Sockeye Salmon - Alaskan Pacific Red

We did it again, Julie and I went shopping for healthy foods. Once again we found some great food at reasonable prices at No Frills (http://www.shopnofrills.ca/). As I have said, it’s the Atlantic vs the Pacific when it comes to wild (red-blooded) salmon in the can. Julie never liked shopping, but now she beats me to the nutrition-based foods at reasonable prices.

The Pacific Red Sockeye Salmon is a Clover Leaf product and is specifically labeled as such with "source of omega-3" above the label. These products are reflecting the ever-growing number of health- conscious people hunting for healthy food. The label on Nutrition Facts now lists the "omega-3 and omega-6 content in grams. This can has listed .3 grams of omega-6 to 25 grams of omega-3. We’re hunting for omega-3 in a higher ratio to omega 6 and here it is. It cost us $1.97 (Canadian) for 213 grams of canned salmon. The conversion table states that 454 grams = 1 pound or 16 ounces. The Nutrition Facts indicate that based on the serving size of ½ cup or 106 grams, it contains 170 calories. The protein represents 18 grams and the total fat (good fats) 11 grams. There are 0 grams of sugar, fiber, and carbs and 0 grams of trans-fatty acids.
The percent of certain ingredients are listed in terms of a 2,000 calorie daily value (DV). Therefore, we have 20 percent calcium, 6 percent iron and 4 percent Vitamin A. With 213 grams being the total weight of the can and ½ cup being 106 grams, we can easily calculate that we have two servings per can or, at least, based on the serving size of ½ cup. Canned Sockeye Salmon is better that fresh because the small edible bones are in the canned salmon and provide the calcium content as listed above. Try this substitute for tuna, and you’ll get the same great taste with more omega-3 and less contaminates, like mercury. However, remember the story of the man who was eating tuna for his health and ended up with bypass surgery. He was in the hospital with me, when I had electrical problems with my heart. It was odd, he thought, that such a healthy intake of tuna should end up with him having clogged arteries. Like salad, which is good for you, it’s all about the added ingredients that make the difference. Salad dressings can undo the good with high-calorie dressings and that same thing applies to the use of mayonnaise, which is also problematic in its fat content. Then there is the story of my step-daughter trying to imitate my recipe for tuna salad and dipping twice into the mayonnaise jar with a tablespoon that had already had contact with the tuna fish. This is dangerous and could be deadly in the production of salmonella. Preparation and additives are very important in the Nutrition-Based-Regimen I use to help build the body’s immune system and produce strong-healthy cells.
We bought a pound of dried apricots, 2 pounds of pearl barley and 4 pounds of large flake oatmeal (very high in fiber), and 100 percent pure natural wheat bran. I’ve never sprinkled wheat bran on my oatmeal or on my salad, yogurt or fruit, but I may just start. The wheat bran was $1.27 for 600g. People tell me that this kind of eating must be expensive. I don’t think so, and neither does the federal government. The approximate daily cost of eating healthy is 64 cents. Well, that’s not my calculation, simply because good food is always cheaper than pills and much cheaper than the consequences of poor health. Try the web site: http://www.cloverleaf.ca/ .

The great news is that the Sockeye salmon is Pacific salmon caught in Alaska and exported to Canada from the USA. Talk about the merry go round: caught in Alaska (USA) bought by a Canadian firm in Ontario, Canada and stamped on the bottom of the can "Alaska Salmon USA."
Party Pinwheels
1 can sockeye salmon (213g)
3/4 cup of grated low-skim mozzarella
2 cups of chopped green onions
1 Tbsp of chopped stuffed olives
1 Tbsp of fresh dill
1/8 tsp of pepper
2 tsp of fresh squeezed lemon juice
1/3 cup mayonnaise or Italian Dressing
1 - 8 ounce package of refrigerated crescent rolls
Drain salmon, remove skin and bones as desired. Flake with a fork. Combine with remaining ingredients. Separate dough in half. Pinch sections of first half together to form a rectangle. Spread with salmon filling and roll up from long side. Repeat for second half. Cut into half inch pinwheels. Place cut side down on greased cookie sheet. Bake at 375 degrees Fahrenheit for 20 - 25 minutes until golden brown. Place on cooling rack for five minutes. Makes 2 - 3 dozen pinwheels. Preparation time 20 minutes. For more free recipes call toll free: 1-877-893-9880 or visit the web site. Remember that the calcium is in the edible bones.

Crock-Pot Cooking For Nutritional Content

Crock-Pot Cooking
An old-fashioned method of cooking can be the healthiest way to prepare foods. All of this can be done without destroying the nutritional content. Slow electric cooking in stoneware combines brand new and old time principles to produce exceptional flavor, nutrition and economy. Low-watt heat surrounds the food to bring it gently to the peak of perfection. The crock-pot does not heat from the bottom—so you’ll have no scorching, less boiling away of juices and nutrients and less chance of overcooking, or shrinking of meats.
This unique cooker, in its insulated case, uses only 75 watts of electricity on LOW. It will cook all day for the price of a light bulb. It does not heat the kitchen and will not allow the flavor to escape into the room. When necessary, turn it to HIGH for faster cooking—it will still simmer on a modest 150 watts.
In addition to enjoying better flavor, more healthful meals, and saving money on meats and electricity, you will have more leisure time. No turning, no stirring, no adjusting heat, no timing to the minute and no micro-waving. Just start the crock-pot and go off for the day to play tennis, shop, walk and enjoy some fresh air activities. If you get home hours later than expected, the eating will still be mighty fine.
Leave your crock-pot alone all day, or all night; it’s perfectly safe with its low wattage. Use it only to cook, or use it also as a server of your proudest table setting. Whatever you use it for will be in good taste, especially soups!
Facts About Meat and Nutrition: Two meals may consist of the same foods, but be totally different. The difference can be in the cooking temperature and method. One meal might be tender, tasty and very nutritious while the other is tough, tasteless and lacking in vitamins, protein and minerals.
Highly glazed crockery (stoneware) helps keep natural flavor and juices in, where you want them. This is because of thicker construction, and even distribution of heat. Concentrated heat can scorch and burst food cells, driving flavor and liquid out. Reduction of juices and water can cause a more concentrated sodium content and water contaminates. There is accord amongst experts about the advantages of cooking slowly. The following reasons are why the CROCK-POT will be so valuable to you: Meat consultants agree that you get better flavor from foods cooked at low temperature. I experienced this in my stove-top preparation of pot roast by braising both sides of a large (more than one inch) piece of chuck roast to seal in the juices, removing the meat and sauteeing the vegetables and then adding two cups of water and seasoning. I bring the mixture to a chuckle and then place a cover that seals in the blend without allowing steam or fluid to boil over. By cutting down the heat to the lowest possible setting, and setting the timer for an hour and a half, I am doing about the same as crock-pot cooking. The cover must stay in place while the pot cools, and then the results are so incredible--meat that can be broken up with a fork, juicy and hearty with a taste that is as good as anything you’ve ever experienced. Talk about your shredded pork--you can use the least expensive cuts with the fat trimmed off and produce a pot-roast, on the stove, that will have your guests salivating.
Foods cooked at low temperatures are more tender. The meats are juicier because less moisture evaporates and the flavor doesn’t escape. You will save more money on your food budget because there is less weight loss in the food and, as I said, you can use less expensive cuts.
The higher the temperature, the more electricity you use, so you save more money at lower temperatures. In an era of high-energy-costs, we could use a little old-fashioned approach like the crock-pot or low temperature cooking.
Combine meat or chicken with vegetables in your crock-pot. The meat or poultry will not shrink, We do that with our turkey dinner when we place it in a large roasting pan with a sealable cover. It takes a third of the time, and is juicier and tastier and you don’t have to get up in the wee hours of the morning to prepare lunch. Vegetables stay intact but cook through. Taste the liquid-perfect-gravy or "as is" over meat, dressing or potatoes. You will enjoy better meals; use less electricity; and spend less time in the kitchen.
Most vegetables should be cut into small pieces, or at least quartered and placed near the sides or bottom of the crock-pot. Carrots should be peeled and put where they will be covered by liquid. An unusual characteristic of the crock-pot is that meats generally cook faster than most vegetables—depending on the age of the vegetables.
What are the cooking temperatures in the crock-pot? About 200º F. (just below boiling) on low; and approximately 300º F. on High. Due to the unique "wrap-around" heating system, low temperature and long cooking periods, crock-pot temperatures cannot accurately be compared to an oven or skillet.
There is a spicy difference in taste. Meats will pick up desirable flavors from vegetables that they are cooked with. This might give you more flavor than you are used to. You can reduce quantities of vegetables such as onions and carrots, if desired, to fit personal taste. The same fact applies to fresh spices—a little goes a long way in the CROCK-POT!
Meats should be clean, specially cubed as for stew, and wiped well before cooking. If the meat is not being browned first, careful wiping will remove particles normally disposed of during browning—to insure the best flavor.
It’s never necessary to stir while cooking on Low heat. In addition, you don’t have to stir while cooking on High either, but some recipes suggest it once in a while. While using High for short periods, occasional stirring improves the distribution of flavors throughout the entire recipe.
If you like a gravy with your recipe, you can prepare a smooth paste of approximately 1/4 cup of cornstarch or flour to a 1/4 cup of water. I shake it in a carafe designed for mixing my salad dressings. This way there are no lumps. Pour mixture into the liquid in the crock-pot and stir well. Turn to High and when it comes to a boil (about 15 minutes) it is ready.
Some precautions: Do not use frozen foods in your crock-pot. Condensation and thawing could possibly subject crockery to a damaging temperature change. Do not attempt to wash your crock-pot right away after cooking, unless the water you pour in is hot.
Do not use the crock-pot as a container for storing foods in the refrigerator.
Is the crock-pot cooking temperature high enough to prevent bacteria growth? Yes, the crock-pot provides safe cooking of foods. According to the U.S. Department of Agriculture, bacteria in foods is killed at a temperature of 165º F. maintained for 2 hours or more. Microbiologists have tested the crock-pot and proven food cooking at 185º F. to 200º F., well above the safety limit.
You need not brown the meat, unless there is considerable fat. Browning does cut down on the fat content. When meat is lean there is no need to brown it first, because the crock-pot improves flavor.
Do all these hints apply to the 2-quart size crock-pot? Yes. But most of the recipes should be reduced by half. A 3 - 4 pound roast or a 3 pound cut up chicken will fit very nicely. Amount of vegetables may be reduced. Cooking times remain the same.
Caution: Never submerge crock-pot in water. As soon as possible after emptying your crock-pot, fill with hot soapy water to loosen food remains. Do not use abrasive cleaning compounds — a cloth, sponge or rubber spatula will usually remove the residue. If necessary, a plastic cleaning pad may be used. If a slight discoloration appears inside the pot, it may be eliminated by wiping the crockery with a little vegetable oil to restore the sparkling appearance. Stoneware, being highly glazed and non-porous, can show water spots and streaks just like a window or mirror. Use a non-abrasive cleanser or white vinegar to remove water spots and other stains.
Enjoy this method of cooking to insure the highest amount of nutrients remaining in the vegetables and meats, with the juiciest, tastiest results imaginable.

Dental Defense System

As a young man, I saw the deterioration of my grandparents’ teeth and promised myself, I would do everything necessary to prevent losing my teeth and the ability to chew food. In my teens, a wonderful dentist saw that determination and, compassionately, served my need to get my teeth fixed. I had 23 cavities and my mother was on welfare and I was trying to make enough money to help take care of the family. The dentist asked if I could handle doing two cavities each time I came to him. I agreed and he agreed to a fee of $5 a visit. No novocaine, and some of those cavities were deep, but I was able to deal with it. Dr. McClure was a very special person and admired the desire and determination of a young man.
Today, at the age of 68, I have most of my teeth and have permanent fixtures in those areas where I needed them. However, as I did my research, I found that we have better ways to prevent cavities than we knew about then. I want to share some of these with you.
A system of preventing cavities is even being considered by our military. Soldiers will be given a gum that can help clean the teeth and gums and prevent bacteria from adhering to the surface of their teeth.
Clinical studies show that the use of "xylitol" in toothpaste, gum and candy can reduce cavity-causing effects in the mouth up to 80%. Xylitol is a natural sugar found in fruits, nuts and vegetables, which does allow bacteria to adhere to the teeth. Tooth-destroying acids are reduced, and plaque is more easily brushed and rinsed out of the mouth. Xylitol is also available in a mouth rinse called "Spry." You’ll love the great taste of the gum, mints, mouth rinse and toothpaste, while knowing that your mouth and gums are getting healthier! Follow the manufacturer’s easy system to achieve the appropriate level of xylitol consumption to reduce the occurrences of cavities.
I don’t look to promote individual companies, but I will make an exception when I believe that it may lead to healthier consequences. You can simply search the Internet for "Xylitol" and see the many sources or go to the Xylitol Store and talk to my friend "Dave." They will get it out to you as fast as you want it and there is a chat room on the site. The products containing xylitol are rapidly increasing and the availability is spreading to other sources. SPRY is the brand name and you have to wonder why any dentist, sincerely interested in keeping your teeth healthy, don’t make this information available to their patients? Oh, there you go again, money! Well, that’s just too bad. If capitalism is about making money by selling their souls to the devil, then you need an education on finding sources and research on your own. In any case, the people who sell xylitol are making money too, but it is providing a product that is on the side of prevention. Call Dave at 1.877.599.5327 or go to: www.xlear.com and take care of your teeth. Nutrition requires that you chew your food thoroughly or have it pureed, in order for the digestive system to its work.