What is GMO food?

GMO stands for Genetically Modified Organism.  This is the process of genetically altering food.  I am not a scientist, but as I understand it:  basically, they take a strand of DNA and shoot material into it and see what sticks.  There is not a specific place where they insert the new material.  Rather it is changed at random, which suggests things may change that they didn't plan.  Once the DNA is changed, it is changed forever.  If you eat a food that has GMO, it becomes part of the bacteria in your intestines.  It will stay there for generations, being passed on to your children.  This has not been tested over time...WE ARE THE GUINEA PIGS!  As are our children and grandchildren.

There has been an increase in certain diseases in children.  Autism, 1 out of 150 has it.  Asthma, 1 in 11 has it.  Allergies, 1 in 4 children are affected.  The Asthma and Allergy Foundation of America states that asthma and allergies affect 1 in 4 Americans.  There has been a 100% increase in asthma in the past 30 years.  The Journal of Allergy and Clinical Immunology published a study in 2003 stating that the number of children with peanut allergies actually doubled between 1997 and 2002.  Now we cannot send a peanut butter sandwich to school...it used to be the classic school lunch!  Robin O'Brien states in her book, The Unhealthy Truth, "The dramatic increase in the number of allergies should serve as a warning to all of us that something about food has changed".  I AGREE!!!

So WHY do they want GMO foods?  The simple answer - isn't it ALWAYS about the money?  Some  well-known seeds are the "Round-up Ready" or "Bt corn"...they add  pesticides to the DNA so that the insects won't eat it.  This isn't just spraying the pesticide, which we could purposefully wash off, but this is inserting it into the genes of the plant...no way to wash it off!  Recently, the first animal, a GMO salmon was approved.  This introduces an eel gene so that the salmon grows huge and fast...ready for market.  What happens if it is introduced into the wild?  Will it make the true salmon endangered and then extinct?  These GMO plants and animals can be patented...so they cannot be reproduced.  They are great from a business or market value point of view.  They make money.

Some of the foods approved in the United States include:  corn, cotton, potatoes, tomatoes, soybeans, canola, sugar beets, rice, flax, squash/zucchini, papaya, chicory/radicchio, and salmon.  I encourage you to support the efforts to have these foods labeled as GMO.  We should know what we are eating!  Also, support foods labeled non-GMO or non-GMO project by purchasing them.  For more scientific information, look online at www.SeedsofDeception.com.  I also recommend you read Robin O'Brien's book, The Unhealthy Truth, which tells the story from a mother's point of view.

Quinoa - What is it?

Considered a super-grain, quinoa was revered by the Incas for its nutrition.  Pronounced, 'Kee-no-a', the grain gave strength and energy to the Incas for heavy labor at high altitudes.  Originating in Ecuador, Peru, and Bolivia, quinoa is now also grown in the high altitudes of Colorado, New Mexico, California, Washington, and Oregon.  There are about 1800 varieties of quinoa, ranging in size and color.  Quinoa has a near perfect balance of essential amino acids, making it a complete protein.  It is also rich in calcium and other minerals.

Quinoa must be thoroughly rinsed before cooking, as it contains saponins, which will leave a bitter taste if not removed.  Simply put 1 cup of the grain into a strainer, placed in a bowl of water.  Swish around allowing the water to be sudsy, rinse with fresh water, and repeat 3-4 times as needed until the water is clear.  To cook the quinoa, bring 2 cups of water to a boil, add 1 cup quinoa, cooking a couple of minutes.  Then cover, remove from heat, and let it stand for 30 minutes.  (Or you can cook it longer, about 12 minutes, and let it stand for 5 minutes.)  It yields about 4 cups of cooked quinoa.  It may be kept in the refrigerator 3-4 days.  Quinoa has a rather bland taste, so it may be used a variety of ways depending on the spices and flavorings you add to it.  It makes a wonderful breakfast cereal.  Packed full of nutrition and easy to cook, give Quinoa a try!

For more recipes check out this website:   http://www.cookingquinoa.net 

Treat Yourself to Chocolate

Chocolate is derived from the cacao tree, native in Central and South America.  The Mayan and Aztec cultures used chocolate extensively in a fermented beverage called xocolatl, containing cacao beans, hot chili, and corn. 

Chocolate makes us feel good!  It contains l-tryptophan, a precursor of serotonin, which creates feelings of satisfaction, contentment, and even elation.  Chocolate also contains phenylethylamine which stimulates pleasurable feelings: joy, excitement, elevated mood, and euphoria.  The same area of the brain that responds to sex and music, also responds to chocolate.  Eating chocolate triggers the release of endorphins in the brain which relieve pain.  Chocolate gives more satisfaction if a small portion is ingested slowly...it is all about the taste! 

One ounce of dark chocolate contains 136 calories, 1.19 grams of protein, 8.51 grams of fat, 9 mg of calcium, 33 mg of magnesium, 37 mg of phosphorus, 103 mg of potassium and 18 mg of caffeine.  It also contains vitamins B1, B2, D, E, and is high in antioxidants.  Chocolate is naturally bitter, so beware of the sugar, fats, and milk added to candy to make it more delicious.  Dark chocolate contains bioflavonoids which have anti-allergic, anti-inflammatory, antimicrobial, and anticancer health benefits.  Dark chocolate has been shown to lower cholesterol and blood pressure, making it great for heart health. 

So, go ahead, treat yourself to a bit of chocolate today!

The Wheat Belly Book

Looking for an interesting read?  Wheat Belly, by William Davis, MD is a fascinating book.  He discusses the difference in the wheat of today as compared to even 100 years ago.  The agriculture industry has hybridized the wheat to make it easier to harvest and quicker to grow, but it hasn't really considered the difference these changes make to our health.  Davis states there are 14 new gluten proteins in this wheat grain.  Is anybody making the connection between those gluten proteins and the increase in gluten intolerance?  Davis makes a good case for taking a second look at including wheat in your diet.

Davis describes an experiment on himself eating the old-fashioned einkorn wheat bread his blood sugar was 110mg/dl, and with the modern wheat it was 167mg/dl.  Quite a difference!  Plus, being sensitive to wheat, he experienced more negative side effects from the modern wheat.  Of course, this was his personal experience and not a clinical trial, but it does make a person think that someone should be doing a clinical trial!

Dr. Davis has had extensive experience with patients who have completely been cured of diseases by eliminating wheat from their diets.  He makes the wheat connection to obesity, intestinal problems, diabetes, pH levels, joints, heart disease, the brain, and aging - cataracts, wrinkles, and skin.  What if the staple of our diet...wheat...is causing all of these diseases?  Most of us eat wheat at every meal, 3 times a day! 

Personally, I decided to give it a try.  Would eliminating wheat for 1 month make a difference?  Yes, it did.  I lost 8 pounds.  I saw a definite decline in headaches and joint aches.  My blood sugar was more stable...not dropping low as before.  I did experience some withdrawal symptoms and cravings when I first went off the wheat.  And when I started eating wheat again, I felt headaches, joint aches, and low blood sugar all over again...and worse, I gained weight back immediately!  My conclusion:  I will consider wheat a "junk food", to be indulged in infrequently...because it has consequences that are negative to my health and feeling of well-being.  If you are inclined, read the book, try the experiment for yourself, and let me know how you feel.

Lisa Purdy is not a physician and all recommendations are not to be considered diagnosis or prescription.  Any information given is for educational purposes only.  You are personally responsible for your own health choices.

Lifesaving Cayenne Pepper

Cayenne Pepper may be lifesaving!  It stops bleeding, is a stimulant for the heart - preventing heart attack and shock, it equalizes blood pressure and circulation, and prevents hypothermia.  Cayenne increases thermogenesis aiding in weight loss.  Mistakenly thought to cause ulcers; in fact, hot compounds such as cayenne, garlic, and ginger actually have anti-ulcer activity.

Capsicum has many anti-cancer compounds.  It is high in Vitamins A,C, and E; and in antioxidants which are able to neutralize free radicals.  As a pain-killer, cayenne is used in many creams for arthritis and sore muscles.  Cayenne increases the effectiveness of other herbs, so it is often included in formulas. 

Columbus went looking for the black Indians and black pepper of India and found the red Indians and red pepper of America.  Cayenne changed the world's cuisine!  In 1913, it was even named the "National Spice of Ethiopia".  In Latin it is Capsicum frutescens.  In Greek it means, "to bite".  Add a little spice to your cooking and increase your circulation!

Samuel Thompson popularized its use medicinally in the early 1800's, along with his other favorite herb, lobelia.  Dr. John Christopher always carried cayenne and lobelia in his pocket because of their lifesaving qualities.  Do you suspect a heart attack?  Is there an accident or bleeding?  Call for help-911...and give a squirt of cayenne tincture while you wait!  Lobelia is great to help someone breathe;  it opens the bronchial tubes...but that is the subject for another article.

Cayenne pepper is an annual and is easily grown in a home garden.  The peppers look beautiful strung together and hung to dry.  Cayenne is best used as a tincture, because it gets into the system quickly. 

Lisa Purdy is not a physician and all recommendations are not to be considered diagnosis or prescription.  Any information given is for educational purposes only.  You are personally responsible for your own health choices.

Marshmallow - Soothes Inflammation

How do I use Marshmallow to soothe inflammation?  Marshmallow is an excellent herb to promote the healing of wounds.  Its leaves are often used to reduce inflammation and draw out poisons or debris embedded in a wound.  The best way to do this is by making a strong "tea" using 1-2 Tbsp. of the herb (leaves) to 2 cups water.  To use dip a clean white cloth in the warm "tea"  and cover the affected area.  You may then cover it with plastic wrap to keep it moist for awhile, and keep your clothes dry and clean.  This is called a "fomentation".  You may also use the fresh leaves as a "poultice" by chopping them or bruising them adding a bit of moisture and placing them directly on the wound.  Leave the fomentation or poultice on for 15 minutes to an hour, then let the skin breathe awhile before repeating it.  You may reheat the "tea" several times, but make fresh each day.  Let your body tell you when it is time to stop...if it feels clammy and you want it OFF...then you are done.  I have used this simple remedy many times with my children.  It is a great first aid herb! 

More facts about Marshmallow:  It improves the ability of white blood cells to devour disease-causing microbes. I had a friend who used the marshmallow fomentation after knee surgery.  Her incision was becoming infected, so she tried the marshmallow and it began to heal.  Marshmallow is a wonderful alternative!  Marshmallow is muscilaginous, soothing internally or externally.   It is very useful for the lungs, digestive system, intestines, and urinary system.  You will find marshmallow added to many formulas for these areas.  Being calcium-rich, marshmallow also increases the flow of mother's milk. 

Marshmallow as Food:  The nutritious roots are referenced in the Bible as a food eaten in famine (Job 30:3-4).  When eaten, marshmallow root has fiber which absorbs toxins and eliminates them from the body.  In France, marshmallows were originally made by boiling the roots and adding sugar.  Today's marshmallows have no trace of the original herb in them.

How do I grow Marshmallow?  Marshmallow is a relative of the hollyhock and is quite beautiful in your flower garden.  It likes sun and poor soil.  It grows 4-5 feet tall with soft leaves and white flowers.  It is a perennial, returning every year, but is easily propagated from seed.  The leaves should be harvested in summer after flowering.  Dry them by hanging the whole stalk or by spreading the leaves out on a table.  How long they take to dry depends on the weather...if it is humid they will reabsorb moisture from the air.  Store them in an airtight container,  I use glass canning jars.  Check for dryness a couple of days later...as they may still have a bit of moisture in them.  The roots should be dug in autumn, usually at 2-3 years old...older roots will become woody. 

Grow your own medicine this year!

Lisa Purdy is not a physician and all recommendations are not to be considered diagnosis or prescription.  Any information given is for educational purposes only.  Your are personally responsible for your own health choices.

Foods for Heart Health

Which foods can I add to my diet to prevent high blood pressure, high cholesterol, or heart problems?

Flaxseed - Flax is the richest plant source of omega-3 fatty acids.  Adding 1/4 cup of ground flaxseed to your diet daily provides the fiber needed to help lower cholesterol.  You might even lose weight too!  Flax also contains an abundance of lignans, which help to prevent cancer.

Low-sodium Tomato Juice - Tomatoes are very high in potassium, which is important for blood pressure regulation.  Most of us get too much sodium in our diet, which throws the potassium out of balance.  An easy way to insure that you keep up the potassium is to drink a glass of low-sodium tomato juice daily.  It also is low in sugar, high in the antioxidant vitamins A and C, and high in lycopene.  Lycopene protects against cancer and the risk of heart attack.  V-8 anyone?

Fatty Fish - The omega-3 fatty acids found in salmon, mackerel, tuna, herring, sardines, anchovies and trout have great benefits for the cardiovascular system.  Omega-3's  increase circulation, protect the arteries, and inhibit the formation of blood clots.  They work to normalize blood pressure and heart rhythm, while lowering cholesterol and triglycerides.  Fish oil also may improve brain function and memory, help with insulin resistance, help you to lose weight, relieve arthritis pain, and protect against cancer.   Could we ask for anything more?  Eat a serving of fatty fish two or three times a week.

Nuts - Walnuts have been the most studied for heart health, but other nuts may be beneficial also.  Nuts are a great source of the healthy fats which help to reduce cholesterol levels.  They also contain the antioxidant Vitamin E and the amino acid arginine, which protects against plaque formation, and relaxes the arteries, helping blood pressure.  A great snack...just remember moderation.

Garlic - Just one clove a day may reduce cholesterol and blood pressure.  Garlic contains antioxidants that protect the arteries.  It also enhances the immune system, kills microbes, and protects from cancer.  Make an effort to include garlic in your cooking...although raw is always best.

Green leafy vegetables - Spinach, kale, collard and mustard greens, chicory, Swiss chard, and arugula are all highly beneficial to the cardiovascular system.  They are high in antioxidants, protecting the arteries and improving LDL cholesterol.  They are high in calcium, magnesium, folic acid, and essential fatty acids to improve heart health.  Try some new greens!

Beans - Kidney, pinto, garbanzo, soy,  black beans, and other legumes are all beneficial to cholesterol levels.  Eat 1/2 cup of beans a day to add protein, minerals, and fiber to your diet.

Oatmeal - The old fashioned slow cooked cereal grain is a wonderful source of fiber, called beta glucan.  Eating oatmeal several times a week may help reduce cholesterol.

The body needs a variety of nutrients to function at its best.  If we want to be healthy, we have to put the right fuel into our systems.  What you eat has a huge impact on how you feel!  Make better choices today.  Remember, Achieve Health One Choice At a Time!

Lisa Purdy is not a physician and all recommendations are not to be considered diagnosis or prescription.  Any information given is for educational purposes only.  You are personally responsible for your own health choices.