Fight Cholesterol Naturally

Top 5 foods to lower cholesterol (keep this in mind for January 1st and throughout 2010: 1. Apples, 2. Spinach, 3. Oats (gluten free best), 4. Orange Marmalade, 5. Green tea (1 cup daily). The new year brings new promises to be health - let Jing help you achieve your health and wellness goals. www.goodjing.com

Additionally, Chinese herbs are amazing at lowering LDL levels as well. Here are a few herbs to add to your daily diet to help lower your cholesterol.

* Shan Zha or hawthorn fruit (Crataegus pinnatifida), lowered cholesterol from an average of 253mg% to 207mg% in one study.

* Mo Yao, or myrrh (Commiphora myrrha) has an active ingredient that appears to block a receptor in the liver that is involved in cholesterol metabolism. It may also stimulate thyroid function.

* Da Suan or garlic (Allium stivum), which has been shown to inhibit the development of atherosclerosis, is also used in cholesterol lowering formulas.

* Jue Ming Zi or cassia seeds (Cassia obtusifolia) also lowered cholesterol with one study resulting in 98% of subjects showing levels within normal limits after 4 weeks. This plant had the added benefit of lowering blood pressure.

* He Shou Wu or fleeceflower (Polygonum multiflorum) reduced serum cholesterol in 78 cases but 8 cases showed increases and several people in the study experienced facial flushing or increased stool production.


Read more at Suite101.com

Bombay Chicken

3 Tablespoons butter or oil
3 boneless chicken breasts
1/2 cup onion ( I use red onion)
1/2 teaspoon garlic
1/2 teaspoon salt
2 Tablespoons fresh ginger root, minced
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/2 teaspoon curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)
1 cup chopped fresh tomatoes or fresh peaches, diced (I have used peaches and it was fabulous)
1/2 cup gluten free chicken broth
1/4 cup gluten free beer or dry white wine
1/3 cup milk
2-3 teaspoons cornstarch

cooked rice or use coconut rice

Garnish
2 green onions, chopped
1/4 cup chopped cashews or almonds (optional)
1/4 cup shredded coconut

DIRECTIONS:

Prepare your chicken- cut into two inch pieces OR pound the chicken breasts between plastic wrap until flattened just a little. In a heavy, deep frying pan, melt the butter or heat the oil over med. heat. Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Remove chicken from pan, but reserve the butter. Cook the onion for about 3 minutes; add garlic and stir for 1 minute. Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne, curry, chopped peaches, and beer/wine. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil and thicken the sauce. Serve with rice and garnish.

3-5 servings

Easiest Ever Winter Lamb Recipe

Lamb is a fantastic food for naturally heating our bodies from the inside out. It is especially beneficial in winter and somewhat discouraged in the summer (because it generates too much heat). This fall/winter season has been the coldest that I can remember here in Colorado, and this recipe is what is needed to warm that deep chill.

This is a simple recipe that is easy to put together and is wonderfully filling. Allow to cook slowly for a fuss free family meal. The meat and vegetables should simmer for at least two hours to allow the vegetables and meat to form a rich gravy. The meal can be slow cooked in a crock pot or in the oven on a low heat. Serves 4 - 6.

Ingredients:

1 leg of free range lamb, cut into inch size pieces
1 kilogram (2 pounds) ripe tomatoes, skinned and chopped
1/2 teaspoon sea salt
2 onions, diced
4 large potatoes, peeled and quartered
30 ml (2 tablespoons) olive oil
3 bay leaves
pepper to taste

Method:

Heat oil in a heavy based saucepan and brown the lamb pieces.
Add onions and bay leaves and simmer until softened.
Add potatoes, and seasoning, cover and simmer on a low heat for approximately 2 hours.
Serve with brown rice.

http://www.naturalnews.com/027706_winter_recipes.html

Common Question - How Does Acupuncture Work?

Chinese medicine is 4,000 + years old. There are many theories and styles of acupuncture. Probably the most common question that is asked is "how does it work"? Here is a very brief and simple answer to a very complex (yet simple) form of medicine. Keep in mind, there are dissertations and volumes written about the chemical response at the cellular level and the electromagnetic changes that take place in the body when a needle is inserted. Again, this is intended to be a very simple answer.

- Thin needles are inserted into the body which solicits many physiological responses which has proven to be helpful in pain management and promotes the healing process.

- Needles inserted into specific acupuncture points are known to regulate the nervous, hormonal and immune systems. Think about this, nervous, hormonal and immune systems. That's huge folks.

- The needles will also stimulate and promote organ and system functions. This is healing from the inside out. Powerful.

The Holiday Survival Checklist

• Never show up to a party on an empty stomach
• Drink plenty of Water all day/during a party
• Keep portion sizes small, use a small plate & make several trips
• Eat Protein and Vegetable based dishes first
• Watch Sugary drinks as they do count
• Socialize, Talk, Dance, Have fun!
• Help offset a High Calorie day with Lower Calorie Days
• Be Active every day, make it a Lifestyle choice
• Use your Muscles to keep your Fat Burning factories
• Slow down and Enjoy the Holiday season

Reprinted from Paleo Cookbooks

Common Questions About Acupuncture Treatments for Infertility

Can acupuncture be used to treat infertility?
Acupuncture, frequently combined with herbal medicine, has been used for centuries to treat some causes of infertility. For example, acupuncture and herbs will not work to address tubal adhesions, which can occur as a result of pelvic inflammatory disease or endometriosis. However, in this situation, an individual could still benefit from acupuncture and herbs because of the potential effect of improved ovarian and follicular function. Additionally, it is shown that acupuncture can increase blood flow to the endometrium, helping to facilitate a thick, rich lining.

When should acupuncture treatment begin?
Acupuncture is similar to physical therapy in that it is a process-oriented method of medical intervention. It is better to do more than less. Patients are commonly treated for three to four months before an insemination, in vitro fertilization (IVF), or donor-egg transfer. This period of treatment seems to have a therapeutic effect.
In a study by Stener-Victorin et al from the Departments of Obstetrics and Gynecology Fertility Centre, Scandinavia and University of Gothenburg, women are encouraged to receive acupuncture treatments pre and post embryo transfer. Clinical observations from the Berkley Center for Reproductive Wellness suggest that the most effective fertility treatments involve a combination of acupuncture, herbal medicine, nutritional changes and traditional medical interventions. However, conception can still occur when acupuncture and herbal medicines are used without traditional medical interventions.

When should I stop getting acupuncture?
Typically most miscarriages occur within the first three months of pregnancy. Therefore, treatment of patients may often last through at least week twelve to help prevent miscarriage. Acupuncture will also be able to help with morning sickness issues.

Are the acupuncture points different after an insemination, IVF, or donor-egg transfer than before?
Your acupuncturist should not place needles in the abdominal-pelvic area after insemination or transfer. There are 6 contraindicated acupuncture points that should be avoided when the patient is pregnant or pregnancy is suspected. These include Gallbladder 21, Stomach 12, Large Intestine 4, Spleen 6, Bladder 60, Bladder 67 and any points on the lower abdomen.

What are the risks of using acupuncture?
There are minimal risks when using acupuncture for fertility treatment. A risk of miscarriage may develop if incorrect acupuncture points are used when a woman is pregnant. This is one reason why those wishing to include acupuncture in their treatment regimen should only be treated by a licensed acupuncturist who have studied internal medicine and fertility disorders (in most cases, chiropractor, medical doctor or physical therapists have not studied Chinese medicine in depth and are not properly trained to treat this.) Acupuncture is not contraindicated for anyone regardless of their pathology or what medications they are taking.

What types of fertility patients typically get acupuncture?
Acupuncture can be used to treat any type of fertility disorder including spasmed tubes. (Spasmed tubes are often de-spasmed with acupuncture, though blocked tubes will not respond to acupuncture). Acupuncture is often combined with herbs to treat elevated follicle stimulating hormone (FSH), repeated pregnancy loss, unexplained (idiopathic) infertility, luteal phase defect, hyperprolactinemia (when not caused by a prolactinoma), polycystic ovarian syndrome (PCOS) with annovulatory cycles, and male factor including men affected with sperm-DNA-fragmentation.

Is acupuncture a licensed profession?
In most states acupuncture is a licensed profession. It is important that you understand the qualifications of the person providing the acupuncture (as stated above).

This article is a modification of the article written by Dr. Mike Berkley on behalf of the APA. Dr. Berkley is an expert on acupuncture, herbal medicines and traditional medicine as means for treating infertility. Dr. Berkley practices at the Berkley Center for Reproductive Wellness.

Gluten-Free Butternut Squash Pie

What's Thanksgiving without pie? This gluten-free version is every bit as delectable as those containing wheat flour, with a flaky crust and a creamy, spicy filling. Butternut squash pie is a fun departure from traditional pumpkin, but for purists, check the variations for the good old standard. This version has a bit of a kick and goes amazingly well with cold whipped cream on top.
Gluten-Free Butternut Squash Pie
Enlarge Stephanie Stiavetti for NPR

Recipe by: Stephanie Stiavetti for NPR

Makes 8 servings

Crust

1 cup Gluten-Free Flour Mix (recipe below)

5 teaspoons sweet rice flour

2 teaspoons sugar

1/2 teaspoon xanthan gum

Pinch of salt

6 tablespoons cold salted butter

1 large egg

1 teaspoon orange juice

Prepare a 9-inch pie pan by greasing it with butter or nonstick baking spray and generously coating it with Gluten-Free Flour Mix (recipe below).

Mix flours, sugar, xanthan gum and salt in a bowl. Using a pastry cutter or fork, cut cold butter into dry ingredients until it becomes crumbly and resembles small peas. Add egg and orange juice, and mix with a fork until the dough combines. Form into a ball and place in the refrigerator, covered with wax paper, for 10 minutes.

Lay down a sheet of wax paper and place the ball of dough in the middle. Lay another piece of wax paper over the top and press down gently with your hands to flatten the ball. Roll the dough with a rolling pin until it is about 1/4-inch thick, making sure to keep an even thickness and fill in any cracks with dough from the edges.

Remove the top sheet of wax paper and place the dough in the pan, then peel off the remaining sheet of wax paper and gently press the dough into the pan. Take care not to puncture the dough with your fingers or fingernails. Crimp the edges and prick a few holes in the bottom of the dough with a fork. Cover pie pan loosely with wax paper and place in freezer for 15 minutes.

While the dough is freezing, place rack in the middle of the oven and preheat oven to 350 degrees.

Remove pie pan from freezer and line crust with aluminum foil, making sure to seal the edges so they don't burn. Bake for 10 minutes, then remove foil and bake for another 10 minutes, or until crust is a pale brown. Remove from oven and set aside.

Filling

2 pounds butternut squash

3/4 cup low-fat milk

1/2 cup packed brown sugar

3/4 cup heavy whipping cream

5 tablespoons sugar

1 tablespoon butter, melted

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

2 large eggs

Squash

Preheat to 425 degrees.

Cut squash in half lengthwise and scoop out seeds with a spoon. Lay squash facedown on a jelly-roll pan and pour 1/2 cup of water into the pan. Roast in oven for 1 hour, checking occasionally to make sure there is still water in the pan. Squash is done when a fork easily penetrates the flesh. Remove squash from oven, allow to cool and scoop flesh out with a spoon. You need 1 1/2 cups of mashed squash for the filling.

Assembly

Make a shield for the edge of the pie crust by cutting 3-inch-thick strips of foil and folding them over the edges of your crust to protect them from burning. The foil should not dip down into the basin of the pan. Make sure it just covers the crimped parts around the rim of the pie pan.

To make the filling, combine all ingredients in a blender or food processor. Blend on high for 1 minute, or until ingredients are liquefied. Pour filling into pie crust and carefully place on the center rack of the oven. Bake for 45 minutes, or until a toothpick inserted in the pie comes out clean.

Place pie on wire rack until completely cooled. Slice and serve with whipped cream, which is nice with a little cayenne pepper.

Variation: For standard pumpkin pie, replace the butternut squash with 1 1/2 cups of fresh, unseasoned pumpkin puree. If you are roasting your own pumpkin, cut open the top, scoop out the seeds and split the body into four pieces. Roast according to directions above.
Gluten-Free Flour Mix

This flour mixture is light while remaining sturdy, and acts as a great alternative to wheat flours. Make up a big batch and keep it in your pantry for when you need gluten-free flour.

Makes 3 cups

2 cups finely ground brown rice flour

2/3 cup potato starch (not potato flour)

1/3 cup tapioca flour

Mix flours in a large bowl. Sift and store in an airtight container in the freezer.