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Archive for May, 2011

“Everyone Knows Someone Who Needs That Information” (TM)

Trying new foods which are healthy is imperative for diabetics, as many people are stuck in a rut, continuing to eat foods and sustain habits which are not helping, and which may harm. The new foods are generally vegetarian, and in this case, they are essential. If you haven’t been eating them, you are putting yourself in jeopardy.  Some options are more expensive than others, but in the BIG food-picture, saving money on one part of your food budget (the most expensive is processed foods and more protein than you need), then enables you to buy healthier fresh or lightly-processed real foods.

We do not have to buy processed foods for the smart 2-snacks-a-day in a diabetic diet. In fact, snacks are a chance to try out other new items and recipes. When this season’s Biggest Loser Finale show this week revealed 59 year old Deni and 35 year old Olivia winning, as the at-home and grand-prize winners, respectively, there were lessons to learn there. We’ll discuss that over coming weeks, but small, healthy meals and snacks, paced through the day, is integral for beating both obesity and diabetes.

Famed holistic physician, Dr. Andrew Weil, MD says “As a physician, I recommend nutritious hemp seeds and oil to anyone interested in maintaining a healthy diet. Everyone will benefit when American farmers can grow this amazing crop once again.

What’s going on here?

Well, Hemp History Week occurred May 2-8, 2011 and you can learn more at: Grow American Hemp! – it’s Nature’s Wonder Food and the safest ecologically for food, clothes (excellent and no pesticides — cotton accounts for 25% of all pesticide use!), building materials, cosmetics, industrial products (Chrysler, Mercedes Benz, Lotus, GM and BMW already use it in cars)  and on and on.

Currently, one needs a permit to grow even industrial hemp (which cannot produce marijuana) and the American government has not been granting permits and has been waging war on those who want to grow this amazing, healthy, useful plant.

It’s even burned fields on the permit-holding, sovereign lands of several Native American tribes, for their own home-building use (they did the American government the  “courtesy” to get a permit, although they should not need it). The ATF agents burned 2 seasons of crops and left individuals and tribes without their crop after investing all their money.

No-one is getting permits in America, and meanwhile, we are importing hemp food and hemp products from Canada and other European and Asian countries which are more enlightened. So, we pay more and our farmers are locked out from one of the few lucrative crops which could help them save their family farms and provide a decent living-wage.

Hemp is one of the most nutritious foods on earth and if I had to choose 3 foods to have plenty of on a desert island, it would be one. Hemp seeds are a nearly-perfect food source. And, they are one of the few foods which have the needed human ratio of 1:3 essential fatty acids (EFAs) of Omega-3s to Omega-6s.

We must get these essential fatty acids everyday: either from cold water fish, molecularly-distilled fish oil capsules, organic hemp seed, organic chia seed or organic flax seed. Omega-3s are severely lacking in the modern diet, and this is possibly why neurological problems are increasing, as the brain is 70% these essential fats. Episodes of Parkinson’s, ADD, Autism, Alzheimers and more, along with IQ’s falling can all be attributed to lack of these EFAs. And, their lack also lets body-wide inflammation wreke havoc; this impacts diabetics directly.

So, like last week, when I wrote about chia seed recipes, I’ll add some interesting hemp seed ones this week.

I prefer NOT to cook hemp seeds, flax seeds or chia seeds. If you do, please do not use any heat higher than 325F. That’s critical. Flaxseeds must be ground to be accessible and then used immediately.

You will not be failing drug tests if you eat hemp! Only those who use drugs will register on those tests.
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HEMP PANCAKES

Makes: About 16 pancakes Prep Time: 15 min Cook Time: 15 min

1 C  shelled hemp seeds (hemp hearts)
3 T nut oil or organic butter (changed)

1 C organic whole wheat flour or organic substitute of choice
2 t no-aluminum baking powder (Rumford’s)

1 t baking soda
1 t Celtic sea salt

4 egg whites – divided, free-range, vegetarian fed —– save the egg yolks (or cook, whole, to medium, separately and serve on side).
1 C plain organic yogurt
2 T organic raw honey (not for those under 3 years old) OR organic maple syrup

1 C spring water
2 T vanilla
Berries (optional)

Combine flour, shelled hemp seed, baking powder, salt and soda in bowl.
Combine egg whites, yogurt, sweetener and water. Whisk in butter or oil.

Pour into dry ingredients. Use blender to mix to smooth consistency. Optional: add in Berries while cooking!

Cook on (buttered) griddle (medium heat, max 325F), until tops are bubbly – turn and cook until browned.

Serve with more maple syrup OR use the Savory Hemp Hummus or Hemp Butter, below. Can be frozen and heated up in toaster.

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SAVORY HEMP HUMMUS – Manitoba Harvest

Makes 4 cups Prep Time: 10 mins

3 C sprouted organic chick peas OR canned organic chickpeas OR beans
1/2 C hemp hearts (shelled hemp seed)

1/4 C hemp seed oil OR mix of hemp and olive OR all organic, extra-virgin olive oil
2 cloves organic garlic
1/4 C organic lemon juice

1/4 C organic parsley
2 T cumin powder
2 T organic red miso

1 t cayenne powder
1 T fresh cracked black pepper

Combine all ingredients in a blender or food processor. Blend on low, stopping to turn the mixture until smooth.

Can be stored in a sealed container in the refrigerator for 4 days.
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HEMP BUTTER

Makes 2 1/4 cups. Prep Time: 5 minutes

1 1/4 C organic hemp seed oil
1 lb organic unsalted butter

Soften butter in a container (over night usually does it)

Add 1 1/4 C hemp seed oil and blend in by hand until hemp oil and butter are partially mixed.

Now use a hand blender on low until it’s completely smooth (and green } texture. Refrigerate and remove a small pat when needed.

Usually softens enough to spread at room temp in about 10 minutes. Remember not to cook with it. Keep the temp low and simmer if you must. Compliments of Tom Kowalsky Winnipeg, Manitoba, Canada
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COCONUT MANNA™ OATMEAL

1 bowl of hot oatmeal
2 T Coconut Manna™ (organic, extra-virgin coconut oil)
2 T Nutiva shelled hempseed
1 T organic honey or organic maple syrup

Gently mix together. Serve hot or warm.
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VEGGIE HEMP CHILI – Manitoba Harvest

Makes: 6 servings
Prep Time: 10 min. Cook Time: 45 min.

2 t organic, extra-virgin coconut oil
3/4 onion, chopped
1 clove garlic, minced

3 C canned peeled organic tomatoes, chopped, with juice
1 C hemp hearts (shelled hemp seed)
1/3 C spring water

3 T chili powder, more if desired
2 t organic blackstrap molasses
3/4 t cumin

1/8 t cayenne pepper
1/2 t black pepper
1-1/2 C canned organic pinto beans, rinsed and drained

1-1/2 C canned organic black beans
1 jalapeno pepper (optional), diced

Heat oil in a heavy saucepan over medium heat. Saute onion and garlic until softened.

Stir in next 8 ingredients and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes.

Add beans and simmer another 20-30 minutes, adding water if chili becomes too thick. Stir jalapeno pepper into chili just before serving.
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VEGGIE HEMP BURGERS – Manitoba Harvest

Makes: 6 patties
Prep Time: 10 minutes Cook Time: 30 minutes

10 ounces soft tofu
1 C hemp hearts (shelled hemp seeds)
1/4 C sunflower seeds

1/4C scallions, chopped
2 T soy sauce
2 T nutritional yeast

1/2 t dried basil
2 C herb seasoned stuffing — substitute (2C cooked quinoa OR 2C cooked brown rice OR combo)

In a blender, puree tofu then add the rest of the ingredients except stuffing / quinoa and brown rice. Put the mix into a bowl and pour tofu mixture over top. Combine well. Form into burger patties and bake on a greased cookie sheet in a 300 F oven for 25-30 minutes or until golden brown.
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More hemp recipes next time!

Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs Thus Information!”(TM)

Diabetics have sensitive biochemistry, some of which needs to be re-calibrated. However, most Westerners now are in short supply of natural Omega-3 essential fatty acids — for brain and heart and reducing inflammation, all of which impact diabetic health. Where can you get Omega-3 essential fats?

Most references will say “cold water fish”, but some fisheries are depleted (see the endangered or at-risk fish species at Monterrey Bay Aquarium’s site), others are not in clean waters. So, more clearly, I will say:

___   Only WILD fish. NO farmed fish. Always ask!

___   Only fish which are small and lower on the food-chain,  (so less chance to get mercury-toxicity from our ruined environment) and from very-cold waters — avoid tuna, for sure, except albacore “tuna” which is really a mackerel species and is a smaller fish.

You can use wild mackerels, cods, salmon and halibut (it’s too expensive for most of us). Pollack would also work, but most of it is bought up by industrial processors and then it is made into fake-food as Fake Krab etc., (it’s too processed to consider).

___   For vegetarians, and budget-minded people, there are also plant-sources of Omega 3. All the seeds should be Organic. The usually-touted Flaxseed is actually the least-usable. It’s OK to use it if it’s ground (and it must be used immediately after grinding!).  Better, is using Hemp Seed, which is almost Nature’s perfect food, and it has the perfect lipid profile, one of the few foods which properly balances polyunsaturated fats, monosaturated fats and Omega-3 fats. You can also use Hemp Milk. And, lastly, new-kid-on-the-block is Chia Seed — sometimes marketed by patented names like Salba(R) and BenVia Gold (R).

NOTE: If you are sensitive to sesame seed, you may also have an intolerance for Chia.

All seeds should be kept in the refrigerator, as should nuts, each in airtight containers, with the least air. I put it in a ziploc bag, squeezed to expel air, and then the bag put into a tight-lid plastic carton in the refrigerator, to prevent moisture gaining access, even to the outer bag.

___ Some nuts have a little Omega-3 in them, too.

___  We might find flesh from Arctic and Antarctic birds, mammals and penguins also have high Omega-3 content, but most people do not hunt these, or have access to them. In fact, the Inuit and the Inuu — whom we call “Eskimos” — used to have NO heart disease when they ate these animals. Now that they hunt less and mainly eat processed foods, their illness rank is sky-rocketing!

Most of us are willing to eat fish, but if not, use the vegetarian sources. You MUST get Omega-3 sources in your daily diet, everyday, to have a real chance at Health.  If you decide to use supplements, fish oil must be “molecularly distilled“, otherwise, the processor is concentrating environmental toxins.

I am sure that most of us have favorite salmon and cod recipes — poached, lightly-broiled are best. There are some in my Titles Archive, on the upper navigation bar.

Many of us know little about using the seeds, however, so I’ll concentrate on that.

Make sure that your children are eating these foods! You want to try to head-off pre-diabetes and if they are already Type 1 diabetics, these foods should help them be healthier.

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2 Minute Basic Chia Fresca (Iskiate)

1/2 T organic chia seeds
1/2 t organic lemon juice
1 g stevia – low-glycemic, natural sweetener (like Truvia)( 1 gram = 1 packet)
12 oz natural spring water or alkaline water (like Essentia) – chilled

Combine ingredients and chill 1/2 hour before consuming, in order to thicken the chia into a gel (the traditional way to drink the beverage). You can also whisk the mix beforehand, for a few minutes, to make it “gel” faster.

Serves 1.

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Orange Chia Fresca

1 T organic chia seeds
8 oz. spring water or organic coconut water
1  organic orange (Valencias are most used for juicing)
1 t organic blue agave nectar, (or equivalent stevia is better)(Truvia)

1. Add the chia seeds to the water, let sit for 10 minutes or more.
2. Juice the orange, add the fresh squeezed juice to the chia gel.
3. Add the agave or stevia (Truvia).
4. Serve with a spoon or straw for stirring while you drink.

Serves 1

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Banana Hemp-Chia Pudding

1/2 -1 c. chia gel )(soak organic seeds in hemp milk or coconut water)(start: 6T organic chia seeds + 1/2C organic liquid)
3 – 4 whole frozen organic banana (peel before freezing)
1-2 C organic hemp milk
1t per person, organic extra-virgin coconut oil

Soak chia seeds in some hemp milk overnight to make chia gel. (For a thicker gel, hang in cheesecloth over a bowl in the refrigerator, (like yoghurt prep). You can also whisk the mix beforehand, for a few minutes, to make it “gel” faster.

Blend with a frozen banana and more hemp milk.
Freeze.
Blend again.

Optional: add cinnamon and / or organic walnuts.

Serves approx. 3 people.

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Leah Celeste’s Bulk Chia Smoothie Base

1C organic chia seed
6 C natural spring water
3 C organic nut milk OR organic hemp milk OR organic coconut water OR combo

Mix the chia with the water and allow to gel for about 30 mins to an hour. Use a wire whisk to mix the seeds with the water, the more and better you whisk it up the better it will gel up.

Then add your vegetarian milks or coconut water  and whisk again.

You can eat the thinner version in about 30 minutes or put it in the refrigerator for a few hours to thicken up.

This recipe will keep in the refrigerator for a few days and you can just scoop out what you want to eat. Flavor with banana, berries, dried fruit, cinnamon, cardamom, sweeteners, cocoa powder, coconut oil, coconut milk and anything else you like!
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Kristen’s Dehydrator Chocolate Chia Crackers and Spreads

Yield 1 dehydrator tray (quantity depends on size you cut)

1 C organic chia seeds
2 C natural spring water
Juice of 1 orange (organic)
1 apple, organic – cored, chopped
1/4 C raw chocolate powder (Navitas is a favorite brand)
2 T  raw agave nectar or equivalent Truvia stevia
6 dates, pitted
dash Himalayan crystal salt OR Celtic Sea Salt

Soak your chia seeds for 30 minutes in a large bowl with 1 1/2 C of the water.

Blend the remaining ingredients (including the remaining 1/2 cup of water) together. Add the blended mixture to the bowl with soaked chia seeds and stir to mix.

Break up any chia seed clumps with your rubber spatula or spoon. Let the mixture sit (as is) for 15-30 minutes.

Spread the mixture on a dehydrator tray lined with a non-stick paraflex sheet and score the batter to desired size (be careful not to cut the paraflex sheet.).

(For a thinner cracker, divide between two trays.) Dehydrate at 135 degrees for 60 minutes. Reduce the temperature to 105 degrees and dehydrate another 6-8 hours.

Flip crackers onto another tray without a paraflex sheet and peel off the paraflex sheet being used previously. Dehydrate another 6-10 hours, or until you reach your desired dryness.

Chocolate Hazelnut Butter Spread
Yield 1 1/4 cups

1 1/2 C  organic hazelnuts
3 T  raw chocolate powder
1 1/2 T organic agave nectar
1/2 C organic cashews
2 T organic extra-virgin coconut oil
pinch Himalayan crystal salt OR Celtic Sea Salt

Process all of the ingredients above in a food processor, fitted with the “S” blade, until creamy.

Sweet Southern Peach Jam
Yield 1 cup

1 C frozen peaches, thaw (get organic peaches; others are heavily sprayed!)
3 dates, pitted, soaked 20 minutes, drained
1 T raw, organic  blue agave nectar OR equivalent stevia / Truvia

Blend all of the ingredients together.

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More recipes, especially for Hemp, next time.

Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

Alzheimer’s disease (Dementia) is known as Diabetes Type 3, because science has found that our brain produces insulin for its own use, in order to keep brain cells alive. What can we learn from this to help Types 1 and 2, and what common synthetic vitamin food additive kills brain cells?

Dr. Mary Newport, MD is interested in us getting a quota of organic, extra-virgin coconut oil daily, even though it usually gets an undeserved bad-rap as a “saturated” fat (it’s the only vegetarian saturated fat).

Mary is a firm advocate and researcher about using the essential medium-chain fatty acids in coconut oil to build and re-build brain cells.

We’ll find out how that is potentially linked to insulin-resistance and diabetes further down.

As a neonatologist, she studies and is concerned about building fetal, newborn and toddler brains properly, and polyunsaturated fats DON’T(These are oils like safflower, corn, “vegetable”, canola and peanut.)

Brains are 70% fat.  But they must be Omega-3 fats (from cold water fish like salmon, mackerel or herring OR from ground flax seed or from hemp seed) AND the medium-chain fatty acids which coconut oil supplies better than anything else (except mother’s milk).

In my archive, you’ll find many articles about coconuts because I believe them to be a foundational human food, and they are quite alkaline pH.

Dr. Newport also reports and builds on the work of Dr. Suzanne de la Monte.

After being spurred on by Dr. de la Monte’s work, Dr, Newport also got involved in further research on medium-chain fatty acids, as her brilliant husband began to suffer from Type 3 Diabetes (Dementia) (Alzheimer’s).

She helped to turn his condition around.  As long as he stays on her coconut oil protocol, daily, he’s been “stabilized” and has even partially-reversed his dementia.

In Diabetes Type 3, from Dr. de la Monte’s work, Mary learned that our brains make insulin, too, for their brain cells’ own use! Because brain cells need critical, constant fuel, when its cells cannot biochemically get what they need, a whole “other” chemistry kicks in, one based on burning medium-chain fatty acids.

This other kind of biochemistry can also be part of what may help some people to jump-start themselves out of “insulin resistance” (Type 2 diabetes), but you must be under the care of a knowledgeable practitioner.

Dr. Newport’s doses and guidelines for coconut oil use for Type 3 Diabetes are at Dr. Newport’s Research Site. Maybe her protocol can fill in some missing parts of your biochemistry, too.

Dr. Suzanne de la Monte’s research also sheds light on a nefarious culprit destroying your brain cells (and more), everyday. What is this additive? It’s synthetic Vitamin B1  (called Thiamin Mononitrate) (T.M.). You will find it  on vitamin labels, and especially on grain product labels (because it’s added when the natural, nutritious germ is stripped away in refining).

I have known for decades NOT to use nitrated foods.

Always read labels. When kids love hot-dogs or bacon or salami, the only way to help them be safer, is to have them drink a Vitamin C juice (like orange juice) with them, to ameliorate the carcinogenic potential for stomach cancer and other cancers due to the nitrates. Now, all this seems to go MUCH further.

Nitrites and nitrates, found in many processed foods, are nitrosamine compoundsDr. Newport says that “could very well explain the epidemics of Alzheimer’s, autism, diabetes, MS, Parkinson’s and ALS, along with other neurodegenerative diseases that have insulin resistance, decreased glucose uptake as part of the process“.

These diseases have all been on the increase as processed foods have taken over the bulk of our diets (for many people), especially as food budgets decrease as prices increase, and fresh foods become disproportionally expensive (due to the US Federal Government giving farm subsidies to the wrong types of crops).

So, I went looking at the bread labels of what I usually use. I try to use either: 1) sourdough whole wheat bread (as sour-dough process helps to negate the tendency to wheat sensitivity), 2) whole grain spelt bread, or 3) whole grain “organic “multigrain” breads.

Only the organic, most-expensive whole-grain breads had NO “replacement” synthetic vitamins, so were Thiamin Mononitrate free, relying instead on the real vitamins still in the whole-grain germ.

Next, I started looking at cookies, crackers, pretzels, and cereals — usually I don’t have them in the house, but my grandchild (at nearly 2) loves these kinds of easy-to-hold-myself  “foods”. Sure enough, any mainstream brand I looked at in the store had Thiamin Mononitrate. The health-food store brands that I had  at home were fine! (Note: Newman’s Own makes Spelt Pretzels, and my 3 pretzel fiends love them! They’re Thiamin Mononitrate free.)

Using white flour is a no-no, as it has Thiamin Mononitrate and other synthetic vitamins to “replace” all the good nutrition totally lost while milling it to “white”. Some beers, whiskeys etc. ALSO HAVE T.M.

The last thing we want is for any child to succumb, as millions of children are, to autism, in an absolute epidemic with devastating consequences for the future – for families and the nation. And, Dr. Newport thinks the autism epidemic is because so many children’s foods have Thiamin Mononitrate in them — even baby formulas and baby solid foods do! Maybe this also creates Type 1 Diabetes in children. I hope researchers look at this!

Cheap supplement. Expensive consequences!

It doesn’t seem that anyone is looking yet as to whether Thiamin Mononitrate has also been killing insulin-producing cells in our pancreas, just as many scientists accuse cow milk does, to create Type 1 diabetes. How long will it take for research? Who knows!

Meanwhile, if Thiamin Mononitrate does this in much-harder-to-reach insulin producing brain cells, super-protected by the blood-brain barrier, hitting our pancreas is a proverbial ‘piece of cake’. Easy peasy.

From now on, I will encourage everyone feeding my grandchild to read labels and give NO synthetic Vitamin B1 or any other nitrate. Dr. Newport says that Thiamin Mononitrate may also be the reason for so many born-normal children suddenly becoming autistic not long after they start “solid” food (and maybe it is more likely if their formula also contained the synthetic vitamin) (at least my grandchild has been nursed for 2 years).

While natural Vitamin B1 is water-soluble (you will urinate out any excess), the synthetic form,  Thiamin Mononitrate,  is fat-soluble, so it is hoarded and evidently the excess can also cause these troubles, over time!

Make sure that you start to include Organic, extra-virgin coconut oil (OEVCO) in your diet, daily. It needs to be used combined with organic, extra-virgin olive oil (OEVOO), for cooking, as coconut alone does not have a high-cooking temperature before it would “smoke”. NEVER use an oil which has “smoked” as that has produced harmful substances.

Use OEVCO to garnish soups, in smoothies, on sandwiches as spread, in dips and one-time use salad dressings. As I understand what I’ve read, OEVCO does NOT increase arterial blockage, even though it’s a saturated fat (it’s vegetarian). But, you need to factor it into your daily fat calories, which means cutting back on some other fat source (preferably a polyunsaturated one).

Don’t be a epidemic statistic early in life OR late in life. Lack of information creates problems for people’s Health. And, on the Thiamine Mononitrate issue, this is just one more example where poor food processing and “cheap” “replacement” additives are getting by government regulators and therefore compromising our Health for corporate profit!

Best to all — Em

REFERENCE:
Dr. Mary Newport, MD
Dr. Suzanne de la Monte – Dr. Newport’s blog
Dr. Newport’s Special Coconut Fudge – medium-chain fatty acid healing recipe.

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

As requested by a reader, I’m including photos and recipe for one of the Royal Wedding cakes.  All of us have these occasions and it’s worth commenting on changes that could make healthier fare. Also, learn how medium-chain fatty acids heal Alzheimers and help diabetics!

The main wedding cake, made by Fiona Cairns, was 8 tiers tall, and looks as it it either has “Royal Icing” which has a large number of egg whites involved OR it is a Marzipan covering, made from almonds. Either will be healthier than just the usual straight-sugar icing.

And, of course, one need not eat any of the icing, anyway!

The main cake was actually 17 different cakes, and as it was designed to portion out to 650 people, no-one was going to over-eat. That’s part of the key – suitable portion sizes. And, the choice was a brandied English fruit-cake, so the amount of sugary-batter was also diminished (but dried fruit is concentrated sweetness, so a little portion goes a long way).

The decorations were exquisitely done, and reflected the Victorian Language of Flowers — each blossom became a prayer for Catherine and William to grow their relationship deeper and deeper.

Here are the symbol flowers they chose:

White Rose – National symbol of England
Daffodil – National symbol of Wales, new beginnings

Shamrock – National symbol of Ireland
Thistle – National symbol of Scotland

Acorns, Oak Leaf – Strength, endurance
Myrtle – Love

Ivy – Wedded Love, Marriage
Lily-of-the-Valley – Sweetness, Humility

Rose (Bridal) – Happiness, Love
Sweet William – Grant me one smile

Honeysuckle – The Bond of Love
Apple Blossom – Preference, Good Fortune

White Heather – Protection, Wishes will come true
Jasmine (White) – Amiability

Daisy – Innocence, Beauty, Simplicity
Orange Blossom – Marriage, Eternal Love, Fruitfulness

And, the McVities Chocolate Digestive Tea Biscuit Cake was based on a not-sweet, plain biscuit (cookie in America) and dark chocolate (anti-oxidant rich) covering. Again, none of this need be overly sweet, as neither main ingredient is naturally sweet. Adding stevia to sweeten the chocolate could be an even better possibility than either agave nectar, honey or raw sugar.

I am going to include a link to the Queen’s recipe for Biscuit Cake, from former Palace Chef Darren O’ Grady’s site.

But, I prefer that you learn about something healthier that has much of the same flavor – it’s Dr. Mary Newport, MDs “Fudge”.

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Dr. Mary Newport, MDs Coconut Oil Fudge

Melt and mix together:

1 cup extra-virgin, organic coconut oil
1 cup dark chocolate chips (if unsweetened, add 1 – 2t agave nectar)
options: add organic shredded coconut or grated nuts

Divide equally into a plastic ice cube tray and place in freezer.  In a 16 cube tray, each cube will equal 1 tablespoon coconut oil to count towards your daily dose.

To make a “cake”, just pour the mix into a suitably-sized decorative jello mold, and refrigerate. It’s pretty much the same result as the McVitie cake without the biscuit carbs and we’re using an essential, healing-fat as base, instead.

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Why is Dr. Newport interested in us getting a quota of coconut oil daily, especially when it usually gets an undeserved bad-rap as a “saturated” fat (it’s the only vegetarian saturated fat).

She’s a world-class researcher on using the essential medium-chain fatty acids in coconut oil to build and re-build brain cells.

As a neonatologist, she’s concerned about building fetal, newborn and toddler brains properly, and polyunsaturated fats DON’T!

Brains are 70% fats, but they must be Omega-3 fats (from cold water fish like salmon, mackerel or herring OR from ground flax seed or from hemp seed) AND the medium-chain fatty acids which coconut oil supplies better than anything else (except mother’s milk).

In my archive, you’ll find many articles about coconuts as a foundational human food, and one which is quite alkaline pH.

Dr. Newport also got involved in further research on medium-chain fatty acids, as her brilliant husband began to suffer dementia (Alzheimer’s) and she helped to turn his condition around, completely.  As long as he stays on her coconut oil protocol, daily, he’s been “stabilized” and even partially-reversed with his dementia.

Alzheimer’s has been called Diabetes Type 3, and she learned that our brains make insulin, too, for their brain cells’ own use!

Their need for proper supplies of fuel are so critical, that when brain cells cannot biochemically get what they need, a whole “other” chemistry kicks in, one based on burning medium-chain fatty acids.

This kind of biochemistry can also be part of what may help some people to jump-start themselves out of “insulin resistance” (Type 2 diabetes), but you must be under the care of a knowledgeable practitioner.

Read much more about Dr. Newport and the doses and guidelines for coconut oil use at her website www.coconutketones.com Maybe her protocol can fill in some missing parts of your biochemistry, too. More on this next week, and the sneaky substance in our food which can kill insulin-producing brain cells!

Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

Read Full Post »