This newsletter is about Gelatin.

 
 
 
                                                 December 9, 2012

 

There is a food that has been an important part of the human diet for at least the last 1500 years that has all but disappeared in our culture over the last 50 years.  It is a significant source of protein.  In fact it is pure protein in its natural form.  I eat it every day, but then I am weird.

What am I talking about?  I am talking about gelatin.  No, not Jell-O, but gelatin.  Jell-O has gelatin in it, but Jell-O is mostly sugar (or toxic artificial sweeteners), and artificial colors and flavors.  About the only form you find gelatin in these days is little packets of Knox gelatin people use as a nutritional supplement for joint health and stronger fingernails.

The 1949 edition of "The Joy of Cooking" had 68 different recipes for gelatin.  Meat aspic made with gelatin was a popular dinner food throughout the United States back in the 50's.  Gelatin meat dishes, vegetable dishes, salads, savory treats, and finally sweet desserts were everywhere back then.  Somehow the whole gelatin craze just fell out of favor along with the art of actually cooking dinner.

The thing is, gelatin is a really healthy food, particularly in its most basic form - bone broth.  Gelatin is found in the bones, cartilage, and skin of animals, fowl, and fish.  Simply cooking these parts in simmering hot water for a long time allows the gelatin to be released into the broth making a high protein base that I use to make soups.  When the gelatin cools and solidifies it adds flavor and moisture to foods as well as protects them from spoilage by keeping air and bacteria away from the food.  In fact back in the days before refrigeration, protecting meats with a solid layer of gelatin was a major food preservation technique.

I have been getting into the uses of gelatin as a way to expand my diet in many delicious directions.  I already mentioned soups and I frequently enjoy fish gelatin as part of the natural juice from cooking fish I keep the fish in and let it cool in the fridge.  This creates a simple fish aspic - the name for meat gelatin when used to store meat.  And gelatin has been an essential ingredient in the cheese substitute I created.  I used to love cheese so being able to have a sliceable, meltable cheese that actually tastes good without and dairy in it is a real treat. 

But the really new and fun exploration recently has been making sweet almond milk and coconut milk gelatin in different flavors.  We have been playing with chocolate, vanilla, raspberry, strawberry, and we are just getting started.  We have been making them light and fluffy by adding egg white powder and sweetening them with Dr Dave sugar so they are basically just protein desserts that don't taste like protein at all.

Here are a couple recipes Ellen has been creating:

  Raspberry Gelatin Desert

1 Box of Blue Diamond Almond Breeze
   (unsweetened) vanilla Almond milk
3 Tbs. Gelatin (now in office)
1 Can of coconut milk (in office)
1 Tsp. Vanilla
½ Cup powdered egg white (In office)
1 Tsp. Strawberry Flavoring
1 Cup Dr. Dave's Double Sugar
1 Package (12 oz.) Frozen Raspberries (thawed)

1. Place ½ box Almond milk in pan with 3 Tbs. Gelatin and bring
     to a boil for 1 full minute.
2. Place the other half box of Almond milk in mixing bowl,
add and mix with beater until smooth:
    vanilla
    powdered egg
    strawberry flavoiring
    double sugar
    coconut milk
    Raspberries (thawed)
3. After Almond milk and Gelatin have boiled...add to the other
     ingredients and mix.
4. Pour into a pan or mold and refrigerate until set.


Chocolate Gelatin Desert

1 Box of Blue Diamond Almond Breeze
   (unsweetened) chocolate Almond milk
3 Tbs. Gelatin
1 Can of coconut milk
½ Cup powdered egg white
3 Tbs. Unsweetened Chocolate Powder
1 Cup Dr Dave's Double Sugar
1 Tsp. Marshmallow (or vanilla) flavoring

1. Place ½ box Almond milk in pan with 3 Tbs. Gelatin and bring
     to a boil for 1 full minute, stirring constantly.
2. Place the other half box of Almond milk in mixing bowl,
add and mix with beater (1 minute) until smooth:
    marshmallow flavoring
    powdered egg
    chocolate powder
    double sugar
    coconut milk
    After Almond milk and Gelatin have boiled...add to other
     ingredients and mix.
4.  Pour into a pan or mold and refrigerate until set.

One of the downsides to gelatin is the outrageous cost of the gelatin these days now that it has become a health supplement.  Those little packets of Knox Gelatin really cost - like over $30 a pound!  That is pretty pricey even if it is pure protein.  That is why I found a source of bulk gelatin and will repackage it into smaller quantities for about half the store price - $14.95/lb.  Even though it does not take a lot to make a great gelatin dish, we find that we are going through quite a lot of it since we enjoy it so much.

Other fun things to try with gelatin is making gummy bear and gummy worm candies.  Kids love these and they are really easy.  The internet has lots of how-to videos, but they all use the nasty commercial Jell-O to make them.  With gelatin you can do the same thing using our sugar substitute and flavor extracts from the store.  That way you get a healthy protein snack for your little one with no sugar that they will love.

The next recipe I want to try is making a savory horseradish gelatin to eat with a meat dish like the holiday turkey dinner.  I'll let you know how it turns out.

Gelatin is easy.  Gelatin is fun.  Gelatin is healthy.  And gelatin can taste so good in so many ways.  Give it a try.

Happy Holidays,
David 
 

Take care,

David            

by Gypsy 

Brief exercise immediately enhances memory 

It has been known for a long time that being fit improves your memory.  But this new study demonstrates that it is not just the improved health of being fit, but the actual direct effect of exercise.  In this study folks 50 to 85 years old were given photos to remember and then half hopped on an exercise bike for 6 minutes working at 70% of their maximum.  Those that exercised remembered the images much better than those that did no exercise. 

              __________________________________

  Fresh 2 month old bread?
 
A Texas based company has developed a way to sterilize bread to kill all the spores so the bread won't get moldy for 2 months.  Using short pulses of microwaves that won't over- cook the bread have been found effective at killing the spores that make the bread go bad.  No mention has been made about any studies to see if the bread is still safe to eat, just that it feels and tastes like bread.   

Bread

          _______________________________

Hamburger-making machine  

Like we don't have enough hamburgers, a new start-up company has invented a hamburger making machine that can start from raw basic ingredients and produce custom ordered burgers at the rate of 400 burgers an hour.  The idea of course is to eliminate having to employ the millions of teenagers that currently dish out the billions of burgers Americans eat every year.  Did the inventors stop to think that it is these same teenagers that spend their hard earned money buying burgers?  

 "The naked intellect is an extraordinarily innacurate instrument. "

~Madeline L'Engle    

About Dr. DeLapp

Dr. DeLapp has been a philosopher, non-force Chiropractor, medical intuitive, and health innovator for over 30 years.  He began experimenting with  medical intuition in 1972 while studying physics at UC Davis.  In addition to physics he designed and completed an individual major in the philosophy and psychology of education.  Shortly after he choose to pursue a career in the only truly health oriented profession available at that time, Chiropractic.  He graduated with honors in 1981 with his doctorate and opened a private practice. 
Since that time he has continued his research into the effects of consciousness and learning on health. 
He developed the Biomagnetic Retraining system for correcting movement abnormalities. 
Since 1991 he has focused on developing a powerful system for uncovering and assisting the mind-body connection in health and personal growth.  The in-depth coaching, guided by the subconscious direction from the body, is called Heartflow and the simpler mind-body retraining for health and unfoldment he has named Gracework.  Both are available at Fair Oaks Health.

Dr David DeLapp DC
Chiropractor

Ellen Flowers FGM
Spiritual Life Coach

 

 

Catherine Cummings

 

 

Jin Shin Jitsu

 

 

Lorena Morales

 

 

Massage Practitioner

 

 

 

 

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