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Diets & Recipes / Diet & Recipe Category: Medicinal

Diet & Recipe Category: Medicinal

Select an article below ...

The Budwig Breakthrough

Jan 30, 2017 by Sue Visser

Link to article hosted by Infobarrel.com here

 

Pineapple as medicine

Jan 30, 2017 by Sue Visser

A pineapple a day is all the medicine you need

 

Link to Infobarrel Article here

 

Latest recipes probiotic foods and savoury snacks

Jul 21, 2016 by Sue Visser

Easy ways to add probiotic-rich food to your diet

Recipes for probiotic food       follow the link for a 14 page recipe guide

For more information about probiotics in general.

Our 15 strain probiotic liquid culture

Are you  worried about pesticides?

“In a study about one of Korea’s infamous cultured foods, it was evidently observed that the probiotic strains found in Kimchi are able to completely degrade several kinds of organophosphorous pesticides within nine days of fermentation. In this study, they noted that various strains of lactic acid bacteria use these chemicals as one of their food sources.” 

People who embrace old fashioned, slow farm-style cooking and eating uphold the art of pickling, brewing and culturing food. This enhances flavours, makes fibrous food more digestible and provides a steady stream of potent probiotics, especially lactobacillus. We can easily maintain these gut friendly bacteria without needing supplements by eating regular helpings of traditionally fermented foods  every day. 

Our gut health affects our immune system, digestion, our emotions, energy levels and our brain function. So a sound mind in a healthy body with a healthy gut really does depend on the consumption of bacteria, fungus, mould and slime! They come from delicious fermented foods we can easily make and take ourselves.

Examples of fermented food: 

 

Sauerkraut, kimchi, yoghurt, amasi, kefir, cottage cheese, allpopular cheeses, olives, pickles like gherkins, tobasco sauce, soy sauce, Worchester sauce, tamari, natto, miso, sour bread, kombucha, beer, wine and pickled lemons. Learn how to make a few of them with my basic guidelines. Making your own kimchi is a good way to begin as it introduces lactic acid – a by product of anaerobic fermentation, giving it a sour taste, without adding vinegar.

Recipes for probiotic food       follow the link for a 14 page recipe guide

 

HEALTHY SAVOURY SNACKS

Heat oven to 180 degrees centigrade.

To save energy, use the oven for coking casseroles, cooking brown rice or pea dhal or roasting meat and vegetables.

1) Mix these dry ingredients together:

(Larger quantities can be kept in the fridge)

1 cup yellow pea flour

1 cup millet flour (or substitute with barley flour or oats)

1 cup rice flour

½ cup rice bran oil or olive oil

Optional: 1 tablespoon brown sugar (or equivalent sweetener)

1 teaspoon bicarbonate of soda

1-2 teaspoons spices: chilli, salt, kaloonjie, etc.

2) Add: 1 cup finely chopped leeks, celery, dhania, etc.

1 cup water or fruit juice

1 lemon chopped with skin, pips removed.

3) Process water and lemon till smooth and fine in an electric blender.

4) Pour the liquid into the other ingredients to make a soft, fluffy dough.

5) Spoon out blobs of the dough – about a tablespoon each time onto a greased baking sheet.

6) Bake in the 180 deg C oven for15 minutes. Then switch off, and leave for about 20 minutes to firm up. Then remove and cool on a rack. If left longer, they will get harder and become crispy.

Chocolate orange cookies and whole orange preserve

This is the ideal tea time cookie as a replacement for gooey chocolate cake. Take them with you if you know there will be no wheat free, gluten free alternative for you to eat. The use of a natural orange gives them a rich flavour and adds all the health benefits of the orange pith that helps to lower cholesterol and adds vitamin K to the diet. The orange preserve makes a nice addition to a lunch box and goes very well with a tiny square of bitter, dark chocolate.

Learning to multi-task in the oven.

Set oven temperature to 180 degrees C. I usually do this at suppertime and immediately add a baking dish of vegetables near the top of the oven. You can try halved sweet potatoes and slices of pumpkin, butternut, etc. in a little olive oil and some kaloontjie pepper and herb salt. Add some hamburger or homemade tuna patties or sausage to a lightly oiled pan to cook in the same oven. Meanwhile, prepare your baking mixtures. After about half an hour, the vegetables begin to soften at this temperature. Transfer them to the bottom of the oven and start baking the cookie dough. The cookies need 10 minutes at 180 deg. C and then switch off and leave for another 10 minutes. This gives you time to cook spinach or broccoli or make a salad. The whole meal as well as the cookies should be ready at the same time. The oven will still be warm. If you want really hard, crunchy biscuits, return some of the cookies to the oven for at least an hour. This oven can also be used to dry out celery for herb salt or to dry out the orange preserve overnight.

Mix these dry ingredients together in a large bowl with the oil:

For 24 small cookies

½ cup oat bran (or barley or millet flour)

½ cup rice flour

½ cup yellow pea or lentil flour

2 tablespoons good quality cocoa powder

1 teaspoon cinnamon powder

½ teaspoon ginger powder

1-teaspoon bicarbonate of soda

2 tablespoons brown sugar or stevia equivalent

½ cup olive oil

Blend the wet ingredients in an electric liquidizer/blender to make a smooth pulp.

1 orange cut in half. Squeeze out the juice and add water to make a cup full.

Coarsely chop the orange peel, remove pips and top stalk and add to blender.

2 tablespoons of sweet molasses

½ teaspoon citric acid.

Fold the wet mixture into the bowl of dry ingredients. It will rise into a wonderful fluffy mixture. Work with a light touch as you release each tablespoon of the dough onto the greased baking sheet. Use a fork in the other hand to shape the dough. Bake the tray in the oven at 180 degrees C. for 10 minutes. Switch off the oven and leave in for another 10 minutes. For a hard, crunchy biscuit they can be left in for another hour.
WHOLE ORANGE PRESERVE (orange biltong)

For people who love marmalade, here is a super, all-natural confection that is easy to make, especially if you are having a glut of oranges and want to preserve some of them. It’s a recipe that just works and the results are good.

Take 2 oranges, cut in half and squeeze the juice into the blender. Remove pips and top stalk area. Chop up the orange peel and process in the blender to make a fine smooth pulp. For a variation, also add fresh, chopped ginger.

Transfer the pulp to a fireproof glass jug with ½ cup brown sugar. You can add another tablespoon or two if you don’t have blood sugar issues. Microwave this mixture on full for 5 minutes. Stir well and microwave for another 5 minutes.

Enjoy that lovely fragrance!

To make the round discs, spoon out blobs of the orange mixture onto greased baking paper, leaving about 6 cm for each one. Dip your fingers in water and rub them down into thin discs of about 3mm thick. Allow them to dry in a warming drawer for a few hours or overnight in the oven after it has been switched off. They even dry in the sun, taking about a day. They are ready when they are no longer sticky and you can peel them off of the baking paper.

Keep the orange preserve stored in plastic containers in the fridge. Enjoy them as a dried fruit or use to flavour desserts. They can be slivered or finely chopped. Try home made ice cream and hot chocolate orange sauce or make chocolate custard and add pieces of orange preserve. (For more ways to enjoy healthier forms of chocolate refer to Healthy Happy Eating by Sue Visser pages 150 –151.)

Cooking vegetable casseroles in the oven – mutton, fish for turkey casseroles with vegetables.

This oven method is what I have been using for dinner parties for the past 10 years. It’s easy and convenient. When entertaining, prepare one or two casseroles to cook in the oven so you can enjoy the snacks and dips with your guests. A mild vegetarian curry will suit all blood types and cause no offence, even to vegan or Kosher guests. Make a separate meat casserole for the meat eaters. Turkey and mutton suit all blood types. For fish, use tuna, cob or salmon.

If you are entertaining, begin the dish at least 2 hours before the guests arrive. Then leave the oven on very low to keep everything warm. Make all your snacks and side dishes well in advance, preferably a few days ahead. Leave your vegetables or salad ingredients washed and ready to toss out at the last minute. (Or open a pre-pack, all done for you!)

Ingredients for a large vegetarian casserole to serve four people. Use fewer vegetables if you are adding some meat.

A selection of vegetables in season. Choose some or all of these:

For browning: 2 onions, 2 leeks, 2 red peppers, 1 aubergine, peeled and diced (not for Blood type A1 and O2)

For the casserole:

2 medium sweet potatoes, 1 cup of peas, 4 carrots, 4 baby marrows, 2 medium turnips, 10 green beans

2 chopped chillies if OK with everybody – otherwise serve as a sambal (see recipes)

6 sprigs of soup celery, very finely chopped

2 cloves fresh garlic (optional)

30ml olive oil

30 – 60ml rice flour to thicken

1 vegetable stock cube made into 1-2 cups of hot stock

1 cup lentil sprouts

2 tomatoes (not for A1 and B1)

1) Curry option: 2 tablespoons mild curry powder, ½ teaspoon herb salt, 1 teaspoon grated ginger.1-tablespoon coconut cream or powder, stirred in during the last half hour. This is when you will add the fish.

2) Tomato bredie (stew) option: I small can tomato puree, 1 teaspoon brown sugar, ½ teaspoon turmeric.

2) Tofu: add chunks of tofu during the last half hour. Or add some cooked black-eyed beans or baked beans.

Meat options:

1) Brown about 200g small chunks of turkey breast or dark meat with the onions, pepper or aubergines.

2) Add 1 or 2 thinly sliced tuna, salmon or cob fillets tossed in lemon juice, salt and spices of your choice. Add fish towards the last half hour of the casserole. For vegetarians: set aside some of the casserole before you add the fish.

3) Brown 250g diced mutton stew cuts or cutlets that are tender with the kaloonjie, coriander, cumin and mustard seed mix. I find it best to place them in a flat 6cm deep roasting dish, without the salt and just coated in the spices. Place close to the grill and turn the oven on to 180 deg C. to warm up. When the fat has browned, turn over. Now add the onions, green peppers, etc. Leave in the middle of the oven while you prepare the other ingredients and continue with the vegetarian casserole recipe. Cover the dish with an old baking tray for the main part of the cooking time.

You normally need about 2 hours on low heat. Then remove the lid and stir to check if it needs thickening. This makes a wonderful curry dish or tomato bredie (stew). Add some olives to make my “Greek” lamb. Transfer to a serving dish later. Leftovers freeze very well – nice if you want to prepare the whole dish in advance or cook a larger quantity.

Basic oven casserole method. Browning can be done in the oven in the baking dish. A flat 6-8 cm roasting pan works very well, and it can be covered with an old baking sheet during the main cooking time.

Vegetarian: Mix the coarsely chopped onions, aubergines and peppers with the oil, ginger, garlic, chillies and other seasoning you want in the roasting pan and place it in the middle of the oven. Switch on to 180 deg C. to bring to full heat. Leave them there for a while so the onions become quite crispy.

Now prepare the vegetables you have selected and chop up the celery. This saves on oven time. If cooking brown rice, yellow pea dhal or black-eyed beans, prepare them with boiling water and place in the oven. For basmati rice, prepare it with hot water in a covered dish and bake for only ½ hour. Remove when done.(See rice, legume and grain recipes for more options, cooking times and combinations.)

Now add your vegetables to the dish. Sprinkle over the rice flour. Pour over enough stock, so that it almost reaches near the top of the contents of the dish. Cover with a lid or baking sheet and cook in the middle of the oven for about an hour, with the rice, dhal, etc. For the first 20 minutes, leave on 180deg and then turn down to 120 deg.

After an hour, check on the casserole to see if more liquid must be added or stir in a little rice powder if it needs thickening. Now add the strips of fish and stir them in. Turn down the oven to keep everything warm. Just before serving, you can add a swirl of yoghurt or more coconut cream to the dish, if it suits everybody. Otherwise, offer them separately with the side dishes.

SAUCES, DIPS AND SALAD DRESSINGS

YOGHURT SAUCE FOR GREEN VEGETABLES, DIPS OR SALADS

Blend of a cup of yoghurt with a teaspoon of honey and a tablespoon of olive oil.

Add a dash mustard and some herb salt to taste. For a richer taste, add a tablespoon of tahini.

LIGHT AND LEAN ONION SAUCE

This sauce keeps well in the fridge. It can be served with green vegetables or used as a light, low fat dip.

1 large onion or two smaller onions

50ml lemon juice

1 teaspoon honey

50ml olive oil

1 teaspoon herb salt

1 clove chopped garlic

1 teaspoon grated lemon zest

Light a candle when you work with raw onions or cook chillies, and you will have no more tears.

Peel and chop the onions and boil or steam them until tender. Alternatively, stir fry them in a tablespoon of the olive oil and let them simmer with a tablespoon of water on low heat until soft and glassy.

Cooked onions provide a creamy base for the sauce, without the burn!

Place all the ingredients in a deep bowl and process thoroughly with a hand-held blender. You can also use a food processor or an electric blender. Keep the sauce in the fridge.

Variations

Yogurt, chopped herbs, lemon juice or a little mayonnaise can be added to the basic sauce.

A red onion will make a beautiful pink sauce or party dip. Use 30ml balsamic vinegar instead of 50ml lemon juice.

Try the red onion sauce with steamed or roasted butternut. Top with fresh basil leaves or chopped parsley.

Use 30ml tarragon vinegar instead of 50ml lemon juice. This sauce is lovely with fish or chicken.

Add a small, fresh chilli instead of the mustard for more of a kick, especially for party dips.

FIERY RED DIP

This dip contains tomatoes and red peppers, so use the alternative recipe if you need an all-type red dip. If you can find some fresh peppadew peppers, you are in for a treat as they have a unique flavour, with quite a hot tang. This dip can be served with carrot and celery sticks, apple slices or lightly steamed green beans for the lean and light eaters, or offer thin slices of rye toast or rice crackers.

3 fresh peppadew peppers, minus the pips and chopped

Or: 6 bottled peppadews

Or: 1 large red sweet pepper with a small chilli

1 large chopped tomato

1 clove fresh garlic

½ teaspoon herb salt

50ml lemon juice

1 teaspoon honey

50ml olive oil

1 small sweet potato, chopped and boiled

Blend all the ingredients together, using a hand-held blender or a food processor.

ALTERNATIVE RED DIP FOR ALL BLOOD TYPES

Some people, especially blood type A, don’t enjoy chillies and A-secretors and B-secretors need to avoid tomatoes, so here is a milder red dip.

2 carrots, chopped and boiled till soft

2 teaspoons paprika powder

50ml lemon juice or 30ml balsamic vinegar

50ml olive oil

½ teaspoon herb salt

2 teaspoons honey or brown sugar

1 clove fresh garlic

1 tablespoon chopped onion

Blend all the ingredients together, using a hand-held blender or a food processor.

Variations

These red dips can be served at parties. When next you serve a cream of vegetable soup, add a swirl of yoghurt and top it off with a blob of red dip. Serve the red dip with fried slivers of ostrich meat, fish or chicken. Spread red dip onto rice crackers and add a pile of fresh lentil sprouts, mixed with grated cheese.

RAISIN RELISH

This sauce is very versatile and can be used on salads, vegetables, for dips, on yoghurt and even breakfast cereals. It can be made on the spot, and the sweetness can vary according to your requirements. The raisins make it very sweet –far sweeter than just adding raisins to a dish. The combination of raw onions with raisins is said to be very healthy. By adding lemon juice or vinegar and some oil, the Glycaemic Index of the raisins is lowered to a more tolerable level.

1 very small onion, chopped

100ml seedless raisins

50ml lemon juice or apple cider vinegar

Optional: the grated rind of a whole lemon

100ml olive / grape seed / canola oil

A pinch of herb salt

Blend all the ingredients in a tall container, using a hand-held blender. Taste it and you will find that you cannot really detect the onion! Add more onion to make a more savoury relish for salads or serve as is on salads, cereals or yoghurt.

Variations

1 Breakfast or desserts. Leave out the onion and salt. Add a chopped apple and a little more lemon juice. Serve with yoghurt, fruit salad or with chopped bananas for dessert. Add a pinch of ginger or cinnamon powder. Use this mixture to make the morning oats or muesli more interesting.

2 Vegetable or curry relish. Add a large, chopped onion and more lemon juice or vinegar. Add a small chilli and some ginger, if liked, for a quick chutney for your curry. Spoon this mixture over steamed root vegetables like butternut, sweet potato or parsnips.

3 An unusual salad. Chop up a few lettuce leaves into the bottom of a salad bowl. Sprinkle on some olive oil and lemon juice and a dash of herb salt. Top with raw, parsnips or carrots and butternut. Spoon over some raisin relish and garnish with a few onion rings.

ECONOMICAL PESTO SAUCE

Pesto sauce is usually made with pine nuts that are very expensive. This recipe uses ground-up sesame seeds, almonds or walnuts. Parmesan cheese can be substituted for pecorino cheese, made from sheep’s milk.

100ml olive / rice bran / sunflower oil

50ml lemon juice / apple cider vinegar

3ml herb salt

1 clove garlic, peeled

6 small spinach leaves

10 sprigs fresh basil

100ml grated parmesan cheese

50ml ground-up sesame seeds / almonds / walnuts

Tip the oil, lemon juice, salt and garlic into a tall container. Add a third of the chopped green leaves and process with a hand-held blender. Keep adding more leaves. If the mixture gets too solid, add a little more oil or lemon juice. Stir in the grated cheese and ground-up seeds or nuts. Do not worry if the mixture looks a bit runny. After a day in the fridge the sauce becomes more solid. It keeps well in the fridge.
KALOONTJIE SUBSTITUTE FOR PEPPER

Grind together: 1 tablespoon each of: Kaloontjie seeds, coriander, cumin and mustard seeds. Add a teaspoon of dried chillies for an extra kick. Use generous quantities when cooking meat, fish, vegetables, casseroles, etc.

Diet Ordeal

Jul 7, 2016 by Sue Visser

THE DIET ORDEAL

How do we control our weight? Skin and bones or just overweight, underweight or grossly obese

The goal of every sports and fitness fiend is to control the elusive expansion and contraction of the human body. We pound every muscle into perfect proportion and take costly formulations to hype and hone the body, yet the weakest link remains our personal relationship with food. All the heartache, expense and hard work is destroyed by that fatal pigging out on forbidden foods when one is no longer able to resist the temptation.

People who do not exercise are even more vulnerable to the antics of the “adipose accumulator” that lurks within our constitutions. It seeks to pad out every curve of our physique that will accept fat cells it can scavenge from our bloodstream. Many people have become habitual lifetime slimmers. They constantly try diets and buy every slimming product offered to them as some new hope in a little box. Their shelves line up with half empty bottles of: chrome, chitosan, citrimax, aloes and other herbal concoctions that seem to work for everybody else except for them. They join a pack of slimmers yet fail to achieve their goals.

Once the initial thrill of deleting a few kilo’s wears off and the passion to restrict every morsel of food dwindles, the initial success is wiped out as the scale and tape measure reflect a creeping weight gain. This type of person begins to curse slimming products and resent diets and do-gooders with a passion. Now their worst enemy becomes their only solace: food. Eating for comfort. Eating to ease the pain of accepting themselves as fat and ugly.

The fact is that no slimming product or special diet can help such a person because they are only able to treat the effects and not the cause of weight gain. Sometimes we are unable to get well, no matter how many medicines we take and how many doctors we see. We may also be suffering from obesity or the other extreme: wasting away. Both are symptomatic of malnutrition. You can become well again by giving your body a break, by only eating what is easily digested, so the food converts directly to energy. In this way, the unwanted fats and toxic wastes can be eliminated in a natural way. You can eat foods that will strengthen, soothe, comfort and relax you whilst your body heals itself. No more starvation, punishment and body bashing. In order to escape from the syndrome of storing and starving, the body has to use the food you eat more efficiently.

A lot of energy is expended in digesting foods that are not fit for human consumption. We hear frequent complaints about people feeling tired after their meals. All the energy is drained as the digestive system tries to cope with lashings of fibre, grease, sugar, protein and starch in one huge load. Most of the excess fats are deposited with the sugars after this type of meal in storage areas on your tummy, hips and buttocks. Conversely, if you begin to starve the body, on a mean little crash diet, this storage mechanism becomes even more efficient, for fear that you are trying to starve yourself to death. The metabolism slows down to compensate and you feel tired. Ironically, all the food and energy is already inside your storage areas, but you keep eating because you feel hungry.

There are many slimming systems available to us. Every season new discoveries are made and today slimming technology has become very advanced. The only problem is that the human race is becoming even more obese. Our species is not adapting to the times: it is reacting in a very primitive way, that of holding back, storing and not letting go when faced with threatening situations. We call this group of threats “stress”. We accumulate money so we can cope with financial demands and we even keep a private stash of money for those extra emergencies. We are not aware of how this drive for survival is being interpreted by the cells and tissues of the body. They are picking up a primordial message from you to store and stash for a rainy day and to gather and grab in order to cope with current demands.

Our very tissues get the message to accumulate weight at a level of programming we cannot directly access by merely telling it to stop because we want a slimmer body. It overrides this command, just like a computer does when a read only system is ordered save a new file. For a short while, you can get a bit slimmer, depending on how well you can outwit your preset bodily instincts.

But how can we change those setting for good? Firstly we would have to get to the control box. How do we find it’s exact location in the body? Is it in your wobbly gut, your flabby thighs or your spreading buttocks? No? What is giving them the instruction: the brain, of course. They say that if you can fool the brain, you can fool the whole body. But how do you fool the brain? It is programmed to keep you alive and the sympathetic and parasympathetic nervous systems will maintain your breathing, heartbeat and certain hormonal secretions regardless of what you try to tell it. This includes the fat accumulating factor as this is used to keep you warm and cushion your nerves and vital organs against a hard blow. Fat is vital to your survival. But you try to tell it that fat is unwanted and ugly. Attention deficient children or “hyperactives” will also benefit from this way of eating, especially if they have asthma, eczema, acne or allergies and food intolerances (leaky gut syndrome) with sporadic vomiting or diarrhoea.

Change the way your hormones work

There are numeorus articles on this website that can aid in eating properly. Sometimes this alone is not enough and the body’s messenger need a wakeup call.

Try our Coleus and Megaslim products and see if they can help kickstart a sluggish system. Available at Takealot.com and many health shops across South Africa

Get more information by clicking these pictues:

Anton_Megaslim

Sensitive Diet

Jul 7, 2016 by Sue Visser

THE NATURE FRESH ANTI-INFLAMMATORY DIET FOR SENSITIVE CONSTITUTIONS

Sometimes we are unable to get well, no matter how many medicines we take and how many doctors we see. We may also be suffering from obesity or the other extreme: wasting away. Both are symptomatic of malnutrition. You can become well again by giving your body a break, by only eating what is easily digested, so the food converts directly to energy. In this way, the unwanted fats and toxic wastes can be eliminated in a natural way. You can eat foods that will strengthen, soothe, comfort and relax you whilst your body heals itself.

No more starvation, punishment and body bashing. In order to escape from the syndrome of storing and starving, the body has to use the food you eat more efficiently. A lot of energy is expended in digesting foods that are not fit for human consumption. We hear frequent complaints about people feeling tired after their meals. All the energy is drained as the digestive system tries to cope with lashings of fibre, grease, sugar, protein and starch in one huge load. Most of the excess fats are deposited with the sugars after this type of meal in storage areas on your tummy, hips and buttocks. Conversely, if you begin to starve the body, on a mean little crash diet, this storage mechanism becomes even more efficient, for fear that you are trying to starve yourself to death. The metabolism slows down to compensate and you feel tired. Ironically, all the food and energy is already inside your storage areas, but you keep eating because you feel hungry.

There are many slimming systems available to us. Every season new discoveries are made and today slimming technology has become very advanced. The only problem is that the human race is becoming even more obese. Our species is not adapting to the times: it is reacting in a very primitive way, that of holding back, storing and not letting go when faced with threatening situations. We call this group of threats “stress”. We accumulate money so we can cope with financial demands and we even keep a private stash of money for those extra emergencies. We are not aware of how this drive for survival is being interpreted by the cells and tissues of the body. They are picking up a primordial message from you to store and stash for a rainy day and to gather and grab in order to cope with current demands.

Our very tissues get the message to accumulate weight at a level of programming we cannot directly access by merely telling it to stop because we want a slimmer body. It overrides this command, just like a computer does when a read only system is ordered save a new file. For a short while, you can get a bit slimmer, depending on how well you can outwit your preset bodily instincts. But how can we change those setting for good? Firstly we would have to get to the control box. How do we find it’s exact location in the body? Is it in your wobbly gut, your flabby thighs or your spreading buttocks?

No? What is giving them the instruction: the brain, of course. They say that if you can fool the brain, you can fool the whole body. But how do you fool the brain? It is programmed to keep you alive and the sympathetic and parasympathetic nervous systems will maintain your breathing, heartbeat and certain hormonal secretions regardless of what you try to tell it. Including the fat accumulating factor as this is used to keep you warm and cushion your nerves and vital organs against a hard blow. Fat is vital to your survival. But you try to tell it that fat is unwanted and ugly.

Attention deficient children or “hyperactives” will also benefit from this way of eating, especially if they have asthma, eczema, acne or allergies and food intolerances (leaky gut syndrome) with sporadic vomiting or diarrhoea

ALL BLOOD TYPES: AVOID THESE SUBSTANCES FOR A FEW WEEKS

Inflammation is caused by excessive prostaglandin PGE2 formation due to incorrect fatty acid metabolism from the following substances that must be avoided:

No more: peanuts, coconut, coffee creamer, hard margarine, pork, fatty meat, shellfish, dairy fat, sugar, chocolate, alcohol, or stimulants and chillis or black pepper.

You may also be reacting to: honey, mealies, gluten in wheat, rye & oats, kidney beans, chick peas & lentils and raw foods like: cabbage, cauliflower, citrus fruit, bananas, tomatoes and wheat germ.

EAT THESE FOODS DAILY:

Inflammation is reduced by prostaglandins PGE1 and PGE3. They are activated by the following fatty acids that should be consumed daily in adequate amounts.Try to add them to meals, snacks, sandwiches, drinks, etc.

Omega 3 & 6 oils: Omega 3 oils from flax and salmon or oily fish(also rich in Vitamins A and D), Omega 6 oils from olive, canola, evening primrose, starflower, grapeseed, etc.Incorporate them in your daily meals, on cereals, salads, vegetables, even in dips and spreads.

SOOTHING FOODS: EAT EXCLUSIVELY FROM THIS LIST TILL YOU FEEL BETTER:

All forms of rice & barley, soya milk & tofu or toasted soya powder, steamed or stir fried vegetables & fish (refer to specific blood type food list) Eggs cooked in olive oil or butter (ghee) Rice cakes, herb teas, diluted fruit juices with molasses and vitamins added. Goats milk, a little low fat yoghurt with molasses(the high test or without sulphur tastes better). Use rice, barley & soy flour for baking and sweeten cereals, herb teas and juices with molasses. Barley and brown rice are your staple foods. Cook a lot at one time and reheat or stir fry in olive oil. Eat with flaxseed oil, soy sauce, chopped parsley and permitted nuts. Barley water taken from cooked barley is very nutritious and can be mixed with juices or stewed fruit or added to soup. Grind up barley, mix with rice flour and make a cooked porridge. Make soups out of stir fried vegetables, then add stock and rice noodles & soy sauce. Use only health salt and add potassium chloride to it. Add a pinch of cream of tartar to your water with some vitamin C and a dash of molasses and drink at least a litre per day. Avoid sugary “energy” sports drinks if you have low blood sugar.

COOKED FOODS ARE MORE SOOTHING:

Raw fruit and salads contain insoluble cellulose, lignins and fibres that may swirl around your gut without being digested. This makes them ferment, causing gas, bloating and a lot of pain. Eat stewed fruit: apples, apricots & pineapple. Dates make a tasty nibble or can be soaked in herb tea and pureed for sauces and dips. If you do eat a little salad or raw fruit remember: they are best eaten and digested on their own, without starches, fats or proteins. Eat fruit in the morning, it will digest immediately and make you hungry.

COMFORTING EATING HABITS:

Eat little and often, especially if you have low blood sugar. Have your three normal meals and another three light snacks. Rather eat them as a single meal or snack. Go for warm drinks, hot bland foods and NEVER drink with meals.Take digestive enzymes, Swedish bitters and Herbal Drops before all the meals. Have a glass of wine before dinner (you are allowed to enjoy yourself!) Wine has many health benefits but only a glass or two per day. Chew food well so saliva can mix with the starches before it reaches the stomach. Make sure meals are pleasant and relaxed. Pick flowers, play nice music, light candles and keep the conversation light. Don’t talk about your health (or lack or it) at the table. Let them see how well you are doing. Smile, tell jokes and laugh, it’s very good for digestion and will relax and soothe the gut. After the meal, sit and chat or be peaceful whilst you inwardly bless the food to your body. Enjoy your tea or coffee with a little after dinner treat: dates, cheese and biscuits or the occasional chocolate as you begin to improve. Don’t go to bed for at least 2 hours after a meal. Have a stroll or move about.

BEDTIME:

At night, your body has to process and assimilate a lot of food. Toxins are excreted and you lose calcium and other minerals in the process. Take your calcium and magnesium at bedtime, especially if you don’t sleep well as it helps to relax you and prevents muscle spasms. A hot bath at bedtime is a good habit. If you suffer from a colicky tummy, rub the soles of your feet with lavender, sesame or grapeseed oil. Work on the middle section, this relieves tummy ache.

TAKE THESE SUPPLEMENTS DAILY :

Omega 3 and Omega 6 Essential Fatty Acids in adequate daily amounts (above RDA) to control inflammation.

Calcium and magnesium at bedtime; full RDA.to correct acidity and supply adequate calcium to prevent damage to bone.

A multivitamin and mineral supplement with extra Vitamin C: 50mg – 300mg once or twice daily.

Zinc 5 -15 mg daily ( taken with the multivitamin or extra B complex )

Vitamin E (200 – 400 iu) and a Vitamin A+D (cod liver oil ) capsule once a day.

VEGETARIANS : Take Vitamin A derived from beta carotene and Omega 3 from flax oil or ground up linseeds.

EAT THE FOLLOWING FOODS DAILY:

Ground up flax seeds (whole seeds do not release the essential fatty acids) and sesame seeds eaten with a little cereal, sprinkled onto sandwich fillings or mixed with water and swallowed quickly, a few times a day.This helps to break down saturated fats that aggravate inflammation and clog blood vessels. It also relieves constipation, promotes healthy bowel movement & helps for slimming as it aids in controlling low blood sugar and hunger pangs.

Fresh fruit and vegetables, salads, fish or lean meats, low fat dairy products including yoghurt and cottage cheese.

Mix up a bottle of flax, canola, olive or grapeseed oils and use this on salads and vegetables instead of rich dressings.

Eat sunflower & pumpkin seeds as snacks, make your own popcorn using olive oil. Season with herb salt.

Soya products including soya milk, cooked soya protein, cooked beans, etc. Soya is a good source of protein and it contains many anti-inflammatory substances. Substitute salt with : Potassium chloride from the chemist or health shop.
Emergency anti-inflammatory agents:

Aspirin, anti-histamines (there is a new one that does not cause drowsiness).

Natural remedies: Take: Cantharis compound by Weleda, the tissue salt FERRUM PHOS or rescue remedy.

Apply to inflamed skin or genital area: calendula & rooibos tea, plantain or any herbal cream with Vitamin E. Add a few drops of rescue remedy

Anti-inflammatory diet

Jul 7, 2016 by Sue Visser

THE ANTI-INFLAMMATORY DIET

Inflammation is caused by excessive prostaglandin PGE2 formation due to incorrect fatty acid metabolism caused by eating the wrong foods. All your supplements and medicines will have a better effect if you avoid these foods during treatment of your condition. At a later stage, a few of these may be enjoyed again, but in very small quantities.

CUT THESES FOODS OUT

peanuts, coconut, fatty meat, dairy fat, sugar, chocolate, alcohol and stimulants.

Arachidonic acid found in peanuts and coconut (including coffee creamer and related products) is a major culprit for PGE2 formation. They may be considered as “health ” products but if you are having inflammatory problems with associated swelling and pain and you consume these products: stop. Often you flare up after peanuts and coconut.

Trans-fatty acids found in heated oils ( hard margarine ) and fat from milk, red meat, pork & lamb are trouble makers.

Drastically reduce intake of: Fatty red meat and dairy fat.

Too much alcohol or “hard tack” can trigger off a stress response in the body and aggravate inflammation.

Sugar and chocolate must go. Blood sugar becomes unstable and insulin gets out of control, so cut them out.

Wheat is not tolerated by most people and is a major pro-inflammatory agent in the O blood type. Avoid especially: white flour, pasta, cakes and biscuits:they are poison to you and create unwanted antigens in your body.

Caffeine found in painkillers, tea and coffee is out. Other amphetamines are lurking in slimming pills, ‘herbal” stimulants, uppers and, of course, substances like Ritalin. If you suffer from allergies, pain, swelling and other forms of inflammation then beware of these stimulants! Is a buzz in the brain worth the pain?

EAT THESE FOODS DAILY

Omega 3 oils come from flax and salmon or oily fish (also rich in Vitamins A and D) Take 2 or 3 teaspoons of Flax oil.

Omega-6 is a pro-inflammatory EFA while Omega-3 is a neutral EFA. Therefore, a diet that contains a lot of Omega-6 and little Omega-3 will produce inflammation while a diet rich in Omega-3 and little Omega-6 will reduce inflammation.

Use olive oil for cooking. It does not convert to trans-fatty acids. Heated butter or ghee is also a stable fat.

Go for leaner cuts of beef, chicken and lamb. Try more turkey, ostrich or game. (Only if they suit your blood type)

Use skimmed milk, rice milk or soy milk. Have tofu, yogurt, cottage cheese, and lots of fish whenever you can.

Find substitutes for sugar, chocolates, stimulants, tea, coffee, amphetamines and strong booze. Good brain stimulants are foods rich in protein and omega 3 & 6 oils. Keep the blood sugar stable with a good meal or snack every 2 hours. Finally have a substantial breakfast and you will be so full of energy you will no longer need stimulants

Stick to one or two glasses of natural red or white wine or a little good quality beer, if you are allowed to drink alcohol. There is medical evidence that a little wine & beer have a positive effect your constitution and mental wellbeing.

Have less salt, so avoid salty snacks and junk foods. Use potassium chloride as a salt substitute called (no salt). Too much sodium results in a potassium deficiency. Take 1/4 teaspoon of cream of tartar(potassium citrate) daily in water

Ground up flax seeds (whole seeds do not release the essential fatty acids) and sesame seeds eaten with a little cereal, sprinkled onto sandwich fillings or mixed with water and swallowed quickly, a few times a day. This helps to break down saturated fats that aggravate inflammation and clog blood vessels. It also relieves constipation, promotes healthy bowel movement & helps for slimming as it aids in controlling low blood sugar and hunger pangs.

Eat whole grained foods and wholesome organic health-nutty products. Barley helps all inflammatory conditions. If you cannot get barley flakes or flour, try grinding up whole, or pearl barley from the supermarket. It makes a lovely porridge and keeps hunger at bay for hours as it is very low on the glycaemic index at 28. Good news for slimmers and diabetics. You can add barley flour to soups, stews, baking and even pancakes & flapjacks. It is high in fibre, especially the kind that flushes out cholesterol. Monks in Tibet used to live almost exclusively on barley.

Soya scores 20 on the glycaemic index and has just about every health benefit you can think of. Have it every day.

TAKE THESE SUPPLEMENTS DAILY

Take 2 or 3 teaspoons of Flax oil daily on porridge, in salads or on vegetables. Even this alone, makes a difference.

Omega 3 and Omega 6 Essenrial Fatty Acids in adequate daily amounts (above RDA) to control inflammation.

Calcium and magnesium; full RDA.to correct acidity and supply adequate calcium to prevent damage to bone.

A multivitamin and mineral supplement with extra Vitamin C plus MSM : 500mg – 1g once or twice daily.

Zinc 5 -15 mg daily ( taken with the multivitamin or extra B complex )

Vitamin E (200 – 400 iu) plus one Vitamin A+D (cod liver oil ) capsule once a day or take Beta Carotene.

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