A Reblog | by Brian and Marianita Shilhavy | Indeed Virgin Coconut Oil has a substantial effect on blood sugar levels. My wife and daughter (both have type 2 diabetes) measure their blood sugar levels at least three times a day. When they eat the wrong foods and their blood sugar levels get to 80-100 points above normal, they don’t take extra medication, they take 2-3 tablespoons of the coconut oil directly from the bottle. Within a half hour their blood sugar levels will come back to normal. EdCoconut Diet Forums
25.8 million children and adults in the United States, 8.3% of the population, have diabetes.1 The current rate of people becoming diabetic in the United states is doubling every 10 years. This has resulted in a windfall for pharmaceutical companies capitalizing on this “disease” with drugs designed to treat type 2 diabetes, but not deal with the underlying cause. These drugs have serious side effects. Continue reading Virgin Coconut Oil Effective in Treating Diabetes→
Norfolk Saffron producer Sally Francis reveals her top tips, tricks and recipes for making the most of the flower.
Reblog from: The Telegraph ♦ By: Sally Francis
Never throw saffron threads whole into your cooking. To get the most from your it, crumble the required number of threads into a small container, or ideally grind them in a pestle & mortar. How fine you grind saffron is up to you. Saffron is known as the sunshine spice, and the finer the saffron, the more uniformly yellow the food will be. Coarsely grinding or simply crumbling it into pieces 1-3mm long looks great in pilaus as it gives a yellow background colour with hotspots of rich orangey-red. Continue reading Five ways to use Saffron→
By: Fernando Ceballos <||> What is the appeal of the coffee shop? What makes people go to coffee shops every day? Why do people pay the outrageous amounts of money for a cup coffee they can just as well make at home?
Simply enough, it’s because people just love coffee! They love the taste and the smell of the hot liquid craved by so many. It’s that “eye-opening” sensation you get from that first cup of coffee of the day. Of course, everyone has a favorite so the tastes and smells of the coffees and blends will vary from person to person. But from the first sip to the last, people love coffee. Some might argue that it’s the stimulating affect of the caffeine of the coffee bean that keeps them coming back again and again; however, those who drink decaf still can’t seem to get enough either! Continue reading Why we pay any price for a good cup of coffee→
By: Emily Ho | A medley of citrus stars in this vibrant fruit salad, enhanced with just a drizzle of sweet ginger honey and a sprinkle of mint and lime. It never fails to impress at brunch gatherings and makes a lovely, light dessert (perfect after the indulgence of the holidays). The combination of citrus in the recipe is simply a suggestion; feel free to use what’s available at your farmers’ market or growing in your neighborhood. Continue reading Citrus Salad with Ginger Honey→
Karen shows how the melted unctuousness of hot goat’s cheese paired crisp, cool and perfectly dressed salad leaves makes for a divine combination.
It may seem like a cliché, but a hot goat’s cheese salad is still a favourite with me. I particularly like the combination of hot and cold – the melted unctuousness of the cheese with crisp, cool salad leaves makes for a divine combination, and a nice bit of “chèvre” is always welcome on my table, whether it be in salads, with bread and/or crackers or with fresh fruit and nuts. Continue reading Hot Goat’s Cheese Salad with a Honey Mustard Dressing→
By: Sherry Sorono| We call it “Ampalaya”. In the Visayas Region of the Philippines, they call it “Amargoso” because of its bitterness. In Southeast Asia like in India, Pakistan and Banladesh; they call it “Bittergourd” or “Bittermellon”. Photo credit: Tastebuds Unlimited by Beth Celis
Ugly they are! and bitter too. But it is that bitterness that health expert s claim rids the body of its toxicity. We have gotten around that bitterness issue by concocting so many recipes, versions and twists in dealing with it.
Chopped in thin slices, its innards are scraped away by a spoon and then the slices are sprinkled with a little salt and after they are mixed in a mixing bowl, they are squeezed to take a little f that bitterness out. Continue reading Sauteed Bittermelon with Egg→
I bet most of us know Popeye and his very famous energy booster, the mighty spinach. When we were kids, we probably thought that it can only be found on cartoons, but wait, did you know that we have our very own type of Spinach growing here in the Philippines?
This tropical plant is the Water Spinach, with a scientific name of Ipomea Aquatica, or more commonly known here in our country as our very own “Kangkong”. You wouldn’t have any difficulties in finding this vegetable as this is popular among Filipinos, offered at a very cheap price at $0.25 per bundle (that’s about Philippine Peso: 10) over at the market or grocery supermarkets. Continue reading Health Benefits of Water Spinach→
Access to fresh, locally grown foods, for starters. That may be one of the best reasons, but there are many more. Farmers markets have fruits and vegetables at the peak of the growing season. This means produce is at its freshest and tastes the best. The food is typically grown near where you live, not thousands of miles away or another country. Shopping at farmers markets also supports your local farmers and keeps the money you spend on food closer to your neighborhood. Continue reading Top Reasons to Shop at a Farmers’ Market→
A Reblog from: TheHealthyHomeEconomist | By Sarah | Thanks to Manang Kusinera for the link!
My last videoblog titled Healthy Chinese drew some comments from folks questioning my choice of rice. Why was I using white basmati rice instead of brown? Isn’t brown rice the healthier choice, after all?
Ok, I’ll spill the beans, rice. Here are my reasons …
By Chit U. Juan |On a recent trip to Legaspi City in the southeastern tip of the main island of Luzon in the Philippines, I was to attend a dinner with academics who were guests and speakers at the 3rd International Colloquium of the Bicol University Graduate School. As soon as we reached the mall, the rain poured and there was no way I could even alight from the car to join my party. Instead, we made a quick decision to join the dinner of Father Jovic and my colleagues at the Social Enterprise Development Center where I sit in the Board as an Independent Director.