| |||||||||||||||||
วันจันทร์ที่ 19 สิงหาคม พ.ศ. 2556
Canine-911!
New Natural Health And Wellness Product Launch - Earn 50 % Commission
| |||||||||||||||||||||||
| |||||||||||||||||||||||
Richardson Cancer Diet By Dr. Janet Hull
The Richardson Cancer Prevention Diet
Hi. I am Dr. Janet Starr Hull. At this website I introduce you to the late Dr. John Richardson, M.D. and his pioneering work in the alternative cancer industry. I revived Dr. Richardson's cancer prevention program in the Richardson Cancer Prevention Diet. This book combines Dr. Richardson's case histories, philosophies, and approach to cancer prevention, along with "old-fashioned" dietary principles that may save your health or help the life of someone you love.
Dr. Richardson's dietary plan rediscovered medical history. In the 1960's he revealed:
- Cyanide-containing vitamin B 17 arrested, enclosed, and even prevented cancer
- A lack of digestive enzymes was a major contributing factor at the root of cancer
"Instead of patients spending their final days or years butchered in surgical theaters or micro-waved in chemotherapy and radiation rooms," Dr. Richardson wrote in 1977, "I have witnessed my patients experiencing an improved quality of life and enjoyment in their remaining time."
วันอังคารที่ 30 ตุลาคม พ.ศ. 2555
Eliminate beliefs about the Fever.
Mary E. Frank, a professor at the University of California. In San Francisco. Say that what you think about Fever may hurt you have here is a misunderstanding six aspects of her illuminating in the book "Bottom Line Health"
1.temperature is usually 37.0 degrees Celsius
at Actually, all natural body temperature is slightly different. And temperature may also vary by time of day. Or when you are older.
2. Fever means infection always
no. Something other than an infection can cause your body temperature increases as dehydration symptoms of hormone imbalance and cancer
3. you should always take medicine to treat fever.
totally different. Because fever is a natural defense. Some doctors and was advised to leave it as is. Just remember to drink plenty of water if the temperature exceeds 40 degrees (for adults) are gradually taking to treat
4. Aspirin is the drug of choice for treatment of fever
medicines are sold in pharmacies, such as aspirin or a Zeta amino Stephen works equally well with children but should not be used.
5. If you have a fever, you are contagious
if you have a fever. It does not mean that you are contagious. And when you are contagious. You may not have a fever or a fever, do not take the approach that you should stay away from others or not.
6.Every honest thermometer temperature.
actually thermometer's mercury. Followed by a digital double that ... Lisa.
วันพฤหัสบดีที่ 25 ตุลาคม พ.ศ. 2555
How To Make Your Own Muesli – It’s Stupid Easy
I’ve explained before that muesli is my favorite alternative to traditional breakfast cereal. It’s minimally processed, has no added sugar and when made properly is quite tasty. The only problem is that these are features that food companies hate, because most people won’t buy it. This makes it difficult to find muesli, particularly a high-quality version at a reasonable price.
Luckily it’s stupid easy to make your own muesli. Doing it yourself is also a lot cheaper and lets you customize your mix to your preferences. All you need is some rolled grains (oats or a mixed cereal like I use here) and an assortment of nuts and dried fruits of your choosing—you don’t need a real recipe.
In the mix above I chose a 5 grain cereal that I found at my local market. I picked up a simple nut mix of roasted and lightly salted nuts, some extra hazelnuts (because I love them), some golden raisins and some dried currants. It turned out AWESOME, way better than the expensive stuff I normally buy.
I used to always eat my muesli mixed with a little plain yogurt, but these days I’ve preferred to just pour a little in a bowl, add some water and microwave it for 2 minutes. It comes out like the tastiest oatmeal you’ve ever had. I sprinkle a little cinnamon on top, and maybe add a splash of almond milk and it is amazing. If you’re still acclimating to the lack of sugar in muesli, you can try stirring in a spoonful of peanut butter, low sugar jam or a drizzle of honey.
Lastly, I love these POP containers by OXO. They come in a bunch of different sizes and shapes, and do a great job of keeping foods fresh. I use them to store all my beans, lentils, grains, dried chilies and other pantry items.
Thanks to Kevin Rose and Glenn McElhose for help with filming and editing.
Better Than Pasta Subtitutes: Summer Squash Noodle Recipe and Video
Squash Pasta
Recently a reader asked:
“Any tips on pasta substitutes? (I did read your post about howwhole grain/whole wheat pasta isn’t really a whole lot better than regular pasta).”
Pasta and noodles can be tricky if you’re trying to lose weight and get healthy. Though some people consider Italian pasta (made from semolina flour) to be a low glycemic index food, in my experience frequent pasta consumption will start the scale moving slowly upward.
I love pasta, but eat it sparingly.
Luckily I have found a noodle substitute that I absolutely adore, and it’s even faster than boiling water.
Although I was shocked at how delicious this turned out, I was even more amazed at how easy it was to prepare. All you need is some summer squash, a vegetable peeler and a bowl (optional). Cook the noodles by quickly sautéing them with a little olive oil and Kosher salt.
You can use any sauce you like. I modified the simple tomato sauce recipe from Cook’s Illustrated.
Summer Squash Pasta & Simple Tomato Sauce
Ingredients:
- 2-4 summer squash such as zucchini
- 1 14 oz. can diced tomatoes
- 1 medium fresh tomato
- 2 cloves of garlic
- ~10 leaves fresh basil
- extra virgin olive oil
- salt
First run your garlic through a garlic press and place into a small bowl or cup. Add 1 tbsp warm water to the garlic, stir and set aside.
Next drain your tomatoes and reserve the liquid. Dice your fresh tomato into half inch cubes.
Chop your basil. Leaves such as mint and basil are easiest to cut if you chiffonade them by stacking the leaves on top of each other and rolling them lengthwise like a cigarette. From there they are easy to cut into thin strips.
In a pan heat 2 tbsp of olive oil and add the garlic. Cook until fragrant but not brown, about one minute. Add the canned tomatoes and simmer until sauce starts to thicken, about 8 minutes.
While the sauce is simmering, peel squash as shown in the video. Saute the squash ribbons in olive oil on medium heat. Sprinkle with salt and sauté for no more than 2 minutes. Do not allow them to brown or soften. Noodles should be brightly colored and al dente. Remove from pan and set aside.
When sauce starts to thicken, add fresh tomatoes and basil. Add some reserved tomato liquid if it becomes too thick to work with. Cook sauce another 3 minutes or so and salt to taste.
Toss your sauce with squash noodles and serve immediately.
How else do you like to eat squash pasta?
This post and video are pretty old, but this is still one of my all-time favorite recipes. Originally published July 29, 2009.
Better Than Butternut: Roasted Delicata Squash Recipe
Roasted Delicata Squash
I have a confession to make: I should have posted this recipe a long time ago.
It has been over a year since I discovered delicata squash, and I instantly fell in love. But let me start at the beginning.
Like most people, I hadn’t heard of delicata squash before, but was a big fan of butternut. Butternut squash tastes rich and sweet, and has a wonderful texture. It’s also very filling, and is a fantastic substitute for more starchy carbohydrates.
But anyone who has tried to cook with butternut squash knows it isn’t easy to work with. Butternut squash are huge, have a tough outer skin and take longer than most vegetables to cook through.
Lazy people don’t cook butternut squash. And I came to accept the fact that I am one of those people.
But last winter everything changed. Somewhere around the blogosphere I heard that not all winter squash require peeling. To me the difficult (and sometimes painful) peeling is the hardest part of cooking winter squash, so I was instantly intrigued about the possibility of alternatives.
I was delighted to learn the beautiful green Japanese “pumpkin” kabocha squash don’t require peeling (woohoo!). I also discovered delicata.
สมัครสมาชิก:
บทความ (Atom)