A diet for health and longevity
,center>Click image to view larger
Residents on the small Japanese island of Okinawa in the Ryukyu archipelago south of mainland Japan live longer on average than many other cultural groups and some say they are the longest lived people with lifespans of 100 – 115 years of age common and many well documented studies have been made to support this claim.
In addition to a longer life, there are fewer incidences of the diseases that plague the Western world such as heart disease, breast cancer, prostate cancer, diabetes and Alzheimer’s. Scientists are so impressed that they generally agree that by adopting an Okinawan style diet, it is possible to retard or
Continue reading Okinawan Diet
Planning for a healthy future
We start our lives in ignorance, and lets face it, many parents are ignorant of what constitutes a good lifestyle, diet and nutrition. That means that as we grow up with a less than ideal diet and lifestyle, we are laying foundations for ill-health and a short life.
As we live our lives in ignorance, it takes some time before some sickness intrudes and reminds us of our mortality. Then we look for a fix, but by then most fixes are best temporary and the only way to make a change permanent is to wake up and make those essential diet and lifestyle changes.
While there are countless diet and weight loss programs,
Continue reading Diet & Lifestyle
Keeping your gut happy
We live in a very high-pressure world and we need to perform at our best in order to succeed. However this pressure means that we often take short-cuts without diet and lifestyle. In a perfect world, we could sit for an hour or more and enjoy a quality meal with friends and even a glass of wine.
However so many people live on fast food and if that’s you, then your digestive tract is under a lot of pressure. Fast food tends to be highly processed, full of unpleasant chemicals and because it is fast, we eat in a hurry and continue our activities before digestion has taken place.
A consequence of this
Continue reading Digestive Science
NZ Food Regulations Under Review
As part of the process of globalisation and putting the control of life into corporate hands, we have seen increasing regulation over our foods and medicines. Governments say this is that the interest of public health and safety, but in reality they are supporting the industrialisation and increasing levels of toxicity in our foods through the use of GM O’s and harmful chemicals that create new diseases.
The New Zealand government is complicit in denying its citizens the right to know what’s in some of their foods and eradicating small organic producers in favour of their rich mates.
By Dr Muriel Newman
Bad laws are the worst sort of tyranny – Edmund Burke, 1780
Continue reading Blue Cheese
A great construction material – but should we be eating it?
A roll of aluminium
Aluminium is an abundant and very useful mineral salt that’s refined and widely used to make vehicles, tools, building materials and cooking utensils. It’s also used to make the tools and machinery used to process and manufacture the products and foods we use everyday.
Aluminium is used as an additive in medicines, in almost all processed foods and beverages and many skin care products.
Scientists, and the powers and authorities that govern us think that aluminium is harmless and that there is no definitive evidence that aluminium is in anyway detrimental to our health.
Despite its prevalence in the environment, aluminium salts are not
Continue reading Aluminium Toxicity
Ancient knowledge confirmed by modern science
Copper, the ideal water storage. Note it must be well cleaned regularly
Most of us tend to think as water as a convenience and something to nourish our bodies. In fact we can’t live more than about three days without water which makes it a necessity for life.
Within ancient yogic and Hindu understanding, water was highly respected and even venerated because there was the knowledge that our bodies were approximately 70% water. So while water had all its practical applications, the perception of water was that as an entity it has memory.
Memory of water is subtle and yet powerful, if you mistreat the water it will not nurture and support life.
Continue reading Water Holds Memory
So why the fuss?
It was not only in Rome that salt was so prized, salt has always been one of the worlds major commodities and it remains so today. All over the world salt is harvested and distributed because without salt would not live.
Even animals need salt and in the wild naturalists have observed how elephants go to extraordinary lengths to acquire salt, and most farmers wanting to raise healthy stock provide salt licks for them. So what is it about salt?
Most of us have grown up in an environment where salt has been added to almost all food. It enhances flavour and contributes toward our nutritional acquirements. However most commercial salt is almost always pure sodium
Continue reading The Salt of Life
A plant vital for good health
Tumeric powder that is cooked before use
One of the most popular of the Indian spices, turmeric is also known as halad or haldi and its botanical name is Curcuma longa. Turmeric is a perennial herb with short and thick stem and multiple branches with unforgettable aromatic smell. The stems are underground (called rhizomes) and have food, medicinal as well as ritual value.
Turmeric is regularly included in Indian cookery for giving musky mouth watering flavour and beautiful yellow colour to recipe. See the Golden Milk recipe below.
The use of turmeric starts from day 1 in Indian life. A mixture of turmeric+ split gram floor+ milk is used to give bath to
Continue reading Turmeric
A delicious sweet spice – Cinnamomum verum
We all know the rhyme ‘cinnamon and spice make all things nice’. Cinnamon of course is a spice best known for flavouring cakes and sweets, it’s great sprinkled on top of hot chocolate drinks although it can be mixed into almost any hot drink, especially coffee.
Cinnamon was once one of the world’s most highly sought after commodities, it has been in use for thousands of years as a medicine, an embalming agent, a means of preserving food, and as a flavouring. The earliest reports of cinnamon date back to ancient Egypt in 2000 B.C. Cinnamon is also described in the Old Testament as an ingredient in anointing oil.
Cinnamon (Cinnamomum verum) is
Continue reading Cinnamon
A divergence from nature
The Belgians are known for one or two odd experiments, and this is the genetically modified, hyper-sculpted and ultra-muscular physique of the Belgian Blue.
We can only presume that humans have always eaten meat, but as we came through into the modern era, in most parts of the world meat remained a luxury and not the staple food that it is today.
Until the development of agriculture and the domestication of livestock, all meat was from animals that were hunted and trapped. This was real game meat and the quality of that meat depended on the nature of the animal and the quality of its life.
In nature there are lions and other carnivores that
Continue reading The Evolution of Meat