Garlic: a wonderful natural remedy

Image result for garlic

The anti-inflammatory and health-promoting qualities of garlic have been known for thousands of years, and we include fresh crushed garlic in many sauces, spreads, dips and salads that are served around here. Recently, I have taken this a step further and began using garlic to promote the health of my poultry.

Read more here:

“It’s surprising that I didn’t think twice before giving my young peafowl antibiotics in increasingly strong doses for persistent respiratory symptoms. The birds, however, not only didn’t get better, but appeared weaker. An experienced friend whom I consulted recommended that I discontinue the antibiotics as they most likely have compromised the immune system of my peafowl, regardless of the initial complaint, try giving my birds fresh garlic, and observe the effects. Anxious to strengthen their immune system before the winter, and not seeing much to lose, I decided to give it a shot.”

Advertisements

Gambusia fish for mosquito control

Image result

Do you suffer from a pesky local mosquito population? Granted, it’s less of an issue in the northern hemisphere at the moment, but if you dread the coming of spring due to an unreasonable quantity of mosquito bites, here’s a solution for you: set up an outdoor tank or pond with a few gambusia fish, also known as mosquitofish. Read more here:

“Many sources suggest combating mosquitoes that lay their eggs in ornamental ponds by introducing a few predator fish, usually gambusia. It certainly works, but around here we have taken this a step further. We set up an outdoor fish tank on purpose to attract mosquitoes, the eggs and larvae of which will serve as a feast for the fish. The local population of mosquitoes is thus reduced.”

Top Cheap and Healthy Foods

Image result for beans and pulses

The more financially challenged a family is (I deliberately avoid using the word ‘poor’, as I believe poverty is as much a state of mind as of the pocket), the higher proportion of its budget is directed towards buying food. It makes sense – you can scrimp on entertainment, clothes, and all sorts of frills, but everyone needs to eat.

Some things are really no brainers when it comes to food choices: avoid prepackaged ready-to-eat stuff, soft drinks, and anything that isn’t food in its basic, natural state. But what if you really need to take this a step further? What foods are the best bargain, financially and health-wise?

Whole, dry pulses and grains – beans, lentils and peas of all kinds have provided a source of protein and nourished healthy populations all around the world for millennia. Combined with barley, rice, bulgur, corn, etc, these create dishes with an amino acid balance that needs only a little animal protein to make a well-rounded, low-cost diet. Learn how to prepare grains and pulses the right way by soaking and/or fermenting them.

You can get a lot of food out of a few bags of lentils, peas and beans, and when properly stored, they will keep almost indefinitely.

Oats – oats are very nutritious and make an excellent breakfast cereal, much better than any cold cereal you can buy. Get your oats whole and roll them yourself for longer storage and to get the most of their health benefits, and pre-soak for maximum digestibility.

Eggs – containing the most effectively bioavailable protein in human nutrition, eggs are filling, nourishing and incredibly versatile. They also have the advantage of being almost universally cheap. Of course, it’s a million times better to consume home-grown eggs with a healthier fatty acid profile and essential vitamins, but even a store-bought egg is a source of wholesome protein when you can ill afford anything else.

Organ meats – the general public has a refined taste when it comes to chicken and turkey, and prefers clean, white meat, breast being the most popular. Stuff like liver, hearts, stomachs, etc, falls by the wayside, and can often be got very cheaply – all the better for you! Organ meats contain plenty of iron and B12, and, of course, are an excellent source of animal protein. They can figure in a variety of soups, stews, casseroles and other dishes.

Vegetables – if you have a productive garden of your own, you’re in luck. If not, you still rely on what you buy – and though fresh vegetables are an essential in a healthy diet, they can be tricky on the budget. Prices go up and down according to season and other factors, and even when you get a really good deal on certain veggies, there’s only so much you can buy, and they won’t store forever. Learn to buy what is cheap and in season, rather than have a fixed idea of what you’re going to eat.

Plain dairy products – commercial dairy products are controversial, but if you don’t keep a dairy animal, plain unsweetened store-bought dairy products are still a good bet, and are usually affordable. Stick to whole milk, plain yogurt, naturally processed cheese and unsalted butter.

Canned goods – don’t automatically dismiss all that comes from a can. Some canned foods are very nutritious – such as canned tomatoes, beans, tuna, sardines, and more – and sometimes you can get very good deals on them, so keep your eyes open.

Whatever you do, don’t be tempted to make your meals more palatable or filling by the addition of refined sugar and highly processed vegetable oils. It will only mess up your blood sugar and satiety signals, and will ultimately make you hungrier.

Good luck in finding the best way to feed your family healthy, inexpensive food – I know this can be tricky, but the rewards are well worth it.

Nutrition – defeatism, real change and investment of time

Image result for health and nutrition

While I was in university, several of our professors repeated that there is almost no way to acquire all the needed vitamins and minerals from the typical modern diet, and thus progressed to say that synthetic supplements in the form of pills, and artificial fortification of widely used foods, are recommended to the population.

It is true, they argue, that what would really be optimal is a whole series of radical changes in the modern diet, but since these aren’t feasible, supplements should be taken. Similarly, since people are unable to give up their sugar addictions, it would be useless to try and make them do that. At most, we should recommend artificial sweeteners to replace refined sugar, based on the evidence that these are harmless in moderate amounts.

To me, even then and especially now, such an attitude seems not only defeatist, but also very underestimating of people’s willpower, intelligence and determination. Shouldn’t we believe that in the light of scientific evidence and proper encouragement, many people will go to great lengths to do what is needed in order to gain good health for themselves and their children?

“Children will never give up sweets,” they say. Thus, it is acceptable to feed them ice-cream and highly sweetened milk products in order to reach the needed daily calcium intake. “Children don’t like vegetables,” and so, it is alright to give them sugar-bombarded, poisonous-colored breakfast cereal because it has some synthetic vitamins stuck in it by the benevolent food industry. This is saying it’s impossible for little children to like and eat with relish simple, wholesome and healthy foods.

True, it might be more challenging, but it isn’t impossible for the committed parent, especially as children tend to copy what they see. If we consistently sit down to good, proper family meals consisting of good healthy foods, this is what the children will see as their model. Food should be a prize, not a chore. We never make a fuss when our daughter trifles with her food, nor attempt to make her eat a full portion when she clearly has no appetite for it, nor offer rewards in the form of sweets.

“People don’t have time to cook,” and so commercially prepared meals indisputably become usual fare. The often overlooked fact is that the modern diet is correlated with the modern lifestyle – rushed, crazy, and highly stressful. If you want to eat healthy homemade food, it doesn’t mean you need to spend all day in the kitchen preparing gourmet meals, but it does usually mean investing more time in food preparation. It means slowing down to plan ahead and think. If the morning is always spent in insane rush of both parents hurrying to get the children out of the house and get out themselves, each going his own separate way, chances are that someone will reach for that box of sugared cereal, rather than make a simple and nutritious breakfast of oatmeal porridge, scrambled eggs and toast.

The habit of family meals is something else we have been robbed off. Even when the family eats together, it often means that they all sit in front of the television with their eyes glued to the screen, many times eating convenience food of inferior quality and taste. A lot more than nutrition is compromised; we are losing the fellowship of the family table, the easy conversation over dinner, the laughter and exchange of ideas, and what happens by-and-by – the training of children in good eating habits and proper behavior. Even with the quality of food in conventional stores so compromised, we would still all be far better off simply with the investment of time to prepare good, proper, simple, nutritious and economical meals.

Needless to say, a mother at home makes a huge difference. Most often, it is her who keeps the cooking fires burning; it is her who gathers the family around the table, nicely set, and offers delicious hot dinner, at the end of which her children will go to bed well-fed, full and sleepy. But of course, conventional nutritionists will not tell women to stay home, if at all possible, and cook for their families. It isn’t politically correct.

The only hope is that people will see for themselves that the lifestyle so many are trying to maintain is nearly always impossible to combine with good health and vibrant family and community life. Our homes have been empty all day for too long, locked up, dark and cold. Our freezers have been stocked, for too long, with food that will temporarily satisfy the hunger while offering no real health benefits. For too long, we have looked for the secret to health and long life in all the wrong places, giving in to the calorie counting craze.

My belief is that nothing will make a real difference unless home, family, and consequently the family table, return to occupy their traditional proper place in our society. This is far more complex than calories, fats, vitamins and DRI. This is about the whole course our life will take from now on.

Green from the Ground Up: Book Review

Here’s another book spotlight for you: I’ve been reading this for the past few days, and just love it! While it’s mostly aimed at professional builders, anyone can glean from this book. It’s just jam-packed with useful, solid, comprehensive advice on every aspect of green home-building – foundations, roof, windows and the passive solar aspect, insulation, plumbing, etc. Plus, it’s full of photographs that are very illustrative and demonstrate each point very clearly, even to non-professionals. I wish I had this book in print, since I imagine it would be a lot more comfortable to view this way, but anyhow, it’s one of the most useful books I’ve read lately.

Note: I didn’t get any review request or compensation from the author; I just had to share this because I found it so useful.

From a review: “Eco-friendly housing used to be thought of as expensive, ugly or just plain weird. Now it’s becoming common. David Johnston and Scott Gibson offer guidance on environmentally sensitive home building in Green from the Ground Up: Sustainable, Healthy, and Energy-Efficient Home Construction. The book helps builders and homeowners create houses that conserve natural resources and are energy-efficient and healthful. It’s packed with information, tips, illustrations and case studies that offer wisdom earned from experience.”

Conquering Sugar Cravings

תוצאת תמונה עבור ‪sugar cravings‬‏

Because of our social conditioning, love of sugar is one of the most difficult harmful food cravings to conquer. Not only is sugar everywhere, it forms part of such cherished memories as Grandma’s cookies, birthday cakes, holiday treats, etc. Therefore, trying to cut refined sugar out of one’s diet, or one’s children’s diet, can get a pretty serious emotional kickback: “Are you telling me we’re going to have a birthday party without a Double Sugar Bomb Birthday Cake? Do you mean to say I can’t take my grandchildren out for an ice-cream?” Just try it, and you’ll see how personally people take it.

In my experience, the number one vulnerability factor that leads people to succumb to sugar cravings is hunger and the low blood sugar levels it evokes. It’s very, very hard to resist a scrumptious glazed cookie when one hasn’t eaten all day. Therefore, the number one defense against sugar cravings is not just to eat on time, but to have satisfying meals that stave off hunger and delight the taste buds. For me this might be a slice of artisan sourdough bread, spread with butter or homemade cream cheese, and a big salad; or a bowl of lentil soup and a platter of fruit; or an omelet made of home-grown eggs and some sliced veggies with a dip.

Even so, merely not being hungry makes no guarantee against sugar cravings. If it were that simple, there wouldn’t be so many sugar addicts. Awareness, distraction, alternative rewards (buying a book instead of a cake) and educating oneself on the dangers of sugar consumption all help, but truly I have no perfect solution – if I did, I’d be very rich (and probably not very popular with the food industry, for whom cheap, easily added, infinitely stored white sugar is a godsend).

I will probably be battling sugar cravings for as long as I live, but I’m in a much better place than I was several years ago, when I wasn’t even aware of how harmful sugar is, given how socially acceptable it is and how its dangers were smoothed over even while I was taking nutrition courses in university. At least now I know what sort of a many-headed monster I’m up against; as soon as I cut off one head in the form of an ice-cream box I don’t put in the supermarket cart, it rears another as my mother-in-law offers me some cookies. But my sword – my knowledge, determination, and wish for better health for myself and my family – is ever ready.

Commitment to healthier cooking

Image result for healthy cooking
When I graduated with a degree in nutrition from a prestigious university, I knew a great deal about enzymes, hormones, and dietary regimes for various ailments, from diabetes to kidney dysfunction – but next to nothing about how to make healthier choices for simple homemade food cooked for basically healthy people.

Sure, I knew the basics – avoid over-processed junk, eat plenty of fruit and veggies, reduce sugar and salt. But I didn’t internalize the importance of what comes into the process of making food: organic vs commercially grown produce, pasture-raised eggs and meat vs animals raised in crowded feedlots. I wasn’t fully aware of the detrimental effects of commercially processed oils, or even sugar.

Fast forward a few years. I’m pregnant with my second child, and a friend sends me the wonderful book Nourishing Traditions. I gobble it up, fascinated. Some things I disagree with, but so many more make perfect sense. I discover a wealth of information about the diversity of diet and traditional food preparation techniques. My horizons are expanded, but I’m also discouraged. This is too much for a family who love their triple chocolate ice-cream and depend on the convenience of plastic white bread.

Slowly, bit by bit, I become convicted that health is a treasure in the sense that it makes everything else possible, and that it is my job, as the cook of the family, to make the most effort towards preserving and enhancing health. My means are ridiculously inadequate. I happen to be married to a man who isn’t exactly on the same page; who doesn’t just think that whole grains are nothing more than a nutritional fad, but who requests desserts, foods fried in large quantities of unhealthy oil, etc (we did make some progress there over the years, I am happy to say).

I yearn to exchange all the junk for an invigorating array of fruit and vegetables, for high-quality natural oils and whole flours, and excellent fresh meat, fish and dairy products. I yearn to remove all the temptations from us. I do so wish I could be the one who does the shopping, but unfortunately, this isn’t practical.

More recently, reading Sugar Blues made me more mindful of the effect sugar has on people, especially children. It’s actually chilling. Intelligent people lose all rational thought and consume foul junk like candy and soft drinks as if those were manna from heaven.

So, what do I do? I cook. I cook for my family. The ingredients are often inferior, but here’s what I do:

I cut down on desserts. I’ve realized that I can spend hours working on a fancy layered cake, lovingly decorating it, and what I’m really doing is investing my time in a poison bomb that is detrimental to my family’s health, because I don’t have the whole flour, high-quality eggs (depends on season), healthy oils and natural sweeteners that would make such a dessert even somewhat more nutritious than its store-bought equivalent. So, if I can’t make a dessert or a treat that isn’t an anti-nutrient, I don’t make it at all.

Of course, this has a downside, being that my husband, if he sees I’ve stopped making sweet treats, buys them at the store instead. Then he introduces something that is even more loaded with sugar and unhealthy oils than what I would have made at home. But my protest, in refusing to make such things, creates an echo that really serves to convince my family, bit by bit.

Same goes for white bread. Making bread from scratch is time-consuming, and I’ve repeatedly told my husband I don’t see the sense in doing it if I end up with a product that, nutritionally speaking, is only slightly better than what I can buy at the store (though it does taste better). So more recently we’ve been experimenting with slow-rise breads made partially of whole grain (because my husband still claims that bread made entirely of whole grain is too dense for him).

Of course, I cook a variety of real food – soups, stews, casseroles, quiches, meat, fish, and eggs-based stuff. In short, I’m doing the best I can with what I have, at this moment.