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Black Salt (known as Kala Namak or Sanchal in Hindi) is a special type of unrefined rock salt mined from volcanic regions in Pakistan and India.

It is purple / pinkish / grey in color and has a very distinct sulfurous mineral taste, like hard boiled eggs.  It is appreciated by vegans in dishes that mimic the taste of eggs.  Black salt is extensively used as a condiment in the Indian cuisine.  It adds distinct falvour to fresh salads, chutneys, snacks, pickles and ‘ratas’ (yogurt sauces) and many other savory Indian dishes.  It can be purchased in Indian grocery stores.

Black salt consists of sodium cholride, iron, sulfurous compounds and trace minerals.

According to Ayurveda (‘Knowledge of Life’), the ancient Indian medical system, black salt, a cooling spice, is full of therapeutic benefits.  It is a laxative, digestive aid and cures intestinal gas, heartburn and improves eye sight.  According to Ayurveda, sea, rock and black salt are the most beneficial forms of salt, because unlike ordinary salt, they do not increase the sodium content of the blood.

Do not use in excess as the high sulfur content can decrease the gastric fire, leading to weak digestion.

Read the review of the forerunner article by Dr. Verena Raschke and Dr. Birinder Singh Cheema on the eradication of indigenous food habits and the nutrition transition by Stuffed and Starved Author Raj Patel

To read the abstract click here

To receive the full-text manuscript, please email the author Dr. Verena Raschke

Click here to view the trailer

of ‘Food Mattes’!

It is a choice,

you do not have to be sick!

In her book Nourishing Traditions, Sally Fallon, brought together the scientific evidence on fat fundamentals.   The following article summarizes her key findings on the truths about fats and oils.

Fats from animal and vegetable sources provide a concentrated source of energy, serve as building blocks for cell membranes, hormones and hormone like substances, and slow down nutrient absorption so that we can go longer without feeling hungry.  Dietary fats also act as carriers for important fat-soluble vitamins (i.e. A, D, E and K) and are needed for the conversion of carotene in yellow and orange vegetable and fruits to vitamin A, which is important for mineral absorption and for a host of other metabolic processes.

At the turn of the century, mots of the fatty acids in the diet were either saturated or monounsaturated, primarily ingested from butter, lard, tallow, coconut oil, and small amounts of olive oil.  Today most of the fats in our diet are polyunsaturated vegetable oils derived from soy, corn, grape, safflower and canola.

Modern diets contain as much as 30% of calories from polyunsaturated oils, but scientific research indicates that this amount is far too high.  The best evidence indicates that our intake of polyunsaturated fat should not be greater than 4% of the caloric total (1.5% omega-3 and 2.5% omega-6 fatty acids).  The rest of our dietary fat should be derived from monounsaturated and saturated fats (<10%). Consumption in this range is found in native populations in temperate and tropical climates.

Excess consumption of polyunsaturated oils has been shown to contribute to a large number of diseases including cancer, heart disease, immune system dysfunction, liver damage, digestive disorders, depressed learning ability, impaired growth and weight gain and diseases of the reproductive organs and lungs.

One reason polyunsaturated oils cause so many health problems is that they tend to become oxidized or rancid when subjected to heat, oxygen and moisture in cooking and processing.  Rancid oils contain free radicals which are extremely reactive chemical compounds.  Free radicals have been characterized as ‘marauders’ in the body because they attack cell membranes, red blood cells, protein, lipids and the DNA.  The damage caused by free radicals accelerates aging and the development of chronic illnesses, including cancer.

Olive oil is perhaps the most trusted vegetable oil that has been consumed for thousand of years with largely beneficial effect.  However, the quality of olive oil varies widely and the oil of choice should be an unrefined, extra-virgin, and cloudy and yellow gold in color.  The high percentage of oleic acid makes olive oil ideal for salads and for cooking at moderate heat.  Cold pressed sesame oil can occasionally be used for frying because it contains unique antioxidants that are not destroyed by heat.  When high temperatures are involved (above 320F), ghee (clarified butter) or coconut oil are the most stable fats and can be safely used in small amounts by individuals with normal and low cholesterol levels.

If you want to know more about fats and oils, please explore the articles available from the Weston A. Price Foundation

]]> http://www.drverena.com/oils-and-fats/healthy-fats/feed/ 0 http://www.drverena.com/vegetables/caclium-superfoods/ http://www.drverena.com/vegetables/caclium-superfoods/#comments Wed, 24 Sep 2008 04:30:53 +0000 Verena http://www.drverena.com?p=75

We are told to drink milk to obtain calcium but milk contains only 119mg calcium per 100mg edible portion. The real ‘Calcium Super foods’ are sea vegetables (seaweeds) such as Karengo, Arame, Hijiki, and Wakame. They contain between 1,000mg and 1,400mg of calcium per 100mg edible portion. They can be mixed with your cooked foods or salads. All seaweeds need to be pre-soaked in hot water for a 5-10 minutes, except Karengo.  Seaweeds can be purchased in Health Food Stores, Asian Markets or Supermarkets.

Seaweed reduces blood cholesterol, has antibiotic properties, counteracts obesity and strengthens bones, teeth, nerve transmission and digestion. It has anti-aging properties.

Karengo and Arame

Other calcium rich foods include wheat grass or barley grass (514mg), almonds (233mg), amaranth seed (222mg), fresh parsley (203mg), sunflower seeds (174mg), watercress (151mg), quinoa grain (141mg), kale (134mg), …

For an optimal calcium balance and healthy bones it is important that we limit calcium inhibitors such as:

• Coffee, soft drinks and diuretics
• Excess chocolate
• Excess of protein, especially meat
• Refined sugar, or too much of any concentrated sweetener
• Alcohol and other intoxicants
• Too little or too much exercise
• Excess salt
• The Solanum genus of vegetables such as tomatoes, potatoes, bell peppers, and eggplant.  They all contain the calcium inhibitor solanine.

Many soft drinks contain caffeine and its related substance theobromine (from tea and cocoa) that act like sugar in their effects on the body.

They stimulate the adrenal glands to release an adrenal-like substance, which in turn causes the liver to release sugar into the blood stream.

That is what gives you the ‘lift’ or ‘chick’

The problem is that the blood sugar-regulation mechanism cannot long tolerate the constant stimulation of habitual caffeine ingestion.

Often the blood sugar lowering mechanisms overreact, causing low blood sugar and its concomitant complains such as:

• Chronic fatigue
• Dizziness
• Depression
• Allergies
• Behavioral disorders

Caffeine irritates the stomach lining and cause an increase in stomach acid (which can cause gastric ulcers).

In addition, caffeine affects the nervous system, leading to insomnia and restlessness.

Prolonged use of caffeine can contribute to a number of serious diseases:

• Cancer
• Bone loss
• Mental disorders
• Birth defects

They all contain immune-damaging trans-fats, free radicals, synthetic vitamins, nickel and aluminium (heavy metals), emulsifier and preservatives, hexane and other solvents, bleach, artificial flavors, soy protein isolate (contributes to thyroid dysfunction, digestive disorders and other health problems), and sterols which are associated with endocrine problems. Therefore, do not touch them and choose your fats and oils wisely.

Tofu, soy milk and other soy foods have been claimed as healthy foods over the last decade.

The majority of soy foods are genetically modified (GMO) and even when organic soy beans are used we should avoid all un-fermented soy foods due to the following reasons:

• Soy contains high levels of phytic acid which reduces assimilation of calcium, magnesium, copper, iron and zinc.  Phytic acid is not neutralized by normal preparation methods such as sprouting, short and long time cooking, and soaking.  High phytates diets have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion (blockage) and may cause pancreatic disorders such as the swelling of the pancreas.
• Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.  Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer.  Vitamin B12 analogs in soy are note absorbed by the body and actually increase the body’s requirement of vitamin B12.
• Soy food increases the body’s requirement for vitamin D.  Toxic synthetic vitamin D2 is added to soy milk (causes softening of hard tissue=bones; and hardening of soft tissue=organs and arteries).  Synthetic vitamin D2 is also added to rice, almond and oat milk.
• Soy contains high levels of manganese, associated with brain damage in infants and high levels of oxalates which are associated with the development of kidney stones.
• Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods to mask soy’s unpleasant taste.
• Soy contains high levels of aluminium, which is toxic to the NS and the kidneys.

When using soy, only choose fermented soy products such as organic natto, miso, tempeh, and tamari!

The number of children suffering from eczema, asthma, allergies, depression, anxiety, poor immunity and hyperactivity has increased markedly in recent years. One of the main contributors to this problem is unhealthy dietary habits. Most parents want the best for their children but many are unaware of the impact their poor dietary patterns have on their children’s health.

Learning good eating habits should be an essential part of every child’s development.

It is recommended that you allow your children to select foods from outside sources when they are older.Help them to learn on how different foods affect their behavior. This may simply involve paying attention to the particular foods that make them feel both well and sick.

A nourishing, harmonious environment is an important factor in a child’s diet. Never air grievances or have angry or disagreeable discussions at mealtime. In addition, share at least one, daily meal together, at a regular time. If possible, lunch should be the main meal of the day because the digestive fire is highest at noon and the food is more efficiently digested, absorbed and assimilated as compared to the evening meal.It is beneficial to dish up small servings and let your children ask for more rather than serving up larger portions.

Even during infancy, encourage children to chew well or at least hold the food in the mouth until it is thoroughly mixed with saliva. Chew together and make every meal or snack enjoyable. Parents who urge their children to eat too much or too fast, or when tired or excited, may be creating finicky eaters. Children should be hungry when eating, especially toddlers who have small stomachs. Children should be provided with small meals and nutritious snacks if necessary.

Sometimes food is too coarse, plain or soggy. It is very important to make children’s food more interesting and delicious. Also, children should never be forced to eat just because the parents think it is healthy. It is normal for children to loose their appetite for a few days at a time. In addition, to stimulate their creativity and interest in food, let your children help you cook (e.g. stirring, modeling dough into fun shapes, etc.).