Is Wheat Poison? What’s Behind the Rise of Celiac Disease and Gluten Intolerance

We humans have been hunter-gatherers for more than 99.9% of our history. For millions of years, we subsisted on a diet of fruits, nuts, wild vegetables, bone marrow, seafood, meat, and herbs. Grains such as wheat, corn, barley, oats, and rye were not introduced into the diet until about 10,000 years ago. These grains became staples of our diet due to the introduction of agriculture.

Not everyone fared so well in this new agricultural system. As a matter of fact, the majority of people didn’t. Relying on agriculture for the most of the diet, restricted variety. Archaeologists have discovered that the switch to agriculture resulted in a dramatic decline in health in every culture.

Our bodies are not well adapted to grains, though some tolerate them better than others. Many cannot tolerate grains that contain gluten at all, in any amount. For other sensitive individuals, long-term consumption of gluten destroys their health and may lead to their death.

Contents

History of Celiac Disease

Celiac disease, also known as celiac sprue, non tropical sprue, and gluten sensitive enteropathy, has probably always been with us. The earliest case, known as the “case of Cosa,” is more than 2,000 years old. A young woman’s remains were found southwest of modern day Tuscany, Italy. It is believed that she was between the ages of 18 and 20. We know that she had celiac disease because genetic testing revealed the presence of the HLA-DQ2.5. gene, a definitive genetic marker for the disease. Her skeleton also revealed the typical damage caused by malnutrition that is characteristic of a person with celiac disease who continues to eat gluten throughout their lifetime.

Aretaeus, an ancient Greek physician who was believed to practice in the 1st century AD, was the first to describe one of the most noticeable symptoms of celiac disease. Steatorrhea was the most common symptom, a tendency for fatty stools with poorly digested food. He wrote about a mysterious disease afflicting a number of his patients who he called “koilakos,” which means “suffering in the bowels.” Aretaeus believed the affliction was caused by a lack of heat in the digestive tract. This was a reasonable idea because he found that his patients only partially digested their food. Unfortunately, he did not find the cause or cure. Celiac disease and its debilitating symptoms continued to plague a percentage of the population for centuries, without anyone identifying the source of the problem.

Francis Adams translated Aretaeus’ work from Greek to English at the Sydenham Society of England in 1856. He coined the term coeliacs.

In 1888, Samuel Gee, a British pediatrician, was the first to make the connection between diet and the disease. He said, “If the patient can be cured at all, it must be my means of diet.” Gee experimented with various diets. He showed moderate success by introducing mussels (a gluten free food) into the diet. Eventually though, he put his celiac patients back on a high gluten diet, (no fruit, no sago, no rice, no vegetables) and they got worse, slowing dying a painful death.

Gee primarily fed his patients a diet of thin slices of bread and raw meat. He failed to discover the bread was killing them. Part of the reason was the fact that he was actually treating patients with two different afflictions: celiac disease and tropical sprue, two unique diseases with similar symptoms.

(Tropical sprue is a disease that to this day has an unknown cause, but is believed to be an infection caused by an unknown pathogen. It solely afflicts people in the tropics, and people who have traveled to tropical regions. Damage to the intestines and malnutrition are the typical symptoms.)

Many years later, a Dutch pediatrician, Willem Karel Dicke, discovered a link between celiac disease and wheat. During World War II, food shortages made it impossible for him to feed his patients the standard staples of wheat. Out of necessity, the doctor switched to gluten free alternatives, and his celiac patients thrived under the new diet. When wheat became available again, his patients with celiac disease quickly deteriorated. This lead Dr. Dicke to make the connection between proteins found in wheat and damage to the small intestine. He wrote his thesis on celiac disease and its connection to wheat in 1950.

In the early fifties, Dr. William Holmes Crosby Jr. developed a less invasive technique to biopsy the small intestine. Then in the late fifties, Dr. Cyrus Rubin further refined the intestinal biopsy technique. This refinement lead to a more accurate diagnoses of celiac disease. Dr. Rubin also defined the diagnostic criteria for celiac disease, proving that it afflicts both children and adults.

Then in the 1970s, the right kind of specialist shed more light on the problem. Anne Ferguson, a gastroenterologist, discovered that celiac disease is due to the body’s immune response to gluten in the digestive tract. In 1975, she published a paper in the Lancet, which showed how biopsied tissues from celiac patients react to the proteins found in wheat, while the control biopsies from other individuals did not show this immune response.

Glyphosate and the Rise in Celiac Disease

In 2013, Anthony Samsel and Dr. Stephanie Seneff revealed a correlation between the increasing use of glyphosate in agriculture and the growth of celiac disease in the Western population. (Glyphosate is the active ingredient in Monsanto’s Round Up, and it is used extensively in modern-day agriculture and landscaping.)

Celiac disease can originate from genetics, but you don’t have to be born with it. Like many diseases, environmental toxicity is increasing its numbers. To further explain this interplay between genetics and environment, the following passage is a quote from the National Institute of Environmental Health Sciences:

Nearly all diseases result from a complex interaction between an individual’s genetic make-up and the environmental agents that he or she is exposed to.

Examples of environmental agents:

  • Mold
  • Ozone
  • Pesticides
  • Air pollution
  • Cleaning solutions
  • Dust mites
  • Some foods and medications

“Subtle differences in genetic factors cause people to respond differently when exposed to the same environmental agent.  As a result, some possess a low risk for developing a disease through an environmental insult, while others are much more vulnerable.

“As scientists learn more about the connection between genetics and environmental factors, and how that connection may influence human disease, they’ll begin to  develop new strategies for the treatment and prevention of many illnesses.” – Gene-Environment Interaction

Anthony Samsel and Dr. Stephanie Seneff have suggested such a strategy. They have urged governments to ban the use of glyphosate in agriculture.

Wheat isn’t grown the way it used to be. Conventional methods of wheat farming have become more toxic. For decades now, farmers have been fertilizing their fields with petroleum based chemical fertilizers and using poisonous insecticides. Recently, wheat farming has grown even more toxic. A common modern farming practice is for many farmers to douse their fields with Round Up right before the harvest. This practice kills weeds that compete with the wheat. It also increases the yield from the wheat crop, which goes to seed more readily as it is dying. Note that no one claims Round Up is good for us; the biotech folks only profess that it isn’t bad for us. Wheat farming has become so toxic, is it any wonder that allergies to wheat and gluten are on the rise?

How We Make Bread

Consider how we make bread in modern times. White bread is manufactured from only one part of the wheat grain – the starch-filled endosperm. This process removes 4/5 of the nutrition. The starch is then ground into a fine powder. This processing is done at high temperatures and more of the nutrients are destroyed. The flour is then gray, so it is bleached with chemicals such as benzoyl peroxide or chlorine gas.

White bread appears to be healthy when one reads the label that lists its fortified vitamins and minerals, but these poor quality, often petroleum based vitamins and minerals are rarely of any nutritional value. All of the good vitamins and minerals were removed during processing.

Unfortunately, there are other added substances that are harmful to sufferers of celiac disease. Yeast, a common leavening agent used in breads, can make the environment in the digestive tract more suitable to an overgrowth of Candida. Those with celiac disease are particularly prone to Candida overgrowth in their digestive tract.

Some amount of Candida in the body is normal, but too much can be very harmful. When Candida multiplies out of control, it kills off good bacteria, releases toxins, and can actually penetrate the intestines by growing through them. This can cause partially digested food particles to enter the bloodstream through the perforated intestines. This is what is referred to as leaky gut syndrome. This often causes an immune system response, which can lead to more food allergies and a variety of autoimmune diseases. Overconsumption of grains, bread, and especially bread that has been highly processed and sweetened with refined sugars, has been linked with Candida overgrowth.

Traditionally, Bread Was Healthier

Breads have been made for more than 8,000 years, but yeast wasn’t introduced in baking until 1668. So what did bakers use before yeast? The traditional cultures used to make dough rise were bacteria, microscopic hard working fermenters that were pulled from the air.

Lactobacilli gives sourdough bread its unique flavor. The same bacteria that bakers have used for centuries to bake bread is closely related to the bacteria used to make yogurt and many cheeses.

This bacteria breaks down gluten and other proteins, making grains with gluten more easily digested. In the past, grains were routinely sprouted before grinding them into flour, another step rarely done today.

Some individuals with celiac disease can tolerate sourdough bread if it is prepared in a precise manner: made with sprouted grains and fermented for an extended period of time.

What is Gluten?

Gluten is a protein that is made up of gliadin and glutenin. It acts as an emulsifier and it helps to bind food together. This is why gluten free foods do not usually have the doughy, elastic consistency of foods containing gluten. Xantham gum is often used in place of gluten as a binder for baked gluten free foods.

Candida, Gluten, and Other Food Allergies

Individuals with celiac disease are commonly allergic to other foods as well. Cow dairy is a very common food allergy for sufferers of celiac disease. Many are sensitive to oats, even when they are gluten free, due to a similar protein. Some are sensitive to other gluten free grains. The reason for this is due to an overabundance of Candida in the intestinal tract. And this is due to sugar.

In modern diets, sugar intake has increased substantially for many years. In other words, along with all of the other changes with how we produce and consume wheat products, we are also seeing a rapid increase in people with an over abundance of Candida due to refined sugars.

Proteins from foods (such as gluten, and many others) enter the blood stream through holes in the intestinal wall due to Candida. Candida, when left unchecked, will actually destroy the protective biofilm and drill holes into the intestinal wall, causing leaky gut syndrome. When foods passes through into the bloodstream undigested, the body sees the proteins as foreign compounds that do not belong, and the body can develop an allergic reaction to the proteins.

Many have reported being able to consume gluten products occasionally after balancing their intestinal flora and healing their gut. It is wise, whenever consuming gluten, to also take a probiotic. Also, we highly recommend not eating any commercial bread. For someone who feels that bread and pasta are too important for them to give up, it’s crucial for them to abstain from wheat products until the intestines are healthy, and then make their own bread and pasta the right way, including soaking, sprouting, and using a strong bacterial culture.

Increased Risk for other Debilitating Diseases

Individuals with celiac disease are more likely to develop several cancers. They are also more likely to have Addison’s disease, anemia, dermatitis, diabetes, thyroid disease, autoimmune thrombocytopenia, sarcoidosis, IgA nephropathy, and Down’s syndrome.

Symptoms

There are over 300 known symptoms of celiac disease. The more common symptoms are listed below.

  • Abdominal bloating and pain
  • ADHD
  • Anemia
  • Arthritis
  • Anxiety
  • Bone pain
  • Bedwetting
  • Chronic fatigue
  • Constipation
  • Delayed growth and puberty
  • Depression
  • Diarrhea
  • Eczema
  • Failure to thrive
  • Infertility
  • Irritability
  • Irregular menstrual periods
  • Joint pain
  • Malnutrition
  • Migraines
  • Miscarriages
  • Osteoporosis
  • Persistent canker sores
  • Rashes
  • Seizures
  • Tingling sensation or numbness in hands or feet
  • Unusually foul-smelling stool, blood or undigested foods in stool
  • Unexplained weight loss
  • Vomiting

Diet Is the Only Known Treatment

The treatment for sufferers of celiac disease is to avoid gluten entirely, to eat a completely gluten free diet. The FDA does not require food manufacturers to list gluten on their labels. Wheat is required to be clearly labeled, but gluten is not. The following foods contain gluten:

  • Wheat
  • Barley
  • Bulgur
  • Couscous
  • Durum
  • Einkorn
  • Emmer
  • Farina
  • Farro
  • Kamut
  • Malt
  • Mir
  • Oats (unless labeled gluten free oats- oats are often contaminated)
  • Rye
  • Seitan
  • Semolina
  • Spelt
  • Triticale

Gluten is commonly found in breads, bread crumbs, baked goods, beer, biscuits, brewer’s yeast, brown rice syrup (often made with barley enzymes), cereals, communion wafers, crepes, croutons, dextrin, flour tortillas, food coloring, food starch, French toast, granola, gravies, herbal teas, malt vinegar, marinades, sauces, pancakes, pastas, roux, salad dressing, soup, soy sauce, starch, stuffing, waffles, and wine. Any processed food made in a facility that also processes foods with gluten may be contaminated.

Other non-food items that may not be gluten free include:

  • Lipbalm, lipgloss, lipstick
  • Supplements
  • Pharmaceuticals
  • Vitamin and mineral pills
  • Over the counter medications
  • Playdough (some kids will eat copious amounts of the stuff when playing with it)

This list is not meant to be comprehensive. Many processed foods contain gluten, and unless the package says certified gluten free it probably isn’t. Many items that one might think are gluten free like corn flakes and rice cereal use malt or barley extract as a sweetener. Restaurants that do not offer gluten free menus cannot guarantee that their food is gluten free. And sadly, many that do offer gluten free choices contaminate the food while preparing it.

Conclusion

Celiac disease is an autoimmune disease, and like all autoimmune diseases, the body’s immune system attacks the body’s tissues. In the case of celiac disease, T cells attack the lining of the small intestine in response to gluten being passed through the digestive tract. This damage to the small intestine makes individuals with celiac disease more prone to cancers of the intestine. When an individual with celiac disease eats gluten, their symptoms can vary drastically in severity. Ingesting gluten can cause severe symptoms on one occurrence and only mild symptoms the next, which can confuse and delay an accurate diagnosis.

Many individuals with celiac disease suffer in silence, living their lives in constant pain and discomfort, because they have yet to be diagnosed.

Like most autoimmune diseases celiac disease affects more women than men. Women are more likely than men to be misdiagnosed as well and more likely to be told that their symptoms are “in their head”. This is one of the reasons why many sufferers of celiac disease are likely to ignore their symptoms until they become unbearable.

Thankfully, celiac disease is not the mysterious death sentence that it used to be in ages past. Now there are gluten free menus, gluten free options at the grocery store, and naturopathic ways to detox from gluten. Even the Catholic Church and the Methodist Church provide gluten free communion wafers upon request.

We know more about this disease and its symptoms than we ever have before. We also understand that gluten destroys the cilia in the intestines, the part of our anatomy that pulls nutrients into the bloodstream. If a person with this disease continues to eat gluten, malnutrition can result because the body is so damaged it is unable to properly metabolize nutrients from food. Individuals with celiac disease are more likely to be diagnosed with other autoimmune diseases such as lupus and Hashimoto’s thyroiditis.

We highly recommend that anyone with any autoimmune disease completely remove gluten from their diet and concentrate on healing the gut. Anyone with a history of gluten intolerance needs to heal their gut and balance their flora. Check out How to Kill Candida and Balance Your Inner Ecosystem.

Recommended Supplements:

Further Reading:
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Dangerously High Arsenic Levels Found in Rice

What is Arsenic Anyway?

Arsenic is a naturally occurring, toxic element found in the earth. It is found in over 200 different minerals. There are two main types of arsenic: organic and inorganic. Organic arsenic compounds are primarily found in marine life, but they are also sometimes found in terrestrial life forms. Exposure to arsenic from organic sources is widely considered to be less toxic than exposure to inorganic arsenic.

A Poison Fit for a King

Arsenic has been used as a poison for centuries. Assassins have historically been very fond of arsenic because symptoms of arsenic poisoning resembled other sicknesses like food poisoning. The resulting death would look like natural causes. In low doses, arsenic poisoning could cause diarrhea, confusion, paralysis, or weakness. Arsenic was difficult to detect as it has little odor, almost no taste, and it doesn’t affect the color of food. How many kings and queens have died of arsenic poisoning? No one knows, but many historians speculate that kings and queens who died young rarely died of natural causes.

Where Does All This Arsenic Come From?

The majority of arsenic that we are exposed to is not of natural origin. Natural processes can bring arsenic into the atmosphere (such as volcano eruptions), but only one third of the arsenic in our atmosphere is of natural origin. Arsenic can be found in the earth’s crust, in deeply drilled wells, and in rocks, soil, air and water.

We Have Industry to Thank for This

Industrial activities such as mining, smelting, and the burning of coal in power plants all play a role in contaminating our environment with arsenic. Arsenic is produced commercially from arsenic trioxide, which is one of the leftover byproducts of smelting copper and other metals. Arsenic is commonly used by the timber industry as a preservative for treating wood. Arsenic is also an active ingredient in many insecticides and herbicides, and it is a common additive in chicken and swine feed (apparently it is used to fatten them up). The timber industry and agriculture industry account for over 90% of environmental arsenic pollution that is not due to natural processes.

No One Would Want to Die This Way

Consistent exposure to even small amounts of arsenic has been linked to several diseases, many of which are fatal. Arsenic is so toxic that it causes many different cancers, including skin cancer, lung cancer, bladder cancer, kidney cancer, liver cancer and prostate cancer. Over consumption of arsenic has also been linked to diabetes, cardiovascular disease, reproductive problems, and it is known to compromise the immune system.

How Arsenic Gets into Rice

Many plants can absorb arsenic from its environment and rice is one those plants. Rice absorbs high amounts of arsenic from the soil, from water and from pesticides. Unfortunately, with so much arsenic contaminating the soil and water, organic rice can contain dangerous levels of arsenic even though it has not been exposed to pesticides. Counter-intuitively, there are actually higher levels of arsenic found in brown rice than in white rice. This is because more of the arsenic is found in the outer layers of the grain. The outer layers of the rice are removed during the processing that turns brown rice into white rice. (This processing also removes the majority of the nutrition found in rice).

While the FDA Does Nothing, Consumer Reports Steps Up

Consumer Reports has been doing the job that the FDA should have been doing for a long time now. On their website, you can find recommended weekly allowances for rice consumption based upon the levels of arsenic that rice contains. There is no federal limit for levels of arsenic in rice (but there is a biological limit, and one of its many names is cancer).

Since 2012, Consumer Reports has been asking the FDA to set a limit for arsenic in rice, a request that has been ignored. Over the past couple of years, Consumer Reports have tested over 700 foods containing rice, and they have tested hundreds of different samples of rice grown in different regions. It turns out that knowing where your rice is grown is very helpful if you wish to avoid high levels of arsenic in your food.

Not All Rice Fields Are Created Equal

Rice grown in California, white basmati rice grown in California, India and Pakistan and sushi rice grown in the US typically has almost half of the arsenic content as rice grown elsewhere. Rice that is grown in the US (with the exceptions being Californian rice, quick cook rice and sushi rice) contain the highest levels of arsenic. Rice labeled as having been grown in Louisiana, Texas and Arkansas also stood out as having very high levels of arsenic in it.

One company in particular stands out as being proactive on this issue. Lundberg Farms is located in California. Their CEO, Grant Lundberg, recently issued a statement about the high levels of arsenic found in rice.

“We recently updated the published levels of arsenic in our rice, which now covers three consecutive years of data. I am happy to report that the levels of inorganic arsenic continue to remain low, and average less than half of the standard established by Codex. We are also actively engaged in the development of a code of practice through Codex to help develop ways to reduce arsenic levels even further.”

Codex is an international standard. Once again, we have no standards to rely on from the FDA.

Conclusion

According to the USA Rice Federation, you should eat rice because the benefits outweigh the risks. These are the people who are selling us rice, so no surprise there. The FDA recommends that Americans consume a variety of grains, and they say they’re looking into the arsenic problem. We recommend that you limit the amount of grains in your diet, especially rice. Also when you eat rice, eat rice that is grown in California. A healthy diet consists of 80% raw produce, with more vegetables than fruits as the main staple of your diet – not grains of any variety.

Recdommended Supplements:

Further Reading:

 Sources:



The Health Benefits Of the Curry Spice Blend

India is a country with over 1 billion people spread over five large regions. This population is incredibly diverse. Indians speak more than 122 different languages and their cuisines vary greatly among the regions. Despite these differences, there is still something Indians have in common – their love of curry.

The word curry means sauce. Curry is not a spice; it is a combination of spices. Although the combination and ratio of spices varies from one curry to another, many health promoting spices are standard in most curry mixes. Here are features of the most common spices you will find in a curry and how they benefit your health.

Cumin

Cumin is excellent for digestion. The scent alone is enough to kickstart saliva enzymes in the mouth, the essential first step of healthy digestion. Cumin also alleviates gas, acts as a natural laxative, and exhibits anti-fungal and anti-microbial powers. Interestingly, cumin is both a relaxant and a stimulant, and certain components in its essential oil have been said to promote a hypnotic tranquility.

Turmeric

Looking for another reason to start eating turmeric besides its anti-cancer, anti-inflammatory, antioxidant rich, brain boosting, heart healthy properties? Turmeric is also an essential ingredient in most curry powder mixes. To get the maximum benefit from turmeric, pair it with freshly ground black pepper.

Coriander (Cilantro seed)

The benefits of coriander (after the cilantro plant flowers and develops seeds, it is referred to as coriander) are numerous. Like cumin, coriander improves digestion as it relieves gas, prevents nausea, and combats diarrhea. It also acts as a natural anti-histamine, treats mouth infections with its antiseptic powers, helps heal skin conditions, lowers blood pressure, and is a natural source of bioavailable iron. If you feel you might be coming down with a case of food poisoning, grab a handful of coriander. This spice is twice as powerful as the leading salmonella antibiotic – and it tastes a whole lot better.

Ginger

Ginger is a great herb to have in your kitchen, as it gives great flavor to both food and drink and possesses serious medicinal attributes. It’s an anti-inflammatory, anti-tumor, antioxidant with a soothing effect on the digestive tract. Health begins in the gut, and ginger helps eliminate gas, relieves nausea, and treats motion sickness. If you’re pregnant and have given into not-so healthy, nausea-inducing cravings, ginger settles the stomach and relieves vomiting. Be careful though! With great (healing) power comes great responsibility. Ginger treats the symptoms, but a healthy diet eliminates the need for ginger in the first place.

Cardamon

When it comes to the price of spices, cardamom has to be content with the bronze medal. While both saffron and vanilla cost more, of the three, only cardamom can claim a place of great prominence in Indian cuisine. Cardamom is a great breath freshener, fighting tooth and gum disease as well as soothing sore throats. It also flushes out toxins, leading to better blood circulation, a better functioning urinary tract, and improved cardiovascular activity.

Cinnamon

An anti-viral, anti-bacterial spice loaded with anti-oxidants, cinnamon can help take down some heavy hitters, disease-wise. Cinnamon is toxic to cancer cells, reduces the growth of cancer cells, protects neurons from degenerative diseases like Parkinson’s, and helps keep heart disease in check. Cinnamon is exceptionally beneficial for those who suffer from or could potentially suffer from diabetes, as it combines reduced insulin resistance with lower blood sugar. There are two types of cinnamon, “true” cinnamon and cassia cinnamon. The cinnamon found in the United States is usually cassia cinnamon. True cinnamon is frequently labeled as Ceylon cinnamon. If possible, try to get Ceylon cinnamon as it contains less coumarin, a naturally occurring chemical compound that acts as a blood thinner.

Cloves

The active, healing component in cloves is called eugenol. Eugenol is anti-bacterial, anti-inflammatory, and a natural detoxifier. Aside from its use in cooking worldwide, clove has found a place for soothing gum pain and treating root canals in dentistry, as the eugenol and other components in this spice combine to form a mild analgesic. Cloves contain iron, calcium, and manganese and are also an antioxidant. If you want to check the quality of your cloves, squeeze them with a fingernail. If they’re good quality, they will release some of their essential oil. Good quality cloves also float when placed in water, whereas stale cloves sink.

Conclusion

The benefits of cooking with these spices are numerous, and there is no reason you can’t experiment with adding a little bit of Indian flair to your kitchen. Whether you start slowly with adding cumin or clove to your famous rice and beans recipe or you jump in feet first and produce a fabulous curry, the flavors of Indian cuisine are waiting for you. If you aren’t hitting the stove just yet, there are still ways to get the health benefits from these spices. Ginger and curcumin (the active ingredient in turmeric) are both available in capsule form.

See Foods, Vitamins, and Herbs That Kill Cancer for more on how adding black pepper to turmeric increases bioavailability of curcumin about 2,000%. Also, see our two other favorite herbs, garlic and cayenne.

Further Reading:


MSG’s Many Side Effects and Aliases

This”Natural Flavor” Is Not So Natural

Even if you’ve never had a college course in chemistry, you’re likely familiar with the acronym. MSG stands for monosodium glutamate. In the modern era, this food additive is found in nearly every processed food, and you may not realize it due to its many, many names.

The Origins of MSG

According to the FDA, MSG has been used “throughout history”. If by throughout history they mean in Japan for the last hundred years, then yes, but recorded history goes back 10,000 years, not only one hundred.

Kombu dashi is a traditional Japanese broth that has been made for centuries. In 1908, chemist Ikeda Kikuanae isolated the ingredient in kombu dashi’s sea kelp that gave the dish its flavor- MSG. The product that ultimately originated from Ikeda’s work was patented in the U.S., France, and Japan. In Japan, he dubbed the flavor enhancer umami, which means tasty. When Ikeda partnered up with the Suzuki Chemical Company, umami was marketed under a different name, Ajinomoto, which means the essence of taste.

Initially, the Suzuki chemical company struggled to turn a profit selling MSG. For the first four years, MSG was unprofitable in Japan. Ultimately their marketing strategies shifted from targeting food manufacturers and restaurateurs to housewives. This shift in marketing turned a profit for the company. Over time, MSG became a commonly used household ingredient in Japan. Restaurants and food manufacturers later adopted its use and the flavor enhancer came into widespread use throughout Asia and the Western world.

What is MSG?

Monosodium glutamate escaped extensive testing because it is derived from an amino acid, glutamate, one of the building blocks of protein. There are twenty such amino acids; many of which our bodies can produce on their own, while some of them our bodies cannot.

Our bodies naturally produce glutamate. The body not only uses glutamate as a constituent of protein, it also uses it as a neurotransmitter. Our bodies manufacture just enough of the amino acid at a time to maintain brain function. Too much is toxic to our nerve and brain cells. The excess of free glutamate in MSG causes excitotoxicity, a pathological condition that excites nerve cells and brain cells to the point of death.

How Much Is Too Much?

That is what the debate is all about.

MSG is often found in foods that have been heavily processed. Even if MSG is not listed on the label, it is often a by-product of processing food. Enzymes added to processed foods will break down the proteins until MSG or the free form of glutamate is created in the food. Anything hydrolyzed creates the same cause and effect. Health conscious consumers, who are trying to avoid MSG, must take care to learn the different names of ingredients that are high in MSG if they wish to avoid it. MSG is even found naturally in some foods.

Glutamate/glutamic acid comes in a bound form and a free form. The free form of glutamate or glutamic acid is found naturally in small amounts in foods such as cheese, dairy, tomatoes, fermented soy products and seaweed. The bound form of glutamate has not been known to cause adverse reactions in people, except in rare circumstances.

The majority of MSG in the American diet is not of natural origin. The majority of MSG that Americans consume is added to processed foods or created as a by-product of the processing itself. It is also found in much of the food that is served in restaurants. The amount of MSG is particularly high in low-fat foods, canned goods, soups, and gravies.

Until recently, the easiest way to avoid MSG was to avoid processed foods, but in the late nineties, MSG became even harder to avoid. In 1998 the EPA approved the use of sprays containing free glutamic acid to be used on fruits, vegetables, and other plants. Consumers have no way of knowing how much spray has been used, how much free glutamic acid the plant has absorbed, or how much is left as residue on the plant. The spray most commonly used is AuxiGro. At present, consumers can avoid MSG sprayed produce by buying organic produce, but the industry has been requesting permission to use MSG sprays on organic produce as well. So far, organic produce is not sprayed with MSG.

How much is too much MSG? Our research and experience recommends that all MSG that is not of natural origin be avoided.

How Bad is MSG?

MSG sensitive individuals can experience these symptoms within an hour of consuming only three grams.

MSG Side Effects

  • Stomach cramps
  • Nausea/vomiting
  • Diarrhea
  • Migraine headaches
  • Heart palpitations
  • Rapid heartbeat
  • Sharp rise in blood pressure
  • Rapid drop in blood pressure
  • Blurred vision
  • Joint pain
  • Stiffness in joints
  • Achiness all over body
  • Dizziness, & loss of balance
  • Light headed
  • Depression
  • Frequent need to urinate
  • A numbing or burning sensation in the mouth
  • Swelling of the face
  • Pain or tightness in the chest
  • Shortness of breath

In studies with lab animals, research has conclusively confirmed that consuming high doses of MSG causes lesions in the hypothalamus. What is the hypothalamus for? The hypothalamus controls vital functions like heart rate, breathing, body temperature, appetite, thirst, and sleep. The hypothalamus also influences emotions and impulses like anger, fear, love, compassion, empathy, depression, and libido.

In studies with lab animals, young animals that were fed diets high in MSG showed numerous health problems. These problems persisted throughout the animals’ life. Problems like obesity, malformed organs, abnormal reproductive systems, infertility, unprovoked rage, overt aggression, antisocial behavior, impaired cardiovascular responsiveness, and high triglycerides, cholesterol, and VLDL. Many of these animals also showed signs of an impaired immune system. These animals showed abnormal hypothalamic function. These results were duplicated in many different animals, not only with lab mice.

MSG also forces the pancreas to release insulin. This causes the blood sugar to drop and typically makes one very hungry. This is why it is commonplace for individuals to become hungry only an hour or so after consuming foods high in MSG.

MSG also wrecks havoc on our hormones and causes sleep disorders and strong PMS symptoms.

What the Food Industry Does Not Want You To Know

Although the FDA requires that the ingredient monosodium glutamate be listed on food labels, it does not require ingredients that contain MSG to be listed as MSG. If we are to avoid MSG, we must avoid the following ingredients as well. The food industry does not want you to know about these ingredients…

Ingredients That Always Contain MSG

  • Ajinomoto
  • Autolyzed yeast or autolyzed yeast extract
  • Calcium caseinate
  • Calcium glutamate
  • Gelatin
  • Glutamate
  • Glutamic acid
  • Hydrolyzed oat flour
  • Hydrolyzed plant protein
  • Hydrolyzed protein or
  • Hydrolyzed anything else
  • Magnesium glutamate
  • Monopotassium glutamate
  • Plant protein extract
  • Sodium caseinate
  • Soy sauce extract
  • Textured protein
  • Torula Yeast
  • Umami
  • Vetsin
  • Yeast extract
  • Yeast food
  • Yeast nutrient
  • Or anything enzyme modified

Ingredients That Usually Contain MSG

(or MSG is created during their processing)

  • Artificial flavors and flavorings
  • Barley malt
  • Bouillon
  • Brewer’s yeast
  • Broth
  • Carageenan
  • Citric acid, citrate
  • Cornstarch
  • Enzymes
  • Enzyme modified ingredients
  • Malt extract
  • Malt flavoring
  • Malted barley
  • Maltodextrin
  • Monoammonium glutamate
  • Natrium glutamate
  • Natural flavors and flavorings
  • Oligodextrin
  • Pectin
  • Powdered milk
  • Protease
  • Protein-fortified ingredients
  • Seasonings
  • Soy protein
  • Soy protein concentrate
  • Soy protein isolate
  • Soy sauce
  • Spices
  • Stock
  • Ultra-pasteurized ingredients
  • Whey protein
  • Whey protein concentrate
  • Whey protein isolate

Unfortunately, this is not an exhaustive list. MSG is truly one of the best-hidden ingredients on the market. As you can see, it has many guises. Consumers are given other information such as cholesterol, calories, and sugars. But the degree of neurotoxicity (the amount of MSG) is mysteriously hidden on the label.

MSG does not change the actual taste of foods the way substances that are sweet, salty, bitter, or sour do. Instead it alters the taste of food by stimulating the sensation of taste. It is added to foods in the hope that consumers will become addicted. It is added to foods in many different ways, listed as many different ingredients, in the hope that we will not take the effort to learn its many names.

Neuroscientists overwhelmingly agree that MSG is toxic. It kills neurons by exciting them until the neurons die. MSG is an excitotoxin, so it is toxic for everyone, some more than others. Newborns are four times more sensitive to MSG than adults, and individuals with Parkinson’s, Alzheimer’s, or multiple sclerosis are more sensitive than people without neurodegenerative diseases.

Anyone who is sick and trying to heal naturopathically (which, incidentally, is the only way to actually heal), will have to stop eating MSG. Any parent with a child who exhibits behavior problems needs to find those hidden sources of MSG in their child’s diet and get their kid off of MSG (and every other additive). You’ll see a difference in two weeks or less. The bottom line is this: do you want to eat a food additive that kills your brain cells in addition to doing other damage throughout your body? Do you want to feed it to your child, ever? For any reason?

The FDA assures us that MSG is safe, but a neurotoxin, in any amount, is never fit for human consumption.

Sources:


Vegetables and Nuts That Are Fruits

We generally label foods as fruits, vegetables, seeds, and nuts by their taste, appearance, and use. Not all vegetables are vegetables, and not all fruits are fruits. And strangely, not all nuts are nuts; some are seeds, and some are actually fruits. Botanists have very specific criteria to categorize fruits, vegetables, seeds, and nuts that often do not line up with our common definitions.

A fruit is the ovary of a plant that develops from the flower. Fruits contain seeds. So root vegetables like potatoes, beets, onions, garlic, radishes, turnips, etc. are all vegetables. All your greens – spinach, chard, kale, collard greens, mustard greens, etc. – are vegetables. Broccoli, cauliflower, cabbage, asparagus – are definitely vegetables.

“Veggies” That Are Actually Fruits

  • Tomato
  • Snow peas
  • String beans
  • Sugar snap peas
  • Pumpkin
  • Avocado
  • Eggplant
  • Cucumbers
  • All squashes (including zucchini, yellow, spaghetti, acorn and more)
  • Peppers (including bell peppers and hot peppers)
  • Okra
  • Olives
  • Corn (the kernels are technically the fruit of the plant, though corn is usually classified as a grain.)

The botanical definition of a true nut is a hard-shelled pod that contains both the fruit and the seed. Examples of true nuts include chestnuts, hazelnuts, and acorns.

“Nuts” That Are Botanically Fruits

  • Almonds
  • Peanuts and other groundnuts
  • Hazelnuts
  • Chestnuts
  • Macadamia nuts
  • Pistachios
  • Coconuts
  • Walnuts
  • Pecans

“Nuts” That Are Actually Seeds

  • Brazil nuts
  • Pine nuts
  • Cashew nuts

When it comes to how we eat and what we choose to eat, the botanical categories don’t matter. To eat a truly healthy diet, 80% of our diet should consist of fresh, raw, whole, organic produce – more vegetables than fruits. And when we say more vegetables, we are not specifying the botanical definitions, just the common ones.

We generally think of fruits as being sweet. It is the natural sugar content we should watch as we decide our ration of vegetables to fruits. Three to five servings of fruit a day with one large salad consisting of 10-15 vegetables will give you the nutrition you need to thrive. Check out the 80% Raw Food Diet.

 Sources:



Your Guide to Root Vegetables – Health Benefits, Recipes, and More

Root vegetables are exactly what the name implies – they are the root of the plant. The most common root vegetables have become family staples: potatoes, sweet potatoes, carrots, onions, beets, and radishes. Some are treasured spices: garlic, ginger, horseradish, and turmeric. And then there are the more adventurous root vegetables that you may or may not have cooked or eaten: daikon radishes, turnips, parsnips, rutabagas, Jerusalem artichokes, celeriac, kohlrabi, yuca, jicima, maca root, and more.

Due to their ability to absorb vitamins and minerals from the ground, root vegetables grown in rich soil are full of nutrients and are an excellent source of fiber. Many are high in vitamin C, B vitamins, and vitamin A. Many are antioxidants. Several have remarkable healing properties.

Contents

Unfortunately, root vegetables absorb toxins from the ground as well, making organic the best choice.

In choosing the best root vegetables, all should be firm, never soft, and blemish free. If the tops are still attached, you want to choose fresh leaves, not only as a means to choose the freshest vegetables, but the tops of many root vegetables are eaten as well as the root.

In the past, we stored root vegetables in the root cellar, a dark, cool, humid space. If you choose to store any root vegetables in the refrigerator, cover and seal them in plastic or paper and place them in a drawer or they will soon become soft. (Do not refrigerate regular onions or potatoes.)

Many root vegetables can be eaten raw, steamed, sautéed, baked, roasted, stir fried, or fried.

Potatoes

potatoesThe number one food crop in the world, potatoes are a nutritious vegetable unless they are fried or loaded down with butter and sour cream. They are a good source of antioxidants, vitamin B6, vitamin C, potassium, manganese, phosphorus, niacin, copper, and pantothenic acid.

There are around 100 varieties of potatoes with varying skin colors (red, brown, yellow or purple-grey). The flesh is white, yellow, or purple. Potatoes also come in all shapes and sizes from the giant russets to tiny fingerlings.

Do not store potatoes in the refrigerator or in sunlight. A cool, dark place is best. Do not leave them in a plastic bag that will trap moisture. Store in paper bags or burlap. Do not eat potatoes that have turned green or sprouted.

Potatoes are one of the “dirty dozen” with the highest pesticide residues. Choose organic potatoes to avoid these toxins.

Potatoes can be baked, roasted, steamed, boiled, or fried. A common favorite way to cook baked potatoes is with rosemary.

Recipe: Rosemary Potatoes

Bake small potatoes (or 4 large potatoes) in the oven at 360 degrees until they are 3/4 of the way done. Remove from oven, cut in half (peel and dice large potatoes) and mix with the following:

  • 2 tablespoons olive oil or coconut oil or ghee
  • 1 tablespoon minced garlic
  • 3 tablespoon chopped fresh rosemary
  • 2 tablespoon chopped fresh parsley
  • 1 teaspoon spicy red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of turmeric

Return to the oven and continue cooking until done.

Carrots

carrotsMost of the time, the carrots we see in the grocery store or farmers market are a bright orange color, but carrots come in a variety of other colors: white, yellow, red, and purple.

Carrots are a well-known and proven aid to eye health, including glaucoma and cataract prevention. Newer studies reveal their ability to prevent colon cancer and cardiovascular disease. They are an excellent source of vitamin A, with one cup of carrots providing more than the daily requirement. They are also a good source of vitamin C, B vitamins, vitamin K, vitamin E, manganese, potassium, and more.

If the carrot tops are attached, cut them off before storing the carrots and the tops in the refrigerator. Tops can be eaten; try adding them to your salads.

Carrots can be eaten raw or cooked in a variety of ways; however, steaming is said to retain the most nutrients and provide the best taste. Cut in 1/2 inch slices and steam for 5 minutes.

Recipe: Carrot Slaw

A delicious carrot slaw can be made with three ingredients: carrots, pineapple, and raisins (or dried cranberries).

  • Cut one fresh pineapple into small pieces – retain juice.
  • Add shredded carrots. Judge the amount by the pineapple and pineapple juice. You want the juice to moisten all of the carrots. (You can always add a little extra juice.)
  • Add raisins or dried cranberries. Stir and eat immediately or cover and refrigerate a few hours to let the flavors mingle.

Sweet Potatoes

Sweet PotatoesThere are about 400 varieties of sweet potatoes. Their flesh may be nearly white, cream, yellow, orange, pink, or purple. They are anti-inflammatory, have antioxidant properties, and they help maintain blood sugar levels.

The leaves of the sweet potato plant have antioxidant properties and are often added to soups. Purple sweet potatoes contain an antioxidant ability more than 3 times that of blueberries. They are also a very good source of vitamin C, B vitamins, manganese, phosphorus, copper, potassium, and pantothenic acid.

Sweet potatoes can be baked, roasted, stir fried, fried, boiled, or steamed. Like carrots, steaming retains the greatest nutrients, though boiling retains plenty of beta-carotene. Baking or roasting doubles the glycemic index.

Recipe: Sweet Potato Pie

  • 4 medium sized sweet potatoes. (The dark orange kind)
  • 1 fresh pineapple, chopped into small pieces.

If you bake the sweet potatoes, bake them slowly in a 350 degree oven. If you slice and steam them, you may want to add a little honey after mixing all the ingredients.

  • Mash or whip cooked sweet potatoes with coconut oil or ghee
  • Add spices to taste: cinnamon, cumin, allspice, nutmeg, and salt.
  • Add fresh pineapple when the sweet potatoes have cooled enough to not kill the pineapple’s enzymes.

Onions

onion braidOnions support the cardiovascular system, benefitting both the heart and the blood vessels. They help increase bone density, support ligaments, and are an anti-inflammatory. Onions have also been shown to help prevent cancer and are antibacterial. Rat studies are showing onions help balance blood sugar. They are a very good source of biotin and a good source of vitamin C, copper, B6 and B1, phosphorous, potassium, and folate.

There are two important things to keep in mind when dealing with onions. 1. Do not over peel! The outer layers are more nutrient dense than the inner layers, so peel as little as possible. 2. Let onions sit for 5 minutes after chopping or slicing before cooking them. Again, this has to do with nutrients and the chemical process that takes place within the onion when it is cut.

Green onions can be stored in the refrigerator along with bagged scallions. Other onions should be stored at room temperatures, away from potatoes and bring sunlight. Wire baskets or other methods that allow for ventilation are good.

This amazing recipe comes to us from Julie Kinch and Debbie Fraser of Cooks With Cocktails (See link below).

Recipe: Gluten Free Crispy Baked Onion Rings

Ingredients

  • 1 large Sweet Onion (I like Vidalia, but you can really use whatever)
  • Olive Oil Spray

For The Dry Mix

  • ½ cup Arrowroot Powder
  • 2 tsp Paprika
  • 5 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 5 tsp Sugar (optional)

For The Wet Mix

  • ½ cup Coconut Milk
  • 1 Egg

Instructions

  1. Heat your oven to 400 degrees.
  2. Mix together all the dry ingredients in a medium sized bowl.
  3. Mix together the two wet ingredients.
  4. Slice the onion to make rings that are about ¾ of an inch wide. Peel the skin from each ring and carefully separate the rings from each other.
  5. Line a baking tray with parchment paper.
  6. One at a time, take each ring and dip it into the wet mix. Then drip it into the dry. Coat it well, but make sure to tap all the excess back into the bowl. Place the ring on the baking tray.
  7. When all the rings are ready, spray the rings with olive oil spray. You want to coat them, but not get too much. Flip them over and spray the other side.
  8. Pop them into the oven. Check them after 9 or 10 mins and flip them over. Cook for an additional 4 mins or so.
  9. Take them out and serve them right away.

Leeks

Like onions and garlic, leeks are an allium vegetable. And like onions and garlic, they should be allowed to sit for 5 minutes or more after cutting before you cook with them in order to receive the greatest nutritional benefit. However, raw leeks are delicious with a milder taste than onions.

Leeks are an excellent source of vitamin K; a very good source of manganese, vitamin B6, copper, iron, and folate; and a good source of vitamin C, vitamin A, fiber, magnesium, vitamin E, calcium, and omega-3 fats.

Leeks provide support for the cardiovascular system due to their antioxidant qualities and their ability to lower homocysteine levels.

Store them in the refrigerator without cutting or washing them before use. To use them, cut off the root and peel the outer layer around the base. You can slice the lower part in whole slices, but as you near the greens you must slice it in half to wash out the dirt that always accumulates.

Cock-a-leekie soup is a delicious traditional Scottish recipe for those who eat chicken.

Add them to any recipe where you would add onions. You can stir fry or steam them, or add them to soups and salads.

Beets

Beets provide antioxidant, anti-inflammatory, and detoxification support. They are especially good for the nervous system and eye health. They help prevent heart disease and cancer, and their fiber is especially healthy for the digestive tract. Beets contain folate, manganese, potassium, copper, magnesium, phosphorus, vitamin C, B6, and iron.

Beets can be eaten raw, baked, roasted, boiled, or steamed, but the most nutritious way to eat them is raw or lightly steamed. (If you cut them into quarters, they should steam within 15 minutes. Cooked beets can be easily peeled after cooking by rubbing the skin off with a paper towel. Nutritious beet greens can be eaten raw or cooked.

To store beets, cut off the tops, leaving 2 inches of stem. Place tops in one plastic bag, the roots in another, and store them both in the refrigerator.

Raw Beet Salad

  • Three medium to large beets.
  • 2 limes
  • Honey to taste

Use a spiralizer to make beet ribbons. Juice the limes. Mix honey into the lime juice to taste. Pour over ribbons. (If you do not have a spiralizer, use a peeler or grate the beets.)

Yams

Yams are also root vegetables, distinctly different from sweet potatoes. Yams, which are native to Africa and Asia, are rarely found in U.S. grocery stores, though they may be found in an Asian market. The peels are brown and are not smooth–rather they look like they are covered in small roots.

There are two main types of sweet potatoes. The one with a deep orange colored flesh is often called a yam, just to differentiate the two.

True yams are a good source of potassium, vitamin C, and vitamin B6. As far as recipes go, you can cook yams like a sweet potato but know that they are drier and not as sweet. Try yams in place of the sweet potatoes for these fries:

https://www.youtube.com/watch?v=yyVpipOmYpY

Radishes

RadishesThe health benefits of radishes are truly impressive. They are said to be good for the liver and stomach, the kidneys and bladder, the lungs, the cardiovascular system and the immune system. They purify the blood and eliminate waste, detoxify and are an anti-congestive. They are used to treat cancer, jaundice, constipation, urinary tract and kidney infections, skin ailments, and more.

Radishes come in varying shapes and sizes from large to small, from long to round, and in colors that include white, black, yellow, green, pink, red, or purple. All are a great source of vitamin C.

Daikon radishes come in all shapes and sizes, though the ones sold in the U.S. market generally look like oversized white carrots. The tops are edible and have a peppery taste; they are often added to salads.

Smaller radishes are more nutritious because nutrition is pulled from the root to the tops as the vegetable matures.

Daikons are an excellent source of vitamin C. They also contain vitamin B6, magnesium, and calcium.

To store, wrap tightly in plastic and refrigerate.

Grate them raw and add to salads, slow cook, steam, roast, bake, or pickle them. You can frequently find a daikon radish salad made with rice vinegar in Asian buffets. But here is a recipe for a real treat:

Recipe: Spicy Radish Kimchi

From Reviving the Tradition of Fermented Foods (See link below)

Yield: 1 quart

Ingredients

  • 1 large (12-16″ and 3″ diameter) daikon radish
  • 2 baby leeks OR 4 scallions (green onions)
  • filtered water
  • sea salt
  • 4-6 garlic cloves, peeled
  • 2-inch piece of ginger
  • 1 oz. red pepper powder (more=spicier)
  • 1 Tbsp fish sauce (to taste); optional
  • 1 Tbsp tamari or shoyu (soy) sauce

Instructions

  • Soak the Veg
  • Cut off greens from radish and peel outer layer off with a peeler. Use greens for another purpose.
  • Cut radish into 1 inch cubes, or slice into rings.
  • Dissolve 3 Tablespoons salt into 1 quart of water in a half-gallon (or larger) container. Avoid using a metal container.
  • Add radish cubes to brine and soak for up to 6 hours.
  • Drain the veggies through a colander. Reserve 1 pint of brine when draining.
  • Make Paste
  • Roughly chop the garlic and ginger. Add to bowl of a food processor bowl. If you don’t have a food processor, dice the ginger and garlic so it’s almost a paste, and add to a mixing bowl.
  • Slice leeks or scallions into ½” pieces and add to mix.
  • Add pepper powder, tamari and fish sauce to mixing bowl. Vegan variation: omit fish sauce.
  • Stir and mash contents (or pulse with food processor) together until a paste forms.
  • Wearing a latex or plastic glove to protect yourself from the heat of the pepper, mix the paste thoroughly with your hand into the drained radish cubes. You can mix everything directly in the fermenting container, or in a separate large mixing bowl. Mix until the cubes are coated nicely with the paste.
  • Ferment
  • Even out the cubes in the container. Next, right on top of the mixture, place the largest object (usually a plastic lid or plate) you can find which will fit inside the diameter of the container.
  • Add a weight (such as a wine bottle or other glass bottle) on top of the lid/cover.
  • Liquid will continue to create a brine while the veggies are weighed down.
  • Check the container in 1 day. If the contents are not sumberged in brine, add the reserved brine.
  • Cover with a cloth and rubber band to keep flies out. (If using airlock skip this step).
  • Place in a cool spot (out of direct light) for 14 days. The larger pieces take a little longer to ferment than smaller diced styles of kimchi. Note: Your house will smell like kimchi.
  • Move to refrigerator, where the taste will develop slowly. Will keep for up to 6 months

Turnips

radishes 5/10

Turnips are an ancient food for humans. Evidence shows they have been eaten since prehistoric times. They have also been used as fodder for animals for 600 years or more.

Turnips are a good source of vitamin C, while the greens (the tops) are a good source of vitamin C, vitamin K, vitamin A, folate, and calcium.

Some people find turnips too bitter to eat due to a genetic sensitivity to the cyanoglucosides they contain.

Turnips can be eaten raw – just grate them up and add them to salads. Generally, they are eaten in the many ways we eat potatoes. You can boil them, fry them, steam them, mash them up with milk and butter or add them to soups, stews, and other dishes.

Rutabagas

The origin of the rutabaga is an interesting one: they are a cross between the turnip and cabbage. In many countries they are called turnips, yellow turnips, or Swedish turnips along with other names such as neeps.

Rutabagas are an excellent source of vitamin C.

Like turnips, rutabagas contain cyanoglucosides. To those who have inherited 2 genes that detect a particular bitterness receptor, rutabagas are inedible due to their bitterness.

Rutabagas are eaten in a variety of ways. They can be baked or boiled and eaten alone or mashed and combined with other root vegetables such as potatoes and carrots. Rutabagas are also added to soups and stews.

Parsnips

Jerusalem artichokesParsnips look like white carrots. Like turnips, they were once used as a regular staple before the popularity of potatoes took their place.

Parsnips are a good source of vitamin C, folate, and manganese. You can cook them any number of ways from grating them and adding them to salads raw to using them instead of carrots in a cake.

Below you will find two recipes; one is sweet, the other not. These recipes are from Seasonal Chef. (See link below).

Recipe: Orange-Glazed Parsnips

  • 8-10 medium parsnips
  • 1 tsp salt
  • 2 tbl butter or margarine
  • 2 tbl honey
  • 1/2 tsp salt
  • 1/4 cup orange juice
  • 1/2 tsp grated orange peel

Instructions

  1. Peel parsnips and cut into quarter-inch-thick sticks. Cover parsnips with water and simmer until just tender, about 15 minutes. Drain.
  2. Meanwhile, in saucepan, melt butter, stir in honey, salt, orange juice and peel. Heat to boiling. Turn off heat, add drained parsnips and gently stir to coat pieces.

NOTE: For maple-glazed variation, try using ¼ cup maple syrup, ¼ tsp prepared mustard, salt and pepper to taste.

Recipe: Kale and Parsnips

Ingredients

  • 1 cup sliced onions
  • 1 cup halved and sliced parsnips
  • 1 tbl corn oil
  • 1 cup water
  • 2 tbl ginger, minced
  • 1 bunch kale, veins removed and cut into bite-sized pieces

Instructions

  1. Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 to 5 minutes.
  2. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but otherwise keep the saucepan covered.

Jerusalem artichokes

Jerusalem artichokesJerusalem artichokes, also known as sunchokes, are a plant native to North America that was cultivated by Native Americans. The plant is in the sunflower family, and it grows tall beautiful sunflowers. The root is similar to ginger root or fingerling potatoes.

The skin of the sunchoke root may be light brown to tan or pink to reddish in color. The inside may be white, cream colored, tan, or purple. They are high in fiber and a good source of iron, potassium, and thiamin.

There are many recipes, various kinds, for sunchokes, from soup to chips. As a matter of fact, there are many recipes on the web for chips. Just slice them thin and cook in oil. Sprinkle with herbs. But be careful, they’re apparently delicious. Don’t eat too many. Sunchokes have quite a reputation for flatulence when eaten in excess.

The following recipe is from The Fruit Guys. (See link below.)

Recipe: Pan-Fried Jerusalem Artichokes in Sage Butter

Ingredients

  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch-thick rounds
  • 3 tablespoons fresh sage leaves, coarsely torn and divided
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons fresh Italian parsley, chopped

Preparation

  • Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat.
  • Add Jerusalem artichokes and half of the sage.
  • Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.
  • Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl.
  • Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds.
  • Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat.
  • Season with salt and pepper. Sprinkle with parsley.
  • Serves 4–5. Prep time, 15 minutes; cook time, 15 minutes.

Celeriac

CeleriacAlso known as celery root, turnip rooted celery, or knob celery, is a variety of celery. Celeriac is an excellent source of vitamin K and a good source of vitamin C, Vitamin B6, and phosphorus. The big brown bulbous root is eaten raw or cooked and tastes similar to celery, or some say, celery and parsley combined.

The following recipe is from Sylvia Fountaine of Feasting at Home. (See link below.)

Recipe Celeriac Fennel Soup

Prep time, 15 mins. Cook time is about 20 mins. The recipe yields 8 Cups Soup

Ingredients

  • 1 large fennel bulb, cored and diced ( about 1 ½ cups)
  • 1 C white onion, diced
  • 1-2 Tablespoons olive oil
  • 2 grapefruit-sized celeriac- peeled and diced ( about 4-5 cups)
  • 8 Cups Chicken or Veggie stock
  • ¼ teaspoon white pepper
  • salt to taste
  • ¼ cup creme fraise or sour cream for garnish ( optional)
  • Parsley oil (optional, for garnish – see recipe below)

Instructions

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock. Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Taste for salt. When serving, garnish with a swirl of creme fraise, (or sour cream) and a little parsley oil.

Recipe Parsley Oil
  • 1 Cup packed Italian parsley ( stems ok)
  • ½ Cup olive oil
  • ½ clove garlic
  • ¼ teaspoon kosher salt
  • 2 teaspoon lemon juice
  • Pulse all ingredients in a blender or food processor until combined.
  • 1 white onion diced

Kohlrabi

kohlrabiYou know how tomatoes are actually fruits? Kohlrabi isn’t actually a root vegetable. The bulb is actually a part of the stem that grows above ground. It is probably considered a root vegetable due to both its name and its appearance, as it looks like a cross between a turnip and celeriac, and its name is a German word that is literally a combination of cabbage and turnip.

Kohlrabi is a member of the cabbage family, though it is said that its mild taste is more like broccoli. This vegetable, once a favorite of European nobles, has never lost its popularity in Europe.

It is high in fiber, vitamin A, vitamin C, folic acid and calcium.

It can be eaten raw, as a matter of fact, it is eaten raw like a piece of fruit by many Germans. Choose small bulbs; large bulbs are woody, tough, and require peeling. Small bulbs can be eaten peel and all.

There are two varieties: one is purple, the other green. The purple one is sweeter.

Here is an interesting salad from Vegetarians in Paradise. (See link below.)

Kohlrabi Siam Chopped Salad

Yields 4 servings

Ingredients

  • 4 medium kohlrabis, peeled and cut into 1/4-inch dice
  • 1 1/2 cups (360 ml) chopped Napa cabbage
  • 1/4 pound (115g) snow peas, chopped
  • 1/2 to 1 fresh pasilla (poblano) pepper, diced or 1/8 teaspoon crushed red pepper flakes
  • 1/2 red bell pepper, cut into fine julienne about 1 inch (2.5 cm) long
  • 3 green onions, chopped
  • 3 tablespoons organic canola oil
  • 2 tablespoons toasted sesame seeds
  • 1 or 2 cloves garlic, finely minced
  • 1/2 inch (1 cm) piece ginger, peeled and grated
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 2 teaspoons sesame oil
  • Dash of rice vinegar
  • Salt and freshly ground pepper to taste
  • Black sesame seeds
  • 2 tablespoons minced green onions

Instructions

Combine all the ingredients, except the black sesame seeds and green onions, in a large bowl and toss well to distribute the seasonings evenly.

Transfer to an attractive serving bowl or platter and garnish the top with the black sesame seeds and minced green onions.

This salad is best if made several hours ahead to allow the dressing to penetrate the vegetables. Serve as a salad course or a side dish.

Cassava or Yuca

Cassava, also known as Yuca, maniac, Brazilian arrowroot, tapioca, and many other names, is an important staple throughout the world. Yuca has a high carbohydrate content and is high in vitamin C, phosphorus, and calcium. An amazing variety of traditional dishes are based on this root vegetable from alcoholic drinks to a vegetable used like potatoes or flour to make bread, cakes, and crackers. In the U.S. cassava is mostly sold as tapioca for pudding.

Cassava is a rot generally 2-4 inches in diameter at the top and approximately 6-12 inches long. The brown skin is rough; the inner flesh is white to yellow. Cassava is an excellent source of calcium, vitamin C. The leaves are edible as well and are a good source of protein.

Cassava root must be properly prepared or it will be toxic.

Tapioca Pudding

  • 3 cups of goat milk or nut milk
  • 2 eggs – whisked
  • ½ cup tapioca
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ to ½ cup (more or less to taste) of honey

Instructions

Soak tapioca in cold water overnight.

Drain tapioca and add to milk and salt in a saucepan. Bring to a boil while stirring.

Reduce heat and cook for 5 minutes. Continue to stir.

Remove from heat. Whisk a cup of mixture into beaten eggs, a little at a time. Once it is all blended, stir it back into the pot.

Simmer over medium-low heat for 2 or more minutes, until it thickens. Remove from heat and add honey and vanilla. Stir and taste. Add more honey if needed.

Serve hot or refrigerate and serve cold.

Jicama

Jicama, also called Mexican yam or Mexican turnip (among other names), is actually a relative of the bean family. Like regular potatoes, the vines and leaves of this plant are poisonous.

Jicama is a good source of fiber and an excellent source of vitamin C.

The flesh is white with a papery yellow/brown peel. The sweet, crunchy flesh is often cooked in soups and stir fries, but it usually eaten raw with a dip.

An easy dip is made by adding a bit of honey and lime juice to yogurt. But any dip you use for raw veggies is a good match for jicama from spinach and guacamole to the hummus and gourmet combinations. Many just squirt lime and sprinkle chili powder on jicama strips. Here is a great recipe that utilizes the dehydrator.

Recipe: Spicy Lime Jicama Chips by Ilene of The Colorful Kitchen

Makes 4 servings

Ingredients

  • 2 medium jicama
  • 2 tbs gluten-free tamari
  • 1 tbs + 1tsp agave
  • juice of 2 limes
  • 1/2 tsp cayenne pepper

Directions

Combine tamari, agave, lime juice and cayenne pepper together in a small bowl.

Peel jicama and cut it in half. Slice into strips 1/8″-1/4″ thick. You can do this by hand or with a mandolin slicer.

Place jicama strips in a medium bowl and coat thoroughly with marinade. Make sure each piece of jicama is completely covered.

Place strips on dehydrator tray. Dehydrate at 110° for 4 hours, then flip jicama over, rotate trays and dehydrate for another 4-6 hours. Your chips are done when they are crispy on the outside but not shriveled. Enjoy with salsa, guacamole or your favorite dip!

Maca Root

Maca root is also known as Peruvian ginseng. It’s not surprising, considering the medicinal properties attributed to it and the fact that it is known to be an aphrodisiac. It is eaten as a food in the areas where it is grown and it made into flour. But most of its use in the U.S. is as a supplement.

Maca root is said to increase energy; boost brain power, endurance (both athletic and sexual), stamina, libido, fertility, and general health. It balances hormones (both male and female), reduces stress and anxiety. It stabilizes mood and mood swings, aiding in depression. It improves health of teeth and bones, strengthens hair and reduces hair loss. It alleviates symptoms of menopause and PMS. It is also said to clear acne and blemishes. Wounds heal faster.

Maca is rich in B vitamins, vitamin C, vitamin E, calcium, zinc, iron. Magnesium, phosphorus, and amino acids.

The hypocotyl, the bulb between the stem and actual roots, can be one of many colors: cream, gold, red, green, blue, purple, or black.

Maca Root Contraindications

  • Do not use if pregnant or lactating.
  • Do not use if you have hormone-related cancer or polycystic ovary syndrome.
  • Use with caution if you have thyroid problems. Lighter colored maca inhibits iodine uptake, while darker maca contains natural iodine.

There are also warnings to start slow, with no more than ½ to 1 teaspoon a day; 1 tablespoon is the average daily dose for a few days followed by a few days abstinence. Too much may disrupt your hormones.

These are most of the better-known root vegetables. There are more, of course, some familiar, many not, but all are worth discovery. If you have any favorite recipes, please share them.

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Vitamin C Packed Fruits and Vegetables

We’ve all had it drilled into us: citrus fruits are the source for vitamin C. But citrus fruits aren’t the only source. They aren’t even the best source! The amount of vitamin C in one serving of papaya, strawberries, pineapple, bell pepper, broccoli, or Brussels sprouts exceeds the amount of vitamin C in a medium orange.

Many fruits are high in vitamin C. Here is a list from The World’s Healthiest Foods of the fruits and vegetables with ½ or more of the daily requirement of vitamin C in each serving.

Fruits With At Least 50% Daily Recommended Vitamin C

  • Papaya (one medium) – 224%
  • Strawberries (one cup) – 113%
  • Pineapple (one cup) – 105%
  • Oranges (one medium) – 93%
  • Kiwi ( 1- 1/2 in) – 85%
  • Cantaloupe (1 cup) – 78%
  • Grapefruit (1/2) – 59%

What is surprising is the number of vegetables that meet the criteria.

Vegetables With At Least 50% Daily Recommended Vitamin C

  • Bell Peppers (1 cup) – 157%
  • Broccoli (1 cup) – 135%
  • Brussels sprouts (1 cup) – 129%
  • Cauliflower (1 cup) – 73%
  • Kale (1 cup) – 71%
  • Cabbage (1 cup) – 69%
  • Bok Choy (1 cup) – 59%
  • Parsley (1 cup) – 54%
  • Turnip greens (1 cup) – 53%
  • Sweet potato (1 cup) – 52%

Vitamin C is needed for the immune system, but that is not it’s only claim to fame. Vitamin C is needed for many physiological functions. It is an anti-oxidant. It is a co-factor for eight enzymes, thereby aiding in developing and maintaining scar tissue, blood vessels, cartilage, hormonal stability, biosynthesis of neurotransmitters, and transport of fatty acids into mitochondria.

So how can you mix and match some of the veggies and fruits above to deliver a power dose of vitamin C to your diet? A fruit salad? Yeah, that’s an easy way. But let’s look at a more creative recipe.

Beautiful and Delicious Kale Salad

Ingredients

  • 1 bunch of kale
  • 1 tablespoon of olive oil
  • 1 red bell pepper
  • 1 tart apple
  • handful of walnuts
  • handful of raisins
  • 1 lime
  • honey to taste

Instructions

  1. Tear the kale into edible pieces, saving the stems for another recipe or thinly slicing them for this salad.
  2. Sprinkle olive oil over the leaves (use a little more or a little less as needed) and massage the oil into the leaves with both hands until the leaves become soft and pliant.
  3. Add sliced red pepper, chopped apples, raisins, and walnuts.
  4. Juice one lime. Add honey to taste and whisk. Pour over salad and mix well.
  5. Enjoy!

Conclusion

If you want to supplement your vitamin C through a natural food source, two of the best alternatives are rose hips and orange peels. A tablespoon of rose hips provides as much vitamin C as an orange. If you save your orange peels, slice them up and dehydrate them. You have made instant, chewable vitamin C. If you grind them up after dehydration, you can use the powdered peel in smoothies or in other foods. My favorite is orange flavored waffles. For more information on strengthening the immune system, see the first source link below. Check out Homemade Vitamin C and Make Your Own Homemade Nutrition Powder.

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