Last night we called our dear friend Sandra, who regularly visits friends in Seattle’s hospitals. She is a retired nurse in her 70s. She had been to visit a friend of hers in the hospital a few weeks ago, and sensed that there was something being coughed into the air by a patient in the general vicinity. Sandra did what she could to prevent being infected, but when she got home realized that she felt under-the-weather already. The cold that she caught at the hospital has lingered for weeks. We recommended that she take Zicam and raw ginger. We ended our conversation as she left for the store to buy those two things, and Sandra promised to let us know her status very soon–whether these two remedies work. It is best to take these things as as soon as you feel a cold or flu coming on.
This morning, I saw a recent editorial on the People’s Pharmacy entitled, “Be Vigilant to Avoid Harm in the Hospital.” It warns of a number of bugs and maladies one can be infected with just by visiting the hospital, some of them hard-to-cure and antibiotic-resistant, and explains precautions to take when being treated there.
©M-J de Mesterton
M-J’s Original Eggs Vienna
M-J de Mesterton’s Eggs Vienna Recipe
This Dish Features Three Sources of Choline
An old friend of mine used to make this dish for me in the 1970s. I had published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:
Eggs Vienna for Two
Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.
Ginger, Chilean black grapes, plain yoghurt, bananas, apples, oranges, frozen blueberries, strawberries and a bit of honey are blended in an Osterizer for a health-enhancing morning drink.
~~M-J de Mesterton, 2009
Yams and Sweet Potatoes
Eating yams or sweet potatoes every day is believed to be one of the reasons the people of Okinawa, Japan, have the longest average life expectancy in the world.
According to Traditional Chinese Medicine, the yam is “neutral” in nature–somewhere between yin and yang. Its properties can help to tranquilise the mind, preserve youthful skin, nourish the spleen, stomach, kidneys, aid in digestion, and contribute to a feeling of fullness, something that can aid both dieters and poor people.
Yams contain vitamin B6, which can soothe the mind as well as boost immunity. Rich in linoleic acid and fibre, yams not only help to alleviate constipation, but can also reduce cholesterol build-up blood vessels, a process which helps prevent arteriosclerosis and thrombosis.
The yam is rich in protein, vitamins A , E and C, calcium, phosphorus, zinc, iron, magnesium, and potassium. Although its vitamin B1 and B2 content is six and three times higher than that of rice respectively, 100 grams (3.5 ounces) of yams produce only 99 calories, a one-third the amount that rice contains. Because yams are alkaline foods, they can help decrease body fat. Acid foods lead to fat-storage in the human body. Yams and sweet potatoes also contain lycopene, which is believed to help prevent prostate cancer. A hormone-like, anti-inflammatory compound called dioscin exists in both yams and sweet potatoes, as well as vitamin C and carotenoids.
Sweet potatoes and yams have the same qualities, even though they are from different families, so substituting the root-vegetable known as sweet potato for yams is perfectly acceptable and will yield the same health-results when eaten. If the yam or sweet potato is too sweet for your liking, there are several ways to incorporate them into your diet that will make them seem less so. For example, a well-scrubbed yam may be chopped into matchsticks or slivers, fibrous skin and all, and added to a stir-fry. Adding soy sauce to sweet potatoes and yams will give them a more balanced taste. Soaking them in Himalayan salt solution will also do wonders for the flavour of sweet potatoes and yams.
The shirataki noodle, which contains soya and yam flour, is considered an excellent weight-loss food because it is low in carbohydrates while being high in glucomannan, a high-quality fibre (fiber).
A stir-fried dish of shirataki noodles, yams, onions, ginger, pineapple and peanuts is pictured here in a previous post at Elegant Survival News.
~~M-J de Mesterton, January 2nd 2010
…that your body produces three to four times more cholesterol than you eat?
…that the internal production increases when you eat only small amounts of cholesterol and decreases when you eat large amounts?
…that heart patients haven’t eaten more saturated fat than other people?
…that stroke patients have eaten less?
…that people with low cholesterol become just as atherosclerotic as people with high?
…that high cholesterol is not a risk factor for women?
…that high cholesterol is not a risk factor for old people although by far most heart attacks occur after age 65?
…that many of the cholesterol-lowering drugs are dan¬gerous to your health and may shorten your life?
…that the cholesterol campaign creates immense prosperity for researchers, doctors, medical journals, drug producers and the food industry?
Read the entire analysis!
Author: Uffe Ravnskov
Preventing flu-infection by enhancing your immune system is explained by Dr. Joseph Mercola.
You don’t have to take the dangerous vaccine, which may affect you more severely than the H1N1 virus.
Cinnamon aids in the regulation of weight and blood sugar. It is delicious on apples, oatmeal, rice pudding, and in coffee or tea.
Cinnamon is rich in antioxidants, and is sometimes added to a foot-soak or a facial treatment to soften skin.
Tea made with cinnamon sticks can soothe a sore throat.
Cinnamon may help to preserve one’s power of memory.
This 2001 book, The Okinawa Program by Bradley J. Willcox, M.D., D. Craig Willcox, Ph. D., and Makoto Suzuki, M.D., is based upon the 25-year-long Okinawa Centenarian Study. It is one of my favorite diet and health books.
Turmeric has recently garnered respect and much publicity as a medicinal plant from the ginger family. The qualities of turmeric are not news to the famously long-living people of Okinawa, as related on page 149:
Ucchin, or Turmeric M-J’s pronunciation note: TER-mer-ick
(Curcuma longa, Jiang Huang, Curcuma, Indian saffron, Ukon, Valerian)
Ucchin, commonly known in North America as turmeric, is one of the Okinawans’ favorite herbs (as it is in India), and claims a multitude of health benefits. It’s known as ukon to the Japanese….
Turmeric is from the ginger family. The stalk of the plant is the part most commonly used in both herbal and traditional medicine, and is the part that provides the distinctive yellow-orange powder that adds flavor and color to curry. It was probably brought to Okinawa centuries ago from India, which had active trade relations with the Ryukyu Kingdom (as Okinawa was formerly known). In Ayurvedic medicine…turmeric is thought to strengthen the immune system, relieve inflammatory conditions such as arthritis, improve digestion, relieve gas, killl parasites and worms, alleviate menstrual problems, dissolve gallstones, and relieve other ailments. The Okinawans are in full accord with these claims, and highly prize their turmeric.
Excerpt, page 150
Turmeric possesses significant antioxidant properties, comparable to that of vitamins E or C, which is probably why it proves powerful against cancer. The American Institute for Cancer Research has reported some degree of inhibition for cancers of the GI tract, including oral, esophageal, stomach, and colon cancers. And, there is further evidence for its effectiveness against breast and skin cancers.
Blueberries contain vitamins A and C, zinc, potassium, iron, calcium and magnesium, are high in fiber and low in calories. The USDA Human Nutrition Center (HNRCA) has ranked blueberries at the very top of antioxidant activity within a range of forty-one fruits and vegetables.
Blueberries contain natural health-enhancers, including vitamin C, vitamin A, zinc, potassium, iron, calcium and magnesium. They also have many antioxidant properties, and help in the prevention of:
Blueberries have recently acquired a reputation for enhancing one’s cardiovascular health, and their antioxidants naturally help in the prevention of cancer. Recent research has added to the blueberry’s list of powerful properties.
Metabolic syndrome, or pre-diabetes, is exhibited in those with a particular combination of health anomalies, including larger-than-normal amounts of abdominal fat, elevated blood-sugar, high blood pressure, and high triglycerides. Together, those conditions are likely to cause diabetes, cardiovascular disease, heart attacks, and strokes.
Laboratory-rats that for 90 days consumed blueberry-enriched powder as two percent of their diet had less abdominal fat, lower triglycerides, lower cholesterol, and improved fasting glucose and insulin sensitivity than the control-group, who had no blueberry component in their diets.
Blueberry ingestion was determined to have a positive affect on specific genes related to fat-burning and fat-storage. Where muscle tissue is concerned, alterations in genes related to glucose-uptake were discovered to have been caused by the intake of blueberries.
Research also indicated that “metabolic syndrome” is caused not only by abdominal fat, as previously believed by the medical industry, but by insulin resistance in one’s skeletal muscle system, an anomaly which alters energy-storage and causes metabolic syndrome.
Eating blueberries can help to prevent insulin-resistance, lower the related belly-fat, reduce cholesterol levels, and its numerous antioxidants can help to stave-off age-related brain disorders.
Blueberries contain an antioxidant compound called pterostilbene, a compound similar to resveratrol, which has been found to reduce cholesterol as well as dangerous prescription drugs.
Just as dried cherries do, blueberries, when added to ground beef before cooking, help reduce the formation of cancer-causing heterocyclic amines (HCA).
In Europe, the bilberry has most of the same properties as the blueberry. One of the many things they have in common is anthocyanin, the substance that makes them blue, which is beneficial to the cardiovascular system and is believed to lower blood-pressure. Bilberries have been used to enhance eyesight since World War 11, when pilots who ate bilberry jam attributed their improved night-vision to the tiny fruit. Bilberries are also said to aid in relief of varicose veins and gum-disease as they promote healthy circulation. Caution must be taken with bilberries by those who are taking blood-thinnning drugs, as they are a natural blood-thinner.
Blueberries can be added to a morning smoothie that you make with yogurt in a blender, together with whatever other fruits you have in stock. Frozen blueberries can be much less expensive than fresh ones, easier to store, and retain most of their antioxidant properties. When used in a smoothie, frozen blueberries make it ice-cold. This preparation makes a health-promoting breakfast, and is delicious as well. Staying well is the best thing you can do in this ailing world.