spiphywarfare

Author: Grok Mole

  • What Do We Eat?

    We get asked that a lot.  So here is today

    Ali’s food log

    B- bacon
    L- homemade coleslaw
    D- roast, onions/bell pepper/mushrooms cooked in butter, provolone, american cheese, and cayenne mayo… kinda like cheesesteak in a bowl
    AfterKidsInBed- red wine, dark choc

    I bought a bar of 70% dark chocolate because it was on sale. We usually grab the 72% or 80%.  I can’t believe how “sweet” I think the 70% is.

    I cooked a large roast today in the crockpot.  I’m going to see how many meals I can get out of it!

    This article was first published on January 9, 2014 and was recovered using AI and web.archive.org.

  • Food additives

    A couple of interesting quotes to stop and think about.

    Aspartame, for instance, is a sweet-tasting neurotoxin.

    Every year, food manufacturers pour 15 million pounds of artificial food dyes into U.S. foods — and that amount only factors in eight different varieties.

    Many of the food additives that are perfectly legal to use in US foods are banned in other countries. The banned ingredients include various food dyes, the fat substitute Olestra, brominated vegetable oil, potassium bromate (aka brominanted flour), Azodicarbonamide, BHA, BHT, rBGH, rBST and arsenic. Dr. Mercola’s full article

    Yep. Arsenic. That’s a great thought isn’t it. Eating less red meat? You’ll be happy to want to know that those “healthy” white meats, chicken and pork, are apparently contaminated with this through their foods. And as always, you friendly Federal Government agency is looking out for you!

    This article was first published on December 30, 2013 and was recovered using AI and web.archive.org.

  • Whole Wheat Blueberry Donut Muffins

    Whole Wheat Blueberry Donut Muffins

    These muffins prepared from freshly ground wheat pack enough punch to carry you through the morning without filling yourself with completely useless calories. The coconut sugar provides nutrients (read more) as do the completely unrefined carbohydrates from the wheat berries.

    The Vitamix blender makes this as simple as dumping the ingredients into the container and turning it on for 90 seconds.

    Whole Wheat Blueberry Donut Muffins
    Yields 12
    Delicious, kid-approved muffins without all the garbage. As always, all ingredients should be certified organic.
    Write a review
    Save Recipe
    Print
    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    85 calories
    11 g
    12 g
    4 g
    1 g
    3 g
    49 g
    8 g
    10 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    49g
    Yields
    12
    Amount Per Serving
    Calories 85
    Calories from Fat 39
    % Daily Value *
    Total Fat 4g
    7%
    Saturated Fat 3g
    14%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 12mg
    4%
    Sodium 8mg
    0%
    Total Carbohydrates 11g
    4%
    Dietary Fiber 0g
    2%
    Sugars 10g
    Protein 1g
    Vitamin A
    3%
    Vitamin C
    15%
    Calcium
    4%
    Iron
    1%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 1/2 Cup Coconut Sugar
    2. 1/2 Cup Blueberries
    3. 1/4 Cup Butter
    4. 3/4 Teaspoon Ground Nutmeg
    5. 3/4 Cup Whole Milk
    6. 1 Teaspoon Baking Powder
    7. 1 Cup Wheat Berries
    Instructions
    1. Preheat oven to 350.
    2. Place all ingredients in a blender capable of grinding grains. I use a Vitamix.
    3. Blend on high until batter is smooth (about 90 seconds).
    4. Pour or spoon batter into muffin cups.
    5. Bake in oven for 15-20 minutes until a toothpick inserted into the muffin comes out clean.
    Adapted from Allrecipe.com
    beta
    calories
    85
    fat
    4g
    protein
    1g
    carbs
    11g
    more
    Adapted from Allrecipe.com
    spiphy warfare http://spiphywarfare.com/

    This article was first published on December 14, 2013 and was recovered using AI and web.archive.org.

  • Whole Wheat Pumpkin Bread

    As part of my experiment with whether it is actually wheat that fattens me up, or if it is the processing of it, I’ve made the following.. The kids love it.

    Whole Wheat English Muffins
    Serves 12
    Write a review
    Save Recipe
    Print
    Prep Time
    45 min
    Cook Time
    30 min
    Total Time
    1 hr 15 min
    Prep Time
    45 min
    Cook Time
    30 min
    Total Time
    1 hr 15 min
    231 calories
    39 g
    27 g
    5 g
    7 g
    3 g
    93 g
    349 g
    3 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    93g
    Servings
    12
    Amount Per Serving
    Calories 231
    Calories from Fat 44
    % Daily Value *
    Total Fat 5g
    8%
    Saturated Fat 3g
    13%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 27mg
    9%
    Sodium 349mg
    15%
    Total Carbohydrates 39g
    13%
    Dietary Fiber 1g
    6%
    Sugars 3g
    Protein 7g
    Vitamin A
    3%
    Vitamin C
    0%
    Calcium
    5%
    Iron
    4%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 4 1/2 cups whole wheat flour
    2. 1 teaspoon salt
    3. 1 tablespoon honey
    4. 2 teaspoons instant yeast
    5. 1 teaspoon baking soda
    6. 1 3/4 cups whole milk
    7. 3 tablespoons salted butter
    8. 1 large egg
    Instructions
    1. Combine the dry ingredients in mixing bowl and whisk/stir them together.
    2. Beat egg.
    3. Heat milk and butter on low heat in a saucepan just until butter melts.
    4. Remove from heat and stir in honey.
    5. Add liquid and egg to dry ingredients.
    6. Run mixer with dough-hook until dough forms a ball. You can alternatively do this by hand.
    7. Roll out on floured surface to about 1 inch thick and cut out the muffins using a large cookie cutter.
    8. Place muffins on baking sheet and cover for twenty minutes.
    9. Heat cast iron, or other non-stick, skillet to medium low heat.
    10. Cook muffins about five minutes each side until browned. (preheat oven to 325 about now)
    11. Place in oven for 20 minutes.
    Notes
    1. I assume it is from the fresh whole wheat but fifteen minutes left the inside a little too moist.
    Adapted from Honest Cooking
    beta
    calories
    231
    fat
    5g
    protein
    7g
    carbs
    39g
    more
    Adapted from Honest Cooking
    spiphywarfare http://spiphywarfare.com/

    This article was first published on December 8, 2013 and was recovered using AI and web.archive.org.

  • Changed

    Changed

    I sat in a seminar ten years ago and listened to a man, in his seventies, lecturing a bunch of men about change. He said, “When you’re done changing, you’re done.” That sentence has always stuck with me. It sums up our need for continual growth quite nicely.

    I’ve been blessed to experience much change in the last year of my life. I located a picture from a vacation in 2012 and one from 2013. Sixty pounds later, I felt the need to share them here. This was not accomplished by following any doctor’s advice. It was not done by eating a diet that complied with the USDA, AHA or any other organization’s recommendations. It came about by sensible eating, some exercise, and self-discipline.

    before_after(1)

    Thank God for giving me the vision to make this change. I couldn’t have managed it without the support of my family, especially my loving wife. I must thank Market Street United supermarkets as well. Their excellent offerings for healthy foods make eating right easy and affordable. Giant bicycles certainly deserves mention here as well. Quality equipment is just as important when exercising as it is when editing video, driving, or any other thing we do.

    More importantly, never be afraid of change. Instead, be afraid of not changing. Be afraid of being done.

    This article was first published on November 18, 2013 and was recovered using AI and web.archive.org.

  • “Trust Us”

    So the American Heart Association recommends that the number of Americans taking statins roughly double. The number needs to move from 15% to about a third of all American adults. The below excerpt is interesting in light of the recommendation.

    Roughly half the cholesterol panel members have financial ties to makers of heart drugs, but panel leaders said no one with industry connections could vote on the recommendations.

    “It is practically impossible to find a large group of outside experts in the field who have no relationships to industry,” said Dr. George Mensah of the heart institute. He called the guidelines “a very important step forward” based on solid evidence, and said the public should trust them.

    News from The Associated Press

    Heart.org provides a list of the groups that should take statins now:

    • People without cardiovascular disease who are 40 to 75 years old and have a 7.5 percent or higher risk for heart attack or stroke within 10 years.
    • People with a history of heart attack, stroke, stable or unstable angina, peripheral artery disease, transient ischemic attack, or coronary or other arterial revascularization.
    • People 21 and older who have a very high level of bad cholesterol (190 mg/dL or higher).
    • People with Type 1 or Type 2 diabetes who are 40 to 75 years old

    This article was first published on November 13, 2013 and was recovered using AI and web.archive.org.

  • Pat Robertson vs. God on Low-Carb Diets

    “What happens is you build up the clinkers. You get swollen joints, you get gout.”

    “Sooner or later, it violates the principles that God set down.”

    The video with those quotes from Pat Robertson was jumped on with lightning speed all over the net. Unfortunately, it was jumped on most quickly by secular sources while it seems religious leaders have been silent or reserved.

    I’m no religious leader but I felt it necessary to respond to Mr. Robertson’s comments on low-carb diets. First, as a Christian, one of the most significant aspects of Christ to me was that He seemed to have His biggest issues with organized religion and its leaders. Christ asked those leaders how they could speak of anything good when they were the “offspring of vipers.” Now, I’m not able to see the heart of men, including that of Pat Robertson. I am however, able to apply the common sense that God gave all of us to determine right from wrong. As a religious leader he is obligated to speak the truth and is held to a higher standard.

    In light of that, I must point out that the Bible is replete with information on diet and health. One of the earliest ones goes all the way back to Noah.

    Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs.
    ~Genesis 9:3

    Common sense won’t allow the reconciliation of the statement that low-carb “violates the principles that God set down” and the verse quoted above. In fact, that verse alone seems to call on mankind to eat naturally. A way of eating that involves meats (if it moves) and vegetables. Principles found in low carb diets, paleo diets, and any other “diet” that brings you back into a healthy state. What it doesn’t support is a diet full of lab grown low carb foods and diets foods that infuse our bodies with GMO bacterial waste which has been benzylated, hydrolysed, methylated, and then debenzylated (from the aspartame patent).

    This article was first published on October 21, 2013 and was recovered using AI and web.archive.org.

  • Rest and Relaxation

    This site is about being healthy, not just eating healthy. Sometimes that involves the pushing aside of normal routine. As I sit 650 miles from MarketStreet and the wonderful healthy groceries that played a key role in my loss of 50+ pounds, I realize that the carbs I am consuming in the form of chocolate, graham crackers, and marshmallow with my family are worth it. They bring their own challenges and extra work later but the joy on a child’s face is good for the soul.

    God’s creation is a wonderful place to spend time and unwind. Get out in the green. Make a break from routine. Relax.

    This article was first published on October 13, 2013 and was recovered using AI and web.archive.org.

  • Sweet Potato Hash

    Took a peek in the fridge this morning and did a quick search for sweet potato egg recipes. Came across this one for Sweet Potato Hash from nomnompaleo.  I really wanted to put up a pic of it, but it smelled and looked so good I gave in and couldn’t wait. If you need another way to do something great with the wonderful sweet potato, go check it out.

    This article was first published on October 9, 2013 and was recovered using AI and web.archive.org.

  • Don’t Worry

    Something food free and personal today.

    Almost two years ago to this date you could have found me on the floor at the back of the house in an extreme amount of pain. I hadn’t slept for three days and I was convinced the word tumor would come out of my physician’s mouth the next morning. Without going too deeply into the details suffice it to say it was a TMJ Disorder. It took minor surgery and months of rehab to fix.

    Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. Matthew 6:34

    What happened to me was that clenching my mouth at night due to stress was causing a very slight misalignment of my jaw. That in turn led to tremendous pain that I could not get rid of. I was stressed over things I had no real control over.

    Stress can cause our bodies all sorts of nasty problems. Heart attacks, memory loss, and digestive disorders just to name a few. The irritability that goes with it can damage relationships when left unchecked. I wanted nothing to do with anyone, including those closest to me, when I was in pain. If you’re stressed, try to focus on healthy, positive thoughts and heed the words of Christ above.

    Have a great day!

    This article was first published on October 7, 2013 and was recovered using AI and web.archive.org.