SALAD TECH 101

LEARN TO MAKE and ENJOY SPROUTS. Get your alfalfa seed, your  mung beans or aduki beans,( same thing,) at hfs. Cheap cuz you buy in bulk there, a baggie full, just a few pennies. Put 1/4 cup in a  big ole  jar. First, Soak seeds in water, 5 hrs or so. Rinse. Let sit on counter. Rinse again. Go to bed. in MORN rinse. little suckers aer starting to sprout, ya. ok rinse. Keep on keepin' on til they look good enuf to have a bowl full w. salad/ cukes, olive oil, lemon juice and  garlic.

SPROUT  sunflower seeds, pumpkin seeds, beans, radish seed and alfalfa seeds. APPARENTLY some vital power in the LIFE PROCESS of a seed bursting into LIFE makes you get younger, healthier when you eat them. BOTH ARE NITROGEN or protein forms, but Compare a sprout to a dead body steak. It's obvious which has the more energy. C'mon, it's obvious. Hello! (knock knock) ADMIT it... yeah I like steak but with sprouts we will be more able to cope with the Market MELTDOWN. ALSO OLIVE OIL has a vital solar power beyond any other oil. GARLIC cloves crushed into all this as it is a viricidal. Kills germs, too so no pneumonia. In this coming recession, EVERY time you eat lucky enough to find a piece of frsh road kill and if you are able to eat meat, philsophically speaking, remember to add a big salad. Most of what emerges in the field in Spring is salad. I didn't plant the chicory or dandelions but they make a fine salad. I did plant the arugula.

RECESSION RULE #2 is NO WHITE FLOUR in any form, pasta or bread. Flour is paste an dit LINES the gut so that you get no vitamins out of any of your food.GLUTEN is the guilty part of that bread. MANY NON GLUTEN grains, check online for list.

Armageddon is finally here my dear,
We can't go on eating broiled steaks
I know you'd like to have oysters and beer
but face it, those are the breaks!

Ice Cream halibut and Roast Beef
as features of year 2012,
are about as unrealistic
as Santa and his little elves!

Train your mouth to eat sprouted  beans
Make patties of vitamixed grain.
Choke down  veggies with oiled salad greens
Savory meatfree chow again and again!

Your colon distends with fiber overload
You learn to cook things that you find in the road.
How did Caveman arrive at year twenty twelve?
Does the word Omnivore ring any bells?
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Dangerous Grains

If you suffer from a condition such as osteoporosis,
Crohn's disease, rheumatoid arthritis or depression, you're
unlikely to blame your breakfast cereal. After all, intolerance of
wheat, or celiac disease (CD), is a an allergic
reaction to a protein called gluten, thought to affect only about
one in 1,000 people.

But now two American clinicians, James Braly and Ron Hoggan, have
published a book, Dangerous Grains, claiming that what was thought
to be a relatively rare condition may be more widespread than was
previously thought. Braly and Hoggan suggest that gluten
intolerance does not just affect a few people with CD, but as much
as 2-3% of the population. They claim that gluten sensitivity
(GS) is at the root of a proportion of cases of cancer,
auto-immune disorders, neurological and psychiatric conditions and
liver disease. The implication is that the heavily wheat-based
western diet - bread, cereals, pastries, pasta - is actually
making millions of people ill.

Your doctor, if asked about CD, would tell you that it involves
damage to the gut wall, which makes for problems absorbing certain

nutrients, such as iron, calcium and vitamin D. As a result, you
are more likely to develop conditions such as osteoporosis and
anemia, as well as a range of gastrointestinal problems.

Children who have it are often described as "failing to thrive".
The proof that you have CD comes when gut damage shows up in a
biopsy. The treatment, which has a high rate of success, is to
remove gluten - found in rye and barley as well as wheat - from
your diet.

But if Braly and Hoggan are right, the problem is far more
widespread than the medical profession believes. Celiac disease,
they suggest, should be renamed "gluten sensitivity" and, in an
appendix to the book, they claim that no fewer than 192 disorders,
ranging from Addison's disease and asthma to sperm abnormalities,
vasculitis, rheumatoid arthritis and yperthyroidism, are "heavily
overrepresented among those who are GS".

Dangerous Grains contains more than a dozen case histories of
people who have recovered from a wide variety of chronic
conditions - back pain, chronic fatigue, the auto-immune disorder
lupus - simply by following a gluten-free diet. Both authors claim
great personal benefits from such a change. "After eliminating
gluten grains," writes Hoggan, "I realized how uncomfortable and
chronically ill I had been for most of my life."

If you are someone who has visited a clinical nutritionist or a
naturopath, this will come as no great surprise. One of their most
common suggestions is temporarily to remove wheat from the diet to
see if it makes a difference. In fact, so widespread has talk of a
wheat allergy become that last November the Flour Advisory Board
felt impelled to issue a statement warning of the dangers of this
idea. Professor Tom Sanders, head of nutrition and dietetics at
King's College, London, was quoted as saying: "Unless you suffer
from celiac disease, a very rare condition, cutting wheat out of
your diet is extremely unwise."

Sanders certainly represents the mainstream medical view, but
there is good evidence - such as the work of Dr Harold Hin, a GP
from Banbury in Oxfordshire - to suggest that it may be in need of
revision. Over the course of a year, Hin carried out a blood test
on the first 1,000 patients who came to his surgery complaining of
symptoms that might indicate CD, such as anemia or being "tired
all the time". Thirty proved positive and a diagnosis of CD was
confirmed by a biopsy.

This indicated that CD was showing up at a rate of three per 100 -
30 times more than expected. Significantly, all but five had no
gastrointestinal symptoms. "Underdiagnosis and misdiagnosis of
coeliac disease," Hin concluded in an article for the British
Medical Journal in 1999, "are common in general practice and often
result in protracted and unnecessary morbidity."

More recently, a large research program carried out by the
University of Maryland Center for Celiac Research in Baltimore has
confirmed Hin's findings. Scientists there tested 8,199 adults and
children. Half the sample had various symptoms associated with CD
and, of those, one in 40 of the children tested positive for CD
and one in 30 of the adults.

But it wasn't just those who seemed ill who were having problems
with wheat. Far more worrying was what the Maryland researchers
found when they tested the other half of the sample, who were
healthy volunteers, selected at random. Among kids under 16, one
in 167 had CD, while the rate among the adults was even higher -
one in 111.

If those proportions are true for the American population in
general, this means that 1.8m adults and 300,000 children have
undiagnosed CD - people who, sooner or later, are going to develop
vague symptoms of feeling generally unwell, for which they will be
offered various drugs that are unlikely to make much difference.
Ultimately, they are at higher risk of a range of chronic
diseases.

There seems, therefore, to be good evidence that CD is
underdiagnosed. But Braly's and Hoggan's proposition is more
radical than that. They believe that the immune reaction to gluten
that damages the gut in CD can also
cause problems almost anywhere else in the body. The evidence for
this is a test involving a protein found in gluten called gliadin.
When the body has an immune reaction, it makes antibodies. The
test for anti-gliadin antibodies is
known as AGA and people who test positive to AGA often have no
sign of gut damage.

In fact, according to Dr Alessio Fasano, who carried out the
University of Maryland research, "Worldwide, CD 'out of the
intestine' is 15 times more frequent than CD 'in the intestine'."
Braly estimates that between 10% and
15% of the US and Canadian populations have anti-gliadin
antibodies, putting them at risk of conditions as varied as
psoriasis, multiple sclerosis, jaundice, IBS and eczema.

The idea of gluten causing damage to parts of the body other than
the gut is supported by another UK practitioner, Dr M
Hadjivassiliou, a neurologist at the Royal Hallamshire Hospital in
Sheffield. He ran an AGA test on patients
who had "neurological dysfunction" with no obvious cause and found
that more than half tested positive. What is more, only a third of
the positive group had any evidence of CD gut damage. In other
words, while the gluten
antibodies can damage the bowels, they can also cause problems
elsewhere. In this case, it was the cerebellum,
or the peripheral nervous system.

So if a reaction to gluten can cause problems in the brain, might
it also be linked to immune disorders? Braly and Hoggan certainly
think so, and claim considerable clinical success in treating
patients for conditions such as
Addison's disease, lupus, rheumatoid arthritis and ulcerative
colitis with a gluten-free diet. In fact, almost all the body's
systems can be affected (see below). So if you suffer from a
chronic condition that doesn't seem to
respond to treatment, cutting out wheat for a while seems worth a
try.

Are you gluten sensitive? If you suffer from any of the following,
the possibility that you are GS may be
worth investigating.

Upper respiratory tract problems such as sinusitis, "allergies",
"glue ear" Symptoms related to malabsorption of nutrients such as
anemia and fatigue (lack of iron or folic acid), osteoporosis,
insomnia (lack of calcium) Bowel complaints: diarrhoea,
constipation, bloating and distention, spastic colon, Crohn's
disease, diverticulitis Autoimmune problems: rheumatoid arthritis,
bursitis, Crohn's disease Diseases of the nervous system: motor
neuron disease, certain forms of epilepsy Mental problems:
depression, behavioral difficulties, ME, ADD

The Guardian September 17, 2002

DR. MERCOLA'S COMMENT:

There is fairly strong Paleolithic evidence that 10,000 years ago
most humans did not consume many grains. They were
hunter-gatherers who subsisted mostly on vegetables and meats.
10,000 years is a mere blip in a biological sense for humans: over
99% of our genetic make-up was in place, before we ever started
consuming grains.

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