Food

Food – Tangerines

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Although Americans often use the terms tangerines and mandarins interchangeably, tangerines—along with clementines and satsumas—are actually types of mandarin oranges. These sweet citrus fruits with loose-fitting skins originated in China, but they are now grown in many parts of the world.

Ounce for ounce, oranges have about twice as much vitamin C as tangerines. But even a medium-size tangerine fulfills about 50 percent of the adult Recommended Daily Allowance. In addition, tangerines are richer in vitamin A (in the form of beta carotene) than any other citrus fruit. A medium-size tangerine contains 775 I.U. of vitamin A, as well as 130mg of potassium. It is also high in pectin, a soluble fiber that helps lower blood cholesterol.

This orange fruit is an excellent remedy for depression and the winter blues.

While most varieties are available from November to March, tangerines are an especially popular Christmas fruit. The following are among the most common types sold in the United States:

Clementine. This fruit is seedless, and smaller and sweeter than most other varieties. It is sometimes called an Algerian tangerine, but most clementines sold in the U.S. are actually imported from Spain or Israel.

Honey tangerine. Also known as a murcott, this variety has a greener skin than other tangerines, but the flesh is more orange and the flavor is sweeter.

Satsuma. Any of several varieties of tangerine, satsumas are a little larger than clementines, nearly seedless, and very thin-skinned. Japan is the leading producer of satsumas.

Tangelo. A cross between a tangerine and grapefruit or pomelo, the tangelo looks like an orange, is tangier than a tangerine, and is sweeter than a grapefruit. Its name is a combination of tangerine and pomelo.

Tangor. This hybrid, also known as temple orange or royal mandarin, looks like a tangerine but tastes like an orange; it is juicy and contains many seeds.

Dancy. While it is no longer as widely grown, the Dancy tangerine, whose peak season is December, is commonly known as the Christmas Orange since children would often receive them as gifts.

Foods That Harm Foods That Heal, The Reader’s Digest Association, © 1997, 339.

 

Tangerine Maple Cashew Cream

Ingredients

1 cup raw cashews, soaked for 30 minutes in water to cover

1 cup fresh squeezed tangerine juice

2 tsp. pure maple syrup

Process

Drain cashews. Place in blender with tangerine juice and maple syrup. Blend on high until mixture is smooth and creamy. Drizzle over a fresh fruit salad, cooked cereal, waffles or toast.

Recipe – Granola Crumb Crust

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3 cups ground Granola

2 tsp. Cinnamon Substitute

2 Tbsp. Oil

4 Tbsp. Water

2 Tbsp. Honey

Blend 2 cups of Granola on high until fine. Repeat until there are 3 cups ground. Put granola in a bowl and add remaining ingredients. Mix well. Add honey if unsweetened granola is used. Shape into a 9-inch pie dish or the bottom of a 9 x 13” glass baking dish. Bake at 350 degrees for 30 minutes.

Food – Gatekeepers to the Stomach

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It is impossible to operate a machine to the height of its ability if it is not understood. The most important machine to understand is the human body, since it helps us to carry out every daily task no matter how minute or extravagant. Many mysteries about this incredible creation have unfolded recently which allows us to better care for its needs. The stomach plays a huge role in the body, and its processes are better understood now which helps us to work with our bodies to allow maximum performance.

The stomach has two “gatekeepers” or sphincters which help it to regulate what comes and goes. The upper sphincter is located next to the heart and is innovatively dubbed the cardiac sphincter. The lower gatekeeper, the pyloric sphincter, is located by the small intestine. These two regulators are made of circular fibers which create a doughnut-like opening to and from the stomach.

The cardiac sphincter is responsible for keeping food, liquids, and digestive juices in the stomach once it has been swallowed. It has two helpers: gravity and the diaphragm. Since gravity is a reinforcement, we can help make the job a little easier by remaining upright after eating. If we don’t, the food just ingested puts a tremendous amount of pressure on both the sphincter and the diaphragm. Just like anything else that is put under too much pressure on a regular basis, the sphincter and diaphragm will both weaken. If the sphincter is damaged, the stomach is no longer able to keep its gastric contents to itself, and the esophagus reacts to the abuse by developing what is known as esophageal gastric reflux disease. This is a condition where the stomachs contents move back up into the esophagus, over time causing the lining of the esophagus to deteriorate due to the acidic nature of the regurgitated food. The drug companies love this as they make millions of dollars in sales each year in helping people with heart burn and an ulcerated esophagus due to weakened cardiac sphincters and diaphragmatic hernias.

The pyloric sphincter controls food exiting the stomach. About three times a minute, it allows less than one teaspoon of liquid and small food particles out of the stomach. This is signaled by sensors in the stomach and the duodenum (the first small part of the small intestine following the stomach) which detect the size of the food mass, the temperature, the chemical makeup and the size of particles within the chime (the semi-liquid mass of food in the stomach). If the chime is too hot or cold, the mass must be cooled or warmed. Hence, it is important to not drink hot or cold liquids with meals. The mass must also have a chemical composition that will digest our food. This means that the digestive juices need to be strong enough to bring about digestion. If they are weakened sufficiently with liquids, the liquids must be passed out of the stomach before digestion can occur, or excess gastric juices must be secreted. This is another reason we should not drink liquids with our meals. The size of particles in the food mass must also be small enough to allow final digestion and absorption in the small intestine. Therefore, it is important to chew your food well or empting of the stomach will be delayed.

So lay off the pillow after dinner; don’t confuse your tummy by throwing in a drink with dinner, and chew, chew, chew! Remember: do unto your stomach as you would have your stomach do unto you!

Recipe – Couscous Salad

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5 cups cooked couscous

2 cups thinly sliced celery (leaves included)

1½ cups finely diced onion

2 cups slices olives

2 cups diced tomatoes

2 cups finely diced red pepper

½ cup finely cut fresh cilantro

2-3 Tbsp. cumin

1 tsp cayenne pepper

1½ tsp salt

¼ to ½ cup extra virgin olive oil

Follow cooking instructions on couscous box. Add olive oil and seasonings. Allow to chill thoroughly. Add chopped vegetables and serve.

Food – Small Intestines, Big Business

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Though they are truly inferior in size to the large intestines, the small intestines play a huge role in the digestion and absorption of the nutrients we feed our bodies. The small intestines are coiled in the abdomen and are surrounded by a large network of blood vessels. Because of the peristaltic movements (repetitive, wave-like motion) of the digestive tract, there is some mechanical breakdown of food in the small intestine; however, the main role it plays is in the absorption of nutrients from the food we eat. This organ is about 1 inch in diameter and approximately 20 feet in length. It is divided into three sections; the duodenum, the jejunum, and the ileum; each with its distinctive function.

The duodenum is the first part of the small intestine and is attached to the end of the stomach. At only 10 inches, it is the smallest of the three sections, and is primarily responsible for the chemical digestion of food. The duodenum contains mucous and hormone secreting glands, and both the pancreatic and the bile ducts enter the duodenum, where they empty their digestive juices. The compilation of digestive juices in this part of the small intestine is responsible for the further digestion of fats, protein, and starch.

The jejunem is the middle of the three divisions of the small intestine. It is approximately eight feet in length, and contains folds called plicae circulars. Arising from these folds are the villi and the microvilli, tiny finger-like projections that protrude from the walls of the small intestine. These function together to increase the surface area available to secrete enzymes and absorb nutrients from our dietary intake. It has been estimated that the surface area of the small intestine is about 200m2, or the floor space of an average two-story house.

The ileum is the last section of the small intestine, following the jejunum, and connects the small intestine to the large. It is approximately 12 feet in length, and functions primarily to absorb vitamin B12 and bile salts. The enzymes necessary for the final digestion of protein and carbohydrates are secreted here. Villi and microvilli also line the ileum, so anything not absorbed by the jejunum is available to the ileum. The ileum is also distinguishable from the other sections of the small intestine by the Peyer’s patches—lymphoid nodules containing a large amount of lymphocytes and other cells important to the immune system. Because the inside of the gastrointestinal tract is exposed to the external environment, much of it is populated with disease-causing organisms. These patches establish their importance in the immune system surveillance of the intestines and help in generating an immune response, if necessary.

It is quite obvious that the small intestines are important to the body’s overall health. Since the small intestine is dependent upon the food that we put into it, the status of our health depends largely on the quality of food that we put into our bodies. Be kind to your body, and it will be kind to you.

Food – Large Intestines

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This month we will look at the anatomy and function of the large intestine (colon), two common colon problems and what we can do to prevent these problems.

The large intestine is much different in size, appearance, and function from the small intestine. The colon is approximately 2.5 inches in diameter, is 5–6 feet long, is located in the abdomen and surrounds the small intestines on three sides. It is divided into six sections. The ascending colon lies on the right side of the abdomen and moves upward toward the waistline. The transverse colon moves across the upper abdomen from the right side to the left side. The descending colon moves downward to the lower abdomen on the left side. The sigmoid colon is “S” shaped and moves into the pelvis. It connects to the rectum and ends in the anal canal from which our waste products exit the body.

The main functions of the colon are to absorb water from the food mass from the small intestine and to eliminate the remaining waste from the body. Two other functions of the colon relate to the bacterial flora within the colon. The bacterial flora interacts with the fiber in the colon, causing fermentation, release of irritating acids, and formation of gas. In addition to this, the bacterial flora makes B-complex vitamins and most of the vitamin K required by the liver.

Constipation is the most common gastrointestinal complaint in the United States, resulting in about 2 million annual visits to the doctor. Most people, however, treat themselves to the tune of $725 million spent by Americans on laxatives each year. Approximately 17% of Americans, one in six, suffer with constipation, and 30% to 40% of Americans over 65 cite constipation as a problem.

Constipation means different things to different people, but common criteria for constipation is if you have two or more of the following for at least 3 months:

Straining during a bowel movement more than 25% of the time.

Hard stools more than 25% of the time.

Incomplete evacuation more than 25% of the time.

Two or fewer bowel movements in a week. Note: the more common and healthful bowel pattern is one movement a day, but this pattern is seen in less than 50% of people.

Constipation is a symptom, not a disease. Understanding its causes, prevention, and treatment will help most people find relief. A poor diet, low in fiber, is often the cause. Inadequate intake of water also contributes to constipation, as does a sedentary lifestyle. Most constipation is temporary and not serious.

Colon cancer, a prevalent disease of the large intestines, is very serious. In 2008, it is estimated that over 100,000 new cases of colon cancer will be diagnosed with nearly 50,000 deaths. Numerous factors contribute to colon cancer, many of which we can prevent or avoid. Associated with increased incidence is alcohol consumption, diabetes, a diet high in fat and low in fiber, lack of exercise, obesity, more than 2 meals a day, and smoking. Incidence is also increased with age over 50, a close family history of colon cancer, and presence of polyps.

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.