http://www.mercola.com/2006/dec/23/its-a-wonderful-life----fast-version.htm
Having trouble finding the time to watch It's A Wonderful Life this year? Then check out this cute little quick version ....
Saturday, December 23, 2006
Tuesday, December 12, 2006
Christmas Is ...
(From Focus on the Family ... this was good)
Christmas is more than music, merriment, and mirth; it is the season of meditation, miracles, and the manger.
Christmas is more than a time of gaiety, greenery, and gifts; it is a season of wonder, worship, and wise men.
Christmas is more than a time of tinsel, trees, and toys; it is a season of preparation, prayers, and peace.
Christmas is more than a time of carols, cards, and cookies and candy; it is a season of direction, decision, and dedication.
Christmas is more than Santa, stockings, and surprises; it is Christ, His care, His love, and His concern.
Christmas is more than parties, presents, and pleasures; it is a star, a stable, and a Savior.
Used by permission: Hickam AFB Chapel Staff
Christmas is more than music, merriment, and mirth; it is the season of meditation, miracles, and the manger.
Christmas is more than a time of gaiety, greenery, and gifts; it is a season of wonder, worship, and wise men.
Christmas is more than a time of tinsel, trees, and toys; it is a season of preparation, prayers, and peace.
Christmas is more than a time of carols, cards, and cookies and candy; it is a season of direction, decision, and dedication.
Christmas is more than Santa, stockings, and surprises; it is Christ, His care, His love, and His concern.
Christmas is more than parties, presents, and pleasures; it is a star, a stable, and a Savior.
Used by permission: Hickam AFB Chapel Staff
Wednesday, November 29, 2006
Motherhood
I found this article this morning (from Focus on the Family), and it was both very interesting and very convicting. It's not about health, but I thought it was worth sharing nevertheless. Plus I wanted to have it handy for me, because I know I'll need to read this one again -- and probably often. I'm definitely guilty of spending too much time on the "good" and then not having enough time or energy left for the "best."
http://www.family.org/parenting/a000000423.cfm
http://www.family.org/parenting/a000000423.cfm
Tuesday, November 28, 2006
Cornbread
I've been making cornbread often this winter to go with all of our beans recipes (we've been eating a lot of beans, yum!) -- and other recipes, too. Plus I like it just as a snack to munch on. I'm good at munching.
Here's my cornbread recipe and how I make it:
1 cup cornmeal, 1 cup whole wheat flour
Baking powder (I use 4 tsp) and salt (about ½ tsp)
2 eggs
Water/milk (liquid) – about 1 cup – add a little extra if batter is too thick
A little applesauce (2 tbsp?)
2 tbsp – ¼ cup oil (I don't measure I just pour)
Optional: a little honey
Whenever possible, I put my cornmeal on to soak the night before. I put my cup of cornmeal in my mixing bowl with enough lime water to moisten the meal. Then the Nourishing Traditions book says to add the flour the next morning with additional water or buttermilk (or I've used yogurt sometimes) and let it sit and soak during the day before making the cornbread that night. I’ve tried that a few times but I’m not as comfortable with that step yet. Lately I’ve just been soaking the corn. I still have to work on the part about soaking the wheat flour.
Lime water is just pickling lime (I got mine at my grocery store) added to water; I mixed it up in a pitcher that now stays really handy for me to have ready whenever I make my cornbread. Once I’ve learned about this I started noticing several products made with corn that say “treated with lime” – like tortilla chips, etc. I did see at my grocery store this past week a Mexican-type corn meal that said it was already treated with lime. The cornmeal I have right now came from Wild Oats Market in Little Rock, but when I run out of it I’ll probably buy that Mexican corn meal.
I make my cornbread in my cast iron skillet. When I get ready to make the bread, I turn the oven on to 400 degrees and then put a pat of butter (1/2 tbsp?) in my skillet, and put the skillet in the oven to melt the butter. By the time I get ready to pour the bread into the pan, and sometimes a little before, the butter is melted in the pan. I rotate the pan around to coat the bottom with butter.
Mix up your batter and pour it into your hot skillet. You can let it rest for a few minutes before putting it in the oven; I’m not sure how much of a difference it makes with the rising if you do let it rest or don’t. Bake the cornbread for about 25 minutes. That’s all there is to it! Enjoy!
Here's my cornbread recipe and how I make it:
1 cup cornmeal, 1 cup whole wheat flour
Baking powder (I use 4 tsp) and salt (about ½ tsp)
2 eggs
Water/milk (liquid) – about 1 cup – add a little extra if batter is too thick
A little applesauce (2 tbsp?)
2 tbsp – ¼ cup oil (I don't measure I just pour)
Optional: a little honey
Whenever possible, I put my cornmeal on to soak the night before. I put my cup of cornmeal in my mixing bowl with enough lime water to moisten the meal. Then the Nourishing Traditions book says to add the flour the next morning with additional water or buttermilk (or I've used yogurt sometimes) and let it sit and soak during the day before making the cornbread that night. I’ve tried that a few times but I’m not as comfortable with that step yet. Lately I’ve just been soaking the corn. I still have to work on the part about soaking the wheat flour.
Lime water is just pickling lime (I got mine at my grocery store) added to water; I mixed it up in a pitcher that now stays really handy for me to have ready whenever I make my cornbread. Once I’ve learned about this I started noticing several products made with corn that say “treated with lime” – like tortilla chips, etc. I did see at my grocery store this past week a Mexican-type corn meal that said it was already treated with lime. The cornmeal I have right now came from Wild Oats Market in Little Rock, but when I run out of it I’ll probably buy that Mexican corn meal.
I make my cornbread in my cast iron skillet. When I get ready to make the bread, I turn the oven on to 400 degrees and then put a pat of butter (1/2 tbsp?) in my skillet, and put the skillet in the oven to melt the butter. By the time I get ready to pour the bread into the pan, and sometimes a little before, the butter is melted in the pan. I rotate the pan around to coat the bottom with butter.
Mix up your batter and pour it into your hot skillet. You can let it rest for a few minutes before putting it in the oven; I’m not sure how much of a difference it makes with the rising if you do let it rest or don’t. Bake the cornbread for about 25 minutes. That’s all there is to it! Enjoy!
Monday, November 27, 2006
Meals
I'm at work and taking a little break to eat my lunch, so I thought I'd take the time to post what's been on my mind to write for weeks. I've been asked several times to provide recommendations or suggestions for meals. I figure this will be an ongoing and sizeable project, but a great place to start is just to share what we're eating now. Then over time I can just add to the list and add recipes and such, and we'll see what it turns into.
My lunch today is probably similar to what many Americans are eating today -- a turkey sandwich (Thanksgiving leftovers!) . I have a turkey sandwich dressed with homemade cranberry sauce on homemade wheat bread. It is very good. And it was a fast meal -- the turkey and cranberry sauce were already made (and neither of those were difficult; the turkey was just roasted in the oven -- and turned out really good -- and the cranberry sauce was very easy to make, too. I actually ended up making two batches this Thanksgiving, which was my first time ever). I make bread on a regular basis, too, but it's also easy, since the bread machine does all the work. I paired my sandwich with some celery sticks and fresh fruit, and it makes a great lunch!
Today is my long day at school, so I've also brought supper, which is leftovers from Sunday lunch. I made a type of white chili/turkey soup. It's good -- not "incredible!" but good -- and definitely a "do over." I soaked a package of navy beans over night Saturday night. Then Sunday morning I drained and rinsed the beans and put them in the crockpot, adding a chopped onion, a can of green chilis, a bay leaf and some chili powder and red pepper, and turkey broth with turkey bits (from boiling the leftover turkey carcass from Thanksgiving). I might try great northern beans next time rather than navy beans, and I might also add some green bell pepper if I have it; I didn't have any yesterday. I also thought about adding some barley. I let it cook while we were at church; when we got home, I added salt (I've read to add your salt at the end rather than while cooking your beans, because it keeps them from getting soft), and we paired it with some cornbread (already made from the weekend) and had a good lunch, with seconds and leftovers.
Yesterday afternoon I made some "orange juice pancakes" (I use orange juice in the recipe rather than water, and add spices like nutmeg and cinnamon and cloves, mmm!) which made a nice snack and had plenty leftover to enjoy this week. I had one with my breakfast this morning -- which also included a big bowl of banana oatmeal. We eat oatmeal almost every morning for breakfast, and really enjoy it. Buy the old-fashioned, natural oats. Put them on to soak the night before, or even longer is better (when I'm doing really well, I put the next day's oatmeal on to soak when we finish breakfast -- but this hasn't happened lately. I've only managed to get them ready before going to bed). Just like with your beans, soaking makes your grains easier to digest and better for you. All seeds -- beans, grains, etc. benefit from soaking before we eat them. But that's a different subject for another post, another day. I add a little bit of whey from my yogurt (the runny stuff that separates from the solid yogurt) to my soaking water when I have it; when I don't have yogurt, I use a little bit of apple cider vinegar (1 tsp or so) -- this helps the soaking process. Then the next morning, turn on the heat, I usually add some honey and some salt (maybe 1 Tbsp honey and 1/2-1 tsp salt) and let the oats cook for a few minutes, then add some fruit (today, a banana, sliced -- some days apples w/ cinnamon, or peaches, or blueberries -- or some days just plain) and I usually add a little bit of fresh goat's milk (when I have it available) at this step, too. Let it cook another minute or two, and then enjoy! We eat it almost every day and still love it. I think it will be a while before we're tired of oatmeal. Oatmeal is very good for you, too. Some days we'll also have boiled or scrambled eggs with our oatmeal -- sometimes we'll add salsa or sauteed bell peppers and onions to our scrambled eggs, which we enjoy. Some days we'll have some extra fruit or a slice of bread with jam or honey, and sometimes pancakes.
In the summer, we ate a lot of salads and fresh fruits and vegetables; I really didn't do a lot of cooking other than making my bread. This winter I am cooking more, but doing a lot of soups (with cornbread, most of the time), and beans and rice, and steamed vegetables, and baked sweet potatoes. I cooked and froze several pumpkins that I've made some dishes with (I talked about that in an earlier post, I think). The other day I made a Harvest Beef Stew that turned out really good. I'll make it again someday. We try to eat greens (turnip, mustard, or collard) a few times each week; we get two meals out of each bunch. So one meal we enjoy and have eaten often is a baked sweet potato with greens and cornbread. Mmm, good Southern cooking!
Alright, I've written long enough and need to get back to work. I have many things to get done over the next few days! I'll write again when I can.
My lunch today is probably similar to what many Americans are eating today -- a turkey sandwich (Thanksgiving leftovers!) . I have a turkey sandwich dressed with homemade cranberry sauce on homemade wheat bread. It is very good. And it was a fast meal -- the turkey and cranberry sauce were already made (and neither of those were difficult; the turkey was just roasted in the oven -- and turned out really good -- and the cranberry sauce was very easy to make, too. I actually ended up making two batches this Thanksgiving, which was my first time ever). I make bread on a regular basis, too, but it's also easy, since the bread machine does all the work. I paired my sandwich with some celery sticks and fresh fruit, and it makes a great lunch!
Today is my long day at school, so I've also brought supper, which is leftovers from Sunday lunch. I made a type of white chili/turkey soup. It's good -- not "incredible!" but good -- and definitely a "do over." I soaked a package of navy beans over night Saturday night. Then Sunday morning I drained and rinsed the beans and put them in the crockpot, adding a chopped onion, a can of green chilis, a bay leaf and some chili powder and red pepper, and turkey broth with turkey bits (from boiling the leftover turkey carcass from Thanksgiving). I might try great northern beans next time rather than navy beans, and I might also add some green bell pepper if I have it; I didn't have any yesterday. I also thought about adding some barley. I let it cook while we were at church; when we got home, I added salt (I've read to add your salt at the end rather than while cooking your beans, because it keeps them from getting soft), and we paired it with some cornbread (already made from the weekend) and had a good lunch, with seconds and leftovers.
Yesterday afternoon I made some "orange juice pancakes" (I use orange juice in the recipe rather than water, and add spices like nutmeg and cinnamon and cloves, mmm!) which made a nice snack and had plenty leftover to enjoy this week. I had one with my breakfast this morning -- which also included a big bowl of banana oatmeal. We eat oatmeal almost every morning for breakfast, and really enjoy it. Buy the old-fashioned, natural oats. Put them on to soak the night before, or even longer is better (when I'm doing really well, I put the next day's oatmeal on to soak when we finish breakfast -- but this hasn't happened lately. I've only managed to get them ready before going to bed). Just like with your beans, soaking makes your grains easier to digest and better for you. All seeds -- beans, grains, etc. benefit from soaking before we eat them. But that's a different subject for another post, another day. I add a little bit of whey from my yogurt (the runny stuff that separates from the solid yogurt) to my soaking water when I have it; when I don't have yogurt, I use a little bit of apple cider vinegar (1 tsp or so) -- this helps the soaking process. Then the next morning, turn on the heat, I usually add some honey and some salt (maybe 1 Tbsp honey and 1/2-1 tsp salt) and let the oats cook for a few minutes, then add some fruit (today, a banana, sliced -- some days apples w/ cinnamon, or peaches, or blueberries -- or some days just plain) and I usually add a little bit of fresh goat's milk (when I have it available) at this step, too. Let it cook another minute or two, and then enjoy! We eat it almost every day and still love it. I think it will be a while before we're tired of oatmeal. Oatmeal is very good for you, too. Some days we'll also have boiled or scrambled eggs with our oatmeal -- sometimes we'll add salsa or sauteed bell peppers and onions to our scrambled eggs, which we enjoy. Some days we'll have some extra fruit or a slice of bread with jam or honey, and sometimes pancakes.
In the summer, we ate a lot of salads and fresh fruits and vegetables; I really didn't do a lot of cooking other than making my bread. This winter I am cooking more, but doing a lot of soups (with cornbread, most of the time), and beans and rice, and steamed vegetables, and baked sweet potatoes. I cooked and froze several pumpkins that I've made some dishes with (I talked about that in an earlier post, I think). The other day I made a Harvest Beef Stew that turned out really good. I'll make it again someday. We try to eat greens (turnip, mustard, or collard) a few times each week; we get two meals out of each bunch. So one meal we enjoy and have eaten often is a baked sweet potato with greens and cornbread. Mmm, good Southern cooking!
Alright, I've written long enough and need to get back to work. I have many things to get done over the next few days! I'll write again when I can.
Sunday, October 29, 2006
Pesticides in Food
http://www.mercola.com/2004/mar/10/pesticides_food.htm
I especially like the list he includes in this article of the foods highest and lowest in pesticides.
I especially like the list he includes in this article of the foods highest and lowest in pesticides.
Trans fats
From mercola.com:
There is an enormous amount of confusion distinguishing between saturated fat and trans fat. Essentially, many health professionals have not carefully differentiated saturated fat from trans fat in the studies that implicate saturated fat.
Had this distinction been performed they would have likely not vilified saturated fat and found the real culprit was trans fat.
Trans fat is an artery-clogging fat that is formed when vegetable oils are hardened into margarine or shortening. It is found in many foods, including fried foods like french fries and fried chicken, doughnuts, cookies, pastries and crackers.
In the United States, typical french fries have about 40 percent trans fatty acids and many popular cookies and crackers range from 30 percent to 50 percent trans fatty acids. Doughnuts have about 35 percent to 40 percent trans fatty acids.
Trans fats can cause major clogging of arteries, type 2 diabetes and other serious health problems, and have been found to increase the risk of heart disease. Many food companies use trans fat instead of oil because it reduces cost, extends storage life of products and can improve flavor and texture.
Aleecia's comment: note, it's the trans fat, and not saturated fat (meat, butter, etc.) which is the problem. It goes with the key principle: what has man made versus what has God provided?
There is an enormous amount of confusion distinguishing between saturated fat and trans fat. Essentially, many health professionals have not carefully differentiated saturated fat from trans fat in the studies that implicate saturated fat.
Had this distinction been performed they would have likely not vilified saturated fat and found the real culprit was trans fat.
Trans fat is an artery-clogging fat that is formed when vegetable oils are hardened into margarine or shortening. It is found in many foods, including fried foods like french fries and fried chicken, doughnuts, cookies, pastries and crackers.
In the United States, typical french fries have about 40 percent trans fatty acids and many popular cookies and crackers range from 30 percent to 50 percent trans fatty acids. Doughnuts have about 35 percent to 40 percent trans fatty acids.
Trans fats can cause major clogging of arteries, type 2 diabetes and other serious health problems, and have been found to increase the risk of heart disease. Many food companies use trans fat instead of oil because it reduces cost, extends storage life of products and can improve flavor and texture.
Aleecia's comment: note, it's the trans fat, and not saturated fat (meat, butter, etc.) which is the problem. It goes with the key principle: what has man made versus what has God provided?
Sunday, October 15, 2006
Pumpkins
I wanted to share my new experience with pumpkins this year. Keep in mind, I enjoy being in the kitchen, but I've had to learn most things on my own. So this was all brand new to me. A couple of weeks ago, I decided to buy a pumpkin -- not to carve, but to eat. A new concept! I ended up buyng two more. I cut them in half and baked them. I did try a bite -- it was just a plain taste, reminding me of spaghetti squash (have you discovered spaghetti squash yet?). Well, I did end up freezing a good bit, but so far I have made pumpkin pancakes, I pureed some and mixed it with applesauce and some cinnamon for a nice snack, and last night I made pumpkin soup! It turned out good; it's not a new favorite, but it's something different, and I bet this winter it may make a really nice treat. Plus, I was just proud to try something new and have it turn out successfully.
I'm already thinking about Harvest Day and what I want to bring; I always enjoy cooking for Harvest Day, and this year is also my first to be on this new healthier plan. If you have any thoughts or questions, be sure to let me know!
I'm already thinking about Harvest Day and what I want to bring; I always enjoy cooking for Harvest Day, and this year is also my first to be on this new healthier plan. If you have any thoughts or questions, be sure to let me know!
Saturday, October 14, 2006
12 Foods to Buy Organic
From Prevention magazine (www.prevention.com):
http://www.prevention.com/article/0,5778,s1-3-58-104-7453-1,00.html
http://www.prevention.com/article/0,5778,s1-3-58-104-7453-1,00.html
Sunday, September 10, 2006
Olive Oil
From mercola.com:
Virgin Olive Oil Healthier Than Other Vegetable Oils
Virgin olive oil is the superior choice when it comes to vegetable oil, according to European researchers. Not only is it high in heart-healthy monounsaturated fat, but also it is the only vegetable oil that's rich in antioxidants called polyphenols, which may help prevent cancer, heart disease and neurodegenerative diseases. All other vegetable oils are heavily refined, and during this process the polyphenols are lost. Even regular olive oil (the non-virgin variety) has a lower polyphenol content because it is processed more. Men in the study who used virgin olive oil for three weeks had higher levels of good HDL cholesterol and a decline in markers of dangerous oxidative stress. Another reason why I always recommend avoiding vegetable oils (except for extra virgin olive oil), is that they are full of omega-6 fats and will only worsen your omega-6 to omega-3 ratio. Extra virgin olive oil is clearly a healthy oil, great for salad dressings and other non-heated purposes, but you should be aware that it's not the best oil to cook with.
Virgin Olive Oil Healthier Than Other Vegetable Oils
Virgin olive oil is the superior choice when it comes to vegetable oil, according to European researchers. Not only is it high in heart-healthy monounsaturated fat, but also it is the only vegetable oil that's rich in antioxidants called polyphenols, which may help prevent cancer, heart disease and neurodegenerative diseases. All other vegetable oils are heavily refined, and during this process the polyphenols are lost. Even regular olive oil (the non-virgin variety) has a lower polyphenol content because it is processed more. Men in the study who used virgin olive oil for three weeks had higher levels of good HDL cholesterol and a decline in markers of dangerous oxidative stress. Another reason why I always recommend avoiding vegetable oils (except for extra virgin olive oil), is that they are full of omega-6 fats and will only worsen your omega-6 to omega-3 ratio. Extra virgin olive oil is clearly a healthy oil, great for salad dressings and other non-heated purposes, but you should be aware that it's not the best oil to cook with.
Tuesday, August 29, 2006
Aspartame
From mercola.com:
Got an Ant Problem? Use Aspartame
For all the dire health problems associated with aspartame -- the worst of them being cancer -- the original "anything-but-sugar" substitute may have an ideal purpose to exist, not as a food additive, but an ant poison.
Already aware of aspartame's origins as a toxic chemical, a health conscious consumer with an ant problem emptied one packet of aspartame in the corner of each of her bathrooms two years ago. The "sweet" solution worked brilliantly, as she's seen no signs of carpenter ants crawling around for the past year.
Aspartame may be just the thing for getting rid of fire ants (impervious to many poisons) too, although this solution takes a bit more effort. Initially, fire ants ignored their aspartame treat until a light rain moistened it. After the rain, however, the fire ants came back with a vengeance, taking the aspartame back to the mound by the hundreds. Within two days, any evidence of fire ants existed at all, save for an empty mound, vanished.
No mystery aspartame works like a pesticide, as the asparctic acid contained in this toxic product is a well-documented excitotoxin that cause specific brain cells to become excessively excited to the point they quickly die, just as both kinds of ants did.
Makes you wonder if aspartame is a far safer, better alternative to getting rid of lawn and home pests than the average toxic pesticides found at your neighborhood hardware store...
Idaho Observer June 2006
(So the idea is, if it kills ants, it can't be THAT safe for humans, either! This is one of the first things we were convinced to eliminate. So long, diet sodas [and many other "diet" foods, too, check your labels]!)
Got an Ant Problem? Use Aspartame
For all the dire health problems associated with aspartame -- the worst of them being cancer -- the original "anything-but-sugar" substitute may have an ideal purpose to exist, not as a food additive, but an ant poison.
Already aware of aspartame's origins as a toxic chemical, a health conscious consumer with an ant problem emptied one packet of aspartame in the corner of each of her bathrooms two years ago. The "sweet" solution worked brilliantly, as she's seen no signs of carpenter ants crawling around for the past year.
Aspartame may be just the thing for getting rid of fire ants (impervious to many poisons) too, although this solution takes a bit more effort. Initially, fire ants ignored their aspartame treat until a light rain moistened it. After the rain, however, the fire ants came back with a vengeance, taking the aspartame back to the mound by the hundreds. Within two days, any evidence of fire ants existed at all, save for an empty mound, vanished.
No mystery aspartame works like a pesticide, as the asparctic acid contained in this toxic product is a well-documented excitotoxin that cause specific brain cells to become excessively excited to the point they quickly die, just as both kinds of ants did.
Makes you wonder if aspartame is a far safer, better alternative to getting rid of lawn and home pests than the average toxic pesticides found at your neighborhood hardware store...
Idaho Observer June 2006
(So the idea is, if it kills ants, it can't be THAT safe for humans, either! This is one of the first things we were convinced to eliminate. So long, diet sodas [and many other "diet" foods, too, check your labels]!)
Coffee
From mercola.com:
Drinking coffee does have some well documented problems. For instance, it may interfere with your body's ability to keep homocysteine and cholesterol levels in check, most likely by inhibiting the action of the vitamins folate, B12 and/or B6, for one.
Additionally, coffee has been previously associated with an increased risk of stroke and rheumatoid arthritis.
So all in all, coffee is clearly not the healthiest liquid to drink—your healthiest choice is pure water--but coffee and caffeine are far less dangerous to your health than fruit juices or carbonated soft drinks.
If you do choose to drink it, though, there are several pieces of advice that you should keep in mind:
Pregnant women (or those who are breastfeeding) should always avoid coffee. Research suggests that drinking more than 300 mg of coffee daily, or the equivalent of two to three 8-ounce cups, may increase the risk of miscarriage, birth defects such as cleft palate and low birth weight.
If you decide to use coffee, please make sure that it is organic. Coffee is one of the most heavily sprayed crops, so drinking organic coffee is a smart way to reduce your exposure to toxic herbicides, pesticides and fertilizers.
If you drink decaf, try to select brands that use the "Swiss Water Process" decaf. This patented method is the best choice, as most of the major brands are chemically decaffeinated, even if it says "naturally decaffeinated" right on the container.
Avoid sugar and milk. These are actually much worse for you than the coffee itself. Don't compound the detrimental health effects by adding milk or sugar to your coffee.
Only use unbleached filters. The other bright white ones, which most people use, are chlorine bleached and some of this chlorine will be extracted from the filter during the brewing process.
And I'll add: be sure you're using good, clean, pure (filtered, NOT tap) water to make your coffee!
Drinking coffee does have some well documented problems. For instance, it may interfere with your body's ability to keep homocysteine and cholesterol levels in check, most likely by inhibiting the action of the vitamins folate, B12 and/or B6, for one.
Additionally, coffee has been previously associated with an increased risk of stroke and rheumatoid arthritis.
So all in all, coffee is clearly not the healthiest liquid to drink—your healthiest choice is pure water--but coffee and caffeine are far less dangerous to your health than fruit juices or carbonated soft drinks.
If you do choose to drink it, though, there are several pieces of advice that you should keep in mind:
Pregnant women (or those who are breastfeeding) should always avoid coffee. Research suggests that drinking more than 300 mg of coffee daily, or the equivalent of two to three 8-ounce cups, may increase the risk of miscarriage, birth defects such as cleft palate and low birth weight.
If you decide to use coffee, please make sure that it is organic. Coffee is one of the most heavily sprayed crops, so drinking organic coffee is a smart way to reduce your exposure to toxic herbicides, pesticides and fertilizers.
If you drink decaf, try to select brands that use the "Swiss Water Process" decaf. This patented method is the best choice, as most of the major brands are chemically decaffeinated, even if it says "naturally decaffeinated" right on the container.
Avoid sugar and milk. These are actually much worse for you than the coffee itself. Don't compound the detrimental health effects by adding milk or sugar to your coffee.
Only use unbleached filters. The other bright white ones, which most people use, are chlorine bleached and some of this chlorine will be extracted from the filter during the brewing process.
And I'll add: be sure you're using good, clean, pure (filtered, NOT tap) water to make your coffee!
Water
One post I've been thinking about but haven't written yet is about what to drink, so here's something in the meantime (from mercola.com):
Which is Better to Drink: Tea or Water?
Wondering about the real importance of a British study that claims the benefits of drinking tea may be better for you than drinking clean fresh water? You have every right to be skeptical.
Yes, it's true tea -- particularly antioxidant-rich green tea extract -- is quite beneficial as a proven cancer-fighter. And this new study demonstrates drinking more than three cups of tea a day also reduces a patient's risk of coronary heart disease, indeed a good thing too.
Before you increase your tea consumption exponentially, however, it's a good idea to read some of the "fine print." For one, the study was funded by the Tea Council, not at all impartial when it comes to touting the benefits of tea. That's not as surprising or harmful as advocating drinking tea made with fluoridated water, a poor health choice especially since fluoride levels in some instant teas can be quite high.
Fact is, pure water is what we were designed to drink. Once you veer too far from it -- think soft drinks and energy drinks -- you have the real potential of developing serious health problems. Tea is certainly acceptable, but only in moderation.
European Journal of Clinical Nutrition July 19, 2006
Science Daily August 26, 2006
Which is Better to Drink: Tea or Water?
Wondering about the real importance of a British study that claims the benefits of drinking tea may be better for you than drinking clean fresh water? You have every right to be skeptical.
Yes, it's true tea -- particularly antioxidant-rich green tea extract -- is quite beneficial as a proven cancer-fighter. And this new study demonstrates drinking more than three cups of tea a day also reduces a patient's risk of coronary heart disease, indeed a good thing too.
Before you increase your tea consumption exponentially, however, it's a good idea to read some of the "fine print." For one, the study was funded by the Tea Council, not at all impartial when it comes to touting the benefits of tea. That's not as surprising or harmful as advocating drinking tea made with fluoridated water, a poor health choice especially since fluoride levels in some instant teas can be quite high.
Fact is, pure water is what we were designed to drink. Once you veer too far from it -- think soft drinks and energy drinks -- you have the real potential of developing serious health problems. Tea is certainly acceptable, but only in moderation.
European Journal of Clinical Nutrition July 19, 2006
Science Daily August 26, 2006
Organic Milk?
From mercola.com:
Is the Demand for Organic Milk Really a Healthy One?
The demand for organic milk is strong, you can easily find it your corner grocery store and even big-box wholesalers like Costco. That said, even conventional medicine agrees there's no inherent health advantage to drinking organic milk, except for the companies that profit from producing it.
This interesting MSNBC column argues the problem may stem from an inability by the USDA to clearly define organic milk. The parameters seem pretty clear to me, however:
Bovine growth hormones aren't used to increase milk production.
Animals aren't treated with antibiotics.
Their food doesn't contain pesticides.
Cows must have access to pasture.
Unfortunately, the big problem with organic milk is to the very same one associated with virtually every other kind you'll find in a grocery store: It's pasteurized, a destructive process that changes the physical structure of the fragile proteins in milk (especially casein) and converts them into proteins your body was never designed to handle. Ones that can actually harm you. Additionally, the pasteurization process virtually eliminates the good bacteria normally present in milk and radically reduces the micronutrient and vitamin content of this healthy food.
On the other hand, raw milk is one of the healthiest foods you can consume, as I've seen vast improvements in the health of many patients after making the switch from pasteurized milk. Visiting the Real Milk Web site for a raw milk source close to you.
MSNBC August 25, 2006
Is the Demand for Organic Milk Really a Healthy One?
The demand for organic milk is strong, you can easily find it your corner grocery store and even big-box wholesalers like Costco. That said, even conventional medicine agrees there's no inherent health advantage to drinking organic milk, except for the companies that profit from producing it.
This interesting MSNBC column argues the problem may stem from an inability by the USDA to clearly define organic milk. The parameters seem pretty clear to me, however:
Bovine growth hormones aren't used to increase milk production.
Animals aren't treated with antibiotics.
Their food doesn't contain pesticides.
Cows must have access to pasture.
Unfortunately, the big problem with organic milk is to the very same one associated with virtually every other kind you'll find in a grocery store: It's pasteurized, a destructive process that changes the physical structure of the fragile proteins in milk (especially casein) and converts them into proteins your body was never designed to handle. Ones that can actually harm you. Additionally, the pasteurization process virtually eliminates the good bacteria normally present in milk and radically reduces the micronutrient and vitamin content of this healthy food.
On the other hand, raw milk is one of the healthiest foods you can consume, as I've seen vast improvements in the health of many patients after making the switch from pasteurized milk. Visiting the Real Milk Web site for a raw milk source close to you.
MSNBC August 25, 2006
Sunday, August 27, 2006
Why so many preliminaries?
Perhaps you're frustrated with me that in all my posts so far, I haven't just given out a "thou shalt not" list. And when you ask David or me, generally we don't just jump into the "eat this, don't eat that" kind of answer. There are several reasons for our approach.
First, I'm a teacher. It's more than just my job; it's who I am. So it's the angle I come from, that I want you to genuinely learn these health principles, as we are learning.
Secondly, it fits in with where we're coming from, as our story illustrates. We feel very strongly that the reason we've been able to make the changes we have, and relatively easily, is because we took the time to gain the knowledge about the WHYs behind the rules. It's not a list of rules, and I honestly am not tempted much at all by a Krispy Kreme doughnut. Sure, it tastes good, but my second thought is: pure sugar, white flour, and grease. Eew! It doesn't look as appetizing any longer. Fried chicken: not appealing. Processed cheese: no thank you! But we used to eat all of those things. We don't feel deprived in not eating them, because we know we're actually 100 times better off if we don't. But that's because we've learned. So we can tell you, don't eat this, don't drink this -- but we believe you have a hugely better chance of being successful if you understand WHY the "rules" are what they are.
And lastly, related to that, we genuinely want you to SUCCEED. We want you to make some life changes. We want you to change your MIND. We want you to be weird! (After all, look where being "normal" is taking us!) More on being weird later. And ultimately, let's make the other guys be the weird ones, and change everyone else to where WE'RE the normal ones!!
So we've been hesitant to just hand out answers. We want to give you encouragement and help you know where to find the answers, but we think it's important to do some research on your own. So hopefully you've been doing that some. Now I plan to lay out some of those specifics, and maybe generate some opportunities for some questions.
Healthy eating!
Aleecia
First, I'm a teacher. It's more than just my job; it's who I am. So it's the angle I come from, that I want you to genuinely learn these health principles, as we are learning.
Secondly, it fits in with where we're coming from, as our story illustrates. We feel very strongly that the reason we've been able to make the changes we have, and relatively easily, is because we took the time to gain the knowledge about the WHYs behind the rules. It's not a list of rules, and I honestly am not tempted much at all by a Krispy Kreme doughnut. Sure, it tastes good, but my second thought is: pure sugar, white flour, and grease. Eew! It doesn't look as appetizing any longer. Fried chicken: not appealing. Processed cheese: no thank you! But we used to eat all of those things. We don't feel deprived in not eating them, because we know we're actually 100 times better off if we don't. But that's because we've learned. So we can tell you, don't eat this, don't drink this -- but we believe you have a hugely better chance of being successful if you understand WHY the "rules" are what they are.
And lastly, related to that, we genuinely want you to SUCCEED. We want you to make some life changes. We want you to change your MIND. We want you to be weird! (After all, look where being "normal" is taking us!) More on being weird later. And ultimately, let's make the other guys be the weird ones, and change everyone else to where WE'RE the normal ones!!
So we've been hesitant to just hand out answers. We want to give you encouragement and help you know where to find the answers, but we think it's important to do some research on your own. So hopefully you've been doing that some. Now I plan to lay out some of those specifics, and maybe generate some opportunities for some questions.
Healthy eating!
Aleecia
Our Story
I did want to take a chance, as maybe my last "preliminary" foundational post, to recount how this happened to us. Of course, the short answer is, it was a God thing! We are so amazed and humbled at what the Lord has revealed to us this year.
In a way, this started at the beginning of this year. But when I really think about it, it all started way before that -- from Bro. John's teachings in F.B.I. back when I was in high school (probably in the semester about the O.T. dietary law), and reading None of These Diseases way back then (I think I borrowed it from Bro. John). I remember I did my persuasive speech in Public Speaking in college on fasting. I didn't implement it then, but at least I knew enough to choose that as my topic, and of course I learned more about it researching for my speech. Then two years ago or so we bought David's dad a book for Christmas, What Would Jesus Eat?, and I read most of it. All of this was laying the groundwork for what ultimately became our big change in '06.
Sometime last year, I don't remember now when, I became very concerned about all the sugar Joshua was getting in his Pediasure; he is exclusively tube-fed and at the time was fed exclusively Pediasure. So I began to research the possibility of alternate feeding options, and being the cost accountant was interested in saving money and doing things myself. But I realized if I was going to try to do this on my own, I needed to know a lot more about nutrition. So I began reading about what he should be eating -- which of course directly overlaps with what we should be eating. My eyes were opened more and more. I was still looking for the answer to the "can I do this myself?" question, but I was sure learning about the health and nutrition issues. Then, in about January of this year, curiosity got the best of me and I bought the Kevin Trudeau Natural Cures book. Now really, I don't recommend the book; it's actually a very frustrating read, plus there is some cursing, etc. But there was some information in the book which was very good. That book was the final catalyst for change for us. I remember for sure it was Feb 3 of this year that, from reading what he included on artificial sweeteners, that I decided, no more. If I'm going to have sweet (and I do have a sweet tooth!), I'll take real sugar. At least my body knows what to do with that. Those artificial sweeteners are not good.
All this time I'm reading everything I can get my hands on, especially online (because it's free! There's the budgeter in me again.) I was also able to borrow a copy of The Maker's Diet by Jordan Rubin. By this point, I've read a lot and have formed a lot of my own opinions about nutrition, but his book overlaps so much with what I've read from other sources. And because it's based on the Bible and is morally clean, it makes a great book for us to refer others to. But we didn't follow his 40-day plan; we just made our own changes as we learned about them. That's not to say his plan is bad, just that we didn't follow it. We had already made several changes by the time we read his plan.
David and I start losing weight, much to our surprise. But you guys can see that part. What you can't as readily see, perhaps, are our increased mental alertness; the positive changes in my complexion; my softer skin, particularly on my knees, elbows, and heels; positive changes in our (sorry!) bowel movements (I don't mind going into more detail on that one, but I'll save it for private conversations!), David's recurring heartburn being gone. Plus, now that I have finally figured out the answer to my original question and have started making a lot of Joshua's food (we still rely on the canned stuff sometimes, but I've even found a better option for that, too), we are seeing phenomenal changes in Joshua that so many people have noticed. And I always get comments about how happy Jayden is and what a joy she is to be around. I can't help but think the kids are being positively affected by the diet changes, too.
Well, I believe this post has become long enough. Maybe you're ready for some specifics! Me, too. I wanted to lay a foundation, and I believe we've done that. I'll post again when I can. We had a very busy week last week, but I think as we get into a routine things will not be quite as hectic around here. Please give feedback on the blog as you can! Our goal is for this to be a helpful resource, so we need to hear from you how to best accomplish that!
Sending healthy thoughts and lots of love,
Aleecia
In a way, this started at the beginning of this year. But when I really think about it, it all started way before that -- from Bro. John's teachings in F.B.I. back when I was in high school (probably in the semester about the O.T. dietary law), and reading None of These Diseases way back then (I think I borrowed it from Bro. John). I remember I did my persuasive speech in Public Speaking in college on fasting. I didn't implement it then, but at least I knew enough to choose that as my topic, and of course I learned more about it researching for my speech. Then two years ago or so we bought David's dad a book for Christmas, What Would Jesus Eat?, and I read most of it. All of this was laying the groundwork for what ultimately became our big change in '06.
Sometime last year, I don't remember now when, I became very concerned about all the sugar Joshua was getting in his Pediasure; he is exclusively tube-fed and at the time was fed exclusively Pediasure. So I began to research the possibility of alternate feeding options, and being the cost accountant was interested in saving money and doing things myself. But I realized if I was going to try to do this on my own, I needed to know a lot more about nutrition. So I began reading about what he should be eating -- which of course directly overlaps with what we should be eating. My eyes were opened more and more. I was still looking for the answer to the "can I do this myself?" question, but I was sure learning about the health and nutrition issues. Then, in about January of this year, curiosity got the best of me and I bought the Kevin Trudeau Natural Cures book. Now really, I don't recommend the book; it's actually a very frustrating read, plus there is some cursing, etc. But there was some information in the book which was very good. That book was the final catalyst for change for us. I remember for sure it was Feb 3 of this year that, from reading what he included on artificial sweeteners, that I decided, no more. If I'm going to have sweet (and I do have a sweet tooth!), I'll take real sugar. At least my body knows what to do with that. Those artificial sweeteners are not good.
All this time I'm reading everything I can get my hands on, especially online (because it's free! There's the budgeter in me again.) I was also able to borrow a copy of The Maker's Diet by Jordan Rubin. By this point, I've read a lot and have formed a lot of my own opinions about nutrition, but his book overlaps so much with what I've read from other sources. And because it's based on the Bible and is morally clean, it makes a great book for us to refer others to. But we didn't follow his 40-day plan; we just made our own changes as we learned about them. That's not to say his plan is bad, just that we didn't follow it. We had already made several changes by the time we read his plan.
David and I start losing weight, much to our surprise. But you guys can see that part. What you can't as readily see, perhaps, are our increased mental alertness; the positive changes in my complexion; my softer skin, particularly on my knees, elbows, and heels; positive changes in our (sorry!) bowel movements (I don't mind going into more detail on that one, but I'll save it for private conversations!), David's recurring heartburn being gone. Plus, now that I have finally figured out the answer to my original question and have started making a lot of Joshua's food (we still rely on the canned stuff sometimes, but I've even found a better option for that, too), we are seeing phenomenal changes in Joshua that so many people have noticed. And I always get comments about how happy Jayden is and what a joy she is to be around. I can't help but think the kids are being positively affected by the diet changes, too.
Well, I believe this post has become long enough. Maybe you're ready for some specifics! Me, too. I wanted to lay a foundation, and I believe we've done that. I'll post again when I can. We had a very busy week last week, but I think as we get into a routine things will not be quite as hectic around here. Please give feedback on the blog as you can! Our goal is for this to be a helpful resource, so we need to hear from you how to best accomplish that!
Sending healthy thoughts and lots of love,
Aleecia
Saturday, August 26, 2006
An encouraging thought
I've read this general idea in several sources, but this particular time it comes from the August '06 issue of Readers' Digest (Health IQ, page 61):
It takes only 8 weeks to change your taste buds!
I think I've even read 7 weeks in other places. Regardless, the point is, just because you don't like something today, wait a little bit and try again. As you eliminate foods you know you shouldn't eat, you'll be surprised at the foods you begin to incorporate -- and truly enjoy, too! David and I are eating all kinds of things now (and loving to eat them) that we would have turned up our noses at a year ago.
Happy and healthy eating!
Aleecia
It takes only 8 weeks to change your taste buds!
I think I've even read 7 weeks in other places. Regardless, the point is, just because you don't like something today, wait a little bit and try again. As you eliminate foods you know you shouldn't eat, you'll be surprised at the foods you begin to incorporate -- and truly enjoy, too! David and I are eating all kinds of things now (and loving to eat them) that we would have turned up our noses at a year ago.
Happy and healthy eating!
Aleecia
Saturday, August 19, 2006
"100+ Nutrition Facts about 25 Well-Known Foods"
This is a neat article from mercola.com, giving facts about foods from asparagus to zucchini:
http://www.mercola.com/nutritionplan/foodalert.htm
http://www.mercola.com/nutritionplan/foodalert.htm
Wednesday, August 16, 2006
Book to Read
I read an interesting book review today:
http://knowledge.wharton.upenn.edu/index.cfm?fa=viewfeature&id=1537
Maybe I'll get a chance to read the book for real one day. There is so much to read! But what's most amazing is the overlap among the vast majority of what we've read. That gives so much assurance of what's true and good.
Aleecia
http://knowledge.wharton.upenn.edu/index.cfm?fa=viewfeature&id=1537
Maybe I'll get a chance to read the book for real one day. There is so much to read! But what's most amazing is the overlap among the vast majority of what we've read. That gives so much assurance of what's true and good.
Aleecia
Sunday, August 13, 2006
It's Not a Diet
... well, at least not in the sense we've made the word "diet" become. Of course, it is a diet in the sense of what you eat (and don't eat). But, there should not be a sense of "cheating" or "falling off the program" or anything like that. It's a matter of being conscious of what you eat -- making decisions and thinking about it rather than just indulging unconsciously. And boy were we guilty of that! Related to that, when you are thinking about what to eat or avoid, the thought process is not "will this make me fat?," but rather, "is this what my body needs?" There is so much wrapped up in that little difference. It is a total mindset change. And when you truly change your mindset to wanting to eat what's GOOD for you, what nourishes you -- it takes a lot of the "willpower factor" out of the picture. Honestly! I have the world's biggest sweet tooth. And I don't have a lot of willpower. I like to eat, and I like to eat sweets. That part hasn't changed that much. But what has changed is what I want to eat and what I enjoy eating.
It really is a matter of eating to live, rather than living to eat. Grab a hold of that one and let it sink in. Okay, sure, food tastes good, and it's fun to eat. Isn't God cool! We need food, and he made it fun for us to take in what we need. But, the pleasure part is secondary to the nourishment. We don't think twice about what fuel we put in our car; we put in the kind our car needs to run and run well. Our bodies are so much more complex than our vehicle. Food provides us with the energy -- and maybe more importantly the nutrients -- we need to survive and THRIVE. So many of the health problems we are seeing today are brought on ourselves by not giving our bodies what they need.
Now here's where it gets really spiritual. Deep down, do you trust God? Do you trust that He loves you and wants what's best for you? The Bible says, in everything we do -- even in what we eat and drink -- do ALL to the glory of God. My diet was definitely not glorifying God and treating my body as the temple of the Holy Spirit. And I still have work to do, but I'm so thankful He's opened my eyes to some things to allow me to start making better decisions.
I still eat plenty -- probably too much, really -- and I do occasionally still eat sweets that are not good at all. Sometimes I indulge. But a good many times, maybe even most of the time, I'll see that piece of chocolate cake or whatever it was that before I would have given into -- and now I'll think, there is not one thing in that my body needs. The sugar is horrible and makes us sick, the flour is bleached, it's probably loaded with unhealthy fats -- and literally, I promise you -- rather than it looking "so good" and being tempting, you start getting a sick feeling in your stomach and just that "blagh" tongue-sticking-out kind of reaction. And reach for some fruit or carrot sticks instead, and truly, TRULY enjoy them.
Then, and I'm back to the spiritual aspect (isn't everything spiritual? Or at least it should be, as we give God ALL of ourselves and allow Him to take control of every area of life), if God loves us so much, and He wants what's best for us, AND He's given us the Bible as His Word to instruct us in every area of life, we can look to the Bible for His principles about our diet. He knows what we need -- after all, He made us! How cool is that?
Well, there's plenty more to say, but this is probably enough for one post. Plus it's late and I'm going to bed. I want to lay some more groundwork for everyone, but please post comments and questions as we go along, and we'll get into specifics soon. Also, I may need to do some research on some of your questions, so it will give me time to get some good answers together if you go ahead and post a reply. Good night!
Aleecia
It really is a matter of eating to live, rather than living to eat. Grab a hold of that one and let it sink in. Okay, sure, food tastes good, and it's fun to eat. Isn't God cool! We need food, and he made it fun for us to take in what we need. But, the pleasure part is secondary to the nourishment. We don't think twice about what fuel we put in our car; we put in the kind our car needs to run and run well. Our bodies are so much more complex than our vehicle. Food provides us with the energy -- and maybe more importantly the nutrients -- we need to survive and THRIVE. So many of the health problems we are seeing today are brought on ourselves by not giving our bodies what they need.
Now here's where it gets really spiritual. Deep down, do you trust God? Do you trust that He loves you and wants what's best for you? The Bible says, in everything we do -- even in what we eat and drink -- do ALL to the glory of God. My diet was definitely not glorifying God and treating my body as the temple of the Holy Spirit. And I still have work to do, but I'm so thankful He's opened my eyes to some things to allow me to start making better decisions.
I still eat plenty -- probably too much, really -- and I do occasionally still eat sweets that are not good at all. Sometimes I indulge. But a good many times, maybe even most of the time, I'll see that piece of chocolate cake or whatever it was that before I would have given into -- and now I'll think, there is not one thing in that my body needs. The sugar is horrible and makes us sick, the flour is bleached, it's probably loaded with unhealthy fats -- and literally, I promise you -- rather than it looking "so good" and being tempting, you start getting a sick feeling in your stomach and just that "blagh" tongue-sticking-out kind of reaction. And reach for some fruit or carrot sticks instead, and truly, TRULY enjoy them.
Then, and I'm back to the spiritual aspect (isn't everything spiritual? Or at least it should be, as we give God ALL of ourselves and allow Him to take control of every area of life), if God loves us so much, and He wants what's best for us, AND He's given us the Bible as His Word to instruct us in every area of life, we can look to the Bible for His principles about our diet. He knows what we need -- after all, He made us! How cool is that?
Well, there's plenty more to say, but this is probably enough for one post. Plus it's late and I'm going to bed. I want to lay some more groundwork for everyone, but please post comments and questions as we go along, and we'll get into specifics soon. Also, I may need to do some research on some of your questions, so it will give me time to get some good answers together if you go ahead and post a reply. Good night!
Aleecia
Monday, August 07, 2006
A new adventure
Here is the humble beginning of what we hope will become a useful means of communicating thoughts and information about living life in a more healthy manner. Our intention is to post frequently with health hints we have discovered over the course of our little journey this year and with new discoveries still waiting on us. It will be a great place to receive comments and get to share information with many at once. We want to encourage you to make little changes to be more healthy! So, feel free to respond with comments and questions, and we'll do what we can to respond with the best information we can. Keep in mind, we're just normal people; we're not medically trained. We're just investigators and we've been overwhelmed with the evidence in so many areas which ended up being contrary to what we had been trained to believe. We just feel compelled to share what we've learned. So, enjoy, and God bless! Here's to great health.
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