Healthy by Nature radio show this week: First we will talk about the growing concerns with suicidal and homicidal behaviors linked to psychiatric drug use in both civilian and military life. Our resource is Jerry Boswell, president of CCHR Texas . Then TV star, Doug Kaufman, of Know the Cause entertains and educates us about the fungus among us. (He is speaking at Natural HealthFest 2011 on Rethinking Depression, Multiple Sclerosis and other Brain and Nervous System Disorders . Finally, John Willard talks about the benefits of Willard Water on the skin. Find out how to listen at this link.

Snacks on a Plane

This may be the first time I’ve written the newsletter during a flight. The crew just made the announcement about what we can buy for snacks. None of it sounded like anything we should eat (all sugar and white flour)…but still that would be better than the ugly surprise passengers got in the movie “Snakes on a Plane.”

Oatmeal

Quaker and Cheerios have used one of the few FDA-permitted health claims to make consumers aware that oats can help lower cholesterol. That benefit is largely because of the fiber content. Oats contain more soluble fiber (not quite the same as the “roughage” grandma told us to eat) than any other grain. That helps bind up the cholesterol in the intestinal tract so that it keeps on going toward the indoor plumbing* rather than being re-absorbed. Let’s just say that is a good thing without taking the space now to ask why the body created too much cholesterol to begin with. *(I’m guessing that if you have a computer to read this you probably also have your plumbing indoors.)

Oats also contain beta-glucans which among other things are good for the immune system. Another benefit is that oays give us something wholesome and sustaining to eat for breakfast thereby keeping us away from other American morning staples like toaster pastries and pancakes. Those are not only fattening but also increase the risk for diabetes. The starting point for oatmeal is a grain kernel with the contents naturally well-protected from oxygen by a shell. Here are some thoughts on the nutritional value of different products, alternative preparation ideas and how to protect oats and other foods from bugs. Next week, we’ll look at some tricks I use to doll up basic oats and the nutritional benefit (or downside) of those potential enhancements.

Irish Oats. Also called “steel cut” oats, these are my favorite. The oat grains have been simply chopped in half. This minimal processing keeps the grains fresh longer and also gives the cooked cereal a satisfying nutty chewiness. Husband Bill likes his oatmeal creamier, so I usually mix ½ the label amounts for that type with ½ of the label instructions for oat flakes. Cooking steel cut oats is extremely simple but takes a little more time than the two below. Bob’s Red Mill is a source of organic steel cut oats.

Rolled Oatmeal Flakes : These are made by rolling the oat grains flat. The texture has some body to it but if you add the oats to the water while it is cold, the result is creamier. Stove top cooking is the most common, but you can also use a crock pot or put the flakes in a thermos the night before and cover with boiling water. Or, mix them with yogurt or other liquid (coconut milk?) and fruit and nuts. Leave in the refrigerator over night for a European style “muesli.” Bob’s Red Mill is also a source of organic rolled oat flakes.

Instant Oatmeal : These oat grains have had a lot more processing and since more of the grain contents are exposed to air, could become rancid more quickly if not sealed in an air tight package. The instants make up very quickly (duh, otherwise they would probably have chosen a different name) and are very creamy. In fact, they can become too pasty for my taste. Plain instant oat products are low in sugar. Typically, they are also low in sodium, but please check the package. The flavored ones are usually pretty high in both. (Next week we’ll talk about how to make the plain ones more exciting without adding salt and sugar.) Several brands supply organic instant oat cereals. The instantized oats are smaller particles. That means the cereal is absorbed faster and therefore raises blood sugar more quickly. Taking Gluc-aloe before this breakfast would help.

Kitchen Bugs: Bugs are rarely seen in white flour or white sugar. The critters apparently know something that we don’t! Whole natural foods tend to attract bugs but we should want to eat foods that bugs like-we just have to beat them to it. The grain moth can be a persistent pest if precautions aren’t taken. (You can’t appreciate the problem unless you’ve had a family of these guys take up residence in your cupboard.) They will even chew through boxes as well as cello and plastic bags. Of course, we don’t want to spray toxic chemicals around the kitchen because usually what kills bugs will slowly kill us too. What I’ve found effective is to put oats and brown rice, etc. into the freezer over night when I bring them home to make sure a bug hasn’t hitched a ride. Then the grain goes into a glass jar or, my favorite-a convenient container with a clamp lid like the one in this picture.

Crackers, whole grain flour, cookies, sunflower seeds, nuts and even dried fruit like raisins should be protected. Watch out for crumbs in the crevices around shelves. ( Howard Garrett has some ideas for large infestations.)
Well, with the new fangled airline wireless technology, I could pay $12.95 to send this from the plane to webmaster Jim Russell , but I’m patient (read that as “cheap”).

My first book : Natural Alternatives to Nexium, Maalox, Tagamet, Prilosec & Other Acid Blockers. Subtitle: What to Use to Relieve Acid Reflux, Heartburn, and Gastric Ailments.

My latest book : Aloe Vera-Modern Science Sheds Light on an Ancient Herbal Remedy

Copyright 2011 Martie Whittekin, CCN