Beinghealthywithme’s Blog

Archive for April 2009

The 'Real' Egg is darker because it has more Beta Carotene.

The 'Real' Egg is darker because it has more Beta Carotene.

Real Eggs

Let me define real eggs first, in case you don’t know. Real eggs are eggs that were collected from hens who:

1 – Were free to roam around a pasture
2 – Ate what ever they could find, including bugs
3 – Had plenty of space
4 – Were happy, like chickens should be

Nutrition

According to Food Renegade These eggs contain:

* 1⁄3 less cholesterol
* 1⁄4 less saturated fat
* 2⁄3 more vitamin A
* 2 times more omega-3 fatty acids
* 3 times more vitamin E
* 7 times more beta carotene
* 4 to 6 times more vitamin D

Where do you find such novelties?

Well, you can try http://www.localharvest.org, http://www.craigslist.com, or http://www.eatwild.com for starters. None of those websites ended up working out for me. Where I found my eggs is from the classifieds section of http://www.ksl.com. That’s the most popular news station in Utah (where I live). But chances are you don’t live in Utah, so go to the Classifieds section of the most popular news station in your state/area. Or try your local chapter: http://www.westonaprice.org/localchapters/index.html#locallist. I contacted mine, and she was pretty helpful and nice. They can help you find real food.

Raw Eggs

If you do get your hands one real eggs, make sure they come from healthy hens! If they are from healthy hens, then they won’t have salmonella, and you can eat them raw! According to Dr. Mercola the chances of hens-in-fernseating a contaminated egg are 1 in 30,000. And raw eggs are really good for you. They are still a ‘live’ food. Just throw them in a shake. Eat several a day if you have access to that many eggs. Eggs are so good for you.

You can also try keeping hens as pets, if you are permitted in your area. One day I will try this, but that is not this day.

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corn
Corn converts quickly to sugar and so it is best avoided. It is also a grain, not a vegetable. Grains are harder to digest, in general. Avoid eating too much corn. Corn is everywhere!:

*High Fructose Corn Syrup (avoid is completely), even worse is crystallized fructose which is supposed to be healthy, but it has a higher concentration of fructose than HFCS!

* The obvious (corn, corn starch, corn meal, corn syrup, etc)

* Corn Derivatives (it’s a long, long list of chemicals, too long to reproduce here)

* Basically any ingredient that doesn’t specify it’s food source. (For example malt can be from corn or barley. Vinegar… guess what the cheapest source is.)

* Scented things like perfume, candles, air freshener, etc

* Cleaning supplies including laundry soap

* Fruits and vegetables (Many are coated with corn wax or oil or washed with water and citric acid. This includes many organic. It makes them shine.)

* Iodized salt (Corn is the glue that makes the iodine stick)

* Dairy products (Any milk with vitamins (most have A and D) use a corn derivative to help them “stick”. Plus most US milk is corn fed and it does pass through with the protein intact. Grass fed is best!)

* Meat (Most wrappers are dusted with corn to prevent them from sticking. Also any added colors or flavor solutions often contain corn.)

* Eggs (Corn oil rubbed on the shells, which are porous, so it can get through)

* Bread (Besides the obvious they can be cooked on corn meal so it sticks to the crust… and not labeled as containing corn)

* Medicine (Cornstarch is used as a filler in a lot of pills and capsules)

* Gasoline (A lot is now 10% or more ethanol.)

* I believe a lot is also GM

So, don’t over do it on corn.

productivity
I’ve learned something very important over the past few months: If I’m bored, then I eat! Even if I’m full, I just kind of want to snack on something if I’m not doing anything else. Well, a lot of times the snacks available aren’t very healthy.

One day, I had just finished a good/nutritious meal, and about an hour later, I was still full, but I found myself snacking. I was snacking on things that weren’t that good for me.

How can I stop doing this?!

Well, I discovered the solution to my problem: DO SOMETHING!!!

If you are doing something, then you aren’t eating, and you don’t even think about your stomach. There are so many things to do. You can read a book, do laundry, go shopping, check your email, write a letter to somebody, call a friend or member of the family, go to the library, do homework, sew a blanket, learn something new, etc…

Don’t waste your time over-eating when you could be doing something productive!

yogurt1
I love yogurt, and I have for a long time. So, one day, I wondered if it was remotely possible to make your own, and you probably know that it is! I’ve tried a few different ways, and let me share with you my favorite way. And it’s really easy, that’s why I like.

What you need:
2 glass jars, glass is much better than plastic
a pot, or something to heat your milk in
7 cups of milk, you’ll be heating the milk to 180 degrees, which basically pasteurizes it, unfortunately
1/2 cup of yogurt starter, from a previous batch or from store-bought yogurt without thickeners. Apparently, after a while you’ll need to buy more yogurt because your culture will weaken.
1/2 cup of dried milk powder to thicken
thermometer
-a small cooler
-2 heat packs. I’m not sure what they’re called, but ours are socks filled with corn.

That looks like a lot, but you probably already have most of that.

This is how I do it. And your yogurt will be thick, because of the milk powder!

1 – Heat the milk to 180 degrees in a pot. I use a saucepan. Like I mentioned, this kills all the good bacteria. I wish there was another way. If there is, then I don’t know about it. If you have access to milk from grass-fed cows, then that is best. It’s good to heat the milk slowly because it doesn’t damage the milk as much. I usually heat it on medium heat, which is probably to fast, but I’m usually in a hurry.

2 – While the milk is heating, add the 1/2 cup powdered milk. Whisk it around and if you have any clumps, scoop them out. If your not careful, then the milk will scald at the bottom. But if it does, then don’t worry about it.

3 – Once the milk reaches 180 degrees, take it off the heat and let it cool. I pour it into a big glass measuring cup.

4 – Get your yogurt starter out so that it can be warming up so it doesn’t shock the milk.

5 – Let the yogurt sit until it reaches 100 degrees.

6 – Once it reaches 100 degrees, whisk in the yogurt starter.

7 – Have your heat packs ready by microwaving them for three minutes.

8 – Pour your milk-yogurt mixture into glass jars. It takes two large mason jars for me. It works out well.

9 – Put the jars (with the yogurt) into the cooler (like this one).

10 – Let is sit for 8-10 hours (or however long you prefer) and then enjoy!

You can add fruit, vanilla, jam, or sugar if you can’t stand the sour taste. I drink kefir everyday, so the sour taste in the yogurt is nothing.
yogurt11
Cost

This recipe makes about 64 ounces of yogurt, which costs:

– Using pasteurized/normal grocery store milk ($1.59 where I live)– about 60 cents

– Using organic milk ($3.00)– about $1.50

– Using grass-fed, raw milk ($6.00)– about $3.00 for 64 ounces!

The cheapest yogurt that you can buy here in the grocery store can be as low as $3.00 for 64 ounces. And that yogurt is dirt cheap. Most brands are about twice that, depending on what size you get, and what brand.


April 2009
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