When looking for potato nutrients and such;
http://www.drlisawatson.com/
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which led to something I've been looking for for a long time;
a food craving list, YEAH!
Food cravings...
Dr. Huber's book is now available...
Over 50 chapters including Dr. Huber's popular articles:
If you crave this... what you really want and need is...
Cook whole foods from scratch and keep your day job...
The Sweet Tooth: Taming the little rascal
If you crave this... What you really need is... And here are healthy foods that have it:
Chocolate Magnesium= Raw nuts and seeds, legumes, fruits
Sweets Chromi= Broccoli, grapes, cheese, dried beans, calves liver, chicken
Carbon= Fresh fruits
Phosphorus= Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes, grains
Sulfur= Cranberries, horseradish, cruciferous vegetables, kale, cabbage
Tryptophan= Cheese, liver, lamb, raisins, sweet potato, spinach
Bread, toast Nitrogen= High protein foods: fish, meat, nuts, beans
Oily snacks, fatty foods Calcium= Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Coffee or tea Phosphorous= Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes
Sulfur= Egg yolks, red peppers, muscle protein, garlic, onion, cruciferous vegetables
NaCl= (salt) Sea salt, apple cider vinegar (on salad)
Iron= Meat, fish and poultry, seaweed, greens, black cherries
Alcohol, recreational drugs
Protein= Meat, poultry, seafood, dairy, nuts
Avenin Granola, oatmeal
Calcium= Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Glutamine Supplement= glutamine powder for withdrawal, raw cabbage juice
Potassium= Sun-dried black olives, potato peel broth, seaweed, bitter greens
Chewing ice Iron= Meat, fish, poultry, seaweed, greens, black cherries
Burned food Carbon= Fresh fruits
Soda and other carbonated drinks
Calcium= Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Salty foods Chloride= Raw goat milk, fish, unrefined sea salt
Acid foods Magnesium= Raw nuts and seeds, legumes, fruits
Preference for liquids rather than solids
Water= Flavor water with lemon or lime. You need 8 to 10 glasses per day.
Preference for solids rather than liquids
Water= You have been so dehydrated for so long that you have lost your thirst. Flavor water with lemon or lime. You need 8 to 10 glasses per day.
Cool drinks Manganese= Walnuts, almonds, pecans, pineapple, blueberries
Pre-menstrual cravings Zinc= Red meats (especially organ meats), seafood, leafy vegetables, root vegetables
General overeating Silicon= Nuts, seeds; avoid refined starches
Tryptophan= Cheese, liver, lamb, raisins, sweet potato, spinach
Tyrosine= Vitamin C supplements or orange, green, red fruits and vegetables
Lack of appetite Vitamin B1= Nuts, seeds, beans, liver and other organ meats
Vitamin B3= Tuna, halibut, beef, chicken, turkey, pork, seeds and legumes
Manganese= Walnuts, almonds, pecans, pineapple, blueberries
Chloride= Raw goat milk, unrefined sea salt
Tobacco Silicon= Nuts, seeds; avoid refined starches
Tyrosine= Vitamin C supplements or orange, green and red fruits and vegetables
~~~~~~~~~~~~~~~~~
Lectures, Cheryl M. Deroin, NMD, Southwest College of Naturopathic Medicine, Spring 2003 (healthy food recommendations)
Benard Jenson, PhD, The Chemistry of Man B. Jensen Publisher, 1983 (deficiencies linked to specific cravings and some food recommendations)
http://www.naturopathyworks.com/pages/cravings.php
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
Thank You For Visiting!
Have a Great Day!
With the demand for natural and non-invasive healthcare on the
ReplyDeleterise,The basis of natural therapy lies in believing that as the
essence of nature, human body itself has already acquired the
experiences that nature uses to resist a variety of injuries
stress and sickness for billions of years.
alternative health
therapies
Thank you Dan! I was kind of stuck and your words helped me understand what I was working towards.
ReplyDeleteHave a great autumn!
Allison