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Medium 9780991309405

Chapter 3: Chemical Triggers

Ya-Ling J. Liou Return to Health Press™ PDF

CHAPTER 3

Chemical Triggers of Everyday Pain

INJURY OR STRESS OF A CHEMICAL nature occurs when an area is overwhelmed with cellular waste or byproducts. There is a normal constant flow of cellular waste as the result of our daily metabolic activity. Just as we eat, drink and go to the bathroom on a daily basis, our cells are doing the same thing on a microscopic level. A backup of these waste byproducts can happen during inflammation because of a mechanical tissue injury as previously mentioned, but waste products can also accumulate without any physical injury, at all. This build-up can happen if there is either: (1) Too much cellular waste being produced too quickly;4 or (2)

Elimination of cellular waste is somehow compromised or too slow. Both of these things can happen when the body’s critical biochemical and metabolic processes are being stressed (causing more waste or garbage to result and accumulate) and/or if the

4. Occasionally the body has more “trash” to break down and get rid of. Allergens, viruses, and toxins in the environment can add to the “trash” load in our system.

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Medium 9781574416282

Stories and Recipes from the Post Oak Savannah

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Post Oak

Savannah*

The secondary forest area, also called the Post Oak Belt, covers some 7 million acres. It is immediately west of the primary forest region, with less annual rainfall and a little higher elevation. Principal trees are post oak, blackjack oak, and elm. Pecans, walnuts, and other kinds of water-demanding trees grow along streams. The southwestern extension of this belt is often poorly defined, with large areas of prairie. The upland soils are sandy and sandy loam, while the bottomlands are sandy loams and clays.

The original vegetation consisted mainly of little bluestem, big bluestem, indiangrass, switchgrass, purpletop, silver bluestem,

Texas wintergrass, woodoats, narrowleaf, post oak, and blackjack oak. The area is still largely native or improved grasslands, with small farms located throughout. Intensive grazing has contributed to dense stands of a woody understory of yaupon, greenbriar, and oak brush.

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 115. Used with permission of Texas State Historical Association.

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Medium 9782067181977

PIEDMONT

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

PIEDMONT

Piedmont means “at the foot of the mountains”, which is an exact description of the geography of the region. But the mountains are just one aspect of Piedmont. The rest of the region has a great deal to offer: hills planted with vineyards, rivers, lakes, modern cities, medieval hamlets, ancient castles and ultramodern buildings. It is home to some of the world’s most highly prized wines. They are at times difficult, austere and a little rugged, but gradually they reveal their secret nature in the glass, rewarding the patient wine-lover.

The sunny slopes of the Langhe in autumn

Per gentile concessione Vincenzo Lonati/GRIBAUDO

The terroir

Grapes are grown in much of the region and produce numerous types of wine, many of which are very well known, such as Barolo, Barbaresco, Asti Spumante, Barbera and Nebbiolo, to mention only a few.

Piedmont is one of Italy’s most productive regions and has the greatest number of DOC appellations. It is also the area with the highest percentage of VQPRD wines (Quality Wines Produced in Specified Regions), a definition that groups the DOC and DOCG zones. Regardless of numbers and statistics, what must be underlined is that wine is an integral part of the culture of the Piedmonts. The preferred varieties are Nebbiolo, Dolcetto, Barbera, Freisa, Arneis, Cortese, Brachetto, Favorita and Moscato. The principal wine production areas are Monferrato, the Langhe, Roero and Alto Piemonte.

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Medium 9781623152024

Chapter 7: The Trouble with Gluten

Rockridge Press Rockridge Press ePub

7

We’ve discussed many of the health benefits of switching to a Paleo diet, but one of the main benefits is that the foods enjoyed in the Paleo diet don’t have gluten in them. For millions of people worldwide, eating caveman-style is a relatively simple way to avoid digestive upset and even the cancers that are caused by an allergy to gluten.

Latin for “glue,” gluten is a protein found in wheat and grains that gives ground flours elasticity and helps them to rise. It’s also the binding component that gives bread its chewy texture and keeps it from crumbling apart after baking. Gluten can be removed from flour because it is insoluble in water. Typically when you remove the gluten, you also lose all of the good properties that make breads and cakes what they are.

Without gluten, your baked goods won’t rise and they’ll have a grainy, crumbly texture. They won’t taste anything like their gluten-laden cousins, and you probably won’t want to eat more than the first bite. Because of an increasing demand for gluten-free products, food corporations have dedicated a tremendous amount of time and money into creating tasty, effective, gluten-free products. Unfortunately, most commercially prepared gluten-free recipe mixes still fall short.

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Medium 9781574414868

Los Chiles

Kris Rudolph University of North Texas Press ePub

 

LOS CHILES

Todos los chiles usados en este libro de cocina se encuentran disponibles en la mayor parte de los Estados Unidos. Si no se encuentran en la tienda de comestibles de la localidad, búsquelos en un supermercado latino.

CHILE POBLANO– El poblano es un chile grande, verde oscuro que se usa principalmente para hacer Chiles Rellenos y rajas. El poblano puede variar de poco picante a muy picante, y no se sabe el grado de picante hasta que se come.

CHILE SERRANO– El serrano es muy común en México, especialmente en la región central. Es pequeño, angosto y verde oscuro, muy picante. Los serranos se usan en una amplia variedad de salsas y se pueden comer crudos o cocinados.

CHILE JALAPEÑO– El jalapeño fué uno de los primeros chiles que se introdujeron en el mercado de los Estados Unidos. Es más grande que el serrano, pero con un brillo, color y sabor picante muy parecidos. Los jalapeños se pueden encontrar todo el año y con frecuencia se sirven preparados con verduras en escabeche.

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Medium 9781574414868

Cómo planear una fiesta con anticipación

Kris Rudolph University of North Texas Press ePub

Cómo planear una fiesta con anticipación

Buffet Para Una Fiesta Mexicana

Guacamole

Ensalada de nopalitos asados

Jícama con chile ancho en polvo

Albóndigas en salsa de chipotle

Camarones con pipián verde

Tinga de pollo

Frijoles de la olla

Calabacitas con jitomates, elotes y chipotle

Tortillas de maíz

Agua de jamaica

Ensalada de frutas con tequila

ALMUERZO DE VERANO

(3 platos)

Refresco de pepino y menta

Sopa de limón con cilantro

Chiles poblanos rellenos de ensalada de camarón

Mangos al brandy

CENA MENÚ 1

(4 platos)

Sopa de chayote y chile poblano

Ensalada de ceviche de camarón

Lomo de cerdo con salsa de mango y chipotle

Ejotes a la mexicana

Ensalada de fruta con tequila

CENA MENÚ II

(3 platos)

Sopa de frijol negro

Carne asada con rajas

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Medium 9781574414929

Breads

Patty Vineyard MacDonald University of North Texas Press ePub

Yeast Breads and Quick Breads

Did you know that white bread was made only for royalty in Roman times? (Now royalty is looking for some good whole-wheat or rye bread.)

.   .   .

Your bread recipe reads: “knead until smooth and satiny.” How long is that? You’ve never made bread before! Most doughs require from 8 to 10 minutes of kneading before you recognize a smooth and satiny surface. After 10 minutes, grasp the dough in one hand, squeezing it slightly with your fingers. If fully developed, the opposite side of the dough ball should feel smoothly taut; you will see bubbly blisters under the surface.

Yeast bread likes a warm draft-free and moist place for rising. If you don’t have a cozy, private nook for “proofing” (raising) dough, make a “mini sauna” in your oven. Turn your oven to 400° for one minute only and then turn it off. It should have reached a temperature between 80° and 100°—just what the dough likes. Situate your dough in the warm oven so it has plenty of room to rise. Place a pan of hot water on the oven floor before closing the door. Or place dough in bowl beside your stove, turn one burner on to low. Be sure to cover the bread with a towel or napkin if proofing outside the oven. [Before putting yeast bread dough aside to rise, roll the ball of dough inside a heavily greased bowl to coat all sides and prevent it from drying out while it rises.—Editor]

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Medium 9781574410761

LAMB

Patty Vineyard MacDonald University of North Texas Press PDF

Lamb

193

LAMB

Spring Lamb is an overworked expression, but if it makes everyone feel better, more power to the lamb. However, facts about lamb are good to know. The meat from lambs three to five months old is known as

“spring lamb,” and is in season from April through June. Because of the preference for the taste of lamb, rather than mutton, most of the sheep are killed before they are a year old, as the younger the animal, the more delicate the flavor. The flesh of both lamb and mutton should be fine-grained and smooth, the color of lamb should be deep pink, and of mutton a dark red. The fat of lamb should be white and firm, and of mutton the fat is pink and really hard. Lamb for the most part is cooked well done except for lamb chops, which are better if broiled until medium done. Of course, some strange characters like me like them burnt rare—burned black on the outside and rare on the inside.

When you feel adventurous sometime, try them.

My favorite lamb dish is

STUFFED LAMB CHOPS

Have the butcher cut lamb chops thick—at least 2 inches. Split the lean part of the meat in half, cutting to the bone. [For each chop you will need]:

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Medium 9781608682348

Menu 9. LITTLE BRITAIN

Brian L. Patton New World Library ePub

85

Banger and Mash Rolls

with Quick Gravy

LITTLE BRITAIN

3 tablespoons vegan margarine

1 medium yellow onion, sliced

Salt and pepper

1 pound Yukon Gold potatoes, peeled and quartered

2 teaspoons whole-grain mustard

3 tablespoons unsweetened nondairy milk,

at room temperature

12 green cabbage leaves (each about the size of your palm)

2 teaspoons extra-virgin olive oil

Four 3-ounce store-bought vegan sausages or 4 Pretend Italian Sausages

(see recipe, page 29)

Quick Gravy (recipe follows), warmed

In

a

large

skillet,

melt

1

tablespoon

of

the

margarine

over

medium-

low

heat.

Add

the

onion

and

a

pinch

of

salt

and

cook

for

25

to

30

minutes,

or

until

soft

and

caramelized.

Transfer

to

a

bowl

and

loosely

cover

with

foil

to

keep

warm.

In

a

medium

pot,

cover

the

potatoes

with

cold

water

and

bring

to

a

boil.

Boil

for

8

to

10

minutes,

or

until

the

chunks

easily

fall

apart

when

you

put

a

fork

through

them.

Drain

the

potatoes

and

return

them

to

the

empty

pot.

Cook

them

over

low

heat

for

1

or

2

minutes,

to

help

dry

them

out.

Pass

the

warm

potatoes

through

a

potato

ricer

or

food

mill

into

a

bowl,

or

simply

mash

them.

Add

the

cooked

onions,

the

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Medium 9781574414929

Beverages

Patty Vineyard MacDonald University of North Texas Press ePub

Beverages

The cup that cheers, be it made with spirits or not, has its place in every home. For graduation parties, large get-togethers, lounging on the back porch or terrace, after football games, any time more than two people get together.

MINT PUNCH

For 12

1 cup sugar

1/2 cup water

Juice of 6 oranges

1/2 cup grapefruit juice

Juice of 6 lemons

1/2 cup crème de menthe

Rind of 1/2 cucumber

Rind of 1/2 orange

1 quart ginger ale

1/4 cup grated fresh pineapple

Boil the sugar and water, cool and add the juice of oranges, grapefruit, lemons and crème de menthe, cucumber rind and the rind of 1/2 an orange. Chill several hours, remove cucumber and orange rinds, add the ginger ale and fresh pineapple and pour over the ice cubes.

CRANBERRY ORANGE PUNCH

For 12

6 cups cranberry juice cocktail

1 cup orange juice

3 tablespoons lemon juice

1-1/4 cups pineapple juice

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Medium 9782067181977

LAZIO

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

LAZIO

Lazio is one of Italy’s top wine-producing regions. The zones that are most suited to viticulture are the hills of volcanic origin, whose soil, composed of lava and tufa, provides high-quality nourishment to the vines. Back in the times of the Romans the Castelli Romani hill area was already used to grow grapes, and the wines they produced were sought after in the banquets and festivities of Rome’s leading citizens. White wines are more prevalent but there are also interesting reds, like those made from Cesanese grapes.

The countryside between Rieti and Terni

Claudio Giovanni Colombo/SHUTTERSTOCK

The terroir

Historically a white wine producer, most of Lazio’s viticulture is concentrated in the Castelli Romani and the provinces of Viterbo, Frosinone and Latina. The most commonly grown white-skinned grapes are Trebbiano, Malvasia, Bellone, Bombino Bianco, Grechetto and Moscato di Terracina. The most widespread black-skinned grapes, on the other hand, are Cesanese, Ciliegiolo, Sangiovese, Montepulciano, Cabernet and Merlot. Today Lazio can boast 27 DOC zones of which one, Moscato di Terracina, was only recently established.

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Medium 9781574414868

Introducción

Kris Rudolph University of North Texas Press ePub

I NTRODUCCIÓN

Cuando viajo por los Estados Unidos me doy cuenta que existe una idea falsa acerca de la cocina mexicana. Con frecuencia me preguntan: ¿Cómo puedes comer esa comida tan pesada y grasosa todos los días? Muchas ocasiones he salido en defensa de mi bienamada cocina, enseñándole a la gente que lo que comen al norte de la frontera no es necesariamente la auténtica comida Mexicana. Se trata de tex-mex o de cal-mex, que son de hecho estilos culinarios diferentes. Estos estilos fueron introducidos por inmigrantes jóvenes y pobres que rara vez cocinaban antes de salir de sus casas en México. Las cocineras más famosas de las ciudades y los pueblos, que casi siempre eran mujeres, permanecieron en casa, mientras que estos hombres poco refinados se dirigieron al norte en busca de fortuna, abrieron pequeños restaurantes que ofrecían los platillos sencillos y económicos que ellos sabían cocinar. Rara vez servían los ricos moles y pipianes que implican tanto trabajo, y en lugar de ellos ofrecían tacos y enchiladas, platillos que se consumen en hogares pobres y que además son rápidos y fáciles de preparar. Suponer que estos platillos representan toda la comida mexicana es como decir que los estadounidenses sólo comen hamburguesas (comentario que de hecho he escuchado de boca de algunos europeos).

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Medium 9781574411362

Rio Grande Valley

Mary Faulk Koock University of North Texas Press ePub

RIO GRANDE VALLEY

The Rio Grande Valley, which is simply called “the Valley” by Texans, is one of the most extraordinary regions in the state, or I might say in the United States. It is sprawled along the banks of the Rio Grande River through four of the southernmost counties in the state, starting up near Roma and along through pleasant, small towns in tranquil and semitropical settings, one right next to the other on down to Brownsville. Tourists flock there at a rate second only to Florida’s and California’s, enjoying the year-round beauty of its emerald green citrus orchards, vegetable fields, and the nearly always blue skies. It is a botanical paradox.

Its fertile soil produces a variety of forty-seven vegetables and enormous groves of citrus trees. Laboratory tests on Texas oranges and grapefruit show them to have the highest sugar and juice content of any grown in the world. Lemons also exceed in volume of juice. Fred Birkhead of McAllens CC said that if the Valley hybrid onions and carrots get any sweeter the United States won’t need any other country’s sugar.

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Medium 9781574412185

Cómo preparar los chiles

Kris Rudolph University of North Texas Press PDF

COMO

PREPARAR LOS CHILES

CHILE

POBLANO

• ASAR Y

DESVENAR:

Tueste el chile poblano sobre la flama directa si tiene estufa de gas hasta que se ennegrezca por todos lados (si su estufa no es de gas ponga los chiles en una charola bajo el asador del horno ya caliente). Póngalos en una bolsa de plástico y déjelos sudar de 10 a 15 minutos. Quíteles la cutícula o piel tostada mojando sus dedos con agua si fuera necesario.

En México es común ver que se pelen los chiles bajo el chorro del agua, ciertamente esto hace más fácil la tarea, aunque también se pierde algo del sabor. Tenga cuidado de no rasgar los chiles cuando los pele.

PARA

LOS CHILES RELLENOS:

Haga un corte a lo largo de un lado del chile y quítele todas las semillas y venas con sus dedos

(aquí se concentra el picante del chile por lo que debe limpiarlo completamente). No le quite el tallo.

*Siempre puede rellenar los chiles, o por lo menos asarlos y desvenarlos un día antes de servirlos.

PARA

LAS RAJAS DE POBLANO:

Con un cuchillo quítele el centro y haga un corte lateral, abriéndolo totalmente. Elimine cualquier resto de semillas o venas. Corte en tiras delgadas.

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Medium 9780991309405

Conclusion: Now What?

Ya-Ling J. Liou Return to Health Press™ PDF

CONCLUSION

What now?

NOW THAT YOU’VE COMPLETED VOLUME ONE of Every Body’s

Guide to Everyday Pain, you have at your fingertips all the information about why it hurts (Section I). You even have some ideas about how to stop it (Section II) and how to avoid it in the future (Section III). When pain comes back or a new pain shows up, as it will if you are lucky enough to see many more decades of life, just remember to stop and listen to your body. Consider the possible mechanical, chemical and emotional triggers that you learned about here.

If you’ve followed along and implemented as many of the ideas in this book as possible, then you’ve done everything that you can. It’s important now to be aware that, even though you’re feeling good, you’re not done.

The next two volumes of this series will be key companions in your continuing efforts to remain pain free. Volume Two: Fix the Fire Damage, is all about how to

buffer your body against all the unavoidable triggers of everyday life. It is where you’ll find the strategies that will fit your situation, whether your weakness is around the mechanical, chemical or emotional stressors, or all three. Volume Three: Plan

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