Thanksgiving Greetings!

November 20, 2012


So Thanksgiving is only a couple of days away! Can you believe how fast the time flies? While your family is hustling and bustling, we’d like to take a few moments to just take a look at the holiday itself . . . and maybe even offer some delightful recipes for your feast.

 

Thanksgiving is one of those iconic American holidays, one where we travel to spend time with family, where we give thanks and celebrate the bounties in life, and where we feast. It’s around this time that our children spend their last day before the holiday learning about Pilgrims and Indians, and making colorful hand-traced paper turkeys. We all know the legendary beginnings of the Thanksgiving celebration as surely as we know our own birthdays. But let’s go over the history a little bit as we peer past the Macy’s parade, and the cornucopias of leaves and pumpkins.

 

Thanksgiving, as we all know, began with the Pilgrims as they celebrated their first harvest in the early 1600’s. But, unlike our modern version of the event, their Thanksgiving lasted 3 days! Can you imagine cooking for that long? Still, this little event fast became a tradition, and during the Revolutionary War, the Continental Congress made a habit of appointing several thanksgiving days a year. But the holiday we know today didn’t come about until the Civil War, when President Lincoln proclaimed a national Thanksgiving Day. He chose the final Thursday in November, as the year was drawing to a close.

 

So why is Thanksgiving not on the last Thursday of the month this year? Well, you can thank good old F.D.R. for the change. In 1939, Roosevelt decided to push back the holiday – as that year also had five Thursdays in Thanksgiving, and he wanted a longer holiday spending season. This decision didn’t necessarily go over well, especially when Roosevelt tried his act again the next year – pushing Thanksgiving even farther back, to the third Thursday. Half of the states decided to go against his executive order, while Texas – unable to decide between the traditional date and the new one – took both days as a national holiday (two weeks in a row!)

 

Growing tired of the dispute over which day to celebrate (or maybe simply unwilling to cook huge feasts twice in one month), Congress switched Thanksgiving back to the last Thursday of the month. And then promptly changed their mind and declared Thanksgiving to be on the fourth Thursday of November. Thankfully, it wasn’t changed again.

 

So, now that Thanksgiving is right around the bend, we’re all no doubt looking forward (or not) to the arduous yet rewarding task of preparing Thanksgiving Day dinner. The following are some ideas and recipes that you might find useful for your Turkey Day.

 

 

Bacon-Stuffed Turkey

So what if, no matter what you do, your turkey just doesn’t come out right? What if it’s always dry, despite the fact that you have a basting timer set for every ten minutes? Well, a good solution is to stuff your turkey. With bacon. I know, you might be thinking, “I’ve already got the stuffing, the veggies, the dressing, etc.!” But really, you should consider this tasty twist. It may not be the healthiest variation, but if you’re looking for a fantastic taste (and are already devoted to an after-holidays cleanse), this is the way to go. Plus it’s simple.

 

So, just prepare your turkey like normal, and stuff some bacon in the cavity (uncooked; it will crisp up in the oven). Make sure to poke some holes in the turkey to help further moisturize your bird (this helps the juices that you baste with to really sink in). And then stick your turkey in the oven and wait.

 

 

Berry-Sauce Pork Loin

If you’re looking for a holiday alternative to your normal turkey option (or a backup plan), this is the perfect thing!

 

Ingredients:

Pork Tenderloin

Red wine

Cranberries

Blueberries

Blackberries

Cherries

Minced garlic

Onion Powder

Italian herbs

 

First thing, you’ll want to prepare that Pork Tenderloin. Place it in an oven-safe dish and add a ¼ cup of water. Make holes all over the top of the tenderloin (as many as you can without mincing the meat). Rub the garlic, onion powder, and Italian herbs onto the tenderloin. Pour a liberal amount of red wine (it can be cheap!) over the loin. You’ll want the liquid to go halfway up the side of the meat. Leave to marinate.

 

Pour berries into a small pot (as many as you’d like), add a splash of wine, and enough water to cover all of the berries. Bring the berries to a boil and stir for five minutes. Take the berries down to a simmer. Allow to simmer until berries are soft, stirring occasionally. Take the concoction off heat and let stand for fifteen minutes. Pour over your pork loin and cook at 400 degrees until done.

 

Sweet Potato Pecan Pie

 

Ingredients:

1 (9 inch) unbaked pie crust

2 tablespoons unsalted butter, melted

1 cup cooked and mashed sweet potatoes

2 eggs, beaten

¾ cup light brown sugar

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

½ teaspoon salt

½ cup dark corn syrup

1 cup evaporated milk

1 ½ cups chopped pecans

2 cups heavy whipping cream

3 tablespoons confectioners’ sugar

¼ cup hazelnut liqueur

¼ cup pecan halves

 

1.     Preheat oven to 375 degrees F

2.     Prepare dough for one 9 inch pie. Refrigerate until ready to bake

3.     Blend together butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporate milk. Pour filling into crust and sprinkle with chopped pecans.

4.     Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool

5.     Beat together whipping cream, sugar, and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

 

Recipe obtained from allrecipes.com

http://allrecipes.com/Recipe/Sweet-Potato-Pecan-Pie-2/Detail.aspx

 

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com

 

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Today we’re going to talk about another healthy veggie found in our Enota garden: Broccoli.

While broccoli might bring to mind a childhood full of mushy green stuff you just had to eat to leave the table, it is actually a very tasty and nutritious treat—especially if prepared well. This particular vegetable has many healthy attributes, and can be an especially wonderful add-on to any diet.

Nutrition Facts

I bet you didn’t know that broccoli can be used to help lower cholesterol. This can be especially true when the green veggie is steamed. Fiber-related components in broccoli help bind together acids in the stomach and digestive tract which in turns help to lower cholesterol levels. While raw broccoli has this wonderful trait, it becomes all the better when you steam your veggie.

Trying to balance out your vitamin D? Well, broccoli might just well be one of the best supplements for a vitamin D diet. Blessed with strong combination of vitamin A and vitamin K, broccoli helps to keep your vitamin D metabolism in balance, whether you’re taking vitamin D supplements or if you are just trying to keep things on track.

Another great thing about broccoli is its ability to help with detoxification of the body. So if you’re trying to put together a good detox diet, broccoli is a good vegetable to add, especially as broccoli targets and supports the activation, neutralization, and elimination processes of the body’s detoxification system.

Of course, Broccoli is high in vitamin C and dietary fiber, but it also contains various nutrients that contain anti-cancer properties. Most notably, it has been found that taking in large amounts of broccoli can help reduce the risk of aggressive prostate cancer, as well as help in the prevention of heart disease.

The following is a table showing the nutrients and vitamins you can expect in 1 cup of raw broccoli:

Nutrient

% Daily Value

Vitamin C

135.2%

Vitamin K

115.5%

Folate

14.3%

Vitamin A

11.3%

Manganese

9.5%

Fiber

9.4%

Tryptophan

9.3%

Potassium

8.2%

Vitamin B6

8%

Vitamin B2

6.4%

Molybdenum

6%

Phosphorus

6%

Vitamin B5

5.2%

Protein

5.1%

Magnesium

4.7%

Calcium

4.2%

Choline

4%

Vitamin B1

4%

Iron

3.6%

Vitamin E

3.5%

Selenium

3.2%

Vitamin B3

2.8%

Calories (30)

1%

Information received from WHFoods

 

 

Types of Broccoli

Believe it or not, there is more than just one type of broccoli. In fact, broccoli has three commonly grown varieties. The Calabrese broccoli—the most common, and often just called “broccoli,” is named after a region in Italy, and is a cool season annual crop. Another variety is Sprouting broccoli, which has a larger number of heads and thinner stalks than its Calabrese cousin. The last major variety is Purple cauliflower and is sold in Italy, Spain, and the UK.

Preparing Broccoli

One of the best and healthiest ways to cook broccoli is by steaming it. But, things have to be just right to make sure you get the most out of your veggie. Make sure not to cook the broccoli overlong: if it’s mushy or limp, it’s lost a bit of its nutrients. Just keep in mind that a slightly firm stalk is a good sign of a well-cooked piece of broccoli. This can be accomplished by sticking to a low cooking temperature range, with a cooking time of—at most—five minutes.

By the way… did you know you can cook broccoli leaves? If you’re looking for some way to incorporate all of your broccoli crop, look at the leaves–they’re a cousin to collard greens! You can boil them or steam them for a healthy, leafy side dish, or even toss them into a salad!

Broccoli Recipe

Fresh Broccoli Salad  –  allrecipes.com

2 heads fresh broccoli

1 red onion

½ lb bacon

¾ cup raisins

¾ cup sliced almonds

1 cup mayonnaise

½ cup white sugar

2 tablespoons white wine vinegar

  1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisons, your favorite nuts, and mix well.

To prepare the dressing, mix the mayonnaise, sugar, and vinegar together until smooth. Stir into salad, let chill and serve.

 

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com


Today, we’re going to talk about another wonderful mountain community situated near Enota Mountain Retreat: the John C. Campbell Folk School.

Located about an hour away from Enota, the John C. Campbell Folk School rests amongst the Blue Ridge Mountains in Brasstown, North Carolina. It concentrates on the preservation of the folk arts of the Appalachian Mountains, and serves as an education, non-profit organization, based on non-competitive learning for adults. The school offers weekend and week-long seminars and classes year-round and focuses on a variety of arts—both traditional and contemporary. Students can participate in classes ranging across a variety of subjects, including things such as: basketry, blacksmithing, pottery, jewelry, dolls, music, woodcarving, dyeing, quilting, etc.

The school campus includes a craft shop, lodging, a history museum, nature trails, campground, and cafeteria, and many of the resident students or volunteers can be found attending regular concerts and community dances.

History

The history of the John C. Campbell Folk school hails back to John C. Campbell, who was born in Indiana and raised in Wisconsin. In his younger years, he studied education and theology and quickly began to feel a calling towards humanitarian work. In 1908 and 1909, he traveled to Appalachia to undergo a fact-finding mission of social conditions in the mountains. During this period, Campbell’s wife, Olive, began to study mountain life. It was from this that the idea of preserving the crafts and techniques of Appalachia was born.

After John’s death, Olive traveled to Europe to study folk schools in Denmark, Sweden, and other countries. After this trip, she returned to the States with the purpose of creating just such a school in the heart of Appalachia. The John C. Campbell Folk School opened in 1925 and has been offering services to the local community—and guests—ever since.

You can visit the John C. Campbell Folk School for tours, weekends, or weekly classes, and learn an exciting new hobby that will stay with you for the rest of your life. The school’s unique setting and atmosphere make for a long-lasting and satisfying memory.

You can find more information at https://folkschool.org, and sign up for classes.

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com


It’s been a while since our last post, but we would like to start things off again by talking about one of the very fine vegetables found in our organic garden: Kale

           

What is Kale?

Kale (also known as borecole) is a type of cabbage, and usually comes in green or purple. While kin to cauliflower and Brussels sprouts, the central leaves of the kale plant do not form that distinctive head we know so well.  Kale can be known to grow well into the winter.

Kale is rich in beta carotene, vitamin C, lutein, and calcium. According to research, kale possesses sulforaphane—a chemical that can help in the prevention of cancer (boiling the kale can decrease it, however).

History of Kale

During the Medieval period, kale was one of the most prolific of green vegetables in Europe, though the establishment of cabbage and other such greens into the European diet made it less prominent leading into the Renaissance period.

Types of Kale

Curly leaved (or Scots Kale)

Plain Leaved

Leaf and spear (a cross between curly and plain)

Cavolo nero (aka black cabbage, Tuscan Cabbage, Tuscan Kale, dinosaur Kale, or Lacinato)

Rape Kale

Kale Recipes

Vegetarian Kale Soup                        Vegetarian Kale Soup Recipe

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 tablespoons chopped garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 8 cups water
  • 6 cubes vegetable bouillon (such as Knorr)
  • 1 (15 ounce) can diced tomatoes
  • 6 white potatoes, peeled and cubed
  • 2 (15 ounce) cans cannellini beans (drained if desired)
  • 1 tablespoon Italian seasoning
  • 2 tablespoons dried parsley
  • salt and pepper to taste

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Allrecipes.com

Kale chips            Kale Chips Recipe

  • 1 bunch kale
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon sherry vinegar
  • 1 pinch sea salt, to taste
  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
  3. Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
  4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Allrecipes.com

 

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com

Got Protein?

February 17, 2012


Greetings, Enota Fmily.

We all know that we need protein to live.  But,  what do you picture when you hear the word protein?  Today’s post will talk about such topics as What is protein?  What are the types of protein?  And,  just how much protein do I need each day?

What is protein?

Proteins are part of every cell in our bodies.    Proteins in our bodies  are constantly being broken down and replaced.  (The protein in the foods we eat is converted into amino acids that are later used to replace these proteins in our bodies.)  Protein is found in:  meats, poultry, and fish;  eggs;  milk and dairy products; legumes (dry beans and peas); tofu;  nuts and seeds;  grains and some vegetables.  (There is some protein in some fruits, but for the most part it’s not enough to count.)

What are the types of protein?

Proteins are made up of amino acids.  There are 20 different amino acids that join together to make all types of protein.  Some of these amino acids can’t be made by our bodies,  so these are known as “essential amino acids”  because it is   essential that our diet provide them.

 Complete proteins are those that provide all of the essential amino acids.   Animal-based foods,  dairy products,  and eggs are complete proteins.

Incomplete proteins are those  that are low in one or more of the essential amino acids; and,  complementary proteins are two or more incomplete proteins that together create adequate amounts of all the essential amino acids.  For example,  rice and beans together provide all the amino acids your body requires;  but, separately they don’t.  And, you don’t have to eat them at the same meal… eating the two items within the same day will still allow your body to combine their amino acids.

How much protein do I need?

Generally speaking, about one third of your diet should be protein. The  Recommended Dietary Allowances (RDA) for adults is 46 grams for women and 56 grams for men.

Examples of  protein

 in common foods:

1 cup of milk has 8 grams of protein
A 3-ounce piece of meat has about 21 grams of protein
1 cup of dry beans has about 16 grams of protein
An 8-ounce container of yogurt has about 11 grams of protein
Added together, just these four sources would meet the protein needs of an adult male (56 grams). This doesn’t count all the other foods that add smaller amounts of protein to his diet.

Most people in the United States eat far more protein than required.  Usually this doesn’t harm the body unless you have certain medical conditions, such as kidney disease.  Of course,  intake of many protein sources is high in calories and fat, so you might want to cut back on certain protein sources such as fatty meats, cheese, and dairy.

Vegetarian?

Since many vegetarians avoid eating all (or most) animal foods, they must rely on plant-based sources of protein to meet their protein needs.  A vegetarian diet can easily meet the recommended protein needs of adults and children.

Some of the issues surrounding animal- based  protein sources (mainly meats)  are high amounts of saturated fats, steroids and antibiotics that have been given to the animal. Also, if the animal was fed something loaded with pesticides, you will be eating them too!  All these substances are absorbed by the animal and passed along to you.

6 Little-Known Protein Sources:

#1: Alfalfa sprouts:  Add alfalfa sprouts to  salads or sandwiches. The calories in these sprouts are 40% protein.

#2:  Almonds: Almonds are filling, a great substitute snack in place of chips or candy bars;  and 15% of their calories are from protein.  2/3 of a cup of almonds provides all the protein an adult male requires for the day.

#3: Hemp protein:  Just three  Tbs of hemp protein powder is enough protein for an adult’s daily needs!  By having Hemp protein in a shake for breakfast you are starting your day with a good energy supply. In blender, mix 1/2 cup almond milk or coconut milk with 1 cup water, 1 Tablespoon hemp protein, and a banana;  blend until smooth.

#4:  Hummus:  Hummus, made primarily of pureed garbanzo beans  is a great source of protein ( 25% of its calories) and is a no-fat food!  Great for weight loss!  Use cucumber slices rather than chips to further increase your level of health.

#5:  Spinach:  The calories in spinach are 49% protein!!!  Spinach is an incredibly healthy food.  IF you are looking to lose weight and/or build muscle,  spinach is an ideal food.

#6:  Sunflower Seeds:   Protein makes up 17% of the calories in sunflower seeds.  They make a great snack or you can use them on a salad.

Long-story-short:   Try to get your protein  from natural, easily absorbed sources such as the ones listed above. Your body will appreciate it!

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com

pH – Part Two

February 1, 2012


Greetings, Enota Family!

Today we are going to continue our

discussion of pH balance, the importance

of keeping our diets alkaline, and specific

foods to prevent pH acidity.

The first rule for ridding acidity from your diet is  to avoid fast food,  sugar, and refined ( ???) flour.  (One could write an entire post on just this subject, and perhaps we will at a later date…)

 Instead,  include a wide variety of alkalizing foods in your diet.  It is recommended that your dietary intake consist of 80% alkalizing foods and 20% neutral and acidifying foods.  Acid-forming foods include meat, dairy products, chocolate, bread and all  other yeast products, alcohol, carbonated drinks and coffee and tea.  Eating an alkaline diet can restore your overall health.  When the alkaline nutrients enter your bloodstream virtually every cell in your body is re-energized.  An alkaline diet can improve your skin, your mental clarity, and your energy level! It also helps reduce allergies and aids in weight loss.

What Are The  Highest Alkaline Foods?

#1:  Avocados:

Ideally, include five or more avocados in your weekly diet.   Despite what you may have been told about avocados,  they will not make you gain weight.  Avocados are 85% fat,  but it is the good fat which lowers your LDL (bad)   cholesterol and raises your HDL (good) cholesterol.  Avocados also contain oleic acid which promotes antioxidant production and slows the process of heart disease.  The fat in avocados actually speeds up your metabolism,  helping you lose weight – not gain. Avocados also contain many other nutrients that have an anti-inflammatory effect on the human body.  Avocados are a powerful,  alkaline superfood!  An interesting way to introduce avocados into your diet is to use them in place of mayonnaise – in foods such as potato salad or deviled eggs!

#2.  Bell Peppers / Peppers:

Peppers can be used raw, fried, roasted, or grilled and will deliver a great taste as well as  antioxidant power.

Here are just some of the antioxidants bell pepper contains:    Alpha-carotene,    Beta-carotene,   Carotenoids,     Cinnamic acid,  Cryptoxanthin,  Ferulic acid,  Flavonoids,    Hesperidin,   Hydroxycinnamic Acidsluteolin,    Lutein,  Luteolin,   Quercetin,   and  Zeaxanthin…  Bell peppers also contain lots of Vitamin C –  twice as much as oranges.   Bell pepper is one of  the best food source of the most  common antioxidants – vitamins C,  A,  and  E.

Bell peppers have also shown up in research relating to decreasing the risk of cardiovascular disease,  inflammation,  type II diabetes,  and cancer.

#3  Broccoli:

Steamed or raw broccoli is a hugely alkaline, hugely nutritious food.   Put it in salads , juices,  smoothies, and  soups Steam it with other veggies  or have it in stir-fry.   Try to eat broccoli daily.  If you can’t eat it daily try to have it at least four times a week.

Broccoli is an incredibly powerful superfood  for  inhibiting cancer, supporting the digestive system, the cardiovascular system, the detoxification process of the body.  Broccoli  also supports the skin,  metabolism, and immune system.   It is an  anti-inflammatory and contains lots of  antioxidants.

#4  Celery:

Celery is another favorite because it’s alkaline and has a  high water content as well.    Use it often as  a base for soups and juices.  If you are hoping to lose weight, you’ll also be happy to hear that celery contains lots of potassium and sodium and is,  therefore,  a diuretic – meaning it helps rid the body of excess fluids.  Celery is high in Vitamin C;   foods rich in Vitamin C   support the immune system and fight inflammation,  thus helping with many of the most common and most challenging health problems… arthritis, asthma,  osteoporosis, and cardiovascular disease.  Celery also contains a couple of lesser-known nutrients – phthalides and comarins.  Phthalides  lower cholesterol and comarins inhibit cancer.

#5 Cucumber:

Cucumbers have the highest water content of any food known to man.  They are 95% water.  Thus, cucumbers are known for hydrating the human body.   Cucumbers  contain large amounts of antioxidants, including the super-important lignans.  Lignans  have a strong history of medical research in connection with the reduced risk of many cancers,  including breast,  ovarian,  prostate,  and uterine cancer.  Lignans are also associated with a reduced risk of cardiovascular disease.

Cucumbers  also contain vitamins K and C, and slightly less of vitamin A and the B vitamins.  Cucumbers contain the following alkaline minerals as well:  calcium,  copper,  iron,  magnesium,  manganese,  phosphorus, potassium,  selenium,  and zinc.

 Use cucumbers as a base for  alkaline soups,  smoothies and juices – giving you a very alkaline, very nutritious base that also tastes great.

#6   Kale:

Kale is a leafy green veggie that is widely known for its cancer-fighting,  cholesterol-lowering,  antioxidant-rich,  and detoxifying  properties.   Kale is a powerful cancer fighter because it  contains at least four glucosinolates.  When consumed   glucosinolates are  easily converted by the body into cancer fighting compounds.

Kale is also known to have a big effect on lowering cholesterol.  Interestingly, it is more effective steamed than raw for cholesterol lowering.    Kale also contains extremely high amounts of Vitamin K, Vitamin A, and Vitamin C as well as a huge chlorophyl content.  Try to eat kale at least two or three times a week.

#7  Spinach:

As with all green foods, spinach is rich in chlorophyll , a potent alkalizer and blood builder.  Spinach is extremely alkaline.  It is also super high in  Vitamins A and K,   manganese,  folate,  magnesium,  iron,  vitamin c,  vitamin b2, calcium,  potassium,  vitamin e, and  dietary fiber.  A true superfood!  Spinach is easy to find in the grocery store and is easy to grow as well.  Try to eat some spinach every day.

Enota Mountain Retreat

1000 Hwy 180, Hiawassee GA 30546

(706) 896- 9966 email: enota@enota.com

official web site: http://www.enota.com

Body pH – Why Care?

January 30, 2012


Hello, again, Enota Friends!

Lots of us remember taking chemistry in high school or college; and, most of us have had our physician check the pH of our blood or urine,  but do we really understand what it means?

Moms and scientists around the world tell us that we should eat at least five vegetables daily.  But, how many of us really do it?  And,  how many of us understand why it’s advised. How can we do this when our lives are lived on-the-run and on the road?   Increasing stress-related medical conditions in the world’s population points out that our overscheduled lives are unhealthy.

A typical breakfast for many people consists of  orange juice, toast, honey,  sweet rolls,  muffins,  waffles,  pancakes,  etc.,  all of which contain huge amounts of sugar and simple carbohydrates.  This promotes high levels of yeast to grow inside the body.  Traditional high protein breakfasts such as  eggs,  bacon,  sausage,  etc. also compromise the gastrointestinal system and lead to higher acid levels in our body.

As a result, many people nowadays suffer from  acidosis, which is the condition of having too much acid in the system .  Everything we eat  influences our body pH level.   By consuming acid-forming or acidic food,  as noted above,  our body is continuously fighting to neutralize the excessive acid and  retain pH balance.    Symptoms of a pH imbalance  include weight problems as well as other health conditions such as allergies,  arthritis,  acne,  even heart attacks!

Most American diets are  acid forming.  Our bodies are built to withstand some acidity,  but it’s a problem when our bodies can no longer process so much acidity from the foods we eat.  In addition to diet, other factors such as stress cause us to be even more acidic. Proper digestion is,  of course,   essential to the proper functioning of our bodies.    We tend to take our digestive tract for granted, thinking it’s a simple process… food in… nutrients to cells… wastes out…  However, when you take a closer look at digestion  you realize that the process is fairly complex.

One element of digestion that is seldom discussed is the importance of keeping the body’s cells alkaline.  The pH level of your body is very influential during  every step of the digestion process.  The stomach is designed to be acidic;  our stomachs require acidity for certain digestive actions including digesting proteins. The stomach’s acidity also protects the digestive tract from germs and pathogens.    When we eat alkaline foods, the stomach produces more hydrochloric acid which keeps the pH of the stomach acidic.

However, the rest of the gastrointestinal tract requires an alkaline environment.  When the food reaches the small intestines this is where most of the nutrient absorption occurs.  To neutralize the stomach acid, the liver secretes bile.  Meanwhile the food mixes with enzymes such as lactase, sucrase and maltase,  all of which are secreted from the alkaline mucosal membranes.

Our bodies are designed to know how to maintain  the proper acid and alkaline levels  for proper digestion. But when we take products such as antacids, this can mess up this balance,  resulting in poor nutrition.  The key is to maintain enough of an alkaline environment in the first place so that medications and antacids won’t be necessary!

While acidity is beneficial to your stomach,  if the rest of your body gets too acidic,  it can be harmful for the digestive tract.  With too much acidity a variety of issues can result,  including toxicity, weight gain and the creation and storage of fats.   (In fact,  fat is created to store acids and toxins) .  On the other hand, when an alkaline environment is maintained in the body,  diseases are less likely to form.

Fortunately there are alkaline foods that can keep your body’s  pH balance at an optimal level.    What you need to do is alkalize your body pH to restore good health and nutrition.  The over-acidification of your body can be reversed by creating a proper nutritional balance of alkaline-forming and acid-forming foods in your diet.

An alkaline way of life is the perfect start to restore your overall health. By eating an alkalizing pH diet,   your body’s pH level will gradually be balanced.  When the nutrients of alkaline foods get into your bloodstream,  every cell in your body will be regenerated. An alkaline  helps  boost your energy levels,  improve your skin,  reduce allergies and enhance mental clarity.

Also, when alkaline pH balance is achieved, your body  will instinctively drops to its ideal weight. As soon as the acidic environment is eliminated, there will be no need for new fat cells to form.   The remaining fat in your body is no longer needed to store acid wastes,  and it will melt away.  An alkaline way of life will restore good health.   You will  see and feel the difference!

We hope you have a better understanding of your body’s pH balance. Next time we’ll talk about specific alkaline foods to eat in order to restore the optimum pH balance in your body.   And, remember… for a healthy and relaxing experience, come visit us here at Enota.  Call and book your reservation for a beautiful vacation experience.

Enota Mountain Retreat

1000 Hwy 180, Hiawassee GA 30546

(706) 896- 9966 email: enota@enota.com

official web site: http://www.enota.com

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