My Life in WordsHi, I am Charlene Ryan, Fitness and nutrition geek.
I love to feel strong and eat healthy. My blog will reflect this as will as my relationship with God. |
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My Life in WordsHi, I am Charlene Ryan, Fitness and nutrition geek.
I love to feel strong and eat healthy. My blog will reflect this as will as my relationship with God. |
|
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Increase your garlic intake now to prevent colds and treat colds and keep people at a distance. :-) I just made this quick Bruschetta mostly because I had a huge tomato to use, but my mind is always on garlic and onions. So, even though you can't see it, there are like 5 cloves of garlic in there. The more you chop or mince the garlic, the more allicin is created. Allicin is the compound responsible for the health benefits in garlic. It helps prevent heart attacks, stroke, dissolves blood clots, improves cholesterol, lowers blood pressure, prevents colon cancer. It is also anti-bacterial, anti-fungal; it kills internal parasites, protozoa, and some insects. To finish off this yummy dish, pour on the extra viring olive oil, a little red wine vinegar, grind some tasty mineral-rich sea salt, and sprinkle on dried basil or chopped fresh basil. I did not have the fresh basil, but sure would've liked it! Finally, serve atop some lightly toasted multi-grain ro sprouted grain bread. Note when using garlic in the many recipes you may have, after chopping the garlic, give it a chance to bloom the benefits. Allicin will take up to ten minuites to produce fully. If you let it go too long though, it begins to decline. Cooking garlic also decreases allicin content. If you're looking for a snack that's already made,is raw, only contains natural sugars and is as good as homemade, order a Larabar 16-pack. cherry pie--$19.99 or coconut cream pie---$19.77. Amazon offers free shipping for this item and by buying it, you're supporting the efforts of The Optimum You! So, go get optimized.
Are sugary snacks still calling your name?
Food containing added sugars are habit-forming, addictive little buggers. Let this little tid bit be a challenge for you so you can reap benefits once spring and summer come around. First, if you haven't already gotten rid of processed foods in your home, do it now. When you shop, check labels for added sugars in the form of corn syrups, invert sugars, evaporated cane juice and plain old sugar. Watch out for trigger foods too. Sometimes your healthy snack can make way for you giving in to whatever you want. Get busy, go do something, distract yourself. You'll be glad you did :-) Holistic healing has the blood of Jesus all over it. By His stripes we are healed.
I thank God for showing me how to stay healthy, but even more so for what His son Jesus did on the cross to redeem our sins and heal our afflictions. Without Him I am nothing. Romans 10:17 "So then faith comes by hearing and hearing by the word of God." NOTE - Faith for healing comes by hearing God's Word concerning healing. So just as you may be taking medicine two or three times a day, do the same thing with the promises in the Word of God regarding healing, and allow your faith to be built up! You'll be amazed at the change that will take place. Interval Training is efficient and can be done almost anywhere. Possibilities are endless at the gym, and absolutely do-able at home. Here I'm training in my little kitchen and with my baby watching me from her high chair. Make it a habit and you'll be lean and mean! No excuses! For info on Interval Training Click Here Soaking nuts, grains, seeds, and legumes
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds. Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. What are Enzyme inhibitors? There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. “Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.” What are Phytates? “All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.” Why soak nuts, grains and seeds?
“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.” What can be used to soak nuts, grains and seeds? I have found many references to soaking nuts, grains, and seeds in water, salt water, or a warm water mixture with something acidic like yogurt, whey or lemon juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin. How long does the soaking process take? “As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.” “Flour products should be soaked at room temperature for at least twelve hours but better results may be obtained with a twenty-four hour soaking.” Are the nuts, grains and seeds used wet? I have enjoyed almonds wet. If you choose to try consuming anything in the soaked state, make little batches and store them in the refrigerator. Usually everything that is soaked is dried in a dehydrator or oven on the lowest possible setting for 24 – 48 hours to remove all moisture. Wheat berries can be soaked whole for 8 to 22 hours, then drained and rinsed. Some recipes use the whole berries while they are wet, such as cracker dough ground right in the food processor. You can also dry sprouted wheat berries in a low-temperature oven or dehydrator, and then grind them in your grain mill and use the flour in a variety of recipes. Nuts, grains, seeds and legumes can be ground up to use as flour in many recipes after they have been dried. Any advice on what to do with legumes? Maureen Diaz recommends soaking any beans or legumes in water and vinegar for at least twelve hours before cooking. Soaked and dried beans may be ground up and used as flour for thickening and baking. This is helpful for those on a gluten free diet. One recommendation includes placing soaked kombu or kelp seaweed in the bottom of the pot when soaking legumes. Add one part seaweed to six or more parts legumes. This is for improved flavor and digestion, more nutrients, and faster cooking. “Soak legumes for twelve hours or overnight in four parts water to one part legume. For best results, change the water once or twice. Lentils and whole dried peas require shorter soaking, while soybeans and garbanzos need to soak longer. Soaking softens skins and begins the sprouting process, which eliminates phytic acid, thereby making more minerals available. Soaking also promotes faster cooking and improved digestibility, because the gas-causing enzymes and trisaccharides in legumes are released into the soak water. Be sure to discard the soak water. After bringing legumes to a boil, scoop off and discard foam. Continue to boil for twenty minutes without lid at beginning of cooking to let steam rise (breaks up and disperses indigestible enzymes).” from Food Matters, You Are what You Eat |
View my Word Press BLOG:Fit, Healthy, Happy Home Charlene RyanPreventative Health Author and recipe developer. Archives
January 2018
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