Tuesday, August 07, 2012 by: Alexandra Du Toit, TRUE Earth Mama
(NaturalNews) Sprouts are a miracle food. As a ‘living’ food, sprouts continue to grow higher in nutritional value after being harvested. Sprouting is the process of germinating seeds to be eaten raw or cooked. When seeds are soaked, the dormant seeds turn into a nutritional powerhouse. For instance, when peas are dry they have no Vitamin C; however, when sprouted for 48 hours, they provide more Vitamin C than fresh oranges while Broccoli sprouts help protect the body against cancer. A salad made from an assortment of sprouts, compared with the traditional lettuce salad, provides five times as much protein, six times as much Vitamin C and seven times as much of the B Complex Vitamins and costs less than half as much.
The most powerful enzyme-rich foods are sprouts. Sprouting seeds, grains and legumes, increases their enzyme content as much as 43 times more than non-sprouted foods. The enzymes boost the life-giving activity in our body while helping our body digest the nutrients in our food.
Sprouts have the highest concentration of nutrition per calorie of any food. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. Sprouts contain an abundance of anti-oxidants that prevent harm to our DNA while protecting us from the ongoing effects of aging. Another benefit to eating sprouts is that there is no preparation time. They require no cleaning, peeling, or chopping. There are numerous nutritional benefits as well as many ways to use your homegrown sprouts.
The seeds can be germinated at any time of year indoors.
Select a sprouting vessel: Many different types can be used but one simple vessel is a glass jar with a piece of mesh screen secured over its rim with a food grade rubber band. There are tiered clear plastic sprouters available allowing a number of seeds, beans, and nuts to be sprouting at the same time. Whatever vessel you choose, water must be allowed to drain from it because sprouts that sit in water rot quickly.
The seeds, beans or nuts are moistened with clean water twice a day. Each seed, bean or nut has its own ideal sprouting time but usually after three to five days they are ready to eat!
If left longer, they will develop leaves and turn into bay greens, which are also edible and nutritious.
Sprout growth can be slowed or halted by refrigeration.
The five rules of sprouting
1. Rinse them often.
2. Keep them moist, not too wet.
3. Keep them at room temperature, not too cold or hot.
4. Give them plenty of breathing room.
5. Don’t overfill one container.
Sprouted almond milk recipe
Sprout organic almonds for a couple days until you see a white tip at the end.
Remove skins; if they do not come off easily, pour hot water and let cool and they should come off.
One part almonds to three parts clean water.
Blend almonds and water (you can add raw honey, agave, maple syrup or vanilla to improve taste).
Pour blended liquid through a cheese cloth or strainer with small holes.
Making your own organic sprouted almond milk is much cheaper than store bought almond milk and you know what’s inside. Children love it too!
Sources for this article include:
by: Willow Tohi
(NaturalNews) Have a Coke and a smile. Or, if you’re part of the ‘new generation,’ a Pepsi. One taste of those excito-toxins and you won’t worry about aborted fetal cells or cancer-causing chemicals. After all, who wants to think about Type 2 Diabetes when they just want a sweet reward, and a moment to relax?
But that’s the worst kind of evil, isn’t it? The sneaky, insidious kind? The kind you have to be ever vigilant about lest it permeate itself into the collective consciousness. You may be thinking, ‘Seriously? We’re going there with soda?!’ The answer is, yes. At least one leading biologist has come out and explained why we should avoid soda, and all fizzy drinks.
What happens when you drink soda
The highly addictive nature of the sweeteners used in soda means it functions like a gateway drug. Spikes the blood sugar, unbalances the digestive flora, grows the yeast which then demands more and more and more. The side effects of Candida overgrowth can be very disruptive and wreak havoc on moods and relationships, as well as health. The carbonation (carbonated water, phosphoric acid) means the drink is very acidic, which causes your body to leach calcium from your bones to maintain proper blood pH. It takes around 25 eight ounces glasses of water to neutralize what one 16 ounce soda does to your blood pH. That’s a double whamy for teeth – sugar to eat at the enamel, and calcium robbed as well. Small amounts of caffeine won’t hurt you, but there are much better, healthier, and more natural sources of caffeine. Who knows what’s in the secret flavor recipes, besides more chemicals. If you go for diet, the aspartame is even more dangerous. It’s a neurotoxin with 92 known side effects to your health, and it is 180 times sweeter than cane sugar. And one last bit of trash on the ingredient list: the coloring additives.
Multiple long-term studies show that both regular and diet sodas greatly increase risks of: heart attack, heart disease, high blood pressure (hypertension), stroke, osteoporosis, type 2 diabetes, metabolic syndrome (high triglycerides), fatty liver disease, liver failure, and of course, obesity. Exposure to liquid sugar actually causes the genes in our muscles to change their behavior in as few as two sweet drinks per week for a month. More consumption for a longer period of time increases odds of the changes being permanent. It actually changes our metabolism. Blood tests show harmful levels of inflammation in the blood vessels of soft drinkers, as well as decreased levels of HDL (good) cholesterol, which is crucial to vascular system health.
Researchers are now saying that promoting artificial sweeteners, including high fructose corn syrup, aspartame, and Splenda, as healthy alternatives to sugar is ill-advised. The sweetness of the artificial alternatives is so sweet that it makes users crave more, even when they aren’t thirsty. It gives ‘an increased preference for sweet things in the mouth’ without reducing the consumption of food to offset the increase in calories. It sways people toward a high calorie, high salt diet. Alternative sweeteners overload the body’s built in mechanisms for regulating blood sugar. They confuse the body’s ability to compensate and process the influx of chemicals and calories. They also come with additional health risks, such as the multiple side effects of aspartame, which range from migraines to depression, blindness to tinnitus, seizures to tachycardia, just to name a few.
To compound the problem, consumption of soft drinks, including other fizzy beverages masquerading as healthier choices, increases the appetite for junk food. The body’s ability to cope with rises in blood sugar becomes increasingly inefficient and ineffective, leading to higher levels of fasting glucose, insulin resistance, and ultimately leads to type 2 diabetes. Long term use can lead to liver or pancreatic cancer.
Change isn’t always progress. When most of us were kids, we had maybe one 12 or 16 ounce soda, in a glass bottle, made with real sugar, per week. It was still a bit of a luxury item, as most sugary treats were meant to be. Diets were also different then, as was the level of physical exercise of both children and adults. Since 1985 the average person’s consumption of soft drinks has risen from 10 gallons a year to more than 25 gallons. These days it’s not uncommon to see soda in baby bottles, while the older kids suck down 40 to 60 ounces, on average, per day. We are programming our kids for ill-health and to be diabetic from the get-go.
There is a movement to get Warning labels, such as those on cigarettes, added to soft drinks. There are also people who want to tax the drinks both to make them less available and move them back to luxury-like status, as well as to fund the treatment of the health problems they create, again, like cigarettes. Some people also want sodas removed from all children’s menus.
It’s not news that soda is bad for you. Just how bad may be a bit of surprise. The problem is, most of us don’t want to know. But it’s too dangerous to ignore anymore. Remember, when you feel thirst, your body is asking for one thing and one thing only: water.
Sources for this article include:
Aspartame is the Fecal Matter of E-Coli bacteria. It is in chewing gum, sodas, and many, many more products that our children, parents, and friends consume on a daily basis. Please take a few minutes to watch the video below to educate yourself about what really is in the products that are all over the shelves of most of our stores. Don’t be a sucker or a follower, have the courage to educate yourself and those around you.
Kale is often referred to as the ‘Beef’ of a Plant-Based diet. Read below about it’s numerous health benefits and also how it compares to Beef in regard to creating a sustainable planet:
Sunday, May 27, 2012 by: Willow Tohi
While there’s no official definition of the term superfood, the generally implied idea is a fruit or vegetable that is particularly nutritious and beneficial to your overall health and wellness, with high phytonutrient content. By that definition, kale should have a spot in the top ten. If you want to be healthy, there’s no avoiding the leafy green vegetables, and kale is one of the most nourishing.It is a good source of calcium, magnesium, vitamin A, vitamin C, fiber, iron, folic acid, amino acids, antioxidant flavonoids, and lutein. It is easy to prepare, versatile, and delicious.
Conversely, environmentalists cite meat production as one of the top ten contributors to climate change. There are 7 billion people on the planet and 55 billion large animals that are raised for food each year making lots of waste and stretching resources. Which is why the famous author ofThe Omnivore’s Dilemma, Michael Pollan, suggested “Meatless Mondays” in the first place. He says, “By departing even modestly from the Western diet, we could reduce our chances of getting coronary heart disease by 80%, type 2 diabetes by 90%, and colon cancer by 70%.”
So eating meat sparingly, as a side-dish, is good for your body, your pocketbook, and the environment.
Some comparisons between beef and kale:
Organicauthority.com’s Jill Ettinger had these reasons to try kale:
1.Sustainability.Kale grows to maturity in 2 months. Meat cattle mature between 18 – 24 months of age. One pound of beef takes 2400 gallons of water and 16 pounds of grain.
2.Anti-inflammatory.The consumption of animal proteins is a major cause of autoimmune disease, heart disease and arthritis. The nutrients in kale make it anti-inflammatory. It is so nutrient-dense is can actually reverse some of these conditions.
3.Iron.Per calorie, kale has more iron than beef.
4.Fiber.Needed daily, few Americans get enough. Ongoing fiber deficiency is linked to many diseases, including digestive disorders, cancers, and heart disease. Most Americans get their protein from animal sources, which provide no fiber. Kale provides about 5% of the RDI per serving, along with two grams of protein.
5.Calcium.Despite high consumption of beef and dairy products in this country, we still have some of the highest rates of bone loss and bone health problems (such as osteoporosis) in the world. Kale has a more bio-available form of calcium than dairy, and contains more calcium per calorie than milk. It also has magnesium, which is necessary to use calcium.
6.Omegas.Mainstream meat products do not have the essential fatty acids we need for good health. Each serving of kale has more than 120mg of omega-3 fatty acids and more than 90mg of omega-6 fatty acids.
7.Immunity.Kale is a rich source of vitamins and minerals that nourish and support the liver, aid digestion and help to naturally detox the body. Factory farm meats and dairy products only lend to the scary and growing problem of Superbugs and resistant bacteria.
Tips for adding kale to your diet
Kale is considered a winter crop, even though it is available year round. The cold makes it sweeter; if it wilts or turns brown it may become bitter. It is easy to grow yourself. There are several varieties of kale: the most common is green (curly-leaf) kale, dinosaur kale and red Russian. The smoother leafed varieties are milder in taste.
Store kale for a week in the crisper, but remember that it gets stronger as it is stored. To store longer, wash, dry, mince or chop (pitch tough stems), and freeze. It thaws quickly and can be used like raw kale.
Eat kale raw, in a salad, use it as a wrap, or juice it or add it to a smoothie. Kale can be blanched, boiled, braised, sauteed, steamed or stir-fried. People prepare it in a similar manner to chard or collards: season with brown rice or umeboshi vinegar, soy sauce, tamari or sesame oil, to name a few. Substitute for spinach or cabbage in recipes.
If taste is an issue: mince finely and add to recipes, like parsley. Stir into bean, egg, pasta, potato, tuna, vegetable salads or soups, stews and sauces. Sprinkle on pizza; stir into scrambled eggs, lasagna, burritos or quesadillas; the list is endless. It will add color and nutrition to most anything.
We’ve all asked or are always asking “Who Am I?” The video below does an amazing job of answering that question. Listening to it just might change your consciousness and/or paradigm for the better, forever…It’s that good, that powerful, that enlightening.
I know shocking right? Good old USDA doing what they do best: Allowing consumers to be poisoned. Check out this story:
USDA to mask sodium benzoate preservative with new ‘anti-microbial’ label to trick consumers:
Friday, May 25, 2012 by: Ethan A. Huff, staff writer
(NaturalNews) Kraft Foods Global, Inc. and a food chemical company known as Kemin Food Technologies, Inc. have both propositioned the U.S. Department of Agriculture (USDA)’s Food Safety and Inspection Service (FSIS) in recent years to approve the use of propionic acid and salt solutions in various new food applications, including in raw meat and poultry products, sausages, hot dogs, soups, stews, salads, and brine injections. According to a recent May 7 petition filing, the Des Moines, Ia.-based Kemin is seeking approval for what it says are safe and effective antimicrobial alternatives to sodium lactate and other preservatives commonly used in meat products. Kemin says its liquid propionic acid and salts solutions, collectively known as BactoCEASE, extend the shelf life of meat products, and protect them against contamination by Listeria monocytogenes. But long-term consumption of both propionic acid and sodium benzoate has been linked to causing serious side effects, including brain damage, personality disorders, gastrointestinal problems, autism, and various other neurological problems. And yet Kemin wants to have these additives specifically listed on ingredient labels as “anti-microbial” nutrients in order to fool the public into thinking they are safe. “Ingestion of propionic acid or its salts has been reported to induce behavioral disturbances in some children and migraine in three adults,” says Bibra Toxicology Advice & Consulting, a toxicology consulting firm. “Repeated oral administration of propionic acid to rats produce damage and tumors in the forestomach, and effects on the esophagus in dogs.” Some BactoCEASE solutions also contain sodium benzoate, which has been shown to deprive bodily cells of much needed oxygen, and break down the immune system. And like propionic acid and its salts, sodium benzoate, which is already commonly used in many processed foods, combines with both vitamin C and vitamin E to produce benzene, which is a known carcinogen (http://www.naturalnews.com/033726_sodium_benzoate_cancer.html). FSIS waiver allows companies to use new, unapproved food technologies without approval Even though BactoCEASE has not been officially approved by FSIS, manufacturers can still use it in food products as long as they obtain an FSIS waiver. This waiver essentially bypasses, for a short period of time, the normal safety route for utilizing new food additives, and allows producers and manufacturers to begin using untested chemicals on an experimental basis (http://www.fsis.usda.gov/oppde/op/technology/new_technology_waiver.pdf). If and when the USDA eventually approves BactoCEASE for commercial use, it will show up on food packaging with “customer-friendly” labeling in accordance with Kemin’s requests. And this labeling, of course, will confuse consumers into thinking the anti-microbial product is safer than it really is, a marketing trick that the industrial food industry relies upon to retain customers.
This is one of the most amazing and paradigm-shifting videos/audio I’ve ever encountered. I listen to this pretty much on a daily basis, and have been doing so for many months. It has helped me become more effective at everything I do: Parenting, Coaching, making Health and Nutrition decisions, improving Relationships, Work-Performance, and achieving my goal of leaving everyone I come into contact with – with a sense of Increase. I highly recommend you listen to it immediately, and then continue to listen to it as much as possible. If you are not satisfied with where you are in life, most likely you are stuck in an old paradigm (pattern of thoughts and habits). Learning and practicing the Law of Sacrifice will change your life for the better… Seriously. This is audio gold! I would even go as far as getting an mp3 version of it so you can listen to it in the car, at work, before bed, etc… Enjoy – and may you achieve all that you desire!