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June 3, 2010
 

Cut your #BP card. BP Oil Spill #boycottbp

Cut your #BP card. BP Oil Spill #boycottbp

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May 29, 2010
 

GNU-Darwin supports the BP boycott BP aging antiwar asd bicycle bike black boycottbp cancer diet fitness flavonoids food foss gulf health oilspill pain parsley recipes tagmaker http://ping.fm/eSRXB

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May 26, 2010
 

Michael L. Love: parsley as a preservative, etc - proclus-gnu-darwin's posterous recipes diets health http://ping.fm/7yrgt

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May 24, 2010
 

Michael L. Love: parsley as a preservative, etc - proclus-gnu-darwin's posterous recipes parsley diets health http://ping.fm/7yrgt

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May 11, 2010
 

Michael L. Love: Parsley spaghetti

I still feel a little strange adding 2 cups of parsley flakes to a pot of spaghetti, but the result is quite luscious, and of course, eminently healthful as well.  I have been piling the parsley flakes on nachos too, and find that it is not to hard to get almost a full cup of parsley flakes every day.  If you have more suggestions about how to get more parsley into the food, please let me know.  For example, a little red salmon improves the taste considerably, and likely aids enormously in the absorption of the parsley apigenin flavonoid.  There are plenty of parsley recipe ideas in the right sidebar, and there are more links in my Greenpeace blog.  More to follow.

Regards,
proclus
http://www.gnu-darwin.org/
The blog

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  • Michael L. Love: winter bicycling
  • Michael L. Love: more parsley info, anti-diarrhea and other matters
  • Michael L. Love: Parsley recipe
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  • Michael L. Love: recipe; flax oil, tyrosol lignans update
    		•
    Posted Monday, Feb 8, 2010 2:49 PM by proclus

    Filed under  //   cooking   easy recipe   flavonoids   food   italian   nachos   parsley   pizza   recipe   salmon   spaghetti  
    Posted by Michael L. Love 

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    May 7, 2010
     

    proclus : Michael L. Love: parsley as a preservative


    Michael L. Love: Good morning world
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    It is still a marvel to me that I have not yet been able to uncover any ancient lore regarding parsley.  Given its properties, one would expect it to be the stuff of legend.  For example, while maintaining myself on the parsley plan described in this blog, this has been my best allergy season for years, as anticipated.  More about this later.  Another thing I noticed lately is that parsley is a great preservative, which now should come as no surprise either.  Parsley is simply loaded with astringent phenolics, such as apigenin, which are excellent preservatives, in addition to being extraordinarily healthful.

    Some of you may know that I bring a zippy bag full of veges with me most times.  This bag of tricks typically contains a red pepper, a carrot, black grapes, parsley sprigs, sometimes grapefruit sections, and whatever other vegetables I happen to have around the house.  I also eat a bit of cheese, which I keep separate from the vegetables, but a little cross-contamination is inevitable, which has sometimes led to some surprisingly tasty results.  Unfortunately, it has also sometimes led to vegetable spoilage, even though I keep the bag in the fridge overnight.  Lately, I have also been adding about 1/4 cup of parsley flakes, and it has clearly been inhibiting the growth of micro-organisms and the resulting food spoilage. 

    One supposes that citrus stored buried in parsley flakes would suffer far less mold.  Cheese coated with parsley flakes would also likely store better, and many other excellent benefits are expected.  It is difficult to believe that the ancients were unaware of these important properties of parsley.  They were able to surmise the healthful benefits of many plants and spices based upon their preservative properties.  If anyone discovers some genuine parsley lore, I would definitely be interested in hearing about it.

    Regards,
    proclus
    http://www.gnu-darwin.org/
    The blog

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    Published Friday, May 07, 2010 09:06 AM by proclus
    via blogs.vitacost.com

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    http://blogs.vitacost.com/Blogs/proclus/Archive/2010/5/7/1507.aspx

    Filed under  //   diet plan   diet weight   dieting   diets   fat loss   free diet   lose fat   lose pounds   lose weight fast   parsley   the diet   weight loss   weight loss program  
    Posted by Michael L. Love 

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    April 26, 2010
     

    Michael L. Love: healthful easy fudge recipe

    Michael L. Love: healthful easy fudge recipe
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    As has been noted previously in this blog, cocoa flavonoids share in the healthful benefits of other noted flavonoids, such as citrus bioflavonoids and parsley apigenin.  In fact, 70% dark chocolate has been widely recommended because of the demonstrated health benefit.

    I had suspected that most of the phenolics and other beneficial anti-oxidants were bound to the fiber in the cocoa solids, and like many other foods, such as grain and citrus, this turns out to be the case.  It is unfortunate that these beneficial substances have sometimes been set aside in the past, but thankfully, that is changing.  In the case of cocoa, this tends to be less of a problem, because the delicious chocolate flavor resides in the solid fraction, from which cocoa powder is made.  There is, however, some cause for concern, because harsh processing is often used to improve the flavor, and it is likely that much nutrient loss results from these processes.  This is why I favor plain, inexpensive, commonplace cocoa powder.  One of the reasons it is less expensive is that it has received less processing.  It should be noted that it is not too hard to find a whole pound of cocoa powder for the price of a single 70% dark chocolate bar, and the powder is likely just as beneficial.  You can even improve the healthfulness by adding more cocoa than is found in the chocolate bar without sacrificing flavor, as I explain below.

    I say, beware of chocolate that is too delicious, because you might be losing some of the benefit.  Similar to the problem of chocolate processing, the glycemic sweeteners that are used to improve the flavor can also detract from the healthful benefit, and the cocoa butter, though beneficial, is likely far less healthful than the cocoa powder.  In order to address these problems in this fudge recipe, no cocoa butter is used. That means using cocoa powder instead of chocolate.  Although it is not sugar free, agave nectar is non-glycemic, and it has been demonstrated to be healthful when used in moderation.  This is due in part to the fact that agave nectar is much sweeter than table sugar so that less is used.  Agave nectar also happens to make a very tasty suspension of the cocoa particles, fudge.  To me the taste is comparable to some more expensive 70% dark chocolates, and it is also likely just as beneficially healthful.  In fact, it is a delicious chocolate treat that can easily be adapted as a spreadable dessert topping.  If you are like me, you may have some difficulty maintaining the crucial portion restriction, because of that great old irresistible chocolate flavor.  Even with the healthful adaptations, it is still a classic.

    It is interesting to muse that our lust for chocolate derives directly from the fact that the polyphenolic and anti-oxidant power resides in the solid fraction, which preserves extremely well.  These phenolic and phenyamine molecules surely contribute to the neuroactivity of chocolate. These factors also likely explain the marvelous shelf life of cocoa butter, although it has far less of them.  It is truly an unusual case, and our taste for some other flavonoid-laden foods is apparently far less evolved.  Chocolate is wildly popular in many countries across the globe, and if it is well prepared, it is a very healthful food that kids love.  For those on diets, I have found that a regular helping of cocoa reduces cravings considerably, so that it can aid weight loss if portion restrictions are obeyed.  At any rate, on to the recipe.  It is very simple, easy, and inexpensive to make.  By my measure, it is about 80% cocoa, but you would not know it by the taste, because the agave nectar is very sweet. It is a chocolatey powerhouse!

    Makes 1 serving:
    2 heaping tbsp cocoa powder
    1 tbsp agave nectar

    optional:
    1 heaping tbsp peanut butter (I like chunky for the texture.)
    1 teaspoon cinnamon

    Carefully mix the ingredients until a dark, uniform mixture is achieved.  As anyone who works with cocoa powder will tell you, it will require a good amount of careful mixing to avoid waste and achieve a uniform mixture, but it is well worth the effort. ;-}  I have to say it is so delicious that I have never allowed it to set up very well, but I have some friends with more experience who assure me that it will, especially with the peanut butter added.  Without the cocoa butter and sugar, it may not have a classic fudge consistency, but for the additional healthful benefit, it is likely well worth this small sacrifice.  Trust me, sucrose molecules are worth avoiding.  Although I am changing over from chocolate to this recipe, I consider it to be still somewhat experimental, and I may post further adaptations here.  Feel free to suggest something, and we can discuss it.  For example, I find that without the peanut butter, it makes a delicious coating for a serving of nuts.

    In summary, this fudge delivers that classic taste, very much like good 70% dark chocolate, and it also provides even more of the healthful cocoa, with much less glycemic load, at far less monetary cost.  I think we have a winner here, but please remember to mind your portion restriction.  Too much of this stuff might destroy the benefit.

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    Regards,
    proclus
    http://www.gnu-darwin.org
    The blog

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    Posted Sunday, Apr 25, 2010 4:17 PM by proclus

    Filed under  //   Aging   Biology   Fitness   Science   Weight Loss   antioxidant   antioxidants   biochemistry   diet healthy   dieting   diets   food   parsley  
    Posted by Michael L. Love 

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    April 25, 2010
     

    proclus : Michael L. Love: healthful easy fudge recipe

    http://blogs.vitacost.com/Blogs/proclus/Archive/2010/4/25/1471.aspx

    Filed under  //   Aging   Alternative Health   Antiaging   Biology   Fitness   Health   Nutrition   Science   Weight Loss   antioxidant   antioxidants   biochemistry   caramel   cinnamon   cocoa   diet healthy   dieting   diets   fiber   food   fudge   healthy   how lose weight   molecules   parsley   peanut butter   quick recipes   recipe   recipe easy   to lose weight   weblogs  
    Posted by Michael L. Love 

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    April 16, 2010
     

    proclus : Michael L. Love: parsley and allergies follow-up

    Michael L. Love: parsley and allergies follow-up
    Now that my eyes have been sensitized to dryness for the very first time in my life, I think that I can describe something I would call parsley eyes.  They are apparently a little dryer than what they normally would be, even without any anti-histamine.  In fact, my eyes have returned to normal, though perhaps occasionally on the dry side of normal.  On my bicycle this morning, it was clear that my wet winter nose had returned.  The stye is gone, and I stopped the niacin a day or two ago.  Of course, the dryness would be linked to the CFTR blockade from the parsley regimen, but it also appears that a normal dose of anti-histamine was far too much, when combined with the parsley.  I think that a few doses of niacin helped the stye recovery immensely, and now I think I am in the normal range, better than I was before.

    This experience has taught me very much about the interplay between flavonoids and histamine.  In the future, I may experiment with a very low dose of anti-histamine, which may be beneficial, if you can find one with high H1 receptor selectivity.    Now that the dry eyes has been solved, I will be continuing with the parsley regimen for the foreseeable.  There are just too many benefits from high dose polyphenol to give the parsley up, besides the fact that it is delicious.

    This would be a good time to reiterate concerns around the use of flavonoid and polyphenol supplements with respect to development; pregnancy, nursing, and little children.  As I have previously pointed out these concerns, I would only wish to indicate this caveat.  For example, some women are using parsley in an attempt to restore or regularize menstruation.  I don't know if it is effective, but if so, then there could obviously be a danger of miscarriage during pregnancy or worse. 

    Regards,
    proclus
    http://www.gnu-darwin.org/

    Published Friday, February 05, 2010 04:05 PM by proclus
    via blogs.vitacost.com

    Filed under  //   aging   allergies   alternative health   antiaging   biochemistry   body fat   calorie diet   cancer   carbs   cholesterol   diabetes   diet plan   diets   fat loss   fitness   food   lose fat   lose weight fast   low carb   parsley   resveratrol   structure   the diet   weight diet   weight loss  
    Posted by Michael L. Love 

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    April 16, 2010
     

    proclus : Michael L. Love: parsley and allergies

    Michael L. Love: parsley and allergies
    Yesterday I realized that people with allergies might like to try the parsley regimen.  I have definitely had dry eyes and nose as a result of using this much parsley, and I think I actually developed an eye stye because of it.  Of course, this speaks to the histamine connection.  I had been taking an anti-histamine for atopic cough and runny nose, which are allergy-like symptoms, and it appears that the parsley regimen has eliminated that problem.  Because of the stye, I stopped the anti-histamine, so that I would have more tears, and I have started taking niacin again, which I intend to do until the stye is gone.  Today I have tears in my eyes, so that it appears that the combination of parsley regimen and anti-histamine was too strong for me.  This is still preliminary in my case, but it would be wonderful if people could use parsley to reduce their allergy symptoms, and reduce or eliminate their anti-histamine use as indicated.  It is clear that many who suffer from allergies or related problems would like to give this a try in order to get some relief.  Parsley apigenin has been demonstrated to reduce cell invasiveness, which is a big part of the allergy problem and cancer too.  My atopic cough is far better after two weeks of this parsley regimen.  Research relates atopic cough directly to immune system invasion in the trachea.  Perhaps we can add this parsley regimen to the body of allergy information and remedies.  Time will tell.  More later.
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    Regards,
    proclus
    http://www.gnu-darwin.org/
    The blog

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  • Michael L. Love: I Love You!
  • Michael L. Love: parsley and allergies follow-up
  • Michael L. Love: parsley and allergies
  • Michael L. Love: parsley and triglycerides
  • Michael L. Love: Parsley odyssey continues
  • Michael L. Love: Community blog to rss extraction code
  • Michael L. Love: winter bicycling
  • Michael L. Love: more parsley info, anti-diarrhea and other matters
  • Michael L. Love: Parsley recipe
  • Michael L. Love: polyphenols and stable free radicals
  • Michael L. Love: some bio info, blog links, plus some molecules site news
  • Michael L. Love: USDA Database for the Flavonoid Content
  • Michael L. Love: recipe; flax oil, tyrosol lignans update
    		•
    Published Tuesday, February 02, 2010 09:47 AM by proclus
    via blogs.vitacost.com

    Read more at Vitacost blogs.
    http://blogs.vitacost.com/Blogs/proclus/Archive/2010/2/2/1072.aspx

    Regards,
    proclus
    http://www.gnu-darwin.org/

    Filed under  //   aging   allergies   alternative health   antiaging   biochemistry   body fat   calorie diet   cancer   carbs   cholesterol   diabetes   diet plan   diets   fat loss   fitness   food   lose fat   lose weight fast   low carb   parsley   resveratrol   structure   the diet   weight diet   weight loss  
    Posted by Michael L. Love 

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