To prepare people for eternal life.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.