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Archive for May 5th, 2011

“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.

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

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