The post Oat Milk – Versatile dairy alternative appeared first on NaturalNewsBlogs.
]]>Oat milk is a plant-based milk made from oats and water. It’s created by soaking oats in water, blending them, and then straining out the solids. This process leaves behind a smooth, creamy liquid that has a similar texture to cow’s milk. The flavor of oat milk is slightly sweet, which makes it a great substitute in everything from your morning coffee to baking recipes.
While oat milk has been around for decades, it has recently become more popular, largely due to the growing demand for dairy-free milk alternatives. Oat milk can be a great addition to your diet, but like any food or drink, it’s best consumed in moderation and as part of a balanced diet.
Oat milk is high in carbohydrates (16–20 grams per serving) and has a moderate amount of fiber. While it doesn’t have as much protein as cow’s milk or soy milk, it does provide a decent amount of energy. Oat milk is typically around 90–120 calories per cup, depending on the brand and whether it’s sweetened or unsweetened. Many commercial oat milk products are fortified with vitamins and minerals like calcium, vitamin D, and B12 to help match the nutrient profile of dairy milk.
The beta-glucan in oat milk can help lower cholesterol levels, particularly LDL (bad cholesterol), and improve heart health. The fiber content in oat milk aids in digestion and helps maintain gut health. Oat milk is a great choice for people who are lactose intolerant or follow vegan diets.
One of the best things about oat milk is how versatile it is. Whether you’re looking for a dairy substitute or simply want to try something new, oat milk fits a wide range of uses. Oat milk’s naturally creamy texture and sweetness make it the perfect match for coffee. Whether you’re enjoying a cappuccino, latte, or just a regular cup of joe, oat milk froths easily. It’s particularly popular for iced lattes because of its smooth texture.Its flavor works well in cakes, muffins, pancakes, and other baked goods. It adds moisture and tenderness without overpowering the other flavors.
Oat milk adds a creamy base to smoothies without being too heavy. It pairs well with fruits, greens, and even protein powders, making it a great choice for those who are vegan or dairy-free.
From soups to sauces and casseroles, oat milk can easily replace dairy milk in dishes as well. It works especially well in creamy pasta sauces and mashed potatoes, adding richness without altering the flavor too much. Just like regular milk, oat milk is a great companion for cereals, oatmeal, and granola
Oat milk has earned its place as one of the top plant-based milk alternatives due to its creamy texture, flavor, and versatility. While it may not be the highest in protein, it offers a variety of health benefits, especially for heart health and digestion. Whether you’re using oat milk in your coffee, baking, or simply enjoying it in a bowl of cereal, it’s a great choice for anyone looking to reduce their dairy intake or try something new. And if you haven’t given it a shot yet, it might just be the plant-based milk you’ve been searching for.
Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp
The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry – PMC
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]]>The post Caramel – The sweet, the salty, and the health concerns appeared first on NaturalNewsBlogs.
]]>In a single serving of about 100 grams of caramel, there are 382 calories, 8 grams of fat, and 77 grams of carbs. We might try to find the silver lining by saying caramel does contain antioxidants, potassium, and iron. Don’t forget it is filled with sugar, is calorie dense, and there can be additives like artificial colors and preservatives.
Maybe reading how caramel is made gives more insight into health purposes. To make homemade caramels, the recipes call for 1 cup of unsalted butter, 1 cup of corn syrup, 1 can of condensed milk, 2 cups of brown sugar, ¼ teaspoon salt, and 2 teaspoons salt. Begin by melting the butter in a saucepan then add the corn syrup, condensed milk, and brown sugar. Keep simmering it and stirring (scrap off the sides of the pan during the stirring) until the temperature reaches 235 and 245 F. Once a soft-ball state is reaches, add the vanilla extract and salt. Pour it all into a new pan and let it cool. Cut into squares for serving.
Caramel sounds indulgent for sure. Knowing what it is made of might make you reconsider what health “benefits” it caramel could have. A sweet tooth can be dangerous but kept at bay. Candy isn’t meant to be eaten all the time, but when we do, we make sure we eat what we like. For some of us, caramel is on that list.
Food caramels: a review – PMC
Caramel stickiness: Effects of composition, rheology, and surface energy – ScienceDirect
(PDF) Food caramels: a review
measurement and character of caramel colour | International Journal of Food Science and Technology | Oxford Academic
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]]>The post Are vaccines really safe? appeared first on NaturalNewsBlogs.
]]>Further,
adverse effects are amply documented and are far more significant to public
health than any adverse effects of infectious diseases. Vaccinations have
caused more suffering and more deaths than any other human activity in the
history of medical intervention.”
Vaccines are only the tip of the iceberg for a
look at how the medical industry has consistently defrauded the American public
on issues from cancer to childbirth.
And, let’s not forget President Bush’s law passed in 1990 giving the pharmaceutical industry full immunity from lawsuits even when the results of vaccinations caused death.
Welcome to the world of HIV, Ebola, Sars, Mersa, Swine, and now the worst scam of all, Covid-19. It never ends.
In God we trust. All others pay cash!
Aloha!
Sources:
www.chiropractic.org/truth-will-prevail
www.griebchiropractic.com
The post Are vaccines really safe? appeared first on NaturalNewsBlogs.
]]>The post Cilantro – Tasty, spicy, beneficial herb appeared first on NaturalNewsBlogs.
]]>One reason to eat cilantro is because it can help lower blood sugar levels. Cilantro can help support liver function and balance blood sugar. Cilantro can help lower cholesterol and triglycerides which can support heart health. Many people with diabetes add cilantro to smoothies, salsa, and salads.
This herb has antibacterial properties which may help fight urinary tract infections (UTI’s). It has been shown to reduce the symptoms of UTI when it happens. By soaking the leaves in water and drinking it, cilantro can be a natural UTI remedy. Cilantro can also support having a healthy menstrual cycle because it can regular endocrine gland function and the hormones associated with menstruation. It can also suppress bloating and cramps. This herb can also support a healthy digestive tract. Cilantro can help relieve indigestion, heartburn, gas, bloating, nausea, and stomach cramps. Because of its antibacterial properties it can help ward off food poisoning.
Cilantro can help detox toxins in the body. The coriander in cilantro can help prevent colon cancer. It can reduce cholesterol levels and increase the excretion of sterol compounds and bile. Metals including arsenic, cadmium, aluminum, lead and mercury can reside in tissue*es. The coriander in cilantro can help loosen and unbind these to eliminate them from the body.
This herb also contains antioxidants, specifically quercetin. Therefore, cilantro can help reduce oxidative stress and lower inflammation in the body. Because of this cilantro can help protect against neurodegenerative diseases which are caused by chromic inflammation.
The list of benefits continues. Cilantro has been shown to help lower anxiety. It can help calm nerves and improve sleep. It can also help with skin irritation including poison ivy, sunburns, and hives.
Cilantro is probably more beneficial to the body than one might have assumed. It is known for its taste, while being underrated for all else it can do. Cilantro is inexpensive, natural, won’t add to the waistline, all while improving health inside and out.
Cilantro – an overview | ScienceDirect Topics
(PDF) Cilantro—Culinary Herb or Miracle Medicinal Plant?
Journal of Plant Medicines: Cilantro & Coriander Seed: Health Benefits and Traditional Uses
The post Cilantro – Tasty, spicy, beneficial herb appeared first on NaturalNewsBlogs.
]]>But is…
The post Fasting – Weight loss pros and cons to this approach appeared first on NaturalNewsBlogs.
]]>But is fasting really a magic maker for weight loss or just another passing fad?
Pros
One of the biggest advantages of fasting is its simplicity. Instead of tracking calories or following complicated meal plans, fasting limits eating to specific windows of time. This naturally reduces overall calorie intake for many people. For example, a popular method like 16:8 intermittent fasting means you fast for 16 hours and eat during an 8-hour window. This is usually skipping breakfast and eating lunch and dinner only.
When you limit your eating window, you’re more likely to consume fewer calories. This can feel like you are eating less even without trying. This makes it easier to enter a caloric deficit, which is the central focus of any weight loss plan.
Some studies suggest fasting can improve insulin sensitivity, which may help your body use stored fat more efficiently. This could be particularly beneficial for people with insulin resistance or type 2 diabetes (though it should be done under medical supervision).
After a certain period without food, your body begins using stored fat for energy. This metabolic switch from burning glucose to burning fat can accelerate fat loss, especially during longer fasts or consistent intermittent fasting.
Many people report clearer thinking, improved energy levels, and reduced inflammation during fasting. There’s also some evidence that fasting may promote cellular repair and longevity, though more human studies are needed.
Cons
Going for long hours without food isn’t easy for everyone. Some people find fasting too restrictive or difficult to maintain, especially in the long term or during social events. One of the common pitfalls of fasting is the tendency to overeat when the fasting window ends. This can negate the calorie deficit and even lead to weight gain if not managed carefully.
In the early stages, fasting can cause fatigue, irritability, dizziness, or brain fog. These side effects often subside over time but can be difficult for some to adjust to.
Fasting isn’t recommended for everyone. People who are pregnant or breastfeeding women, people with a history of eating disorders, and those with certain medical conditions (especially diabetes or low blood pressure) should fast. Children or teenagers are not good candidates either. Always check with a healthcare provider before starting any fasting regimen. If fasting results in fewer meals and lower overall food intake, there’s a risk of not getting enough essential nutrients
Fasting can be a powerful tool for weight loss if done correctly and sustainably. It’s simple, flexible, and often effective. It’s not a one-size-fits-all solution. If you’re considering fasting, start slow, listen to your body, and focus on nutrient-dense meals when you do eat. Most importantly, remember that the best weight loss method is the one you can stick with long term.
The post Fasting – Weight loss pros and cons to this approach appeared first on NaturalNewsBlogs.
]]>The post Emotional eating – When food isn’t just food appeared first on NaturalNewsBlogs.
]]>Emotional eating is the act of consuming food in response to feelings rather than hunger. These foods are usually high in sugar, fat, or carbs. Feelings can range from stress and sadness to boredom and loneliness. Unlike physical hunger, which builds gradually and is satisfied by any food, emotional hunger strikes suddenly and craves specific comfort foods.
There arecommon emotional triggers and psychological patterns that lead to emotional eating. Stress and cortisol overload are big contributors. When we’re stressed, our bodies release cortisol, a hormone that increases appetite and cravings for fatty, sugary foods. It’s a survival mechanism. However, in modern life, it often leads to overeating. Comfort and nostalgia with certain foods are tied to memories. Examples could be mac and cheese from childhood, or cookies baked by a loved one. Eating them can recreate a sense of safety or warmth.
Emotional eating can be a distraction from pain. It can act as a numbing agent. Instead of facing anxiety, grief, or anger, we distract ourselves by eating food. It’s a temporary escape from discomfort. Emotional eating can be a reward and self-soothing. Many people use food as a reward. Ever said to yourself, “I’ve had a hard day, I deserve this”? It becomes a way to self-soothe when other coping mechanisms aren’t available or feel too hard. Plus, boredom and lack of stimulation can stimulate emotional eating. When life feels dull or unstimulating, eating provides a quick hit of pleasure. It fills the void.
Emotional eating often leads to guilt, shame, and regret, which can trigger more emotional distress and more eating. This creates a vicious cycle which involves the following:
Understanding the “why” is the first step toward change. There are suggestions for strategies to make change. Practice mindful eating. Pay attention to hunger cues, emotional states, and the sensory experience of eating. Emotional awareness helps. Journal or talk about your feelings instead of suppressing them. There are also alternative coping tools such as walking, meditating, calling a friend, or engaging in hobbies when emotions run high. Self-compassion goes a long way too. Replace judgment with kindness. Emotional eating doesn’t make you weak, rather, it makes you human.
Emotional eating isn’t a failure of willpower. Something deeper is going on beneath the surface and a signal is going off. Listening to that signal. Then one can begin to heal not just their relationship with food, but with themselves.
Exploring the Impact of Emotional Eating Among University Students: A Literature Review
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]]>The post Eat right, live longer! appeared first on NaturalNewsBlogs.
]]>All animals go to slaughterhouses. While there, they can hear, smell and hear the death around them. And while these animals struggle to keep alive, the workers, to not slow down “production”, exhibit impatience to these poor animals.
The government, in their compassion, requires that an animal be stunned prior to its being murdered. How do the do this? With a method called, captive bolt stunning. A gun is put against the animal’s head that shoots a metal rod into its brain. What if the animal struggles and the rod misses? Easy. Do it again and again until it hits the right mark.
Then, there’s electrical stunning. This electrically zaps the animal creating a grand mal seizure. But, what if the electrical charge is not high enough? Then the animal will become paralyzed but will not lose sensibility. Whatever it takes, right?
Next is ritual slaughter where the animal’s throat is cut while fully conscious. Supposedly, the animal will become unconscious within seconds. The reality is that because of blood flow through the back of the neck the animal can remain conscious and bleed up to a minute, all the while screaming in pain.
There was an article in the Washington Post that revealed that hogs are immersed in scalding water after they are stunned to soften their hides for skinning. Given the mental acuity of the employees most of the hogs are scalded and drowned while conscious and kicking and squealing while being lowered in to the water. The same applies to chickens, turkeys, ducks and geese that undergo electric stunning. They are usually conscious as they are boiled or drowned.
Many slaughterhouse employees get their rocks off by punching the animals while alive or ripping the eggs out of a hen’s body and then having egg fights or ripping the heads off of turkeys that got their feet stuck in the transport truck cages. If a bird missed the throat-cutting machine a worker simply rips its head off to not slow down production.
Some of the other employee pastimes include throwing live chickens into a wall, picking chickens up by their feet and swinging their heads into walls or the floor, or throwing them on the floor, while alive, and jumping up and down on them.
The USDA, which oversees the treatment of animals and birds in the slaughter houses says, “Drastic increases in production speeds, lack of support from supervisors in plants, new inspection policies which significantly reduce our enforcement authority, and little or no access to the areas of the plants where animals are killed, have significantly hampered our ability to ensure compliance with humane regulations”.
The good news – even when problems are reported to the inspectors, the government ignores them. A case in point was that no action was taken against a Texas beef company for chopping the hooves and ears off of live cattle.
It’s up to you to look into your heart and decide if you want to be a part of this or not.
Aloha!
Sources:
The post Eat right, live longer! appeared first on NaturalNewsBlogs.
]]>The post Alfalfa – Secrets revealed of this herb appeared first on NaturalNewsBlogs.
]]>One cup of alfalfa sprouts has only 8 calories, 1 gram of protein, and one gram of carbs. Alfalfa sprouts also contain vitamin C, vitamin K, riboflavin, thiamine, magnesium, iron, copper, and magnesium. It also has nutritional plant compounds including phytosterols, phytoestrogens, saponins, coumarins, flavonoids, and alkaloids.
Alfalfa does have health benefits. The most studied benefit is its ability to lower cholesterol. It has been shown to lower cholesterol bad LDL cholesterol, raise good HDL cholesterol, and lower triglycerides. Saponins are responsible for the cholesterol lowering effect. Alfalfa has also been used to help improve cardiometabolic health. This is because it can lower blood fat and blood sugar levels.
Ayurvedic medicine uses alfalfa for its antioxidant effects. It helps treat conditions by lowering inflammation and oxidative damage. Alfalfa also has phytoestrogens which act like the hormone estrogen in the body. Alfalfa can help sooth some of the uncomfortable symptoms of menopause. Although not scientifically proven, some people use alfalfa for its diuretic effects, to treat arthritis, get rid of kidney stones, and to increase breast milk production.
There can be potential food safety precautions to consider with alfalfa sprouts. Because of the way they’re packed, alfalfa sprouts can potentially contain foodborne pathogens like E. coli, salmonella, and listeria. The FDA has not approved alfalfa supplements so these should be taken with precaution. People with autoimmune disorders and pregnant women should be careful about taking alfalfa supplements. People who take blood thinners should also be careful about taking alfalfa supplements because vitamin K can interfere with the effectiveness of these medications.
It can be healthy to eat raw foods but always be careful of contamination. Alfalfa can be part of a plant-based diet. Not everyone likes their taste and not every store carries it. Herbs have researched and unresearched theories behind them. Foods without labels and in the produce aisle are whole, nutritious, and clean. Not every type is for every person, but alfalfa sprouts might be one to eat every now and then.
Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration – PMC
Adaptability, forage yield and nutritional quality of alfalfa (Medicago sativa) genotypes
The post Alfalfa – Secrets revealed of this herb appeared first on NaturalNewsBlogs.
]]>The post The truth about vaccines is that they rake in the bucks! appeared first on NaturalNewsBlogs.
]]>Further,
adverse effects are amply documented and are far more significant to public
health than any adverse effects of infectious diseases. Vaccinations have
caused more suffering and more deaths than any other human activity in the
history of medical intervention.”
Vaccines are only the tip of the iceberg for a
look at how the medical industry has consistently defrauded the American public
on issues from cancer to childbirth.
And, let’s not forget President Bush’s law passed in 1990 giving the pharmaceutical industry full immunity from lawsuits even when the results of vaccinations caused death.
Welcome to the world of HIV, Ebola, Sars, Mersa, Swine, and now the worst scam of all, Covid-19. It never ends.
In God we trust. All others pay cash!
Aloha!
Sources:
www.chiropractic.org/truth-will-prevail
www.griebchiropractic.com
The post The truth about vaccines is that they rake in the bucks! appeared first on NaturalNewsBlogs.
]]>The post Jell-O –Jiggle of gelatin appeared first on NaturalNewsBlogs.
]]>The main ingredient in this product is gelatin. This comes from animal collagen that is found in connective tissues such as tendons, bones, skin, and ligaments. Cows and pigs are commonly used to boil, dry, and treat the bones with strong acid base to extract the collagen. The collagen is dried, ground into powder, and then made to the finished gelatin product. Because gelatin is derived from animals, it is not considered vegetarian or vegan.
Gelatin is what gives Jell-O its jiggle. Coloring, sweeteners, and flavor agents are the other ingredients. Aspartame is popularly used because it keeps the label “calorie free”. The color comes from artificial food dyes. There is a demand for natural Jell-O, so beet and carrot juice are being used. The famous Strawberry Jell-O has sugar, gelatin, adipic acid, artificial flavor, disodium phosphate, sodium citrate, fumaric acid, and red dye #40. If natural is desired, reading labels is a must.
In terms of being healthy, it depends how the Jell-O is made. One serving (21 grams of dry mix) has 80 calories, 1.6 grams of protein, and 18 grams of sugar (4.5 teaspoons). On the other hand, one serving (6.4 grams of dry mix) of sugar-free made with aspartame has 13 calories, 1 gram of protein and no sugar. The consequences of artificial sweeteners aren’t to be forgotten. Gelatin comes from collagen which is good for bone health and joint pain. It can help with ageing skin. The amount of collagen in Jell-O might not be enough to have significant benefits.
Food choices always have their pros and cons. Some people really enjoy Jell-O for what it is. Others eat it as an alternative to sweets they would rather have with much more sugar and fat. Jell-O with whip cream, in dishes, and even with alcohol, are reasons it can be found in the pantry. It is “old-school” and sometimes simple and easy is the reason we eat things. Jell-O does keep it convenient.
How Jell-O Wobbled Its Way to Pop Culture Greatness – JSTOR Daily
Gelatin based preservation technologies on the quality of food: a comprehensive review – PubMed
A Review of the Effects of Collagen Treatment in Clinical Studies – PMC
The post Jell-O –Jiggle of gelatin appeared first on NaturalNewsBlogs.
]]>