#living gluten free and egg/milk free in america is equivalent to

[jeremybthompson]

Funnel cake fries fast food

They're deep-fried dough slathered in powdered sugar and then topped with fresh fruit. But have you ever had one made by a small batch cook? I'll bet it tastes better, because these recipes are all about using quality ingredients to make something that is worth savoring! This recipe for Funnel cake fries fast food will be your new go-to dessert. It's just the right size for two people but big enough to last if you want to share with your friends or family. Get ready to get fried!

The idea of making homemade desserts can be daunting at first glance, but this recipe breaks down every step into simple instructions so even novice cooks can do it! All you need is flour, eggs.

How do I make Aldi funnel cake?

I've been to a few fun fairs, but I never thought the funnel cake was that great. But then my sister dragged me to Aldi for groceries and I saw these really low prices on flour. And since we were already there...I decided to try making some at home! It turns out this is one of the best desserts ever! Fiend more information to click here.

So here's how you do it:   1) Buy four cups of flour, two tablespoons of salt, three-fourths cup sugar, and one tablespoon baking powder. 2) Mix all those ingredients together in one bowl - you might need to add more water or milk depending on what consistency you want your dough to be (it should be able to hold its shape). 3) Grab

Is funnel cake made from pancake batter?

A funnel cake is a fried dough pastry made of flour, sugar, baking powder and salt that's deep-fried in oil. A popular misconception is that the batter used to make them resembles pancake batter. However, this couldn't be further from the truth! Funnel cakes are not made with any type of pancake batter; they're just regular old dough.

The origins of funnel cakes date back to 1891 when hungry carnival goers had been clamoring for something sweet and different after hours on the midway. In response to their demands, an unknown vendor came up with the genius idea to fry a piece of dough in hot oil then dust it with powdered sugar or cinnamon before serving it piping hot straight off the griddle.

Can you microwave funnel cake?

The first time I microwaved a funnel cake, I was really excited. The idea of being able to make my favorite carnival food at home seemed like such an innovative and convenient way to enjoy it. However, when the microwave dinged that sweet-smelling popcorn smell filled the kitchen and what came out looked more like a plateful of burnt fried dough than anything else.

It made me think about all the other things people have microwaved in their kitchens before; spaghetti squash, eggs, bacon...and how they've turned out looking remarkably different from what you see on TV! So I did some research and found out that there is no way you can successfully microwave a funnel cake - or any fried food for that matter .

What can you do with leftover funnel cakes?

Funnel cakes are a summertime favorite. You can usually find them at fairs, carnivals and amusement parks. What do you do with the leftovers? The answer is simple; just put it in your pocket or purse for later! They're easy to carry around because they're small and compact. When hunger strikes, simply take one out of your bag or pocket and enjoy it as a snack on the go.

Did you know that funnel cakes were invented in 1894 by Ernest Hamwi? At first he made them in his bakery but eventually started selling them at fairgrounds to make more money.   Funnel cake recipes vary depending on where you live: some use butter, some use oil, others use lard.

How many calories are in a funnel cake?

I'm sure you've been to the fair and seen all those delicious food stands, but have you ever wondered how many calories are in them? I'll tell you! We will be discussing funnel cakes. A typical funnel cake is about 250-300 calories and 5g of fat as well as 27g of carbs. This blog post includes a chart that displays what other foods on the stand would be equivalent to a medium size funnel cake for those who want to keep track of their intake. You can also find out how much exercise it would take to burn off these calories if anything interests you there as well!

This article was written by an anonymous author who wanted to share facts about this popular summertime treat.

Are fried Oreos bad for you?

It's safe to say that America has a love affair with fried foods. Fried cookie dough, fried bacon, fried Oreos...you name it! But what if I told you these foods are actually bad for you? Don't worry - I'm not about to give up all my guilty pleasures. I just want to take the opportunity to show you how much healthier your diet can be by making some simple swaps. You'll still enjoy delicious food while also eating healthy and feeling good about yourself.

Fried Oreos may seem like a guilty pleasure, but are they really bad for you? We're going to break it down and give some pros and cons of eating fried Oreos.

Pros: Fried Oreos taste great, that's the number one pro. Plus you can enjoy them with friends at a party or cookout without feeling too guilty since they are only 140 calories each (most people don't eat just one). Cons: Eating fried food is not good for your heart health because it increases levels of cholesterol in the body. There's also the possibility that frying an already-processed food like an Oreo will heat up those ingredients to dangerous levels; this has been linked to cancer before.

Conclusion:

The best part of making your own funnel cakes is that you can make as many or as few at a time. This recipe will yield about four large (6-inch) funnel cakes, but feel free to double it if you have more than two people wanting some! Homemade doughnuts are another tasty treat for the morning, and we've got recipes on our website for both regular and gluten-free versions. If you're not feeling up to rolling out your own dough in the morning, don't worry! We also carry pre-made mix from local bakeries like Dutch Girl Bakery which would be perfect with fresh fruit topping like strawberries or bananas.

[agendahammer79-blog]

Thai Red Curry Sweet Potato Dip

[If you love Thai spices, you’ll adore this dip. Thai Red Curry Sweet Potato Dip is sugar-free, gluten-free, grain-free, dairy-free, egg free and low glycemic. Suitable for all stages on an anti-candida diet.]

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

Although I love to travel, I tend not to do it so much. The HH and I do love a little junket, mind you, but haven’t really taken one of those epic “across-Europe” or “to Bali and back” or “let’s-explore-the-fjords-of-Iceland” kind of trips. (Our one big adventure happened way back when we were first together, when we spent 10 glorious days in Newfoundland, strolling through untouched forests, staying and rustic B&Bs, spotting moose wandering off the highways, or whale-watching on the ocean**).

These days, we’re more likely to take a few days here, a few days there, and chillax at a resort up north by the pool. It’s all good.

But back in the days BHH (“before the HH”), I did venture on a major trip by myself to England, to visit my dear friend Sterlin.

At that time, Sterlin had just  wrapped up one job and was staying at home for the interim before the next job began. We timed my visit to coincide with her free days. It was epic!

Besides being eternally besotted by the English accent (or, more correctly, accentS, since every 2 blocks or so, it seemed to change), I was, of course, dumbstruck by the history, the regal architecture, the small-yet-intimate feel to the towns, the culture that permeated every nook and cranny (and there were quite a few crannies, as I recall).

In my short 10 days in the country, we managed to visit London (three times), Stratford, Nottingham, Cambridge, Oxford, and a slew of other smaller spots that escape me now. I loved the historic architecture of the cities, the museums that seemed to be on every corner, pristine fields and hills out in the rural countryside, and the ingrained history in every cobblestone.

I learned about university students’ secret codes, “public” vs private schools, the true history of Robin Hood, and how taxi drivers had over 2 years of school just to memorize the labrynthine streets of the city. Everyone I met from the clerk in the grocery store to the neighbor walking her dog to Sterlin’s work colleagues all seemed possess a magical air of elegance and gravity about them, simply by virtue of having been born in that country.

Now, as I’ve mentioned before, Sterlin was not known for her culinary prowess. Nevertheless, she determined that she’d prepare a homecooked meal for meal at least once during my stay (as it turned out, she managed that feat twice in the ten days!).  Along with Date Pasta, another of her newfound staples was a Green Curry stew, made with chicken (still on regular rotation on my plate in those days) and a slew of vegetables enrobed in a rich, glossy coconut milk base and spiced with fragrant Thai green curry paste.

I was hooked immediately, demanded the recipe, and promptly made the dish as soon as I got back to North America. I’ve been a fan of all things Thai ever since.

My version of the dip. The HH and I devoured this in short order!

This Red Curry Sweet Potato Dip from Brandi Doming’s new cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less may not be a stew, but just like a classic Thai recipe, its marriage of sweet, salty and spicy–with the tiniest hint of sour from the lemon and bitter from the almond butter–it will win you over with the first taste.

Both the HH and I LOVED this dip. Like, loved-so-much-I-wanted-to-kiss-it. Or loved-so-much-I-didn’t-bother-with-crackers-and-just-ate-it-off-a-spoon. And also, loved-so-much-I-would-adopt-it-if-I-could. Yeah. Loved-so-much-that-Chaser-got-jealous. THAT much. The HH said, “You really should make this again. This is delicious. Definitely make this again. . . ” all the while stuffing his face with dip-coated nacho chips.

Anyone who follows plant-based bloggers is likely already familiar with Brandi and her signature “8 ingredients or less” oil-free recipes.  I was excited to see that many of the recipes were also gluten-free and free of refined sugars, too, so they would be suitable for a diet like mine.

Along with stunning photos and recipes, the book also provides a full chapter on “The Vegan 8 Kitchen,” (with everything from “Getting Started” to baking tips, Brandi’s pantry staples, seasonings, sweeteners, nut butters and other natural fats, flours, starches and other kitchen equipment), plus individual chapters on “Breakfast,” “Scrumptious Snacks & Appetizers,” “Time-Crunch Lunches,” “Sauces and Dressings,” “Easy Entrees,” “Comforting Soups & Stews,” “Sides & Dips,” “Crowd-Pleasing Desserts,” and “Staples” (like    spaghetti sauce, BBQ sauce, spice blends or homemade nut milks). There’s also a full chart of Imperial-to-metric equivalents.

Some of the recipes I can’t wait to try include Bakery-Style Blueberry Muffins, Spice-is-Nice Baked Oatmeal Squares, Sunflower-Cinnamon Chia Balls, Creamy Lemon and Garlic White Bean Crostini, 20-Minute Alfredo, Mexican Tahini Chickpeas, BBQ Chipotle Green Lentils with Potato Wedges, “My Favorite” Savory Meatless Bean Balls, Teriyaki Patties, Ultimate Broccoli-Cheese Soup, Hungarian Red Lentil Soup, Sweet Potato Cornbread and No-Bake Chocolate Espresso Fudge Cake–plus about 50 more!

Brandi and her publisher graciously allowed me to share the Thai Red Curry Sweet Potato Dip here. Do give this one a try–it’s truly tantalizing and keeps nicely in the fridge. Just be warned: this dip likely won’t last very long.

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

    Print This!    

Thai Red Curry Sweet Potato Dip

reprinted with permission from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less by Brandi Doming. Published by Oxmoor House.

Brandi says: “If there was ever a dip that won over taste testers, this is it! One of my tricks for super-creamy bean dips is to use white beans, which create a really smooth dip—a big help for oil-free recipes. This dip is creamy like a hummus with bold Thai curry flavors that complement the sweet potato beautifully. With the garnishes, it makes a lovely presentation for a gathering.”

1 packed cup (248g) cooked, mashed sweet potato 1 (15-ounce) can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans (255g) 2 tablespoons (30 ml) fresh lime juice 2 tablespoons (30 ml) roasted smooth almond butter 2 tablespoons (30 ml) low-sodium soy sauce [I used Braggs aminos] 1⁄4 cup (60 ml) Thai red curry paste [I used Thai Kitchen] 1 teaspoon (5 ml) dried basil 1⁄2 teaspoon (2.5 ml) ground coriander 1⁄4 teaspoon (1 ml) fine salt Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil, if desired, and serve with chips, crackers, or assorted sliced vegetables. Makes about 3 cups (720 ml).

Nutrition per 1⁄2 cup: 151 calories | 3g fat | 6.8g protein | 24.7g carbs | 5.4g fiber | 3.8g sugar | 704mg sodium

NOTE: Bake the sweet potato at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.

Suitable for: ACD All stages (if you use an ACD-safe red curry paste); refined sugar-free, gluten-free, grain-free, dairy-free, egg free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/10/thai-red-curry-sweet-potato-dip/

[studyshrine7-blog]

Thai Red Curry Sweet Potato Dip

[If you love Thai spices, you’ll adore this dip. Thai Red Curry Sweet Potato Dip is sugar-free, gluten-free, grain-free, dairy-free, egg free and low glycemic. Suitable for all stages on an anti-candida diet.]

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

Although I love to travel, I tend not to do it so much. The HH and I do love a little junket, mind you, but haven’t really taken one of those epic “across-Europe” or “to Bali and back” or “let’s-explore-the-fjords-of-Iceland” kind of trips. (Our one big adventure happened way back when we were first together, when we spent 10 glorious days in Newfoundland, strolling through untouched forests, staying and rustic B&Bs, spotting moose wandering off the highways, or whale-watching on the ocean**).

These days, we’re more likely to take a few days here, a few days there, and chillax at a resort up north by the pool. It’s all good.

But back in the days BHH (“before the HH”), I did venture on a major trip by myself to England, to visit my dear friend Sterlin.

At that time, Sterlin had just  wrapped up one job and was staying at home for the interim before the next job began. We timed my visit to coincide with her free days. It was epic!

Besides being eternally besotted by the English accent (or, more correctly, accentS, since every 2 blocks or so, it seemed to change), I was, of course, dumbstruck by the history, the regal architecture, the small-yet-intimate feel to the towns, the culture that permeated every nook and cranny (and there were quite a few crannies, as I recall).

In my short 10 days in the country, we managed to visit London (three times), Stratford, Nottingham, Cambridge, Oxford, and a slew of other smaller spots that escape me now. I loved the historic architecture of the cities, the museums that seemed to be on every corner, pristine fields and hills out in the rural countryside, and the ingrained history in every cobblestone.

I learned about university students’ secret codes, “public” vs private schools, the true history of Robin Hood, and how taxi drivers had over 2 years of school just to memorize the labrynthine streets of the city. Everyone I met from the clerk in the grocery store to the neighbor walking her dog to Sterlin’s work colleagues all seemed possess a magical air of elegance and gravity about them, simply by virtue of having been born in that country.

Now, as I’ve mentioned before, Sterlin was not known for her culinary prowess. Nevertheless, she determined that she’d prepare a homecooked meal for meal at least once during my stay (as it turned out, she managed that feat twice in the ten days!).  Along with Date Pasta, another of her newfound staples was a Green Curry stew, made with chicken (still on regular rotation on my plate in those days) and a slew of vegetables enrobed in a rich, glossy coconut milk base and spiced with fragrant Thai green curry paste.

I was hooked immediately, demanded the recipe, and promptly made the dish as soon as I got back to North America. I’ve been a fan of all things Thai ever since.

My version of the dip. The HH and I devoured this in short order!

This Red Curry Sweet Potato Dip from Brandi Doming’s new cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less may not be a stew, but just like a classic Thai recipe, its marriage of sweet, salty and spicy–with the tiniest hint of sour from the lemon and bitter from the almond butter–it will win you over with the first taste.

Both the HH and I LOVED this dip. Like, loved-so-much-I-wanted-to-kiss-it. Or loved-so-much-I-didn’t-bother-with-crackers-and-just-ate-it-off-a-spoon. And also, loved-so-much-I-would-adopt-it-if-I-could. Yeah. Loved-so-much-that-Chaser-got-jealous. THAT much. The HH said, “You really should make this again. This is delicious. Definitely make this again. . . ” all the while stuffing his face with dip-coated nacho chips.

Anyone who follows plant-based bloggers is likely already familiar with Brandi and her signature “8 ingredients or less” oil-free recipes.  I was excited to see that many of the recipes were also gluten-free and free of refined sugars, too, so they would be suitable for a diet like mine.

Along with stunning photos and recipes, the book also provides a full chapter on “The Vegan 8 Kitchen,” (with everything from “Getting Started” to baking tips, Brandi’s pantry staples, seasonings, sweeteners, nut butters and other natural fats, flours, starches and other kitchen equipment), plus individual chapters on “Breakfast,” “Scrumptious Snacks & Appetizers,” “Time-Crunch Lunches,” “Sauces and Dressings,” “Easy Entrees,” “Comforting Soups & Stews,” “Sides & Dips,” “Crowd-Pleasing Desserts,” and “Staples” (like    spaghetti sauce, BBQ sauce, spice blends or homemade nut milks). There’s also a full chart of Imperial-to-metric equivalents.

Some of the recipes I can’t wait to try include Bakery-Style Blueberry Muffins, Spice-is-Nice Baked Oatmeal Squares, Sunflower-Cinnamon Chia Balls, Creamy Lemon and Garlic White Bean Crostini, 20-Minute Alfredo, Mexican Tahini Chickpeas, BBQ Chipotle Green Lentils with Potato Wedges, “My Favorite” Savory Meatless Bean Balls, Teriyaki Patties, Ultimate Broccoli-Cheese Soup, Hungarian Red Lentil Soup, Sweet Potato Cornbread and No-Bake Chocolate Espresso Fudge Cake–plus about 50 more!

Brandi and her publisher graciously allowed me to share the Thai Red Curry Sweet Potato Dip here. Do give this one a try–it’s truly tantalizing and keeps nicely in the fridge. Just be warned: this dip likely won’t last very long.

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

    Print This!    

Thai Red Curry Sweet Potato Dip

reprinted with permission from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less by Brandi Doming. Published by Oxmoor House.

Brandi says: “If there was ever a dip that won over taste testers, this is it! One of my tricks for super-creamy bean dips is to use white beans, which create a really smooth dip—a big help for oil-free recipes. This dip is creamy like a hummus with bold Thai curry flavors that complement the sweet potato beautifully. With the garnishes, it makes a lovely presentation for a gathering.”

1 packed cup (248g) cooked, mashed sweet potato 1 (15-ounce) can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans (255g) 2 tablespoons (30 ml) fresh lime juice 2 tablespoons (30 ml) roasted smooth almond butter 2 tablespoons (30 ml) low-sodium soy sauce [I used Braggs aminos] 1⁄4 cup (60 ml) Thai red curry paste [I used Thai Kitchen] 1 teaspoon (5 ml) dried basil 1⁄2 teaspoon (2.5 ml) ground coriander 1⁄4 teaspoon (1 ml) fine salt Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil, if desired, and serve with chips, crackers, or assorted sliced vegetables. Makes about 3 cups (720 ml).

Nutrition per 1⁄2 cup: 151 calories | 3g fat | 6.8g protein | 24.7g carbs | 5.4g fiber | 3.8g sugar | 704mg sodium

NOTE: Bake the sweet potato at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.

Suitable for: ACD All stages (if you use an ACD-safe red curry paste); refined sugar-free, gluten-free, grain-free, dairy-free, egg free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/10/thai-red-curry-sweet-potato-dip/

[mozela]

6 NUTRIENTS TO HELP KEEP YOUR BONES STRONG AND HEALTHY

Did you recognize that each one of our bones, pound for pound, is 4 times stronger than concrete, and inch for inch stronger than steel? Reaching peak bone density at around age 30, our bone strength can start to say no as we head toward middle-age. But keeping our bones strong and healthy is vital regardless of how old we are.

In us alone, it’s estimated that about 8 million women and a couple of million men currently have osteoporosis, a disease where bones can become fragile, weak, and brittle and are at an increased risk for breaks and fractures. What’s even more concerning is that another 34 million Americans currently have low bone density, which is simply a stepping stone far away from the beginnings of osteoporosis. While a decline in bone-protecting estrogen during menopause for ladies can contribute to bone loss at an earlier stage in life, at the age of 65, men lose bone mass at about an equivalent rate. (1)

A few factors which will contribute to low bone density include smoking, drinking alcohol, lack of exercise, aging, certain diseases, and therefore the use of certain drugs like corticosteroids. (2) But, one among the foremost critical factors that keep our bones dense and healthy throughout our lives is eating a balanced, nutrient-rich diet.

Here are a number of the foremost important nutrients to assist maintain optimal bone health:

1. Calcium

One of the foremost important nutrients for keeping strong healthy bones is calcium. When our bone tissue is developing, it’s built from a frame of collagen proteins. This provides bones a touch of flexibility, but it’s then filled in with calcium crystals and other supporting minerals to harden bones for ultimate strength and support. About 99% of all the calcium in our body is stored within the bones. (3)

Calcium-rich milk and dairy products like yogurt are often praised as being crucial to creating strong healthy bones. While they're an honest source of calcium, plant-based foods like leafy greens (like kale), edamame, tofu, broccoli, almonds, kidney beans, and even sardines and salmon with bones also can assist you to get your daily calcium. Calcium is so important for bone health that it’s often added to foods like fortified cereals and fruit juice.

2. Magnesium As the 4th most abundant mineral in our body, with about 60% stored in our bones, magnesium may be a key bone-building nutrient that the majority of folks aren’t getting enough of. Not only is magnesium vital to our bone health and strength, but it’s also important for regulating calcium. Studies have shown that adults who consume more magnesium through food and supplements have a far better, healthier bone mass density overall (4).

Not only is magnesium needed for strong bones, but it’s also involved in over 300 chemical reactions within the body including protein synthesis, regulating blood glucose levels and vital signs, maintaining heart, muscle, and nerve function, and an extended list of other benefits.

As beneficial as magnesium is, it’s believed about 80% of the population is deficient, even when we’re eating a healthy diet. Common signs of magnesium deficiency are things like muscle twitches, sore muscles, headaches, and anxiety. Lifestyle factors like stress, disease, exposure to environmental pollution, drinking coffee, drinking soda and alcohol, or maybe eating an excessive amount of sugar can all reduce the absorption and even deplete magnesium and calcium from the body.

Magnesium-rich foods to assist maintain bone density include leafy greens, nuts, seeds, bittersweet chocolate, avocados, beans, and avocados. Supplementing with magnesium is usually recommended since it is often difficult to urge all the magnesium you would like from diet alone.

Vitamin D3. Vitamin D

Vitamin D referred to as the sunshine vitamin, isn't only a crucial nutrient for immune health, but it’s also necessary for the body to soak up calcium. (5) meaning if you’re deficient in vitamin D, the calcium isn’t getting to be ready to get to your bones where it’s needed. vitamin D is often found in eggs, fortified foods, and certain mushrooms, but it’s extremely difficult to urge all you would like from food. the foremost effective thanks to getting vitamin D is thru exposure to sunlight. Noon is the foremost efficient time to urge the foremost vitamin D, with the smallest amount of risk. About 20 minutes is all you would like. (6)

A vitamin D supplement is that the next best thanks to keeping your vitamin D levels up throughout the year, as food sources might not provide enough. this is often very true if you reside during a cold climate, spend tons of your time indoors, otherwise, you have darker skin, which may make absorbing vitamin D harder. If you’re unsure that your vitamin D levels are healthy, an easy biopsy at your next doctor’s appointment is suggested.

4. Boron Even though boron may be a mineral we only need in trace amounts, it still plays a crucial role in growing and maintaining strong healthy bones. Boron supports bone regeneration and mineralization at the cellular level, but it also has a crucial relationship with calcium, magnesium, and vitamin D. Boron helps the body to retain these nutrients by preventing them from being lost through urination.

What’s also amazing, is that boron has been shown in studies to assist boost circulating vitamin D3 levels by increasing its bioavailability and reducing the time it takes for it to interrupt down, also referred to as its half-life. (7)

While science remains unraveling boron’s role within the body, there’s currently no set recommended daily intake for boron. It’s believed 1 to three milligrams per day is sufficient. Boron is found naturally in foods like fruits and veggies like leafy greens, nuts, dried beans, milk, and even coffee.

5. Vitamin K2

Also important for keeping bones strong is vitamin K. While one form, referred to as vitamin K1, activates enzymatic proteins liable for blood coagulation, Vitamin K2 activates a protein called osteocalcin that's important in bone-building. Osteocalcin also makes sure that calcium is directed to our bones and not on the walls of our arteries or our heart where it can form a plaque that will eventually cause heart condition. (8)

While K1 is often found in leafy greens like kale and spinach, Vitamin K2 is found in much smaller amounts in aged cheeses, dairy, and meats. one of the foremost naturally rich food sources of vitamin K2 is natto. a well-liked food in Japan, natto is formed by fermenting soybeans with a bacteria called Bacillus subtilis. With a tough-to-explain flavor that will vary, natto has an unusual sticky, stringy texture and a pungent taste that will be salty, cheesy, and nutty. If you’re not up for incorporating natto into your diet, you'll supplement with K2 to form sure your bones stay healthy and dense.

6. Silica Silica, one of the foremost abundant minerals within the earth’s crust, is another one among the foremost important minerals for bone health.

Early studies have uncovered that silicon works to draw calcium into bone and it’s twenty-five times more concentrated in newly forming bones or bones that are regenerating. And bones with a better silica concentration are shown to be stronger with more resistance to breaking. In both men and premenopausal women, higher intakes of silicon are linked with increased bone mineral density and lower rates of hip fractures. (9)

It’s best to urge silica through plant-based sources as a standard food; the supplement additive, silica (SiO2) isn't well absorbed. you'll get silica in foods like cereals, grains, bananas, lentils, and veggies like green beans. But one among the richest, plant-based, soluble sources of silica is that the herb horsetail. an in-depth relative of the fern found throughout parts of Europe, Asia, North America, the center East, horsetail has been used medicinally dating back to the traditional Romans and Greeks. Not only is that the plant-based silica in horsetail great for strong bones, but it’s also beneficial for strong healthy hair, nails, and skin. (10)

When to undertake a Bone-Supporting Supplement Staying active with exercise, getting much sunshine, and eating a healthy diet with many proteins and mineral-rich foods are the cornerstones to keeping bones healthy throughout your life. But, albeit we’re technically doing everything right, it is often difficult to understand if we’re truly getting all the nutrients our bones need. As we age, it is often harder for our body to stay our bones strong, but weak bones don’t need to be a traditional part of aging. That’s why taking a balanced, bone-supporting supplement daily is often an efficient thanks to keeping them healthy. In this manner, you'll keep moving, break, and pain-free.

Unfortunately, many supplements targeted for bones often are available large, chalky, and hard-to-swallow pills with ingredients that will be hard to soak up. That’s why we love Flora Health’s Bone Health+™ liquid formula for daily bone support. Made with food, plant-based, and naturally derived ingredients, including vitamin K2 from natto and silica from horsetail, this natural formula features a body-friendly 2.5:1 ratio of calcium to magnesium during a form your body can easily absorb.

Vegan and gluten-free, Bone Health+™ also: Includes calcium’s helper nutrients, vitamin D3 and vitamin K2 (from natto) that employment together synergistically to stay bones healthy Offers beneficial trace minerals like boron in an ocean mineral concentrate for optimal bone strength Uses silica-rich horsetail herb for straightforward absorbability Can be taken straight or mixed into water, tea, or smoothies Not only is it made with plant and naturally derived ingredients, but this liquid bone formula is delicious! Tangy, sweet, and made with pear and fruit juice concentrate, Bone Health+ is so good that you’ll anticipate taking it every day. And your bones will thank you!

No matter your age or lifestyle, helping to support your bone health with a daily, natural, plant-based supplement like Bone Health+ may be a good way to offer your bones the building blocks they have to remain healthy. With food-based nutrients that are easy to soak up, you recognize your bones will get the nutrients they have to stay you moving.

[yogurtcut5-blog]

Thai Red Curry Sweet Potato Dip

[If you love Thai spices, you’ll adore this dip. Thai Red Curry Sweet Potato Dip is sugar-free, gluten-free, grain-free, dairy-free, egg free and low glycemic. Suitable for all stages on an anti-candida diet.]

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

Although I love to travel, I tend not to do it so much. The HH and I do love a little junket, mind you, but haven’t really taken one of those epic “across-Europe” or “to Bali and back” or “let’s-explore-the-fjords-of-Iceland” kind of trips. (Our one big adventure happened way back when we were first together, when we spent 10 glorious days in Newfoundland, strolling through untouched forests, staying and rustic B&Bs, spotting moose wandering off the highways, or whale-watching on the ocean**).

These days, we’re more likely to take a few days here, a few days there, and chillax at a resort up north by the pool. It’s all good.

But back in the days BHH (“before the HH”), I did venture on a major trip by myself to England, to visit my dear friend Sterlin.

At that time, Sterlin had just  wrapped up one job and was staying at home for the interim before the next job began. We timed my visit to coincide with her free days. It was epic!

Besides being eternally besotted by the English accent (or, more correctly, accentS, since every 2 blocks or so, it seemed to change), I was, of course, dumbstruck by the history, the regal architecture, the small-yet-intimate feel to the towns, the culture that permeated every nook and cranny (and there were quite a few crannies, as I recall).

In my short 10 days in the country, we managed to visit London (three times), Stratford, Nottingham, Cambridge, Oxford, and a slew of other smaller spots that escape me now. I loved the historic architecture of the cities, the museums that seemed to be on every corner, pristine fields and hills out in the rural countryside, and the ingrained history in every cobblestone.

I learned about university students’ secret codes, “public” vs private schools, the true history of Robin Hood, and how taxi drivers had over 2 years of school just to memorize the labrynthine streets of the city. Everyone I met from the clerk in the grocery store to the neighbor walking her dog to Sterlin’s work colleagues all seemed possess a magical air of elegance and gravity about them, simply by virtue of having been born in that country.

Now, as I’ve mentioned before, Sterlin was not known for her culinary prowess. Nevertheless, she determined that she’d prepare a homecooked meal for meal at least once during my stay (as it turned out, she managed that feat twice in the ten days!).  Along with Date Pasta, another of her newfound staples was a Green Curry stew, made with chicken (still on regular rotation on my plate in those days) and a slew of vegetables enrobed in a rich, glossy coconut milk base and spiced with fragrant Thai green curry paste.

I was hooked immediately, demanded the recipe, and promptly made the dish as soon as I got back to North America. I’ve been a fan of all things Thai ever since.

My version of the dip. The HH and I devoured this in short order!

This Red Curry Sweet Potato Dip from Brandi Doming’s new cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less may not be a stew, but just like a classic Thai recipe, its marriage of sweet, salty and spicy–with the tiniest hint of sour from the lemon and bitter from the almond butter–it will win you over with the first taste.

Both the HH and I LOVED this dip. Like, loved-so-much-I-wanted-to-kiss-it. Or loved-so-much-I-didn’t-bother-with-crackers-and-just-ate-it-off-a-spoon. And also, loved-so-much-I-would-adopt-it-if-I-could. Yeah. Loved-so-much-that-Chaser-got-jealous. THAT much. The HH said, “You really should make this again. This is delicious. Definitely make this again. . . ” all the while stuffing his face with dip-coated nacho chips.

Anyone who follows plant-based bloggers is likely already familiar with Brandi and her signature “8 ingredients or less” oil-free recipes.  I was excited to see that many of the recipes were also gluten-free and free of refined sugars, too, so they would be suitable for a diet like mine.

Along with stunning photos and recipes, the book also provides a full chapter on “The Vegan 8 Kitchen,” (with everything from “Getting Started” to baking tips, Brandi’s pantry staples, seasonings, sweeteners, nut butters and other natural fats, flours, starches and other kitchen equipment), plus individual chapters on “Breakfast,” “Scrumptious Snacks & Appetizers,” “Time-Crunch Lunches,” “Sauces and Dressings,” “Easy Entrees,” “Comforting Soups & Stews,” “Sides & Dips,” “Crowd-Pleasing Desserts,” and “Staples” (like    spaghetti sauce, BBQ sauce, spice blends or homemade nut milks). There’s also a full chart of Imperial-to-metric equivalents.

Some of the recipes I can’t wait to try include Bakery-Style Blueberry Muffins, Spice-is-Nice Baked Oatmeal Squares, Sunflower-Cinnamon Chia Balls, Creamy Lemon and Garlic White Bean Crostini, 20-Minute Alfredo, Mexican Tahini Chickpeas, BBQ Chipotle Green Lentils with Potato Wedges, “My Favorite” Savory Meatless Bean Balls, Teriyaki Patties, Ultimate Broccoli-Cheese Soup, Hungarian Red Lentil Soup, Sweet Potato Cornbread and No-Bake Chocolate Espresso Fudge Cake–plus about 50 more!

Brandi and her publisher graciously allowed me to share the Thai Red Curry Sweet Potato Dip here. Do give this one a try–it’s truly tantalizing and keeps nicely in the fridge. Just be warned: this dip likely won’t last very long.

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

    Print This!    

Thai Red Curry Sweet Potato Dip

reprinted with permission from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less by Brandi Doming. Published by Oxmoor House.

Brandi says: “If there was ever a dip that won over taste testers, this is it! One of my tricks for super-creamy bean dips is to use white beans, which create a really smooth dip—a big help for oil-free recipes. This dip is creamy like a hummus with bold Thai curry flavors that complement the sweet potato beautifully. With the garnishes, it makes a lovely presentation for a gathering.”

1 packed cup (248g) cooked, mashed sweet potato 1 (15-ounce) can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans (255g) 2 tablespoons (30 ml) fresh lime juice 2 tablespoons (30 ml) roasted smooth almond butter 2 tablespoons (30 ml) low-sodium soy sauce [I used Braggs aminos] 1⁄4 cup (60 ml) Thai red curry paste [I used Thai Kitchen] 1 teaspoon (5 ml) dried basil 1⁄2 teaspoon (2.5 ml) ground coriander 1⁄4 teaspoon (1 ml) fine salt Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil, if desired, and serve with chips, crackers, or assorted sliced vegetables. Makes about 3 cups (720 ml).

Nutrition per 1⁄2 cup: 151 calories | 3g fat | 6.8g protein | 24.7g carbs | 5.4g fiber | 3.8g sugar | 704mg sodium

NOTE: Bake the sweet potato at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.

Suitable for: ACD All stages (if you use an ACD-safe red curry paste); refined sugar-free, gluten-free, grain-free, dairy-free, egg free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/10/thai-red-curry-sweet-potato-dip/

#read more #see more #check it out #interesting #learn more

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Thai Red Curry Sweet Potato Dip

[If you love Thai spices, you’ll adore this dip. Thai Red Curry Sweet Potato Dip is sugar-free, gluten-free, grain-free, dairy-free, egg free and low glycemic. Suitable for all stages on an anti-candida diet.]

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

Although I love to travel, I tend not to do it so much. The HH and I do love a little junket, mind you, but haven’t really taken one of those epic “across-Europe” or “to Bali and back” or “let’s-explore-the-fjords-of-Iceland” kind of trips. (Our one big adventure happened way back when we were first together, when we spent 10 glorious days in Newfoundland, strolling through untouched forests, staying and rustic B&Bs, spotting moose wandering off the highways, or whale-watching on the ocean**).

These days, we’re more likely to take a few days here, a few days there, and chillax at a resort up north by the pool. It’s all good.

But back in the days BHH (“before the HH”), I did venture on a major trip by myself to England, to visit my dear friend Sterlin.

At that time, Sterlin had just  wrapped up one job and was staying at home for the interim before the next job began. We timed my visit to coincide with her free days. It was epic!

Besides being eternally besotted by the English accent (or, more correctly, accentS, since every 2 blocks or so, it seemed to change), I was, of course, dumbstruck by the history, the regal architecture, the small-yet-intimate feel to the towns, the culture that permeated every nook and cranny (and there were quite a few crannies, as I recall).

In my short 10 days in the country, we managed to visit London (three times), Stratford, Nottingham, Cambridge, Oxford, and a slew of other smaller spots that escape me now. I loved the historic architecture of the cities, the museums that seemed to be on every corner, pristine fields and hills out in the rural countryside, and the ingrained history in every cobblestone.

I learned about university students’ secret codes, “public” vs private schools, the true history of Robin Hood, and how taxi drivers had over 2 years of school just to memorize the labrynthine streets of the city. Everyone I met from the clerk in the grocery store to the neighbor walking her dog to Sterlin’s work colleagues all seemed possess a magical air of elegance and gravity about them, simply by virtue of having been born in that country.

Now, as I’ve mentioned before, Sterlin was not known for her culinary prowess. Nevertheless, she determined that she’d prepare a homecooked meal for meal at least once during my stay (as it turned out, she managed that feat twice in the ten days!).  Along with Date Pasta, another of her newfound staples was a Green Curry stew, made with chicken (still on regular rotation on my plate in those days) and a slew of vegetables enrobed in a rich, glossy coconut milk base and spiced with fragrant Thai green curry paste.

I was hooked immediately, demanded the recipe, and promptly made the dish as soon as I got back to North America. I’ve been a fan of all things Thai ever since.

My version of the dip. The HH and I devoured this in short order!

This Red Curry Sweet Potato Dip from Brandi Doming’s new cookbook, The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less may not be a stew, but just like a classic Thai recipe, its marriage of sweet, salty and spicy–with the tiniest hint of sour from the lemon and bitter from the almond butter–it will win you over with the first taste.

Both the HH and I LOVED this dip. Like, loved-so-much-I-wanted-to-kiss-it. Or loved-so-much-I-didn’t-bother-with-crackers-and-just-ate-it-off-a-spoon. And also, loved-so-much-I-would-adopt-it-if-I-could. Yeah. Loved-so-much-that-Chaser-got-jealous. THAT much. The HH said, “You really should make this again. This is delicious. Definitely make this again. . . ” all the while stuffing his face with dip-coated nacho chips.

Anyone who follows plant-based bloggers is likely already familiar with Brandi and her signature “8 ingredients or less” oil-free recipes.  I was excited to see that many of the recipes were also gluten-free and free of refined sugars, too, so they would be suitable for a diet like mine.

Along with stunning photos and recipes, the book also provides a full chapter on “The Vegan 8 Kitchen,” (with everything from “Getting Started” to baking tips, Brandi’s pantry staples, seasonings, sweeteners, nut butters and other natural fats, flours, starches and other kitchen equipment), plus individual chapters on “Breakfast,” “Scrumptious Snacks & Appetizers,” “Time-Crunch Lunches,” “Sauces and Dressings,” “Easy Entrees,” “Comforting Soups & Stews,” “Sides & Dips,” “Crowd-Pleasing Desserts,” and “Staples” (like    spaghetti sauce, BBQ sauce, spice blends or homemade nut milks). There’s also a full chart of Imperial-to-metric equivalents.

Some of the recipes I can’t wait to try include Bakery-Style Blueberry Muffins, Spice-is-Nice Baked Oatmeal Squares, Sunflower-Cinnamon Chia Balls, Creamy Lemon and Garlic White Bean Crostini, 20-Minute Alfredo, Mexican Tahini Chickpeas, BBQ Chipotle Green Lentils with Potato Wedges, “My Favorite” Savory Meatless Bean Balls, Teriyaki Patties, Ultimate Broccoli-Cheese Soup, Hungarian Red Lentil Soup, Sweet Potato Cornbread and No-Bake Chocolate Espresso Fudge Cake–plus about 50 more!

Brandi and her publisher graciously allowed me to share the Thai Red Curry Sweet Potato Dip here. Do give this one a try–it’s truly tantalizing and keeps nicely in the fridge. Just be warned: this dip likely won’t last very long.

Photo: Antonis Achilleos; Prop Stylist: Mindi Shapiro Levine; Food Stylist:Margaret Monroe Dickey

    Print This!    

Thai Red Curry Sweet Potato Dip

reprinted with permission from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less by Brandi Doming. Published by Oxmoor House.

Brandi says: “If there was ever a dip that won over taste testers, this is it! One of my tricks for super-creamy bean dips is to use white beans, which create a really smooth dip—a big help for oil-free recipes. This dip is creamy like a hummus with bold Thai curry flavors that complement the sweet potato beautifully. With the garnishes, it makes a lovely presentation for a gathering.”

1 packed cup (248g) cooked, mashed sweet potato 1 (15-ounce) can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans (255g) 2 tablespoons (30 ml) fresh lime juice 2 tablespoons (30 ml) roasted smooth almond butter 2 tablespoons (30 ml) low-sodium soy sauce [I used Braggs aminos] 1⁄4 cup (60 ml) Thai red curry paste [I used Thai Kitchen] 1 teaspoon (5 ml) dried basil 1⁄2 teaspoon (2.5 ml) ground coriander 1⁄4 teaspoon (1 ml) fine salt Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil, if desired, and serve with chips, crackers, or assorted sliced vegetables. Makes about 3 cups (720 ml).

Nutrition per 1⁄2 cup: 151 calories | 3g fat | 6.8g protein | 24.7g carbs | 5.4g fiber | 3.8g sugar | 704mg sodium

NOTE: Bake the sweet potato at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.

Suitable for: ACD All stages (if you use an ACD-safe red curry paste); refined sugar-free, gluten-free, grain-free, dairy-free, egg free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/10/thai-red-curry-sweet-potato-dip/

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New Post has been published on FlexEasy Liquid Glucosamine Chondroitin MSM

New Post has been published on http://flexeasy.net/index.php/2018/01/23/foods-that-promote-inflammation/

Foods that Promote Inflammation

“The more severe the pain or illness, the more severe will be the necessary changes. These may involve breaking bad habits, or acquiring some new and better ones.” -Peter McWilliams

You are not helpless in your fight against inflammation! Your diet plays a major role in activating or suppressing a protein called cytokines that causes inflammation. I can’t stress this enough. For that and other reasons that will be discussed shortly, I would like you to start thinking in terms of: “Is what I’m swallowing making me healthier or sicker?” There is little if any neutral ground. It is as if everything that you swallow is sending a signal to your immune system to either cause more inflammation or less.

The following are groups of foods that you should avoid because they send a signal to your body to produce more inflammatory cytokines. They are also toxic to your body in multiple ways, polluting the internal terrain of the body and promoting inflammation.

Most Meat, Except Oily Fish

We often hear the phrase “all things in moderation”. Meat, especially red meat, is an exception to this rule. Even what most would consider a “moderate” amount of red meat can produce an intolerable number of cytokines and bring on autoimmune symptoms.

For some, the “low-carb craze” has meant an increase in meat consumption. If eating the low-carb way means that you are eating a lot of meat, you are making your autoimmune condition worse. Protein from meat raises the levels of the toxins uric acid and urea in the blood. The body pumps excessive amounts of water into the kidneys to help flush out these toxins. The result of a high animal-based protein diet is very quick water “weight loss”. The downside of this “weight loss” is that it causes the body to lose essential minerals. Mineral deficiencies cause autoimmunity. A better protein choice comes from vegetable-based proteins. These proteins improve mineral retention in the body.

One doctor has reported that within two weeks of his lupus patients not eating meat, most showed significant improvement in their skin lesions.

The Swank Diet calls for giving up red meat for one year. Then, after the first year, allowing yourself four ounces of red meat per week. This diet has made a significant improvement in the lives of people with Multiple Sclerosis (MS). Dr. Swank studied more than 150 of his patients with MS for a thirty-four year period of time. Those who followed the diet died at the rate of 5%, while patients not following his diet had a death rate of about 85% during the same time period.

However, reducing meat intake isn’t just about living longer, it is about living well! This recommendation is for everyone, not just those whose collection of autoimmune symptoms are called lupus or MS. No matter where in your body cytokines gather or what they are attacking, eating red meat will increase their numbers. The way that meat is prepared also makes a difference. Charbroiled and grilled meats of any kind are much worse for you and should be completely avoided.

Fish is the exception to the meat rule. Fish does not raise cytokine levels. It actually reduces them. The problem is that much of our fish is contaminated with toxic mercury. Unless you are sure that your fish source is mercury free, you should limit your fish intake to one serving per week and use fish oil supplements instead. Some people will even be sensitive to one contaminated serving of fish. Check your local health food stores for fish farmed in “mercury-free” tested water. Additionally, salmon is a fish that is readily available and least likely to be mercury contaminated.

Egg Yolks

Egg yolks and dairy products are high in arachidonic acid. This is the same substance that makes meats so inflammatory. If you are going to eat eggs, you should only eat the whites. On a food label, eggs can be listed as albumin, globulin, ovamucin, or vitellin.

Dairy Products

“…countries with the highest dairy consumption, such as the United States and Sweden, because of their high animal protein diets, have the highest rates of osteoporosis, a disease involving the weakening and potential breaking of bones.” -Richard Schwartz, Ph.D.

Research published in the Lancet Medical Journal described a small group of patients with Chronic Fatigue Syndrome (CFS) in Norway. For four years, they experienced substantial improvement by excluding milk and wheat from their diets. Reintroducing these foods into their diets caused a significant rise in the patients’ cytokine levels along with an increase in pain.

Besides increasing cytokines, milk further aggravates asthma because of its casein content. When the protein of another animal is introduced into the human body, the immune system responds with an allergic reaction. Casein is a milk protein. Eating casein causes your body to produce histamines, which result in excess mucus production.

Those with CFS and asthma are not alone in their sensitivity to milk. According to the New England Journal of Medicine, July 30, 1992, studies suggest that a certain milk protein is responsible for the onset of diabetes because patients produce antibodies to cow milk proteins.

Milk’s vices are many. As strange as it may sound, the digestion of milk proteins can create an addictive substance that acts like endorphins, our own personal narcotics. The same can be true of gluten and wheat. These endorphins have the ability to disrupt brain chemistry and cause addiction.

I am sorry, but this has to be said: Last year, the average liter of milk in America contained 323 million pus cells. Sick and infected cows have cell counts above 200 million. A count of 323 million is not even healthy by dairy industry standards. Drinking pus is a bad idea for anyone. It is a terrible idea for someone with a tendency towards immune dysfunction.

Gluten

Gluten is a component of grains such as wheat, oats, barley, and rye. Besides being inflammatory, doctors have reported a higher than average number of people with autoimmune disorders are allergic to gluten. They suggest complete avoidance for at least one month to see if benefits will occur.

Studies have also shown that wheat and corn can irritate patients with Rheumatoid Arthritis and raise cytokine production in the colon and rectum of those with celiac disease.

Corn, Corn Oil, Corn Syrup (Fructose)

Corn, besides promoting cytokines, has been called the leading cause of chronic food addiction in this century. To give you an idea of how powerful the addiction can be, all cigarettes made in the U.S. since World War I have contained added sugars, usually from corn. Do you think the cigarette companies chose corn syrup for the great taste it adds to their products?

Corn syrup (fructose) is cheap and twice as sweet as cane sugar. In 1994, the average person ate 83 pounds of fructose. Corn syrup causes an increase in blood lactic acid, especially in people with diabetes. Fructose from corn syrup inhibits copper metabolism and decreases mineral availability, two factors in autoimmunity. Fructose also breaks down into a substance that weakens your body’s natural anti-inflammatory molecules. The body does not metabolize fructose the same as other sugars. Fructose converts to fat more than any other sugar. Corn fructose certainly isn’t the diabetic-friendly and harmless sugar substitute that it is advertised to be.

Studies have shown that corn can irritate patients with Rheumatoid Arthritis (RA) and the National Fibromyalgia Association (NFA) suggests corn should be avoided because it can aggravate Fibromyalgia.

Remember that if corn products can increase cytokine levels in those with RA and Fibromyalgia, it can increase cytokine levels for anyone.

Sugar

We Americans are eating an average of 153 pounds of sugar a year. Refined white sugar makes it more difficult for your body to absorb vitamins and minerals, a major contributor to the cause of autoimmunity. Sugar also suppresses immune function, leaving us open to infection. Just eight tablespoons of sugar, which is the equivalent to the sugar in less than one 12-ounce can of soda, can reduce the ability of your immune system to kill germs by up to 40%.

Like salt, sugar is dehydrating to the body. Dehydration increases histamine, which can worsen asthma and any other autoimmune disease because histamine increases cytokine production. As recommend by the National Fibromyalgia Association (NFA), sugars should be avoided because they can worsen the condition. Sugar feeds Lyme-causing bacteria and Candida yeast, the significance of which will be discussed later. Eating sugar also causes an insulin surge, which contributes to chronic inflammation.

Honey is sugar. It may be “all natural”, but it is still sugar. It is higher in calories than table sugar and can be contaminated by pesticides. Consuming “all natural” delicious tasting pesticides is not what you want to be doing.

A good non-toxic substitute for sugar is the nutritional supplement stevia. Stevia has been used by millions of people without reported side effects. In Japan, stevia sweetened products represent 41% of the market share of sweet substances consumed.

Stevia is an herb originally from Paraguay. South Americans use it as a sweetener and also for medicinal purposes. This herb is anywhere from 30 to 100 times sweeter than sugar. Stevia does not affect the blood sugar levels of most diabetics. Stevia also does not feed fungus in the intestines like sugars do.

Stevia has a strong, sweet flavor that can overwhelm a recipe, so it should be used sparingly. Because you only use such a small amount at a time, recipes must be adjusted for the lack of bulk. Stevia can often be purchased with helpful inulin added to it for bulk. Also, cakes and cookies sweetened with stevia do not brown as much as their sugar-sweetened counterparts.

Flour/Processed Foods

For you simple carbohydrate-lovers (addicts), the next sentence is going to be one of the most painful ones in the book. If you want to get rid of cytokine inflammation, you must give up processed foods and junk foods. They tend to be full of everything you shouldn’t eat. This list includes most breakfast cereals, muffins, breads, crackers, cookies, and doughnuts.

White flour contains alloxan, which is the chemical used to make flour look clean and white. Alloxan destroys the insulin-producing beta cells of the pancreas. It does so by initiating free radical damage to the DNA in the pancreas. Researchers believe that some people have weak defenses to free radicals in these beta cells. Alloxan is so potent that researchers who study diabetes use it to give diabetes to lab animals. While not everyone who eats white breads and processed foods will get diabetes, the connection is clear: Alloxan causes diabetes in those genetically susceptible to the disease.

The Nightshade Family

Vegetables in the nightshade family include white potatoes, tomatoes, all peppers, cherries, tobacco, and eggplants. Research indicates that these vegetables produce pain and inflammation in arthritis patients and aggravate Fibromyalgia according to the National Fibromyalgia Association (NFA). However, not everyone will be sensitive to nightshade foods. The only way to know for sure is to avoid them for a period of weeks then reintroduce them into your diet.

Everyone should avoid tobacco, which is a toxic member of the nightshade family, permanently.

Coffee

Despite being inflammatory, coffee has had its medicinal purposes. My own ancestors used it to treat asthma. I have friends outside the U.S., who are still dependent upon coffee to treat asthma. Certain caffeine-type chemicals in coffee have been proven effective at stimulating bronchial dilation in people diagnosed with specific types of asthma. Some modern day asthma medications are even made from chemicals in the caffeine family.

For those using coffee as a natural asthma medication, you should keep in mind that caffeine is a toxic chemical. Its purpose in plant life is to act as an insecticide. In people, caffeine suppresses the enzymes needed for memory making. It also raises both blood sugar and insulin levels, causing cytokine production and aggravating diabetes.

Simply drinking decaffeinated coffee isn’t the answer either. Women who drink more than one cup a day of decaffeinated coffee are considered at a much higher risk of developing rheumatoid arthritis. The theory is that chemically decaffeinated products are causing the increased risk of autoimmunity. If you are going to drink decaffeinated coffee anyway, be sure that it uses a non-chemical based decaffeinating method and that the coffee was organically grown. Those who do not drink organic coffee, are exposed to too many man-made pesticides.

Alcohol

The wine industry has America convinced that a glass or two a day is good for your heart. However, John Folts, Ph.D of the University of Wisconsin, has done studies, which show that to receive those heart-healthy benefits, you would have to consume enough wine to be declared legally drunk. Grape juice is a healthier alternative. Dr. Folt’s study also found that only ten to twelve ounces of purple grape juice was associated with lower blood clotting, thus a lower risk of heart disease than promised by red wine.

Besides being pro-inflammatory and addictive, alcohol breaks down to a toxin in the body called aldehyde. Toxins are dangerous chemicals that the liver does not recognize as useful. Toxins attack and destroy cells and attract germs. Aldehyde accumulates in the brain, spinal cord, joints, muscles and tissues, where it causes muscle weakness, irritation, and pain.

Conclusion

“Within each of us lies the power of our consent to health and sickness … It is we who control these, and not another.” -Richard Bach

It is up to us as individuals to read labels and avoid those foods that are causing inflammation in the body and making us sick. With many of these foods, because you consume them on a daily basis, you don’t even recognize they are causing you symptoms. Unless you totally give them up for a month or so, you won’t know how these inflammatory foods have been affecting you.

Source by Heidi Whitaker

#arthritis #arthritis in back #arthritis in dogs #arthritis in knees #arthritis in neck

[cbdoilforpain]

Foods that Promote Inflammation

[ad_1]

"The more severe the pain or illness, the more severe will be the necessary changes. These may involve breaking bad habits, or acquiring some new and better ones." -Peter McWilliams

You are not helpless in your fight against inflammation! Your diet plays a major role in activating or suppressing a protein called cytokines that causes inflammation. I can't stress this enough. For that and other reasons that will be discussed shortly, I would like you to start thinking in terms of: "Is what I'm swallowing making me healthier or sicker?" There is little if any neutral ground. It is as if everything that you swallow is sending a signal to your immune system to either cause more inflammation or less.

The following are groups of foods that you should avoid because they send a signal to your body to produce more inflammatory cytokines. They are also toxic to your body in multiple ways, polluting the internal terrain of the body and promoting inflammation.

Most Meat, Except Oily Fish

We often hear the phrase "all things in moderation". Meat, especially red meat, is an exception to this rule. Even what most would consider a "moderate" amount of red meat can produce an intolerable number of cytokines and bring on autoimmune symptoms.

For some, the "low-carb craze" has meant an increase in meat consumption. If eating the low-carb way means that you are eating a lot of meat, you are making your autoimmune condition worse. Protein from meat raises the levels of the toxins uric acid and urea in the blood. The body pumps excessive amounts of water into the kidneys to help flush out these toxins. The result of a high animal-based protein diet is very quick water "weight loss". The downside of this "weight loss" is that it causes the body to lose essential minerals. Mineral deficiencies cause autoimmunity. A better protein choice comes from vegetable-based proteins. These proteins improve mineral retention in the body.

One doctor has reported that within two weeks of his lupus patients not eating meat, most showed significant improvement in their skin lesions.

The Swank Diet calls for giving up red meat for one year. Then, after the first year, allowing yourself four ounces of red meat per week. This diet has made a significant improvement in the lives of people with Multiple Sclerosis (MS). Dr. Swank studied more than 150 of his patients with MS for a thirty-four year period of time. Those who followed the diet died at the rate of 5%, while patients not following his diet had a death rate of about 85% during the same time period.

However, reducing meat intake isn't just about living longer, it is about living well! This recommendation is for everyone, not just those whose collection of autoimmune symptoms are called lupus or MS. No matter where in your body cytokines gather or what they are attacking, eating red meat will increase their numbers. The way that meat is prepared also makes a difference. Charbroiled and grilled meats of any kind are much worse for you and should be completely avoided.

Fish is the exception to the meat rule. Fish does not raise cytokine levels. It actually reduces them. The problem is that much of our fish is contaminated with toxic mercury. Unless you are sure that your fish source is mercury free, you should limit your fish intake to one serving per week and use fish oil supplements instead. Some people will even be sensitive to one contaminated serving of fish. Check your local health food stores for fish farmed in "mercury-free" tested water. Additionally, salmon is a fish that is readily available and least likely to be mercury contaminated.

Egg Yolks

Egg yolks and dairy products are high in arachidonic acid. This is the same substance that makes meats so inflammatory. If you are going to eat eggs, you should only eat the whites. On a food label, eggs can be listed as albumin, globulin, ovamucin, or vitellin.

Dairy Products

"...countries with the highest dairy consumption, such as the United States and Sweden, because of their high animal protein diets, have the highest rates of osteoporosis, a disease involving the weakening and potential breaking of bones." -Richard Schwartz, Ph.D.

Research published in the Lancet Medical Journal described a small group of patients with Chronic Fatigue Syndrome (CFS) in Norway. For four years, they experienced substantial improvement by excluding milk and wheat from their diets. Reintroducing these foods into their diets caused a significant rise in the patients' cytokine levels along with an increase in pain.

Besides increasing cytokines, milk further aggravates asthma because of its casein content. When the protein of another animal is introduced into the human body, the immune system responds with an allergic reaction. Casein is a milk protein. Eating casein causes your body to produce histamines, which result in excess mucus production.

Those with CFS and asthma are not alone in their sensitivity to milk. According to the New England Journal of Medicine, July 30, 1992, studies suggest that a certain milk protein is responsible for the onset of diabetes because patients produce antibodies to cow milk proteins.

Milk's vices are many. As strange as it may sound, the digestion of milk proteins can create an addictive substance that acts like endorphins, our own personal narcotics. The same can be true of gluten and wheat. These endorphins have the ability to disrupt brain chemistry and cause addiction.

I am sorry, but this has to be said: Last year, the average liter of milk in America contained 323 million pus cells. Sick and infected cows have cell counts above 200 million. A count of 323 million is not even healthy by dairy industry standards. Drinking pus is a bad idea for anyone. It is a terrible idea for someone with a tendency towards immune dysfunction.

Gluten

Gluten is a component of grains such as wheat, oats, barley, and rye. Besides being inflammatory, doctors have reported a higher than average number of people with autoimmune disorders are allergic to gluten. They suggest complete avoidance for at least one month to see if benefits will occur.

Studies have also shown that wheat and corn can irritate patients with Rheumatoid Arthritis and raise cytokine production in the colon and rectum of those with celiac disease.

Corn, Corn Oil, Corn Syrup (Fructose)

Corn, besides promoting cytokines, has been called the leading cause of chronic food addiction in this century. To give you an idea of how powerful the addiction can be, all cigarettes made in the U.S. since World War I have contained added sugars, usually from corn. Do you think the cigarette companies chose corn syrup for the great taste it adds to their products?

Corn syrup (fructose) is cheap and twice as sweet as cane sugar. In 1994, the average person ate 83 pounds of fructose. Corn syrup causes an increase in blood lactic acid, especially in people with diabetes. Fructose from corn syrup inhibits copper metabolism and decreases mineral availability, two factors in autoimmunity. Fructose also breaks down into a substance that weakens your body's natural anti-inflammatory molecules. The body does not metabolize fructose the same as other sugars. Fructose converts to fat more than any other sugar. Corn fructose certainly isn't the diabetic-friendly and harmless sugar substitute that it is advertised to be.

Studies have shown that corn can irritate patients with Rheumatoid Arthritis (RA) and the National Fibromyalgia Association (NFA) suggests corn should be avoided because it can aggravate Fibromyalgia.

Remember that if corn products can increase cytokine levels in those with RA and Fibromyalgia, it can increase cytokine levels for anyone.

Sugar

We Americans are eating an average of 153 pounds of sugar a year. Refined white sugar makes it more difficult for your body to absorb vitamins and minerals, a major contributor to the cause of autoimmunity. Sugar also suppresses immune function, leaving us open to infection. Just eight tablespoons of sugar, which is the equivalent to the sugar in less than one 12-ounce can of soda, can reduce the ability of your immune system to kill germs by up to 40%.

Like salt, sugar is dehydrating to the body. Dehydration increases histamine, which can worsen asthma and any other autoimmune disease because histamine increases cytokine production. As recommend by the National Fibromyalgia Association (NFA), sugars should be avoided because they can worsen the condition. Sugar feeds Lyme-causing bacteria and Candida yeast, the significance of which will be discussed later. Eating sugar also causes an insulin surge, which contributes to chronic inflammation.

Honey is sugar. It may be "all natural", but it is still sugar. It is higher in calories than table sugar and can be contaminated by pesticides. Consuming "all natural" delicious tasting pesticides is not what you want to be doing.

A good non-toxic substitute for sugar is the nutritional supplement stevia. Stevia has been used by millions of people without reported side effects. In Japan, stevia sweetened products represent 41% of the market share of sweet substances consumed.

Stevia is an herb originally from Paraguay. South Americans use it as a sweetener and also for medicinal purposes. This herb is anywhere from 30 to 100 times sweeter than sugar. Stevia does not affect the blood sugar levels of most diabetics. Stevia also does not feed fungus in the intestines like sugars do.

Stevia has a strong, sweet flavor that can overwhelm a recipe, so it should be used sparingly. Because you only use such a small amount at a time, recipes must be adjusted for the lack of bulk. Stevia can often be purchased with helpful inulin added to it for bulk. Also, cakes and cookies sweetened with stevia do not brown as much as their sugar-sweetened counterparts.

Flour/Processed Foods

For you simple carbohydrate-lovers (addicts), the next sentence is going to be one of the most painful ones in the book. If you want to get rid of cytokine inflammation, you must give up processed foods and junk foods. They tend to be full of everything you shouldn't eat. This list includes most breakfast cereals, muffins, breads, crackers, cookies, and doughnuts.

White flour contains alloxan, which is the chemical used to make flour look clean and white. Alloxan destroys the insulin-producing beta cells of the pancreas. It does so by initiating free radical damage to the DNA in the pancreas. Researchers believe that some people have weak defenses to free radicals in these beta cells. Alloxan is so potent that researchers who study diabetes use it to give diabetes to lab animals. While not everyone who eats white breads and processed foods will get diabetes, the connection is clear: Alloxan causes diabetes in those genetically susceptible to the disease.

The Nightshade Family

Vegetables in the nightshade family include white potatoes, tomatoes, all peppers, cherries, tobacco, and eggplants. Research indicates that these vegetables produce pain and inflammation in arthritis patients and aggravate Fibromyalgia according to the National Fibromyalgia Association (NFA). However, not everyone will be sensitive to nightshade foods. The only way to know for sure is to avoid them for a period of weeks then reintroduce them into your diet.

Everyone should avoid tobacco, which is a toxic member of the nightshade family, permanently.

Coffee

Despite being inflammatory, coffee has had its medicinal purposes. My own ancestors used it to treat asthma. I have friends outside the U.S., who are still dependent upon coffee to treat asthma. Certain caffeine-type chemicals in coffee have been proven effective at stimulating bronchial dilation in people diagnosed with specific types of asthma. Some modern day asthma medications are even made from chemicals in the caffeine family.

For those using coffee as a natural asthma medication, you should keep in mind that caffeine is a toxic chemical. Its purpose in plant life is to act as an insecticide. In people, caffeine suppresses the enzymes needed for memory making. It also raises both blood sugar and insulin levels, causing cytokine production and aggravating diabetes.

Simply drinking decaffeinated coffee isn't the answer either. Women who drink more than one cup a day of decaffeinated coffee are considered at a much higher risk of developing rheumatoid arthritis. The theory is that chemically decaffeinated products are causing the increased risk of autoimmunity. If you are going to drink decaffeinated coffee anyway, be sure that it uses a non-chemical based decaffeinating method and that the coffee was organically grown. Those who do not drink organic coffee, are exposed to too many man-made pesticides.

Alcohol

The wine industry has America convinced that a glass or two a day is good for your heart. However, John Folts, Ph.D of the University of Wisconsin, has done studies, which show that to receive those heart-healthy benefits, you would have to consume enough wine to be declared legally drunk. Grape juice is a healthier alternative. Dr. Folt's study also found that only ten to twelve ounces of purple grape juice was associated with lower blood clotting, thus a lower risk of heart disease than promised by red wine.

Besides being pro-inflammatory and addictive, alcohol breaks down to a toxin in the body called aldehyde. Toxins are dangerous chemicals that the liver does not recognize as useful. Toxins attack and destroy cells and attract germs. Aldehyde accumulates in the brain, spinal cord, joints, muscles and tissues, where it causes muscle weakness, irritation, and pain.

Conclusion

"Within each of us lies the power of our consent to health and sickness ... It is we who control these, and not another." -Richard Bach

It is up to us as individuals to read labels and avoid those foods that are causing inflammation in the body and making us sick. With many of these foods, because you consume them on a daily basis, you don't even recognize they are causing you symptoms. Unless you totally give them up for a month or so, you won't know how these inflammatory foods have been affecting you.

[ad_2] Source by Heidi Whitaker

Original Post Here: Foods that Promote Inflammation

[purecbdoil]

Foods that Promote Inflammation

[ad_1]

"The more severe the pain or illness, the more severe will be the necessary changes. These may involve breaking bad habits, or acquiring some new and better ones." -Peter McWilliams

You are not helpless in your fight against inflammation! Your diet plays a major role in activating or suppressing a protein called cytokines that causes inflammation. I can't stress this enough. For that and other reasons that will be discussed shortly, I would like you to start thinking in terms of: "Is what I'm swallowing making me healthier or sicker?" There is little if any neutral ground. It is as if everything that you swallow is sending a signal to your immune system to either cause more inflammation or less.

The following are groups of foods that you should avoid because they send a signal to your body to produce more inflammatory cytokines. They are also toxic to your body in multiple ways, polluting the internal terrain of the body and promoting inflammation.

Most Meat, Except Oily Fish

We often hear the phrase "all things in moderation". Meat, especially red meat, is an exception to this rule. Even what most would consider a "moderate" amount of red meat can produce an intolerable number of cytokines and bring on autoimmune symptoms.

For some, the "low-carb craze" has meant an increase in meat consumption. If eating the low-carb way means that you are eating a lot of meat, you are making your autoimmune condition worse. Protein from meat raises the levels of the toxins uric acid and urea in the blood. The body pumps excessive amounts of water into the kidneys to help flush out these toxins. The result of a high animal-based protein diet is very quick water "weight loss". The downside of this "weight loss" is that it causes the body to lose essential minerals. Mineral deficiencies cause autoimmunity. A better protein choice comes from vegetable-based proteins. These proteins improve mineral retention in the body.

One doctor has reported that within two weeks of his lupus patients not eating meat, most showed significant improvement in their skin lesions.

The Swank Diet calls for giving up red meat for one year. Then, after the first year, allowing yourself four ounces of red meat per week. This diet has made a significant improvement in the lives of people with Multiple Sclerosis (MS). Dr. Swank studied more than 150 of his patients with MS for a thirty-four year period of time. Those who followed the diet died at the rate of 5%, while patients not following his diet had a death rate of about 85% during the same time period.

However, reducing meat intake isn't just about living longer, it is about living well! This recommendation is for everyone, not just those whose collection of autoimmune symptoms are called lupus or MS. No matter where in your body cytokines gather or what they are attacking, eating red meat will increase their numbers. The way that meat is prepared also makes a difference. Charbroiled and grilled meats of any kind are much worse for you and should be completely avoided.

Fish is the exception to the meat rule. Fish does not raise cytokine levels. It actually reduces them. The problem is that much of our fish is contaminated with toxic mercury. Unless you are sure that your fish source is mercury free, you should limit your fish intake to one serving per week and use fish oil supplements instead. Some people will even be sensitive to one contaminated serving of fish. Check your local health food stores for fish farmed in "mercury-free" tested water. Additionally, salmon is a fish that is readily available and least likely to be mercury contaminated.

Egg Yolks

Egg yolks and dairy products are high in arachidonic acid. This is the same substance that makes meats so inflammatory. If you are going to eat eggs, you should only eat the whites. On a food label, eggs can be listed as albumin, globulin, ovamucin, or vitellin.

Dairy Products

"...countries with the highest dairy consumption, such as the United States and Sweden, because of their high animal protein diets, have the highest rates of osteoporosis, a disease involving the weakening and potential breaking of bones." -Richard Schwartz, Ph.D.

Research published in the Lancet Medical Journal described a small group of patients with Chronic Fatigue Syndrome (CFS) in Norway. For four years, they experienced substantial improvement by excluding milk and wheat from their diets. Reintroducing these foods into their diets caused a significant rise in the patients' cytokine levels along with an increase in pain.

Besides increasing cytokines, milk further aggravates asthma because of its casein content. When the protein of another animal is introduced into the human body, the immune system responds with an allergic reaction. Casein is a milk protein. Eating casein causes your body to produce histamines, which result in excess mucus production.

Those with CFS and asthma are not alone in their sensitivity to milk. According to the New England Journal of Medicine, July 30, 1992, studies suggest that a certain milk protein is responsible for the onset of diabetes because patients produce antibodies to cow milk proteins.

Milk's vices are many. As strange as it may sound, the digestion of milk proteins can create an addictive substance that acts like endorphins, our own personal narcotics. The same can be true of gluten and wheat. These endorphins have the ability to disrupt brain chemistry and cause addiction.

I am sorry, but this has to be said: Last year, the average liter of milk in America contained 323 million pus cells. Sick and infected cows have cell counts above 200 million. A count of 323 million is not even healthy by dairy industry standards. Drinking pus is a bad idea for anyone. It is a terrible idea for someone with a tendency towards immune dysfunction.

Gluten

Gluten is a component of grains such as wheat, oats, barley, and rye. Besides being inflammatory, doctors have reported a higher than average number of people with autoimmune disorders are allergic to gluten. They suggest complete avoidance for at least one month to see if benefits will occur.

Studies have also shown that wheat and corn can irritate patients with Rheumatoid Arthritis and raise cytokine production in the colon and rectum of those with celiac disease.

Corn, Corn Oil, Corn Syrup (Fructose)

Corn, besides promoting cytokines, has been called the leading cause of chronic food addiction in this century. To give you an idea of how powerful the addiction can be, all cigarettes made in the U.S. since World War I have contained added sugars, usually from corn. Do you think the cigarette companies chose corn syrup for the great taste it adds to their products?

Corn syrup (fructose) is cheap and twice as sweet as cane sugar. In 1994, the average person ate 83 pounds of fructose. Corn syrup causes an increase in blood lactic acid, especially in people with diabetes. Fructose from corn syrup inhibits copper metabolism and decreases mineral availability, two factors in autoimmunity. Fructose also breaks down into a substance that weakens your body's natural anti-inflammatory molecules. The body does not metabolize fructose the same as other sugars. Fructose converts to fat more than any other sugar. Corn fructose certainly isn't the diabetic-friendly and harmless sugar substitute that it is advertised to be.

Studies have shown that corn can irritate patients with Rheumatoid Arthritis (RA) and the National Fibromyalgia Association (NFA) suggests corn should be avoided because it can aggravate Fibromyalgia.

Remember that if corn products can increase cytokine levels in those with RA and Fibromyalgia, it can increase cytokine levels for anyone.

Sugar

We Americans are eating an average of 153 pounds of sugar a year. Refined white sugar makes it more difficult for your body to absorb vitamins and minerals, a major contributor to the cause of autoimmunity. Sugar also suppresses immune function, leaving us open to infection. Just eight tablespoons of sugar, which is the equivalent to the sugar in less than one 12-ounce can of soda, can reduce the ability of your immune system to kill germs by up to 40%.

Like salt, sugar is dehydrating to the body. Dehydration increases histamine, which can worsen asthma and any other autoimmune disease because histamine increases cytokine production. As recommend by the National Fibromyalgia Association (NFA), sugars should be avoided because they can worsen the condition. Sugar feeds Lyme-causing bacteria and Candida yeast, the significance of which will be discussed later. Eating sugar also causes an insulin surge, which contributes to chronic inflammation.

Honey is sugar. It may be "all natural", but it is still sugar. It is higher in calories than table sugar and can be contaminated by pesticides. Consuming "all natural" delicious tasting pesticides is not what you want to be doing.

A good non-toxic substitute for sugar is the nutritional supplement stevia. Stevia has been used by millions of people without reported side effects. In Japan, stevia sweetened products represent 41% of the market share of sweet substances consumed.

Stevia is an herb originally from Paraguay. South Americans use it as a sweetener and also for medicinal purposes. This herb is anywhere from 30 to 100 times sweeter than sugar. Stevia does not affect the blood sugar levels of most diabetics. Stevia also does not feed fungus in the intestines like sugars do.

Stevia has a strong, sweet flavor that can overwhelm a recipe, so it should be used sparingly. Because you only use such a small amount at a time, recipes must be adjusted for the lack of bulk. Stevia can often be purchased with helpful inulin added to it for bulk. Also, cakes and cookies sweetened with stevia do not brown as much as their sugar-sweetened counterparts.

Flour/Processed Foods

For you simple carbohydrate-lovers (addicts), the next sentence is going to be one of the most painful ones in the book. If you want to get rid of cytokine inflammation, you must give up processed foods and junk foods. They tend to be full of everything you shouldn't eat. This list includes most breakfast cereals, muffins, breads, crackers, cookies, and doughnuts.

White flour contains alloxan, which is the chemical used to make flour look clean and white. Alloxan destroys the insulin-producing beta cells of the pancreas. It does so by initiating free radical damage to the DNA in the pancreas. Researchers believe that some people have weak defenses to free radicals in these beta cells. Alloxan is so potent that researchers who study diabetes use it to give diabetes to lab animals. While not everyone who eats white breads and processed foods will get diabetes, the connection is clear: Alloxan causes diabetes in those genetically susceptible to the disease.

The Nightshade Family

Vegetables in the nightshade family include white potatoes, tomatoes, all peppers, cherries, tobacco, and eggplants. Research indicates that these vegetables produce pain and inflammation in arthritis patients and aggravate Fibromyalgia according to the National Fibromyalgia Association (NFA). However, not everyone will be sensitive to nightshade foods. The only way to know for sure is to avoid them for a period of weeks then reintroduce them into your diet.

Everyone should avoid tobacco, which is a toxic member of the nightshade family, permanently.

Coffee

Despite being inflammatory, coffee has had its medicinal purposes. My own ancestors used it to treat asthma. I have friends outside the U.S., who are still dependent upon coffee to treat asthma. Certain caffeine-type chemicals in coffee have been proven effective at stimulating bronchial dilation in people diagnosed with specific types of asthma. Some modern day asthma medications are even made from chemicals in the caffeine family.

For those using coffee as a natural asthma medication, you should keep in mind that caffeine is a toxic chemical. Its purpose in plant life is to act as an insecticide. In people, caffeine suppresses the enzymes needed for memory making. It also raises both blood sugar and insulin levels, causing cytokine production and aggravating diabetes.

Simply drinking decaffeinated coffee isn't the answer either. Women who drink more than one cup a day of decaffeinated coffee are considered at a much higher risk of developing rheumatoid arthritis. The theory is that chemically decaffeinated products are causing the increased risk of autoimmunity. If you are going to drink decaffeinated coffee anyway, be sure that it uses a non-chemical based decaffeinating method and that the coffee was organically grown. Those who do not drink organic coffee, are exposed to too many man-made pesticides.

Alcohol

The wine industry has America convinced that a glass or two a day is good for your heart. However, John Folts, Ph.D of the University of Wisconsin, has done studies, which show that to receive those heart-healthy benefits, you would have to consume enough wine to be declared legally drunk. Grape juice is a healthier alternative. Dr. Folt's study also found that only ten to twelve ounces of purple grape juice was associated with lower blood clotting, thus a lower risk of heart disease than promised by red wine.

Besides being pro-inflammatory and addictive, alcohol breaks down to a toxin in the body called aldehyde. Toxins are dangerous chemicals that the liver does not recognize as useful. Toxins attack and destroy cells and attract germs. Aldehyde accumulates in the brain, spinal cord, joints, muscles and tissues, where it causes muscle weakness, irritation, and pain.

Conclusion

"Within each of us lies the power of our consent to health and sickness ... It is we who control these, and not another." -Richard Bach

It is up to us as individuals to read labels and avoid those foods that are causing inflammation in the body and making us sick. With many of these foods, because you consume them on a daily basis, you don't even recognize they are causing you symptoms. Unless you totally give them up for a month or so, you won't know how these inflammatory foods have been affecting you.

[ad_2] Source by Heidi Whitaker

Article Here: Foods that Promote Inflammation

[bestcbdoilshop]

Foods that Promote Inflammation

[ad_1]

"The more severe the pain or illness, the more severe will be the necessary changes. These may involve breaking bad habits, or acquiring some new and better ones." -Peter McWilliams

You are not helpless in your fight against inflammation! Your diet plays a major role in activating or suppressing a protein called cytokines that causes inflammation. I can't stress this enough. For that and other reasons that will be discussed shortly, I would like you to start thinking in terms of: "Is what I'm swallowing making me healthier or sicker?" There is little if any neutral ground. It is as if everything that you swallow is sending a signal to your immune system to either cause more inflammation or less.

The following are groups of foods that you should avoid because they send a signal to your body to produce more inflammatory cytokines. They are also toxic to your body in multiple ways, polluting the internal terrain of the body and promoting inflammation.

Most Meat, Except Oily Fish

We often hear the phrase "all things in moderation". Meat, especially red meat, is an exception to this rule. Even what most would consider a "moderate" amount of red meat can produce an intolerable number of cytokines and bring on autoimmune symptoms.

For some, the "low-carb craze" has meant an increase in meat consumption. If eating the low-carb way means that you are eating a lot of meat, you are making your autoimmune condition worse. Protein from meat raises the levels of the toxins uric acid and urea in the blood. The body pumps excessive amounts of water into the kidneys to help flush out these toxins. The result of a high animal-based protein diet is very quick water "weight loss". The downside of this "weight loss" is that it causes the body to lose essential minerals. Mineral deficiencies cause autoimmunity. A better protein choice comes from vegetable-based proteins. These proteins improve mineral retention in the body.

One doctor has reported that within two weeks of his lupus patients not eating meat, most showed significant improvement in their skin lesions.

The Swank Diet calls for giving up red meat for one year. Then, after the first year, allowing yourself four ounces of red meat per week. This diet has made a significant improvement in the lives of people with Multiple Sclerosis (MS). Dr. Swank studied more than 150 of his patients with MS for a thirty-four year period of time. Those who followed the diet died at the rate of 5%, while patients not following his diet had a death rate of about 85% during the same time period.

However, reducing meat intake isn't just about living longer, it is about living well! This recommendation is for everyone, not just those whose collection of autoimmune symptoms are called lupus or MS. No matter where in your body cytokines gather or what they are attacking, eating red meat will increase their numbers. The way that meat is prepared also makes a difference. Charbroiled and grilled meats of any kind are much worse for you and should be completely avoided.

Fish is the exception to the meat rule. Fish does not raise cytokine levels. It actually reduces them. The problem is that much of our fish is contaminated with toxic mercury. Unless you are sure that your fish source is mercury free, you should limit your fish intake to one serving per week and use fish oil supplements instead. Some people will even be sensitive to one contaminated serving of fish. Check your local health food stores for fish farmed in "mercury-free" tested water. Additionally, salmon is a fish that is readily available and least likely to be mercury contaminated.

Egg Yolks

Egg yolks and dairy products are high in arachidonic acid. This is the same substance that makes meats so inflammatory. If you are going to eat eggs, you should only eat the whites. On a food label, eggs can be listed as albumin, globulin, ovamucin, or vitellin.

Dairy Products

"...countries with the highest dairy consumption, such as the United States and Sweden, because of their high animal protein diets, have the highest rates of osteoporosis, a disease involving the weakening and potential breaking of bones." -Richard Schwartz, Ph.D.

Research published in the Lancet Medical Journal described a small group of patients with Chronic Fatigue Syndrome (CFS) in Norway. For four years, they experienced substantial improvement by excluding milk and wheat from their diets. Reintroducing these foods into their diets caused a significant rise in the patients' cytokine levels along with an increase in pain.

Besides increasing cytokines, milk further aggravates asthma because of its casein content. When the protein of another animal is introduced into the human body, the immune system responds with an allergic reaction. Casein is a milk protein. Eating casein causes your body to produce histamines, which result in excess mucus production.

Those with CFS and asthma are not alone in their sensitivity to milk. According to the New England Journal of Medicine, July 30, 1992, studies suggest that a certain milk protein is responsible for the onset of diabetes because patients produce antibodies to cow milk proteins.

Milk's vices are many. As strange as it may sound, the digestion of milk proteins can create an addictive substance that acts like endorphins, our own personal narcotics. The same can be true of gluten and wheat. These endorphins have the ability to disrupt brain chemistry and cause addiction.

I am sorry, but this has to be said: Last year, the average liter of milk in America contained 323 million pus cells. Sick and infected cows have cell counts above 200 million. A count of 323 million is not even healthy by dairy industry standards. Drinking pus is a bad idea for anyone. It is a terrible idea for someone with a tendency towards immune dysfunction.

Gluten

Gluten is a component of grains such as wheat, oats, barley, and rye. Besides being inflammatory, doctors have reported a higher than average number of people with autoimmune disorders are allergic to gluten. They suggest complete avoidance for at least one month to see if benefits will occur.

Studies have also shown that wheat and corn can irritate patients with Rheumatoid Arthritis and raise cytokine production in the colon and rectum of those with celiac disease.

Corn, Corn Oil, Corn Syrup (Fructose)

Corn, besides promoting cytokines, has been called the leading cause of chronic food addiction in this century. To give you an idea of how powerful the addiction can be, all cigarettes made in the U.S. since World War I have contained added sugars, usually from corn. Do you think the cigarette companies chose corn syrup for the great taste it adds to their products?

Corn syrup (fructose) is cheap and twice as sweet as cane sugar. In 1994, the average person ate 83 pounds of fructose. Corn syrup causes an increase in blood lactic acid, especially in people with diabetes. Fructose from corn syrup inhibits copper metabolism and decreases mineral availability, two factors in autoimmunity. Fructose also breaks down into a substance that weakens your body's natural anti-inflammatory molecules. The body does not metabolize fructose the same as other sugars. Fructose converts to fat more than any other sugar. Corn fructose certainly isn't the diabetic-friendly and harmless sugar substitute that it is advertised to be.

Studies have shown that corn can irritate patients with Rheumatoid Arthritis (RA) and the National Fibromyalgia Association (NFA) suggests corn should be avoided because it can aggravate Fibromyalgia.

Remember that if corn products can increase cytokine levels in those with RA and Fibromyalgia, it can increase cytokine levels for anyone.

Sugar

We Americans are eating an average of 153 pounds of sugar a year. Refined white sugar makes it more difficult for your body to absorb vitamins and minerals, a major contributor to the cause of autoimmunity. Sugar also suppresses immune function, leaving us open to infection. Just eight tablespoons of sugar, which is the equivalent to the sugar in less than one 12-ounce can of soda, can reduce the ability of your immune system to kill germs by up to 40%.

Like salt, sugar is dehydrating to the body. Dehydration increases histamine, which can worsen asthma and any other autoimmune disease because histamine increases cytokine production. As recommend by the National Fibromyalgia Association (NFA), sugars should be avoided because they can worsen the condition. Sugar feeds Lyme-causing bacteria and Candida yeast, the significance of which will be discussed later. Eating sugar also causes an insulin surge, which contributes to chronic inflammation.

Honey is sugar. It may be "all natural", but it is still sugar. It is higher in calories than table sugar and can be contaminated by pesticides. Consuming "all natural" delicious tasting pesticides is not what you want to be doing.

A good non-toxic substitute for sugar is the nutritional supplement stevia. Stevia has been used by millions of people without reported side effects. In Japan, stevia sweetened products represent 41% of the market share of sweet substances consumed.

Stevia is an herb originally from Paraguay. South Americans use it as a sweetener and also for medicinal purposes. This herb is anywhere from 30 to 100 times sweeter than sugar. Stevia does not affect the blood sugar levels of most diabetics. Stevia also does not feed fungus in the intestines like sugars do.

Stevia has a strong, sweet flavor that can overwhelm a recipe, so it should be used sparingly. Because you only use such a small amount at a time, recipes must be adjusted for the lack of bulk. Stevia can often be purchased with helpful inulin added to it for bulk. Also, cakes and cookies sweetened with stevia do not brown as much as their sugar-sweetened counterparts.

Flour/Processed Foods

For you simple carbohydrate-lovers (addicts), the next sentence is going to be one of the most painful ones in the book. If you want to get rid of cytokine inflammation, you must give up processed foods and junk foods. They tend to be full of everything you shouldn't eat. This list includes most breakfast cereals, muffins, breads, crackers, cookies, and doughnuts.

White flour contains alloxan, which is the chemical used to make flour look clean and white. Alloxan destroys the insulin-producing beta cells of the pancreas. It does so by initiating free radical damage to the DNA in the pancreas. Researchers believe that some people have weak defenses to free radicals in these beta cells. Alloxan is so potent that researchers who study diabetes use it to give diabetes to lab animals. While not everyone who eats white breads and processed foods will get diabetes, the connection is clear: Alloxan causes diabetes in those genetically susceptible to the disease.

The Nightshade Family

Vegetables in the nightshade family include white potatoes, tomatoes, all peppers, cherries, tobacco, and eggplants. Research indicates that these vegetables produce pain and inflammation in arthritis patients and aggravate Fibromyalgia according to the National Fibromyalgia Association (NFA). However, not everyone will be sensitive to nightshade foods. The only way to know for sure is to avoid them for a period of weeks then reintroduce them into your diet.

Everyone should avoid tobacco, which is a toxic member of the nightshade family, permanently.

Coffee

Despite being inflammatory, coffee has had its medicinal purposes. My own ancestors used it to treat asthma. I have friends outside the U.S., who are still dependent upon coffee to treat asthma. Certain caffeine-type chemicals in coffee have been proven effective at stimulating bronchial dilation in people diagnosed with specific types of asthma. Some modern day asthma medications are even made from chemicals in the caffeine family.

For those using coffee as a natural asthma medication, you should keep in mind that caffeine is a toxic chemical. Its purpose in plant life is to act as an insecticide. In people, caffeine suppresses the enzymes needed for memory making. It also raises both blood sugar and insulin levels, causing cytokine production and aggravating diabetes.

Simply drinking decaffeinated coffee isn't the answer either. Women who drink more than one cup a day of decaffeinated coffee are considered at a much higher risk of developing rheumatoid arthritis. The theory is that chemically decaffeinated products are causing the increased risk of autoimmunity. If you are going to drink decaffeinated coffee anyway, be sure that it uses a non-chemical based decaffeinating method and that the coffee was organically grown. Those who do not drink organic coffee, are exposed to too many man-made pesticides.

Alcohol

The wine industry has America convinced that a glass or two a day is good for your heart. However, John Folts, Ph.D of the University of Wisconsin, has done studies, which show that to receive those heart-healthy benefits, you would have to consume enough wine to be declared legally drunk. Grape juice is a healthier alternative. Dr. Folt's study also found that only ten to twelve ounces of purple grape juice was associated with lower blood clotting, thus a lower risk of heart disease than promised by red wine.

Besides being pro-inflammatory and addictive, alcohol breaks down to a toxin in the body called aldehyde. Toxins are dangerous chemicals that the liver does not recognize as useful. Toxins attack and destroy cells and attract germs. Aldehyde accumulates in the brain, spinal cord, joints, muscles and tissues, where it causes muscle weakness, irritation, and pain.

Conclusion

"Within each of us lies the power of our consent to health and sickness ... It is we who control these, and not another." -Richard Bach

It is up to us as individuals to read labels and avoid those foods that are causing inflammation in the body and making us sick. With many of these foods, because you consume them on a daily basis, you don't even recognize they are causing you symptoms. Unless you totally give them up for a month or so, you won't know how these inflammatory foods have been affecting you.

[ad_2] Source by Heidi Whitaker

Post Source Here: Foods that Promote Inflammation

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Foods that Promote Inflammation

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"The more severe the pain or illness, the more severe will be the necessary changes. These may involve breaking bad habits, or acquiring some new and better ones." -Peter McWilliams

You are not helpless in your fight against inflammation! Your diet plays a major role in activating or suppressing a protein called cytokines that causes inflammation. I can't stress this enough. For that and other reasons that will be discussed shortly, I would like you to start thinking in terms of: "Is what I'm swallowing making me healthier or sicker?" There is little if any neutral ground. It is as if everything that you swallow is sending a signal to your immune system to either cause more inflammation or less.

The following are groups of foods that you should avoid because they send a signal to your body to produce more inflammatory cytokines. They are also toxic to your body in multiple ways, polluting the internal terrain of the body and promoting inflammation.

Most Meat, Except Oily Fish

We often hear the phrase "all things in moderation". Meat, especially red meat, is an exception to this rule. Even what most would consider a "moderate" amount of red meat can produce an intolerable number of cytokines and bring on autoimmune symptoms.

For some, the "low-carb craze" has meant an increase in meat consumption. If eating the low-carb way means that you are eating a lot of meat, you are making your autoimmune condition worse. Protein from meat raises the levels of the toxins uric acid and urea in the blood. The body pumps excessive amounts of water into the kidneys to help flush out these toxins. The result of a high animal-based protein diet is very quick water "weight loss". The downside of this "weight loss" is that it causes the body to lose essential minerals. Mineral deficiencies cause autoimmunity. A better protein choice comes from vegetable-based proteins. These proteins improve mineral retention in the body.

One doctor has reported that within two weeks of his lupus patients not eating meat, most showed significant improvement in their skin lesions.

The Swank Diet calls for giving up red meat for one year. Then, after the first year, allowing yourself four ounces of red meat per week. This diet has made a significant improvement in the lives of people with Multiple Sclerosis (MS). Dr. Swank studied more than 150 of his patients with MS for a thirty-four year period of time. Those who followed the diet died at the rate of 5%, while patients not following his diet had a death rate of about 85% during the same time period.

However, reducing meat intake isn't just about living longer, it is about living well! This recommendation is for everyone, not just those whose collection of autoimmune symptoms are called lupus or MS. No matter where in your body cytokines gather or what they are attacking, eating red meat will increase their numbers. The way that meat is prepared also makes a difference. Charbroiled and grilled meats of any kind are much worse for you and should be completely avoided.

Fish is the exception to the meat rule. Fish does not raise cytokine levels. It actually reduces them. The problem is that much of our fish is contaminated with toxic mercury. Unless you are sure that your fish source is mercury free, you should limit your fish intake to one serving per week and use fish oil supplements instead. Some people will even be sensitive to one contaminated serving of fish. Check your local health food stores for fish farmed in "mercury-free" tested water. Additionally, salmon is a fish that is readily available and least likely to be mercury contaminated.

Egg Yolks

Egg yolks and dairy products are high in arachidonic acid. This is the same substance that makes meats so inflammatory. If you are going to eat eggs, you should only eat the whites. On a food label, eggs can be listed as albumin, globulin, ovamucin, or vitellin.

Dairy Products

"...countries with the highest dairy consumption, such as the United States and Sweden, because of their high animal protein diets, have the highest rates of osteoporosis, a disease involving the weakening and potential breaking of bones." -Richard Schwartz, Ph.D.

Research published in the Lancet Medical Journal described a small group of patients with Chronic Fatigue Syndrome (CFS) in Norway. For four years, they experienced substantial improvement by excluding milk and wheat from their diets. Reintroducing these foods into their diets caused a significant rise in the patients' cytokine levels along with an increase in pain.

Besides increasing cytokines, milk further aggravates asthma because of its casein content. When the protein of another animal is introduced into the human body, the immune system responds with an allergic reaction. Casein is a milk protein. Eating casein causes your body to produce histamines, which result in excess mucus production.

Those with CFS and asthma are not alone in their sensitivity to milk. According to the New England Journal of Medicine, July 30, 1992, studies suggest that a certain milk protein is responsible for the onset of diabetes because patients produce antibodies to cow milk proteins.

Milk's vices are many. As strange as it may sound, the digestion of milk proteins can create an addictive substance that acts like endorphins, our own personal narcotics. The same can be true of gluten and wheat. These endorphins have the ability to disrupt brain chemistry and cause addiction.

I am sorry, but this has to be said: Last year, the average liter of milk in America contained 323 million pus cells. Sick and infected cows have cell counts above 200 million. A count of 323 million is not even healthy by dairy industry standards. Drinking pus is a bad idea for anyone. It is a terrible idea for someone with a tendency towards immune dysfunction.

Gluten

Gluten is a component of grains such as wheat, oats, barley, and rye. Besides being inflammatory, doctors have reported a higher than average number of people with autoimmune disorders are allergic to gluten. They suggest complete avoidance for at least one month to see if benefits will occur.

Studies have also shown that wheat and corn can irritate patients with Rheumatoid Arthritis and raise cytokine production in the colon and rectum of those with celiac disease.

Corn, Corn Oil, Corn Syrup (Fructose)

Corn, besides promoting cytokines, has been called the leading cause of chronic food addiction in this century. To give you an idea of how powerful the addiction can be, all cigarettes made in the U.S. since World War I have contained added sugars, usually from corn. Do you think the cigarette companies chose corn syrup for the great taste it adds to their products?

Corn syrup (fructose) is cheap and twice as sweet as cane sugar. In 1994, the average person ate 83 pounds of fructose. Corn syrup causes an increase in blood lactic acid, especially in people with diabetes. Fructose from corn syrup inhibits copper metabolism and decreases mineral availability, two factors in autoimmunity. Fructose also breaks down into a substance that weakens your body's natural anti-inflammatory molecules. The body does not metabolize fructose the same as other sugars. Fructose converts to fat more than any other sugar. Corn fructose certainly isn't the diabetic-friendly and harmless sugar substitute that it is advertised to be.

Studies have shown that corn can irritate patients with Rheumatoid Arthritis (RA) and the National Fibromyalgia Association (NFA) suggests corn should be avoided because it can aggravate Fibromyalgia.

Remember that if corn products can increase cytokine levels in those with RA and Fibromyalgia, it can increase cytokine levels for anyone.

Sugar

We Americans are eating an average of 153 pounds of sugar a year. Refined white sugar makes it more difficult for your body to absorb vitamins and minerals, a major contributor to the cause of autoimmunity. Sugar also suppresses immune function, leaving us open to infection. Just eight tablespoons of sugar, which is the equivalent to the sugar in less than one 12-ounce can of soda, can reduce the ability of your immune system to kill germs by up to 40%.

Like salt, sugar is dehydrating to the body. Dehydration increases histamine, which can worsen asthma and any other autoimmune disease because histamine increases cytokine production. As recommend by the National Fibromyalgia Association (NFA), sugars should be avoided because they can worsen the condition. Sugar feeds Lyme-causing bacteria and Candida yeast, the significance of which will be discussed later. Eating sugar also causes an insulin surge, which contributes to chronic inflammation.

Honey is sugar. It may be "all natural", but it is still sugar. It is higher in calories than table sugar and can be contaminated by pesticides. Consuming "all natural" delicious tasting pesticides is not what you want to be doing.

A good non-toxic substitute for sugar is the nutritional supplement stevia. Stevia has been used by millions of people without reported side effects. In Japan, stevia sweetened products represent 41% of the market share of sweet substances consumed.

Stevia is an herb originally from Paraguay. South Americans use it as a sweetener and also for medicinal purposes. This herb is anywhere from 30 to 100 times sweeter than sugar. Stevia does not affect the blood sugar levels of most diabetics. Stevia also does not feed fungus in the intestines like sugars do.

Stevia has a strong, sweet flavor that can overwhelm a recipe, so it should be used sparingly. Because you only use such a small amount at a time, recipes must be adjusted for the lack of bulk. Stevia can often be purchased with helpful inulin added to it for bulk. Also, cakes and cookies sweetened with stevia do not brown as much as their sugar-sweetened counterparts.

Flour/Processed Foods

For you simple carbohydrate-lovers (addicts), the next sentence is going to be one of the most painful ones in the book. If you want to get rid of cytokine inflammation, you must give up processed foods and junk foods. They tend to be full of everything you shouldn't eat. This list includes most breakfast cereals, muffins, breads, crackers, cookies, and doughnuts.

White flour contains alloxan, which is the chemical used to make flour look clean and white. Alloxan destroys the insulin-producing beta cells of the pancreas. It does so by initiating free radical damage to the DNA in the pancreas. Researchers believe that some people have weak defenses to free radicals in these beta cells. Alloxan is so potent that researchers who study diabetes use it to give diabetes to lab animals. While not everyone who eats white breads and processed foods will get diabetes, the connection is clear: Alloxan causes diabetes in those genetically susceptible to the disease.

The Nightshade Family

Vegetables in the nightshade family include white potatoes, tomatoes, all peppers, cherries, tobacco, and eggplants. Research indicates that these vegetables produce pain and inflammation in arthritis patients and aggravate Fibromyalgia according to the National Fibromyalgia Association (NFA). However, not everyone will be sensitive to nightshade foods. The only way to know for sure is to avoid them for a period of weeks then reintroduce them into your diet.

Everyone should avoid tobacco, which is a toxic member of the nightshade family, permanently.

Coffee

Despite being inflammatory, coffee has had its medicinal purposes. My own ancestors used it to treat asthma. I have friends outside the U.S., who are still dependent upon coffee to treat asthma. Certain caffeine-type chemicals in coffee have been proven effective at stimulating bronchial dilation in people diagnosed with specific types of asthma. Some modern day asthma medications are even made from chemicals in the caffeine family.

For those using coffee as a natural asthma medication, you should keep in mind that caffeine is a toxic chemical. Its purpose in plant life is to act as an insecticide. In people, caffeine suppresses the enzymes needed for memory making. It also raises both blood sugar and insulin levels, causing cytokine production and aggravating diabetes.

Simply drinking decaffeinated coffee isn't the answer either. Women who drink more than one cup a day of decaffeinated coffee are considered at a much higher risk of developing rheumatoid arthritis. The theory is that chemically decaffeinated products are causing the increased risk of autoimmunity. If you are going to drink decaffeinated coffee anyway, be sure that it uses a non-chemical based decaffeinating method and that the coffee was organically grown. Those who do not drink organic coffee, are exposed to too many man-made pesticides.

Alcohol

The wine industry has America convinced that a glass or two a day is good for your heart. However, John Folts, Ph.D of the University of Wisconsin, has done studies, which show that to receive those heart-healthy benefits, you would have to consume enough wine to be declared legally drunk. Grape juice is a healthier alternative. Dr. Folt's study also found that only ten to twelve ounces of purple grape juice was associated with lower blood clotting, thus a lower risk of heart disease than promised by red wine.

Besides being pro-inflammatory and addictive, alcohol breaks down to a toxin in the body called aldehyde. Toxins are dangerous chemicals that the liver does not recognize as useful. Toxins attack and destroy cells and attract germs. Aldehyde accumulates in the brain, spinal cord, joints, muscles and tissues, where it causes muscle weakness, irritation, and pain.

Conclusion

"Within each of us lies the power of our consent to health and sickness ... It is we who control these, and not another." -Richard Bach

It is up to us as individuals to read labels and avoid those foods that are causing inflammation in the body and making us sick. With many of these foods, because you consume them on a daily basis, you don't even recognize they are causing you symptoms. Unless you totally give them up for a month or so, you won't know how these inflammatory foods have been affecting you.

[ad_2] Source by Heidi Whitaker

Original Post Here: Foods that Promote Inflammation