Posts from the ‘Health’ Category

Weekly Contemplation

“CLA (conjugated linoleic acid) is a naturally occurring fatty acid found mainly in the fat of dairy products and meats such as beef and lamb. … CLA has been found to have numerous beneficial health effects. It acts as an antioxidant. It helps maintain a healthy heart and veins, and healthy cholesterol and triglyceride levels. It combats atherosclerosis. It encourages the buildup of muscles and helps prevent weight gain. Preschoolers who have an optimal intake of CLA i the diet are less likely to suffer from asthma when they are older. But, perhaps the most impressive feature, is that CLA is the only known fatty acid to have strong anticarcinogenic properties. CLA has been shown to inhibit the growth of a variety of human tumor cells, including cancer cells of the skin, colon, heart, and lung. Also, animal studies showed that CLA prevents the spread of cancer.

Australian studies published by the American Society for Nutritional Sciences showed that CLA inhibited the proliferations of malignant melanomas as well as colorectal, breast, and lung cancer cell lines. In mouse studies, CLA reduced the incidence of chemically induced epidermal tumors and forestomach neoplasia (the formation of new tissue). In rat studies, CLA reduced the incidence of aberrant crypt foci, which are precancerous.

Unfortunately, less than optimal amounts of CLA are consumed by Americans. There are several reasons: changes in agricultural practices, changes in dietary choices, and mixed messages from governmental agencies.

Cud-chewing animals (ruminants such as cows) have bacteria that convert linoleic acid in to CLA. However, the CLA content of the milkfat of cows and the CLA content of the fat in beef has declined steadily as the animals have been switched from grass grazing in pastures to grain feeding in feedlots. These changed practices yield greater volumes of milk from cows, and quicker weight gain in beef animals, at the expense of CLA and other beneficial components. Also, the feeding of dry hay in wintertime offers no CLA in the feed.

Due to changes in dietary choices, most Americans fail to consume adequate amounts of CLA. Many people select low-or non-fat milk and other dairy products, and avoid butter and cream. Many people also foolishly shun red meats or limit their intake and discard any visible fat in the meat.

Government agencies have been sending mixed messages. They have recommended reduction of saturated fats (sources of CLA) and have encouraged the substitution of vegetable oils (lacking in CLA). They have labeled trans fats as “bad” and fail to acknowledge that CLA, a trans fat, is beneficial. The FDA had wrestled with this problem, when it formulated a regulation mandating food manufacturers to indicate the trans fats in food products. The agency considered exempting CLA from the regulations, but decided it would be too confusing for the public.

Beef and lamb fat also contain another fatty acid, palmitoleic acid. This substance protects humans from viruses and other pathogens. These various findings should arouse some curiosity in scientists. The time has come to reexamine the commonly held belief that butter, cream, whole milk, and animal fats should be limited or avoided.” pg. 165-66, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

Chickweed Smoothie

This could probably be considered a general run-of-the-mill “green” smoothie if you substituted chard or spinach or other leafy green for the chickweed. Chickweed is just what we had an abundance of. 😀

– Kefir
– Banana
– Frozen fruits of your choice
– Alfalfa sprouts
– Chickweed (a large handful)
– Kombucha
-Coconut oil
– Honey

Toss all of the above in a blender (we don’t measure, just eyeball it or taste in the process) and whiz up. Yum! (Just make sure you soak the chickweed in some cold water before hand and then rinse well too. Otherwise, grit-city. 😛 )

‘Til next time,

Weekly Contemplation

“Researchers at the National University of Singapore found that dark soy sauce derived from fermented soybeans, which is used widely in East Asia, may prove to be a potent agent in combating human cell damage by free radicals. The research team, led by Professor Barry Halliwell, found that fermented soybean sauce was about ten times more effective as an antioxidant than red wine, and about 150 times more effective than vitamin C. Also, the study showed that the soy sauce improved blood flow up to 50 percent in the hours after consumption of the sauce. Regarding the sauce, Halliwell was quoted in Food Processing’s Wellness Foods (Aug 2006) as saying, “There’s a preventive aspect, showing that it may potentially slow down the rate of cardiovascular and neuro-degenerative diseases.” pg. 140-41, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

Weekly Contemplation

“In the West, we should have learned the necessity of fermenting the soybean to make it suitable for consumption. During World War II, many of the fermentation plants in Asia were destroyed by bombings. There were great food shortages. As a humanitarian gesture, the United States shipped soybeans to Asian countries. Despite the lean times, the Asians were reluctant to consume the soybeans in an unfermented form. Gradually, American officials came to understand that the Asians considered fermentation of soybeans a necessity. We helped rebuild the destroyed fermentation plants, and Asians accepted the subsequent soybean shipments with appreciation.” pg. 140, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

Weekly Contemplation

“This method of brine preservation of pickles leads to a large loss or destruction of most of the nutrients present originally in the cucumbers. The water-soluble constituents are leached out into the vinegar brine and are largely discarded in a desalting operation prior to packing into jars. The sugars are fermented mostly to carbon dioxide and acids. In studies, such pickles lost 100 percent of their vitamin C, and from 75 to 85 percent of their vitamin B complex. For some puzzling and unexplained reason, the beta-carotene content was higher in the pickles than in the fresh cucumbers, but not high enough to be of nutritional significance. The role of such pickles is their contribution of variety and zest to the diet rather than nutrients, whereas the lacto-fermented pickles have health-promoting features similar to those of other fermented foods.”

pg. 130, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods


I haven’t been around much as I’ve been sick. Most of the children (and dh – briefly) were sick last week with colds/upper respiratory crud and recovered pretty quickly. Me and a couple of the other children were the last to get it and even had hope that we wouldn’t as everyone seemed pretty close to 100% better before we even showed any signs. Whatever it was hit me harder than anyone. I think it may be because of a case of pneumonia I had a few years ago…everything seems to go straight to my lungs and wipes me out with fatigue.

I also haven’t been posting as I’ve had to go back to using the old decrepit laptop. *ugh* Using this thing is sooo annoying. Really aggravating. To keep my blood pressure down, I avoid it as much as possible. So, while I had been writing those catch-up posts, I haven’t been doing anything with them because adding pictures is a pain. A real pain. So are posts with pictures of our new knives. Thus, I’ve been quiet.

I’m hoping for another new old computer soon. When it happens, I’ll be back more frequently.

It’s been pretty dreary and rainy here weather-wise and we’ve been busy with the business so nothing too exciting to report anyway. In fact, it’s kinda Dullsville…you know, all work and no play…

Hope everyone else is having a good summer!

‘Til next time,

Weekly Contemplation

“Doctors are down on things they are not up on.”

pg. 212, Dr. James Wilson quoting Dr. Leo Roy, Adrenal Fatigue: The 21rst Century Stress Syndrome

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