Archive for the ‘Healthy Nutrition’ Category

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Does Eating Nuts Cause you to Gain Weight?

Saturday, June 4th, 2011

Despite the fact that USDA (US Department of Agriculture) recommends nuts as a source of protein in the dietary guidelines published in 2010, many people still consider them a food group full of unnecessary calories which lead inevitably to weight gain. While part of this can be true, there are many nutritional aspects of nuts that are overlooked or discounted.

nuts and diet

Nuts are very rich sources of protein and healthy fats. They contain mono-unsaturated fats and omega 3 fatty acids. For example, according to USDA National Nutrient Database, 100 grams of dried unsalted walnuts have 24 grams of protein and 59 grams fat. Because of the fat content they have many calories in comparison to their size. Fats contain more than double the calories than protein and carbohydrates; 9 calories per gram for fats versus 4 calories per gram for protein and carbs.  In the example of the dried walnuts, the total amount of calories for the 100 grams is 618 Kcal. Nuts are also very rich in vitamins and minerals; vitamin E, magnesium, selenium and phosphorus are commonly found in them. Plant sterols and the amino acid l-arginine are naturally found in nuts as well.

Research has shown that nuts can have a positive impact in your health. They contain valuable mono-unsaturated fats and omega 3 fatty acids that may be beneficial for the heart and cardiovascular system. Mayo Clinic experts advocate that people who eat nuts as part of their daily diet can lower their “bad” cholesterol which may lessen the risk of a fatal heart attack. Plant sterols can also facilitate the lowering of cholesterol, while l-arginine helps the arteries relax, thus lessens the danger of blood clots.

Nuts are healthy but rich in calories. They should be part of a balanced diet; you can include them in your daily diet plan but in small quantities. Just like you would do with anything that is more or less fatty, nuts need to be consumed in moderate quantities, especially if you are on a weight loss plan.

Raw nuts are full of goodness and contain the full spectrum of nutrients while when they are roasted its a slightly different story. When healthy fats are subjected to high temperatures, their properties and structure are altered. Many heat – sensitive vitamins and minerals will also be absent from roasted nuts. Of course sugar or chocolate coated nuts have completely different nutrient and caloric content than raw nuts.

Also, dont forget that nuts (as well as grains) need to be consumed soaked in order to neutralize the anti-nutrients they contain. For more info check this post to learn all about soaking and sprouting. Of course, some nuts cannot be sprouted but a simple overnight soaking will eliminate all the potential dangers for your health.

References

  1. USDA National Nutrient Database: http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
  2. http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm

 

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White Flour vs Brown Flour

Saturday, May 28th, 2011

white flour pasta
If you are a pizza and/or pasta lover consider this: do you know how white flour is actually made and what is the impact in your health? White flour is the most popular flour used to produce bread, pasta and different kinds of pastries. It certainly has a significant difference in taste from the wholewheat flour but the differences do not stop there.

Before I say anymore about any type of flour I need to clarify a couple of points here.

  • Many of us know that grains naturally contain many antinutrients and enzyme inhibitors that can be harmful in the long run for our digestive system.  This problem (thoroughly explained and analyzed in the sprouts and grains article) can be eliminated by simply soaking the grains at least overnight; this simple step neutralizes most of the bad stuff. Both conventional wholewheat and white flour are coming from non soaked grains (Time is money in a mass production unit) and therefore can result in severe devastating conditions long term. Soaking grains prior to use is a necessary step before cooking them in any way. But even if we pretend that the soaking problem is resolved, there more issues to take into account.
  • Wheat is by far the most popular grain used for breads, pastries and pasta. Many people are allergic to the gluten found in wheat and some more grains (rye, oat, barley). Gluten is a protein  which is particularly difficult to digest and puts in schizophrenic stress our digestive system whether we have an allergy to it or not; people with more sensitive guts will develop the allergy. This condition can go undetected by most conventional doctors because firstly they are not trained to diagnose it and second because this intolerance can manifest in a variety of symptoms. Diseases such as Irritable Bowel Syndrome (IBS), Celiac Disease and more unexplained autoimmune conditions all are heavily associated with gluten and consumption of dry grains. Alternative flours from other grains are available but bare in mind that a big part of gluten is broken down with soaking and/or sprouting.
  • In USA, wheat and especially corn are genetically modified. This new “race” of grains has been shown in research studies to be toxic for the kidneys and induce chronic disease. This part of literature was completely ignored when decision were made for the future of agriculture in USA.

brown flour vs white flour
Back to the flour comparison. You see, white flour is a very refined product and research indicates that it is one of the reasons for the modern epidemics of obesity, diabetes, gastrointestinal disorders and autoimmune diseases. For white flour to be produced only the central part of the grain is used, about 75% (bran and germ removed). The shell, which is discarded, contains many potential nutrients, fiber and vitamins, most of which will be released upon soaking.  In some countries wheat flour is enriched by law with thiamin (vitamin B1) and niacin, to make up for the loss of nutrients.

The next step is to bleach the flour using potassium bromate, benzoyl peroxide or chlorine dioxide gas. Potassium bromate is also known as Bromic Acid or Potassium Salt. It’s an oxidizing agent, can be fatal if swallowed, it is harmful if inhaled or absorbed through the skin and may also cause kidney damage. Benzoyl peroxide is another irritant that can kill animals and cause death or lower growth rate in plants. Chlorine Dioxide is also a pesticide and even though it breaks down very quickly, it is ranked in the USA as one of the compounds most hazardous to the environment.

For the production of wholewheat flour 100% of the grain is used. As I said earlier, wholewheat contains many potential nutrients and indeed if soaked before cooking it is a great nutritious food. The problem here is that many wholewheat breads are not wholewheat at all. Color additives are used to give to the bread the brown color which for most people means automatically wholewheat. Reading the label before you buy can save you a lot of trouble. Breads that are not coming from real wholewheat flour will say in the label enriched or simply wheat flour which is exactly the same type of flour used for white bread. Also if you see caramel as an ingredient, this is an indicator that the color you see is totally or partially artificial.

The point here is to switch to more friendly for our systems breads and flours in general. An awesome alternative for bread is Ezekiel or Essene bread, a recipe and tradition lost in time when people still remembered that grains must be soaked first before cooking. Other excellent alternatives of grains and flours can also be used for cooking after soaking.

 

 

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Parsley Health Benefits

Wednesday, May 25th, 2011

Health Benefits of parsley

I can eat fields of parsley without ever getting bored of its amazing taste. I just love this herb! Parsley is by far my most favorite plant and I use it as often as possible in my meals. I always try to eat it raw and in fact when its cooked I find that it loses its magnificent taste. Parsley is a very common culinary herb but few people know the wonderful nutritional value and healing potential it has. Let me tell you…

For a start, parsley has next to nothing of calories, so you can literally add it to any dish without compromising your weight loss or maintenance plan, if you are on one.  Parsley is super rich in vitamin K; in fact 2 tablespoons can provide us with 154% of our daily recommended dose. It is also rich in vitamin C, A and B1. Just a few words about vitamin C here; this vitamin has very important anti-oxidant properties. It has proven to enhance the immune system responses and its specialty is deactivating free radicals; it protects the body from oxidative stress. Vitamin C is also necessary factor for the production of collagen in humans and its deficiency can cause scurvy, which in extreme cases can be fatal. Parsley has also many minerals like calcium, magnesium, iron and potassium, all very important for us.

I guess that the most impressing and unexpected properties of parsley are the newly found anti-cancer properties. Parsley contains volatile oil components which proved to inhibit tumor formation in cell cultures. Also the same group of components activates a key enzyme for the production of glutathione; the master of detoxification in the human body. Parsley can also easily neutralize certain carcinogen chemicals such as benzopyrene which is found in the smoke of cigarettes.

Parsley is a natural diuretic alleviating the kidneys, bladder and urine retention problems. It has excellent anti-inflammatory and detoxification properties; drinking parsley tea can help flushing out of the body gallstones.

 

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Sea Salt vs Table Salt

Thursday, May 19th, 2011

natural sea salt
“Come on!!! What can be possibly wrong with salt??” My thoughts exactly a few months ago (and probably many of you are thinking right now the same) but guess what! Things are not as simple as they seem even with something as basic as salt. Nobody can deny how significant salt is in our lives; we use it every single day. The problem is that salt has been associated with many diseases, probably the most well known is hypertension (but it is not just that). The first thing that your doctor will say if you have high blood pressure is to reduce or completely quit salt. Yet, salt is important for the human body. It provides electrolytes important for cellular biochemical balance and signal transmission. So, why people get sick because of the salt? As with so many other products, it turns out that the normal table salt is loaded with chemicals. Could it be the reason why salt is a suspect for so many diseases? Maybe yes; there is no extensive research evaluating the safety of most of these chemicals, so we shall find out in the future. It is worth it to have a closer look at the actual ingredients anyway.

When I am in the super market, I always try to read the labels of the products I buy. For some peculiar reason I never thought I should do it with salt, it just looks so plain, how wrong can it be anyway? Well, the last few months I started paying attention to the labels of the salt as well. In most cases I noticed some weird chemicals in it called anti-caking agents. I thought I should do some research on this topic and go deep, see what is going on and what alternatives we have.

The two sources are: the sea and the salt mines.

1)      Table iodized salt: this is the most common salt you can find in the super market. This is usually coming from the sea; water is heated until it evaporates and the salt flakes are left. Because its coming from a natural source, this salt is rich in about 80 chemicals and elements that our body needs, not just iodine, but also calcium, magnesium, zinc and many more really important stuff for health.  The problem with this salt lies in its very source: the sea. We don’t have crystal clear oceans anymore; pollution is everywhere. The contamination present in the sea water in the first place will remain in the salt. In order to overcome this problem, refining of the salt flakes takes place. The unprocessed salt is heated to 1090C/2000F and at this point it starts to lose most of its 80 beneficial chemicals. What is left is simply sodium chlorine. Now, this salt is enriched with more chemical to make it more sellable and attractive to customers. Nobody likes a salt that is like cement in the box, isn’t so? For a start, table salt contains potassium iodite as a source of iodine. Iodine is a natural ingredient of sea salt and it supports the thyroid functions. Potassium iodite addition is simply an effort to imitate natural salt.In order to protect the potassium iodite from breaking down, glucose is added as well.

If you think about it, sea salt should never have to be iodized because iodine is a natural component of thr sea; it is a paradox. So, whenever you see iodized sea salt, this is the strongest indication that this salt is highly processed.

Then, we have anti-caking agents. These are chemicals that absorb water and ensure that the table salt is pouring freely. Salt has the ability and tendency to absorb water from the air. The water dissolves the salt and this salt water combines with the rest of the salt, cementing the grains together. The result would be a salty stone unable to use. Anti-caking agents prevent that from happening and ensure the salt is in the convenient form of easily pouring grains. Common anti-caking agents are the following: calcium silicate, ferric ammonium citrate, silicon dioxide, sodium ferrocyanide, magnesium silicate, magnesium carbonate, propylene glycol, aluminum calcium silicate, sodium aluminosilicate (also called sodium silicoaluminate), and calcium phosphate. To make a long story short, table salt is the most processed type of salt you can get at the moment. It has plenty of chemical additives, some of them with unclear health and safety potential and you can find it everywhere, extremely cheap. Table salt is particularly harsh on the nervous and circulatory system while it causes addiction to it. My advice: avoid it.

 

2)      Unrefined Natural Sea Salt from protected sea waters. You could say that this is the organic grade of sea salt and it is an interesting case. The problem with the polluted water is handled in a more natural way. The salt is selected from protected coastal lines that are tested and considered safe in terms of contamination. At the moment there are only 3 certifications for organic salt in the world: Bio-Gro in New Zealand, Soil Certification in UK and Nature e Progres in France. These countries produce very high quality unrefined sea salt, rich in nutrients and minerals. USDA (US Department of Agriculture) does not really accept any organic salt certification. USDA has a long and proven history of blurring the lines between what is good and bad for public health. Therefore it is no surprise the fact that salt production is literally unregulated in USA; bare in mind that the same institution does not even consider necessary to label foods that contain genetically modified materials, which have been scientifically proven to be toxic in many cases (according to them there is no need to scare people… and why should they be scared if they going to get sick from their food?).  In any case if I was to choose an unrefined sea salt I would do a really good research because although this world seems to be hopeless sometimes, there are people and yes, companies as well, who care and honestly try to produce the best possible product.

Below you will find a list of the most interesting unrefined gourmet salts I found in this category. Some of them are certified but others are simply high quality unrefined sea salts with unique colours, flavors and properties.

  • Fleur de sel (The Flower of Salt). Without doubt the king of salts, pure and certified. This is the most expensive and top quality salt you will ever get; it is produced in several temperate coastal areas around the world—but particularly in Brittany (France), across the English Channel from Great Britain. To get Fleur de Sel, salt farmers living along the coast allow shallow pools to fill with fresh salt water. As the water evaporates, a thin layer of salt crystals forms on the surface, but the slightest breeze will cause them to sink and they pick up a grayish color from the clay and minerals at the bottom of the pool. The resulting salt, called Sel Gris (Grey Salt), is highly regarded, but there’s something even better. On a very clear and sunny summer day with no wind, the salt layer remains floating on the surface, and is harvested by skimming it off with a rakelike implement at the end of the day. Voilà: Fleur de Sel. Because conditions must be just right for this specific salt to form, the ratio of Fleur de Sel and Sel Gris produced is 1/80.
  • Sel Gris. Well you know many things about it now; it comes from the same pools as fleur de sel. It is extremely high quality salt, rich in minerals and colored light grey.
  • Hawaian red or alaea salt. Handpicked traditional Hawaian unprocessed sea salt which has in addition red volcanic clay (alaea) that gives the specific color. The clay itself is rich in mineral and nutrients.
  • Celtic salt. Certified organic sea salt picked with traditional wooden tools by salt farmers in specific areas in the coastline of Ireland. As a pure sea salt, it supplies all 80+ minerals, strengthens the immune system and enhances detoxification.

Some responsible companies (but do your research as well if in doubt)

 

3)      Himalayan Natural Salt (Rock Salt). In my opinion this is by far the best option and I am absolutely fascinated with this amazing salt. It comes from the Khewra Salt Mines, in Pakistan, the second largest in the world. This is literally a mountain made of salt crystals. The natural purity of this pink salt ranges between 97-99% and therefore there is no need of any purification. This deposit of salt crystals was formed in the Precambrian period (about 4.6 or more billion years ago) and is completely untouched by any kind of pollution. This is the purest salt you can get on Earth.

himalayan pink salt

 

As I was reading about this pink miracle, I found by accident a totally cool kitchen gadget: Himalayan Salt Plate. This is a block of salt rock that you can use instead of a frying pan or baking tray. I don’t know about you but I found it amazing. Completely ecological, holistic and toxic free.   Whatever you cook on it, gets a slight salty taste. Anyways, this was completely unexpected for me and I thought I could share it with you.

cooking on a himalayan salt slab

 

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Methylation cycle and B vitamins

Tuesday, April 12th, 2011

Some of you know already that specific B vitamins (B6, B12 and folate) are involved in the metabolism of homocysteine and that deficiency in these vital vitamins leads to atherosclerosis and cardiovascular disease. We rectified the misunderstanding about cholesterol causing the above conditions and showed how important biological molecule it is; at the end of the day it is not the causing agent of heart disease but a healing substance the body needs dearly. The blessings with B vitamins do not end with atherosclerosis though. Surely it shows how critical these vitamins are for the body but this is just one aspect of the multi functionality of the three angels. Many debilitating syndromes have been associated with deficiencies in B6, B12 and folate; more than you can imagine and completely varied. This is because they are involved in a group of omnipresent and super essential biochemical reactions that are known collectively as methylation process. Our 3 B vitamins act as co-factors in these reactions; in their absence the system does not work efficiently or not at all, depends on the level of deficiency we are talking about.

But what is methylation anyway? Without going into much technical detail I will give a simplified explanation. When a molecule is methylated, this means that a methyl group is added to it; a methyl group is a tiny extra molecule itself, imagine it a small tail that it is attached to a ball (the bigger molecule) when methylation occurs. The new chemical structure gives new properties to our big molecule which is now methylated. Usually methylation results in activating the original molecule. So, if we have a big molecule A for example and it is totally inactive by itself, then a little methyl group will transform it into its active version. Methylated A is now ready to fulfill its biochemical destiny in our body. When its mission is over, the methyl group will be removed from the molecule A and it will return into its inactive state until its services are needed again.

 

 

All these reactions (i.e. adding a methyl group to a molecule or removing it) happen in the human body with the help of enzymes, so in order for all the methylation to take place in time the enzymes must be fully functional and ready to perform their task. This is where the B vitamins come; they help the enzymes stay functional. The good thing with enzymes is that they only help the reactions happen, they do not really get involved in the reaction itself, so their quantities are not diminished or altered in any way; in fact they are regenerated after every cycle. The only thing they need is their helpers, the B vitamins, to keep them fit and ready to facilitate another cycle of biochemical reactions.

Well, this is the mystery of methylation, it doesn’t sound that exotic when you understand what it really isJ. It is very simple indeed; don’t let peculiar chemistry names confuse you.  The juice of the methylation is that this simple reaction has been found to activate all sorts of very important molecules in the human body. In fact methylation has been found to regulate gene expression, DNA repair, detoxification (remember the detoxification of homocysteine for atherosclerosis???), regulation of protein function, hormone release and so many more; the list is very long… People of all ages and backgrounds need to have their methylation system in prime condition; it is fundamental for our biology.  The only way to ensure that is by having your B6, B12 and folate vitamins storage super charged constantly. Research in China has shown that expectant mothers that did not include enough B vitamins in their diets (especially during the first trimester of the pregnancy) gave particularly often birth to babies with a birth defect called spina bifida or myelomeningocele. This can only prove to you how important B vitamins are and how essential biochemical systems in the body will consistently fail if these vitamins are not present in the required quantities.

As this is the first part of this topic I will close this post by insisting on the fact that our diet plays a massive role in the shape, health levels and fitness of our bodies. Food is powerful information for your cells and DNA , not just calories. Even in cases with people being genetically predisposed to certain conditions, diet will be the determining factor of whether the condition will manifest or not. B vitamins are just an example of just how basic these processes are.

 

 

 

 

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Dr Bieler – Food is Your Best Medicine

Friday, April 8th, 2011

 

During my research I found some very unique individuals who realized that food can act as a powerful healing agent, most of them after years of experience in the medical profession. So, here I would like to present Dr Bieler, an experienced doctor who found himself consistently at odds with the American Medical Association because he insisted that drugs are harmful and advised his patients to follow a therapeutic diet.

Dr Bieler graduated from the Ohio- Miami Medical School in 1916. He suffered severe asthma attacks which worsened as time passed by. While in Medical School none of his professors was able to help him handle or cure his disease, until he met Professor Agustin Levinson. Professor Levinson traveled and gave lectures about healing dietary habits; he advised Bieler to undergo a therapeutic diet to treat his problem with asthma. To Dr Bieler’s surprise asthma was treated and he started to use Levinson’s formula and principles first for himself and gradually for his patients. Dr Bieler concluded that the human body has its own powerful inherent healing mechanisms and that disease can be cured through proper nutrition. He realized that wrong lifestyle choices, toxic diet and synthetic drugs (which had started to be very popular by that time, i.e. the pharmaceutical companies had already gained a lot of power in influencing the mainstream medical practice) were the root cause for most diseases that people suffered from. Dr Bieler was very successful in treating patients from various backgrounds and with very diverse syndromes / symptoms. He had many famous patients such as Greta Garbo, Anthony Quinn, Gloria Swanson and many more. Probably his most comprehensive book is the “Food is Your Best Medicine” which was published in 1965. This is a small paperback book which you can buy very cheap in amazon or in a second hand book shop.

It is very impressive to see doctors who reached the same conclusions as we are now, without them having any of the state of the art facilities or research material that we do. In fact, there is no need for all these, if we simply keep an open mind and are ready to accept the truth even if it contradicts “common sense”. I am not a doctor myself so maybe it was a bit easier for me to adopt a new paradigm about my health but this is not the case for a doctor who has spent many years training and studying this very same medical science he will eventually oppose. I can only convey feelings of gratitude and awe when I find a doctor who has the courage and true sense of responsibility to accept and then support such an alternative medical model that obviously works better for public health.

Dr Bieler created the famous now Bieler Broth which advised his patients to consume every day. It is a super easy broth to make and has astonishing results. The basic concept of this broth, as with many alternative therapies, is that it restores the pH of the body.  The human body reaches its prime condition when pH is alkaline. Most of the modern foods and snacks we love today result in the body’s pH to become too acidic. According to Dr Bieler this is one of the basic reasons why we get sick and I can verify here that this is totally true. One of the first lessons in undergraduate Cell Biology is that the healthy cell’s pH is alkaline; the moment that the cellular pH balance is lost, a whole set of abnormal events take place, it’s like a chain reaction. Wrong pH in the cell means that the proteins and enzymes inside the cell cannot function as they are supposed to or they lose their functionality completely. The cellular biochemical balance is tightly regulated as it is a major factor that determines the condition and state of the cell. Of course it takes years of unhealthy dietary habits for a major devastating disease to establish in the body. By restoring the pH of the body is one the simplest and most efficient ways to reverse disease. Dr Bieler did not take any classes on Cell biology in Medical School so he had to come to this conclusion after years of experience; this makes his wisdom a million times more valuable.

 

Bieler’s Broth Recipe

1 pound string beans, ends snipped

6 medium zucchini (green), ends cut off

2 stalks celery, chopped

2 bunches parsley (cut stems, optional)

Several sprigs of tarragon or thyme, tied together

250 ml filtered water.

 

Put all ingredients in a large pot, add water, don’t freak out that it doesn’t seem like anywhere near enough water, bring to a boil, cover and simmer for about half an hour. Take out the tarragon/thyme, pour into a blender (or use a hand-held blender if you have one of those) and puree everything into a thick soup.

 

 

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DNA Evolution and Primal Diet

Thursday, February 10th, 2011
dna evolution, dna diet, dna and diet

Does your DNA like your Diet?

Most people wonder what could possibly be the connection between DNA and diet. Are they related really, and how? The truth is that everything that happens or doesn’t happen in our body is controlled by the DNA in our tiny cells; one way or another. Our genes, which are made of DNA, are constantly alert and fully capable to check what we are doing, feeling, eating etc and respond accordingly. I really don’t want to go into the details of how they do that at the moment but they do. It is vital to be aware, understand and eventually know that what we eat interacts in very predictable ways with our genes and this interaction will determine 100% the physiological response which will subsequently regulate our metabolism and our health.

When it comes to our food things are really simple. The food is broken down into microscopic particles in the gut which penetrate the intestinal wall, are taken by the blood stream and travel all over the body to be delivered to our cells. So whatever we eat will sooner or later be taken into the cells that make up our body. In the center of most of our cells is the nucleus, the home of our DNA.

Now, DNA has its likes and dislikes. It loves things like organic, raw vegetables, salads, high quality free range meat and eggs, natural saturated fats and everything that can be described as “primal”. On the contrary it literally despises processed “modern” foods like white flour products, sugary snacks, junk food etc. Everything about DNA has a good reason to be there and indeed the primal foods work really well with our genes. This means that the best possible outcome in terms of health, vitality and shape can be achieved when our diet consists of primal foods. These foods deliver the most well regulated metabolism, the strongest immune system you can have and they do that because they interact so well with our DNA.

Again the reason is simple. You see, primal foods have been the sole type of food consumed by humans for many thousands of years. Even before the advent of land cultivation, hunters and gatherers were depending on raw veggies, fruits, free range meat and fish they caught. This was the norm for a long long time, during which the DNA evolved to work well with nutrients coming from primal food. Our ancestors enjoyed organic and free range foodies because environmental pollution was not present and also the soil was “wild” meaning that it was naturally full of valuable nutrients; no fertilizers, no mass production or depleting the soil from its elements that are stored in the plants. So, primitive man had the privilege to feed on nature’s best produce.

To summarize, food is powerful information for our genes; not just calories. Whatever you eat gives a clear signal to your DNA towards health or the lack of it and the orders are carried out immediately. Maybe it will take some time for your body to get physically sick because although you keep giving it the wrong things, your genes are actually programmed to keep you healthy and therefore will try to give you all the signals they can for you to reconsider your diet. Most modern diseases are the sad sum of many years of wrong dietary and lifestyle choices to the point that the metabolism is completely out of sync, the defenses are down and the body is gradually poisoned by toxic products. Probably white bread, pasta, pizza, sodas and vegetable oils seem innocent and yummy but your body and DNA have a completely different opinion about them.

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Sprouted bread

Sunday, January 23rd, 2011

I know that it sounds completely impossible but it exists; it is bread made of sprouted grains of your choice (wheat, spelt, rye etc). Following my articles about sprouts and grains you certainly know by now that unsoaked grains are a big no-no because of all the antinutrients they contain. In fact if you keep them in water after the soaking phase you will produce your very own sprouts which are now full of previously unavailable nutrients. Sadly, conventional bread is made of plain grains (definitely not soaked or sprouted) and although considered healthy it can truly disturb the gut and cause many serious health problems in the long run.

So, what’s the solution to that problem? Quit bread completely? Well, some people do. It’s all about the famous primitive type of diet and since our very very ancient ancestors did not have grains or grain products, apparently they did not eat any them either. Ancient people relied on hunting and fruit / veggies gathering to survive; cultivating wheat came later. Because this primitive period of time is quite a few thousands of years, our genes are adapted to non grain diets. This is true and that is why we cannot tolerate raw grains at all; we don’t have the enzymes to properly digest them, we are allergic to many of the ingredients of the grain itself and once consumed the antinutrients they contain block our own digestive processes. So, we are certainly not meant to eat raw grains.

That’s why we soak or sprout them! Old fashioned culinary traditions always involved at least soaking grains before cooking them in any way. Perhaps the most obvious example of this is the sprouted bread. The ancient and highly spiritual group of Essenes made and ate this unique type of bread; a description of the “recipe” can also be found in the “Essene Gospel of Peace” a first century Aramaic manuscript. This bread is also called Ezekiel bread or manna bread; the basic recipe is the same in any case. The Essene bread is by far the most nutritious bread you can get; its main or even sole ingredient is sprouted grains. Traditionally this bread was “baked” on sun – heated stones. The result is moist, sweet bread which resembles a lot to cakes. You will find many versions of this amazing bread online of you simply google “essene bread”; some include spices, two or more types of soaked / sprouted grains or you can also find the original plain recipe which works just fine.  I certainly do not expect you though to bake it under the sunJ, an oven will do just fine…

Here is by far the most complete and easy recipe I found myself.

Details about the sprouting process.

The variety of wheat suggested for this recipe is hard red winter wheat which is a good choice sprouting wise. Make sure you get uncooked, whole grain unsprayed grains. Two cups of wheat will give about 4 cups of dough which is enough for one loaf. Once the wheat is sprouted (will take about 3-4 days and their taste will be sweet) a food processor or meat grinder will convert the sprouts to the dough. Skip the last rinse of the sprouts so that they are not too wet.

The resulting dough should be juicy, sticky, mottled light and dark, and sort of raw hamburger in consistency. If you believe that any kind of (soaked always) nuts or fruit would give some extra taste to your bread, now’s the time to put them in. If you go for dried fruits you should first soak them in hot water for at least 20 to 30 minutes.

Shaping Your Sprouted Grain Loaves

If your dough is ready, let it rest for about half an hour and then proceed to the next step. Wet your hands and take up a quantity of dough. One handful makes a nice small roll; a double handful is makes a small loaf. Work the dough for a while to get out any air pockets and then shape it into circular, sort of flattened loaves. Place them on a lightly oiled baking paper sheet.

Baking Sprouted Grain Bread

Bake for approximately 2 1/2 hours at 120 C/250 F, until the outside is firm (but not hard) and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft and moist. To prevent the loaves from drying out, you can spray them with water before and during baking, or place a pan of water in the oven during the baking; this will keep the atmosphere in the oven humid and will allow for the bread to have the ideal texture and taste when finished.

Allow the loaves to cool on wire racks and then you can store them in sealed plastic bags. This bread can stay out of the refrigerator for up to 3-4 days; in this way it will keep its moisture and unique texture. In the fridge it will last for four weeks and finally you can also freeze it with no problems at all.

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Bioactive Whey protein

Monday, January 10th, 2011

 

glutathione production

A different whey protein for everyone

Most of us get the picture of bodybuilders or annoyingly fit people in our minds when we think about whey protein. Here I want to talk about a different kind of whey protein which can be used by everyone, athletes included. I talked about bioactive whey protein in my article about glutathione. This specific whey protein is a great booster for the production of glutathione something that glutathione supplements cannot guarantee or produce. Let me remind you that maintaining high glutathione levels in your body is a synonym of solid health, vitality and exceptional physical and mental performance. Not many people know about what bioactive whey protein is and why it is such a unique product. I very rarely recommend something so specific to my readers but believe me this is state of the art; you don’t want to miss out.

For a start do not confuse bioactive whey protein with the whey protein that athletes and body builders take. The former is am ultra high quality product stemming from years of extensive scientific research and multiple clinical trials, the production of which alone requires 69 registered production patents, international  (64) and in the USA (5). The latter is whey protein coming from milk using traditional pasteurizing and heating up methods which destroy the structural integrity of the milk proteins; the result is this powder that is rich in fragmented protein, a great general source of protein but cannot possibly induce other responses than supporting the recovering muscles of the athletes.

Now, as I said the production process of bioactive whey protein requires 69 patents. It is the product of research of the Canadian company called Immunotec and the specific product is called Immunocal. It is a great investment that took 10 million dollars and 18 years of research to be perfected. It has undergone multiple phases of clinical trials which have all confirmed that it increases serum and tissue glutathione levels, and is validated by extensive research which you will find at the end of the article for your own reference. Now, bioactive whey protein is highly concentrated milk serum isolate which is high in protein (90% protein by weight) and is lactose-free, carbohydrate and sugar-free, and fat-free. Bioactive whey protein shares many of the same immune promoting and enhancing properties of Mother’s milk.. Bioactive Whey Protein is not a prescription drug, but a powerful and unique patented un-denatured and highly bio-active whey protein dietary supplement that is loaded with glutathione precursors. It is the only non-prescription dietary supplement to appear in the year 2000 through 2005 Physician’s Desk Reference (PDR) for Prescription Drugs, although it is available without prescription! It has its own NDC (National Drug Control) number, and is reimbursable under Medicaid, Medicare, and by private insurance in many states.

Bioactive protein has a particular stimulating effect upon the immune system that is not the case with other whey proteins. The secret here is that bioactive whey has been shown to not only increase intracellular levels of glutathione following ingestion, but also significantly builds up the stores of this substance and its precursors inside the cells. This beneficial effect lasts for considerable periods of time after consumption.  This special properties has to do with the concentrations of 3 bioactive and thermolabile (easily damaged by heat) proteins that are contained in the milk serum: serum albumin, alpha lactalbumin and lactoferrin. Since these compounds are thermo sensitive and can be damaged by heat (in excess of 140 degrees F) or excessive mechanical agitation, bioactive whey protein must not be cooked, heated, or placed in a steel-bladed blender. Therefore, in order to preserve the bioactivity of its serum albumin, α -lactalbumin and lactoferrin, bioactive whey protein has not been exposed to standard high-temperature pasteurization. Rather, it has been bio-filtered to remove bacteria, and subjected to patent-process low-temperature purification procedures to ensure its safety and purity.

As you can see we are talking about a state of the art product here. I cannot recommend it highly enough, it is truly amazing.

References

http://www.ncbi.nlm.nih.gov/pubmed?term=immunocal

 

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Eat your Xmas turkey guilt free

Saturday, December 18th, 2010

We are a few short days before Xmas and this is my last post for 2010. It has been a very intense year for me and I hope it has been a productive and happy one for you as well. I will leave you with a short post this time.

I’m not going to give you a recipe here for a Christmas turkey; I am sure you are already really good at this. What I can do for you though is to take off some of the guilt that follows most festive dinners. It is simple: don’t feel guilty at all! As long as you make sure that you serve good quality free range meat and organic vegetables in your table you have nothing to worry about; certainly not for your heart. If possible go for a farm raised, free range turkey that will provide you with all the goodness you can get. Same goes for your veggies. Certainly don’t be afraid with butter or lard if you want to use it in your cooking. As you know cholesterol and healthy fats are good for you and you need them. The only problem with them is that they have double the calories than proteins and carbs. Other than that they are healthy, if they are not vegetable oils, margarine or indeed any other type of refined or processed type of fat. Enjoy the portion that corresponds to your personal needs and don’t overdo it.

All the best and see you next year!

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