THE HUMAN GENOME PROJECT: DNA Declassified

a chart 2

The Human Genome Project is an international research effort to characterize the genomes of human and selected model organisms through complete mapping and sequencing  of their deoxyribonucleic acid, or DNA. A relatively new field of research, bioinformatics  began in the 1960s with the efforts of Margaret O. Dayhoff and other noted researchers. A google report classifies it as a nebulous term that encompasses molecular evolution, biological modeling, biophysics, and systems biology. has been developed in part to address the computing challenges raised by this project.

The Human Genome Project was basically a race between three organizations to map and sequence DNA ( deoxyribonucleic acid). The three groups were a private lab called Celera Genomics, a public company in London and the U.S. HGP (Human Genome Project), funded by the DOE (Department of Energy) and the NIH (National Institute of Health). The fifteen year project started in 1990.

a genome

The genome is the genetic blueprint of a human being. It is the complete collection of an organism’s genetic material. The human genome is made up of approximately 31,000 genes located on 23 pairs of chromosomes in a human cell. A single human chromosome may have more than 250 million DNA base pairs. It is estimated that the entire human genome consists of about 3.1 billion base pairs.

a gene

Genes carry information for making protein required organisms. These proteins determine an organisms appearance , metabolism, immunity, behavior and more.

This study’s goal was the understanding of genetic disease and human evolution. It was a major undertaking to identify all 30,000 DNA genes, determine the sequence of the 3 billion chemical base pairs that make up the human DNA, storing this information in databases, improving tools for data analysis, transferring related technology to the private sector and addressing the legal, ethical and social issues that arose.

The database has opened the door to the possibility of tailor-made treatments based on an individual’s  unique genetic makeup. Research has lead to more effective “Gene Therapy. The ultimate goal of this research was the cure and elimination of devastating inherited disorders.

All of the genetic information for a human being is packed into 23 pairs of chromosomes. The most important component of a chromosome is the single continuous molecule of DNA. The double-stranded molecule is shaped like a twisted ladder. It is made of nucleotides, which are linked chemical compounds.  Each nucleotide has three parts: deoxyribose which is a sugar, a phosphate compound and any of four bases- adenine, guanine, thymine or cytosine. The genetic code is specified by the order of these four bases referred to as the DNA ladder.

There are two main categories of gene mapping techniques. The first is linkage, or genetic mapping developed by American geneticist Thomas Hunt, who was awarded the Nobel Prize in physiology in 1933 for this procedure. The other category is physical mapping. It is a more precise method that places genes at specific databases from one another. Physical mapping uses a combination of robotics, lasers and computers.

This project successfully identified the genes responsible for cystic fibrosis, neurofibromatosis, Huntington’s disease and genetic breast cancer.

 

Works Cited:

https://en.wikipedia.org/wiki/Human_Genome_Project

INFLAMMATION

inflame 2

“Inflammation drives the aging process faster than any  other biomarker”says  Tasneem Bhatia in “The 21 Day Belly Fix” Causes of dangerous inflammation stem from many sources including physical and microbial attacks, arthritis, diabetes, chronic fatigue syndrome, gum disease, tendinitis and beyond.

Chronic inflammation results when the body believes it is under constant attack igniting the immune system into a continuous mode of defense. Chronic inflammation leads to heart disease, cancer, Alzheimer’s and other equally frightening and deadly diseases.

When inflammation strikes the different areas of the body there are ways to relieve it.

Arthritis is relieved by avoiding the protein found in wheat and wheat products. Wheat protein can also cause inflammation in individual joints, bowels and lungs. Wheat protein allergy may produce asthma.

Asthma is a lung issue causing inflammation and is worsened by alcohol and even wine consumption caused by the sulfate content.

Body inflammation is eased by consuming anti-inflammation foods such as tomato,olive oil, green leafy vegetables, broccoli,  nuts, fatty fish; salmon, tuna, snapper, halibut, cod and bass, oranges, berries, pineapple, ginger, turmeric and garlic. Beneficial vitamins are Vitamins C & K.

Bowels & Bloating  to relieve inflammation cut emulsifiers which are mainly found in processed foods. Emulsifiers include: lecithin, mono and diglycerides, polysorbates and “esters”. Avoid red meat limiting its consumption. Consuming good oils such as olive, canola, sunflower and safflower helps decrease inflammation. Kombucha tea made from a SCOBY is greatly beneficial.           https://draxe.com/7-reasons-drink-kombucha-everyday/

Brain inflammation is relieved by ingesting healthy fats of which olive oil is a great choice containing oleic acid and omega 9 fatty acid. Fat soluble vitamins A, C, E and K are good for fighting inflammation. Five servings of nuts per week is helpful. A serving is 18-28 kernels. Good nut choices are almonds, walnuts and hazelnuts. Sunflower seeds are another good choice. Nuts & seeds provide Omega 3. Avocado is a good inflammation controller. Avocados contribute 20 vitamins, minerals and phytonutrients, including 6% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 10%folate, 11% fiber, 2% iron, 6% potassium and 136 micrograms of lutein per 50g serving.

EYES are adversely affected by caffeine to green tea containing polyphenols or natural plant compounds like catechins, theaflavins, tannins, and flavonoids.

Heart inflammation is reduced by consuming nuts (5 servings per week) and good oils.

Joint inflammation and individual cell damage caused by excessive inflammation  is reduced by omega 3 fatty acid and by watching what is eaten good foods for this include: fatty fish and turkey containing B6, good oils, nuts, fruits especially berries, cherries and pineapple, ginger, garlic, basil, thyme,oregano, cumin, turmeric, chili powder 70% or more dark chocolate and green tea.

Lungs  are relieved from inflammation by beta carotene found in papayas, pumpkin, carrot, sweet potato and more.  Nuts especially almonds, cod liver oil capsules, vitamin A, D, E and the mineral magnesium are beneficial.

Nasal  inflammation-  try using a humidifier or vaporizer, take long showers or breathe in steam from a pot of warm (but not too hot) water, drink lots of fluids, use a nasal saline spray, try a neti pot, nasal irrigator, or bulb syringe, sit a warm, wet towel on your face, prop yourself up.

Periodontal Disease is relieved by using an aloe vera rinse or gel which attacks unhealthy bacterias.

Psoriasis responds to omega 3 fatty acids found in good oils especially canola, wild rice, eggs, soy beans, walnuts & enriched dairy products.

Rheumatoid Arthritis (RA)  inflammation is increased by strenuous exercise like golf (extensive walking), tennis, softball, baseball, weight lifting, martial arts, basketball, cycling, hiking, etc. RA victims need stretching and  low impact exercise.

Tendonitis and Achilles Heel is relieved by stretching and extending.

Works Cited:

Perring, Stephen, The Anti-Inflammation Checklist, AARP Magazine Dec. 2017 pgs 26-27

https://www.healthline.com/health/rheumatoid-arthritis/foods-that-reduce-inflammation

10 Top Foods That Prevent Inflammation in Your Body

https://www.webmd.com/allergies/sinus-congestion#1

Grilled Cheese With a Flair 2020 Covid Homebound Idea

a cheese 3

Choose your bread from sour dough to light rye.

a bread

Butter the bread on the outside only & add buttered side down in medium skillet

a cheese

Choose your cheese from white American to pepper jack & add

Then start adding any or all of your favorites:

a bacon

Crisp cooked bacon strips or pieces, ham,  avocado slices, tomato slices,scrambled egg,

a ava                  a egg

 

grilled or raw onion, your choice of pepper from sweet to hot and raw to grilled,

a grill        a hot

asparagus fried or grilled, mushrooms grilled or sauteed, black beans & sliced black

a asp          a gm

 

olives. Let your imagination flow.

 

My personal favorite: grill halved red peppers, place the pepper on light rye bread in the heated skillet, immediately add white American cheese and snipped raw green onion, then bacon slices Top with bread and grill. Scrambled egg is a yummy addition to this one.

A buster or You can’t go wrong.

Well it could be possible for instance I wouldn’t like caviar but others might. ENJOY!!!

Mandela on Healthy Minds

Our greatest fear is not that we are inadequate,
but that we are powerful beyond measure.

a mandela 2

It is our light, not our darkness, that frightens us.
We ask ourselves, Who am I to be brilliant,
gorgeous, handsome, talented and fabulous?

Actually, who are you not to be?
You are a child of God.

Your playing small does not serve the world.
There is nothing enlightened about shrinking,
so that other people won’t feel insecure around you.

We were born to make manifest the glory of God within us.
It is not just in some; it is in everyone.

And, as we let our own light shine, we consciously give
other people permission to do the same.
As we are liberated from our fear,
our presence automatically liberates others.

~Nelson Mandela

Cheeses Around the World

There are over 1800 different standard and specialty cheeses.

By FDA regulations raw milk cheeses must be aged for 60 days at 35 degrees to prove their cure. They are made with 100% raw milk and or cream. Pasteurized cheese undergoes a heating process to sterilize  This process kills all bacteria. Bad bacteria that is unhealthy and prone to causing illness is gone after this process but so is necessary good bacteria required for intestinal flora balance and more.

Process cheese goes through the pasteurization process but must also be treated with any or all of these additives: whey, emulsifiers, additives, fillers, preservatives and excessive salt. Emulsifiers  cause water and cheese to blend and stay that way without separation.

Here are a few cheeses to consider:

abby

Abbaye de Belloc  also known as ‘Abbaye Notre-Dame de Belloc’ since it was produced by the Benedictine monks at the ‘Abbaye de Notre Dame de Belloc’ in the Pays Basque region of Aquitaine, France. They used sheep milk available in the locality and followed a cheese making process that dates back to 3000 years.

Abbaye de Belloc is a flat wheel shaped traditional, farmhouse, unpasteurised, semi-hard cheese. It has a natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters.

The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma. Ageing process of the cheese ranges from four to ten months. The younger wheels are made in December while the older in July. Both types of cheese wheels are sent to the market in April.

This cheese is good with fruit and cracker plates. Apples are an exceptionally good choice.                     https://cheese.com/abbaye-de-belloc/

acap

Acapella is a soft goat’s milk cheese produced by Andante Dairy, Soyoung Scanlan. Acapella is a soft cheese that comes in three varieties: ‘Pyramid’ has a truncated pyramid shape with a dry and firm texture weighing around 7-8oz. ‘Round’ weighs about 3oz having a small round shape with a soft and creamy texture. To give a classic French goat milk  cheese appearance with soft and creamy texture, Ash is added to ‘Ashed Round’ when salting. The cheese has a mild, buttery taste with a slight herbal aroma.  The cheese is served with white Burgundy                                                      https://cheese.com/acapella/

Ackawi (also spelled Akawi, Akkawi, Akawieh, or Ackawi) is a Middle Eastern cheese named after the Aker region of Palestine, where it first originated. In Arabic, akkawi means “from akka” loosely translated refers to older sister or mamma.. It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across most of the Levant where it is used as a table cheese, eaten as is or paired with a fruit.            https://cheese.com/ackawi/

American  is a white cheese  often dyed yellow for appearance and is an excellent cooking cheese.  It is a good sandwich cheese. American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese”, “cheese product“, etc. Sometimes, instead of the word cheese, it is called as “American slices” or “American singles”. Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese.  It contains a good amount of protein and calcium.                        https://cheese.com/american-cheese/

 Balfour is a sheep’s milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. Balfour tastes perfect when shaved on Italian dishes such as pastas and risottos.  It goes well with  fruit. Make sure to pair it with an appropriate wine such as Unoaked Chardonnay or Pinot Noir.

a bel                                                                                                     https://cheese.com/balfour/

Bel Paese meaning ‘beautiful country’ in Italian, is a semi-soft cheese from the Lombardy region. It was formulated by Egidio Galbani in 1906 who wanted to invent a product that would compete with French Alpine cheeses. The name is derived from a book by Abbot Antonio Stoppani “Il Bel Paese”, published in 1873.

The cheese has a milky aroma infused with a mild buttery flavour. The taste can be compared with Mozzarella and St. Paulin. The pale yellow cheese may occasionally be riddled with “eyes”. The cheese is hard to spread but soft enough to slice. It is wrapped in a waxed, foil or plastic rind.

Bel Paese takes 6 to 8 weeks to mature and comes in several different sizes from small buttons to large 5 lb wheels. An original Bel Paese can be identified by a map of Italy and a picture of Antonio Stoppani on the label of the cheese. The American version has a map of United States on the label.

The Italian cheese goes well with fruits like apples, pears and figs and nuts especially Brazil nuts. As it has good melting capacity, it is often used in casseroles, hot Panini, focaccia or on a pizza.  It can be eaten with fruity wines, such as dry red or white.       https://cheese.com/bel-paese/

Blue Cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct aroma. This mold is non-toxic in the controlled cheese formula.There are 40+ varieties of Blue Cheese. A well known one is Roquefort.  Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the ‘cheese of kings and popes’. Roquefort cheese is protected by AOC guidelines. Appellation d’Origine Contrôlée, or AOC, is a French food-labeling term that protects the style, ingredients, and origin of a product  Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is  mostly used in salads and dressings.  It is good cut in small wedges and  served with grapes. crackers and wine coolers.                                            https://cheese.com/roquefort/          https://en.wikipedia.org/wiki/Blue_cheese

Brick cheese  is an American cheese from the state of Wisconsin, first made by John Jossi around 1877. The process of making Brick cheese is borrowed from white American Cheddar, although the result produces a slightly soft and distinctly sharper tasting cheese. The name Brick is derived from the original cheese making process when artisans used Bricks to press the moisture out of the cheese. As a Brick cheese matures, the mild and sweet flavour changes to pungent and tangy flavor.

Serve Brick cheese with macaroni, potatoes au gratin, pickled vegetables or on toasted Italian bread. Young Brick cheese goes well with light red wines, Gamay Beaujolais and sweet pickles. Whilst, an aged Brick pairs with robust beers, Porter style ale and hard cider. Brick is a good sandwich cheese.                         https://cheese.com/brick/

Brie Cheese is the best known French cheese and has a nickname “The Queen of Cheeses”. Brie is a soft cheese named after the French region Brie, where it was originally created several hundred years ago.

In France, Brie is very different from the cheese exported to the United States. “Real” French Brie is unstabilized and the flavour is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteria. Brie is produced from the whole or semi-skimmed cow’s milk.

Brie is one of the great dessert cheeses and comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.  Brie is good served with fruit especially pears.                  https://cheese.com/brie/

Caciocavallo   means “cheese on horseback”. It gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep’s or cow’s milk, it is produced throughout Southern Italy and the Balkans.a cheese

The history of Caciocavallo goes back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it. Cheeses similar to Caciocavallo are common all over the Balkans and Southern Italy.

Continuous exposure to humidity in the caves and aging develops sharp, spicy flavours in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine  .https://cheese.com/caciocavallo/

Camembert Cheese  Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk. Those who produce cheese using Marie Harel’s method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.

The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth interior and a white bloomy rind. It has a rich, buttery flavour. The rind is bloomy white and meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.  Good with assorted crackers and berries.                 https://cheese.com/camembert/

Cheddar Cheese  Originally England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.

Cheddar cheese is the most widely purchased and eaten cheese in the world  and is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures.  Cheddar cheese has a natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.

Joseph Harding, the “father of Cheddar cheese” who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as “close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!” Cheddar is a great addition to a meat sandwich or meat and cheese tray.         https://cheese.com/cheddar/

a ches

Cheshire is a British cheese produced in the English counties of Cheshire and the neighbouring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century.

Dense and crumbly Cheshire has a pleasant taste and flavour.  Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.

Sometimes, to add a different dimension to the cheese, annatto is added to the milk, which gives Red Cheshire a deep shade of red orange. However, there is no difference in the flavour and texture in both cousins. Another variant is a Blue Cheshire ripened with Penicillium culture molds.

An aged Cheshire becomes firmer and darkens considerably. It is now a full-flavoured cheese yet with no hint of bitterness. Though still crumbly, the cheese turns dry with maturity.

Cheshire with its lower salt content makes for a perfect crumble on fruits, chutney, and vegetable and baked dishes. It makes the perfect English muffin with ham and egg.             https://cheese.com/cheshire/

Club Cheese  is a processed cheese made by grinding cheddar and other cheeses usually with added condiments and seasoning. It is good for snack trays and sandwiches.

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a ph range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchatel.

Cream cheese is used in making cheese cakes, appetizers, spreads, dips, cheese ball appetizers and served on bagels either plain or with fruits and vegetables added.                 https://en.wikipedia.org/wiki/Cream_cheese

 Dura is a pressed hard cheese made from unpasteurized sheep’s milk. It is a lightly salted cheese with a mild but complex hints of coconut and a fresh mineral feeling. Matured for at least two months and contains about 30% fat.  Dura is great shaved and added as toppers to salads, soups and breaded fried vegetables like zucchini and eggplant also good with fruit, nuts and assorted crackers.       https://cheese.com/dura/

Edam Cheese is a semi-hard, pale yellow Dutch cheese with a mildly-tangy and slightly salty taste. Traditionally the cheese is made in a ball shape, but you may also spot it in squat rounds, or a loaf shape. It is a commercial cheese made in cheese factories.

As of December 2010, there are now officially two types of Edam cheese. There is the generic Edam-style cheese, which can be made anywhere in the world, and a protected name type which must be made only in the Netherlands following strict guidelines. The generic Edam-style cheese is just known as “Edam Cheese.”

Edam is made with partially-skimmed pasteurized cow’s milk.  Baby Edams, generally under 2 1/2 pounds (1 kg) in weight, are meant to be eaten young, within weeks of being produced. When young, the cheese has a very supple texture, with a very mild, slightly nutty taste.

Some Edams, though, especially larger ones, are aged to let them develop a more complex flavour. Aged ones will be drier, and saltier tasting.Edam that is exported outside the Netherlands is covered with a shiny red wax coating. Occasionally, you may see a yellow wax. The wax originally helped preserve the cheese by preventing surface mold from developing: it still serves this purpose, though today it has an additional, thoroughly-modern purpose — to help market the cheese by giving it a distinctive look on the cheese counter. In the Netherlands, Edam is sold without a wax coating. During high tourist season, though, you may spot it coated in wax for tourists to take home with them more easily.

Outside the Netherlands, there can be different wax colours to indicate different properties: Black wax: aged for at least 17 weeks; Green wax: herb flavoured; Brown wax: peppercorn-flavoured; Orange wax: cumin-flavoured. You can also get vegetarian and lower-fat versions of Edam.

Traditionally, the cheese was made in the town of Edam, a few miles / kilometres north of Amsterdam. Now, Edam is made all over the Netherlands, and indeed all over the world — there are no geographical restrictions. The name is taken to indicate a style of cheese, rather than place of origin. That being said, there is now a special, protected grade of Edam called “Edam Holland. In December 2010, the European Union granted PGI status (Protected Geographic Indication) to the term “Edam Holland.”

Cheese marked “Edam Holland” must be made in the Netherlands. The cheese will have an indicator stamped on the wax saying “Edam Holland”, and assigning each cheese a unique number. “Edam Holland” cheese must be made with cow’s milk. The milk must not be pasteurized, though it may be thermalized.

Remove and discard any wax coating from pieces you use. Edam shreds and slices easily and melts well when cooked. Well-aged ones can be grated.  It is excellent served with raspberries and dragon fruit beer.                   http://www.cooksinfo.com/edam-cheese

a font

Fontina is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 meters and fed only with rich grass to give it a distinctive aroma. Fontina is good served with sea food and a good dessert cheese. Wikipedia

a gjeit

Gjeitost cheese also spelled as ‘Geitost’ and pronounced as ‘Yay-Toast’, is a farmhouse and creamery, semi-hard cheese. It is so popular in Norays that it is also called Norway’s national cheese!

Originally Gjeitost or Geitost used to be entirely of goat milk but today it is made with a blend of goat’s and cow’s milk.  Dark brown or honey-brown or golden orange in colour, the cheese is a non-perishable, dessert cheese sold in blocks. It has sweet and caramel-like taste and comes with an unusual, aromatic quality. Kids in Norway eat it as a breakfast treat. It is sliced paper-thin and placed on Norwegian flatbread. It has a sweet caramel flavour that is simply irresistible! It is wonderful served with smoked meats.                                                                  https://cheese.com/geitost/

Gorgonzola is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.

This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.

Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes. It is wonderful crumbled on salads and served with almonds and almond dishes.                               https://cheese.com/gorgonzola/

Gouda or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world’s cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavour and smooth texture. The original cheese markets in Gouda are one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Gouda is typically made from pasteurised cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurised Gouda cheese produced by the farmers from milk of cow’s grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavoured, hard, golden interior and salty flavour reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age – Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavour than an earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.

In America, smoother and less flavourful commercial Gouda is more popular than Dutch Gouda. Artisans in Netherlands may produce Dutch Gouda using raw milk as well as pasteurised.  To enhance the flavour of the cheese, herbs, seasonings, and nuts may be blended. In Netherlands, aged Gouda is commonly used to richen soups andsauces.

Young Goudas are best paired with beer while medium cheeses taste best when paired with a fruity Riesling or Chenin Blanc. A well aged Gouda complements wines that are deeply flavoured such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese. Gouda is available in large wheels with each weighing between 10 and 25 pounds.              https://cheese.com/gouda/

a gour

Gourmandise is a French processed cheese made from cow’s milk. It is a unique blend of two aged cheeses – Gruyere and Cheddar and cream with a subtle hint of added flavours ranging from nuts, fruits and or liquor. There are two flavours in Gourmandise; one is flavoured with walnuts and pairs excellent with pears, other winter fruits and blue cheeses. The other is infused with kirsch  a clear, colourless cherry brandy. Gourmandise is commonly served as a dessert cheese and tastes best with dessert wines like Sherry or Port or well chilled champagne. It is delicious served with dark pitted cherries.   https://cheese.com/gourmandise/

Gruyere is named after a Swiss village. It is traditionally an unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours – at first fruity, later becomes more earthy and nutty. The cheese is salted  The longer the curing period the better the cheese). This is the perfect cheeses to serve on hot apple pie.                                                            https://cheese.com/gruyere/

a har

Harlech Truckle or simply Harlech is a mature mild Welsh cheddar made using pasteurised cow’s milk with chopped horseradish and parsley blended in for that extra “bite”. The cheese is then coated in a distinctive bright orange coloured wax. It is named after the famous Welsh Warriors of the Middle Ages.

The texture of Harlech is smooth and creamy with a peppery, fresh and zingy flavour of horseradish and parsley. Produced by The Abergavenny Fine Food Co of Gwent, Harlech is a great accompaniment to any cheeseboard and all dishes that include cheese. Serve this unique cheese with egg omelet, sandwiches or enjoy it with apples and crusty bread. It pairs well with beer, Burgundy, Zinfandel and hearty ale       https://cheese.com/harlech-truckle/

a issa

Isabirra is a raw cow’s milk cheese that is brined in sea salt from the Culcasi salt mines, soaked in dark craft beer and coated in three different types of barley malt. The result is a straw coloured paste with speckles of barley malt and an edible brown rind that appears patterned with a toasted coffee aroma. The bouquet of flavours is reminiscent of milk, cream, cocoa, coffee, and fresh cut grass. Isabirra is a perfect snacking cheese good with assorted crackers, olives, pickles and grapes            .https://cheese.com/isabirra/

a jous

Juustoleipä, also known as Leipäjuusto or juusto, originally comes from Southern Ostrobothnia, Northern Finland and Kainuu. It is known in English as ‘Finnish squeaky cheese’. Other dialects have various names such as narskujuusto that depict the way that fresh leipäjuusto “squeaks” against the teeth when bitten. Among all its synonyms, leipäjuusto is the more commonly known name. It is good with dried fish especially squid, sardines and seafood like shrimp and lobster

It is made from rich cow’s milk It can be made also from reindeer or even goat’s milk. The cheese is  often called ‘Leipäjuusto’ (bread cheese) or ‘Juustoleipa’ (cheese bread) since it is ‘toasted’ during its preparation. The oven cheese contains about 20 to 22% milk fat while today’s lighter versions contain about 12% milk fat.

Traditionally, people used to let leipäjuusto get totally dried so that they could then store it for up to several years. For eating, they used to heat the almost rock hard Leipäjuusto cheese on a fire to soften it and to produce appetizing aroma. Even today, the cheese is dried by keeping it in a well ventilated area for a few days.  It is a great dried topping cheese for Italian dishes and soups.                     https://cheese.com/juustoleipa/

Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese “Caciocavallo“. It is particularly popular in Eastern Europe and the Mediterranean.

Kashkaval made from cow’s milk is known as Kashkaval vitosha while a variation made from ewe’s milk is called Kashkaval balkanKashkaval preslav is the name given to the cheese made from a mixture of both milks. In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.

This semi-hard cheese is allowed to age for six months during which it develops a piquant, spicy and somewhat salty taste with a slight hint of olive oil. Due to its similarity in taste with the United Kingdom’s cheddar cheese, it is famously called “cheddar cheese of the Balkans”. Kashkaval belongs to the family of pasta filata cheeses that are made by giving the curd a hot bath during the production process.

The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served on a cheese platter or used in salads, appetizers, pizzas, and lasagna.  Excellent with crackers accompanying meat trays especially with salami and sausages.                                                                        https://cheese.com/kashkaval/

a lacey

Lacey Grey is hand rolled chevre logs with a soft white bloomy rind. It also features an imported vine ash coating beneath the rind, which helps the cheese to age faster. The center of the cheese is bright and white surrounded by a creamy smooth paste. Flavours are mildly acidic with slightly nutty notes and some herbaceous accents on the palate. They become slightly bitter where the ash blends with the rind. Accompany the cheese with acidic young white wines such as Sauvignon Blanc or Chenin Blanc is the best choice, serving wine, cheese, crackers, olives and other condiments together.            https://cheese.com/lacey-grey/

Monterey Jack earns the rightful position as a true “American” cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period.  An American entrepreneur named David Jack realized its commercial value and started selling it all over California. The cheese came to be known as “Monterey Jack’s” or “Jack’s Monterey,” eventually acquiring the name Monterey Jack.

The cheese is commonly used in Mexican and Spanish cuisine  and is a good breakfast cheese going well with eggs and egg dishes. It has a mild flavour and melts really well. It’s akin in taste and texture to Colby and Cheddar. Variants of Monterey Jack known as Dry Jack (aged version) and Pepper Jack (pepper spiced) are also quite popular. Monterey Jack is available across all grocery stores and supermarkets in the United States. Consider Pinot Noir and Riesling with Jack cheese      .https://cheese.com/monterey-jack/

Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow’s milk. An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made. Mozzarella is used while making a variety of recipes, including pizza,  salads, meats, seafood, and vegetables.                                              https://cheese.com/mozzarella/

Muenster is an American imitation of the French Munster cheese, named after an Alsatian abbey of Munster in the Vosgian Mountains of France. It is made from pasteurised whole cow’s milk. Muenster is smooth, pale yellow in colour with an orange rind, a result of the vegetable colouring added during cheese making. The taste varies from mild & bland like a classic white American cheese to sharp like a Jack cheese. Smooth, moist and soft in texture, the cheese can develop a strong, pungent aroma if properly aged. Though, its mild flavour goes well with dishes where you do not want the cheese to overpower other ingredients. Compared to the European version, the taste and aroma of American Muenster is milder. Also, it is sold younger than its counterpart.

Because Muenster boasts of excellent melting properties, it is used in grilled dishes such as sandwiches, macaroni and cheese, pizza and cheeseburgers. In addition, the cheese is served as an appetizer for snacking. This nibbling cheese is normally served with walnuts and beer.

a nokkel                                                                https://cheese.com/muenster/

Nokkelost is similar to Dutch Leiden, Nokkelost is a semi-hard cow’s milk cheese with a creamy texture and thin natural rind.  Also, called kuminost, this pale-yellow cheese fully ripens in three months.

Flavoured with cumin, caraway seeds and cloves, it is a bit spicy, nutty and tangy in taste. The cheese with 45% of fats is suitable for non-vegetarians. It can be paired with Red Wine and Ripasso. It is a good snacking cheese          https://cheese.com/nokkelost/

a oax

Oaxaca  also known as Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow’s milk. Belonging to the pasta filata family, similar to a Mozzarella, Oaxaca is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls.

One of the artisanal cheeses, Oaxaca has savory mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas. In addition, Oaxaca is an excellent stuffing cheese in baking recipes. In both texture and flavour, it can be compared to a young Monterey Jack cheese. Although the cheese lacks a strong flavour, its mild taste is a favorite with kids.https://cheese.com/oaxaca/

Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay.

Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack.                                                                                       https://cheese.com/parmesan/

Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.

Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white colour and sweet taste and is good with both green and black olives. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavours of Provolone largely vary depending where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.

Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads.       https://cheese.com/provolone/

a buff

Quadrello di Bufala Cheese  Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300’s. Today, Quattro Portoni in Lombardy makes over 25 different types of cheese from buffalo milk including their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet. Perfect with cured meats, olives, and big, bold red wines.              http://www.igourmet.com/shoppe/Quadrello-di-Bufala.asp

Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to “re-cooked”). O Good Ricotta is firm but not solid, and consists of a mass of fine, moist, delicate granules. Ounce for ounce, Ricotta has five times more calcium than the cottage cheese it closely resembles. Organic Valley Ricotta is the first organic Ricotta in nationwide distribution. Ricotta is like a fine-textured cottage cheese and can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips, or with Prosciutto and melon. Ricotta is a favorite in Lasagne, Cannelloni, Manicotti, and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, flavoring, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes. Excellent accompaniments for Ricotta include berries, tangerines, melon, bagels, sweet rolls, and crusty Italian bread, and light crisp white wines such as Sauvignon Blanc or Chenin Blanc.    http://organicvalley.custhelp.com/app/answers/detail/a_id/119/~/what-is-ricotta-cheese%3F

Romano is a hard cheese of Italian origin prepared predominantly with cow’s milk or sheep’s milk or goat’s milk or mixtures of two or all of these. Made since the 1st century B.C., there are several types of Romano cheese. Determined by the type of milk used, name of Romano cheeses may be preceded by the word Vaccino (cow’s milk), Pecorino (sheep’s milk) or Caprino (goat’s milk). The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government.

One of the most popular Italian cheeses, Romano cheese is made from pasteurised or unpasteurised milk. It has a grainy texture, a hard and brittle rind and grates easily. The curing of Romano takes not less than 5 months and longer if it is planned for grating.

Every Romano cheese has its own peculiarities and shows different shades in texture, flavour and cooking uses. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat’s milk has an extremely sharp taste. The third variety made from cow’s milk, Vacchino Romano, is very mild in flavour.

Romano cheese works excellent as a table cheese. It can be grated over pasta, soups and salad or shaved onto cooked dishes and cream sauces. Hard cheeses like Romano best pair with fruity wines like Riesling and Prosecco.             https://cheese.com/romano/

a sam

Samso cheese is named after an island from which it originated. During 1800, the King of Denmark invited Swiss cheese makers to teach the farmers and locals in Denmark the art of cheese making. After successfully preparing the cheese on their own, the Danish people named it ‘Samso’.

The cheese made in form of discs or blocks from pasteurised cow’s milk, Samso has an elastic texture, irregular-sized eyes. It is yellow in colour with golden rind and is covered with a yellow wax.  This young, gentle and nutty cheese has sweet and sour notes and supple interior.

Though milder in flavour, it resembles Emmentaler and tastes best when ripen for 3 to 6 months at least. But it is also said that if aged more than that, the cheese develops a sweet and sour pungency. Samso is a good sandwich cheese especially with rye bread.https://cheese.com/samso/

Schabziger sold under the name sapsago in the United States, is a traditional Swiss cheese produced in the Canton of Glarus in Switzerland. Records suggest the cheese was made by the monks of Glarus since the 8th century. But its recipe was formally protected on 24th April 1463 at the Glarner Landsgemeinde, when it was decided that in order for the cheese to be called Schabziger, it had to be marked with a stamp. This makes it one of the oldest protected cheeses in the world.

The cheese is produced from skimmed cow’s milk with addition of blue fenugreek, a type of clover which gives the cheese a pale lime colour. It is an extremely expensive herb brought to Europe in ancient times from the Middle East. At the last stages of production, Schabziger is molded into distinctive conical shapes and then wrapped in silver foil, ready to be sold.

Texturally, the cheese is dry, hard and aged while flavour wise it is pungent, spicy and delicious. If a milder taste is required, the cheese is mixed with butter to make a spread called Zigerbutter. The cheese is used in cooking as a condiment or as a dipping similar to the Dukkah. It is also grated over food or the butter-mix paste is spread over bread or crackers. The cheese is high in protein and almost fat-free.                 https://cheese.com/sap-sago/

Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like. It has a savory, but not very sharp taste. Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as ‘eyes’ while some do not. Swiss cheese without eyes is known as ‘blind’.  But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavour!

The process of Swiss cheese making is designed in a way that no rind forms on the cheese. It can be eaten with fruits such as apples, pears, grapes and thinly-sliced prosciutto ham and salami. Fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.https://cheese.com/swiss/

a tal

Taleggio is an Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well as in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 – 10 weeks forming a thin crust.

This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as radicchio and rucola, it tastes like a wonder. It melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.                                                                                   https://cheese.com/taleggio/

Tupi cheese also known as “fromage de Tupi” (cheese in a pot), is a traditional cheese found in Pyrenees Mountains of Catalonia. A fermented cheese aged in a clay pot (“tupina”) for almost 4 months. It is made with sheep, goat and/or cow’s milk and liqueur or olive oil. This cheese is hard in texture with garlic as a seasoning. With a very spicy and tangy flavour, it’s taste is very similar to Italian cheeses like Parmigianino etc. As it has a very pungent flavour.

a tupi

Tupí is mixed with tomato sauce, butter or honey to soften its flavour. It is generally served with bread and cold cava wine. The main highlight of Tupí cheese is that, compared to other cheeses, it doesn’t need to be refrigerated. The cheese is served in clay vessels in which it is individually aged.                              https://cheese.com/tupi/

a chee

Ulloa Cheese is made of pasteurised cow’s milk. Ulloa is produced in Galicia, Northwestern Spain. It is available in both farmstead and industrial versions where the former ones are seldom sold, occasionally at local markets. Arzúa Ulloa is sometimes referred to as ‘Queso de Ulloa’, and ‘Queixo do Pays’, which means ‘cheese from the land’. This pale soft cheese is a bit creamy, but becomes stronger if it ripens for a long time.  It has a smooth, waxy and pliable rind dotted with sporadic blue or white mold spots. The interior paste has a smooth velvety texture, and colours of ivory. The cheese tastes clear, light sweet and creamy similar to Tetilla. It is a perfect cheese as a dessert, and when melted on a toast it tastes amazing.                   https://cheese.com/ulloa/

A vass

Vasterbottensost In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by the Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.

Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of wheel, with smooth, yellow waxed rind.

Swedish enjoy this cheese at August crayfish parties and is a must have ingredient in the highly popular Västerbotten cheese pie.                 https://cheese.com/vasterbottenost/

a weich

Weichkaese is German for “soft cheese”. It is a generic term for all soft cheeses with relatively high water content of around 50% and above. Weichkaese may be made from pasteurised milk, thermized milk or from raw milk and has a maturity period of few weeks. There are two varieties of Weichkaese: white cheese with a velvety white coating of mold such as as Brie, Camembert Suisse or Tomme and soft cheese with brown rind like Reblochon, Limburger, Muenster or Vacherin Mont-d’Or AOP.

Weichkaese is a popular dessert cheese that pairs well with fruits and bread as a snack. It is also suitable for baked dishes or for browning vegetables and potatoes. If stored in a cool place, soft cheese lasts for one week                             .https://cheese.com/weichkaese/

a xyno

Xynotyro also known as Xynotyri, is a Greek cheese made using leftover whey from sheep or goat’s milk. It is a hard and flaky cheese with a melt-in-the-mouth consistency. The pungent aroma sharply contrasts the sweet, burnt caramel, lanolin and sour taste of the whey.

A traditional Xynotyro is prepared by draining and curing whey in reed baskets and allowing it to mature in animal skin bags. The cheese is either consumed fresh or ripened for three months. Having only 20 per cent fat content makes Xynotyro one of the most delicious, natural, low-fat cheeses. Perfect with assorted crackers, olives, pickles, peppers and vegetable trays.                                          https://cheese.com/xynotyro/

a yeo

Yeo Lake is a crottin-style (small round) cow milk cheese from the Lombardy region of Italy, imported and sold by Fifth Town Artisan Cheese. It is made on a small alpine farm, where the makers age it for 35 days, until the cheese develops a yellow, red, and blue rind. As it ages, the flavours become more piccante (spicy) but retain its creaminess. The cheese is named for West Lake as the blue highlights on this cheese are reminiscent of those waters. Yeo is British for ewe. Yeo is great melted in casseroles especially with pasta and red sauces.                                                         https://cheese.com/yeo-lake/

a zam

Zamorano is a famous Spanish sheep’s milk cheese made in the region of Castile-Leon, Zamora. This hard cheese takes almost 6 months to mature fully. It has a pale-yellow colour with crumbly texture and contains 45% fat.

Zamorano has  buttery and nutty taste, which is served as a table cheese with White, Red as well as Zinfandel wine. It gets characteristic flavour because of the breed of sheep – the small, scruffy Churra and the Castilian sheep.

Due to a distinctive zigzag pattern and cylindrical shape, Zamorano appears similar to Castellano or Manchego.                                                           https://cheese.com/zamorano/

HEALTH Is In the SPICE

a spice 2

Allspice is used to stop diarrhea

Basil is an immunity builder

Black Pepper contains copper, vanadium, iron, calcium, chromium, manganese & Vitamin K

a black

Cilantro aka Coriander used for sleep & indigestion

Cardamon is a spice made from the seeds of several plants native to India, Bhutan, Indonesia and Nepal. Cardamon is a good source of potassium

Cayenne used to control obesity and improve vision

Cinnamon used to treat diabetes & arthritis pain

Cloves a natural wonder is used to treat bronchitis, back & abdominal cramps, pain, anxiety, nausea, diarrhea and used topically kills ringworm & repels insects including mosquitoes . Applied directly to a painful tooth eases pain & used as a gargle or chewed as clove gum improves bad breath.

Chili Powder regulates insulin production

chili

Cumin is used to treat indigestion, high cholesterol, insulin resistance, osteoporosis, asthma and as a liver protector and is an immunity builder

Garlic is another natural wonder. It is an antibacterial capable of combating high resistance bacteria like MRSA. It is an anti viral, anti fungal, anti parasitic, anti cancer and anti yeast agent. It contains substantial percentages of magnesium, selenium, calcium, copper, potassium, phosphorus, iron, Vitamins B1, B2 & C. Garlic reduces the severity and longevity of the common cold & flu by 70% over those not eating fresh garlic. Garlic is used to detoxify heavy metals in the body & brain which reduces the chance of Alzheimer’s. Placed as a raw chunk or grated plaster on a stubborn splinter it will cause the splinter to extract. Garlic is a blood purifier and an immunity builder. It regulates blood sugar, blood pressure & cholesterol. It is good for the heart, hair & skin. It contains allicin which is an antioxidant.

Ginger prevents nausea and is an immunity builder

Marjoram is an analgesic pain reliever, fever & inflammation reducer, antispasmodic & is used to relieve head aches, toothaches & the effects of overexertion.

Mustard provides calcium, magnesium, manganese, phosphorus, potassium, folic acid & Vitamin A

a must

Oregano eases breathing, builds immunity. It is an antifungal, antibacterial & anti-inflammatory. It is sprinkled directly on skin for abrasions & disorders

Paprika reduces obesity and improves vision

Nutmeg is used as a sleep inducer

Rosemary fights allergies & cleanses sinuses

Turmeric contains cur-cumin which is used to reduce inflammation & joint pain especially in the treatment of osteoarthritis & rheumatoid arthritis , It also deters internal cyst formation. Turmeric enhances brain function, heart & liver health & relieves jaundice, bloating, stomach aches, colitis & irritable bowel syndrome , indigestion & diarrhea.

Thyme stops diarrhea & is a diuretic which also controls bed wetting & unwanted leakage. It relieves stomach aches, arthritis, bronchitis, colic & cough

Sage enhances brain function

a sage

Vanilla reduces inflammation & is a cancer fighter

Vinegar reduces acid re-flux, lowers high blood pressure & high blood sugar, reduces obesity, enhances healing & is a probiotic

Information gathered from Google search &

https://wellnessmama.com/1092/health-benefits-of-herbs-spices/

https://en.wikipedia.org/wiki/Herb

https://en.wikipedia.org/wiki/Spice

17 Healing Foods: Basil, Berries & Beyond

Basil especially fresh basil lowers blood pressure and is an anti-inflammatory which eases rheumatism.

basil

Blackberries ease upset stomachs, slow diarrhea, relieve joint inflammation, heal bleeding gums and strengthen the immune system.

a blackberry

Black peppercorn prevents colds, retards breast cancer, reduces inflammation and slows tumor growth.

a black

Cranberries ease inflammation, assist with kidney function, help with the prevention of e coli and staff infection.  Sweeten with Stevia and not sugar as Stevia helps control blood sugar.

a cranberry

Dandelions cut the blossoms, bread and fry in sesame oil like in the deep south or snip in salads. The greens are good also. They provide vitamins A, B, C & D. They aide with eye health, liver and kidney function, fluid retention, nasal inflammation, blood sugar levels and diarrhea.

a dandy

Garlic fresh minced or otherwise. Chopped fights inflammation, improves the immune function and is an anti-bacterial, anti-fungal and anti-viral. It improves heart health, circulation and breaks down lipids. Garlic also lowers blood pressure and is a cancer blocker.

a garlic

Ginger root lowers blood pressure, improves circulation, reduces flatulence, eases rheumatism, diarrhea and joint inflammation.

a gin

Green Peas especially raw in salads provide vitamins A, C & K, manganese, fiber, thiamine and folate (a salt or ester of folic acid.)

a green

Kale may be eaten blossoms and all. Kale provides calcium, iron, vitamins C & K and high fiber.

a kale

Marjoram fresh flowers, leaves, stems and all snipped or powdered aides with heart health, brain health, blood pressure and is a vasodilator (blood vessel opener.)

a m

Okra besides using just the okra pod also chop the blossoms in salads. Okra may be eaten raw. Okra provides high fiber, potassium, vitamins B & C, folic acid and calcium.

okra

Radish blossoms and all are great in salads and provide vitamins A B6, C, E & K, copper, chromium, potassium, zinc and high fiber.

a raddish

Raspberry reduces nasal inflammation and nausea.

a raspberry

Spirulina is an underwater algae which improves the immune system.

a spirulina

Stevia relieves diabetes, flatulence and high blood pressure.

a stevia

Thyme reduces fat content in cells (brain, heart & kidney) and provides vitamin A & C, iron, manganese and copper. It improves heart health and prevents premature aging. Thyme oil rubbed into a clean scalp reduces hair loss.

a thyme

Turmeric fights infection, reduces inflammation, blocks cancer, Alzheimer’s and arthritis pain. It strengthens the heart and is a diabetes type II preventing agent.

a turmeric

Natural antibiotics include apple cider vinegar, raw hot peppers , raw garlic, raw onion, Spirulina, fresh ginger and ginger root.

http://inspireportal.com/eating-for-energy-foods-to-eat-for-vitality/

https://www.aging.com/elderly-nutrition-101-10-foods-to-keep-you-healthy/

https://healthyeating.sfgate.com/fruits-vegetables-provide-nutrients-8895.html

 

 

 

The Dr.’s In The Kitchen From Apples to Vinegar & In Between

WHATS’ IN YOUR KITCHEN?

a apple

APPLES

Apples in all forms but especially raw regulate the bowels.

AVOCADO

Good because it is rich in potassium

BANANAS

Regulate blood pressure because they are loaded with potassium.

BLACK PEPPER

Black pepper is a medicinal spice. It must be used as directed. Excess or overuse can cause a burning effect. Used properly it is phenomenally healthy.

Black pepper is an antioxidant curbing free radicals. It is an anti-inflammatory agent. The potassium content in black pepper lowers blood pressure. It is an antibacterial. Ground and used sparingly as a face rub (not scrub) black pepper exfoliates and removes dead skin and reduces acne. Because of its antibacterial qualities it aids digestion, reduces bad breath & flatulence (gas) and prevents some gastronomical disease also relieving colic, constipation and diarrhea. Its piperine content acts as a mild laxative. Piperine definition; noun. a crystalline insoluble alkaloid that is the active ingredient of pepper, used as a flavoring and as an insecticide. The vitamin C content in black pepper works as an antibiotic fighting tooth decay and diminishing cold symptoms such as coughing and other respiratory disorders. Its combined properties ease congestion, cleanse the intestinal tract, stimulates urination and sweating, removes uric acid from the blood and aids the production and distribution of skin pigmentation.

a black

Black pepper intake improves skin & hair. It has been responsible for slowing cancer progression and is proven to slow the development of skin cancer brought on by exposure to UV radiation. Other benefits include slowing premature aging, boosting metabolism and burning calories especially reducing belly fat.

Black pepper essential oil provides a warming effect improving circulation and relieving the pain symptoms from arthritis, rheumatism and gout.

Black pepper contains: Choline ( 1 of the 8 main B complex group), folic acid (Folate B9), niacin B3, Pyridoxine B6, riboflavin (B2), thiamine B1, carotene, Vitamins A-C-K-E, potassium, calcium, copper, iron, magnesium, manganese, phosphorus, zinc and contains zero cholesterol.

A great salad dressing contains ¼ cup olive oil, 2 tbsp lemon juice, 1/2 tsp sea salt, 1 tsp freshly ground black pepper, ¼ tsp turmeric, 1 tsp stevia.

CHERRIES

This tasty fruit lessens arthritis pain

CINNAMON

Eases arthritis pain and lower cholesterol for heart health.

CRANBERRY JUICE & SAUCE

Both lower cholesterol.

COFFEE Dark Roast

Has been discovered to provide brain health.

EGGS

Eating eggs aids in the prevention of Alzheimer disease and stroke. Eggs also deplete artery plaque besides providing beneficial amounts of protein and amino acid. Eggs are rich in needed nutrients. Eggs contain vitamins A, B2, B5, B6, B12, D, E and K. Eggs also provide calcium, choline (which builds cell membranes), copper folate, iron, potassium selenium and zinc.

a egg

Eggs increase high-density lipoproteins (HDL) the good cholesterol and antioxidants that benefit eye health.

FLOUR

Made into a paste stops bleeding. It sets up like a cast

GARLIC

Regulates blood pressure, fights dementia, strengthens bones and lessens belly fat.

GINGER

controls inflammation and lessens joint & muscle pain. Add ginger to food & tea

GRAPES, RED

fight Alzheimer & dementia

GREEN TEA preferably fresh brewed

creates bone density, heart health, eases allergic reactions and is thought to be an anti cancer aid.

LEMON

Slices or juice rubbed on age spots lighten & reduce them

OLIVE OIL

eases arthritis pain & fights heart disease

a orangeOLIVE OIL & ORANGE Vinaigrette

ORANGES & JUICE

Besides being a good source of vitamin C prevents macular (eye) degeneration.

PEPPERMINT

Eases stomach disturbance & gas symptoms.

TUNA

Tuna improves eye sight & lessens inflammation.

VINEGAR

a vin

As far back as Hippocrates vinegar in water with honey was used to treat the symptoms of the common cold. One of today’s popular recipes is 1 tbsp of vinegar in 8 oz water with 2 tbsp of honey and an option of 1 tbsp lemon juice served hot or on ice. The Probiotics and alkaline content in vinegar reduce the symptoms of the common cold and allergic sinus conditions diminishing mucous and congestion. The alkaline content kills viruses. During a cold or sinus allergy attack drink 16 ounces of the water, vinegar and honey mixture daily. Vinegar is an antibacterial. As a medicinal option vinegar regulates blood sugar by using the anticlerical action of the acetic acid it contains. It lessons the possibility of the development of pre-diabetic conditions.

Vinegar’s acetic acid lowers blood pressure by eliminating cholesterol, LDL and triglycerides aiding in the prevention of coronary artery disease (the thickening, hardening and narrowing of arteries) which leads to heart attacks. Vinegar is an anti-oxidant. The enzymes in vinegar’s acetic acid detoxifies and stimulates the liver altering the glycolysis procedure and allowing proper functioning and lymphatic drainage by binding together with toxic materials. The acetic acid and Probiotics in vinegar aids in digestion by the break down and utilization of starches, nutrients and vitamins. It actually improves the natural Probiotic and HDL content in the stomach and intestinal tract.

The alkaline enzymes and Probiotics in vinegar balance the bodies acid-base levels (PH) which needs to lean toward the alkaline at 7.35% to 7.45%. Proper PH levels eliminates acid reflux. The acetic acid in vinegar kills candida which is a fungal yeast which often appears as an infection on the skin and mucous membranes like the mouth, throat, vagina and the quick under the nails. Candida can cause bad breath, sugar cravings and fatigue.

Vinegar has prevented DNA mutation and is thought to be a cancer preventative. The manganese in vinegar provides good bone structure restricting osteoporosis. The combined components in vinegar strengthen metabolic activity providing energy. 1 to 2 tablespoons of vinegar should be ingested in a diluted form daily for optimal benefits to be obtained. 3 tbsp of vinegar in 16 oz of warm water used as a final hair rinse, corrects the PH balance, exfoliates dead skin and prevents dandruff. Its compounds kill bacterial pathogens, viruses and other contaminants. Leaving it in helps long hair to stay untangled.

Do not drink straight vinegar. It is too strong undiluted. It may be used directly on greens such as spinach and others in moderation ( 1 tbsp or less per serving.) With water, olive oil and seasonings it makes a wonderful green salad dressing.

Do not put vinegar directly on skin or hair. It is too strong undiluted. Do not use straight undiluted vinegar as a mouth wash. It will damage, even remove the enamel from teeth.

Remember vitamin deficiency causes pain, muscle weakness & osteoarthritis.

Works Cited:

http://ethnogardens.com/21-amazing-benefits-of-black-pepper-for-skin-hair-ahttps://simplyhealth.io/21-benefits-apple-cider-vinegar/

https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section11

 

Easing Senior Arthritic Pain

Arthritic joint and muscle pain is often caused by a substance called fibrin. Fibrin is defined in the Biochemistry dictionary as an insoluble protein formed from fibrinogen during the clotting of blood. It forms a fibrous mesh that impedes the flow of blood. Fibrin creates long tough strands of insoluble protein that bind to platelets. These strands bind around joints and are found on and surrounding the joints of both osteoarthritis and rheumatoid arthritis sufferers.

The normal human body produces proteolytic enzymes which destroy fibrin. As the body ages the ability to produce these enzymes lessens. It becomes noticeable in the mid 20’s and worsens from there on. The exact age varies from person to person, however by 50’s – 70’s it takes ingestion of proteolytic enzymes to maintain an ample supply to destroy fibrin and eliminate its ability to create pain.

a bread

Certain foods destroy proteolytic enzymes and should be seriously considered in the diet of an arthritis pain sufferer. One of these problem causers is gluten. Gluten is a protein source found in wheat, barely and rye.   All forms of wheat contain gluten. Some other everyday foods contain gluten examples are pasta and beer.

Another culprit that should be limited and or avoided is processed food. Processed foods contain added salt, sugars and unhealthy fats. A 2016 research study showed that processed foods contribute almost 60% of calories and 90% of excess sugar in the American diet. Pizza, french fries, peanut butter and many cereals are examples of processed foods.

Blackened foods are another killer of proteolytic enzymes. The summer grill provides wonderful flavor however, if the pain outweighs the taste consume in moderation.

Alcohol is a major destroyer of this vital enzyme. Many people consume 7 or more alcoholic beverages daily. 1 or 2 is enough to add to arthritic pain.alcohol

White sugar and its imitators create great damage. Hard to avoid? Maybe, but definitely worth the effort if pain is severe.

To add new proteolytic enzymes to your body eat raw fruits & vegetables as often as possible. Salads are wonderful choices. In the summer months consume fresh fruits and vegetables while the supplies last. Bromelain found in pineapple  and pa-pain found in papaya are full of proteolytic enzymes. 

a fruit 

Year round sources of proteolytic enzymes include asparagus, unpeeled apples, figs and both black and green tea. All are wise choices containing rutin. Rutin is a prime replenisher of necessary enzymes to reduce pain. Citric bioflavonoids are also high in Proteolytic enzymes and found in all citrus fruits.

Turmeric containing curcumin is an especially important source of proteolytic enzymes. Learn to use it like it was salt. Put it in vegetables, soups, salad dressings, Mexican dishes. Adding it to chicken broth and egg yolks (deviled eggs) creates a deep rich yellow color.

                    a spice

Ginger is a great choice. Ginger root tea hot or cold is a good refresher and supplier of proteolytic enzymes. Recipe: Boil 4 cups of water add ginger root ( cut a 2 inch piece, peel & grate), slice 1 lemon peel and all. Add grated ginger and lemon to water. Steep 5 minutes. Strain and add honey to taste. Serve hot or chill. Ginger is also a good taste enhancer in many food creations including oriental and many sauces, glazes and marinades

With just a little effort you can reduce the pain caused by inflammation and bone reduction brought on by fibrinogen right in your own kitchen.

Works Cited:

https://securessl.naturalhealthreports.net/products/136/5-worst-foods-for-arthritis-and-joint-pain?utm_type=paid&utm_source=Google&utm

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/processed-

 

New Technology/ A Rhyme

a discovry

Ecclesiastes 1:9 KJV –
The thing that hath been, it is that which shall be; and that which is done is that which shall be done: and there is no new thing under the sun.

There’s nothing new under the sun.
That’s what the bible says.
That means it has been done,
Somewhere sometime in the past.
We all wish we could be unique,
The only one who ever;
But first we have to find the thing,
That’s happened nowhere never.
If you find it let me know,
We’ll question round and see,
That the only ones its new to,
Is simply you and me

About Me : My Cherokee-German Heritage

Sixty nine years of living have gifted me with ample experiences to write about. My heart is filled with Native American culture.

Grandpa Zeno Merritt Cox & Grandma EmmaJane Beck-Cox & my brother Cork

My dad’s parents were Zeno Merritt Cox of English and Cherokee Indian heritage. He built and opened the 1st general store and gasoline station in Estella, Oklahoma. As postmaster he established his store as a general delivery mail drop and pickup site and also as the voting place for the district. He and James Casto built and ran the first area school. Dad’s mother was Emma Jane Beck-Cox a Cherokee medicine woman who could make 1 trip into the woods and come home with roots, bark and berries capable of curing everything from colic to pneumonia.

a ship

My mother’s maiden name was Reiter originally Von Reuter but changed when her father’s ancestors crossed the ocean from Germany to America.  Her dad, William Raymond Reiter was an architect, fresh water “well witcher” and dry cellar builder. Her mother Hilda Henrietta Gerdes-Reiter was from the German Morgenstern’s (morning star). Her parents both spoke fluent German and provided my youth with rich stories of immigrant heritage. My 5 grandchildren have provided a countless treasury of tales. With my history, writing comes easy! So where should I start today?

BANNED!! Attention World Travelers/ Look Here Before You Head Out

a ban 14Bolivia There is no McDonald’s. They opened there but so few people even showed up to try a McAnything they soon closed.

a baby walkerCanada Baby walkers are banned. Why? Research showed their use caused delayed motor skills.

a ban 15China Time Travel Content is banned from movies, shows, books and magazines. Also Avatar was banned because of the indigenous people revolting against Imperial Forces. The ban states that Avatar cannot be shown in any 2 D theater and China has no 3 D theaters. Also in Tunisia, China Jasmine is banned. It was the Jasmine Revolution that the Totalitarian Regime repressed  taking it to the level of banning anything Jasmine including the plant itself. The word Jasmine is banned and illegal to use in songs, text messages, etc.

a baby faceDenmark 24,000 government approved baby names exist.Creative names are banned. Any deviation from those approved require a special request.  ALSO: Ovaltine, Marmite, Rice Krispies and Vitamin D enriched milk are all banned along with other vitamin enriched foods and drinks as the government believes there is a problem with excessive vitamin consumption.

a ban 4France Ketchup has been banned from school cafeterias unless served with french fries as the government believed young people were losing touch with traditional cuisine.

a ban 11Iran Mohawks, mullets, spikes and pony tails are banned as being too European.

a ban 3Malaysia Yellow clothing is illegal: T-shirts, belts, hats, every clothes item even shoelaces were banned in 2011 as depicting Pro-Democratic demonstrators.

a ban 9Russia Goth & Emo dress is banned at school, government buildings and most public places.It is labeled as a threat to National security and dangerous to teenagers, encouraging antisocial behavior, depression and suicide.

a ban 6Saudi Arabia St. Valentine’s Day is banned for being completely against Islamic beliefs. All related things are banned around February 14th including all thing red, flowers and presents and this has created a great black market for the cupid and heart followers.

a ban 2Singapore  In 1992 when the streets , bathrooms and surfaces became so littered with used chewing gum it was banned from sale and use.

a ban spankSweden No spanking of children by teachers, parents or others. It is illegal.

a banU.S.A. Genuine Haggis is banned. Haggis is made from sheep’s heart, liver and lungs. All products containing sheep lungs are banned in the U.S.A.

Work Cited:

https://www.therichest.com/expensive-lifestyle/lifestyle/20-weird-forbidden-things-around-the-world/

Yearning For Yesterday/ A Rhyme

 

 

a cross 2

How I long for the good ole’ days,

And a second chance to change my ways.

It seems I’m never satisfied.

Having more than enough yet feel denied.

 

Should be rejoicing blessings everywhere.

Not complaining ’bout things like weather and hair.

It’s the wrong color. It’s to straight.

I’m too skinny. I’m overweight.

 

I’ve deep brown eyes, wish they were blue.

I’m plain ole me wishing I was you.

Want a better job and a newer home.

Want a sweeter ride and a trip to Rome.

 

Want exotic food and finer clothes.

If you send an orchid I want a rose.

God gives me gifts HE’d have me have.

If He sends aloe I  then want salve

 

Forgive me Lord. Don’t turn away,

From a foolish lamb who has gone astray.

When I pray I always ask for more.

I shall inventory what is in my store.

 

I will thank you Lord from day to day,

For the blessings you have sent my way.

Deep down I know worthy I’m not.

You died for me I am blood bought.

Vitamin & Mineral Brief A-Z Plus

 

 

 

vitamin 2Dosage will be shown on container or provided by a physician.

ARetinal Vitamin A is included in most multivitamins, and the U.S. recommended dietary allowance (RDA) for adults is as follows: 900 micrograms daily (3,000 IU) for men and 700 micrograms daily (2,300 IU) for women; for pregnant women 19 years old and older, 770 micrograms daily (2,600 IU); and for lactating women 19 years old and older, 1,300 micrograms daily (4,300 IU). (Mayo Clinic) Overdose is toxic Vitamin A plays a vital role in bone growth,  hair, teeth, kidneys, bladder, lungs, healthy blood, heart health,  high cholesterol, thyroid health, reproduction and immune system health.  It also helps the skin including smoothing sandpaper like texture on the backs of arms, acne, wrinkles and mucous membranes, slows heavy menstrual bleeding, repels infection, bacteria and viruses more effectively. It is essential to delaying senility and healthy vision especially night blindness. It forms visual purple in the eye  & is a cyst deterrent.  It is a cancer preventative. It can be found in whole milk, sour cream, sweet cream, cream cheese, cottage cheese, cheese, butter, eggs, the broccoli-cabbage family, carrots and other green yellow and orange fruits and vegetables, fish and cod liver oil. Beta carotene is an organic strongly colored red-orange pigment abundantly found in fruits and vegetables which the body converts to Vitamin A and uses to protect the mucous membranes in the nose, mouth, nose, throat, lungs and reproductive organs. It  is also instrumental in protecting the benefits of Vitamin C.

Amino Acid for the composition of cells & muscle tissue found in bamboo shoots, meat, eggs, dairy, poultry, tuna

Acidophilus normalizes the natural healthy flow of bacteria and flora in the intestine and is often destroyed by the use of antibiotics.

B1 Thiamine The following doses are the U.S. recommended daily allowance (RDA) of thiamine taken by mouth: in adults 19 and older, 1.2 milligrams for males and 1.1 milligrams for females; and in pregnant or breastfeeding women of any age, 1.4 milligrams. (Mayo Clinic) Purpose energy production by metabolism of sugar and starches, muscle promotion, brain & heart function, eye health, production of myelin sheaths which surround & protect nerves, growth promotion, eases fluid retention, depression, irritability,stress relief, heart function, appetite control and eases chapped lips and promotes healing. Vitamin B1 is  found in eggs, okra, unrefined oats and other grains, pork, beef, all peas, oranges & squash, brewer’s yeast, wheat germ, soybeans, potatoes and whole milk.

B2 Riboflavin for growth, Red blood cell production, migraines found in dark green vegetables, cabbage-broccoli family, squash, almonds, dairy,

B3 Niacin for arthritis found in tuna, peas, squash, peanut butter, poultry

B5 Pantothenic Acid convert carbs to glucose, burn fat found in squash, avocado, corn, broccoli-cabbage family

B6 Pyridoxine for hair, skin, liver found in squash poultry, potato, beets, okra

B12 for heart & digestion found in eggs, dairy, mozzarella -Swiss-Parmesan cheeses, shrimp

Biotin for hair, fingernails, obesity found in eggs, almonds, dairy, beef, grain

Bromelain is an enzyme found only in pineapple & reduces swelling & inflammation especially in the nose & sinus

Boron for bones , mental function found in grain, raisins

C for tissue repair, general healing, cyst determent found in avocado, broccoli-cabbage family, potato, peppers, okra, citrus fruits

Calcium bones & teeth found in squash, almonds, dairy, cabbage-broccoli family, tortillas, bread

Choline for neurotransmitter between cells, membrane signaling found in eggs, dark green vegetables, cabbage-broccoli family, peanut butter, grain, beets, rice, pasta

Chromium for metabolizing fat, insulin production found in potato, black pepper, wheat germ, green beans, raw tomato, raw onion, lettuce

Copper for iron absorption, red blood cell production, immune system found in dark green vegetables, broccoli-cabbage family, almonds, potato, grain, black pepper, asparagus, beans

D3 absorbs calcium for use in the body, migraines found in tuna, dairy

E is an antioxidant, aging inhibitor found in dark green vegetables, cabbage-broccoli family, squash, almonds, avocado, wheat germ

Folic Acid Fol-ate needed with B12 & C to create DNA found in dark green vegetables, cabbage-broccoli family, squash, almonds, avocado, peas, beans, cranberry, okra

Iodine for production of thyroid hormones, bone & brain development during pregnancy & infancy found in table salt, cranberries

Iron for red blood cell production & hemoglobin, anemia prevention, transfers oxygen to lungs & tissues source dark green vegs, cabbage-broccoli family, peas, avocado, beef, asparagus, beets

K for blood clotting, bones, heart health source dark green vegetables, cabbage-broccoli family, squash, avocado, asparagus, okra

Magnesium for migraines, 300+ biochemical reactions, regulates heart beat, regulates blood sugar, nerve & muscle functions, immune system functions source dark green vegetables, cabbage-broccoli family, squash, almonds, grain, beans, okra, tea

Manganese for brain & nerve function, connective tissues, sex hormones source squash, okra, grain, leafy vegetable, tea

Molybdenum crucial to break down enzymes & amino acids source beans, peas, cereal, leafy vegetables

Nickle trace amount needed for iron absorption, OVERDOSE TOXIC source cocoa, chocolate, oats

Omega 3 crucial for brain function, migraines source tuna

Phosphorus for growth & repair, bones & teeth source dairy, grain, beans

Potassium an electrolyte , electricity conductor, crucial for heart function & muscle contraction source squash, avocado, poyato, beans, banana

Probiotics for intestinal flora balance, immune health, restricts bacteria & infection found in yogurt, pickles, sauerkraut

Selenium makes antioxidants &enzymes which prevent cell damage found seafood, poultry, eggs

Vanadium for blood sugar control, heart health, anemia, edema, cancer preventative found in mushrooms, black pepper, parsley dill, beer, wine

Zinc for preventing cysts from forming, immune health, cell division, healing, smell & taste found in seafood, beans, peas, nuts, soy

Notes

1. Avoid high fructose corn syrup. It is simply concentrated fructose sugar

2. 600 IU = 75 mg

3. Avoid Olesto or Olean. It is a diet food additive and causes diarrhea

 

Additional Information

https://www.helpguide.org/harvard/vitamins-and-minerals.htm

Bionics AKA Cybernetics

 

 

a bionic 2a boinic 3

Biological neural network  “Bionics” is the science which combines biological organs to technological interfaces. This direct interface technique uses a BNN (biological neural network. Some aspects of this technology are not new. The first heart pacemaker was implanted in 1960.  The older technology used electrodes to stimulate and manipulate existing biological organs. The pacemaker uses electrodes giving the heart muscle a mild electrical shock to stimulate a more consistent heart rhythm. The latest advancements use the direct neurological interface.  Technology has reached a level of sophistication allowing electrodes to be directly interfaced to human nerve tissue.  This direct interface uses what is known as biological neural networking. BNN has the ability to respond to thought. This process is known as open loop. It has the ability to stimulate feedback, known as closed loop. An individual who has a BNN closed loop artificial limb will have feeling in the limb. Imagine an artificial leg allowing the user to feel when he steps on a pebble.The Bnn is interfaced in the different methods of: interface to biology, biology to interface and biology to interface to biology.

 

Input-open loop BNN is a process called interface to biology and is the use of an electronic device to stimulate existing nerves. This is the first component of a BNN  interface and the simplest form of bionics. This is the oldest and most tested of bionic applications. The first example of of this procedure is the pacemaker. Devices have been implanted to stimulate hearing, sight, bladder control and breathing.

 

The second example of interface biology allows people without sight to see. Many blinding disorders are due to photoreceptor or outer retinal degeneration or destruction.  Lab experiments and clinical trials have been done in blind patients.  Results show that in an otherwise totally blind eye, controlled electrical stimulation in patterns can produce vision compatible with limited mobility and can generate shapes in the forms of large letters. These patients also often describe seeing color and direct movement.

 

A third example is for use in urogenital control. This is extremely useful for individuals with spinal cord injury (SCI). The function of this type of prosthesis is to aid in bladder control.

 

The last example is the breathing pacemaker. These are designed to improve the life of people with ailments such as: SCI or disease, including quadriplegia,  central alveolar hypoventilation, decreased day or night ventilator drive (i.e. sleep apnea, Ondine’s Curse, brain stem injury or disease, including co-morbidity of hiccups, diaphragm myoclonus and diaphragmatic/phrenic nerve stimulator that provides support for patients with chronic ventilator insufficiency whose diaphragm, lungs and phrenic nerves have residual function.

 

Output-open loop is the process of biology to interface allowing the subject to interact directly with the device. The emergence of this technology involves allowing the patient to interact directly with a computer or electronic device. This is the second component of a BNN interface and is connected primarily with human output.  The major output that researchers are working to integrate is communication.The main purpose of this process is to provide speech where it would otherwise be impossible.

 

Input and out-closed loop is the process of biology to interface biology. This process is used in artificial limbs. These devices incorporate the other two types of interfaces into one technological miracle.  This system receives signals from the neurological system and processes those signals into movement, then sends a sensory signal back to the biological neural system that movement was successful. These actions stimulate actual feeling in some cases subjects with severed spinal columns have been able to move both legs. Much once thought impossible grows more possible by the moment.

Works Cited:

https://www.livescience.com/12954-bionic-humans-artificial-limbs-technologies.html

https://www.smithsonianmag.com/innovation/the-insane-and-exciting-future-of-the-bionic-body-918868/