Scoops on NUTS.

[Guest guest]

Q: WHERE DO NUTS COME FROM AND HOW ARE THEY USED?

 

A: Almond trees seem to have originated in the

Mediterranean region and are now cultivated in the

countries surrounding the Mediterranean Sea as well as

California (the largest producer of almonds in the

world), Argentina and Chile. Almonds are used in many

desserts but are also used as a garnish for salads,

fish or meat. They are also used to make marzipan.

 

Brazil Nuts grow on a tall tree native to the

Amazonian rain forest. Their name is taken from the

fact that most of the forest is part of Brazil. The

tree produces large fruits, each fruit containing up

to two dozen nuts. Brazil nuts are used in pastries

and as snacks.

 

Cashews are native to South America and now cultivated

throughout the tropics: South America, Africa,

Vietnam, and Eastern India. Cashews are among the most

widely cultivated nut. Cashews are a popular snack and

are also used in confectionery and cooking.

 

Hazelnuts (or filberts) are native to Europe.

Hazelnuts grow on small, bushy trees. The USA is one

of the largest producers of hazelnuts. Hazelnuts are

used in snacks, baking and confectionery. They are

also very popular in Spain in the famous dish called

picadas.

 

Macadamia Nuts are native to Australia even though

Hawaii is now the leading grower. Macadamia nuts are

used as snacks and in exotic dishes.

 

Peanuts are a legume and grow in the ground. They are

native to South America and are now cultivated in the

United States, Africa, India, China and Indonesia.

Peanuts are a popular snack and are also used to make

cooking oil and peanut butter. They are also an

ingredient in many Asian dishes.

 

Pecans are native to North America where they are

cultivated today. Pecans are used in ice cream, baking

and as a topping or filling for some entree recipes.

Pecans are also a good snacking nut.

 

Pine Nuts are native to the Mediterranean region and

grow on trees, between the leaves of pine cones.

Harvesting is quite laborious and expensive. Pine nuts

are a staple in Mediterranean and Middle Eastern

cuisine.

 

Pistachios are native to Eastern Europe and are now

also produced in California (second largest growing

region). Pistachio trees produce a green shell with

purple skin. Pistachios are not only a popular snack

nut but also used as an ingredient in many desserts.

Pistachios are also used as a source of green food

coloring.

 

Walnuts are grown in California, France, Italy, China

and Chili. They are used in baking, snacking and are

also an important source for salad oil. Walnuts are

also popular in salads.

 

Sunflower Seeds are native to South America and are

also grown in Europe. Sunflower seeds/kernels are a

popular snack and also important as a source of

cooking oil. Kernels are trendy in salads.

 

 

 

 

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[Guest guest]

Sally writes abouts living foods here but some of her published recepes are

cooked.

She is write against soy but when she uses them in her recepes she praise

them.

 

She will be at the TVA office this Satuday Jan 31, 11:30 doing a talk on the top

20 cancer fighting food. She may help you futher on Nuts and seeds Reseave

seats by calling 416 544 9800 and live a message.

 

 

Whole Foods Kitchen

http://www.alivepublishing.com/home/index.php?page_type=article & topic_id=144657 & \

site_id=24 & article_id=6277 & go_id=2 & take_id=6

Living Foods for Vibrant Health

Christel Gursche and Sally Errey, RNCP

There is a great difference between cooked food and raw food.

Though cooked food provides the basic nutrients of starch, protein and fat, as

well as minerals and some heat-resistant vitamins, it doesn’t provide enzymes.

Heat, when it rises above 48 degrees Celcius, kills enzymes.

 

Often, at least in overcooked food, the molecular structure of proteins and fats

are changed in such a manner that they become difficult to metabolize,

especially without enzymes. This is why we refer to food without enzymes as dead

food.

 

Enzymes are called the " sparks of life. " They help with metabolism to make the

nutrients available where needed in our bodies. All fresh, raw foods supply

enzymes, and that’s why we call them " living foods. "

 

I always include some raw food or fresh-pressed juices even with cooked meals.

This is most important in springtime after a long winter of eating

enzyme-deprived food. Spring offers a great variety of wild leafy greens that

are suitable for juicing. Dandelion, stinging nettle, sorrel, wheatgrass,

parsley, watercress and many others provide us with chlorophyll and lots of iron

for spring blood cleansing and rejuvenation.

--Christel Gursche

 

Grass Wonder Juice

Wheatgrass juice is very concentrated, and even one ounce can have therapeutic

value. Wheatgrass and green barley grass can be dried, ground up and powdered.

Serves two.

 

2 rounded Tbsp (30 ml) wheatgrass or green barley grass powder

1 cup (250 ml) water or juice (apple or orange)

 

Mix the above ingredients thoroughly and enjoy.

 

 

The Cancer Food Connection

 

In the 1980s, the US Surgeon General stated 70 per cent of allNorth Americans

are dying from diseases directly related to their eating

habits. Since then, the incidence of diet-related cancers specifically,

colorectal, prostate and breast cancer) have been steadily rising.

 

The most comprehensive study on the cancer/food connection to date is a

combined effort of the American Institute of Cancer Research and the World

Cancer Research Fund. They undertook a three-year research project in 1997

involving 15 research scientists and medical doctors and 4,500 published

scientific studies from around the world. Some surprising results came from

the study, supporting the power of foods.

 

The panel estimated that healthy diets, together with regular physical

activity and appropriate bodymass, could in time reduce cancer incidence by

30 to 40per cent. At current rates, on a global basis, this representsthree

to four million cases of cancer per year that could be prevented by a

healthy diet and an active lifestyle.

 

Who is at highest risk for cancer?

 

Those consuming the largest amounts of cancer-promoting foods also have the

highest risk of getting cancer. There is a reason that modern societies such

as the US, Canada, Australia and the UK have some of the highest cancer

rates.

 

These are the countries that indulge in the most alcohol and processed foods

that are high in fats and low in nutrients and fibre. Next at risk are those

who have departed from traditional diet and are rapidly adopting the white

flour, sugary, high-fat processed foods and drinks of " modern society. " This

has been shown repeatedly when Asian immigrants move to North America and

start adopting the standard high-fat and low-fibre diet. Even though there

has been no change in genetics, the change in diet results in increased

cancer incidence amongst this group.

 

Cancer-promoting foods

 

A diet featuring high cancer-risk foods is often coupled with a diet low in

protective foods. First, we need to look at current foods that increase

risk. The main diet and lifestyle factors coming from this extensive

research are smoking tobacco and consumption of alcohol, meat, saturated

fats and cholesterol, some dairy foods, grilled meats, eggs, sugar and

commercially pickled foods. Why do these foods increase risk? Generally,

excessive consumption and an increase in toxicity (as from alcohol and

tobacco) contribute directly to an increased risk of lung, esophageal and

throat cancers plus liver, colorectal, breast, kidney and bladder cancer.

 

Highly saturated fats from animal products can put the body’s hormones out

of balance, increasing the risk of hormone-related cancers such as prostate,

breast and ovarian cancers. In our modern society, the quality and quantity

of these foods need to be assessed. Our commercial meat and animal foods are

often produced in a completely unnatural way, resulting in a dramatic

reduction in quality. Seeking good quality organic sources, finding more

natural dairy processing methods such as fermenting, and incorporating more

variety will bring balance back into the North American diet.

 

Cancer-preventing foods

 

The following food groups have been continually shown to protect against

cancer.

 

Vegetables and fruits are high in antioxidants and flavonoids that stimulate

and support the immune system. Aim for freshness, variety and colour.

Colourful pigments such as lycopene (found in tomatoes, watermelon and pink

grapefruit) and anthocyanin (found in blueberries) provide powerful

protection against free-radical damage (damage that can occur at the

cellular and DNA level, initiating cell mutations).

 

Grains, beans and root vegetables in their whole form contain both soluble

and insoluble fibre, which facilitates hormone excretion and decreases the

burden of environmental toxins. Grains such as oats, rye, barley, buckwheat

and wheat have marked inhibitory effects in the presence of carcinogens due

to lignans, which have been shown to be both anti-tumour and antiviral. Nuts

and seeds such as flax also have marked protective effects. The essential

fatty acids they contain help support the immune system, and they are also a

good source of lignans. Even the colour of nut, seed and bean skins have

phytochemicals that act as protective agents in our bodies.

 

Tea is another major protective factor. Green tea in particular contains

powerful catechins and ellagic acids that are being studied as factors that

reduce tumour growth.

 

Broccoli, kale, cauliflower and cabbage, known collectively as cruciferous

vegetables, contain sulforphane, which assists the liver in a two-part

process of breaking down and eliminating carcinogens. The cruciferous

vegetables add to the elimination part of the equation; without them, the

liver is continually exposed to toxic elements, increasing the risk of

cancer.

 

While cancer is a multi-factorial disease, we do have the opportunity to

decrease our risk through our daily food choices. Start to implement easy

factors such as ground flax seed on cereals, drink green tea and snack on

more fruits and vegetables. Focus on whole grains, beans and vegetables for

lunch and dinner, and you’ll be loading up on a whole host of protective

elements for your future health.

 

 

 

Sally Errey, RNCP is the nutritionist at the Centre forIntegrated Healing in

Vancouver, where her lectures, cooking classes and consultations help transform

the lives of people living with cancer. Sally’s recipes can be seen in alive and

Canada’s Healthy Living Guide.We invite your feedback at

editorial. For more information, please search " cancer " or

" cancer-fighting foods " at alivepublishing.com.

other free siminar on Raw: Sat 11 am Call Kathleen 4168503512 to reserve

seating

 

49-b, Lesmill Road, Toronto W. of Don Mills & N of York Mill.

 

 

 

 

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