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Extra ingredients for green smoothies [part 7 of 9]

Pomegranate juice Pomegranate juice is another very hot product because of a few studies linking it to slowing growth of prostate cancer and arthritis, and reducing breast and skin cancer.   It’s been linked to improvement of several cardiovascular measurements, including thinning the blood and improving blood flow, lowering LDS cholesterol, and increasing HDL (“good”) […]

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foods that help digestion . . . part 5

Dear GreenSmoothieGirl:   What are foods that help digestion? Some raw foodists eat raw meat.   Raw meat and milk have enzymes, so aren’t they good foods? Answer:   We’ll leave the Oxford/Cornell China Project out of this discussion, which shows that animal protein causes many diseases.   (The primary author of that pivotal study, […]

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what enzymes do to make food digestible . . . part 3

We don’t think of our stomach as being two-chambered, but Howell goes to lengths to document all the experts and studies (including Gray’s Anatomy) saying that it does, in fact, have two distinct parts.   And in the upper stomach, or “food enzyme stomach,” gastric juices are not released, and peristalsis is not yet churning […]

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Phytates . . . part III

When making baked goods, get in the habit of putting the flour in the blender or bowl with the liquids (with a bit of a fermented dairy product like kefir), and just leaving it all day (or night) before completing the recipe.   You’ll also find that your baked goods are lighter, with a lovely […]

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Phytates . . . part II

The phytate issue is fiercely contested in the nutrition world, with some believing that soaking grains is critical, and others believing it’s unnecessary.   I have studied compelling evidence on both sides, leading me to the following recommendations. Regardless of whether phytates in whole grains lead to mineral deficiencies, soaking and slightly fermenting your grain […]

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What are phytates and how do I avoid them?

Getting off refined grain products and onto whole grains is a great thing to do! But some of you have been scared silly by Sally Fallon’s book Nourishing Traditions, regarding phytates.   I  hope you’ll feel a bit  more peaceful on that topic  after reading this three-part blog. Phytates are a natural, acidic chemical compounds […]

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Probiotics and digestive enzymes

Q: Dear GreenSmoothieGirl,  what’s a good probiotic/enzyme you recommend? A: Probiotics and enzymes are two different things.   I like Pharmanex’s probiotic called ProBio because their scientists, whom I know and trust, have isolated a proprietary strain that supports all the others.   I can obtain these at wholesale cost for anyone who writes me, […]

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kefir grains

The next three days, I’m going to post some Q&A on subjects related to my recipe collection.   These are questions some  truth-seeking readers have asked: Q: ABOUT KEFIR GRAINS: I understand they are “friendly bacteria” that “keep on giving.”   They ferment milk into living organisms right?   Therefore, do they live indefinitely, and […]

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It just keeps giving! On extending the life of the garden—

It’s going to freeze any night now, and I’m leaving town, so we undertook a family project today  to bring  in most of the remaining garden crops.   Since I quit  putting up  sugar-added, processed food in jars years ago, I’ve learned new ideas to preserve nutritional value in my garden’s yield.   Here’s how […]

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Q&A

Questions I have been asked: 1. What constitutes RAW—does that mean that everything is not cooked?Uncooked plant food (vegs, fruit, seeds, nuts, grains) have excellent vitamins, minerals, and enzymes.  The minute you cook it, you alter it molecularly, destroy all the enzymes and some of the vitamins and minerals.  The only way to eat better […]

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