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Topics - Eric

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31
Miscellaneous / Vegan mom accused of feeding baby only nuts and berries
« on: October 08, 2016, 05:00:25 AM »
Quote
UNIONTOWN, Pa. — The family of a Pennsylvania woman who allegedly starved her 11-month-old son says she practices an extreme form of veganism and fed her baby only small amounts of nuts and berries, reports CBS Pittsburgh.

Elizabeth Hawk, 33, is charged with endangering the welfare of a child after investigators say she allegedly failed to give her 11-month-old son sufficient food.

In an interview with CBS Pittsburgh, Hawk’s sister-in-law said she had been concerned about her nephew, who appeared to have developed physical limitations and other troubling health issues.

“He had a severe rash,” said Brandy Hawk. “It was his motor skills; he couldn’t use his hands at all.”

Brandy Hawk said her sister-in-law has extreme views on nutrition.

“She was going to live on water and sunlight,” Brandy said.

She said Elizabeth Hawk claimed the child just had allergies, but the boy’s father, who is estranged from the suspect was unconvinced, and ultimately decided to bring the child to a state child welfare agency.

Court records show the boy’s attending physician called not treating the rash “inhumane.” The skin condition also put the boy at risk for septic shock, doctors said.

http://www.cbsnews.com/news/vegan-mom-accused-of-feeding-baby-only-nuts-and-berries/

32
Ingredients

    1 cup shredded unsweetened coconut
    1/2 cup unsweetened cocoa powder
    1/4 tsp fine salt
    1 tbsp vanilla extract
    1/4 cup cashew cream
    1/4 cup coconut oil
    2 tbsp Truvia Nectar

Instructions

    If you don't already have cashew cream, make it!
    To make cashew cream: soak whole, raw cashews submerged in water for at least two hours. Rinse drain and then blend with filtered water until smooth. One to one ratio, i.e. one cup cashews per one cup water.
    For the macaroons:
    Mix the dry ingredients in a large bowl with a rubber spatula.
    Add in the wet ingredients and fold to combine.
    Using a two ounce scoop shape your macaroons.
    Set in the fridge to harden for at least thirty minutes.

Recipe courtesy:  http://www.thecastawaykitchen.com/raw-chocolate-coconut-macaroons/

33
Background: The aim of this ecological study was to identify the main nutritional factors related to the prevalence of cardiovascular diseases (CVDs) in Europe, based on a comparison of international statistics.

Design: The mean consumption of 62 food items from the FAOSTAT database (1993–2008) was compared with the actual statistics of five CVD indicators in 42 European countries. Several other exogenous factors (health expenditure, smoking, body mass index) and the historical stability of results were also examined.

Results: We found exceptionally strong relationships between some of the examined factors, the highest being a correlation between raised cholesterol in men and the combined consumption of animal fat and animal protein (r=0.92, p<0.001). The most significant dietary correlate of low CVD risk was high total fat and animal protein consumption. Additional statistical analyses further highlighted citrus fruits, high-fat dairy (cheese) and tree nuts. Among other non-dietary factors, health expenditure showed by far the highest correlation coefficients. The major correlate of high CVD risk was the proportion of energy from carbohydrates and alcohol, or from potato and cereal carbohydrates. Similar patterns were observed between food consumption and CVD statistics from the period 1980–2000, which shows that these relationships are stable over time. However, we found striking discrepancies in men’s CVD statistics from 1980 and 1990, which can probably explain the origin of the ‘saturated fat hypothesis’ that influenced public health policies in the following decades.

Full study:  http://www.foodandnutritionresearch.net/index.php/fnr/article/view/31694

34
"These cookies are super easy to make. Two medium bowls, a few ingredients and a few minutes and you’re in business."

Ingredients

    You'll Need:
    2 bowls
    2 sheet pans
    parchment paper
    spatula
    1/2 cup almond butter
    1 egg
    1/4 cup Tin Star brown butter ghee (or solid coconut oil)
    1 tsp vanilla extract
    1 tsp maple syrup (optional)
    1/2 cup very fine almond flour (from blanched almonds)
    1 tsp baking soda
    1/4 tsp salt
    1/4 cup brown sugar truvia
    1 70%+ dark chocolate bar (chopped up)

Instructions

    A few notes on the ingredients first!
    I used Martha Antha creamy almond butter. Fine almond flour, is not the same as almond meal. I use Bob's Red Mill, extra fine almond flour. As for the chocolate, I recommend Lily's Dark Chocolate of Green & Black's 70% dark cocoa. Chop it up roughly in to chunks, don't shave it too much, and leave some bigger pieces for the nice chocolate pools.
    Pre-heat oven to 325F convection bake.
    Set racks in the center of the oven.
    Line two baking sheets with parchment paper.
    In one bowl mix the almond flour, baking soda, salt, sugar and chopped up chocolate.
    In another bowl mix the almond butter, ghee, egg, maple syrup and vanilla.
    Add the dry mix to the wet mix and fold in until it's all well incorporated and dark brown.
    Shape 10 large 2 inch balls, like medium sized meatballs.
    Place them 3 inches apart on the sheet pans.
    Bake for 12 minutes, check. The edges should be lightly browned and they should be soft but look done. If they still look wet, give them a few more minutes, no more than fifteen. Oven times do vary!
    Remove from the oven and let them cool for ten minutes.
    Transfer to a wire rack and let them cool to room temperature.
    Store in air tight container at room temperature.

Notes

If you want to freeze the dough, let it thaw in the fridge before making cookies. Working with cold dough, you may need to add a few minutes to baking time.

When making 10 large cookies, as opposed to 20 small ones the nutritional info is as such: FOR ONE GIANT COOKIE: 192 CALS 16 GRAMS OF FAT 10 GRAMS OF CARBS 4 GRAMS OF PROTEIN

From:  http://www.thecastawaykitchen.com/low-carb-cookie/

35
Miscellaneous / Help the FDA label foods better
« on: October 02, 2016, 04:30:25 AM »
FDA has started a public process to redefine the “healthy” nutrient content claim for food labeling. Redefining “healthy” is part of an overall plan to provide consumers with information and tools to enable them to easily and quickly make food choices consistent with public health recommendations and to encourage the development of healthier foods by the industry.

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm


36
Recipes and meal photos / The BEST cauliflower crust pizza recipe
« on: October 01, 2016, 04:41:57 AM »
Grain-Free Cauliflower Crust Pizza
makes one approx. 10-12 inch pizza


1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond meal

Desired amount of sauce, cheese for topping, and other toppings. Make your own 30 minute pizza sauce using my recipe!

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.


Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.

Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!

From: http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

37
Recipes and meal photos / Making almond butter is easy - recipe inside
« on: September 30, 2016, 01:47:50 PM »

Ingredients
1 cup of almonds
2 tablespoons of olive oil
pinch of salt (optional, to taste)

Method
Put the almonds on a lined baking tray and pop in a pre-heated oven at 180 Celsius for about 5 – 7 mins.
Leave the almonds to cool, if you are inpatient like I am, pop them in the freezer for a few mins to reduce temperature.
Put the almonds in a blender with the first tablespoon of oil and blitz for about 1 min. Add the last tablespoon of oil and blitz until creamy.
Transfer into an airtight container and store in the fridge for up to 1 week.

From: http://www.michaellaskitchen.com/2016/09/18/almond-butter/

38
Recipes and meal photos / Curry Pork and Spinach (Easy Recipe)
« on: September 29, 2016, 02:58:54 PM »


Ingredients:
2 Tablespoons Red Curry powder
1 Tablespoon of cooking oil (Coconut oil Optional)
1 pound ground pork
16 ounces of spinach

Directions:

1. Heat the pan to medium high heat and add oil. Brown the ground pork
2. Stir in curry powder and coconut milk.
3. Add spinach, cook covered for about 20 minutes (stirring occasionally)
4. Uncover and cook until the sauce thickens. About another 10 minutes
5. Serve and Enjoy

Video:
https://www.youtube.com/watch?v=sw9JGYWhLTM

39
Miscellaneous / Free PDF book: 'Complete Paleo Meals in 45 Minutes or Less'
« on: September 28, 2016, 04:32:30 PM »
"With this book, we were trying to figure out how to get a crazy good, healthy dinner to the table as quickly as possible. 'Well Fed Weeknights' has 125 complete meals in it, and 100 of those can be prepared in 30 minutes or less."

PDF link:  http://meljoulwan.com/wp-content/uploads/2016/09/WFWeeknights_sampler.pdf

40
Ingredients
260g sweet potato (one large sweet potato)
130g almond butter – recipe on how to make it yourself from scratch here
5 dates
2 1/2 tablespoons of pure maple syrup
65g cocoa or cacao powder
40g walnuts

Method
Preheat your oven to 180 Celsius.
Line a small baking tray with parchment paper.
Fill a small saucepan with water and bring to boil.
Peel and cut the sweet potato into small chunks. Either steam or boil the sweet potato chunks until soft.
Finely chop the dates and roughly chop the walnuts.
Once the potatoes are done, drain and transfer into a mixing bowl.
Mix together the maple syrup, dates, sweet potatoes, almond butter and cocoa/cacao powder.
Pour the mixture into the prelined baking tray.
Scatter the chopped walnuts over and place in the oven, middle tray, for about 30 mins.

Courtesy:  http://www.michaellaskitchen.com/2016/09/21/sweet-potato-brownies/

41
Research / Why do some people not get cancer?
« on: September 19, 2016, 11:01:32 PM »
Quote
As with a lot of things, you are not being told the truth. Ask any "doctor" and they will tell you Laetrile is a poison; WRONG! The multinational drug companies want you to think it is so you won't take it, then you'll get cancer and the NHS has to spend untold on chemo drugs and radiation therapy all of which make HUGE profits for those same immoral corporate scumbags. Eat a good diet, get loads of exercise and you won't need any of the nasty chemical shit your doctor will try and prescribe for you.

 The best way to prove or disprove the vitamin B17 theory of cancer, would be to take several thousands of people, over a period of many years, expose them to a consistent diet of B17 rich nitriloside foods and then check the results. Fortunately this has already occurred by the study of the following cultures; The Hunza, aboriginal Eskimos, Hopi and Navajo Indians, Abkhazians and members of the Seventh Day Adventist Church.

These people do not get Cancer

What are they doing that is different?

HUNZA
In the remote recesses of the Himalayan Mountains, between West Pakistan, India and China there is a tiny Kingdom called Hunza. These people are known world over for their amazing longevity and health. They live well beyond 100 years and have commonly been known to still father children at the age of 110. One of the first medical teams to study the Hunza was headed by world-renown British surgeon Dr Robert McCarrison. Writing in the AMA Journal Jan 7, 1922 he reported:
"The Hunza has no known incidence of cancer.
They have an abundant crop of apricots.
These they dry in the sun and use largely in their food".
It is interesting to note that the traditional Hunza Diet contains over 200 times more nitriloside (B17 Rich food) than the average American or Australian Diet. There is no such thing as money in Hunza. A mans wealth is measured by the number of apricot trees he owns. And the most prized of all foods was considered to be the apricot seed. It is very common for the Hunza to eat between 30 - 50 (ie. about 30mg of B17) apricot seeds as an after lunch snack. The thousands of seeds they do not eat they store or grind them very finely and then squeezed under pressure to produce a very rich oil used in cooking and to apply to the skin. The apricot is staple food in Hunza. They use the apricot, its seed and the oil for practically everything. In addition to the ever-present apricot, the hunzahuts eat mainly grain and fresh vegetables. These include buckwheat, millet, alfalfa, peas, broad beans, turnips, lettuce, sprouting pulse and berries of various sorts. All of these with the exception of lettuce and turnips contain vitamin B17.
It is important to know when the Hunza leave their secluded land and adopt the menus of other countries, they soon succumb to the same diseases and infirmities including cancer as the rest of man kind.

HOPI & NAVAJO INDIANS
The Indians of North America are another people who are remarkably free from cancer. The AMA went as far as conducting a special study in an effort to discover why there was little to no cancer amongst the Hopi and Navajo Indians
The February 5, 1949 issue of the journal of the American Medical Association declared that they found 36 cases of malignant cancer from a population of 30,000. In the same population of white persons there would have been about 1800. Dr Krebs research later found that the typical diet for the Navajo and Hopi Indian consisted of nitriloside-rich foods such as Cassava. He calculated that some of the tribes would ingest the equivalent of 8000mg of Vitamin B17 per day from their diet !!!

Read more:  http://codshit.blogspot.com/2003/10/why-do-some-people-not-get-cancer.html

42
Miscellaneous / How the Sugar Industry Shifted Blame to Fat [Harvard study]
« on: September 17, 2016, 05:18:23 AM »
Quote
The sugar industry paid scientists in the 1960s to play down the link between sugar and heart disease and promote saturated fat as the culprit instead, newly released historical documents show.

The internal sugar industry documents, recently discovered by a researcher at the University of California, San Francisco, and published Monday in JAMA Internal Medicine, suggest that five decades of research into the role of nutrition and heart disease, including many of today’s dietary recommendations, may have been largely shaped by the sugar industry.

“They were able to derail the discussion about sugar for decades,” said Stanton Glantz, a professor of medicine at U.C.S.F. and an author of the JAMA Internal Medicine paper.

The documents show that a trade group called the Sugar Research Foundation, known today as the Sugar Association, paid three Harvard scientists the equivalent of about $50,000 in today’s dollars to publish a 1967 review of research on sugar, fat and heart disease. The studies used in the review were handpicked by the sugar group, and the article, which was published in the prestigious New England Journal of Medicine, minimized the link between sugar and heart health and cast aspersions on the role of saturated fat.

http://www.nytimes.com/2016/09/13/well/eat/how-the-sugar-industry-shifted-blame-to-fat.html?_r=1&referer=

44
Recipes and meal photos / The Best Thai Coconut Soup
« on: September 13, 2016, 04:15:30 PM »
Ingredients:

1 tbsp coconut oil
2 tbsp grated fresh ginger
2 stalks lemon grass minced
4 tsp red curry paste
4 cups chicken broth
3 tbsp Red Boat fish sauce
1 can full fat coconut milk
1/2 lb mushrooms (I used cremini, but original recipe called for shiitake)
1 jalapeno diced (with or without seeds)
1 clove garlic minced
1 lb chicken thighs, cut into bite-sized pieces.
2 limes + zest
salt to taste
chopped fresh cilantro

Instructions:

    Heat oil in large pot over medium heat. Add in the ginger, lemongrass, and curry paste, cooking for 1 minute.

    Slowly pour in the chicken broth, stirring occasionally. Then add in the fish sauce, garlic, and lime zest. Simmer 15 minutes.

    Add in coconut milk, mushrooms and jalapeño; simmer until mushrooms slightly soft, about 5 minutes.

    Add in chicken thighs and simmer until done.

    Add juice of two limes and about 1/4 cup chopped cilantro + salt to taste

Based on http://allrecipes.com/recipe/146035/the-best-thai-coconut-soup/

45
Ingredients

    Steak:
    2 Pre-Brands Beef Tenderloin Steak
    3 tbsp Kona Coffee grounds
    1 tbsp black pepper
    2 tsp pink Himalayan salt
    1 tbsp ground shiitake mushroom powder
    1 tsp maple syrup (omit for Whole30, double coconut aminos)
    1 tbsp coconut aminos
    1 tbsp ghee
    Eggs:
    4 large pastured eggs
    1 bunch fresh sage
    2 tbsp avocado oil
    1 tbsp ghee
    salt to taste
    Greens:
    4 bunches choy sum or 2 heart of romaine
    1 tbsp ghee
    Cast Iron Skillet
    Grill

Instructions

    In a shallow bowl mix coffee grounds, black pepper, mushroom powder, maple syrup and coconut aminos.
    Rinse and pat dry your tenderloin steaks.
    Pat salt on to them, then place in bowl with coffee mix press down gently, flip and repeat.
    Set aside.
    Turn grill on, all burners on high.
    Massage avocado oil in to cast iron skillet and set it on one side of the grill.
    Close the lid, and let it heat to 450F.
    In the mean time prep all your ingredients on a board to take outside.
    Eggs in a bowl, pick sage leaves off.
    Measure out cooking fat etc.
    When the grill is hot, carefully open the lid.
    Smear a little ghee on the top of your steaks and place them on the hot grill, fat side down.
    Add a little ghee to the skillet, don't touch the handle it will be hot!
    Crack eggs on to skillet.
    Add sage leaves and salt to egg whites.
    Rub greens down with a little fat and find a place for them on the grill.
    Use tongs to handle the greens, these will be done fist, one minute a side or so.
    Sprinkle with salt, and set on the cutting board.
    After 2 minutes add a little ghee to your steaks and flip them.
    Your eggs should be almost done by now, you can turn off the heat on that side of the grill.
    Wrap a kitchen towel around the handle of the skillet and move it the edge grill while the steaks finish.
    After another two minutes remove steaks from the grill and set on the cutting board.
    Let them rest 3-5 minutes. Slice with a sharp knife.
    Add eggs to the board, they should slide right off the cast iron skillet.
    Set out forks and knives and dig in!

From TheCastAwayKitchen.com

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