off)
Evaporate Cane Juice 55
High Fructose Corn Syrup 62
Sucrose 64
Brown Sugar 64
Turbinado 65
Raw Sugar 65
_____________________ 56 – 69 = Moderate Glycemic Index (GI)
Cola 70
Corn Syrup 75
Table Sugar 80
High Fructose Corn Syrup 87
Glucose/Dextrose 96-100
__________________________ 70 and greater High Glycemic Index (GI)
Date Sugar 103
Maltodextrin 150 a common sweet food additive derived from starch

The glycemic index is determined by how the particular sugar raises the blood sugar level in the body over a 2-3 hour period. If, as the television commercials state, sugar is sugar and your body doesn’t know the difference then, your body would respond exactly the same when introduced to each of the sugars. Given the fact that the GI is scientifically determined and your body responds differently to each then, scientifically speaking, your body know the difference and thus responds differently to each ingredient categorized as a sugar.

Another note to consider is cancer patients are advised to avoid sugar because the sugars feed the cancer. Sugars encourage cancer growth, inflammation, arthritis and a host of other diseases. If it is true that we all carry cancer cells and depending upon what is going on in our lives and what we eat, activation of these cells may happen; our body’s response indicates it knows the difference between sugars.

Finally, the lower the GI the slower the sugar is released into our body and acts as energy. The higher the GI the more rapid the sugar is released into our body and is eventually stored ad fat. The body chooses to use as energy or store. Making a choice to use as energy or store means the body knows the difference.

In order to choose and react differently means your body KNOWS the difference.

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

Orange Apple Pumpkin Bread with Chia & Flax Seed

– INGREDIENTS –

  • 1  ½ tsp chia seeds (balance blood sugar)
  • 1 ½ tsp flax see (omega 3)
  • 1 ½ cup wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder (gluten-free)
  • 2 tsp sea salt
  • 2 egg beaten (cage-free, range-free)
  • 1 cup apple sauce (unsweetened)
  • 1 cup pumpkin
  • ½ cup honey (orange, raw)
  • 2 Tbsp orange juice concentrate
  • 1 tsp orange zest
  • 1 Tbsp vanilla
  • 1  cup walnuts chopped (inflammation omega-3)

– PROCEDURE –

  1.  Sift all dry ingredients together in a bowl large
    enough to hold all the ingredients.
  2. In a large bowl beat eggs together.
  3. Stir in unsweetened apple sauce.
  4. Stir in honey and orange juice.
  5. Mix in pumpkin sauce.
  6. Add orange orange zest and pure vanilla flavoring.

Servings: 25              Yield: 51

Nutrition Facts

Serving size: 1/25 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

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