Tag Archives: food

Remedies For Candida

Can you guess where this is?

It would never occur to most of us that we have yeast over growing in our bodies.  Yeast lives with in the human body and should not cause problems but it can become invasive and wreak havoc through out our body.  This post is a follow-up from May 21st.  Please refer to the earlier post for symptoms of Candida Albicans (fungus).   Yeast produces toxic chemicals that are absorbed into the body.

Do you feel lousy but can’t get a diagnosis?  Are you tired all the time?  Frequent headaches? Depression?  Constipation?

How do we treat Candida?  Sugar is the primary nourishment for yeast.  You can imagine with the amount of sugar that we consume that yeast could very well be a problem for most of us. Some foods that contain sugar or break down into sugar are:
All sweets

Breads

Pasta

Fruit

Soft Drinks and Ades

Alcohol

The only way to get a hold of the yeast growth which can literally attack all areas of your body is to starve the yeast.

Maintaining a diet of veggies, protein and fruit that is not high in sugar (lemons, grapefruit, tart apples, berries) is the best thing.

Stay away from foods that might have mold:  vinegar, peanuts, melons, dried fruit.

Avoid coffee.  Avoid alcohol.  And any other beverage that is acidic, high in sugar, or turns to sugar in the body.

Avoid milk products (except yogurt).  They are  high in lactose.

Take probiotics by eating plain yogurt or take supplements to  fight the fungi.

Do an intestinal cleanse.

Take Vitamin B Complex.

There is a load of material online for your “enjoyment”.

Every symptom  I had (chronic fatigue, daily headaches, constipation,  abdominal issues, brain fog, sinus pain,  acne,  bouts of depression) went away after I starved the yeast.  There are  many more symptoms than those I listed.

If I follow the above recommendations 90 percent of the time, I am good to go.  And I have found it is well worth my time and energy to do so.  I have more energy than I ever have.   And I am older than I have ever been.    How bout that.

Happy eating!

I will put money on no one guessing where this is.

God bless,

Karen

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The Legend Is Truer Than I Knew

Broth is  “sick”.  That is what my kids say when something is really cool.  But I just learned in the last year just how “sick” broth is.

Bone Broth.  I am SO glad I have acquired this knowledge now that we are producing meat.  I can just imagine myself  when it is time to butcher saying to the guy, ” Dont want the bones or anything but steak and hamburger.”   I am realizing some of this stuff is WAY more nutritious than the meat.

I haven’t gotten into beef broth as much as I have chicken broth yet since I don’t have an accumulation of beef bones at any  one time.  I am sure I could get any amount I want from the butcher.  I will check that out.   But the beef bones are coming from our pasture soon!

Broth heals us and it is true what Grandma says about sipping it when we are sick, but it is SO much more than that and I am working at incorporating it into our daily life.  It is one of those total SUPER foods that boosts our health to grand levels.

So what does it do for us, you ask?

Well, it does this:

It is chock – full of  minerals.  We are mineral deficient in a BIG way.  We spend a lot of time concentrating  on just the vitamins that are vital.  To be deficient in minerals is devastating.

It nourishes our immune system.  This feeds our whole system  and keeps illness at bay.  Healthy and Strong.

It enhances our digestion system.  Through all that I have learned,  the digestion system is where it is at.  If it is struggling and compromised, then we are free to welcome all forms of bacteria.

It feeds our body collagen where it is needed:  joints, ligaments, tendons, skin (supple skin reducing wrinkles) , membranes, mucus and bones.

Not a bad deal, eh?

When we eat chicken, I take all the bones when we are finished (yes, all the bones that are gnawed on by individuals) and throw them in a pot.  Fill it with filtered water.  Bring to a boil and simmer for 24 hours or more.  What is left is this wonderful broth that is very gelatinous.  I pour into a Ball jar and pop into the freezer.   I use it for lots  of things.  When a recipe calls for water or liquid, broth, etc.  I use the bone broth.  It just absolutely cannot be beat in nutrition.  It is wonderful when cooking rice, vegetables, soups, drink alone, quinoa or other grains.

There is so much wrong with the broth we purchase today.  Canned broth- salt and BPA’s.   Boxed broth- salt and wax from container.    Cubes- salt and what is that stuff anyway??

I CANNOT wait to get my hands on the cow bones. 

I am tempted to scream this from my roof top:

CONVENIENCE IS NOT CONVENIENT WHEN OUR QUALITY  AND QUALITY OF LIFE IS COMPROMISED.

BONE BROTH

Bones of an animal

Filtered water to cover bones

Veggies (optional)

Spices (optional)

Bring to boil.  Reduce heat and simmer for 24-48 hours.   Less for fish.  More for beef.

YUMMMMMMO.

Have a super weekend!  If you have ideas of what else to do with broth, please share!

On a side note…I looked up the word  “chock” that I used above.  As it sits alone – chock- the def. doesn’t support my use of it.  But there is a word, “chock-full” that does.  And it looks like that: chock-full.  Not chock full, or chockful.  Weird.

Another word thing.  I use the word “smegma” a lot.  I use it to refer to slimy yucky stuff which I see a lot of around here.   I looked it up to see if it was actually a word or did I make it up.

It means:

Smegma (Greek smēgma, “soap”[1]) is a combination of exfoliated (shed) epithelial cells, transudated skin oils, and moisture. It occurs in both female and male mammalian genitalia.

Ooops.  My apologies for misusing a word over and over and with your permission, I would like to continue using  it in the same way I have been using it.

God bless,

Karen

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Is Sugar a Food Group?

You would think.         

Before I delve into the wonderful alternatives and healthier substitutes for sugar, I would like to preface this by explaining the ways you are consuming sugar without knowing it.    Some of the few:   Anything made with bread.   Sandwiches.    Alcohol.  Pizza.  Macaroni and Cheese.   Snack bars.   These are  “Simple Carbohydrates”.   A common thread here is processed food/starches.   These foods enter into our bodies  and then are  converted into sugar.  And our bodies have to process it in the same way as a candy bar basically.  After we complete a day of eating what we consider to be generally  healthy food,  we stretch our arms big and wide, and proud and say, “Yeah , a nice  dessert should  be in order after a day of  conscientious eating.”  And if you don’t know better, that seems totally logical.  I did FOR YEARS!     Often times by dessert time we have had more sugar than any other food group.

These simple carbs are processed.  They are sneaky.  We don’t know what they are doing  TO us.

Sugar is addictive and poisonous.

I am really not all bearer of bad news.  Really, I can be quite positive.  But this blog is about good whole foods.  Not poison.  I love sweets!  I spend a great deal of my time experimenting in an effort to enjoy without getting sick.   We all get sick from sugar.  All those nasty symptoms you feel on a daily basis can be attributed to sugar in most cases.  Headaches.  Colds.  Stomach aches.  diarrhea.  Constipation.

THOSE AILMENTS ARE NOT NORMAL!

That bears repeating.

THOSE AILMENTS ARE NOT NORMAL!

From there it can grow into Hypo/Hyperglycemia.  Diabetes.  Cancer.  Immune  Depression. Adrenal fatigue.  A host of others but we will leave it at that.  For many,  many people it has grown into those diseases.   No thank you.

OOOOKKKAAAYYYYY.

Not all is doomed.  Remember,  whole real foods is the key here.  And anytime we can REDUCE and IMPROVE the sweet intake, the less damage done.

This is about progress NOT perfection.

When we eat whole foods, we have a complete knowledge of how much sugar we are intaking.   And when we prepare our own foods we know as well.  Changing our eating habits is hard.  It takes effort.  We have  to decide to make our decisions thoughtfully and with a purpose.  I know for me, I have spent a good deal of my life just moving through life not giving thought to what I was eating, or where it came from or how it was processed.  I was really ignorant to that information.  That is not good.  We are only on this train once.  The trip should be awesome! Not short sighted.

HONEY
Whole food.  Honey can substituted in almost all cases.  It has many nutrients.
100% PURE MAPLE SUGAR
Whole Food.  It can be substituted in almost all cases.  It has many nutrients.

COCONUT PALM SUGAR
Whole food.  Has been dried to a granule.  It is granule like sugar and can be substituted  in all cases.  It very high in nutrients.  It is unrefined.  Organic.  Has not been processed.

STEVIA
It is from a plant found in South America.  It is very concentrated and is not good for baking.  I sweeten drinks or hot cereal with it.

DATES OR OTHER DRIED FRUIT THAT HAS NOT HAD SUGAR ADDED TO IT.
Sometimes I bake cookies and the complete source of sweetener will be dates.

Those are the five  I use exclusively.  I reduce  the amount called for always because I feel we WAY over sugar our foods.  So If a recipe calls for 1 cup, I will reduce it to 2/3.  If the recipe tastes sweet then next time I will reduce it down to 1/2 cup.  If that is satisfactory, then I will keep it there.

The sweeteners I have discussed above, I use sparingly.   They are not used on a daily basis.  We try to enjoy a dessert once a week.  Sometimes twice.

Sugars that talk a good line but I have learned are no- no are:

Agave –   It is processed and has been compared to corn syrup in its processing.

Brown Sugar  – is nothing but white sugar with Molasses added to it.  It is NOT healthier than white.  I think sometimes we think if something is brown, it is healthy.????  Like eggs.  Brown eggs come from certain breeds.  White eggs come from others.  No difference.

All the “natural” sugars. – Turbinado.  Sucanat Sugar.  Florida crystals.  They have all been refined and nutrients taken out.   Molasses has been added to make it look natural.

I have added molasses to sugar to make brown sugar before when I didn’t have brown sugar.  It is the same thing.

Molasses – is a “waste” product  from the processing of white can sugar.

The following recipe is wonderful.  I have taken a recipe that is predominately whole food.  I have cut ingredients to reduce sugar impact.  And they are delightful.

**Please note that I will never share a recipe with you that I have not shared with others and have received rave reviews.

The ingredients will surprise you.  And the results will even more!!!

BROWNIES

Preheat oven 325 degrees.

1 16 oz. jar salted almond butter.  organic.

2 eggs

2/3 cup raw honey (the recipe calls for 1 1/4 cup.  I reduced it as low as 1/2 cup.  not satisfying enough.  found satisfaction at 2/3 c. )

1 T Vanilla

1/2 c. cocoa powder. organic.  The only ingredient should be cocoa.

1/2 t. sea salt

1 t. baking soda

1 cup of dark chocolate chips. organic.   I use about 2/3 that.  Find the darkest chips you can find.  They will be the purest in form. ***** Remember when stuff is taken out, stuff is added to take its place.

1 cup of  walnuts or pecans.  organic (IF you can  buy raw, soak them in salt water over night and dry them in lowest temp in oven until crispy , usually about 24 hours.  I do this will all nuts and make about 3 lbs at a time and always have them on hand. This process removes harmful enzymes within the nut that wreaks havoc on our digestive system.  )

Blend each ingredient before adding the next.

Place in 9 x  13  glass or ceramic pan.  Bake 35-40 minutes.

Please let me know what you think of them!!  I would be interested in feedback.

God bless,

Karen

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Lighten Up! Why Don’t You…

….ON YOUR FAT FREE’S, YOUR “LIGHT” FOODS AND WHAT E’R.

Our poor food industry people have done such a number on us and it leaves me buggy eyed and confused (because it is SO hard to get my mind turned around facing the opposite direction).  I call them “poor”  because I feel sorry for them.  It is a sad state of affairs that the people we have come to entrust our health to have failed us.   I pray we can look beyond the greed and power and that some day they  will fall to their knees asking for help to see clearly .  Truly.  I pray that.  In the meantime, we must take the authority back.   Why is our health care in such a state of chaos?  Because our health has failed.  Why?  Because we consume massive amounts of chemicals, dyes, fake hormones, antibiotics, steroids, plastics, and on and on.  Even the vitamins that they put in our food after they squish the natural ones out through processing are fake.  Synthetic.  Lab made.

We make fun of the Twinkie.   I was not a chocolate fan growing up.  I LOVED Twinkies when I was little.  Probably still do!  It has a shelf life of a zillion years.  Based on the ingredients of many other yummy treats I have looked at today must also have a shelf life of the same number of years.  Why do they get such a bad rap?  They are so cute a fluffy.  And bouncy.  Yummo.

It has to be about more than “yummo” I am afraid.

So I spent too long ranting about things I like to rant about.  I have gotten side tracked.  Forgive me.

Did you know that when they advertise “light”  or  “1/2 the fat”  or “fat free”  they always have to add things to make up for the stuff they are removing?  Cant be as easy as taking out and still tasting good, right?  Dang the bad luck.

I list a few things here.  Dont feel you need to read the ingredients carefully.  I just want to give you an idea of what happens.

God knew exactly what he was doing when he provided these food items for us. He is awesome.

This is the greatest.  Enjoy this display of  I- don’t -even -know -what -you- would -call- it.

BUTTER –   Ingredients:  Sweet cream. (and salt if you choose)

BUTTER LIGHT  –  Ingredients:  Water, Butter, Canola, Buttermilk, Food  Starch,- Modified, Tapioca Maltodextrin, Salt, Distilled Monoglycerides, Lactic Acid, Potassium Sorbate and Sodium Benzoate (preservatives), Natural Flavor, Xanthum Gum, PGPR, Beta Carotene (color)

Does than seem light to you?  Heavy to me.   Why doesn’t real butter have preservatives?  Are we actually preserving the junk we are adding to the butter?  Do those ingredients read “health” to you?

On to the next…….

EGG – Ingredients: an egg.

EGGBEATERS – Great way to lower cholesterol and what e’r cause egg is not good for you.  REALLY?  What IS all that stuff listed down here?  Dont let all that vitamin lookin’ stuff fool you, please.)

Ingredients:        Egg Whites, Less than 1%: Natural Flavor, Color (Includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (Xanthan Gum, Guar Gum), Maltodextrin. Vitamins and Minerals: Calcium Sulfate, Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3

That is one honkin’ egg full of goodness and, well, …egg.

okay on to the next……

VANILLA YOGURT (popular brand) – Ingredients: Milk, Cream, Sugar, Tara Gum, Natural Flavor.

VANIILLA YOGURT 1/2 THE FAT–  Ingredients:  Skim Milk, Sugar, Corn Syrup, Cream, Whey, Mono and Diglycerides, Carob bean gum, Guar Gum, Natural Flavor, Carrageenan, Bitamin A Palmitate, Tara Gum.

VANILLA YOGURT  NO SUGAR ADDED  – Ingredients:  Skim milk, Cream, Polydestrose, Sorbitol, Maltodextrin (corn), Whey, Glycerin, Cellulose GEl, Mono and Diglycerides, Guar Gum, Tara Gum Xanthan Gum, Cullulose Gum, Carob Bean Gum, Natural Flavor, Acesulfame Potassium, Sucralose (Splenda) Vitamin A Palmitate, Annatto (for color)

You have all this in your pantry, right?

To make yogurt you just soak milk in a culture over night and you got it.  My body does not want all this stuff, I’m thinkin’.  It takes as fast to make yogurt as it takes to raise the carton up off the shelf.

HOMEMADE YOGURT

1/2 C.  of Organic Plain Whole Milk Yogurt.

1 Quart  Whole Organic Milk     “Pasteurized” .  If you cant find that use “Ultra Pasteurized”.

Gently heat milk up to 185 degrees and then cool to 110 degrees.  Stir in the yogurt.  Cover and place in warm oven 150 degrees or dehydrator,  or crockpot over night.  In morning put in fridge.  During the course of the day if any whey swims on top, just spoon it off and your yogurt will be thicker.

For the next batch use a 1/2 c. of the end of this batch for the starter for the next.  You only have to buy the yogurt one time.

Add fruit, granola, nuts, vanilla or any other delectable to your yogurt if you prefer.

God bless,

Karen

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6:38 am Wake Up Call – US GOVT.

While you may think that this farmer gets up at 5 a.m., I am here to tell you that is not the case.  Not until those goats that have been pregnant since September drop their kids in my lap.  Then I will need to get up at the crack of dawn.  Actually,  I have been “nesting” since September in anticipation of the delivery.   Trying to get rest before the sleepless nights.  Wait….I already don’t sleep at night.  I have noticed the goats seem to have been ordered bed rest.  They aren’t movin’ much this last week.  Maybe soon!

As I was contemplating getting out of bed at 6:38 the phone rang  and the caller id read: US GOVT.  (Isn’t funny how that is always in caps? )   So my first thought, of course,  being the mommy that I am, was that they were calling to tell me that my son, who is in the ARMY,  had done something wrong or something had happened to him.   That is just where your mind goes when an office of authority calls you.  No…..It was the  US POST OFFICE in my little itty bitty town telling me that my chicks were in and come get them. Thank goodness that my boy is safe! He is.  He is on a pass this weekend having a ball not too far away from here.

When you order chicks on-line they come in the mail when the chicks are 1 day old.  They have enough nutrition stored up in their little bodies (One of God’s miracles among millions of others) to keep them flyin’ for a couple of days. 

They are alive and WELL! And yes,  they were hungry and were able to distinguish between the water, food and bedding.  Quickly, I might add.

We have somehow ended up with 64 birds here.  “How did this happen?”, the rooster said to the hen.  We don’t know.  But this gaggle of 26 that showed up here this morning are meat chickens.  Did you know that the chicken you buy at the store might be as young as 9 weeks?  They very well could  be younger than that.  I never would’ve thought…  We will keep ours for 12 weeks and that is o.l.d.  We are going to provide them a feed that is lower in protein to slow the growing rate down.  What happens to these poor chickens when they are allowed to grow too fast,  which is the case in ALL commercial outfits,  is their legs break under the weight of their bodies and they cannot walk.  ugh.  Dont want that to happen.  We are just venturing into meat territory and I don’t want anything scary to happen.  It is scary enough just raising the  stuff!

Speaking of meat chickens,  ever get tired of the same ol’ same ol’ barbecue chicken?   This is a wonderful change that DOESN’T INCLUDE SUGAR OR CORN SYRUP which is in almost every bottle of BBQ sauce:

This sauce is probably enough for 1 whole chicken.

1 stick Melted butter

a couple of T. Worcestershire sauce

lemon juice of 1 lemon

2 or 3 garlic cloves minced

melt and mix all together on stove top and baste chicken on the grill.  YUMMY.

Have a SUPER holiday weekend!

God bless,

Karen

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Are You a Well Oiled Machine?

This morning’s walk to feed T-bone and Rib Eye

Like secret service men I send my dogs out in front of me on our walks.  They perform  snake patrol.

Most of us are oiled machines, but the operative word is “well”.  I want to wade into this water gently and thoughtfully because we have been hearing a line of bunk for so many years that it has become truth and it is killing us.  Also, I want to try to be simple and not bring all the technical stuff into the mix because, a) I dont understand it and b) it is b.o.r.i.n.g.  We are only getting some of the story and the part of the story being left out is quite necessary for us to hear.

I would love for us to begin to open our minds to think differently than we have been trained.  A whole food is wonderful until it is introduced to  processing and chemicals.  Until. Until. Until.  Things change after that. Dramatically.  Processing and chemical treatment change the composition of food.  Period.  We don’t get the same benefits of corn when it is tortured and brutalized.   No regard to its natural state has been considered.  When you over cook anything, you kill it.  So instead of approaching a food with -is it low fat, no trans fat, high fat, – it would be kinder on your body to ask if it was processed, how and was there anything added.  Anytime they add something, it usually means they have had to take something.

Before I begin, let me state that fat is imperative for healthy living.  When we talk about a low-fat diet we are eliminating crucial elements from our diet.  This is what fat in our diet does for us:

OUR CELL MEMBRANES ARE MADE UP OF 50% FAT.  They will die without it.  What a squeaky machine we are without it!

FAT SOLUBLE VITAMINS , A, D, E, K  NEED FAT TO CARRY THE VITAMINS THROUGH OUR BODIES.  THESE ARE CRITICAL VITAMINS.

FATS PROTECT THE LIVER FROM TOXINS

FATS ENHANCE THE IMMUNE SYSTEM

FATS LOWERS LIPOPROTEIN WHICH INDICATES A POTENTIAL HEART DISEASE ISSUE.

FATS ARE NEEDED FOR CALCIUM TO BE SUCCESSFULLY UTILIZED IN BONE HEALTH.

THE LIST GOES ON

We have learned from the people ( FDA, Food industry, Drug Companies,  Doctors, CIA, FBI, ABCDEFG, etc.) that:

Monounsaturated fats are good.  Olive oil and canola oil are the two main.

Polyunsaturated fats are good.   Margarine, Vegetable oils.

Saturated Fats are bad.  Coconut, Butter, Animal Fat, Creams

So far,  so good.

WHAT WE HAVE NOT LEARNED:

Monounsaturated Fats (olive oil and canola oil) cannot sustain their nutrient benefits if heated beyond 180 degrees.  thus becoming a non food.   So  really shouldn’t be used for cooking high temps.  I am really guilty of this and am trying to be more conscious of it.  I used to bake with it too which is not recommended.  Also, because of a high demand they are being processed to an extent that many of them come to your table nutrient deficient.  Look for FIRST COLD PRESSED. UNFILTERED AND CLOUDY.  Many groceries wont have this.  Most groceries will have first cold pressed but you will probably have to  order the unrefined online or shop at specialty stores.

Polyunsaturated Fats are the biggy here.  ugh.

Excess consumption of polyunsaturated oils has been shown to contribute to a large number of disease conditions including increased cancer and heart disease; immune system dysfunction; damage to the liver, reproductive organs and lungs; digestive disorders; depressed learning ability; impaired growth; and weight gain.*

New evidence links exposure to free radicals with premature aging, with autoimmune diseases such as arthritis and with Parkinson’s disease, Lou Gehrig’s disease, Alzheimer’s and cataracts.**

They go through an extensive process which  can be a heating/steaming situation 3 times!  What would you call that once processed?  Probably not something that our precious bodies would recognize as food.  Again,  NON FOOD ITEM.

When it is heated on our stove it becomes rancid and oxidizes.  So when I think about eating something that is rancid… ugh … and just because I can’t see the rancidness, doesn’t mean it is not there.  Would I eat a piece of bread with green mold on it?  Of course not!

Saturated Fats.  This is the good part!  They are very good for you    IF ( and that is a big IF. ) they are not processed to death. Again, we have to become every conscious how food is treated before coming to our door.  Dr. Oz and the likes of him are having to eat their words on this subject. He mentioned a few months ago he has a tablespoon of coconut oil everyday.  It was not too long ago that coconut oil was a NO NO.   If these fats are not tainted with chemicals and heavy processing, they are hands down the best source of fat and have huge benefits.  All the benefits I list above, call for saturated fats.  I have eaten all that I desire of butter, ghee, coconut oil, and animal fats  in the past 7 years and my health soars!  I eat mucho.  My tryglecerides were so low that a doctor recently told me that if he  hadn’t known better he would have thought his patient came from a concentration camp.  He had never seen them so low.  In other words…from a different world.  My cholesterol levels are perfect.  Please remember,  I used to not be healthy.  AND I don’t gain weight as a result of my intake.  God would not make food for us and then have us all become ill from it.  We have tainted our own food supply.

It is vital that we get our food from good sources.  That is the key here.  Not –  low fat, high fat, sideways fat, straight fat.  It has to be nontainted, non processed, GOOD FAT.    Consider your source always.

It is my prayer that we begin to look at this from a new angle …..Instead of being on a low fat diet or a low carb diet, or a high protein, or whatever diet ( those are food groups for heavens sake!  Needed for survival!)  Try going on a low chemical diet.  Or a low processed diet.  Or a low antibiotic diet.  or a low steroid diet.  Or  a local diet.   Or organic diet.  Those are NOT food groups.  Does that make sense?

And…. margarine….What IS THAT anyway?

Have a Super day!

God bless,

Karen

  *A general review of citations for problems with polyunsaturate consumption is found in Pinckney, Edward R, MD, and Cathey Pinckney, The Cholesterol Controversy, 1973, Sherbourne Press, Los Angeles, 127-131; Research indicating the correlation of polyunsaturates with learning problems is found in Harmon, D, et al, J Am Geriatrics Soc, 1976, 24:1: 292-8; Meerson, Z, et al, Bull Exp Bio Med, 1983, 96:9:70-71;Regarding weight gain, levels of linoleic acid in adipose tissues reflect the amount of linoleic acid in the diet. Valero, et al, Ann NutrMetabolism, Nov/Dec 1990, 34:6:323-327; Felton, C V, et al, Lancet, 1994, 344:1195-96

**Machlin, I J, and A Bendich, FASEB Journal, 1987, 1:441-445

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