Naturopathic Control: cholesterol

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Agar Agar a medicinal super food

Agar agar, aka kanten, seaweed gelatin, China grass, sea vegetable gelatin (gelatina vegetal). Agar agar is a sea weed extract that is mostly found in health food stores and supermarkets, especially Asian supermarkets in a white powder or thread form. The thread form looks like translucent plastic threads. Agar agar is also used as a vegan substitute for gelatin.

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Uses of Agar Agar

Medicinally, agar has several applications. For instance, it is used as a mild laxative that can help in removing toxins, fats and sugar from the gut. Since it absorbs glucose from the stomach and passes through the gut quickly, agar agar is ideal for people with type 2 diabetes melitus. Additionally, it also absorbs cholesterol and is therefore good for lowering cholesterol. In fact, agar agar is even used as a more effective and vegan substitute for gelatin for treating bone, cartilage and joint damage. In fact, its use can prevent the need for operations like hip and knee replacement. Since it helps to regenerate tissue and organs, agar agar is even repairs kidney and heart damage. In fact, it is simply useful in the treatment of all diseases and injuries, including heart disease, cancer, Alzheimers and Parkinsons disease. Since agar agar can contribute to the reversal of any disease (and improvement of one's general health), its use may contribute to not needing / avoiding stem cell transplants (a common treatment for some types of cancer). Yes, it is also good estrogen-dependent cancers like breast cancer, ovarian tumors and uterine cancer. It is common for medical use to involve one serving daily for up to 2 months, 30 minutes before meals or 2 hours after meals. However, do NOT use agar agar if you have viral or bacterial infections (as it promotes microbial growth).
For weight loss and as a high fiber, vegan health food in ice cream, jelly desserts, meal replacement recipes, 'milk' thickeners and so on. As with any other algae, it is rich in iodine and trace minerals. It is often used for weight loss because it is free of sugar, carbs, fat and calories but has lots of fiber. Furthermore, agar agar is free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives. Agar allows you to create solid forms from liquids to the extent that the end product may be sliced with a knife, chewed and swallowed. Although having 0 calories, it has a slightly sweet taste. Although the taste of end products can be the same as gelatin (an animal product), agar agar renders end products with a different feel. For instance, agar agar products do not have the same soft and bouncy feeling as gelatin. Agar agar is commonly used to thicken soups, ice creams and to create fruit desserts. NB, Agar agar is free of taste, odor or color. NB it will not set in certain conditions, namely in wine, vinegar, distilled water, foods rich in oxalic acid (like chocolate, spinach, beets, beet greens, wheat germ, peanuts).
Cosmetically, agar agar can be used to soften and moisturize the skin and hair. It can therefore be used in soap, ointments, lotions and creams, especially since it has anti-wrinkling properties. It has been said to be used in toothpaste.

Agar Agar in Powder Form

Quantity to use is roughly 1 tsp powder : 1.3 cups liquid for a sold product that can be cut with a knife.

Add the powder to only cold water or other clear liquid that allows you to see how well it dissolves. (It will form clumps if added to hot water).
Whisk and bring to a boil until the powder is completely dissolved. Check whether the agar agar has completely dissolved by looking at the solution while it pours out of a spoon.
Continue whisking until the end to ensure the agar agar does not settle and create a gel layer at the bottom of the pot.
Dissolve sugar if you wish the sweet taste.
Turn off the heat and quickly add fruit puree (and lime to taste if you wish), tea, milk and or juice.
Pour into the mold while still hot. Get rid of air bubbles before the liquid cools and sets by stirring around them with a spoon and or tapping the bottom of a firm mold on a hard surface.
Add chunks of fruit and pieces of leaves (like mint for instance).
Allow to set either at room temperature or in the refrigerator. (Unlike gelatin, agar agar does not need to be refrigerated in order to set). If you wish to pour different layers, use a fork to stick holes in the first layer when it has already fully set before pouring the second layer. Do not worry about melting the first layer since agar agar does not melt easily with heat.

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Agar Agar in Strand Form

Quantity to use is roughly 1/3 cup of chopped up strands : 1.3 cups liquid for a sold product that can be cut with a knife.

Soak the strands in cold water or other clear liquid that allows you to see how well it dissolves for 15 minutes.
When soft and hydrated, simmer for roughly 5 minutes or until the pieces are completely dissolved.
Follow the steps used for the powder form after the powder is thoroughly dissolved in hot liquid. (See above)

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MORE RELATED TO AGAR AGAR AS A MEDICINAL SUPER FOOD

Speedup digestion

Fermented foods (sauerkraut, vegan yogurts)

Vegan milks and other drinks

Tofu

Chickpea tofu

Breakfast or snacks

Other

Vegan eggs
Topping (guacamole inspired)
Papaya salad to improve enzyme activity and improve digestive health
Sprouts (lentils)
Ghee (not vegan)

Corn Tortillas: Simple Gluten Free Bread Substitute

Corn tortillas are a round and flexible corn-based bread that is highly economical and fast to prepare. Some health benefits include the fact that corn tortillas are free of gluten and cholesterol. Although it is typically used to wrap Latin foods like spinach stir fries (like zorrillo, etc), grounded beans with culantro and chunks of avocado, they may also be used for many creative dishes (like rolling my papaya salad).

How to make corn tortilla - gluten free bread recipe

Corn Tortillas: Quick & Simple Gluten Free Bread Substitute

To make corn tortillas at home as a gluten free bread substitute, you will need:

A mixing bowl (If you are using a pot as a press, use the pot as a mixing bowl to use fewer kitchen wares)
Masa de maiz cascado (crushed corn flour. The label of this flour may speak of the flour being ideal for tamal / tamale, a steamed dish). You may use either the white or yellow type. However, the taste and texture differ slightly. The white type is more pliable while and tastes more like regular wheat flour while the yellow corn flour is more gritty.
Pinch of salt or to taste
Water -- --
Spoon (for mixing)
A surface that is firm and flat
A plastic bag with one or both side(s) slit completely open as shown in the images below OR 2 pieces of plastic
a tortilla press OR a saucepan
flat non-stock cookware Oil (for frying)
cotton ball for spreading the oil on the cookware
A tiny saucer to hold a little oil for coating the pan between tortillas
a heat source from the bottom (like a stove top)
spatula (for flipping the tortilla)

How to make corn tortillas as a gluten free bread substitute at home:

Pour the masa de maiz cascado to a bowl
Alternate between gradually adding (more) water to the masa de maiz cascado and thoroughly mixing (with a spoon). Continue mixing until all the water is absorbed into the masa de maiz cascado into a soft ball. The ball should feel like a ball of mashed potatoes.
Create discs that are roughly 0.5 inches thick and 2 inches wide
Place a disc onto one sheet of plastic onto the flat surface (like a kitchen counter or the inside of a tortilla press) and cover it with the next so that the 2 sheets of plastic sandwich the disc
Gently press on top of the top sheet of plastic with the saucepan until the tortilla spreads out to a diameter of roughly 4 inches
Press down on the tortilla dough with your fingers to flatten the tortilla further. This will improve its ability to fold without splitting.
Soak the cotton ball with oil and use the cotton ball to spread a thin layer of oil over the inner surface of the cooking ware. -- --

Turn on the fire to a low to medium setting

Corn Tortillas: Simple Gluten Free Bread Substitute

The heat is so low in this photo that it is hard to see the flame. For a pan that does not have a non-stick surface, heat the pan very well before applying the oil. The tortillas will not stick if the pan and oil are very hot.

Peel away the top sheet of plastic.
Place the raw corn tortilla into the palm of your dominant hand.
With the non-dominant hand, gently peel away the other sheet of plastic from the tortilla (so that the tortilla is in the palm of your hand).
In a quick movement, slap the tortilla onto the hot cooking surface
Within a few seconds, shift the corn tortilla around within the pan (to prevent it from sticking)
Flip the tortilla a few times when it holds together and assumes a slightly drier look. In some cases, a few dark spots may occur on one or both sides where the tortilla got extra heat. Stack the tortillas onto a plate
To store, place the tortillas in a sealed plastic bag in the refrigerator for up to roughly 3 days.
To heat cold tortillas, cook in a microwave oven for a few seconds, roughly 20 seconds or until warm

RELATED TO CORN TORTILLAS AS A SIMPLE GLUTEN FREE BREAD SUBSTITUTE

Speedup digestion

Fermented foods

Sauerkraut (full instructions)
Fermented vegetables
Vegan ceviche
Fermented garlic in honey
Ginger bug
Fermented drinks (ginger ale, fermented lemonade, etc)
Cheong: sweet fermented syrup
High protein yogurt with chickpeas
Extra creamy yogurt with oats
DIY chickpea yogurt
Oat yogurt

Vegan milks and other drinks

Tofu

Chickpea tofu

Breakfast or snacks

Other

Vegan eggs
Topping (guacamole inspired)
Papaya salad to improve enzyme activity and improve digestive health
Sprouts (lentils)
Ghee (not vegan)
Agar agar (medicinal superfood great for making vegan flan with vegan milks)

Health benefits of guava leaves in tea

Guava leaves are a good source of many healthful properties that, among many things, are antibacterial, anti-inflammatory, rich in tannins and antioxidants. For instance, antioxidants in guava leaves include vitamin C and quercetin flavonoids (that are associated with reduced risk of several diseases). Not surprisingly, guava leaves are still used in traditional medicine in tropical countries. Below are some of the health benefits for which guava leaves are known.

HEALTH BENEFITS OF GUAVA LEAVES IN TEA

Guava leaves in tea are widely used to prevent and treat diabetes. For instance, research in Japan shows drinking guava leaf tea can lower blood sugar levels without increasing insulin within only 3 months. Guava leaves does this by reducing the alpha-glucosidease enzyme activity and inhibit your body's absorption of two kinds of sugars (maltose and sucrose) and .

Guava leaves in teas have been shown to prevent and control diarrhoea. Medical research in Brazil shows that guava leaves achieve this by inhibiting the growth of the Staphylococcus aureus bacteria that commonly leads to diarrhoea.

Guava leaves in tea have been repeatedly reported to lower bad cholesterol (or LDL) and triglyceride levels without adversely affecting good cholesterol, all within 8 weeks, even if users received no formal medical treatment. (FYI, triglycerides are associated with fats and high concentrations indicated elevated risk of stroke.) Needless to say, guava leaves in tea make a great liver tonic.

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Guava leaves even stimulate digestive enzyme production. This is great news for persons with low enzyme activity which impairs digestion that, in turn, leads to a host of many other health problems.

Guava leaves have also been reported to control prostate cancer and enlargement and increase sperm production,

Since guava leaves block the release of histamine (i.e. the chemical that your body releases in allergic and inflammatory reactions). In short, guava leaves can effectively block any allergic reaction.

Frequent use of a strong guava leaf tea (that has been boiled with a higher concentration of leaves until the water is reduced) has been used as a natural remedy for dengue fever.

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GUAVA LEAF TEA RECIPE

Place about 2 guava leaves into a cup of water immediately after it has boiled

Allow to steep for a few minutes before drinking

Drink after meals, especially if you are concerned about the amount of (potential) sugar in the meal and want to control your blood sugar levels. This however is a short-term remedy to lower blood sugar levels. Alternatively for longer term effects in the case of pre-diabetes or mild type 2 diabetes, drink guava leaf tea with all meals for roughly 3 months to establish more long lasting blood sugar levels that are lower than before this natural diabetes treatment.

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CONTRAINDICATIONS (GUAVA LEAVES)

To date, we have been unable to find any documented contraindications.

ARTICLES RELATED TO GUAVA LEAVES

In addition to guava leaves, soursop leaves are effective as an anti diabetes treatment (as well as very powerful as anticancer treatment)
See the various tropical leaves used as healthful treatments
My cleanse plan that includes tropical leaves

Health Benefits of Avocado Leaves

AVOCADO LEAVES (Persea american / dryminfolia)

Avocado leaves are a source of several healthful minerals and vitamins (including vitamin C). Furthermore, avocado leaves are sodium and cholesterol free.

USING THE BENEFITS OF AVOCADO LEAVES

Avocado leaves are used for several purposes that include the following.

Avocado leaves are used in teas (roughly 1 to 2 avocado leaves per cup) to regulate a woman's menstrual period and make menopausal women feel more comfortable. The avocado leaves are usually boiled for roughly 10 to 15 minutes.
Avocado leaves are used in teas (roughly 1 to 2 avocado leaves per cup) to lower bad cholesterol levels. (This usually works very quickly)
Avocado leaves are used in teas (roughly 1 to 2 avocado leaves per cup) to cleanse the kidneys
Avocado leaves are used to treat respiratory illnesses (like colds and the flu)
Dried avocado leaves are added to add a secret anise-type flavo(u)r to soups, sauces and stews. They are particularly popular with bean stews
Avocado leaves are used to wrap foods when baking or grilling
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NB There have been concerns of toxicity in avocado leaves of some leaves. This stems from research done in 1984 involving feeding very large volumes to goats. It is however noteworthy that, when similar tests were performed with other leaves (whose name is unclear), no such toxicity was reported. This claim has created confusion since the 2 names of different batches of leaves are actually synonymous according to the Plant List (an authority on plant name listings). This definitely calls for further personal research. Informed comments on this matter are welcome. If this confusion regarding the names concerns you, you can buy bay leaves as a good substitute instead. For instance, like avocado leaves, bay leaves have also been used to promote good kidney health, female health and cholesterol.

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How to make an egg substitute with flaxseeds

USES & BENEFITS OF USING A FLAXSEED EGG SUBSTITUTE

- An egg substitute if you run out of eggs

- An egg substitute for egg-less vegetarian or vegan recipes

- An egg substitute if you need to avoid eggs for health reasons, cholesterol and so on
- An egg substitute if you want the following health benefits of flaxseeds (also called linseed). For instance, flaxseeds are high in omega-3 essential fatty acids. These omega 3 essential fatty acids are the same type found in healthful fish oils. Using flaxseeds are said to help in reducing health risks like heart disease, high blood pressure, cancer, stroke and diabetes. Other benefits of flaxseeds include improving the health and beauty of your hair and skin.

INGREDIENTS FOR THE EQUIVALENT OF 1 EGG

1 tbsp flaxseed (brown or gold)

3 tbsp warm water

INSTRUCTIONS FOR MAKING A FLAXSEED EGG SUBSTITUTE

Grind the flaxseeds. A blender can grind flaxseeds into small flakes. (This is important since your body can better absorb the healthful nutrients in flaxseeds only if the seeds are ground. If you use whole flaxseeds, your body will expel them that way.) If you want to keep the seeds whole, skip this step.

Multiply the quantities of flaxseeds and water provided in the ‘Ingredients’ section above by the number of eggs required in a recipe.

Place ground flaxseeds into small bowl

Add water to the flaxseeds and then whisk

Let the flaxseed mixture stand until it thickens. (The Flaxseed mixture usually thickens within 5 minutes). The flaxseed mixture should look like a paste.

(Optional) Strain off the solid flaxseeds if you do not want to see or feel flakes in your food

(Optional) Whip the flaxseed mixture to achieve a lighter consistency
(Optional) If you kept the seeds whole, you may store them in an air-tight container in the refrigerator until further use.

OBSERVATIONS & FURTHER COMMENTS ABOUT THIS FLAXSEED EGG SUBSTITUTE

Recently, I used this flaxseed egg substitute in a chocolate banana cake. It was not possible for us to discern a difference in texture and taste between the cake with eggs and with the flaxseed egg substitute.

The flaxseed egg substitute was successful even with a friend who often complains when I give him “too many healthy things”. To put this into context, let me briefly describe some experiences with him. He refused to eat fish soup into which he knew that I had poured only a small amount of fish oil (I was experimenting). He does the same with anything that includes flaxseeds. This even includes flaxseed flakes in cereal. I do not know whether that is all psychological because I do not believe that these 'healthy additions' made a huge difference in taste.

When he ate the cake, I was not with him and had not told him about the flaxseeds. Some hours afterwards when I saw him and asked about the cake, he said that it was very good. He had not miss the eggs. When I explained that flaxseeds were used as an egg substitute, he jokingly said that his stomach hurt. We laughed. I no longer expect complains from him regarding flaxseeds – at least when I use a flaxseed like this.

I am very happy about this flaxseed egg substitute because, in the past, he had health problems associated with high cholesterol and has a family history of diabetes ... but loves foods that contribute to those problems. This egg substitute will hopefully help him to at least reduce cholesterol in his diet and minimize other potential health problems. The fact that he continued to like the taste of food with this flaxseed egg substitute is helpful because, as said previously, he hates the other key way in which we get our omega-3 essential fatty acids in our diet (with fish oils).

RELATED TO USING FLAXSEEDS AS AN EGG SUBSTITUTE: