Food

Food – Small Intestine Helpers

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The liver and gallbladder are organs associated with the digestion that occurs in the small intestine. The liver’s only digestive function is to produce bile, for export to the duodenum. It does this via the common hepatic duct and the common bile duct. The gallbladder is chiefly a storage organ for the bile and lies between these two ducts. It is approximately four inches long and is located to the back and just below the lower right side of the liver. In addition to storing of the bile until needed, the gall bladder concentrates the bile, with it being up to ten times as concentrated when it leaves as when it entered. The primary function of bile is the emulsification or breakdown of fats so that they can be absorbed and used.

Bile is the major means by which cholesterol is excreted from the body. In the event that the bile salts (these constitute part of the liquid called bile) are inadequate or the cholesterol is excessive, the cholesterol may crystallize and form gallstones. These gallstones can pool in the gall bladder—the cystic duct leaving the gall bladder—or the common bile duct which leads to the small intestines. Gallstones are a common disease process and are more common in females, individuals over 40, those who are overweight, and fair skinned people. Gallbladder disease is also increased when the diet is low in fiber, and water is not taken liberally. Common symptoms include fullness and burping after meals, heartburn, chronic upper right-sided abdominal pain to severe pain that radiates to the right shoulder, nausea, vomiting, and even yellowing of the skin. These symptoms are more noticeable several hours after a heavy meal that includes fried or fatty foods.

There are many lifestyle decisions that can help prevent gallstones. These include: decrease saturated fats as found in meat and animal products; consume monounsaturated fats and omega 3 fatty acids such as is found in olives, canola, and flax seed; eating nuts (peanuts, walnuts, almonds); diet high in fiber; consumption of vegetable protein; avoid a high sugar intake; regular exercise; maintain normal weight; avoid rapid weight loss; and liberal consumption of water.

Treatments include a wait-and-see approach with lifestyle changes, medical non-surgical removal of the stones, and surgical removal of gallstones. There are also natural remedies for treatment of gallstones. One is found in Jethro Kloss’s book, Back to Eden. The author has personally administered this treatment to one person with severe symptoms, and it was very successful.

May the Lord guide in our lifestyle decisions that so greatly affect our life, health, and relationship to Him.

Recipe – “Curried” Vegetable Soup

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Recipe – “Curried” Vegetable Soup

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

1 can coconut milk

6 cups water

2 tsp. ground cumin

1 tsp. anise seed, ground or whole

1 tsp. ground ginger

1 tsp. coriander

1 Tbsp. onion powder

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. cayenne (or to taste)

2 Tbsp nutritional yeast flakes

2 tsp. salt

6 cups Californis Blend Frozen Vegetables, or other vegetables of choice

Directions: Sauté onion and garlic in olive oil until lightly browned. Add remaining ingredients and cook until vegetables are slightly tender, but still bright in color. Serve “as is” or over cooked brown rice or noodles.

Food – Gallstone Treatments

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From “Back to Eden” by Jethro Kloss

Several years ago, I witnessed something that as a registered nurse was hard for me to believe. An elderly friend of mine suffered a severe attack of gallstones. She believed in natural remedies and wanted me to help her treat the gallstones naturally. I researched natural treatment of gallstones and found a complete treatment protocol in Jethro Kloss’s book, Back to Eden, so after discussion with my friend, we chose to follow the protocol as outlined by Kloss.

As I said, the results were amazing, with my friend passing hundreds of small softened stones. The pain went away, the jaundice disappeared, and the fever decreased to normal. I was truly expecting my friend to require surgery, but God blessed and the problems resolved with faithful natural remedies and prayer. Praise God!

  1. In the absence of severe pain, give an enema, preferably of catnip tea.
  2. Apply hot fomentations of lobelia and hops over the right upper abdomen or liver area. In the absence of the herbs, just use hot fomentations.
  3. Do a hot footbath and drink a cup of hot tea as soon as possible. The tea would be made of equal parts of hyssop, gentian root, skullcap, and buckthorn bark. Complete instructions for making and administering this tea may be obtained from Back to Eden.
  4. One-half hour after taking the tea, take 4 ounces of olive oil and 4 ounces of lemon or grapefruit juice beaten well. You should then lie on your right side with your hips elevated on two pillow.
  5. Finally, a thorough massage under the right ribs, rubbing toward the center of the body will help facilitate the passage of the gallstones. This massage and the use of the oil and juice drink should be done three days in a row.
  6. It is important to have an alkaline diet during this time, using orange, grapefruit, and unsweetened pineapple juice. The potassium broth recipe is alkaline and highly nourishing, and should also be used.
  7. Other references that I have researched also stressed the importance of keeping the bowels moving freely, and suggested a daily enema, which we did after the massage.

RECIPE – Potassium Broth

2 cups bran

1 cup oatmeal

4 quarts water

2 large onions

2 stalks celery with leaves

½ bunch minced parsley

4 medium potatoes

2 vegetable oysters (a Mediterranean herb)

2 large carrots

Mix the first 3 ingredients and soak overnight. Beat up with an eggbeater and strain through a fine sieve. Thoroughly wash and thinly slice the potatoes, carrots, onions, celery, parsley, and vegetable oysters. Cook there in the bran/oatmeal water. Let simmer in a covered kettle until the vegetables are done. Mash up vegetables and strain again through a fine sieve.

Recipe – Tabouleh Salad

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1 ½ cups bulgar wheat

1 ½ cups boiling water

¼ cup extra virgin olive oil

⅓ cup fresh lemon juice

1 cup finely chopped onion

½ cup finely chopped fresh parsley

2 cups diced tomato

1-2 cloves crushed garlic

14 chopped fresh mint leaves

½ -1 tsp. salt

Option: Add diced cucumbers and sliced olives for slight variation.

Pour boiling water over bulgar wheat in a mixing bowl. Set aside to cool. Mix remaining ingredients and toss with cooled bulgar wheat. Chill several hours before serving. Adapted from Cooking vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.

Food – Pancreas

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The pancreas is a fish-shaped grayish-pink organ of the abdominal cavity that has a dual function. It is about 6 inches long and stretches across the back and left side of the abdomen, just behind the stomach. The two major roles of the pancreas are the digestion of proteins, fats, and carbohydrates, and to control the amount of sugar in the bloodstream.

The process by which the pancreas works in digestion is through a number of enzymes that are secreted into the pancreatic duct, which connects into the common bile duct. They then connect to the duodenum, the first section of the small intestine. The pancreatic enzymes can be divided into three major groups: proteases, pancreatic lipase, and amylase. The digestion of proteins is started in the stomach, but the major digestion of proteins occurs in the small intestines as a result of the proteases secreted by the pancreas. Triglyceride is a major component of dietary fat, and it cannot be absorbed directly into the bloodstream from the small intestines. It must be broken down into monoglycerides and fatty acids. This is the role of pancreatic lipase, so without this pancreatic enzyme, our body could not break down and utilize the fat that we eat. Finally, pancreatic amylase is responsible to finalize the breakdown of starch or carbohydrate and turn them into a form that is capable of absorption and utilization by our body. As the pancreas secretes these enzymes and releases them into the pancreatic duct for transportation to the small intestines, it becomes a very large player in the role of digestion.

The second major role of the pancreas is in the regulation of our blood sugar. This is accomplished through several very important hormones, including insulin, glucagon, and somatostatin. These hormones are made in the islets of Langerhans, located within the pancreas, and are not excreted into the small intestine, but are released directly into the bloodstream. There they work to keep our blood sugar at a fairly constant level. Impairment of this function of the pancreas results in diabetes, which is a growing concern in the health management across our nation and the world.

Recipe – Brussels Sprouts with Onions and Garlic

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Ingredients

½ lb. Brussels sprouts, ends trimmed, halved (or quartered)

1 yellow onion, diced or cut into strips

3 cloves garlic or more, minced

 

Process

Place the onions and garlic in the bottom of a pan, and top with the Brussels sprouts.

Cook uncovered on medium heat until the onions begin to sizzle and steam.

Cover the pot; turn the stove down to very low and let cook for about 45-60 minutes.

 

Food – Brussels Sprouts – My Mini-Cabs

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Even though these vegetables are called sprouts, actually they are a member of the cabbage family. I just call them mini-cabs because they look like little cabbages. These were first cultivated in Belgium and that is why they are called Brussels sprouts because Brussels is the capital of Belgium. AND when you read the following, you will want to always include these little mini-cabs into your diet also!

“Brussels sprouts contain a chemical called sinigrin, which suppresses the development of precancerous cells. It works by persuading the precancerous cells to commit suicide—a natural process called apoptosis—and so powerful is the effect that it’s entirely possible that the occasional meal of Brussels sprouts could help reduce the incidence of colon cancer.

“Brussels sprouts are high in isothiocyanates and sulforaphane, which are compounds known to help fight cancer by inhibiting cell proliferation, neutralizing carcinogens, and helping to detoxify nasty environmental toxins. Sulforaphane, a particularly potent member of the isothiocyanate family, increases the production of certain enzymes known as ‘phase-2 enzymes,’ which can ‘disarm’ damaging free radicals and help fight carcinogens. It’s believed that phase-2 enzymes may reduce the risk of prostate cancer. According to research from the Department of Urology at Stanford University published in Cancer Epidemiology Biomarkers and Prevention, sulforaphane is the most potent inducer of phase-2 enzymes of any phyto-2 chemical known to date. And in a review article from the 11th Annual Research Conference on Diet, Nutrition, and Cancer from the American Institute of Cancer Research, the authors stated that ‘isothiocyanates are well-known protectors against carcinogenesis.’ ” The 150 Healthiest Foods on Earth, Jonny Bowden, Ph.D., C.N.S., 27.

 

 

Brussels Sprouts with Onions and Garlic

Ingredients

½ lb. Brussels sprouts, ends trimmed, halved (or quartered)

1 yellow onion, diced or cut into strips

3 cloves garlic or more, minced

Process

Place the onions and garlic in the bottom of a pan, and top with the Brussels sprouts.

Cook uncovered on medium heat until the onions begin to sizzle and steam.

Cover the pot; turn the stove down to very low and let cook for about 45-60 minutes.

 

 

Recipe – Daniel’s Manicotti

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1 box firm tofu

1 Tbs. Lemon juice

1 tsp. salt

1 box firm tofu

2 jars spaghetti sauce

1 box manicotti noodles

Optional:

Soy cheese, “meat” crumbles, 1 small onion, herbs of choice.

Combine Mori Nu Tofu, lemon juice, and salt in blender until creamy. In a medium sized bowl, place fresh tofu and mash with a fork till crumbly. Place tofu mixture from blender into the crumbled tofu and mix well. (At this point you may add herbs. Suggested herbs are: 1 tsp. basil and 1 tsp. oregano.) Cook noodles and drain. Put one jar of spaghetti sauce into the bottom of a 13 x 9 pan. (If you choose to use “meat” crumbles and onion, cook these until done in a pan.) Add ½ of the “meat” mixture to the tofu mixture and stuff noodles with tofu and layer in pan. Sprinkle the other ½ of the “meat” mixture on top with the other jar of spaghetti sauce. Top with soy cheese and bake at 350 degrees until the cheese melts and everything is warmed through.

Food – Helps for Digestion

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For several months we have discussed the anatomy and physiology of the digestion system and the importance of eating based on the way God designed our body. The following is a review and listing of items important for good digestion:

  1. Meal time should be a pleasant, unhurried time to allow for good digestion.
  2. Digestion, both mechanical and chemical, begins in the mouth, so our food should be thoroughly chewed. There are no teeth in the stomach!
  3. We should eat breakfast like a king, lunch like a prince, and supper like a pauper. The breakfast should break our overnight fast, and is critical for the start of a productive day. The stomach, like all organs, needs rest. We should go to bed with an empty stomach, allowing the stomach and all of the organs of digestion and the brain to be relieved of digestion during the sleeping hours.
  4. We should avoid liquid drinks at meal times. Drinking liquids at meal times can interfere with the delicate balance of temperature and chemical regulation necessary to digest food.
  5. Our diet should be composed of as many raw foods as possible. Raw foods have the active components necessary for good nutrition. When we do cook our vegetables, it is best to lightly steam them and then use the water in soups and stews.
  6. We should allow five hours between meals to allow one meal to be processed in the stomach, and the stomach emptied before the next food is consumed. Studies have been done that demonstrate that eating between meals can result in breakfast food remaining in the stomach until nightfall when eating between meals is practiced.
  7. Adequate water is essential to health, digestion, and elimination and should be consumed between meals. An excellent formula to use to determine how much water you should drink daily between meals is to take your weight, divided by 2, and the number of ounces of water that you should drink is the result. (140 lbs. divided by 2 equals 70, so a person of this weight should drink approximately 70 ounces or nine 8 ounce glasses of water per day.)
  8. Light exercise after a meal improves digestion.
  9. From our instruction at creation, through the diet history in the Bible, through modern epidemiology, and through our anatomical design at the hand of God, man’s health would be best enhanced by a vegetarian diet.

Food for Life – Exercise

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According to the time line in Genesis, man was put in a garden after his creation and his work was ascribed to him. “And the Lord God took the man, and put him into the Garden of Eden to dress it and to keep it.” Genesis 2:15. God designed our body to be physically active. This is apparent from looking at the physiology of our bodies. The body is clearly designed for movement. This is seen in the skeletal frame that contains joints for movement and by the muscular covering of this frame. The muscular covering is complemented with ligaments and tendons to attach the muscles to the bones and cause movements as the muscles contract and release. We also have thumb and finger opposition which is ideal for the manual dexterity required for gardening and other manual activities in Eden. We are told, “Exercise in the open air should be prescribed as a life-giving necessity. And for such exercises there is nothing better than the cultivation of the soil.” The Ministry of Healing, 265.

According to Ecclesiastes 5, man is to rejoice in his labor as being a gift from God. One of the benefits of exercise is that the laboring man will have sweet sleep, which is seen in verse 12. A good day working in the sunshine and fresh air will do much to help us get a good night’s rest.

Ecclesiastics 9:10 cautions man, “Whatsoever thy hand findeth to do, do [it] with thy might; for [there is] no work, nor device, nor knowledge, nor wisdom in the grave, whither thou goest.” God asks us to do all things to the best of our ability because once this life is over, we cannot change from the grave what we have done in life.

“There are but few who realize that, in order to enjoy health and cheerfulness, they must have an abundance of sunlight, pure air, and physical exercise.” Daughters of God, 175. If you do not have a regular exercise program, won’t you start one today?

Recipe – Esau’s Pottage

1 cup rice (uncooked)

2 cups lentils (uncooked)

4-6 large garlic cloves, minced

1 large diced onion (to taste)

1 to 1 ½ Tbsp chicken-style seasoning

1 tsp cumin (to taste)

Cook rice and lentils in separate containers for about 45 minutes. Add salt to taste. While these are cooking, in a large frying pan, sauté the garlic cloves and onion. Add the cooked rice and lentils to the garlic and onion. Then add the chicken style seasoning and cumin. Adjust salt, seasonings, and liquid as desired. Simmer for about an hour to blend flavors. Serve and enjoy.