Tag Archives: cancer prevention

Crisped Dulse

If you’re new to seaweed, this simple recipe is a tasty way to start a good habit. As with all seaweed, dulse helps prevent your body from absorbing radioactivity. Dulse has an almost bacon-like aroma and flavor, and when crisped is pleasantly chewy, rather like potato chips. As a stand alone,  add a squeeze of lemon juice just before serving and plate with a lemon wedge. You just may find yourself pulling this trick out of your repertoire whenever your plate needs a little pizzazz. Dulse quickly softens… Continue Reading

Cranberries–A Potent Kitchen Medicine

See The small, dry and intensely tart cranberry is second only to its cousin the blueberry in disease-fighting antioxidants. The remarkable anti-inflammatory properties of cranberries make them an excellent kitchen remedy for arthritic pain and infection. They quell damp conditions and so can help resolve overweight, organ prolapse, food sensitivities, varicose veins, edema, candida-type yeast infections, excess phlegm, fluid retention and easy bruising. How do you know if you have a damp condition? If the skin above your eyelids is puffy, according to Chinese medicine it’s an indicator… Continue Reading

Hostage to Blueberries

If you’re eating blueberries regularly because you’ve been told they’re a superfood, then you may have been duped. Yes, blueberries have a great nutritional profile. Yes, they may play a role in disease prevention. But let’s use our critical intelligence. A frequent serving of blueberries is nothing to write home about and certainly not worth upwards of $20 a pound. Here’s why. A 68- year- old acquaintance of mine, I’ll call him David, eats blueberries religiously as cancer prevention. Five years ago, in a Diet Consultation, I showed… Continue Reading

Ceramic Coated and Non-Stick Cookware are Toxic

Ignore the Slick Advertising for Non-Stick A non-stick, synthetic surface on a pot, is less durable than the underlying metal. Thus with use, the coating will pit, scratch and wear off from the pan and into your food. Then you’re cooking on a reactive and toxic pan. Don’t be seduced by advertisements for nonstick cookware. And don’t despair; there are safe, non-reactive alternatives. Ceramic Coated Pans To make the so-called ceramic coatings, a metal pot is dipped into or sprayed with a plastic (chemically based polymer) solution. As these synthetic,… Continue Reading

Benefits of Eating Meat

Today many people do not easily assimilate dairy and or beans. If this is your situation, then until you regain your digestive prowess, perhaps it’s time for some chicken soup. Simply put, if you’re not feeling your best then the protein in a bite of fish, poultry or meat is easier to digest than is the more challenging protein found in grains, beans, nuts and seeds. This is because meat’s protein is in shorter, and therefore easier to assimilate, amino acid chains whereas the chains in plants are… Continue Reading

Fruit Kvass

The historic Russian beverage kvass is traditionally made by fermenting rye bread,  and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and acid with a bright and clean taste. Just as the finest rose perfume extracts rose essence (not the petals), so raspberry kvass, for example, is raspberry essence fermented for a deeper flavor and… Continue Reading

Pot Liquor

For the sheer fun of it, please join me for a toast. Let’s pull out the pot liquor (or pot likker), chink-chink our glasses and aspire that all beings might be well nourished. Even teetotalers can freely and joyfully imbibe this liquor. It’s the sweet and nutrient dense liquid that remains in the pot after you’ve cooked vegetables. Don’t toss that flavorful nectar. Pour it into a tumbler and bottoms up! While the liquid from steamed or blanched vegetables is watery, not so with the remaining elixir from… Continue Reading

Broccoli and Snow Pea Stir Fry

For tender-crisp and colorful veggies, this stir-fry is a classic. Before heating the oil to stir fry, parboil the broccoli and have all the other ingredients sliced and ready to go. Feel free to substitute or add other vegetables such as onions, mushrooms, carrots, celery, celery root, cabbage or kale. Serves 4 1 1/2 cups chopped broccoli florets 3 tablespoons unrefined sesame oil 2 cloves garlic, minced 1 teaspoon Chinese 5-spice powder or curry powder 1 small leek (white and light green parts only), thinly sliced 1 small… Continue Reading

Hiatal Hernia

If you complain of an upset stomach, heartburn, belching, distension, discomfort in the chest and/or acid reflux, especially when bending over or lying down after eating, you might have a hernia. When your tummy is saying, “Ouch!” It’s prudent to listen and to make appropriate dietary adjustments. My ebook Clean and Free enables this. A hiatal hernia is when the upper stomach pushes (herniates) up through the diaphragm’s muscular opening (hiatus) and balloons into the chest cavity. Imagine a stomach so enlarged that it is forced out of its… Continue Reading

Broccoli Combats Cancer

Horrors at the thought of eating broccoli every day just because it may help to prevent cancer. With such an abundance of delicious, health-promoting vegetables to choose from, please enjoy a wide variety. Yes, broccoli does contain a class of potent anti-carcinogens (cancer-combating agents) called isothiocyanates. Of the millions of plant chemicals contained in our common foods, isothiocyanates, the heat-stable sulfur compounds found in mustard oil, are currently among the most studied.These compounds block many cancer-causing agents in a wide variety of cancers. Before deciding that isothiocyanates are… Continue Reading

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