EAT REAL FOOD

Enlighten Your Body, Mind, and Soul


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MSG – The Hidden Lie

Most everyone knows about MSG (Mono-Sodium Glutamate).  It’s that food additive that enhances flavor, preserves food, leaves that mucousal, gargled feeling in your throat, triggers migraines, brings on chest pains, nervous issues, causes eye damage, and much much more!

How does the food industry keep putting in our food then?  What does a Doctor do when their reputation gets compromised from multiple malpractice suits?  The anwser is……..Simply change the name!

Here is a list for some of the hidden names for MSG: http://www.truthinlabeling.org/hiddensources.html

“Remember: By food industry definition, all MSG is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature, like arsenic and hydrochloric acid.”


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Where Has All the Real Food Gone?

Our Ancestors took great care in smelling, tasting, and thoroughly chewing the foods they ate.  One wrong bite of a poisonous berry or mushroom, and they’d be dead!  Food was eaten fresh and in season, or fermented or cured with sea salt.  Today, so many people are rushing around, eating out of packages.  Most of these processed “foods” are void of nutrients, and flavored with addictive taste enhancers leaving people hungry for more and more.  People are literally starving their bodies to death, while their fat cells are holding on to the borage of poisons to protect their kidneys and livers from toxic overload.  These so called “foods” are combined together with non-food preservatives and chemically composed flavor enhancers to cover up the age and quality of what once was real food..  It’s nearly impossible to detect the toxins in these fake foods with the multitude of non-pronouncable ingredients.

Manufacturers are able to get away with packaging low quality foods without properly preparing the nuts and grains because they are all mixed together with artificial flavors and colors, loads of sugar, and unhealthy iodized salt to cover up the rancid, stale ingredients.  It’s no wonder why so many folks are riddled with allergies, hypertension, and other degenerative diseases.  Additionally, children are behaving violently at young ages, and there is an epidemic of Autistic children.  It’s all related.

Beyond that, processed food is old and dead.  The packaging is usually wrapped with cancer causing, estrogen altering BPA to prevent corrosion.  Beside that, all the packaging is harmful to the environment.  If you need to keep some emergency foods in your car or home, it is possible to find better alternatives that are BPA free, use sea salt, and don’t have the infinite shelf life of a Twinkie – it’s just not natural!  Consider buying a dehydrator and a vaccuum sealer, and make your own fruit leather, properly prepared dried nuts, and jerky.  It tastes amazing, is easy to do, and saves you money.

Here are some guidelines on how to cope living in a society where processed foods dominate the grocery stores…..As a rule of thumb, make packaged food, a very small percent of your diet.  If you have to ingest it, make sure you read every ingredient.  If you can’t pronounce it, or don’t know what it means – DON’T EAT IT!  Here is a printable list of the most common list of food additives and their side effects to post to your pantry.  You can bookmark it on your smartphone for when you are shopping.

http://www.traditionaloven.com/articles/wp-content/uploads/list_of_food_additives.pdf


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Is Packaged Almond Milk Really Good For You?

Almond Milk can be a refreshing, nutritious alternative to cow milk.  However; it is equally important to choose aquality product.

Besides being packaged in BPA lined boxes that fill our wastelands, packaged Almond Milk often contains several toxic ingredients.

  • Tricalcium Phosphate is used as a synthetic source of calcium and phosphorus
  • Potassium Citrate is an alkalizing agent that prevents loss of the synthetic calcium.
  • Xanthum gum is produced by fermenting corn sugars, often GMO.  It is used as a stabilizer, thickener and gelling agent.  It can cause digestive symptoms in people who are allergic to it.
  • Lecithin is an emulsifier to keep things suspended, preventing settling.  Usually this comes from GMO soy.
  • Vitamin A, D, and E are often extracted from less than desirable sources, and since they are fat soluble, they are only as good as the fats they come with.
  • Carageenan is a highly refined seaweed extract, and is a trigger food for so many people’s digestive complaints.
  • A lot of Almond milks are unnecessarily sweetened.

Making Almond Milk fresh at home is easy, and helps your body to naturally absorb the quality nutrients.  Here’s how to make your own:

Ingredients:

  • 1 cup raw almonds
  • 4 cups of water, plus more for soaking
  • 1 tsp sea salt

Instructions:

1. Place almonds in a mixing bowl and cover with water and sea salt. Let sit for at least 6 hours.

2. Strain and rinse almonds.  Put in a blender with 4 cups of water. Blend for a full 2 minutes.

3. Strain the blended mixture into a quart-size canning jar using a fine sieve.  Cheesecloth works great. Press the solids through with a rubber spatula.

4. Scrape the solids from the sieve (save them for smoothies) and rinse the sieve to enable more liquid to pass through.

5. Strain the first liquid through the sieve again, this time without pushing the mixture through. What you end up with in that jar is your finished product – DIY Almond Milk!

6. You may add a spoonful of raw honey if sweetness is desired.  A few drops of natural vanilla will enhance the flavor.

7. Refrigerate to enjoy within 5 days.

Enjoy!


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The Incredible, Edible, Organic, Free-Range Egg

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Eggs contain high quality proteins, fats, vitamins and minerals.

The idea that eggs, as a source of saturated fats, are unhealthy and promote heart disease is a untrue. Though fats from animal sources contain cholesterol, this is not necessarily something that will harm you. Eggs are one of the most healthful foods you can eat, and can actually help prevent disease, including heart disease. Proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (common prescription medications for lowering blood pressure).

Although egg yolks are relatively high in cholesterol, numerous studies have confirmed that eggs have virtually nothing to do with raising your cholesterol. In healthy adults, eating eggs every day does not produce a negative effect on endothelial function (an aggregate measure of cardiac risk); nor does it increase cholesterol levels.

They also contain antioxidant properties, Tryptophan and Tyrosine, which important for the prevention of cardiovascular disease and cancer. The amino acid, Tryptophan is also an important precursor to the brain chemical serotonin, which helps regulate your mood. Tyrosine synthesizes two key neurotransmitters, dopamine and norepinephrine, which promote alertness and mental activity.

Egg yolks are rich in lutein and zeaxanthin, a class of carotenoids called xanthophylls, that offer powerful prevention against age-related macular degeneration; the most common cause of blindness.

Antioxidant properties are reduced by half when eggs are fried or boiled, while microwaving chemically alters the structure. This type of distortion can easily lead to allergies. When consumed in their raw state, the incidence of egg allergy virtually disappears. You should only eat free-range or “pastured” organic eggs, as they are less likely to contain bacteria such as Salmonella. If you choose not to eat your eggs raw, poached or soft-boiled is your next best option. Scrambling your eggs is one of the worst ways to cook them as it oxidizes the cholesterol in the egg yolk, which may in fact harm your health. While egg whites contain alot of protein, the egg was meant to be consumed whole. The yolk is loaded with bioflavonoids, brain fats like phosphatidyl choline, powerful antioxidants and sulfur.

An egg is considered organic if the chicken was only fed organic food, which means it will not have accumulated high levels of pesticides from the grains (mostly GM corn) fed to typical chickens. Free-range chickens have the freedom to scratch and peck nutritious bugs and grass, and see the light of day. Their immune systems are stronger due to their nutrition. And because they have cleaner, more spacious coops than the average convential chicken, they are less succeptable to disease.

Free-range, organic eggs are far more nutritious than commercially raised eggs. Hens raised on pasture and found that the latter typically contains 2/3 more vitamin A, twice the omega-3 fatty acids, thrice the vitamin E , and seven times more beta carotene. Take caution when purchasing supermarket “Omega-3 eggs” as they are some of the least healthy for you. These eggs typically come from chickens that are fed poor-quality sources of omega-3 fats that are already oxidized. Also, omega-3 eggs perish much faster than non-omega-3 eggs.

Organic, free-range eggs that have an intact cuticle do not require refrigeration, as long as you are going to consume them within 7-10 days. The U.S. is one of the few places people refrigerate eggs, because the mass production requires eggs to travel long distances and sit in storage for weeks to months before arriving at your local supermarket. The lack of hygeine of factory farms increases the likelihood that your eggs have come into contact with pathogens, amplifying the need for both disinfection and refrigeration.

So, if your eggs are fresh from the organic farm, with intact cuticles, and will be consumed within a few days, you can simply leave them on the counter or in a cool cupboard. The shelf life for an unrefrigerated egg is around 7 to 10 days.
When refrigerated, they’ll stay fresh for 30-45 days. Keep this in mind when purchasing eggs from your grocery store, as by the time they hit the shelf, they may already be three weeks old, or older… USDA certified eggs will have a pack date and a sell-by date on the carton, so check the label!

We have a surplus of eggs this Spring. We rescued all 17 of these chickens, and have grown to love them all with their individual personalities. There are several acres for our happy girls to scratch and peck bugs and grass. Watching them graze is quite meditating. We supplement their diet with certified organic grains and food scraps. You won’t find fresher, better eggs. These come from a mix of Buff Orpingtons, Rhode Island Reds, various colors of Wynandottes, Barred Rock, Australorps, and Black Sex Links, so you’ll get a variety.