Why Squirrels Need Raw Coconut Oil

Since the mid 1950s, coconut oil has had a bad reputation! Back then, it was declared an unhealthy oil because it was a saturated fat.The Corn Oil and Soy Bean Industries managed to get it banned from commercial consumption by citing studies of autopsies performed on World War Two and Korean War Veterans who were killed in action. Autopsies revealed varying degrees of heart disease attributed to saturated fat buildup in the coronary arteries of many of these soldiers. What was conveniently left out, was the fact that all oils cited were saturated fats that had been hydrogenated. Hydrogenation is a process that destroys essential fatty acids and creates new fats, called “trans fats.” Trans fats (meaning transformed fats) have been proven to be the real culprit in heart disease. The only benefit of hydrogenation is that it gives an oil a longer shelf life. Raw coconut oil is a medium chain fatty acids that has a natural ability to resist rancidity, therefore eliminating the need for hydrogenation.

The medium chain fatty acids of Raw Coconut Oil are metabolized differently than other saturated fats. They are converted by the liver into usable energy and are not stored as adipose tissue or fat. This is partly the reason why there is an increase in energy from the consumption of Raw Coconut Oil. The other reason has to do with the fact that it can destroy Candida, which is an organism present in all human blood. Candida competes for available glucose. If enough Candida are present, they can produce fatigue by using up all available glucose leaving very little for cell metabolism. When Candida are eliminated, it makes extra glucose available for cell metabolism, which translates into more energy. Continue reading “Why Squirrels Need Raw Coconut Oil”

Swine Flu, SARS, and Kimchi

A couple of thousand years ago, makers of Kimchi (a Korean pickled cabbage side dish), long before the appearance of SARS and the Swine Flu, would never have imagined their diet staple might prevent and possibly cure these viral infections.

In April ’09, The World Health Organization (WHO) raised the influenza pandemic status to phase four warning.

What’s the difference between the yearly flu season and being infected by the A (H1N1) flu? According to the World Health Organization:

“Influenza A (H1N1) is a new virus and one to which most people have no or little immunity and, therefore, this virus could cause more infections than are seen with seasonal flu. The new influenza A (H1N1) appears to be as contagious as seasonal influenza, and is spreading fast particularly among young people (from ages 10 to 45). The severity of the disease ranges from very mild symptoms to severe illnesses that can result in death. The majorities of people who contract the virus experience the milder disease and recover without antiviral treatment or medical care. Of the more serious cases, more than half of hospitalized people had underlying health conditions or weak immune systems”. [1] Continue reading “Swine Flu, SARS, and Kimchi”

Food Preparation Areas

We’ll use the term “preparation areas” to refer to food planning. After all, a lot more activities than cooking are crammed into most kitchens. Right here are some of the major work sections you may find.

Fabrication:

The fabrication area is wherever raw (or processed) foods begin their journey to their final destination: the guest’s plate. Sometimes referred to as pre-prep, it is here that we break down prime cuts of beef, clean and fillet fish, cut up chickens, open crates of fresh produce, and decide what gets stored and what gets sent on to the other parts of the preparation region. In planning for each region, begin with a flowchart to determine which functions should be included.

If the restaurant plans to handle its own meat-cutting duties (and numerous do to save money), you’ll require room for a sink, a heavy cutting board, portion scales, meat saws, grinders, and slicers. Some of these items can be placed on mobile carts and shared with other places of the kitchen. Continue reading “Food Preparation Areas”

Fast Vs Slow Juicers For Wheatgrass Juicing

Large amounts of heat and air are incorporated in the juice extracted by a fast centrifugal juicing machine. This is due to a high-speeds of these kind of machines.

While the fast juice machine extracts the liquids quickly, it leads to some loss of nutrition which does not happen in a cold press machine.

Which juicing machine is better?

Should you buy a cold press that extracts maximum nutrition or go for the convenience of a fast juicing machine?

What is a better choice?

It depends on you, the user. Continue reading “Fast Vs Slow Juicers For Wheatgrass Juicing”

2 Years on Raw Paleo Diet Testimonial

Raw Paleo Diet is the original human diet before agriculture. Raw Paleo Diet is raw fruit, raw vegetables and raw organic / wild fatty animal food. The theory is that the human body is one of nature’s best creations. We are self healing and always healthy given the original human diet. As a foundation to curing most diseases, sticking to a raw paleo diet every day will bring dramatic, sustainable results.

My raw paleo diet adventure came about with my desperate search for the cure for everything that afflicted me. The challenges to my life always needed a solution. Being trained as an engineer, a computer geek, a problem solver, led me to finding ultimate solutions or else.

Born in 1969, I grew up just like every urban kid on baby formula, drugs, some fast food, lots of cooked food and following the debunked food pyramid of high cooked carbs and low fat. Continue reading “2 Years on Raw Paleo Diet Testimonial”

Morel Mushrooms – Why Are They So Hard to Find?

Significant reasons why morels are considered a rarity and hard to find are their limited lifespan, unusual growing patterns and propagation methods.

Morel harvesting season typically begins in mid- to late spring, and lasts less than three weeks. Within a very modest range of latitude or even elevation, that morel fruiting season may vary by as much as two weeks, while producing abundantly in one area and, a few miles away, barely producing at all.

Morels are extremely sensitive to environmental conditions. Demanding specific soil moisture and relative humidity, needing exact sunlight levels simultaneously with exact air and soil temperature, and relying on prior year’s conditions to help the fungus establish its root-like network means that morels will only produce if all conditions are met at precisely the right time in its lifespan. Continue reading “Morel Mushrooms – Why Are They So Hard to Find?”

Tips For Cooking With Real Firewood

I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fire pit or even in my fireplace, cooking with fire is fun and creates unique and delicious aromas and flavors that enhance many foods greatly. But by far my very favorite way to cook is over a real hardwood firewood fire. While good charcoal and smoker cooking can certainly give you some nice char-broiled wood flavors, there is nothing quite like a real wood fire. There is something very primitive and romantic about it, harking back to pre-modern times when food was all cooked over an open wood fire.

Most people do not take advantage of real wood to cook anymore because technology has made things easier for us. Between gas stoves and grills and easy to light charcoal, cooking with fire is quick, easy and pretty much hassle free nowadays. However, there is something to be said for a leisurely afternoon, building a real fire and then using that fire to perfectly cook your grilled meal. Sometimes I don’t want “quick”, “easy” or the bare minimum. Continue reading “Tips For Cooking With Real Firewood”

Blake’s Lotaburger – Franchise Review

The first ever Blake’s Lotaburger was opened in Albuquerque more than fifty years ago by Blake Chanslor a Texas native who relocated to Albuquerque after the 2nd World War. Commonly referred to by various names, such as; Lotaburger, or Blake’s, the first Blake’s Lotaburger was up and running in 1952. It has many locations existing mainly in New Mexico and as of 2009 there were more than 76 stores spanning across different cities with Albuquerque containing a majority of them.

Blake’s Lotaburger is distinguished by its introduction of green chilies to the hamburger and has been acclaimed by National Geographic as the best green chile cheeseburger in the world. A lot of attention has been given to Blake’s for its cheeseburger now named the Lotaburger as a trademark selling point. Apart from the green chile, there is also Blake’s special green or red sauce for those who want another flavor.

There are various foods served at Blake’s Lotaburger besides burgers; from a variety of sandwiches ranging from chicken to turkey breast to barbecue beef and even halibut. There are even Hot dogs, corn dogs, chili dogs, chili bowls and chili pie. If you are an early riser, there are those Blake’s Lotaburgers that offer a breakfast menu ranging from eggs tobreakfast burritos. Continue reading “Blake’s Lotaburger – Franchise Review”

A Taste of Bologna

Warning! This article has nothing to do with the horrible sandwich meat.

After fighting rush-hour congestion, some GPS misinformation, tiny crowded streets and a retail strip thronged with groups strolling on a Saturday evening – There is something immediately soothing to hear “buonasera signora”!

That is how the visit to Bologna began. Arrival on a Saturday, at the height of late-day shopping and the start of the “apero” (cocktail) time, was an adventure. However, once settled in the very centrally located Hotel Metropolitan, a city map in hand and some restaurants suggestions, we ventured out into the crowded streets. Bologna is located in Northern Italy, it is the capital of the Emilia-Romagna region. Bologna was called Felsina in the time of the Etuscans and later renamed Bononia under the Romans. Bologna is home to the oldest university in the world, which dates back to the 1088. Today Bologna continues to have a strong student population.

We walked the short distance along Via del l’Independenza to the famous Piazza Maggiore. This street is wide and lined with inexpensive retail stores and a mix of snack bars and fast-food chains – it is not that impressive. Piazza Maggiore is a beautiful medieval square, surrounded by several palazzos and the Basilica di San Petronio. The buildings were constructed in Romanesque and Gothic style between twelve hundred and fourteen hundred. Piazza Maggiore and the Fontana del Nettuno are beautiful during the day and at night, however the area is also very crowded (even in March). Continuing along to Piazza Galvani, the shopping moves distinctly upscale and the crowds thin out. Continue reading “A Taste of Bologna”

Who Moved My Kimchi Smell?

Kimchi is not only one of the most important Korean side dishes which is also used in Korean stews and main entrees, but many, many of us love it’s one of a kind smell! I love my Kimchi and fried rice, and yes, the smell of frying kimchi is half the treat. I can’t imagine preparing and then staring at a dish of kimchi fried rice that imparts NO SMELL of kimchi. What sort of culinary nightmare is this?

Well, the apparent nightmare, much like your favorite movie without sound, with or without color, or a cup of joe in the morning void of coffee aromatics, is now a dream or nightmare come true depending on how you prefer your kimchi.

The side dish as it’s been served for hundreds of years is, for most of us kimchi connoisseurs, perfect with it’s pungent smell and even has it’s own National event called Kimjang. In preparation for the coldest months of the year, the entire Korean nation participates in the collection of ingredients, making, and storing of Kimchi for Um-dong (the coldest 3 or 4 months of winter). This is one of the most important annual events. Housewives, friends, relatives, and neighbors all pitch in. In years past, every fall, families traditionally took turns helping each other out in making Kimchi for the harsh winters ahead – complete with it’s wonderful fermented smell I might add. Continue reading “Who Moved My Kimchi Smell?”