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It’s quite awhil1-5-16 - via Dr. Minnich - Live Your Fill-Spectrum Self - 12359888_10153821581330917_8099558481104067222_ne since I last wrote. This may be my shortest post, ever!

However, because I have been impressed with so many of you signing-up to know when I start posting to this blog again. I will start posting periodically now, so please check for your email updates when I do! I look forward to meeting more of you.

Best Regards,
Em

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

I want to revisit low thyroid, as it is a possible source of an incomplete or inaccurate diagnosis for diabetes! Yes, you read that right. Let’s learn more from Dr. Robert Rowen, MD and from Dr. David Brownstein, MD. The first article is here: Diabetes and Thyroid Connection

Dr. Rowen asks in a recent email:

Is your diabetes really hypothyroidism?

If you have hard-to-treat Type 2 diabetes, your problem might not be insulin and your pancreas, but rather, it could be your thyroid!

Research scientists know that both humans and animals exposed to cold temperatures get high blood pressure. Next, they wondered if diabetic mice exposed to cold would get the problem even faster than normal mice.

They placed diabetic and control mice in a constant 41 degrees F environment. The normal mice survived, while the diabetic mice died (in just two hours)!

The team surmised that the diabetic animals died because they couldn’t maintain their body heat — which is regulated by their thyroid gland.

In good scientific fashion, the researchers decided to take it to the next step. They wondered if giving the diabetic animals thyroid hormone might help them withstand the cold.

So, they administered thyroid hormone to the diabetic mice. Those mice increased their body temperature AND even more interestingly, they also had a significant drop in their blood sugar within two hours (and a 50% blood-sugar decrease within four hours)!

The researchers then looked at blood sugar levels at the start of the study, and in the diabetic animals, they found the level had been five times normal! They found that the thyroid levels in these animals were also low.

Diabetes affects at least 150 million people worldwide, and that’s an understatement, as many people do NOT know they are diabetic.

In Oklahoma, where this research was conducted, there are over 268,500 cases of human diabetes. Most of these people, at any age, are obese or overweight;  most can cure it with a proper diet and moderate exercise, alone.

However, Dr. Rowen says that in his practice, he has  seen a number of people resistant to a simple dietary fix. And, there is also a group of adult diabetics who are thin. Yes, you can be thin and be hypothyroid (low thyroid). You can also be heavy, with low thyroid as a contributing factor to that overweight condition — often ascribed to your “diabetes”.

If you have Type 2 diabetes, at any age, then get your doctor to check your thyroid level by blood tests, to include a “free T3, free T4 and TSH” (and Dr. Brownstein insists on these and a few more lab tests: reverse T3, antithyroglobulin and antimicrosomal antibodies … and I think and knowing your Iodine level would be useful). Do not allow your doctor to just order a TSH test (it’s notoriously inaccurate).

However, Dr. Rowen uses the tests and learns a lot because he also compares the results to his patient’s basal body temperature. What’s that?

It’s the important lab test you take yourself as Dr. Broda Barnes, MD, famous endocrinologist in the early 20th century, described.

Dr. Rowen and Dr. Brownstein both ask you to check your “under the tongue” temperature the moment you open your eyes in the morning, three days in a row (several days away from your menstrual period, for women).

You have to have a Basal Thermometer (a special one from the pharmacy — with a numbering scale that let’s you see the tiniest changes in the temperature range that you need to understand).

Shake the mercury down the night before. Have a clock where you register the time. Open your eyes and reach for the thermometer and look at the clock. Do not move, except to breathe, until the 2 or 3 minutes are up.

Your morning, without movement, “basal temperature” should be at least 97.8F. If it’s not, see your integrative physician immediately!

What’s likely needed then? A prescription for T3 (as used in this study) might help your low thyroid and diabetes all in one go. Do NOT let any physician put you on synthetic thyroid preparations! Read more on that next time.

Meanwhile, Dr. Brownstein, MD alerts us to the facts that:
“Your body is composed of 70-80% water, and your brain is closer to 85% water!”

And, thyroid problems, like all illnesses, cannot be solved without getting sufficient water in your diet.

So, here’s how to know if you’re drinking enough water:

Do you have any of these signs of dehydration?

Fatigue
Dry tongue
Coated tongue
Vertical ridges on your nails
Dry skin
Poor skin elasticity

Even if you don’t notice any of these signs, Dr. Brownstein says you could still be water-deficient. It’s extremely common, especially in those with thyroid issues, and maybe that helps to account for that famous “diabetic” thirst!

Here’s an important formula for your recommended water intake:

Take your weight (in pounds) and divide in half.
That amount (in fluid ounces) is your recommended water intake.
That number divided by 8 equals the number of 8 ounce-sized glasses of water you should drink per day.

This process probably works for metric, too, but confirm this with your physician.

I recommend getting a big water bottle and loading it up in the morning. Then, carry it with you, while sipping on it through the day. That’s what I do.

Also, Dr. Brownstein addresses tips to prevent water loss that could lead to dehydration. All liquids are not equal. Only water counts to hydrate you, the rest dehydraye your tissues, in varying degrees. He says:

___   “Don’t overload on caffeine”  . . . (I say, try not to use caffeine, except for 2 cups of green tea a day)
___   “Don’t drink a lot of soda”  . . . (I say, don’t drink any! It’s VERY pH acidic.)
___   “Take it easy on the alcoholic beverages”  . . . ( I say “Why use them?” They are Carbs and do affect your blood-sugar levels, rob you of minerals and vitamins and stress your liver.) Get the “goodness” of wine by eating red organic grapes, instead!

Dr. Brownstein and I recommend that you use a water filter that removes fluoride and chlorine as well as bacteria and parasites. Tap water and bottled water (in plastic bottles) contain chemicals potentially harmful to your thyroid.

Now, I have yet to find a water filter which states that it removes fluoride! So, as my city stupidly voted to fluoridate the water, before I arrived, I go to markets in nearby suburbs which do NOT fluoridate their water and get state-of-the-art commercially-filtered water OR I buy spring water — and decant it into a porcelain crock, immediately.

You need to do all these steps to get baseline information on your health AND to stop the slide on a slippery-slope from these various beverages. More next week.

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)

This information is SO important for everyone, especially diabetics, that I have made it a 4-part series and have included more recipes for this “new” food, than I have ever incorporated in my articles before. Yes, you need to pay attention. This is about a Foundational Food, basic for Health. Period.

In fact, hemp, like coconuts,  is one of the earliest foods to be used by humans, and hemp seeds, which have a rich nutty flavor,  have long been recognized as an excellent source of energy, as well as nutrition.

Hemp is found all over. It may even be growing wild in your yard, especially if you have a rural property. In America, in colonial times, the government forced farmers to grow hemp. It was that important!

Now, let’s not get confused. Industrial hemp (food-grade hemp) is NOT the plant which produces marijuana (and using hemp as food will not affect drug-testing). The two plants are in the same botanical family, but that’s it. You can’t get “high” on food-grade hempseed and its products. But, how does this plant help you?

Hemp is one of the best sources of essential Omega-3 fats which you must eat everyday. You cannot make these important nutrients inside your body, and they are woefully lacking in most people’s diets today, with big-time consequences!

In the other parts of this series, I’ve talked about other food sources, but in these last articles, most of the space is reserved for recipes which I hope you will use as standards in your everyday cooking — replacing the less nutritious ones you use now.

Getting more Omega-3s in your diet is critical for everyone, especially as the ordinary diet produces a severe imbalance with Omega-6 essential fatty acids.

We are trying to reBalance this and correct the ills that too many Omega-6s cause. (Of course you NEED essential Omega-6s, just not SO much as most people get.)

Famed lipids expert, Udo Erasmus, has an oil blend with the correct balance sold as Udo’s Oil (TM) 3-6-9 Blend. It is vegetarian, organic, sustainable, made in the strictest conditions to protect the delicate natures of these precious oils. Learn to use it as the main basis for your needs, OR, as I do, make sure you get at least the best Omega-3 hemp oils (I like that Nutiva’s comes in a dark, GLASS bottle). The rest come in opaque plastic (no BPA).

As best-practice, all of these oils must be used cold, no cooking, and kept in the refrigerator.

The ideal balance is twice as many Omega-3s as Omega-6s. Both of these precious oils are the main structural component of EVERY cell membrane. They are vitally necessary to regulate cell activity, as well as for cell growth and proper cell division.

In addition to building your brain (they are the most important building-block; 70+% of your brain needs to be Omega-3s), having the proper balance of Omega-3s and -6s will also help you:

___   sleep

___   fight inflammation

___   retain  memory skills

___   regain or sustain joint movement and flexibility

___   succeed in increasing muscle and cardio-vascular endurance

___   maintain better healing and enhanced feelings of well-being

___   increase your calorie burning ability.

Udo Erasmus says we need 1 Tablespoon of balanced oil sources per 50 pounds of lean body weight (i.e. “normal” weight). Adults need between 65 grams and 100 grams of good fats a day (that’s 15% – 60% of calories from good fats) in a 2,000 calorie a day diet.

Finding ways for kids to accept new foods means that you have to give them versions of what they are already used to eating, and make it fun. Adults, sometimes act the same way, but hemp foods really are tasty, so just give it a go!

With hemp, you’ll be ingesting no pesticides;  this plant is so strong, farmers don’t need to use poisons, so it’s an ecologically-sound, organic crop right away! It’s probably the best ecological, organic protein source.

Buying hemp seed in bulk online from Manitoba Harvest, Nutiva, Navitas Naturals and others will be most economical, as they do sell larger and bulk options.

There are approximately 8 grams of protein in 2 Tablespoons of raw, unhulled hemp seeds (sometimes called hemp hearts). And, hemp contains ALL 10 Essential Amino Acids, too. What a super-food!

Hempseeds are non-gluten food, too, and a great vegetarian and vegan protein source. The same 2 Tablespoons in 1 Cup of spring water or alkaline water, placed in a high-speed blender, will produce nutritious, non-dairy, hemp milk.

Here are some other basic hemp recipes to become basic standards in your repertoire for use every week.

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Dr. BEN KIM’s HUMMUS

1 can organic chickpeas (garbanzo beans)
1-3 T raw organic tahini
juice of 1 small organic lemon
sea salt, to taste
organic extra-virgin olive oil OR hemp oil  (start with 1T)
Hemp protein, too, if desired OR  4T hemp seeds

Optional: a little lemon juice and / or Celtic sea salt

Rinse and bring canned chickpeas to a boil for one minute to help remove preservatives, then drain. If you use dry chickpeas, soak them in water overnight and cook until tender over low to medium heat.

After warming up chickpeas in a pot of boiling water and draining them, combine chickpeas and all other ingredients except oil in a food processor. As the ingredients blend together, add oil until desired consistency is reached.

Use with toasted whole grain bread, sliced tomatoes and lettuce. You can serve hummus at room temperature, cold, or warm – just after mixing.  The hummus keeps well in an airtight container for several days in the refrigerator.

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JULIE MORRIS’ DEHYDRATOR KALE CRISPS

Makes Makes: about 4 servings

Kale chips are very expensive in stores, so here’s how to make your own. Kale is a powerhouse vegetable. It is SO nutritious that it pulls massive nutrients from the soil. In fact you MUST use ORGANIC kale, as this soil-pulling action gathers everything from the soil. In polluted fields, kale is actually used to detoxify the soil and this regular kale is sold as food! The only “safe” kale is organic, which has been grown in non-polluted soil to begin with!

Whether you use an oven or a dehydrator, these chips are exceptionally flavorful.

You can also enjoy this recipe as a delicious fresh kale salad — just put together the ingredients and do not dehydrate.

Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and only add more if needed.

2 large bunches organic latigo (also called “dinosaur”) kale
3 T hemp oil
2 T fresh lemon juice

2 t onion powder
½ t Celtic sea salt
1 t garlic powder

¼ t black pepper
2T  heaping, fresh dill, chopped

Remove the thick parts of the stem from the kale leaves, (keep them to use in soups) and tear the leaves into 3″ x 3″ pieces inside a big bowl.

Then, in a small bowl, mix together the oil, lemon juice, onion powder, Celtic sea salt, garlic powder and pepper. Pour this mix into the kale bowl.

Using your hands, gently massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix it all for about 2 minutes, then add the dill and toss until combined.

Regular Oven Method:

Heat the oven to 250F degrees.

Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Bake for 50-80 minutes, or until kale has dried out and is crispy.

Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.

Store in an airtight container to prevent kale from softening.

Dehydrator Method (preferred):

Warm the dehydrator to 115F degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on the relative humidity on the day you process it).

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HEMP HALAVAH

1 1/2 C shelled hempseeds
1/2 C organic honey (raw), (use another sweetner if to be eaten by children under 3 years old)

Finely grind 1C hempseeds in a coffee grinder (keep 1/2C whole for outer crust).

Empty the 1C ground seeds into a mid-size bowl.

Add honey gradually and knead until smooth. Make sure mixture is solid enough and not too sticky.

Roll out dough on a board or plate, 1/2″ thick. Then, cut into 1″ x 2″ strips.

Spread remaining whole seeds onto plate. Pat the strips in seeds until completely covered.

Store covered  in refrigerator. Use within 3 days.

============================================================
JULIE MORRIS’ HEMP FUDGESICLES

1 packet Nutiva Chocolate HempShake
6 oz organic milk (almond, hemp, rice, soy, goat or cow)
1 ripe organic banana
1 T Nutiva organic coconut oil
Optional: a little Grade B organic maple syrup

Mix very well in a blender, and then pour into popsicle moulds. Freeze. ===============================================================

More hemp recipes next time!

Start transferring these to become some of your “basic” recipes. Get the ingredients and just make the recipes your own once you make them once as originals. Make sure not to heat hemp past 325F and it’s better to NEVER HEAT IT.

Best to all — Em

REFERENCE:
Part 1
Part 2
Part 3

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)

More hemp recipes this week as this food’s Omega-3 essential fats are so important for our biochemistry – whether it is to feed our brains, reduce body-wide inflammation’s destruction (really important, especially for our pancreas). We cannot make these fats. Our choice of daily foods must supply them! Have you had yours today?!

Cold water fish, fish oils, organic chia, hemp and flax seeds are the main sources for Omega-3 essential fatty acids. Hemp seeds are the best power-house source.

You must never heat any Omega-3 source higher than 350F, but I say 325F (to allow a safer range and to allow for improperly-calibrated stoves and griddles).  If you are using a frypan, you need to know the temperature of the cooking surface. Thermostatically-controlled griddles are better for those tasks, when possible.

For the seeds, just use them raw! That way, you save most of their precious nutrition. The previous recipes in this series are linked to below.

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EVE DION’S HEMP PATE

This is a very versatile pate recipe that can be made interchangeably with Hempseeds, Chia Seeds, Coconut Manna (organic, extra-virgin coconut oil) and more! You can use this recipe for things like: dip for chips, spreads, pastas or even on non-leafy salads! If desired, include a wider range of veggies, nuts, and add curry powder or fresh coconut.

1 C raw cashews, soaked
1/2 C Nutiva hempseed
1 organic red bell pepper *
4-5 T nutritional yeast
juice of 1 organic lemon
1 T organic miso paste
1 organic carrot, medium size
sea salt to taste

Optional:
Dash of organic maple syrup *
organic black pepper
organic smokey paprika

Blend everything in a food processor until it reaches a “pate” or “hummus” texture.

Ideas:
___   use as a dip for veggies or bread
___  spread on crackers, toast, or inside a wrap
___  mix with cooked grains or even pasta or salad

* make sure these are organic foods as bell peppers and maples are heavily sprayed when producing these foods.

==================================================================================
HEMP-CHIA CEREAL
serves: 1

This makes a delicious winter or summer breakfast treat.  Soak chia seeds for 5 minutes in hot or cold liquid. Add sliced fruit, hempseed and syrup.

2 T chia seeds
1 T Nutiva hempseed
3 – 4oz spring water or organic, not ultra-pasteurized dairy milk OR hemp milk
Organic only:  apple (with skin), banana or berries or a mix of these fruits
organic maple, syrup to taste

==================================================================================

HEMP TOMATO COULIS PASTA SAUCE

3   fresh organic or hydroponic tomatoes – diced
1 T  organic honey
2 T  rice wine vinegar
2 T  each freshly minced parsley, basil and oregano
1/3 C  hemp oil *
cooked vegetables, eggs or noodles, as desired

Mix first four ingredients in blender, then slowly drizzle in hemp oil, continue mixing until emulsified.

Serve cold over chilled potato and / or sweet potato chunks with hard-boiled egg as garnish OR use as a fresh sauce to top hot or cold pasta or Asian noodles.

* Hemp oil must always be refrigerated and NEVER cooked with!

====================================================================================

CABBAGE, AVOCADO AND HEMP SLAW

Serves: 4

1/4 C  organic red and yellow peppers, diced
6 C  finely shredded organic cabbage (or mix of red, green and savoy)
1  1/2  avocados, diced
3 T  Nutiva Organic Hemp Oil *
1 1/2 T   organic lemon juice
2 T  red onion, diced
1/4 C  Nutiva organic shelled hemp seeds
3 T   coriander leaves
1/2 t  Himalayan salt OR Celtic sea salt

In a large mixing bowl toss all ingredients together. Serve immediately.

As a variation, you can add chopped fresh herbs or diced vegetables. This dish works equally well if you substitute organic kale, chard or spinach.

Note: Toss right before serving to retain crispness.

* Hemp oil must always be refrigerated and NEVER cooked with!

==========================================================================

HEMP VINAIGRETTE SALAD DRESSING

1 part Nutiva organic cold-pressed Hemp Oil *
1 part organic, extra-virgin olive oil
1 part organic apple cider vinegar or organic lemon juice

Blend ingredients and add organic soy sauce or tamari, sea salt, and desired dried herbs for flavoring.

Also consider adding organic sesame seed tahini to make it a more creamy dressing.

* Hemp oil must always be refrigerated and NEVER cooked with!

=================================================================================
HEMP FLAT BREAD

Liliana in Florida has made a useful flatbread // cracker from hemp and wheat or spelt flour.

1 C  organic, unbleached white whole-wheat flour or organic spelt flour
2 C  hemp flour
1/2 C  organic wheat germ
1 C  organic granola
1 t  baking soda
1 t  baking powder – non-aluminum type (like Rumford’s)
1/2 C   organic honey
1 C  organic sesame seeds (or ground nuts)
2 eggs – free-range, vegetarian-fed
1 T  organic butter
1 C  organic, not ultra-pasteurized milk OR organic almond milk

Later: serve with 1/2 C  organic jam OR hummus

Mix dry ingredients, then combine and mix with the rest of the ingredients.
Spread on greased pan, to an even thickness.

Try to score part way through the batter in the portion size you desire.

Bake at 325 F for about 35 minutes. Serve with jam or desired topping (including hummus).

=================================================================================

REFERENCE:

Diabetics Needs Omega 3
Diabetic Hemp Recipes

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 »

“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.

==========================================================================

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)

This post contains helpful health information and the request for some advocacy to support a particular health-oriented Bill in the US House of Representatives! Read on.

First, the legislation, as you need to contact your Congressional delegate. Read about the situation and go to the letter-to-respond site, below.

From our friends at The Life-Extension Foundation: Thanks for alerting me!

April 5, 2011, a bipartisan bill was introduced in the US House of Representatives. It’s  called the Free Speech about Science Act (H.R. 1364). This landmark legislation protects the public’s right-to-know by protecting basic free speech rights as they pertain to the current censorship of science.

The Bill enables the natural health community to share peer-reviewed scientific findings with the public – which will help introduce the public to efficacious therapies and natural products for alternative (and mainstream) physicians to use or for self-administration from a position of educated choice.

The Free Speech about Science Bill has the potential to transform medical practice by educating the public about the real science behind natural health, instead of it being demonized by an actually organized, self-serving campaign, especially from an online group (Quackwatch) that serves no-one’s best interest. It’s been exposed that some of those people have links to Big Pharma, in varying degrees.

The Bill will have opposition:

___   from the Federal Drug Administration (FDA) (which has many members increasingly “muffled” or others with deep ties to Big Pharma) – who will oppose it since the Bill restricts their ability to censor the dissemination of published scientific data.

___   from drug companies fearing competition from natural health approaches based on diet, dietary supplements and lifestyle. These pharmaceutical companies show they are motivated by self-interest and with their “deep-pockets”, they have held Congress captive. Just the fact there is a courageous Bill is real progress. Now you have to boost individual law-makers to have the courage to pass it!

___   and possibly from mainstream medical associations, who pipe-their-own-tune as they desire, but constantly want to “muffle” others, including their own members!

The public,  wants and needs access to credible information they can use to make wise dietary and Health choices. Please don’t let any special interest groups stop this bill.

Here’s where to write your Congressional delegate. Do it for yourself, and more importantly, do it for your children and future generations. The world needs people to be proactive about their Health as dis-ease and poor health is spreading because of ignorance. Society needs this information to turn-things-around before poor Health robs us individually and as a nation.

Next, Magnesium is critically depleted in most Westerners, especially Americans, and even more so within diabetics, anywhere!

Please read my previous article about MAGNESIUM
– click on link.

Among other critical functions, magnesium is needed for over 300 enzymes, your nerves and your bio-electric cellular ion-transport system. Many of your immune system cells require magnesium to fight for you effectively. Read the article above!

Very few scientific studies utilize women as subjects, but women are at risk for cardiac death because many doctors aren’t monitoring them well-enough, preferring to think it’s mostly a male problem.

Well, I had a savvy, otherwise-healthy friend keel-over and die, when she could afford the best care. So, here again, take this study into your doctor and let him watch over you without thinking you’re being a hypochondriac.

The Life Extension Foundation Magazine reports:

“Greater dietary intake of magnesium and higher plasma magnesium levels are associated with a reduced risk of sudden cardiac death in women, according to a study published in the American Journal of Clinical Nutrition.  It’s long [been] known for its anti-arrhythmic properties in cellular and experimental models … .

Scientists examined dietary intake data collected from more than 88,000 women enrolled in the Nurses’ Health Study. During 26 years of follow-up, 505 cases of sudden cardiac death occurred. In a case-control analysis, the scientists compared plasma magnesium levels between 99 sudden cardiac death cases and 291 control patients. Higher dietary intake of magnesium and higher plasma magnesium levels were associated with lower risks of sudden cardiac death.

These findings suggest that increasing magnesium intake and plasma levels may protect women against sudden cardiac death by preventing abnormal heart rhythms.”  Dr. E. Wagner, MD reported.

Best to all — Em

Please read my Titles Archive above. There are 4 years of still-current articles on 3+ pages. See the links to the other articles at the bottom of the first page of the archive. Recipes are highlighted in orange.

Please sign-up to receive notification of when I publish this blog — usually once a week. The subscription box is located at the top of the right side-bar.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com
Please respect my copyright. YOU MAY NOT COPY THIS WHOLE ARTICLE AND PLACE IT ON YOUR SITE, AS MANY JUNK-BLOGS ARE DOING! You may only quote 2 short paragraphs. If you want to use more, you must ask for permission. Ask at the About Me tab, on the upper navigation bar. Thanks.

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