AWeber - FOHAC Jam! #325

Published: Wed, 10/28/15

Fair Oaks Health News

Welcome

October 28, 2015

Jam!

Hi ,

You know what, there are no really good sugar free alternatives for jam out on the market. If you go to the grocery store they have a sugar-free jam made with artificial sweeteners. But the research has shown that the artificial sweeteners are as damaging or more damaging to your health than sugar.

There are a couple brands that try to pretend they are good for you by using honey as their source of sweetness. But unfortunately commercial honey these days is really just sugar water. Literally, they put drip jars of sugar water on the beehives for the bees to eat and make into honey. That is assuming you aren’t using the cheap honeys that are really

honey-flavored corn syrup and about 10% added honey. Real ‘made from flower nectar’ honey is scarce and expensive – not what you would make commercial jam with.

The other health alternative I have found in a couple places is jam made with xylitol as the sweetener. This is a good choice, but only eat a little as xylitol has that famous laxative effect if you eat too much. How come nobody makes jam sweetened with simple stevia? That kind of thinking is usually dangerous for me because that means I am going to try to make it myself.

Well in this case it was a good thing. I had always thought making jam was a difficult and laborious process. It’s not! It is super simple – follow along and see just how easy it is to make sugar free stevia sweetened jam.

The first step is to gather your ingredients, which in this case is rather simple. Choose your fruit – which today is raspberries. I happened to have a couple bags of frozen ones at home, otherwise I would have used fresh raspberries. I like raspberries not only for their tangy deliciousness, but also for the fact that they are the lowest carb fruit after lemons and limes.

The other two ingredients needed are your sweetener and pectin. Instead of sugar I used my stevia drops. For pectin I used Sure-well powdered pectin. There are many brands such as Ball, Dutch, Mrs, Wages, and Pomona’s. There are usually two types of this pectin – regular and low sugar recipe types. Obviously for my purposes I chose the low sugar variety. Regular pectin binds to the sugar to produce the gel in the jam, while the low sugar type binds to calcium to form the gel. So if you have low calcium levels in your water supply – like if you have a water softener system - your jam may not gel well.

Also have ready your canning jars for putting the hot jam into. They should be clean/sterile.

If you are a truly back to basics person you can actually make your own pectin from young unripe apples or quinces by boiling them and then letting them drain through cheesecloth overnight. The liquid drained off contains the pectin. If you are interested in really getting old school with your jam, do a web search on how to make pectin. But for my purposes I was looking for a quick and easy jam recipe for my first attempt.

The whole process is really simple, especially for jam you intend to eat right away.

Smash the fruit up in a saucepan and add about ¾ cup of water. You will need about 4 to 6 cups of fruit. Any kind of berries works well, as well as apricots, grapes, peaches, plumbs, cherries, and even oranges and hot peppers. The instructions in the box of pectin give pretty explicit instructions for making jam with sugar and simpler instructions for making jam with non-caloric artificial sweetener. I followed the artificial sweetener instructions but substituted my stevia instead.

Add the package of pectin to your fruit and mix it in well. Since stevia does not lose flavor when heated, I used this step to also add the stevia. I only needed a few drops to bring the sweetness up to the level I like. Just a a few drops at a time and taste the result. When it is as sweet as you want then it is time to turn on the heat.

You want to bring the fruit, water, pectin, and stevia mixture to a rolling boil for 1 minute. As you bring the mixture to a boil, there will be a point where the bubbles will stop because of the stirring. When it gets to a full rolling boil it will keep bubbling even while you stir it. When it gets hot enough that stirring does not stop the bubbling, then you are officially at a full rolling boil. Turn off the heat after one minute.

Immediately pour the hot jam mixture into the canning jars. Fill the jars up to within ¼ inch of the top if you are planning to make a jam that will store on the shelf. If it will just be used right away then this is not important. Put your lid on and seal it up tight.

For long-term storage you need to sterilize the jars with the fruit in them by putting the jars in a hot water bath for 10 minutes. The water needs to be brought to boiling for 10 minutes and it needs to cover the top of the jar with at least one-inch of water. As I said, if you are going to use the jam right away then this step is not necessary. This is the step that I always thought was too much work in the canning process because of the boiling water and having to fetch the jars out of the water with special tongs so as to not get burned.

Either way you process your jam, after the jam is put into the jars let it sit out on the counter undisturbed for 24 hours while it sets up. The jar that was boiled in the water bath should have the lid vacuum seal itself. It should be solid. It is now ready to store on the shelf for up to 6 months. For the jam that was simply hot poured into the jars, put it into your fridge and enjoy it from there. Because it has no added sugar it will have to be kept in the fridge. Sugar is toxic to most life forms (including us) which is why it works as a food preservative. High sugar jams can stay in your cupboard without much worry. Certain molds can survive the high sugar environment, but not much else. We have just made a no sugar jam, so keep it refrigerated! Here is some

strawberry jam I made last week.

So there you have it – no sugar jam! How fabulous is that. Ellen loves it on her gluten free toast in the morning, and it is low enough carb that I can use it on toasted Dr. Dave Miracle Bread. We also love it on our usual dinner – homemade coconut-almond milk yogurt. I like to load my system with all those good probiotics at the end of the day and although it tastes delicious just as it is, some raspberry jam mixed in really makes it a taste treat.

Big picture message – healthy living can be delicious.

Take care,

David

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On the Wire

20 lb cereal box

In a fascinating study of American kitchens, researchers photographed 200 kitchens and attempted to predict the weight of the women who lived in the house. The outcome showed that the women's kitchens with cereal boxes in sight weighed an average of 20 pounds more than those without cereal and soda in sight 24 to 26 pounds extra. The conclusion - people eat what they see around and cereal or soda is a killer for weight.

Cereal

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"Do not bite at the bait of pleasure, till you know there is no hook beneath it."

~ Thomas Jefferson

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Probiotics used to reverse milk allergy

Infants with milk allergy were found to tolerate milk after probiotic bacteria that produce short chain fatty acids that support the gut lining were introduced. Food allergies have risen 20% in the last 10 years due to high polyunsaturated fats and low fiber diets, less exposure to infectious diseases, and Cesarean births are reducing the normal beneficial relationship between gut bacteria and babies health.

Milk Allergy

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"The greatest and noblest pleasure which we have in this world is to discover new truths, and the next is to shake off old prejudices."

~ Frederick the Great
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Fast food linked to poor bone mass in kids

The more fast food outlets there are in a neighborhood, the poorer the bone mass and bone mineral quality is found in the kids of that neighborhood.

Fast food bones

"When work is a pleasure, life is a joy! When work is a duty, life is slavery."

- Maxim Gorky

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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.

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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.

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