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Beef vs. Beans and Global Warming: Astonishing Info!

Beef Vs. Beans Article 8_12_2019

Beef Vs. Beans Article 8_12_2019

Beef vs. Beans and Global Warming: Astonishing Info!

We are not “doom and gloom” kind of folks who like to pass on overly sensational material.  We like to talk about happy things like what’s good to eat and share pictures of grandkids!  However when Bob had me listen to this, I knew it was important to share:  It has become well-documented that the land and agricultural processes being used to RAISE beef cattle are having a very serious impact on our immediate and long term environment.

Guess what’s better for the earth AND our personal health:  A whole-food, plant based lifestyle!  PLEASE take a moment to listen to this ….

NPR FASCINATING INTERVIEW!
“To Slow Global Warming, U.N. Warns Agriculture Must Change” by Rebecca Hersher and Alliso n Aubrey,
August 8, 2019

You can read and listen at this link to NPR CLICK HERE
Or paste in:

https://www.opb.org/news/article/npr-to-slow-global-warming-un-warns-agriculture-must-change/

Or you can quickly read it all right here:

Humans must drastically alter food production in order to prevent the most catastrophic effects of global warming, according to a new report from the United Nations panel on climate change.

The panel of scientists looked at the climate change effects of agriculture, forestry and other land use, such as harvesting peat and managing grasslands and wetlands. Together, those activities generate about a third of human greenhouse gas emissions, including more than 40 percent of methane.

That’s important because methane is particularly good at trapping heat in the atmosphere. And the problem is only getting more severe.

“Emissions from agricultural production are projected to increase,” the authors warn. “Delaying action” on reducing greenhouse gas emissions, they continue, “could result in some irreversible impacts on some ecosystems.”

This is the latest in a series of reports from the U.N.’s Intergovernmental Panel on Climate Change. The new report adds weight and detail to a warning put out by the same panel of scientists last fall, in which they sounded the alarm about the inadequacy of the pledges countries have made so far to reduce greenhouse gas emissions.

At that time, the panel broadly suggested that farmland would need to shrink and forests would need to grow in order to keep the Earth from getting more than 1.5 degrees Celsius hotter than it was in the pre-industrial era. Global temperatures have already risen about 1 degree Celsius in the last 150 years.

In order to meet that temperature target, global greenhouse gas emissions will need to fall by 40 to 50 percent in the next decade. Scientists say the only way to achieve that reduction is to significantly increase the amount of land that’s covered in trees and other vegetation, and significantly reduce the amount of methane and other greenhouse gasses that come from raising livestock like cows, sheep and goats.

The new report offers some broad suggestions for how countries might achieve that. For example, for countries that have lost tree cover in the past century, reforestation can help suck greenhouse gasses out of the air, while also preventing soil from drying up. Reducing food waste can also help reduce a country’s greenhouse gas footprint.

Controlling emissions from agriculture is also a food-security issue. Greenhouse gasses from food production create a vicious cycle: As the Earth gets hotter, farming gets more difficult in many places, which forces farmers to clear more land to grow food.

“Climate change, including increases in frequency and intensity of extremes, has adversely impacted food security and terrestrial ecosystems, as well as contributed to desertification and land degradation in many regions,” the report’s authors write.

If greenhouse gas emissions continue to increase, as they are today, it will exacerbate those challenges, and eventually make it all-but-impossible to control global warming without creating serious food shortages.

The U.N. panel is the latest group of experts to grapple with a global conundrum: how to reduce greenhouse gas emissions from agriculture, forestry and other land use without creating food shortages or displacing people whose livelihoods rely on practices that are unsustainable globally.

Scientists and economists have been studying the impacts of our diets on the environment for years. There’s a growing consensus that a transition to a more plant-centered diet would help.

Currently, about 50 percent of the globe’s vegetated land is dedicated to agriculture — and about 30 percent of cropland is used to grow grain for animal feed. Given how much land it takes to grow food to feed livestock, meat production is a leading cause of deforestation.

report released last month by the World Resources Institute finds that if current dietary patterns continue, an additional 593 million hectares — which is almost twice the size of India — would be needed in order to feed the projected 9.8 billion people (the anticipated population) by 2050.

Right now, agriculture generates an estimated 25 percent of annual greenhouse gas emissions, according to WRI; that’s when you combine food production and the land-use changes associated with farming, such as clearing vegetation and plowing.

If current trends continue, but agricultural productivity does not increase beyond 2010 levels, the WRI report concludes that most of the globe’s remaining forests would need to be cleared to feed the world. And the globe would exceed the greenhouse gas emission targets set by the Paris climate agreement.

As we’ve reported

“The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to about 1.5 burgers per person, per week, it would ‘nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.’ “
Well, even in a world of 10 billion people, there’s only one YOU,  Brittany and that’s pretty darn important too!  Have a great week!

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Onions Onions Oooohh-La-La!

Onions Article 8_5

Onions Article 8_5

Onions Onions Oooohh-La-La!

When our kids were young we had a little casette tape with old 50’s songs that we’d play on a little tape recorder. They would use this music for “shows” in the evening where they’d each do tricks and dance while the others watched.  That song was their favorite and even now, singing or hearing it on the radio sends them into fits of laughter, crazy dance moves and happy memories.

Of course we all value onions as a food and flavo r booster, but their mighty powers go beyond that!  We might have to “put up” with some watering eyes and strong smells, but I do believe it’s worth it!

Truthfully I don’t remember where I learned about onion juice for ear aches in the night for small children. But it was a life-saver for us many times as it was last week for little Peter.

Here are some other medicinal ways to use onions!

1.  GOOD FOR DIGESTION
Onions can help improve our digestion because they are “rich in inulin, a type of fiber that acts as a prebiotic,” says Health.com. The source goes on to explains that prebiotics are good because they serve as food for probiotics, “and help those beneficial microbes flourish.”

The inulin in onions also makes them good for relieving constipation, improving blood sugar regulation, nutrient absorption, and they improve bone density (which we’ll get to next). There is also some evidence that onions could help support weight loss, too.
2. IMPROVE BONE DENSITY
I’ve done so much reading on osteoporosis.  One of the key elements to strengthening bones naturally is a WIDE variety of fruits and vegetables every day.  One study in particular that examined perimenopausal and postmenopausal Caucasian women 50 and older. The research showed women who ate onions more frequently had better density. They were also able to decrease their chances of a hip fracture by more than 20-percent against the women who never ate any onions.

3. GOOD FOR THE HEART
We need to take good care of our heart and a great way to do this is by eating healthy.  that onions have the ability to lower our risk of heart disease by fighting inflammation, decreasing triglycerides and reducing cholesterol levels. “Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots,” writes the source.

One of it’s best weapons is quercetin, ta flavonoid antioxidant that works as an anti-inflammatory to reduce high cholesterol levels and other heart disease risk factors. For example, a study published in the British Journal of Nutrition looked at 70 overweight people with high blood pressure and found that consuming 162-mg of onion extract a day can reduce systolic blood pressure by 3 to 6-mmHg.

4.  ONIONS FOR COLDS, FLU & CONGESTION
The quercetin in onions and other foods (especially apple skins) is even more powerful than vitamin E for boosting immunity. Be sure to get plenty of quercetin when you’ve been sick or during cold and flu season, when those viruses are everywhere.  It can give your immune system a real boost!

When you’re congested, onions, garlic chile peppers and horseradish are natural decongestants! Eat as much as you can handle and your nose will often start running very quickly.

Other ways to get the power of onions? Just take some onion capsules that are available at your pharmacy or Amazon!  You can also get Quercetin capsules the, powerful flavenoid that is so helpful from onions.

5.  FIGHTS BACTERIA< /strong>

Bacteria can be quite nasty and in some cases even dangerous. Onions help fight against dangerous bacteria like Escherichia coli (E. coli), Pseudomonas aeruginosa, Staphylococcus aureus (S. aureus) and Bacillus cereus.

Also, quercetin which can be extracted from onions or taken as a capsule has also been shown to be quite powerful when fighting against bacteria. A test-tube study published in the Journal of Agricultural and Food Chemistry found that “quercetin extracted from yellow onion skin successfully inhibited the growth of Helicobacter pylori (H. pylori) and Methicillin-resistant Staphylococcus aureus (MRSA).

We love onions in EVERYTHING — and we’re big on just chopping up onions and steaming them or roasting them!  While most of us don’t usually think of eating onions like a regular vegetable, i.e., peas or green beans as a side dish, really, why not!?!?

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THE POWER OF PERSIMMON LEAVES … And A History!

Persimmon Leaf Article 7_27

Persimmon Leaf Article 7_27

THE POWER OF PERSIMMON LEAVES … And A History!

It’s always such a treat and an education to spend time with Dr. Miller here in Tennessee.  He’s the formulator of this marvelous product.

(FYI: ALERT!!! There are lots of “knock-offs” of this product online that may be cheaper but are not authentic!  You want to always be sure that you’ve got the “real stuff” from purchasing only at his store here in Tennessee, or only from someone like us who can quickly document their connection to him and proof of their authorized rights to share the tea through him, as we can both on our website and at Amazon.  This is the reason we moved to Tennessee four years ago: to provide the authentic product for our customers and distributors without any question or confusion.)

How did he come up with the ingredients?  He tells me that it was his father who challenged him to put this health drink formula together, back in the 80’s.  It’s interesting to note that Dr. Miller (now in his seventies) was a professional baseball player and a high school P.E. coach.  Then he acquired his numerous degrees for natural health.  He and his family are constantly and carefully observing nature.  It is such a joy to know them and experience their passion for detail and things being “right.”

He originally wanted to create a formula that would help his high school athletes prepare for their wrestling meets and sports weigh-ins.  When it helped so much with weight loss and developing the health and strength of these young athletes, soon their families wanted it for themselves as well! That’s how it all got started … and the rest is history!  The tea’s po pularity and the Miller family are part of the culture of our lovely little city.

One of the things Dr. Miller carefully observed on their farm here in Tennessee, as he was formulating his products, was how the squirrels and racoons made the most of eating the leaves from the persimmon trees on their property.  His further research convinced him to add it his tea! It noticeably improved the effectiveness and became a core ingredient. For many years, the Miller’s farm provided the actual leaves that were used in the tea.

Why are persimmon leaves so very, very good for us?

The persimmon tree leaves have received a lot of scientific attention lately.
The persimmon leaf is noted for its use in China, Japan and Korea, where for centuries and centuries, even thousands of years, it has been a common thing to brew and drink this beneficial tea.

According to multiple, credible sources, this particular tea contains a large variety of Vitamin C, tannins, flavonoids, rutin, choline carotenoids, and amino acids.

In addition, persimmon leaf tea has been found to contain 10 elements: Magnesium (Mg), Manganese (Mn), titanium (Ti), calcium (Ca), phosphorous (P), and more.

These elements are found to aid to healthy bodily functions. Compared to other teas, persimmon leaf tea contains a higher level of health and nutritional benefits.

Analysis has shown persimmon leaf tea contains up to 10 times the amount of Vitamin C, tannins, flavonoids, rutin, choline and essential amino acid (Study conducted 1980. CAS). A Korean Study concluded that persimmon tea contains 3.5~20.8 times more vitamin C than green tea!

Wow, isn’t that something?  You know — you can ALWAYS add additional herb tea to My Miracle Tea. And you may want to buy some Pers immon Leaf tea to ramp up the health benefits even more.

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Beautiful Basil: Delicious and Nutritious!

Basil Article 7_20

Basil Article 7_20

Beautiful Basil: Delicious and Nutritious!

Dr. Axe and his writers do such a great job on educating us to the power in foods.  You might enjoy reading his whole article:
12 Benefits of Basil + Recipe Ideas   

Here’s a quick rundown on ten amazing facts for this powerful herb!

1. It contains disease fighting antioxidants!
2.  It acts as an inti-inflammatory!
3.  It fights cancer!
4.  It protects us against harmful bacterial growth!
5.  It contains antimicrobial properties that fight virus and infection!

6.  It fights depression and stimulatest the hormones that help us to be happy and energetic!

7.  It promotes cardiovascular health!
8.  It supports liver function and helps to detoxify the body!
9.  It helps alkalize the body and improve digestion!
10.  It helps protect us from diabetes!

So with all that good stuff … here’s our recipe!

We ate this one night as a main dish, and then the next as a pasta salad with some drained mandarin oranges,  extra balsamic vinegar for a dressing … and more chopped basil! It would have been good with peapods too. Truly scrumptious.
What made it really extra special was this delicious seasoning from our tea-lovin’ friend Meridene in St. George, Utah.  You can buy “Everything but the Bagel” Sesame Seasoning at Whole Foods or on Amazon

Amazing Asian Noodles With Vegetables

1 pound whole wheat spaghetti or other pasta, cooked
1/4 cup vegetable broth (I just use the little cubes and water)
1 onion sliced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 cups chopped broccoli
1 large carrot, cut into thin strips
1/2 c up chopped fresh basil
2 Tbsp. sesame seeds
1/2 cup natural peanut butter
1/4 cup soy sauce (ligth or sodium free)
1/4 cup almond milk
2 Tbsp. rice vinegar
1 Tbsp. grated fresh ginger
2 cloves minced garlic
2 Tbsp. Sucanat or your favorite sweetener
3 green onions sliced with a couple inches of the greens
1/4 cup crushed peanuts
Sea salt (Or “Everything But The Bagel” Seasoning) to taste.
1) Cook the pasta and set aside.

2) In a large skillet, add 1/4 cup vegetable broth, onions, peppers, broccoli and carrots. Cook for 5 minutes until vegetables are slightly cooked. (You can also use a steamer for this step!)

3)  Stir in pasta, basil and seasame seeds. Set aside.

4) In a small saucepan, add peanut butter, soy sauce, vineagr, ginger, garlic, almond milk and Sucanat.  Cook over medium heat until mixture is smooth.  Pour over noodles

5)  Garnish with green onions and peanuts. Season with the “Everything But The Bagel” seasoning (or sea salt.)

6)  If desired, add any kind of lentil or beans for protein.

If I was serving this as a party dish, I’d provide some options with bowls of cooked white beans and another with  chopped chicken or fish for my non-vegetarian friends.

Anyway, there you have it.  DELI CIOUS!  Have a wonderful week!

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Newsletter Article 5_15_19

 

Newsletter Article 5_15_19


HEALTH FACT: There are two kinds of sugar: those naturally found in foods and those that are added to foods. I personally have a very difficult time managing the added sugars that are in nearly everything these days.  I need every bit of help I can get to keep that sugar monster tamed!!! I know I’m not alone.

HEALTH FACT:  Excessive sugar consumption from ADDED SUGARS (not the ones occurring naturally in fruits etc.) has been associated with obesity, type 2 diabetes, heart disease, certain cancers, tooth decay, non-alcoholic fatty liver disease. (Umm, we know all that but it’s a good reminder!)

HEALTH FACT: The American Heart Association recommends no more than:

24 grams of added sugar for women
36 grams for men per day.

This amount varies from one health pro to the next, but this is a pretty good, safe ballpark.  (Some say as low as 20 per day for men and women … I’m taking my 24!)

But truthfully, grams mean nothing to me! How to visualize it???

MATH FACT:  4 grams = 1 teaspoon.

24 grams for women = 6 teaspoons

36 grams for men = 9 teaspoons 

Which isn’t much … But now we can visualize it, which changes everything — at least for me.

How to figure it for anything? READ THE LABEL!
Just divide the total sugar grams on the nutrition facts label by the numer 4 to get the teaspoons added! Easy!

EXAMPLES

Boxed Cake Mix: 1/12 of the cake = 16 grams, so 4 teaspoons.
Canned Frosting: 2 Tbsp = 21 grams, so 5 teapoons
Cookie Dough: 2 Tbsp = 10 gram, so 2.5 teapoons
Catsup: 1 Tbsp = 4 grams, so 1 teaspoon
McDonalds Caramel Sundae: 38, so 9. 5
Mountain Dew Drink, small 12 oz.: 24grams so 6 teapoons
Soft Serve Vanilla Ice Cream Cone: 24 grams, so 6 teaspoons
McDonalds Hot Fudge Sundae: 47 grams so nearly 12 teaspoons

Well, you get the picture!  But you know what? Just KNOWING how many teaspoons it is, and what our body’s needs are makes a big difference in being able to say “No thanks!” and “Let’s get a watermelon instead of cake” or “Let’s make banana ice cream with our yonana frozen fruit ice cream maker!!”

For ourselves, for our kids, for the present, for the future it’s a great thing to be able to bravely look at the label and make a wise choice.

We are not out to ruin anybody’s fun, but to maturely accept that it’s absolutely NO FUN FOR ANYONE when our health declines and we’re in trouble because of …. SUGAR? Come on! That’s a poor excuse and we all know it.

To me it seems there’s some grams there for having a small treat each day, and once in a while, it’s not going to be a problem to indulge and celebrate, knowing that as a rule of thumb, those sugar grams are respected and accounted for!

 1.  Run hot water over the peas to thaw.

2.  Saute the garlic and onion in the oil, adding a bit of water as necessary so it doesn’t stick to the pan.

3.  Stir in the rice and seasonings.

4.  Gently fold in remaining ingredients one by one.  Blend in cilantro, if desired, last.

Serve in a bowl or hollowed out pineapple shell!

Well, that’s it for this week! I’ll reach out next week from Las Vegas and all the cool people we’re looking forward to meeting and learning from!

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Which Fruits Are Best For Our Health and Weight?

Newsletter Article 5-8-2018

Newsletter Article 5-8-2018

Which Fruits Are Best For Our Health and Weight?

Here’s our ranking for placement in our summer meals and snacks.

Yay summer fruits! We love that it’s readily available, affordable and so delicious eaten fresh, rather than dried or in a juice (as we do in other seasons of the year) which concentrates the sugar content in quantum leaps.

Health Fact: Not all fruits and vegetables are of equal value as far as nutrition and weight management. It seems the Lord had the “opposition” principle in mind even when it came to the garden, and with the facts in mind, we can each choose what is best for our own health needs. (Please don’t get too carried away with this perspective, but it is interesting to ponder!)

Health Fact: Even a vegetarian, whole foods plant based lifestyle must nod its head to the truth that fruits, though delicious and nutritious, are loaded with calories and fructose. For those who want to lose weight, fruit takes second place to veggies.

Health Fact: Fruit is healthy and delicious. Keep enjoying it! Just because a fruit is more sugary than you’d expect doesn’t mean it’s comparable to eating candy. Fruits are filled with a variety of vitamins and nutrients that make them much healthier than candy.

Plus, diets filled with fruits provide many health benefits.

Why Fruit Might Hinder Weight Loss

Dr. Mike Roussell at Shape.com says: “Fruit is high in the simple sugar fructose, which is the main reason why many people trying to lose weight remove it from their diet. Unlike glucose, the most common simple sugar that’s sent to your muscles, brain, and other organs for them to use as energy, fructose is only processed by your liver.

Why is that bad? If your liver already has ample energy, there is a higher likelihood that your liver will repackage the excess fructose as fat, saving it for use at a later time. While this is a biochemical truth, its impact on your waistline is blown out of proportion, especially when you consider that fruit isn’t even one of the hidden top five sources of fructose in the American diet. The big five that seem and are often promoted as safe healthy are filled to the brim with sugar are fruit drinks, breakfast cereals, bread, condiments and yogurt.”

So which fruits take home Olympic medals for best fruits for highest nutrient and lowest sugar? While I’m only one judge on the panel, these are my winners:

GOLD! Berries, especially raspberries and blueberries (Mind you, we’re talking eating them fresh and not in a gooey dessert!) Those rich, vibrant, vital colors are loaded with nutrients that fuel rich, vibrant, vital health.

Raspberries: What makes this fruit stand out? Raspberries are often touted for their anti-cancer benefits. This is due to their antioxidant and anti-inflammatory phytonutrients. In studies involving breast, cervical, colon, esophageal and prostate cancers, raspberry phytonutrients have been shown to play an important role. Raspberries can lower oxidative stress, reduce inflammation, and even slow down the development or reproduction of cancer cells.

New research is now showing raspberries may also be able to change the signals that are sent to potential or existing cancer cells. In studies involving breast, cervical, colon, esophageal and prostate cancers, raspberry phytonutrients have been shown to play an important role. Raspberries can lower oxidative stress, reduce inflammation, and even slow down the development or reproduction of cancer cells.

New research is now showing raspberries may also be able to change the signals that are sent to potential or existing cancer cells.

BlueberriesWhat makes this fruit stand out? Rich in powerful polyphenol compounds, blueberries have been shown to uniquely protect the brain against harmful neurodegenerative factors such as free radicals, radiation, inflammation and excitotoxicity.

Blueberries may even reverse age-related shortfalls in cognitive and motor function. Scientists have noted that blueberry compounds are readily absorbed into the bloodstream, then cross into the brain where they influence regions involved in memory and motor function. This suggests many potential benefits in preventing Parkinson’s and Alzheimer’s.

SILVER! Small fruits such as small apples, plums and kiwi are superstars for health, simply because of their pre-measured size. Like compact, musclebound young female gymnasts, what you see is what you get. A fist-sized apple or peach, or 2-3 kiwis or plums is a ready-made serving and the best way to minimize your sugar intake is to be mindful of your portion size. With these fruits Mother Nature has kindly packaged them for us! Eating just one or two leave us satisfied. It’s easy to go overboard on cherries or grapes, which though nutritious, are easy to eat a lot of unless you take the effort to measure out a healthy, single-sized portion.

BRONZE! Peaches! While these juicy, fuzzy fruits have about 13 grams of sugar per cup, they also have 3 grams of fiber to help your body use the sugar more efficiently. They are also loaded with vitamins like A, C, and E, and antioxidants that help fight disease and slow aging. They’re also “prepackaged’ but keep in mind that fist-sized peach is one serving.

Disappointed that watermelon, one of summer’s most popular healthy fruit treats didn’t make it? Watermelon is very high in sugar, but it is also high in nutrients, so no need to eliminate it from you summer entirely.

Watermelon is high in Vitamin C, but it gets the judges’ best scores for lycopene. What is lycopene? In simple terms, it’s what makes watermelon red! Lycopene is a carotenoid, a natural color pigment. It is only in the last decade that lycopene has become widely recognized as a potential protector against the risk of certain types of cancer and cardiovascular diseases. One of the more unusual aspects of watermelon is its rich supply of the amino acid, citrulline. Citrulline is an amino acid that is commonly converted by our kidneys and other organ systems (including cells that line our blood vessels) into arginine (another amino acid).

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While we could write a book about the health benefits of summer fruit and document the scientific merits of each, I believe that fabulous summer fruit “in the season thereof” it is our Heavenly Father’s way of saying “Enjoy life! Enjoy food! Choose wisely and enjoy the treats that I have created for you.”

I’m remembering my old Weight Watcher Leader days when we encouraged members to not eat more than 1-2 servings of fruit per day.  Although I know that on many weight loss programs fruit is unlimited, if we want to lose weight … 1-2 servings per day is STILL not a bad idea! Especially being aware of the must sugary ones and — speaking of the growers who can now control so many things — to remember that large oranges and apples are more like two servings than one.

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