Wednesday, November 7, 2012

ACTIVATED ALMONDS

AFTER ALL THE BUZZ YESTERDAY ABOUT THE ACTIVATED ALMONDS I HAD TO GO LOOKING TO SEE WHAT IN FACT THEY ARE AND IF THEY ARE SO GOOD FOR YOU.

BELOW ARE A FEW LINKS AND A COUPLE OF SNIPPETS WHICH SHOULD PROVIDE THE ANSWERS TO THESE NUTS!
Screen shot 2012 11 05 at 1.18.30 PM This man has activated nuts. Seriously.







 Screen shot 2012 11 05 at 1.16.55 PM This man has activated nuts. Seriously.
SOURCE:  http://www.mamamia.com.au/social/activated-almonds/
"We are also often asked, what are Activated Almonds?
They are raw organic almonds that are soaked for 12 hours to deactivate the enzyme inhibitors in them (raw nuts are hard to digest because of the enzyme inhibitors in them soaking them releases these inhibitors making them much easier to digest). Then we dehydrate them at 40ÂșC for 24 hours to make them crunchy again (roasting nuts kills a lot of their nutrient value). So essentially activating the nuts allows us to benefit fully from the nutrients they have to offer. The nuts are also much plumper and more satisfying."

SOURCE:  http://www.lovingearth.net/products/8/activated-almond-purple-corn-organic-raw-dark-chocolate

 

"Weight Watchers backs almonds activator Peter Evans

WEIGHT Watchers has backed brand ambassador Peter Evans, despite a Twitter backlash over a foodie column he wrote that included activated almonds.
The hashtag #activatedalmonds is still trending at number one in Australia, with My Kitchen Rules chef Pete Evans trending at number four until it was replaced this afternoon by "Melbourne Cup" -- more than 24 hours after the foodie column that stopped the Twitterverse appeared in The Age's Sunday Age magazine."

SOURCE:  http://www.theaustralian.com.au/media/weight-watchers-backs-almonds-activator-peter-evans/story-e6frg996-1226510766507

AND SO THE CONTROVERSY CONTINUES.  BUT I KNOW I WILL BE OUT LOOKING TO TRY SOME OF THE NUTS.  NOT SURE ABOUT THE EMU MEATBALLS THOUGH UGH.
SO WHAT ARE SOME OF THE OTHER FOODS ON PETE'S DIET

MACA:


Lepidium meyenii
Lepidium meyenii, known commonly as maca, is an herbaceous biennial plant or annual plant native to the high Andes of Peru and Bolivia. It's also cultivated in some parts of BraziL

STEVIA:

IS A SUGAR SUBSITUTE

COCONUT KEFIR:

 Coconut kefir is made from the juice (also called coconut water) of young coconuts -not the mature coconuts with the brown hairy shell.  This juice is then fermented by either using a kefir packet, or a water kefir grain. This converts the sugars in the juice into probiotics. This creates a bubbly, tasty drink

CHIA:




"Highly prized by the Aztecs and Mayans, Chia (Salvia Hispanica) is an ancient South American seed that had remained largely lost until recent times. It wasn’t until the clever folk at The Chia Co. realised that Western Australia possessed the ideal growing conditions for this notoriously fussy plant that this Southern Hemisphere superfood came back into our diet.
Australia is now the world’s largest producer of Chia and Bakers Delight is proud to offer these whole seeds to you as a miraculous ingredient in our Chia Omega-3 Loaves and Rolls.
  • Chia is the richest plant based source of omega-3 ALA, dietary fibre and protein,
    helping you maintain a healthy body and mind.
  • Just two slices of our White Chia Omega-3 Bread contains 100% of the adequate intake*
    of omega-3 ALA for women and children and 90% for men.
  • Protein and fibre to keep you feeling fuller for longer.
  • High in fibre for healthy insides.
  • Antioxidants for general wellbeing.
  • Key minerals (like magnesium and iron) for healthy muscles and to maintain energy levels.
  • Wholemeal Chia Omega-3 Bread contains 25% more fibre than ordinary supermarket bread"

CULTURED VEGETABLES - THIS SUBJECT IS MIND BLOWING!!


"Cultured Vegetables
Body Ecology's Signature Superfood  
Cultured Vegetables are considered a “super” food that contributes immensely to the healing and building your inner ecosystem. These nutrient-dense fermented foods have been around for thousands of years and can be found in every long living society.
Cultured vegetables are “sauerkraut” (sauer = sour and kraut = greens or plants), not to be confused with the salted, pasteurized variety of sauerkraut sold in supermarkets.
“Other examples of cultured foods are pickles, yogurt, kefir, umeboshi plums, kimchee, unheated cheese, fermented gruels, miso, kombucha tea, and hundreds of others.  From Africa to Europe to the Orient, civilizations developed and used fermented, cultured foods.”

“What do all of these fermented foods have in common?  They contain concentrated, massive amounts of enzymes and friendly bacteria.”

“We can find foods in the U.S. that appear to be fermented (pickles are one example), but because of our wacky misunderstanding of the microbial world - and our relationship to it - we add one more step to our fermentation process; pasteurization.  Pasteurization eliminates virtually all probiotic and enzymatic activity.”
Cellular Cleansing Made Easy, by Scott Ohlgren"

" (NaturalNews) For centuries raw fermented vegetables have provided medicinal properties throughout different cultures of the world. The mouth-watering zing that tickles the palate provides the perfect balance of bacteria in the gastrointestinal tract.

Maintaining proper acid-alkaline pH is essential for life and a state of well-being. Balancing your body terrain can increase longevity, control cravings, and create a harmonious environment for a smoothly functioning digestive system by increasing the good bacteria in the intestines.

Raw fermentation is live food with naturally occurring essential enzymes and lactobacillus ("friendly" bacteria) cultures. Many commercially cultured vegetables are heat-pasteurized, which can destroy beneficial bacteria. Making your own or purchasing freshly made raw will ensure you are getting the highest quality that will aid in supporting health and longevity. The existence of living lactobacilli in fermented foods enhances digestibility, as well as increases phytonutrients (disease preventing properties) and vitamin content. Lactobacilli and lactic acid (a natural preservative that inhibits pathogenic bacteria) promote healthy flora throughout the intestines, as well as help to prevent the growth of harmful bacteria.

There have been numerous digestive disturbances such as candida, peptic ulcers, ulcerative colitis, colic, a variety of food allergies, cystitis, and vaginal yeast infections - to name a few - that have received help and support from the beneficial bacteria that exist in raw cultured vegetables. These bacteria thereby assist the working of one's inner ecosystem at an optimum level. As a result, your immune system is stronger.

Cultured veggies are made by shredding or chopping cabbage, carrots, beets, garlic, onions, turnips, etc., and even certain fruits, adding a little good quality sea salt and/or sea veggies like Dulse or perhaps some caraway seeds, and massaging the mixture (approximately 10 minutes) to create juice, or brine. Pack tightly into a clean crock. Cover the mixture with a plate or some other lid that fits snugly inside to create an airtight environment, and place a clean weight (i.e., a quart mason jar filled with water) on top of the plate. This will force water out of the veggies and keep them submerged under the brine. Cover with a clean towel to keep dust and flies out. This container should be kept in a temperature environment of 59 - 71 degrees Fahrenheit anywhere from 3 - 7 days, and possibly longer depending on air temperature and your particular tastes. (The longer it ferments, the more zing you will experience.) During this time friendly bacteria multiply, converting the sugars and starches that naturally occur in the vegetables to lactic acid. Check every day or two and remove any surface mold; the kraut itself is safe under the anaerobic protection of the brine. When desired taste has been reached, scoop out into a covered jar and keep in the refrigerator.

Cultured veggies can be eaten with any meal and can be refrigerated for up to six months. They are less expensive than probiotics and contain essential enzymes and lactobacillus that are not depleted during shelf life."

CACAO:


"What is Cacao? Health Benefits

Cacao is a type of tropical tree, part of the evergreen family, that produces the world’s chocolate in raw form, before fat, sugar, and other “sweeteners” are added. The cacao tree grows in a few specific regions of the world naturally, including Mexico and South America, where most of the cacao or chocolate beans/seeds come from. Cacao trees only grow in tropical areas with the right combination of climate, temperature, and environment factors. You can’t just plant a cacao tree anywhere – it won’t grow or survive in the wrong conditions.
The Cacao tree has been grown and harvested for thousands of years, and still so today, for its powerful chocolate seeds. Many things are made from this raw seed, such as cocoa (pulverized cacao seed mixed with sweeteners), chocolate (candy, drinks, etc…) and cocoa butter. The cacao tree can reach a height of 25 feet, with “seed pods” growing up to four inches thick and a foot long. The shell is a leathery texture, much like that of a coconut."


SOURCES:
http://www.thenourishinggourmet.com/2009/03/coconut-kefirs-health-benefits.html
http://www.bakersdelight.com.au/whatwebake/healthyeating/chia-bread.aspx
http://cleansingwaters.net/page/What-are-Cultured-Vegetables%3F-id-41
http://www.naturalnews.com/028360_raw_foods_superfoods.html
http://www.enjoydarkchocolate.com/dark-chocolate/what-is-cacao.html