Pumpkin– A Super Food!

Consider the word pumpkin and pictures of jack-o-lanterns and whipped cream covered Thanksgiving pies will most likely pop into your mind. Pumpkin is traditionally considered a vacation food and is a staple in our cooking area pantries and freezers during that joyful time of the year. Did you know that pumpkin now declared as one of the ‘Super Foods?’

According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally important foods known to man. Moreover, it’s low-cost, readily available all year in canned kind, exceptionally easy to incorporate into recipes, high in fiber, low in calories, and loads an abundance of illness combating nutrients.”

What exactly makes pumpkin so extremely awesome?

The effective anti-oxidants referred to as carotenoids give this food its incredibly status. Carotenoids have the ability to ward off the danger of different kinds of cancer and heart problem, together with, cataracts and macular degeneration. Dr. Pratt points out numerous other illness combating very foods in his book as well, however we are most thinking about pumpkin due to the fact that of the year-round accessibility and ease of usage in canned type.

Roasted pumpkin seeds make an awesome stocking stuffer!

How can we add this wonder food to our diets through out the year? Make the most of the benefits and terrific taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes

2-1/2 cups flour
1 cup of buttermilk
1 tsp. salt
2-1/4 tsp. soda
2 tsp. baking powder
1/2 cup of pumpkin

Measure flour into bowl and add dry components. Stir in buttermilk and include pumpkin. Mix Well. Prepare on hot frying pan or frying pan till golden brown.

Pumpkin Spiced Muffins

1/3 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 cup pumpkin
1/4 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. baking soda

In a big bowl cream butter with brown sugar. In a small bowl combine flour, baking powder, spices, salt and baking soda. Bake for 20 to 25 minutes.

What precisely makes pumpkin so extremely? Dr. Pratt discusses many other illness fighting super foods in his book as well, however we are most interested in pumpkin due to the fact that of the year-round schedule and ease of usage in canned type.


Thanksgiving Pumpkin Pie. With walnuts and pumpkin seeds. Pie “For man”. And tasty and healthy.

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A new kind of pumpkin seed snack! Roasted by two men.



Is D-Ribose a Healthy Sugar

I want to try it because it’s supposed to help fibromyalgia, so d-ribose is a sugar, but it’s a very unique sugar. For years, I’ve used d-ribose in my patients with very bad congestive heart failure as a formula part of a formula to keep them off my heart transplant list, because d-ribose can be used by your mitochondria and by your muscles to generate energy.

A lot easier than simple glucose, it seems to have a direct ability to be used by mitochondria, the little energy organelles in your cells to produce energy, and so I’m a huge fan of d-ribose. It does have a bit of sweetness, so you can use it as a sugar but trying to use it as your sugar you’re going to have to use a lot of it to get the sweetness you want, but as an energy product as a way of increasing Your mitochondria it’s great now: why might it help fibromyalgia? Because fibromyalgia in part is a mitochondrial problem.

Your mitochondria don’t produce energy efficiently in your nerves, and so d-ribose is a great way to increase the interpret energy production in your mitochondria. So absolutely it’s a great great product. What is the best source of DHA for vegetarians? Now I’ve talked about this a lot in the past, but it bears repeating since the question comes up over and over over again, as you know, I was a professor at Loma, Linda University for many many years and it’s a vegetarian and vegan institution.

So I have a quite a large practice in vegans and vegetarians. Now DHA is one of the two long-chain three fats, the other one is EPA. Now, normally we can take short chain. Omega-3 fats like are in flaxseed, for instance, and we should have a system of enzymes that can couple one short chain: omega-3 fat with another and then another and then another, and you get eventually a very long chain of omega-3 fats, which are DHA and EPA.

Now our brain uses DHA about half of the fat in our brain is DHA and, interestingly enough, the hippocampus, the memory areas of our brain are full normally of DHA and there’s very good evidence that the more DHA you have the bigger your memory, centers are, and Quite frankly, the bigger your brain is. Unfortunately, our enzyme system in humans is lousy for taking short chain omega-3 fats and making DHA we’re not a fish.

The fish has an incredibly efficient system of taking short chain, omega-3 fats and making them long chains. That’s why fish oil is full of DHA and EPA, and not so much of the other little short chains and I’ve studied DHA levels in probably thousands of vegans now and they’re, profoundly deficient in DHA, even though either taking flax, oil capsules and they’re taking flax meal. That’s because they don’t convert it, so the good news is.

We now have a number of companies that make algae based DHA, there’s even now, some that have algae based, DHA and EPA, and so now there’s no excuse for a vegan to be deprived of the proper amount of DHA. And having said that, you want to try to yep about a thousand milligrams of DHA per day into your diet, a lot of the vegan DHA s or 500 milligrams. So two of them will do it. But whenever you buy the package, read the back look for serving size, sometimes they’ll try to fool you and they’ll say to serving sizes too, and then you look down below and you see 500 milligrams say.

Oh, you know that’s great. I there’s 500 milligrams. Well, you’d have to take four of those to get a thousand milligrams, so thousand milligrams of algae-based DHA. The problem is solved. Okay number three are pumpkins safe to eat. If I pressure-cook them, the answer is absolutely in fact, as you probably know, in general, the lectins in squashes are in the peel and the seeds, so the flesh itself doesn’t have many lectins I’ll.

Give you an example. I was in Europe two weeks ago and at every breakfast, in France and in Italy there were peeled and deseeded cucumbers, which is part of the squash family. Nowhere did, I ever see a cucumber with peels and seeds intact, because these people are smart enough because they’re taking away the lectin can containing components of that so in general, they’re pretty safe. If you peel and de-seed them, but there’s one proviso, if you’re trying to lose weight or if you’re, a diabetic or if you have metabolic syndrome or insulin resistance or pre-diabetes, the squash family in general have a lot of sugar in them.

So it’s not a free food, even if you do the right things, so it ought to be something. That’s more of a special treat, maybe on the weekends may be combined with things that that sugar content is going to be blunted like a FAT. So but yes, pressure-cooking is perfectly safe for squashes, but just be careful if you’re a diabetic or pre-diabetic. It’s not one of your best foods.

A new kind of pumpkin seed snack! Roasted by two men.