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Posts Tagged ‘healthy eating’

Antibody-Antigen Complexes

Antibody-antigen complexes are cleared by a normal immune system, if however immunity is compromised, then macrophage cannot clear the build up of antigen complexes. These accumulate in the tissue causing inflammation in the tissues of organs, skin and joints. They can also accumulate in the nervous tissues. (As explained by Dr Reeve of Cambridge Nutritionals who developed the FoodPrint IgG food intolerance test)

If offending foods are removed from diet and immune function is supported over a period of time, the antigen complexes are then removed from tissues via the immune system’s macrophage cells thereby reducing the symptoms of the food intolerances. If the immune system is supported continually then the patient can re introduce that substance, however if immune function is impaired the inflammatory response will reappear and all the previous symptoms will return.

Busy stressed people are advised to not reintroduce the foods they have eliminated until a complete lifestyle change – even then – if immune function has not recovered and is still impaired then food intolerances will not cease.

The symptoms range from anxiety and fatigue to inflammatory bowel disease. Unfortunately, many people are given pharmaceutical drugs to suppress these, which actually harms the immune system even further. The medical profession needs more understanding and acceptance of the consequences of prescribing to suppress, so that these vicious circles can be avoided.

Paying special attention to health of your digestive system, the gut in particular (small intestines and colon) and to the microbiota (bacteria and microbes) that inhabit the gut is one of the most helpful things you can do to support immune function so reducing inflammation and increasing good health.

The biggest promotor of inflammation is your diet and lifestyle. It doesn’t just happen.

 

 

 

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There’s no escaping sweet things at Easter. It’s a time when we all give ourselves permission to eat treats – ‘it’s Easter  – I have to eat chocolate!’, my daughter tells me. Luckily I have trained them to
make their chocolate eggs last until the summer, they don’t have as
sweet a tooth as most children down to my careful
manipulation of their taste buds.

No matter how much the press reports that ‘Chocolate will make you thin’. It cannot – it’s simply untrue in the over processed, fatty, sugary products that most people think of as chocolate. Many products only contain a small amount of cocoa. It’s the high cocoa percentage bars (and I will mention one in particular: Lindt 90% Cocoa – my favourite rationed square) that can be healthy in moderate amounts due to the antioxidants the concentrated chocolate contains. There is far less sugar in them and no dairy. Fair trade dark chocolate is even better because it’s healthier for the environment and the farmers, communities and workers who grow the cocoa bean.

It is hard to appreciate very dark chocolate when you are so used to tasting sickly sweet chocolate. Weaning yourself off is simple, you have to go without chocolate for a while and then only allow yourself dark chocolate for at least 3 months. By the time you try milk chocolate again, you most likely will find it way too sweet.

Using raw cocoa nibs in anything from cereals, biscuits, salads
add a nutty crunchy texture.

I used semi ground cocoa nibs (in coffee grinder) to create the
crunchy shell of these non-dairy chocolates. With the same recipe you can make some really sophisticated chocolate eggs. If you melt the coconut oil
prior to adding it to the cocoa powder it will make the chocolate firmer. Just shape into egg shapes, bigger or smaller, they will work
just as well.

Healthier Chocolates – Recipe

6 Teaspoons of Coconut Butter
3 x teaspoons of Cocoa powder
1 teaspoon of Molasses Syrup
1 teaspoon of Manuka honey (or other set honey)
2/3 heaped tablespoons of puffed quinoa (from health food store) OPTIONAL – this creates more volume and fewer calories

2 x dessert spoons of coarsely ground Cocoa Nibs (from health store)
OPTION: Add Cinnamon to spice them up, or cayenne pepper to give them a ‘bite’.
OPTION: Add ground almond
OPTION: To make even more healthy add: 1 teaspoon of barley grass powder

Directions

Place coconut butter in a bowl and gradually mix in the cocoa powder and barley grass into a paste, add molasses and honey and mix well. Add puffed quinoa to desired consistency, by adding this you are diluting the amount of fats and sugar in each chocolate. Use thin latex gloves when handing the mixture and  dust your fingers with cocoa powder to make the balls easier to roll – don’t use too much as it needs to remain sticky to roll in the ground cocoa nibs. When finished store in an air tight container in the fridge.

Impress your friends! They make great petite fours after dinner.

Note: These contain caffeine, so avoid if you are on a caffeine free diet, or at night if the caffeine can keep you awake.

 

Easter Biscuits a la FoodSpa – Recipe

These Easter Biscuits contain a high nutrient dense sugar which is better than
the white nutrient lacking over sweet, health damaging rubbish that 99% of recipes use.

They are made from organic Spelt wheat flour, this has less heavy metals and pesticides and is easier to digest than normal flour. I have used part white part whole grain, but you can use all whole grain if you wish, it will make the them a bit more crumbly.
Cardamom has similar properties to cinnamon and ginger – it acts to help calm an improve digestion.
I have used goat’s butter, but you can use any butter. even though these are healthier than shop bought highly sugared
and processed biscuits – they still contain sugar  fats and grains. I recommend eating in moderation only.

Healthier Easter Biscuits

Makes approx 24 depending on required size

250g of Goats butter
150g Rapa Dura Raw cane sugar
50g Manuka honey (or normal honey)
Third cup of Oat milk
2 x egg yolks
400g White and whole grain spelt flours

3 x heaped teaspoons mixed spice
3 pinches of ground cardamom (can grind the seeds in a coffee grinder)
2 x pinches of pink Himalayan salt ( can get in health stores)
Options:
Grate an organic lemon or orange and add rind to mixture.
Add raisins or sultanas

Directions

Place butter and sugar in food processor, or mix by hand, Add honey, milk and egg yolks – mix in well. Add flour 100g at a time
and mixing in. Add Spice, Cardamom and salt Prepare 2 large oven trays with grease proof paper. The dough will be soft and slightly buttery,
take a desert spoon full and roll between palms into a ball, lay onto the paper on the tray and flatten with your palm or a small plate.
You can make the fork marks or patterns now. Place in a preheated oven at 165 C for 15 minutes (longer if the biscuits are thick)
Leave to cool and harden.

Happy Easter!

 

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