Book: Overfed and Undernourished, Taking the Confusion Out of Healthy Eating
Author: Elizabeth Gibbons
Do you know that most of us are starving? Not from a lack of food. This starvation is more insidious. It is from a lack of nutrients.
Agricultural practices have changed radically in the last 100 years. Food production has been taken over by corporations. Technology has changed the way our food is produced. We are not eating the nutrient dense foods that our grandparents and great-grandparents ate 100 years ago when cancer, heart disease and diabetes were rare.
In an easy to understand, straight-to-the-point manner, Overfed and Undernuorished, takes you on an excursion into our modern day world of food. Armed with the information in this book you will no longer be swayed by confusing news releases and pseudo-scientific reports telling you how to eat. You will know what types of food support your heath and where to find them.
Get your copy of Overfed and Undernourished today and be on your way to being well-fed and well-nourished.
How To Access: Go to www.amazon.com In the Search drop down menu click on Kindle and enter the title “Overfed and Undernourished by Elizabeth Gibbons” and it will take you to the site. Or direct link: http://www.amazon.com/Overfed-Undernourished-Confusion-Healthy-ebook/dp/B00A8162K8/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1355837270&sr=1-1&keywords=Overfed+and+undernourished
(Note: If you do not have a Kindle reader the e-book can be downloaded to your IPod, Android, or other devices and even to your computer.)
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About the Author: Elizabeth Gibbons has a B. S. in biology from Purdue University, an M.A. in zoology from The University of Michigan and has taken additional courses in Health Education at the State University of New York at Brockport. She is a certified Body Ecologist. Not knowing she was gluten intolerant she suffered from colitis for many years. Four days after surgery for a broken hip in 2008, her colon ruptured while in the hospital. Emergency surgery was performed that saved her life. By following a nutrient dense diet she has slowly regained her health. She is in her late seventies and can live alone, drive her car, grow some of her food, and live a normal, active life with no medications.
For pennies a jar, feel free to experiment with what you have on hand and what fruit is in season. Making kvass requires only a few key ingredients and a few minutes to put together, and your delicious homemade health-promoting drink is ready in as little as 48 hours!
Basic Fruit Kvass Recipe (ingredients for 1 Jar)
1 large canning jar with lid
1/4 of a large glass jar of sliced or chopped organic ripe fruit (always be sure to use organic)
1 inch of fresh or tsp or dried natural spices (adapt to your own taste)
1 tbsp raw unpasteurized honey
2 tbsp cultured whey (from making kefir or you can use a pinch of active yeast)
pure water to almost fill the jar (you get best results with filtered or spring water)
Here are some delicious fruit kvass combinations- or invent your own!
- cranberry, apple, cinnamon (shown here- our famous Holiday Kvass)
- peaches, blackberries, and fresh ginger
- cherry, raspberry, cardamom
- apple, raisins, cinnamon
- lemon, dried apricots, fresh ginger
- mango, chai spices
- beet, apple, lemon balm
- nectarine, chamomile
- blackberry, peaches, vanilla bean
- dried prunes, lemon, fresh ginger
- Place fruit, honey and natural spices in the jar. Using a large wooden spoon or dowel to lightly bruise or mash the fruit. Add filtered water, leaving an inch headspace for fermentation gases, and tightly close the jar.
- Place on counter at room temperature for 2-3 days and give it a shake twice a day to prevent bacteria from forming on the surface. After 24 hours you should see fermentation bubbles.
- Then you should taste your brew every day to see when it is ready- that will depend on the temperature of the room and sugar content of the fruit. In a cooler kitchen, it can take up to a week to fully ferment. When it’s ready it should taste sweet and tangy and the fruit should look cooked.
- Strain the brew, discard the fermented fruit and spices, and store your kvass in the fridge in clean glass jars. (Lack of fermentation could be caused by the type of water or honey you used- chlorinated water or commercial pasteurized honey won’t allow fermentation to occur.)
- The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too- a wonderfully healthy alternative to high sugar fruit juices and sodas!
Medea Galligan MS Nutrition, CHHC, AADP an her husband Dan Galligan announce their next workshop on making all-natural cultured and fermented foods. There will be a short presentation of the importance of “living” foods in a modern world, and then attendees will have the opportunity to sample naturally fermented sauerkraut, kimchi, cultured vegetables, raw farmstead artisanal cheeses, GreenFed Beef, two different types of probiotic dairy drinks (Suero Viv and Amasai) and homemade kefir. We will also show you how to make your own delicious homemade sauerkraut and kefir.
Date: Saturday, December 1st 1-3pm
Cost: $10 Per Person (FREE for all current and
past Health Coaching Clients and their families)
Registration is required to reserve your place and get directions!
Register on-line at www.HealthyLifestyleConcepts.com
Or call Medea at (828)989-9144.