Posted by: godswaytohealth | December 28, 2012


Foods better to prepare at home CLWS

The following foods are much healthier to eat when you cook them yourself. 


Typically contain large amounts of processed salt, additives, MSG, and genetically engineered ingredients. Many companies also still use cans with bisphenol-A (BPA) in the lining. This plastic chemical has been identified as a potent endocrine disruptor, which means it mimics or interferes with your body’s hormones and “disrupts” your endocrine system.  

Fortunately, making home-made soup is easy to learn and ensures you know exactly what’s in it. Here are some tips: 

A.    Sign up for a CSA which stands for “local community supported agriculture” and you will have an assortment of different vegetables year round to make your own soup.

B.    Invest in a hand blender, as it makes it so much easier to blend the soup right in the pot.

C.    Make your own stock! 

Stock and Bouillon: Making stock is very easy.  Here is an easy recipe HOME MADE VEGETABLE STOCK. When you are finished you can pour the stock into some flexible ice-cube trays and freeze them. Then it’s ready to use in small portions. 


Just like soup, beans taste better and fresher, and are better for you, if you buy them dried and prepare them at home. Again, this way you’ll ensure your beans are not laced with BPA. Here you will find a recipe on how to prepare dried beans from scratch. Commercially prepared beans are also typically cooked at very high heat for short periods of time, which is not as good as cooking them longer at lower temperatures. 

When foods are cooked at high temperatures, advanced glycation end products (AGEs) are produced. These compounds, which stimulate cells to produce proteins that cause inflammation, can be toxic to the body. AGEs are normally produced at a slow rate, but the rate increases when food is highly heated. There is also a substantial evidence supporting the notion that the heating of food alters, damages or destroys many nutrients in the food.  


Making your own hummus using fresh chickpeas takes just minutes once you get the hang of it, and gives you the freedom to season it to taste. For a great recipe take a look. 


Perfluoroalkyls — chemicals used to keep grease from leaking through fast food wrappers — are being ingested by people through their food and showing up as contaminants in their blood. One common source of these hazardous chemicals is — you guessed it — microwave popcorn bags.

Perfluorooctanoic acid (PFOA) has been linked to infertility and a slew of other health problems. For example, these gender-bending” chemicals can disrupt your endocrine system and affect your sex hormones, but they’ve also been linked to thyroid disease, cancer, immune system problems, and increased LDL cholesterol levels. 

Popping popcorn “from scratch” on the stove is simple, and gives you the option to salt and season to taste. I recommend using tasty and nutritious Himalayan salt instead of processed table salt. Microwave popcorn typically contains harmful trans-fats (although some brands will use the healthier palm oil rather than canola or soybean oil). If you choose to consume popcorn make your own by using organic virgin coconut oil. After it has finished popping you can use some organic raw grass-fed organic butter to top it off. 


Plain, pure water is by far the most healthful beverage you can conceive of, and you need water to survive. However, slick marketing campaigns have managed to turn an essential part of your diet into a pure disaster. We now have an ever-widening array of flavored water, “zero calories” water, and so-called “enhanced” or “functional” water products on the market.  


Typically, they will add artificial sweeteners and dyes, listed in virtually microscopic four-point font hidden on the bottom or side of the bottle. These enhanced water products can also contain enormous amounts of sugar and fructose, adding to the numerous health problems caused by both excessive fructose consumption and genetically engineered ingredients (as an unknown amount of high fructose corn syrup is made from genetically engineered corn). Clearly, any type of water other than purified water is NOT going to improve your health, and should be avoided entirely.  

Additionally, plastic chemicals can leach out of the bottles and contaminate the water, like phthalates and bisphenol-A (BPA). Your best bet for clean, pure water is to simply install a high quality water filter for your tap, or entire home. 


Fruit juices are far worse then vegetable juices and should be avoided as it is far better to have the whole unprocessed fruit. While labels promise the contents are “100 percent juice,” there’s virtually no such thing when you’re buying commercial juice. Not only does the flavor come courtesy of professional flavor and fragrance chemists, fruit juice is also notoriously high in fructose, whether it is from added high fructose corn syrup or naturally-occurring fructose in the fruit.  

You’re better off juicing vegetables at home to boost the nutrition of your overall diet. Raw vegetable juice teems with valuable and sensitive micronutrients that become damaged or destroyed when the juice is pasteurized, so avoid the store-bought versions and juice your own from scratch instead.  


Kefir or traditionally fermented yoghurt is full of healthful bacteria (probiotics). In ancient times, food preservation was accomplished through lacto-fermentation, a process that adds a host of beneficial micro-organisms to food. This makes them easier to digest, and increases the healthy flora in your intestinal tract.  

But don’t expect to be able to pick up the real deal in your local supermarket. Pasteurized products will not provide you with these health benefits, as the pasteurization process destroys most of the precious enzymes and other nutrients. In addition to beneficial probiotics, traditionally fermented kefir also contains:

  1. Beneficial yeast
  2. Minerals, such as magnesium
  3. Essential amino acids such as tryptophan, which is well known for its relaxing effect on the nervous system
  4. Complete proteins
  5. Calcium, Vitamins B1, B2, and biotin (B7), Vitamin K and phosphorus 

Kefir or fermented yoghurt is both easy and inexpensive to make at home using a starter culture and raw grass-fed milk. While raw grass-fed organic yoghurt has many similar immune-boosting benefits, kefir contains several major strains of friendly bacteria not commonly found in yogurt, including Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. 


Cultured or fermented foods have a very long history in virtually all native diets, and have always been highly prized for their health benefits. The culturing process produces beneficial microbes that are extremely important for human health as they help balance your intestinal flora, thereby boosting overall immunity. Moreover, your gut literally serves as your second brain, and even produces more of the neurotransmitter serotonin — known to have a beneficial influence on your mood — than your brain does, so maintaining a healthy gut will benefit your mind as well as your body. Fermented foods are also some of the best chelators and detox agents available, meaning they can help rid your body of a wide variety of toxins, including heavy metals.  

As with kefir, you’ll want to avoid any product that’s been pasteurized or contains preservatives or other additives. Fortunately, culturing your own vegetables is much easier than you might think, and more economical than buying from someone else.



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