How to make and use whey

INGREDIENTS

Full Cream un-homoginiesed Cleopatra Milk

Whey is used to produce ricotta, brown cheeses, and many other products for human consumption. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).

Dairy whey remaining from home-made cheese-making has many uses. It is a flour conditioner and can be substituted for milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.). Whey can also be added to breakfast smoothies for additional protein.

Whey was also used in central Spain to enrich bakery products. In some traditions, it was used instead of water to produce bread dough.

Whey, cream and butter

Cream can be skimmed from whey. Whey cream is more salty, tangy, and “cheesy” than ("sweet") cream skimmed from milk, and can be used to make whey butter. Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper than sweet cream and butter.

Health

Because whey contains lactose, it should be avoided by those who are lactose intolerant. Dried whey, a very common food additive, contains more than 70% lactose. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.

Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat. In 2005, researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release, in type 2 diabetics.^[5] Writing in the American Journal of Clinical Nutrition, they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion.

Protein

Whey protein is the name of globular proteins that can be isolated from whey. It is typically a mixture of globinstagers beta-lactoglobulin (~65%),alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native culture forms, independent of pH.

MORNING ZAP JUICE

This is one of the few fruit juice moments you are allowed, because the whole fruit is used.
The best way to have this is for breakfast, before you even think about food. You need a food processor.

INGREDIENTS
1 whole lemon, chopped up, (discard all but 2 seeds)
1 handful of fresh chopped up pineapple  (skin discarded)
1 piece of coconut ice
1 cup whey
1 sprig of mint
a couple of strawberries for colour

ZAP into a smooth drinking consistency. The skin is part of this drink, so wait till it is all mashed up.

Roast Quail with lemon and parsley

INGREDIENTS

• 2 quail gutted and flayed

• 2 lemons - one sliced and lemon juiced
• olive oil 

• 1 bunch parsley chopped
• salt and pepper
• 2 shallots chopped
• 2 thick slices of lemon
• 1 sweet potato cut into quarter inch thick chips
• 1 small aubergine (egg plant) cut same as sweet potato
• 1 stick of celery shopped.
• snake  beans (or whatever green vegetable you have in season)

METHOD

• Catch, kill, pluck and gut two quail. (To gut, cut down the front from anus to neck, along the breast bone and lay carcass flat.Marinate overnight in lemon juice, chopped parsley, oregano (dry or fresh) salt & pepper, olive oil.

• Pick a lemon (slice thick), a bunch of parsley,   baby aubergine (chipped), 1 shallot (diced), a couple of baby celery sticks (diced), one sweet potato (peeled chipped).

• Put a baking dish containing  the flayed birds, legs up, a handful of fresh parsley, shallot, and a thick slice of lemon on each. Beside them in a shallow baking dish. Cover the birds with foil or a saucepan lid so they don't burn.

• lay the sweet potato and aubergines and splash over the remaining marinade and roast till the vegies are soft. Take out the dish, turn the birds over and baste. Put under the griller to brown.

• Meanwhile, boil water and blanch the snake beans. At the last moment, blanch the kale and at the very last moment the sprouts. Drain.

Serve warm. lay the greens on the plate and place the birds in a nest of coiled snake beans. Serve the roast vegies with a dollop of mayo.

This can be done to any kind of poultry.

Coconut Ice

INGREDIENTS

• half cup virgin coconut oil (oil will need to be warmed in winter)
• half Cup MTC oil
• 2 cups organic desicated coconut

METHOD

• Mix wet and dry ingredients well.

• pour half into the bottoms of plastic takeaway containers and press to about a half an inch thick.

• Mix the remaining half with a little beetroot juice you've saved this for this. (They weren't weird leftovers in the fridge - they were starters for the next thing that hung in her culinary imagination always hunting and gathering as she went though her options of what was available in her short term store of ingredients.)

• Pour the pink half on top of the white half, press into the container.

• Put into the fridge to set.

• When hard, press out and cut into rough squares about an inch square ( as above)

• Can have up to 5 of these per day. No other oils or fats.

I have made this for mum and she enjoyed it. It has exactly the same effect on the palate and tongue as the sweet version, but you need to be off all sugar to get the effect. Coconut is of itself, sweet.

You can substitute this for ice cream, or you can mix a dose of it with frozen fruit, zap it in the food processor and call it ice cream.

Using coconut oil as brain food

The brain accounts for two percent of your body’s mass, but for 20 per cent of its basal metabolic rate. It needs lots of fuel. When you’re healthy, that fuel comes from glucose, a blood sugar but Alzheimer brains have trouble metabolizing glucose. And without enough fuel brain neurons die.


Apart from providing easily accessible food for the brain, beautiful skin and hair, non-hydrogenated coconut oil provides an amazing array of other advantages:

• May improve cholesterol raising your HDL (“good”) cholesterol and lowering your LDL (“bad”) levels.
• Contains lauric acid, which has antimicrobial properties. Lauric acid may inhibit growth of certain bacteria, fungus, yeast, viruses and protozoa.
• Improves insulin secretion and utilization of blood glucose.
• Assists digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
• Reduces inflammation and helps protect against osteoporosis.
• Helps protect the body from breast, colon, and other cancers.

There is evidence to suggest that it has a beneficial effect on Alzheimer's sufferers.

BUYING COCONUT OIL


• Buy coconut oil that is labeled "extra virgin"  “virgin,” “organic,” or “unrefined,” It will be expensive, but we are using it as medecine, so it needs to be pure and cold pressed. It should give off the odor of coconut.

Do not buy  “refined,” or “all natural” with no odor.

• Coconut milk, flaked or grated coconut, and fresh coconut are all good sources of coconut oil.

• Coconut oil contains omega-6 fatty acids. Your body also needs omega-3 fatty acids. You can get your omega-3 supply by eating salmon twice a week, or taking fish oil or flax oil capsules, 2-3 per day. Walnuts and walnut oil also contain omega-3 fatty acids.

OPTIONAL 

• Add  MCT oil. Medium Chain Triglyceride oil is  a concentrated part if coconut oil. You can buy MCT oil at health food stores or online. MCT oil does not store in the body as fat. Instead, it’s quickly converted to energy, and may be helpful for losing weight. Mix 16 ounces of MCT oil with 12 ounces of coconut oil. If the coconut oil is solid, put it out covered in a warm place or melt over a very gentle heat.

TAKE CARE WHEN INTRODUCING INTO THE DIET

• Coconut oil contains 117 – 120 calories per tablespoon, which is about the same as other oils. Keep its caloric content in mind, if weight is an issue. You will have to limit other sources of oil if you use this therapy.

• If you overwhelm your digestive system by taking too much oil too fast, you could experience indigestion, cramps, or diarrhea. Start with 1 teaspoon of coconut oil or MCT oil per meal. Slowly work up your level to 4-6 tablespoons a day, spread out over 2–4 meals.

REPLACE OILS USUALLY USED WITH COCONUT OIL

• Add it to porridge and hot cereals. 
• Use iinstead of butter on bread, vegetables and pasta. 
• In soups and sauces. 
• Add to smoothies, yogurt or kefir. 
• Use in salad dressings. 
• Stir fry or sauté with coconut oil
• Add flaked or grated coconut to cereal, salads, and yogurt.

How to prepare and cook dried beans

Beans are a highly nutritious source of protein if you are limiting meat in your diet. The must be soaked to remove their protective enzyymes that can cause gas. 
You can serve them with stews and instead of pasta or rice, you can bake them with vegetables or serve them cold with a salad dressing.

Buy Dried Beans
The surface of the bean should be smooth, firm, uniform in size and colour. Avoid any that are broken, blistered, wrinkled or shrivelled. When rehydrated, they will expand to about 2 1/2 times their dried measure size.

How to Store Dried Beans
Dried beans can be stored in plastic containers in a cool, dry cabinet, drawer or shelf. Only keep dried beans for a year.

The Dried Bean Sort

Search for dirty beans, tiny stones or damaged, wrinkled or broken beans, grit and stones and remove.

Pour the checked beans into a large bowl.

Cover the beans with three times the amount of beans with water and remove any "floaters". Floaters are DUDS and will not cook properly. three times the amount of beans measured or more.

Soak the beans overnight... you'll see them double in size and most of the water will have been absorbed by morning.

In the morning, rinse and drain the beans three or four times till the water runs clear.

Some Dried Beans Require NO SOAKING: Black-eyed Peas, Lentils and Split Peas.
Why Soaking Dried Beans Eliminates GAS
Soaking dried beans activates the beans to begin the germination process. Once wet, the beans release enzymes that begin to break down their complex sugars into more simple ones. It is the bean's complex sugars that give you gas and indigestion after eating beans that haven't been pre-soaked. The overnight soak method reduces 60% of the complex sugars in most beans.
TO COOK THE SOAKED BEANS

NO SALT When Cooking Dried Beans
Add NO SALT until the beans are tender and cooked completely. Adding sea salt to the dried bean cooking water will result an undercooked bean or a bean that never seems to cook through. Adding salt will prevent the beans from absorbing water.

So add the salt and seasonings AFTER the beans are tender and the consistency you want the finished recipe to represent.

Never cook canned beans in their liquid! Rinse several times in water and drain before cooking, otherwise your flatulence will be great!

How Much Water?
Add the rinsed beans to the pot and cover them with clean filtered water. Use enough water to cover the beans and have at least one inch above the bean level. Do not use excess water, just enough to keep them from drying out during the boiling and simmering process. When checking for bean doneness, if the water level is low, add just enough to keep the beans wet toward the end of the cooking time.

Skim the Dried Bean FOAM OFFWhen the pot contents begin to boil, the surface will form a white foam from the gases being released from the beans. This is not a time to leave the kitchen!!! I have had my bean pot boil over many times and the clean-up is no fun! While the beans boil, skim off the white foam that appears on the surface of the cooking water with a large spoon and discard.

Turn the Heat DownTurn the burner temperature down to the lowest setting for a gentle simmer and cover the pot with a lid... cook till the beans are done.

The Cooked Dried Bean Taste Test
After simmering the beans for three quarters of the suggested cooking time, taste a bean to if it cooked to a softened state, if not, cook for another 15 to 30 minutes and taste test again.

Drain and Season the Cooked Dried BeansOnce the beans are done to your taste test, turn the heat off, drain the cooking liquid off, add seasonings or sauces and serve.

Dried Bean EconomyCanned beans are convenient and a real time saver, but they don't taste like home cooked. It is also very economical for families to cook their own beans rather than purchase store-bought canned versions.

Freeze the Cooked Beans for ConvenienceHome cooked dried beans freeze very well. After draining off the cooking liquid, divide the cooked beans into meal-sized portions. I fill quart-size plastic ziplock freezer bags with three-cups of cooked beans. Make sure to "burp" the bag to get all the excess air out. Then I shake the bag to distribute the beans in an even layer and lay it flat in my freezer. The cooked beans can then be defrosted in a bowl of warm water or added to whatever recipe I might be creating.

Freezing cooked dried beans saves many dollars, prevents exposure to BPAs in canned beans, and takes up less room than a pantry full of cans. I still keep a few cans in my pantry for emergency use if an emergency happens, but I prefer the taste of home-cooked beans over any canned product.

Dried Bean HINT: Not all  dried beans need soaking, so make note of those in the chart below!

How to Cook Dried Beans Chart

Dried Beans (1 cup)	Cooking Time	Presoak
Adzuki	40 minutes	YES
Anasazi beans	50-60 minutes	YES
Black Beans	50-60 minutes	YES
Black-eyed Peas	30-40 minutes	NO
Butter Beans	60-90 minutes	YES
Cannellini Beans	1 1/4 hours	YES
Chestnut Beans	1 1/2 hours	YES
Fava Beans	1 hour	YES
Flageolet Beans	1 1/2 hours	YES
Garbanzo Beans	1 1/2 hours	YES
Great Northern Beans	50-60 minutes	YES
Kidney Beans	1 1/4 hours	YES
Lentils, green or brown	25-30 minutes	NO
Lentils, red	10 minutes	NO
Lentils, French or black	20 minutes	NO
Lima Beans, baby	40-45 minutes	YES
Lima Beans, large	40-45 minutes	YES
Mung Beans	45 minutes	YES
Navy Beans	50-60 minutes	YES
Peas, split	50-60 minutes	NO
Peas, whole	1 1/4 hours	N0
Pea Beans	50-60 minutes	YES
Pinto Beans	1 hour	YES
Red Beans, small	1 hour	YES
Soybeans	2 1/4 hours	YES

GET STARTED

You are already doing the most important thing you can do for a healthy brain -  keeping a garden for your own consumption with a range of vegetables - especially the brassicas, like cabbage, kale etc.

DO NOT use any pesticides or herbicides at all. These chemicals cause inflammation. If you buy fruit and veg, ensure that you wash everything - especially the leafy greens, and flower heads like 

The first three steps in the process of this major change in your habits of a life time is easy - maintaining the change and replacing all the stuff we take for granted is the hard part.

1.  GET RID OF ALL THE TOXINS IN YOUR HOUSEHOLD
Cleaning products, caustic substances, pesticisdes, makeup, alleged 'feminine hygene' products, deodorants,  etc. 

2. ENSURE THAT YOUR FRIDGE IS SPOTLESS - NEVER ALLOW ANY MOULDS OF FUNGUS TO GROW
Mould spores can be highly inflammatory. 

3. REMOVE ANY PRODUCTS FROM YOUR KITCHEN THAT CONTAIN ANY CHEMICAL FOOD ADDITIVES OR ARE IN ANYWAY HARMFUL TO BREAN HEALTH.

DO NOT CONSUME ANY OF THE FOLLOWING FOODS - IF IT TASTES FANTASTIC WITHOUT ANY EFFORT FROM YOU, IT WILL BE LACED WITH BRAIN CELL KILLING POISONOUS SUBSTANCES
Get them out of the house completely. As you detox, you will find yourself craving them. If you are craving a junk fix, drink water. often, when hungry, you are actually thirsty, but the addiction to these substances sends confused signals to your brain. 

• White, Processed Flour: 

white bread, rolls, muffins, sweetened cereal, crackers, pasta. Mum is not an athlete. She spends most of the day sitting down, so does not need this kind of energy. It has almost no nutritional value anyway, and will only make her gain weight.

• Highly Processed Foods: 

Foods with lots of ingredients, including some you can’t identify, and which has a string of numbers listed in the ingredients or words you can't pronounce. Invariably, packaged food will not only contain sugar, but also added flavour because processed food is dead, tasteless and nutritionally worthless. They put the additives in it to make it palatable. 

• Fatty cuts of meat
bacon, brisket, spareribs and deli meats like sausages, salamis etc. These are all packed with off cut fat and preservatives.

• Sugar and sweets: 

biscuits, lollies, cakes, ice cream, sweetened yogurt, sorbet, fruit-flavored yogurt, dried fruit, sweetened processed cereals, soft drinks, sweetened teas, fruit juice, chocolate etc. None. Nada. NO EXCEPTIONS. 

• Sugar Substitutes: 

corn syrup, high-fructose corn syrup, brown sugar, concentrated fruit juice, dextrose, fructose, honey, sucrose, powered sugar, maple syrup, molasses, and especially no aspartame, neutra-sweet or any chemical substitutes.

• Snacks: 

chips, pretzels, popcorn, energy bars - all of these (generally packaged in plastic wrappers) are laced with taste enhancers.

• Hydrogenated oils and foods fried in them

corn oil, margarine, soy oil, squeezable butter, peanut oil, safflower oil, sunflower oil, canola oil, cottonseed oil

• Foods high in sodium, salt and MSG
MSG and all its various other names - including 'natural flavour' are the worst thing you can feed to mum. This substance is an excitotoxin which is designed to fire off receptors in your brain for an hour, and then the cell dies from exhaustion.