Healthy Heart; Healthy YOU

Last week the connection between the heart and arthritis was explored, with a particular focus on types of osteoarthritis, as opposed to rheumatoid, gout, and other forms of the large arthritis “umbrella.” 
With the significant amounts of calcium required by the heart AND the rest of the body systems, a calcium-rich diet is essential for good health…
…BUT here’s the problem:  In too many foods and supplements, the calcium they contain is not assimilated by the body – because it is not in a form that the body can use!
For example: Milk.  We all know that milk is rich in calcium.  Most people do NOT know thatpasteurizing milk makes most of the calcium unavailable to the body.  The enzymes like phosphatase are “cooked out” before the consumer drinks the milk…and this enzyme is necessary to be present for the calcium to be assimilated by our digestive systems!  
Unpasteurized milk, known as certified raw milk, does not have this problem. It is a wonderful source of bio-available calcium.
Other good calcium-rich foods include:
            Swiss cheese – raw milk Emmentaler from Trader Joe’s
            Salmon – wild Alaskan
            Sardines – olive oil packed
            Spinach, collard greens, all leafy greens – organic to get the highest concentration of calcium and avoid toxic pesticides
            Broccoli, okra  – organic as above
            Almonds – raw and organic if possible
            Sesame seeds
Making soups with bones is also a great practice.  The broth will be rich in calcium and other minerals that cook from the bones.  Here is a recipe for Stuffed Pepper Soup that uses your own beef broth:
Simmer beef bones in water for at least two hours to make beef broth.  Save the broth and refrigerate any extra for more soups or gravy.
1 1/2 pounds organic ground beef
2-3 large organic sweet red, yellow, or orange peppers, chopped
1 large organic onion, chopped
a few sliced mushrooms, to taste
4 cups beef broth, as above
1 can (28 oz.) organic diced tomatoes (or use fresh garden tomatoes)
1 can (16 oz.) organic tomato sauce
sea salt, to taste
1 tsp. cumin
1 tsp. oregano
1-2 crushed garlic cloves
1/2 tsp. ground pepper
1 1/2 cups cooked organic brown rice
In a Dutch oven, cook the beef, peppers, onion and mushrooms over medium heat until meat is no longer pink.  Stir in the broth, tomatoes, and tomato sauce.  Bring to a boil; reduce heat, cover and simmer for at least 30 minutes, stirring occasionally.  Add rice and heat through.  10 servings.  May also be cooked in a crock pot for several hours.
A brief look at calcium supplements is next!  Meanwhile, please contact us at any time, at (562) 861-3896.  Enjoy your week!

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