TOPIC:

Thanks Chris, will send you a private message with my address and you do likewise and I will also send you some blackseed, seeds and powder, thanks........

Deal, David.

Brazilian Nuts on the way

But here´s one stupid question: how do I send you a private message with my address??

Peace, Love and Health to everyone!

fort - he's off line, but the answer to your question is: if you look at the top of the page, under where it has tabs for "index - recent topics - new topic, etc., just under that to the right is a link for Private messages.

Click on that and when it comes up, click on the compose box. You'll have to put David's screen name in ZnzMagic in the "to" area.

Thank You Chris and Pam.

Brazil Nuts are one of the highest sources of selenium which is usually lacking in most HIV-AIDs patients.


So you see if you get your Kalonji-Blackseeds and mix it up with Brazil nuts and lets say dates and other high nutritional foods, your immune system can only improve and kick many conditions out of your body, Chris there is always more than one weapon out there........

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Selenium is an essential mineral found in small amounts in the body. It works as an antioxidant, especially when combined with vitamin E. Antioxidants like selenium help fight damaging particles in the body known as free radicals. Free radicals can damage cell membranes and DNA, and may contribute to aging and a number of conditions, including heart disease and cancer. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

Selenium plays a role in thyroid function and your immune system needs selenium to work properly. People with a number of conditions, ranging from rheumatoid arthritis to some types of cancer, often have low levels of selenium. However, in most cases scientists aren't sure whether low selenium levels are a cause or an effect of the disease.

When researchers examined whether selenium had any effect on skin cancer, they found something unexpected: People who took as little as 200 mcg of selenium per day for more than 7 years had a significantly higher risk of developing type 2 diabetes. More studies are needed to understand exactly what might be happening. In the meantime, you should not take more than the daily recommended allowance of selenium without your doctor's supervision.

If you are healthy and eat a well-balanced diet, you should get enough selenium. You may have low levels of selenium if you:

Smoke cigarettes
Drink alcohol
Take birth control pills
Have a condition that prevents your body from absorbing enough selenium such as Crohn's disease or ulcerative colitis

Heart Disease

The evidence on taking selenium to treat heart disease is mixed. Scientists know that low levels of selenium can contribute to heart failure, and being deficient in selenium seems to make atherosclerosis worse. Atherosclerosis, or hardening of the arteries, happens when plaque builds up in arteries, which can lead to heart attack and stroke. But studies show that taking selenium supplements doesn't seem to have any effect on the progression of heart disease, nor does it protect against heart attack.

Selenium, combined with other antioxidants, including vitamin E and beta-carotene, may help lower LDL ("bad") cholesterol levels. But selenium can also interact with cholesterol-lowering drugs (See "Possible Interactions") and make them less effective. If you have or are at risk for heart disease, talk to your doctor before taking selenium.

Cancer

Studies show that low levels of selenium are associated with a higher risk of cancer death. Scientists aren't sure how selenium works, but they have observed that people who live in parts of the world where there is a good deal of selenium in the soil and foods have lower rates of cancer. In addition, people who have cancer often have low levels of selenium.

But for most types of cancer, so far studies don' t show that selenium has much effect. One early study looking at whether selenium reduced risk of skin cancer found that although it didn' t seem to affect skin cancer risk, people who took selenium lowered their risk of death from cancer overall. However, later studies found that selenium doesn't seem to lower the risk of lung or esophageal cancer, and evidence is mixed on whether it protects against colorectal cancer. Two studies suggest that 200 mcg per day might help protect against colorectal cancer, but other studies don' t show any benefit.

The best evidence suggests that, if you have low levels of selenium, getting more selenium in your diet may lower your risk of prostate cancer. Taking a special kind of brewer's yeast, called selenized yeast, that's rich in selenium may also help. In one study of 1,312 people, those who took 200 mcg of selenium as selenized yeast per day had two-thirds lower risk of developing prostate cancer during the 4.5-year study compared to those who took a placebo. However, the men who got the benefit had low levels of selenium to start with.

In another study, taking 100 mcg of selenium along with 20 mg of zinc, 120 mg of vitamin C, 30 mg of vitamin E, and 6 mg of beta-carotene each day for about 8 years men who had normal PSA levels at the start of the study had a lower risk of prostate cancer. But men with higher PSA levels didn' t. PSA levels are one possible indicator of prostate cancer.

In another large study, men with normal PSA levels who took 200 mcg of selenium each day for about 5.5 years didn' t have a lower risk of prostate cancer than those who took placebo.

If you are at risk for prostate cancer, talk to your doctor before taking selenium.

The situation is complicated when it comes to skin cancer. Some early evidence led scientists to investigate whether selenium might protect against skin cancer. But a large trial found that taking daily selenium supplements actually increased the risk of squamous cell carcinoma and nonmelanoma skin cancer.

Immune Function

Many studies suggest that the body needs selenium in order for the immune system to work properly. Selenium, along with other minerals, can help build up white blood cells, which boosts the body's ability to fight illness and infection. A few studies suggest that selenium might help prevent some infections, such as a bacterial skin infection that often occurs with lymphedema, and mycoplasma pneumonia. In addition, one study suggested that when elderly people took zinc and selenium supplements, their immune systems responded better to the flu vaccine than those who took placebo.

Asthma

Evidence suggests that people with asthma tend to have low blood levels of selenium. In a study of 24 people with asthma, those who took selenium supplements for 14 weeks had fewer symptoms compared to those who took placebo. But in a larger randomized, double-blind, placebo-controlled study, people who took a yeast supplement that contained selenium didn' t have any fewer symptoms than those who took placebo. More studies are needed.

HIV

The evidence concerning selenium and HIV/AIDS is contradictory. Studies have shown that levels of selenium go down consistently as HIV progresses. In one study, those taking a particular selenium supplement called Selenomax slowed the increase in viral load and had higher CD4 cell counts. But another study found that taking selenomethionine, a type of selenium, had no effect. If you have HIV or AIDS, talk to your doctor before taking any supplement, as it may interact with medications you are taking.

Male Infertility

Selenium and other antioxidants play an essential role in how your body makes certain proteins found in sperm. One study suggested that selenium supplements might improve male fertility in men who had low levels of selenium. However, high levels of selenium are associated with decreased sperm motility.

Rheumatoid Arthritis (RA)

Low levels of selenium in the blood may be associated with increased risk of RA. But it doesn't seem that selenium supplements help once you have RA.

Read more:

www.umm.edu/altmed/articles/selenium-000325.htm

www.umm.edu/altmed/articles/selenium-000325.htm#ixzz1mQSwlxxf






Health benefits of Brazil nuts

Brazil nuts nutrition facts

Amazons forest holds some of the unique plant species like brazil nuts, acai berry etc…that can be found nowhere else on the planet earth. Native Amazonians have long been cherished these delicious nuts which provide them much needed protein, fats and other essential nutrients.

Botanically brazil nut tree belongs to the family of Lecythidaceae, of the genus: Bertholletia. Scientific name: Bertholletia excelsa. Some common names are castania, castanheiro do para, para-nut, cream-nut, castana- de-para, castana-de-Brazil (chestnuts of Brazil)...etc.

Brazil nuts are high in calories, contains good quantities of vitamins, anti-oxidants and minerals. The nuts in-fact have been staple diet of Amazonians.

100 g of brazil nuts provide about 656 calories. Their high caloric content is because of their fats. However, the nuts are especially rich in mono-unsaturated fatty acids (MUFA) like palmitoleic acid (16:1) and oleic acid (18:1) that helps to lower LDL or "bad cholesterol" and increase HDL or "good cholesterol" in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids helps to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

Brazil nuts contain exceptionally high levels of selenium. 100 g nuts provide about 1917 mcg of selenium and 3485% of recommended daily intake making them as highest natural source of this mineral. Selenium is an important cofactor for anti-oxidant enzyme glutathione peroxidase. Just 1-2 brazil nut a day provides enough of this trace element. Adequate selenium foods in the diet help prevent coronary artery disease, liver cirrhosis, and cancers.

The nuts are also very good source of vitamin E; contain about 7.87 mg per 100 g (about 52% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen free radicals.

Furthermore, like almonds and pinenuts, brazil nuts are free from gluten and therefore are one of the popular ingredient in the preparation of gluten free food formulas. These formula preparations are in fact healthy alternatives in people with wheat food allergy and celiac disease.

In addition, these cream nuts are excellent source of B-complex group of vitamins such as thiamin (51% of RDA per 100 g), riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins functions as co-factors for enzymes during cellular substrate metabolism.

In addition to selenium, they contain very good levels of other minerals such as copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase.


Brazil nut oil, obtained from these nuts, has many traditional medicinal applications as emolient and massage therapy. It has clear yellow color with a pleasant, sweet smell and taste. Its emollient property helps to keep skin well protected from dryness. It has also been used in cooking, and as “carrier or base oil” in traditional medicines in aromatherapy, in pharmaceutical and cosmetic industry.


www.nutrition-and-you.com/brazil-nuts.html





Brazil nuts are 18% protein by weight, 13% carbohydrates, and 69% fat. 91% of its calories come from fat. The fat breakdown is roughly 25% saturated, 41% monounsaturated, and 34% polyunsaturated.[12] The saturated fat content of Brazil nuts is among the highest of all nuts, surpassing macadamia nuts, which are primarily monounsaturated fat,[13] and the nuts are pressed for their oil. Because of the resulting rich taste, Brazil nuts can often substitute for macadamia nuts or even coconut in recipes. Also due to their high polyunsaturated fat content, primarily omega-6, shelled Brazil nuts soon become rancid.

Nutritionally, Brazil nuts are a good source of some vitamins and minerals. A cup or 133 grams of Brazil nuts contains the vitamins thiamin (0.8 mg—55% DV) and vitamin E (7.6 mg—38% DV); minerals calcium (213 mg—21% DV), magnesium (500 mg—125% DV), phosphorus (946 mg—96% DV), copper (2.3 mg—116% DV), and manganese (1.6 mg—81%),[14] and are perhaps the richest dietary source of selenium; one ounce can contain as much as 10 times the adult USRDA (U.S. Recommended Dietary Allowances), more even than the Tolerable Upper Intake Level (UL), although the amount of selenium within batches of nuts varies greatly.[15][16]

Recent research suggests that proper selenium intake is correlated with a reduced risk of both breast cancer and prostate cancer.[17] This has led some health commentators and nutritionists to recommend the consumption of Brazil nuts as a protective measure.[18][19] These findings are inconclusive, however; other investigations into the effects of selenium on prostate cancer were inconclusive.[20]

Brazil nuts have one of the highest concentrations of phytic acid at 2 to 6% of dry weight. (Phytic acid can prevent absorption of some nutrients, mainly iron, but is also a subject of research and possibly confers health benefits - see phytic acid article for more information.)

Despite the possible health benefits of the nut, the European Union has imposed strict regulations on the import from Brazil of Brazil nuts in their shells, as the shells have been found to contain high levels of aflatoxins, which can lead to liver cancer.[21]

Brazil nuts contain small amounts of radium. Although the amount of radium, a radioactive element, is very small, about 1–7 pCi/g (40–260 Bq/kg), and most of it is not retained by the body, this is 1,000 times higher than in other foods. According to Oak Ridge Associated Universities, this is not because of elevated levels of radium in the soil, but due to "the very extensive root system of the tree."[22]

en.wikipedia.org/wiki/Brazil_nut





For every disease there is a cure in the Forest..... do you believe that now.....

Good Luck.......

Wow, I guess I should be eating more brazilian nut, David! See... since they are so common here, we take them for granted.. I guess now I´ll start to enjoy the benefits, thanks for all the amazing information - as usual.

David, I just got your address... today is friday, so on Monday I´ll try to send you about one kilo of Brazil Nuts....if the Post Office gives me any problems, I´ll send 500g at a time....

Brazilian nuts on the way!

Peace, love and health to everyone.
Chris, from Brazil:)

Years ago we replaced all cow's milk with organic canned coconut milk. Just open a can and add a can of distilled water to blender and blend. Great in the place of all milks. We always keep at least 3 cases on hand. You can also make your own nut milk easily at home.

The Soaking Process

Soaking nuts overnight activates the dormant enzymes which are highly beneficial for digestion, energy and nutrition. When you soak grains and legumes, the enzymes and its nutrients (vitamins, minerals, proteins, and essential fatty acids) multiplies exponentially. It’s the same thing when soaking nuts and seeds. There’s so much power and energy when they enter our body. Those hard-to-digest fats in nuts and seeds are converted into fatty acids when you soak them.

Although others don’t even bother with these preliminary preparations and even if soaking doesn’t have any scientific proof to defend its greater digestibility or activating its inactive enzymes, it does help when you soak them as soaking softens the nut and they are more easily blended into milk. On the other hand, I would rather believe that soaking does deactivate enzyme inhibitors by making these enzymes more active and readily available. Sunflower seeds can be sprouted, so why not with nuts?

How long should you soak nuts? It all depends on the density of the nut. The denser the nut the longer it will take to soak. Almonds take about 10-14 hours to soak. Hazelnuts would take about 8-10 hours, followed by pecans, walnuts and Brazil nuts at 4-6 hours. Less are required for cashews and macadamia nuts.

The Base - Nuts

The type of nuts you use for your nut milk depends on your taste. I always do walnut milk because my sister gave me a huge bag of it. I really love almond milk but macadamia, Brazil nuts, cashews, pecans walnuts or pine nuts are also great. I’m still undecided which nut milk is my favorite. Pistachios would be great too but they are always in salted form. And I like to eat pistachios than blending them into nut milk. You can also blend two or three different types of nut to create your own nut milk blend. Just remember that when you make your own nut milk, they won’t taste the way you expect them to be. But once you’ve tasted it, you’ll just love it. But since nuts are expensive, I don’t make them on a daily basis.

Sweeteners and Flavorings

Sweeteners and flavorings adds flavor to your basic nut milk. For sweeteners, you can use dried whole dates, maple syrup, raw, unfiltered honey, stevia (liquid dried or leaf form) , agave nectar or brown rice syrup. The flavorings could be fresh vanilla bean or vanilla extract, almond extract, spices such as cinnamon, nutmeg or cardamom or the spice used in making chai, some fresh fruits, raw cocoa powder or carob powder.

Straining the Nut Milk

After blending, here are two ways to strain your nut milk:

Through a milk bag – place/insert the nut milk bag onto a wide mouth pitcher and pour your nut milk. Then squeeze out the liquid into the pitcher.

Through a fine mesh strainer lined with a cheesecloth – pour the nut milk into the strainer. Press the solids in a circular motion with a ladle until the liquid has passed through. Then gather all four corners of the cheesecloth and slowly lift and squeeze the liquid. Although for ultra smoothness of the nut milk, just allow the nut milk to drain without using a ladle.

Sometimes, I only use the strainer to strain the mixture if I’m just too lazy to squeeze the cheesecloth but I noticed that the tiny nut particles are irritating my throat. For the some people, straining is not necessary most especially if they are making smoothies out of it.

Utilizing Nut Pulp

After straining the nut milk, you are left with an irregular mold of nut pulp. Since nuts are expensive, you can reserve them in making other recipes. Here are some few suggestions of what to do with the nut pulp:

Nut flour – the pulp is spread on a nonstick drying sheet on a dehydrator shelf and dehydrated at 105 Fahrenheit for 24 hours or until completely dry. They are transferred to a food processor and grind into a silky flour.

Raw cookies/crackers – they are processed with other ingredients such as nut butter, shredded coconut, some dates or even flax seed and many others. They are shaped into a cookie or spread on a nonstick drying sheet for crackers. They are also dehydrated for a few hours.

Cereal – simply place the pulp onto a bowl and serve with yogurt and honey and shavings of dark chocolate.

Raw cheese – they are mixed with nutritional yeast and other flavorings. Think of it as similar to ricotta cheese.

Smoothie – a few tablespoons are added when making smoothies for added protein and fiber.

Body Scrub – it’s a skin softener and body exfoliator. Add some almond or jojoba oil and a few drops of essential oil such as lavender or rose for extra skin smoothness. I haven’t tried it though.

Others – you can also use the nut pulp as an additional ingredient for making croquettes, bean burgers, meatballs or meatball as well as a filling for cinnamon buns, etc.

Homemade Nut Milk

1 cup raw organic almonds or other nuts, soaked for 10-12 hours, drained and rinsed well
2-3 cups filtered water

Before making the almond milk, line a large sieve with a double thickness of cheesecloth and place over a bowl.

To make the almond milk, combine the almonds and 1-½ cups of water in a high-speed blender and blend until creamy. Pour the almond mixture into the sieve and let drain. Then grab the corners of the cheesecloth, holding it together securely and squeeze the cheesecloth to extract all of the milk.

Return the nut pulp back into the blender and add enough liquid to cover the pulp. Blend again adding more liquid to liquefy the mixture if necessary. Strain the liquid and squeeze the cheesecloth to extract all of the milk.

Transfer the milk to a covered glass container and refrigerate for up to 3 days. Reserve the pulp for another use.

Serve hot or cold.

Note:

Stir the milk before serving because will separate as they are stored in the fridge.

The ratio of nut to water is 1:2 but it all depends on how thick or thin the consistency of the milk you want to achieve.

I started with 1-½ cups of water or even less because it’s better to add less in the beginning rather adding way too much water.

I blended the nut pulp the second time with tepid water or slightly hotter than that to extract more of its goodness. (it's optional)

If I’m using dried whole dates that have been soaked, I put the nut milk back in the blender and blend it along with the softened dates. Agave nectar is easily dissolved even when the nut milk is cold.

I actually did something “un-raw” to the nut milk by serving it hot. Bring the nut milk to a simmer without boiling until hot and sweeten with agave nectar or your choice of sweetener. Although Brazil nut milk will split if you heat them up. But I didn't have any problems with almond and walnut milk. Just make sure to stir them. This also reminds me of eating glutinous rice balls in walnut milk at Chinese restaurants. It has been raining these past few days, so a good cup of warm nut milk is always comforting and relaxing most especially before bedtime.

This warm nut milk would be great with some Mochi with Peanut Butter Filling by Penny of Jeroxie (Addictive & Consuming). I think Penny will make the Chocolate Mochi with Chocolate Truffles soon or was it supposed to be me? This nut milk would also be great with Sweet Potato Balls by Mary Moh of Keep Learning Keep Smiling.

Have you made your own nut milk at home? Which nut milk is your favorite? It would be great to hear from you.

www.sense-serendipity.com/2009/09/creamy-homemade-nut-milk.html
source

Just to let you all know: I found Almond milk here in Brazil...pretty expensive (about 9 dollars/liter) , but it´s simply DELICIOUS!!!
Also got some Macadamia milk but haven´t tried it yet....

Peace, love and health to everyone

Chris, from Brazil

On getting calcium:

I seem to be in a minority here as I'm pro-milk (and cheese), both raw if possible.

However, for those who don't want to consume milk or cheese (or for those who do, but want extra calcium), a cheap and simple home-made supplement can be made from egg shells. Boil them for a few minutes to sterilise them (no need if they were boiled eggs). Allow to dry thoroughly.
Pulverise them in a coffee grinder.
(Some people go the extra step and add lemon juice to make calcium citrate. I have done this but don't bother now.).

It won't dissolve, but can be swilled down with warm water or milk.
About ¼ to ½ teaspoon per day. With meals is best.
It's basically calcium carbonate, but there are other minerals and things in there, most of which are pretty compatible with our bone structure.


Yes, you need magnesium (among other things) as well. A (relatively) cheap source is Epsom Salts (magnesium sulphate). If you don't want to take it internally, you could bathe/foot-bathe with it.
A female holistic doctor (whose name I have forgotten) posted a neat way of applying it transdermally. You make a 50% solution of it in water. When you want to apply it, you make a sort of paste of it with something like coconut oil (I think it can be beaten up a bit like scrambled egg) and then apply to the skin. I think around the wrist is supposed to be good (thin skin).
Keep the rest of the solution for future applications.




There are also bone broths (for both calcium and magnesium, not to mention other good stuff, like gelatine, depending on what bones, etc, are used).