Cru & Raw

07/31/2019

Still wondering if chicken is healthy? PCRM’s Good Medicine magazine had a great article addressing “f***l soup”.
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Although USDA implements a “zero-tolerance” policy for f***l contamination, this policy applies only to visible f***l contamination. Chicken products pass inspection as long as f***s are not visible to the naked eye.
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“We often see birds going down the line with intestines still attached, which are full of f***l contamination. If there is no f***l contamination on the bird’s skin, however, we can do nothing to stop that bird from going down that line. It is more than reasonable to assume that once the bird gets into the chill tank (a large vat of cold water), that contamination will enter the water and contaminate all of the other carcasses in the chiller. That’s why it is sometimes called ‘f***l soup.’”
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The Centers for Disease Control and Prevention (CDC) estimates that every year about 1 million people get sick from eating poultry products contaminated with harmful germs. A 2017 study found that poultry accounted for the highest number of foodborne outbreaks, illnesses, and hospitalizations, and the second highest number of deaths.
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Chicken also contains nearly as much cholesterol as red meat. Four ounces of beef and 4 ounces of chicken both contain approximately 100 milligrams of artery-clogging cholesterol, which contributes to heart disease.
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Typical chicken servings are about 50% fat, and 30% of that is saturated or “unhealthy” fat, which stimulates the body’s production of cholesterol.
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The Physicians Committee sued the U.S. Department of Agriculture in April for ignoring concerns over widespread f***l contamination of chicken products. Americans are estimated to eat 93.7 pounds of chicken per person in 2019—up nearly 14 pounds from just a decade ago. ***lsoup ***lcontamination ***sinchicken

05/04/2019

see you there!!

02/26/2014

Carrots And Broccoli Lengthen Life
Elevated blood levels of the antioxidant alpha-carotene, found in foods such as carrots, broccoli or spinach, are associated with a lower risk of premature death, according to a new study published in the Archives of Internal Medicine.
? The damage produced oxygen in DNA, proteins and lipids may be involved in the development of chronic diseases such as heart disease and cancer?, Say the study authors, led by Chaoyang Li, researcher at the Center for Disease Control and Prevention
Disease of Atlanta (USA).
In reaching this conclusion, I researchers evaluated the relationship between alpha-carotene and risk of death among 15,318 adults aged 20 and older participating in the Follow-up Study of the Third National Health and Nutrition Examination Survey.
Participants underwent a medical examination, provided blood samples between 1988 and 1994 and were followed up until 2006 to determine if they died and the cause.
During the study 3,810 participants died.
The risk of death was lower among those with higher levels of alpha-carotene in the blood.
Specifically, compared with subjects who had levels of alpha-carotene blood between 0 and 1 microgram per deciliter, the risk of death during the study period was 23% lower for those with concentrations between 2 and
3 micrograms per deciliter.
In addition, the risk was 27% lower for those with concentrations of between 4 and 5 micrograms per deciliter, 34% lower for those with concentrations between 6 and 8 micrograms per deciliter and 39% lower for
having concentrations of 9 micrograms per deciliter or more.
The carotenoids, including beta-carotene, alpha-carotene and lycopene are included, the produced plants and microorganisms and act as antioxidants.
The researchers added that although the alpha-carotene is similar from the standpoint of chemical to beta-carotene, the first may be more effective in inhibiting the growth of cancer cells in the brain, liver and skin.
"The results of a study on the relationship between the consumption of fruits and vegetables and the risk of lung cancer suggest that consumption of yellow-orange vegetables (carrots, sweet potatoes and squash) and dark green (broccoli, green beans, green peas
, spinach, turnip greens, collards and leaf lettuce) with a high alpha-carotene content, is more closely associated with a risk reduction of consumption of all other types of vegetables, "they said.

09/09/2013

Cómo almacenar cebollas, ajos y chalotes para durar más de tres meses.


Ingredientes

- Cebolla, ajo, y chalotas - Asegúrate de que son firmes y sin manchas. Si compras a granel y encuentras uno que tiene manchas podridas o una textura suave, corta la parte mala y utilízala de inmediato o tírala de modo que no contamine las otras piezas.
- Bolsas de papel marrón
- Perforadora
- Marcador
- Clips

Instrucciones.

1.- Perfora la bolsa de papel como viene en la imagen, aprox. 1 "de separación.
2.- Abre la bolsa y mete las cebollas, los ajo o chalotes.
3.- Llene la bolsa hasta la mitad.
4.- Pliega la bolsa 2-3 veces.
5.- Marca en la parte superior con un marcador, usa un clip para sujetar el dobléz en su lugar.
6.- Almacena las bolsas llenas en lugar fresco y oscuro y que el aire pueda circular entre las bolsas.



Este método de las bolsas de papel perforado debe extender la vida de la cebolla, el ajo y los chalotes en la mayoría de las situaciones. Sin embargo, su vida específica puede variar dependiendo de la temperatura, la humedad, y las condiciones de luz donde se almacenan las bolsas.



Temperatura:
Estos durarán más tiempo en una zona de almacenamiento seca, fresca y oscuro (pero no fría). Se pueden mantener con éxito en un cajón de la cocina hasta por 3 meses si logra tener estas condiciones de temperatura. En un sótano oscuro y fresco es una buena opción, si sucede que tienes uno. Las cebollas no deben almacenarse durante un tiempo prolongado en el refrigerador porque la temperatura fría ablandará su textura; además, las cebollas distribuirán su sabor en productos circundantes.

No bolsas de plástico:
Nunca almacenar cebollas en bolsas de plástico. Eso acelerar la germinación y el deterioro debido a la falta de circulación de aire.

No Papas/Patatas cerca:
Las Patatas y cebollas no deben almacenarse juntos. Emiten gases que aceleran el deterioro de la otra.

Traducción al español: equipo de Vida Lúcida www.unavidalucida.com.ar Toda la traducción al español con derechos reservados. Fuente en inglés: www.theyummylife.com

This is a place to share recipes, random tips and thoughts, and have a conversation about all things yummy in life.

09/03/2013

PLANTAS MEDICINALES
Propiedades del aceite de cártamo
Da una puntuación a este artículo
HIERBAS COLESTEROL, HIERBAS DIABETES, HIERBAS ESTREÑIMIENTO, HIERBAS INFECCIONES, HIERBAS PARASITOS, HIERBAS PROBLEMAS DE PIEL, HIERBAS PROSTATA, HIERBAS TRASTORNOS DE LA MUJER0

El cártamo es una planta originaria de la India que pertenece a la familia de los cardos. De las semillas del cártamo se extrae el aceite que tiene propiedades nutritivas pero también medicinales.



El aceite de cártamo contiene nutrientes como:

-proteínas

-fibra

-acido graso oleico

-acido omega 6

-vitamina E

Propiedades del aceite de cártamo son:

-Ayuda a combatir el transito lento o el estreñimiento

-Ayuda a regular el colesterol en sangre

-Previene y colabora en el tratamiento de enfermedades como artritis, reumatismo, arteriosclerosis, cardiovasculares

-Ayuda a combatir los parásitos intestinales

-Es beneficioso para personas con sobrepeso o con altos niveles de triglicéridos

-Ayuda a mejorar la hipertrofia de la próstata en hombres

-Ayuda a prevenir y combatir los radicales libres

-Ayuda a tratar problemas de piel como descamación, dermatitis, eczemas

-Ayuda a prevenir la amenorrea

-Estimula el sistema inmunológico

-Ayuda a controlar el nivel de azúcar en sangre

-Colabora en el crecimiento sano del cabello

-Ayuda a tratar infecciones



El aceite de cártamo no solo se usa para cocinar sino que es utilizado como suplemento nutricional por lo que se lo puede encontrar en capsulas.

En occidente no es tan conocido este aceite pero es realmente muy saludable y se puede usar en forma interna como externa para el tratamiento de diferentes afecciones.

Esta contraindicado el uso de este aceite si se está tomando medicación para patologías como hipertensión, trombosis o anticoagulante porque puede interferir negativamente con estos remedios.

Etiquetas: aceite de cártamo, aceites sanos, beneficios aceite de cártamo, cartamo
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06/06/2013

COOKED FOOD PRODUCED DIGESTIVE LEUKOCYTOSIS
Dr. PAUL KOUCHAKOF
When you have eaten a lot of food in a meal, many of these are not digested but decompose within the digestive tract ... The "leukocytosis" digestive (the excessive increase of white corpuscles in the blood) is the largest test
that only raw food is perfect for humans.
Dr. Paul Kouchakof, Russian doctor emigrated to France, published a study (The influence of food cooked in the blood of humans, detailed in the book New Rules for Food, published in 1937 in Lausanne (Switzerland) by the Societé
Vaudois de Sciences Naturelles) over thousands of people they analyzed the blood after ingestade different types of food, and different intervals.
The studies were presented at the 1st International Congress of Microbiology, held in Paris in 1930.
Kouchakoff showed that raw food in its natural form, not cause leukocytosis uncooked and cooked food is the cause of the excessive growth of white blood cells in the white corpuscles sangre.Los defending the body are "organic" blood
prevents infection and poisoning it.
In any pathological condition, including digestive system toxicity through cooked food or other toxic materials, these white cells increase of 5-6000 per cubic millimeter to 7, 8 or 9,000 per cubic millimeter.
Kouchakoff was not vegetarian.
However, their findings showed that to avoid leukocytosis, fresh meat should be eaten raw, which is unpleasant for humans.
Prepared or processed meat, cooked, smoked or salted, produced the most violent reactions equivalent to the degree of leukocytosis.
ALL FOOD NOT TO PERFECTION DIGESTS BECOMES A POISON. "Leukocytosis" is the name given to medical pathology excessive number of white blood corpuscles.
Doctors discovered this phenomenon in 1846 and in 1897, Rudolf Virchow classified as "digestive leukocytosis" as "normal", since everyone seemed to suffer from it.
This was rejected three decades ago by the discoveries of Paul Kouchakoff.
But most important is that Kouchakoff found that a diet of raw foods dominance compensated the adverse effects of small amounts of cooked food, so they do not produce leukocytosis.
Most people can tolerate a diet consisting of 80 percent natural raw food with 20 per cent of cooked, although regenerative healing purposes and necessary and unavoidable to adopt a completely raw food diet time necessary.
It is important to understand that ALL RATE INCREASE IN BLOOD LEUKOCYTES INDICATES A DEFENSE AGAINST A STATE OF INVASIVE, OR AGAINST A TOXIC POISON.
Everything happens actually because cooked food is received into the act as a foreign body, and therefore causing an immediate response of leukocyte antibodies.
RAW AND NATURAL FOOD NO NOTABLE CHANGE OCCURS OR IN THE NUMBER OR IN THE DISTRIBUTION OF WHITE BLOOD.
The conclusion of Dr. Kouchakoff is that changing blood count (quantitatively and qualitatively) observed after every meal cooked should be considered as a pathological phenomenon.
This shows that the organism enters defense situation and combat dead because these substances are not normally assimilated.
The recognition and rejection of foreign elements the body is very fast, as in the case of any poison: just wait three to five minutes to confirm clinically leukocytosis.
It is not therefore a leukocyte formation, but an "almost immediate mobilization" of all who are spread in tissues waiting for any possible aggression. This recurrent solicitation active immune system reacting to foods cooked
(a slight daily leukemia), desvitalizael body and decreases the body defensivadel capacity, making it more vulnerable to infections. imagine what it means for the body to fight this battle against food several times a day died within our system as battlefield..
Kouchakof also noted that the phenomenon is on the intake atenuabamezclando raw and slightly cooked, but this combination did not diminish the effect by combining cocinadosa raw foods with those high temperatures.
WHAT IS THAT IF importate ALWAYS EAT RAW FOOD TWICE THAT OF COOKED IN EVERY MEAL, this compensates leukocytosis but nevertheless does not preclude further degradation of food, such as enzymatic and vitamin losses.
Despite the importance of work and its conclusions, the study of Kouchakof went completely unnoticed at the time and was in total oblivion.
Even the Russian researcher failed to identify and recognize the substance which was obviously heat sensitive and responsible for such organic reaction: enzymes.

05/29/2013

Spirulina consumption, aquatic bacteria that is marketed as a nutritional supplement, helps reduce lipid levels in the blood, the main factor for people to develop fatty liver, obesity, impaired vascular activity, diabetes and hypertension, said Marco
Juarez Antonio Oropeza, researcher at the Department of Biochemistry, Faculty of Medicine, UNAM, who for three years studying this organism.
In 36 volunteers aged between 19 and 48 years old, the researcher administered 4.5 grams of spirulina for six weeks and at the end of treatment observed decreased cholesterol and triacylglycerols.
"The main effect of spirulina is the decrease of triacylglycerol-fatty acid molecules, which is associated with decreased LDL cholesterol and increasing HDL cholesterol, which further decreases the high pressure of the patients," he explained.
LDL cholesterol, she said, is one who travels low density lipoproteins and an increase in coronary artery disease, ie atherosclerosis and myocardial infarction because such excess cholesterol deposits in the arteries.
In contrast, HDL-cholesterol, high density lipoproteins, is associated with protection against such problems.
Prior to this study, Marco Antonio Juarez Oropeza experienced in laboratory rats and mice with induced fatty liver fructose diet or by administration of liver-toxic substances such as carbon tetrachloride, with which demonstrated that such damage can be reduced
if administered spirulina.
"We studied the excess calories as fructose that leads to fatty acids and glycerol that stored in animals, they increase in weight, alter their activity and become hypertensive vascular.
But notice that spirulina them so clearly prevented the development of fatty liver, vascular disorders and to a lesser extent, obesity, "he explained.
Those results, he said, can be exemplified by those who drink honey sugar, fructose food which can lead to alterations in blood pressure, lipid deposition modifications and generate fatty liver.
As the specialist in biochemistry from UNAM also developed human studies diagnosed with fatty liver, to which, for three months were supplied 4.5 grams of spirulina per day, showing that the disease decreased more than 50% and even, to repeat
treatment in some patients liver disease disappeared said.
MORE BENEFITS.
A population of 36 patients, the investigator also classified into different types of blood pressure during and after treatment, the result being that the number of cases of normal pressure increased due to supply of cyanobacteria (Spirulina).
"With that corroborate the effects it had on the animals, who balance showed vascular activity," he said.
At the same time, he added, studied in people with liver problems physical activity without assessing what was wrong with the absorption of lipids in the blood and for that 15 days provided by spirulina.
"We note that these young despite having normal lipid and desirable, for giving them spirulina decreased cholesterols and triacylglycerols, ie, this treatment has beneficial effects even in healthy people," he said.
CURE.
Marco Antonio Juarez Oropeza said that fatty liver may culminate in cirrhosis or liver cancer and the causes are multiple: diet low in protein and high in carbohydrates, diabetes or obesity.
However, he said, there is no fully effective treatment.
"There is no consensus on which is the best treatment, has recommended the use of antioxidants, vitamin C and vitamin E.
So we think that studies of spirulina can help, as we know that consuming liver disorders protects us, "he said.
Spirulina, he said, is a cyanobacterium known erroneously as algae growing naturally in Lake Texcoco-now defunct water body, and which has been studied with greater emphasis for people to lose weight.
"We are the first we decided to explore its antioxidant and lipid lowering-substance capable of lowering blood-lipid in diet-induced disorders, diseases that damage the liver and cause mainly fatty liver".

05/12/2013

Happy Mothers Day!
Feliz dia de la Madre

04/22/2013

Feliz dia de la Tierra.
Happy Earth Day!!

04/22/2013

Gracias a todos por participar en este grupo!!
Thank you to get ....here!!

02/14/2013