Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 Hey, they go good with soaked whole grains, bread. I don't much care for the white onions as they don't have much bite. I like the red ones but they do not seem to have much of a growing season and are usually too expensive. Therefore, I predominantly stick to the yellow ones as they are the hottest. How big? Doesn't make any difference to me how big. An onion by any size is still an onion. Hehehehe Now just think how good sliced or chopped raw onions would go over that casserole you described in an earlier post! Add some sliced habs or jalapenos into it too and voila, something even John would drool over. LOL Besides if you are eating them too then my breathing on you won't have much effect. ;-) Don Q. - Persian herbal remedies Friday, January 23, 2004 9:17 AM Re: Herbal Remedies - Garlic On Thu, Jan 22, 2004 at 07:28:08 +0100, Don Quai wrote:> Guess I have this one covered as I eat minimum 4 raw onions and a whole bulb> of garlic per day. This doesn't even include the shot glass of TT.> > Don Q.WOW! dont breathe on me!I guessed the onions have to be raw, so what do you eat them with?Are they white onions, yellow or red, or what? How big?Persian ---Outgoing mail is certified Virus Free. Ain't no bugs here!Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.561 / Virus Database: 353 - Release 1/13/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 When I started the total body cleanse, my daughter was extremely worried about me. She's 9 yrs old and the program seems quite drastic from her point of view. Since I completed, though, and she can see how obviously improved my health is, she is fine with my having done the cleanse. She did tell me this past week, however, that although I'm healthier, my breath is definitely stinkier! If that's the price of health, I'll pay it!! LOL! Kelli tvksi [leo] Thursday, January 22, 2004 1:15 PMherbal remedies Subject: Re: Herbal Remedies - Garlici only eat about 2 tbls of liquidized TT a day and my daughter is already telling me that she sure can smell the garlic! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 I still stink, especially since on this list as I have added 4 cloves or more of garlic per day to my raw onion desires, besides taking TT. I don't think I stink, my adult children let me know that I do, but my hubby, Pat doesn't mind. Hey, I am glad to stink and be healthy, I just lay off of the onions and garlic for my Chiropractic appointments. LOL Phyllis In a message dated 1/22/04 5:53:22 PM Mountain Standard Time, deuteronomy2929 writes: What a great story!! My first gut-reaction question is, "so, do you still stink, or did you just stink as a kid?" LOLOLOL. Sorry, couldn't help it. Don't encourage me!! John Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Well, my google search turns up: Nutritional Highlights Leeks (bulb and leaf, raw), 1 cup (130g) Calories: 54 Protein: 1.33g Carbohydrate: 12.6g Total Fat: 0.27g Fiber: 1.6g *Good source of: Iron (1.9mg), Vitamin C (10.7mg), and Folate (57mcg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns AsthmaVitamin C, present in fruits and vegetables, is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may influence the development of asthma symptoms. A large preliminary study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C. BruisingMany Americans eat insufficient amounts of foods containing vitamin C; the disease caused by vitamin C deficiency, scurvy, causes easy bruising. While very few people actually have scurvy, even minor deficiencies of vitamin C can increase the incidence of bruising. People who experience easy bruising may want to try eating more fruits and vegetables—common dietary sources of vitamin C. Capillary fragilityEating plenty of flavonoid- and vitamin C-rich fruits and vegetables helps to support the structure of capillaries. High homocysteineA controlled trial showed that eating a diet high in fruits and vegetables containing folic acid, beta-carotene, and vitamin C effectively lowered homocysteine levels. Healthy people were assigned to either a diet containing a pound of fruits and vegetables per day, or to a diet containing 3 1/2 ounces (99g) of fruits and vegetables per day. After four weeks, those eating the higher amount of fruits and vegetables had an 11 percent lower homocysteine level compared to those eating the lower amount of fruits and vegetables. Multiple sclerosis (MS)In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk. John Ybarra [deuteronomy2929] Thursday, January 22, 2004 3:17 PMherbal remedies Subject: Re: Herbal Remedies - Garlic I just discovered something. Leeks!! Anyone know of any health benefits from them? John Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Just my two cents worth for what it is worth but my thoughts on this are when you get your body pristine clean then you will no longer stink. The sulphur compounds bind with the toxins and junk and that is where the stink comes from. Just my thought though as I have, as yet, to prove it . My body isn't quite pristine clean yet. Still got a ways to go. Don Q. - Kelli Bever herbal remedies Friday, January 23, 2004 6:18 PM RE: Herbal Remedies - Garlic Yeah! Stinky food! I love it!! Kelli ---Outgoing mail is certified Virus Free. Ain't no bugs here!Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.566 / Virus Database: 357 - Release 1/22/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 I wish!!! i don't think even a squeeky clean body can obliterate the scent of garlic <g> my middle daughter gave me a set of Elizabeth Taylor's " White Diamonds " perfume/bath water/and cologne and i am thinking she was trying to tell me somethin! love.. granny lee P.S. you being in Slovania, you could get my scent even if the wind shifted from the east! This stuff could make it around the globe!!!!! herbal remedies , " Don Quai " <mysticalherbalist> wrote: > MessageJust my two cents worth for what it is worth but my thoughts on this > are when you get your body pristine clean then you will no longer stink. The > sulphur compounds bind with the toxins and junk and that is where the stink > comes from. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2004 Report Share Posted March 20, 2004 Hi Candace, No, don't freeze your garlic. It will change its structure just enough to make it much less useful. Better would be to pack it in cold pressed extra virgin olive oil and store in a dark cool place. Don Quai Candace Podratz wrote: > Do any of you freeze garlic and use it after its been frozen? I know > fresh is best, but is it still potent if frozen? I'm going to have > quite the excess of garlic plants in my garden this year. I couldn't > possibly eat them fast enough! > > Candace > > A happy person is not a person in a certain set of circumstances, but > rather a person with a certain set of attitudes. > > > Federal Law requires that we warn you of the following: > 1. Natural methods can sometimes backfire. > 2. If you are pregnant, consult your physician before using any > natural remedy. > 3. The Constitution guarantees you the right to be your own physician > and to > prescribe for your own health. > We are not medical doctors although MDs are welcome to post here as > long as > they behave themselves. > Any opinions put forth by the list members are exactly that, and any > person > following the advice of anyone posting here does so at their own risk. > It is up to you to educate yourself. By accepting advice or products > from list members, you are agreeing to > be fully responsible for your own health, and hold the List Owner and > members free of any liability. > > Dr. Ian Shillington > Doctor of Naturopathy > Dr.IanShillington > > > ------ > * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2004 Report Share Posted March 21, 2004 Yes mam', It will keep a long time that way as it won't be exposed to air and so won't oxidize. Plus, you will have some awesome garlic flavored olive oil. Don Candace Podratz wrote: > Just put it in a jar with olive oil? > > Candace > > A happy person is not a person in a certain set of circumstances, but > rather a person with a certain set of attitudes. > > - > ** Don Quai <mysticalherbalist > *To:* herbal remedies > <herbal remedies > > *Sent:* Saturday, March 20, 2004 10:19 AM > *Subject:* Re: Herbal Remedies - Garlic > > Hi Candace, > > No, don't freeze your garlic. It will change its structure just > enough > to make it much less useful. Better would be to pack it in cold > pressed > extra virgin olive oil and store in a dark cool place. > > Don Quai > > Candace Podratz wrote: > > > Do any of you freeze garlic and use it after its been frozen? I > know > > fresh is best, but is it still potent if frozen? I'm going to have > > quite the excess of garlic plants in my garden this year. I > couldn't > > possibly eat them fast enough! > > > > Candace > > > > A happy person is not a person in a certain set of > circumstances, but > > rather a person with a certain set of attitudes. > > > > > > Federal Law requires that we warn you of the following: > > 1. Natural methods can sometimes backfire. > > 2. If you are pregnant, consult your physician before using any > > natural remedy. > > 3. The Constitution guarantees you the right to be your own > physician > > and to > > prescribe for your own health. > > We are not medical doctors although MDs are welcome to post here as > > long as > > they behave themselves. > > Any opinions put forth by the list members are exactly that, and > any > > person > > following the advice of anyone posting here does so at their own > risk. > > It is up to you to educate yourself. By accepting advice or > products > > from list members, you are agreeing to > > be fully responsible for your own health, and hold the List > Owner and > > members free of any liability. > > > > Dr. Ian Shillington > > Doctor of Naturopathy > > Dr.IanShillington > > > > > > > ------ > > * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2004 Report Share Posted March 21, 2004 Hey Roni! Here is some info I have on garlic.... Sometime back we had a discussion on this probably 1-2 years ago... Yes storing in oil can cause botulism if not refrigerated or if not used within a week or so. When you make it at home and use it right away, it's a safe product. It's also safe if you keep it refrigerated on a continuous basis, and use it within a week. The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long. These actions could result in contamination of the product by the bacteria spores that cause botulism. The Link Between Homemade Garlic-in-Oil and BotulismThe bacteria spores that cause botulism - Clostridium Botulinum - are widespread in nature, but they seldom cause problems because they can't grow if they're exposed to oxygen. If the spores don't grow, then they can't produce the toxins that make us sick. However, when garlic containing the bacteria is covered with oil, there's no oxygen present. That means conditions are ripe for the spores to grow and produce toxins. You can slow down the growth of bacteria (and the production of toxins) by refrigerating the product, but this may not be enough to stop it from spoiling. Prepare garlic-in-oil fresh, and use it immediately. It's best to throw away any garlic-in-oil that's left-over. If you decide to store it, make sure it goes into the refrigerator right away, and use it within a week. Never store garlic-in-oil at room temperature. Throw away any that has been in the refrigerator for more than a week. However, Dr. George York, University of California at Davis has provided this method for acidifying garlic in order to make it safe: Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours. Drain off the vinegar. It may be reused as garlic-flavored vinegar. Cover the garlic cloves with oil. Refrigerate the garlic/oil and use within 3 months Another method of storing: The key to keeping your garlic fresh is to keep it in an dark environment where the temperature does not fluctuate radically and the garlic has adequate air circulation. A colander or mesh bag full of garlic kept in a little-used cupboard or cold cellar is an ideal situation. Humidity should be around 71 per cent. When you are removing garlic for use be sure that the remaining bulbs are not exposed to light at any time as this will trip the bulb into growth, thereby lessening the length of time it will stay fresh. Also, radical changes in temperature will also trip the bulb into growth. Storing your whole bulbs of garlic in the refrigerator is not recommended. However, if you wish to store some garlic in the refrigerator, an effective and most convenient way of doing this is to break apart the bulb, peel each clove and then store them in a covered container (we just use plastic wrap). The cloves seem to stay firm for several weeks and you have the convenience of having a supply of prepared cloves ready for use when you need them. FREEZE IT?!? A timely tip from a faithful garlic connoisseur. "I actually chop all the garlic and put in little plastic tubs and freeze it! When I need garlic, I just fork it out of the bin (with ease). It is just like fresh and it will keep longer than 6 months ronisrarities <ronisrarities wrote: I have read articles in the past that said you can get botulism from storing garlic in olive oil. Something to do with the bacteria growing in nonacidic environments without oxygen. My understanding was that vinegar was ok to store in because of the acid, but not oil. Is this wrong? This information was from a mainstream source, can't remember exactly where, and I have learned that they are not always so accurate. Just would like some clarification.Thanks in advance,Roniherbal remedies , Don Quai wrote:> Yes mam',> > It will keep a long time that way as it won't be exposed to air and so > won't oxidize. Plus, you will have some awesome garlic flavored olive oil.> > Don> > Finance Tax Center - File online. File on time. Quote Link to comment Share on other sites More sharing options...
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