“Numerous studies have found that nitrites contribute to a variety of negative health effects.”  SixWise.com

How aware are you of when you’re eating sodium nitrite?

In the end it bites like a snake and poisons like a viper.  (Prov. 23:32; NIV)

Sodium nitrite (or sodium nitrate) is widely used in processed meats primarily as a preservative, color fixative, and flavoring agent.  It is now widely known and understood that these processed meats cause cancer. 

A reliable source says, “One of the most powerful cancer-promoting food ingredients of all is called sodium nitrate.  This is an ingredient that is added to virtually all packaged meat products including hot dogs, pepperoni, ham, lunchmeat and other similar products. You’ll also find it in bacon, sausages, and most breakfast meats. It’s listed right on the ingredients labels of all of these foods.”

So, if you’re eating hot dogs, bacon, ham, luncheon meats, corned beef, smoked fish, or any other type of processed meat, you are almost assuredly consuming nitrites.

Numerous studies have found that nitrites contribute to a variety of health issues.  Some of which include Chronic Obstructive Pulmonary Disease (COPD), DNA Mutations, and an increase in brain tumors of children born to mothers who consumed high amounts of cured meats during pregnancy.  However, the biggest concern of eating these processed meats is that the nitrites are converted to nitrosamines which are extremely carcinogenic (cancer causing) substances.

Colorectal cancer, stomach cancer, and cancer of the pancreas top the list.  According to the Journal of the American Medical Association, people who ate the most processed meats were 50 percent more likely to develop lower colon cancer.  Accordingly, a study in the Journal of the National Cancer Institute indicated that people who ate the most processed meats had a 68 percent higher risk of pancreatic cancer.

I’ve personally known individuals who have consumed high amounts of sausages, bacon and processed luncheon meats who have developed colon cancer.  In the midst of all this doom and gloom, there is good news.  There are food manufacturers who make nitrite-free bacon and sausage.  There are also all-beef, turkey and chicken, nitrite free hot dogs available.  Begin reading your food labels and see how you and your family can avoid these “nasty nitrites.”

Prayer Power
Father, we are thankful that we have so many healthy choices available to us.  Bless our readers as they continue to learn of the best choices for themselves and their families.

Link of the Day
How to give yourself cancer in five easy steps

Blessings on you as you continue reading your food labels.
 

“What better way to celebrate summer than with a delicious and patriotic dessert!”  Cheri Sicard

What will you be doing on this July 4th to demonstrate your patriotism?

They are abundantly satisfied with the fullness of Your house, And You give them drink from the river of Your pleasures.  (Ps 36:8; NKJ)

A new month begins today!  It’s actually one of my favorite months of the year since my mother brought me into the world in July.  I loved having a summer birthday when growing up and always felt sorry for other classmates who had their birthdays during the school year. 

Anyway, dare I really do this?  I’m thinking of doing desserts for the month of July….and I see that there are five Tuesdays in the month.  That’s a lot of sweet stuff.  Growing up on a busy dairy farm with hired men and company coming and going, desserts were always a mainstay on our table.  I learned to bake cakes, cookies and pies as a young girl.  Of course, I loved to eat them as well!

Once I started on the road to natural health, I begin making a shift to using more whole food ingredients for desserts.  I haven’t used (or bought) white sugar or white flour in thirty years.  However, I have created some delicious desserts using whole grain flours, honey, and maple syrup.  Several years ago Jerry and I both realized that we needed to cut back on our desserts, even though they contained whole food ingredients.  Now, desserts are a special treat for special occasions.

As I began pondering what to make for a patriotic dessert, I was rather appalled at some of the recipes I found on the Internet.  Do real people still use things like Dream Whip and Cool Whip?  Most recipes I found were full of artificial ingredients, artificial colorings, preservatives, and sugar.  I went on a quest to develop a patriotic dessert that uses real food.  Granted, today’s dessert is rich and a small piece goes a long way, but it contains 100% real food.  Enjoy the red, white, and blue!

Prayer Power
Father, we are so grateful for what July 4th represents to our country.  May none of us take our freedom for granted.

Link of the Day
Patriotic Cheesecake

Blessings on you as you enjoy some Patriotic Cheesecake!
 

“At one time coconut oil was a significant part of the American diet.”  Cherie Calbom

What changes are you making with your eating habits that will reap dividends for years to come?

The priest is to sprinkle the blood against the altar of the LORD at the entrance to the Tent of Meeting and burn the fat as an aroma pleasing to the LORD.  (Lev 17:6; NIV)

Last week I introduced coconut oil to you all.  That may have been a first introduction for some of you.  Others may have heard or read controversy around coconut oil.  For years we as Americans have been told to avoid anything with tropical oils, thinking it would send us to the nearest ER with a massive coronary.  As with all stories, there are two sides to this one as well.

There is a lot to this story but I’ve tried to distil it down to small, readable bites.  During WW II, when the Japanese occupied most of the Philippines and the South Pacific, supplies of coconut oil were cut off for several years.  Americans were forced to turn to alternative sources of cooking oils.  That’s when many of the polyunsaturated oils came on the scene.

Then some research studies emerged which said that eating saturated fats causes high triglyceride levels.  The research claimed that ALL saturated fats raise cholesterol levels and should be eliminated from the diet, including coconut oil.  However, modern research has proven that not all saturated fats are the same.  As I mentioned last week coconut oil is made up of medium chain fatty acids (MCFAs), also called Medium Chain Triglycerides (MCTs).

When you digest MCTs, they’re immediately transported to your liver to be metabolized. They don’t get stored in your body cells like typical fats. These fats follow a ‘healthier’ pathway in your body.  MCTs don’t raise cholesterol levels or contribute to heart disease.  We now know those old studies were done on hydrogenated coconut oils, a highly processed form of coconut oil completely different than virgin coconut oil.

Research also shows that the vegetable oil industry spearheaded an aggressive campaign to discredit saturated fats and promote polyunsaturated vegetable oils.  The media flooded the public promoting polyunsaturated propaganda.  Dr. Bruce Fife writes about the refining process of these oils.  “The oil is separated from its source with heat and hydraulic pressure.  After the first pressing, the remaining pulp is treated further with additional heat, pressure, and petroleum solvents.  The oil is then boiled to evaporate the toxic solvents.  Chemical preservatives are added to retard oxidation.  Modern processing removes all of the non-oil components of the seed, making the oil colorless, tasteless, odorless, and completely lacking in nutrients.”  These oils are also known to cause inflammation in the body.  Inflammation causes breakdown at the cellular level.  Not pretty.

If you’ve not experimented with using coconut oil yet, I believe you’ll be in for a delight.  What are you waiting for?  Send me an email if you have questions about this unsung hero.

Prayer Power
Father, we thank You for all of your good and wonderful gifts.  We thank You that You have provided what we need to walk in divine health.  May we be diligent in seeking out truth and walking in what we learn.

Link of the Day
The Great Fat Debate - Why Virgin Coconut Oil Is Best

Blessings on you as you look into making an oil change.
 

“We cannot live better than in seeking to become better.”  Socrates

How do you respond when introduced to a new and different food?  Why is that?

Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows. (Ja 1:17; NIV)

Tabouli or (Tabouleh) is a Middle Eastern Arabic salad dish.  It is traditionally made with bulgur wheat, fresh parsley, tomatoes, and onions with an olive oil and lemon juice dressing.  As our final picnic food for the month of June, I’d like to introduce you to tabouli, with a twist. 

Rather than using the traditional bulgur wheat, today’s recipe uses a grain called quinoa.  Quinoa, pronounced KEEN-wah, is an amino acid-rich grain that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  Years ago when I was ill and was allergic to most common foods, I discovered quinoa as something I could tolerate.  I ate a lot of then.  It’s only in recent years that it has become more well-known and easy to find.  You’ll find it in the health food section of your grocery store along with other grains such as oats and bulgur.

Not only is quinoa high in protein, but the protein it supplies is a complete protein, meaning that it includes all of the essential amino acids.  Quinoa is also a good source of manganese, magnesium, iron, copper, and phosphorus, all of which are vital minerals our bodies need.

Here are some tips for preparing quinoa.  A substance called saponins coats the quinoa seeds.  Even though cultivation and processing removes much of the saponins, I find it is still necessary to thoroughly wash the grain to remove any remaining residue.  I place the grain in a mesh strainer and then run water over it for a few minutes, gently rubbing the grains together with my fingers.  Then I place the quinoa in a bowl and cover it with “good” water and allow it to soak for a few hours.  I then drain that water off when I’m ready to prepare and cook the grain.  This soaking makes it easier to digest and reduces the cooking time.   Cooking directions are in today’s recipe.  When cooking is complete, the grains become translucent, and the germ of the grain will partially detach itself, looking like a spiraled tail.  It has a mild flavor and can be used as a breakfast cereal or in place of rice in other dishes.  Enjoy!

Prayer Power
Father, we continue to be amazed at Your goodness and Your mighty hand of provision for us.  We thank You for your moment by moment blessings.

Link of the Day
Quinoa Tabouli

Blessings on you as you experiment with eating tabouli and/or quinoa.
 

“Coconuts may make you think of rich desserts-and calories-but the truth is far more slimming!”  Cherie Calbom

If there was an oil you could use for your daily cooking needs that helped protect you from heart disease, cancer, and other degenerative conditions, and strengthened your immune system, and helped you lose weight, would you want to know about it?

The vine has dried up, And the fig tree has withered; The pomegranate tree, The palm tree also, And the apple tree — All the trees of the field are withered; Surely joy has withered away from the sons of men.  (Joel 1:12; NKJ)

If you’re read some of the recipes on our website, you’ve no doubt seen my recommendation for using coconut oil.  I know many heads cock and eyebrows rise when I mention coconut oil.  “Isn’t that bad for us?”  Or, “Isn’t that fattening?” are two questions often raised when I mention using coconut oil.  In reality, coconut oil is one of the healthiest, most versatile dietary oils in the world.

Coconut oil is a stable, healthy saturated fat that is naturally free from the harmful, trans-fatty acids. It contains medium-chain fatty acids, such as lauric acid, which supports the immune system and helps to cleanse the body of toxins and other pathogens.  Coconut oil is different from other oils commonly used in America.  Most American oils are made from seeds such as soybeans, canola (rapeseeds), safflower seeds, sunflower seeds, and cottonseeds. These seed oils are predominately made of triglycerides containing long chain fatty acids.  This difference affects how the body utilizes the oil.  Because of the ease in how medium chain fatty acids are digested and metabolized, coconut oil can be used even when people have compromised digestive systems.

Because of the structure of the oil, coconut oil is burned for energy rather than being stored. This tends to increase the bodies metabolism. People with under-active thyroid glands often discover their basal temperature becomes normal from the use of coconut oil, especially when combined with a healthy diet and life-style.  According to Dr. Bruce Fife, a naturopathic doctor and author of several books about coconut oil, this oil is the healthiest oil on earth.  Modern research actually validates this bold statement.  Clinical studies have shown that coconut oil has anti-microbial and anti-viral properties, and is now even being used in treating AIDS patients. Studies conducted in the Philippines last year showed that coconut oil does indeed reduce the viral load in AIDS patients.

Today’s link features Dr. Joseph Mercola teaching about the benefits and value of coconut oil.  While he offers coconut oil on his site, I usually buy coconut oil from Wilderness Family Naturals.  Tropical Traditions also offers coconut oil.  You may find some in health food stores.  Look for organic, or extra virgin, cold pressed oil.  The oil will be solid and white at temperatures below about 75 degrees.  When the weather is hot as it’s been here the past several weeks, the oil will become a clear liquid.  I use coconut oil for anything requiring a heated oil such as sautéing vegetables, scrambling eggs, or making a stir-fry.

Next time I’ll chat a little about how and why coconut oil got such a bad name.  In the meantime, begin exploring your local health food store or internet for organic or extra virgin coconut oil.

Prayer Power
Father, we thank You for providing healthful and beneficial fats for our bodies.  I pray that our readers will do their due-diligence and learn about the benefits of using coconut oil in their diets.

Link of the Day
Here’s the Smarter Oil Alternative

Blessings on you as you begin to explore using coconut oil.
 

“Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere.”  Laurie Colwin

What one thing can you do this week to make a positive deposit in your health?

Solomon’s daily provisions were thirty cors of fine flour and sixty cors of meal, ten head of stall-fed cattle, twenty of pasture-fed cattle and a hundred sheep and goats, as well as deer, gazelles, roebucks and choice fowl.  (I Kings 4:22-23; NIV)

Continuing with our picnic theme this month, today’s recipe highlights chicken salad.  Most people enjoy chicken salad and many people have a favorite recipe.  I can still recall the first time I had “gourmet” chicken salad on a fresh croissant at an upscale restaurant in downtown Rochester, New York.  I’m not sure if the elegance of the surroundings made it so memorable or if the chicken salad really was that good.  Chicken salad can be simple and it can be elegant. 

According to Wikipedia, chicken salad was first made by Liam Gray in the New England state of Rhode Island in the late 1800s. His original recipe consisted of leftover chicken, chicken drippings, an oil/egg mixture and small seedless grapes.  In one form, diced or shredded chicken (dark or white meat, or a combination of both) is dressed with mayonnaise, mustard , or sour cream. Fruits and vegetables may be added such as diced onions, bell peppers, celery, grapes, or apples. Some cooks add other seasonings, which might include curry powder or dill pickles.

I’ve varied the ingredients I’ve used in chicken salad throughout the years.  A few years ago, I discovered the delight of adding curry powder to chicken salad.  If you enjoy the taste of curry powder, you’ll like the distinctive flavor it brings to chicken salad.  Grapes add sweetness to the salad and pecans add a nice crunch.

As a side note, I always try and buy organically grown grapes as commercial grapes, especially imported ones are sprayed heavily with pesticides.    If you can’t locate organic grapes, then wash the grapes with a produce wash found in health food stores or in your local grocery store.  I use one called Bi-O-Kleen Concentrated Produce Wash.

Prayer Power
We thank You Lord for Your wonderful provision for us each and every day.  We thank You that Your mercies are new every morning.

Link of the Day
Curried Chicken Salad

Blessings on you as you enjoy some chicken salad.
 

“Appetite and diet are highly personal matters, and many people struggle with weight problems.”  Mike Adams

How aware are you of what you’re eating and how often you’re eating?

Do not crave his delicacies, for that food is deceptive.  (Prov. 23:3; NIV)

I know people’s love/hate affair with food is extremely personal.  By writing our Daily Gram’s, our hope and prayer is that our readers will continue to educate themselves and take more personal responsibility for their own health.

Most of today’s thoughts come from an article in NewsTarget.com.  The facts were rather shocking to me.  The article presents a common scenario on a typical day of the eating habits of an American male.

The man, who we’ll call John, stops at a fast-food drive-thru for breakfast on his way to work and grabs an omelet sandwich, hash browns, and what he thinks is a healthy carton of orange juice.  He woofs down his breakfast as he drives, navigating to his favorite coffee house where he orders his usual….grande mocha double espresso supreme with light crème.  He also grabs an innocent looking raspberry scone (fruit’s good for us, right?) for later.  Later comes in about 60 seconds after he’s back in his car.

Mid-morning finds John visiting the vending machine at work for a quick pick-me-up.  Hmmm that soft drink and bag of potato chips should do the trick.  Lunch finds him at a nearby burger stand where he inhales a bacon double cheeseburger, a bag of fries and another soft drink.  “Oh, and what the heck, super-size that for me, would ya?”

By now, my mouth was dropping open from shock that people really do eat like this.  But, wait, there’s more.  By mid afternoon, John is back at the vending machine looking longingly at those candy bars calling his name.  For dinner, he stops and picks up Italian.  Spaghett, meatballs, dinner salad, and garlic bread.  “Gee, since I’m serious about watching my waistline, I’ll pass on dessert tonight.”

Now, for the cold, hard facts.  John has consumed almost 7000 calories for the day, 312 grams of fat, almost 8000 milligrams of sodium and 322 grams of sugar.

In one day, John has consumed almost 3 times the calories, 5 times the fat, and 4.5 times the sodium recommended by the food industry-friendly USDA, and 7 times the amount of sugar recommended by the World Health Organization. This didn’t even mention how many carbohydrate grams he consumed.  Scary thought!  When John’s doctor strongly suggested that he make some dietary and lifestyle changes, John asked for drugs instead to cure his physical aliments.

Now, I know that none of our readers can relate to this story!  <smile>  Perhaps you might see John in your office though.  Take a risk and share with him that there is a better way.

Prayer Power
Father, Jerry and I thank You for our readers.  Bless them, Lord, with the willingness and ability to make the best choices for their health.

Link of the Day
To read more of this NewsTarget.com article

Blessings on you as you become more aware of when and what you’re eating.
 

“3-bean salad is one of those quintessential American summer picnic foods.”  Elise Bauer

When did you last enjoy some Three Bean Salad?

From the fruit of his lips a man enjoys good things, but the unfaithful have a craving for violence. (Prov. 13:2; NIV)

We’re going on picnics during the month of June.  Last week we had Boston Baked Beans.  Today we’ll enjoy some Three Bean Salad.  I really didn’t grow up eating Three Bean Salad.  My mother probably didn’t care much for it, so she didn’t make it.  Perhaps you grew up in a family that didn’t eat many beans at all.  As I’ve mentioned several times before, beans are a nutritious and low-cost food. 

There are many, many variations to Three Bean Salad.  Most recipes use various types of beans in a sugar, vinegar type dressing.  It appears that most recipes use canned green beans.  I’m not a fan of canned green beans.  So, I recommend using either fresh or frozen green beans and lightly steaming them until crisp tender.  They’ll soften more as they marinate in the dressing.

I also prefer pinto beans over kidney beans, although kidney beans seem to be one of the common staples in Three Bean Salad.  Garbanzo beans or chick peas is another staple bean in the salad.  They’re readily available in cans and organically grown.

Since I don’t do sugar, I developed this recipe using raw honey.  It mixes in easily with the vinegar.  I also use Tamari (instead of salt) which is a healthy form of soy sauce without added colorings and MSG.  It’s easily found in the condiment aisle of the natural food section.  A pinch of cayenne pepper adds a nice, final touch to this cool, refreshing, and easy to make picnic delight.

Prayer Power
Father, we are so grateful for this wonderful time of year when Your bounty of fruit and vegetables begin to appear.  We are thankful for our friends and families and that we can enjoy special times with them.

Link of the Day
Three Bean Salad

Blessings on you as you experiment with some new picnic foods that you’ve not experienced before.
 

“New research published in the Annals of Internal Medicine shows that household antibacterial soaps and other products offer no protection whatsoever against infections.”  Mike Adams

Are you aware of what you’re using to wash your hands?

They washed whenever they entered the Tent of Meeting or approached the altar; (Ex 40:32a; NIV)

Last Thursday I wrote about the importance of washing our hands.  Have you made any changes since reading that Daily Gram?  Are you becoming more aware of what is being carried around on other people’s hands as well as on your own?  Even though I’m a regular hand washer, writing that article has me more conscious of what I’m touching (and who just touched it) when shopping! 

For years my fingernails were soft, would break easily and wouldn’t grow.  I now realize that was just another indication of a lack of health.  Since regaining my health, my nails are strong and grow rapidly.  They’re a pretty white color and well shaped.  On several occasions I’ve let them grow to a popular length.  Now, I know I won’t win any points with lots of my female friends, but long fingernails are receptacles for collecting and storing “germs” and bacteria. “Critters” love to live under there in that nice, warm, protected environment.   I now keep my nails short.  (I actually have to use toenail clippers to cut them since my nails are so strong.)

Another aspect of hand washing is what to use to wash our hands.  In recent years, antibacterial soaps have been marketed as the answer to preventing infections and diseases.  You’ll see from the links I offer today that not only has that been marketing hype, but the agent used to “fight bacteria” is actually harmful to us.  The most active ingredient used in most antibacterial products is triclosan, an antibacterial agent that kills bacteria and inhibits bacterial growth. But not only does triclosan kill bacteria, it also kills human cells.

Antibacterial ingredients have become so prevalent in the United States that there are now antibacterial soaps, laundry detergents, shampoos, toothpastes, body washes, dish soaps, and many household cleaning products.  However, research and studies now reveal that household antibacterial soaps and other products offer no protection whatsoever against infections.

There are soaps and detergents available that are safe to use.  Avalon is a company that manufacturers products without common, harmful chemicals.  I use their liquid lavender soap for general hand washing.  Dr. Bronner’s is another common brand without harmful chemicals.  There are others but these are two that I use and that are readily available.

Prayer Power
Father, thank You for Your protection for us.  Thank You for giving us wisdom to live a healthy and balanced life.

Links of the Day
The Truth About Antibacterial Soaps–And Why You Should Avoid Them
Research shows antibacterial soaps to be useless; ingredients may be toxic

Blessings on you as you continue to take care of the only body you will ever have.
 

“Boston Baked Beans: Really “Indian” Baked Beans as they were originated by the Indians three centuries ago…baked in earthen pots.  In early New England, they were traditional Saturday night fare.”  Betty Crocker Cookbook; 1950 ed.

When are you going on a picnic?

They brought sleeping mats, cooking pots, serving bowls, wheat and barley flour, roasted grain, beans, lentils, honey, butter, sheep, and cheese for David and those who were with him.  (2Sam 17:28, 29a; NLT)

June is a busy month.  Weddings, graduations, showers, and reunions are added bonuses to our social calendars.  Picnics brand the summer season of fun and fellowship.  Even certain foods are made primarily for summer fare and picnic season.  Growing up in the north, we only ever made iced tea in the summer.  (I know that seems odd to the southerners in our midst.)  For the month of June, I’ll feature recipes for picnic menus. 

Today’s recipe features Boston Baked Beans.  There seems to be almost as many recipes for baked beans as there are beans on the planet, but I’ll share a simple recipe that does require some planning.  Making baked beans from scratch using dried beans is well worth the time.  And they are very cost effective!

Look for dried navy beans or great northern beans.  They’re both white in color.  Great northern beans are larger and hold their shape when cooked for extended periods of time.  Navy beans are smaller and were once a staple on U.S. Naval ships, thus the name, “navy beans.”  Most baked beans you buy are made using navy beans.  Dried beans need to be “rehydrated” or soaked.  I usually soak beans overnight in a large bowl, but they can be soaked during the day as well.  Always use “good” water to soak the beans, not tap water, since the beans are sitting in the water for so many hours.

Another vital ingredient in authentic Boston baked beans is molasses.  However, not all molasses is created equal.  There are three major types of molasses with varying degrees of sweetness, color, and processing.  Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is then clarified, concentrated, and blended.

Unlike unsulphured molasses, sulfured molasses is a by-product of the sugar making process using green sugar cane that has not matured long enough.  During the processing and extracting process, the green cane is treated with sulfur dioxide and then boiled from one to three times.  I avoid buying any food containing sulfur dioxide if at all possible.

The third type of molasses is blackstrap molasses, which comes from the third boiling and contains little sugar. Dark and bitter, it is used primarily in the manufacturing of commercial cattle feed.  However, due to the high iron content and low sugar content, blackstrap molasses has been considered a health food by some.

Even though today’s recipe uses dried beans, canned beans can also be used to make excellent tasting baked beans.

Prayer Power
Father, we thank You for creating summer for our enjoyment.  We thank you for green grass and trees and for the beautiful blue sky.  We thank You for friendships and for the occasions to have fellowship and fun.

Link of the Day
Boston Baked Beans

Blessings on you as you plan your next picnic.