Kelp Noodles:Why In the World Would I Eat Them?

Here is a kelp noodle recipe I developed for Dherbs.com

Keela says:
"Kelp noodles? You want me to eat that stuff my dog drags around on the beach? Why on earth would I do that? I love kelp noodles myself. I've come to appreciate the crisp texture of fresh, simply prepared kelp noodes. I must admit that my favorite way to feast on these delicacies from the sea is thoroughly drenched in a rich, tasty sauce and marinated for at least two days, making the noodles soft and reminiscent of a favorite from my early twenties; TopRamen!"

NaturalNews.com writes
Eating noodles is not normally known as a way to lose weight. That's because traditional noodles are made with calorie-rich starches derived from grains like wheat. But even spelt noodles, brown rice noodles and quinoa noodles still contain a lot of calories.
That's why kelp noodles are so amazing: They're made out of sea kelp, and they're packed with water. Yet they perform amazingly well in soups, raw noodle dishes and even Italian-style dishes like spaghetti.
Kelp noodles contain just 6 calories per serving, and yet they take up a lot of physical space in your belly, contributing to that "full" feeling that reminds you to stop eating.
You may be able to find kelp noodles at your local health food store.

Kelp noodles are also great for adding substance to light soups or vegetable broths. They make a broth eat like a full soup (and they make you feel full, too).

The Facts
Kelp is a large type of seaweed, and in fact, there are approximately thirty different types of kelp. It is classified as algae and is very rich in nutrients. The health benefits of including kelp as a dietary supplement are well documented. These include the strengthening of the circulatory system, provision of strong bones and teeth, cancer fighting benefits and reducing the risk of strokes and heart disease. The large concentration of iodine found in Kelp helps to stimulate the thyroid gland and control metabolism.

Kelp grows in oceans and so is naturally rich in all the nutrients which the ocean contains, most of which are needed also by the human body in various amounts. These include over 70 minerals, trace elements, enzymes, iodine, potassium, magnesium, calcium, iron and 21 amino acids. The complex range of nutrients makes it an essential promoter of glandular health. Kelp is also a natural antibiotic because of its iodine content, which helps the body fight bad bacteria and infections.

One of the main benefits of kelp is its high content of iodine which is a mineral that is essential for the correct functioning of the thyroid gland. The thyroid gland regulates metabolism. If there is not enough iodine in the diet, the thyroid is forced to work harder than it should have to, eventually becoming enlarged. This syndrome is called goiter. Kelp is a natural and healthy alternative to salt, as it has a salty taste. It is especially important in terms of women's health as it is rich in iron, potassium and calcium - all useful for women of all ages, during menstruation, pregnancy and for nursing mothers.

I leave you with a video I did a while back that's been fairly popular. I encourage you to experiment with your own saucy flavors. Taste test everything as you go and you're bound to create something marvelous.

- K

Garlic: The Raw Facts

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the Giza pyramids were built.
  
The Spirit
Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China dates back to 2000 BCE. Garlic has been regarded as a force for both good and evil. According to Cassell's Dictionary of Superstitions, there is an Islamic myth that considers that after Satan left the Garden of Eden, garlic arose in his left footprint and onion in the right. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.

In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Some devout Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.
A belief among some Hindus is that when Devas and Asuras fought for nectar during churning of the ocean of milk (Samudramathan) in the other world, two Asuras were able to get access to nectar and had some quantity in their mouths in stealthy ways. Knowing the Asuras' foul play the God cuffed the heads of those Asuras before they could swallow it and as a result nectar fell down on the earth from their mouths in drops which later grew as garlic; that is why the vegetable has such wonderful medicinal properties.
In some Buddhist traditions, garlic - along with the other five "pungent spices" - is understood to stimulate sexual and aggressive drives to the detriment of meditation practice
In the account of Korea's establishment as a nation, a tiger and a bear prayed to Hwanung that they may become human. Upon hearing their prayers, Hwanung gave them 20 cloves of garlic and a bundle of mugwort, ordering them to eat only this sacred food and remain out of the sunlight for 100 days. The tiger gave up after about twenty days and left the cave. However, the bear remained and was transformed into a woman.

The Science
In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity.
Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.

Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs. The Cherokee also used it as an expectorant for coughs and croup

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.

Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.

Proper Preparation
When crushed, Allium sativum yields allicin, an antibiotic and antifungal compound. The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids

The Bummer(?)
Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley.

I rarely go a day without garlic. I take it like most people I know take Advil. It is mother nature's multi-vitamin and I am blessed to be loved by people who don't mind the smell. I hope you've learned something new and happy garlic adventures!

Love,
Keela