Ginger

I seriously love these. They are lightly sweet and quite tasty. And did you know just how good ginger is for you? You didn't? Well, let me help!

Benefits of ginger:
*ginger improves digestion
*ginger is a natural pain reliever
*ginger helps nausea. There are some women who swear it gets rid of morning sickness!
*ginger helps inflammation
*ginger eases heartburn
*ginger helps cold and flu for both prevention and treatment (think ginger ale).
*ginger helps ease menstrual cramps
*ginger helps kidney functions
*ginger helps improve circulation
*ginger helps arthritis (through reducing pain and inflammation already mentioned)
*ginger lowers cholesterol
*ginger has been said to help ovarian and colon cancer
*ginger is antibacterial and antifungal in nature so it is good for many things.

All in all, ginger chews aren't the best way to take ginger. A better idea is fresh ginger root used in cooking and baking, but if you are easing into it and want a tasty treat, ginger chews sure are great! (Oh, and you can find them at Big Hollow for only $2.25 a bag).

Kind of a creepy picture, but I love the idea of it.

For the first time in over two months the weather was warm enough (the high reached 40! and the trail was free of snow) for me to enjoy another barefoot run. Boy were my feet missing it! I ran 7 miles and now, an hour later and my feet still feel great!

Also, for the first time ever I saw another barefoot runner. We passed each other a few times going the opposite way around the loop. Very cool. I'm glad to know there is at least one other person like me in Someplace, Wyoming. I usually get weird looks, but think nothing of it. Today I did a double-take when I saw him running.

To reward myself I enjoyed an amazing pita with homemade roasted red pepper hummus (I'll have to post the recipe on here sometime) and a delicious orange.

The Microwave

 

First, let me just state that opinions (and studies) vary widely. There is enough information on the internet to confuse anyone looking into the issue. You can find repeated proof that the microwave is dangerous for you. And you can find study upon study that says that there is absolutely no danger in using one. I honestly don't expect to persuade anyone and I do not want to cause a fight, but I will state my top reasons for choosing not to use a microwave. 

Second, before I actually state my reasons, let's talk about how microwaves work, shall we?
 
How Your Microwave Actually Heats Your Food:

Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum.
Microwaves are on the low energy end of the spectrum, second only to radio waves. They have a wavelength of about 4.8 inches—about the width of your head.
Microwaves are generated by something called a magnetron (a term derived from the words “magnet” and “electron”), which is also what enabled airborne radar use during WWII. Hence the early name for microwave ovens: radar ranges.
A magnetron is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz).
Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies—like millions of times per second—creating molecular friction, which heats up the food.
If the food or object place in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool.
Structures of the water molecules are torn apart and forcefully deformed. This is different from conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.
Contrary to popular belief, microwaved foods don’t cook “from the inside out.” When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward.
Since not all areas contain the same amount of water, the heating is uneven.
Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body.
In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules. [13]

My Reasons for NOT Using the Microwave:

*Questionable: Moms (and nurses and leche legue leaders) out there will tell you NOT to microwave breast milk. Why? Because it destroys the nutrients, kills essential amino acids and negates B12. If it can that to breast milk, why would it not effect other food? It has also been shown to kill the good microbacterial spores in honey (you know, the stuff that makes honey so good for you?).

*Although I use very little plastic, it is an argument out there: Carcinogenic toxins could be leached from plastic or paper plates or covers and mix with your food. See my post on BPA.

*A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture

found that broccoli nuked in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. (Again, just another one of those studies that you can disregard if you are inclined).

*Perhaps the most concrete evidence of the dangers of microwaves comes from Dr. Hans Hertel, a Swiss food scientist, who carried out a small but high-quality study on the effects of microwaved food on humans. His conclusions were clear and alarming: microwave cooking significantly altered the food‘s nutrients enough so that changes occurred in the particpants‘ blood--changes that suggested deterioration. The changes included:

• Increased cholesterol levels
• More leukocytes, or white blood cells, which can suggest poisoning
• Decreased numbers of red blood cells
• Production of radiolytic compounds (compounds unknown in nature)
• Decreased hemoglobin levels, which could indicate anemic tendencies 

Whether this is correllation or causeation, again I am not here to prove, I am just stating why I don't use the microwave.


*Microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms.

*Some "studies" have found that the microwaves actually turn molecules into carcinogens (aka cancerous).

*In the end, I would just rather be safe than sorry. We honestly don't know what microwaves do. And it really isn't that inconvenient to reheat my food using the stove or oven. I actually find myself eating more fruits and vegetables for lunch at work because I don't have the "reheating leftovers" option. Win-win if you ask me.

Other "studies" you can learn more about:

• A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C[6] .
• In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer[7] .
• A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form[8] . This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:
• A recent Australian study[9] showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
• Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria[10] .

This is not my work, but everyone needs to read it

This Surprising Toxin Can Lead to Genetic Defects and Miscarriages…

Posted By Dr. Mercola | December 11 2010 | 15,329 views

Although more than 200 research studies show that bisphenol A (BPA) is harmful to human health, the U.S. government has decided that it would rather side with the chemical industry than with children.
The Senate failed to vote on the passage of a bill that would have resulted in a ban on the use of BPA in baby bottles and sippy cups.
And in fact, the ban is no longer even in consideration. According to the Wall Street Journal:

"Sen. Dianne Feinstein (D., Calif.) was the primary backer of a controversial amendment banning the chemical bisphenol A, or BPA, which has been linked to some cancers, in baby bottles and sippy cups.

On Wednesday, she withdrew the amendment from consideration."

Feinstein says she'll keep fighting to make the ban a reality.

Sources:

  Wall Street Journal November 19, 2010

  Inhabitots November 19, 2010

 

Dr. Mercola's Comments:

Sen. Dianne Feinstein's (D-Calif.) amendment to the latest food-safety bill would have banned the use of the toxic chemical bisphenol-A (BPA) from baby bottles and sippy cups, required the FDA to finalize their safety assessment of the chemical by December 2012, and allowed states to ban the chemical entirely if they so choose.
Unfortunately, thanks to heavy pressure from the chemical industry, the amendment has been withdrawn from consideration.

U.S. Babies and Children at Risk From BPA

That BPA should be taken out of all products intended for children is a no-brainer.
Of 115 published animal studies, 81 percent found significant effects from even low-level exposure to BPA. This toxic chemical, an endocrine disrupter, first caught researchers' attention after normal mice began to display uncommon genetic abnormalities.
The defects were linked to plastic cages and water bottles that had been cleaned with a harsh detergent, causing BPA to leach out of the plastic.
After determining how much BPA the mice had been exposed to, the researchers realized even an extremely small dose of 20 parts per billion daily, for just five to seven days, was enough to produce effects.
Some of the greatest concern surrounds early-life exposure to BPA, which can lead to chromosomal errors in the developing fetus, triggering spontaneous miscarriages and genetic damage. And being exposed to just 0.23 parts per billion of BPA is enough to disrupt the effect of estrogen in a baby's developing brain.
For this reason, women of childbearing age and those who are pregnant, along with infants and children, should be especially diligent at avoiding BPA.

BPA in Baby Bottles Already Banned in Canada, Why Not the U.S.?

BPA in baby bottles has already been banned in Canada and several U.S. states. Other measures are being considered in 30 U.S. states and municipalities -- but at a federal level, the government is treading water and choosing to protect the interests of the chemical industry in favor of public health.
The American Chemistry Council, a lobby group for the chemical industry that issued a statement in early 2010 denying the health hazards of BPA, clearly does not want to see this cash cow bite the dust ... nor be held accountable for health problems related to its use. They will pull out all the stops to keep this chemical in your food packaging, baby bottles, and more for as long as possible.
Despite all the research showing serious health effects at low-level exposure, the U.S. FDA has virtually no power to do anything about it because BPA was classified in 1963 as an indirect food additive and is listed among the 3,000 or so chemicals categorized as GRAS ("generally regarded as safe").
This outdated GRAS designation is what exempts BPA from more careful scrutiny and analysis.
According to the FDA's regulations, a substance granted GRAS status is not subject to FDA review. The Agency explains these limitations via an "update" on its website:

"Current BPA food contact uses were approved under food additive regulations issued more than 40 years ago. This regulatory structure limits the oversight and flexibility of the FDA.
Once a food additive is approved, any manufacturer of food or food packaging may use the food additive in accordance with the regulation. There is no requirement to notify the FDA of that use.
For example, today there exist hundreds of different formulations for BPA-containing epoxy linings, which have varying characteristics. As currently regulated, manufacturers are not required to disclose to FDA the existence or nature of these formulations.
Furthermore, if the FDA were to decide to revoke one or more approved uses, the FDA would need to undertake what could be a lengthy process of rulemaking to accomplish this goal."

Where is BPA Found?

In 2009, more than 6 billion pounds of BPA were made, representing nearly $7 billion in sales. It is one of the world's highest production-volume chemicals and is widely used in the production of:

• Plastic water bottles
• Plastic gallon milk bottles
• Plastic microwavable plates, ovenware, and utensils
• Baby toys, bottles, pacifiers, and sippy cups
• Canned foods and soda cans (most have plastic lining in the cans)
• Tooth sealants

The use of BPA is so pervasive that scientists have found that 95 percent of people tested have dangerous levels of BPA in their bodies.
Again, some of the biggest victims are your children, who may be exposed to the chemical while in utero, and are quite literally "fed" the chemical via plastic baby bottles, sippy cups and toys (which they often put in their mouths).
The cumulative effect of being exposed to minuscule amounts of BPA from cans, bottles, plates and all other sources over the years can eventually spell serious trouble for your health.
One recent study found the chemical can lead to heart disease, diabetes and liver problems in adults, and previous research has linked BPA to:

• Structural damage to your brain
• Hyperactivity, increased aggressiveness, and impaired learning
• Increased fat formation and risk of obesity
• Altered immune function
• Early puberty, stimulation of mammary gland development, disrupted reproductive cycles, and ovarian dysfunction
• Changes in gender-specific behavior, and abnormal sexual behavior
• Stimulation of prostate cancer cells
• Increased prostate size, and decreased sperm production
• Diabetes
• Heart disease
• Liver damage

You Can Take Action, Even if the Federal Government Won't

There has been enough negative press about BPA that the public has been demanding safer, BPA-free alternatives. As a result, as of late summer 2010 BPA bills were pending in five state legislatures, and earlier this year numerous positive steps have been made to get this toxin out of U.S. food containers:

• Vermont banned BPA in baby food, formula and bottles, and will restrict its use in metal food cans starting July 1, 2014
• New York state banned BPA in bottles, sippy cups, pacifiers and drinking straws beginning December 2010
• General Mills announced in April 2010 that it would use BPA-free cans for Muir Glen organic tomatoes starting with the next harvest

Certain manufacturers, including Philips Avent, Disney First Years, Gerber, Dr. Brown, Playtex and Evenflow, have also said they will stop making baby bottles that contain BPA, while several major retailers, including CVS, Kmart, Walmart, Toys R Us and Babies R Us are removing BPA-containing products from their stores.
So the good news is that there are plenty of resources available for you to find BPA-free alternatives for your family. Please support the companies that are removing this chemical from their products, and look for BPA-free labels on all baby bottles and children's toys you buy.
You can further reduce your family's exposure to this toxic chemical by following these 11 tips:

1. Only use glass baby bottles and dishes for your baby.
2. Get rid of your plastic dishes and cups, and replace them with glass alternatives.
3. Give your baby natural fabric toys instead of plastic ones, and only BPA-free pacifiers and teethers.
4. Store your food and beverages in glass -- NOT plastic -- containers. Glass is the safest and most inert way to store your water and food, and is far better than ANY plastic (even BPA-free varieties).
5. IF you choose to use a microwave, don't microwave food in a plastic container.
6. Use glass, ceramic, or stainless steel travel coffee mugs rather than plastic or Styrofoam coffee cups.
7. Avoid using plastic wrap (and never microwave anything covered in it).
8. If you opt to use plastic kitchenware, at least get rid of the older, scratched-up varieties, avoid putting them in the dishwasher, and don't wash them with harsh detergents, as these things can cause more BPA to leach into your food.
9. Avoid using bottled water; filter your own using a high-quality filter instead.
10. Before allowing a dental sealant to be applied to your, or your children's, teeth, ask your dentist to verify that it does not contain BPA.
11. Avoid using canned foods (including soda cans) as the linings often contain BPA. If you do eat canned foods, choose only those that come in BPA-free cans.

Related Links:

  Canada Declares BPA Toxic. Why Isn’t the US Following Suit?

  FDA Shifts Position—Now Has Concerns about BPA Risks

  Congress Moves to Ban BPA in All Food Containers

That's Souper

The one thing I love about staying in cold Wyoming through one more winter is the opportunity to create lots and lots of delicious soup. And here is yet another idea. I am so sorry that I don't have real recipes.

8-10 medium potatoes ( I used my little spuds and had to double that at least) chopped and placed in pot.
Add water until just covering the potatoes.
Add 2 Tbs garlic powder (or more to taste)
Add juice from 1 lime
Add about 1 Tbs salt
Cover and boil over medium heat
Once potatoes are tender, pour potatoes and water into blender and blend thoroughly.
While still in blender, add 1 Tbs cilantro (or more to taste) and either 1 can green chiles or roasted red peppers. I added the red peppers.
Blend just enough to chop mixture, but not puree.
Add mixture back into pot and taste. Make any adjustments necessary. Once suitable, remove from heat and add 1/2 cup sour cream (or kefir) and stir in. Serve with quesadillas. Enjoy!

Another Recipe (kind of)

I like to experiment with food. I also like to use what I have on hand. Those two thoughts combined, made this wonderful concoction tonight.

I used some of the remaining garden fresh tomatoes (they have been sitting on my counter for weeks slowly turning from green to red).

I started by cutting about 12+ medium tomatoes and adding them to a pot with about 3 cups of water, 2 TBS garlic powder, 1 1/2 TBS Italian Seasoning and 1 tsp salt. While these ingredients cooked, I brought another pot of water to full boil and cooked the tortellini to tender. I simmered the tomatoes in the pot until tender then transferred the liquid to my blender. Once thoroughly mixed I placed soup back in pot and turn burner to low, and added the last of this year's cilantro (about 1 TBS) I might add a little less because the flavor was strong, but I still like it. And Added the juice from 1/2 a lime (again you could add less). Once soup has cooled some, add 1 cup kefir and stir in. Remove from heat. Add cooked and strained tortellini.
Enjoy! So good! I'm gonna go have another bowl. Shhh... don't tell.

Oh, and I promise I will get to why I don't use the microwave. I just have so much going on right now and so many different thoughts for other posts.

Pomegranates

Reasons to Eat Pomegranates
Dissecting a pomegranate is worth it!
Not only are they delicious, this funny, apple-shaped, hard-husked fruit is also incredibly good for you!

 Researchers report that they are rich in antioxidants that can keep bad LDL cholesterol from oxidizing (American Journal of Clinical Nutrition, May 2000). In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots.

Does this make any difference clinically? More recent research has found that eight ounces of pomegranate juice daily for three months improved the amount of oxygen getting to the heart muscle of patients with coronary heart disease (American Journal of the College of Cardiology, Sept. 2005). Other researchers report that long-term consumption of pomegranate juice may help combat erectile dysfunction (Journal of Urology, July 2005).

Investigators are also excited about the possibility that pomegranate compounds might prevent prostate cancer or slow its growth (Proceedings of the National Academy of Sciences, Sept. 26, 2005). Other research reports suggest that pomegranate juice might help reduce the risk of breast cancer.

Even arthritis may yield to the power of pomegranates. Scientists at Case Western Reserve University have reported that tissue cultures of human cartilage cells respond to pomegranate extract. Inflammation is reduced and the enzymes that break down cartilage become less active (Journal of Nutrition, Sept. 2005). This is still far from a prescription for aching joints, but most experts agree that a little pomegranate wont hurt and might help.

One traditional use of pomegranate juice is to calm diarrhea.

Symbolism of the Pomegranate

The symbolism of the pomegranate is also interesting. Said to represent wealth, wisdom, and is called "God's Fruit." It is also told to be a representation of woman, the womb and fertility for its abundance of seeds.

The pomegranate is one of the oldest recorded fruits. It is mentioned by Moses in the bible. The importance of the pomegranate spans a variety of religions from Judaism to Christianity and is found in diverse cultures such as Armenia and China.

Whatever the religion you practice, region where you live or your gender, there are reasons to enjoy this beautiful, and rich fruit.

My Local Find

Luckily, for me, it is pomegranate season in Southern Utah and I just happened to get a grocery sack full of the beautiful fruit...FOR FREE! The lady was so kind to just give them to me. You never know, the next time you pass a heavy fruit-laden tree, take a risk, knock on the door and see what you can get.

A Great Recipe

I got this recipe from here.

We were invited to a friend's house for chili so I found this recipe and it turned out delicious AND IT USES KEFIR!. However, because of time constraint, I wasn't able to try soaking the grains even though I know how much better it is for you. Check back next week for a post on soaking/sprouting.

Cornbread

Amount: 8″ Square Baking Pan (12-16 pieces) I ended up baking mine in a cheesecake pan because I don't own a 8" square pan. It worked perfectly.

Bake: 350 degrees F (175 degrees C) 25-35 minutes

1. Place in blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium. If it is a little gritty, blend more or let it set overnight for a smoother batter using the two stage soaking method.

1 cup kefir (my first choice!), buttermilk, sour milk, or yogurt
1/4 cup melted butter or olive oil
or 2 tablespoons each butter and oil (I use 2 Tbsp of coconut oil & 2 Tbsp olive oil or butter)
3 tablespoons maple syrup or honey
2/3 cup whole kernel dry corn
2/3 cup whole wheat pastry grain or 3/4 cup kamut grain
If you would like to use flour, use 1 cup of cornmeal and 1 cup of whole wheat pastry flour or kamut flour in replacement for the grain above. That's what I did since I didn't have the whole ingredients or the time to soak them. In fact, I didn't even use pastry flour. I used regular organic whole wheat flour and while it ended a little dense, I thought it was fine.
 
Second Stage: Optional (Recommended) Cover blender or bowl. Let batter stand at room temperature overnight or about 12-24 hours.
Add 2 eggs & blend
2. Mix in thoroughly, but briefly, using blender and/or rubber spatula as needed:
2 teaspoons baking powder
1 teaspoon salt
3. Pour batter immediately into greased baking pan. Bake at 350 degrees F (175 degrees C) 25-35 minutes or until knife or toothpick comes clean out of center. Mine was done at 25 min. so check yours on the early side of it.

Coconut Oil

Let's begin!

I love coconut oil. I first discovered it on accident (as so happens with most of my true loves: Troy,)
I was looking for a remedy to my white tongue (I hadn't yet realized it was thrush) and magically googled upon something called oil pulling. I think it's fabulous by the way, but again, that's another post. Along with helping my thrush. I soon discovered that oil pulling with coconut oil was also good for helping dental problems. I had been to the dentist a few month prior and he wanted to have me come back for the beginning stages of a cavity near the gum on one of my upper teeth. I didn't make the appointment. Go ahead and judge, I know I'm horrible. But after oil pulling off and on every day for a while, my tooth no longer hurt. When I went back to the dentist 6 months later, nothing showed up on the x-ray and the dentist never mentioned anything about the tooth...because there was now nothing wrong with it! It didn't...DOESN'T...hurt anymore. Pretty amazing.

The oil pulling with coconut oil led me to find other great reasons to use coconut oil.

For instance, did you know that coconut oil is good for your hair? It is also great for skin care, stress relief, weight loss, improving the immune system, helping digestion and metabolism, maintaining healthy cholesterol levels, remedying kidney problems, high blood pressure, cancer...are you getting sick of the list yet? Well, needless to say, it is a miracle oil!

The benefits of coconut oil are attributed to its being a source of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.

Lauric Acid
The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV.
and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.

Coconut oil is made up of more than ninety percent of saturated fats (If you read my previous post you know not to panic!), with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. It also is a source of Vitamin-E, Vitamin K and important minerals such as Iron.

Hair Care:
One of the best natural nutrition for hair, Coconut oil helps in healthy growth and shiny hair. By regularly massaging your head with coconut oil you can be rid of dandruff, lice, and lice eggs, even if your scalp is dry. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. Coconut oil is normally applied topically for hair care.

Skin Care: Coconut oil is excellent massage oil for the skin as well. It acts as an effective moisturizer on all types of skins including dry skin. The benefit of coconut oil on the skin is comparable to that of mineral oil. . It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. But I have found that merely ingesting coconut oil will improve the complexion.

Premature Aging: Coconut oil helps in preventing premature aging and degenerative diseases due to its antioxidant properties.

Heart Diseases: There is a misconception spread among many people that coconut oil is not good for the heart (because it contains a large quantity of saturated fats). However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure. The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.

Weight Loss: Coconut oil is very useful in reducing weight. It contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems. Further, it increases the body metabolism by removing stress on pancreases. Studies have been done with people just taking 1 tsp a day of coconut oil and not doing anything different in their diets and losing 3-5 lbs. per year.

Digestion: Internal use of coconut oil occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids.

Immunity: Coconut oil is also good for the immune system. It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, and even HIV. It helps in fighting harmful bacteria such as listeria and harmful protozoa such as giardia.

Healing: When applied on infections, it forms a chemical layer which protects the infected body part from external dust, air, fungi, bacteria and virus. Coconut oil is most effective on bruises as it speeds up the healing process by repairing damaged tissues.

Infections: Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to the Coconut Research Center, coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candida, ringworm, athlete's foot, thrush, diaper rash, etc.

Liver: Coconut oil is easily converted into energy when it reaches the liver, thus reducing work load on the liver and also preventing accumulation of fat.

Kidney: Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones.

Diabetes: Coconut oil helps in controlling blood sugar, and improves the secretion of insulin. It also helps in effective utilization of blood glucose, thereby preventing and treating diabetes.

Bones: As mentioned earlier, coconut oil improves the ability of our body to absorb important minerals. These include calcium and magnesium which are necessary for development of bones. Thus coconut oil is very useful to women who are prone to osteoporosis after middle age.

Dental Care: Calcium is an important element in healthy teeth. Since coconut oil facilitates absorption of calcium by the body, it helps in getting strong teeth. Coconut oil also stops tooth decay.

HIV and Cancer: It is believed that coconut oil plays an instrumental role in reducing viral susceptibility of HIV and cancer patients.

Finally, coconut oil is often preferred by athletes and body builders and by those who are dieting. The reason behind this being that coconut oil contains lesser calories than other oils, its fat content is easily converted into energy and it does not lead to accumulation of fat in the heart and arteries. Coconut oil helps in boosting energy and endurance, and enhances the performance of athletes.

Recipes:
Personally, I love to add coconut oil when I make homemade granola, muffins, banana bread, or stir fry. It would be great in just about anything! Especially if you don't care for the sometimes overpowering taste of olive oil. Coconut oil is subtle and slightly nutty and sweet.
I am dying to try this no-bake cookie with coconut oil and a few others I have seen on various blogs. This lady loves to cook with it. And here is a big list of recipes. Coconut oil is solid at room temperature, but doesn't like high heat. When cooking with coconut oil it is optimal to cook at a lower heat for a longer amount of time. But if that won't work...c'est la vie.

Bringin' Back the PHAT

I wanted to write a post about one of my very favorite "new" discoveries: Coconut oil.

However, one can't really talk about the benefits of extra-virgin coconut oil without first going into fats in general. So, this post is on the different types of fats and why knowing about them matters. Next post will be on my favorite source for fat: Coconut oil.

Fats:
Most people now-a-days know to stay away from trans fats, but what they don't know is just how prevalent they really are (ie in margarine, cake mix, pretty much every cracker (including the goldfish you feed to your toddler) almost every granola bar and candy such as starbursts. Start reading the labels because it's in pretty much anything pre-made or boxed. Not to mention deep fried and fast food. Even in some breads).

Trans fats, while openly labeled when they are NOT in a product, are not as easily recognizable when IN something. They hide under many different names, but almost always have the term "hydrogenated" or "partially hydrogenated" in it.

So, now, let's talk about just what "hydrogenated" means.

Hydrogenated:
Hydrogenated fats are liquid fats that have been injected with hydrogen gas at high temperatures under high pressure to make the fat solid at room temperature. This process makes them indigestible (goes straight to storage if not used). Another danger about transfats is that they have a different DNA structure than natural fats (unsaturated, polyunsaturated...and even saturated).

My nutrition professor back in college explained it this way:

If a saturated fat strand is shaped this way in the body: VVVVVVV , then every time your body stores fat, they stack up nicely one on top of the other.

Then along comes a transfat strand shaped like this: MMMMMM. It doesn't stack the same, causing a the fat to take up more space in the person's body and the person to actually be LARGER than had they just eaten saturated fats.

But lets get to the real reason to avoid hydrogenated fats. Trans fats have been directly linked to cancer, obesity, immune-system dysfunction, birth defects, sterility, diabetes,  to just name a few. YIKES! Those are all things we want to avoid!

Natural fats on the other hand...are fats that were intended for humans to eat (*ahem* they're found in nature and not man-made in a laboratory somewhere. Just eat them in moderation).

Natural Fats:
Natural fats are fats found in fish, cod liver oil, olive oil, extra-virgin coconut oil, omega-3 eggs (those are produced by free-range chickens allowed to eat grasses), as well as organic grass-fed meats or other organic animal products such as butter, cheeses, yogurt, kefir, and milk.

Perhaps you're thinking, "But those are loaded with saturated fats."
Contrary to common belief, saturated fats are not bad for you (as long as they are from sources stated above  and not a Krispy Kreme doughnut). Don't believe me?

• Saturated fatty acids make up 50% of all cell membranes. (Hmm...cell formation...that's important)
• Saturated fats are needed in order to effectively incorporate calcium into your bones. (Ever heard of osteoporosis? Guess that's important too!)
• Saturated fats actually LOWER LP (LP is a substance in the blood that determines if you are proned to heart disease).
• It is impossible for a saturated fat to be hydrogenated. The structure of the molecule doesn't allow it.
• Saturated fats protect the liver from toxins.
• Saturated fats enhance the immune system.
• Saturated fats are actually the PREFERRED fuel of the heart (which is why the fat around the heart muscle is highly saturated)
• Saturated fatty acids found in butter, coconut and palm oil have important microbial properties which protect us from harmful microorganisms in the digestive tract.**

Our bodies were made to consume and use fats. We need fat for our brains, joints and skin. In fact, most people probably know this. We weren't, however, made to eat so much sugar. Too much sugar ruins your teeth, causes liver and kidney problems, causes diabetes and weakens bones by depleting calcium levels in the body.

Why is it then that when people want to lose weight they actually do non-fat or low-fat diets? 

We should be doing low-sugar diets! (But that's another post)

So, don't be afraid of fats. Just learn about them and which ones to eat.

**most of this information was taken from The Maker's Diet by Jordan S. Rubin. Excellent read, by the way.

My Friend, Kefir

Not to be confused with this guy.

This is the pal I'm meaning:

Cute little fella'

Why you should get one (of his zillions of siblings) for a friend of yours:
1. Kefir is a natural. As in, a natural probiotic.
2. He's super easy to have around. I have left him forgotten, sitting in my fridge for months at a time only to put him in a new bottle with fresh milk and voila! He's good as new.
3. He is versatile. Add the kefir milk to fresh oatmeal or make a fruit smoothie. You can even use the milk to make a cool and creamy salad dressing. Not bad.
4. Kefir will beat up the bad guys for you.
5. And, he is good for you. Enough said.

Link over here to find more reasons why.


More information about Kefir
Kefir is fermented milk that ends up taking the consistency of runny yogurt. You can find it in the stores in a smoothie type bottle, but these do not have the live culture for you to grow on your own.
A kefir grain (that's what the cultures are called) looks like a small cauliflower floret (see my picture above). The grains are a combination of bacteria and yeast, as well as small amounts of sugars and proteins. Because kefir is a culture, it will grow in size.


You can make your own kefir by adding the grain to milk (about 7 or 8 TBS milk to 1 TBS kefir). I do this in a glass jar (with lid). Be sure to keep the jar out of direct sunlight. Allow the milk to sit at room temperature for 12+ hours  to ferment. If it is warm in your house the kefir will ferment quicker than in a cold atmosphere. If this kind of creeps you out, you can leave the jar in the fridge, but it will take MUCH MUCH longer to thicken. When the liquid is thick like runny yogurt, it is done. Strain the kefir to find the grain and repeat the process. Use the milk mixture as kefir. (Kefir will keep in the refrigerator for months!)

Kefir tastes similar to plain yogurt, but it is an acquired taste. And of course, you can add fresh fruit to it to sweeten it up!

If you linked over earlier in the post, you will know that kefir has many health benefits. Kefir is full of probiotics and vitamins. The coolest thing, in my opinion, is that it actually restructures the bacteria in your intestines (unlike yogurt). And will help digest your food. A lot of people that have IBS or something similar really just need good kefir and then their tummies would be more settled. Kefir also helps with gas and bloating. You could almost just plan on eating some kefir before/after/during every meal and it would help your digestive system tremendously! Additionally, if you have a lactose intolerance, you can still eat kefir because kefir digests the sugars in the milk.

Kefir can also be used as a substitute for buttermilk, sour cream, or yogurt in various recipes. This can depend on the recipe and how long you've cultured the batch of kefir, since the kefir gets more tangy the longer it cultures. And since homemade kefir is cheaper than yogurt, sour cream, or buttermilk, there are endless ways to use it if you want to get creative!

Where can you get a kefir?
The easiest way to obtain some kefir culture is to get some from a friend who is making kefir.
Here is a list of people who either sell or give away (sometimes free to local pick-up, or just for the cost of shipping) kefir grains. (You have to email the individuals through that webpage for details.)

You can also find them online or at some health food stores.

Be sure to get kefir grains, not just a "starter", which is sometimes sold. Kefir grains can be used "forever", whereas "starters" can only be used 7 times.

*Many types of milk may be used to culture kefir, but kefir grains that are cultured in non-animal milk will stop growing. Consider using your excess grains to culture soy milk, rice milk, coconut milk, etc.

Why Visit Your Local Farmer's Market?

The new trend is to shop locally, but why? What's so great about buying local? Especially if the produce/product is more expensive and/or not even organic?

Well, I'll tell you.

Buying locally is the very tail end of the product cycle that started with a tiny seed. A seed that, thanks to big companies like Monsanto*, have been genetically modified and patented. Who knew anyone could get the genetic rights to a plant? I thought only God created living things, but I'm wrong. Plants grown by Monsanto are altered (for the point of this post, although there are other modifications) to terminate after bearing fruit. The plant no longer goes through the entire life cycle taught in 9th grade biology. It won't produce seeds. If by some chance it does, the seeds won't produce anything. These are called terminator seeds. (tee hee. Click here for the real link) (if you link over, just know that it is already happening. I have a friend whose family owns a small organic farm in Star Valley. They have already been contacted by Monsanto and told they need to no longer harvest their own seeds. And it's not worth the fight for them because they can't afford the court fees So, they have to buy their seeds each year or get a hold of heirloom seeds and produce those). Pretty bold to scientifically alter the very nature of life given by God. But it's all about being able to market something. If you sell something to a farmer and he can keep growing it without you, where's the profit? **

Anyway, when you shop from farmer's markets it is likely that you are buying not only from people who need your support financially, but their plants are heirloom plants. That means they haven't been altered. Their seeds have come from previous plants and have been grown and passed down from generations.

Another reason to buy from local farmers is because of the cost in transportation, or if you care about being green, the carbon impact. Think about how much gasoline it takes to transport that apple from New Zealand, half-way around the world for $1.59/lb. vs. the apple grown even a state away for $1.99. It makes the actual cost of your fruit a lot higher even if you think you're paying less. And less of that money goes back to the actual laborer.

Then, there is the fact that the fruits and vegetables are in season when purchased locally. None of the pink-ish, tasteless tomatoes or squishy grapes. I know first-hand just how different a peach tastes within hours of right off the tree vs. Wal-mart. Did you know that when you buy apples from Wal-mart you are most likely buying an apple that was grown at LEAST over a year ago? Apples are frozen, stored and then thawed. If you are getting any fruit/vegetable in any season other than the one it naturally grows, it had to come from somewhere other than where you live, or been unnaturally preserved to get to you.

Check this out for more information on why to buy from farmer's markets, or visit these links to find one near you!

www.ams.usda.gov/farmersmarkets
www.localharvest.org
www.csacenter.org

We'll chat later on why GMO foods are so bad for you.

*To quote directly from Animal, Vegetable, Miracle:
"'The Strange Case of Percy Schmeiser'
In 1999, a quiet middle-aged farmer from Bruno, Saskatchewan, was sued by the largest biotech seed producer in the world. Monsanto, Inc. claimed that Percy Schmeiser had damaged them, to the tune of $145,000, by having their patented gene in some of the canola plants on his 1,030 acres. The assertion was not that Percy had actually planted the seed, or even that he obtained the seed illegally. Rather, the argument was that the plants on Percy's land contained genes belonging to Monsanto. The gene, patented in Canada in the early 1990s, gives genetically modified (GM) canola plants the fortitude to withstand spraying by glyphosate herbicides such as Roundup, sold by Monsanto.


Canola, a cultivated variety of rapeseed, is one of over three thousand species in the mustard family. Pollen from mustard is transferred either by insects, or by wind, up to one-third of a mile. Does the patented gene travel in the pollen? Yes. Are the seeds viable? Yes, and can remain dormant up to ten years. If seeds remain in the soil from previous years, it's illegal to harvest them. Further, if any of the seeds from a field contain the patented genes, it is illegal to save them for use. Percy had been saving his seeds for fifty years. Monsanto was suing for possession for intellectual property that had drifted onto his plants. The laws protect possession of the gene itself, irrespective of its conveyance. Because of pollen drift and seed contamination, the Monsanto genes are ubiquitous in Canadian canola.


Percy lost his court battles: he was found guilty in the Federal Court of Canada, the conviction upheld in the court of appeals. The Canadian Supreme Court narrowly upheld the decision (5-4). but with no compensation to Monsanto. This stunning case has drawn substantial attention to the problems associated with letting GM genies out of their bottle. Organic canola farmers in Saskatchewan have now sued Monsanto and another company, Aventis, for making it impossible for Canadian farmers to grow organic canola..." Pretty pathetic if you ask me.


**Specific foods to avoid because of genetic manipulation are corn (in any variety, and it's in almost EVERYTHING, even powdered sugar!), canola and soy unless the package specifically states that it is not GMO (genetically modified).

Nutritional Yeast

What is it?
Nutritional yeast is deactivated yeast (NOT brewer's yeast).

Why eat it?
It is packed with protein and B-vitamins. It is actually one of the only natural sources for B-12. A lot of vegans and vegetarians eat it because of this.

What does it taste like?
Kind of cheesy, kind of nutty and kind of tangy. Last night Troy and I tried it out on popcorn and both loved it. And that's saying something for Troy! When the weather cools down enough to make mashed potatoes, we're going to try it in that too.

Here is a link to some recipes online  and here is even a bigger list of recipes.

Where can I get it?
At a health food store or online. I bought ours at Whole Earth Grainery downtown.

Before

Before I began running barefoot it was not uncommon for my feet to hurt, especially at the end of a long day. The arches ached the most, followed closely behind by the ball of my foot, just under my big toe. The pain was enough to make me question why my feet were hurting. I wear the right kinds of shoes to give enough support. Was it because I was on my feet all day? Or was it the stress of my job? I even went so far as to learn about reflexology and how every part of our body is connected to another part. I learned that the arches of my feet corresponded to my lower back. And sure enough, when my arches hurt, so did my lower back and vice verse. I learned that the area under my big toe corresponded to my thyroid. But I didn't know what to do with this information except rub my feet at night (or get my husband to do it :)

Since running barefoot, the skin on the bottoms of my feet have changed. They have taken on a smoother feel, and are thicker, but not callused. The only thing I can relate it to is leather. And I've noticed something else too. My arches don't hurt. Even after a long run they feel great. They are stronger now and bear the weight of my body with ease. And that big lump on the ball of my foot? It has flattened out and no longer hurts either.

Coincidence? Perhaps, but I don't think so.

I can't explain it, but running barefoot is more than just a natural way of moving, it is a healing experience. It is my way of connecting my body to mother earth. And it is a healing/spiritual reconnection event every time I run.

Two Books I Can Recommend

I love to read. That said, I ashamedly only read novels. Oh, occasionally I'll read something non-fiction, but it's rare. That is, until I found two FABULOUS books: Born to Run and Animal, Vegetable, Miracle.

I tore through Born to Run in a day and half, which wasn't difficult actually considering it's still summer (prime reading in the hammock time) and the book is so well written that it reads like a novel. Seriously. You. Need. To. Read. It. Whether you are a runner or not, whether you exercise or not, whether you like to read or not. It is a book that is entertaining, inspirational, and a wealth of knowledge and experience. Read it! You'll love it!

I only started Animal, Vegetable and Mineral today, but already it is a promising book. I don't like propaganda or political agendas---from either party. And I get the sense that there might be some of that in this book. However I am reading it because of the drive it gives to get back to a natural way of doing things: growing your own food etc...and I am all about that. I will give a more detailed opinion after I finish it. But I am sure everyone could benefit from reading it!

An Introduction...

I began thinking last night that most people who read my other blog, don't know the new me: the organic eating, barefoot running, non microwave using, essential oil smelling girl. Hence this blog. It will be one that dabbles in a bit of this and that while always staying under the theme: The Way Nature Intended.