Health Benefits of Beetroot

The rich red color of the beetroot is one of the first indications that it is a blood builder. In fact, this edible taproot could well be called a superfood. 

A blood cleanser, beetroot contains sodium magnesium, calcium, iron, phosphorus and folic acid. Vitamins A, C and niacin are contained within beetroot along with carbohydrates, protein & antioxidants. All of these help the body release toxins, which compliments it's immune boosting, anti-cancer, and acne-healing properties. The soluble fiber helps add needed bulk to a diet which would help prevent toxins from sitting in the colon for extended periods of time.

Beetroot's antioxidants and nitrates support healthy circulation. A chemical chain reaction in the body converts the nitrates into nitric oxide which helps to lower elevated blood pressure and improving blood flow in all parts of the body including the brain, heart and muscles.

These properties mean that beetroot can contribute to the strengthening and detoxification of the liver and gall bladder while helping boost natural production of hormones in the body.

If you choose to take this supplement in an isolated form, you can find capsules at iHerb. But, if you'd like a top quality supplement that includes this as well as MANY OTHER beneficial ingredients in a refreshing daily drink, I strongly recommend you try Plexus Slim. This product comes with a 60-day money back guarantee which gives you plenty of time to see how well it works for you (and speaks highly of the quality). Select the 'preferred customer' option when purchasing to receive a $5 discount. For more information visit Plexus Slim, or message me today.

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CABBAGE LEAVES RELIEVE PAIN AND SWELLING

Cabbage isn’t just for slaw and sauerkraut – although those are wonderful uses! Cabbage leaves also have a proven history as a treatment for wounds and swellings.

An old Irish blessing reads, "May the leaves of your cabbage always be free from worms."

Ancient armies carried cabbage for use not only as a food, but as a wound dressing that fought infection. The explorers of the 17th and 18th centuries carried Vitamin C rich cabbage with them as a natural preventative of scurvy. On one of Captain Cook's voyages sailors injured in a storm had their wounds bound with cabbage to help prevent gangrene.

Cabbage leaves act as a diuretic, and they contain powerful anti-inflammatory compounds. Cabbage juice is rich in lactic acid, a known anti-bacterial. Applied to the skin, these compounds are remarkably effective at relieving swelling and the pain associated with it.

There’s not a simpler remedy for engorged and painful breasts than the application of raw cabbage leaves. Bruise a couple of cabbage leaves. Cap a leaf over the affected breast. Use a bra to hold the leaf in place next to the skin. Wear it for a few hours. Noticeable relief can be detected by the following day.

The leaf of the cabbage is an effective treatment for the pain of swellings due to sports injuries and strains. Apply ice and elevate the injured limb to curb initial swelling. Then apply the cabbage leaf compress two or three times daily until pain and swelling subside. You may want to hold it in place with a cloth bandage. If you’ve been slow to recover from a sprained ankle, this remedy is worth a try.

Arthritis sufferers can often reduce the amount of medication they must use or eliminate it completely with the application of a cabbage leaf dressing. The cabbage leaf helps eliminate waste products from the body.

Use leaves as a poultice on other skin conditions such as psoriasis, burns and ulcers. Flatten layers of cabbage leaves with a rolling pin. Wrap leaves around affected areas of skin until the leaves turn yellow. Change the leaves and repeat until the wounds heal. Between reapplications, clean and dry the wounds.

To apply a cabbage leaf dressing:
Use clean leaves and – if at all possible – ones that have been grown organically. Peel off the outer layers of cabbage and remove the hard stem. Bruise them slightly with a rolling pin or other hard cylinder. Use gauze or other cotton cloth to hold the leaves in place. An additional layer of plastic wrap can be applied, unless you are dressing a burn. Keep the cabbage wrap on the area for two to four hours. You may want to repeat the process, using new leaves. Some people apply the leaves at bedtime and keep the poultice on overnight.

If you are interested in reading more about how to use leaves as dressings, I highly recommend the book, COMFORT FOR THE BURNED AND WOUNDED by John W. Keim. At the time of publication, the author of this book had over 20 years of experience in treating wounds with natural dressings. In this small book, he details case histories and the results of various treatments. I have found his recommendations regarding the use of plantain leaf to be very valuable as a first aid application in various circumstances. He doesn’t claim to be a doctor, nor is he medically trained. However, this is a fascinating read whether or not you are in the medical field.

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THE EASY WAY TO COOK PERFECT BROWN RICE

Brown rice is a staple food which is rich in soluble fiber and can be combined with nutrient rich beans to create a complete protein. When money is tight and every calorie counts, knowing how to cook brown rice helps make sure you get enough nutrients to maintain your health.

Brown rice is less expensive when purchased in bulk. In addition to a lower price, you’ll also find that the overall quality of the rice is better. Bulk grains are often fresher. You will notice the difference in the intensity of the sweet smell when a large bag is opened. For storage, food grade buckets with tight lids are fine. My preference is to store it in a chest freezer. The cold keeps bugs away. A few bay leaves tossed into your grain bucket will help repel insects also.

For years, I had cooked brown rice using the absorption method. This involves placing rice into a pot of salted boiling water and cooking it for 45 to 50 minutes. Twice as much water as brown rice is used. This works well enough, but it is a bit of an art to get rice that isn’t too mushy because (as mentioned above) the moisture content of the grains can vary. Many people use rice cookers to automate this process, but the result is the same. Another drawback is that this process has the potential to create burnt rice if you lose track of the time or miscalculate the water to rice ratio.

There is a simpler way!

Because it is a grain, I soak brown rice. This isn’t as important with rice as with other grains, but I like the texture that soaking produces. To soak brown rice, measure double the amount of water as grain into a stainless steel or glass container. Add a tablespoon of apple cider vinegar for every cup of grain you use. Let this sit overnight or 24 hours. In a pinch, this time can be reduced without hurting the final product.

Once I’m ready to cook the rice, I strain it using a large strainer set inside a larger bowl. I repeatedly rinse the grain until the water runs relatively clear. You may notice little flecks and bits floating to the surface. Throw those away. You may not want to examine them too closely.

Here is a demonstration on how to rinse rice.
The cloudy water that you pour off of it can be used to water your plants.
I would skip using the rice cooker!

Re-fill your pot with clean filtered water, using twice as much as the measurement of soaked rice. Season the water with sea salt and any other flavorings you prefer. I like to use chicken broth. Bring this to a rolling boil and then add the soaked rice to the pot, giving it a single stir. Boil this uncovered for about 20 minutes if the grains have been soaked, 30 minutes if they are dry. Remove the pot from the heat and strain the rice from the hot water. Let the rice drain for ten to fifteen seconds. Return the rice to your empty pot and cover with a tight-fitting lid. Let the rice sit, absorbing the water that remains on the grains for ten or 15 minutes.

Fluff with a fork and serve. The rice will be fully cooked without mushiness.

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MEAT FOR HUMANS MAY SOON BE GROWN IN LABORATORY

Disembodied meat grown from cells in a laboratory may sound like something out of a freakish science-fiction plot. It isn't fiction. This technology is real. Bioengineered meat could soon be found on a dinner plate near you.

Developmental biologist and tissue engineer, Dr. Vladimir Mironov had some difficulty finding financial backing for his research. Two US government agencies declined to fund his project. For a short time, NASA provided capital for the research. The money needed to continue the project was finally provided by a well known animal rights organization. This prompted estimates that laboratory cultured meat products might be available for public consumption as early as this fall.

The process harvests embryonic animal cells -- often from bird eggs -- which are then bathed in a growth serum made from bovine material. As the cells multiply and bind together, electric shocks are administered to stimulate the formation of muscle tissue. The resulting tissue is then ground and fortified with supplemental vitamins and nutrients. Depending upon consumer preference, the food could be designed with varying texture and taste. According to Dr. Mironov it is all perfectly safe for human consumption.

Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.

Recent events, however, may cause both projects to have an uncertain future. Dr. Mironov has been suspended from the Medical University of South Carolina and his laboratory closed pending an investigation of allegations of unacceptable behavior. This latest development could mean that estimates for fall release of test tube meat could be delayed.

Personal scandals and projected timetables aside, there are larger health issues to be considered. Logic dictates that food from animals made sick by their environment and contaminated food is a bad choice for human consumption. It is puzzling to see that investment dollars are being directed towards attempts to develop a substitute food rather than towards farmers who raise livestock in humane and healthy conditions.

The concept of cultured meat seems to promote the illusion that water, soil, food and air can all be contaminated without any real consequences. After all, meat is just something that can be grown in a laboratory, right? These technologies seem to diminish the importance of caring diligently for the natural resources we have by suggesting that we can easily create a man-made substitute. Plants and animals provide us with immediate feedback on whether they have good food, water and living conditions. A disembodied meat patty grown in a laboratory wouldn't be expected to do the same.

Still, assurances are offered that the consumption of artificial food artificially fortified with artificial and isolated nutrients is capable of producing healthy humans.

Efforts to pass legislation to label genetically modified produce have been thwarted. The argument made by opponents is that an apple is an apple, no matter its genetic makeup. With such a precedent as this in place regarding fruits and vegetables, one can only wonder how/whether/if the general public will be informed about what they are actually purchasing from their local butcher.

I, for one, am not willing to risk the health and development of my children, grandchildren and generations to come on this 'science.'

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GINGERSNAPS WITH FRESH GINGER

Few people remember the taste of REAL gingersnaps. If you’ve taken the time to read the label on a bag of gingersnaps, you’ll know that the genuine article just isn’t available in most stores. Not only that, but most recipes don’t even use fresh ginger root.

Now’s the time to fill the house with the smell of genuine homemade gingersnaps!

KAY’S GINGERSNAPS

NOTE: You will want to take the time to use fresh ginger root and coconut oil for this recipe. Coconut oil will give your cookies a snappy crunchiness that will make them quickly disappear. These can be frozen for serving later. . . . Otherwise you might find that they are gone before you get a chance to share them!

In a large bowl mix the following ingredients:

• 4 cups finely ground whole wheat flour
• 1 Tablespoon Arm & Hammer baking soda
• 1 teaspoon finely ground sea salt
• 2 cups sucanat
• 6 Tablespoons (or as much as ½ cup) finely ground fresh organic ginger root
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 4 large eggs

In a small pan gently melt (don’t heat or cook) 1 ½ cup coconut oil and ½ cup unsulfured blackstrap molasses. Add this to the ingredients in your bowl. Make sure the oil is not too hot or you will cook the eggs!

Mix until completely combined. Cover and place the bowl into the refrigerator overnight.

TO BAKE:
Place your oven racks on the lower and middle level. Preheat the oven to 350°F
Line 3 or 4 cookie sheets with parchment paper. You can use pizza pans.

Make balls out of the cookie dough that are the size of one level tablespoon. The dough is stiff, so you may need to measure the first one and use a sturdy spoon to dig out the rest in sizes that match the first. Roll the dough between your hands. Use coconut oil on your hands to help keep it from sticking badly, but expect to get some on your hands.

Roll the balls in more sucanat and place onto the cookie sheets.

Rub some coconut oil onto the flat bottom of a glass. Use this to mash the balls of cookie dough down flat. Reapply a bit of coconut oil to the glass after pressing each cookie. Space the cookies 1 ½ to 2 inches apart on the parchment paper.

When one pan is ready, place it onto the lowest shelf in your oven and set the timer for 7 minutes.

After 7 minutes, move the pan from the bottom shelf to the upper shelf and place another pan on the bottom.

Set the timer for another 7 minutes.
When the timer goes off, remove the upper pan (the one that has been in the oven a total of 14 minutes) and set it aside to cool. Move the lower pan to the upper shelf and place the next pan of cookies on the lower shelf.

As each pan is removed from the oven, let it rest a minute and then move the cookies to a cooling rack. Let the pan cool, re-using the parchment paper for the next batch.

In this way, you’ll have 100 cookies cooling within an hour. Actually, the recipe makes a few more than 100 cookies, but by the time you finish taste testing, you SHOULD have 100.

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Below find a short video on Ginger Root's benefits.
Also read BENEFITS OF GINGER ROOT.

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ADVOCATING FOR PATIENT AGAINST DR'S ADVICE -- THE ALAN SMITH STORY

In King County, New Zealand, dairy farmer Alan Smith is alive today because his family went against the advice of health professionals.
He caught swine flu and very nearly died.

Doctors were determined to pull him off life support. The family was told there was no hope. But his wife and sons wouldn't listen.

They demanded that a treatment of high doses of Vitamin C be attempted. Something that wasn't recommended by mainstream medicine. They were told it wouldn’t work but the family insisted. The family hired a top lawyer to help them fight for the chance to see Alan recover. Thanks to their efforts, Alan is now very much alive.

Full Video

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EASY LACTO-FERMENTED DILL PICKLES

Lacto fermentation is a method of preserving foods that does not require hot processing. The food is preserved by lactic acid which inhibits the growth of bad bacteria.

In general, you will want to have enough salt suspended in a liquid to keep mold from forming while the lactobacillus (the organisms that produce lactic acid) take hold and begin to multiply. This salt and liquid mixture is called your brine. Lacto-fermentation enhances the digestibility of the food so that your body can better assimilate nutrients. As with other cultured foods, consuming foods preserved in this manner will help replenish the digestive tract with beneficial enzymes that help aid digestion and fight harmful bacteria.


The seasonings within the jar can be adjusted to suit the individual’s taste and used for many other types of fresh produce. Feel free to experiment with green beans, carrots, corn, beets and other vegetables. I prefer to use pint jars so I don’t have an opened jar sitting for a long time in my refrigerator until it is used up. If I need more, I just open another jar.

Ahead of time:
Boil your jars, rings and lids in water for 3 minutes. Sometimes, I just bring the water and jars to a simmer, turn off the heat, and cover the pot with a lid while I work on other projects. When you are ready to begin, remove the jars from the water and dry thoroughly.

To make about 5 pints:
Dissolve 3 tbsp sea salt in 2 quarts of warmed, distilled water. You can heat the water on the stove, but you don’t want it too hot. Make sure it has cooled to at least 100°F before you use it so that the lactobacillus in your whey is not killed.

When the water and salt mixture is cooled, place the following in your sterilized jars:

• 1 ½ tsp mustard seeds
• 1 tbsp dried dill weed
• ¼ tsp dill seeds
• ½ tsp cracked peppercorns
• 1 tsp dried oregano
• ¾ tsp minced garlic
• 1 tsp Grape leaves (this helps keep things crisp)
• 2 tbsp whey
• 3 to 4 Tbsp of the distilled water & sea salt brine

Use a chop stick or the handle of a wooden spoon to stir and mix the seasonings.
Wash and dry enough cucumbers to fill the jars (3 to 5 or so) and slice them ¼ inch thick.
Pack jars tightly, stopping 1 inch below the rim of the jar. I just stop at the point the threads begin on the neck of the jar.

Add enough distilled water/salt brine to cover the cucumbers. This should leave at least ¾ of an inch between the brine and the inside of the lid. The cucumbers shouldn’t float if they are tightly packed.
Cover the jar securely with the lid and rings. Shake the jar to mix the seasonings into the brine. Sometimes, the jar’s contents may shift and rise above the water level. Repack and add more brine if needed.

Loosen the ring only slightly – just enough to let any gas escape, but not enough to let air inside.
Let the jars sit for 3-4 days at room temperature.
Transfer to cool storage.
If the taste is not as strong as you’d prefer, you may leave them at room temperature for a little longer.
The fermentation process produces its own vinegar taste that is pleasant without being overly harsh.

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Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).

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HEALTHY HYDRATION – HOW MUCH WATER SHOULD YOU DRINK?

Many factors determine the amount of water needed for optimal hydration. Humidity and altitude will increase the need for water as will physical, mental and emotional stress. Water lost through perspiration will need to be replaced. In the event you consume 6 ounces of alcohol or caffeine, an additional 10-12 ounces of water will be required to keep your body hydrated.

The simplest way to know you’ve consumed enough water is to note the color and odor of your urine. If your urine is not neutral in both its color and odor, you lack adequate hydration.

Rather than drinking water throughout the day and visiting the bathroom frequently, you can take scheduled water breaks. In this way, your bladder will be able to eliminate excess fluids after each session. The first dose of water should occur shortly after you awake, before any other beverages and at least a half hour before breakfast. The second and third water breaks should occur 1/2 hour before lunch and ½ hour before your evening meal. The last break should take place about 2 hours before bed time in order to allow enough time to empty your bladder before retiring for the night.

There are some additional advantages of taking in quantities of water during these sessions. This accelerates hydration by completely filling your empty stomach with water. There will be a temporary feeling of bloating as the water is forced past your stomach and into the small intestine. From there, it is pushed to the large intestine where your body can absorb the needed fluids. This flushes the digestive tract to give you a bit of a mini-cleanse, which helps relieve constipation. Another benefit is that you will be giving your stomach a full sensation just prior to a meal which may help you better regulate food consumption.

So, how much water SHOULD you be drinking? A standard guideline for years was that you should drink 8, 8-oz glasses of water per day. This translates into 64 ounces of water per day. Another rule of thumb is that people should drink 2 to 3 1/2 quarts of water per day. However a single amount doesn't take into account the varying needs of different body types. One way to allow for this is to divide the number of pounds an individual weighs in half. The answer is the number of ounces of water that person should drink daily. Of course, heavy physical activity, stress, or the consumption of diuretics will require drinking even more fluids.

If you find that water doesn’t suit your taste, be sure you are drinking the purest water you can find. It is also possible that your sense of taste might be masked. Consuming sugary drinks can contribute to this condition. Consider cutting back or avoiding them completely. As your water intake increases, your body will be better able to rid itself of toxins. This also helps keep the mucus membranes in the nose and mouth moist, which can enhance the sense of taste and smell. As the taste receptors in your mouth are no longer impaired, you will find the taste of water is not objectionable. More likely, you will begin to enjoy it.

Remember, the need for water varies depending on body size and other factors. Watch the color and odor of urine output to determine whether or not you are well hydrated.

The following video has a lot of good information on the benefits of drinking adequate amounts of water daily. I do not endorse the web sites or recommend the products that she discusses towards the end of the video.

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HOW TO MAKE WHEY

Whey is a valuable addition to any diet. It can be an added ingredient to enhance many sauces, foods and beverages. It is also a key ingredient in lacto-fermented foods.

A quick internet search will reveal that many people cover their jars with cloth or a coffee filter when making whey. I don’t. The reason I don’t do this is because I am not trying to capture bacteria from the environment. Raw milk comes perfectly packaged with the right blend of digestive enzymes and bacteria needed to cause separation to occur. You needn’t expose it to the elements for this to happen. As a matter of fact, if you left raw milk in your refrigerator long enough, separation into curds and whey would eventually occur within the sealed container at cooler temperatures. Leaving it on your countertop simply places the milk at temperatures where this happens sooner.

To make whey, pour raw milk into a clean glass quart jar. Cover the jar with a plastic lid (or coffee filter, or clean cotton cloth) and allow it to sit undisturbed for 2-3 days until separation occurs. You will know the milk has separated when you see white solids floating in a yellowish clear liquid. The liquid is whey. The white solid is cream cheese – also known as curds.

Line a strainer with an unbleached coffee filter or clean cotton cloth (such as a freshly laundered t-shirt).

Pour the liquid and solids into the strainer, catching the liquid in a glass bowl. When the dripping stops, transfer the whey into a lidded jar labeled with the date. The whey will keep in your refrigerator for about 6 months.

The cream cheese can be seasoned to suit your taste and used in your favorite recipes.

If you have yogurt, the yellow or clear liquid that floats to the top is whey. You can pour this off and use it in food preservation.

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CREAMED DANDELION CHICKEN RECIPE

If you are looking for a way to incorporate dandelion into your regular meals, a good rule of thumb is to simply substitute it for spinach in a favorite dish. If you find that dandelion leaves are bitter when harvested, remember to harvest young leaves for optimum taste. Additionally, the older leaves lend themselves more to stews and finished cooked dishes rather than teas or salads.
Here’s one of my favorite dishes.

CREAMED DANDELION CHICKEN
Serves 4 or 5

Heat 2 cups of homemade chicken stock in a large pan

Add cut chicken pieces, ½ cup finely chopped onion, ½ cup finely chopped celery, 2 cloves minced garlic, salt & pepper to taste. Cover and bring to a simmer for 30 minutes.

In another pan, heat and make a paste of 3 tbsp olive oil with 3 tbsp flour. While stirring, add a dash of nutmeg, ½ cup cream and ½ cup chicken stock. Stir until combined.

Add 3 or 4 cups chopped young dandelion leaves.
Stir until leaves are coated, wilted and contents of pan are heated through.

Pour over chicken still simmering in the first pan & stir. Cover and continue simmering for 30 more minutes and/or until chicken is done (a thermometer inserted into the meat will read 180 degrees Fahrenheit and juices will run clear when chicken is pierced).

Serve plain, over homemade sourdough bread or over brown rice.

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WATCH FOOD INC. FREE, 7 MORE DAYS

Please take the time out of your busy schedule to watch Food, Inc. This movie is being offered for free viewing now through April 29th. That's 7 days from this posting. If you've ever wondered where your food is coming from and why this blogger encourages you to learn how to make your own meals from basic ingredients, this documentary will offer you a LOT of those answers.

Here is an interview by Bonnie Hunt with Robert Kenner, director of "Food, Inc.,"
He explains some of his reasons for making the movie. This is the 3rd part of a 3 part interview:

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I am including the following link to the movie, but this stream will only be good for 7 more days.
Please click on the image to follow the link to the page where you can view the entire film. FOOD, INC.



Or click on this link: FOOD, INC (streaming through April 29, 2010)

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THE SYMBIOSIS OF SOURDOUGH

WHAT’S IN A SEED?
Each unaltered grain of wheat contains elements required to perpetuate life. The outer wrapper of the seed (bran) protects the seed and provides fiber and nutrients. The bulk of the interior of the seed is a starchy substance called the endosperm. The endosperm provides the germinating seed with the nutrients it needs until a root system matures and can sustain the plant. The germ is the tiny embryo of another plant. When wheat is commercially milled into white flour, the nutritious germ and bran are removed, stripping the resulting flour of the minerals and vitamins that are naturally present. Manufacturers are required by law to add 3 or 4 artificial vitamins back into commercial white flour which is then called ‘enriched.’ At least 16 vitamins and 11 minerals exist in an intact grain of wheat.

WITHIN THE SEED – A COMPLETE PACKAGE
The intact wheat berry arrives with strains of microorganisms that live well on grains. A single gram of flour has around 13,000 yeast cells. The yeast that are prominent in your starter will be those that have a taste for (and reside with) your grain. A starter needn’t be exposed to the surrounding air to ‘capture’ wild yeast. Leaving the lid off only attracts insects and unwanted pests.

Sourdough starter is a balanced culture of yeast and lactobacillus bacteria growing in a water and flour mix. The ratio of lactobacillus to yeast at room temperature is well balanced, with yeast reproducing at a slower rate. When refrigerated, the lactobacillus reproduction slows. Generally, you’ll want to maintain your starter in an area where the temperature remains between 65°F to 85°F. If your home is normally cooler than this, your starter may be happier sitting near a light bulb, on top of a refrigerator, on a warm hearth or in an insulated box. If your home is too warm, setting your starter’s container in a bowl of cool water will help protect it from overheating.

A SYMBIOTIC RELATIONSHIP
Baker’s yeast is an isolated strain of yeast and has no lactobacillus while a healthy Sourdough starter has BOTH Yeast and Lactobacilli. These two microorganisms are designed to work together in a symbiotic relationship. Lactobacilli are anaerobic organisms which live off of carbon dioxide. Yeast lives off of the starch in the endosperm and produces carbon dioxide as a byproduct. This enriches the Lactobacilli colonization which then prevents growth of harmful bacteria.

Sourdough starters are simply containers that host this process and (in return for regular feeding) give the bread maker a natural leavening agent.

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ARE THERE HEALTH CONCERNS WITH MICROWAVE OVEN USE?

Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.

The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.

The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.

Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.

Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.

Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.

Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.

Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.

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Dr. Mark Vinick explains how microwaves cook violently,
changing and damaging foods and the nutrients they provide.

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By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.

Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.

It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.

Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.

Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.

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ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl.
In the clip below, Leslie asks, "Where’s your microwave?"
Alice: "I don't have a microwave."
Leslie: "How do you live without a microwave?!"
Alice: "I don’t know how you'd consider to live WITH one."

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BEFORE YOU USE ASPARTAME, THINGS TO KNOW

Aspartame is a chemical food additive that has been deemed safe for human consumption by the FDA. However, Aspartame presents many difficulties when ingested.

When stored for a long time, Aspartame breaks down into the chemical Diketopiperazine. This chemical can also occur after Aspartame is eaten. In both animals and humans, Diketopiperazine has been shown to cause cancer, especially in the form of brain tumors.

Once ingested, Aspartame breaks down into three primary components.

PHENYLALANINE
It is difficult for the human body to metabolize and get rid of Phenylalanine. At high levels, it builds up in the brain and can cause neurological problems such as schizophrenia, depression, and seizures.

ASPARTIC ACID
Nearly half of Aspartame is Aspartic Acid. Aspartate is another name for Aspartic Acid. High levels of Aspartic Acid in the brain can over-stimulate cells and cause them to die. Over time, this can damage neurons and lead to Parkinson’s, memory loss and many other neurological conditions.

METHANOL
Methanol in Nature
Methanol exists in nature in fruit. However the methanol in fruit is bound to pectin. The human body lacks the enzyme to split methanol off from pectin, so this is passed through the body without doing any damage (when consumed as naturally occurring in fruit).

Methanol As a Component of Aspartame
In Aspartame, 10 percent of the substance is unbound Methanol. Unbound Methanol is a poison. The human body’s attempt to deal with unbound Methanol produces results in formaldehyde. Formaldehyde is a cumulative toxin that is stored in the human body indefinitely.

Another way that Methanol is released is by storage in conditions warmer than 86 oF. This can also occur when cooking with aspartame. Some speculate that Desert Storm Syndrome’s symptoms can be attributed to formaldehyde poisoning that resulted from heavy consumption of methanol in aspartame sweetened drinks stored in hot conditions. Some of the symptoms of methanol poisoning include depression of the central nervous system, blindness, dizziness, headache, nausea, confusion, loss of coordination, and in very large doses, unconsciousness and death.

For a more extensive list of possible side effects of Aspartame consumption, type ‘aspartame side effects’ into your internet search engine.

WHAT SHOULD I DO?
* Remove all sugar-free products with Aspartame from your diet.
* Use natural sweeteners like honey (in moderation) and stevia leaf.
* Keep a record of health changes. Don’t ignore symptoms.
* Detoxify.
* Exercise to help move toxins out of your system.
* Restore depleted nutrients by consuming nutrient dense foods.
* Get uninterrupted rest in a DARK room.
* Drink plenty of the purest water you can get.

This article is for information purposes only and should not be taken as medical advice. It is the responsibility of the reader to carefully consider all options and weigh the risks of decisions that could affect health.

ASPARTAME: SWEET MISERY A POISONED WORLD

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PARENTAL PREPAREDNESS

Parents want to protect their children when surprising circumstances arise. Being prepared helps whether the electricity is out or you’ve been stranded unexpectedly.

PREPARED, NOT PANICKED
The temptation to panic is dangerous when in an emergency (reference: RULE OF 3'S TO SURVIVE). Young ones will mirror your feelings. Your efforts to be prepared will give you the confidence you need to reassure your children.

RELEVANCE OF ROUTINE
Look for creative ways to implement a daily routine for the sake of your children. This is comforting and offers a sense of stability from the parent to the child.

PASTIMES
Amusements help pass the time when you are unable to travel. It is unlikely that you will have access to a source of power to operate electronic games. Craft supplies are wonderful to have on hand; this includes play dough, scissors, paper, tape, markers, glue and other assorted items. Take the time to introduce your children to board games, dolls, toy cars, blocks, puzzles and reading in order that they will be welcomed ‘old friends’ should they need entertainment. It is also wise to keep educational materials stocked (items such as work books, flash cards, pencils, reference books, etc.) in the event you find organized schooling is no longer an option.

HEALTHY ON PURPOSE
While access to remedies and treatments are available, utilize them to maintain your dental and overall health. It is far better to meet unexpected events with well-maintained health rather than ailments worsened by neglect. Stock any medicines required by your family members. Get into the habit of observing the sleeping, eating and toilet patterns of your family members so that you will detect illness early and be able to deal with it proactively. Train yourself to be observant of the impact circumstances are having on your loved ones. Otherwise, it will be easy to remain focused on your own challenges to the exclusion of others.

AVOID FAKE FOODS
The foods you consume today will affect your health tomorrow. Without proper training children could refuse to consume proper amounts of nutritious foods. Taste buds can be trained to appreciate a variety of tastes and textures available in real foods, but this can be difficult if the pallet has been compromised with processed foods and sugars. Take time to introduce new foods gradually in the diet. Learn about nutrition and basic food preparation -- and teach your children about these things also.

INFANTS & BABIES
A baby doesn’t require lots of gadgets for proper care. Just as yesterday’s mothers didn’t require music players, pacifiers, disposable diapers, bouncy seats, carriers, cribs and other accoutrements for infant care, neither are they necessities today. Babies need to be kept fed, clean, dry and warm.

Nursing an infant is a skill that can be learned. Breastfeeding is worth the time investment as it is beneficial to both mother and infant. This can help insure that the smallest family member has a ready supply of nourishment. For bottle-fed babies, you will need to keep formula in stock.

Infants require protection from extremes of cold and heat as their bodies aren’t yet able to regulate temperature. Babies need to be shielded from the summer sun. Umbrellas are useful for this application. Layering clothing in the winter will help protect little ones from the cold. Zippered fleece sleepers can be placed over long thermal underwear for nighttime warmth. Two or three persons sharing a single bed helps to retain warmth during the night. Wool socks, hats and zippered fleece jackets can keep babies warm during the day.

SANITATION
During cold temperatures or when water is scarce, there is no need to expect that baths will be a daily occurrence. Select the warmest area you can find and show children how to quickly wash their face, hands, genitals and feet each day. Become diligent about washing hands before meal preparation and before eating. This becomes even more important when conditions are primitive. Take the time to teach older children about latrine construction, placement and proper disposal of waste.

USEFUL ABILITIES
Learning life skills gives children more confidence in uncertain circumstances. Teaching your children how to shop, stock a pantry, pitch a tent, build a camp fire, sew, repair small engines, perform CPR, first aid, garden and swim is an investment. Understanding what to do during a fire drill, how to fend off an attack and having practiced other scenarios are real confidence builders. Prepared children aren’t as likely to fall apart emotionally.

When preparedness is made part of your daily living, your children will be better equipped to deal with emergencies. Rather than be fearful, your young ones will understand what is necessary to manage a crisis. Strengthen your family today with these measures.

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HEALTHY INFANT SIGNALS

Knowing when an infant is ill can be a challenge for new parents. Sometimes a parent's concerns can be treated as a casual inquiry by medical workers who are accustomed to soothing new-mother nervousness. Rather than trust her own instincts, a mother can begin to doubt herself.

It will come as a relief to know that there IS a way to objectively measure a baby's health.

WEEK ONE
From the start, newborns will need to nurse for no less than 15 minutes, 8 times per day during the first week of life. A mama can hear her baby swallow milk during feeding. Baby's first bowel movement will be a black paste called muconium. The texture and color will change from a blackish green to a brownie batter consistency. The color will appear yellow by the 4th or 5th day. Within 48 hours after birth, the baby will have wet diapers. The number of wet diapers will increase to two or three each day be the end of the week.

An ill baby will show definite physical signs of his condition. Nursing for less than fifteen minutes fewer than 8 times per day, showing no desire to eat and having a sucking reflex that is week are all signs for a parent to be concerned. Signs that something is wrong can include a clicking sound when the baby nurses, cheeks that pucker inward and dimple when the baby sucks, or the inability to stay awake for a full 15 minute feeding. It is outside of a healthy range if the baby's stools haven't changed and there is no urination two days after the birth. Such symptoms persisting for two days mean your child should be seen by a health care provider.

THE FIRST FOUR WEEKS
Signs of a healthy baby will be similar for the first month. Each day a healthy baby will nurse for eight sessions and produce 2-4 yellow bowel movements. Track your baby's wet diapers. You should see between six and eight of them each day with clear urine, not yellow. Along with observing some milk and hearing your baby swallow during nursing, you should see a strengthening of the suck reflex. Your baby will grow both in weight and alertness.

Continue to monitor anything out of the ordinary in weeks 2 to 4 -- infrequent or bright yellow urination, stools that are small or too seldom, fewer than 8 feedings per day. Your baby should gain weight and grow longer. A baby that has a weak suck, doesn't make swallowing noises during nursing, becomes sluggish and lacks quick responses and doesn't sleep between feedings, is a reason for concern. If you observe these behaviors for more than two days in a row, contact a health provider for assistance.

THE 5TH THROUGH THE 10TH WEEK
A baby may change from 8 to 7 feedings per day during this time. This is due to your growing baby's ability to hold more food. Bowel movements will continue to change and will settle into a pattern of either several small stools in a day or a large bowel movement every 2 days. This isn't unusual in breastfed babies as they assimilate much of the milk. Check the wet diapers to make sure the urine isn't bright yellow; there should be six to eight wet diapers daily. You should notice that your baby is increasing in his awareness, has a stronger suck, audible swallowing and a little milk dripping at feeding time.

There may be reason for concern if a baby fails to produce the right amount of wet diapers without bright yellow color, or if the baby doesn't nurse at least seven times daily. Length and weight should increase for baby. Babies that can't be heard swallowing and have a weak suck are not likely to be getting enough nourishment. Seek medical assistance if your baby becomes lethargic, slow to respond or unable to sleep between nursing sessions. A couple of days in a row of these indicators mean that something is not well with your baby.

HOW TO KEEP UP WITH IT ALL
A well-rested person would be hard-pressed to know when and how often an infant ate. It can be overwhelming to expect a new mother to know this with reduced sleep. Have note paper and a pencil near the baby's bed. Write down the time of each feeding and changing along with your notes. One example of an entry might be: "10:00 a.m. -- BIG BM, brownish green, nursed 30 minutes." Start with a clean sheet each day. Write the date at the top of the page.

Your detailed list will be of great value to you and your doctor should your little one become ill. Your notes can also help you bond more effectively with your little one. By looking over her list, even a weary mama can tell at a glance if the crying is due to hunger (too long between feedings) or constipation (hasn't moved his bowels). This tool helps a mama learn to identify the different cries of her newborn. This list will then encourage a mother to trust her instincts as she learns to identify her baby's different cries and meet those needs.

Yet, BEST advice is often the most common advice, and it comes from the not-so-new mothers. Don't take for granted any of those first weeks. Other things can wait while you take the time to get to know your baby. They aren't little for long.

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THREADTREE MAKES DEBUT IN THE VISION

The internet is becoming an information lifeline to more and more people. The World Wide Web offers users the ability not only to retrieve information, but to interact with others and ask questions. This flexibility has resulted in the forming of virtual communities, more popularly known as social networks. These are groups of people with common interests that exchange ideas and information, forming relationships between persons that may not meet face to face.

Author Debi Pearl introduces an internet community called ThreadTree in her new book The Vision. Using ThreadTree, two of the main characters make first contact. Rather than a fictional element of Debi’s story, ThreadTree, it turns out, is very real (http://www.threadtree.com/). This is just ONE of the fact-based elements woven into the plot of The Vision (ISBN: 978-0981973708).

James and Shoshanna Easling, owners of the Bulk Herb Store (www.bulkherbstore.com), are the originators of ThreadTree. The site seems to have found a niche. It promises to be popular as it has more than tripled its membership in July. This, while still in its infancy.

ThreadTree (http://www.threadtree.com/) is targeted toward individuals who are interested in herbal remedies, natural health and self-sustaining life skills. However, ThreadTree is flexible enough to include other side-interests for its participants. Members have the capability to customize their own page, write blogs, join groups and engage in discussions. Additionally, there are plans to incorporate extensive database functions where members can research various herbs and health conditions.

In The Vision, Debi Pearl has managed to weave a story that often leaves the reader wondering where fiction ends and reality begins. Get your copy of The Vision by Debi Pearl today, and check out ThreadTree.

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READERS OF THE VISION LEARN HOW TO PREPARE HERBS

Debi Pearl writes about how a medicinal brew is concocted from berries and herbs in her latest book, The Vision. The methods used are real although the story is a work of fiction.

Nutrient contents of plants and fruit, whether organic or wild-crafted, can be preserved by fermentation. The naturally occurring alcohol acts as a nutrient and enzyme preservative. The medicinal and beneficial properties of herbs and other fruit preserved in this method can be stored at room temperature for long periods.

It is important that all of your utensils and equipment are very clean when you make your own elixir. Distilled water (or the purest water you have access to) is a good choice for this process. Clean equipment and jars with boiling water. A chlorine bleach solution may be used to clean surfaces -- five gallons of water to one capful of bleach -- but this must be thoroughly rinsed. Take care in rinsing; even a small amount of chlorine will ruin your brew, leaving it tasting and smelling foul.

1. Choose a blend of herbs and berries. Place one cup of this mixture into your cleansed blender.
2. Grind this into a pulp. Add a few drops of distilled water, if necessary.
3. Pour the contents of the blender into a CLEANED quart jar with three fourths of a cup of honey.
4. The jar should be filled with distilled water leaving a space of about 3 inches at the top.
5. Stir the contents of the jar three times each day for a week, moving the pulp from its resting place on the jar's bottom.
6. In order to keep out flying pests, cover the jar with a clean cloth secured tightly with a rubber band.
7. In a matter of days, you will observe the liquid starting to bubble.
8. The bubbling action will slow when a couple of weeks have passed.
9. In 21 days, it will be time to store your brew. Pour the liquid off of the sludge (leaving it behind) into a new clean storage jar.
10. An ounce each evening is a tonic dose.


You will have a bit less than 32 ounces of liquid. Read The Vision by Debi Pearl to get her recipe for Berry Herbal Brew. It yields a gallon.

Click on the video below to preview The Vision

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HAVE A HEALTHY CUPPA

There is much debate over whether or not coffee consumption is beneficial to health. Whether or not you choose to consume coffee, you may be called upon to prepare it at some point. This article is about some of the benefits of its use and methods of preparation.

An article entitled Midlife Coffee and Tea Drinking and the Risk of Late-Life Dementia caught my eye. The article is the result of conclusions made based on a study in Finland and published in January 2009 in the Journal of Alzheimer's Disease (Volume 16:1). Over 1,000 participants were followed over a a period of 21 years to determine a correlation between coffee and tea consumption and the risk for dementia and Alzheimer's Disease in late life. The study guidelines listed 0-2 cups per day as low consumption, 3-5 cups per day as moderate consumption and over 5 cups per day as high consumption.

Coffee drinkers were found to have a lower risk for dementia and Alzheimer's disease, the lowest at-risk group was the moderate coffee consumers. I was surprised to see that they further concluded that there was likely a possibility that dietary interventions could affect the risk on an individual developing dementia or Alzheimer's. Such findings are obvious to some, but it is refreshing to see the results allowed to stand without disclaimers from pharmaceutical or medical commentators (so far).

Good to the last drop
New research suggests drinking coffee might actually be good for you
By Judy Foreman May 11, 2009
The heavenly brew, once deemed harmful to health, is turning out to be, if not quite a health food, at least a low-risk drink, and in many ways a beneficial one. It could protect against diabetes, liver cancer, cirrhosis, and Parkinson's disease. . . .

Foreman goes on to say that studies show that coffee consumption doesn't raise the risk of heart disease or stroke and that it may possibly reduce the risk for stroke. There was also seen a beneficial correlation between coffee consumption and lowered risk for liver and colon cancer.

VALUABLE CURRENCY
During times of financial upheaval, coffee has been used as currency. In the 1860's Union soldiers were issued rations that included green (un-roasted) coffee beans. When possible, this was traded to Confederate soldiers for tobacco.

GREEN COFFEE BEAN STORAGE
The easiest way to store coffee beans is raw, or green. Green coffee beans can be stored for years. Green coffee beans store best in cool, dry room temperatures away from direct sunlight. Refrigerating or freezing beans will place them in an environment that is either too dry or too moist for proper storage. Basement storage is recommended or someplace that is free from extremes in humidity or temperature. Extended storage is best in bags made of paper or fabric. Protect the bags from getting wet or mold will grow. Vacuum sealing the beans extends their flavor in storage, especially in humid areas. (http://www.sweetmarias.com/greenstorage.php)

ROASTING BEANS
Prior to roasting, have an enamel colander, large sieve or similar bowl ready to receive the hot roasted beans. You will need this to cool the beans quickly or they could burn in the pan. Use a cast iron or stainless steel pan. It is preferable to use a wooden spoon. (http://www.essortment.com/all/roastingcoffee_rycz.htm)

Place, dry, unroasted beans into the pan and heat to a medium high heat. Turn the beans frequently to avoid burning them. As the beans heat, chaff will be released from the bean. The chaff has no flavor and can be ground with the beans to no ill effect. The beans will change color from light green/brown to a darker brown. You should notice a coffee aroma. Turning the beans constantly keeps them from burning. They will become greasy as the natural oils are released. When you see the oils appear, the beans are roasted. This takes about 15 minutes. Additional roasting of 5-7 minutes will produce a stronger, harsh coffee.

Remove the roasted beans to a colander or sieve which is lined with a paper towel to soak up excess oils. When they are cooled to the touch, they are ready to be ground or can be moved to a storage container.

Another recommendation for roasting coffee is using a hot air popcorn popper that has side vents for the hot air and a solid bottom. (http://www.sweetmarias.com/airpop/airpopdesign.php) However, because of the oils released, this will likely shorten the life of your popper. It's unlikely you'd want to pop popcorn in it after roasting coffee beans. Be sure to cover the popper and leave a bowl near the chute as the chaff will fly out as it separates from the bean.

Here's a pictoral guide to how the beans should look as they roast: http://www.sweetmarias.com/roasting-VisualGuideV2.php

ROASTED BEAN STORAGE
Coffee releases six times its volume in carbon dioxide within the first 48 hours of roasting. Once roasted, the flavor gets worse and fades over time. Your roasted beans should be kept above freezing in a dark airtight container. Keeping them in the freezer destroys the oils.

IF YOU PURCHASE ROASTED BEANS
Avoid "city roast" coffees. These are often shipped by diesel truck. They are usually roasted darker to give them a stronger taste and flavored in order to cover the diesel fumes that infuse them during transit.

GRINDER
A mill-type grinder is recommended to process your beans. It is also best to grind only enough to make the amount of coffee that you intend to drink and to grind immediately before brewing. German manufactured mill type grinders have an excellent reputation as quality pieces of equipment. Electric swirling blade grinders are adequate and convenient. The idea is to break the bean into tiny multi-faceted bits. The more surface area you are able to expose, the more flavor you will release from the bean when you brew your coffee. Additionally, a finely ground coffee requires fewer grounds to yield a full flavored pot of coffee.

1 TBSP PER CUP
A standard measure for coffee is one level tablespoon of grounds per finished cup of coffee. This is true without respect for the type of coffee maker you use. Batches larger than 10 cups at a time run the risk of over-extraction. Over extraction is when too much water comes in contact with your grounds. This produces a very bad taste.

CHOOSE WATER CAREFULLY
Using water from the tap (or unfiltered) can add a lot of things to your coffee that you may not wish to ingest. This includes traces of diesel, chlorine, minerals, salts, and heavy metals. Choose your water carefully.

WHICH MACHINE?

ESPRESSO MACHINE
An espresso machine uses powder fine grounds, tightly packed (you can tightly pack grounds in other makers as well) and forces a small amount of water through them. The idea is that the first flavors released in concentrated form are the best. An even grind is required to prevent the water from pouring through holes left by course bits of grounds.

DRIP COFFEE MAKER or PERCULATOR
A medium grind is best for a bucket styled filter as this will keep powdered grounds from falling into the carafe, creating a stewed, muddy sludge.

FRENCH PRESS
A very course grind is suitable for French Presses. These coffee makers allow the water to steep the grounds for several minutes. French Presses are down on the bottom end of the scale.

LEFTOVER BREW
It is best not to store leftover brew or reheat it. The best method is to make no more coffee than will be drank in one serving. If this is not possible, consider storing leftovers in a thermal flask. Cold coffee should not be microwaved or re-heated on the stove.

KEEP IT CLEAN
This is a point where I differ with many when it comes to brewing coffee. With a nod to those who prefer their campfire coffee . . . shall we say . . . robust? I'll just quote Rosemary Furfaro:

If you are not the kind of person who thoroughly washes out their coffee urn and maker after use this step is for you. Without the proper cleaning, coffee sediment and oils will settle in your coffee making device that will grow stale as they are left exposed to the air. These build up producing an off, bitter taste in the cup-quite an unpleasant experience.
http://www.sallybernstein.com/beverages/coffee/perfect.htm

ADDITIONAL READING
http://whatscookingamerica.net/CoffeeJava.htm

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