Natural Foods That Kill Parasites

There are many natural foods that can kill parasites without having to use harmful drugs that can cause severe side effects. These are natural foods that help to create an environment wherein the parasites become uncomfortable, and thus are forced to die or leave the body. Parasites can only survive in the body if the environment suits them. Once this is understood, the task of killing parasites no longer seems so undaunting.

Herbs and Spices

There are many herbs and spices that can be used in the foods to kill parasites. These include cloves, garlic, wormwood, black walnut, cumin, caraway seeds, rosemary, sage, ginger root, catnip, cinnamon and cayenne pepper.

Depending on the preference, these herbs and spices can be added into herbal or spice teas, salad dressings, smoothies and into raw vegetable soups. They are also great in rice and bean dishes, baked or steamed vegetables, as well as in stir-fries.


Vegetables are also excellent foods that kill parasites naturally. Cabbage, cucumbers, carrots, beets, onions and leafy greens are high in fiber and other important nutrients that help kill and expel parasites from the body. Hot peppers are also very effective, as they help to warm the body internally, which the parasites do not like.

To make the most out of the vegetables, they should not be overcooked, as that depletes the nutrients. They can be lightly sautéed, steamed or baked at low temperatures, or better yet, eaten raw.


Fruits are high in sugar, and thus should be avoided to a certain degree, particularly during the first few weeks of parasite cleansing. However, there are fruits that have been shown to help fight parasites and they include papaya, pineapple and tomatoes.

Lemon juice is also effective, and can be taken with honey in a cup of water.


Certain seeds can also help, particularly pumpkin seeds, caraway seeds and papaya seeds.


Avocados, coconut oil and Castor oil are said to be very effective in expelling worms from the body. These oils can be used in salad dressings, smoothies and many other foods. When cooking, or making a stir-fry, coconut oil is one of the best oils to use, as it can withstand high temperatures. It is also a great oil to add into hot or cold smoothies for extra flavor and a rich texture.


Warm teas and plenty of water is also helpful in washing out the parasites from the digestive system and other parts of the body. Not enough fluids can result in constipation, which is an environment that the parasites love.

5 Advantages of a Home Made Ice Cream Maker

Ice cream is one of the worlds’ favorite comfort foods. It just seems to make everything better, don’t you agree? You can mix it with fruits, custard, wafers, chocolates, nuts, brownies, cheeses and other stuff that people like, to give it different wonderful flavors. There are even eccentric flavors such as squid, wasabi, chicken, and bacon! Ice cream has been enjoyed by the elite from as early as second century B.C., and as its goodness became known, more and more people hungered after it which gave birth to its massive production in the 1800s.

Surprisingly, not a lot of people know that you don’t have to look for a gelateria or sherbet shop every time you want some dessert. Through developments in technology, you can now make your own frozen dessert according to your tastes. Ice cream makers are available in the market and can be purchased in almost any appliance shops or online store. Some think that these machines are expensive but the truth is they have many advantages that can outweigh their prices.

  1. One of the main advantages of having a homemade ice cream maker is the ability to create healthy desserts anytime. Unexpected guests may always visit one’s home and it can be a real treat to serve them delicious homemade desserts such as sorbets, sherbert and yogurt. You can always lug one of these over to a friend’s house to have an impromptu party, as most of them can be easily cleaned and stored after without hassle.
  2. Another good thing about these machines is that they can be used to make different ice cream flavors effortlessly. Right after you create one mix, you can go ahead and pour it into a freezer bowl and make another one. Even a cheaper model can make tons of flavors since most of these machines can create desserts in as little as 20 minutes.
  3. Aside from portability and ease of use, the homemade stuff is healthier than most frozen desserts bought in the store. You may not be so sure whether the ice cream that you are about to buy from the grocery has been defrosted and frozen back several times which can lose its flavor and health benefits. Having a homemade ice cream maker gives you the option to create your own flavor and to put ingredients which you think are beneficial to you.
  4. If you are looking for a quality machine for a fraction of the price, you may also look into buying a durable ice cream maker online. A durable one can last a long time and it can be very good investment if you are planning to use it very often. Some of the trusted brands in the market are Cuisinart, Hamilton Beach, Lello and KitchenAid. They can be easily purchased online where you can also read feedback from users so you can assess if their features are apt for your needs.
  5. Last but not the least, having a homemade ice cream maker saves you time than going out and looking for the flavor that you want. You do not need to be a professional to create new flavors. All you need to do is to look for a recipe and gather all the ingredients and you can make as much ice cream as you want.

Making healthy desserts should not be too hard if you have all the things that you need. Whether you have a pricey ice cream maker or a cheaper model, enjoying healthy desserts is always possible at the comfort of your own home.

Dietary Tips for Sinusitis Sufferers

Regardless of whether you are suffering from acute sinusitis or chronic sinus infections, making some dietary changes can bring a considerable improvement in your condition. For sinusitis sufferers the dietary tips discussed further can be of great help. Plant-based diets are known to cure all types of ailments. In fact, many times infections and inflammations related to sinuses can get cured permanently with a plant-based diet. When it comes to good nutrition, raw foods are considered better than the cooked foods as they lack many essential nutrients. The body can prevent and heal health problems including sinus problems, provided it has the strength to fight the infections that has caused the problem.

After you start having a healthy and balanced diet, you might notice many good changes within your body. For instance, your lungs would be in a better shape, you might find that you are breathing better etc. Better breathing is significant because it heals the bronchial passages and cilia in the nose. Besides, it also helps to fight off foreign intruders that can lead to sinus problems such as sinus infections, inflammation, swelling etc. Usually, sinusitis sufferers do not give much attention to foods and beverages which can sometime worsen the sinus symptoms. However, the fact is that there are various foods that must be avoided to get well in the minimum possible time.

Keeping the sinuses hydrated is extremely important to avoid dried mucus increase, or else it may result in blockage in the sinuses. Dehydration can lead to sinus headaches causing severe pain. Thus to keep the sinuses moist and hydrated, you must drink plenty of water (at least 8-10 glasses of water every day). Apart from drinking filtered water, do take lots of fresh fruits and green vegetables, especially the ones with high water content. Some of the fruits that can be greatly beneficial for the sinusitis sufferers are oranges, pomegranates, strawberries, gooseberries, lemon etc while veggies like broccoli, spinach etc are also quite effective.

However, along with a good diet, you must also know the things that must be avoided for quicker results. For example, chocolate, alcohol, dairy products, yeast, sugar and food additives are not good for someone suffering from sinus infections. Also, ice-creams and cold drinks must be avoided by the patients as they result in slowing down the cilia movement in the sinuses and therefore drainage of mucus becomes more difficult. Food allergies are also one of the main causes of sinus problems among most people. So, do not take foods that you are sensitive or allergic to. Knowing about what food items to eat or avoid would surely help you deal with this ordeal more easily. In fact, by using some simple kitchen ingredients, you can have many effective natural remedies. For instance, lemonade made by using lemon and lukewarm water is an excellent sinus home remedy.

The Wrinkle Cleanse – 4 Simple Steps to Softer, Younger Looking Skin

Oh that mythical fountain of youth! We've longed to find it since the sixteenth century when Juan Ponce de Leon sought the mysterious waters that would cure aging. Though we joke about that magical fountain, the truth is that the "waters of youth" can actually be viewed as the fluids within our own bodies that carry nutrients to our cells, feeding them and flushing away cellular waste. If those fluids contain even small amounts of toxins, cells can not excrete waste or take in nutrients efficiently.

In 1912 French physician and biologist Dr. Alex Carrel of the Rockefeller Institute won a Nobel Prize in medicine for his work on the immortality of the cell. Dr. Carrel experimented with various tissues and organs, keeping them alive in laboratory experiments with pure nutrients and continuously cleansing away wastes. His research indicated that aging takes place because minute amounts of toxic substances build up in the blood and other fluids throughout the body. This led Dr. Carrel to conclude: "The cell is immortal. It is merely the fluids in which it floats that degenerates. Renew this fluid at proper intervals, and give the cells nourishment upon which to feed, and so far as we know, the pulsation of life He may go on forever. "

Wrinkled sagging skin begins with the plasma membrane. This membrane is where most damage occurs. As this membrane ages, it stiffens and loses its fluidity. When it hardens, water can not pass through the cell wall with nutrients or remove waste properly. Waste products build up and cause inflammation, which is one of the primary contributing factors in aging, along with sun damage, stress, and sleep disturbances. Cleanse the body and the cells have the best chance to remain supple and young.

Would you like to stay young and healthy for as long as possible? Many people believe that there is no way to halt the inevitable aging process-at least not without expensive drugs, surgery, or high-tech interventions. But what most people do not realize is that they do have the power to look younger and feel healthier-beginning with their next meal. A diet rich in raw foods, vegetable juices, pure water, whole grains, and lean protein can begin to gently cleanse the body and protect it from inflammation and free radical damage that causes wrinkles and other symptoms of aging. Add to a healthy, whole foods diet periodic cleanses, and you could literally watch the years roll off your face.

The four-step plan of the Wrinkle Cleanse is designed to flush toxins from the body, carrying away toxins and poisons. It outlines a detailed, easy-to-follow program to help you rejuvenate your cells and transform your health:

STEP 1: The Quick Cleanses. These begin with an All-Day Vegetable Juice Fast or a Two Day Raw-Food Rejuvenator, both of which will enliven the body and help repair damaged cells virtually overnight. These are an excellent "kick-start" to the Wrinkle Cleanse program or a "quick-fix" to prepare for a special weekend or event.

STEP 2: The 14-Day Day Diet. This portion of the program introduces a diet that includes raw vegetables, fruit, sprouts, vegetable juices, pure water, whole grains, legumes, leans proteins and other nutrient-rich foods. It eliminates the substances that increase inflammation and contribute to wrinkles such as simple and refined carbs, caffeine, alcohol, and junk food, resulting in firmer skin and improved muscle tone.

STEP 3: The Cleansing Boost. These cleanses give the body an opportunity to experience deep cleansing in the organs of the body, such as the intestinal tract, liver, gallbladder, and kidneys. These unique cleansing programs help to flush away toxins that congest organs and promote aging. The Cleansing Boost can totally transform your face and overall health. You begin with a colon cleanse then go to the 7-Day Liver Cleanse, the 7-Day Gallbladder Cleanse and the Kidney Cleanse.

STEP 4: Energy-Boosting Supplement Program. This aspect of the cleanse program outlines the vitamins and minerals that help renew skin and increase vitality. Antioxidants such as alpha- and beta-carotene, vitamin E, glutathione, selenium, and alpha lipoic acid bind to free radicals and keep them from damaging your cells.

You may think this sounds too simple. How could such an inexpensive dietary program make a person look younger? I can tell you firsthand it works. Several years ago I was traveling more than I was home. My eyelids and skin began looking considerably older with creases, wrinkles, and folds. My husband even commented that maybe I should get an eyelift. I knew that if I was looking older at an accelerated pace, aging was also taking place internally-perhaps even setting me up for major disease. I took action! I started a cleansing program with a diet of raw foods and a three-day vegetable juice fast. After the first week, I continued to juice vegetables every day. I cut out most carbs, even though I'm a mashed potato lover. It paid off. In a few months, I noticed my skin tightened, the creases and droopy eyelids were gone. My eyes look larger again. Even my chin line toned up. Someone asked me if I'd had an eyelift. Best of all, I felt really good. Alive! And you can too. Give the Wrinkle Cleanse a try. After all-you have nothing to lose but wrinkles. (C) Cherie Calbom

Principles of Curing Gout So it Never Returns

Gout is defined as pain in the knees or feet that is caused by the build up of uric acid deposits. Getting rid of gout first requires you to be able to dissolve the uric acid deposits. Then for you to change your diet from lean cooked meat to high fat raw meat paleo diet which totally avoids uric acid build up.

Uric acid deposits are dissolved externally with the use of energized liquid alkaline detoxifiers such as CMD, Quantum Minerals Plus and Energized Mineral Concentrate. Daily application of such liquids will dissolve the gout deposits in your affected area beginning 30 minutes after application and in a few days you will feel a big reduction in pain. Internally, gout deposits are dissolved by drinking apple cider vinegar. 1/4 cup of apple cider vinegar in 1/4 cup of water 2 times a day before meals. In a few weeks the gout pain will be a forgotten memory.

For diet change, kidneys are stressed as the body can not process proteins in lean protein such as lean meats or seed proteins or legume proteins, stop taking seed proteins and legume proteins. Animal meat proteins need to be buffered by large amounts of fat so that it will be processed and not put a strain on kidneys. You lower the carbohydrates you eat and increase the animal fat you eat. Animal fat is good for you, specifically raw animal fat enables the cleansing and healing of your kidneys. Raw fat is the missing ingredient in many people's diets. Examples of where to get raw fat are from coconut meat, avocados, raw eggs, raw fish sashimi, raw beef muscle fat / back fat, raw bone marrow.

The easiest guide to diet is to go back to the original human diet called the Paleo Diet. Your food comes from majority fatty meats, some fruit, some raw vegetables. Gluten free, inflammation free foods, especially organic / wild raw fatty meats.

Inflammation: Beware of nightshades. Although they are classified as vegetables, they cause inflammation and thus should be avoided. Nightshades are eggplants, tomatoes, peppers, potatoes and tobacco. Since wheat and grains are excluded, that source of inflammation is also eliminated.

The principles to curing gout are simple. Dissolve the existing uric acid deposits that cause gout pain. Stop making new uric acid deposits by changing diets to a high fat raw paleolithic diet. You can start with a cooked meat high fat paleo diet if you need time to adjust to the taste of raw meat.

My 3 Favourite Recipes From Kenya

With 52 tribes in Kenya, extending from the coast to the Rift Valley lakes to the central highlands to the northern desert, the cuisines found in this country are many and varied. There is also a strong Indian influence as the spice traders started coming to Africa centuries ago and have remained to trade in various other goods since. Here I present three dishes commonly found around Nairobi. Two – the matoke and mukimo – are traditional Kikuyu dishes from the central highlands, and the chapatti is from the coast.


Ingredients (makes 15-20 chapattis):

½ litre cold water

1 kg flour





Mix water with flour, add a handful of salt, a bit of sugar and a bit of oil (the oil makes the chapatti turn golden when it cooks). Divide the mixture into balls the size of a child’s fist. Roll out each ball to a flat circle about the size of a dinner plate. Fry on a very hot, oiled chapatti pan (flat fry pan) for about 2 minutes on each side or until golden brown.



Plantains (these are green bananas that are starchy and not sweet)


Cooking oil








Peel the plantains and potatoes and soak for about half an hour. Meanwhile fry onions, tomatoes, parsley, capsicum and salt. Add potatoes and plantains to the fried tomato mix. Cover with water and add salt to taste (the salt also helps soften the plantains quickly). Stew over medium heat until the plantains and potatoes are cooked through.

To cook minji (peas), maharagwe (beans, usually red kidney) and njahi (black beans) follow a similar recipe. Boil the peas or beans for several hours until soft. Fry up the tomato mix described above, add potatoes and water. Finally add the peas or beans and mix together over low heat.



Beans (red kidney beans usually)

Maize kernels





Boil beans and maize (generally equal amounts of beans and maize) until soft, this usually takes a couple of hours. In another pot, cook onions, tomatoes and potatoes until soft. Then add the beans and maize. Now you have githeri another popular Kikuyu dish (my favourite!). However, to get to mukimo, cook the stew for another 30 minutes before mashing it all together. The maize is tough to mash so don’t worry about the kernels staying whole. The beans and potatoes will mash easily though.

Some versions of mukimo do not use beans; instead use a leafy green vegetable such as kale or spinach which mashes with the potato to make the mukimo green.

The quantities depend on your taste and how many you are cooking for. Generally for mukimo you want equal quantities of beans, maize and potatoes with the onion and tomato simply adding some taste. For matoke the plantains should be more than the potatoes, about a 2:3 ratio. Again the tomato fry mix is simply to add taste so you don’t need too much. For the chapattis the flour should be twice the amount of water with sugar and salt to taste.

I would love to hear about your experiences with Kenyan food – whether you have cooked it yourself or been cooked for. Please leave your comments below.

The Great Law – Part I – The Science of Threpsology – Digestion

The modern diet of man is starch, starch, starch, morning afternoon, and evening. It seems to be a non-stop progression. I have spoken to people and have asked, if they had there starch today? They all have said yes, and after their starch day, they have all felt sluggish after eating three starched meals the other day. So I explained the the overworked organs are doing and how the body is responding to their bad choices.

The starch is insoluble and unassailable and can not be utilized by the body, until it becomes soluble and assailable by a chemical change which converts it from starch into dextrin, and then into glucose. In the last name state it is ready for absorption into the blood and assimilation by the cells. We must stop the chaotic state of affairs we put our organs through, or we will wear them out as is the case of the walking dead in your hospitals.

Note: The chemical change that converts starch into glucose cannot occur in the body except in an alkaline medium. This medium is only found in saliva of the mouth, and in the intestinal juice of small, second stomach, but not in acid juices of the main stomach.

Starch will be settled in the main stomach, undergoing all the mechanical process of the digestive and mix and turning movements, but making no chemical change except that of harmful fermentation. It then will pass onto the small second stomach, to undergo a second process before it is chemically changed into glucose and made assailable. With this fermentation we are creating a brewery vessel.

Fact: man is consuming far more starch than the body needs. The digestion of such quantities of starch, composing the major portion of the modern diet, by an organ so small as the second stomach performs all the labor of the digestive process, but accomplishes practically no results, meaning wasted work and exhausted organs. The defective material that results from the process supplies a poor quality nourishment.

Physiologists have taught that starchy foods are largely digested in the mouth. This result insured by a thorough mastication and in salivation. Experimental test have proven this erroneous.

Look at McDonalde’s nutritional information. Their meals are bad food combinations, and encouraging individuals to eat anything. All you get is starch, protein, and sugar mixed together. You do not mix starch and protein. The above mixture produces alcohol in the stomach. It would take four hours to digest, and while in the stomach fermentation results creating a chemical reaction similar to a bomb that will explored. Another four hours of eating more starch for lunch, a non-toasted bread with meat, sugared soft drink such as a soda, salted chips, creating more fermentation. We continue on the the evening for dinner with more starch with the wrong mix of starch and proteins and sugar which is desert. Then many people add the real deal by having a drink of alcohol such as beer, scotch and soda, extra. You know the drinks.

Composition of the Body is not known by many. Nor do we know how to nourish the body. Our body is a chemical compound, and science says it is composed of the following elements:

1. Oxygen – 72.00

2. Carbon – 13.50

3. Hydrogen – 9.10

4. Nitrogen – 2.50

5.Calcium – 1.30

6. Phosphorus – 1.15

7. Sulfur – 0.1476

8. Sodium – 0.10

9. Chlorine – 0.085

10. Fluorine – 0.080

11. Potassium – 0.026

12. Magnesium – 0.012

13. Iron – 0.010

14. Silicon – 0.0002

15. Iodine, zinc, copper, lead, aluminum – Trace

Total = 100

The minerals we need are found on the periodic table:

























These minerals can be taken in liquid form in the angstrom condition. There are several people selling them. I recommend David Wolfe’s products. The angstrom is considered the smallest particle element that will pass on to the cell. Where are these elements found so the body can use them for our nourishment? What foods contain these elements? We can get these vital nutrients from nuts and fruits, and non-starchy vegetables.

Oxygen: an abundance are contained in fresh fruits and vegetables that is dissolved in water. A very low amount of oxygen are found in foods that are heavily processed, cooked, and preserved through canning.

Carbon: we can list all foods.

Hydrogen: all nourishing foods contain this element. this element is stored in our tissues. Science knows this as the lightest and smallest element, traveling throughout the body. Is hydrogen the ultimate antioxidant.

You’ll fine this in Goji Berries, grasses and Açaí Berrie.

Nitrogen: Fruits and vegetables such as lettuce, radish, and spinach have the highest amounts of this element.

Calcium: orange juice, nuts and seeds, almond, sesame seed, Asian cabbage, bok choy, kale, broccoli, Asian foods such as sea cucumber, seaweed.

Phosphorus: almonds, silvered pumpkin/squash, kernels, bok choy, and cabbage are excellent for your choice.

Sulphur: Asparagus, broccoli, avocado, brussel sprouts, blue berries, cabbage, caluiflower, carrots, garlic, grapes, kale, leeks, nuts and seeds, shallot, swiss chard, tomatoes, turnips, water cress.

Sodium: nearly all foods contained some sodium. Low in sodium is unsalted fresh vegetables, and most fresh fruits.

Chlorine: Most all foods.

Potassium: raisins, prunes, apricots, dates, straw berries, bananas, watermelon, cantaloupe,, beets, greens, spinach, tomatoes, mushrooms.

Magnesium: raw almonds, spinach, avocado, raw hazelnuts.

Iron: pumpkin seeds, nuts, spinach, prune juice, raisins, and prunes

Silicon: Ground flax seeds, green vegetables.

Zinc: raw cashes, raw pecans, raw almonds, and ginger root.

Iodine: sea salt, sea weeds, and dark green vegetables.

Copper: raw cashews, raw sunflower seeds, raw hazelnuts, raw almonds, organic peanut butter, and mushrooms.

After reading Herewood Carrington’s book, Natural Food for Man, Nuts and Fruit, and David Wolfe and company’s book, Nature’s First Law, The Raw Food Diet, and other ancient scriptures and text of the 17th-19th century, concerning what is proper for man’s physical chemical constitution, I have been eating according to the Great Law, and my body says thank you. My study with Dr. Anne Wigmore at the Hypocrites Health Institute in Boston in the 70,s and early 90,s before she died from smoke inhalation was surely on her way to live for 120 years. I remember her saying, “I will never understand why people cook their food.” Raw is the sensible way to go. Long before I read the above mentioned titles I would detox the body either through herb cleanse, colic irrigations, and long fast. “LRH Rundowns” is a great detox program if you have the money to spare. The change in my thought patterns and alertness changes for the better. Getting A’s on exams was a breeze. My quickness of feet was exhilarating. When fasting, being free of all chemical preservatives, you accomplish more and sleep less. My diet consisted on nuts and fruit. I could feel the difference in less than a week. I decided to give up starch being the dominate food of man. I learned the affects of starch on the body, and how it made me feel at times in a high state of drunkenness, where my concentration level was weakened. My thought patterns did not connect at super speeds as when on a nut and fruit diet.

Study how the body digest food and how the stomach takes great effort to digest food in hours time as opposed to eating light nut and fruit will result in super mind. The diet will change one’s behavior. What are the chemical constituents of nuts and fruits, and does it supply the body with elements of the universe because we are the microcosms of macrocosm. I consulted the authors of antiquity, and they all agree that fruits and nuts are the natural food for man, and by far the larger proportion of the nutritive elements of man’s natural food is digested in the man’s natural food is digested in the main stomach.

When people avoid starch food while ill, especially from the digestive organs are well again from an exclusively non-starch diet. There is evidence to show that a non-starch diet is man’s physiological structure and requirement. Invalids are given toasted bread until it is brown which converts most of the starch into dextrin one part of the digestion is complete before it enters the stomach. The order of things follow that sweet fruits are removed one step beyond thoroughly toasted bread; the principle part is already glucose, converted in riping by the natural rays of the sun.

Follow the digestive process of (1)bread: dextrin into (2)glucose and (a) before the body can use it, and (b) before it reaches the natural state of sweat fruits. Make note: Starchy food are of a dry nature, rapidly absorbing the fluids of the body. This leads to (a) constipation and (b) excessive drinking of water and other fluids. Sweat fruits are not only juicy but they contain specific acids that are essential. These acids purify the the blood promoting activity of the liver and kidneys, and induce a natural flow of intestinal and rectal fluids.

Have You Got a Spiralizer in Your Kitchen?

As summer fast approaches we will begin to start to take advantage at the large amounts of seasonal fresh fruit, vegetables and salads that become available. Eat these healthy foods in a natural raw state provides your body with huge amounts of living nutrients which would normally be ruined through cooking. Therefore if there is anything one can do that makes raw food more exciting and palatable is going to help you get more of these benefits into your diet.

There are communities of healthy people today known as “Raw Fooders” and whose first specialist purchase for their raw food kitchen will be a Spiralizer. This is a simple gadget that allows one to create spaghetti and other spiral shapes from vegetables and fruits. It may sound simple but you will be amazed how this particular gadget can transform completely the presentation, balance of flavors and texture quickly and easily of any summer salads you create.

How Does A Spiralizer Work?

When processing food with a spiralizer there are three very quick and easy stages you need to complete. Firstly take the right size piece of vegetable. Then you place it and make sure it is secure on the spiralizer. Now after securing the vegetable in position you just turn the spiralizer handle to cut the vegetable into the desired shape.

Spiralizers are available in two basic formats; the horizontal or vertical ones. What this refers to is the direction in which the item that you spiralize will travel. Some people find that the vertical type with gravity assisting the shaping process is easier to use but the horizontal type is by far the most popular. When looking for a spiralizer the good quality ones are those that have several interchangeable blade cartridges allowing you the chance to make spaghetti, spirals or other shaped slices when used.

What Is So Good About This Method Of Food Preparation?

Using a spiralizer with raw foods allows shapes and textures to be created that are more interesting visually and allow you to mix these textures and shapes that create new possibilities and experiences for one’s palate. When it comes to making salads and stir fries you will find that because of the number of different ways the food can be prepared and presented has been dramatically increased. This in turn will help to ensure that your meals remain fresh and exciting. Also as the various shapes that you can produce quickly take up sauces and dressings in different ways you will never be stuck for ideas and experimenting with food in the kitchen is not only easy but much more fun.

Even those men who don’t like salads may be enticed into to giving some healthy food a try because of a spiralizer. Plus getting your kids to consume their recommended five a day is going to be a lot easier if you get them involved in the task of making different shapes. Don’t forget to allow them time to admire what they have created before they eat it. A great many chefs will love how versatile the spiralizer is. Not only will it allow them to prepare entire delicious raw food meals but the spiralizer will allow them to create perfect attractive garnishes and other decorations for their meals.

What Things Can I Spiralize?

With these vegetable spiral cutters you can process most firm fleshed fruits and vegetables, including courgettes, potatoes, carrots, radish, squash, cucumber and apple the list goes on. For most raw food enthusiasts by far the most popular way to use a spiralizer is to make raw spaghetti. Courgette spaghetti is not only wonderfully nutritious but the delicate texture is a great addition to your creative menu repertoire and works perfectly well with various sauces. Just by swapping the blade in your spiralizer you can instantly switch to making spirals rather than spaghetti and is the ideal way to liven up your salads through adding cucumber or radish spirals to them.

What Brand Of Spiralizer Should I Choose?

Just like most things you buy today you get what you pay for so at all costs avoid the more flimsy cheaper versions. The well known brands which perform quite well are the Joyce Chen Saladacco or the Benriner Spiralizer.

Lurch (a German company) have three different types of Spiralizers available. Along with the Lurch Spirali being a well constructed spiralizer you are provided with good quality stainless steel blade cartridges. Also the suction feet on the Lurch Spiralizers provides a stable platform and assembling and storing them is intuitive, easy and slick because of their design features.

If you would like a gravity assisted model then the Lurch Spiralo which is their vertical spiral vegetable cutter is available. Of which there is a limited edition sponsored by renowned German TV chef Johann Lafer and called the “Lafer Spirali”. Every Lurch spiralizer is made to high German manufacturing standards so not only are the good value but come very highly recommended.

Where Can I Get One?

A few cookware stores may carry some spiralizers but the best place by far to look for such items is online. A quick simple search on Google will provide you with a number of different choices. As for the UK you will be provided with a good fast service from the health enthusiast’s friend, UK Juicers. They stock a large range of exiting products for those leading a more healthy lifestyle. When thinking of “going raw” there is much involved with this kind of lifestyle and at this great online store you will everything you need from juicers to dehydrators for your raw food kitchen.

Peanuts – More Than Just a Way to Pass the Time of Day

There was this alter ego of the Walt Disney Goofy (of Mickey Mouse fame) called Supergoof and he got his powers from the super goober patch in his backyard. Goobers and groundnuts are the other names for the more common peanuts. This otherwise super goofy character got his sinews and jet power from gobbling all those peanuts, sneaking out of his back door and emerging from the goober bushes transformed!

In the real world, Peanuts are a legume crop grown for its power packed edible seeds, grown in the sub-tropics and the tropics where the weather is warm and the soil well drained. India is the second largest producer of peanuts in the world.

The secret world of legumes

Though peanuts are commonly classified as nuts, they are actually legumes. Peanut pods develop underground and this has given rise to its scientific name Arachis hypogaea – hypogaea meaning underground. These legumes have nitrogen fixing properties. In their root nodules, they harbour symbiotic bacteria which make ammonia from nitrogen in the air. Ammonia is used by the peanut plant to make amino acids and nucleotides (protein). In turn the bacteria use sugars from the plant. However, peanuts are similar to tree nuts like almonds and walnuts in their nutritional profile.

A complete food for complete health care

Peanuts are rich in essential nutrients and are an excellent source of protein, essential fats, vitamins and minerals:

Protein: A cup of peanuts contains 38 gms of protein which is a source of many of the amino acids required by the human body to perform hormonal and neurological functions.

Fats: Fats are essential for a balanced diet; it is a fallacy that a diet should be fat free. 78% of the calories in raw peanuts are from fat: but this is the good mono and poly unsaturated kind which actually lowers LDL cholesterol and the twin risks of diabetes and coronary disease.

Vitamins: Peanuts also contain niacin, folate, Vitamins E and B6, thiamine, riboflavin. These help protect levels of Vitamins A and C. They also keep the body in good ticking order by regulating appetite and healthy digestion and metabolism: all great for good skin. Folate is good for the developing foetus as it lowers the risk of birth defects, both spinal and neurological.

Minerals like magnesium, phosphorous, zinc, iron, potassium and calcium are essential for bone and tooth health, muscle contraction, blood clotting and general immunity. Peanuts are a rich source of them all.

Fibre: Peanuts contain insoluble dietary fibre which is considered necessary for weight loss and beneficial for controlling type 2 diabetes.

Peanut milk is being promoted in Africa to fight malnutrition: it is lactose free, extremely nutritive and affordable.

Benefit more than the human body

The nitrogen fixing property of this leguminous plant means that they improve soil fertility. As a consequence, the soil needs less nitrogen based fertilisers. Rotating crops involving peanut plants is sensible agricultural practice as a peanut crop leaves behind nitrogen enriched soil for a different crop to utilise.

Peanut oil is used in cooking and is a healthy alternative as it is unsaturated fat, resistant to rancidity. The residue protein- rich cake after oil manufacture is used as soil fertiliser and supplemental feed for livestock.

Industrial use of peanut oil may not be common knowledge. Nevertheless, it is used in paint, varnish, lubricants, insecticides and even nitroglycerin. Many cosmetics and soaps also use this oil or its derivatives.

Peanut shells, believe it or not, are used to manufacture hardboard, abrasives, fuel, cellulose and glue!

Can peanut butter be far behind?

This protein packed product should ideally have peanuts, salt and not much else, but it is usually sold sweetened. It is a good and easy way to supplement your protein in-take: a serving of 2 tablespoons is recommended. It is often the body builder's good friend.

A word of care

We increasingly hear of peanut allergies. The symptoms range from mild allergic reactions like watery eyes and skin rashes to the life threatening anaphylactic shock. These allergies have been traced to family history and the consumption of soy products. But unless there is an actual diagnosis of an allergy, there is no need to avoid peanuts. The good news for allergy sufferers is that designer peanuts without the allergy causing protein trigger are on the block.

Peanuts are also susceptible to a type of fungal infection which produces a toxic compound called aflatoxin. Still, organic and modern methods of farming can go a long way in ensuring crop safety.

Common sense also dictates that no food supply is ever 100% safe. We live in a sea of ​​toxins and have always stayed afloat. In fact there is a much greater possibility of getting e-coli infection from contaminated food than danger of exposure to aflatoxin.

Peanuts have a very high calorific content. The way to get a mouthful of the benefits would be to replace empty calories from snacks like chips and pastries with these tasty and health filled legumes.

Gastronomic paths

Raw peanuts are mostly used in cooking. Spicy peanut sauces are widely used in Southeast Asian cuisine including those of Malaysia, Vietnam and Indonesia. In India, cooking, particularly in the Deccan plateau region involves multiple and extensive use of this nutritive legume: in masalas, chutneys and as additions to vegetable dishes.

Tender peanuts are delicious, boiled in their cases with a dash of salt. Roasting is another popular choice and actually improves the antioxidant properties.

There are many packaged brands in the market which offer peanuts batter fried or dusted with exotic flavours.

So, the next time you pick up a packet of peanuts, just remember that it is a super-goober, indeed!

The Vegetarian Diet – Frequently Asked Questions

What foods do lacto-vegetarians eat?
Lacto-vegetarians eat dairy products, such as yogurt, butter, and milk, along with fruits, grains, vegetables, nuts, seeds, and legumes (beans, lentils, etc.).

Can I and my children get enough protein if we become vegetarian?
It is very easy, if one eats a reasonably varied diet, to get plenty of protein. Milk is a complete protein, which means that it contains all the essential amino acids. Other foods such as beans, grains, soy products, fruits, and vegetables, provide varying amounts of amino acids. Meat substitutes made with high quality vegetable protein are now widely available in supermarkets and natural food stores.

How can I get a substantial, satisfying meal as a vegetarian?
Whole grains, beans, vegetables, and fruit contain complex carbohydrates which provide optimum energy and a feeling of satisfaction. When adjusting to the vegetarian diet, it is best to substitute high quality vegetarian protein for the meat portion of the meal. Make a list of filling, nutritious vegetarian items that appeal to you and rotate them into your diet. Either use prepared mock-meat substitutes or try new recipes. Since vegetarianism has become so popular, there are hundreds of vegetarian cookbooks on the market. They are available for a range of ethnic preferences: low-fat and specialty diets, vegetarian teens, entertaining needs, quick-and-easy recipes for those on-the-go, gourmet meals, etc. We recommend Vegetarian Creations by SK Publications. This book was developed with the new vegetarian in mind as well as the experienced vegetarian cook. It has excellent kitchen-tested recipes that can be used for entrees, side dishes, breads, soups, appetizers, desserts, salads, and more.

Are vegetarians really healthier?
Not only are they healthier, but research shows that their quality of life is better. An excess of protein, which is common in Western meat-centered diets, can put a strain on the liver, kidneys, and digestive system. Meat is also high in saturated fat and cholesterol, both of which impact cardiovascular disease. One of the unique benefits of a vegetarian diet is a reliance on natural grains and vegetables, which in turn reduces the risks of colon cancer and diverticulosis.

The director of the renowned Framingham Heart Study (1990) concluded: "Some people scoff at vegetarians, but vegetarians have a fraction of our heart attack rate and they have only 40 percent of our cancer rate … On the average, they outlive other men by about six years, and they outlive other women by about three years. " Dietary cholesterol is found only in foods of animal origin. The US Surgeon General recommends that the public reduce its consumption of saturated fat and cholesterol, and "increase consumption of whole grain foods, cereal products, vegetables, and fruits." (Sources: Science, Feb. 1974, pg. 416, and Burkitt, D., British Medical Journal, 1: 274, 1973; National Research Council, Recommended Dietary Allowances, 9th ed., P.46. British Journal of Urology, 51: 427.1979)

An interesting note: The most common cause of death in the United States is heart disease. The risk of death from a heart attack for the average American male is 50%. The risk of death from heart attack for an American male who consumes no meat is 15%. (Source: Journal of the American Medical Association, 215; 1617, 1971)