Month: May 2024

Collegen Peptide Sub

Collagen peptides are extracted from the waste product of the meat industry, cartilages, sinew, hooves, spinal cords etc. These companies are just using slick marketing to sell a waste product.

When you eat collagen, it is broken down by your digestion and not being transferred to your tissue. It does not make your skin better!

It is not beneficial for humans to eat this. Vitamin C from fruit is helping your body manufacture collagen.

Best-selling eBooks: https://thebananagirl.com/products/ultimate-bundle

The raw till 4 diet ebook (55+ recipes, 30 day meal plan etc): https://thebananagirl.com/products/raw-till-4-diet

New vegan lunchbox eBook with excellent reviews: https://thebananagirl.com/products/my-naked-lunchbox

52-Year-Old Man Escapes Heart and Kidney Failure and Protein Wasting Dis…

https://youtube.com/live/lu-JLMTGyEs?si=P1uw6uELVxdhh-sc

This is the remarkable story of a 52-year-old man facing the daunting challenge of multiple organ failures including heart, kidney, and early liver distress.

In the compassionate hands of Montgomery Heart and Wellness, a bold decision was made—to embrace the transformative power of nutrition over medication.

Over nearly a hundred days, a raw, plant-based diet regimen gradually began to give our patient hope that he could regain his health. Some of the incredible changes he experienced include:

– A gradual retreat of leg swelling gave him a sense of freedom he hadn’t experienced since he became sick.
– A return to normal blood pressure levels that meant he was able to stop taking four blood pressure medications – a testament to our body’s innate capacity for renewal.
– An amazing improvement in heart function – the ejection fraction going from 40% to a resounding 60%.

This episode is a powerful testament to the transformative potential of nutrition over medication, a choice that can completely redefine what is possible for many patients.

Tune in to learn about the entire inspiring journey.   Plus, learn how adopting a raw, plant-based, healthy diet under medical supervision can address complex medical problems!

—
DR. MONTGOMERY’S BOOK:  THE FOOD PRESCRIPTION FOR BETTER HEALTH
Read this book to understand the basics of our nutritional intervention philosophy. It explains the science behind the nutritional intervention used at Montgomery Heart and Wellness. Our novel food classification system is outlined in detail, as are sample recipes and basic detoxification strategies. Many individuals have launched their optimal health journeys by reading the book and following its basic instructions.
https://www.amazon.com/Food-Prescript…

Fresh and frozen imported strawberries highly contaminated with pesticides, report says

Some fresh, frozen and canned nonorganic fruits and vegetables are contaminated with concerning levels of pesticides, according to an investigation by Consumer Reports, a nonprofit consumer advocacy organization that provides product reviews and ratings for its subscribers.

Some of the highest levels of pesticides were found in produce imported into the United States, according to the report released Thursday. Sixty-five of 100 samples of the most contaminated produce were imported, with 52 of those samples originating from Mexico.

The majority of the highly contaminated imports were strawberries, typically the frozen variety, the report said. Because they grow low to the ground and are therefore more accessible to bugs, strawberries often top lists of foods contaminated with insecticides.

https://www.yahoo.com/news/imported-green-beans-fresh-frozen-100025915.html

Chickpea Yogurt Recipe

INGREDIENTS  

Chickpea Yogurt

  • 125 g dried organic chickpeas
  • 700 ml water
  • 1 heaped tbsp organic yogurt with live cultures (30g)

Sweet Yogurt

  • 1 batch of chickpea yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste

Savoury Yogurt Dip

  • 1 batch of chickpea yogurt
  • 1 cucumber
  • 1 tbsp salt (14g)
  • 2 garlic cloves
  • 30 g mint
  • 2 tbsp lemon juice

INSTRUCTIONS 

  • Soak the chickpeas in at least 1l of water overnight.
  • The next day, drain them and add to a blender along with the 700ml of water. Blend for around 20 seconds until almost smooth. It’s fine if it’s a little grainy.
  • Place a fine sieve in a sauce pan and line it with some cheesecloth, then pour in the blended chickpeas and squeeze out as much liquid as possible. You might have to do this in stages. You can discard the leftover pulp, or use it to thicken stews, soups or even mix it into bread doughs like this Sourdough Rye.
  • Give the liquid a whisk to loosen any of the starches and proteins that might have sunk to the bottom of the pan. Then bring it to a gentle boil, whisking often. Turn the heat to low and keep simmering until the mixture has thickened into a creamy pudding (3-4 minutes). Then simmer for another 4-5 minutes while whisking every now and then. Don’t be tempted to cook it for less, since heating the raw chickpeas properly will make them digestible. Turn off the heat and transfer the thickened liquid to a fermentation-safe bowl (glass, stone or approved stainless steel), before letting it cool down to room temperature (around 2 hours).
  • Remove any skin that might have formed on top, then stir in the organic yogurt of your choice. Cover the bowl with a plate and leave it to ferment for another 8 – 16 hours in a warm place until it tastes slightly tangy. If the ambient temperature is quite cold, you can keep it in the oven with just the light setting switched on for some of that time.
  • Once it tastes tangy, your yogurt is ready. You can blend it in a food processor for a smoother texture and store it in the fridge until using. The tangy flavour will continue to develop over the next day and it’ll set again, even after blending. Just give it a good stir before using. If you’re making another batch within the storage time, you can now add a tablespoon of the fermented yogurt to kickstart it again.
  • To make the sweet yogurt, simply stir in the maple syrup and vanilla extract.
  • For a savoury dip, coarsely grate the cucumber into a bowl and mix with the salt. Leave to sit for 10 minutes to let the salt draw out some of the water. In the meantime, peel and finely grate the garlic. Pick the mint leaves and finely chop them. After 10 minutes, use your hands to squeeze out as much water from the cucumber as you can, then add it to the yogurt along with the grated garlic, chopped mint and lemon juice. Stir together and serve.

NOTES

Storage: Keep for 3-4 days in fridge in an airtight container.

https://bakinghermann.com/wprm_print/2041