The good ratio is found in grass fed animals including beef, buffalo, lamb, elk, venison, pork, poultry and their products such as eggs, milk, kefir, yogurt and cheese.

Well, the truth is many people all over the world have used coconut in all its form for thousands of years and don’t have cancer and heart disease and…….

Coconut oil contains fatty acids just like mother’s milk. Mothers milk keep infants healthy. Coconut oil is anti-viral, anti-bacterial and anti-fungal.

So, take one tablespoon of coconut oil about 4 or 5 times during the day. If you are bigger than average it might be wise to take 2 tablespoons. Eat it off the spoon or melt it and add to orange juice, a smoothie, some mashed up fruit, mixed in yogurt……. You get the idea!

It can be rubbed on the skin of small kids or on someone who just can’t stand it any way you fix it. It is the way I broke my husband’s temperature! Gave him a good back rub, leg rub and any exposed area using plenty of coconut oil!

Another idea for the cough – boil 3 or 4 cups of water. Turn the heat off. Add a rounded tablespoon each of anise seeds and fennel seed. Put pot cover on for about 15 minutes. Hmmmm! It smells good. Strain and drink some. It was a delicious way to quell the coughing

Be sure to just generally drink plenty of water. It seems to thin the mucus some.

Enjoy!

©Ruth Bascom2008

Fascinatingfoodfacts.com

Coconut Cures: Preventing and Treating Common Health Problems with Coconut

As discussed previously, the glutamate manufactures and the processed food industries are always on a quest to disguise MSG added to food. Below is a partial list of the most common names for disguised MSG. Remember also that the powerful excitotoxins aspartate and L-cysteine are frequently added to foods and according to FDA rules require no labels at all.

Additives that always contain MSG.

Monosodium Glutamate

Hydrolyzed vegetable Protein

Hydrolyzed Protein

Hydrolyzed plant Protein

Plant Protein Extract

Sodium Caseinate

Calcium Caseinate

Yeast Extract

Texturized Protein

Autolyzed Yeast

Hydrolyzed Oat Flour

Additives that frequently contain MSG:

Malt extract

Malt flavoring

Bouillon

Stock

Flavoring

Natural Flavoring

Natural Beef and Chicken Flavoring

Seasoning

Spices

Additives that may contain MSG or excitotoxins:

Carageenan

Enzymes

Soy Protein Concentrate

Soy Protein Isolate

Whey Protein Isolate

Protease enzymes of various sources can release excitotoxin amino acids from food protein.

When Liston came down with the “flu” (which I brought home from work) and the inevitable cough, I was a little worried since he is 90-½ years old.

He is already dealing with congestive heart failure. We are doing what the medical doctor recommends but have contacted our naturopathic doctor as well. He was put on hospice care before we left the hospital as they gave him 6 to 12 months to live.

Liston wanted to see what our naturopath could do. The ND wanted us to be sure the MD knew we were working with him, so we told him, He said he really doesn’t understand but do what we felt was best. So 2 great doctors!

Several of the hospice people have been surprised by Liston’s response to the naturopathic approach. But that’s another story!

So, when he started with the cold/flu, which he seldom gets, he knew he needed coconut oil. He took about 1 Tablespoon every 2 to 3 hours. Why? It really helps!

(If you are interested in how it helps I will write a report from my reading and from our experiences very soon. Remember, I am not a doctor and will only report what I read and experience personally.)

Once before, several years ago, when he had a cold/flu, he did not want to eat or drink, not even water. Obviously he wouldn’t take coconut oil. He did enjoy a back rub. I volunteered for the job and slathered as much coconut oil on his back as possible, and then over the rest of his body including the soles of his feet. Within 2 hours his temperature had broken and dropped several points.

This time he had maybe a degree of temperature. He was also willing to drink water but was not hungry for a couple days. That was OK. His body was fighting a cold.

When he finally wanted to eat he wanted some raw milk! I found this very interesting!

If you have read about raw milk, the cream has the same essential fatty acids the coconut oil has and they are the ones that give mothers milk the ability to keep the infants healthy until their immune systems develop!

It appears the path this cold/flu takes is a runny nose and the throat and chest need to cough. The coconut oil slowed down his coughing but we wanted to help it along.

A friend, who is a recent graduate in the use herbs, said she uses fennel and anise seeds and makes a tea when I asked her.

I made some. I combined the two seeds and used 1 Tablespoon for each cup of hot water.

After bringing the water to a boil, put the seeds in, put the lid on to keep the oils in and turn off the heat and let it brew for 10 to 15 minutes.

It was soothing and the cough was reduced some more. Our sons tried the tea and said, ”mmmmmm, this is good. It tastes like licorice!” and had their fair share.

Liston woke up twice during the night coughing. Understand he sleeps with a pillow which raises his head, perhaps a whole inch off the mattress, and on his back, so there is constant post-nasal drip!!! He took the spoonful of coconut oil and some tea both times and it cut the coughing for several hours so he could go back to sleep.

He had gone back to needing support when he walked even the slightest amount for a couple days during the flu, but after both the tea and coconut oil he was back to getting around on his own.

His appetite is back and he is back to his good eating.

I can hear him coughing now. He will take the coconut oil and some more tea and have a nap.

Before the flu he ‘knew’ there was no way to go to his sister’s memorial in April.

And he is ready to undertake a car trip to California in about 2 months!

Now he is ready to make the trip!

P.S. The hospice nurse wanted the MD to see Liston so he went in for an office visit. Doc was amazed! He listened to the heart and lungs and decided to cut back one of his medications. My men folks were amused by the doctors “I am amazed Liston.”

Of course we were very happy to have him over the flu!

Reference Books:

The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil)
Coconut Cures: Preventing and Treating Common Health Problems with Coconut

Accordjng to Russell L.Blaylock, MD, in his book “Excitotoxins: The Taste that Kills”, the glutamate manufactures and the processed food industries are always on a quest to disguise MSG added to food. Below is a partial list of the most common names for disguised MSG. Remember also that the powerful excitotoxins aspartate and L-cysteine are frequently added to foods and according to FDA rules require no labels at all.

Additives that always contain MSG:

Monosodium Glutamate

Hydrolyzed Vegetable Protein

Hydrolyzed Protein

Hydrolyzed Plant Protein

Plant Protein Extract

Sodium Caseinate

Calcium Caseinate

Yeast Extract

Texturized Protein

Autolyzed Yeast

Hydrolyzed Oat Flour

Additives that frequently contain MSG:

Malt extract

Malt flavoring

Bouillon

Stock

Flavoring

Natural Flavoring

Natural Beef and Chicken Flavoring

Seasoning

Spices

Additives that may contain MSG or excitotoxins:

Carageenan

Enzymes

Soy Protein Concentrate

Soy Protein Isolate

Whey Protein Isolate

Protease enzymes of various sources can release excitotoxin amino acids from food protein.

Confectioner’s sugar – table sugar and usually 2% to 30% corn starch

Dextrose (glucose) – a simple sugar from corn

- cookies, sport drinks, ice cream, prepared foods, intravenous solutions

Fructose – simple sugar from corn (ADM)

– or a high fructose corn syrup

_ in over 5,000 products

Treacle or golden syrup –sometimes corn syrup and molasses

- cookies and candy

Invert sugar or syrup – corn

- in cookies

Malt, malt syrup. malt extract – any grain but most often corn, alcoholic beverages, soft drinks, chocolate, cereals

Sorbital –alcohol sugar –from dextrose, candy, vitamin C, toothpaste, mouth wash

Sucrose – often corn- may be cane sugar

Xylitol – originally Birch sugar, usually corn,

_ in many products

Corn flour, corn starch, corn gluten, corn meal, corn oil, food starch, prepared foods,

Dextrin and maltodextrin – thickening agents, sauces, dressings, ice cream

Pills and tablets – to bind ingredients

-sometimes corn

MSG – monosodium glutamate –packaged foods, instant soups, prepared meals

_ may be from corn

Food starch, modified food starch, starch from corn unless otherwise indicated

Vanilla extract- many have corn

Vegetable anything- oil, broth, protein, shortening, hydrolyzed vegetable protein, vegetable -mono and di-glycerides

Xanthan gum – thickener, salad dressings and mayonnaise, fast foods, cream cheese

© 2008 Ruth Bascom

Proteins are really important!

Proteins furnish the building blocks for the muscles, the heart, lungs, blood, liver, the enzymes, everything!

Protein is necessary for growth, repair of the body and blood clotting, for example.

Where do you find protein?

Animals are the source of complete proteins- meaning it has ALL the necessary building blocks.

In stores, you will find beef, lamb, pork, elk, venison, buffalo, fish and other sea food, milk and dairy products, eggs, cheese.

Plants supply incomplete proteins – meaning they have MOST of the building blocks.

In stores, you will find beans, nuts, seeds and grains.

They are packaged in a variety of forms including fresh, frozen, refrigerated, canned and/or dried.

Happy shopping!

(c)2008 Ruth Bascom

Just recently some delicious, nutritious ground meat has become much more readily available.

It is lean enough for the most discerning but with sufficient good fat to be healthy.

The meat is so tasty in meat loaf, spaghetti sauce, chili, Mexican foods and wonderful tasting on the barbecue grill.

This convenient meal was only available if someone in your family was a skilled hunte

Now you are fortunate to be able to buy free range farm raised elk and venison.

(c) 2008 Ruth Bascom

Mary Beth, a pretty 2 year old, came out with hand lotion all over her face. It wasn’t the first time she had gotten into her mothers toiletries. She seemed to be most interested in the nice greasy gooey products!

Fast forward now about 2 years……………….

Her 4 year old smile was now a scraggly ‘old woman’ smile. What could have happened?!

Obviously the teeth had not mineralized like they were meant to do. Neither her mother nor her father had cavities like she has. Actually, no one in her extended family has such a serious cavity problem.

It looks like heredity does not play a part! So…why the problem?

Could it possibly be her environment? Could it be what she is eating? Or what she is not eating?

Ron Schmid, N. D., in his book, ‘The Untold Story of Milk”, reports Weston Price, DDS, discovered tooth decay is the result of the lack of certain nutrients in the modern eating pattern. Dr. Weston Price found it was an unrecognized fat-soluble substance found in the butterfat of milk, animal organs, fats of grass grazing animals and in fish eggs.

For at least the last twenty years eating a low fat diet has been in the way to eat. Many people felt eating fats made people fat. It is the way she was fed – a low fat diet from commercially raised animals. Is that important to know?

Actually it makes quite a bit of difference! If the animals are fed only grain and commercial feed, the fat in the animal and in its products has a very high Omega 6 ratio to Omega3 ratio. CLA, another oil, and Activator X are lacking in the diet.

On the other hand, if the animal is allowed to graze on “real cow food”, grass, growing green grass, the Omega 6 to Omega 3 ratio is 1:1. Wonderful! Fantastic! The way it should be!

Not only that, there is CLA in the meat, milk and eggs! CLA apparently helps maintain proper weight as one of its attributes.

Butter from an animal pastured on native grasses provides the fat-soluble activators needed to digest and absorb the various minerals for strong bones and teeth.

Processed starches put fat on and there is plenty of it in the modern diet. If one checks back to the early 1900s when people still ate saturated fats like butter, lard, coconut oil and eggs there was virtually no diabetes, heart problems or cancer. Those illnesses started when processed starches and oils entered the food chain.

Low-fat and no-fat foods are actually high carbohydrate foods. The flavor has to be improved some how and the way is to increase the sweetness and/or the saltiness.

Does anyone, including the doctor, tell the mothers that infants and toddlers need fats – good fats, time tested fats, to supply cholesterol to help the brain and nervous system develop properly?

Have the new mothers been told some vitamins are fat soluble and some minerals must have fats to be absorbed properly?

Mary Ann’s small body told her instinctively what it needed.

We as adults can relearn how to listen to our own body and encourage our children to listen to theirs..

(c) 2008 Ruth Bascom

In to this quiet, lazy atmosphere Joanie came in with a very perturbed look on her face. Something had clearly upset her! It didn’t take long for her to inform us what was wrong. It seems she had been to the doctor and he had told her to stay away from all gluten. Either the doctor did not explain to her what gluten is or she didn’t hear what he said. We told her we knew who could help her learn what gluten is and what she could still eat. Of course, we reassured her she would learn about gluten and find there are many non-gluten foods available.

By this time Ruth had arrived and we heard Ruth asking what Joanie had for breakfast, lunch and dinner, As usual we were betting Joanie was eating wheat at least 3 times a day, and by her admission every day. We were right. Well, she was about to learn about gluten.

First, Joanie learned gluten is the protein part of a certain group of grains and wheat especially, but also in rye, barley, oats, spelt, kamut and triticale. In some people the intestinal tract is irritated by the gluten causing diarrhea, pain, bleeding and inability to absorb food very well. It shows up in other ways to, but Joannie can only take in so much at once. More about the ways gluten affects some people another time.

Joannie did remember the doctor had said her case was not too bad so she did not have all those symptoms.

Now it is time to look for what she can eat. Frequently people get in the habit of eating only a few items of food. Joannie will want to learn to eat and prepare some new foods

to replace the grains she can no longer eat.

It seems she is a chocoholic so she will have to read the package more carefully. American made chocolates and chocolate bars often have some wheat in them. On the other hand the European chocolates tend not to have flour in them. So a careful reading of the packaging will help until you know which brands you can still eat.

There are Scottie-shaped licorice made with potato starch rather than flour

Joanie likes cereal for breakfast so we will introduce here to several products. Perky’s cereal is a great cold cereal with a good flavor made with rice. It is best described as a cross between Grapenuts and puffed rice. Rice, millet and corn are puffed and eaten as another cold cereal. Hot cereals include rice, buckwheat groats, millet, quinoa and amaranth. All these grains can be used like you would rice for the evening meal. If you make some extra it can just be heated up for breakfast. Any or all of these can be eaten with butter, cream, milk and some added raisins, chopped dried fruit, fresh fruits of any kind and/or chopped nuts. Cream of rice or buckwheat and polenta can be cooked as cereals. Some people like fried left over polenta for breakfast.

If she would like toast and butter there are some tapioca breads by E-nergy, millet bread and rice breads with raisins and nuts. Hmm…and a slice of cheese! Some nut butter or plain butter would be tasty. If you are in the mood for gluten free waffles there are several kinds. One waffle is from buckwheat.

If sandwiches are a must for lunch use one of the breads. They are good either plain or toasted with butter, nut butter, cheese, meat, eggs or tofu. Add lettuce and/or tomato, mustard or catsup, pickle and enjoy. Make sure your mustard and mayonnaise are wheat free.

Your evening meal could be one of the rice crust pizzas or spaghetti sauce on any of the rice pastas. Try a root vegetable like carrots, parsnips, rutabaga, potato or sweet potato, yams or winter squash in place of pasta. Add butter or a favorite sauce and perhaps some grated cheese. Some cooked greens or a salad will finish off the meal. Add whatever kind of protein you chose.

The last area where Joanie ate gluten was in snacks. Try a piece of seasonal fresh fruit, with a handful of nuts or seeds, cheese, left over meat, carrot, celery sticks or jicama with nut butter of choice. Dried fruit may be substituted for fresh. A glass of milk is satisfying.

Joanie comment was, “I thought I would be starving when the doctor told me no more gluten but now I have new options. I better go shop.”

(c) 2008 Ruth Bascom