Butter vs. Margarine: The Results!

I have gotten so many e-mails and comments about this, so I must say I’m a little nervous to report these results! I mean, they’re not bad or anything, but it’s not quite as exciting as we were all hoping… If you missed the introduction to this experiment, go HERE to read about it.

Above: Left = Butter; Right = Margarine; Notice how the butter melted MUCH more quickly than the margarine... read my comments on this at the end of the post.

I began with the butter and margarine in the back yard. Mostly because I wanted to prevent the neighbors from thinking I’m crazy. There was little activity all morning, and since it was in the 90s that day, the butter and margarine started melting around noon. I figured this was okay – melted butter and margarine are still edible. In the early afternoon, I spotted this guy checking out the margarine. I had to photograph him through our back screen door, so I apologize for the fuzziness.

I’m guessing there were more squirrels involved in the feast, because when I went outside later that day to check on the plates, they were not quite as full.

I decided to leave them there overnight because there was still plenty left on the plates. This was probably a mistake, because around 5:00 am the sprinklers came on. Luckily oil and water don’t mix, so I didn’t lose any butter or margarine – I just had soggy plates. The butter/margarine was hardened on the bottom, and the water had pooled on top. That morning I drained the water off the top of the plates. A few hours later, there were ants all over the “butter water” on the sidewalk, but not much going on with the “margarine water”.

Late morning, the margarine plate looked like this...

...and the butter looked like this:

There was definitely less butter than margarine! I decided to move the plates to the front yard to see what happened. I caught this guy eating the butter – I took this photo through the living room window and he saw me and ran away, but this is just seconds after he was eating the butter:

I was gone most of this day, but when I returned late that afternoon I noticed a lot of insects in the butter and not much going on with the margarine:

Above: Margarine

Above: Butter

This guy must have been here for a while, because he eventually just got himself stuck as the butter started to harden towards the end of the day!

Finally, by the end of the second day, the butter was almost fully eaten and the margarine was only about half eaten. There were lots of insects stuck to the butter plate in various places, but only a few leaves and maybe one or two insects on the margarine plate.

Here’s what I learned from this experiment:

• Margarine is dark yellow when it melts, whereas butter is more of a pale yellow. This must have something to do with the preservatives and “fake” ingredients in the margarine being more difficult to break down.

• The animals tried both snacks, but the butter definitely got eaten more quickly. The margarine ingredients (listed HERE) included salt and buttermilk (among many other things), so there are still some “real” ingredients that tasted good to the animals.

• The margarine melted much more slowly than the butter (see photos at beginning of this post). This must be because of all of the fake ingredients that are added into the margarine.

• I’m really glad I used paper plates, or I would have had melted oil all over my sidewalk!

You can't really tell from the photo above, but the margarine was thick and most of it was leftover, whereas the butter plate only held a thin layer. I think I need to try this again in the fall, when it’s much cooler outside and the sticks of butter and margarine won’t melt. This will be a more accurate experiment, because I can do a better comparison of what’s leftover at the end of the day. SO, maybe I’ll try it again in few months – after all, I still have another stick of margarine in my fridge, and I won’t be using it for anything else!

Apple Cider Vinegar, Part 2 of 2

I had a great response to part 1 of this post yesterday, so if you missed it, start there!

More great uses for ACV...

Blood Purifier: Certain things we eat or put on our bodies can get into the blood and make it thicken, which strains our heart. 1-2 tsp of ACV mixed with fresh water and taken 2 times per day can help thin the blood. It will create healthier blood, lower blood pressure and improve circulation.

Reduced Water Retention: People retain water for many reasons. However, in most cases, the kidneys are not filtering properly and helping you eliminate as efficiently as they could be. Since ACV is a blood purifier and helps balance the pH of the blood, it also helps kick the kidneys into gear and decreases water weight. If you are someone who is retaining water because of pregnancy or other health issues, mixing 2-3 tsp of ACV with water twice a day can help with this.

Weight Loss: ACV is commonly used, along with nutrition and exercise, to support weight loss. Since someone who is overweight often has an underlying issue such as hormonal imbalances, a sluggish liver, poor digestion, or slow metabolism, ACV’s supportive nature can work in many different ways to help with weight loss. Drinking 1-2 tbsp of ACV mixed with water a few times per day can really be effective in getting the body balanced and on board with shedding pounds.

These are just a handful of the many ailments ACV can be used to treat. As I said, it’s a miracle food! We use it at our house whenever one of us is sick. I also add it to our meals whenever possible. For example, on Tuesday night I made a slaw with beets, cabbage, garlic, green onions, parsley and cilantro. For the dressing, I used apple cider vinegar, lemon juice, olive oil, salt and pepper. It works really well in salad dressings or on cooked vegetables if you enjoy that vinegar-y taste.

And remember, buy the good stuff for the best results! Organic, raw, unfiltered, undiluted, and with no preservatives. Bragg is the brand you see most often, and it’s great.

Apple Cider Vinegar, Part 1 of 2

I’ve been wanting to blog about apple cider vinegar for quite some time, so I’m excited about today’s post. Apple cider vinegar is one of those powerful foods that can be used for countless reasons. If you don’t have a big jar of it in your cabinet, I recommend purchasing one! Go for the good organic stuff – it’s not too much more expensive, and the quality is superior. You want something that is raw and unfiltered as well, to get the most health benefits. Right now you can get a 16-ounce jar on Amazon.com for only $3.55! Normally I don’t push the product until AFTER I’ve touted all of its health benefits, so I apologize, but trust me – after reading the rest of this post, you’ll be ready to buy.

ACV is made from fresh apples. They are crushed and allowed to mature in wooden barrels, which boosts the natural fermentation qualities of the apples. It contains potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon, and fluorine – all of which are essential for our health. It is naturally antibacterial and antimicrobial. The health uses and benefits are as follows:

Hydrochloric Acid: Remember a LONG time ago (last November, to be exact) when I talked about the importance of HCL in the stomach? And how taking antacids can actually really hurt your digestion and overall health? To review, stomach acid is absolutely necessary for activation of digestive enzymes and for assisting with breakdown and digestion of our food. Without it, our food will remain undigested, causing cramping, bloating, gas, reflux, and serious damage to our digestive tract. Many things can cause someone to have low stomach acid, such as aging, overuse of prescription medications, poor diet, or disease. While there are HCL supplements that can be used, you don’t want to take these forever because your body will stop producing its own stomach acid and become dependant on them. Apple cider vinegar is one way to stimulate production of stomach acid before a meal. Just take 1-2 teaspoons 15 minutes before eating, and see if you notice a difference in your digestion!

Healthy Hair: Since ACV and our hair are both mildly acidic, and shampoo and hair products are alkaline, ACV can be a good way to balance out the pH in our hair and remove buildup from our hair and styling products. Simply mix 1 tbsp ACV into 1 cup water and rinse your hair with this mixture after you shampoo and condition. People who have tried this have reported that their hair becomes much shiner and smoother than ever before! The acids and enzymes in the ACV can also help kill off the bacteria that causes dandruff. For a dandruff treatment, rub ACV all over your scalp and leave in for 30 minutes before rinsing. Some even say ACV can be used to treat lice, although personally if I had bugs living in my hair, I may go straight for the strong, toxic stuff!

For Colds, Coughs and Flu: ACV is a detoxifier and cleanser of our organs. It has the ability to break down fatty deposits, mucus and phlegm within the body, which can be beneficial when we are sick. It helps balance the natural pH inside our bodies, which will in turn create an uninhabitable living environment for whatever bad bacteria we have when we’re sick. A simple mixture of warm water, ACV, lemon juice, and maybe a little raw honey can be really powerful for someone who is sick – kids or adults.

Arthritis: If you suffer from arthritis, ACV can be used internally and externally for the joints. Soaking the painful foot or hand in a solution of ½ cup ACV and 1 ½ cups warm water will help ease joint pain. Also, drinking a glass of water with 2 tsp ACV and some raw honey will also help. This should be consumed 2-3 times per day when joints are particularly inflamed and painful. This goes for those with painful gout attacks, as well.

Tomorrow I'll wrap this up with even more health uses for ACV!

Want to Improve Your Memory? Try these things…

There is little more frustrating than not being able to remember something. Especially the stupid little things that you should remember, like the person you talked to yesterday who said they ran into your sister; or, when you meet someone new and forget their first name literally a split second after you shake their hand. Does that happen to anyone else?!

Memory tends to fade as we age. That is inevitable. This is partly due to the natural aging process, partly due to the nutrient deficiencies often seen in the elderly, and partly due to the decrease in brain stimulation that some elderly people experience. I know some elderly people who work hard to retain their memory power by doing things like Sudoku, crosswords, and other brain teasers. No matter what your age, doing activities that make you think – make your brain work a little harder than normal – are all good for memory. We need to keep those neurotransmitters fresh and active! (I have provided a Sudoku below if anyone wants to get going on their brain exercises for the day…).

Nutrition can also be a good tool for improving memory. Some people believe that cognitive function is directly related to nutritional status. In fact, some studies show that Alzheimer’s disease is directly correlated with a low intake of essential nutrients. The B-vitamins are crucial for memory and brain function. Thiamin, or vitamin B1, actually mimics the effects of acetylcholine inside our bodies. Acetylcholine is the neurotransmitter involved in memory, and supplementation of thiamin has actually shown improved memory function in Alzheimer’s patients. Foods that contain high amounts of thiamin include sunflower seeds, tuna, green peas, black beans, lentils, and pinto beans.

Vitamin B12 is directly linked to nerve function. When someone has a B12 deficiency, they may experience things like tingly or numb hands or feet; memory loss; brain fog; and other cognitive issues. Many studies have shown that B12 levels inside the body tend to decline with age, and supplementation of B12 can be a powerful tool for those with impaired brain function. Foods high in vitamin B12 include calf’s liver, snapper, venison, grass-fed beef, lamb, scallops, shrimp and halibut.

Ginkgo biloba extract is an herb used to help increase memory and brain function. The studies on ginkgo biloba are ongoing, with some seeing positive results and others concluding that it does little for the brain. However, I have spoken with some people who have tried ginkgo biloba and had success. Ginkgo biloba not only increases our brain capacity, but it also normalizes acetylcholine receptors, which helps improve our brain function. Ginkgo biloba extract can be bought in supplemental form at most health foods stores, or ordered online.

Lecithin is a fatty substance found in animal and plant tissues such as egg yolks, soybeans and organ meats. This is one reason it is so important to eat the entire egg, not just egg whites! Since lecithin is made up of fat, and our brain is mostly fat, it makes sense that a diet high in lecithin will help the brain. Our brain depends on these healthy fats to keep the cell walls in tact so proper messages can be sent and received. In addition to brain health, lecithin helps prevent cardiovascular disease by increasing excretion of cholesterol and bile acids, and aiding in proper fat digestion. It also helps keep our liver healthy.

Finally, increased vitamin E in the diet can help protect our nerve cells. It acts as an antioxidant and prevents free radical damage to nerve cells, which are crucial for brain function. Whole food sources of vitamin E include sunflower seeds, almonds, olives, spinach, papaya, and leafy greens.

Did you finish the Sudoku yet?

Butter vs. Margarine Experiment

Remember when I talked about the difference between butter and margarine (here) and why butter is so much better for you? It’s healthier, it’s made from whole foods, and I don’t think anyone will argue with the fact that it tastes MUCH better.

Well, I’ve been wanting to conduct an experiment. I heard once that if you put a stick of butter and a stick of margarine outside, the animals and bugs will eat up the butter but basically ignore the margarine. The idea is to prove that even those critters will choose butter over margarine, because it’s a real, whole food. To them, the highly processed margarine is not even a food, so they will avoid it.

So, today is the day! I have no idea what the outcome will be, but hopefully my hypothesis is correct. I guess we’ll just have to wait and see. I bought Land-O-Lakes Pure & Creamy Margarine, and Organic Valley Pasture Butter (those lucky squirrels!). The ingredients in each of these are below:

Margarine: liquid soybean oil, partially hydrogenated soybean oil, water, buttermilk, salt, soy lecithin, sodium benzoate, vegetable mono and diglycerides, artificial flavor, vitamin A palmitate, colored with beta carotene

Butter: organic pasteurized sweet cream, salt, microbial cultures

I labeled 2 paper plates and placed the butter and margarine in the middle of the yard. I decided it was only fair if they were next to one another, so the animals could explore both options and make a choice. I may move these plates to the sidewalk later today to give the insects better access.

Stay tuned this week to see what happens! I have no clue if this will take one day or all week, but I’ll keep you updated. Also, it’s supposed to be in the 90s today in Denver, so that could make things interesting as well – the animals may be drinking their butter and margarine!

(My neighbors definitely think I’m crazy…)

Fevers: Let them do their job!

A fever is an elevated body temperature. 98.6 degrees Fahrenheit is considered normal, but actual body temperature tends to fluctuate one or two degrees Fahrenheit depending on time of year, level of activity, emotional stress, time of day, and other factors.

Most fevers are the body’s reaction to an infection, either viral or bacterial. Body temperature is regulated by our hypothalamus, which is located in our brain. When a viral or bacterial infection is detected, our body heats up. High temperatures inhibit the release of iron and zinc from our liver and spleen, which are needed to “feed” the bacteria. Viruses and bacteria do not survive for long in a body with a high temperature. The elevated temperature also increases white blood cell production. White blood cells are infection-fighting agents and when we produce more of them, we have a better chance of fighting the bacteria. In this way, a fever actually helps us kill off the bacteria by preventing its growth inside the body.

Another benefit of a fever is tissue repair. Since fevers increase the body’s overall metabolic rate, tissue repair occurs more quickly. This can be beneficial for someone with injuries or wounds that may be infected.

Despite all of these benefits of fevers, most people try to suppress them as soon as they occur. I don’t have children, but I imagine there is little worse than seeing your child suffer from an illness. Of course the first thing you think of is how to make it go away! However, if fevers are allowed to run their course, the bacteria and viruses will be killed off uninterrupted, and healing can take place more quickly. Sometimes it may even be a good idea to induce a fever by using a sauna or a hot bath, so that the fighting process can begin more quickly. If fevers are consistently suppressed with aspirin, Tylenol, ibuprofen, or other meds, some bacteria may remain and the child could have a hard time really fighting off the sickness.

There is a point where medical intervention is necessary. One source I have says that for fevers up to 102 degrees Fahrenheit, medicines are not needed. This is obviously a judgment call on the parents’ part, and sick children and people should be monitored closely.

Some nutritional approaches to fighting fever and bacteria include vitamin A, vitamin C, and zinc. Vitamin A deficiency reduces the body’s ability to fight off infection, so taking supplemental vitamin A for one week during a sickness can help. Vitamin C has anti-inflammatory properties and can help gently lower a fever after it has done its job. Zinc improves immune function by acting as a supportive nutrient for white blood cell production. Echinacea and goldenseal are two herbs that are also immune-boosters. They contain infection-fighting properties that can be useful during a sickness.

The most important thing to remember during a fever is to stay hydrated. Since your metabolic rate increases so much, you lose a lot of fluids during a fever. Drinking lots of water is necessary for replenishing these fluids and allowing the fever to run its course.

Nutrients for the Nervous System

There are several nutrients that are particularly important for a healthy nervous system. The nervous system consists of the brain, spinal cord, retina, sensory neurons, and nerves. It is responsible for transmitting information throughout the entire body, and without it our cells would have no means of communication and our bodies would stop functioning. So, as you can see, it’s imperative we keep our nervous system healthy! Below are some key nutrients for a healthy nervous system.

B-vitamins: These help the brain transmit information by assisting with production of neurotransmitters such as dopamine and serotonin. Best food sources: calf's liver, spinach, leafy greens, chicken, lentils, halibut, eggs.

Vitamin E: Vitamin E acts as an antioxidant and therefore helps prevent nerve cells from becoming damaged. It also can slow the process of cognitive decline. Best food sources: raw sunflower seeds, almonds, olives, spinach, leafy greens.

Ginkgo Biloba: This comes from a tree, and is known to increase blood flow through the brain’s blood vessels, as well as stimulate brain activity. Many people use ginkgo biloba as a way to help reduce brain fogginess or forgetfulness. Sources: can be purchased as a health supplement (liquid or capsules).

Omega-3 Fatty Acids: Since the brain is composed of mostly fat, omega-3 fatty acids are crucial for preventing brain degeneration and keeping the brain healthy. Best food sources: flaxseeds, walnuts, salmon, sardines, halibut, shrimp, scallops.

Acetyl-L-Carnitine: This is a supplement that is derived from plants and may help slow the aging of the brain. It also is known to increase memory and clarity of thought. Sources: high quality meats and dairy; also can be taken as a supplement.

Antioxidants: These powerful nutrients help to protect cells in the nervous tissue and keep them functioning properly. Best food sources: blueberries, blackberries, walnuts, pomegranate juice, fresh vegetables and fruits.

Magnesium & Potassium: These two nutrients work together to help keep our nerves healthy and under control. They relax nerves and muscles, which allows for proper circulation and blood flow. Best food sources of magnesium: raw pumpkin seeds, spinach, salmon, raw sunflower seeds, halibut, sesame seeds, black beans. Best food sources of potassium: swiss chard, lima beans, yams, winter squash, soybeans, avocado, spinach, lentils.

Prickly Pear Cactus

A couple of weeks ago, a PWN reader told me that she had gone on a guided tour of Sedona, Arizona, and learned a little about the flat prickly pear cactus. Apparently there is quite a bit of nutrition packed into this particular cactus, and she asked if I could provide some more insight into this.

Let me begin by saying I have never learned about or eaten a prickly pear cactus (let’s call this a PPC from this point on). But, I love learning about new health foods so I was excited to do some research! PPCs are native to Mexico but can be found throughout most of the Americas and parts of Europe. They typically are large, flat, rounded plants with big and small spines covering the surface. They can be a very dense plant, especially when they begin to get their fruit.

The edible part of the PPC is the fruit, or cactus fig. This is found attached to the skin of the plant. All of the skin and small spines must be removed from the fig before eating. They come in shades of red, orange and yellow, and are apparently very juicy and sweet when eaten fresh. Cactus figs are also used for candies, jellies, and in special drinks.

The young stem of the PPC, called nopales, is also edible, but is used more as a plant than a fruit. It is common to see nopales used in Mexican cuisine. There are even certain parts of the PPC that can be used to make alcohol.

However, some of the most interesting things I discovered were the many medicinal uses of the PPC. Certain parts of the plant can be used to help regulate blood sugar; as an antioxidant; for its anti-viral and anti-inflammatory properties; in weight regulation; and in the treatment of asthma, fatigue, livery injury from too much alcohol, diarrhea, gastrointestinal disorders, snakebites, sore throat, and other disorders. The pulp of the plant is also used by many cultures on burns, cuts, wounds and fractures because it eases pain and promotes healing.

If you’re anything like me, right now you’re wondering, “where can I get this stuff?!”

I found one place in Arizona where you can mail order prickly pear nectar and jams. Go here to learn more. And if anyone tries it or has experience with the PPC, please share. Next time I see one of these plants outside, I may try to get to the fruit myself!

Recipe: Veggie Pancakes

Ed and I unexpectedly threw together a delicious dinner last night, and I wanted to share. Like many of you, we’ve been overwhelmed with fresh vegetables each week from our Grant Family Farms CSA. We pick our box up on Monday afternoons, and last night we got two types of lettuce, red and golden beets, garlic scapes, summer squash, zucchini, green onions, English peas, and mushrooms. Not to mention the fresh whole grain bread, eggs from pastured chickens, and a huge bag of apricots!

I told Ed I would handle the vegetable if he picked up some sort of fish or meat from Whole Foods on his way home from work. I suggested a bag of frozen shrimp, because it’s easy, cheaper than fresh fish, and one bag lasts us at least two meals. Meanwhile, I pulled up the weekly e-mail we receive from the farm with suggested recipes. They had one for “Vegetable Fritters” (compliments of Simply in Season cookbook) that sounded pretty good, so I adapted it a bit and gave it a try.

*I apologize for my fuzzy iPhone photos, I was too lazy to run upstairs and get our real camera!

I am calling these veggie pancakes because they look exactly like pancakes and I don’t really like calling my food “fritters.” But either way, they turned out much better than expected and I think they’re a great way to use a lot of vegetables at one time. I’ve changed some of the proportions because when I made it, it had too much flour/egg mixture compared to the amount of veggies. But, feel free to adjust as needed.

Recipe (adapted from Vegetable Fritter recipe from Simply in Season)

1/3 cup whole wheat flour

2 fresh eggs

½ tsp baking powder

½ tsp sea salt

½ tsp ground pepper

3-4 cups of diced, minced, chopped or shredded veggies: zucchini, summer squash, mushrooms, garlic, peas, carrots, beets, green beans, onions, etc.

2 tbsp chopped fresh parsley

Beat eggs and combine with flour, baking powder, sea salt and pepper. Fold the 3-4 cups of prepared vegetables into the egg & flour mixture. Heat frying pan with oil (I used coconut oil) and spoon batter onto hot pan as if you were making pancakes. Make these as large or small as you want. Heat on both sides until crispy, then serve.

We served these over a bed of lettuce with some shrimp and homemade salad dressing. It was really a great dinner – full of vegetables, not too filling, but very satisfying. I even ate the leftovers for breakfast today with a hard-boiled egg (topped with gray sea salt). I think these would be delicious if you made them into tiny little patties to put on top of salads, and kids may even like them too. It’s worth a try! Enjoy!

The Egg Dilemma: Cost or Quality?

Those of you who have been reading my blog for a while know that I get pretty excited about farm-fresh eggs from pastured chickens. These are eggs that come from chickens who live outside, eat green grass, and are not injected with any hormones, stimulants or antibiotics. They soak up sunshine daily, get exercise as they roam around the grass, and are happy (as happy as a chicken can be, at least). The eggs from pastured chickens are higher in essential fatty acids, lower in cholesterol, and contain more nutrients than regular eggs. Eggs from factory-farmed chickens are of a lower quality when it comes to nutrients, and on top of that they contain more bacteria because of the poor living conditions of the chickens. To get a refresher on eggs, go here.

A few days ago, one PWN reader commented on how expensive eggs from grass-fed chickens are compared to regular eggs. This is definitely true! My pastured chicken eggs cost $4.25 per dozen, and I know you can get regular eggs for as low as $0.99 per dozen in some places. This reader was wondering if the quality of the pastured chicken eggs and regular eggs are similar once you hard-boil the egg. In other words, does cooking an egg kill off any bad bacteria associated with factory farming, to the point that it doesn’t matter where the egg comes from?

Chicken meat and eggs are the most common source of food bacteria. Factory farmed chickens are kept in sheds of up to 100,000 chickens, and they are manipulated with light, food and injections to lay extra eggs each day. Cooking an egg can kill off the bacteria that can lead to food poisoning, but only if the egg is cooked thoroughly. Sunny-side up, soft-boiled, or any type of runny yolk is not considered an egg that is cooked through. Therefore, there is still a chance that some bacteria will remain. An egg that is hard-boiled with a hardened yolk will likely have no harmful bacteria.

However, the nutrients are still lower in a factory-farmed egg than in an egg from a pastured chicken. So while you may be avoiding salmonella or E. coli, you are still consuming an egg that is higher in cholesterol and lower in essential fats and vitamins. Some suggestions for getting the most out of your eggs while still staying within your grocery budget include saving the inexpensive factory-farmed eggs for hard-boiling; using pastured chicken eggs for other types of cooking; and doing some research to find a local farm that can supply you high quality eggs at a competitive price.