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Four Ways to Win


THE RIGHT FOOD, AT THE RIGHT TIME, IN THE RIGHT AMOUNT, WITH THE RIGHT EXERCISE

DO NOT hate your fat cells. They are wonderful. They are designed for an important function. They make fat from sugar and fatty acids. If they need more room for storage space, they expand. If they need still more, they make new cells and fill them with fat. They are marvels at storing energy in the form of fat. It’s their specialty. In one pound they can store 3,500 calories, though the liver can pack only 250 calories in a pound of its energy-storage medium, glycogen.

Fat cells receive and obey signals. They cushion vital organs. They release their energy upon demand, supplying it as fuel for the body’s working cells. At times they receive emergency signals and spring into action. When sent life-threatening messages, they take lifesaving measures. They start hoarding their fat, holding it in reserve for the impending crisis.

It is now clear that fat plays an important, though incompletely understood role, in the body’s immune system. Fat cells can receive a false message and misinterpret it as a crisis; a crash diet may send fat cells the same message as would famine or starvation. Instead of fat breaking down, it is actually conserved, curtailing the release of calories to a trickle. But the fat cells have no way of knowing the difference. They react as they were designed to react. They hoard their energy for what they foresee as a future and more crucial need than the present. Parents magazine for March 1987 offers a possible explanation: “The more often you diet—the more frequently your body senses you’re gearing up for a famine—the more resistant the fat cells become to releasing their precious commodity.”

The body intervenes to cope with the current crisis by turning muscle into glucose—the brain must have its glucose or the whole organism will close shop! But you do not want to lose muscle; you want to lose fat. Crash diets are not the winning way. Then what is? The winning ways, plural, are: the right food, at the right time, in the right amount, with the right kind of exercise—and the right mental attitude. The dieter himself must be in the driver’s seat. Whether you reach your goal or not is up to you.

The Right Food

Foods high in calories and low in nutrients are not the right foods for weight reduction. Fats and simple sugars are loaded with calories but empty of nourishment. The right foods for both weight control and nourishment are the more complex carbohydrates, fruits and vegetables; the preferable meats are fish and fowl.

“Another basic approach to weight loss,” we are told by The Encyclopedia of Common Diseases, “should be to eliminate everything from your diet that is not a whole, nutritious, non-processed, natural food. In addition to food energy . . . your body constantly needs protein, fats, minerals and vitamins in optimum amounts to participate in body processes and to repair and renew body cells. When you eat whole foods [nonprocessed food complexes], you can be pretty confident that you’re getting necessary nutrients and not ‘empty’ calories.”

The Right Time

The right time is not while watching television. The incessant nibbling goes on for hours, perhaps consisting of greasy potato chips or French fries, cookies or desserts loaded with sugar, with uncounted empty calories mounting into the hundreds—so hard to stop the snacking since fats and salt add flavor to food and sugar delights our sweet tooth!

Some nutritionists are now “coming around to the conviction that the body has less tendency to accumulate fat deposits if meals are eaten more frequently and served in smaller portions—without a reduction in the daily food intake. They have also found that the meal which is most important and should therefore make the largest caloric contribution to a person’s day is breakfast.”

The Right Amount

Eat a variety and eat enough. You have learned what will happen if you panic the fat cells by stingy eating! On a weight-loss experiment, rats were given only one meal a day. During the study, their enzymes responsible for depositing fat increased tenfold. The report said: “It was as if their bodies were saying, ‘The minute more food comes along, I’m ready to lay down extra fat just in case this stress happens to me again!’”

So “if you have to diet, don’t make the mistake of fasting or eating just one meal a day (essentially a 23-hour fast).” Be content to lose slowly, a pound or even a half pound a week. You took a long time to put the fat on; give your body time to take it off. So eat enough to keep your fat cells relaxed and even willing to contribute a few of their own calories to the cause. But don’t get gluttonous. Enough is enough!

And with the passage of time, less is enough. As we get older, muscle cells decline and fat cells take their place. Since the lean body mass requires the largest portion of energy, with its decline energy needs decline and metabolism slows down. If food intake does not decline accordingly, fat accumulates. And if older people exercise less—as they usually do—still more food goes to fat. But one researcher says, “You can exercise the intramuscular fat away.” And remember, a good dietary effort can be nullified by binging from time to time.

The Right Exercise

Scientist Covert Bailey says in his book Fit or Fat?: “The ultimate cure for obesity is exercise! . . . It is a simple fact that those who exercise aerobically on a regular schedule do not get fat. If I were offering a pill to decrease the tendency of the body to make fat, fat people would be lining up to buy it. I am offering such a pill; it takes just 12 minutes a day to swallow it!” Most data, however, shows that at least 20 minutes is required before aerobic benefits occur.

The exercise Bailey has in mind is aerobics—sustained movement that gets the heart to pump at a fast rate, thereby supplying copious amounts of oxygen to the body for burning fat. Typical exercises in this category are jogging, rope skipping, bicycling, and brisk walking. Before undertaking such an exercise program, however, it is advisable to consult a doctor for direction. Exercise is prescribed by most researchers in weight reduction, as the following statements show.

The slowed metabolic rate “that normally occurs when individuals are on low-energy diets may be prevented or reduced by incorporating physical activity into the program.”—The Journal of the American Medical Association.

“The consensus among weight-loss specialists is that a regular routine of exercise is one key [a major one] to weight reduction and maintenance. A good cardiovascular workout increases the body’s resting metabolism for as long as fifteen hours afterward, which means more calories will be burned even after you stop.”—Parents magazine.

“In any effective weight control program, exercise is essential. Regularity of exercise is more important than intensity.”—Conn’s Current Therapy.

“Exercise changes us. It increases the metabolic rate, increases the amount of muscle, raises the level of calorie-consuming enzymes inside the muscle, and increases the burning of fats. . . . It can also be shown that physically fit people have slightly elevated metabolism. Even when they are at rest fit people burn more calories than fat people do.”—Fit or Fat?

After warning that excess weight is a killer because of heart disease and high blood pressure, the good news: “One comforting fact: the damaging effect of overweight is reversible when the weight is trimmed,” says The Encyclopedia of Common Diseases.

“The sad thing,” Bailey says, “about the grossly obese people who often claim they would do anything, absolutely anything, to lose weight is that they refuse to do the one thing that will do them some good. They refuse real exercise.”

Little wonder fat is so pervasive when we realize that the body can make fat out of protein, out of carbohydrate, and out of dietary fat. “Almost everything you eat,” Bailey says, “if it can be digested at all, can be converted to fat.” Fast-weight-loss diets change body chemistry so that “you have a fat person’s chemistry. Your tendency to get fat is greater than when you started!”

A certain set of enzymes is needed for the burning of fats. If you do not have these fat-burning enzymes, “you are going to get fat. Enzymes will increase only if you stimulate the DNA by exercise and if you eat enough that there will be amino acids available for biosynthesis,” says Bailey.

At times muscles need sudden bursts of energy, increasing the demand fiftyfold in a split second. To get it, they must have enzymes capable of metabolizing the energy sources. Only in muscle cells are such enzymes to be found—special enzymes with this capacity to burn calories so fast. Ninety percent of all the calories burned in the body are burned in muscles. These enzymes are found in the mitochondria scattered throughout muscle cells, and during exercise they promote the burning of fats in muscle tissue to supply energy.

Concerning these enzymes, Fit or Fat? says: “It has been shown repeatedly that steady aerobic exercise actually causes an increase in the number and size of mitochondria in each muscle cell. Further biochemical studies have confirmed that, with exercise, there is an increase in metabolizing enzymes inside those mitochondria.” Aerobics makes it happen; without it fat happens.

The December 15, 1988, Boardroom Reports extols the virtues of exercise: “Physical inactivity doubles the risk of heart attack, and researchers classify sedentary people in the same high-risk category for heart attacks as smokers and people with high blood pressure or high cholesterol levels.” It adds that “carrying weights while jogging or walking greatly increases the health benefits of exercise.” The recommendation is to start with half-pound weights, and exaggerate arm movements.

Spot the triggers that start you eating when you shouldn’t. Know the excuses you use to weaken your good resolves. Say no to them immediately! Reject them angrily!

Develop the will to win! Know what you have to do, and do it! Eat the right things in the right amounts and trust your body to put them to the right use. The body is very adaptable. It adapts to the rare atmosphere of mountain heights by making more red blood cells to carry oxygen—but it takes time. It adapts to exposure to a hot sun by adding more melanin to the skin to protect from ultraviolet rays—but it takes time. And it will adapt to sustained exercise by making the enzymes needed to burn more fats for energy—but it takes time.

So be patient. It took time to gain weight; give yourself time to lose it. Move toward your goal step-by-step. Small daily successes in eating and exercising turn what was first a chore into a habit, and soon the flywheel of habit will propel you smoothly along to your image of the new you! Win the war, lose the fat, cherish the victory!

To learn more about Nutrition, please Click here

Nutrition for Good Health

Malnutrition is a word often associated with famine and starvation, especially in developing countries. But another form of malnutrition, or poor nutrition, is prevalent in countries such as the United States and Canada and in areas with a similar diet. This is malnutrition caused by poor selection of foods and excessive food consumption.

To gain a better understanding of the nutritional problems representative of the industrialized nations, Awake! spoke with nutritionist Nilda Tirado, New York City coordinator for the Expanded Food Nutrition Education Program, which is administered by Cornell University, Cooperative Extension. The Cooperative Extension programs throughout the United States provide free information and help to the public in the proper selection and use of foods to maintain good health. The following are Nilda Tirado’s answers to questions of an Awake! representative.

What would you say are the major nutritionally related health problems in industrialized countries?

The most common nutrition-related problem would be dental caries, or tooth decay, affecting every age group. Obesity, or excessive weight, would be next, and iron-deficiency anemia, which is still prevalent in women, adolescents, and infants. However, of great concern are several chronic diseases or conditions, such as high blood pressure, arteriosclerosis, and gastrointestinal problems, which are directly related to overconsumption of high-calorie foods, fat, and salt, as well as insufficient fiber consumption. These conditions are all related to the many changes in our life-style and in our eating and food-preparation patterns.

You’ve mentioned the problem of too much food. Is this really of major concern?

Obesity is a major public-health problem in all age groups in many industrialized countries. Changes in life-style and greater availability of food contribute to this. In school-age children, we see it especially in grades one through three and notably in urban areas where opportunities for exercise are often limited. When a person is carrying more than 20 percent above normal body weight, he is said to be obese. An overfed infant can easily grow into an obese child, and then if steps aren’t taken to correct eating habits, the obese child becomes an obese adult—with risk of high blood pressure, diabetes, heart attack, and stroke.

What problems do you encounter with infant nutrition?

We often find that many mothers wean their infants too early and introduce solid foods too soon. They also tend to give more food than is really needed for the health of the child. Many mothers, pressured by family and friends, often try to wean babies at three months. Since babies’ tongues are conditioned to suck in liquids and not to push solid food back properly for swallowing, the baby will often spit out most of the food. Frustrated by this, mothers concoct a kind of baby-food milk shake by diluting the food in formula. Then they feed this through a baby bottle after enlarging the hole in the nipple. Besides the risk of the baby’s choking, this type of feeding increases the tendency toward an overweight baby and has also been related to a higher incidence of ear infection.

When is a good time to wean a baby?

Most infants do not need solid foods until they are about six months old, and even then they should not be introduced to high-protein food immediately. Their gastrointestinal system often cannot handle the protein, so there may be slight bleeding in the intestines, which the mother will not even notice. This can manifest itself as anemia. There may also be a problem with the development of allergies and skin problems. The American Academy of Pediatrics recommends that when weaning a baby, something easily digested, such as rice cereal, be given for the first two or three days. And whenever a new cereal is introduced to the infant, it is suggested that only that cereal be given for three days in a row to determine if there are any allergies to it.

Do you recommend breast-feeding?

Most certainly. By all means. Breast milk contains not only needed nutrients in the proper amounts for infants but also antibodies, which prevent many of the infections common in infancy. Breast-fed infants rarely become obese and generally have fewer allergies and gastrointestinal upsets. Unfortunately there is still the misconception among some women that if you can possibly afford it, baby formula is better. Although formula is nutritionally adequate, it doesn’t afford the antibodies and the perfect balance of nutrients that one finds in mother’s milk.

What about older children?

We see a twofold problem with toddlers. First, they are often overfed, and, second, they are not taught to eat a variety of foods.

Infants require numerous feedings throughout the day, and sometimes mothers keep up that routine as the child grows. But toddlers don’t require as much food per pound of body weight as infants do, and they should not be forced to eat all the time.

In addition, toddlers often go through food jags, preferring only one or two foods all the time. This can create problems if not handled properly. Children may have trouble adopting a well-balanced diet later. For example, much of the nutritious food incorporated into school-lunch programs gets thrown away because children have never been exposed to some of these foods prior to starting school. So it is important to encourage children to be open to new foods. Encouraging children to select, prepare, and even grow food are ways of making foods interesting and fun. Parents also need to serve as role models here. Some toddlers are not given the opportunity to feed themselves. In order to shorten their mealtime, or because mothers feel it’s their role, toddlers are often spoon-fed instead of letting them learn to eat by themselves.

Do adults have any particular nutritional problems?

Studies have shown that adults among all income groups consume too much fat and sodium (salt) and not enough fiber. Excess fat intake is often reflected by an overweight condition or by arteriosclerosis in some people. Preference for a high intake of meat, which is also high in fat, and snacking on empty calorie foods contribute to these conditions, as does a lack of adequate exercise. Sodium intake is high due to a heavy reliance on processed foods, which, because of today’s life-style, people find very convenient to use. Consumption of fiber, on the other hand, is lower because people eat less of the foods in which it is present, including legumes (beans, peas, lentils), fruits, vegetables, and whole-grain breads and cereals.

Americans especially eat larger portions of meat than is really needed. To meet the body’s daily requirement for protein, only about two to three ounces (57 to 85 g) of meat is necessary. But it’s common to see people consume six to eight ounces (170 to 230 g) of meat at supper alone. This is in addition to the protein in their breakfast ham, bacon, or sausage, and their hot dog or hamburger for lunch and the protein that is found in all the other foods they may eat. The individual who sits down and consumes half a chicken, for example, is really getting four times the amount of protein required for that day and many more calories than needed. By increasing our protein sources from animal foods, we also increase our intake of fat, since almost all are high in fat and cholesterol. The more animal products consumed, the more calories and fat. Sometimes people who want to lose weight cut out other foods and eat only meat, not realizing that meat has many more calories than does pasta or rice.

Do nutritional needs change with age?

Yes and no. We all need the same nutrients no matter what our age but in different amounts. As we age, we require fewer calories. This is because the energy needed to maintain the body decreases with age, although the activity and health may remain constant. If a person becomes less active, then even fewer calories are required. So the elderly need to eat fewer calories and exercise more or they will become overweight. Sugars, fats, oils, and alcohol should be limited as they are high in calories and lack essential nutrients.

Our nutritional needs also change during growth periods—childhood, adolescence, and pregnancy—and after illness or surgery. At these times, we do have to increase the availability of nutrients to our bodies by eating foods providing more calories and nutrients.

The most common nutritional problem in women still remains that of iron deficiency. The tendency among many women is to cut back on calories, which may be a good thing for their weight, but since iron is difficult to obtain in food, and because it occurs only in certain foods and in limited amounts, the amount of iron available is decreased even more. Iron supplements are often recommended as a safety measure.

Another increasing problem, especially in older women, is osteoporosis, caused by a loss of calcium in the bones. About 40 percent of all women who reach age 80 have this condition. This loss of calcium is actually a normal part of aging, but since women do not usually have a good store of calcium in their bodies—due to a calcium-poor diet and decreased activity throughout life—what would be normal is instead a serious problem. As the calcium comes out of the bones, they become less dense, and many times the person will shrink, appearing much shorter. Curvature of the spine is common along with fractures of the hipbones and spinal column. It is for this reason that calcium-rich foods should be part of the diet throughout life.

What recommendations do you give homemakers for healthier eating?

Besides doing what has already been mentioned, we encourage people to eat a variety of foods to assure that they receive all the nutrients they need. Also, since there seems to be a pattern today of opening packages and cans and eating frozen TV dinners, we urge people to look around and select from the wide variety of fresh foods available in the marketplace and then to learn to prepare these foods so that nutrients, taste, and color are preserved. Stir-frying, steaming, and baking are cooking methods that help to do this and are preferable to boiling and frying. It’s amazing just how many people have not learned to cook well or just don’t feel they have the time to do it.

We try to help people see that they can better control what they eat by doing their own cooking. Instead of falling back on, say frozen prepared chicken that is coated, has additives and extra fat, a homemaker can buy a fresh chicken, or frozen chicken parts, prepare it, add ingredients enjoyed by her family, and serve it attractively for all to enjoy.

We also encourage homemakers to limit the use of commercially prepared mixes, such as powdered soups, meat helpers, and cake mixes. These often contain high quantities of salt and other ingredients that may not be the best for our health. A homemaker can prepare some of these mixes herself and store them for later use. This will save time and money and allows for the creativity of the cook. In this way the homemaker can also control what goes into the food she feeds her family, and she can limit fat and salt if she wants. This is almost impossible to do if you use prepared mixes.

We urge, too, that homemakers become knowledgeable about what nutrients are needed for good health and become informed consumers by looking for ingredients listed on the labels of products before they buy. Since there are new food products and nutrition information in the media every day, homemakers should also get advice from reputable sources of nutrition information. Such reputable sources include health professionals in government agencies, in hospitals, and in local health agencies, and naturally Cooperative Extension, which operates nutrition programs in every state in the United States.

Lastly, and just as important as all the nutrition advice we can give, we also advise people to look at other parts of their life-style. Nutrition is one very important component of staying healthy, but it cannot work alone. Exercise and other good health habits work together to make us feel good.

Lingzhi Coffee - Instant Coffee Beverage With Ganoderma Extract

What can be better than great tasting coffee with the added health benefit of Lingzhi, the herb that even Chinese Emperors acknowledged as the 'miracle king of herbs' for it's powerful health effects.

Now, you too, can enjoy the health benefits of Lingzhi Coffee.

Have a cup of rich, aromatic and great tasting coffee and enjoy health benefits at the same time!

*HEALTH FACT #1

Lingzhi or Reishi is known by it's scientific name of Ganoderma Lucidum. Ganoderma Lucidum is reported to be able to improve the body’s healing ability, maintain a healthy body and to promote longevity. It's properties to strengthen the immune system are also well identified. Reference: American Herbal Pharmacopoeia Society.

*HEALTH FACT #2

Approximately 200 clinical studies on Ganoderma Lucidum have been documented and published by Pub Med on the effects and usage of Ganoderma Lucidum. (PubMed is a service of the U.S. National Library of Medicine that includes over 16 million citations from MEDLINE and other life science journals for biomedical articles back to the 1950s.)

Why do the Chinese think so highly of Lingzhi?

Lingzhi is a medicinal fungus with a long history in China as a tonic and health remedy. (Western scientific name: Ganoderma Lucidum)

Lingzhi was highly ranked as an herbal medicine in Shen Nong Material Medica (Shen Nung Ben Cao Jing) which was published in the second century B.C. In it, 365 kinds of Chinese medicines were classified and explained.

The medicines were basically classified into 3 categories: 120 of them were declared to be "superior" medicines, another 120 were classified as "average" medicines, and the remaining 125 were placed in the "fair" category.

The "superior" medicines were also known "God's Herbs" and they were for perpetual youth and longevity--the medicines of the legendary wizards. In ancient times, only the royal family was allowed access to superior medicine.

Lingzhi is rated as No 1 of the Superior Herb category! In the Chinese medicine roll of honor, Lingzhi is considered even more valuable and beneficial than the more famous Ginseng! Indeed, it is known as the King of herbs in ancient Chinese medical textbooks.

In ancient time, Lingzhi can only be found in the wild and hence was expensive and rare. It was only in the last two decades that Lingzhi has been cultivated successfully in a production environment.

Enjoy the following health effects with regular consumption of Lingzhi

	Lingzhi contains elements of Organic Germanium, Beta Glucans, Triterpenoids, Adenosine, Amino Acids
	Increased energy, strengthened immune systems, reduced toxin levels, properly regulated insulin, histamine, and blood pressure levels, and reduced cholesterol
	Many also report clearer skin, improved breathing, and better resistance to disease
	Studies show Lingzhi is effective against Anxiety, Asthma, Arthritis, Cancers, Constipation, Gastric/Duodenal Ulcers, Heart Conditions that cause heart attacks, Hepatitis, Hemorrhoids/Varix, High Cholesterol, Hypertension/Hypo-tension, Lupus, Menopause symptoms, Menoxia, Stress, Psychosomatic diseases, Unidentified Clinical Syndrome (neuroses).
	Regular consumption also increase sexual ability and endurance
	Reduces nausea and vomiting for radiation and chemotherapy patients
	Increased energy and concentration
	The perfect drink for anyone during illness recovery, dieting, stress or detox treatment

Superior tasting instant coffee

BIO Lingzhi flavored Coffee is your choice of the 'healthier coffee'. Unlike most coffee, BIO Lingzhi coffee has lower caffeine content. BIO Lingzhi coffee is made from specially selected A1 Brazilian coffee beans, masterfully roasted in South America to bring out the great-tasting and flavorful coffee blend.

This high quality Brazilian coffee powder has been found to contain very low caffeine content. Lingzhi flavored coffee is the way to help coffee drinkers get that' perk' from a better or healthier coffee. BIO Lingzhi flavored Coffee is a premium 3- in-l instant coffee enriched with pure Ganoderma extract, with low caffeine, non-fat dairy creamer and unrefined sugar (with intact vitamins and fiber).

You can be sure of our superior, rich and aromatic coffee.

(Many customers has given very good comments about the rich aroma and taste of our coffee. One customer even commented that we are selling the cheapest 'cappucino tasting coffee' in the market!)

No need to suffer guilt whenever you take coffee now!

Many of us suffer guilt in silence whenever we drink coffee. The fears of the degenerative and controversial effects of coffee on the human body makes that cup of coffee not quite as enjoyable as it should!

Our rich and flavorful Brazillian coffee has been blended with Lingzhi health extracts.

Lingzhi blended healthy coffees allow you to continue to savor the full-bodied flavor you expect in a premium instant coffee, and feel invigorated, without the possible harsh side-effects of "quitting" coffee or sacrificing the taste you expect and love.

Lingzhi beverages give you that 'kick' you expect (from the revitalizing properties of Lingzhi or Ganoderma) while minimizing the potential health detriments caused from excessive caffeine consumption. Couple this with the powerful healthy regenerative properties of the Lingzhi (Ganoderma Lucidum), and you will never have to feel guilty about your love for coffee again!

Simply add the contents of a Lingzhi coffee satchet to a cup. Add boiling water. In a minute, you are ready to drink! And on your way to better health!

One box of Lingzhi Blended Coffee Satchets

Includes 20 satchets of Lingzi blended coffee. Just add to small cup and add hot water (Hot water is ideally just before boiling point). Stir with a spoon and ready to drink. No additional sugar or milk is usually needed. Two cups a day is recommended for the best health effects.

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1. Lingzhi has been scientifically confirmed to have beneficial health effects

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4. Why hesitate? Health is wealth and no amount of money can bring back good health. Do you not at least owe it to yourself or your loved ones to try out Bios Lingzhi coffee?

Apples

Health Value

It has been said that “an apple a day keeps the doctor away.” While that is not always the case, the apple does have this favorable reputation. Why? Because of the things it contains that can affect one’s health for the good. Each single apple is a small storehouse of important nutrients. When ripe, it contains vitamins B1, B2, B6, C, and E. It also offers a variety of sugars, such as dextrose, fructose, and sucrose. The combination of acids in it is responsible for the flavor. In addition, it contains a number of mineral substances, such as calcium, magnesium, potassium, and others, as well as pectin and fiber. About 85 percent of the apple is water. Another substance found in apples is ethylene, which functions especially as a natural growth regulator that promotes the ripening of the fruit. This gaseous substance can be put to good use if you have green tomatoes or hard avocados. Put them in a paper bag with a few ripe apples, and they will ripen more quickly. Since apples have health value, it is important to know when and how to eat them. First of all, they should be ripe. And it is better not to eat cold apples; let them sit at room temperature for a while. It is also important to chew them well. Interestingly, apples have properties that are said to be beneficial for cleansing the digestive system. These same properties aid in curing both constipation and diarrhea.

A Word of Caution

Apples, as well as other fruits, are susceptible to mold. Because of this, a measure of caution is appropriate. Resulting toxins can cause discomfort and nausea. Therefore, watch out for mold, and cut out not just the moldy portion but a section around the spoiled area as well, for the toxin tends to spread out. Nevertheless, apples contribute to your good health. So if you want to “keep the doctor away,” then try eating an apple each day!

Apple tree: Song of Solomon 2:3; 8:5; Joel 1:12. Apples: Proverbs 25:11; Song of Solomon 2:5; 7:8.
The apple tree in full bloom delights the eyes

Almonds

Use of the Smudge Pots

During the bloom period, the almond-flower buds are in danger of injury if exposed to subfreezing temperatures too long. In the past, to prevent injury to these delicate buds, smudge pots were used to provide protection against frost. These oil-burning pots were placed along the tree rows at regular intervals. Although the tiny almond buds benefited greatly from the blanket of grimy, black smoke that was produced, the local inhabitants did not!
Imagine going to bed clean and waking up in the morning with your face covered with a sooty film that penetrated your nostrils and even found its way under your fingernails! No closed windows and doors or abundance of soap and water could keep us clean during the battle of the smudge pots versus the frost.
Happily, however, things have changed. Some orchards still use smudge pots, but other methods are now used successfully, to the delight of residents within the almond-growing community.

The Clattering Almond Hail

The method of harvesting almonds has also changed over the years. Hired laborers, toting large rubber mallets, used to climb agilely into trees and hit the branches, causing the almonds to tumble in a clattering hail onto canvas sheets stretched below. The sheets were then dragged by horse or tractor to the next tree and the process repeated. When the sheets were too heavy to pull, the almonds were bagged in gunnysacks and hauled off to the huller to be cleaned.
Today, in contrast, machines are used to shake the trees, gather up the almonds, and even separate the debris of dirt and hulls from the fruit. My father was one of the earliest designers of a machine that utilized a blast of air to separate much of the debris from the almond fruit itself.
Later, the almonds literally flow through the processing plant automatically. There they are cracked, cleaned, graded by size, sorted by an electric eye, and given a final inspection.
What next happens to some almonds is most exciting and appetizing. Imagine, a plain almond suddenly becoming flavored with hickory smoke, garlic or onion, or sugarcoated, salted, roasted, or creamed into almond butter—to name just a few of the many tasty changes designed to tantalize our taste buds. And let’s not forget all the delicious candy bars, bakery goods, and ice creams flavored with whole or crushed almonds!
Growing up around almond orchards proved extremely pleasant and memorable for me. You might think that I would come to know all there is to know about that nutty fruit. Not quite. My appreciation for the almond increased dramatically after I began studying the Bible. “The Bible?” you ask. Yes, through my studies, I have discovered that the almond tree played a significant role in God’s dealings with his people.

Almonds—Tiny Bundles of Concentrated Energy

Almonds pack a lot of nutrition in a small, portable bundle. They consist of important nutrients found in all four of the basic four food groups—protein, fruits and vegetables, dairy products, and grains. Let’s take a closer look at their nutritional makeup.

· CARBOHYDRATE: Almonds are a useful source of complex carbohydrates. Carbohydrates are your body’s main source of energy. One ounce of
almonds, about 20-25 kernels, equals 170 calories.
· FAT: Among plants used for food, almonds are one of the richest sources of fats. And almonds contain no cholesterol. Fat is an important energy source; it is your body’s most efficient form of stored fuel. About half an almond’s weight is vegetable oil—a highly unsaturated fat.
· FIBER: One ounce of almonds provides your body with about 10 percent of its daily fiber need. That’s more fiber than is contained in two slices of whole-wheat bread.
· MINERALS: Almonds supply a high amount of the essential minerals phosphorus, copper, and magnesium. Minerals are needed by your body for growth
and proper maintenance. One ounce of almonds has the same amount of calcium as 2.3 ounces of milk and has the same amount of iron as 1.3 ounces of beefsteak or lean pork.
· PROTEIN: Almonds are a good source of vegetable protein. Proteins are necessary for your body’s growth and maintenance. One ounce of almonds supplies 10 percent of the U.S. RDA (Recommended Daily Allowance) of protein.
· VITAMINS: Almonds are a fine source of riboflavin (vitamin B2) and vitamin E. Vitamins are essential for your good health. One ounce of almonds contains the amount of vitamin E (35 percent of the U.S. RDA) found in 7 ounces of wheat germ or from 18 to 20 ounces of liver.

Cheese

Are You a Connoisseur?


“A LITTLE cheese before dessert?” inquires our hostess, presenting an appetizing, well-stocked cheese board. Yes, here in France, a meal “according to the rules” should always include cheese.

In France the average consumption of cheese is 18 kilograms (40 lb) per person per year—a world record. There are many varieties to choose from. In fact, some say that a person living in France could, theoretically, eat a different cheese every day of the year!

Have you ever wondered how such a variety of colors, aromas, and flavors can come from such a relatively neutral-tasting product as milk? There are three main steps: coagulating, draining, and curing. Let us talk first about coagulating.

From Milk to White Cheese

Did you ever leave a jug of milk outside the refrigerator, only to return later and find that it had become curds and whey? What happened? Raw milk contains a number of microorganisms, including lactic bacteria that break down the lactose (milk sugar) into lactic acid. When a certain degree of acidity is reached, the chief protein in milk (called casein) coagulates into an insoluble curd. If you would like to see this actually happen, all you have to do is drop a few teaspoonfuls of vinegar into half a glass of milk. Of course, you won’t get cheese this way, but you will observe the curdling process.

However, it can be dangerous to make cheese using milk that has curdled on its own. It may contain disease-carrying bacteria, resulting from either unhygienic milking conditions or a sick cow. In order to kill unwanted bacteria, cheese makers pasteurize the milk and then may add selected bacteria to help promote coagulation.

A substance called rennet is also often used for coagulating. This contains rennin, an enzyme found in the stomach of a young, unweaned calf. Rennet causes coagulation when mixed with milk at a temperature of about 40 degrees Celsius (104° F.). Why? Because the function of the rennin in the unweaned calf’s stomach is to curdle the mother’s milk, which is its sole food. This process constitutes the first stage of the young animal’s digestive process. Hence, in some ways it might be said that cheese is a form of predigested milk! But what next happens to our curd, whether it was made with rennet, or lactic bacteria, or both?

Now it is time for the second stage, the draining. After coagulation the curd is generally drained, and the liquid whey (containing lactose, protein, and mineral salts) is separated and used for food products or cattle feed. The curd now forms an unripened, soft white cheese with a sourish taste. It may now be eaten—either plain or with salt, sugar, or mixed herbs. Cream is sometimes added to obtain a smoother consistency. Or the curd can be processed further to make other kinds of cheese.

Hardening and Flavoring

Matured, or cured, cheese has to undergo a ripening process. The curd is drained according to the type of cheese desired, and bacteria are added to break down the casein, fats, and lactose. This produces a variety of substances that help to develop the characteristic flavors and aromas of some cheeses. Choice of bacteria, appropriate curing time, and the temperature and humidity of the storerooms are all very important in developing such special varieties.

Sometimes the acidity in the curd must be neutralized to enable the cheese to ferment. This can be done in a variety of ways. For Muenster cheese, which originated in Munster, a little town in eastern France, the ammonia in the storage-room air suffices. In Cendré (meaning “ash-covered”) cheese, made near Orleans, France, acidity is neutralized by potash.

Soft cheeses have a very special place on the cheese board. World-famous Camembert, for instance, was originally made in the village of the same name in Normandy. Its white, cottonlike skin, or “flower,” is produced by a mold called Penicillium, related to the well-known penicillin. Choosing a Camembert is no light matter! Even in a big supermarket, you can see the connoisseur opening the box and pressing gently in the middle of the wrapped cheese with his thumb. He will examine several before making his choice.

Maybe there will be a blue cheese among the variety on the cheese board. Some people prefer a piece of Auvergne bleu made from cow’s milk, while others relish a slice of Roquefort made from ewe’s milk. Both are made in the rugged Massif Central of south-central France. The blue and greenish-blue veins running through these cheeses come from a special mold that develops during the ripening process.

Hard cheeses, such as Gruyère and Emmentaler, are old favorites. To manufacture this type of cheese, the curd must be heated to about 55 degrees Celsius (130° F.). This dries the cheese and retains only those bacteria that develop at higher temperatures. During the curing process certain bacteria (called propionic-acid bacteria) produce carbon dioxide. This forms bubbles that make the familiar holes—small and few in Gruyère, large and numerous in Emmentaler.

Last, we come to Cantal, a pressed cheese similar to British Cheddar and named after a mountainous area in central France. For this, the curd must be pressed for eight to ten hours after draining in order to give the cheese its typical sharp tang.

High Food Value

Milk is a food that contains many of the elements the human body needs. But what about cheese? It is an excellent source of protein. For instance, a 35-gram (1.25 oz) portion of Saint-Paulin (a pressed cheese somewhat similar to Dutch Edam) contains as much protein as 50 grams (1.75 oz) of meat, a quarter of a liter (about a half pint) of milk, or one and a third eggs. Even after draining, cheese retains mineral salts and, above all, a generous proportion of calcium and phosphorus. Most of the calcium lost in a day by a nursing mother can be replaced by a 35-gram portion of Saint-Paulin cheese.
Cheese can also satisfy many of our needs as far as fats (or lipids) are concerned. However, when reading the label on the package, remember that the percentage of milk fat given on the label often relates to the dry matter in cheese, whereas cheese also contains water.

Does cheese contain any carbohydrates? Most of those present in milk, such as lactose (milk sugar), either disappear during draining or are absorbed by the bacteria as they go about their curing work. However, this is probably a good thing, for many people in Africa, Asia, and Europe have difficulty in digesting milk because of its lactose content. Thus the well-known—albeit obsolete—portrait of a Frenchman with a stick of French bread and a chunk of Camembert illustrates complementary nutrition, the bread providing the carbohydrates lacking in cheese.

Hence, the next time you sit down to an appetizing meal that includes cheese, think of all the time and effort that went into producing that delicious food, from the day the cow was milked to the placing of the finished product before you. And do not forget those tireless little workers, the bacteria, without whose efforts cheese could never be made. It may be that you are not a connoisseur of cheese. But you can surely appreciate this tasty treat, and perhaps the information presented here will help you to enjoy it a little more.