Monday, January 24, 2011


Here is a list of foods that may trigger gout:

Animal Flesh and Organs (gross): beef, pork, bacon, lamb, fish, shellfish, liver, brain, chicken, turkey, eel, venison, ect.
Animal Fluids: cow milk, butter, cheese, cottage cheese, ice cream, meat extracts, goat milk, ect.
Legumes: kidney beans, navy and lima beans, lentils, peas.
Whole Grain Bread or Breads
Whole Grain Wheat Germ and Bran

If you have gout, try eliminating these products from your diet and see how you feel!

Just Sprout It!

Sprouts are so wonderful, and available any time of the year, right from your own kitchen!
Sprouts are baby plants in their prime! 
They have a greater concentration of proteins (yay!), higher amounts of vitamins and minerals, enzymes, RNA, DNA, bio-flavinoids, T-cells, and many other benefits, the height of the plants nutrition is all in the sprout stage! Baby plants are also easier to digest! 
When you sprout at home, there is no use for chemicals or nasty fertilizers and it doesn't take up that much space, not to mention zero food miles.
Just fresh deliciousness right here, right now!
Beans are marvelous regulators of insulin.
Insulin is a hormone that lowers the level of glucose (a type of sugar) in the blood. It's made by the beta cells of the pancreas and released into the blood when the glucose level goes up, such as after eating. Insulin helps glucose enter the body's cells, where it can be used for energy or stored for future use.
Beans and lentils, make very gradual changes in blood sugar and do not draw on the body's natural insulin to keep blood sugar under control.
In fact, they provide more receptors for insulin to land, controlling the loss of insulin back into the bloodstream.
 Beans contain at least two powerful cancer blocking substances, lignans and protease inhibitors. Lignans fight breast cancer and colon cancer after being turned into hormone-like substances by bacteria in the colon. Protease inhibitors prevent normal cells from going cancerous. Sprouting dramatically increases this awesome enzyme activity.
Personally, I have a SproutMaster, and its so easy to use!
My mix of sprouts contains beans, lentils, peas, and some other yummy stuff.
1. First, soak overnight (about 10-12 hours)
(Sometimes I add a little food grade hydrogen peroxide to soaking sprouts for 15 minutes to kill any bacteria that might be present).
2. Rinse soaked seeds, peas, lentils or grains like quinoa or millet. 
3. Place in sprouter and rinse 2-3 times a day, depending on how warm the environment is.
4. Drain sprouter thoroughly after each rinsing.
5. Taste your sprouts as they grow to determine when they are the tastiest!
When seeds are at their desired taste, place in the refrigerator for longer life.
Do Not Place Sprouts In Direct Sunlight!

Top on salads, or lightly steam with rice. Yum!

My lentil/pea mix took 1 1/2 days to sprout (after soaking).
They are sweet and oh, so good and filling!

Sprout On!


Please check out my personal site at: