Re: Re: Best Low carb juice

[Guest guest]

Yes DMM, especially when dealing with hard leafy greens, spinach juice too

is so full of oxalic acids , same for chards etc.. I never understood what

people thought they were deriving out of them. Better to make a bone broth

and add vegetables (like I did tonight), people will derive more nourishment

from that and not end up doubled over from intestinal cramps as raw juice can

cause.

piimaman

[Guest guest]

How about a Thai or Asian style coconut soup for your ginger and garlic?

Elaine

[Guest guest]

> Yes DMM, especially when dealing with hard leafy greens, spinach juice

too

> is so full of oxalic acids , same for chards etc.. I never understood what

> people thought they were deriving out of them. Better to make a bone broth

> and add vegetables (like I did tonight), people will derive more

nourishment

> from that and not end up doubled over from intestinal cramps as raw juice

can

> cause.

> piimaman

I presume that fermenting the juice would correct the problem, at least with

cabbage family greens.

Kris

[Guest guest]

At 06:11 PM 9/15/2002 -0400, you wrote:

>Yes DMM, especially when dealing with hard leafy greens, spinach juice too

>is so full of oxalic acids , same for chards etc.. I never understood what

>people thought they were deriving out of them. Better to make a bone broth

>and add vegetables (like I did tonight), people will derive more nourishment

>from that and not end up doubled over from intestinal cramps as raw juice can

>cause.

>piimaman

My " Keeping Foods Fresh " book recommends juicing the vegies then fermenting

the juice, for a nice drink that is healthy. I think Kat mentioned that

too. I think

that is vegie juice I could drink: vegies taste SOOOO much better fermented.

I don't have a juicer though, and have not tried it.

However, for just a nice drink I think cider-beer or a nice red wine

would be my ticket. (Wine has a bit of alchohol, but it's got lots

of good stuff in it too).

Heidi

[Guest guest]

At 01:39 AM 9/16/2002 +0000, you wrote:

>P.S what are some good things to use ginger and garlic in for a

>healthfull mix?

1. Ginger beer

2. Kimchi!

3. Most Asian recipes (stir fry, soups, Phad Thai).

4. A Crab pot. Broth in a pan, add ginger and garlic and onion and a whole crab

(in pieces), with mussels and clams and shrimp if you want.

>

Heidi

[Guest guest]

> My " Keeping Foods Fresh " book recommends juicing the vegies then

fermenting

> the juice, for a nice drink that is healthy. I think Kat mentioned that

> too. I think

> that is vegie juice I could drink: vegies taste SOOOO much better

fermented.

> I don't have a juicer though, and have not tried it.

I used my blender to juice the veggies - with some water to make it thin

enough. Incuded tomatoes, seeds and all. It was pretty thick at first, but

after fermenting for a couple days it thinned down to something quite

drinkable. The fibrous stuff softens with the fermentation, although there

is an occasional crunchy seed bit.

> However, for just a nice drink I think cider-beer or a nice red wine

> would be my ticket. (Wine has a bit of alchohol, but it's got lots

> of good stuff in it too).

What's a good low carb fermented beverage?

Kris

> Heidi

>

>

[Guest guest]

btw woudl this mean i have some form of allergy to garlic.

( i used garlic and ginger last ngiht in my cooking of chicken

breast )

today i still can taste the garlic, ginger combo in my mouth

Gosh i hope not because the same thing happens to me. We often eat garlic

rich food -- esp. salad dressing with raw garlic -- and i often have that

taste in my feeth, the smell on my fingers, and even on my jacket. I like

it!

Elaine

[Guest guest]

From: " yogabud " <anthony_byron@...>

Reply-

Date: Tue, 17 Sep 2002 00:50:03 -0000

Subject: Re: Best Low carb juice

> How about a Thai or Asian style coconut soup for your ginger and

garlic?

> Elaine

thats a good idea.

btw woudl this mean i have some form of allergy to garlic.

( i used garlic and ginger last ngiht in my cooking of chicken

breast )

today i still can taste the garlic, ginger combo in my mouth

[Guest guest]

No, I don't think it's an allergy. many spices, herbs and other food stuffs

which might be described as 'pungent' (for lack of a better word) will affect

your body odour. things like Fenugreek, used daily in Asian Indian and Yemenite

cooking impart a very distinct 'body smell' to the people who consume them. same

with garlic. they're considered 'pungent' only by cultures who are not used to

them.

my mother in law implied years ago that in her youth, if someone (rarely, here

in the UK in those days) consumed garlic they'd be told they smelled 'French'.

How things have changed since then...

Dedy

----- Original Message -----

From: Elaine

Sent: Tuesday, September 17, 2002 12:25 AM

Subject: Re: Re: Best Low carb juice

btw woudl this mean i have some form of allergy to garlic.

( i used garlic and ginger last ngiht in my cooking of chicken

breast )

today i still can taste the garlic, ginger combo in my mouth

Gosh i hope not because the same thing happens to me. We often eat garlic

rich food -- esp. salad dressing with raw garlic -- and i often have that

taste in my feeth, the smell on my fingers, and even on my jacket. I like

it!

Elaine

[Guest guest]

Even with the Norwalk juicer, which minimizes the loss of nutrients about as

much as is possible, the juice will still oxidize rapidly, and so therefore

needs to be drunk immediatly to derive the benifits. Ferenting it would take

time, and so it would seem to me you would lose most of the nutrition? Chris

>From: Heidi Schuppenhauer <heidis@...>

>Reply-

>

>Subject: Re: Re: Best Low carb juice

>Date: Sun, 15 Sep 2002 21:36:26 -0700

>

>At 06:11 PM 9/15/2002 -0400, you wrote:

> >Yes DMM, especially when dealing with hard leafy greens, spinach juice

>too

> >is so full of oxalic acids , same for chards etc.. I never understood

>what

> >people thought they were deriving out of them. Better to make a bone

>broth

> >and add vegetables (like I did tonight), people will derive more

>nourishment

> >from that and not end up doubled over from intestinal cramps as raw juice

>can

> >cause.

> >piimaman

>

>My " Keeping Foods Fresh " book recommends juicing the vegies then fermenting

>the juice, for a nice drink that is healthy. I think Kat mentioned that

>too. I think

>that is vegie juice I could drink: vegies taste SOOOO much better

>fermented.

>I don't have a juicer though, and have not tried it.

>

>However, for just a nice drink I think cider-beer or a nice red wine

>would be my ticket. (Wine has a bit of alchohol, but it's got lots

>of good stuff in it too).

>

>

>Heidi

>

>

[Guest guest]

Norman explains in his books that Oxalic Acid is only harmful to the

body when cooked. When raw, as nature intended, it is extremely benificial.

The cramps you experienced were mostly likely a very desirable 'Healing

Crisis'. I would suggest you continue with the raw juices, especially the

green ones, and add a little ginger, lemon & pineapple (for the enzymes).

Can't think of a better way the increase the immune system, build up the

blood (Louis Kervan in his book 'Biological Transmutations " explains that

animals & plants have the ability to perform miniature atomic reactions

within the cell, and can turn magnesium (from chlorophyll) into iron (as in

haemoglobin), silica into calcium, potassium into sodium, etc. This is why

cows that eat grass (which contains little iron or calcium) are able to

produce high levels of iron & calcium.), and alkalize the body, chris

>From: " yogabud " <anthony_byron@...>

>Reply-

>

>Subject: Re: Best Low carb juice

>Date: Mon, 16 Sep 2002 01:39:53 -0000

>

>thanks everyone.

>might stear away from making any juice and instead make a broth

>sometime this week.

>

>P.S what are some good things to use ginger and garlic in for a

>healthfull mix?

>

>

>

>

> > Yes DMM, especially when dealing with hard leafy greens, spinach

>juice too

> > is so full of oxalic acids , same for chards etc.. I never

>understood what

> > people thought they were deriving out of them. Better to make a

>bone broth

> > and add vegetables (like I did tonight), people will derive more

>nourishment

> > from that and not end up doubled over from intestinal cramps as

>raw juice can

> > cause.

> > piimaman

>

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