One of the two brands I’ve used with outstanding success.
Hi readers. Thanks for coming by for a read.
I promised yesterday that I’d share something I can attest to from personal experience to lift your spirits if you’ve got a goozle with a relaxed sphincter. When that gorge of hellfire shoots up all the way into your nostrils it’s no fun. Especially when you’re already following all the rules the medico community gave you to keep it from happening.
I discovered this somewhat by accident when Jeanne picked up something called, “Digestive Enzymes” because I was sleeping in the recliner because the medication wasn’t doing the job for me. The brand wasn’t the one above and it wasn’t the veggie version, but the reflux seemed reduced or gone enough to cause me to believe it was helping. When the bottle was gone I quit and the reflux returned.
So out of hunger I had her pick up whatever she could put her and on quickly of the same genre. This one worked also.
So you have anecdotal antidotal evidence that in the case of the ugliest goozle in Christiandom, this stuff helps.
I take as many as a dozen per day, certainly one after each meal. Then after the evening meal I take another every time my stomach reminds me it’s still there and ruminating on the ill treatment I gave it this lifetime. Until bed.
Then, every time I wake to take a leak I take a Serrapeptase tablet to dissolve as much scar tissue as possible. The stuff I got because I didn’t know about digestive enzymes.
So. Hi readers.
I’ve told you in the past about being a low-sodium fanatic. I don’t want to ingest any more salt than comes with whatever I’m eating back when it was the next best thing to being alive. Eggs when they come out of the shell and hit the frying pan running. Or on the half-shell, boiled.
In the past I’ve explained how I blend onions and make ice cubes so’s to allow easy use for broths and blogs. I’ve told in loving detail how I do the same with jalapeno.
And now I’m telling you Jeanne’s sons had a bumper crop of tomatoes and I’ve blended all I could get my hands on, frozen them in ice cube trays after boiling them down. Now I’m telling you a large tomato doesn’t have a dozen milligrams of sodium.
Well hell, I also told you a few days ago my faith is eroding … showed you another viewpoint from Dr. Mercola, which might help mitigate my fanaticism. Once I’ve digested it, if I’m still alive.
But he didn’t say anything about tomato ice cubes. And damn I do love the idea of all the stuff I’m going to be able to do with them, 8.5 mg of sodium, or not.
Onion ice cubes, jalapeno ice cubes
Low sodium / no sodium Saimin
Low sodium, no MSG
And of course it’s all no sodium/low sodium. Stir fry it or steam it with the rice.
Once it’s all in the bowl steaming sprinkle coconut across the top and a splonge of fig preserves on the side to simulate chutney. Chopped cilantro, ancho molido, minced garlic and minced ginger to taste.
Raw peanuts sprinkled into it and you’ll be ready to rock and roll.
Believe me when I say it’s easy to discover you’re going to have to put some leftovers into the freezer. It’s containerized cargo for the digestive tract.
Don’t try this anywhere but home.
Posted in 2014, America, Food
Tagged cooking, cuisine, culture, curry, diet, food, Human Behavior, humor, Life, low sodium, no sodium, society, sociology
Hi readers. Thanks for coming by for a read this morning.
I want to share something I’ve discovered with those of you who cook:
Have you notice that when you bring flour, oatmeal or corn meal home it frequently has weevils already in it? Do you find it disgusting, annoying, irritating?
Well, here are a couple of things you can do. First off, put the bag of grain product into the freezer a few days as soon as you get home. That will keep them from reproducing, eating more of your flour or whatever.
But once you take it back out there’ll be a lot of little bug carcasses dotting things. Your grandmother would have sifted those out before using the grain product. Her grandmother would have shrugged, if she noticed them at all, and ignored their existence.
So depending on which generation of grandmothers you want to emulate, you might try one of those methods. Or you can do what I do to make those dead bugs vanish in a heartbeat.
Flax seed. Every time you use flour, oatmeal or cornmeal for anything, toss in a tablespoon full or hand full of flax seed. All those dead or alive weevils will vanish. I don’t know whether the flax seed eats them, dissolves them, or waves a magic wand and sends them to an alternate reality.
But what’s strange about it is the fact that flax seeds themselves resemble tiny roaches. Or bugs of some other kind. Maybe that’s what they are, predatory little bugs going around eating weevil carcasses.
Maybe grandma’s grandma knew that, maybe that’s what she did, too. A lost old wives tale.
And here I am rediscovering it by modern science.
Posted in 2014, America, Food
Tagged cooking, cornmeal, culture, diet, Education, flour, food grains, History, Human Behavior, humor, Life, lifestyle, oatmeal, science, senior citizens, society, sociology, weevils
Low sodium / no sodium Saimin
I got this in an email from Jeanne sometime during the night:
it has two ingredients which minimize the amount of MSG, but they don’t remove all the MSG in the product. Better read up on them before you decide it’s safe to consume any.
To be honest I hadn’t gotten around to hoping it would be this complicated. MSGs more of a poison to me than too much salt. But I’m not sure I’ll be able to figure out yea or nay without bellying up to the bar and watching my blood pressure afterward.
Posted in Food
Tagged cooking, cuisine, culture, diet, food, Health, Human Behavior, humor, Life, low salt, MSG, no sodium, poison, society, sociology
Hi readers. My occasional yearning for saimin [ en.wikipedia.org/wiki/Saimin ] experienced a hiccup when the various sawbones convinced me I needed to be serious about sodium if I wanted to keep making a nuisance of myself.
The other ingredients aren’t a problem, but finding a low sodium, easy to prepare broth is. I tried using the onion ice cubes and it almost worked, but not quite. Onion ice cubes, jalapeno ice cubes
But there’s an auction near here every Saturday, and everything that doesn’t sell goes out into the parking area to be sifted through by anyone who wants it before they haul it away to the dump. I occasionally find things I want there because Jeanne’s been a frequenter and trafficker of auction castaways for a number of years.
Saturday I hit the jackpot. A brand new, unopened box of Herb Ox NO SODUM chicken bouillon broth. I never knew such a thing existed. Never thought it might enough to search for it.
So when I arrived back at Jeanne’s I immediately used one package to test as a cup of bouillon hot drink and it was great.
Yesterday I used one of those onion ice cubes, a package of Herb Ox NO SODIUM bouillon as the base for my first post-discovery saimin. Everything added was sodium free, or only had naturally systemic sodium.
I used bean sprouts, thin wheat noodles, shredded cabbage and carrots, mushrooms, some corn off-the-cob, and various seasonings.
Tasted precisely as saimin ought to taste, which varies.
Posted in America, Food
Tagged cooking, cuisine, culture, diet, food, food preparation, Health, humor, Life, lifestyle, low sodium, nutrition, saimin, senior citizens, society, sociology, soup
Hi readers. Thanks for coming by for a read. I’m sitting here dipping home-made no sodium catsup substitute in Art’s & Mary’s no salt homestyle potato chips.
So shoot me. Fact is, this catsup substitute tastes so much better than catsup a person might as well call catsup a substitute for whatever this como se llama delicious concoction is. And it’s so damned easy to make they ought to put grocers in jail for carrying the original salt-bomb Hunts, Heinz, you name it catsups on the shelves. Killing people slowly.
What you need to make Como Se Llama? Sweet peppers and/or Bell peppers of various colors. A blender. 3/4 cup apple cider vinegar. A cup of sugar, or however much less you prefer. A tablespoon of black pepper.
Blend it until it’s all liquid, adding the sugar and vinegar while it’s blending. I use unground peppercorn and let the blending reduce the grain size with everything else.
Once that’s done all you need to do is put it over medium heat and bring it to a boil, then let it simmer until it’s reduced approximately 1/3, but mainly is the thickness you prefer in a Como se Llama. Keep it in mind you’re using it for a dip.
If it gets so you’re on the road or for come other reason can’t make Como se Llama, you can always stop into a grocery store and buy a bottle of catsup for a temporary substitute.
Posted in Food
Tagged catsup, cooking, cuisine, culture, diet, Education, food, Health, Human Behavior, humor, Life, lifestyle, low sodium, no sodium, peppers, recipe, sociology