Agar Agar nutritional benefits, in all Healthy Eats cookies

Agar is the product of several species of seaweed. It is also known as agar-agar. In Japan, it is referred to as kanten. Hundreds of years ago, the Japanese and Chinese learned how to freeze-dry and dehydrate the fern-like fronds of this seaweed and form them into kanten bars. These bars were used as gelatin.

Different from gelatin in some ways, agar does not melt easily. Its texture is also more firm. Agar has a slightly sweet flavor and contains no calories, which is useful if you are looking for a low calorie food. It is used often for making desserts in Japan.

The Nutrients in Agar

Agar is a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates. It is known for its ability to aid in digestion and weight loss. It carries toxic waste out of the body. It is also used in some parts of the world to treat hemorrhoids.

Other benefits associated with agar are its ability to reduce inflammation, calm the liver, and bring relief to the lungs. It is also considered a mild laxative and not recommended for those with weak digestion or loose stools.

Preparation of Agar

Agar comes in powder, flakes or in kanten bars. There are a number of steps in preparing agar:

• Break up kanten bars into pieces. Wash them and wring them out. Soak them in liquid for 30 minutes, then strain.
• If using flakes or powder, soften them in liquid.
• Dissolve agar in boiling water or broth.
• Moisten a glass bowl and allow the agar to set in the refrigerator or at room temperature.
• Serve agar in a glass bowl or cut it into slices or cubes.

Recipes for agar can be found for pies, fruit desserts, jams, jellies, custards, puddings, and vegetable molds. An example of a recipe for jelly made from agar would include water, agar powder, rose essence, vanilla and drops of food coloring. To sweeten, you would use sugar or a sugar replacement of your choice based on your particular diet regimen.  

Caramel custard made from agar would include agar powder, milk, custard powder, vanilla and sugar. Or, you might choose to make a vegetable mold, an example of which might include the following ingredients: agar flakes, water, lemon juice, kelp powder, carrots, greens, avocado, grated onion, sunflower seeds, cumin powder and vinaigrette.

A good thing to know when working with agar is that it will not set in wine vinegars or in distilled water. It will also not set in foods containing a large amount of oxalic acid, such as chocolate or spinach.

Overall, as a calorie-free food, agar has many benefits. Besides its health benefits, it allows you to create new desserts and snacks that are flavorful but do not contain unnecessary calories. Also, given that gelatin is often made from animal tissue, some vegetarians consider agar as a good alternative for preparing gelatin-based desserts.

Glyphosate-aka "roundup" in Europe, the dirty dozen and the clean 15 with the lowest amount of pesticide residues.

Be Aware Of “The Dirty Dozen And The Clean Fifteen”

If you can’t afford all-organic veg, pay particular attention to what is known as the “dirty dozen” – crops which have been tested to show higher pesticide residues on average. Make these a higher priority for organic purchase if funds are limited:

These are in general HIGHER in pesticide residues:
• Apples
• Celery
• Strawberries
• Peaches
• Spinach
• Nectarines (imported)
• Grapes (imported)
• Sweet Bell Peppers
• Potatoes
• Blueberries
• Lettuce
• Kale
• Collard Greens
• Milk
(source)

On the other end of the spectrum, the following “clean fifteen” were found to have the lowest amount of pesticide residues:

These are in general LOWER in pesticide residues:
• Onion
• Sweet Corn
• Pineapple
• Avocado
• Cabbage
• Sweet Peas
• Asparagus
• Mangoes
• Eggplant
• Kiwifruit
• Cantaloupe-domestic
• Sweet potatoes
• Grapefruit
• Watermelon
• Mushrooms
Source: Environmental Working Group (2012). Shopper’s Guide to Pesticides in Produce.

In Europe over the past couple of years, controversy has raged over the safety of Glyphosate – aka. Monsanto’s “Roundup” herbicide (also sold under many other trade names).

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A group of scientists – including some very eminent scholars – have claimedthat the pesticide industry and even European Union regulators have known since the 1980s-1990s that Roundup caused birth defects and did not inform the public.

The scientists are of the opinion that the public may be being kept in the dark and that critical safety reviews have been deliberately obstructed in the interests of corporate profits. Here is their full downloadable report – it’s serious stuff as you can read for yourself: Roundup and birth defects: Is the public being kept in the dark?

Whether it turns out to be true or not– you ought to be aware that you are eating pesticide residues: A 2012 scientific review found that 38% of conventional (i.e. non-organic) produce was contaminated with pesticide residues!

Benefits of Ginger, in snappy ginger coconut cookies

Benefits of Lemon / in zesty lemon coconut cookies

By Theresa Cheung

Did you know the Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons, and that recent research has confirmed this belief?

There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity and fight infection.

These are well-known health facts about lemons. But there’s so much more to this little yellow fruit.  Whether you use them in the form of juice, teas, drinks, dressing, poultices or in the bath, take advantage of lemons’ natural healing power.

some Healthy Eats eating reminders

thanks to www.empoweredsustenace.com

Simplify your Healthy Eats, everyday.

1.  Slow down on the nuts and seeds

It would take Grok and his family half a day to shell enough almonds to make the equivalent of a couple cups of almond flour. Although we have easier access to this grain-free baking staple, we shouldn’t go crazy with the nut flours and nut/seed butters.

 Further, nut/seed butters and flours disguise the actual volume of nut/seed consumption. For example, a cup of almond flour contains 90 almonds and a tablespoon of almond butter contains 7 almonds… so we can often eat huge amounts of nuts without noticing it.

 Nuts and seeds, while beneficial in moderation, contain anti-nutrients like phytic acid and enzyme inhibitors. Soaking nuts/seeds in salt water greatly reduces these components, but it still leaves the problem of oxalates. I’ve already discussed oxalates (what I call the “grain-free diet trap“), a point especially pertinent for those with leaky guts.

Perhaps the most detrimental problem with excessive nut/seed intake is that they are very high in polyunsaturated fatty acids. While omega-3 fatty acids are anti-inflammatory, polyunsaturated fats– a.k.a omega 6 fatty acids–are pro-inflammatory. Additionally, excess polyunsaturates disrupt hormones, impair thyroid function, impair the immune system, contribute to weight gain, and more (source). While omega 6′s are necessary in our diet, we generally have waaaay too much omega-6 to omega 3 in our diet.

Finally, the seasons naturally constrained Grok to a rotation diet. For example, almond harvest lasts from August to November and walnuts are in season from November to June (source). Again, it benefits us to look to Grok and be conscious of variety, rotation, and season when consuming nuts and seeds.

2. Don’t eat lean protein

As Dr. Weston Price recorded in his landmark book, primitive cultures greatly valued the organ meat and fatty pieces of animals. Likewise, Grok would have consumed animal protein along with its naturally-occurring fats. Boneless, skinless chicken breasts? Not for Grok.

Further, according Nourishing Traditions, the Bible of impolitically correct nutrition

Protein cannot be adequately utilized without dietary fats. That is why protein and fats occur together in eggs, milk, fish and meats. A high protein, low fat diet can cause many problems including too rapid growth and depletion of vitamin A and D reserves.

So enjoy the marbled cuts of beef, the egg yolks, and the chicken skin. But do make it a priority to source local, grassfed/pastured animals. Since animals store toxins in their fat, supermarket meat and dairy is laced with toxins, hormones and antibiotics.

3. Stop drowning your body in water

Today, many self-proclaimed health fanatics see their huge, BPA-free water bottle as a body extension. Religiously, they down half their body weight in ounces of water every day. Trust me, mainstream health fanatics, there’s no judgement here. Because I used to do the same thing.

Fortunately, I know better now and my body thanks me for it. I began to ponder the fact that Grok didn’t carry a water bottle and there was no way this innocent being, incorrupted by the media, forced himself to drink copious amounts of water. Matt Stone sums it up perfectly in Eat for Heat: The Metabolic Approach to Food and Drink when he says,

No other creature is so removed from its instinctual programming to the point of accidentally over drinking.

In his popular book Eat for Heat, Matt explains how excessive water intake can actually lowermetabolism rate.

Nutrition expert Dr. Natasha Campbell Mc-Bride also contradicts the 8-glasses-a-day rule. In her book The Gut and Psychology Syndrome Diet, She recommends an intake of about 1 liter of water (or another healthy liquid, such as homemade bone broth) per day. That is about 3 drinking glasses of liquid.

Additionally, when the adrenals are stressed or fatigued, excess water intake without adequate salt intake can lead to cellular dehydration. (Source)

I’m going to go into more depth on this topic in a later post, but the main point is not to force yourself to drink excessive amounts of water.

4. Don’t cook in chemicals

Grok didn’t face this issue, but we do. It takes time, effort, and money to separate ourselves from the onslaught of modern chemicals. Besides chemicals in our personal care and home cleaning products, our cooking supplies pose a source of toxins such as:

• Aluminum foil

• Aluminum bakeware

• Aluminum coated pots

• Microwaves

• Plastic wrap

• Teflon pans

• Plastic cooking utensils

• BPA-laced tupperware

So, what are some affordable solutions? Search Ikea for safe cooking supplies. I love their stainless steel pots and glass mixing bowls. Next, hit the local thrift stores for great prices on glass bakeware. It also makes sense to invest in a set of Pyrex for storing leftovers.

Finally, I recommend getting a good cast iron pan and Le Creuset Enameled Skillet. The latter costs a pretty penny, but it is naturally non-stick and will last forever.

5. Eat Enough Carbs

I think it is time we stop demonizing individual macronutrients (fats, carbs, proteins) and learn to listen to our body and give our body what it needs to thrive. Our caveman ancestors were able to listen and understand their individual body needs. We need to re-connect with the ability to listen to our body.

It is easy to go too low carb on a grain free diet, such as the GAPS diet or the Paleo/Primal diet. But our bodies need carbs. Carbs support healthy metabolism, hormone production and regulation, thyroid function, adrenal function and overall energy. When I first started a grain free diet, I accidentally went too low carb and it resulted in frequent dizzy spells and light-headedness. Now, I rely on starchy vegetables (carrots, winter squash, etc), raw fruits and raw honey to provide my body with the building blocks of healthy cells.

For further reading on carbs and health, I recommend Matt Stone’s book Eat For Heat and Ann Marie’s article Why I Ditched Low Carb.

Coconut oil, a few reasons it goes into my cookies

5 fun flavors, always with coconut oil

Snappy Ginger, Just Coconut, Zesty Lemon, Chocolate, Sweet'n Spicy (peanut chili), all with chia seeds and coconut oil, all natural ingredients, grain free, sugar free, egg free, vegan.

Lots of HealthyEats treats got eaten today

 Glad that people enjoyed them, eating treats without feeling the cheats, HealthyEats.

Chia seeds in all my raw coconut cookies, this is why...

5 raw coconut flavors- chocolate, snappy ginger, zesty lemon, sweet'n spicy peanut chili, and coconut chia

Now available at the Bio-Specialist Rijnstraat 216, and the town center outdoor bio-markets in Hilversum, Weesp, AmsterdamseBos Saturday bio-market at the Goat Farm, and coming soon to the Rozendaal town center outdoor bio-market.  Webshop coming soon. All raw, all healthy, no sugar, no grains, all natural.

new today Ginger raw Coconut and Zesty Lemon

Getting ready for the Buddhist banquet, with all five assortments, coconut, chocolate, ginger, sweet'n spicy peanut chili, and zesty lemon.

sealed and labeled

Sweet'n Spicy Raw coconut cookies

Chocolate Raw Coconut cookies

Raw Chiaseed Coconut Cookies

sweet and spicy raw coconut peanut chili cookies

New and ready, sugar free, raw coconut, peanut, chili, chia seeds...mmm

raw coconut chocolate chia seed cookies.

Today's goodies, no sugar of course, just pure yummy, chocolate, chia and coconut ready for the Bio-Specialist, on the Rijnstraat 216.

interesting tidbits, allergies

Histamine, an important part of our immune system, is automatically triggered when an inflammatory food is introduced. Histamine causes immediate water retention by causing capillaries to dilate and allowing them to leak fluid.

To control this histamine response the body produces cortisol. Cortisol and hormones such as progesterone and testosterone use the same building blocks; the more cortisol that is released the more your hormonal balance is negatively affected. The body is producing cortisol at the expense of progesterone and testosterone. These hormonal fluctuations disrupt water balance, metabolism, thyroid health, healthy sex drive and immune response. Elevated cortisol produces glucose which leads to increased blood sugar levels. This will start to affect yeast growth, altered gut flora and could be a reason behind the incredible rise in the US with Type 2 diabetes. Altered gut flora leads to weakened immune response as the balance of our intestinal bacteria is thrown off. Remember that 60-70% of our immune system is in our guts! thanks to www.homemademommy.net