Friday, December 27, 2013

Reprint-The Spirit of Food, Winter 2002 Volume2 Issue 6



Introduction to Winter 2002 Volume2 Issue6  


As the cold front sweeps down from the Artic regions, we are beginning to feel the desire to come to a warm place for a rest.  Chimneys exude the rich scented smoke to stir the chill in the air.  The nesting instinct is beginning to set in.  We see fewer wild animals out and about hunting for their next meal.

It is time too for us humans to look to our comfort needs.  Food Physics and Body Dynamics™ can provide tools to help us manage the extreme cold that is often a part of winter.


FOOD PHYSICS and BODY DYNAMICS™ 

A simple concept: when something is too cold, warm it.

As the sun moves to the lower hemisphere, it becomes cooler in the northern regions.  That means the activity slows (at least most molecules do), as the earth and atmosphere cool.  Remember that when molecules cool, they tend to move slower, and at the same time they descend.  Such is the case of your body systems, including those of the emotions and behaviors.

This is the time of year for us to slow down and to conserve our vitality for the spring, when it arrives.  Our activities and behaviors may become more slowed, leading sometimes to depression.  Depression can mean the slowed behavior patterns of the molecules that are in our body systems and emotions.  This may be rectified by changes in foods, attitude, and activity.

Foods that are especially good in the colder seasons are those that are grown locally, seasoned with warming spices and herbs.  For example, the late summer yellow squashes, like acorn and butternut, can be baked with cinnamon and then topped with a tablespoon of olive oil when served.  Animal protein sources that provide more warmth are foods like chicken, beef, or salmon.  One of the warmest meats available for winter consumption is lamb.

For those people who choose to avoid animal products in their diet, some of the warmer legume-and-grain combinations can be found in black beans with corn.  Keep in mind that a complete protein chain has 28 amino acids.  Legumes or grains eaten separately, each only contain a portion of those 28 amino acids.  Combined together, however, legumes and grains generally offer the all of the 28 amino acids needed to form a complete protein, similar to those comprised in the human muscular system.

The enzymes in our saliva chiefly digest carbohydrates.  It is best to chew them sufficiently to begin the process of breaking them down into usable units of energy.

Cold Weather Foods:
1.  Meats in order of the warmth they provide: lamb, turkey, chicken, salmon and beef.
2.  Legumes (dried beans): black beans, kidney beans, black-eyed beans/peas and adzuki beans.
3.  Grains: brown basmati rice, wild rice, corn, oatmeal and barley.
4.  Vegetables—most root vegetables tend to warm: carrots, sweet potato, onions and garlic. Be sure to include the dark leafy green vegetables that are bitter.  These act as a diuretic, helping to reduce edema, which can be a problem in the colder weather. (See discussion below.)
5.  Spices and herbs that warm: Most spices are warming, so choose according to the needs of your body.  Spices and herbs are a more concentrated food source and should be used in small quantities, particularly the first time that you use one.  Observe your reaction.  For example, cayenne affects the heart function, and cinnamon is warming to the lungs and kidneys.  Ginger can warm the lungs and stomach and can reduce nausea.
6.  Fruits: Apples or oranges are good autumn fruits. Pomegranates have a quality of astringing or tightening the tissues.  (A special note on pomegranates: they are said to eliminate intestinal parasites.)  Persimmons and pears moisten the lungs, which is helpful when you spend your winters in heated buildings.  Tip-O-The-Tongue! December 27, 2013

Choose foods that are grown in your area.  It is important to recognize that the foods that grow and flourish in your climate and region are more likely to provide your body with the nutrients that will support you in that same location.


DISEASE DISCUSSION: MANAGING EDEMA DURING COLD SEASONS

Often, in the colder months, people with kidney weakness have problems with edema.  There are some simple concepts that will help you understand the problem and thereby give you a choice in managing the symptoms. 

When it becomes colder, our bodies are less likely to produce the natural amount of sweat that occurs as part of the elimination of metabolic waste.  If we live in a damp climate, this is even more pronounced.

Swollen ankles and fingers, a dull slow gait, or even a limp may be the first signs that your lungs and kidneys may not be functioning efficiently.  The lungs are responsible for the skin area and the production of a low-grade sweat that releases fluids via the surface.  The kidneys are their secondary agent in the disposal of fluid waste.

If you feel that this may be the case, get a professional opinion, then consider using the following FOOD PHYSICS AND BODY DYNAMICS™ approach to reduce the discomfort.
1.    Bitter and bland foods tend to be diuretic in nature.  This means that they encourage the production of urine and therefore, upon elimination, the fluids in the body are reduced.
2.    Warming spices can cause more sweat than is generally produced.  This can be another way to get rid of excess water and fluid.
3.    Use a deep breathing technique and be sure to move your body regularly in some form of exercise.  Yoga, qi gong, tai chi or gymnasium types of activity all work well.  Consider your age, condition and time of day as you make choices for activity.

RECIPES:
Honey Mustard Glazed Chicken
Honey and mustard directly affect the lungs by moistening and warming.  Rosemary clears phlegm from the lungs.  These three spices, combined with the warming quality of baked chicken, make this a nourishing, seasonal favorite.  The olive oil is beneficial to the heart and arteries, helping to clear out the build-up of cholesterol and plaque.

I whole cut-up, skinned chicken
¼ cup honey                                                                                                             1 teaspoon dry mustard powder
1 teaspoon rosemary                                                                                   ½ cup virgin olive oil

Preheat oven to 350º.
In a small saucepan, heat the olive oil and honey over medium flame.
Add spices and continue to heat for another 5-10 minutes to make a glace.
Place rinsed whole chicken on a rack in a shallow baking dish.
Using a basting brush, paint a thin coating of the glace over chicken.
Slide the chicken into the oven and bake, 20 minutes per pound.
Baste the chicken with the remaining glace within the final 20-minute baking period.
Serves 4 people
**********
Cinnamon Baked Butternut Squash
During the colder, dark months, a bit of warming cinnamon bark helps the kidneys and warms the low back.  Combined with the natural sweetness of butternut squash, it becomes a way to provide calories that will sustain and warm our bellies.  Enjoy.

1 large butternut squash                                                   
½ to 1 inch of cinnamon bark
2 teaspoons of cinnamon powder

Preheat oven to 375º
Cut a butternut squash in half, lengthwise, scooping out membrane and seeds. 
Place in a shallow baking dish, cut side up.
Add water to cover the bottom approximately ½-1” deep.
Add the cinnamon bark to the water.
Sprinkle the cinnamon powder over the squash.
Cover the dish and bake until a fork will penetrate easily, generally 30-45 minutes.
Remove from oven and drizzle with olive oil, cut into serving-sized pieces.
Serves 4 people.


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Monday, December 9, 2013

Healing that winter cough in the kitchen

  This weeks blog is a specific topic that relates to the lungs and how to care for them in the changing winter cold climates.

So often we are remembering the cold outside, rain, snow and sleet, too.  However we forget that the heater that we gratefully turn on as we walk in the door, or the fire we kindle, or candles lit are all consuming and transforming the moisture in the air we breathe. This means our lungs may become dry.  Our throat may tickle, causing us to cough.  We may begin to produce phlegm depending on our food intake and immune responses to our body's needs.

At church, visiting with friends yesterday, one coughed that rattling dry cough. You know the one. Cough and cough, yet no phlegm clears from our lungs. Darn it. With a heavy chest, he had reigned that it was part of his constitution based on past infractions on his lungs.

Yet, what if...just for a second he could believe there may be a different way to experience this winter, cough free?
As I quickly explaining the method of relief, he is off to run the test. Here it is for you to try:


SEASONAL RECIPE:
      Autumn Poached Pears

      4   fresh pears

6   ¼” slices of fresh ginger root

4    cups purified water

8    whole almonds


Place ginger slices and water in a shallow saucepan. Bring to a boil. 
Using an apple corer, section and core the pears. 
Stand in a casserole adding the ginger water mix.
Place in 3500 oven for 30 minutes or until pears are soft.
Place two almonds in core of each pear and return to oven 8 minutes. 

Remove from heat.  Allow to cool slightly and ENJOY! 
Pears have a specific action on the Lungs. Poached with fresh ginger and served with freshly cracked almonds, a pear provides the Lungs with moisture that contains nutrients; energetically, it aids in clearing unhealthy fluid out of the Lungs. Pears provide slightly heavy moisture that can aid in loosening phlegm or sputum that may have been stored from a previous event or illness or newly formed by a common cold. The pungent ginger helps to open the pores and express some of the metabolic fluid created in the production of energy. Almonds also break up phlegm or sputum, moving it into the lymph system to be released while reducing the cough.


Try this out at and tell me how it worked for you! Have a great week, Sofi :)


Saturday, November 30, 2013

Tip-O-The-Tongue tools for healthy living, today.

We will begin to answer questions that arise when you watch our TubeNutriDoc videos on YouTube or read nutritional information that make little or no sense to you.

Please take a moment to visit our YouTube site, TubeNutriDoc or on TheSpiritofFood.com pages. Let us know how we can demystify the massive amount of nutrition data that is currently flooding the media.

Until next time, May you and yours...Be In Good Health.