Amino Acids, Raw Eggs, and Bodybuilding connecting the.........s

Yep I'm at it again.

I've been trying to find info on eggs nutritional value, and i came across some very interesting things. First of all eggs are a super food and I didn't even realize it. Again   though theirs a catch some have different super abilities, It depends on the kind of eggs. Most of us think eggs are white or brown, from chickens of course. Ah but there are so many more colors than two. You've got blue, pink, olive, cream, spotted brown that's just a few from chickens. http://www.backyardchickens.com/a/48-chicken-breeds-egg-color-and-facts
Then i found out people eat duck eggs (higher in b vitamins), turkey (higher in select amino acids), Quail eggs (no cholesterol) 4-5 quail eggs equals 1 lg chicken egg. Okay so back to chicken eggs, one large egg contains 6.28g protein. That breaks down to 18 amino acids, 9 non essential amino's, that's a pretty perfect little food item wouldn't you say. The info is at http://healthyeating.sfgate.com/amino-acids-contained-milk-eggs-3992.html. Now you're probably going what does this have to do with bodybuilding?  Yep I jump around a little to circle the point. Bodybuilders before protein shakes were around used too, and some still do drink fresh raw eggs for there super food quality's. You know too bulk up, get ripped, and be able to lift a million pounds or so. No but really this guy used eggs and milk before any of those fancy shakes, and just look he still doing it. Yikes

Guinness book Oldest Bodybuilder
RAY MOON

 There's still many modern bodybuilders that swear by raw fresh eggs and whole milk (raw if they can get it). Here's a site that has raw egg recipes http://www.trulyhuge.com/raw-eggs-bodybuilding.html. Oh what does it all mean simple really fresh farm eggs are worth there weight in gold (metals of course) and they're filled with life giving goodness no matter what kind or color.

 Start rethinking your foods, and lets all get back to where it all came from. We were a lot healthier with out the preservatives, colors and crazy flavors made by someone in a lab not a chef in a kitchen. 

You can get real raw milk, egg and more at naturoganics.com

Raw Milks Alive and Full of??

 Going to go about this a bit different than usual.
 Our  whole modern food system has the view of more is better. Sounds good right, well sure think about it. We're a logical people, even science based so more is better. Nope not really in food. It seems to come at a cost of nutrient value, animal well being, over use of chemical inputs. This is the thing you don't have to be a scientist to know there's a trade off. With commerical milk its a constant job to keep up on demand, and the pays not going to buy the farmer a new tractor.  So they house animals indoors as many as possible to lower labor costs. Dairy farming is one of the most demanding jobs around, from cleaning the equipment to feeding,watering,cleaning up after 40- 100

Silage pile

cows WOW. Long of the short if you don't see the sun, less vitamins not so happy. If your cows are fed silage and corn because that's what produces the most milk. Even though cows don't do well on corn it rots them, too acidic. It also makes the bad wheebeegebees(microbes) multiply with ease. Neat
Does that sound Alive? Yeah with nothing good. Again that's on how you perceive it. Ill tell you one more thing if the milk was alive it is no more not after pasteurization and homogenization that's designed to kill all the microbes good and the bad, a form of sterilization. Defiantly not, but don't worry they enrich it with synthetic stuff.
Okay so ask yourself what is answer, and what is the difference between commercial milk ? then Raw Milk from cows fed grass and hay. check out this video https://m.youtube.com/watch?feature=youtu.be&v=2DA_vbX_T1I

  

 Raw milk is alive with vitality and you can be too.

Find a local farmer and get some living raw milk to see what you think or go to naturoganics.com

Milk Does Your Body..... Bad?

All our lives we hear "Drink Milk!" "It does the body good."

Turns out... maybe not.

There are different proteins in different type of milk, and they are not naturally broken down by everyone. Sometimes, if you drink milk, you might think you are lactose intolerant- the truth is, it's not the milk, but the genes of the cow that make a difference.

Here is a link to an article that better helps explain why milk isn't the answer for doing your body good.

http://www.collective-evolution.com/2014/11/03/milk-does-not-do-a-body-good-massive-new-study-says/

Get your fresh raw organic a2 milk at: www.naturoganics.com

Organics for the Holidays

With the holidays upon us, healthy eating is going to get harder and harder until the first of the year. The good news is, you can eat healthier, just by changing a few of the things you eat.

First off, check your milk. If you are not drinking raw a2 milk, you could either be having some serious digestion problems, or worse. Commercial milk farms have an assortment of additives to every drop of milk. Everything from antibiotics to blood and pus. Yes that's right... BLOOD and PUS in your milk...

Next you need to check your meats. Are you eating organic grass fed meats that are NOT pumped full of steroids and antibiotics? If you are still eating commercial meat, then you are setting yourself up to get sick. Maybe not today or tomorrow, but the relentless bombardment of drugs used on the animals, is transferring to you and your families bodies... Do you really want that for your children?

Finally, your produce. Organically grown produce is not covered in the residue from pesticides. You can was your veggies all you want, but ultimately that poison has already seeped into the skin and it's waiting for you take it in. What are the long term implications of eating pesticides??

Oh, and one other thing... You pets. Are they eating the best possible diet they can during the holidays? If not, maybe you should consider looking into Naturoganics.

We deliver fresh organic raw milk, produce, meat, pet food and specialty items.

www.naturoganics.com

Organic Thanksgiving: Cranberry Pomegranate Relish

With only two days to Thanksgiving, we didn't want to be stingy and keep all the good organic recipes to ourselves. This particular one stood out as something that could be a nice add on. The website it came from has about 10 other recipes for Turkey Day too.
Get your organic groceries delivered in Ottawa Illinois and the surrounding areas, or contact us about a Naturoganics franchise in your area. www.naturoganics.com

Ingredients:

3 cups fresh cranberries (about 12 ounces) (stems removed)
3/8 cup date sugar
1 cup orange juice
1 large orange peel (cut into thin slivers - no white pith)
2 tablespoons fresh rosemary leaves
1 large orange (cut into 1/2-inch pieces)
2/3 cup pomegranate seeds

Directions:

Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.

PER SERVING (1/3cup): 56 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 2g fiber, 1mg sodium

Makes about 3 cups / A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled.

Staff Favorite, Gluten Free, Vegan, Quick

Source: http://deliciousliving.com/recipes/10-organic-thanksgiving-recipes#slide-7-field_images-220121

Need Help with Digestion? Try A2 Milk

Well if you haven't heard, there are more than one type of milk out there. I am not talking about the assortment of colorful caps you see at your local supermarket, or organic raw versus commercial milk, but A1 versus A2 milk. What's this you say? Now I have something else to be concerned with?

Yes. Drinking the wrong milk can cause digestive problems, and might even make people think they are lactose intolerant when they are not.


So what is the difference between A1 and A2? Simply put... Proteins.

Here is a great website to help you better understand the difference: http://www.a2milk.com.au/

Get your A2 milk here: www.a2milkonly.com

Thanksgiving Turkey mad Easy!~ Happy Holidays

With Thanksgiving only one week away, you might want to start thinking about how you are going to cook that turkey. All these years, mom did it for you, but now you and your newly growing family want to be the host... Don't worry. It is actually much easier than your mother led you to believe! Here is a great recipe I found from Chef John.

Happy Thanksgiving!

Ingredients 4 h 55 m 

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon poultry seasoning

1 (12 pound) whole turkey, neck and giblets reserved

2 onions, coarsely chopped

3 ribs celery, coarsely chopped

2 carrots, coarsely chopped

3 sprigs fresh rosemary

1/2 bunch fresh sage

1/2 cup butter

1 bay leaf

6 cups water

2 tablespoons turkey fat

1 tablespoon butter

1/4 cup all-purpose flou

3 cups turkey pan drippings

1/4 teaspoon balsamic vinegar (optional)

1 tablespoon chopped fresh sage

salt and ground black pepper to taste

Add all ingredients to list

Prep1 h

Cook3 h 45 m

Ready In 4 h 55 m

Preheat oven to 325 degrees F (165 degrees C).

Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Source: http://allrecipes.com/recipe/219079/chef-johns-roast-turkey-and-gravy/?internalSource=staff%20pick&referringId=975&referringContentType=recipe%20hub

Get your organic groceries delivered at: www.naturoganics.com