Archive for April, 2011

Get an A on Your Health

Saturday, April 30th, 2011

“Why Can’t you just settle for a ‘C’ like the rest of us?” one student asked another in one of my daughter’s college classes. A “C” proclaims, “I am no better than average. I have made no effort to excel.”

At the beginning of term, the Professor of my daughter’s Paleontology class lays out the requirements for “A” work, “B” work, etc. To earn the “A”, a certain amount of work and discipline are required. This begins at the start of the class and must be sustained to the end.

It is the same with our bodies. Excellent health doesn’t come by accident. There are certain requirements we must meet; things to accoplish, things to avoid. It is not enough to add whole foods to a diet loaded with man-altered fats, refined sugars, and artificial ingredients. You probably already know that. “A” level health requires we consume a diet of whole foods that are nutrient dense, easily digested, and readily absorbed. Nutrient dense foods come from healthy soils or aquatic environments that have an abundance of necessary minerals.

But if we aren’t managing our soils for optimal mineral content, we are not producing “A” level foods. If you aren’t eating “A” level foods, your body won’t have “A” level health.

Wild-crafted, premium grade Aphanizomenon flos-aqua (a.k.a. Super Blue Green Algae®) grows abundantly in the mineral rich, pristine waters of Upper Klamath Lake in southern Oregon. It is a food that provides a full complement of the nutrients the body needs. Its amino acid profile is a close match to that of human breast milk. It can give your body the extra nutrition points needed to provide you with the “A” you want.

Ellis Hein

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Cultured Oats

Monday, April 25th, 2011

“Oatmeal, said the National Public Radio news analyst with that tone reserved for unpleasant, non-glamorous foods. He said it as though oatmeal and soup, foods for economic hard times, were a come-down for the palate of people of culture.

Obviously then, this is a call for cultured oatmeal. It is a taste treat that will enliven the most hum-drum bowl of soup or will serve as a stand alone dish.

Cultured foods are built upon the refinements provided by those same bacteria that make your gut healthy.

To elevate your oats, do one (or both) of the following recipes.

Cultured, Rolled Oats: Recipe #1

  • If you have a roller mill, such as the Marga Molina, start with organic oat groats. Run the oats through the roller mill to produce a medium to fine flake. If you don’t have such a mill, begin with already flaked, organic oats.
  • Mill slightly less than 1 cup oat groats or use 1 3/4 cups of oat flakes.
  • Put the oat flakes in a pint canning jar.
  • Add 1 1/2 tsp. Celtic Sea Salt.
  • Add 1/2 capsule of Simplexith Health brand acidophilus.
  • Put the lid on the jar and shake until the salt and acidophilus powder are well distributed.
  • Add enough non-chlorinated water to the jar to cover the oats and to leave about one inch head space.
  • Put the lid tightly on the jar and set on the counter for three days at room temperature. The jar may overflow once the bacteria get active, so set it in a bowl or on a towel to catch any excess liquid.

If your fermented oats have a grey, fuzzy mold on top or otherwise smell bad, feed them to your compost. They should have a kind of cheesy smell and taste somewhat reminiscent of cottage cheese. At least that is what the smell and taste seem like to me.

Fermented Oatmeal: Recipe #2

  • Prepare your oatmeal in your usual manner. Let it cool until it is not warm to the touch.
  • Measure out enough oatmeal to fill two pint jars, leaving about one inch of head space.
  • Add one tsp. Celtic Sea Salt and one capsule of Simplexity Health’s Spectrabiotic. (A blend of eight beneficial bacteria)
  • Stir well and place into the jars. Cover tightly and let stand at room temperature for two to three days

Again, these should have no mold on top and should smell acidic. The taste is beyond description! They will be somewhat fizzy from dissolved carbon dioxide, which will be released when you open the jar.

At the end of the three days you will have a jar of lactic acid preserved oats. Now invite that NPR news analyst over to enjoy your oatmeal!

You can blend your cultured oats with fruit for a smoothie

Use straight from the jar as a dressing on steamed asparagus or steamed greens.

Serve with nuts and raisons or other fruit as a healthy snack.

Blend with herbs, such as dill, for a non-dairy, salad dressing.

Or just sit down with jar and spoon until it is all gone.

Recipe by Ellis Hein

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Health, a Definition

Saturday, April 23rd, 2011

Health is a measure of how well each cell in your body functions and how well each organ and system is integrated. A healthy body is one that works and it works in harmony

This happens by deliberate action. It is an act of intention, not an accident of nature or the throw of Mendelian dice.I can make those statements now, after a 60 year long experiment on the effects of food. I have experienced the benefits of life-giving foods and the detriments of dead and poisoned foods.

I will use these pages to talk about matters of eating for and living for health. Enjoy your read and feel free to leave comments. I will post new material once a week or oftener as the occasion demands.

Ellis Hein
For the best quality nutrition, visit Simplexity Health

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