Raw Chef Dan

Vinyl Gloves Protection or Poison

vinyl and latex leach a bunch of less studied chemicals that could adversely affect your health. http://www.typepad.com/site/blogs/6a00e54ef1b83b88340120a6329648970c/post/6a00e54ef1b83b88340128757b5182970c/edit?saved_added=nu

Keeping Warm On Raw foods

Was starting to write this myself when I cam across this article by Raw Coach Karen Knowler

Great Job well worth reading.

Feature Article

How to Make Raw Food Taste HOT! Well, there's no doubt about it. Here in the UK it feels as if summer has now pretty much bid its final farewell and there has been a very real nip in the air for a week now that is decidedly cooler. With this in mind, it's time to turn our attention to the more warming ingredients, recipes and meal ideas that can be incorporated successfully into a raw diet.

Today we're looking at 5 ways to make your food taste hot - all very different. There's bound to be at least one or two that will work for you. And over the weeks that follow I'll be sharing more recipes, tips and ideas to help you stay raw (or as raw as you want to be) during the colder months.

1: Hot spices
There are many ingredients that can add warmth to your meal, despite the fact that they are consumed in their raw state. When your body is fed foods that are cooked or that are too cold (from the fridge or freezer), it uses up energy to balance the temperature. Save your energy for something more exciting and add these raw spices to your meals (and thus your body):
* Black & white pepper
* Ginger
* Garlic
* Cayenne
* Cloves
* Coriander
* Chives
* Cinnamon
* Caraway
* Parsley
* Turmeric

2: Eat your greens!
I know I go on about making sure you include enough greens in your diet, whether it be a hot sunny day or even a cold wintry day, but there is a reason for this! Dark, leafy greens are what our bodies need at all times but in particular in cold times. They hold an abundance of vitamins, chlorophyll and protein to boost our immune systems and what's more, they are fresh all year round - even more encouragement to eat them every day! Sometimes people need a little guidance as to what they choose for their green consumption - celery, although a great food, is not a great source of "greens" in the truest sense of the word (they're more of a pale green and not very high in chlorophyll). Below is a starter list of great greens that will make all the difference:
* Kale
* Spinach
* Swiss Chard
* Broccoli
* Rocket (arugula)
* Chicory
* Collard Greens
* Dandelion Greens
* Mustard Greens
* Bok Choy
* Watercress

3: Kale & avocado salad
This is one of my favourite raw dishes that has become a staple part of my diet, not only because it is delicious but also contains an incredible amount of nutrition. The added cayenne or chili pepper will certainly warm you up.

Serves 1 * 4-6 large handfuls of kale sliced very thinly * 1 avocado * 3 Tablespoon Oil * 1 teaspoon Himalayan Crystal Salt * 5 baby tomatoes * 10 sun-dried tomatoes * ½ lemon * Large pinch cayenne pepper OR ½ - 1 jalapeno pepper finely sliced

Directions:
1. Chop kale into small pieces (this makes the fibrous cells break down and therefore more palatable, so the smaller you chop you better the taste).
2. Add oil and salt and massage into the kale until kale becomes wilted and soft.
3. Add avocado and massage again so each leaf is coated.
4. Chop tomatoes into quarters, add to kale.
5. Chop sun-dried tomatoes in small pieces and add to kale.
6. Squeeze lemon over entire dish
7. Add pinch of cayenne or your chopped chili and mix up well.
8. Serve and enjoy!

4: Warming foods
These are a list of foods to keep your body feeling warm. Ancient peoples believed that keeping the body warm came from within and found that certain foods could raise the body's temperature:
* Legumes
* Carrots
* Squash
* Parsnips
* Beetroot
* Walnuts
* Coconut
* Dates
* Red pepper
* Pine Nuts
* Chilis

5: Drinking at room temperature (less about making raw food hot; more about keeping you from being too cold!)

This may sound obvious to many of you but the temperature of your liquids can affect the temperature of your body. Can you imagine being asleep and waking up to someone throwing an ice cold bucket of water over you? This is how your body reacts when you drink ice cold drinks that shock the system. As with cooked foods, the body's enzymes and energy is used to try and control the temperature that you have just thrown at it. Try drinking your drinks at room temperature and notice how much easier they go down.

© 2009 Karen Knowler WOULD YOU LIKE TO USE THIS ARTICLE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.

This Week's Recipe

Winter Cabbage Wraps with Garlic-Ginger Dip Raw cabbage? Not necessarily my idea of fun - or at least it wasn't until I tried this recipe! Cabbage doesn't always "feel" right in summer, but at this time of year when lettuce loses some appeal, this is the perfect replacement.

I invite you to suspend disbelief long enough to make this and eat it... you'll be very glad you did!

Ingredients

For the wraps:
* White cabbage leaves
* Avocado
* Tomatoes
* Black pitted olives
* Coriander (cilantro)


For the dip: * Olive oil
* Water
* Lemon juice
* Lime juice (optional)
* Coriander (cilantro)
* Garlic
* Fresh ginger

Directions

To make the wraps:

1) Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side.

2) Pile on slices of fresh tomato, pieces of black pitted olives and top with a generous amount of fresh coriander.

To make the dip:

1) Pour a small amount (about 3 tablespoons) of olive oil into a small bowl.
2) Add the juice of half a lemon, and, if you have one, the juice of a lime. 3) Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped.
4) Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled.
5) Serve the dip in a tiny dipping bowl and your cabbage wraps laid open or secured with a cocktail stick. Prepare for true winter decadence : )

Use this dip to give an oriental twist to the cabbage wraps.

* Don't like avocado or don't want to use it? Nothing to stop you using a raw pate or cheese in your wraps!

HEMP SEED: the most nutritionally complete food source in the world

This was sent to me by my business partner. It's really interesting and informative especially when I like hemp seeds so much. Great on salads!

by Lynn Osburn

          Seeds of the plant cannabis sativa, hemp seed, contain all the essential amino acids and essential fatty acids necessary to maintain healthy human life. No other single plant source has the essential amino acids in such an easily digestible form, nor has the essential fatty acids in as perfect a ratio to meet human nutritional needs.

          The importance of hemp seed nutrients to human health cannot be fully appreciated without some understanding of bio-chemistry in life. Unfortunately, any attempt to understand the flow of life leads into the realm of the most troublesome of the three infinities -- the infinitely complex.

          Some deep thinkers believe life is a paradox not to be understood but experienced to the fullest. However, the Sages have said, "Know thyself." At any rate it is paradoxic to attempt simplifying the infinite complexity of flowing life. Yet, it is far better for the health and development of any thinking and feeling, uniquely individual human being, to pursue knowledge than to lounge in ignorance.

          One out of two Americans win die from the effects of cardiovascular disease (CVD). One out of four Americans will die from cancer. Researchers believe cancers erupt when immune system response is weakened. Pioneers in the fields of biochemistry and human nutrition now believe CVD and most cancers are really diseases of fatty degeneration caused by the continued over-consumption of saturated fats and refined vegetable oils that turn essential fatty acids into carcinogenic killers. And if this is not scary enough, more Americans are succumbing to immune deficiency diseases than ever before. Sadly it is ignorance of human nutritional needs that will cause this overwhelming majority of Americans to die slowly from these afflictions -- the greatest killers in affluent nations.

HEMP SEED PROTEINS AND THE
BUILDING BLOCKS OF LIFE AND IMMUNITY

          There are eight amino acids the human body cannot make and two more the body cannot make in sufficient quantity, so they are essential to life. A diet without any one of them will eventually cause disease and death. These essential amino acids, along with eleven others the body can make from them, are chained together in accordance to genetic guidelines, via RNA formats from DNA blueprints, into structural proteins that give body to life, and into enzymes (globular proteins) that carry out the mechanics of living.

          Nearly three quarters of body solids are proteins. The body is literally constructed and maintained by an infinitely complex system that simply builds proteins from amino acid sub units. Every amino acid consists of an amine and a carboxyl bound to the same carbon atom. All but the smallest amino acid have one, more or less complex, carbon containing side chain connected to the carbon atom shared by the amine and carboxyl groups. The amine group, ND, is slightly basic; the carboxyl group, COOH, is a mild acid. The amine group of one amino acid unites with the carboxyl group of another forming a peptide link. Proteins are made of amino acid peptide chains in specific sequences. The number of possible amino acid peptide combinations is infinite.

          Peptide chains can bend, twist and unite with other peptide chains by forming weak hydrogen bonds between nitrogen and oxygen atoms along the chain. Amino acids can also form bonds through side chain linkages. All three types of amino acid bonding methods contribute to the infinite possibility of protein shapes and reactivity potentials. Though each species builds proteins unique to itself, life can tailor new ones if challenged by the pressures of existence.

          Hemp is not unique in having all the essential amino acids in its embryonic seed. Flax seeds also contain all the essential amino acids as do many other seeds in the plant kingdom. What is unique about hemp seed protein is that 65% of it is globulin edistin. That is the highest in the plant kingdom.

          Globulins are one of seven classes of simple proteins. Simple proteins are constructed from amino acids and contain no non-protein substances. Globulins are in seeds and animal blood. Edistins are found in seeds; serum globulin is in blood. Edistins are plant globulins. And globulins along with albumins are classified as globular proteins. All enzymes, antibodies, many hormones, hemoglobin and fibrogin (the body converts fibrogin into non-soluble, fibrin, a blood clotting agent) are globular proteins. They carry out the main work of living.

          Albumin, globulin and fibrogin are the three major types of plasma proteins. Plasma is the fluid portion of blood that supplies nutrients to tissues. And the three protein types: serum albumin, serum globulin and fibrogin, compose about 80% of plasma solids. These plasma proteins serve as a reservoir of rapidly available amino acids should any body tissues be in need.

          Plant seeds contain albumin and globulin but no fibrogin. Albumin is the nutritive material that fills the space in the seed between the embryo and the seed coat. The embryo needs albumin to fuel its initial growth until photosynthesis begins. Globulin edistins within the embryo guarantee this new life has the enzymes necessary for metabolic activity.

          Globulin is the third most abundant protein in the human body. Globulins perform many enzymatic (causing reactions to take place) functions within the plasma itself. More importantly, they are responsible for both the natural and acquired immunity a person has against invading organisms. The body uses globulin proteins to make antibodies which attack infecting agents (antigens) that invade the body. Globulins like gamma globulin are absolutely essential to maintain a healthy immune system. They neutralize alien microorganisms and toxins.

          Globulins are divided into three classes: alpha, beta and gamma globulins. Alpha and beta globulins operate as transport vehicles by combining with other substances and carry protein from one part of the body to another. They haul the materials needed to build new and replace worn or damaged bodily structures. Gamma globulins are divided into five classes of antibodies called immunoglobulins. All are formed to combat specific cell invading antigens. They comprise the body's first line of defense against disease and infection. Immunoglobulins are produced by B lymphocyte (white blood cells) plasma cell clones located in lymph system nodes. Infecting antigens normally must pass through the lymph system before entering the blood stream.

          Regarding human protein requirement: "Qualitively, it is considered desirable to secure amino acids similar to those of human tissues, both as to kinds and relative quantities of the various kinds." [Textbook of Anatomy and Physiology, Kimber, Gray, Stackpole, 1943]

          During digestion proteins in food are broken down into amino acids. The amino acids are then taken into the body and reassembled into human proteins according to need and the availability of the amino acids necessary to make specific proteins.

          The body needs the necessary kinds of amino acids in sufficient quantity in order to make proteins such as the globulins. Proper quantities of the right kinds may not be available to the body much of the time. So even though the body has enough essential amino acids available to prevent deficiency diseases, it may not have enough to build quantities of immunoglobulins necessary for the immune system to repel infection.

          The best way to insure the body has enough amino acid material to make the globulins is to eat foods high in globulin proteins. Since hemp seed protein is 65% globulin edistin, and also includes quantities of albumin, its protein is readily available in a form quite similar to that found in blood plasma. Eating hemp seeds gives the body all the essential amino acids required to maintain health, and provides the necessary kinds and amounts of amino acids the body needs to make human serum albumin and serum globulins like the immune enhancing gamma globulins. Eating hemp seeds could aid, if not heal, people suffering from immune deficiency diseases. This conclusion is supported by the fact that hemp seed was used to treat nutritional deficiencies brought on by tuberculosis, a severe nutrition blocking disease that causes the body to waste away. [Czechoslovakia Tubercular Nutritional Study, 1955]

---

ANTIBODIES

          Antibodies are globulin proteins programmed to destroy antigens (any substance eliciting a response from lymphocytes: bacteria, viruses, toxins, living and dead tissue, internal debris, etc.). Circulating in blood plasma like mines floating in a harbor antibodies await contact with the enemy, then initiate a cascade of corrosive enzymes that bore holes in the antigen surface causing it to break apart.

          Antibodies are custom designed to neutralize or disintegrate one specific type of antigen. White blood cells called B cell lymphocytes seek out and lock-on to antigenic proteins or sugars on the invader's surface. The B cell then uses that lock and key pattern to make antibodies tailored to that antigen only. It also will make clones of itself called plasma cells. Most of the clones begin producing antibodies for that antigen. Others become memory cells which may spend years wandering through the blood stream looking for that specific antigen. If the body is exposed to it again the memory cells lock-on to one and begin producing plasma cell clones and a flood of antibodies that wipe out the invader. One lymphocyte can divide into hundreds of plasma cells in a few days. A mature plasma cell can make about 2000 antibodies every second for the few days it lives. This is how the body acquires immunity.

          The body's ability to resist and recover from illness depends upon how rapidly it can produce massive amounts of antibodies to fend off the initial attack. If the globulin protein starting material is in short supply the army of antibodies may be too small to prevent the symptoms of sickness from setting in.

          Hemp seed is the premier plant-seed provider of globulin starting material -- the highest in the plant kingdom. Eating hemp seeds will insure the immune system has the reservoir of immunoglobulin resources needed to make disease destroying antibodies.

---

Next issue: Part II, Hempseed Oils and the Flow of Life Force

References:

• Blood: The River of Life, Jake Page; Dr. Robert A. Good, Dr. Lawrence S. Lessin, Dr. Kenneth C. Robbins, consultants. U.S. News Books 1981.
• Fats and Oils: The Complete Guide to Fats and Oils in Health and Nutrition, Udo Erasmus. Alive Books 1986.
• Life and Energy: An Exploration of the Physical and Chemical Basis of Modern Biology, Isaac Asimov. Avon Books 1962.
• Organic Chemistry, R. T. Morrison. 1960
• Textbook of Anatomy and Physiology, Kimber, Gray, Stackpole. 1943
• Textbook of Medical Physiology, Arthur C. Guyton, MD. W. B. Sunders Company 1971.
• Textbook of Organic Chemistry, E. Wertheim. The Blakiston Company 1945.

Some Baby Foods are Worse Than Junk Food

Some baby foods contain as much sugar and saturated fats as chocolate cookies or cheeseburgers.

I found this on Dr Mercola.com website and found this to be very important to anyone with an infant.
Read on http://articles.mercola.com/sites/articles/archive/2009/05/21/Some-Baby-Foods-are-Worse-Than-Junk-Food.aspx

Get the Flu Vaccine in an Ear of Corn

I just saw this today and had to share it with you all. This is so scarry and what els is going on in are world we are not aware of? Please read and share with otheres. We have the right to choose what we put in our bodies.


Future Foods: Genetically Modified, and Vaccine Loaded?

by Josh Day

A research team from Iowa State University is manipulating the genes of corn to introduce the flu vaccine.

Yes, that's right. Scientists are not only modifying the genes of corn -- which is used in everything from animal feed to sweetener -- but are running experiments with a possible goal of stealthily vaccinating animal and human populations by holding their consumption of a major food staple hostage.

Like fluoride in your municipal water supply, what if the government allows the genetically modified food industry to load your food with hosts of vaccines and who knows what else?

Right now this research team is honing in on swine flu.

Meatpoultry.com reports:

"We're trying to figure out which genes from the swine influenza virus to incorporate into corn so those genes, when expressed, would produce protein," said Hank Harris, professor in animal science and one of the researchers on the project. "When the pig consumes that corn, it would serve as a vaccine."

... According to the researchers, the corn vaccine would also work in humans when they eat corn or even corn flakes, corn chips, tortillas or anything that contains corn, Mr. Harris said. (Bryan Salvage, meatpoultry.com)

No mention in the brief article from the scientists about the ethics of this endeavor. Nor no mention of how such a program would totally violate patient consent, nor how this new corn would be labeled and presented to the public, or if it would even be differentiated from non-vaccinated, non-genetically modified corn at all.

If the research goes well, the corn vaccine may be possible in five to seven years. In the meantime, the team is trying to expedite the process. (Bryan Salvage, meatpoultry.com)

Another study was conducted on potatoes with the hepatitis B vaccine.

The year: 2005.

The target: third world countries.

An article from New Scientist reports:

Genetically engineered potatoes containing a hepatitis B vaccine have successfully boosted immunity in their first human trials.

But the newly-published study missed a moving target - drug developers are now abandoning their quest for vaccines contained in staple foods like bananas, tomatoes or potatoes.

The hope was that the altered foods would provide a cheap source of vaccines that could be grown and administered in poorer countries without the need for costly refrigeration or needle injections. However, developers have changed tack to avoid any possibility of vaccine-laden food straying into shops or markets. If this occurred, it could be unwittingly eaten by consumers, with unpredictable results.

Instead, developers are now focusing on making vaccines in the safely edible leaves of plants not on sale as food.

"We've not worked with potatoes for two years now," says Charles Arntzen at Arizona State University in Tempe, US, who led the potato study and is a veteran of the decade-long bid to produce GM vaccines in foods. "We don't say 'edible' vaccine any more - we say 'heat-stable oral vaccines'." (Andy Coghlan, New Scientist)

Interesting that this Iowa research group changed directions from the past potato study and is focusing on corn opposed to other vegetable matter not usually commercially available for consumption.

As of May 2009 in the United States, there is a controversial "food safety" bill being prepped for congress. H.R. 875, dubbed the Food Safety Modernization Act, is written in vague language that, according to opponents, could potentially crush small, local, and family-owned farms, as well as organic farming, which would not grow the genetically modified as well as vaccine-loaded corn.

Works cited:

Salvage, Bryan. Humans, Hogs May Eat Their Way to Flu Resistance.
http://www.meatpoultry.com/news/weekly_enews.asp?
ArticleID=102157&e=arogers@motherearthnews.com

Coghlan, Andy. Potato Based Vaccine Comes to Late. http://www.newscientist.com/article/
dn7006-potatobased-vaccine-success-comes-too-late.html

Grass Roots? Think Again! You May Be Supporting Coca Cola.

Do you spend a few extra buck to support the grass roots businesses that supply you with the organic, ecco conscious products you use? You may be supporting Coca Cola, Pepsi, Clorox, Kellogg’s and more.
I often wonder about whom really gets my money when I buy things and is the product really holding true to the claims in the name. I first was exposed to this myself a few years back when I looked on the back of a Kudos’s granola bar and saw that it is owned by Phillip Morris the tobacco giant. When I told a bunch of politically correct punk rockers at the health food store that they were about to give their money and vote of approval to Philip Morris they laughed. Then I showed them the back of the label and they were in shock. I have myself begun to actually make a lot of these products for myself and a few things I have eliminated all together. Toothpaste, Shampoo, TV, have not been a part of my life for quite some time now. Here is an article that may change everything about where you spend your money.

This is a read well worth your time

Burt's Bees, Tom's of Maine, Naked Juice: Your Favorite Brands? Take Another Look

Confident that you are buying good, socially conscious brands? Find out the real story behind all that marketing money and store visibility.
By Andrea Whitfill
Alternet, March 17, 2009
Reed the whole article now. Straight to the Source

History of Raw Organic Soy Sauce

Soybeans and products made from soybeans have been used for food and cooking purposes in the South East Asian countries for thousands of years even before the rest of the world ever knew about the uses and benefits of soybeans. Though the use of liquid seasonings made from fermented grains and other ingredients like meat, alcohol and salt dates many thousands of years back in ancient China, the preparation of liquid seasoning from soybeans has been recorded almost 2000 years back, during the Hokugi Period.

Soy based seasonings were introduced into Japan along with Buddhism around 552 AD. A semi-solid mash like substance produced from soybeans and grains, called hishio (same as Jiang in Chinese), and a fermented paste produced from hishio called miso were used extensively to season foods.

The developing of modern shoyu is believed to have evolved from the early 1200s. According to a story passed down the generations (by word of mouth), it is believed that Kakushin, a famous legendary Japanese Zen monk, on his visit to the Temple of Golden Mountain, Kinzanji, in China, learnt to make a type of miso, called the Kinzanji miso that is both sweet and chunky. After returning to Japan, he established himself near the town of Yuasa, where he taught Buddhist meditation to the local people. Alongside Buddhist meditation, he also taught how to make the specialty miso that he learnt in China. While experimenting with the preparation of miso, Kakushin is believed to have discovered that the liquid that collects atop the kegs during the preparation of miso can be used for cooking and seasoning foods. Continuing with his experiments, he increased the amount of water added to the miso mixture. At the end of the regular fermenting period during the preparation of miso, the excess liquid collected at the bottom was ladled off into another container and used as a flavoring and seasoning liquid.

Later, around late 1300s, this liquid was called tamari. Tamari comes from a Japanese word 'tamaru' which means to accumulate or to collect, which is what exactly this is, a liquid collected or accumulated on top of the miso kegs during the preparation of miso.

This flavoring and seasoning liquid became so popular that soon it was being used domestically as a regular seasoning. Its demand increased steadily, and it was being produced commercially in the Yuasa regions by late 1200s. It became so popular that even poets started praising about its color, fragrance, taste and flavor in their
writings

The Power of Maca

I want to share with you some information I have discovered about Maca. Maca is a superfood root primarily from Peru. It has been revered as a sex drive enhancer, a hormone balancer effective for relieving menopause, increase the circulation in your body, strength and endurance, increases muscles strength and memory as well as being one of the most successful adaptogens found in the nature.

This powerful and beneficial superfood can be added to you smoothies, juices, sprinkled over salads or taken in water. Cacao and Maca have been combined as a super enhancer for centuries and both are available to you in the highest quality available. Get some and try it out, see for yourself what just 1 or 2 tbsp a day can do for you. Maca taste great as well; it's a bit like malt so putting it in a nutmilk or chcolate smoothie make a great drink. Get the best Maca available HERE.

Agave Nectar, the High Fructose Health Food Fraud

by Rami Nagel

Agave nectar is advertised as a “diabetic friendly,” raw, and a “100%
natural sweetener.” Yet it is none of these.

The purpose of this article is to show you that agave nectar is in reality not
a natural sweetener but a highly refined form of fructose, more concentrated
than the high fructose corn syrup used in sodas. Refined fructose is not a
‘natural’ sugar, and countless studies implicate it as a sweetener that will
contribute to disease. Therefore, agave nectar is not a health building product,
but rather a deceptively marketed form of a highly processed and refined
sweetener.

Agave nectar is found on the shelves of health food stores primarily under the
labels, “Agave Nectar 100% Natural Sweetener,” (1) and “Organic Raw Blue
Agave Nectar.” (2) In addition, it can be found in foods labeled as organic
or raw, including: ketchup, ice-cream, chocolate, and health food bars.

The implication of its name, the pictures and descriptions on the product labels,
is that agave is an unrefined sweetener that has been used for thousands of
years by native people in central Mexico.

Botanically, agave plants are in the lily order Liliales and the order Asparagales (depending on which botanical taxonomic system you use) both of which define agave as a flowering plant. For “thousands of years natives to central Mexico used different species of agave plants for medicine, as well as for building shelter,” so claims the fanciful pedigree of this plant. Natives would also allow the sweet sap/liquid of the agave to ferment naturally, which created a mildly alcoholic beverage with a very pungent flavor known as ‘pulque’. They also made a traditional sweetener from the agave sap/juice (miel de agave) by simply boiling it for several hours. But, as one agave seller explains, the agave nectar purchased in stores is neither of these traditional foods: “Agave nectar is a newly created sweetener, having been developed during the 1990's.” (3)

What is Agave Nectar? ...