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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 am trying to catch-up, as lots of things have been happening in my life and I want you well-equipped with information and healthy foods as we transition seasons and head for Holiday Times.

As Food is Your Medicine, it’s important to get the Best! The Environmental Working Group lists the Best and Worst Farmed foods. Here they are for 2011, with my comments.

The new “Dirty Dozen”: Avoid these if conventionally-farmed, at all costs, and for the nutritious foods which you don’t want to miss, then use only the ORGANIC farmed versions.

1. Apples – these fruits are highly nutritious, but they should only be used as a whole, raw, organic fruit. Making them into juice concentrates too much of the large fructose content, and cooking changes the fruit completely (apart from the fact, then when cooked, most people remove the skins). It is only just beneath the skin that the most-healthy nutrient in apples hides. It’s the mineral chromium, which is needed for blood sugar control. If one was eating a totally-natural hunter-gatherer diet, then probably “one apple a day would keep the medicine-wo/man away”. Apple sauce is prolematical being cooked and in the huge portion (meaning equivalence of several apples) which people are likely to give themselves or their children (even worse). Make sure to wait for this year’s Fall Harvest of apples. Those stored in the supermarkets’ coolers are long-since useless.

2. Celery: It’s a sneaky addition to the Bad List. I have a huge celery plant in my back-yard and I see NO reason for it to be pesticided like conventional commercial agriculture does. Celery is the second-ranked dirty food. It’s critical to use organic celery (and only CRISP stalks), as celery helps our bodies relax from tensions and stresses (it’s called a nervine). If the celery goes limp, do NOT use it. Celery should be used raw in salads and the “strings” provide good fiber to slow down other carbs.

3. Strawberries Every kid loves strawberries, so it’s shameful that conventional ones are the 3rd. most dangerous fruit thanks to farming in America. Your country may be different, so check it out!  This berry has lots of anti-oxidants and vitamins, so do buy it, just buy Organic! Figure that unless you buy Organic products, that strawberry ice-cream and strawberry jam will have filthy conventional berries in them. Stupid manufacturers.

4. Peaches: These fruits belong to the same botanical family as apples and plums. They are nutritious but also have a lot of fructose, so should be used sparingly. Fructose is not good for diabetics and everyone is affected by fructose turning-off your satiety signals and piling on belly-fat. Generally, vegetables are MUCH healthier than fruits and fruits should be used in extreme moderation.

5. Spinach: It’s not just the event a few years ago where birds or roaming animals pooping on spinach was not washed-off well enough, causing an E. coli outbreak. That can happen to any raw food. It is your responsibilty as the consumer to make sure that “Triple-washed” spinach (or any thing else) is washed again in your own kitchen. Some leafy greens are harder than others to “wash” commercially. You are the final inspector. Spinach is nutritious enough to bother with this, but as it also has a hefty-dose of oxalic acid, it is not a main-line green. Just add a few extra leaves to your salad made from other greens (like romaine, cilantro, parsley and kale — all of them Organic).

6. Nectarines: Nectarines are a hybrid – a cross between peaches and plums, They have the best-of-both. But, unfortunately, in America, they are pesticided and chemically-fertilized too much. So, buy Organic nectarines, only in season, and get the benefits of a lower fructose fruit (as plums are lower in fructose) with a hint of the higher Peach.

7. Grapes:Don’t get dragged-in to the out-of-season grapes! Most are being farmed in countries which do not have strong laws regarding pesticides! Apart from that, it’s always wiser to eat-in-season. Your body needs different foods in different seasons and expects them to have their nutrients, in the right proportion and form, to carry you through. This is especially true of winter foods, which are denser, with their own array of nutrients. Whereas warm-season foods have much higher water-content to help slake your thirst (and a nutrient profile rich in electrolytes to help compensate for mineral loss when sweating). Just make sure you eat in season. Research the proper season when foods will normally be harvested in your country and region. Organic grapes (especially red ones) are a highly-nutritious food which should be used once every few days, in season, in moderate quantities, as there’s lots of fructose in them, too.

8. Sweet bell peppers: Peppers (hot or sweet), potatoes, tomatoes, tomatillos and cape gooseberry are all part of the nightshade botanical family.  Sweet potatoes are from a different family. Nightshades can cause inflammation and a biochemical cascade resulting in arthritis for some people. They are foods to get off of for up to 6 months and see if you are doing better. If you still want to re-introduce them, do it one by one, at least a week in between each and pay attention to your body’s signals. Make sure any of these foods is always Organic! Peppers have lots of Vitamin C and the red ones have Vitamin A, too. But, you must make sure that any of these foods are not secretly undermining your precious Health.

9. Potatoes: Same as for Peppers, above, along with the fact that potatoes must always be Organic, scrubbed, unpeeled, in small portions (like 1 small to medium potato) and eaten always with a healthy fat in the meal (avocado, organic coconut oil, organic hemp oil, organic olive oil, organic butter, organic ghee).  On their own, potatoes have a very high glycemic index and trigger too much insulin; healthy fats slow them down. Conventional potatoes are also doused in fungicides after harvest, and I am not sure that even peeling them helps you avoid the chemical. And, the most important nutrition is just under the skin, so you would be just getting a big carb load without much nutrition to be peeling them.

10. Blueberries: They are a divine gift — easy to grow, delicious, and most importantly they are highly nutritious, but NOT if conventionally farmed! Only get Organic berries or grow your own, Organically. The plants require very little attention. Eat them raw. You want to get every iota of goodness and cooking always destroys nutrients. Use them in fruit salad, smoothies etc. They are a medium-range fructose fruit.

11. Lettuce:  I suspect that this Warning applies to all commercially-grown conventional lettuce. However, when you buy Organic lettuce, you not only have a safer product, but you will have access to a much-wider choice of green leafies — lettuces and all sorts of other plants — like those in “Spring Mix” etc.  Organic Romaine lettuce is MUCH more nutritionally-sound than any iceberg lettuce (which is a total waste of your hard-earned dollar, as iceberg has almost NO nutrients, at all). Enjoy trying oak-leaf lettuce, frisee, endives, orach, radicchio, and all the other wonderful “greens”.  but only in Organic or non-sprayed form. Leafies are the best source of B vitamins, used to allay stress and also they contain wonderful alkaline minerals you need for bio-electricty and to quell inflammatory chemistry.

12. Kale/collard greens: Kale is SO effective in bringing up the nutrients in the soil that, when it is used in fields which have had toxic and too many pesticides thrown on them, kale is used to “detoxify” the fields (but then those companies still sell the very-toxic, conventional kale!). So, you can only use Organic Kale, for sure! Kale is a nutritonal powerhouse, and if I could only choose one vegetable, this would be it! Those on Coumadin / Warfarin therapy can use it, but it just has to be at a consistent serving and use, so it can be accounted for.

The EWG also publishes a list of the 15 fruits and vegetables that are fine to eat when they are conventionally-grown. I’ll share that with you 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.

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 “Indian Summer” brings its reprise, here are some herbal recipes for beating-the-heat, and they are helpful alternatives for diabetics. Many herbs are effective in ameliorating symptoms and causes for diabetic reactions. This series has been highlighting some of the best. The first recipe helps to make ice-cream just a bit more useful — as the Lavender is a stress-reducer. ===========================================================================================

MURPHY’S LAVENDER AND WHITE CHOCOLATE ICE CREAM

2T lavender flowers 500ml spring or filtered water
1T liquid organic honey
65 g sugar [[Em: use organic brown sugar and I’ve halved it already, to start]]
5 organic egg yolks
200 ml organic milk [NOT ultra-pasteurized]
80 g white chocolate [dark chocolate is far healthier, so consider it]
240 ml organic cream
1/4 teaspoon pure organic vanilla extract
(stevia, as needed)

___   Cook the lavender flowers in the water over a low heat until the water reduces to 1/10th of the original volume. This makes an infusion. Remove from the heat and strain. Stir in the honey and set aside, covered.
___   Melt the chocolate in a double boiler, over water.
___   Beat the sugar and egg yolks together just until pale yellow. Meanwhile …
___   Bring the milk to a low simmer, and watch it the whole time. If you have one, using a cast-iron plate for the burner distributes the heat better and protects from hot-spots which can burn the milk.
___   Remove the milk from the heat and beat the milk into the egg and sugar mixture in a slow stream. Pour the mixture back into the pot and place over low heat. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. But, at this temperature, you have not got a pasteurized egg mix.

To pasteurize the eggs: heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, and definitely keep stirring! Don’t over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat, and then cover and place in the freezer to cool slightly, as the custard must still be warm to mix with the chocolate — so aim for about 70C.

___   The chocolate and the custard must both be warm when you mix them so they emulsify well. If not, the chocolate will clump at first when you add the liquid, but if you keep adding liquid and stirring, it will come smooth. Add only small amounts each time.  It is now safe to taste the product and add stevia, if needed.

___   Allow to cool, then mix in the vanilla and strained lavender water.
___   Whip the cream until it has doubled in volume; it should have soft peaks. Don’t over-whip! Next, fold the cream into the custard using a gentle motion to stir (with a vertical, slicing, circular motion).
___   Taste the cream-base now, again,  and adjust with stevia and vanilla.
___   Freeze using a home ice cream machine, or cover and place in a shallow tray or cake pan  in the freezer, stirring every few hours to break up the ice crystals (my father used to make ice-cream this way 60 years ago!).

If you’re using a home ice cream machine, then transfer the mixture to a freezer-proof covered container when the ice cream has just achieved a semi-solid consistency (around 15 minutes). Place it back in the freezer, and let it continue to freeze until it is solid. Clean your machine — it did its job.

Notes: The pot in which you melt the chocolate must be completely dry or the chocolate can clump. Vanilla essences vary, so make sure you taste the custard and are happy with the flavor before you freeze it! =====================================================================================================
Next, an effective diabetic-friendly beverage to slake your thirst effectively, especially in the hot dog-days of Summer. It’s a traditional American drink, now making its way around the world. When the farmers were bringing in the harvest under the hot American sun in the early 1800s, they couldn’t drink the copious amounts of water they needed not to become dehydrated as that amount would have bloated their stomachs and made it uncomfortable to work … and springs were sometimes far away, too.

So, building on a much older tradition (from approx. the 1600s), a new version of the Oxymel drink from Medieval times. The new drink was called “Haymaker’s Punch” and also, later, “Switchel“.

As the hay is about to be brought in during the next few weeks, this is the perfect time for this refreshing, satisfying Summer drink!

Not only will the apple cider vinegar help with blood-sugar control (as shown in many studies), but it will help with weight-loss and purportedly also help with better sleep and more comfortable GI tract.

The maple is actually a good sweetener for diabetics, if in small portions. Ginger is a potent anti-inflammatory and that’s important for diabetics, too.

Haymaker’s Punch is a healthy beverage, especially in comparison to modern commercial beverages.

Here are a couple of recipes and I may share more next week. The essential ingredients are:
___   Bragg’s or Spectrum’s organic apple cider vinegar (with the mother of vinegar). Only use these brands, not Heinz etc.,
___   filtered or spring water, never tap water
___   organic honey or organic Grade B maple syrup
___   organic blackstrap molasses (in some recipes)
___   fresh, grated ginger

======================================================================= DAVE’S PORTLAND SWITCHEL WITH STEVIA

2 C filtered or spring water, chilled
1 T Bragg’ apple cider vinegar
1/4 t stevia extract ( PureVia or TrueVia) **
1/8 t ground ginger*

For a 5-cup thermos bottle, use about 3 T ACV, 3/4 t stevia, and 3/8 t dry ginger. Then add chilled, filtered water to the top.

Coconut vinegar has got an amazing flavor, and this is a healthy experiment:
3 T coconut vinegar (I think Whole Foods carries it)
3/4 t stevia powder
3/8 t ground ginger *
1/8 t ground cinnamon
all in a 5-cup thermos bottle, then fill to the top with chilled, filtered water

Dave says “The hint of cinnamon really perked up this drink. It’s now sort of like drinking a spiced vanilla cookie with a slightly tangy spark”.

* Food.com says 1/8 teaspoon of powdered ginger is equal to about 1 Tablespoon of fresh, grated ginger, but it notes that “the flavor of ground ginger can be significantly different from fresh”. If using fresh ginger, slice it thinly or grate it. Put into about 4 cups of water and bring to simmer for 15 minutes. Let cool and squeeze out the solids (you can still use them in cookies).

** If you are trying liquid stevia, then use 1 dropperful per 10 – 12 fl.oz of water and per 1T apple cider vinegar or coconut vinegar. ============================================================== Best to all — Em

REFERENCE: to access more of the series: Diabetic Herbs The extra page links to the whole series are on that page.

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar.

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)

Last time you learned that certain herbs can be helpful for diabetics when using them directly for the condition or for likely companion concerns. Today, here’s some recipes to help with the fabulous 10 – Turmeric, Garlic, Mint, Parsley, Rosemary, Chili, Cinnamon, Ginger, Basil and Lavender!

After visiting beautiful lavender fields in California and Oregon, I have to say that I want to speak about this time-honored herb first, as it is the one which you are least likely to be familiar with (although you may already have some in the famous herb mix called Herbes de Provence).

The owners of Hood River Lavender Farm provide some great recipes for their Organic Lavender as well as a place to purchase it dried.  The link is in the Reference section.

Every time I have tasted lavender in food, I have been intrigued. As with all food-stuffs, I recommend only organic produce, so if you are just grabbing lavender at the nursery or from a friend’s garden, please be sure that it has not been chemically-sprayed (as outside France or England, it’s not likely to have been regarded as a food plant).

The Farm site gives a little history of the herb:

” While most of us know about the beauty and fragrance of Lavender, somehow we have forgotten that it is indeed an herb. An herb that may not be common place in American spice cabinets, it has been in use as a culinary herb for centuries … One’s imagination is the only limit when cooking with this varable herb.

Lavender varies in taste just as it varies in appearance and aroma. The English Lavenders (angustifolia) are the prefered lavenders to use as culinary as they are milder, sweeter, and do not over-power the dish. Within these varieties there is still more variation when used as a culinary herb. Provence lavender, a hybrid known as a lavandin, is an exception to the rule. Because of it’s milder flavor it is often used when English Lavender is not available, and some cooks even prefer it above angustifolia.

Our personal favorite is a pink-flowered English lavender known as Melissa. It has a sweet, yet floral note, and enhances dishes from soups, to meat, and even drinks and deserts.

All culinary lavender blends very well with citrus, mint, rosemary, sage, berries, fruit, meats, drinks, and one should use some caution to not use too much.

Lavender should be a background flavor, not in the forefront, and when used in proportion enhances foods with a distinctive and mysterious flavor, while adding a lovely color to your dish.”

Here are some Lavender recipes to try!
=========================================================================

Honey Lavender Shake – Rockin’ Raw-style Vegan

2 T Raw almond butter
2 T Raw honey (not for use for children under 3 years old) *
3 vanilla beans (use vanilla extract, if more flavor desired; less expensive, too)

1 t organic Lavender – minced

1 tray of small ice cubes
1/2C spring water (to desired thickness for the shake)

Blend until smooth. Serve in tall glass and garnish with a little of the Lavender

Variation: Almond milk can be made with soaked almonds and
water in a blender. Then strain it through a nut milk bag. Omit the 1/2 cup of water in recipe above if using almond milk.

You can also purchase almond milk in cartons (and the protein content of this recipe will be better than when just using water).

This is a useful recipe for those with sensitivities to dairy.

* Raw honey is not acceptable for the immune systems of children under 3, so use pasteurized honey in this case.

========================================================================
Lavender Grilled Salmon or Steelhead

3 pounds of wild salmon (filet)*
4 T raw honey
6 T organic extra-virgin or virgin olive oil
1 T organic Lavender, crushed or run through a spice grinder
1/4C white wine
1 T Lea & Perrins Worcestershire sauce
1 T lime or lemon juice

* do NOT use farmed fish!

Place all ingredients, except salmon, in a saucepan over moderate heat, stirring with a wire whisk at all times until the ingredients are reduced by 1/3, to create a sauce.

When sauce has cooled slightly, divide the sauce into halves. With one portion, baste the raw salmon filet.

Grill or bake salmon until flaky (don’t overcook), about 10 minutes, basting with the same portion of sauce, if desired.

Use the second sauce portion to pour on salmon just before serving, as it has not been in contact with the raw fish at all.

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

Sweet Potato Pie with Lavender

This recipe also uses Cinnamon, another one of your diabetic-friendly herbs and spices. I did not use the sugary topping in the original recipe, but rather added the lavender into the pie itself. Sweet potatoes are also a fabulous food for diabetics!

2 medium, organic  sweet potatoes, peeled and chopped into 1/2″ cubes
4 T unsalted organic butter, melted
2 T fresh lemon juice
1/2 t freshly grated nutmeg
1/2 t ground cinnamon
1/2 tsp Celtic sea salt or other sea salt
3 lg free-range, vegetarian-fed, eggs, separated
1/2C sugar (better: use the equivalent of Stevia! Check the box for the amount.)
2 T all-purpose whole-grain flour OR ground quinoa
3/4C organic buttermilk

1/2t organic lavender, minced (or use a spice grinder)

1. Preheat your oven to 375 F. Pour 1 1/2″ of water into a medium stockpot (with a strainer basket) and bring to a boil over medium-high heat. Next, add the sweet potatoes to the basket, cover, and steam until fork-tender, about 20 minutes. Strain the sweet potatoes and place them in a large bowl. Let them cool to near room temperature, covered with paper towel to absorb the steam.

Mash the potatoes to a smooth puree, (about 1 1/4 cups). Add the organic butter, lemon juice, nutmeg, cinnamon and salt; mix after each addition.

2. Then, in a small bowl, beat the egg yolks lightly with a whisk for about 30 seconds. Add sugar/ Stevia and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes.

Add egg mixture to sweet potato mixture and then stir until the eggs are thoroughly incorporated and filling is consistently bright-orange in color.

Next, add flour a little at a time, stirring after each addition, until thoroughly incorporated.

Finally, add the buttermilk and lavender. Stir until mixed in.

3. With a clean, dry whisk and in a clean, dry, separate bowl, whisk the egg whites to soft peaks, about 1 1/2 minutes or use your mixer until results are achieved.

Gently fold egg whites into sweet potato-buttermilk mixture until blended, using a vertical figure-8 motion with a spatula.

Pour the mixture into a prepared piecrust. Bake on the middle rack of your oven until the center is firm and set, about 35-40 minutes.

4. Remove pie from oven and cool completely on a rack. Enjoy!

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

Lavender Infusion

This can be used in other recipes — as varied as cheescake, sorbets, ice-cream, lemonade and more.

Measure 2T Lavender buds for each cup boiling temperature liquid (water) or (organic milk // organic cream).

Steep for 30 minutes.  Strain the lavender from the liquid.

———————————————-

Lavender Tea

Steep 1 t lavender in 1 cup of water for 3-5 minutes.
This is a good recipe for insomnia, or when relaxation is the goal.

———————————————–
Lavender Lemonade

1 quart fresh squeezed or pre-made lemonade
1 t to 1T culinary lavender
1C boiling water

Pour the boiling water over the lavender in a heat-proof bowl and allow to steep for 10 minutes. Strain out the lavender and add to the lemonade. Serve well chilled.

————————————————
Lavender-Ginger Apple Cider

This recipe includes Ginger — another one of our 10 helpful-to-diabetics herbs and spices!

1 gallon organic apple cider
6 T organic Culinary Lavender “Signature Blend” (Hood River Lavender Farm)
2 t fresh grated ginger
1 med. culinary muslin bag or some cheese cloth

Bring the apple cider to a simmer, and then turn heat to low. Add the muslin bag filled with culinary lavender and ginger (or several layers of cheesecloth and some thread). Cover, and simmer 15 minutes to infuse. Remove the spice bag. Serve warm.

You can use this as a cool drink, too. The recipe makes 16 cups.

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

Lavender, Rosemary, Garlic, Black Olive Foccacia Bread

You struck the Mother-Lode. This recipe includes Lavender, Rosemary, and Garlic and Black Pepper or Chili Pepper — more of those diabetic friendly herbs and spices as well as heart-healthy olives!

Prep time: 20 min.
Cooking time: 12-15 min.
Servings: 6

1 lb fast pizza dough OR 1 pound frozen bread or pizza dough, thawed
2 T extra-virgin olive oil
¼ C pitted, chopped imported black olives – like Kalamata
2t chopped lavender buds
1 – 2T chopped fresh rosemary
2 cloves minced garlic
1 t coarse Celtic sea salt or other sea salt
freshly ground black pepper to taste OR a tiny pinch of cayenne pepper (better)

Lightly oil a large baking sheet. On a work surface, roll pizza dough out into an 8 x 14 rectangle. Transfer to prepared baking sheet and cover with a clean dish towel, let rise at room temperature for 20 min.

Meanwhile, preheat oven to 450F.

After this final rising on the baking sheet, gently make dimples into the  dough with finger tips.

Brush on 2 Tp olive oil; then add herb mixture, pressing it gently into the top of the dough.

Herb Mix is:  1 -2t chopped lavender, 2T rosemary, 2 cloves minced garlic and the chopped olives.

Sprinkle with 1 t coarse sea salt and a little fresh black pepper or cayenne. Bake 12 – 15 minutes or until golden brown. Cool on wire rack, then cut into pieces to serve.

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

REFERENCE:
Enjoy the recipes and be sure to check out Hood River Lavender Farm.

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)

I have been overwhelmed during my California trip and like others with diabetes, overwhelm has to be managed smartly. So, I’m late in posting, but am catching up using some important information on medications, conditions and suggestions for the problems described. These will be shorter articles.

1) Read the article at the New York times: New Group of Diabetes Drugs whereby the drug companies are seeking approval from the Federal Drug Administration (F.D.A.) for whole new types of diabetes drugs which sound like they have serious side-effects.

2) If you find your mind wandering (whether from low blood sugar, boredom or tiredness), then get out of that state quickly by watching photos of Nature for 7-10 minutes. There are lots of sites online which offer nature photos. This will not just help you focus (so you can take care of your low blood sugar, if that’s the cause), but also potentially lower your blood pressure and reduce stress hormones (which in turn, favorably affects insulin). Doing this will enhance attention and memory by about 20% say researchers at the University of Michigan, Ann Arbor.

Another choice to optimize focus and brain function: scientists published in Human & Experimental Toxicology that using the herb marjoram in a salad, dressing etc. is beneficial. Components in this mint-family herb prevent the break-down of the memory neurotransmitter acetylcholine.  This process may also offer protection against Alzheimer’s (senile dementia).  Add the herb to the cooler recipe below.

The herb sage also has some of the same qualities and is used by Native Americans to help brain function.

3) And, if you are feeling stressed-out, be sure to sprinkle some nutmeg onto your food. Researchers at Texas A&M University say that myristin induces you to relax by increasing your levels of the hormone serotonin. Just use a quick sprinkle. It would be even more beneficial in the evening with a glass of milk just before bed. More on helping diabetics sleep — next time.

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

WATERMELON SURPRISE

Use your blender and produce this energy-drink!

2C organic watermelon, diced (if you include the seeds, then strain)
1/2C organic mango, diced
1C coconut “water” / “juice” – chilled *
a few leaves of fresh marjoram – to taste
1/2C spring water ice cubes
Garnish: fresh mint, fresh pineapple *

Blend 30 secs on the appropriate speed for your mixer.
Garnish. Use 20 minutes before any other food. Melons are very alkaline and should never be eaten with other types of food.

Many of us need Vitamin B6 to cope with stress and keep healthy nerves. Watermelon is a good source, along with many phytonutrients and lycopene.

The coconut is a source of catalase which helps your liver flush out undigested protein molecules. If you want more fiber, actually add some organic shredded coconut to desired thickness.  Coconut is beneficial for diabetics and everyone else! (See my archived articles about coconut on the upper navigation bar Archive tab.)

The fresh pineapple helps to pre-digest this food and speeds it through with less work for your over-taxed liver.

Enjoy!

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

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.

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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)

The last 2 weeks have illuminated the real prime causes of diabetes thanks to the decades of research by Dr. Brice Vickery, DC. This time, I’ll finish the scientific explanation and back-it-up with some of the newest science available, anywhere, from other researchers. And, I’ll share Dr. Vickery’s solution, again. It’s that important!

Please review the previous 2 parts:

Dr. Brice Vickery, DC Discovers Diabetes’ Cure Protocol – Part 1

Dr. Brice Vickery, DC Exposes Diabetes Causes Part 2

Last time, I described what Dr. Vickery taught about the biochemical cascade of events and non-events which cause absolute havoc in organ systems and each body cell. Yes, the disruption, from 3 separate causes is that pervasive.

The body is struck down in stages, with hypoglycemia indicating adrenal involvement, diabetes indicating pancreatic distress and breakdown and fibromyalgia / Chronic Fatigue Syndrome being an elevated state of body-wide alarm.

His innovative diagnostic methods and tools show why the body cannot yet heal or even defend itself, and how to give your body the exact tools it needs to heal itself.

That’s all in Parts 1 and 2, above. This time, I just want to zero in on a couple of items and mention some new research which backs-up some important aspects of all this protein synthesis discussion, as it affects diabetics, especially.

The end-stage group with CFS and fibromyalgia are always deficient not just in protein, but also in essential fatty acids and mineral absorption. Diabetics, being the middle-stage, have aspects of all of these deficiencies, too.

So, Dr. Vickery spent decades refining his formulas so that they help your body heal in all 3 stages. His patented formula starts healing the protein deficiency which you HAVE and also includes minerals which must be of the proper smaller-than-usual size, increased water-solubility and ionically active minerals in order to be accepted into your cells.

If they are not exactly formed and in the proper cocktail balance, it won’t matter how many protein transporters you have trying to “solve” your protein deficiency and more, because the minerals needed for other critical biochemistry will just end up floating around your system, storing themselves in your tissues and hardening blood vessels, causing their own set of problems — if these formula-components are not correctly formed.

One of the 3 underlying causes of diabetes, the protein deficiency caused by your overloaded pancreas no longer being able to make sufficient alkaline buffers, then sabotages the actual digestion of everything you are trying to break down for cellular energy. Incomplete digestion of food makes all the food you eat UNAVAILABLE. You start to starve slowly, and so do your mitochondria — your cellular furnaces.

I have written about this before, that researchers see fewer and smaller mitochondria in diabetics. We’re tired all the time as the situation progresses, and fewer mitochondria are a symptom that diabetics are “aging” faster than they should.

Well, now the research scientists at my former school, the University of California, Davis have found some critical parts of biochemistry affecting diabetes, hitherto completely unknown.

Aberrant biochemistry begins to cause age-related mitochondrial dysfunction, which plays a central role in virtually all killer diseases of aging.

Essential nutrients like CoQ10, lipoic acid and carnitine, promote the health and function of existing mitochondria. But, just as critical is the need for every aging person (and diabetic) to generate more mitochondria in order to protect against degenerative cellular decline.

In an historic scientific breakthrough,  a natural coenzyme called PQQ (pyrroloquinoline quinone) has been shown to trigger  new mitochondria in aging cells! And, of course, this means that adequate protein is needed to form PQQ in the first place.

Yes, by taking Dr. Vickery’s formula, you should be able to make your own PQQ.  And, through the Life Extension Foundation, you can buy the university’s research PQQ formula, too. (L.E.F. requires membership.) (No prescription is required.)

PQQ is a critical protein combo — UCD researchers found it has a pivotal role in growth and development. That role stems from its unique ability to activate cell signaling pathways directly involved in cellular energy metabolism, cellular development and cellular function.

Cells undergo spontaneous mitochondrial biogenesis through the effects of three signaling molecules which are activated by PQQ:

___   PQQ activates expression of PCG-1Alpha (peroxisome proliferator-activated receptor gamma coactivator 1-alpha) molecules.

PCG-1Alpha is a “master regulator” which mobilizes your cells’ response to several external triggers. By directly stimulating genes which enhance mitochondrial and cellular respiration, growth, and reproduction, it can  up-regulate cellular metabolism at the genetic level.  Favorable affects from this include: healthier blood pressure, cholesterol and triglyceride breakdown, and the delay of obesity onset.

___   PQQ also triggers a signaling protein known as CREB (cAMP-response element-binding protein). CREB plays a pivotal role in embryonic development and growth when it beneficially interacts with histones (molecular compounds shown to protect and repair cellular DNA). This should help prevent mutations and limit the appearance of cancer.

CREB stimulates the growth of new mitochondria, too.

Whereas, altered (glycated) proteins can bind to mitochondria and compromise their function — if your A1c tests show lots of glycated protein, then you now know your mitochondria are in the battle for their lives, and yours.

___   PQQ regulates the recently-discovered cell signaling protein called DJ-1. As with PCG-1Alpha and CREB, DJ-1 is intimately involved in cell function and survival.

It has been shown to prevent cell death by combating intensive antioxidant stress and is of particular importance to brain health and function.This is possibly why Dr. Vickery showed those with Parkinson’s were affected by their faulty protein digestion, too.

DJ-1 damage and resulting mutation have been conclusively linked to the onset of Parkinson’s disease and other neurological disorders.

These findings shed light on the results of prior studies where a PQQ deficiency in juvenile mice,  resulted in elevated plasma glucose concentrations, a 20-30% reduction in the number of mitochondria in the liver, and consequent impairment in oxygen metabolism (producing profound fatigue).

All of these are just 3 examples of thousands of critical protein systems which will not be functioning properly if you are unable to digest proteins and fashion the thousands of products made from Free Amino Acids (F.A.A.) the completely-digested form that your protein food must become, but is not, at the moment.

As 95% of cellular energy is produced by mitochondria, and they cannot divide within healthy cells, as other cellular components can, it’s critical to cater to their well-being for our own survival.

Indeed, impaired mitochondrial metabolism is recognized as an underlying factor of many diseases, including diabetes.

Damage to the mitochondria within endothelial cells lining arteries is an underlying cause of atherosclerosis (hardening of the arteries i.e. the onset of heart disease).

Traditional risk factors for arterial disease like:

smoking

obesity

high blood sugar

high cholesterol

and high triglycerides

are all linked to mitochondrial injury!

And, critically, the accumulation of dysfunctional mitochondria within your cell(s), results in a vicious cycle whereby increased oxidative and glycation reactions disable more and more  mitochondria, eventually leading to your cell’s demise. This is happening in your body by the millions. Where’s the help?

Having the proper amount of digested, quality protein changes all of this.

Then your body can make PQQ and all the other necessary proteins and co-factors to get your enzyme systems operating properly.

Diabetes is NOT just about popping a Metaformin pill or injecting insulin — they DON”T take care of all these other important parts of your biochemistry!

The search has GOT to be about FINDING the Root Cause, and I think Dr. Vickery has.

When your body can begin healing itself because it finally has enough quality, usable protein, then it heals the other 2 main systems, which in turn, complete the Healing.

Corrected protein amounts enable:

___   spinal healing with resultant return to health of cervical autonomic nervous system sensors,  now able to give accurate feed-back of glucose state. Then, if needed, a chiropractic adjustment can straighten the spine and the adjustment will likely hold.

___  your body can heal its major glandular organ systems especially adrenals, pancreas, liver and thyroid. Once again, your adrenals can protect you; your pancreas will make its full-complement of  life-affirming products; your liver will be able to provide an effective back-up source of glycogen when your blood-sugar dips too low, and your thyroid will have a system producing energy for proper metabolism.

Get your doctor to work with Dr. Vickery. Contact him through http://www.supernutrient.com

Sign-up for alerts for when I post. You can do that at the top of right side-bar.

Read the Titles Archive (tab on the upper navigation bar). There’s 4 years of still-current info!

Best to all — Em

REFERENCES:

Dr. Brice Vickery, DC
Life Extension Magazine
c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please respect my copyright. You may quote 2 short paragraphs in your article or on your site (please provide a link back here). To quote more, please contact me for permission at the About Me page on the upper navigation bar. Thanks!

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