| Welcome |
|
May 14, 2015
Noodles!
Hi ,
Everyone I know loves noodles. For me noodles encompass everything from spaghetti to ramen and egg noodles to vermicelli. They are all great eaten cold and alone or with a nice homemade sauce or floating in a lovely soup. The problem is the easiest thing to make noodles out of is wheat. The gluten in wheat is both stretchy and binding, which is perfect for rolling it out and stretching it out to form the long noodle shape by hand. If you have never watched noodles being made by hand, it is amazing. Here is a youtube link.
Modern equipment extrudes the noodles by squeezing the dough out through little noodle-sized holes. This makes the process much easier and opens up the possibility of producing noodles out of materials that are not as stretchy as wheat gluten.
The challenge is to find noodles made out of things that are better for our health than wheat. Avoiding gluten would be the first step. Towards this end there are now many varieties of gluten free pasta. Corn and rice seem to be the most popular grains used in these gluten free creations. Sometimes a bit of other things are put with it like quinoa or chia seed. All kinds of shapes are now available like elbow macaroni, penne and rotini, and of course spaghetti. You can even find lasagna noodles that are gluten free.
Rice pasta was my go-to pasta of choice many years ago when I would order dinner at a Vietnamese restaurant. Both the tiny vermicelli and the wide flat chow fun noodles are delicious. But all these options are still made from grains, even though they are all gluten free. Why does that matter? Because the folks that are doing the research into the immune reactions to gluten, have found that when people switch to gluten free options, they almost invariably end up having allergic reactions to all the alternative grains. Basically all grains are problematic and are best avoided if you have chronic gut issues or any auto-immune conditions. With current immune testing, that looks like about one third of people need to avoid grains.
The Paleo diet revolution has come just in time. The idea is to return to a diet based on the foods our ancestors ate before they started growing grains. Humans have only been growing grains for the last 10,000 years – a tiny drop in the bucket of time compared to how long we have been around eating whatever we could find. Before grains we lived on greens and nuts and tubers and the occasional remains of a kill left by a predator. Despite the image of hunter-gatherers all killing buffalo and living high on the hog eating range animals, the reality was we were not very good hunters and most of the meat we ate was what we would scavenge from the kills of the good predators. More importantly, we could get to the parts the other animals could not get to because we used rocks and other things as tools to break open bones and skulls to eat the fatty parts. As our brains are mostly fat, eating the nutritional fat found inside of bones greatly contributed to our brains growing larger.
So what is out there that looks like noodles, but contains no grains?
Many years ago the first no grain noodle I found was called Shirataki. It was made from a tuber called the Konjac root. This has traditionally been used in oriental cooking, much like Ramen. Normally the noodles were a clear or grey color and very rubbery and tasteless. Someone decided to make an acceptable form to Americans by adding a bit of soy four so it would look like regular pasta. It comes in liquid filled blister packs with the noodles floating inside. They are still tasteless, but they have almost no calories or carbs. A good strong sauce can make them quite acceptable.
The second noodle type we found was one made from mung beans. It comes as a dry tangle of white threads that turns into thin white soup noodles once boiled. They are much thinner than vermicelli once cooked. Although nice with some organic butter or in a soup, they are still made of beans, not the best choice for a Paleo diet.
The next noodle replacement I found recently is a product called Sea Tangles. These are similar to the Konjac noodles in appearance, except that they are crispy and crunchy – like a vegetable. This is because they basically are a vegetable – a sea vegetable. They are great to add to salads to give it that pasta salad look, yet they are crunchy like the rest of the salad. When you cook them they stay crunchy, so I have not figured out a good use for them in a hot form.
Last week I had a study group of Psych K folks over to the house and I decided to make spaghetti, but using a new noodle replacement I had just found. It is a noodle made from sweet potato starch. This is apparently a Korean favorite. Once cooked the noodles are springy like Ramen noodles and are a clear to grey color. They  are not very appetizing to look at, but when you take a bite, they have the right noodle texture and a taste similar to noodles. Once I added my homemade sauce it turned them into a very respectable spaghetti replacement.
When you first open the bag of the sweet potato noodles it looks like you have opened a bag of heavy fishing line. The noodles are flexible, folded over lengths of tough clear substance. It is actually hard to cut this stuff with kitchen shears. But once you pop it into boiling water for about 15 to 20 minutes, you get soft bouncy noodles waiting for sauce or whatever.
Noodles like this are not for those on a carb-restricted diet as they are all carb. One cup of cooked noodles is about 200 calories. But if you are eating carbs, then this is a real alternative to grain based foods. It makes a nice break from all the vegetables and nuts, even with all the ways those can be prepared..
I also found a pizza and a baguette made by a company called “Against the Grain” made from tapioca starch and mozzarella cheese. The crust and bread are delicious, but did not agree with my digestion for some reason. These are found at Elliott’s Natural Foods and Whole Foods. The sweet potato noodles will hopefully be coming to Elliott’s soon.
So for those of us following a Paleo lifestyle, our styling just went up a notch. I have six bags of the sweet potato noodles at the office for $6.99 for those folks that would like to try them out.
Enjoy,
David
---------------------------------------------------------
Re: Ellen
Ellen continues to make little bits of progress daily. I continue to pick up bits of information to help her along the way. Last night I learned the power of pregnenolone hormone supplement in aiding the formation of new brain cells after a stroke, so I started her on it this morning. Here you can see Ellen working with her physical therapist Bill. She looks happy here because they have just started. By the time she finishes she looks pooped out.
David
---------------------------------------------------------
|
| H |
| On the Wire |
Cholesterol drugs almost double diabetes
In a large scale study of 26,000 healthy people it has been found that taking statin medications like lipitor and zocor were 87% more likely to develop diabetes than folks matched on 40 other health factors as being the same otherwise. This is very significant evidence of the dangers of statin meds. In the past this link was known, but assumed that the people needing the statins were just unhealthy and likely to develop diabetes anyway. Now they know otherwise.
Statins and diabetes
_____________________________________________
"I'm a really good cook. I left home to start my career at 15 - so my choices were to either learn to cook or eat Ramen noodles for the rest of my life."
- Jaime Pressly
__________________________________
Good gut bacteria stop diabetes
In rat studies scientists have found that certain gut bacteria secrete hormones and chemicals that can prevent diabetes from forming. They are working now to see if this information can be used on humans.
Bacteria diabetes
"Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick."
-Michael Mina
_______________________________
Self driving big rigs
A couple years ago I predicted that the next big thing would be self driving trucks that would only need human participation once they get near their destination. Trucks account for a huge portion of the driving on our roadway system and drivers routinely put too many hours behind the wheel to be safe. Well it appears that some truck companies have been working on just this idea and now have working models on the road. See video...
Autonomous trucks
"I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one."
- Paul Simon
________________________________________________
Our address is 9725 Fair Oaks Blvd.
Finding the new location is very easy. Coming from highway 50 up Sunrise Blvd, you turn left and go up a block. We are on the right hand side - the building just past the Subway Sandwich shop. If you are coming down Sunrise from the Mall area then just turn right on Fair Oaks Blvd and up a block on the right.
If you are coming from the Roseville area you could come down Sunrise Blvd, but that is a long trek. It is probably shorter time wise to come down Auburn Blvd - San Juan Ave like you have been for the Sunset office, but instead of turning left at Sunset, keep going straight 3 more lights to Fair Oaks Blvd and turn left. Go down 2 lights to New York Ave, go through the intersection, and immediately turn into the turn lane once the center divider ends. We are on the left.
You are free to reprint this article in your newsletter as long as you include the following statement in the same size type and color:
"This article appears courtesy of Fair Oaks Health News, offering natural and healthy solutions for body, mind and soul. For a complimentary subscription,
visit http://www.fairoakshealth.com"
|
| |
|
|
|
_______________
to check on old newsletters
_______________
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.
Fair Oaks Healing
& Arts Center
Staff
Dr David DeLapp DC
Chiropractor
Ellen Flowers FGM
Spiritual Life CoachEnergetic Nutritionist
Health Care Coordinator
Susan Richardson
Office Manager
Front Desk
Sherry Herrera
Front Desk Person
Susan McDonald
Catherine Cummings
Is there a sweet that is not poisonous? Yes!
Dr Dave Supersweet Drops and 2X Sugar Substitute
New Products
Coconut Milk
|
|
