At A Glance

Battery Test
If you�re replacing old batteries with new ones of the same brand, it�s easy to get
confused about which ones are the old ones and which ones are new. To figure out
which is which, drop the batteries one at a time onto a table from a height of an
inch or two. An old (dead) battery will bounce and fall over, while a new battery
will stay upright. Brilliant! :-)
Jug Lantern
For quick, emergency lighting or a simple makeshift lantern for camping & other
outdoor activities, all you need is a milk jug and a headlamp. Fill an empty milk
jug with water, then strap the headlamp to the jug. The water will diffuse the
light, making the jug a good source of soft, ambient light for a nightlight you can
take anywhere!
Keep Lettuce Crisp
There�s an easy way to prep a big bowl of salad and keep it fresh all week long.
Place the chopped and dried lettuce in a bowl, and place a dry paper towel right on
top of the lettuce. Cover the bowl tightly with plastic wrap, and store it in the
fridge. The paper towel will absorb the moisture inside the bowl, which will help
keep your lettuce crisp for a week or more!
Microwave Magic
Reheating leftovers in the microwave can often result in unevenly heated food. Some
spots will be too hot to eat, while others are stone cold! But there�s an easy way
to get much more even heating � arrange your leftovers into a �donut� shape on your
plate, and then microwave as usual. Problem solved!
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These Useful Life Hacks Are Going To Change Your Life For The Better
Life Hacks | May 13, 2018 | Jade Lanegan
6. The Aroma of Lemons
Lemons are a powerful fruit that can be used for a number of purposes. One woman
decided to leave a cut lemon next to her bed every night and the reason why will
surprise you! It turns out the antiseptic properties of the lemon�s aroma can
actually affect your mood.
5. DIY Phone Blacklight
Did you know you can turn your phones flash into a black light with just a few
simple household items? All you need is clear tape, a black marker, and a purple
marker. It�s that simple.
Just place a piece of clear tape over the flash and color it blue with a marker.
Let the ink dry and do it again, then place a third piece of tape over the flash
but this time color it purple. Cover again with clear tape and the result will be a
black light.
2. Aluminum Foil Hack
Why would anyone wrap themselves in tin foil you ask? It�s not just to keep the
aliens out of your brainwaves. It can actually ease pains and many other ailments.
Supposedly, the metal foil can help open energy pathways in your body called
meridians.
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flax seed = dietary fiber = radiant skin - Skin of Gold

skinofgold.com/flax-seed-fiber-radiant-skin
Do you understand how the dietary fiber in flax seed supports radiant health?
A really important health strategy we�d like to share with you: consume one
heaping tablespoon of flax seeds that have been germinated (soaked) for 24 hours.
Notice we did NOT say ground flax seed.
Peripheral neuropathy
Peripheral neuropathy, a result of damage to your peripheral nerves, often causes

weakness, numbness and pain, usually in your hands and feet. It can also affect
other areas of your body.
Your peripheral nervous system sends information from your brain and spinal cord
(central nervous system) to the rest of your body. Peripheral neuropathy can result
from traumatic injuries, infections, metabolic problems, inherited causes and
exposure to toxins. One of the most common causes is diabetes mellitus.
People with peripheral neuropathy generally describe the pain as stabbing, burning
or tingling. In many cases, symptoms improve, especially if caused by a treatable
condition. Medications can reduce the pain of peripheral neuropathy.
Peripheral neuropathy care at Mayo Clinic
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DIY deodorants
Mix 1/8 teaspoon of baking soda and water to create a deodorant paste. The baking
soda will dry out the area and prevent strong smells, leaving you fresh and clean.
baking soda and cornstarch can help. Mixing equal parts baking soda and cornstarch
will create an odor-killing powder that will stop bacteria before it spreads. Dust
this lightly under your arms to kiss stenches goodbye.
Witch hazel is already a common and natural alternative to deodorant, so if you

have some on your shelves, you�re in luck. Its beneficial natural ingredients and
antibacterial properties help remove oil and moisturize so well that some people
permanently replace deodorant with it.
Brilliant Uses for Baby Powder

Slip on your rubber gloves
Don�t try jamming and squeezing your fingers into your rubber gloves when the
powder layer inside the gloves wears out. Instead, give your fingers a light
dusting with baby powder. Your rubber gloves should slide on good as new.
Remove mold from books

If some of your books have been stored in a less than ideal environment and have
gotten a bit moldy or mildewed, try this: First, let them thoroughly air-dry. Then,
sprinkle some baby powder between the pages and stand the books upright for several
hours. Afterward, gently brush out the remaining powder from each book. They may
not be as good as new, but they should be in a lot better shape than they were.
Dust off your flower bulbs

Many savvy gardeners use medicated baby powder to dust flower bulbs before planting
them. Simply place 5-6 bulbs and about 3 tablespoons baby powder in a sealed
plastic bag and give it a few gentle shakes. The medicated-powder coating helps
both reduce the chance of rot and keep away moles, voles, grubs, and other bulb-
munching pests.
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A Vegan Diet Helped This Man Lose 150 Pounds and Improve His Mental Health
"I decided to go vegan," Morganelli said, explaining that he went on a whole food,
plant-based diet. Here's a sampling of what his meals look like today.
Breakfast: He eats overnight oats, which includes one banana mashed up, a cup of
soy milk, a cup of oats, flax seeds, and chia seeds. Sometimes, he adds a cup of
blueberries. "It tastes like a blueberry muffin," he said.
Lunch: Morganelli packs a to-go bag filled with vegetables like brussels sprouts,
mushrooms, onion, garlic, and bell peppers. He will often saut� them and add in
different sauces for taste. (Here are 26 recipes that'll make you love vegetables.)
Dinner: He usually has a salad � not just any salad, but a "mixing-bowl-sized
salad" filled to the brim with vegetables and some form of protein, such as beans.
�I wanted to grow up and live a life that I could be proud of."
A Physical and Mental Transformation
Thanks to his vegan diet, Morganelli explained he is now down to 250 pounds. His
mental health has also improved � in fact, his panic attacks have nearly vanished.
�I wanted to grow up and live a life that I could be proud of, rather than saying I
just sat and at ate all day and died at 42 of a heart attack because I didn't want
to face my fears," he said. "The hardest thing you can do is face yourself.�
Luci inflatable solar light
renogi100 warr solar suitcase kit $250/2016
MAKE THE OLDEST BREAD IN THE WORLD - 3 INGREDIENTS - SO EASY!!!

Recipe! 1 cup sweet potato (1 large ) boiled (or pumpkin or other sweet squash) 1
cup flour (sprouted wheat or other) 1/2 tsp salt 2-3 Tbsp coconut oil (or other oil
for frying) Peel and mash the sweet potato. Mix in the salt and flour until the
dough is not sticky. Add more flour as necessary. Shape the dough into a log, and
cut it into piece depending on how big you want your flatbreads to be. 5-6 large
pieces, 8-10 small. Make them into balls than roll them out on a floured board.
Heat up your oil in a heavy bottomed pan. to medium heat. Put the rolled out dough
into the pan, one at a time, and let cook a couple of minutes (2-3 minutes) on each
side until it starts puffing up and browning. You can use clean old t-shirts to
store your flatbreads. Breads can keep for several days.?
Austin Goh
Published on Dec 24, 2017
Tinnitus is the sensation of hearing ringing, buzzing, hissing, chirping,
whistling, or other sounds coming from inside the body.
Causes. The most common cause of tinnitus is damage and loss of the tiny sensory
hair cells the inner ear.
This tends to happen as people age, and it can also result from prolonged exposure
to excessively loud noise.
A person with tinnitus often hears "ringing in the ears," It can be temporary, or
it can be chronic and persistent.
The Natural Method.
1. First we massage-the back of the ear to stimulate blood flow into the ear to
release-the pressure.
2. Massage the side of the head to reduces the tension in the forehead.
3. Using your thump to put pressure on Tragus the middle of the ear just above the
lobule. This will get rid of the pressure inside your ear.
4. Tapping on the back of your ears will reduces the noise in the ears.
This video will show you step by step guide to help you to get rid of your Tinnitus
naturally.
Do this morning and evening two times a day for two weeks.
////////////////////////////////////////////////////////////////////////
8*/2/18
Idea for coffee cakes-puto made with half rice and half bulgur with Pero beverage
for coffee flavor
---------------------------------
Lifestyle Choices to Increase Myelin
https://www.selfhacked.com/blog/myelin/
1) Sleep (brain)
Sleep increases the amount of oligodendrocyte precursor cells (OPCs) in the body,
which in turn increase myelin formation.
Sleep is associated with higher expression of genes coding for myelination [R].
Researchers found that the production rate of the myelin-making cells

(oligodendrocytes), doubled as mice slept [R].
The increase was most marked during the type of sleep that is associated with
dreaming (REM sleep) [R].
In contrast, the genes involved in cell death and stress responses were turned on
when the mice were forced to stay awake [R].
2) Ketosis (brain)
Ketones (3-hydroxybutyrate) may help support myelin growth by being a source of

energy and also a fuel for lipids [R].
The ketogenic diet can improve myelination by compensating for a deficiency in a

certain enzyme (AGC1, which helps make N-acetylaspartate in oligodendrocyte). This
was tested an individual deficient in this enzyme [R].
Ketones work as precursors for fat synthesis in a developing brain, especially

phosphatidylcholine and cholesterol in neurons and myelin cells (oligodendrocytes)
[R].
There is a preferential utilization of ketones for the synthesis of myelin

cholesterol [R].
High cholesterol in the brain is essential for myelin membrane growth [R].
Oligodendrocytes also use lactate in part to produce membrane lipids presumably for
myelin [R, R].
3) Exercise (brain)
Exercise can increase myelin after an injury, and also increased it in a mouse
model of Alzheimer�s [R, R].
Exercise can also increase mitochondrial function, which increases myelin when
consuming a high-fat diet [R].
4) Socializing and New Experiences (brain)
Stress during late pregnancy caused increased myelination in the offspring of rats
[R].
The number of myelin-forming oligodendrocytes increased 27 to 33% in the visual

cortex of rats raised in environments that are enriched by additional play objects
and social interaction [R].
Enriched environments increased the number of myelinated axons in the corpus

callosum of monkeys and rats [R].
Early experience increased white matter structure in human infants (internal

capsule and frontal lobes) in parallel with improved performance in behavioral
tests [R].
Children suffering severe childhood neglect have a 17% reduction in the corpus
callosum area [R].
5) Learning an Instrument and Complex Skills
Learning complex skills, such as playing the piano, are accompanied by increased
white matter in brain areas involved in musical performance [R].
White matter increased proportionately to the number of hours each subject had
practiced the instrument, indicating white matter increases when acquiring certain
skills [R].
Nutrition to Increase Myelin
1) Fish/DHA (brain)
DHA is deposited within the cerebral cortex at an accelerated rate during the last
trimester of pregnancy and during the first 2 years after birth [R].
This early accelerated rate of DHA deposition coincides with the onset of
myelination, a process that is sensitive to DHA accumulation and stores [R, R].
A reduction of DHA in the diet negatively affects DHA concentrations within the
brain [R, R, R].
Animal models provide solid evidence that the consequences of dietary DHA
deficiency are a high omega-6 to omega-3 ratio in brain fatty acid composition and
deficiencies in learning and memory [R, R].
This is possibly due in part,to negative impacts on neurite outgrowth and

myelination [R].
2) Vitamin D (brain, body)
Studies show that vitamin D3 induced a functional recovery and increased

myelination in a rat model of facial nerve injury [R].
The vitamin D receptor can increase the production of oligodendrocytes [R].

3) Vitamin C (body)
Vitamin C helps with myelin formation [R].
Vitamin C, also known as ascorbate, is important as a co-factor in several enzyme

reactions. Ascorbate-dependent collagen synthesis helps with myelination. Ascorbate
added to rat Schwann cells and neurons promoted myelin formation [R].
4) Iodine
Iodine is essential for many bodily functions. Iodine deficiency can impair
myelination. Supplementation with iodine can help improve myelin formation in nerve
cells [R].
5) Zinc
Zinc is needed for myelin proteins to function correctly. Zinc deficiency can cause
problems with myelin formation and can cause defective sheaths to form [R].
6) Choline and Lecithin (brain)
In animal models of multiple sclerosis, the choline pathway can help with
remyelination of myelin sheaths. It enhances myelin repair [R].
CDP-choline has beneficial effects on myelin in animal models of multiple sclerosis

[R].
After drug-induced demyelination, CDP-choline effectively enhanced myelin

regeneration and reversed motor coordination deficits [R].
The increased remyelination arose from an increase in the numbers of proliferating

oligodendrocytes and oligodendrocyte precursor cells [R].
Lecithin is a component of myelin [R].

7) Vitamin B12
vitamin-b12-deficiency-memory-loss
Vitamin B12 deficiency can cause demyelination and problems with early brain
development. Therefore Vitamin B12 supplementation may help with sheath formation
[R].
8) Cholesterol
Cholesterol is an essential constituent of myelin. The dry mass of myelin is about

70 to 85% lipids.
Cholesterol is needed for myelin membrane growth. Its presence is needed in the
membranes in order for the sheath to function normally [R].
9) Iron (brain)
Iron plays a key role in normal cell functions. Normal iron levels are needed for
myelin formation. Iron deficiency will lead to less myelination. Therefore, iron
increases myelination in the body (oligodendrocytes) [R].
10) Lithium
Owing to its GSK3b inhibitory effect, lithium can help increase myelin [R].
Treatment of adult mice with lithium after facial nerve crush injury stimulated the
expression of myelin genes, restored the myelin structure, and accelerated the
recovery of whisker movements [R].
Lithium treatment also promoted remyelination of the sciatic nerve after crush [R].
11) Vitamin K2 (brain)
Myelin membranes are particularly enriched with glycolipids, including

galactosylceramide (GalCer) and its sulfated form, sulfatide [R].
Concentrations of sulfatides increase during brain development, parallel to an

increase in brain myelination [R].
Decreases in myelin sulfatides content and/or changes in their molecule structure

have been implicated as important factors in the disruption of myelin structure,
with a subsequent attenuation of myelin efficiency as an axonal insulator [R].
Decreases in the content of myelin sulfatides with age has been implicated as a
significant risk factor for behavioral deficits observed in normal aging, and age-
associated neurological disorders [R].
Vitamin K has been implicated in increasing sulfatides and there is a positive

correlation between sulfatides and vitamin K, which is present almost exclusively
in the form of Vitamin K2 or menaquinone-4 (MK-4) in the brain [R].
12) Biotin (brain, body)
Biotin activates enzymes involved in energy production and myelin synthesis [R].
About 91.3% of people with multiple sclerosis (MS) improved clinically with high
doses of biotin [R].
In all cases, improvement was delayed from 2 to 8 months following treatment?s

onset [R].
Two multi-centric double-blind placebo-controlled trials are currently underway

[R].
13) Folate/Vitamin B9 (brain)
A folate deficiency during pregnancy can also cause lower myelination in rat
offspring [R, R].
14) Pantothenic Acid/Vitamin B5
Pantothenic acid indirectly helps with myelin formation by helping fatty acid
synthesis (myelin is rich in lipids) [R].
Chickens deficient in pantothenic acid developed skin irritation, feather

abnormalities, and spinal nerve damage associated with the degeneration of the
myelin sheath [R].
15) Copper (brain)
Copper is important for myelination (oligodendrocytes). When animals are given a

drug that binds to copper, demyelination results [R].
16) Phosphatidylserine
A large body of scientific evidence describes the interactions among

phosphatidylserine, cognitive activity, cognitive aging, and retention of cognitive
functioning ability [R].
Phosphatidylserine is required for healthy nerve cell membranes and myelin [R].
Aging of the human brain is associated with biochemical alterations and structural
deterioration that impair neurotransmission [R].
Supplemental phosphatidylserine (300 to 800 mg/d) is absorbed efficiently in

humans, crosses the blood-brain barrier, and safely slows, halts, or reverses
biochemical alterations and structural deterioration in nerve cells [R].
It supports human cognitive functions, including the formation of short-term

memory, the consolidation of long-term memory, the ability to create new memories,
the ability to retrieve memories, the ability to learn and recall information, the
ability to focus attention and concentrate, the ability to reason and solve
problems, language skills, and the ability to communicate. It also supports rapid
reactions and reflexes [R].
Hormones to Increase Myelin
1) Pregnenolone (body)
The nervous system can synthesize steroids that are known as neurosteroids. They
regulate the synthesis of myelin proteins and also help with its repair.
Pregnenolone is a precursor of other steroid hormones that can regulate myelin

formation. An increase of pregnenolone can cause an increase of myelin formation
(Schwann cells) [R].
2) Melatonin (brain)
In rats that had a stroke, melatonin helps promote myelination. It decreased white
matter inflammation and increased myelination in nerve cells [R].
3) Progesterone (brain)
Progesterone can promote the formation, repair, and regeneration of myelin sheaths
(in animal models) [R, R, R].
The delivery of progesterone, however, represents a challenge because of its

metabolism in digestive tract and liver [R].
Recently, the intranasal route of progesterone administration has received

attention for easy and efficient targeting of the brain [R].
Progesterone in the brain is derived from glands or from local synthesis by neural
cells. Stimulating the natural formation of progesterone is currently explored as
an alternative strategy for neuroprotection, axonal regeneration, and myelin repair
[R].
4) IGF-1 (brain, body)
Insulin-like growth factor-1 (IGF-1) has been identified as a growth factor that
promotes myelination by stimulating the early events of myelination in Schwann
cells and oligodendrocytes [R].
IGF-1 stimulates 2 key fatty acid synthesizing enzymes via the PI3K/Akt signaling
pathway [R, R].
5) Thyroid Hormones (brain)
Triiodothyronin (T3) stimulated many myelin protein genes and enhances

remyelination in the adult brain by making myelin cells (oligodendrocytes) mature
faster [R, R].
6) Testosterone (brain)
Males are less likely to develop multiple sclerosis than females [R].
Testosterone treatment efficiently stimulates the formation of new myelin and

reverses myelin damage in chronic demyelinated brain lesions (oligodendrocytes,
working via the androgen receptor) [R].
Clinical trials (phase II) have found treatment with testosterone can increase gray
matter in males with multiple sclerosis [R].
The researchers concluded:
These observations support the potential of testosterone treatment to stall

(and perhaps even reverse) neurodegeneration associated with MS. �This is the first
report of gray matter increase as the result of treatment in MS [R].
7) Prolactin (brain)
Prolactin during pregnancy is necessary for the increase of myelin cells [R].
8) VIP
VIP (and PACAP) contribute to the myelinating process, including myelin maturation
and synthesis, and help regulate the expression of myelin proteins [R].
9) Erythropoietin (EPO) (brain)
Erythropoietin (EPO) induces the expression of myelin genes in oligodendrocytes.

They promote neuron repair by inducing remyelination after myelin damage. However,
this only happens in the erythropoietic EPO receptor (EPOR)-expressing CG4 cells
[R].
Supplements to Incre
Kyoto Box
According to an article in Green Futures magazine, �The Kyoto Box uses the
greenhouse effect to boil and bake. This solar cooker consists of two boxes, one
inside the other, with an acrylic cover, which lets the sun�s power in and traps
it. Black paint on the inner box and silver foil on the outer help concentrate the
heat, while a layer of straw or newspaper between the two provides insulation.
What to Do With Your Old Chargers, Wires and Cables-Recycle
When removed from the sheath, pure copper wire can be sold for salvage. It likely
won�t be worth a fortune, but you can at least make some cash off old cables that
you�re never going to use again. Any metal recycling center will accept your
copper-cored wires, and will likely accept most of your small electronics, in
addition to other wires and cables. You can also sell or recycle your used
electronics.
DIY ice pack

. Diapers are a key ingredient in a super-effective ice pack.
As the video below demonstrates, you can use diapers for something way beyond their
intended purpose. With some specific liquids (isopropyl alcohol) and an absorbent
diaper, you can freeze up a reliable and reusable ice pack.
Avoiding Cold Showers
Most people wouldn�t even dream of standing in cold water for more than a second,
let alone taking an entire shower in water that�s anything less than steaming hot.
Still, cold water showers can actually be really beneficial for your skin and hair,
and you only need 30 seconds under a cold stream to see a difference. A quick blast
of cold water is said to improve your immune function, increase your metabolism,
and increase the amount of stress you can tolerate.
How to treat blackheads: Face masks
Using a natural face mask for blackheads is an easy way to reduce blackheads. Dr.
Bowe�s method needs just egg whites and a tissue. First, whisk one egg white and
apply to your (clean) skin. Then layer on a tissue over your face (but not on your
eyes or mouth) and apply another layer of egg white. Let the mask dry for about 20
minutes and then simply peel it off. These are the best face masks for acne-prone
skin.
6/30/18
Vedic cooking stove-for my diy stove, use my smores stove and feed wicks on the
grate and pour oil for fuel'
It's Damien Rice singing The Blower's Daughter. ?

The power of love
www.thelaughingkingfilm.co.uk/watch-the-film.html
Five Things You Should Not Do When Making Homemade Yogurt
June 9, 2012
Five Things You Should Not Do When Making Homemade Yogurt
1. Don�t be overly anxious.
I�ve had readers report sleepless nights in anticipation of a successful batch of

yogurt. Getting up to check on your incubating yogurt like it was a sick child with
a fever is not really necessary, although I can understand how exciting your first
attempt can be.
Resist checking your incubating yogurt every 30 minutes to see if it�s �done� yet.
Jostling or moving the bowl may spoil the process. After 5-6 hours it is OK to
slightly shake and watch for a gelatin-like jiggle. If a slight shake causes a
splash (of the milk, not just the whey sitting on top), apologize for interrupting
and excuse yourself for another hour or two while the yogurt bacteria continue to
multiply.
NEVER STIR yogurt before it has set.
Also, once you pour it into a strainer or another bowl, it is done incubating. If
it didn�t set already, you will have to use as is or try again with more �starter�.
2. Don�t use old milk.
Using it to make yogurt is not a good way to salvage milk on the edge. The fresher
the milk, the fresher the yogurt, the better the taste and the longer it will
store.
3. Don�t incubate yogurt in your oven right after using it to bake dinner.
Doing so can lead to mass murder of yogurt microbes and the sudden cancellation of
your yogurt project. You might be surprised how long it takes a 400-degree oven to
cool down to 100 degrees.
4. Don�t skip the heating process just because the milk you are using has been
pasteurized.
I don�t completely understand the chemistry, but heating milk to 175 degrees,
pasteurized or otherwise, whether in the microwave or on top of the stove,
rearranges the proteins in a way that is beneficial to yogurt bacteria. Skipping
this step will result in thinner yogurt more suitable for drinking than straining
for Greek yogurt.
5. I know it�s hard to stop, but don�t eat every last drop of your precious
homemade yogurt.
Save a tablespoon to use as starter for your next batch. It�s the best (and
cheapest) starter there is.
frozen yogurt starter-7.jpg
Frozen Greek yogurt makes a great starter.

Here is a tip worth the price of this post:
Go right now and put a little bit of your freshest homemade yogurt in a small
plastic container. Place it in your freezer and save it for a rainy day e.g. the
day you forget and accidentally eat the last of your yogurt�or when your spouse or
kids unknowingly eat it all �or when you go on vacation �.or when you want to take
a break from making yogurt but don�t want to give up the idea forever.
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Stinking foot rememdies:
Try proven home remedies

�Home remedies such as salt baths, tea soaks, and vinegar are unlikely to eliminate
foot odor if a person continues to wear dirty or damp socks/shoes,� says Dr.
Schwartz, �but they may reduce the foot odor at the time when they are used.� With
that in mind, you can attempt the following for temporary relief:
Vinegar baths: �Try soaking feet daily in 1 part vinegar and 2 parts water,�
suggests Dr. Kosinski. �Here, the aim is to reduce the level of bacteria that cause
odor.�
Tea soaks: Dr. Kosinski calls tea soaks, �one of the most effective home remedies,�
and recommends the following: �Use 4 or 5 tea bags to a quart of water. Allow to
cool, and soak feet for about 20 minutes each day.�
Salt washes: Pour 1/2 cup kosher salt into 4 cups water, soak for 10-15 minutes,
and dry thoroughly. You can also use Epsom salts; consult a doctor for proportions.
Powders: Baking soda, baby powder, corn starch, and talcum powder are said to
absorb extra moisture (and make feet smell quite lovely in the process).
Buy good socks and shoes
Once you�ve tackled your foot odor, it�s time to move on to your gear.
To prevent stinky feet from starting in the first place, purchase socks and shoes
made of breathable materials. �Synthetic materials provide less ventilation than
natural materials, and so polyester or nylon socks may increase the amount of
perspiration compared to cotton,� says Dr. Schwartz. �Natural materials (cotton and
wool) generally provide more ventilation and therefore may limit the growth of
bacteria.�
The same general principle goes for shoes. �Wear shoes that are made of a
breathable material like leather or canvas. This will allow perspiration to
evaporate,� advises Dr. Kosinski, who also suggests looking into inserts. �Over the
counter insoles made with activated charcoal may help to absorb foot odor.�
Oh, and never, ever go sock-less. �Wearing shoes without socks can lead to sweat
accumulation, enabling bacteria to grow over time,� says Dr. Schwartz. �There can
also be dead skin cells, dirt, oils, mold and fungus thriving there.� Yum.
Turmeric benefits
"Turmeric benefits acne because not only is it a natural antiseptic to keep the
bacteria from spreading, but it's anti-inflammatory, which takes down the redness
and swelling of the blemish," explains Chiusano. It's especially effective when
combined with apple cider vinegar which has astringent properties, meaning it plays
the same role as your average toner. "Turmeric also speeds healing, which can help
with larger, open blemishes." To DIY your own spot treatment using turmeric, she
recommends mixing equal parts turmeric and honey and applying a little on your
blemishes for 20 minutes before rinsing with cool water. Here are more acne-
fighting ingredients to add to your routine.
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Home
Firefox
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Refresh Firefox
Refresh Firefox - reset add-ons and settings
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fixes many issues by restoring Firefox to its default state while saving your
essential information like bookmarks, passwords, and open tabs.
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Refresh Firefox
Click this Refresh Firefox button directly, if you are viewing this page in
Firefox.
This won't work if you are using a different browser or on a mobile device.
You can also find a Refresh Firefox button at the top of the Firefox
about:support Troubleshooting Information page.
To continue, click Refresh Firefox in the confirmation window that opens.
Firefox will close to refresh itself. When finished, a window will list your
imported information. Click Finish and Firefox will open.
Note: There's also a Refresh Firefox button in the Firefox Safe Mode window, if you
can't start Firefox normally. If you are unable to find the Refresh Firefox button
on your version of Firefox, you can also do a manual refresh by creating a new
profile. See instructions on how to create a new profile.
What does the refresh feature do?
All of your Firefox settings and personal information are stored in a profile
folder. The refresh feature works by creating a new profile folder for you while
saving your important data.
Add-ons which are normally stored inside the Firefox profile folder, such as
extensions and themes, will be removed. Add-ons stored in other locations will not
be removed but any modified preferences will be reset.
Firefox will save these items:
Bookmarks
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Personal dictionary
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Extensions and themes, website permissions, modified preferences, added search

engines, DOM storage, security certificate and device settings, download actions,
toolbar customizations and user styles will be removed.
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"Old Firefox Data". If the refresh didn't fix your problem you can restore some of
the information not saved by copying files to the new profile that was created. If
you don't need this folder any longer, you should delete it as it contains
sensitive information.
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Cinnamon and Honey
http://bit.ly/2KbqV7q This kid invented a brilliant way to recycle

styrofoam.
Watch the full TED Talk here: http://bit.ly/2KbqV7q

Ashton Cofer � Youth inventor
Ashton Cofer and his FIRST Robotics team won the Google Science Fair for developing
a process to convert Styrofoam waste into activated carbon for purifying water.
(Video created in collaboration with ATTN:)

https://dengarden.com/pest-control/how-to-keep-rats-out-of-a-home-
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1. Whiten your pillows. w/ salt

Pillowcases that become yellow over time can be whitened in a really easy way. Mix
1 tbsp of salt and 1/4 of a glass of soda. Put the mixture into a bowl with boiling
water and keep the yellow fabric in this solution for an hour keeping the
temperature of the water constant.
The Best Way to Clean Grout
Ingredients
baking soda
hydrogen peroxide
Instructions
Combine baking soda and hydrogen peroxide to make a paste. Spread onto grout and
let it sit for about an hour. Scrub the grout with the scouring side of a sponge to
remove the dirt. Wipe or mop away the paste.
How to Clean Grout

This method is also known as Jillee�s Miracle Cleaner! I�ve used it on lots of
tough cleaning jobs and always wondered how it would work on grout. It did not
disappoint! This method got my grout the cleanest by far. However, it is very messy
and would be a pain to use on an entire kitchen floor. But if you don�t mind the
mess it is extremely effective!
How to Clean Grout
Method #4
Ingredients
baking soda
hydrogen peroxide
Dawn dish soap
Instructions
Combine baking soda and hydrogen peroxide to make a paste. Add a bit of Dawn and
mix together. Spread onto grout and let it sit for about an hour. Scrub the grout
with the scouring side of a sponge to remove the dirt. Wipe or mop away the paste.
How to Clean Grout
I�m a huge fan of Dawn dish soap, so I wanted to see if adding a bit to the Miracle
Cleaner would give an extra cleaning boost. I�m not sure how this happened, but
this section of grout didn�t end up as clean as the regular Miracle Cleaner without
the Dawn. Plus, the soap added an extra mess factor.
Keeping Jeans like new
For the �first � washing of the denim, especially with dark wash jeans, always
wash in cold water. We are going to �set� the dye. Remember to keep your jeans
looking new, only wash your jeans every three to four wearings.
Use one cup of distilled white vinegar, pour in the washing machine and let it
distribute well in the water before placing the jeans in the washer. NO LAUNDRY
SOAP for the first washing. Then I alternate using vinegar or laundry soap to clean
my jeans, after I have �set� the color in my denim after the first washing. Use
only a small amount of laundry soap with denim.
Turn your jeans inside out before placing in the washing machine (you can wash
more than one pair at a time, but the dye lots must be similar). Always turn inside
out to preserve the �face� of the denim.
Jeans will release the largest amount of dye in the first wash cycle. The
vinegar will set the dye and prevent it from transferring onto other clothing items
and onto your skin.
After the jeans are finished washing, the first time and every time, take out
of the machine and re-shape the jeans. Make sure that you pull the legs down to
give you a little more length in the hem. Make sure to zip up the zipper and lay
flat on a drying rack to dry. NEVER put jeans in the dryer, the heat breaks down
the stretch fiber (Lycra content) and the finish on the denim. The jeans will be a
little stiff after you grab them off the drying rack. Loosen them up by rubbing
them with your hands.
No-Banana, Low-Sugar Smoothie
By: Suzanne Boothby
So many smoothie recipes feature banana, but you can use frozen zucchini and some
avocado (both technically fruit) to achieve that same consistency without the added
sugars. Simply chop a zucchini and freeze the pieces in a container or baggie. In
addition, coconut water naturally tastes sweet but is full of minerals and
nutrients and has a low glycemic index. This smoothie is full of fiber and healthy
fats and great for anyone looking for a lower glycemic load.
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Ingredients:
1 � cups coconut water

1 cup sliced and frozen zucchini
� avocado
� cup frozen blueberries
1 Tbsp almond butter
1 tsp hemp seeds
a pinch of sea salt
Directions:
Place all ingredients in a high-speed blender and blend on high until smooth
and creamy. Enjoy!
Prep time: 10 minutes
Servings: 1
Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce
size and equipment used.
Chocolate Almond Smoothie Bowl

By: Claire Georgiou, Reboot Naturopath, B.HSc ND
Chocolate for breakfast? Yes, please! Chocolate can help boost your brain power and
still help you start the day in a healthy way. This smoothie bowl blends bananas
that offer potassium and magnesium with antioxidant-rich berries and mineral-rich
greens. The almond butter supports satiety for good appetite control, lasting well
into the lunch hour. You can add protein powder to bump up the protein content on
this breakfast bowl. It can also be enjoyed as a snack (or dessert) or you can save
it as two small portions for a lighter serving.
Ingredients:
1 banana (frozen) � I used a frozen green banana for resistant starch

� cup of blueberries
1 handful of spinach
1 Tbsp cacao powder
1/2 tsp vanilla extract
� cup of almond milk
Stevia to taste or 1 date
Optional: 1 scoop protein powder
Toppings: chopped nuts, shredded coconut, chia seeds, cacao nibs, blueberries or
strawberries
Directions:
Place all the ingredient s of the smoothie bowl into a high speed blender and
blend well.
Place chocolate mixture into a bowl and top with your desired toppings.
Substitutions:
Banana � pineapple
Blueberries � strawberries, raspberries, blackberries, acai
Almond butter � any nut butter
Almond milk � other dairy alternatives
Date � honey or maple syrup
Servings: 1
Strawberry Lemon Lunch Smoothie
By: Isabel Smith, MS, RD, CDN
Need a quick lunch on the go? Smoothies are an all time favorite packable meal
because they�re portable, great to make ahead of time, and you can easily include
nutritious ingredients. This recipe is a great meal replacement because it�s well
balanced, containing protein, healthy fat, a veggie and a fruit; basically, it�s a
meal in a glass. It�s also loaded with healthy nutrients, like detoxifying de-
limonine in the peel of the lemon, vitamin C and antioxidants in the strawberries,
lemon and romaine. Try this satisfying and delicious smoothie for lunch.
Ingredients:
6 strawberries, tops removed

� banana
� lemon (peel on!)
2 handfuls romaine lettuce
1 Tbsp avocado oil or 1/3 avocado
Dash of cinnamon
1 scoop plant based protein (sprouted rice, hemp or pea protein)
8-10 oz unsweetened hemp milk (or try almond or oat milk)
Directions:
Wash and prepare ingredients.

Add ingredients to blender and blend on high for 45-60 seconds or until well
mixed.
Serve and enjoy!

Total time: 5 minutes
Servings: 1
Mixed Berry Cauliflower Smoothie

By: Suzanne Boothby
Looking for all the benefits of a green smoothie without the green? Try a
cauliflower smoothie, a fresh take on a healthy smoothie recipe offering a creamy,
thick texture without the added sugars from banana. From a flavor perspective, you
won�t even notice the extra veggies in there.
Cauliflower is a cruciferous vegetable full of minerals and vitamins, like calcium,

potassium, vitamin C and folate. In fact, just half a cup of cauliflower is equal
to almost half your recommended daily intake of vitamin C.
Ingredients:

10 oz coconut water
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1/2 cup frozen cauliflower (any cut)*
1 scoop (serving) plant-based protein (optional)
Directions:
Combine all ingredients in a blender

Blend on high until well mixed for about 45-60 seconds
Serve and enjoy
Total time: 5-10 minutes
Servings: 1
The Complete Meal Smoothie
complete meal smoothie
Let�s be honest, our lives are busy and sometimes sit-down meals can be tricky to
fit in. This smoothie is the solution to this dilemma! When it comes to making a
complete meal into a smoothie, it�s important that the smoothie have vegetables, a
little fruit for sweetness and flavor, healthy fat and protein; basically
everything that you would find in a meal. This helps to ensure not only satiety but
also that it�s well balanced.
I used pea protein, but you can use another type of plant-based protein in its
place like brown rice protein, hemp hearts or others! You can also swap in
different greens and fruit sources as well to mix it up. Enjoy this tasty and well
balanced smoothie!
Ingredients:
� avocado
1 tsp almond butter
1 scoop (serving) plant-based protein
� banana
� cup berries
1 handful (cup) arugula/mixed greens
Directions:

Add ingredients to blender and blend on medium-high for 30-60 seconds or until
well blended
Serve and enjoy!
Total time: 5 minutes
Servings: 1 serving (16-20 oz, 500 mL)
Healthy Brain Smoothie

Brain-healthy foods are good for your mind and also your body. This smoothie is
made up of some of my favorite brain-healthy (but tasty) ingredients, such as cacao
nibs, a source of flavanols that help keep blood vessels healthy and may also help
to slow age-related memory decline. This smoothie also boasts brain and mood-
healthy b vitamins like folate from the green leafy kale and finally anti-
inflammatory and anti-cancer nutrients from the turmeric. To make this smoothie a
meal, add plant-based (or clean, whey) protein for added balance and nutrients.
Photo: Danielle Thurlow
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Ingredients:
5 strawberries, tops removed

2 handfuls kale
2 tbsp cacao nibs (raw preferable)
Dash of each: turmeric and cinnamon
8 oz hemp milk
(optional) 1 scoop plant based protein
Directions:

Add ingredients to blender and blend on high for 45-60 seconds or until well
blended.
Serve and enjoy!
Total time: 5-10 minutes
Servings: 1 serving
Simple Spring Green Smoothie
Green Spring Smoothie
This smoothie is simple, packed with anti-cancer nutrients like quercetin and
isothiocyanates, and tasty too. I added hemp seeds to make it more balanced because
hemp is a complete source of plant-based protein, and will help to promote satiety.
I made this smoothie for breakfast, and it really energized me for the day.
Ingredients:
1 cup (250 ml) almond milk, unsweetened

1 pear, cored
2 leaves kale
2 tbsp hemp seeds
1 tsp honey (optional)
Directions:

Add ingredients to the blender and blend on high for 45-60 seconds or well-
blended.
Serve and enjoy!
Servings: 1

Calories250
Fat11g
Saturated Fat0.5g
Cholesterol0mg
Sodium210mg
Carbohydrates29g
Fiber2g
Sugars4g
Protein 11g
Green Bunny Smoothie Recipe
I had always been in the habit of having a smoothie or juice daily, but have been a
little more lax with it lately (yes, this kind of thing happens even to a
nutritionist!). So I�ve been making a real effort to get a smoothie into my
breakfast and making extra so that I can have it later in the day, and it�s really
made me feel better and more energized. This smoothie was sort of a fridge cleanout
because I was out of usual items I use, but it came out great! It�s a combination
of vegetables with just a touch of sweet, and I always add a small amount of
coconut oil because it�s good for the thyroid.
Ingredients:
� banana
1 carrot
1 stalk celery
1 cup (30 g) spinach
1 inch (2.5 cm) piece of ginger
� lemon, peeled
1 tsp coconut oil
(optional) 1 scoop plant based protein like the Reboot with Joe Protein Powder
1 cup (250 ml) water or unsweetened almond milk
Directions:

Add all ingredients to the blender and blend on high for 45-60 seconds or until
well mixed.
Serve and enjoy!
Servings: 1
A Simple Post-Workout Smoothie
Post-Workout Smoothie Recipe
I get a lot of questions about what I eat/drink post workout, so today I want to
share with you my typical post-workout smoothie. I like to keep it simple (like all
of my other recipes!), and I try to make it mostly carbs and protein. The carbs
help the protein to get into the muscle, so together they�re a perfect combination
(the fruit plus the protein powder). I also try to drink this smoothie 30-60
minutes post-workout especially if I�m not going straight into a meal. I find that
it really makes a difference to fuel properly post-workout and I tend to see more
results from my exercise by being conscious of my recovery practices.
Even if you�re not using this to recover post-workout, because it has the protein,
this smoothie makes for a great meal replacement for breakfast or lunch. If you�re
going to have this as a meal though you can add 1/3 avocado or even 1-2 tablespoons
of almond or cashew butter.
Ingredients:
� cup (90 g) raspberries

1 cup (30 g) spinach
1 scoop plant-based protein, like the Reboot with Joe Protein Powder or a
sprouted rice or hemp protein
1 cup (250 ml) unsweetened almond or coconut milk
3 -5 ice cubes
Directions:
Wash all produce well.

Add ingredients to blender and blend on high for 45 � 60 seconds until smooth.
Servings: 1

Calories150
Fat4g
Saturated Fat0g
Cholesterol0mg
Sodium230mg
Carbohydrates20g
Fiber4g
Sugars1g
Protein 12g
Anti-Inflammatory Cherry Chia Smoothie
Anti-Inflammatory Smoothie
By: Claire Georgiou, Reboot Naturopath, B.HSc ND
It is summer here in Australia so I was inspired to whip up something that brings

more sunshine to my kitchen than what�s really going on outside (hello rain)! What
I created was a delicious, refreshing smoothie that has some very beneficial
ingredients that contain important anti-inflammatory properties.
Cherries: The compounds in cherries called anthocyanins may reduce inflammation and
block pain signals. There is also a study that shows cherries may also be able to
reduce muscle pain post-exercise by reducing the possibility of muscle damage.
Cherries also support sleep which further supports the reduction of inflammation.
These are commonly prescribed in cases of arthritis and other inflammatory
disorders.
Pineapple: Pineapple contains bromelain which helps fight inflammation and may
reduce pain and recovery time.
Coconut oil: Adding some healthy fats improves the assimilation for some plant-
based compounds and increases satiety and supports anti-inflammatory actions.
Kombucha: I used a pineapple, turmeric and ginger kombucha that I picked up from my
local farmer�s market. This supports a healthy microbiome that supports a healthy
immune system. You can use any fruit based flavor.
Coconut water: This offers electrolytes particularly potassium for muscle and nerve
support.
Other beneficial additions that would work well in this smoothie are spinach, kale,
protein powder, hemp seed and chia seeds.
Ingredients:
12 cherries (fresh or frozen)

1/4 pineapple
1/4 beet (beetroot)
1 cup (250 ml) coconut water
1 handful of ice
1 tbsp chia seeds
1 tsp coconut oil (optional)
1/4 cup (60 ml) Kombucha (optional)
Directions:
Wash all produce well.

Remove seeds from cherries by slicing them in half and removing the seed.
Peel the beet and remove outer skin from pineapple.
Add all ingredients into the blender and blend on high for 45 � 60 seconds
until smooth.
Substitutions:
Cherries � raspberries, blueberries, strawberries

Pineapple � apple, pear
Beet � carrot, raspberries
Chia seeds � flaxseeds
Coconut water � almond milk, coconut milk, hazelnut milk, rice milk, hemp milk
Servings: 1

Calories250
Fat4.5g
Saturated Fat1g
Cholesterol0mg
Sodium270mg
Carbohydrates51g
Fiber10g
Sugars30g
Protein 6g
Eucalyptus for Receding Gums

The essential oils have all the essential properties of the herbs they are made up
of. In fact, their strength is much more than the actual herbs. That�s why only a
couple of drops of essential oils are enough to cure a condition like eucalyptus
oil that cures receding gums. It is an effective germicide and thus kills all the
germs in your mouth to protect you from oral diseases that lead to gum recession.
Due to its anti-inflammatory properties, it also reduces the swelling in your gums.
However, never apply it undiluted as it is too strong for the soft tissue of your
gums.
Get this:
Eucalyptus oil- 1-2 drops

Water- 1-2 tbsp
Do this:
Add the eucalyptus oil to the water and mix well.

Now dip your fingers or toothbrush (having soft bristles) in this diluted oil.
Massage your gums gently with this for few minutes.
Wash your mouth well with water.
Not only will this cure and prevent gum recession but will also stimulate the
growth of new gum tissue.
/////////////////////////////////////////////////
Sprouted Grain Flour
http://nourishedkitchen.com/how-to-make-sprouted-grain-flour/
Sprouted grain flour is rich in nutrients, particularly B vitamins like folate. You
can substitute it at 1:1 ratio for any whole grain flour, and is particularly good
in baked goods, cookies and breads.
Ingredients
1 pound whole grain (such as rice, wheat berries, einkorn berries, spelt
berries etc.)
1 tablespoon vinegar
Instructions
Pour the grains into a large mixing bowl, and cover with warm water by 2
inches. Stir in the vinegar, cover the bowl, and set it on the counter. Let the
grains soak, undisturbed, for 18 to 24 hours, then drain the grains and rinse them
well.
Pour the grains into an over-the-sink fine-mesh sieve (like this one), and
rinse them under flowing water. Stir the grains with your hands. Twice a day for 2
to 3 days, continue rinsing and stirring the grains, a tiny, cream-colored sprout
emerges at the end of the grains.
Transfer the grains to dehydrator trays lined with a non-stick sheets (find
them here). Dehydrate the grains for 12 to 18 hours. Once the grains are firm and
dry, transfer them to the freezer or grind them in a grain grinder (find them
here). Grind them to a fine flour, sift it, as desired, and store it in the freezer
until ready to use.
Jenny McGruther is a wife, mother and cooking instructor specializing in real and
traditional foods. You can find her first book, The Nourished Kitchen features more
than 160 wholesome, traditional foods recipes.
How to Make Sprouted Grain Bread: The Essene Whole Grain Bread Recipe
Here's how to sprout whole-grain berries for use as an ingredient in sprouted-grain
bread.
Of all the known breads, the simplest and possibly the most nutritious is Essene
whole grain bread. An ancient recipe for this unusual loaf appears in the first
century Aramaic manuscript entitled The Essene Gospel of Peace (from which the
bread derives its name). It dates back to prehistoric days when wafers made from a
grain and water paste were cooked on sun-heated stones.
There's not much difference between the baking technique used by the monastic
brotherhood 2,000 years ago and our modern method. Both result in a round,
flattened loaf � rather like a sweet, moist dessert bread or cake � containing all
of the virtues of unadulterated sprouted grain, its sole ingredient. The recipe
offered below is adapted from Uprisings: The Whole Grain Bakers' Book, a
compilation of bakers' recipes inspired by the Cooperative Whole Grain Educational
Association Conference of 1980.
Sprouted Wheat Grains
To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub
or soup pot) that has a screw-on lid with holes punched in it or a piece of fine
screening, cheesecloth, or netting secured to the top with a strong rubber band. A
meat grinder (or a food processor or hand-cranked grain mill), a cookie sheet, and
an oven will take care of the rest.
Hard red winter wheat is a good choice for sprouting. Just be sure to buy uncooked,
unsprayed, whole grain berries. Two cups of wheat yields about four cups of dough �
enough for one loaf � so purchase accordingly.
From Whole Wheat Berries to Fresh Baked Bread: The Essene Bread Recipe
Sprouting Wheat Grains for Sprouted Flour
Begin by measuring the desired amount of whole wheat berries into the sprouting
jar. Soak the berries overnight, using twice their volume of water. The next
morning, drain off the liquid (which is rich in nutrients and can be added to
soups, drinks, etc.), then set the jar in a dark place and rinse the berries with
cool water at least twice a day. Drain the jar thoroughly after each rinsing, and
shake it occasionally to prevent matting and spoilage.
When the sprout tails are about twice as long as the berries and have a sweet taste
(try them!), they're ready to use. This takes three or four days, depending on the
temperature, humidity, and so on. Skip the last rinse before grinding so that the
berries won't be too moist to use.
Making Sprouted Flour Bread Dough
Next, oil the grinder parts and put the sprouts through the grain grinder. The
resulting dough should be juicy, sticky, mottled light and dark, and rather like
raw hamburger in consistency. If you think nuts or fruit would give some extra zing
to the finished product, now's the time to put them in. Whatever dried fruits you
plan to add should first be soaked in hot water for 20 to 30 minutes.
Shaping Your Sprouted Grain Loaves
Ready? Now, wet your hands and take up a quantity of dough. One handful makes a
nice roll, while a double handful is good for a small loaf. Work the dough briefly
to get out any air pockets, then shape it into circular, somewhat flattened loaves.
Place them on an oiled cookie sheet.
Baking Sprouted Grain Bread
Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is
firm�but not hard�and the bottom springs back slightly after a gentle prod with the
thumb. The inside will be quite soft, developing a firmer texture upon cooling. (To
prevent the loaves from drying out, some bakeries spray them with water before and
during baking, or place a pan of water on another shelf in the oven while the bread
is baking.)
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Allow the loaves to cool on wire racks and then store them in sealed plastic bags.
If you're going to eat your Essene sprouted grain bread within three or four days,
don't refrigerate it, as it will stay moist if stored at room temperature.
Refrigerated, it will keep up to four weeks, and the bread can also be frozen.
That's all there is to it. Sprout, grind, shape, bake and enjoy! One might say that
it's the very essene � excuse us, essence � of simplicity!
The Story Of Sourdough Jack' And The World's Oldest Yeast
A clean-shaven Sourdough (�I�m in between beards for the first time in 14 years�)
dropped by the other day to do a little promoting for what ho considers the oldest
and the best yeast in the world: sourdough. He was Jack Mabee, inventor of the
world�s only dehydrated form of a sourdough �starter�, and a Sausalito resident
since last fall. Under the name of Sourdough Jack, Mabee began working on a
dehydrated form of sourdough in Juneau, Alaska, in 1940, and two years later was
ready to market it. He decided to start promoting it in San Francisco, he says,
because �it�s the only city in the country that features sourdough bread
extensively. That�s because of the large French and Italian population.� Sourdough,
he adds, is not only used for bread, but for waffles, pancakes, scones, pizza,
cakes and cookies as well. �It's only limited to your imagination.�
The yeast�s superiority, he says, stems from the fact it contributes a tangy
flavor, and guarantees longer freshness. The texture is somewhat heavier. BREAD'S
BEGINNING And just how did sourdough starters get started? Sourdough Jack�s
simplified version is: �Six thousand years ago, some Egyptians left ground wheat
sitting around somewhere until the yeast spores in the air settled on it and it
started fermenting. At first, they probably thought it was a form of spoilage. One
day an Egyptian shoved it into an oven and, to his surprise, it turned out to be
bread.� There are other ways of making a sourdough starter. One is to {Mace the
water from boiled potatoes and the jackets of the potatoes open to the air where
the yeast spores can go to work. Mabee adds that he understands that in Uruguay
housewives ferment peach leaves. The simplest way is to take a hunk
of dough, pop it into a jar and let it sour. ��Leavened bread is universal in the
western world. Most eastern breads aren�t leavenod.�� Sourdough perpetuates itself;
once a batch of dough is made, the baker removes a fistfull of the dough, places it
in a crock to ferment in readiness for the next baking. Mabee claims that his
starter was begun fifty years ago by an Alaskan and passed through several hands
into his. HOW IT'S USED Mabee�s dried version is used by placing it in a pint mason
jar with a half of a cup of warm water and a third of a cup of flour. It must be
placed in a warm spot for 36 hours, after which it is ready for use. In providing a
basic recipe for bread, pancakes and waffles, Mabee suggests putting a cup of
starter in a large bowl or crock along with two cups of luke-warm water and about
two and a half cups of all-purpose flour. After mixing, a cup or more of the batch
can be removed and set aside for the next batch. Mabee bakes his own bread every
Saturday morning and places it in the freezer. Samples of his sourdough honey broad
will bo given customers of The Kettle on Bridgeway tomorrow and Sunday. The bread
is made of honey, wheat germ and white and whole wheal flours. STUDIED ALASKA Mabee
first became acquainted with Alaska when he was sent there with a National Gu-ird
unit in 1941 for extended maneuvers. The maneuvers lasted three years because war
was declared during the unit�s stay. After the war, Mabee returned to attend the
University of Alaska where he studied the territory�s history and social and
economic structure. After that he became a trader with the Eskimos and Indians and
occasionally lectured on Alaska and its ptea for stateI hood. He then became
interested in the history of sourdough, a word which has become synonymous u�i*h
'jMorif'bfsV and started his experiments. Next month, he plans to go to Los Angeles
and Yuma to give cooking demonstrations on television. After leaving a couple of
samples of his sourdough starter, Mabee went home to 43 George lane to grow his
beard in seclusion. �My public demands it,� he explained.
////////////////////////////////////
How To Soak Nuts
While the basic method is the same with all nuts and seeds (soaking in a brine and
drying afterwards) there are some slight variations. The following guidelines were
taken from Sally Fallon�s cookbook �Nourishing Traditions�.
The basic method is as follows: Dissolve salt in water, pour over nuts or seeds ,
using enough water to cover. Leave in a warm place for specified time.
Then drain in a colander and spread on a stainless steel pan. Place in a warm oven
(no warmer than 150 degrees, anything higher will destroy the good enzymes) for
specified time, turning occasionally, until thoroughly dry and crisp.
Really make sure they are all the way dry! If not, they could mold and won�t have
that crispy wonderful texture. The longer you soak a seed or nut, the longer it
takes to dehydrate them.
Pumpkin seeds-Pepitas
4 cups of raw, hulled pumpkin seeds

2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
filtered water
Soaking Time: At least 7 hours, or overnight

Dehydrating time: 12-24 hours, until dry and crisp
Pecans or Walnuts
4 cups of nuts
2 teaspoons sea salt
filtered water
Soaking time: 7 or more hours (can do overnight)

Dehydrating time: 12-24 hours, until completely dry and crisp.
Pecans can be stored in an airtight container, but walnuts are more susceptible to
become rancid so should always be stores in the refrigerator.
Peanuts (skinless), Pine nuts, or Hazelnuts (skinless)
4 cups of raw nuts

1 tablespoon sea salt
filtered water
Soaking time: at least 7 hours or overnight
Dehydrating time:12-24 hours, until completely dry and crisp
Store in an airtight container
Almonds
4 cups almonds, preferably skinless- SF notes �Skinless almonds will still

sprout, indicating that the process of removing their skins has not destroyed the
enzymes�.[they] are easier to digest and more satisfactory in many recipes.
However, you may also use almonds with the skins on. �
filtered water
Soaking time: At least 7 hours, or overnight

Dehydrating Time:12 -24 hours, until completely dry and crisp
* You can also use almond slivers
Cashews
4 cups of �raw� cashews

filtered water
�Some care must be taken in preparing cashews. They will become slimy and develop a
disagreeable taste if allowed to soak too long or dry out too slowly, perhaps
because they come to us not truly raw but having already undergone two separate
heatings. You may dry them in a 200 to 250 degree oven-the enzymes have already
been destroyed during processing. �
Soaking time: 6 hours, no longer

Dehydrate at 200 degrees F: 12-24 hours
Store in an airtight container
Macadamia nuts
4 cups of raw macadamia nuts

filtered water
Soaking time: At least 7 hours or overnight

Dehydrating time: 12-24 hours, until dry and crisp.
---------------------------------------------
DIY Frozen Hashbrowns
Start to Finish these take 20 Minutes! That�s worth your $6.99 for a pack of
taters. So if you�re in the mood to save some dough, give these a try!
Step 1 -
Get the following
3 pounds of potatoes. Working in smaller quantities is a must � unless you have

unlimited freezer storage space, which I do not. And I use Idaho Russet Burbank
Potatoes. They are the best!
Two Large Mixing Bowls � Fill them both with cold tap water.
A Vegetable Peeler � To peel your spuds.
Food Processor with grater attachment or a cheese grater
A roll of paper towels
Parchment Paper or a silicone baking mat
Large rimmed baking pans.
A Gallon Ziploc Bag
IMG_0592
Step 2:
Peel and place potatoes into large bowl of cold water. This helps rinse the excess
starch off of the potatoes. Starch inhibits the browning process, so loose starch
is bad starch.
Step 2 - DIY Frozen Hash Browns

Step 3:
Grate your potatoes in your food processor or cheese grater. Transfer the shredded
potatoes immediately into the other bowl of cold water. If you�re using a cheese
grater, consider grating the potatoes directly into the other bowl of water.
Leaving the potatoes exposed to oxygen will oxidize the potatoes and start to turn
them red or black. No Bueno.
Step 3 DIY Frozen Hash Browns

Step 4:
Rinse your spuds. You can let them sit for a few minutes in the water. Using your
clean hands, agitate the spuds in the water to make sure they are getting rinsed of
all the excess starch. The water will turn almost white with all the starch. Then,
drain the water from your shredded potatoes, fill the bowl with water again and
repeat. This took me about three rinses before the water started coming out clear.
While the potatoes are sitting in the water, finishing their �rinse cycle�, line
your baking sheets with your silicone baking mats and then several layers of paper
towels.
Step 4 DIY Frozen Hash Browns

Step 5:
Once your final rinse is complete, grab handfuls of your shredded potatoes, squeeze
them of any excess water and spread evenly on the paper towels.
Starting at one end of the paper towels, roll the towels and the potatoes together
and gently squeeze the roll to extract as much water as possible. Then unroll, and
spread the potatoes onto the silicone mat. Make sure the potatoes are in a single
layer and not big clumps. Just like when you were shredding potatoes into the
water, the potatoes have to be spread thinly so when they get place in the freeze,
they freeze as quickly as possible and aren�t exposed to too much air. Remember,
air bad because it leads to oxidization.
Step 6:
Immediately place them in the freezer. This is where it�s handy to have your
freezer organized so you don�t have to fuss with it when you�re trying to place the
spuds in to freeze.
Let them freeze for about 2 hours. Once they are nice and frozen you can pour them
into a freezer zip lock bag for later use. Mine last about a week or two.
//////////////////////////////////////////
Professional bakers often have a proof box on hand. Home cooks don't. Or do they?
https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box
When professional bakers let dough rise, they often make use of a proof box: a
large cabinet that holds the air temperature between 80 and 90 degrees and humidity
around 75 percent�conditions ideal for yeast activity. Whenever our kitchen is
particularly cold or dry, we start to wonder about homespun imitations.
In the past, we�ve tried to replicate the real deal by holding dough in a turned-
off microwave alongside a steaming cup of water. While effective, this method can�t
accommodate large bowls or sheet pans. We�ve also tried turning an oven to 200
degrees for a few minutes and turning it off before placing the dough inside, but
the effectiveness of this technique depends largely on the speed at which the oven
heats (plus it does nothing to affect humidity). After more trial and error, we
finally landed on a consistently effective method.
Adjust an oven rack to the middle position and place a loaf or cake pan in the
bottom of the oven. Place the container of dough on the middle rack and pour 3 cups
of boiling water into the pan. Close the oven door and allow the dough to rise as
instructed. If you limit the time that the oven door is open, the proof box can be
used for both the first and second rise without the need to refresh the water.
----------------------------------------
Home Arrangements
There are several ways that you can provide a better environment in your home
kitchen for proofing dough.
In place of a proof box, put your dough near a warm spot in the kitchen or house,
and cover with a tea towel. This is what grandmothers have done for generations.
The tea towel prevents the surface of the dough from drying (and keeps out flies
and curious fingers.)
Some people put their bread dough in the oven, just turn the oven light on, and
close the oven door. Some find their oven light bulb even generates too much heat,
so they have to prop the door open a bit.
You can put the bowl of bread dough in a Styrofoam cooler, along with a heatproof
measuring jug holding two cups of boiling water, and cover with the cooler's lid.
You can make your own Proof Box, either a temporary one or a permanent one. A make-
shift one can be made by putting the dough in a bowl, and putting the bowl in a
box, which you then enclose in a large (brand new) garbage bag. You then turn a
large clean cardboard box, plastic box or bin over top the item. Some people make
one by wiring a 15 or 20 watt light bulb into a Styrofoam cooler, a clear plastic
storage box, or an old fish tank with a dimmer switch to control the temperature,
and a thermometer to monitor the temperature. Some people even put in little
thermostats in to control the temperature automatically. Some add recycled computer
CPU fans to help distribute the warm air and make the thermostat more reliable. You
would definitely want to make sure you get advice on wiring and how fire-safe any
arrangement like this is, so that you don't burn the house down for the sake of a
loaf of bread. In any of these scenarios, put a wet clean cloth in with it.
Ideally, at least one part of a Proof Box should be see-through so that you can see
how the dough coming along without opening the box.
////////////////////////////////////
Converting Yeasted Recipes To Sourdough

https://www.sourdoughhome.com/index.php?content=convert
Once we have a new tool, we look for all sorts of ways to use it. So, many new
sourdough converts want to convert their old recipes to sourdough. I've seen two
ways to do this. Both work quite well, but they are very different. The first
technique is stolen from Joan Ross' web page, who stole it from Sourdough Jack, who
used to sell his own sourdough culture.
Sourdough Jack's Technique To Convert Your Recipes to Sourdough
This basic method (with some of my (Joan's) changes) comes from Sourdough Jack's
Cookery (1959) and is a reliable technique that will turn your favorite bread
recipe (buns, breads etc.) into a very good sourdough one. You must have a good
reliable starter. Try your favorite one loaf recipe such as white, anadama, oatmeal
or any yeast white flour bread recipe (or buns and rolls ). All come out very well.
1. Place one cup of your favorite active sourdough starter in a large bowl with
about 2/3 of the total flour called for in your recipe. Add all the milk or water
to make a stirable thick batter. You don't want a dough but a batter.
2. Cover the bowl and set aside the mixture in a warm place for 14 to 16 hours. The
longer it stands, the more sour it gets. This sponge mixture will get bubbly and
light.
3. Now add all the additional ingredients (such as salt, sugar, oil, eggs etc.)
called for in your recipe except the remaining flour. Do not include any yeast or
baking soda- omit them! Please trust your starter. If the starter is bubbly and
active, the recipe will turn out OK.
4.Add the remaining flour, mix and knead well by hand, adding additional flour only
if needed to make a soft pliable non-sticky dough. The dough will be smooth and
elastic but just a bit softer than your typical yeast dough recipes.
5. Let the dough rest 10 minutes, covered.
6. Form your dough into a loaf (or loaves) and place dough in the pan(s) or make
loaves the way your recipe instructs.
7. Let the dough rise, to the tops of the pan(s) or until light and puffy in a warm
place. Patience - this takes much longer than standard yeast dough recipes!
8. Bake and cool as your recipe instructs. Your bread should have a nice soft
interior, a good chewy crust and that special sourdough taste.
Mike's Simplistic Conversion Technique
A cup of active sourdough starter has about the same rise potential as a package of
yeast. So, substitute a cup of starter for each package of yeast and then subtract
about 1/2 cup of water and 3/4 cup of flour from the recipe to compensate for the
water and flour in the starter. You'll probably want to play with the ratio between
the flour and water, and adjust the amount of riser to get the results you want,
but this rule of thumb is a good starting point.
------------------------------------
The Prevent and Reverse Heart Disease Cookbook

Sample Recipes from The Cookbook
ALSO SEE: About the Cookbook | Book Praise

Red lentil and dill soup with mint serves 10
This soup is adapted from a recipe of Kate Sherwood�s in the Nutrition Action
newsletter. The red lentils, bits of tomato, and all the greens combine with the
mint and dill to give the soup a well-rounded flavor. Nothing beats using fresh
mint if you can find it. The 12 ounces of spinach seems like a lot but it vanishes
so quickly. Be bold!
INGREDIENTS :
soup
12 cloves garlic, minced

8 green onions, chopped (about 1 cup)
1 (15-ounce) can no-salt diced tomatoes
� cup fresh mint, chopped, or 1 teaspoon dried
1 teaspoon dried oregano
8 cups vegetable broth
2 cups red lentils
1 large yam, preferably a garnet yam, peeled, if desired, and cubed
1 cup orange juice
8 sprigs fresh dill, chopped (about � cup)
12 ounces fresh spinach or other greens
Zest of 1 lemon
3 tablespoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
INSTRUCTIONS :
In a soup pot, stir-fry the garlic and green onions in water, wine, or vegetable
broth, for about 2 minutes, until they begin to wilt.
Add the diced tomatoes, mint, and oregano and cook, stirring often, for 2 minutes
more.
Add the broth, lentils, yam, and orange juice and bring to a boil. Cover, reduce
the heat to low, and simmer until the yams are tender and the lentils soft but not
mushy, about 15 minutes
With an immersion blender, blend the soup to the consistency you like, right in the
pot.
Alternatively, carefully transfer half of the soup to a food processor and process
it until you have the texture you desire. Try to leave some whole bits of tomato
and sweet potato. This soup is nice if it�s a little chunky.
Stir in the dill, spinach, lemon zest, lemon juice, pepper, and vinegar and cook
for a few minutes more. Serve hot.
Tip :
If you want to use greens other than spinach, cook them first or add them to the
soup earlier as it cooks, so they have time to soften.
Fresh fig and arugula salad serves 2 to 4
This is so delicious! Fresh figs are in season in early summer and then again in
late summer through fall. Choose a slightly soft fig. A good balsamic vinegar,
especially one that is fig-infused, is great in this salad and all the dressing it
needs (www.olivetap.com is a good website for a won�derful variety of balsamic
vinegars, including fig-infused vinegar)! But don�t be deterred from making this if
you don�t have fig balsamic vinegar�any balsamic vinegar works.
INGREDIENTS :
4 fresh figs
6 to 7 cups loosely packed arugula (half of a 5-ounce container)
1 orange
1 tablespoon fig-infused balsamic vinegar or balsamic vinegar of your
choice, or to taste
INSTRUCTIONS :
Heat the broiler (it�s also easy to do this step in a toaster oven!). Line a small
baking pan with aluminum foil. (A toaster oven pan works well.) Cut the figs in
half and place the cut side down on the lined pan. Broil for 2 minutes. Flip and
broil for 2 minutes on the other side. Place the figs on a cutting board and cut
each fig half in half, then in half again. Place the arugula in a bowl, add the hot
figs, and toss. Cut an orange in half. With a sharp knife, remove the sections and
squeeze the juice over the bowl of arugula and figs. Add the vinegar and mix. Serve
while the figs are warm and receive compliments like, �Oh my, this is so amazing!�
Cucumber and kale open-faced sandwich serves 2
The layer of kale and mustard together in this sandwich is delicious, particularly
when you use a great mustard. We love True Natural Taste Sweet and Spicy Creamy
White Mustard, available at truenaturaltaste.com.
INGREDIENTS :
2 slices whole-grain bread, toasted

2 to 3 tablespoons hummus prepared without tahini or oil
1 green onion, chopped
� cup fresh cilantro, chopped
2 medium kale leaves, chopped into bite-size pieces (about the size of cilantro
leaves)
� small cucumber
Mustard of choice
Lemon pepper (Mrs. Dash and Frontier brands have no salt)
INSTRUCTIONS :
Spread the toasted bread generously with hummus. Sprinkle the green onion,
cilantro, and kale evenly over the hummus.Slice the cucumber into 8 rounds and
spread each round with a thin layer of mustard. Place the cucumber rounds, mustard-
side down, on top of the cilantro-kale layer and press down, if necessary, so they
stay in place.Sprinkle the open-faced sandwich generously with lemon pepper, cut in
half or quarters, if desired, and serve.
/////////////////////////////////////
RICE
Brown rice is high in phytates. One reference puts phytate content at 1.6 percent
of dry weight, another at 1250 mg per 100 grams dry weight (probably about 400 mg
per 100 grams cooked rice). Soaking brown rice will not effectively eliminate
phytates because brown rice lacks the enzyme phytase; it thus requires a starter.
Nevertheless, even an eight-hour soak will eliminate some of the phytic acid,
reducing the amount in a serving to something like 300 mg or less.
The ideal preparation of rice would start with home-milling, to remove a portion of
the bran, and then would involve souring at a very warm temperature (90 degrees F)
at least sixteen hours, preferably twenty-four hours. Using a starter would be
ideal (see sidebar recipe). For those with less time, purchase brown rice in air-
tight packages. Soak rice for at least eight hours in hot water plus a little fresh
whey, lemon juice or vinegar. If you soak in a tightly closed mason jar, the rice
will stay warm as it generates heat. Drain, rinse and cook in broth and butter.
There are many studies in which researchers have tried to find out how to make the
bran of different grains digestible and to provide additional nutrition. But small
additions of phosphorus- and calcium-rich dairy products, such as milk and cheese,
or phosphorous-rich meat will make up for the moderate reductions in mineral
intakes from grains without the bran. In one study, the calcium, magnesium,
phosphorous and potassium in diets made up with 92 percent flour (almost whole
wheat) were less completely absorbed than the same minerals in diets made up with
69 percent flour (with a significant amount of bran and germ removed).61 This study
involved yeasted bread. With sourdough bread, the phytate content of bran will be
largely reduced if a phytase-rich starter is used and the flour is fermented at
least twenty-four hours.
PREPARATION OF BEANS
If beans are a staple of your diet, extra care is needed in their preparation,
including soaking for twenty-four hours (changing the soaking water at least once)
and very long cooking. In general, soaking beans and then cooking removes about 50
percent of phytic acid. One report with peas and lentils shows that close to 80
percent of phytic acid can be removed by soaking and boiling. Boiling beans that
haven�t been soaked may remove much less phytic acid. Germinating and soaking, or
germinating and souring is the best way to deal with beans; dosas made from soaked
and fermented lentils and rice is a good example from India. In Latin America,
beans are often fermented after the cooking process to make a sour porridge, such
as chugo.
----------------------------------
2. Soaking
Soaking whole grain flour overnight also neutralizes the phytic acid and enzyme
inhibitors found in grain.
The basic method is the same for all whole grain flours:
Using the desired recipe , place the whole grain flour in a bowl.
Moisten with the amount of water specified in the recipe.
For each cup of water, add 1 Tbsp kefir, yogurt or lemon juice. In the morning,
proceed with the recipe.
Soaking the flour may change the texture of baked goods. An example is Whole Wheat
Pancakes/Waffles � soaked flour makes much lighter waffles. This is also a good
alternative when you do not have access to a dehydrator.
Both methods, sprouting and soaking, accomplish the intended purpose of

neutralizing the phytic acid in the grain. Which ever method you choose or if you
choose a combination of the two, the result will be a food which provides more
nutrition to yourself and your family without the danger of contributing to mineral
deficiencies in those you love.
----------------------------------
Getting Started �
1. Soaking Whole Grain Flour
Generally, when it comes to soaking flour, it�s as simple as a 12-24 hour soak.
Most flour is high in phytase, the enzyme that helps to break down the phytates, so
a simple soak is all that is needed to get the most nutritional bang out of your
grains! Remember, your soak should contain some form of an acid medium whether you
choose to use a dairy option (such as whey, kefir or cultured buttermilk), or a
dairy-free option (such as coconut milk kefir, raw apple cider vinegar), it�s up to
you!
If you are new to soaking your whole grain flour, start out by following a simple
recipe, such as my �24-hour Power Muffins.� Following this easy recipe will enable
you to see how simple soaking is, and experience how delicious and nutritious it is
too! Then, start exploring more recipes by visiting real food based websites. I
also highly recommend Sally Fallon�s book �Nourishing Traditions,� which is the
book that has inspired me and so many other real food advocates out there.
2. Whole Grains
Soaking whole unmilled grains (like brown rice for example) is as simple as some
*warm filtered water mixed with a small amount of an acid medium. The result of
this process is that it helps to break down the hard to digest components of the
grain, while releasing the highly beneficial nutrients. (*I use a tea kettle to
warm my water until it�s warm to the touch, but not hot/scalding.)
The general rule is to add enough warm water to cover the grain, and then add a
small amount of an acid medium to every one cup of grain. As noted above, you can
choose a dairy-based acid medium (such as whey), or a dairy-free option (such as
lemon juice or apple cider vinegar). Then tightly cover and soak overnight (or up
to 24-hours).
Note for Cold Weather Soaking: If you place your soaking rice in the oven with the
oven light only on, the rice will stay warm since the oven light will produce some
heat to create a nice warm soaking environment. Then be sure to drain, rinse and
cook the rice, perferrably in bone broth and butter.
For details on soaking brown rice, check out my Simple Soaked Brown Rice recipe.
Please note: A recent study showed that you can greatly reduce the phytic acid (up
to 96%)in brown rice by using a method called accelerated fermentation. For more
information, I recommend reading Kitchen Stewardship�s post with details on the
process.
� Oats:
The one exception to the above soaking rule is oats. Oats contain a large amount of
hard-to-digest phytates and other anti-nutrients. Unfortunately oats are so low in
phytase (the enzyme that helps to break down phytates), that soaking them in warm
water mixed with an acid medium is not enough to adequately break down the large
amount of anti-nutrients that naturally occur.
However, with the help of some additional phytase added to the soak (in the form of
rolled rye flakes, or if you�re GF use ground buckwheat groats � both are high in
phytase) � along with a full 24-hour soak time � a fairly decent amount of the
anti-nutrients can be removed, making the oats more digestible and nutritionally
sound.
This is accomplished by using the following formula:
For every one cup of *oats, add enough warm water to cover the oats, and then add
one tablespoon of whey, or one to two teaspoons of a dairy-free acid medium (see
note below) and one tablespoon of either rolled rye flakes (or rye flour or spelt
flour) or if you�re Gf, use ground buckwheat groats. Then soak at least 24-hours at
room temp. Once soaking time is completed, drain oats in a fine-mesh strainer and
gently rinse.
Please note: I have found the taste of soaked oats using a dairy-based acid medium
(whey or kefir) to be a bit too sour for our liking. So, we use raw apple cider
vinegar instead. Give it a try in this delicious Soaked Oatmeal Breakfast Porridge
recipe.
*If you�re GF and can tolerate oats, be sure to look for certified GF Rolled Oats.
� Buckwheat Groats:
Buckwheat cereal (also called ground buckwheat groats) is a delicious grain-free
(gluten-free) alternative to oatmeal. It�s creamy texture is similar to farina.
Buckwheat has a relatively high phytase content (the good enzyme that breaks down
phytic acid), so if you opt to soak it, be sure to keep the soak time to 7 hours
max, or it will become to pasty/mushy.
3. Nuts/Seeds
According to the WAPF�s extensive white paper �Living With Phytic Acid,� there is
still not enough adequate research on nut/seed preparation to say with any
certainty how much phytic acid is reduced by various preparation techniques.
However, it is known that soaking nuts/seeds in warm salt water for approximately
seven hours and then dehydrating them to make �crispy nuts� helps to make the nuts
more digestible and less likely to cause intestinal discomfort. Additionally,
roasting most likely helps to further remove phytic acid, based on research
conducted with chickpeas.
An update to the WAPF white paper suggests (although it�s important to note that
there are no conclusive research studies specifically sited) that individuals
should �use caution when it comes to consuming lots of almonds and other nuts as a
replacement for bread products. In these circumstances, an eighteen-hour soak is
highly recommended.�
My personal approach is to consume limited amounts of blanched almond flour � one

serving daily seems to be fine for me. But each person must find their own balance.
Again, I recommend reviewing the principles listed above in the section titled �A
Practical Approach to Phytates.� Another option is coconut flour � a delicious and
nutritious option for those on a grain-free diet, which is why you will find many
recipes using coconut flour here. However, coconut flour is rich in fiber, and for
some individuals this may cause issues. That�s why it�s important to do your own
research as to the types of foods that will work best for your particular health
challenges, and of course to strive for a well varied, balanced diet centered on
whole foods.
4. Beans/Legumes
The traditional method for preparing beans is to soak them in hot water (hot to the
touch, but not boiling) for at least 12-24 hours, changing the soaking water at
least once during this time, followed by a thorough rinsing and then long cooking
process. In general, soaking beans and then cooking helps to eliminate
approximately 20�50% of the phytic acid depending upon the length of the soak time.
There are conflicting opinions about whether an acid medium is necessary. My
personal experience has led me to side, in this case, with the no acid medium
option, as I find (as do many others) that the addition of the acid medium reduces
the flavor and texture of the bean.
WAPF recommends a very lengthy bean-soaking process of up to 36 hours with the

soaking water being changed out and the beans being thoroughly rinsed at least
every 12 hours. In addition, WAPF recommends adding a phytase-rich medium to the
bean soak to help further improve phytic acid reduction. For those who are eating
beans more than once or twice a week, it may be best to heed these instructions in
order to keep phytate consumption levels in balance.
For more information about soaking grains, nuts and beans, I highly recommend
reading Sally Fallon�s book Nourishing Traditions as well as the WAPF website.
Happy soaking! Joyfully Serving HIM, Kelly
Soaked Oatmeal (Gluten-Free)
Yield: 2 servings
Ingredients
Step One: Soaking

1 cup organic GF Rolled Oats (not quick cook)
1/4 cup walnuts (optional)
1 tsp raw apple cider vinegar (or fresh-squeezed lemon juice)
1 tbsp ground buckwheat groats (*see note below)
Pinch of Celtic sea salt
Step Two: Cooking
1 1/4 cup plain almond milk (or raw whole milk)
1/3 cup your favorite dried fruit (raisins, cranberries, cherries, blueberries
or a combo)
1/4 tsp ground cinnamon
Pure organic maple syrup to taste (about 1 1/2 to 2 tbsp)
Instructions
Step One: Soaking Instructions

Place above ingredients into a ceramic (or glass) mixing bowl or jar. Add
enough warm filtered water to completely cover the mixture by 1-2 inches. Mix well
to combine.
Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two: Cooking Instructions
Once soaking time is completed, drain oat mixture in a fine-mesh strainer and
gently rinse.
Add drained oat mixture to a small saucepan. Add milk and bring to a gentle
boil over medium-high heat. Immediately turn down heat and add dried fruit and
cinnamon. Stir frequently and continue to simmer another couple of minutes or so,
until oatmeal is cooked to desired consistency.
Sweeten with maple syrup to taste. Ladle into individual serving bowls and top
with a splash of milk.
Notes
*If you�re gluten-free and can tolerate oats, I recommend using certified GF Rolled
Oats and combining them with ground buckwheat groats for your soak. Buckwheat is
actually a fruit, not a grain, and is completely gluten-free. It's often sold as
buckwheat "cereal" (because it's slightly ground).
If you are not gluten-free, you can substitute the buckwheat groats with rolled rye
flakes, rye flour or spelt flour for your soak.
Alternate Serving Option: Follow above recipe, except do not include dried fruit,
cinnamon and maple syrup. Instead, sweeten to taste using raw honey. Then, ladle
cooked oatmeal into a bowl and top with a dollop of plain whole milk yogurt and
fresh seasonal berries.
Simple Soaked Brown Rice
Yield: four 1/2 cup servings
Ingredients
1 cup of organic brown rice (I prefer short grain style)

1-2 tsp raw apple cider vinegar (or lemon juice)
2 cups warm filtered water
1/8 teaspoon of Celtic sea salt
Instructions
Add above ingredients to a medium ceramic (or glass) mixing bowl and thoroughly
combine.
Cover the bowl and place it in a warm area of your kitchen overnight (8-12
hours).
After soaking time is completed, drain mixture using a fine-mesh strainer and
gently rinse.
Place drained rice in medium saucepan and add approximately 1 3/4 cups water
(or *bone broth). Bring to a boil. Then, immediately cover and reduce heat until
you achieve a gentle simmer.
Cook approximately 25-40 minutes until rice has absorbed the liquid and reached
the consistency you desire.
Notes
*Cooking rice in bone broth helps to further mitigate the effects of phytic acid
and bone broth in general offers tremendous health benefits. For more information,
check out "The Amazing Health Benefits of Bone Broth."
---------------------------------
More About Sourdough And Phytic Acid
curing-tooth-decay
Sourdough is the BEST way to reduce phytic acid in our seeds. This is an excerpt
from �Living With Phytic Acid�, an article by Ramiel Nagel, the author of Cure
Tooth Decay:
�Sourdough fermentation of grains containing high levels of phytase � such as

wheat and rye � is the process that works best for phytate reduction. Sourdough
fermentation of whole wheat flour for just four hours at 92 degrees F led to a 60
percent reduction in phytic acid. Phytic acid content of the bran samples was
reduced to 44.9 percent after eight hours at 92 degrees F. � Another study showed
almost complete elimination of phytic acid in whole wheat bread after eight hours
of sourdough fermentation.�
Sourdough is, hands-down, the most effective way to reduce phytic acid in foods,
but it has to be done right:
Combine all the flour in the recipe with the starter.

The souring time should be significant, 8 hours or more.
The temperature should be warm � warmer than room temperature.
The sourdough starter should be active and healthy, otherwise it can�t do the
work.
In addition, it�s important to also consider that modern wheat has double the
amount of phytic acid as the ancient grain einkorn. So if you use einkorn with
sourdough, you have the best possible scenario for a reduced phytate diet.
/////////////////////////////////////////
Whole Wheat Tortillas Quick and Easy

READY IN: 15mins
YIELD: 10 tortillas UNITS: US
Ingredients
Nutrition
2 cups whole wheat flour

1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water (more or less as needed)
W
Directions
Combine flour, baking powder, and salt.

Add olive oil and stir until well combined.
Add in warm water a few tablespoons at a time and until the dough can be
gathered into a ball.
On a floured surface, knead dough by hand for about 10-15 minutes Cover and let
rest for 15 minutes.
Divide dough into 10 balls.
Roll each ball to form a circle. (Make sure surface is floured or else dough
will stick).
Cook each tortilla on a ungreased skillet over medium-high heat for about 1
minute (30 seconds on each side) until puffy.
Freeze or eat right away!
Shake-and-Make Soy Ice Cream
1 gallon-sized plastic zip bag

6 Tbsp. rock salt
2 Tbsp. sugar
1 cup vanilla soy milk
1/2 Tbsp. vanilla
1 pint-sized plastic zip bag
Cones
Multicolored sprinkles (optional)
� Fill the gallon-sized plastic bag half full with ice. Add the rock salt and set
aside.
� Pour the sugar, soy milk, and vanilla into the pint-sized zip bag and seal.
� Place the pint-sized zip bag inside the gallon-sized zip bag and seal.
� Shake the bag for 5 to 7 minutes.*
� Use scissors to cut away a corner from the pint-sized bag, then squeeze the soy
ice cream into the cones, soft-serve style. Top with sprinkles, if desired.
*Note: Use oven mitts to prevent your hands from getting too cold.
Makes 4 servings
-----------------------
Vanilla Soy Vegan Ice Cream
Vegan, yes. Low-fat? No. Ah, maybe that�s why it�s so good!
Ingredients
Makes 1 quart
1 pound silken tofu

� cup plus 2 tablespoons organic or granulated sugar
� teaspoon kosher salt
1 vanilla bean, split lengthwise
� cup refined coconut oil, melted, cooled slightly
Special Equipment
An ice cream maker
Preparation
Place tofu, sugar, and salt in a blender. Scrape in seeds from vanilla bean;
reserve pod for another use. Pur�e until smooth, about 15 seconds. With the motor
running on medium speed, slowly stream in oil and pur�e until thick and creamy,
being careful not to overblend or mixture will curdle.
Immediately process tofu mixture in ice cream maker according to manufacturer�s

directions. (Head�s up: this will take longer than a traditional dairy-based
custard to reach soft-serve consistency.) Do not chill before processing or oil
will harden into tiny bits and texture will be grainy.
Transfer to an airtight container and press plastic wrap directly onto surface.
Freeze until firm, at least 4 hours.
//////////////////////////////////
How do I soak raw nuts and seeds?
As strange as it initially sounds, soaking nuts and seeds is not difficult. Luckily
the process of soaking is essentially the same for whatever type of nut or seed you
chose to prepare, although the timing varies slightly to accommodate for
differences in fat composition, size, texture, etc. Traditional soaked nuts and
seeds, are made by following these basic steps:
1. Measure out 4 cups of raw, unsalted, organic nuts/seeds into a medium sized bowl
2. Cover with filtered water so that nuts are submerged
3. Add 1-2 tablespoons unrefined salt
4. Allow to stand covered on the counter for about 7 hours, or overnight

5. Rinse nuts to remove salt residue and spread out in single layer on a rack to
dehydrate.
6. Dry at a low temperature (generally no higher than 150�F, although there are
exceptions) in dehydrator or oven for 12-24 hours or until nuts are slightly
crispy.
/////////////////////////////////////
Hot pot cooking

Mylar, which can be salvaged from used food storage containers, balloons, etc.,
tends to be a more durable inner layer than aluminum foil.
He uses a cardboard box (or the large enameled bowl pictured) in which he places a
large pillow. In a separate lidded cooking pot, food is brought to a boil for maybe
10 minutes, depending on what is being prepared. It is then placed on a mat over
the pillow (the place mat keeps the pillow from scorching, he says.) A tea towel
goes over the lidded pot, which is then topped off by another pillow to retain heat
while the contents slowly cook. Mike says the pot will still steam after three or
four hours, cooking everything from beans to tough meat stews beautifully. And he
notes the practicality of using the hot box
/////////////////////////////////
Instant Fixes For Nagging Problems Around the House
Iron Out Dents and Scratches
Before final-sanding your next masterpiece, shine a bright flashlight across the
surface to locate any dents. Lightly mark them with a pencil. Now lay a damp cloth
over each bruise and press a hot iron down on the cloth. The steam causes the wood
fibers to swell and fill the dent. Keep the iron pressed down until you hear steam
and see it coming out of the cloth.
After ironing, wait for the wood to dry before sanding. For deeper dents that don't
disappear with the first ironing, push a pin into the area while it's still damp.
This will allow steam to penetrate a little more during a second ironing and swell
the crushed wood fibers.
Candle Wax Lubricates Sticking Drawers
Candle wax is a handy lubricant for old drawers or any furniture that has wood
sliding against wood. Just rub a candle hard against the skids under the drawer.
Rub the tracks inside the chest or cabinet too.
If Your Disposer Won't Start, Push the Reset Button
Acid Magic is a full strength 1-to-1 replacement for muriatic acid that has 90%
fewer fumes and won�t burn intact skin. It has been formulated to ship, use, and
store easier than standard muriatic acid. The greatly reduced fumes allow it to be
stored without fume damage to the surrounding area. With Acid Magic, you can safely
balance pools and spas, clean brick stone, grout, concrete (etching), shower and
bathtub tiles, toilets, sinks and much more! Available in 1 quart or 1 gallon
sizes.
Uses:
Adjust Pool and Spa Chemistry - lower pH and alkalinity

Cartridge & DE Grid filter cleaning
Salt Cell Cleaning
Acid Washing Pools and Concrete
Acid Etching Pools for Repainting
Cleaning Tile, Tubs, Toilets
Etching Concrete
read more
///////////////////////////////////////////////////
7 Day Rice Diet Plan
RULES AND LENGTH OF THE DIET
Based on the macrobiotic principles of simplicity and abstention, the brown rice
diet centers around the healthful properties of brown rice, assisted by other whole
grains such as quinoa and millet, and supported with whole, unprocessed foods. Many
detoxing diets last about 7 days and the brown rice diet is no different.
Because this is more balanced than other detox diets, you�re less likely to be
deprived of certain nutrients while eliminating unhealthful foods such as refined
sugars and flours, as well as additives, excess sodium (often found in MSG) and
other chemicals likely considered to be toxic. Plus, by engaging in this kind of
diet, you get a chance to �reboot� your body and rid it of foods that might have
been causing you problems before but you weren�t aware of it.
WHAT�S ALLOWED AND WHAT�S NOT?
It�s best if you go organic and non-GMO with this diet, simply because the whole
point is to eliminate toxins and keep them out as much as possible. Naturally,
chemical pesticides and herbicides would fall under the banner of �toxins.� GMOs
are a dicey matter in themselves, simply because many GMOs, such as soy and corn,
are created to be �Roundup-Ready.� That alone should be cause to exclude such
things from your overall diet, let alone exclude them from the brown rice diet.
If it is not possible to go organic all the time, at the very least, buy local
produce, and buy what�s seasonally available, washing them very thoroughly prior to
eating. If you purchase dried fruit, make sure it�s unsulphured.
ALLOWED
1) Brown rice�this is the basis for the diet, after all.
Choosing the Rice: Since you�ll want to go organic, eating brands such as �Minute
Rice� are out, since it�s overly processed. You�ll likely want to go with
Lundberg�s, just for example.
Cooking the Rice: Rinse the rice several times with water, preferably warm. The
proportions are: 2 to 2.5 cups of water per 1 cup rice. Bring the water to boiling,
add rice. Stir, cover and reduce to simmering for 45 minutes until all water is
absorbed. If you�re new to cooking rice at all, here�s a tip: Be sure not to lift
the lid while rice is cooking, as you want the rice to absorb all the water, and
lifting the lid will make the water evaporate out.
Alternate Cooking Method: Rinse rice as directed above. Bring water to a boil as
you would with pasta, then add your desired amount of rice. Allow the rice and
water to boil with the lid off the pan until rice becomes soft. Then, drain the
water, cover with lid and let steam for five minutes.
2) Fresh veggies�any veggies are usually fine, with the minor exception of corn and
mushrooms. It�s not clear why these are excluded, except that much of the corn out
there, even sweet corn on the cob, is GMO, and certain mushrooms could be
inflammatory. If you�re unsure, ask your doctor or naturopathic practitioner.
Cooking Veggies: When preparing your favorite veggies, you can eat them raw (if
they�re good raw), steamed or baked. Raw or steamed is best, though, since baking
can overcook the veggies and destroy the vitamins and minerals.
3) Fresh fruit�just about any kind is okay, with the exception of oranges and
orange juice, as they are higher in fructose. Bananas are also particularly high in
sugars, so these are best avoided for the duration of the diet.
4) Garlic, Ginger, Cayenne pepper and/or no-salt herbal seasonings. Fresh is best,
by the way, when it comes to the garlic, ginger and cayenne.
5) Veggie/Fruit Juices�try to drink these fresh from a juicer, but if this is not
possible, go for the pure juices found in most health food stores. R.W. Knudsen�s
is an excellent brand to put in your cart.
6) Other Foods: lentils, rice cakes (organic, non-GMO), sesame seeds, wild-caught
fish (salmon is excellent), free-range chicken, hummus, tofu and tempeh.
NOT ALLOWED
1) Shellfish (shrimp, oysters, clams, lobster, etc) or catfish. They�re bottom-

feeders and scavengers, and oysters and clams are considered the ultimate
filtration systems for the ocean, so they have all manner of stuff going through
their systems that�s not really good for us.
2) Canned, frozen, jarred or other processed foods (again, no �Minute Rice.� If you
end up being super busy the week of the detox and don�t have a lot of time to cook
regular rice, you can always prepare rice ahead of time, or organize with a
housemate or significant other to do the cooking.)
3) Refined sugars, flours, etc.

OTHER INSTRUCTIONS
Fruit: It�s best to eat fruit raw, and not dried. If you do eat dried fruit, make
sure it�s unsulphured. When you do eat your fruit selections, eat them by
themselves, preferably � hr before a meal or 2 hours after a meal.
Condiments: Olive oil and lemon are best as are herbs and spices that contain no
salt or MSG. Flaxseed oil is also okay but it must be chilled, never heated and
used within 3 weeks of opening.
Beverages: With this diet it�s best not to drink with your meals, as this tends to
dilute the enzymes needed to digest your food properly. Drink your liquids of
choice either � hour before eating or 1 hour afterwards.
Water, naturally, is good, preferably filtered, either distilled or spring water is

best. Herbal teas (aka �tisanes�) are excellent. When drinking fruit juices,
they�re best when fresh, but if you choose to purchase them, get 100% juice, and
dilute them with water.
When engaging in this detox diet, there�s no better time than this to learn to eat
until you feel full, but not totally engorged�about 80% full is the rule of thumb.
Also, when coming off the diet, do so gradually, slowly reintroducing foods. Don�t
overeat or go back to splurging on junk food.
SAMPLE MENU
Here�s a sample of how this diet might go on one day or another:

Breakfast: Fresh fruit�as much as you like, with the exception of oranges or
bananas, till lunch.
Lunch: Steamed veggies (again, no corn or mushrooms) and brown rice.
Snack: Raw veggie sticks or fresh fruit
Dinner: Steamed veggies and brown rice
Snack: Raw veggies or fruit; unlimited allowed beverages.
This diet is not the easiest to follow, but if you persevere with it, you�ll find
you feel a lot better. Again, it is one of the more balanced detox diets out there
and because it eliminates a lot of the bad stuff-refined sugars, processed foods,
etc-it will help you know what it feels like to eat without all that stuff clogging
up your body and making you tired, cranky and ill.
As with all diet and exercise endeavors, do consult your doctor or naturopathic
practitioner of choice to determine if the brown rice diet is something you can
undertake safely without any untoward complications. If they give you the go-ahead,
give the brown rice diet a try and enjoy the benefits of a healthier body.
----------------------------------------
7 day rice diet plan
This is a diet plan that someone I know used and they thought it was great. When
they laid it out for me I pretty much wrote it off as a �crash� diet where you
basically starve yourself . I�m sure you will lose the weight because there are
hardly any calories consumed. But after the week is up how are you going to feel?
Starved? Most likely.
Here is the 7 day rice diet plan which they say will help you to lose pounds
quickly.
According to what I was told this diet should be used for a minimum of 3 days and
maximum of 2 weeks. Beginning from day 3 you will lose 1.5 pounds a day.
In this diet it is recommended to use unclean brown rice for all dishes.
Day 1:
Breakfast: an apple, rice (80 g of dry grains) mixed with one tablespoon of lemon
juice. Green herbal tea without sugar.
Lunch: vegetable soup, vegetable 150 g of salad made of different vegetables except
tomatoes , 80 g of boiled rice mixed with one teaspoon of vegetable or olive oil.
Dinner: vegetable broth, 80 g of boiled rice with 2 big carrots.
Day 2:
Breakfast: an orange, 80 g of boiled rice mixed with one teaspoon of low-fat sour
cream .
Lunch: vegetable broth with boiled vegetables and 80 g of rice.
Dinner: repeat lunch of day 2.

Day 3:
Breakfast: a pear and 80 g of boiled rice.
Lunch: vegetable broth, salad made of cucumbers mixed with one teaspoon of
vegetable oil, 80 g of rice with mushrooms fried on olive oil.
Dinner: vegetable broth, 80 g of boiled rice with white cabbage.
Day 4:
Breakfast: fruit salad with 2 tablespoons of rice flakes, 80 g of rice mixed with
low-fat milk or cream.
Lunch: vegetable broth, 80 g of boiled rice with radish and carrots.
Dinner: vegetable broth, 80 g of rice mixed with 2 tablespoons of sunflower seeds.
Day 5:
Breakfast: 80 g of boiled rice with grapes.
Lunch: vegetable soup, 150 g of vegetable salad made of different vegetables except
tomatoes , 80 g of boiled rice mixed with one teaspoon of vegetable or olive oil.
Dinner: vegetable broth, 80 g of boiled rice with 2 oranges.
Day 6:
Breakfast: 80 g of rice with 2 dates, 4 walnuts and 1 pear.
Lunch: a vegetable broth, salad made of cucumbers mixed with one teaspoon of
vegetable oil, 80 g of rice with mushrooms fried on olive oil.
Dinner: a vegetable broth, 80 g of boiled rice with 1-2 apples, a cup of tea with
one teaspoon of honey.
Day 7:
Breakfast: 80 g of boiled rice with an apple and a pear,1 glass of fat-free organic
yogurt, a cup of tea without sugar.
Lunch: vegetable broth, a portion of green salad, 80 g of boiled rice with 1 tomato
and green string beans.
Dinner: vegetable broth, 80 g of boiled rice with 2 big carrots.
The dinner should be no later than 7 p.m. and it is also recommended to drink a big
glass of water before each meal. Try not to consume any liquids during 1.5 � 2
hours after each meal.
/////////////////////////////////////////////
A Simple Trick That Will Keep You from Killing Your Houseplants
The main reason that so many people kill their houseplants is because they
overwater them. A simple trick that will keep you from doing that is watering them
with ice cubes. Put two large ice cubes, or a few small ones, at the base of your
plant once a week. Not only will this keep the overflow of messy water to a
minimum, but it will also give the dirt and roots enough time to absorb the water.
This will help to give your plants the exact level of hydration they need, keeping
them alive.
Drenching your plants in water can lead to all of the water pooling at the bottom
of the pot and not allowing for the roots of the plant to be properly hydrated.
This method works especially well on hard-to-reach plants, such as ones that are
hanging. It also works great for orchids, because they need their roots to be well
drained and keeping water pooled at the bottom could kill them. Make sure to follow
these other tips when planning your indoor garden.
//////////////////////////////////////////
Adult acne or cystic acne
"Differin Gel (adapalene 0.1%) is a brand new prescription-strength retinoid that

has just been approved for over-the-counter sales and is one of the best, derm-
approved drugstore acne treatments. The active ingredient targets acne by treating
existing flare-ups, reducing inflammation and redness, and unclogging pores," says
Dr. Engelman. She suggests starting with a once-a-week application to the entire
face, then increasing frequency if no skin issues arise. Results can be seen in as
little as four weeks.
Isotretinoin
Syda-Productions/ShutterstockIsotretinoin (originally known as Accutane; now there

are several generic versions available) is designed for patients with the most
severe nodulocystic acne as well as for patients whose acne has proven resistant to
other treatments. According to Dr. Howe, isotretinoin works by regulating the
shedding of skin cells in hair follicles and shrinking enlarged oil glands. "Nearly
all acne patients clear while on isotretinoin, once the proper dose has been
reached. And about 60 percent of treated patients remain clear of acne for life."
Isotretinoin is usually covered by insurance, but often subject to prior approval.
It's important to note that there are a number of side effects associated with
isotretinoin�namely that if taken by a pregnant woman, it causes birth defects. For
this reason, all female patients of childbearing age must register with Ipledge
before starting isotretinoin. Be sure to talk to your about alternate treatments
before deciding on this course of action.
////////////////////////////////////////////
How to Reduce the Phytic Acid in Beans

http://www.livestrong.com/article/553811-how-to-eliminate-the-phytic-acid-in-beans/
by SANDI BUSCH Last Updated: Oct 08, 2015
How to Reduce the Phytic Acid in Beans
When phytic acid reaches your digestive tract, it interacts with bacteria and
releases a substance called inositol. Inositol helps your liver process fats and
has a role in muscle function. In spite of these benefits, phytic acid is called an
antinutrient because it interferes with the absorption of minerals. Phytic acid is
naturally found in beans, but you can easily lower the amount you consume by
soaking or sprouting the beans.
Problem With Phytic Acid
Phytic acid stores phosphorus until seeds need the mineral to support their growth.
When you consume any food with phytic acid, including beans, it binds with iron,
zinc, magnesium and calcium. As a result, your body can�t absorb the minerals.
Consuming phytic acid significantly reduces the body�s absorption of iron, reports
the Linus Pauling Institute. The amount of phytic acid in beans can also reduce
protein digestibility by up to 10 percent, according to a report published in the
August 2012 issue of the �British Journal of Nutrition."
Soak the Beans
Soaking beans helps eliminate some of the phytic acid. To maximize the amount of
phytic acid lost, soak beans for a minimum of 12 hours, suggests the Weston A.
Price Foundation. Drain and rinse the beans several times during soaking to get rid
of the phytic acid that has leached into the water. Do not use the soaking water
for cooking. Phytic acid was reduced by about 60 percent when the soaking water was
drained and fresh water was used for cooking, according to a study in the �Journal
of Nutritional Science and Vitaminology� in April 2003.
Go With Sprouts
When beans sprout, an enzyme is activated that breaks down phytic acid and causes
its levels to go down. Since beans are soaked prior to being sprouted, they also
lose phytic acid in the water. Even though certain types of beans, such as mung
beans, are more frequently used for sprouts, you can germinate any bean. When
cowpeas, lentils and chickpeas were germinated, their phytic acid was reduced by 18
percent to 21 percent, according to research published in the September 2007 issue
of �LWT -- Food Science and Technology.�
Add Some Heat
Cooking also helps eliminate phytic acid in beans, but it has a smaller effect than
sprouting and soaking. You can use heat to magnify the loss of phytic acid by
cooking sprouts rather than eating them raw or by using the hot method of soaking
beans. This method entails putting the beans in a large pot, adding plenty of
water, bringing it to a boil and boiling it for several minutes. After that, take
the pot off the heat and let the beans continue to soak for up to 24 hours.
///////////////////////////////////////////////////////////
Everyday Mistakes You�re Probably Making That Can Ruin Your Teeth
Being inconsistent about brushing or flossing

teethADragan/ShutterstockIf you're inconsistent about brushing or flossing, or only
brush once a day, you can end up with tooth decay, bad breath and gum disease. "It
is also possible to brush too frequently, a practice that can strip the enamel from
your teeth," Townsend says. "Twice per day is adequate, three times if you prefer
to brush after lunch."
Using toothpaste with chemicals

Opting for a toothpaste that contains sodium lauryl sulfate (SLS) means you're
basically brushing with a harsh detergent that works to create foam, Katz says.
"It's been linked to painful canker sores and dry mouth, too," he says. Plus, SLS
could be one of the things making your teeth more temperature-sensitive. Check the
ingredients to find SLS-free toothpaste.
Accenting that water with lemon

This is a refreshing treat that isn't really helping your smile. "Lemons are
extremely acidic," says Brent Rusnak, DDS, a dentist in Richmond, Virginia.
"Although they are great at purifying your body and flushing out toxins, this acid
can pose serious problems for your smile." Tip: If you're going to drink water with
lemon, rinse your mouth with plain water afterwards to try and wash away the
acidity from your teeth. Rinsing with water after consuming anything acidic will
always help speed along the neutralization process. Check out these 34 other ways
to use lemons.
Falling low on calcium and vitamin D

teethShutterstockCalcium and vitamin D work in tandem to fortify your teeth and
prevent bone loss. "Calcium is critical to the formation of your teeth and jaw bone
and a deficiency of calcium can put you at risk for both tooth decay and gum
disease," Townsend says. "Vitamin D is instrumental in helping your body absorb
calcium, reduces the risk for developing cavities and can also lower the rate of
bone resorption. Vitamin D is also an anti-inflammatory which can aid in reducing
effects of periodontal disease." Make sure you know the signs you're not getting
enough calcium or vitamin D. If you're found to be low in either, consider taking
supplements or up your dietary intake of both by eating dairy products, leafy
greens, broccoli, okra and almonds for calcium and fatty fish like tuna and salmon,
cheese, mushrooms, milk and eggs to up your vitamin D.
/////////////////////////////////////////
The Benefits of Soaking Nuts and Seeds
In general, humans do not produce enough phytase to safely consume large quantities
of high-phytate foods on a regular basis. However, probiotic lactobacilli, and
other species of the endogenous digestive microflora can produce phytase.27 Thus,
humans who have good intestinal flora will have an easier time with foods
containing phytic acid. Increased production of phytase by the gut microflora
explains why some volunteers can adjust to a high-phytate diet. Sprouting activates
phytase, thus reducing phytic acid.28 The use of sprouted grains will reduce the
quantity of phytic acids in animal feed, with no significant reduction of
nutritional value.29
Soaking grains and flour in an acid medium at very warm temperatures, as in the
sourdough process, also activates phytase and reduces or even eliminates phytic
acid.
Before the advent of industrial agriculture, farmers typically soaked crushed grain
in hot water before feeding it to poultry and hogs. Today, feed manufacturers add
phytase to grain mixes to get better growth in animals. Commercial phytases are
typically produced using recombinant DNA technology. For example, a bacterial
phytase gene has recently been inserted into yeast for commercial production.Not
all grains contain enough phytase to eliminate the phytate, even when properly
prepared. For example, corn, millet, oats and brown rice do not contain sufficient
phytase to eliminate all the phytic acid they contain. On the other hand, wheat and
rye contain high levels of phytase�wheat contains fourteen times more phytase than
rice and rye contains over twice as much phytase as wheat.30 Soaking or souring
these grains, when freshly ground, in a warm environment will destroy all phytic
acid. The high levels of phytase in rye explain why this grain is preferred as a
starter for sourdough breads.
Phytase is destroyed by steam heat at about 176 degrees Fahrenheit in ten minutes
or less. In a wet solution, phytase is destroyed at 131-149 degrees Fahrenheit.31
Thus heat processing, as in extrusion, will completely destroy phytase�think of
extruded all-bran cereal, very high in phytic acid and all of its phytase destroyed
by processing. Extruded cereals made of bran and whole grains are a recipe for
digestive problems and mineral deficiencies!
Why Soak Nuts, Grains, And Seeds?
To remove or reduce phytic acid.

To remove or reduce tannins.
To neutralize the enzyme inhibitors.
To encourage the production of beneficial enzymes.
To increase the amounts of vitamins, especially B vitamins.
To break down gluten and make digestion easier.
To make the proteins more readily available for absorption.
To prevent mineral deficiencies and bone loss.
To help neutralize toxins in the colon and keep the colon clean.
To prevent many health diseases and conditions.
Soaking allows enzymes, lactobacilli, and other helpful organisms to break down and
neutralize a large portion of phytic acid in grains. Soaking in warm water also
neutralizes enzyme inhibitors, present in all seeds, and encourages the production
of numerous beneficial enzymes. The action of these enzymes also increases the
amount of many vitamins, especially B vitamins. During the process of soaking and
fermenting, gluten and other difficult-to-digest proteins are partially broken down
into simpler components that are more readily available for absorption.
What Can Be Used To Soak Nuts, Grains, And Seeds?
I have found many references to soaking nuts, grains, and seeds in water, salt
water, or a warm water mixture with something acidic like yogurt, whey or lemon
juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the
anti-nutrients are broken down regardless of the method you choose. There is
evidence that the process works when you see sprouting begin.
How Long Does The Soaking Process Take?
As little as seven hours of soaking in warm acidulated water will neutralize a

large portion of phytic acid in grains. The simple practice of soaking cracked or
rolled cereal grains overnight will vastly improve their nutritional benefits.
Flour products should be soaked at room temperature for at least twelve hours, but
better results may be obtained with a twenty-four-hour soaking.
Are The Nuts, Grains And Seeds Used Wet?
I have enjoyed almonds wet. If you choose to try consuming anything in the soaked
state, make little batches and store them in the refrigerator. Usually, everything
that is soaked is dried in a dehydrator or oven on the lowest possible setting for
24 � 48 hours to remove all moisture.
Wheat berries can be soaked whole for 8 to 22 hours, then drained and rinsed. Some
recipes use the whole berries while they are wet, such as cracker dough ground
right in the food processor. You can also dry sprouted wheat berries in a low-
temperature oven or dehydrator, and then grind them in your grain mill and use the
flour in a variety of recipes. Nuts, grains, seeds and legumes can be ground up to
use as flour in many recipes after they have been dried.
Any Advice On What To Do With Legumes?
Maureen Diaz recommends soaking any beans or legumes in water and vinegar for at
least twelve hours before cooking. Soaked and dried beans may be ground up and used
as flour for thickening and baking. This is helpful for those on a gluten-free
diet.
One recommendation includes placing soaked kombu or kelp seaweed in the bottom of
the pot when soaking legumes. Add one part seaweed to six or more parts legumes.
This is for improved flavor and digestion, more nutrients, and faster cooking. Soak
legumes for twelve hours or overnight in four parts water to one part legume. For
best results, change the water once or twice. Lentils and whole dried peas require
shorter soaking while soybeans and garbanzos need to soak longer. Soaking softens
skins and begins the sprouting process, which eliminates phytic acid, thereby
making more minerals available. Soaking also promotes faster cooking and improved
digestibility, because the gas-causing enzymes and trisaccharides in legumes are
released into the soak water. Be sure to discard the soak water. After bringing
legumes to a boil, scoop off and discard foam. Continue to boil for twenty minutes
without the lid at beginning of cooking to let steam rise (breaks up and disperses
indigestible enzymes).
///////////////////////////////////////////////
Living With Phytic Acid
PHYTASE
Phytase is the enzyme that neutralizes phytic acid and liberates the phosphorus.
This enzyme co-exists in plant foods that contain phytic acid.
Phytic acid is the principal storage form of phosphorus in many plant tissues,
especially the bran portion of grains and other seeds. It contains the mineral
phosphorus tightly bound in a snowflake-like molecule. In humans and animals with
one stomach, the phosphorus is not readily bioavailable. In addition to blocking
phosphorus availability, the �arms� of the phytic acid molecule readily bind with
other minerals, such as calcium, magnesium, iron and zinc, making them unavailable
as well. In this form, the compound is referred to as phytate.
Not all grains contain enough phytase to eliminate the phytate, even when properly
prepared. For example, corn, millet, oats and brown rice do not contain sufficient
phytase to eliminate all the phytic acid they contain. On the other hand, wheat and
rye contain high levels of phytase�wheat contains fourteen times more phytase than
rice and rye contains over twice as much phytase as wheat.30
Soaking or souring these grains, when freshly ground, in a warm environment will
destroy all phytic acid. The high levels of phytase in rye explain why this grain
is preferred as a starter for sourdough breads.
Before the advent of industrial agriculture, farmers typically soaked crushed grain
in hot water before feeding it to poultry and hogs. Today, feed manufacturers add
phytase to grain mixes to get better growth in animals. Commercial phytases are
typically produced using recombinant DNA technology. For example, a bacterial
phytase gene has recently been inserted into yeast for commercial production.
Phytase is destroyed by steam heat at about 176 degrees Fahrenheit in ten minutes
or less. In a wet solution, phytase is destroyed at 131-149 degrees Fahrenheit.31
Thus heat processing, as in extrusion, will completely destroy phytase�think of
extruded all-bran cereal, very high in phytic acid and all of its phytase destroyed
by processing. Extruded cereals made of bran and whole grains are a recipe for
digestive problems and mineral deficiencies!
Phytase is present in small amounts in oats, but heat treating to produce

commercial oatmeal renders it inactive. Even grinding a grain too quickly or at too
high a temperature will destroy phytase, as will freezing and long storage times.
Fresh flour has a higher content of phytase than does flour that has been stored.32
Traditional cultures generally grind their grain fresh before preparation. Weston
Price found that mice fed whole grain flours that were not freshly ground did not
grow properly.33
Cooking is not enough to reduce phytic acid�acid soaking before cooking is needed
to activate phytase and let it do its work. For example, the elimination of phytic
acid in quinoa requires fermenting or germinating plus cooking (see Figure 3). In
general, a combination of acidic soaking for considerable time and then cooking
will reduce a significant portion of phytate in grains and legumes.
8/18/17 wartless
dip a spoon in hot water and apply on wart
Beer Bread
Ingredients
3 cups whole wheat flour

2 tbsp raw sugar
3 tsp baking powder
1 tsp salt
12 ounces beer
Instructions
Preheat oven to 375 F. Grease a bread pan and set aside. Carefully measure flour
and combine in a mixing bowl with remaining dry ingredients. Pour in beer and mix,
it will eventually start to form a dough. When dough forms, use your hands to
finish combining. Transfer dough to your bread pan, pressing down gently so it
spreads out even. Bake for 1 hour.
3-Ingredient Natural Weed Killer That Really Works

age Source: POPSUGAR Photography / Kelly Ladd
What You�ll Need
1 gallon vinegar
1/4 cup Dawn dish soap
2 cups Epsom salts
Large bucket
Wooden spoon or paint stirrer
Spray bottle
Step 1
Mix together the Dawn dish soap, Epsom salts, and vinegar in a large bucket with
the wooden spoon. Vinegar alone will kill weeds, but it�s more effective when
combined with the soap and salt. The Epsom salts and the acetic acid in the vinegar
dehydrates the plant by pulling out its moisture, while the dish soap breaks down
the plant�s outer coat (cuticle).
Step 2
Pour the mixture in a spray bottle. If you�re not comfortable pouring the mixture
from the bucket into the spray bottle, transfer the liquid using a measuring cup
with a spout or a funnel to help with your accuracy.
Be careful that you only spray what you want to kill. The mixture is nonselective,
which means it will kill nearby grass or other expensive plants that you purchased
at your local nursery. Just like chemical weed killers, you�ll have to reapply the
mixture for those stubborn, older weeds. The younger weeds will die easier.
What is collagen?
Look-Studio/ShutterstockOne of the most abundant proteins in the body, collagen,
makes up a large part of our skin, hair, and nails, so it's no wonder the word is
big in the beauty world. Collagen is a polypeptide, containing a mixture of amino
acids like proline and glycine that are present in all connective tissue,
cartilage, bone, and skin. "Your body needs collagen, but you actually make it on
your own, so most of us don't actually need to be adding collagen powder to your
foods or taking it as a supplement," says Nicole Osinga, RD. So is all the
excitement surrounding collagen misconstrued? Yes and no. Let's get to the bottom
of it.
If want to take collagen for your hair, Qilib, Viviscal, and Phillip Kingsley
Trichotherapy are all reputable brands. Sources of collagen
reeskyline/ShutterstockYou can get collagen in many forms: Collagen pills contain
up to one gram of collagen per pill and can combine various strains of collagen
along with vitamin C, which helps your body produce more collagen. There is also
collagen powder and liquid, which are great for individuals who don't want to take
pills or have trouble swallowing them. Limited research exits on these, however. If
you're a vegetarian or vegan, there are vegetarian- and vegan-friendly collagen
supplements now available that can contain a mix of amino acids, wheat extracts,
and vitamins instead of animal byproducts. You can also get dietary sources of
collagen from fish, cow, pig, and chicken.
What to avoid in a collagen supplement
Fecundap-stock/ShutterstockWhile the inclusion of vitamin C and hyaluronic acid are
great for maximizing the benefits of a collagen supplement, there are some
ingredients you should avoid, CoQ10, glucosamine, and arginine, among them. While
beneficial on their own, they offer low value to collagen supplements, and only add
cost of your supplement. You should also be sure to avoid collagen supplements with
fillers such as maltodextrin, flavors or sugars, oils, and artificial ingredients.
There are various other unnecessary ingredients you may not need, like branched-
chain amino acids, which may aid in recovery from muscle trauma, but will not help
raise overall body collagen.
Types of collagen
Nina-Buday/ShutterstockThere are three types of collagen: type I collagen comprises
90 percent of skin, hair, nails, organs, bone, ligaments, making it the best for
skin and beauty, type II collagen is associated with cartilage; while type III
collagen applies to fibrous protein in bone, cartilage, dentin, tendon, and other
connective tissues.
Slow Cooker Mongolian Beef
Print
Prep time
10 mins
Cook time
4 hours
Total time
4 hours 10 mins
Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to
throw into the crockpot and has such amazing flavor! One of the best things that
you will make in your slow cooker!
Author: Alyssa
Serves: 4-6
Ingredients
1 � pounds Flank Steak
� cups cornstarch
2 tablespoons Olive Oil
� teaspoons mince Garlic, Cloves
� cups Soy Sauce
� cups Water
� cups Brown Sugar
1 cup grated Carrots
green onions, for garnish
Instructions
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and
cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow
cooker. Stir ingredients. Add coated flank steak and stir again until coated in the
sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
Can serve over rice and garnish with green onions.
No Knead & No Oven Bread � cooked in a thermal cooker.

February 8, 2010 � thermalcooker
Dave Knowles has posted a great No Knead bread recipe for the thermal cooker on
his thethermalcook blog. You should take a look!
This recipe is adapted from the now famous no knead bread recipe developed by Jim
Lahey of Sullivan Street Bakery, Manhattan.
It was first published in the New York Times in November 2006 and has become one of
the most talked about recipe on the Internet.
THE INGREDIENTS:
1� cups of bread flour.

1 to 1� tsp of salt (depending on your taste).
? tsp of instant dried yeast.
1 cup of tepid water.
You also will need a tin to bake the bread in that will fit into the inner pot of
the thermal cooker. A round cake tin will do fine. This tin needs to be greased.
THE METHOD:
Mix all the dried ingredients together in a bowl before mixing in the water.
You don�t need to beat.
Cover the bowl with cling film. Leave it in a warm place for around 12 hours.
Sprinkle a good layer of flour onto a piece of parchment paper and flour your
hands well before scooping the dough out of the bowl and putting it onto the
parchment paper.
Spread the dough out a bit and simply fold the dough sides over each other.
Then fold the bottom to the top.
Turn the dough over and shape it gently so it fits in the tin before placing it
on a trivet in the inner pot and putting the lid on.
Put the inner pot into the outer pot. Shut the lid and leave for 2 hours to
rise again.
After two hours remove the inner pot.
Remove the tin from the inner pot and make sure it has risen before covering it
with either recycled aluminium foil (Eco care or similar) or baking parchment
paper. Remember to make a handle to lift it out once cooked.
Put it back into the inner pot and fill with hot water to come � up the side of
the pan before putting on a heat source and bringing it to the boil.
Once boiling turn down to a simmer for 20 minutes.
Put the lid on the inner pot and put the pot into the outer pot for 2 hours.
When cooked remove and turn out onto a rack to cool.
]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]
I know, two hours feels like a long time. Trust me, it's worth it. Don't rush the
bulk rise.
So, can the bulk rise be slowed down? Yes. A slower bulk rise will encourage more
flavor and structural development up to a point. But remember, the yeast has a
limited food supply, and we want to make sure to leave it enough food for a
successful final proof, and make sure enough sugars are present to allow our crusts
to properly caramelize when we bake them. If you want to let you dough proof for
longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer
than three hours or structure and flavor may be compromised.
For the workhorse loaf, a bulk proof of approximately two hours gives us the
optimal balance of flavor and texture.
Practically speaking, all this means you shouldn't let the workhorse bulk-ferment
anywhere you wouldn't want to hang out. If you're working in a really hot kitchen,
allow your dough to bulk ferment in cool a cabinet close to the floor. If you're
working in a very cold kitchen, put your stove on low and set your dough near it.
If you live in a home where you can control the temperature of rooms without
needing to beg your superintendant for a favor, set your thermostat to 75 degrees
and stop thinking about it.
But a watched dough never rises, so don't stare at it the whole time. Eat a
sandwich, make your bed, or get to work cooking the rest of your meal. Let the
dough do the work and try not to mess with it too much. Distractions are a home-
baker's best friend.
--------------------------------------------
S l o w Tasty Overnight Dough

http://www.homemadeloaves.co.uk/2013/03/s-l-o-w-tasty-overnight-dough.html
Overnight dough does exactly what it says on the - er - tin. You make it the
evening before and then leave it overnight, so it's ready to bake the following
day.
Eh? Why would anyone want to do that?
Leaving the dough overnight has two advantages, as far as I can see.
For one, it frees up time in the day. So, if you spend your morning up to the
eyeballs in the various occupations of three under 6s (for example) you don't have
to find time to knead the bread because it's already done. I think it's rather nice
to have some kneading time, all to myself, perhaps with an audio book for company,
after they have gone to bed.
Come to that, you could do your kneading at any time and use this s l o w method to
have the bread conveneniently ready whenever you want it.
Don't forget flavour!
Allegedly - and don't take my word for it - the longer the yeasts have to ferment,
the tastier the bread becomes. Thus, if you make your bread slowly, letting it
ferment overnight, you are developing a tastier bread with a good-things-come-to-
those-who-wait flavour.
Want to try?
You can do a long, slow ferment with any dough. The trick is to reduce the amount
of yeast and keep the dough cool.
Reduce the yeast
The more yeast you put into your recipe, the quicker your dough will rise, roughly
speaking. If you want your dough to develop slowly, without bursting out of the tin
and covering your entire fridge in a coating of impenetrable goo, you need to start
with less yeast. There's an actual recipe, below, but if you want to use a
different recipe, that's fine, just half the amount of yeast.
This recipe is for a 50% wholemeal loaf:
250g/8 oz/1� cups wholemeal flour

250g/8 oz/1� cups strong plain flour
� tsp instant dried yeast
2 tsp salt
315g/10 fl oz/1? cups water
*This is such a small anount of yeast that you may have problems weighing it out -
my scales aren't that sensitve so I've devised a method for measuring out dried
yeast without scales.
Once you've made your dough, leave it to ferment for 45 minutes as usual (method
here if you're wondering). Shape it as usual. Place it in the tin as usual. Then...
Cool it
Instead of letting the dough prove quickly, in a warm place, pop it in the fridge.
The chill will slow down the action of the yeast - it'll still be alive and
fermenting, just much slower than at room temperature. This, as I said, is what
will give your bread a great flavour.
Refrigerated dough will last overnight quite happily, and beyond.
When you get up in the morning, take the dough out of the fridge and let it warm up
to room temperature.
NOTE:This will take about three hours, so if you were hoping for fresh bread for
breakfast, you need to try again tomorrow and get up before dawn to lift that loaf
out. Nevermind, it'll be ready for lunch.
As the dough warms up, yeast activity will increase and you will see the dough
starting to rise. Once it has properly proved (has passed the top of the tin if
you're making loaves) it is ready to bake as normal.
Honestly?
You get the Real Deal here: I'm telling it how it is for me. I honestly can't tell
the difference in flavour with this loaf. It's totally worth it for the convenience
of getting to do the kneading the night before, without children, but the flavour
thing is a moot point. It tasted great! But I'm not sure that it was actually
greater than usual.
Maybe I'm just insensitive. Maybe I have a tendancy to eclipse the delicate
flavours of the bread with too much butter (come on, I didn't even begin with the
Marmite!). I'd love to know how it was for you. Does the overnight prove really
make that much difference to the flavour?
8
down vote
Yes, you can refrigerate bread dough, and in fact you will probably find that it
will give you better, tastier results, because the yeast has more time to do its
work. Any bread baker worth his salt (flour?) will tell you that a slow, cold rise
is better than a fast, warm one.
You should refrigerate the dough immediately after mixing, not after a rise.
Depending on the amount of yeast in your recipe, this can be for a few hours or
even overnight. Allow the dough to warm up a little before baking.
shareimprove this answer
-----------------------------------
Just to add to other answers, it's often easier to refrigerate for the first proof.
That is: mix, refrigerate for a "first rise" (from a few hours to a few days), then
remove from fridge, shape, and then let rise the second time until read to bake.
(The second rise can take anywhere from an hour to a few hours, depending on amount
and activity of yeast.)
It is possible to shape loaves before refrigeration, but it's more likely to

produce an uneven rise or misshapen loaves. It can also be more difficult to judge
when to bake, since the center of a large loaf will warm much more slowly after
removed from the fridge. (If you shape after refrigeration, you can fold the dough
a few times periodically to redistribute the heat and warm the loaf throughout more
quickly.)
To answer the other part of the question about letting it "sit on the counter,"
that depends on your room temperature, how fast the dough rises, and other things.
If you try this, you should generally be prepared to de-gas and shape the dough
after the long rise, doing your final rise right before baking. (Otherwise, an
overproofed dough could collapse during baking.) If you're just adding an extra
hour or something to the rise time, this is unlikely to cause problems. If you need
to let it sit on the counter for longer and the room is warm, you'll need to
decrease the yeast content in the recipe.
------------------------------------------------------
Why You Should Proof Bread in the Refrigerator
Proofing takes place after the dough has been shaped. I use either a canvas lined
bowl or a wooden banneton to hold my dough during proofing. While the bulk
fermentation takes place at room temperature, I almost always proof my bread in the
refrigerator. Why?
Proofing bread in the fridge slows down the fermentation. Most of my breads are
made with a sourdough starter (levain is a better word). A long proofing stage
allows the acid producing bacteria in the levain to create a more developed tangy
flavor than you would get if the bread just proofed for a few hours at room
temperature.
Slowing down fermentation in the fridge gives you much more flexibility as to
when you can bake your bread. You have to go to work, right? Who has time for a
seven hour recipe? Mix the dough when you get home from work. Let the bulk
fermentation happen while you watch Netflix. Shape, put the loaf in the fridge and
bake the bread when you get home from work the next day. Fresh baked bread for
dinner!
A long slow proofing may give the beneficial culture in a sourdough culture
more time to pre-digest the flour. Researchers are looking at the possibility that
sourdough cultures and long fermentation times may alleviate wheat allergies.
There�s no solid proof of this but it makes intuitive sense to me.
Loaves proofed in the fridge hold their shape better when baked.
Proofing in the fridge slows down but does not entirely stop fermentation. With the
breads I make I�ve found that between 12 and 24 hours in the fridge is about right.
Longer and you risk over-fermentation and having dough stick to the proofing
basket/banneton.
And note that you don�t have to let dough proofed in the fridge come to room
temperature. My dough goes straight from the refrigerator into the oven.
----------------------------------------------------
Why not work with the cool conditions instead of against?
You could let the dough proof for a long time, e.g. overnight in the fridge.
This allows for a lot less yeast and hence a less yeasty taste, which is usually
desired. Also, more complex flavors develop during long proofing times. (There is a
reason french baguette may wait for two days before baking.) For a start, aim for
about 5% yeast1 and use cool instead of lukewarm liquid.
You might have to adjust your attitude, because this requires some planning
ahead, but gives you more degrees of freedom on the other hand: Fresh bread / cake
in the morning without having to get up before dawn and more tolerance with regard
to proofing / timing - the dough can handle an extra hour or two in the fridge
easily. (Especially nice if you have a baby or a crazy schedule...)
You could also dump the dough in cold water and proof it there. As crazy as it
sounds, it works. See more here.
If you'd rather stick with warm conditions, I'd aim for 30�C for optimum
(=quickest) activity. Yeast starts to die at about 45�C, completely dead at 55�C.
Also, warmer dough tends to proof unevenly and have a "flat" taste (can't find a
better word).
What are the advantages of �bathed� bread?
There is a technique of making bathed bread. For it, the dough is kneaded as usual,
then shaped into a boule, bound in cheesecloth, and submerged in water for the
first proofing.
When it floats up, it's considered ready. It is then shaped, final-proofed and
baked. There is no knockdown and second proof before shaping.
Yeast is Fussy About Temperature
From The Inquisitive Cook, by Anne Gardiner and Sue Wilson with the Exploratorium
(Henry Holt and Co., 1998).
300� F�400� F (150� C�205� C)

Surface temperature of a browning crust.
200� F (100� C)
Interior temperature of a loaf of just-baked bread.
130� F�140� F (55� C�60� C)

Yeast cells die (thermal death point).
120� F�130� F (49� C�55� C)

Water temperature for activating yeast designed to be mixed with the dry
ingredients in a recipe.
105� F�115� F (41� C�46� C)

Temperature of water for dry yeast reconstituted with water and sugar.
100� F (38� C)
or lower When yeast is mixed with water at too low a temperature, an amino acid
called glutathione leaks from the cell walls, making doughs sticky and hard to
handle.
95� F (35� C)
Temperature for liquids used to dissolve compressed yeasts.
80� F�90� F (27� C�32� C)

Optimum temperature range for yeast to grow and reproduce at dough fermentation
stage.
70� F�80� F (21� C�27�C)

Recommended water temperature for bread machines.
40� F (4� C)
Recommended refrigerator temperature. Used directly from the fridge, yeast is too
cold to work properly.
Tech Insider UK
This sponge on a string can detect cancer � and it's now being trialled in the UK.
All-Purpose Flour
Is a blended wheat flower with a slightly lower protein content. Usually, all-
purpose flour combines both hard and soft wheats in order to create a flour that
can be used in the majority of household baking. This is also one of the more
inexpensive, long lasting types of flour
Bread Flour
Is also known as strong flour, is a hard wheat flour usually produced in the
springtime. This flour contains a very high protein content making it perfect for
bread or other basic foods
Add 1 T orange juice to water volume
Bread Machine Flour
Is very similar to bread flour with the exception of the citric acid content. The
bread machine flour�s citric acid aids the dough in retaining some of its
structure.
Freeze Yeast Bread Dough

https://www.thespruce.com/freeze-yeast-bread-dough-427560
Here's How
Double the yeast. Use only active dry yeast - not fast-acting yeast. Mix bread
according to the recipe�s instructions but double the yeast amount. This is to
compensate for the yeast that will die off in the freezing process.
Let the bread go through its first rise. Most yeast breads go through 2 rises.
Let the dough do its first rise in a greased bowl as per recipe instructions.
Shape the dough into loaves. After the first rise, punch down dough and knead.
Shape the bread dough into loaves.
Place loaves into greased bread pans and cover with greased plastic wrap to
prevent sticking. This is done to make sure the dough loaves hold their shape when
freezing.
Place bread pans in freezer and let dough freeze in pans for about 10 hours.
After 10 hours, remove the bread dough from the pans, wrap in plastic wrap and
bag.
Date the bag of dough loaves. Dough can be frozen for up to 4 weeks.
Return loaves to freezer immediately.
To use frozen dough loaves, remove a loaf from the freezer the night before you
want to bake it. Keep the loaf wrapped in plastic and let it thaw overnight in the
refrigerator.
After the dough has thawed, place it in a greased bread pan, cover, and let
rise.
Bake bread at the temperature and for the length of time as described in the
recipe.
recipes from healthy food house from facebook
ow to Make All-Purpose Flour
Supplies
whole grain berries (any should work, but I used einkorn)

grain mill OR a basic coffee grinder and simple food processor
fine mesh sieve
2 large bowls
1 small bowl
Method
Grind 1 cup of whole grain berries on the finest setting of your grain mill. If you
don�t have a grain mill, you can grind your own flour using an inexpensive coffee
grinder and food processor.
This DIY to make your own all-purpose flour is so cool! You don't need an expensive
grain mill to make it and it works for any grain. You can even make your own
gluten-free all-purpose flour! Great easy recipe and simple tutorial to save money
- you won't have to make last-minute trips to the store! :: DontWastetheCrumbs.com
Sifting Round One. Set the sieve over a large bowl and sift the flour. After a
couple minutes, you will see the germ and bran remaining in the sieve and the
endosperm in the bowl. Place the germ/bran into a separate small bowl.
Repeat with the remaining freshly ground flour until it has all been sifted.
Sifting Round Two. Repeat the sifting process again, but this time use the flour
that has already been sifted. You will again see the germ/bran separate in the
sieve. Place the germ/bran into a separate small bowl and repeat the sifting
process until all the freshly ground flour has been sifted twice.
Store the flour and germ/bran in separate containers. The flour will stay fresh in
the pantry for up to one week, or you can refrigerate/freeze for up to 2 months.
Store the germ/bran in the refrigerator or freezer for up to 2 months.
Additional Recipe Tips
You don�t have to sift the flour twice, but I found that this provided a
consistency more like all-purpose flour than just sifting once. You could sift a
third time, but that would be a personal preference. Two sifts did the job just
fine.
If the finest setting on your grain mill isn�t very fine, or if you�re using the
coffee grinder/food processor method, you can still make all-purpose flour using
this method. You will end up with less all-purpose flour and more germ/bran, but
you can repeat the original grinding process and sifting process above to get more
out of that first cup if you�d like.
The method above uses just one cup of flour, but you can start with more if you�d
like. I just chose one cup as an arbitrary amount so that I wasn�t making more
flour than I actually needed.
The germ/bran contain the majority of the fat of the grain berry, so it�s important
to keep it stores in the refrigerator or freezer. Use the germ/bran in any recipe
that uses whole grains, other than a bread recipe. So homemade granola bars,
oatmeal, protein bars, even in cookies or muffins in small batches is fine. You
want to avoid adding to the bread because the extra weight of the germ/bran will
affect the rise of a whole grain bread recipe.
Why Make Your Own All-Purpose Flour
For many of you, making all-purpose flour is going to be too much work. You�re
working two jobs, short on time as it is or don�t have the patience to wait for the
coffee grinder� I get that. But if you have the time, I urge you to at least give
the idea some thought.
Most of the all-purpose flour on store shelves are either laden with synthetic
chemicals to supposedly make it healthier or drenched in chemicals to make it
white. Some all-purpose flours are both! If it�s possible to avoid these chemicals
and additives, then we should at least give it a shot.
However, if you fall into the short on time/don�t have equipment category, I
recommend buying an all-purpose flour that is not enriched nor bleached if at all
possible. There are a few brands out there, but Hodgson Mill would be one that I�ve
tried myself and can recommend.
10 Ways You�re Unwittingly Increasing Your Dementia Risk
Even if you have no family history of dementia, there�s a good chance you�re
unknowingly putting yourself at risk for developing the condition down the road.
Interestingly, it�s more of a condition than a specific disease, the Alzheimer�s
Association says. It refers to a collection of symptoms related with cognitive
decline, including memory loss and impaired judgment. Alzheimer�s is the type of
dementia you�re probably familiar with, but it�s also not the only type.
It�s not a natural part of the aging cycle, either. Dementia is caused by damage to
the brain cells, which can happen in a number of different ways. More importantly,
there are things you do today that may increase or decrease your risk of dementia
later. Physical activity and living a generally healthy lifestyle are all part of
the equation. But there are many other things people do on a daily basis that also
skew the odds. Here are 10 ways you may be unwittingly increasing your dementia
risk.
1. Taking certain drugs and medicines
cold medicines
Certain medications have been linked to an increased risk of dementia. | Scott

Olson/Getty Images
Certain prescription and over-the-counter medications have been linked to increased

dementia rates. Anticholinergic drugs, which many adults use for seasonal allergies
or overactive bladder, for example, were singled out by a report published in the
Journal of the American Medical Association. Benadryl and Tylenol PM users, beware.
2. Living near busy roads
You don�t have to be stuck in traffic to have it slowly kill you. A recent study
published in The Lancet found an increase in dementia risk for folks who live close
to areas with heavy traffic. This could be because high levels of air pollution and
noise have the potential to eat away at the brain�s connective tissues. Still, it�s
an association, not necessarily a cause.
3. Being generally unhealthy

This is pretty broad � and if you�re pretty broad yourself, that can mean an
increased risk of neurodegenerative disease. People who have diabetes, high blood
pressure, and who are obese all have higher rates of dementia. But the pendulum
also swings the other way � some research from The Lancet shows people who are
underweight can increase their risk by up to 34%. Again, it�s an association, so
we�ll need more research.
6. Being a couch potato

Your mother probably told you video games and television can rot your brain. Few of
us took this as a serious threat, but as it turns out, your mom may have been right
(as she so often was). There is actual evidence that living like a sloth � or a
couch potato, as we often say � can lead to serious problems. In fact, the more
advanced your couch potato level, the higher your risk of dementia.
Findings from a new study from McMaster University in Ontario show couch potatoes
are hurting their brains. Though some people are born with an elevated risk factor
for dementia, inactivity can boost the risk for those with no genetic
predisposition. Jennifer Heisz, assistant professor in the Department of
Kinesiology at McMaster University and co-author of the study, said in a press
release, �The important message here is that being inactive may completely negate
the protective effects of a healthy set of genes.� Simply put, physical inactivity
will cause your brain tissues to degenerate, leading to an increased risk of
dementia.
8. Vitamin D deficiency
Researchers have confirmed a link between vitamin D deficiency and dementia.
Individuals with severe deficiencies may actually double their risk, according to
one study from the University of Exeter. An easy solution? Get outside and in the
sun more, and bolster your diet with more fish and vitamin D-rich foods. Do keep in
mind, though, that it�s still imperative to protect yourself from the sun�s
damaging rays.
9. Not exercising your brain

You can think of your brain as a muscle. If you don�t exercise it, it�ll atrophy.
As strange as it sounds, there�s evidence that not using your brain can actually
increase dementia risk. In fact, researchers from the University of Cambridge have
discovered individuals with less education have higher rates of dementia than those
with more schooling.
10. Heartburn medication

Struggling with acid reflux? Here�s a heads up: Some heartburn medication is linked
to dementia. One large study found in The JAMA Network said medicines with proton
pump inhibitors, like Prilosec and Prevacid, are tied to increased degenerative
disease risks. So, if you�re on one of these, you may want to discuss possible side
effects the medication could have in the future.
/////////////////////////////////////////
Face saver
No need for pricey derm treatments to perfect your complexion. "Yogurt contains
lactic acid, which is a component in some in-office chemical peels," says
dermatologist Hema Sundaram, MD. "It gently exfoliates the top layers of the
epidermis, which can clear up blemishes and discolorations, and may even reduce
fine wrinkles."
Try this DIY mask: Mix 1 cup Greek yogurt with 2 to 3 drops of almond or olive oil
and a tablespoon of honey; apply to face, leave on for 20 to 30 minutes, then rinse
and pat dry. Result: more radiant sk
Storing Plantains
Plantains last a long time at room temperature, gradually ripening and changing
color. When a plantain is black, it should still feel as firm as a firm banana. If
it�s still very hard, throw it out. Even when it�s ripe, a plantain keeps well. It
can be refrigerated if you wish, and unlike a banana it can also be frozen. To
freeze, peel the plantain first and wrap tightly in plastic.
How to Remove a Bush
If you have bushes that you want to remove, here's how to get the roots out without
hours of digging and chopping.
Use leverage. Start by digging around the base and cutting all the roots you can
get at. Then lay scraps of plywood on each side of the bush. Set a jack stand or
concrete blocks on one side and set up your jack on the other. Lay a beam across
them and tie the root to the beam with a chain. You'll apply hundreds of pounds of
pulling force, so both the beam and the chain must be strong. Use a 6-ft. 4x6 or
6x6 for the beam and a chain for towing cars. Raise the jack, stopping to cut the
roots as they become exposed. If you max out the height of your jack before all the
roots are free, add a few blocks to increase the beam height.
Caution: Before cutting the roots, reduce tension on the chain to prevent injuries
from recoil. Wear eye protection.
http://escalonknee.btlpainrelief.com/
-------------------------------------
� pinterest
If you cover the insides of swimming goggles in a very thin layer of

toothpaste, then wash it off, they won�t get steamed up anymore when you�re
swimming. I never would have guessed!
---------------------------------------------------------------------
I Am 60 Years Old and This Plant Returned My Vision, Removed Fat From My Liver and
Cleansed My Colon
Believe it or not, there is a plant that can efficiently restore vision, remove
liver fat and cleanse the colon completely, and all this with just regular
consumption.
The plant that can provide all of these incredible health benefits as well as ton
of others is none other than � beets.
Beetroot is a reddish vegetable originating from Europe. It is mainly consume raw

or in salads, and although many people don�t prefer its taste, they still consume
it for its numerous health benefits. But that is not all!
Health Benefits of Beets
Beets are capable of improving your blood circulation and strengthening your
cardiovascular system while providing your body with enough energy for the whole
day. The vegetable contains tryptophan and betaine, which are two rare substances
that efficiently fight stress and soothe the nervous system. Beets are also high in
anti-inflammatory properties and antioxidant content which fights free radicals in
the body and boosts the overall health.
This is how to prepare an incredible beetroot salad that you can consume on daily
basis:
Ingredients you will need:

2-3 Beets
2 Onions
Vinegar
Salt to taste
Extra virgin Olive oil
Instructions:
Start off by peeling the beets and cooking them in water with a pinch of salt. Once
done, chip them up in small slices and put them in a bowl, before chopping the
onion and mixing it with the beets. At last add some olive oil and vinegar then
season the salad with some salt, before ending by sprinkling some vinaigrette. Let
the salad sit for an hour before serving the delicious salad.
This incredibly healthy salad will efficiently cleanse the colon and liver while
improving your eyesight. We highly recommend you to consume it on daily basis as
beets are highly nutritious and healthy.
Source: Healthy Food House
-----------------------------------------------------
Garlic relieves ear pain. simply put a clove of garlic in your ear. The pain and
inflammation passes in just a few minutes. Cures headache too. Let is stay
overnight in your ear. You will feel heat.
-------------------------------------------------------
If you are struggling from knee discomfort , try this technique
Start by folding the dish towel and positioning it in back of the knee, high in to
the joint. Establish the heel onto then border of a chair, sofa or block.
Delicately squeeze the knee, contracting the leg muscles and hamstrings. do it
again on the other hand This exercise works since it makes space in the knee.
-----------------------------------------------------
Fructose From Added Sugars Is Bad For You, Fruit Is Not
Fruits
It�s important to realize that all of this does not apply to whole fruit.
Fruits aren�t just watery bags of fructose, they are real foods with a low energy
density and lots of fiber.
They�re hard to overeat on and you would have to eat very large amounts to reach
harmful levels of fructose. In general, fruit is a minor source of fructose in the
diet compared to added sugars.
The harmful effects of fructose apply to a western diet supplying excess calories
and added sugars. It does not apply to the natural sugars found in fruits and
vegetables.
------------------------------------------------------------
Losartan is an angiotensin receptor blocker (ARB), which works by relaxing blood

vessels so blood can flow more easily. Hydrochlorothiazide is a diuretic, which
works by helping the body get rid of extra salt and water.Nov 19, 2015
----------------------------
There is a toxic resin inside the shell layer. If the shell is not opened properly,
the resin will get on the cashew nut, making it inedible. Most companies steam the
shell open at a high temperature, thus cooking the cashew nut inside. A certain
nut producer in Indonesia uses a special technique with specially-designed tools
(without using any heat at all) to open the shell cleanly every time without ever
exposing the cashew nut to the resin. The raw cashews are much sweeter, tastier,
and nutritious than their cooked counterparts.
Many people avoid cashew nuts because of their high fat content, though they are
lower in total fat than almonds, peanuts, pecans, and walnuts. Cashew provide
essential fatty acids, B vitamins, fiber, protein, carbohydrate potassium, iron,
and zinc. Like other nuts, cashews have a small percentage of saturated fat;
however, eaten in small quantities cashews are a highly nutritious food.
There are only a few places that sell the truly RAW cashew nuts. I recommend the
following place: The The Raw Food World.
Health
Who Really Needs Cholesterol and Blood Pressure Drugs
Steve Findlay,Consumer Reports Fri, Mar 17 3:23 PM
Get the Right Medication
Statins are thought to work not only by lowering LDL cholesterol but also by
stabilizing plaque deposits in the arteries, making the deposits less likely to
rupture and send blood clots through the body.
People with a history of heart attack or stroke, or at very high risk of one
(greater than 20 percent), should start with higher doses of a potent statin: 40 to
80 mg of atorvastatin (Lipitor and generic) or 20 to 40 mg of rosuvastatin (Crestor
and generic). Other people who need a drug should start with lower doses of those
or other statins: 40 mg of lovastatin (Mevacor and generic), pravastatin (Pravachol
and generic), or simvastatin (Zocor and generic).
Doctors use several different kinds of drugs to lower blood pressure, and for
people with levels above 150 it can take a combination to control the problem.
Still, it usually makes sense to start with the oldest, safest, and least expensive
drug: diuretics, or water pills, such as chlorthalidone or hydrochlorothiazide. If
that doesn�t work, you may need to switch to or add an ACE inhibitor, calcium
channel blocker, or other kind of drug.

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CDP-choline has beneficial effects on myelin in animal models of multiple sclerosis

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Testosterone treatment efficiently stimulates the formation of new myelin and

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I�ve had readers report sleepless nights in anticipation of a successful batch of

NEVER STIR yogurt before it has set.

2. Don�t use old milk.