Opiods in your food or how to get high legally.

 

Gluteomorphin and caseomorphins, morphine-like substances, are metabolized from foods containing wheat and diary.

Understanding how these foods can affect us is crucial for our well-being.
Casein is the protein that makes up 80-90% of the protein contained in cow's milk (goat's milk casein content is only 0-2%). It can cause damage to the lining of the duodenum -the upper part of the small intestine- and a syndrome quite similar to gluten intolerance.
The main protein found in gluten-containing grains such as wheat, barley, and rye is gliadin, from which the gluteomorphins are derived.
(Incidentally, gluten from soy and corn and casein are used to produce various industrial adhesives while casein enter in the composition of Elmer glue).
When partially digested (or improperly digested due to a lack of appropriate enzymes) the gluten in wheat, rye, barley and possibly oats, and the casein of dairy products are capable of damaging the intestinal lining.
In turn, vital nutrients such as calcium, iron, B complex, C, and trace minerals (magnesium, zinc, lithium, boron, and more) are not absorbed properly.  This permeability of the gut or leaky gut syndrome has a huge influence on the health of the brain and on the immune system.

The effect of gluteomorphins and caseomorphine are similar to those of the drug LSD.
These opioids lead to food addictions because of their sedating effect on the brain. Knowing that 75% of the calories in the Standard American Diet derive from dairy and wheat gives us a scope of the issue at hand.
And there are no healthy addictions. If you can't give up your weekly never-ending-pasta-bowl or the loaf of bread that's eaten before dinner, there is strong evidence that suggests that you have a problem with gluten and dairy. We become addicted to what makes us ill, be it tobacco, alcohol or food.
The signs associated with food intolerance are endless: irritable bowel syndrome, fibromyalgia, depression, arthritis, chronic fatigue, autism, thyroid issues...

While I was in studying to become a Nutritional Therapy Practitioner, my teacher had "warned" me that dairy and grains should be off limit for me, that I had many symptoms of a leaky-gut. I remember looking at him and thinking "Right, you're crazy! I'm French and you're asking me to give up my beloved sourdough bread AND cheese? Not in this lifetime!"
That very same evening, on the way back from a late soccer practice with my son, we stopped at a pizza joint. I had a plate of pasta in a creamy sauce...not very good, mind you, but I was hungry. I woke up later that night with the clear feeling that my head was resting on my bedside table and my eyes were watching the scene while sitting nicely on a dresser on the other side of the room. Even in the throws of a malarial fever 15 years ago, I never had such a terrifying hallucination. I suppose that I needed this experience to realize that, just as hanging out in mosquito-infested tropical latitudes was not good for me, wheat and dairy were not my friends.
The next day saw me in a fit of domestic fervor: I rounded up all gluten-containing flours, pasta, grains, breads, crackers and cookies that couldn't run fast enough from me. My fridge was purged in the same manner: vindictive, unforgiving and meticulous. Good-bye lovely imported brie. So long, sour-cream, stinky blue cheese and $14/gallon raw milk.
Determined to heal my gut, I went on a hunt for BPA-free coconut milk, organic almond and coconut flours and experimented with recipes until my teenager begged for mercy.
The results were almost immediate. My migraines disappeared, my constantly runny-nose dried up. I started to sleep well and to wake up rested and ready to tackle the day ahead. I lost 12 pounds in 3 months (mostly belly-fat) and I had fun doing it.
Do I miss wheat bread and cheddar? I won't lie: yes I do, they taste darn good. But feeling the way I feel is priceless. Lately, I cheated a couple of times: a little half-and-half in my tea or a quarter naan with my coconut curry. Small infractions but big mistakes as some symptoms came right back: teary eyes, snotty nose, headache, restless sleep. So, frankly the few seconds of pleasure I derived from eating a piece of bread were not really worth 3 days of discomfort.
The realization that I was addicted to substances most of the world considers harmless, even beneficial, was precipitated by an unusual experience. It was my body's way to say "enough".
I feel blessed that my mind was receptive to the message.


For gluten-free flours, coconut oil and milk and other fabulous products, check these sites:

                               
http;//www.tropicaltraditions.com

http://www.bobsredmill.com

http://www.dakota-prairie.com/ 

Healthy Fats Do Not Make You Fat

                             

For more than one hundred years, the medical community has led us to believe that eating fats is making us fat; that high cholesterol is a primary cause of coronary heart disease and that any diet high in saturated fats was taking us straight to the cemetery. We bought these hypotheses hook, line and sinker.

Lenin said that  “a lie told often enough becomes the truth”. (I don’t think that he had dietary fats in mind when he made this statement!)  After all, it seems reasonably logical that fats would be bad for our waistline. But the body of evidence that suggests otherwise is overwhelming.

Fifty years of honest research show that:

1. High cholesterol is not the primary cause of heart disease.
2. Diets high in saturated fat and cholesterol don’t cause heart disease.
3. Consumption of so-called “heart healthy” vegetable oils is linked to heart disease, cancer and many other conditions.
4. Statin drugs don’t reduce the risk of death for most people, and have dangerous side effects and complications.

In fact, the latest research suggests that eating healthy fats can help with weight loss. Fats help slow down the food absorption, mainly the carbohydrates: you feel fuller and more satisfied than when eating a low-fat or no-fat diet.

Eggs, still Nature’s most perfect food

Are you still scared of eating eggs? Are you limiting your weekly consumption?

There is absolutely no research that links eggs to heart disease.

A review of the scientific literature published in Current Opinion in Clinical Nutrition and Metabolic Care indicates that egg consumption has no measurable impact on blood cholesterol levels in 70% of the population.
“Hyper-responders” are the other 30% of the population for whom eggs increase both circulating LDL and HDL cholesterol. However, heart disease risk is not driven by the amount of cholesterol in the LDL particle but instead by the number of LDL particles in the blood. We’ve all been conditioned to believe that foods that raise LDL cholesterol (AKA "bad” cholesterol) need to be avoided at all cost or at least limited.
By increasing the proportion of large LDL particles, the consumption of eggs may decrease the concentration of LDL particles, which is the most significant risk factor for heart disease.

For the love of Fermentation

                 Classic Sauerkraut with Caraway Seeds, Carrots/Beets with Juniper Berry, Simply Beets
                                               made with organic veggies from my garden.

In hard times, people will find ways to reduce their consumption of store-bought foods.
During World War II, victory gardens saved the lives of millions of Londoners and French town-people walked and biked miles to go cultivate their little plots of land on the outskirts of big cities. What couldn't be eaten right away was processed for preservation.
In every corner of the planet and from times immemorial, humans have fermented their foods not only as a mean to keep for later use but to enhance the nourishment that they provide.
On the African continent, the Ethiopians have soured teff flour to make injera, a type of spongy bread used to sop up vegetables and meat dishes. Cassava, a tuber similar to potato, is fermented all over West Africa. The Koreans have their Kimchi. The Bulgarians shared their longevity and their yogurt with the rest of us. The Japanese eat more fermented foods that I can think of: miso, natto, tsukemono...The French (them again...sorry, I'm a bit biased when it comes to Froggies...) refined the unmistakably pungent sourdough bread that millions of bakers have perfected. They've made some the world's best wines, vinegars and cheeses for centuries
And there is the famed sauerkraut, already found in China 2000 years ago. From there, it possibly made its way to Eastern Europe in the saddle-bags of Genghis Khan.

Lacto-fermentation is the process during which lactobacilli organisms (naturally present on cabbages and other vegetables grown in soils that are fertile, organic and full of minerals) convert the sugars and starches in the veggies into lactic acid.  Lactic acid is the natural preservative present in fermented vegetables that gives them their lovely tart flavor. Lactobacilli organisms convert the sugars into lactic acid when high quality sea salt is added to the vegetables. No vinegar is needed.

This method of food preservation enhances the life in the vegetables and it enhances yours!
Regular consumption of lacto-fermented vegetables has many benefits:
-maintenance and re-establishment of beneficial intestinal flora,
-helps digestion,
-relieve constipation,
-decreased allergies,
-great source of vitamins, enzyme, acetylcholine

Did you know that 90% of your genetic material is not yours, but instead belongs to the bacteria, fungi, viruses and other microorganisms that form your microflora? It seems that we are big transport systems for the little guys, doesn't it?

These gut microbes may be tiny but researchers keep discovering the important roles these organisms play in our overall health and well-being. We now know that the micro-flora influences our:
-genetic expression
-immune system
-weight
-risk of many chronic and acute diseases, from diabetes to cancer
-lately, some research discovered that a certain set of these microbes may actually influence the activity of genes in your brain. They may have a role in  manipulating our behavior and our memory.

According to an article in the Guardian of April 19, 2012:
"Acquisition of intestinal microbiota in the immediate postnatal period has a defining impact on the development and function of the gastrointestinal, immune, neuroendocrine and metabolic systems. For example, the presence of gut microbiota regulates the set point for hypothalamic-pituitary-adrenal (HPA) axis activity."


But our colonies of friendly-bacteria are under constant assault from our lifestyle choice:
-antibiotics
-chlorinated water
-antibacterial soap
-agricultural chemicals
-pollution

Some things are difficult to avoid, but every time we eat meat from CAFOs (confined animal feeding operation) we absorb huge amount of the antibiotics that are given to the animals not only to treat diseases but to cause rapid weight gain. Consuming meat from grass-fed, humanely raised animals is crucial to avoid this over-exposure to highly damaging antibiotics.

According to The Washington Post of August 22, 2012:

"The use of antibiotics in young children might lead to a higher risk of obesity, and two new studies, one on mice and one on humans, conclude that changes of the intestinal bacteria caused by antibiotics could be responsible. Taken together, the New York University researchers conclude that it might be necessary to broaden our concept of the causes of obesity and urge more caution in using antibiotics." Washington Post, August 22, 2012.

Proper nutrition means getting the right type and amount of nutrients that our biological processes need, but we also need to nourish the non-human cells in our body, our gut micro-flora.


Luckily, very good commercial fermented vegetables are available in fine grocery stores and farmers markets.
Here in Seattle, we are blessed with Firefly Kitchens and their tasty offerings.

                                                       http://www.fireflykitchens.com

Making your own is cheap and fun. Gazillions methods and recipes are available on the net.

Here's a simple one, for beginners:

 Chop or grate your chosen vegetables. The smaller they are the more readily they will release their liquids
 and the better they will ferment.
 Mix all vegetables in a large bowl and massage them well. They will release their liquid.
 Add the salt while mixing, to taste. A quart of sauerkraut will have at least 1 to 3 Tbsp of salt.
 Pour the liquid and the vegetables into a jar.
 Press down to release any air bubbles and to submerge the vegetables completely.
 A weight such as a smaller jar filled with water can be placed on top. Cover with a cloth to keep insects
 out or simply cap the jar once the vegetables are submerged (without adding the weight). Open the jar
 daily to release the pressure and to taste your kraut.

 Keep the veggies at room temperature for at least 4 to 7 days. The warmer it is the faster they will culture.   

 Once you like the way they taste place the jar in the refrigerator where it should keep indefinitely.

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Why do I make beef bone broth?

Our ancestors made use of every part of the animals they butchered. In our throw-away society, most of us eat the meat and discard the bones. Bones, tendons and cartilage are mostly used for industrial purposes. (Yes, my vegan friends, if you want to truly honor the lifestyle you have chosen, you need to let go of your cell-phones and renounce all airline travels!)
Back to broth or stock.
Properly prepared, these are filled with minerals as electrolytes, making them easily assimilated. Calcium, magnesium and potassium are drawn from the bones, cartilage, marrow and vegetables as the stock simmers for hours. The resulting gelatin has the ability to attract digestive juices for rapid and effective digestion. Even though it is not a complete protein, it allows the body to utilize other proteins taken in.
Cooks have used them to give amazing flavor to their dishes.
Healers have been aware of the qualities of nutrient-rich stocks, from beef to chicken to fish.
Chinese physicians made soups from the thyroid glands of animals to restore vitality and energy to their patients (In the US, 40% of the population suffers from thyroid deficiency: fatigue, weight gain, frequent flu and colds, depression, inability to focus and many more symptoms are common). Learning how to make broth and stock is a valuable skill for anyone who cares about their health. And the list of uses for your homemade stock and broth is endless:
-Cut a few raw vegetables and add them to a bowl of steaming broth and you have a wonderful nourishing snack.
-A risotto made with real stock is out of this world (and from this grain-free gal, it's quite a statement!)
-Chicken soup anyone? It will feed, calm and repair the intestinal lining and the nervous system. It even smells like mother love.

Commercial stocks are full of sodium and other additive best to leave alone.
I admit that making your own is time and space consuming but you have total control of what goes in and what doesn't. And you get the satisfaction of knowing that your family is fed with love.

 Grass-Fed Beef Bones Stock (Sally Fallon's recipe)

Difficulty:  Moderate – takes practice and patience
Equipment:
•    Chef’s knife
•    Fine Strainer
•    Stockpot
•    Quart size mason jars or BPA-free plastic tubs
•    Roasting pan
Ingredients:
•    4 pounds of beef marrow, knuckle bones, bits of leftover beef
•    3 pounds meaty rib or neck bones
•    1 calf foot, cut into pieces (optional)
•    4 or more quarts cold water
•    1/4 cup vinegar
•    3 onions, coarsely chopped (or your bag of collected frozen onion parts)
•    3 carrots coarsely chopped (I omit this sometimes)
•    3 celery sticks, coarsely chopped (I omit this if I don’t have celery)
•    Several sprigs of fresh thyme, tied together
•    1 teaspoon of crushed dried green peppercorns.
•    1 bunch of parsley
•    Celtic sea salt – optional – only after broth is completed.

Preparation:
1.    Place the knuckle and marrow bones and optional calf foot in a very large pot with vinegar and cover with water. Let stand for one hour.
2.    Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.
3.    Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking.
4.    Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon.
5.    After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
6.    Simmer stock for at least 12 hours and as long as 72 hours.
7.    Just before finishing, add the parsley and simmer another 10 minutes.
8.    You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.
9.    Remove the bones with tongs or a slotted spoon. Stain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
10.    The marrow can be removed from the bones and spread on whole grain sourdough bread. Your dog will love the leftover meat and bones. The congealed fat can be used to make pemmican or put outside to feed the birds.

I like to eat the meat and veggies as soon as my broth is in jars. It reminds me of the famed French Pot-au-Feu, minus the turnips. My dogs get only the big bones.

Beautifully gelled stock is a staple in any kitchen.
I'm still working the kinks out of my broth-making.
The gelling happens or not, but even when the stock is quite liquid, it is still deliciously nourishing.
You can find grass-fed pastured beef bones at most Farmers Market of big cities.
They can also be ordered from reputable companies such as http://www.grassfedtraditions.com











For more stock recipes and various uses, check Sally Fallon's book:
"Nourishing Traditions, the Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats"

http://books.google.com/books/about/Nourishing_Traditions.html?id=xIKkmlKOFfQC