Saturday, August 13, 2011

Raw goat's milk offers many benefits

Delicious fresh goat's milk
Raw goat's milk offers many benefits
Friday, March 04, 2011 by: Luella May

(NaturalNews) In western civilization, most milk consumption is in the form
of pasteurized and homogenized cow's milk. Although such milk is portrayed
as being healthy, it actually can lead toimpaired health, including allergies,
tooth decay, colic in babies, arthritis, heart disease, and even cancer. A much
better choice is raw milk, and, though generally more difficult to find, the best
raw milk of all is raw goat's milk. As the Journal of American Medicine states,
"Goat's milk is the most complete food known."

Goat's milk is the most highly consumed milk in many other parts of the
world and it is delicious aswell as extremely nutritious. Goat's milk has
vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and
fatty acids that are easily assimilated by the body. It is interesting to note
that goat's milkis digested in 20 minutes; whereas, it can take up to 24
hours to digest cow's milk.

Pasteurization and homogenization are not what nature intended. These
processes destroy valuable natural enzymes and nutrients that our bodies
utilize to sustain health. They also alter food chemicals and make fats rancid.

Cow's milk and goat's milk differ greatly in their nutritional composition.
Goat's milk does not contain the complex protein that stimulates allergic
reactions, making it less allergic. It also helps to boost the immune
system. Goat's milk alkalizes the digestive system and also helps to
increase the ph level in the blood stream. Furthermore, goat's milk does
not produce mucus and will not worsen allergic respiratory conditions
such as asthma.

Goat's milk also contains less of the enzyme xanthise oxidase. When
entering the blood stream, this enzyme can cause tissue on the heart to
scar that results in the liver supplying more cholesterol in order to protect
the heart. Arteriosclerosis can be the result of this mechanism. Additionally,
homogenization of milk products has also been linked to heart disease.

People who are lactose intolerant may find goat's milk to be a good
alternative source of milk. Goat's milk contains less lactose than cow's
milk and passes through the digestive system more rapidly. Most lactose
intolerant people have no difficulty tolerating goat's milk.

Additionally, raw goat's milk fights microbes, primarily due to the
healthy medium-chained fatty acids it contains, such as capric and
caprylic acids. It is very important to note that raw goat's milk is
rich in selenium, a necessary bodily nutrient known for its immune
strengthening and antioxidant properties.

Raw goat's milk soothes the digestive tract. People with conditions
such as bloating, diarrhea, asthma, and irritability may very well be
suffering from an allergic reaction to cow's milk. Raw goat's milk on
the other hand can be comfortably consumed without triggering these
allergic responses. Because of its effective acid buffering capacity,
goat's milk has been used to treat conditions such as ulcers.

Children with problems digesting cow's milk may have a viable
alternative in raw goat's milk. Goat's milk is a natural food that
children can consume comfortably, even if they are sensitive to cow
or other forms of milk. In fact, goat's milk is very similar to human
milk. Children who drink goat's milk tend to remain more satisfied
between meals and sleep through the night.

In conclusion, goat's milk provides excellent health benefits, is delicious
and is well tolerated - as opposed to today's pasteurized and homo-
genized varieties, which are not only less nutritious and less tolerated,
but also can be a precursor to poor health.


About the author

Luella May is a natural health advocate helping people to heal naturally.
Luella is in the midst of editing her ebook, "The 8 Invisible Stains of
Our Souls" which will be available in the next few months.
She partners with Tony Isaacs, who authors of books and articles about
natural health including "Cancer's Natural Enemy" and "Collected Remedies"
Luella contributes to The Best Years in Life website for baby boomers and
others wishing to avoid prescription drugs and mainstream managed
 illness and live longer, healthier and happier lives naturally. Luella
co-moderates the CureZone "Ask Tony Isaacs" forum as well as
the Yahoo Health Group "Oleander Soup" and hosts her own
yahoo group focusing on the natural wellbeing of pets

Learn more:


Spaghetti Sauce
(Taste of Home Recipe)

25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon,
place tomatoes, one at a time, in boiling water for 30-60 seconds.
Remove each tomato and immediately plunge in ice water. Peel
and quarter tomatoes.

In a food processor, cover and process green peppers and onions in
batches until finely chopped. In a stockpot, combine the tomatoes,
green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano,
parsley, basil, pepper flakes, Worcestershire sauce and bay leaves.
Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours,
stirring occasionally. Discard bay leaves. Add lemon juice to nine
hot quart jars, 2 tablespoons in each. Ladle hot mixture into jars,
leaving 1/2-in. headspace. Remove air bubbles; wipe rims and
adjust lids. Process for 40minutes in a boiling-water canner.
Yield: 9 quarts.

Editor's Note: The processing time listed is for altitudes of 1,000 feet
or less. For altitudes up to3,000 feet, add 5 minutes; 6,000 feet, add
10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Cucumber Relish

4 cups unpeeled cucumber
1 cup green pepper
1/2 cup sweet red pepper
3 cups onion
3 cups unpeeled zucchini
1/4 cup salt
2 1/2 cup sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Use the pulse action on your food processor to cut up your vegetables quick and easy. Make sure to cut the ends off your cucumbers and take the seeds out of the peppers. Combine all vegetables in large bowl sprinkle with salt.  Cover the vegetables with cold water.  Let stand for four hours.  Drain really good.  Combine sugar, vinegar, seeds in saucepan stirring to make sure the sugar is dissolved.  Bring to boil and then lower temperature to simmer.  Add all your vegetables. Simmer for 10 minutes.  Pack into clean sterilized jars.  Process in water bath at full boil for 10 minutes.


My cucumbers did really good this year.  I have been home canning a variety of  pickles. Twelve day pickles, dill pickles, lime pickles plus cucumber relish are put up for the winter.

                                             What to do with these?

Guess I will do more dill pickles since that is my favorite.  Finally found something to with this cutter that I purchase at one of those Pampered Chef parties a long time ago.  It does a great job cutting those cucumbers into nice dill pickle slices.

Dill Pickles

7-8 lbs cucumbers
1 cup canning salt (not table salt)

35 peppercorns
1 Tbsp canning salt
7 cups water
6-1/2 cups white vinegar
7 cloves of garlic, each cut into quarters
14 dill heads
7 small grape leaves (used to keep cucumbers firm)

First Day

1- Wash cucumbers. Trim off ends and make the pretty slices with your Pampered Chef cutter.
2- In a large bowl, layer cucumbers and salt . Add cold water to cover . Place a plate on top to weigh down the cucumbers. Cover and let stand at a cool room temperature for at least 12 hours.
3- Soak dill heads upside down in a bucket of salt water overnight. Any bugs on the heads will either drown or crawl away.

Second Day

1. Sterilize jars by washing in the dish washer or a large pot of boiling water for 5 minutes. Keep lids in a saucepan of water on low heat.
2-Rinse and drain the cucumbers. Rinse again and drain well. Set aside.
3- Combine the salt, water, and vinegar in a pot. Bring to a boil over medium heat, stirring often until salt is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
4-Place 1 grape leaf, 2 pieces garlic, 4 to 5 peppercorns and 1 dill head into the jar. Pack cucumbers into the jar, leaving about 1 inch headspace, and top with 2 pieces of garlic and 1 dill head.
5- Place the canning funnel over the jar and using a ladle, pour hot pickling liquid into the jar, leaving 1/2-inch  headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Wipe the rim with a clean cloth or paper towel dipped in warm water. Using the silicone tongs, remove a lid from the saucepan of hot water and place it on the jar. Screw on a band until it’s fingertip-tight.
6- Place the jars in the canner and return to a boil. Process for 15 minutes. Let the jars stand in the hot water for 5 minutes. Then use the canning tongs to transfer the jars to a clean towel on the counter and let them stand for 24 hours. You should start to hear the happy pinging of lids sealing as they cool.

Tuesday, August 9, 2011

Flower by any other name?

My Mom always had flowers in our yard and her garden.  I also plant a lot of flowers.  I like sunflowers, zinnias, daffodils, marigolds, iris's and any kind of day lily.  I try to grow roses but never seem to do a very good job with them. 

One spring my daughter-in-law dug up some daffodils for me.  This bushy green plant came up beside the daffodils.  And then I thought it had died.  A couple of weeks later a stem came up.  Just a tall skinny stem with no leaves. The strangest looking thing.  Next came the pretty pink flowers.  I ask some of my neighbors if they knew the name of this flower.  Someone told me it was called Naked Lady.  Well I wasn't too impressed with the name, but sort of understood why it could be called that.  My daughter-in-law said someone told her it was called a Mystery Flower.  That makes sense too.  Then the other day my sister, Fern, said it is called the Resurrection Flower.  So many names.  Do you know the name if this flower?  Would love to hear from you if you do.

       My daughter-in-law has a friend who took one look at this flower and said "Amaryllis".  Thank you Laura. But it is also know as "naked lady". I didn't think it was an Amaryllis at first, so I did some research on the net. The Amaryllis comes in many colors and the petals in different shapes.  Mystery solved after ten or so years.