In a nutshell, dietary supplements help us get all the necessary nutrients needed for building lean muscle mass. When combined with a good diet, they can improve your training performance and results. However, there are some big truths and even bigger lies about supplements. While experts agree that vitamin or mineral supplementation is beneficial in our diets, they also point out that they are supplements, not replacements, and that they should fill in the nutrient gaps, not take over our diet.
Secondly, supplements are of little use if you don’t push hard in the gym. The same goes if you are feasting and overeating three times a day. In other words, you should make everything else right before supplements enter the scene. This includes regular training, proper diet, and enough recovery period and sleep.
Dietary Supplements, Supplement Food
Dietary supplements are not designed as a substitute for food. They simply cannot replace all the nutrients that whole foods contain. They can patch nutrient holes here and there, but the true power lies on the plate, not in the powder. There’s no doubt that whole foods are the best source of nutrients, as they contain phytochemicals, fibers, and other elements that contribute to good health. They simply cannot be simulated with a pill or a supplement powder.
Supplements and Health
Supplementation is a great way of boosting nutrients like calcium, potassium, vitamin D, and vitamin B12, which modern lifestyle and popular foods often fail to contain. In this case, vitamin and mineral supplements are helping the body alleviate nutrient deficiency and reduce the risk of chronic medical conditions. And while it’s true that you can build a good body based on proper diet like guys did back in the 50, it’s much more time consuming, and it requires regular tours to the supermarket. For bodybuilders, supplements are the more convenient way of ingesting enough muscle-building nutrients.
Fibers
Fiber has many advantages in maintaining normal cholesterol levels. It regulates the amount of cholesterol our body absorbs from food. Fruits, vegetables, grains, and legumes are natural sources of fiber. And while, as always, it’s better to ingest fibers directly from food, you can enhance fiber intake by 25 to 30g of fibers from supplements. Psyllium husk, which is a common ingredient in fiber supplements, is known to reduce the level of bad LDL cholesterol while raising good HDL cholesterol.
Creatine
The role of creatine monohydrate supplements is to boost the creatine level in you muscle tissue. The level of creatine phosphate in muscles is directly related to the amount of weight you can lift and your ability to perform short-term maximum strength reps. High-intensity anaerobic workout performance can be increased by creatine supplementation.
Glutamine
This amino acid makes up over 61% of your skeletal muscle. Its benefits include improving immune function, which is crucial for athletes in high-intensity training. It was also shown that glutamine may prevent muscle catabolism. Glutamine supplements are believed to boost the amount of growth hormone levels.
BCAA
The group of branch chained amino acids consists of valine, leucine, and iso-leucine. These amino acids are compounds that your body cannot generate, so their level must be increased through diet and supplements like casein protein. Not only has BCAA supplementation shown better results in gaining strength and muscle mass, but it is also essential for energy production during workouts, while reducing post-exercise muscle soreness.
Editor’s Note:
Creatine is hard on the kidneys. There’s much debate about this, but it’s a fact. This is why creatine is known to cause flatulence. Do not take creatine if you have any kidney related health issues. Other supplements commonly taken by body builders are typically acidic and toxic to the body, but the supplements mentioned above can be purchased from qaulity companies. I recommend you avoid bodybuilding supplements from body building companies.
Also, when body building, be sure to eat an alkaline diet. No matter how much protein you feel you need, if you’re eating an acidic diet full of refined foods and factory farmed meats, your body will stay sore longer. Speed up recovery time by eating a diet that is balanced with lots of produce and healthy fats. When the body is healthy, bodybuilding is easier and much more beneficial for overall health.
Bourbon Virus – New Quick Killing Virus Spread by Ticks
In the spring of 2014, a Bourbon County, Kansas farmer sought hospital treatment. Eleven days later, he died. His symptoms included fever, fatigue, nausea, vomiting, anorexia, and a rash. Blood work showed thrombocytopenia (reduced platelet count, which inhibits clotting making the patient more susceptible to bleeding) and leukopenia (reduced white blood cell count, inhibiting immune response to the pathogen). The patient said he had been bitten by ticks.
The CDC determined the man suffered from a never before encountered RNA virus of the genus Thogotovirus, viruses that are found around the world. There is no cure for Bourbon virus. There has not yet been another identified case of this virus. Scientists do not know if this virus affects other animals.
Naturally, there is concern about whether there is a new virus spreading from tick to tick and across the animal kingdom that we have little to no treatment for, but we can remain vigilant and take care of ourselves and our pets to lessen the likelihood of exposure.
How to Avoid Tick Bites
The first step to avoid tick bites is vibrant health. Parasitic creatures are more drawn to unhealthy humans (and pets) than truly healthy ones. Part of the attraction is our smell, which is affected by our health, the products we put on our skin, and the foods we eat. Onions and garlic repel pests – both mosquitoes and ticks. And both are very good for you.
Tick Repellent Spray
There are a number of essential oils that repel ticks and mosquitoes as well. Nan Martin of Experience Essential Oils recommends this recipe for dogs and humans:
Tick Spritz Recipe
1 cup of Distilled water
2 Drops Geranium Essential Oil
2 Drops Palo Santo Essential Oil
1 Drop Myrrh Essential Oil
4 Drops Grapefruit Essential Oil
1 Drop Peppermint Essential Oil
1 Drop of Thieves Hand Soap or Castile Soap (emollient)
Place in a spray bottle and shake. Spritz when needed
(No cats! Don’t use essential oils on cats!)
Wear long sleeves and long pants in the woods to avoid tick bites. Always check for ticks when you have been in the woods or in bushy areas. If you find an embedded tick, cover it with an undiluted essential oil. This will probably cause the tick to back out.
The Natural Medicine Chest and First Aid Kit for DIY Preparedness
If you are making a transition from conventional medicine to an all-natural, organic approach to wellness, it helps to know which items to stock up on so your medicine chest and first aid supplies are ready for action.
Many of the items you will need are likely to be found in your pantry or refrigerator. Try to keep extra on hand – especially the essentials.
Items for a Well-Stocked, All Natural Medicine Cabinet
Raw and Fresh
Garlic
Ginger root
Aloe vera
Dry Stuff
Baking soda (non aluminum, organic)
Sea salt
Cayenne pepper
Eyebright tea
Bottles and Jars
Raw, organic honey
Organic coconut oil
Apple cider vinegar
Alcohol
Hydrogen peroxide
Argan Oil
Essential Oils
Eucalyptus
Tee tree oil
Neem oil
Cinnamon oil
Vitamins
Vitamin C
B-complex
Vitamin E
Vitamin A
Other
Epsom salts
Bandages
Rolls of gauze
Squares
Butterfly bandages
Finger gauze
Tape
Band-Aids
Hardware
Eye cup
Droppers and bottles
Neti pot
Hot water bottle
Ice packs
Tweezers
Magnifying glass
Scissors
Tonics and Supplements to Buy
Total Tonic
Spanish black radish
Echinacea
First Aid
First aid doesn’t have to be complicated. That said, there are many alternative treatments for the same problem. Don’t hesitate to do the research to learn a variety of treatments.
Burns– Immediately cool the area by running it under cold water. Follow with ice. Cover with aloe vera, bandage if desired.
Scrapes – Wash the area with organic soap, rinse and pat dry. If you feel the need to further cleanse the area, pour on a little hydrogen peroxide. Pat dry. You can use raw honey for a dressing or 1 teaspoon coconut oil with 4-8 drops of essential oil (tee tree oil, cinnamon, etc.) or cover with argan oil.
Eyes – If you get something in your eye an eyewash can be very helpful. Make a saline solution with pure water (distilled is best) and salt. Boil the water, even if it is distilled. Add 1 teaspoon of salt to 1 cup of boiling water. Allow the water to cool to lukewarm before using. (Very important! Do not use hot or cold water in your eye!)
Use a sterilized eyecup or dropper. If you keep extra solution, sterilize the jar or bottle.
If you accidently splash a chemical in your eye, don’t wait; flush with tap water immediately – for 20 minutes.
Bug bites – Use apple cider vinegar, cinnamon oil, aloe vera, tea tree oil and others. Remember to use a carrier oil with essential oils. (Mix 4-8 drops of essential oil with one teaspoon of coconut or other oil.
Infections
There are four types of infection: bacterial, viral, fungal, and parasitical. In order to be healthy, your body needs a strong immune system. Diet is the most important element to health. Your body requires a full array of nutrients for every system in the body. Minimizing exposure to toxins and helping the body eliminate waste and toxins is the next step. Good sleep, exercise, sunlight, and grounding are all important as well.
If you eat a truly healthy diet, you will rarely get sick. When you do, your immune system will respond quickly and efficiently. You still might want to help it along now and then.
Viral Infection – At the first sign of a viral infection, gargle with pure apple cider vinegar. The more you gargle, the better. This lessens the viral load, killing off those nasty bugs so your immune system doesn’t have to battle so many. Gargle enough (every hour!) and you will definitely experience a milder illness or you may just nip it in the bud. Total Tonic can also be a great help. To learn how to make your own, check out Natural Remedies for Colds, Flus, and Other Common Viruses for the recipe.
Fungus (Athlete’s Foot or other skin infections) – First try straight apple cider vinegar. Just pour it on or use a cotton ball to squeeze it on the effected area. Tea tree oil (4-8 drops with 1 teaspoon of coconut oil) can be applied to skin or fingernails and toenails.
Parasites – No parasites are not limited to third world countries. A truly healthy diet with plenty of raw food (80% at least!) helps the body rid itself of parasites. See Common Parasites and How to Kill Them. You definitely don’t want uninvited critters feasting on your body.
Bacterial Infection – Gargle with apple cider vinegar for a sore throat, too. Yes, it burns like crazy, but afterwards, the pain is usually gone. Spanish black radish is remarkable for bacterial infections of all kinds – bronchitis, pneumonia, strep throat, tooth infection, etc. Garlic is also a time-honored cure. To strengthen the immune system for viruses and all other parasites, check out Make Your Immune System Bullet Proof.
How to Use Other Items in Your Medicine Chest
Ginger – Use ginger to settle the stomach. It’s great for nausea. Use it for migraines. Make fresh juice at the first sign of a migraine. Apple/carrot juice with ginger is awesome. It knocks migraines out before they can get going. More on Ginger.
Garlic – Garlic is one of nature’s strongest antibiotic, anti-parasitic, anti-fungal, and antiviral substances. Eat it raw, but know that this practice, while great for killing viruses, bacteria, fungi, and parasites, might make you throw up. Try chasing it with a ginger shot to keep it down. You can also use garlic topically to kill warts and eliminate skin tags. More on garlic.
Baking Soda and Salt – Make a saline solution to wash the sinuses with a neti pot at the first sign of infection or when pollen becomes a problem. For instructions, check out How to Use a Neti Pot for Sinus Infections.
Eyebright Tea – Eyebright tea knocks out pink eye and relieves eye inflammation. Be sure to thoroughly strain the tea so that no plant particles remain in the solution. Use an eye cup and rinse the eye with the solution. (Remember solutions for the eyes must be lukewarm, not hot or cold). Be sure to check out Shillington’s Eyebright Formula.
Epsom Salts – Use Epsom salts for a variety of muscle or skin issues, including muscle cramps. To learn how to properly use Epsom salts, read The Health Benefits Of Epsom Salt Baths.
As you learn more about natural remedies, it might help to keep a notebook. There is much to learn and many homemade recipes you will want to remember. As you do, your natural medicine chest will grow.
Cinnamon – Ceylon Vs Cassia, Health Benefits, and Other Interesting Facts
Cinnamon comes from the bark of evergreen trees of the genus cinnamomum. When cinnamon is harvested, the bark is stripped and sun dried. As it dries, cinnamon curls into a well-known shape, called quills. If not ground, it is then sold as whole cinnamon or cinnamon sticks.
Cinnamon was once one of the most highly sought after commodities on the planet. This spice has been in use for thousands of years as a medicine, as an embalming agent, as a means of preserving food, and as a flavoring enhancing spice. The earliest reports of cinnamon date back to ancient Egypt in 2000 B.C. The Egyptians used both cinnamon and the related spice, cassia, as embalming agents. Cinnamon was also used in the Old Testament as an ingredient in anointing oil.
Tales of Cinnamon’s Origin
Europeans were aware that cinnamon was shipped from the Red Sea through the trading ports of Egypt, but where exactly it came from was a mystery. In an effort to maintain their trade monopoly, Arab traders wove elaborate stories about the origins of cinnamon. These stories further helped to justify cinnamon’s scarcity and exorbitant prices.
Sier de Joinville believed the fanciful stories he was given of cinnamon’s origin. Joinville told his king in 1248 that cinnamon was pulled up in nets at the source of the Nile, all the way out at the edge of the world.
An Arab, Herodotus, came to believe that the mythical cinnamologus birds gathered cinnamon sticks from a distant unknown land. The cinnamologus birds made their nests so high in the mountains that no one could climb them. According to this myth, the method of collection was to leave large chunks of ox meat below these nests and wait for the birds to collect them. When the birds gathered the meat into the nest, the increased weight would cause them to collapse, enabling people to gather the cinnamon sticks at the base of the mountain.
Another wild cinnamon origin story claimed that cinnamon was harvested within deep canyons, relentlessly guarded by monstrous snakes.
The 1st century Roman philosopher, Pliny the Elder, reasoned that cinnamon hails from Ethiopia. Cinnamon, he reasoned, was carried on rafts bereft of oars or sails and propelled by “man alone and his courage.”
Wars and Exploration for Cinnamon
Exploration of the new world was primarily motivated by a desire to expand the spice trade. At the time of Columbus’ expedition, cinnamon was at the height of its demand. Expanding the spice trade was one of the primary reasons for Columbus’ expedition. Columbus sent back what he thought was cinnamon from the New World. It was not cinnamon, however. Cinnamon country had yet to be found.
European efforts to find the source of cinnamon fell short until 1518 when the Portuguese located cinnamon at Ceylon (now known as Sri Lanka). With ruthless precision, the Portuguese conquered the island kingdom of Kotto and enslaved the population in order to monopolize the cinnamon trade.
The Portuguese maintained control of the region for a century, until the occupied people allied with the Dutch in 1638 to wrestle control of the region away from the Portuguese. Their combined efforts were successful, and they eliminated Portuguese control of the region. The Dutch made the island kingdom beholden to them for their military aide. The island people traded one European oppressor for another. The Dutch held the cinnamon monopoly for the next 150 years.
The British later conquered Ceylon in 1784. However cinnamon had begun to be cultivated in other parts of the world, and by the year 1800 it was no longer the rare precious commodity it once was.
Cinnamon Varieties
There are hundreds of types of Cinnamon, but there are only four varieties used for commercial purposes. The cinnamon known as “true cinnamon” is Ceylon cinnamon. This is the only variety that many other countries refer to as cinnamon. Other varieties are known as cassia.
Other cinnamon varieties, which are much more common in North America, are easier to produce and less expensive than Ceylon cinnamon. Cassia (Chinese) cinnamon, Saigon cinnamon, and Korintje are typically all lumped in together and referred to as cassia cinnamon, though they are each distinctively different. Each of these three closely related spices are much stronger and more pungent than Ceylon cinnamon.
In North America, when cinnamon is used as an ingredient or sold on the shelves as simply “cinnamon”, it is typically Korintje or cassia (Tung Hing).
Sri Lanka (90%), India, Madagascar, Brazil, and the Caribbean
China
Indonesia
Vietnam
Taste
Mild, sweet
Spicy, bitter
Spicy, pungent
Spicy, slightly sweet
Color
Light to medium reddish brown
Dark reddish brown
Dark reddish brown
Dark reddish brown
Aroma
sweet, complex
Intense, pungent
Intense, spicy, pungent
Spicy
Price
Expensive
Cheap
Cheap
Medium
Coumarin
0.017 g/kg
0.31 g/kg
2.15 g/kg
6.97 g/kg
Ceylon Cinnamon
Ceylon cinnamon is grown in Sri Lanka, Madagascar, Brazil, India, and the Caribbean. This variety is more popular in much of Europe, Latin America, Mexico, the Middle East, North Africa, and South Asia. Indian curries and desert recipes of the lighter variety that call for cinnamon are typically referring to Ceylon cinnamon. Ceylon is the sweetest and mildest tasting and the lightest in color. It’s also three to four times more expensive than the other varieties.
Ceylon has less coumarin than the other varieties, and is often recommended above others by the alternative health community and many conventional doctors as well, since coumarin can cause liver damage in high dosages (more on that below).
Cassia Cinnamon (Chinese Cinnamon)
It can get a little confusing here since all three non-Ceylon varieties are often referred to as cassia cinnamon, while the Chinese Cinnamon is often referred to as cassia cinnamon. In other words, Cassia cinnamon may refer to Chinese cinnamon or it may refer to one of the other non-Ceylon cinnamons: Saigon cinnamon or Korintjr cinnamon.
Today, Tung Hing, the Chinese cinnamon is mostly grown in China, Sri Lanka, and Vietnam. This variety is spicy, bitter and very intense.
Saigon Cinnamon
Known as Vietnamese cinnamon or Vietnamese cassia, Saigon cinnamon’s scientific name is Cinnamomum Loureiroi. It comes from an evergreen tree indigenous to Southeast Asia. Saigon cinnamon is closely related to Chinese cinnamon. Saigon cinnamon has around 1-5% essential oil content and 25% cinnamaldehyde in the essential oil, which is the highest of all the cinnamon species.
Saigon cinnamon’s bark is similar to that of Tung Hing, but with a more pronounced and complex aroma. In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in many dishes including pho, the well-known noodle soup.
Saigon cinnamon has a volatile oil content of around 7%, which gives it a very bold and robust flavor that is ideal for cooking and for use in sauces.
Korintje Cinnamon
Fragrant Korintje cinnamon is as intense and spicy as Chinese cinnamon, but it is also a bit smoother. Korintje cinnamon from Indonesia accounts for most of the cinnamon imported into the U.S. Although lacking the depth of Chinese cinnamon, the flavor is smoother. Korintje cinnamon is a common choice for commercial bakeries in North America because of its good flavor and lower cost.
Coumarin in Cinnamon and Liver Damage
Ceylon cinnamon benefits are marketed as superior to the less expensive Cassia spices primarily due to Ceylon cinnamon’s ultra low levels of a chemical called coumarin, a blood thinner that is toxic to the liver and prevalent in much higher levels in the three cassia spices. It’s not anything most people need to worry about; the risk for any damage with normal or even much higher than normal consumption of cassia cinnamon is negligible.
For flavoring food, go with any and all varieties and discover what works best for each food. As a medicinal supplement though, if you want to take regular, relatively large doses, it may make sense to stick with Ceylon cinnamon for this purpose.
It should also be known that any cinnamon in very large doses will make one sick. Check out the cinnamon challenge; the objective is to film oneself swallowing a spoonful of ground cinnamon in under 60 seconds without drinking anything:
We don’t recommend trying it. The cinnamon challenge is a little risky. If you are taking cinnamon as a supplement in capsule form, it’s typically a good idea to take it with food, and don’t overdo it.
Health Benefits of Cinnamon
While there are definitely color, taste, and texture variations between Ceylon, Cassia, Korintje, and Saigon cinnamon, the differences in respect to health benefits are minor.
Nutrients – One teaspoon of Cinnamon Powder has up to 16% of the U.S. recommended daily allowance for Manganese, 5% for fiber 3% for iron, and 3% for calcium.
Cinnamon, Blood, and Inflammation Reduction
Cinnamon helps reduce unwanted blood platelet clotting, which can result in inadequate blood flow, and is a common symptom of various diseases and overall poor health. Cinnamon inhibits the release of arachidonic acid (an inflammatory fatty acid) and reduces its formation. Cinnamon also removes blood impurities and helps to improve blood circulation due to the presence of a blood-thinning compound.
Cinnamon Is a Powerful Antimicrobial Spice
Cinnamon is antibacterial, antifungal, antiviral, and antiparasitic.
Cinnamon can be used as a food preservative. Just a few drops of cinnamon essential oil to approximately 3 ounces of carrot broth inhibited the growth of the food-borne pathogenic Bacillus cereus for at least 60 days in the refrigerator. When the broth was refrigerated without the addition of cinnamon oil, the bacteria flourished.
Multiple studies have shown cinnamon’s effectiveness with a multitude of viruses including but not limited to HIV, herpes, and the adenovirus. Cinnamon even shows promise with cancer.
Cancer Preventer
Studies have shown that cinnamon and cinnamon oil shows promise with treating tumors, gastric cancers, melanomas, leukemia, colon cancer, and lymphoma cancer.
Antioxidant
Cinnamon a powerful antioxidant. In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, even outranking “superfoods” like garlic and oregano. In another study, cinnamon, anise, ginger, licorice, mint, nutmeg, vanilla, and artificial preservatives were looked at to see which compounds prevented oxidation most effectively. Mint came in first; cinnamon came in second.
Blood Sugar, Diabetes, and Cinnamon
Cinnamon stabilizes blood sugar levels, which can help with weight loss, and can also prevent, and even help reverse, diabetes and hypoglycemia. Cinnamon actually slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating. Cinnamon also stimulates insulin receptors and inhibits an enzyme that inactivates insulin receptors while it enhances muscle cells’ insulin-signaling pathways, which increases the body’s ability to properly utilize glucose.
One study found Cassia cinnamon was almost twice as effective as the same amount of Ceylon cinnamon for controlling blood sugar. On the other hand, if you are concerned about coumarin consumption, you could double your Ceylon cinnamon dosage and not even come close to the high Coumarin levels found in Cassia Cinnamon. The general consensus is that approximately 1/2 of a teaspoon a day of cinnamon is effective for normalizing blood sugar.
Lowering LDL Cholesterol and Triglycerides
Studies have found that regular consumption of cinnamon is associated with a statistically significant decrease in levels of LDL cholesterol, triglycerides, and an increase in HDL cholesterol (known as the good cholesterol).
A controlled study was done with 60 people with type 2 diabetes. One group received cinnamon daily while the other group was giving a placebo. Forty days later, all of the cinnamon group showed reduced blood sugar levels down by 18-29%; reduced triglycerides, down by 23-30%; reduced LDL cholesterol, down by 7-27%; and reduced total cholesterol, down by 12-26%. The placebo group saw no significant changes.
Cinnamon and the Brain
Folklore says the smell of cinnamon can cure the winter blues. No studies support this except for an interesting study that found the scent of cinnamon reduced driver irritability.
Cinnamon boosts the activity of the brain and removes nervous tension and memory loss. Researchers have proven that cinnamon improves cognitive abilities such as attention span, virtual recognition memory, working memory, and visual-motor response. Just the aroma or just the taste of cinnamon, can stimulate cognitive function.
Cinnamon consumption may delay the effects of, slow the effects of, and even reverse some of the effects of Alzheimer’s. In addition, some parents are using cinnamon to treat their children with ADHD.
Ways to Use Cinnamon
There are various essential oils extracted from various parts of the tree (not just the bark), and various species (as mentioned above) to choose from.
Cinnamon Stick Tea
5 cups water in a metal pot or glass kettle
Add one cinnamon stick (3 inch length)
Cinnamon sticks should be boiled slowly. Set the heat setting to as low as possible to sustain a low, slow boil and cook 15 to 25 minutes.
Let it steep/rest for 15 minutes.
You may reheat before serving. It yields just over a cup.
Enhanced Golden Milk Tea Recipe
This is a new twist on an ancient way of experiencing the benefits of turmeric. Ideally, use all fresh, unadulterated herbs whenever available.
1 cup of warm Coconut Milk
1 tablespoon of freshly grated turmeric with skin
1 teaspoon ground Cinnamon
1 teaspoon freshly grated ginger with skin
1 pinch of black pepper
Pinch of cayenne pepper
Mix it all up and drink. I you prefer to drink it warm, only heat the coconut milk; be careful not to cook the other ingredients. Add the other ingredients when the coconut milk is cool enough to drink to preserve enzymes and other fragile micronutrients.
Household Disinfectant and Odor Neutralizer
Cinnamon has been proven to be good at killing bacteria including, e-coli and salmonella. Cinnamon oil kills bacteria that create odors as well.
Mix 10 drops of cinnamon essential oil in 2 cups of water in a spray bottle and use to disinfect counter tops, sinks, cabinets, doorknobs, toys etc.
Place three drops of cinnamon essential oil mixed with water on a diffuser to neutralize odors in a large room within minutes.
Tooth and Gum Health
Antibacterial properties of cinnamon remove harmful bacteria without damaging teeth or gums. Try using cinnamon with homemade mouthwash and toothpaste recipes. Also, try oil pulling with coconut oil and a few drops of cinnamon oil. See Homemade DIY Oral Health.
Insect Repellant
Cinnamon essential oil can be used for head lice treatment and to repel (or kill) ants, bed bugs, dust mites, roaches, and mosquitoes.
Skin Infections Like Athlete’s Foot
Try cinnamon oil on any topical skin infection, including athlete’s foot. It’s antimicrobial properties make quick work out of fungus.
Digestion
Cinnamon is very effective for treating indigestion, nausea, vomiting, upset stomach, diarrhea and flatulence. Cinnamon eliminates excess gas from the stomach and intestines, removes acidity, kills pathogens and acts as a diuretic to stop diarrhea. It relieves irritable bowel syndrome, reduces morning sickness, and is often referred to as a digestive tonic.
Menstruation
Cinnamon has been shown to provide relief from menstrual discomfort and cramping.
Breastfeeding
Regular consumption of cinnamon after childbirth delays menstruation, especially when combined with breastfeeding. Many believe that cinnamon promotes healthier breast milk as well.
Massage
Cinnamon is also an anti-inflammatory substance that combined with carrier oil for massage, and when consumed, can help soothe and remove stiffness in muscles and joints.
Wound Healing
Cinnamon oil acts as a coagulant to stop excess bleeding and kills infectious pathogens, facilitating the healing process.
Conclusion
The cinnamon in your pantry is most likely many years old, stale, and of little potency. Stale cinnamon has reduced flavor and health benefits. It may be time to go cinnamon shopping. Be sure to check out garlic, turmeric, ginger, and more below.
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The Power of Pau d’Arco – Herbal Remedies and More
What if you could treat and prevent a wide range of illness just by drinking tea or by swallowing a few drops of a powerful herbal extract? It turns out that you can, and this natural medicine has been in use for centuries.
Pau d’arco is said to treat numerous conditions including, cancer, Candida overgrowth, constipation, fibromyalgia, diabetes, lupus, bacterial infections, viral infections, and various parasites. Pau d’arco strengthens the body’s immune system, detoxifies the liver, treats various ailments, contains many antioxidants, and is said to promote overall health.
What is Pau d’Arco?
Pau d’arco is a large canopy tree indigenous to tropical regions of South America, from the Bignoniaceae family, the Tabebuia genus, and the impetiginosa species. These flowering trees are often chosen in tropical landscaping for their beauty and durability. They can grow up to 30 meters tall and 3 meters wide. Pau d’arco trees only grow in tropical regions, so they can only be grown in the U.S. in Hawaii and southern Florida.
Pau d’arco has definitely been used for centuries, and its use may go back further. It may predate the Inca. Throughout South America, tribes living thousands of miles apart have used the tree bark for the same medicinal purposes. The Tupi and Guarani tribes refer to the tree as tajy which means to have vigor and strength.
The name pau d’ arco is Portuguese, and it was the Portuguese name for the herb that has come to use in common parlance. Pau translates to wood and arco translates to bow – one of the common uses for the wood.
History of Pau d’Arco Use by the Western World
The Portuguese learned that the bark was useful in treating tropical diseases, including the problematic schistosmiasis caused by flatworms. After this, the incorporation and use of pau d’arco within traditional herbal medicine spread to Europe and later North America. Widespread knowledge of pau d’arco was not seen until the late nineteenth century when scientists isolated one of the active ingredients, lapachol, and identified its chemical structure. Lapachol was first synthesized in the 1920s.
More than seventy-five years after lapachol was first identified within pau d’arco, the herb once again caught the attention of scientists working to identify its medicinal properties. In the 1960s, a Brazilian physician’s research revealed pau d’arco was useful as an anti-inflammatory and for pain relief, which then led to further research.
There are many names commonly used to refer to this tree including ipe, roxo, lapacho, tahuari, taheebo, trumpet tree, ipe-contra saran, tabebuia ipe, and tajy.
Natural Remedies with Pau d’Arco
Pau d’arco has been used as a traditional medicine for more than 1,500 years. Multiple studies have proven it accelerates wound healing.
Pau d’arco is used in many forms including:
Tincture
Liquid
Tablets, softgels, capsules
Powder
Herb
Ointment
Tea
Pau d’arco is said to cleanse the blood and body and stimulate the immune system and the production of red blood cells. It contains the following properties:
Analgesic
Antioxidant
Antiparasitic
Antimicrobial
Antiviral
Anti-inflammatory
Antibacterial
Antifungal
Astringent
Laxative
The leaves and bark have been used by traditional folk healers of the Caribbean to treat wounds, snakebites, backaches, and toothaches. It has also been used traditionally by indigenous people to treat malaria, respiratory problems, colds, flu, fever, Lupus, infectious diseases, prostate inflammation, boils, ulcers, STDs, poor circulation, anemia, arthritis, rheumatism, and cancer.
In Western medicine, pau d’arco has been used as an herbal remedy for the following:
Liver disease
Hodgkin’s disease
Osteomyelitis
Parkinson’s disease
Herpes I and II
Diabetes
Heart disease
High blood pressure
Inflammation
Pain
Asthma
Influenza
Poliovirus
Vesticular stomatitis virus
Skin inflammations
Psoriasis
Hemorrhoids
Vaginal fungal infections
Eczema
Athlete’s foot
Pernicious anemia
Fungal infections of the nails and skin
Warts
Hepatitis
Combining Echinacea and pau d’arco in a tea is useful for combating tuberculosis. Some herbalists recommend pau d’arco to strengthen immunity, especially in cases of HIV /AIDS or cancer.
Pau d’Arco and Cancer
Like many natural remedies, especially those with claims to heal cancer, information found is contradictory. There are reports of widespread use to heal cancer with miraculous shrinkage and elimination of tumors and reports of curing leukemia countered with warnings that claim the dosage needed to cure cancer would be toxic and may cause internal bleeding.
The National Cancer Institute in the U.S. has declared its side effects are too dangerous (in the high doses it says are necessary to combat cancer). Meanwhile, it is used in South America by doctors with great results. Argentina dispenses it freely to all patients with leukemia or cancer and Brazil sells it in herb stores and regular pharmacies.
Pau d’Arco Research Issues
One problem with most of the scientific research on this herb is the focus on the isolated compound, lapachol, typically a synthesized version. Pau d’arco contains other helpful compounds such as quinoids, benzenoids, flavonoids, and beta-lapachone. The side effects of the isolated lapachol are more intense than the side effects of the whole pau d’arco herb.
Pau d’Arco Warnings
There are strong warnings against using pau d’arco when pregnant or lactating and not giving it to children. These warnings are not generally explained, but large quantities are known to cause digestive upset and bleeding. Be wary of prescription drug interaction, especially with blood thinners. Others warn that too high a dose could weaken immunity. There are also warnings that not all supplements claiming to be pau d’arco contain the correct herb. Obviously, if using pau d’arco to treat a serious disease, consulting a knowledgeable and experienced naturopath will help you determine the correct dosage and schedule and help you source a reputable brand.
Pau d’arco, the “Divine Tree,” is now threatened. Hopefully humanity will recognize it for the gift that it is and protect and cultivate it for future generations.
Pau d’Arco Recipe For Vaginal Yeast Infections
DIY Rosemary Gladstar’s Anti-Yeast Douche
1 quart water
1/2 oz anti-yeast tea herb mix from the following herbs:
1 part black walnut hull powder
1 part chaparral powder
1 part echinacea root powder
1 part goldenseal root powder (organically cultivated)
1 part marshmallow root
1 part pau d’Arco powder
2 tbs apple cider vinegar
1 drop tea tree oil
Boil water then remove from heat, stir in the herbs and let steep for 1 hour then strain. Add the rest of the ingredients and mix well. Let cool to warm. Pour herbal liquid into douche bag and use it to gently douche the vaginal area. Be sure to check out
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Prescription for Natural Cures, James F. Balch, M.D. & Mark Stengler, N.D.
Prescription for Nutritional Healing, Phyllis A. Balch, CNC
Family Herbal A Guide to Living Life with Energy, Health and Vitality, Rosemary Gladstar
The Green Pharmacy, James A. Duke PhD
How to Optimize Curcumin Absorption – With Golden Milk Tea Recipe
Turmeric is a bright yellow root with a tan skin that is typically used in Middle Eastern, Northern African, and Southeast Asian cuisine. Turmeric is one of the main ingredients in curry spice blends and it makes a great addition to soups, meats, salads, stir-frys, and more. It’s a very versatile herb that enhances the flavor of a great many dishes.
Curcuminoids are the beneficial compounds within turmeric. Specifically, curcumin, one of these specific compounds, is considered to be the most potent, medicinally powerful, cancer-killing component of turmeric. Curcumin helps to detoxify and rejuvenate the liver, reduces negative effects of iron overload (and this is important because iron with sweet wormwood is a powerful cancer killer, too), increases antioxidant capacity in the body, regenerates brain cells and improves cognitive function, reduces likelihood of and treats Alzheimer’s, is anti-inflammatory, reduces heart disease risk, reduces depression, and fights premature aging.
How does curcumin kill cancer? It literally kills cancer.
The Murderous Aspect Of Curcumin
The human body contains approximately 10-13 trillion cells. We replace these cells at the rate of approximately 100 to 130 billion each day. A tightly regulated, cell- suicide process known as programmed cell death or apoptosis destroys cells.
Cancer cells don’t suicide. They turn off the suicide genes.
Curcumin activates the death receptors through many different means, ways we are still learning. One of the more interesting ways is by activating enzymes that literally chop up the proteins within the cells. It is believed that one of the reasons cancer cells do not develop some sort of resistance to curcumin like they do with chemo drugs, is due to the fact that curcumin activates the cells death in so many different ways. We also don’t know exactly why curcumin doesn’t kill normal healthy cells, but it doesn’t. It seems to simply target the cells that were supposed to have already died.
Our bodies want to dispose of most of the curcumin we eat. Without help, our ability to absorb curcumin would be very low.
How to Increase the Bioavailability of Curcumin
The only problem with curcumin is that our liver, in an effort to prevent excessive drugs and supplements and such, inhibits most of the absorption of curcumin (a process called glucuronidation), which makes the compound much less effective than it could be. But there are ways to increase the body’s ability to absorb curcumin.
Mix Turmeric With Black Pepper
Piperine is the alkaloid responsible for the pungency of black pepper. This compound inhibits certain enzyme metabolism functions, which normally cause the disposal of what the body considers to be excess curcumin (this effect is not limited to curcumin, black pepper can increase the absorption of other supplements, too). Curcumin absorption increases up to 2,000% or more with just a small amount of piperine.
Consume Turmeric with Beneficial Fats
Curcumin is fat-soluble. Without fat, the compound doesn’t dissolve properly, and then curcumin has a tough time getting into the gut and being absorbed into the bloodstream and then into the cells that needs the compound.
Try consuming turmeric with healthy fats like avocado, olive oil, and coconut oil.
Eat Turmeric With Quercetin
Quercetin is a plant flavonoid that inhibits the enzyme that deactivates curcumin.
Foods High In Quercetin
Foods high in quercetin include red wine, red grapes, green tea, onions, apples, cranberries, blueberries, black plums, red leaf lettuce, raw kale, chicory greens, raw spinach, sweet peppers, snap beans and raw broccoli. The best whole food source of quercetin is capers.
Enhanced Golden Milk Tea Recipe
This is a new twist on an ancient way of experiencing the benefits of turmeric. Ideally, use all fresh, unadulterated herbs whenever available.
1 cup of warm Coconut Milk
1 ounce of turmeric juice, or 1 tablespoon of freshly grated turmeric (both should be with skin)
1 teaspoon ground Cinnamon
1 ounce of ginger juice or 1 tablespoon of freshly grated ginger (both should be with skin)
1 pinch of black pepper
Pinch of cayenne pepper
Mix it all up and drink. For the drink to be warm, warm up the coconut milk only, but be careful not to cook the other ingredients. Add them in when the coconut milk is not too hot to drink so as to preserve enzymes and other fragile micronutrients.
I love this drink and do not feel the need to sweeten it (I prefer not to feed Candida). I have not tried adding quercetin into the mix, but I’m going to next time I make the drink. I’m thinking of either adding capers, which I think is going to taste really strange. I’ll drop a comment below when I try this addition and let you know what it tastes like.
Conclusion
For maximum potency and absorption, we recommend fresh, raw turmeric root with its skin, taken as mentioned above, as well as cooked turmeric with skin. Try juicing and using as a spice with meats, salads, and soups. Incorporate both into your healthy diet and you’ll get the most benefit. Also check out these recipes on Detox Cheap and Easy Without Fasting – Recipes Included and see Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases for more on how to eat optimally for health and healing.
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.
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
The 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
Most 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
There 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
Onions 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
Heat your oven to 400 degrees.
Mix together all the dry ingredients in a medium sized bowl.
Mix together the two wet ingredients.
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.
Line a baking tray with parchment paper.
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.
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.
Pop them into the oven. Check them after 9 or 10 mins and flip them over. Cook for an additional 4 mins or so.
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
The 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
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
Parsnips 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
Peel parsnips and cut into quarter-inch-thick sticks. Cover parsnips with water and simmer until just tender, about 15 minutes. Drain.
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
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.
Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but otherwise keep the saucepan covered.
Jerusalem artichokes
Jerusalem 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
Also 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
You 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.
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.
The 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.
You 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.