Its Apple day October 21st

Celebrate the quintessentially English apples on Apple day or Apple month, one day is not long enough to celebrate this wonderful orchard fruit.   

 Thanks to Common Ground there has been a renaissance in our appreciation of apples. 

 The two top varieties grown world wide are golden delicious and the red delicious, rather strange really since neither actually look how they sound.  My favourite I have to say are the cox’s and gala’s, english brilliance, a great texture and flavour always garanteed

 Apples are the understated ambassadors of good health.  Often considered the boring fruit, but actually they are the foundation of the fruit bowl, and here’s why!

 Why Apples are so good for you – Ten reasons to eat apples

 They are high in fibre, anti oxidants, as well as a host of vitamin and minerals including Vit A, B1, B2, B6, zinc, potassium, magnesium ….  . 

 Of course the high fibre will aid digestion and improve your bowel motions, which is an instant benefit for most people.  However the fibre contents also helps to release the sugar very slowly thus regulating your blood sugar levels which in turn makes you calm!  In fact it’s the pectin contained in apples which is known to have a positive effect on lowering blood cholesterol.  The anti oxidants in apples, constricts the growth of the harmful cholestrol. As well as eating apples, apple juice is also very effective.  

 Apples also contain boron, a substance known to benefit bone density therefore important for strong bone development or if you may suffer from oesteoporosis, this could be of benefit to you.   In fact there is mounting evidence to suggest that eating apples will help also  reduce the chances of prostate cancer, type 2 diabetes and asthma. 

Most of these benefits are attributable to the high fibre and phytochemicals present (ie anti oxidants).  But apples also contain a substance called quercetin, which helps to prevent the growth of prostate cancer cells. Research is currently being conducted as to whether this same substance could have as much benefit to other forms of cancer cells.  The substance is already known to protect the brain cells from Alzheimer’s.  Given this understanding apples would also be good for children’s’ brain development and aid concentration throughout the day.  

Apples can also prevent tooth decay, the juice of an apple can kill around 80% of mouth bacteria. 

Besides the hard ‘core’ (pardon the pun) health benefits, you’ll be pleased to know apples are a great for anti ageing …  they prevent wrinkles and promote hair growth (due to the substance called procyanidin B-2).  Apply the old ‘anti’ rule – if its high in anti oxidants then its going to be high in anti ageing minerals.

 And if you’re also looking to shed a pound or two … then look no further. Apples do not contain any fat.  The high fibre content will aid digestion and help you to lose weight.  Pectin makes you feel full for longer so eating 3 apples a day could help you to reduce your portion sizes at meal time which makes a huge difference to overall weight loss.  Remember apples are quite low in calories and great as a snack or mid day filler. 

And for the finale ….  much of the goodness of apples is contained in the skins,  so do not be tempted to peel before eating!!! 

 Borough Market are celebrating Apple day with a special festival event from 12 noon to 4.00 pm where you will have the opportunity to sample rare varieties and produce, including limited edition Apple day preserves, pies, and juices.

  www.boroughmarket.org.uk

The long vilified eggs make a come back!

 “With its poor reputation for being high in cholesterol and fat, many people have been scared of eating eggs.  But it couldn’t be further from the truth.”  Says Kumud Gandhi founder of The cooking Academy January 2011

 “The ‘low fat and low cholesterol’ mantra has been chanted by millions of people over the last 30 years and yet we are no closer to weight control or the reduction of cardio vascular related diseases.”

 Fat is an essential part of our diet, it is very important for the heart and most other parts of the body in order to function correctly.  We all know it’s the good fat that we need, meaning monounsaturated, this type of fat actually helps to break down bad fat in the body.  Today we consume less fat, and yet we’re fatter!  Sounds harsh, but it’s the reality.  This is the mantra I teach at The Cooking Academy, don’t discriminate against all fat, the fat in eggs is good for you. 

 Let’s tackle the issue of cholesterol first.  When the story first broke about eggs contributing to high blood cholesterol it referred to a study conducted on rabbits in 1908 by a Russian scientist M.A. Ignatovsky.  However rabbits eat a herbaceous diet, one that is high in fibre and low in starch and fat.  Naturally, testing the effects of eggs on rabbits is likely to have an adverse reaction to their bio chemistry.  Unfortunately this bit of isolated research triggered numerous warning to avoid foods high in cholesterol, particularly eggs and prawns.  The results of the study were extrapolated to humans who consume a omnivorous diet without further research and published world wide, to the detriment of the eggs industry. 

 Most people make more cholesterol naturally in the body than they consume in food.   It is true to say that eggs contain higher amounts of cholesterol but this does not make a big enough contribution to the cholesterol found in our blood.  Research shows that there is no link between egg consumption and the risk of cardio vascular disease. 

 There is however a growing body of evidence to suggest that a moderate consumption of eggs, 1 egg per day,  7 eggs per week can have a very positive impact due to the high nutrition content in eggs .  (Harvard school of public health 2006)

 Eggs contain all the amino acids in the correct proportion and therefore it’s a good source of complete protein.  The amino acid in egg yolks is also excellent for burning fat.

However this is only achieved by eating the whole egg, not just the egg white since 90% of the nutrient value of an egg is in the yolk.   Organic, free range eggs have no affect on the blood cholesterol because the hens have fed on a natural grass diet instead of corn or soya feed which is excessively high in Omega 6 & 9).  The more natural the hens feed the better the nutrient value and taste of the egg. 

 The Nutrient Value of an Egg

Each whole egg contains iron, zinc, phosphorus, thiamin, B6, folate, and B12, and panthothenic acid. In addition, the egg yolk contains all of the fat-soluble vitamins A, D, E, and K.   

Thankfully eggs are now making a bit if a come back.  A scrambled or poached egg with some whole meal bread is an excellent way to start the day, though there are no rules to say it has to be a breakfast. Throw in a few fresh tomatoes and basil and it makes a great simple supper! If you’re looking for healthy ways to cook eggs come to our nutritional cookery classes here at The Cooking Academy. 

 For Further Information, Please Contact:  Kumud Gandhi, The Cooking Academy on

Tel 0845 0 68 58 48. 

E:kumud@thecookingacademy.co.uk

 About KUMUD GANDHI

After a career in the commercial world, Kumud Gandhi went on to pursue her life-long ambition of working with food and re-trained in food science. She now runs a very successfulCookingAcademyand catering company The Saffron House. Often called upon to provide expert comment for national print media, radio and television, Kumud offers a unique insight into the diverse world of cooking and a deep understanding of the nutritional and medicinal value of foods. 

 Kumud is a firm believer that “we are what we eat”, and is campaigning to bring healthy cooking skills into the classroom so that schools offer education in basic nutrition and food science to learn fundamental every day life skills. In 2006, Kumud set up The Cooking Academy; a unique cookery school that teaches how to cook real food whilst exploring the chemical composition, nutritional and herbal values of food so that recipes look and taste great; are quick and easy to make and encourage well-being. Kumud has catered for a host of celebrities and high profile individuals like Madonna, the Prince of Wales,  and the Saudi Royal family with her special focus on food being visually creative, exciting to the palette, and nutritional to the body.

Feeling Moody, Folic Acid could be the answer!

If you regularly drop your moods levels and feel irritable, the chances are you could be deficient in folic acid or vitamin B.   

Folic acid is not just for the pregnant as it is often associated, It helps the production of new cells along with iron.  It is essential for nerves and strengthening the mind. 

One of the best ways in which you can take in folic acid is through vegetables like brocoli, green beans or asparagus.  They are rich in vitamins, minerals, and phosphorus which invigorate your skin, arteries and your stomach function to help digestion, in other words the conversion of what you eat to mineral value to the blood cells. 

Try having asparagus with parma ham or steamed as a vegetable or stir fry, or even risotto.  The first option is great as a lunch, quite portable and compact to pack yourself from home, great for kids too.

 Written by Kumud Gandhi – Food writer, broadcaster and Founder of The Cooking Academy cookery school. Kumud Gandhi has a background in Food science and teach the importance of healthy eating for improved performance at work and school and for general well being. Contact Kumud on kumud@thecookingacademy.co.uk

 2 apples a day will really keep the Doctor away!  Here’s how! 

 Forget one, I’d say two apples a day will really getting you rocking to great health. 

 Apples are the understated ambassadors of good health.  Often considered the boring fruit, but actually they are the foundation of the fruit bowl, and here’s why!

 They are high in fibre, anti oxidants, as well as a host of vitamin and minerals including Vit A, B1, B2, B6, zinc, potassium, magnesium ….  . 

 Of course the high fibre will aid digestion and improve your bowel motions, which is an instant benefit for most people.  However the fibre contents also helps to release the sugar very slowly thus regulating your blood sugar levels which in turn makes you calm!  In fact it’s the pectin contained in apples which is known to have a positive effect on lowering blood cholesterol.  The anti oxidants in apples, constricts the growth of the harmful cholestrol. As well as eating apples, apple juice is also very effective.  

 Apples also contain boron, a substance known to benefit bone density therefore important for strong bone development or if you may suffer from oesteoporosis, this could be of benefit to you.   In fact there is mounting evidence to suggest that eating apples will help also  reduce the chances of prostate cancer, type 2 diabetes and asthma. 

Most of these benefits are attributable to the high fibre and phytochemicals present (ie anti oxidants).  But apples also contain a substance called quercetin, which helps to prevent the growth of prostate cancer cells. Research is currently being conducted as to whether this same substance could have as much benefit to other forms of cancer cells.  The substance is already known to protect the brain cells from Alzheimer’s.  Given this understanding apples would also be good for children’s’ brain development and aid concentration throughout the day.  

Apples can also prevent tooth decay, the juice of an apple can kill around 80% of mouth bacteria. 

Besides the hard ‘core’ (pardon the pun) health benefits, you’ll be pleased to know apples are a great for anti ageing …  they prevent wrinkles and promote hair growth (due to the substance called procyanidin B-2).  Apply the old ‘anti’ rule – if its high in anti oxidants then its going to be high in anti ageing minerals.

 And if you’re also looking to shed a pound or two … then look no further. Apples do not contain any fat.  The high fibre content will aid digestion and help you to lose weight.  Pectin makes you feel full for longer so eating 3 apples a day could help you to reduce your portion sizes at meal time which makes a huge difference to overall weight loss.  Remember apples are quite low in calories and great as a snack or mid day filler. 

And for the finale ….  much of the goodness of apples is contained in the skins,  so do not be tempted to peel before eating!!! 

 Written by Kumud Gandhi – Food writer, broadcaster and Founder of The Cooking Academy cookery school. Kumud Gandhi has a background in Food science and teach the importance of healthy eating for improved performance at work and school and for general well being. Contact Kumud on kumud@thecookingacademy.co.uk

Beetroot juice for Super health

 Did you know that raw beetroot juice contains a host of super food minerals including magnesium, potassium, iron, selenium, zinc, sodium, as well as trace amounts of amino acids which helps to build protein for use in the body.

 The health benefits of drinking beetroot juice are very significant whether you’re training to keep fit or just wishing to have good health, there is growing research to back up the theory.  Drinking just 500 ml a day for 1 week can have a signifciant impact to you fitness and muscle efficiency.  Quite important if you work out a lot or train regularly .. as this will impact onyour ability to maintain training at peak without suffering from muscle fatique.  

 Beetroot juice makes muscles more fuel-efficient

 Beetroot is great at creating red blood cells and helps to maximise the oxygen carried to the cells.  So during exercise it increases the efficiency of oxygen take up, which results in less fatique and higher endurance.  The magnesium in beetroot is a muscle relaxer and helps to ease tension in the body, again enhancing the effect of exercise.   

 Maximising oxygen use to boost stamina

 The high iron content in the juice make it very good for those who suffer from anemia or low heomoglobin. Furthermore beetroot juice is very good for the digestive track and the liver function, it essentially stimulates the nerves in the intestines.  By doing so it increases the metabolic rate.

 Betroot juice is that wonderful rich dark colour vegetable and a very active anti-oxidant.  Anything that is high in anti-oxidants is also anti ageing, so naturally beetroot juice is very good for the skin.  

 Beetroot juice also has a very quick impact on lowering blood pressure, within 1 hour of consumption.  Therefore should be consumed regularly by people with cardio vascular related problems such as heart attacks or stoke patients. 

 The Evidence

 Researchers have found that beetroot juice doubles the amount of nitrate in blood which in turn reduces the rate at which muscles use their main source of energy.  The increased nitrate oxide also affects a number of other body functions including blood flow, hormones levels and cell signalling.   Research was carried out by theUniversityofExeter, school of sports and health sciences.

Written by Kumud Gandhi – Food writer, broadcaster and Founder of The Cooking Academy cookery school. Kumud Gandhi has a background in Food science and teach the importance of healthy eating for improved performance at work and school and for general well being. Contact Kumud on kumud@thecookingacademy.co.uk

The problem with Laissez faire in Obesity

With Obesity rate likely to hit 40% of the UK population by 2030 (The Lancet , 26th August 2011) can we really afford to be so Laissez faire about intervention?

All informed opinion and knowledgable opinion accept this is a ticking time bomb in terms of lives lost and the enevitable cost of remedy to the tax payer. A likely increase of around £2 billion per annum by 2030.

Countless cookery programs, yet the UK population eats more ready meals and junk food than ever before, what causes this inertia? Why is being healthy so difficult?, Why is healthy food such a turn off? Why do we think healthy food means rabbit food?

What is the answer?

Should we tax junk food, ready meals or fast food?
Do we make fresh produce more cheaply available?

Sucessive govenrment have been afraid of taking leadership and decisive action in fear of being labelled a nanny state, if they are too prescriptive about dietary guidelines. Yet I believe that is exactly what it’s going to take begin to tackle this growing problem.

We’ve allowed the problem to manifest itself firmly within our eating culture , and we’re relying on drugs and surgery as the cure, instead of investing in the education to prevent the trend from taking hold in the first place.

It is my opinion we should teach our children food chemistry and the effects of food on our biological processes, and daily functions, going right back to basics. Infact embark on a practical teaching curriculum that is far more radical than we have ever taught in our school before. We should teach simple cookery to every child as part of the curriculum to ensure children have life skills to prevent dietary related illnesses. Cooking doesn’t have to be complicated, it’s relaxing and very satisfying. Clients come to our cookery classes and say “why have we waited till this age to learn the fundamentals about food and the importance of nutrient values from a private cookery school for a few previledged people instead of being taught this at school, it’s so fundamental to life.”

Is it our parents responsibility to teach this in the home? For example we have made sex education compulsory in schools to promote safe sex and reduce teenage pregnancy, Should we attach equal importance to healthy eating. Is healthy and nutritious eating as important as teaching the process of plant regeneration and phytosynthesis. Why don’t we teach our children the value and nutrient content of everyday food and the effects of food chemistry, for example the effects of sugar in the blood and energy conversion and the related effects on diabetes, instead of focussing on co2 and hydrogen chloride. Food chemistry has a far greater practical application in real life to all student than just those who wish to take up chemistry as a career choice.

As the austerity measure take effect and we feel the pinch of government spending perhaps it is time we made some suggestion of our own to protect our income tax expenditure for the future.

Written by Kumud Gandhi – Food writer, broadcaster and Founder of The Cooking Academy cookery school. Kumud Gandhi has a background in Food science and teach the importance of healthy eating for improved performance in work and school and for general well being. Contact Kumud on kumud@thecookingacademy.co.uk

Why Eat Figs

 Figs are native to the Middle East and were one of the first fruits ever to be cultivated.  I’ve grown figs in my garden in Hertfordshire in England for some years, inspite of the lack of sun! This year we’ve had a particularly good harvest.

They tend to be more popular in their dried form because fresh figs are very delicate and tend to deteriorate quickly. When choosing fresh figs, select those which are plump and tender, have a rich, deep colour, are free from bruises and are not mushy. Ripe figs should not be washed until ready to eat and should be kept covered and refrigerated, where they will remain fresh for approximately two days. Unripe figs should be kept at room temperature and out of direct sunlight.

 Health Benefits

 Figs are excellent for healthy bowel function due to the high levels of fibre. Figs are amongst the most highly alkaline foods, making them useful in balancing the pH of the body especially if you generally high in acidity and need to take antacids – then you should eat figs. They are a good source of potassium, important in helping to regulate blood pressure.

10 Tips for Incorporating Figs in your Diet

1. Eat dries figs as a healthy energy snack. For extra flavour and nutrients, stuff them with nuts and a little honey.
2. Add figs to baked goods such as muffins, cakes and muesli bars.
3. Add dried or fresh figs to porridge, oatmeal or breakfast cereals.
4. Stew dried figs in fruit juice with other dried fruits to make a delicious fruit salad. Sprinkle with cinnamon and nutmeg before serving
5. Poach figs in red wine or fruit juice and serve with Greek yogurt or crème fraiche.
6. Add quartered fresh figs to a salad of fennel, rocket and parmesan cheese.
7. Stuff fresh figs with goat’s cheese and chopped almonds and serve as an appetizer or dessert.
8. Make fig butter by boiling dried figs in fruit juice until soft. When all the liquid has been absorbed, place the mixture in a food processor and blend until smooth. Use to spread on rice cakes, toast or crackers.
9. Add chopped fresh figs to rice, quinoa or couscous dishes.
10. Make a fig tart by grinding two handfuls of walnuts in a food processor. Add one packet of dried figs, 1/2 packet raisins, 200ml apple juice, 1 tablespoon grated orange zest, 2 tablespoons honey and 1/2 teaspoon cinnamon. Process until the mixture is the texture of a sticky paste. Press into a pastry case and bake at a medium heat for 35 minutes.

 Wittenby Kumud Gandhi – Food devotee, writer & broadcaster, Founder of The Cooking Academy  A cookery school that puts healthy ingredients at the heart of everything they teach.  For further information go to www.thecookingacademy.co.uk or contact Kumud Gandhi at kumud@thecookingacademy.co.uk.

I am often asked about ghee and I find I am usually trying to change a perception that ghee is really bad for you.  Well if you look at the saturated fat content in isolation then, i’m on a hiding to nothing – guilty as charged its highin fat.  But as you know i never look at food in isolation, you can’t because it performs a biological reaction when it hits your body chemistry and this is where the benefit of ghee lies.  I’ve grown up cooking with it – but always in the right context.

What Is Ghee?

Ghee is clarified or purified butter.  It is lactose free and does not contain any milk solids as these have been removed in the cooking process.  Ghee therefore is composed of almost entirely saturated fat.  OMG –  If this is making you switch off already then I urge you to read on – all the way to the bottom before you make a judgement.

In our cookery classes I talk about oils and virtues of one oil over another, the most important thing about cooking with oil is not to burn it or hydrogenate it.  Using vegetable oils at too higher temperatures can still achieve this, which means the oils become fat pockets in the body.  Ghee is actually an ideal fat for frying because it has a high smoke point (where its molecules begin to break down) at 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.  This means Ghee has a very stable saturated bond so its less likely to form free radicals in the body (free radicals oxidate in body to become bad cells and lock together to form clumps – which eventually can become a tumour or cancerous).

The medicinal values and Research behind ghee

In Ayurvedic food philosophy ghee is concerned to be an immune enhancing food.  Quite contrary to all the reports you might hear about ghee being so bad for you!

Ghee is made up of short chain fatty acids – which are metabolised by the body very easily, much like coconut milk or oil, which is why I am a huge advocate of the using coconut milk and oil where possible, again contrary to most peoples perception of the bad fat in coconut milk.

The ressearch indicates that ghee is likely to reduce cholesterol both in the serum and intestine, (really quite contrary to the previous hype about ghee increasing cholestrol).  It does so by increasing the stimulation of stomach acids – biliary lipids (the bile acid) to help the digestive process, whilst other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach.  When cooking lentils I always swap out oil with ghee to ensure maximum digestion of lentils to prevent any gas and for the protein and mineral value to be absorbed more quickly.  Ghee is also reputed to be good for nerves and the brain as it helps to rejuvenate the body tissues, bones, hair and skin. It helps control eye pressure and is beneficial to glaucoma patients. Surprising huh!

Rich in Antioxidants

Further more ghee is rich in antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, feeding all layers of body tissue to strengthen the immune system.  Its high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous cells which may eventually become tumours.  It goes back to my point earlier about free radicals that go awol in the body to do damage at some point.

It is also very good for the skin, I remember my mother always applying a light application 2-3 a day of ghee for burns or blisters or grazes to the skin because of its healing properties for the skins and tissue.

How do you make ghee?

Ghee is made by heating butter at a low heat and bringing it to a boil and simmering gently until all the water has evaporated and the milk solids have settled to the bottom and you are left with a clear golden liquid.  This liquid should then be carefully removed so not to disturb the separated milk solid at the bottom of the pan.

As the water has been evaporated during the simmering process ghee does not spoil therefore can be stored for long periods without refrigeration, so long as it is kept in an airtight container to prevent oxidation and remains moisture-free.  In fact it is advisable not to put ghee in the fridge as it can allow moisture to seep in.

I try to steer away from butter in cooking essentially because butter oxidizes very quickly which is not good for the body, whereas ghee does not due to the cooking process.

I hope I have dispelled the myth about ghee and clarified its uses in cooking, if you still not convinced – have a go and try it out.  Or come along to the Acadmey and we’ll cook with Ghee together and you’lll see the difference for yourself.

Witten by Kumud Gandhi – Food devotee, writer & broadcaster, Founder of The Cooking Academy  A cookery school that puts healthy ingredients at the heart of everything they teach.  For further information go to www.thecookingacademy.co.uk or contact Kumud Gandhi at kumud@thecookingacademy.co.uk.

Benefits of Coconut oil

 Coconut oil is amongst one of the healthiest oil to use in cooking or as a moisturiser for the hair or body.  Coconut Oil fully engage your thyroid, it strengthens your metabolism and therefore helps you to lose weight.  In our Thai cookery classes here at The Cooking Academy – cookery school this question is raised time and again, Isn’t Coconut Oil very fattening? therefore I hope this information will prove useful.  

 Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from almost all other fats and possesses many healthly properties. It is now gaining long overdue recognition as a nutritious health food.

  Supporting information regarding the metabolism

 The fact that coconut oil contains fewer calories than other oil is not the main reason it has gained a reputation as a low-calorie fat. Its advantage in weight management is due primarily to its affect on metabolism. Medium-chain triglycerides in coconut oil are smaller than other fats and, therefore, digest very quickly, so quickly in fact, that the body uses them as an immediate source of fuel rather than pack them away in storage inside our fat cells. MCT are used to produce energy much like carbohydrates and, therefore, they do not circulate in the bloodstream like other fats. For this reason, they do not supply fat to fat cells or contribute to weight gain. 

 Because MCT are used by the body as a source of fuel to produce energy, they have a stimulatory affect on metabolism. Studies have shown that MCT boost metabolism, thus increasing the body’s use of calories. As a result, calories obtained from all the foods we eat are burned up at a higher rate, so that fewer remain to be packed away as body fat.

 Boosted Metabolic Rate

 This boost in metabolism remains elevated for as long as 24 hours after eating a meal containing MCT.   So you enjoy an increased level of energy and continue to burn calories at an accelerated rate for many hours after the meal.

This increase in metabolism also leads to a rise in body temperature. People with low thyroid function report that after using coconut oil, their body temperature rises to normal levels and remains elevated for many hours. Temperatures in such people can rise 1 or 2 degrees or more depending on the amount of oil they consume.  Those people who are overweight because of low thyroid function can utilise the metabolic stimulating action of coconut oil to help them shed excess pounds.

Glycemic Index Effect

 Another interesting feature about coconut oil is that it helps to lower food and calorie consumption. Coconut oil is more satisfying to the body than other fats. When added to meals people tend to eat less food and feel fuller longer so they don’t eat as much at the next meal.

 Coconut use historically

 Nearly one third of the world’s population depends on coconut to some extent for their food and their economy. In such cultures coconut has a long and respected history.

 Coconut is highly nutritious and rich in fibre, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called “The Tree of Life.” Only recently has modern medical science unlocked the secrets to coconut’s amazing healing powers.

 Coconut In Traditional Medicine

In traditional medicine around the world coconut is used to treat a wide variety of health problems including: abscesses, asthma, bronchitis, bruises, burns, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, toothache, tuberculosis, typhoid, ulcers, upset stomach, weakness, and wounds.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another may provide a wide range of health benefits. Some of these are summarized below:
 

• Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
• Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
• Kills fungi and yeasts that cause candidiasis, ringworm, athlete’s foot, thrush, diaper rash, and other infections.
• Expels or kills tapeworms, lice, giardia, and other parasites.
• Provides a nutritional source of quick energy.
• Boosts energy and endurance, enhancing physical and athletic performance.
• Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
• Improves insulin secretion and utilization of blood glucose.
• Relieves stress on pancreas and enzyme systems of the body.
• Helps relieve symptoms and reduce health risks associated with diabetes.
• Reduces problems associated with mal-absorption syndrome and cystic fibrosis.
• Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
• Helps protect against osteoporosis.
• Helps relieve symptoms associated with gallbladder disease.
• Relieves symptoms associated with Crohn’s disease, ulcerative colitis, and stomach ulcers.
• Improves digestion and bowel function.
• Relieves pain and irritation caused by hemorrhoids.
• Reduces inflammation.
• Supports tissue healing and repair.
• Supports and aids immune system function.
• Helps protect the body from breast, colon, and other cancers.
• Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
• Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
• Helps prevent periodontal disease and tooth decay.
• Functions as a protective antioxidant.
• Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.
• Does not deplete the body’s antioxidant reserves like other oils do.
• Improves utilization of essential fatty acids and protects them from oxidation.
• Helps relieve symptoms associated with chronic fatigue syndrome.
• Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).
• Reduces epileptic seizures.
• Helps prevent liver disease.
• Is lower in calories than all other fats.
• Supports thyroid function.
• Promotes loss of excess weight by increasing metabolic rate.
• Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.
• Helps prevent obesity and overweight problems.
• Applied topically helps to form a chemical barrier on the skin to ward of infection.
• Reduces symptoms associated the psoriasis, eczema, and dermatitis.
• Supports the natural chemical balance of the skin.
• Softens skin and helps relieve dryness and flaking.
• Promotes healthy looking hair and complexion.
• Helps control dandruff, thus used as a hair oil
• Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
• Has no harmful or discomforting side effect.
• Is completely non-toxic to humans.

 Witten by Kumud Gandhi – Food devotee, writer & broadcaster, Founder of The Cooking Academy  A cookery school that puts healthy ingredients at the heart of everything they teach.  For further information go to www.thecookingacademy.co.uk or contact Kumud Gandhi at kumud@thecookingacademy.co.uk.

A great Granola recipe

It’s hot and sticky today, not exactly granola weather but the jar has been empty for weeks and that makes me derelict of my duty as a mother, as far as my children are concerned.  The recipe and instruction are simple for something that is rather yummy, as a breakfast or just as a little snack in the day.   I enjoy this granola with some on natural set Onken yoghurt, anytime of day, its very filling so whilst you might be tempted to go back for more – it will keep you full for a very long time.  Also the ingredients are mainly full of super foods so its power packed.  

I thought I would share this recipe with you – as you know I’m not want to keep food secrets to myself, I want you all to be super healthy, it is already on my Kumud Gandhi blog which some of you may not be familar with so I’ve decided to put it onto Cooking Academy site.  

Ingredients

 100g butter

6 tbsp agave syrup or Golden Syrup

350g Oats

50g sunflower seeds

50g pumpkin seeds

100g chopped dried apricots

75g roughly chopped walnuts

75 roughly chopped almonds

75g dried cranberries

100g golden linseed or flaxseeds if you’re in the US

50g sultanas or raisins

 Preparation

Mix all the dry ingredients together.  Melt the butter and agave syrup in a pan over a low heat.  Once the butter has melted and the syrup is mixed together, combine with the dry ingredients and mix well.  Spread out onto a baking tray , and bake for 20 minutes at 160c.  Stir once half way through.  Allow to cool before storing.

Eat – regularly to maintain a great body eco system – but most all enjoy with some onken natural set yoghurt.

Kumud Gandhi – Found of The Cooking Academy