Raw Food Diet for Healthy vs Sick: Let Me Be Clear

I want to finish the week talking about a raw food diet for healthy vs sick people. I do what I do on the raw vegan lifestyle but if I had a serious health issue there are things i would be doing differently. There are so many different versions of a plant based diet that it would be a little silly to say one size fits all. www.rawtropicallivinggear.com

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Yet Another Sad, Unfortunate Reason Not To Eat Raw Cookie Dough

The holidays mean different things to everyone, but there’s a good chance you’ll be doing some baking this season. And, if cookies are on the menu, you’re probably going to be eating a spoonful or two of raw cookie dough. Sure, you know you’re not supposed to eat it thanks to the salmonella risks from raw eggs, but let’s get real: You’re still gonna do it, it’s gonna be delicious, and you’ll feel like a total rebel in the process.

But, sadly, the FDA is warning that it’s a really bad idea to eat raw cookie dough—and not just because of the eggs.

Yes, you can still get salmonella from raw eggs in cookie dough (or brownie or cake batter), but flour is also a major concern, the organization says in a new consumer update. That’s right, flour. It turns out the innocent-looking stuff can carry E. coli, which can make you sick or, in rare cases, even kill you.

The FDA specifically points to an outbreak of illnesses last year in which dozens of people across the country became sick from a form of E.coli called Shiga toxin-producing E. coli O121 that was found in General Mills flour. During the outbreak, 17 people were hospitalized due to the foodborne illness and one person developed hemolytic-uremic syndrome, a condition that can cause anemia, kidney failure, and a low blood platelet count. In response to the outbreak, General Mills voluntarily recalled 10 million pounds of flour (sold under the brand names Gold Medal Flour, Signature Kitchens Flour, and Gold Medal Wondra), the FDA says.

But the FDA warns that it’s possible that some contaminated flour is still out there—and that it’s possible for another outbreak to happen.

Of course, you have to be especially careful about food safety when you’re handling raw meat and eggs, but flour?

“We put this [update] out because people don’t think about flour,” FDA spokesman Peter Cassell tells SELF. “We know more people are baking than usual around the holidays and we want to make sure they’re taking the right precautions.”

Food safety experts say this was the right move. “People don’t think about flour in terms of being a vehicle for which pathogens can exist, and there are people that don’t believe that you can get sick and die from this—but you can,” food safety expert Darin Detwiler, director of the Regulatory Affairs of Food and Food Industries program at Northeastern University, tells SELF. And Benjamin Chapman, Ph.D., an assistant professor and food safety extension specialist at North Carolina State University, agrees. “Raw flour is a raw product, and it doesn’t go through any heat treatment before you get it,” he tells SELF. “You should treat that flour like you’re handling raw meat.”

The good news is that high temperatures kill E. coli, so once your cookies are baked, you’re totally fine to eat them. Also, mercifully, cookie dough ice cream is OK to keep eating because that dough is heat-treated beforehand, Cassell says.

E. coli is no joke, but it’s usually not life-threatening.

“The average person can get incredibly sick and experience terrible symptoms as well,” Chapman says. For instance, you might experience nausea, bloody diarrhea, and vomiting. But healthy adults can expect to feel better within a week, according to the Mayo Clinic.

However, the risk is especially concerning for those who are pregnant or are handling flour around young children, the elderly, or people who are immunocompromised, such as those with cancer, Detwiler says. People who fit into all of these groups aren’t able to fend off an infection as well as everyone else, and that raises the odds they can become really sick or even die from contaminated flour, Detwiler says.

You don’t need to stop all of your baking operations, but you do need to be smart about them.

To get sick from E. coli-laden flour, you need to actually ingest it, Detwiler says. So if you’re planning to handle raw flour, wash your hands before and afterwards. It’s also a good idea to clean your countertops well after you bake to get rid of traces of flour (and potential pathogens) that could be lurking there, Chapman says.

If you have little kids around, it’s important to know that you’re taking a risk if they handle raw flour and dough, Cassell says. If they’re under the age of five (and therefore have especially vulnerable immune systems), Detwiler says it’s probably best to just have them handle and decorate cookies after they’re baked.

Food safety experts feel your pain, but really recommend you take a hard pass on eating this stuff raw. “This is a tough one. Raw cookie dough is pretty tasty and eating it is one of the benefits of making cookies at home,” Chapman says. “But there’s not a lot you can do to make raw cookie dough safe in your home other than turn it into cookies.”


Celebrity Diet – Raw Organic Super Foods

We have to thank celebrities like Sting from the band The Police, David Bowie and Canadian rocker Bif Naked, actresses Demi Moore, Angela Bassett, Lisa Bonet and Alicia Silverstone, actors Robin Williams, and Woody Harrelson, designer Donna Karan and Chef Charlie Trotter . We have to thank them for helping promote one of the healthiest lifestyles on our planet today. We have to thank them in promoting raw food diet.

Raw food diet is a lifestyle that encourages us all to eat un-processed, un-cooked and organic foods. Examples of these foods offer a selection of that includes fruits, vegetables, nuts, seeds, eggs, fish, and non-pasteurized dairy products. However, if you thought that those foods are boring then you have not heard of superfoods yet.
Superfoods are foods high in phytonutrient contents, antioxidants, anthocyamins, vitamin C, manganese and dietary fiber. They are also raw meaning that they are un-cooked. And they are also organic meaning that they have never been touched by pesticides, insecticides and herbicides. Superfoods are very clean and safe. They are also very delicious. Just check these raw organic superfoods.

One of the tastiest superfoods is of course, Sacred Chocolate. This is a type of chocolate that is a pure whole bean chocolate bar that has cacao contents of 70%, 80%, 90%, 99% and 100% cacao. Is a bronze winner of the 2007 International San Francisco Chocolate Salon for best organic chocolate and the Best Organic or Fair Trade Chocolate at the 2008 International San Francisco Chocolate Salon. Look out for this chocolate for it is destined to be the world's finest chocolate.

Another very delicious superfood is Tibetan Goji Berries. In fact they are so delicious that you can have it as snack straight out of the bag. And you can also add them to cereals and tea. But These berries are just not delicious, it can also help the body with strength-building and sexual potency.

Then Tibetan Goji Berries also contains powerful probiotics. It help strengthen the immune system, increase energy, reduce fatigue, reduce the effects of free radicals, engender a sense of well-being and optimism and help curb appetite and over-eating. Rare are the foods who are both delicious and nutritious. That is why Tibetan Goji Berries is very special.

Here's another shocker to the superfood world. One of the very delicious and powerful of them too is Fruity Cacao. This is delicious, because it is still a chocolate bean covered in its luscious fruit pulp. It is powerful because it has got 14 times more antioxidants than red wine and 21 more times than green tea. Rare is the food that has got taste and nutrition all wrapped into one. We have to thank raw organic superfoods. They have combined taste and nutrition. They have made raw food dieting more exciting and more tempting. Enjoy!

Writer Stephen Satterfield’s Grub Street Diet

After building a career as a food writer and media producer at Food52, the San Francisco Chronicle, and Civil Eats, Stephen Satterfield this year launched a print magazine, Whetstone, that explores the origins of ingredients. This week, while putting the finishing touches on the second issue, Satterfield attended not one but two posole-verde parties, feasted at Olmsted, and cooked mac and cheese with three different cheeses. All this, and more, in this week’s Grub Street Diet.

Thursday, November 30
Today begins with steel-cut oats. Not just any old oats, though. These are improved oats, enlivened with tasty, toasty supplements: black rice, cultured butter, pepitas, and sesame seeds. These flourishes ought to be attributed to Standard Fare Cafe in Berkeley. I had their version of this dish a few months ago and haven’t been the same since. This one gets a baby pool of maple syrup — keeps the semillas in place.

I’m an enthusiastic coffee drinker. Not fanatical, but for real about my coffee. This week’s roast came from Abraço. It’s the Matteo Caetano blend from Chiapas. It’s named after the owner’s son, whose likeness is stamped on the front of the bag. I buy coffee from Chiapas on sight (also from Kenya and Ethiopia), and this one doesn’t disappoint. It’s fragrant, lean, and choco-fruity. But not too much of any of them. Just how I like it.

Midmorning intermission: Toast Time. This is not the last you’ll be hearing of the toast. I eat lots of it. Today it’s cut thin, too thin actually, pan-fried, and topped with avocado, of course, flaxseed, and “Aleppo” chili (most likely from Turkey). The toast is Mestemacher flaxseed. I like my bread earthy and without preservatives. Half an avocado is covered in Frankies olive oil and given a squeeze of lemon juice.

Alongside that, I have Blue Hill Bay smoked salmon and Consider Bardwell Rupert raw Jersey cows’-milk cheese. Whenever possible, I pass on pasteurization. Stale toast from a prior day become the crackers for my snack spread, and a single bite of Blue Marble organic vanilla ice cream.

Pizza is life. I love it so much. A slightly chilled red wine plus pizza is a dinner that excites me seven out of seven nights. It’s a work night, though, so it’s delivery from Best Pizza, plain pie. Not that I’m anti, but I don’t love cold pizza the way others do. But far worse is the tepid in-between temperature from a pizza delivered on a bike in a New York winter. Do yourself the courtesy of reheating on very high heat. Before it goes in, I add chili, basil, and olive oil. I find garlic knots gratuitous, but I was talked into these, and stunningly, they exceed the pizza. Testament to the knots, not slighting the pie. It comes with a side of pickled veg. Olivier Lemasson’s R16 red blend is the wine of the night, and man, it is good. I close the night with hot water.

Friday, December 1
I drink hot water all day, every day. I’m not dogmatic about having it before my coffee, but it is much better for the belly. It’s like how, in the winter, you gotta let the car run for a bit before driving.

Coffee: more Abraço Matteo Caetano with hand-cranked coffee beans and an oversize measuring cup as Chemex. Delicious. Avocado toast with seed mix and Best Pizza pickled veg. It’s got flake salt and lemon on it, and I eat it while on a conference call.

Snack time! Two green Vietnamese orange wedges and two slices of pizza, again reheated, and not in that order.

I’m digging the Abraço. I head into Manhattan to visit the café in real life. I have an egg sandwich with boiled egg on Sullivan Street Bakery stirato. Honey saffron brioche. Yes, please. I order more coffee, and as an unexpected bonus, the owners walk into the bakery. I’m not introduced, nor do they announce themselves; they just walk in with two very energetic children and start doing owner stuff, like messing with the lights and asking about deliveries. One of the children, I realize, is Matteo, whose coffee I’ve been drinking this week! He’s too young to have this explained, I decide, but old enough to know how to high-five, which we do.

I’m feeling squirrelly from all of my travels. I hit Juicy Lucy on 1st and First for a carrot, kale, ginger, and garlic juice. This gives me the fortitude for a walk to my beloved Scarr’s Pizza. This place speaks to my soul. Gucci Mane poster, nostalgic ’90s Knicks, loud rap, and crucially, Presidente on tap. If none of this means anything to you, that doesn’t mean you won’t love Scarr’s, it just means that I really love Scarr’s. I eat a white pie loaded with ricotta.

It was worth it, but I was not healed by the pizza and beer. My homegirl Sana Javeri Kadri just started a direct-trade turmeric company called Diaspora Co. Her turmeric — blended with honey, lime, lemon, and cayenne in hot water — is restorative, but arousing even in health. I make a turmeric tonic.

Chicken soup and corn bread for dinner. You can find the corn-bread recipe here. It turned out well. Two words: yogurt, milk. The chicken soup has the leg and thigh only, rehydrated shiitakes, ginger lots, goji, fresh turmeric, and black peppercorns.

Killed the bottle of R16, then hot water.

Saturday, December 2
I’m blessed with day-old salted buckwheat-chocolate cookie from Bien Cuit and Abraço orange-polenta cake to join my coffee this morning. That salted chocolate cookie is almost too salty for the coffee, but toes the line in just the right way.

Pizza is life, but papas are my favorite food. Without chips or fries, my day feels incomplete. The bodega can fix that. I house a five-ounce bag of Kettle salt-and-pepper chips, the ones with the deep ridges. No matter the volume of the bag, inevitably, I will eat them all.

At home, I make collard greens. The bacon ends from Flying Pigs Farm at the Greenmarket were on sale, two for one. Cut onions in the shape of crescent moons and sweat them with the bacon and chilies. Remove the small, square bacon chunks, and cook the collards in apple-cider vin, rice-wine vin, and lemon.

Mac and cheese is a rich and creamy foil to the austere and sour greens. Especially day two. I make the mac with two cheddars — one from the U.K., one from New York — and a third cheese, Pantaleo, a goat cheese from Sardinia. Lotsa black pepper. It’s made mostly on a stove top and finished in the oven, drizzled with olive oil, and cooked for about ten minutes on superhigh heat. Eat it all with the corn bread.

After dinner, head to Scout Rose and Ora Wise’s place for a village convening. Scout greets mid-Manhattan stir and shares Etsy ornaments over Christmas music and a YouTube fireplace, which is exactly what it sounds like.

Sunday, December 3
Hot water. Leftover mac eaten at room temp with my fingers.

The Abraço coffee is gone. Head out for a disappointing Ethiopian pour-over. Sadness everywhere. And a pumpkin morning bun from Bien Cuit, which is not disappointing.

Toast party! Miss Kimberly Chou, Food Book Fair co-captain, is our toast host. She is the toast queen. She and Chandra Frank have been friends for ten years and mercifully let me crash their toast time.

Today’s toast: Grindstone Rye from Hot Bread Kitchen, buttered on both sides. It’s dense and delicious. Fixings: smoked salmon drizzled with olive oil, flaked sea salt, and lemon zest. Peach-chamomile jam, roasted acorn squash, avocado.

My move is to smoosh the squash and smear the ricotta. I toast dried wild thyme flowers that Chandra brought and crush them in a mortar and pestle. There’s also an impromptu green-pickle situation — leftover pickles, sushi ginger from a while ago, finely chopped scallions cooked in butter from a prior toast party, and pea shoots. This is especially good with the salmon.

Also part of the spread: skin-on Marconas; picholine olives; sweaty Pantaleo; honeycomb; a salad of grapefruit, satsuma, and pomegranate with lime zest. Plus aforementioned turmeric tonics for the table.

My magazine’s done, and I have coffee at the Brooklyn Public Library with George McCalman. We’re going over the final details before we go to print. Yay, Whetstone! Brain food: sweet-and-sour satsumas.

I have the very good fortune of eating Jordana Rothman’s homemade posole verde. When I arrive, she is casually pressing and cooking tortillas as we debrief over super-dry bubbles from the Jura. She has all the fixings: radish, shredded cabbage, jalapeño, tortillas, cilantro, onion, chile de árbol. Everything’s clean, and except for the tortillas cooking in the sauté pan, dinner’s ready. She’s very good at hosting.

Dessert is Asian pear, to which I add a squeeze of lime and chile de árbol. Ginger tea. Not a thing I drink, but grateful to have it. We debate whether or not Airborne is a candy. (It totally is.) As a very sweet parting gift, I’m given five tiny tomatillos for my next posole party, which, it turns out, is coming up very soon.

So this part’s crazy. Crazy and wonderful. I have a cherished group of friends living in the Crown–Prospects Heights zone who’ve colloquially taken to calling their hood, “The Village.” I had, several days prior, confirmed to attend a posole party in the village for Monday, tomorrow night. Back at the crib, it’s corn-bread butt, crispy parts of the chicken skin that have been left on the counter, and hot water before bed.

Monday, December 4
Breakfast is a slice of rye toast with cultured butter and jam.

Lunch: leftover collards, mac with Pisqueya Dominican hot sauce.

Snack: collard-and-bacon pot likker, and bacon ends and collard stems over some coconut rice.

I have an early dinner at Olmsted. I think it will be just a quick fix, but my boo Emmanuel Aguilar is behind the bar. A glass is filled with Domaine Migot bubbles. This is a wine I co-sign, Champagne without the price tag. I need food that can meet me in the glass.

“Neo-Fjordic” oysters with pickled beet mignonette, horseradish cream, and smoked-trout roe. Beer-battered squash rings come out in dramatic plating, hanging from some branches. They’re coated with a sweet, homemade green-tomato ketchup that is imperceptible because the whole thing’s covered in crushed pepitas. Uni-potato pierogi, steamed, with red kraut and sour cream. There is a rutabaga “tagliatelle” with black truffle. The most memorable dish by far (and one of the very best I’ve had anywhere in some time) is a bouillabaisse hot-pot special with mussels, shrimp, and scallops. The seafood arrives raw, so it’s up to you to cook it tableside in the hot broth. There’s a charming little hourglass that comes with it and expires in three minutes.

Speaking of charming little accompaniments, it also comes with a mini Runner & Stone baguette and rouille with bitter herb oil. I pivot to Le Jouet, a rich white blend from the Cotes Catalanes. These are the moments people who love dining are constantly chasing when we eat out. Apparently, chef Daniela Soto-Innes was recently there and (very kindly!) gifted a bottle of Joel Barriga Espadin mezcal. Her generosity is carried forth, and I am a lucky beneficiary! Such a treat on a chilly night (or any night).

Posole dos! I wasn’t kidding about the posole. It’s a second dinner situation. Posole party in the village. It’s a semi-verde. The verde is a spicy, green hot sauce from Ora Wise’s (Harvest & Revel) backyard. Rancho Gordo hominy. It’s the only choice. Kate Barney, Kimberly Chou, and I drink the very classy 2015 Moreau-Naudet Chablis, which tastes way more expensive than it is — but mostly it’s me and Kate.

Fixings this time: homemade hot sauce and spicy pumpkin seeds from Ora Wise. De Mi Tierra chocolate-habanero hot sauce from Puerto Rico. Chapulines. Lime. Sliced black, purple, and green meat radishes. Julienne cabbage and totopos, baked in grape-seed oil. Halloumi — a covert queso-fresco substitute.

Skin-on Marcona almonds and sliced grapefruit with lime and chili. Satsumas and salty dark chocolate for dessert.

Tuesday, December 5
Hot water. Two spoonfuls of McConnell’s dark-chocolate-and-cocoa-nib ice cream. I defy you to find a better ice cream. It’s the GOAT.

Oolong tea from the Wuyi Mountains steeped for less than a minute, drank, then re-steeped for an additional minute for the next three consecutive cups. This is how I drink my oolong and pu-erh, and I have one or the other almost every day.

I eat more skin-on Marconas and salty dark chocolate. They’re excellent together.

Midmorning brings Hot Bread Kitchen nan-e qandi, toasted in the oven and split with butter, roasted squash, spicy pumpkin seeds, and flake salt. Pomegranate seeds. Legit coffee is back in action. Today, it’s the Ethiopia Amaro Gayo from No. 6 Depot Roastery. This is a strong breakfast-snacking session.

I go to the Fausto opening party. RIP, Franny’s, I know, but its new iteration as Fausto looks promising. Saveur has co-hosted a party, and I run into California friends! I congratulate Jon Bonné on the release of his new book, The New Wine Rules, and see Banshee co-founder, Steve Graf and his wife, Stacy Adimando, who co-authored one of my favorite cookbooks, Nopalito. Ted Lee is back from Rome, and professional traveler Leiti Hsu has just returned from Taiwan. A crunchy and piping-hot arancini is being passed around. I eat it whole and quickly, follow with chilled Grechetto — to pair, yes, but also to prevent my mouth from burning. The sweet-potato-and-parsnip tortellini comes around on a big soupspoon. It’s much safer and equally satisfying. I’d really love to catch up more with this group, but gotta cut early to head to the city for dinner at Jeju Noodle Bar.

Who knew they’d be getting reviewed today? Not me. Anyway, it’s not too crowded and very wet outside, so feeling grateful, given the convergence of all these variables. For dinner No. 2 tonight: the buttermilk-fried chicken wings, fish-coop Ramyun with shoyu egg, and before that, a crudo rice dish, Hwe Dup Bap. I like this one. For some meals, the quality of your conversation demands more attention than your food. It’s nice when that happens. This is one of those times.

Sparkling rosé throughout the entirety of the meal. I conclude the evening by (very strongly) suggesting a bite of McConnell’s, since, oddly, there was no dessert to be had at Jeju. No fruit. No granita thing. Nothing. We say our good-byes, and I think hard on rankings of the best McConnell’s flavors.

Xandre Borghetti — brother from another — has just arrived from Los Angeles. This leads to dinner No. 3. Sort of. Meeting dear ones from the Bay, I decide to convene at Diner, one of my favorite places in New York. The burger is medium-rare with cheddar, with fries. I order it for the fries. I quarter it to make a shareable feast. I always do. I just think this is the best way to eat a sandwich. We drink Fulcro Albariño from Spain and a 2015 Guy Breton Gamay. I’m full. It’s midnight and I’m on hour five of imbibing. It’s New York, we all know how this story goes.

Eating raw cake mix is a food poisoning risk


The US Food and Drug Administration (FDA) has warned licking the bowl after baking a cake increases your risk of E.coli

EATING raw cake mixture, dough or batter could land you with a nasty bout of food poisoning, experts have warned.

But while you may worry raw eggs are to blame, you would be wrong!

Eating raw cake mix increases your risk of E.coli

Corbis – Getty

Eating raw cake mix increases your risk of E.coli

The US Food and Drug Administration (FDA) has warned licking the bowl after baking a cake increases your risk of E.coli.

And uncooked flour is the surprising culprit.

The FDA has updated its guidelines following an investigation into an E.coli outbreak in the US last year which was caused by the staple baking ingredient.

But don’t worry, your cake and cookies are perfectly fine to eat once they are cooked as the cooking process kills the bacteria.

The Food and Drug Administration has found flour was to blame for an E.coli outbreak last year

Getty – Contributor

The Food and Drug Administration has found flour was to blame for an E.coli outbreak last year

Leslie Smoot, a senior adviser for the FDA, said: “Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria.”

Bacteria found in animal droppings can contaminate grains which are harvested and milled into flour.

Most people already know the dangers of eating raw cake mix because it contains raw eggs, which increases the risk of salmonella.

But flour adds the additional risk of E.coli.

E.coli causes stomach cramps, vomiting and diarrhoea

Getty – Contributor

E.coli causes stomach cramps, vomiting and diarrhoea

Jenny Scott, a senior adviser for the FDA said the rules also apply to homemade playdough.

She advised against giving your kids raw dough or baking mixes that contain flour to play with.

The UK Food Standards Agency also advised against eating raw flour.

A spokeswoman said: “We would advise that people should not eat uncooked cake mix unless manufacturers’ instructions say that it is safe to do so.

“Cake mix is not generally intended to be eaten in that state and some ingredients may not be safe to eat without cooking.

“While we are not aware of any particular current concerns in the UK with flour, we are aware that historical outbreaks of salmonella and E.coli have been linked with raw flour.

“Therefore, we do not advise eating uncooked flour or products containing uncooked flour because there is potential for it to be contaminated.”

E.coli can cause nasty symptoms like vomiting, diarrhoea, stomach cramps and a fever.

Most people recover in about a week, but it can last longer.

In severe cases E.coli can cause a type of kidney failure most common in children under five, the elderly and people with weakened immune systems.

When cooking with flour make sure you wash your hands thoroughly before and after use to avoid the transfer of germs.

Make sure you keep all the raw foods separate from other foods at all times and follow the directions on cooking products.

And be sure you aren’t tempted to taste it until it is properly cooked.

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Best Diet For Someone With Osteoarthritis

The best diet for someone with osteoarthritis is a whole food diet. But, since that answer may seem too simple, let’s look a little closer.

Essentially “whole food” means food that isn’t processed. When natural food is processed many of the important nutrients are removed or rendered useless.

For example, whole grains contain protein, carbohydrates and essential fatty acids. When they’re made into bread, pasta or flour, the fatty acids are removed – not because they aren’t good for you, but rather because they can become rancid and spoil.

This would shorten the “shelf life” of the product, cutting into the manufacturer’s bottom line. Therefore, they take these essential fatty acids out of your bread.

So you can see why it’s important to eat food as close to it’s natural state as possible. This ensures they’re still loaded with vitamins, minerals, amino acids, enzymes, fatty acids, and other vital factors that contribute to your health.

Okay, now that you’re ready to eat whole foods, which foods should you choose for osteoarthritis? Good question.

Besides eating a well balanced diet of whole grains, vegetables, fresh fruit, lean meat and dairy, you’ll want to focus on the specific foods that prevent inflammation, improve collagen and promote healthy cartilage and bones.

The main food in the anti-inflammatory category is oily fish. Two to five servings a week plus daily fish oil supplements will help your body overcome chronic inflammation.

Some secondary anti-inflammatory foods include things like blueberries, red and black grapes, beets, citrus and garlic.

The best foods to improve collagen, which gives your tissues more strength and elasticity, are those in the citrus family.

For healthy bones, you need strong collagen as well as calcium from dairy or eggshells and amino acids from quality protein sources.

And finally, to make sure you’re keeping your joint cartilage intact and to repair any that might get damaged you need glucosamine. Shellfish, including the shell, are the best food sources for this.

Now I know it’s not always easy in our fast paced lives to eat as well as you should. So if you’re truly committed to the best diet for someone with osteoarthritis, then you should also supplement your diet with natural food based supplements.

The best supplements to help prevent and relieve symptoms of osteoarthritis are omega 3 fatty acids from fish and glucosamine hydrochloride from shrimp and lobster. The first relieves inflammation and the second protects your joint cartilage.

These two work very well together to produce incredible results. And a glucosamine supplement is a lot easier that eating the shells of shrimp and lobster.

Also consider supplementing your diet with calcium and vitamin C complex, especially if you’re a woman. Both are important for your bones and C complex gives you the added benefit of supporting healthy collagen.

Since the best diet for someone with osteoarthritis is whole foods, it’s time to throw away all those processed and packaged foods. They offer you nothing but nutritionally empty calories.

Healing Eczema on Raw Foods – Part I

Agonizing over those hot itches, unbearable flushes and sleepless nights? While conventional medication attempts to solve the problems on the surface level, incorporating the appropriate raw foods and adopting a more natural overall lifestyle can tackle the problem at its roots.

I had a sudden outburst of eczema on the back of my neck during a time in my life when I had long hair. I was using the most expensive salon shampoos, treatments and conditioners – which of course are laden with chemicals and preservatives. After a shower, my wet hair with all the “leave-in treatments etc) always sticks to my neck before it dries.

Eventually, a small bump developed, which grew into a patch of itchy rashes and then it did not go away until more than a year later. Doctors told me it was eczema, which “cannot be cured”, and they gave me creams after creams to apply.

It was such an agony! Whenever the itch flared up, I could not sleep, became irritable and eventually scratching turned into burning pain when the skin tore. Everything you are going through right now, I assure you I totally understand!

The creams always worked only for the first time, and I had to keep changing medications and doctors. I stopped seeing the last doctor which prescribed me the same medication as my first doctor! I believed I actually went one full round in Singapore!

Refusing to admit defeat, I read further into eczema. That happens to also be the time when I was deeply intrigued with raw foods, and testing it on myself. I also discovered interestingly that, Traditional Chinese Medication’s explanation for eczema is similar to one of the main principles of raw foods – ie. eczema is a symptom of a deeper condition of the liver being unable to carry out it’s detoxification properly, and disruption of the body’s natural healing and rejuvenation process. TCM’s solution to this is to use herbs for regulating and reviving the body’s natural ability to carry out its normal functions.

And then, at the skin level, the eczema will heal.

After experimentation of eating raw foods in different ways (whether in the form of Dr Graham’s 80/10/10, the usual Raw Gourmet high-fat-low-greens, Victoria Boutenko’s Green For Life approach, Dr Ann Wigmore’s Sprout for Life, and even the conventional just-eat-whatever-raw approach!) I finally arrived at a stage where I completely healed my eczema using no creams, no doctors, no expensive medication bills, but just raw foods.

Although there are enough information in my head to fill a book, let’s just be simple here. If there is anything you can take away from here, I want you to just remember 6 basic points:

1) Aim for at least 1 green smoothie (with at least 250g of organic greens and more if possible) per day, and make sure you rotate your greens weekly.

2) Drink at least 4 litres of pure filtered water (I can’t stress this enough!), if you exercise or live in a hot climate like Singapore – feel free to drink more if you need to.

3) Make sure to add ground flax seeds, raw organic corn, raw coconut oil, avocados into your meals everyday somehow. Find a way to incorporate these foods into your diet by adding into salads, smoothies etc.

4) Run as far as you can away from seafood.

5) Use high quality raw virgin coconut oil to soothe the rashes for a change instead of the conventional heavy-smelling medicated creams.

6) Connect with Nature everyday. If you have a garden with real soil, take off your shoes and walk/stand on the soil for 15 mins everyday. If you don’t have a garden, try planting some house plants and touch organic soil everyday with your hands, or walk frequently in the park and rub your bare feet against grass for 10 mins. This is not hype and I’m not kidding you – connecting with Nature is as important as the rest of the points!

Love, Laughter and Abundance 🙂

(C) 2009 Copyright, Linda Loo

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Santa seem buff? Could be from hoisting all those vegan cookbooks

Sure, you could find vegan cookbooks 10 years ago, but they were neither as plentiful nor as polished as they are today. In 2007, “Veganomicon,” an impressive hardback, with a chatty style and comprehensive contents, changed all that. Co-authors Isa Chandra Moskowitz and Terry Hope Romero revolutionized the food world’s approach to vegan cuisine.

To mark the book’s 10-year anniversary, Da Capo has reissued it with a new (hard) cover, new layout, more photographs and 25 new recipes.

It is among dozens and dozens of books released in 2017 that are inspiring American cooks to try their hand at a vegan dish.

Another of this year’s new releases stirring up talk of plant-based eating is one that isn’t even vegetarian. “The TB12 Method,” by Patriots quarterback Tom Brady, is mostly a workout book, but it includes details about Brady’s plant-centric philosophy and a section of recipes (some with meat), including his-much discussed, all-vegan chocolate avocado ice cream.

The growing international profile of plant-based eating can be seen in both the recipe composition and the author biographies of this year’s vegan titles. The new crop of books also makes clear that vegan eating is coalescing into a cuisine of its own, one that includes standard dishes ranging from pancakes and mac and cheese to shepherd’s pie and cauliflower Buffalo wings. Cauliflower, in fact, continues to pop up everywhere, from sauces to gratins to steaks to “rice,” while carrot hot dogs are an emerging trend.

On the dessert front, smoothies, granola bars and cookies remain plant-based mainstays while more decadent sweets such as panna cotta, doughnuts and ice cream are on the rise in the vegan repertoire.

The embrace of homemade pantry staples, such as condiments and plant-based “meats” and “cheeses,” continues to be a strong focus of vegan cookbooks.

Chickpeas, too, remain a favorite of this year’s plant-based books.

But the real story is the liquid in the chickpea cans – recently dubbed aquafaba and used as a substitute for egg whites.

It skyrocketed to super star status this year, with two titles devoted solely to the topic, “Aquafabulous!” and “Baking Magic with Aquafaba,” and many, many vegan cookbooks featuring the ingredient in their recipes.

After spending weeks reading through piles of new cookbooks, here’s my list of 2017’s 10 best vegan books, well worthy of gift giving. Happy holidays, and may your winter season be filled with good food and great books.

“The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table,” by Del Sroufe. BenBella. $19.95.

Best for: Fans of “The China Study” and “Forks Over Knives”; parents of young children; people who eat an oil-free, plant-based diet; and anyone in need of a dietary intervention.

With vegan eating’s arrival in the mainstream, it’s no longer just a health food trend.

And while many of this year’s vegan cookbooks use refined sugar, white flour and processed oils freely, Stoufe stays true to vegan eating’s nutrient-dense roots in this book.

It’s an approach well-suited to “The China Study” conception, and it’s well-paired with family-centric recipes that kids can help cook.

Stoufe also includes a section of age-specific suggestions for getting children involved in the kitchen.

Recipes center on oil-free remakes of vegan comfort food classics, including breakfast tacos, grilled cheese sandwiches, carrot dogs, tater tots, Mediterranean meatball subs, ramen and tortilla pie. Sweets, such as cheesecake pops and whoopie pies, close out the cookbook.

“The Edgy Veg: 138 Carnivore-Approved Vegan Recipes,” by Candice Hutchings. Robert Rose. $27.95.

Best for: Fans of Candice Hutchings and her Edgy Veg YouTube channel; meat-eaters skeptical about vegan food but whose family member has recently gone vegan; vegetarians who crave veganized fast food; and cooks who prefer their vegan veal Parmigiana served with a side order of sass and “straight talk.”

Based on the ideas that “you can’t eat a kale salad every day,” this hardcover book features only a handful of heavier salads but is chock-full of heartier remakes of animal-based comfort foods. It covers a lot of standards with plenty of recipe hacks and variations on a theme – three recipes for pancakes, three more for ice cream, four for bacon, six for aioli, and seven for Buffalo cauliflower wings.

At the center of the table find chive and sriracha beer waffles (made with aquafaba); très flawless French onion soup, Montreal poutine, famous Edgy Veg fried chicken, street-food style Thai basil beef, shredded Hogtown jackfruit and the pho-ritto.

The book ends with smoothies, cocktails and sweets such as New York cheesecake with raspberry coulis and “literally dying” skillet cookie à la mode.

“Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share & Savor,” by Tommy McDonald. Da Capo Lifelong Books. $30.

Best for: Fans of Field Roast meats; lovers of plant-based charcuterie; skilled kitchen wizards; vegetarians who own meat grinders; and people who appreciate artisanal preparation techniques.

Since 1997 Field Roast, the vegetarian meat and cheese company from Seattle, has been steadily increasing its shelf space in the coolers and freezers of the country’s mainstream grocery stores. Now its executive chef has written a hardcover book that provides a how-to for making plant-based roasts, sausages and deli slices.

The recipes don’t spill the beans (or more precisely the vital wheat gluten) on the company’s signature products, but they do serve up 15 unique plant-based meat recipes and more than 100 other recipes that use those meats (or the store-bought variety).

The book’s meat recipes include harvest holiday roast, pastrami roast, fennel and garlic sausage, and Little Saigon meatloaf. These plant-based meats then star in recipes including biscuits and gravy with spicy sausage and corn; Jackson Street five-alarm chili; cornmeal-crusted oyster mushroom po’boy; and leek dumplings in dashi.

“The Healthy Convert: Allergy-Friendly Sweet Treats,” by Nicole Maree. Hardie Grant Books. $19.99.

Best for: Lovers of dessert; people who want to stop eating junk food but don’t want to give up doughnuts or cheesecake; people you invite to your parties; and anyone who is allergic to gluten, eggs or dairy.

This approachable introduction to the world of healthful sweets comes from an Australian who suffers from food allergies but loves dessert.

The hardcover book begins with a thorough section on substituting for white sugar, wheat flour, eggs, dairy and nuts, where Maree also provides a number of conversion charts. The recipes range from bars (triple layer caramel cream; strawberry blondie bars; and peanut berrybutter fudge) to baked goods (cappuccino cupcakes; red velvet cake; and pumpkin pecan tart) and finally special treats (sticky date donuts; cookie dough ice cream; and rainbow meringue, which uses aquafaba).

“The Naked Vegan: 140+ Tasty Raw Vegan Recipes for Health and Wellness,” by Maz Valcorza. Murdouch Books. $24.99.

Best for: Fans of raw food; fans of boozy late nights who need a detox; chefs who like new challenges; people seeking health food; and people who don’t eat enough health food.

From the former owner of a raw vegan restaurant in Sydney, Australia, this lavishly illustrated book elevates the uncooked meal. Valcorza organizes the book like a restaurant menu with sections for smoothies and cold-pressed juices (piña colada zinger; green velvet smoothie); breakfast (banana crepes with coconut whipped cream, chocolate fudge sauce & berries; the Sadhana Kitchen Benedict); breads (bagels; burger buns); snacks (cheezy pea & cauliflower croquettes; mushroom calamari with tartare sauce & pickles); main meals (stir no-fry with coconut cauliflower rice; banh mi wraps with sriracha mayo); fermented foods (aged macadamia cheeze; kombucha); and desserts (choc-raspberry cheezecake; strawberry doughnuts). Sections devoted to nut milks and tonics finish the book.

“This Cheese Is Nuts! Delicious Vegan Cheese at Home,” by Julie Piatt. Avery. $25.

Best for: Cheese lovers who are sensitive/allergic to dairy; vegans who like to make homemade pantry staples; fans of ultra-endurance athlete Rich Roll; and adventurous cooks who want to tackle new challenges.

Piatt, who co-authored “The Plantpower Way” with her husband, Rich Roll, and used to live in Paris, returns with a cookbook devoted to plant-based cheese.

Her vegan alternatives are organized into quick spreads and sauces, formed cheeses, aged cheeses, nut-free cheeses, and cheese-based recipes.

Her creations rely on nuts (most often cashews) and ingredients that include acidophilus, agar-agar, nutritional yeast, miso, coconut oil and aquafaba.

Cheese recipes range from cream cheese, fondue and queso fresco to smoked gouda, cashew bleu cheese and aged red pepper cashew-pine nut blend. These creations can then be turned into elaborate dishes, such as raw beet ravioli with cashew-macadamia nut aged truffle cheese, almond fettuccine alfredo and banana cream pie.

The book ends with a handful of dairy-free crackers, yogurts and other related staples.

“Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner and In-Between,” by the editors at America’s Test Kitchen. America’s Test Kitchen. $29.95.

Best for: Vegans who want hacks to popular plant-based recipes; non-vegans who want recipes tested by omnivores; fans of America’s Test Kitchen; and anyone who wants a comprehensive survey of American vegan cuisine.

Following up on its 2015 “The Complete Vegetarian Cookbook,” the editors behind the popular public television cooking show and magazine have returned this year with the results of their rigorous testing of popular vegan recipes.

These plant-based standards include tofu scramble, whole wheat pancakes, kale chips, Buffalo cauliflower bites, avocado toast, chickpea salad sandwiches, tofu banh mi, mac and cheese, shepherd’s pie, saag tofu, pad Thai, chocolate chip cookies, strawberry shortcake, coconut ice cream and tons of other vegan favorites.

All come with the tips and tricks the editors discovered while rigorously developing and testing the recipes. The test cooks worked extensively with aquafaba, and reveal the secret to whipped peaks (cream of tartar, just as with egg whites) as well as how to use to produce meringues and other baked goods. Two other notable tips: Using oat milk as the key to golden brown baked goods and processing potatoes in a blender to create a sticky nacho cheese.

“Vegan for One: Hot Tips and Inspired Recipes for Cooking Solo,” by Ellen Jaffe Jones with Beverly Lynn Bennett. Book Publishing Company. $17.95.

Best for: Single vegans; vegans who live with omnivores and cook for themselves; college students; and people with small appetites who love veggies.

Cooking when single brings a number of challenges. At the top of the list? The fact that most cookbooks are designed for family-sized meals.

Enter veteran cookbook writer, fitness trainer and former TV journalist Jones, who has put together a book that combines recipes that make just one or two servings with simple preparation techniques and money-saving tips.

Since single cooks often lack the motivation to spend a lot of time in the kitchen, these recipes fit the bill with few ingredients and steps.

The dishes include overnight oats, Tex-Mex breakfast burritos, seitan and veggie stew, easy vegetable fried rice, deconstructed veggie lasagna, rich and chewy brownies and no-bake dried-fruit cereal bars.

A handful of recipes – particularly for the soups – make larger quantities so some can be frozen for later.

“The Vegan Holiday Cookbook: From Elegant Appetizers to Festive Mains and Delicious Sweets,” by Marie Laforêt. Robert Rose. $19.95.

Best for: Non-vegans who host a lot of holiday parties; vegans who go to a lot of parties; fans of northern European food; and anyone who loves the winter holidays.

Packed with ideas for pretty party dishes, this book veganizes many staples of the Christmas holiday.

The author is a Parisian, so it’s no surprise that the 60 recipes tend to replicate meat-and-cheese-based dishes from northern Europe.

There are many veganized fish dishes, too, such as caviar (in three flavors), blinis with carrot gravlax, tofu gravlax canapés, and fisherman’s puff pastries.

Other dishes include foie gras-style terrine, mozzarella cranberry croquettes, vegan sausage mini tarts, chestnut vol-au-vents, holiday roast, lentil Wellington, Swedish meatballs, and seitan pot pies.

Those with a sweet tooth will appreciate recipes for cardamon almond kringle, mince tarts, pepparkakor, frozen tiramisu log, and glazed citrus merinque log (which calls for aquafaba).

“Vegan: The Cookbook,” by Jean-Christian Jury. Phaidon. $49.95.

Best for: Serious vegan cooks; chefs looking to expand their plant-based repertoire; cookbook collectors; and libraries.

Released as part of Phaidon’s library of international cuisine series, the hefty hardback (clocking in at 2 inches thick and more than 4 pounds in weight) is an encyclopedic compendium of 450 plant-based recipes from more than 150 countries.

While impressive in size, scope and presentation (including two sewn-in ribbons for marking recipes), the book’s prose is no-frills, without introductions to chapters or recipes. It’s the sort of book written for busy professionals. No surprise since Jury is an acclaimed chef from France who went plant-based after suffering heart failure. Now he works as head chef at the Blue Lotus plant-based academy in Thailand.

The recipes show their restaurant roots (including liberal use of margarine and sugar) but the ingredients and instructions are straight-forward and relatively short. (The exception is a staggeringly long French recipe for gargouillou of young vegetables in the guest chef section at the end.)

The recipes are wide-ranging and include shiitake and toasted hazelnut paté; black bean and mango soup; crispy orange-ginger tofu with broccoli; and sweet potato gnocchi. Desserts include lemon mousse; beet and chocolate cake; raspberry pie; panna cotta with caramel sauce; raw lime cheesecake; chocolate-mint macarons (that use aquafaba); and baked papaya with coconut cream.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at:

[email protected]

Twitter: AveryYaleKamila

Listeriosis – what you should know

South Africa is being gripped by a deadly food-borne disease, health authorities revealed on Tuesday.

No fewer than 557 cases of listeriosis, a bacterial disease, had been confirmed across South Africa, Health Minister Aaron Motsoaledi told reporters in Pretoria.

Gauteng recorded the most cases followed by the Western Cape and KwaZulu-Natal.

But just what is listeriosis?

1. The Centre for Disease Control and Prevention describes listeriosis as a serious, but treatable and preventable disease caused by the bacterium, listeria monocytogenes.

The bacteria is found in soil, water and vegetation. Animal products and fresh produce such as fruits and vegetables can be contaminated from these sources.

ALSO READ: NEWSFLASH: ‘Listeria outbreak warning’

2. Anyone could get listeriosis. However, those at high risk of developing the disease include newborn babies, the elderly, pregnant women, people with weak immunity such as HIV, diabetes, cancer, chronic liver or kidney disease patients.

3. The age groups most affected are neonates (those in the first 28 days of life) and in the age group 15-49 years. These two groups comprise 70 percent of all cases.

4. It can be treated with antibiotics.

5. It is believed that for this particular outbreak, the most likely possible source is contaminated food at the origin; for example, at farms as well as food processing plants.

6. Infection with listeria may result in:

– Flu-like illness with diarrhoea including fever, general body pains, vomiting and weakness

– Infection of the bloodstream which is called septicaemia

– Meningoencephalitis (infection of the brain)

ALSO READ: Measles outbreak: Mass vaccination campaign for Gauteng

7. The source of the outbreak is likely to be a food product that is widely distributed and consumed by people across all socio-economic groups.

8. While investigations are underway, the public has been advised to do the following:

– Keep clean.

– Wash your hands before handling food and often during food preparation.

– If you are handling or storing raw food, don’t touch already cooked food unless you have thoroughly washed your hands and utensils. In other words, separate raw from cooked food.

– Cook food thoroughly. Never eat half-cooked or uncooked food, especially meat products.

– Food that does not usually need cooking before eating must be thoroughly washed with clean running water. Families with no clean running water should boil their water before domestic use.

– Keep food at safe temperatures. Food that should be kept cold should be refrigerated and food to be served hot should be served hot.

ALSO READ: Swine flu outbreak in Pretoria?

– Use safe water for domestic use at all times. Also use pasteurised milk products. Where pasteurisation is not possible, boil the milk prior to use for own domestic consumption.

9. The first documented outbreak of listeriosis in South Africa was in 1977 when 14 cases were reported in the Johannesburg area.

Since then sporadic cases occurred throughout South Africa. In 2015, seven cases were reported from a tertiary hospital in the Western Cape.

No common source of exposure was found among these cases, although at least five of the seven were shown to be related on laboratory examination.

10. The latest outbreak was flagged by doctors at Chris Hani Baragwanath and Steve Biko hospitals in Gauteng who noticed an unusual number of babies being brought in with the illness.

They then notified the National Institute for Communicable Diseases.


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