Showing posts with label organic. Show all posts

Aldi Bans Neonicotinoids, Goes Organic, Rivals Whole Foods As Healthiest Grocery Store

German owned Aldi announced, on January 1, that they will be removing eight pesticides from all US stores as soon as possible.

The pesticides are

Thiamethoxam
Chlorpyrifos
Clothianidin
Cypermethrin
Deltamethrin
Fipronil
Imidacloprid
Sulfoxaflor

It is the first major grocery store in Europe to ban the pesticides found to be dangerous to bees, but it is going much further.

They are expanding their organic food brands, removing some artificial ingredients from products and adding more gluten-free items.
They have removed certified synthetic colors, partially hydrogenated oils, and MSG from their private-label products (which make up 90% of sales).
They have expanded their sales of fresh and organic meat and produce, including the “Never Any!” brand of meats that contain no added antibiotics, hormones, animal by-products or other additives.
The chain will also expand the SimplyNature line (which is free of more than 125 artificial ingredients) and their gluten-free liveGfree brand.
Their milk was free of artificial growth hormones, but now its yogurt, sour cream, cottage cheese, and other dairy products will be as well.
Lastly, they have begun to offer more high-end foods like artisanal cheeses, smoked salmon, quinoa, and coconut oil.

Aldi currently has 1,500 stores in the US and plans to open 500 more by 2018. Because of the focus on health the company is poised to take over as the largest, healthiest grocery store chain in the world.

Business Insider, "The grocery chain is expanding organic-food brands, removing some aritificial ingredients from its products, and adding more gluten-free items in hopes of attracting more health-conscious shoppers."

Neonicotinoids are a relatively new type of insecticide, used in the last 20 years to control a variety of pests, especially sap-feeding insects, such as aphids on cereals, and root-feeding grubs. Neonics are systemic pesticides.

How To Grow Your Own Organic Turmeric For The Best Anti-Inflammatory, Cancer Fighting Effects

COMMON NAMES:
Commonly known as turmeric, turmeric and curcumin.

LATIN NAME:
Curcumae Longae

HISTORY:
This root is highly revered in Ayurvedic medicine, as well as general South Asian cuisine. Native to Southern Asia, the name curcuma comes from the Arabic word “kurkum”, or “saffron”, and is an indication of its relationship to the vibrant orange color of both herbs. Since Biblical times, turmeric has been used to spice foods, make perfume and color clothing.

HERBAL PROPERTIES AND USES:
Turmeric has a vast variety of medicinal uses. In traditional medicine, it used to treat liver ailments, ulcers, parasitic infections, skin problems, bruises, joint pain and inflammation, sprains, strains, cold and flu symptoms, as well as a general digestive aid. Scientific research shows that turmeric aids in breaking down liver toxins, strengthens the functioning of the gallbladder, aids in lipid (fat) metabolizing, and stops blood clotting. In general, it is a good anti-inflammatory agent. What is more, recent studies show that turmeric may help prevent colon, breast, lung and other forms of cancers.

ANNUAL/PERRENIAL PLANT:
Perennial that re-shoots every spring.

PARTS USED:
Root

SOIL REQUIREMENTS:
Well drained, fertile soil

SUN REQUIREMENTS:
Turmeric prefers warm direct or indirect sun.

GROWING ZONES:
Turmeric is a tropical plant that does well when given abundant heat and moisture. This root will grow well in any region that has a temperate summer, and will die in the winter. USDA Zones 7b-10b

PLANTING TIME:
Unless you live in the tropics, where it can be planted anytime, plant in late spring. Fresh roots can be planted directly into soil.

POLLINATION:
The dried rhizome of turmeric can be used in subsequent plantings.

FLOWERING/SEEDING TIME:
Turmeric shoots appear in about two months from planting. The rhizomes can usually be harvested from seven to ten months after planting, when leaves and stems become dry.

HARVESTING:
When the plant has changed from abundant green to dry, dig up the entire plant, ensuring that you dig up the entire root (as this is the part that is used medicinally). Plan to harvest your turmeric root at the end of the summer growing season.

DRYING METHODS / YIELD:
Drying turmeric is a fairly complicated process. First you must boil the roots, then leave in the sun to dry, or use a dehydrator. The plant may also be used fresh and raw in a grated form.

PLANT YIELD:
Approximately 700 grams of fresh root yields per plant.

PRESERVATION / PACKAGING METHODS:
Store fresh roots in the refrigerator, as you would fresh ginger. Dried, the root can be made into a powder and stored in an airtight container.

ESSENTIAL OIL USE:
The essential oil is excellent for skin conditions, bruises, sprains, fungal infections, Athlete’s foot and muscular aches.

PLANT CHEMICALS:
Turmeric’s main active chemical component is a phenolic curcuminoid. It also contains immune boosting polysaccharides.

IS THIS AN EDIBLE PLANT:
Yes

CAUTIONS / CONTRAINDICATIONS:
No contraindications have been seen, but avoid if you are pregnant, as turmeric has been associated with stimulating menstruation and possibly, but rarely, inducing abortion.

DRUG INTERACTIONS:
Avoid taking turmeric when taking drugs related to diabetes (that lower blood sugar).

Turmeric Cultivation and Growing Methods

Here’s some tips on how to grow Turmeric easily at home. For more, please visit DailyHealthPost.

Turmeric is a super spice. Many experts believe that turmeric may have over 600 potential preventive and therapeutic applications.

It has both antiseptic and antibacterial properties, which make it great for cleaning and treating wounds. But what makes turmeric so popular is its anti-inflammatory properties that have been studied to rival ibuprofen.

If you find turmeric to be expensive or enjoy growing your own food, keep on reading.

How To Grow Turmeric Indoors

Similar to ginger, turmeric is grown from rhizomes (root cuttings). Turmeric does not propagate seeds. So all you need is one turmeric root which you can find at your local health stores.

To grow turmeric indoors, just follow these simple steps:

Break a larger rhizome into a small rhizome piece that has two or three buds.
Fill your pots with rich organic soil, which is lightly moist but well drained.
Place it about two inches below the surface of the soil, with the buds facing up.
Water the container.

That’s all there is to it!

Note: Turmeric will benefit from bi-monthly feedings of a good organic fertilizer or compost tea.

How To Water Turmeric

Turmeric likes water. Keep the soil moist, particularly in hot, dry climates. Try watering it once every 2 days or misting with a spray bottle. If you live in cooler climates, water less frequently. The key here is to keep the soil from ever getting soggy.

How To Harvest Turmeric

Turmeric takes between 8 to 10 months for the edible rhizomes to mature. While the leaves and stems are edible, most people harvest turmeric only for its roots. Most herbs can be harvested throughout the growing season, but turmeric root is best if harvested all at once when mature.

When the rhizomes are large enough, dig up all rhizomes from the pot. They are best if all harvested at once.

Dig up the rhizomes and save a few pieces to plant for the following season. Make sure to change the soil, though, because the original plant probably depleted it of all its nutrients.

Storage and Use

Turmeric roots should be kept in a cool, dry place until use.

When you are ready to use them, follow these directions:

Boil the roots for 45 minutes.
Dry the turmeric for approximately one week.
Wearing gloves to prevent dying your hands bright yellow, peel the roots.
Grind the peeled rhizomes into the lovely spice that is used in so many recipes.

http://www.globalhealingcenter.com

http://dailyhealthpost.com

Home Brewed Organic Pest Repellant To Keep The Bugs Away!‏

Certain insects just won’t leave your plants alone with the limited organic pest sprays you can find these days. That just goes to show that when you want something done right, you have to do it yourself. Luckily this homemade pesticide will not harm your garden! It’s easy to make and super effective to get rid of pesky garden bugs. If you look forward to creating a glorious garden this Spring, this spray will aid you every step of the way!

This recipe was adapted from Keeper of the Home by Jami from An Oregon Cottage. Jami’s results (above) speak for themselves. This is a recipe that you don’t want to lose and just perfect for all of us gardeners with a mint patch. Mine has become so enormous it’s nice to find functional uses for a surplus of mint sprigs.

Ingredients:-2 whole heads garlic, cloves separated and peeled
(Here’s an easy trick to peel a whole head of garlic in under a minute!)
-3 c. mint leaves and stems
-2 tsp. dry cayenne pepper
-2 small squirts of eco-friendly dishwashing liquid

Directions:

1. Pulse the garlic and mint in a food processor for several seconds.
2. Transfer the galic-mint mix to a pot of 12 cups water and add the cayenne.
3. Bring to a boil, remove from heat, let sit overnight
4. Strain into spray bottles or garden sprayer and add the two small squirts of dish soap, then shake to mix in.

To Use:
-Shake well before each use
-On a cloudy day or in the early morning or late evening (as to not burn the plants) spray all the leaves on affected plants top and bottom.
-Wait a few days to see the affect and then apply more (if needed). You may only need one application.

After spraying your plants just once you should start to notice the difference in your garden’s health. After about 4 weeks and 2 more applications of the spray (if needed) the plant will be looking good as new! This spray is safe for the whole garden so don’t feel as if you’re going to hurt any of your lovely plants.

You'll Never Buy Butter From The Store Again After You've Made It Yourself (2 Ingredient Recipe)

After you've tried this you're never going to settle for the store bought stuff again!

Most of the butter found in grocery stores is not healthy, because it is made from pasteurized milk. Homemade organic butter is very healthy as it still contains many of the vitamins and minerals found in raw milk. Butter is packed with Vitamin A. Vitamin A is vital for the health of our eyes, skins, tissues, membranes and teeth. It plays a role in gene transcription. Butter consists of mostly short and medium chain fatty acids. These fatty acids can protect against cancer.

How to Make Organic Butter

Ingredients

2 cups organic heavy cream
sea salt, to taste

Method

Pour cream into food processor and process for about 10 minutes. It will turn to a thick whipped cream first.
Continue processing until it turns grainy and separate into butter and butter milk. Drain buttermilk from butter.
Scrape butter from the sides. Put in a clean bowl. Place your butter into a colander and strain off the buttermilk.
Rinse the butter with cold water, gently turning the butter with a spoon while the cold water runs over it until the water runs clear.
When the butter is clean, squeeze more liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
You can keep it in a jar or bowl, and store it in the fridge, or the freezer. This type of butter can last for several months before going bad.

You can also make amazing compound butters which kids love. According to MotherEarthLiving.com these are some fun combos to try with softened, unsalted butter:

Lemon zest and snipped parsley
Snipped fresh Thai basil, chopped garlic, and chopped, drained, pickled ginger
Crumbled feta cheese and chopped kalamata olives
Grated Parmesan cheese and snipped fresh basil
Grated ginger and sesame oil
Snipped fresh cilantro, lime zest, and Sriracha, or hot sauce
Coarsely ground black pepper and sea salt
Orange zest, chopped fresh, or dried cranberries and snipped fresh sage
Chopped pecans and honey
Orange zest, maple syrup, and blueberries

Russia says NO to GMO seeds; aims for food supply that’s ‘cleanest in the world’

Russia's Deputy Prime Minister recently announced that clean food is more important than being a slave to corporate greed -- way to go, Russia!

The future of agriculture in Russia won’t involve genetically-modified organisms (GMOs), says the country’s Deputy Prime Minister Arkady Dvorkovich. In order to preserve the quality and integrity of its food supply, Russia plans to stick with growing methods that protect the soil and boost yields naturally, a move that Dvorkovich says will make his country’s food among the “cleanest in the world.”

Russia does not import GMOs like most of Europe currently does, nor does it grow them. Unlike the U.S., Russia has deep concerns about the safety of GMOs and has chosen to implement an extended moratorium on their use as it looks to other, safer technologies that don’t come with the risk of birth defects, endocrine disruption and cancer.

At the recent International Economic Forum in St. Petersburg, Dvorkovich told listeners that Russia has “chosen a different path,” and that the country “will not use these [GM] technologies” to boost agricultural production. The announcement coincides with statements made by Russian President Vladimir Putin back in 2014 about the need to “protect” Russian citizens against GMOs.

“We need to properly construct our work so that it is not contrary to our obligations under the WTO [World Trade Organization],” Putin stated. “But even with this in mind, we nevertheless have legitimate methods and instruments to protect our own market, and above all citizens.”

Russian official: GMOs cause obesity and cancer and won’t be tolerated

This is the type of thing Americans should be demanding from their own elected leaders — an emphasis on protecting people rather than corporate profits — but, alas, the United States looks at GMOs much differently. Regardless of all the safety risks involved, America’s political puppets believe that GMOs should continue to dominate the national food market without even being labeled.

Meanwhile, Russia is leading the way in ridding its land of toxic poisons, stressing the need for agricultural policies that take a precautionary approach to controversial modalities like biotechnology that involve artificial gene splicing and toxic pesticides. The Vice President of Russia’s National Association for Genetic Safety, Irina Ermakova, had this to say recently about the issue:

“It has been proven that not only in Russia, but also in many other countries in the world, GMOs are dangerous. Consumption and use of GMOs obtained in such way can lead to tumors, cancers and obesity among animals.”

Prime Minister: If Americans want GMOs, fine, but Russians prefer organic

Russian Prime Minister Dmitri Medvedev also made global headlines last year when he announced that Russia would no longer import any GMO products, boldly proclaiming that Russia has more than enough land and resources to produce organic food safely and cleanly without the need for corporate-owned, bio-pirated GMOs seeds and their corresponding growth chemicals.

He stated, as quoted by RT.com, “If the Americans like to eat GMO products, let them eat it then. We don’t need to do that; we have enough space and opportunities to produce organic food.”

With all this in mind, the American media’s “Russia is evil” ruse becomes increasingly less convincing. Americans would be hard-pressed to ever have a politician stand up against GMOs like Russia’s leaders have, and yet they’re the “bad guys” and we’re the “good guys”? Perhaps it’s time for more Americans to reevaluate who’s really calling the shots in the “land of the free” and what their motivation might be to vilify a country that has chosen to reject bio-piracy and uphold true, free-market agriculture in the interest of public health and national sovereignty.

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Sources for this article include:

http://sustainablepulse.com
http://www.sott.net
http://www.realfarmacy.com/putin-gmos/
http://www.biofortified.org
http://rt.com/news/russia-import-gmo-products-621/

By Ethan A. Huff via Natural News

Bye-Bye Coffins! These Organic Burial Pods Will Turn You Into A Tree When You Die

Coffins, tombstones and normal funeral proceedings are so last year…. This unconventional way of being buried might just be the future. This unique burial method originated in Italy and is titled The Capsula Mundi project, created by designers Anna Citelli and Raoul Bretzel. The designers created an organic, biodegradable burial capsule that actually transforms the body of the deceased into a tree. As this occurs, the body would turn into nutrients for the tree that would allow it to grow.

It basically works like this… first the body is encapsulated in a fetal position and then buried, and either a tree seed or an actual tree is planted above the capsule. You would even pick the type of tree you want to become, just as you would get to choose your very own coffin for a normal funeral.

THE CAPSULE IS MADE FROM A STARCH PLASTIC WHICH IS 100% BIODEGRADABLE

THE CAPSULE WOULD THEN BE PLANTED IN SOIL LIKE A SEED

biodegradable-burial-pod-memory-forest-capsula-mundi-100-Optimized

The burial pods are made from a starch plastic which does not prevent the natural decompositionof the capsule and allows the organic matter to transform into minerals, that will provide the earth with nutrients for vegetative organisms. Essentially, these pods will transform cemeteries in forests……. (continue below)

HERE’S THE PROCESS

biodegradable-burial-pod-memory-forest-capsula-mundi-3-Optimized

ONCE THE PODS AND TREES ARE PLANTED, IT’S CREATES A “MEMORY FOREST.”

biodegradable-burial-pod-memory-forest-capsula-mundi-6-Optimized

biodegradable-burial-pod-memory-forest-capsula-mundi-7-Optimized

This is actually still a concept since Italian law prohibits this sort of burial – but if it does proceed, there would be an entire memorial park of trees rather than tombstones. You would then be able to visit and care for the tree of your loved one. There are actually places in the US and in England where this type of green burial is legal… we’ll just have to wait and see if this catches on in other places around the world.

YOUR LOVED ONES WOULD THEN BE ABLE TO TAKE CARE OF YOUR TREE

biodegradable-burial-pod-memory-forest-capsula-mundi-8-Optimized

JUST IMAGINE HOW DIFFERENT FUNERALS WOULD BE

biodegradable-burial-pod-memory-forest-capsula-mundi-4-Optimized

ON DISPLAY AT JAFFA, ISRAEL

Be Careful And Pay Attention When You Buy Fruit - Here Is What The Fruit Labels Say About The Fruit

It is extremely important that we take care about the food we purchase, since we are living in such times when we are constantly surrounded by artificially created items and toxins that harm our health.

When you purchase your fruit, you must have noticed that there are some labels on them, and you have probably, at least once, wondered about the meaning.Well, this article will reveal this for you.

If the fruit label has four digits that begin with numbers 3 or 4, it indicates that the fruit has been produced with an intensive agriculture from the second half of the twentieth century. This means that artificial fertilizers have probably been used.

Additionally, if the product you intend to buy has 5 digits, starting with the number 8, it indicates that it has been genetically modified. So, avoiding such ingredients is a must.

Moreover, if the product has 5 digits in its label, beginning with number 9, it shows that the product has been grown in a traditional way, as it has been done in the agriculture for a thousand of years. This indicates that the fruit is free from manure and pesticides, and it is organically grown. Undoubtedly, this is the best option for you, and it should be your choice.

Having this in mind, be extremely careful next time when you buy your fruit.

This Major Spice Company Just Promised To Go Non-GMO & Organic By 2016

Majority of McCormick spices to be non-GMO and organic by 2016

By Carolyn Heneghan

Dive Brief:

McCormick and Co. has announced the introduction of its non-GMO vanilla extract along with a number of other non-GMO and organic spices and flavorings.
About 80% of the company's U.S. Gourmet herbs and spices business will be organic and non-GMO by 2016. Also, more than 70% of all McCormick branded herbs, spices, and extracts in the U.S. will be labeled non-GMO.
Many of McCormick's herbs and spices are non-GMO already, but a push to label non-GMO and organic products will boost transparency for the brand.

Dive Insight:

Non-GMO products have been on the rise across the world, particularly in the U.S., which sees about 2,000 non-GMO product launches per year alone. As more consumers look for natural, healthy, and free-from foods, non-GMO becomes an important distinction for companies and products.

Many companies' products are already non-GMO but just have not gone through the non-GMO certification and labeling process. However, more food and beverage companies, like McCormick, are seeing the value in promoting the non-GMO aspect of their products.

And when better to capitalize on consumer trends for herbs and spices than just before the holidays?

"The announcement comes ahead of the peak fall cooking and holiday season where consumer usage of herbs, spices & extracts as key ingredients in recipe favorites increase," according to the news release.

Coconut Flour Almond Meal Pancakes Recipe

Prepare healthier pancakes for your kids upcoming school season. Skip the regular flour and swap it for coconut flour using my recipe.

Source: Mercola.com by Dr. Mercola

Pancakes are generally one of the worst breakfast foods you can eat… but the recipe below, from MindBodyGreen,¹ is an exception, if you choose to eat breakfast. Made with coconut flour and almond meal, these pancakes are entirely grain-free.

Even better, they contain healthy ingredients like eggs, coconut oil, and grass-fed butter, which means you can indulge without feeling guilty. You can make these pancakes ahead of time and eat them as a snack, too, just be careful with the maple syrup. Either skip it or use just a light drizzle for flavor.

Coconut Flour Almond Meal Pancakes²

Makes about 16 small pancakes
Ingredients

½ cup coconut flour

1/3 cup almond meal

1 ½ teaspoons baking powder

4 organic, pastured eggs

1 tablespoon coconut oil, melted

1/3 cup milk (raw cow's or coconut)

1 teaspoon vanilla extract

a pinch of sea salt

1-2 tablespoons organic, raw grass-fed butter + more for serving

pure maple syrup to drizzle (optional)

Directions

In a large bow, mix all the dry ingredients: the coconut flour, almond meal, baking powder, and salt.

Slowly whisk in the wet ingredients: the eggs, coconut oil, milk, and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you're after).

Heat a large skillet over medium high heat. Add the butter and allow it to melt, then add scoops of batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Slather with butter and drizzle maple syrup as desired.

New to Coconut Flour? Why It’s a Healthy Alternative

For starters, coconut flour is 14 percent coconut oil. Around 50 percent of the fat in coconut oil is lauric acid, which your body converts into monolaurin, a monoglyceride that can actually destroy lipid-coated viruses such as HIV and herpes, influenza, measles, gram-negative bacteria, and protozoa such as giardia lamblia.

Coconut oil is also comprised of medium chain fatty acids (MCFAs) that are easily digested and readily cross cell membranes. MCFAs are immediately converted by your liver into energy rather than being stored as fat. This is in part why I recommend coconut oil as an ideal replacement for non-vegetable carbohydrates.

Coconut flour also contains a whopping 58 percent dietary fiber, which is the highest of any flour. For comparison, wheat bran is only 27 percent fiber. Coconut flour is very low in digestible carbohydrates—even lower than some vegetables.

Coconut flour has no gluten either, which is a very good thing. Unfortunately, many people, physicians included, still believe that if you don't have celiac disease, gluten is fair game and you can eat as much of it as you like.

In reality, gluten sensitivity may actually affect as much as 30 to 40 percent of all people, and according to Dr. Alessio Fasano at Massachusetts General Hospital, virtually all of us are affected to some degree.

This is because we all create something called zonulin in the intestine in response to gluten. This protein, found in wheat, barley, and rye, makes your gut more permeable, which allows proteins to get into your bloodstream that would otherwise have been excluded.

That then sensitizes your immune system and promotes inflammation and autoimmunity. Once gluten sensitizes your gut, it then becomes more permeable and all manner of previously excluded proteins—including casein and other dairy proteins—have direct access to your bloodstream, thereby challenging your immune system.

According to Dr. David Perlmutter, much of our current disease burden stems from the fact that we are contaminating our immune systems with proteins to which the human immune system has never, in the history of humankind, been previously exposed to. So a gluten-free flour like coconut flour is an ideal replacement for wheat flour.

What Makes the Eggs in This Recipe So Important

Eggs are an incredible source of high-quality protein and fat—nutrients that many are deficient in. They’re also an excellent source of antioxidants, including lutein and zeaxanthin. However, they serve another important purpose in this recipe – acting as “glue” to hold the pancakes together.
When cooking with coconut flour, baked goods will just fall apart if you substitute it 100 percent for regular flour. However, you can use 100 percent coconut flour if you add eggs. The secret is to add one egg per ounce of coconut flour, on average. Why eggs? Since coconut flour has no gluten, the eggs take its place by helping your ingredients stick together.

Feel Free to Slather on the Butter

This recipe calls for a small amount of butter in the batter, however, you can also smother your pancakes in more for serving. This is actually a far healthier choice than maple syrup.

Refined carbs, sugar, and processed foods are the real enemy—not the saturated fats found in foods such as butter, lard, or eggs. In addition, butter may have both short-term and long-term benefits for your health. One Swedish study found that fat levels in your blood are lower after eating a meal rich in butter than after eating one rich in olive oil, canola oil, or flaxseed oil.³

The scientists' main explanation is that about 20 percent of butterfat consists of short- and medium-chain fatty acids, which are used right away for quick energy and therefore don't contribute to fat levels in your blood. Therefore, a significant portion of the butter you consume is used immediately for energy—similar to a carbohydrate.

The other oils (olive oil, canola, flax, etc.) contain only long-chain fatty acids. The primary nutrients found in butter are outlined in the table below. As you can see, butter contains a wealth of nutrients, making it a veritable health food.

The very best quality butter is raw (unpasteurized) from grass-pastured cows, preferably certified organic. (One option is to make your own butter from raw milk.) The next best is pasteurized butter from grass-fed or pastured organic cows, followed by regular pasteurized butter common in supermarkets.

Nutrients in Butter

*Vitamin A in the most absorbable form Lauric acid Lecithin (necessary for cholesterol metabolism and nerve health)

Antioxidants *Vitamin E Vitamin K2

Wulzen factor: hormone-like substance known to prevent arthritis and joint stiffness (destroyed by pasteurization) *Fatty acids, especially short- and medium-chain in the perfect omega-3 to omega-6 balance *CLA (Conjugated Linoleic Acid): anti-cancer agent, muscle builder, and immunity booster

Vitamin D Minerals, including selenium, manganese, chromium, zinc, and copper Iodine in a highly absorbable form

Cholesterol Arachidonic Acid (AA): brain function and healthy cell membranes Glycospingolipids: fatty acids that protect against GI infections

*The highest amounts of CLA and omega-3 fats come from cows raised on grass pastures. Their butter is also 50 percent higher in vitamins A and E, and 400 percent higher in beta-carotene, giving grass-fed butter its deeper yellow color.

How to Make Your Own Almond Meal

This recipe calls for almond meal, which you can purchase pre-made or easily make at home. I suggest the latter, because this allows you to choose what type of almonds to use. Many store-bought almond meals are made with blanched almonds, which have the skins removed. However, one of the healthiest aspects of almonds appears to be their skins, as they are rich in antioxidants including phenols, flavonoids, and phenolic acids. In addition to leaving the skins on, you can seek out organic and raw almonds, which have not been irradiated or pasteurized. Be aware that pasteurized almonds sold in North America can still be labeled "raw" even though they've been subjected to one of the following pasteurization methods:

Oil roasting, dry roasting, or blanching

Steam processing

Propylene Oxide (PPO) treatment (PPO is a highly toxic flammable chemical compound, once used as a racing fuel before it was prohibited for safety reasons)

There are generally no truly "raw" almonds sold in North America, so don't be misled. It is possible to purchase raw almonds in the US, but it has to be done very carefully from vendors selling small quantities that have a waiver from the pasteurization requirement. The key is to find a company with the waiver that is not pasteurizing them. Once you’ve selected your almonds, making almond meal is simple. Almond meal is highly perishable and prone to becoming rancid, so it’s best to make only as much as the recipe calls for.

Soak the almonds for at least eight to 12 hours. This will help to get rid of the phytic acid and enzyme inhibitors, which can interfere with the function of your own digestive and metabolic enzymes, in the nuts. Enzyme inhibitors in nuts (and seeds) help protect the nut as it grows, helping to decrease enzyme activity and prevent premature sprouting. When nuts are soaked, the germination process begins, allowing the enzyme inhibitors to be deactivated and increasing the nutrition of the nut significantly, as well as making them much easier to digest.

Place almonds in a food processor, coffee grinder, or blender.

Pulse the nuts until they reach a medium/fine texture. (Avoid processing for too long, as your almond meal will turn into almond butter).

Healthy Toppings for Your Pancakes

Maple syrup is the go-to pancake topping for many, but even though it’s natural, it’s still high in fructose. One tablespoon of maple syrup contains 12 grams of sugar, about 6 grams of which are fructose. I recommend restricting the level of fructose you consume to no more than 25 grams per day if you’re healthy and no more than 15 grams per day if you’re overweight or have a chronic disease like diabetes, heart disease, high blood pressure or cancer. An even healthier option is to forgo the maple syrup altogether and top your healthy coconut almond meal pancakes with butter, a generous sprinkling of cinnamon and/or fresh blueberries and raspberries.

Thanks for taking the time to read this article. If you found this information helpful, please share it with your friends and family. Your support in our endeavor of sharing free information would be much appreciated. Follow us on Facebook to stay updated with what's going Viral in the Alternative News scene. https://www.facebook.com/ViralAlternativeNews
Source: Mercola.com by Dr. Mercola

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