Monthly Archives: December 2021

The Big, Bad and The Ugly…Killer Fats!

Category : Allergies , Arthritis , Diseases , News , Sleep

Hydrogenation is a process that turns polyunsaturates, which are normally liquid oils at room temperature, into fats that are solid or semi-solid at room temperature. This is a chemical process; the oils are altered under pressure with a metal catalyst for about six to eight hours. This process will break the double bond which is naturally occurring in the oil by adding hydrogen to make it into solid or semi-solid product. The really big problem here is that through this processing the chemical and metal catalysts remain in the oil, when the processed foods are eaten these toxins enter into our body will therefore contaminate us. These metal catalysts are nickel, aluminum, platinum, or cobalt. If the unsaturated fat chain is fully saturated by this chemical process, it becomes hard and stable, but completely dead. What that means it becomes pure fat, without its health benefits. The difference between partially hydrogenated and fully hydrogenated fats is that the partially hydrogenated fat creates trans-fat, because the fully hydrogenated returns to “zero-trans-fat” level.

So, you ask, what makes them killer fats? These laboratory altered fats are considered an inflammatory ingredient that get stuck inside the body; there isn’t any way for the body to metabolize them or excrete them out. Since your body can’t metabolize them, they sit in the fat tissues of the body hindering its ability to efficiently break down and use other proteins or fats which can keep the body in a healthy state. The blood becomes sticky and hard and can create cardio vascular issues. Triglycerides increase, LDL cholesterol (bad) also increases, while the HDL cholesterol (good) decreases. There is an increased risk of obesity, diabetes, stroke, disruption of hormones function, also interfering with the enzyme structure which the body needs to eliminate certain toxins. Also, these toxins create massive amounts of inflammation within the body, thus hindering the body’s healing process.

So, it is so important to not just look at the front label but to investigate and read the INGREDIENT label instead. Toxic fats are hydrogenated and trans fats. Margarine, shortening, and other man-made oils are particularly harmful. Some of these toxic fats are canola, corn, vegetable, soybean, cottonseed, safflower, grapeseed and peanut oil. These oils are highly processed and oxidize easily. Beware of these!

Very concerned,
Marie

Our Kitchens Hold The Power Of Healing!

Category : Allergies , Arthritis , Diseases , News

Do you know how much healing power we hold in the kitchen spice cabinet? Let’s look to this for our gems of healing. Throughout history many cultures turned to the herbs and spices alone for their medicinal purposes. People were actually healthier, healed quicker and less likely to even develop chronic diseases which runs so rampant today. When you grill or fry with spices it does decrease its antioxidants…but stewing or simmering heightens them.
Let’s check out a few:

In fact, did you know that there are some herbs that combat sugar cravings?
One herb is: Fenugreek seeds. Tasting like maple syrup, they makes a great sugar replacement; and are loaded with antioxidants and trace minerals. Cinnamon is another; lending a sweet taste to food without adding sugar… provides healthy heart benefits, offers reduction of high blood cholestrol and triglyceride levels… not to be used as a replacement for your medications, but is a helpful addition to a healthy lifestyle.

Turmeric reduces inflammation which is a common cause of discomfort and illness. Turmeric’s component called cucumin, researchers has shown may reduce brain inflammation which has been linked to Alzheimer’s disease and depression…also reduces pain of arthritis.

Ginger reduces stomach upset and travel sickness; even helps with chemotherapy nausea and vomiting when taken along with anti-nausea medication. (check with your doctor first, as some drugs may be conflicting.)

Garlic…Researchers have linked garlic intake with keeping blood vessels flexible, also reducing cholestrol and triglycerides.

Cayenne helps to ease pain. It contains the substance, capsaicin, which makes it spicey. It reduces the number of pain signals sent to your brain, so you don’t register as much discomfort. Also works on pain caused by arthritis and diabetes-nerve damage. Helps with reducing the ulcer-causing bacteria (H-pylori), reducing stomach acid and increasing blood flow.

Rosemary works for blood circuation, digestion and asthma, promotes alertness.

Sage may help with memory enhancement and functioning of the brain, possibly aiding those with Alzheimer’s disease.
Sage tea eases sore throats and stomach discomfort as well.

Oregano…you will get the same amount of powerful antioxidants from three cups of spinach comparing to one teaspoon of oregano. It is a great deliverer of Vitamin K, the nutrient for strong bones.

Keeping you informed,
Marie

Not All Fats Are Created Equal

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Category : Allergies , Arthritis , Diseases , News , Sleep

Fat digestion begins mechanically in the mouth, but only a small amount actually breaks down there. On the way down the digestive tract the stomach grabs about 10%, with the help of the enzymes and stomach acids. Most of the metablism of fats though comes during the digestion in the small intestine.

An important and interesting fact is how fat reacts in the body with excess sugars. The body will turn these sugars into sticky and degenerative fats. Excess glucose, not used by the body for enegy will be stored as glycogen in the muscles and liver. The excess amounts of glycogen not used by the liver are then released as triglicerides and dumped into the blood system and stored as fat. Fat is a carrier of toxins, the body stores them. So it is very important to choose your fats wisely.

Healthy fats feed the brain (the brain is made of 60% fat) and the body’s cells, The roles fatty acids accomplish are; promoting energy, carrying nutrients throughout the body, helping the body to maintain its temperatures, and helping in the many roles of metabolism. Fatty acids are one of the outstanding ways the body achieves its cell integrity and permeability. What that means is fats have a premier role in your body’y abilities to absorb and use the good foods that you eat, right down to the cellular level. Wow!

Fats taste good, I won’t deny that. God made those taste buds for a good reason; enhancing the taste buds on the tongue to allow the flavors to spread around the palate so we can fully savor our foods. He wants us to enjoy our foods and stay healthy at the same time.

Good healthy fats are: saturated fats, monosaturated fats, and polyunsaturated fats. This category consists of healing fats; and also hydrogenated fats and trans fats, the latter two are the killer fats. And believe it or not cholestrol is an important ingredient that our body needs to maintain optimal health. Actually cholestrol is refered to as a fat but a alcohol molecule that behaves like a fat. But it is needed by the body for its metabolic processes.

Most people think that saturated fats are “bad” and unsaturated are “good” fats. Saturated fats usually come from animal products, but coconut is actually a saturated fat. Unsaturated fats comes from plant sources, which doesn’t always mean that it is good for your health. Certian types of plant seeds such as corn, peanut, safflower and sunflower are highly inflammatory oils because of their processing. These are best avoided for health reasons.

Listing of good fats: butter, ghee, tallow, coconut milk and coconut oil, avocados and avocado oil, olive oil, fish oil and MCT oil (medium chain triglyerides), Omega 3 fatty acids.

Listing of bad fats: canola oil, soybean oil, sunflower oil, corn oil, safflower oil, grapeseed oil, margarine, cottonseed oil, and peanut oil. Most of these are considered as trans fats due to their processing practices. (I will do a future article just on hydrogenated and trans fats, their processing, what makes them killer fats and what they do to the body).
Stay tuned!

Almond Flour Crust With Apple Pie Filling

Category : Breads , Desserts , Recipes

Almond Flour Crust With Apple Pie Filling

Almond Flour Crust  with Apple Pie Filling

*Use all organic ingredients if possible for
health  as well as flavor.

Gluten-Free Almond Pie Crust:
2 Tbls. Maple Syrup
1  1/2 cups Almond Flour/ Almond Meal
1/4 tsp. Redmond’s Sea Salt
1/4 tsp. baking soda
2 Tbls. coconut oil, melted
1 large egg
1/2 tsp. vanilla extract

Making The Crust:
1. Preheat oven to 350 degrees.
2. In medium bowl combine the dry ingredients.
3. In another bowl, combine the wet ingredients.
4. Stir wet ingredients into the dry ones.
5. In a glass pie pan, with fingers, pat the dough
crust onto the bottom and up the sides in an
even layer. (If necessry, dampen hands slightly
to keep the crust from sticking to fingers.
6. Bake for 10 minutes untill crust is beginning
to brown…after 8 minutes keep checking, it
browns quickly.
7. Remove from oven and cool.

Apple Pie Filling:
4 organic apples, peeled, cored and cut into
small pieces
3 tsp. coconut oil
1 tsp vanilla
1/2 tsp. cinnamon
2 Tbsp. raw honey
2 tbls. almond butter
handful of walnuts (broken into small pieces)

Cooking It:
1. Melt coconut oil in pan and throw in the apple
pieces. Saute on medium to low hwatfor a couple of
minutes until soft.
2. Add the rest of the ingredients and mix to
combine.
3. Heat until the apples are assoft as youlike
and ingredients are fully mixed together.

Making the Pie:
Pour the filling onto the cooled crust. Refrigerate
until ready to serve.   Enjoy!

Portobello BLT Sandwhich

Category : Breads , Entrees , Recipes

Portobello BLT Sandwhich

Portobello BLT Sandwhich

Portobello Bacon Ingredients:
2 Portobello mushroom caps, thinly sliced at 45
degree angle.
4 Tbls. avocado oil
1 Tbls. maple syrup
1/2 tsp. smoked paprika
1/2 tsp. Redmond’s Sea Salt
dash black pepper to taste.

Making The Bacon:
In a mixing bowl, whisk all ingredients except the
mushrooms. Then add the mushrooms into the bowl
and toss gently with your hands until mushrooms are
well coated. Let marinate 15 minutes. In a skillet,
over medium heat, cook the mushroom mixture,
gently for about 5 minutes.

Sandwhich Ingredients:
Sliced spelt, whole wheat or gluten-free bread
Romaine or green leaf lettuce leaves
1 tomato, sliced
Vegenaise (alternative healthy mayo)

Making The Sandwhich:
Assemble the sandwhich by lightly toasting the
bread, and spreading Vegenaise onto the toast.
Then layer the Portobello bacon, tomato, and lettuce.
Slice and serve.
*Get ready for the robust flavor that will delight
your senses and with great healing nutrients.

*This recipe has been credited to Hallelujah Acres.
It’s been revamped  a bit using all organic ingredients
as possible, but the flavor is still incredible.

ENJOY!

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