Author Archives: Gus

About Gus

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Osteoporosis – Part 2

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THE CALCIUM FACTOR
The Good, The Bad and The Ugly of Calcium

Eating dairy products protects you from a lot of diseases that are caused from calcium deficiency. OUR BODY CANNOT PRODUCE CALCIUM WHEN IT DOESN’T GET THE RAW MATERIALS TO MAKE IT.

Raw materials of calcium can also be absorbed from the following sources: Broccoli, Kale, Spinach, Collards,Turnip Greens, Cabbage, Cauliflower, Beans, Lentils, Nuts, Figs, Dairy Products, Salmon and Sardines However, all of these plants or animal products must have the raw materials of calcium so that our body can absorb it.

Calcium deficiency is the primary cause of over 140 diseases. There is a wide belief that plants cannot produce the raw material for calcium because it is no longer in the soil. Even the United States Congress passed a resolution regarding this issue. It is true that plants cannot produce raw materials for calcium production if it is not in the soil. However, it may not be the case that all soil is lacking the raw materials for calcium. There is a variety of reasons that there is no calcium in the soil. The above introduction regarding calcium can be used as a foundation that you may use to increase your knowledge about it. However, I (Gus Deligiannidis) need to share with you my story as it relates to this extremely important mineral.

I called my friend Doctor James Wilson, who is the medical advisor for the Natures Healing Foods concept because my blood pressure was sky-high. Doctor Wilson’s first concern was the level of calcium in my system. He told me that I needed to start taking calcium supplements and eat foods that have calcium raw materials. He then explained to me that whenever human beings are under stress their bodies need and use more calcium and therefore we must have adequate levels in our system so that there will be no imbalance and that I needed to take two 1000 mg capsules of Calcium Citrate a day. After Dr. Wilson convinced me to take calcium supplements, I went to the nearest vitamin store and purchased a bottle of Calcium Citrate capsules 1000 mg each. I also asked Dr. Wilson what might happen if I put too much calcium in my system and what side effects I could expect if I would take too much calcium. He told me that the symptoms are opposite of those that occur when a person has a calcium deficiency. I was terrified about my health imbalances so I ate foods rich in calcium and took the recommended calcium supplements. Then I started taking three 1000 mg capsules a day and ate fruit, vegetables and dairy products. Then one night after closing the restaurant, I started feeling those opposite feelings my doctor told me about. This turned out to be the ugly side of overdosing on calcium. I had light shivers and trembling that lasted for 2 hours and then I realized what I had done. I invoked the Bad and Ugly of Calcium, I overdosed on it. I quit taking the Calcium Citrate for 3 to 4 days, after the break of 3 to 4 days I then started taking one 1000 mg capsule of Calcium Citrate a day. This was my experience with calcium.

I strongly recommend that you educate yourself about his very important mineral. My word on calcium: TOO MUCH OF A GOOD THING IS NO GOOD EITHER!!

Dolmades II – Stuffed Grape Leaves with Rice

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Dolmades II - Stuffed Grape Leaves with Rice

Ingredients

  • 2 bunches scallions, finely chopped
  • 1 cup rice
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh dill
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1 jar grape leaves
  • Juice of 1 lemon

Instructions

  1. Remove the leaves from the jar and rinse well with boiling water. Pat leaves dry and remove stems with a sharp knife. To make filling, chop mint and dill fine and add the herbs and 1/2 of the olive oil to the remaining ingredients, other than the lemon, mix well. Place a rounded teaspoon of rice mixture on the stem end of the leaf, roll leaf up one turn to cover rice mixture. Fold sides of the leaf over the filling and roll up loosely, as the rice will swell. Place each stuffed grape leaf in a pot, loose, leaf side down. Continue making the stuffed grape leaves until you run out of filling or leaves. Pour enough water in pan to cover the dolmathakia: add remaining olive oil and juice of 1 lemon. Place a heavy plate on top of the rolls to weigh them down. Bring to a boil and simmer for 45 minutes to 1 hour. Remove from pot and drizzle with additional lemon juice if desired. Serve cold.
  2. *Save brine from the grape leaves as you may have leaves left over. Place the remaining leaves back in jar with brine.
http://www.natureshealingfoods.com/2012/02/543/

Osteoporosis Part 1

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OSTEOPOROSIS

Here is an article from the Charlotte Observer in North Carolina that I came across, as it happens many times in my personal quest for better health.  This one has to do with osteoporosis and what Doctors are finding out about the long term use of medications and how it can do more harm than good.

Osteoporosis Patients Take a ‘Drug Holiday”
By: Shari Roan

Many patients have taken medications that include bisphosphonates for years. Doctors are debating how long people should take them. Recent studies point to health risks and problems linked to long-term use.

With the launch of the first prescription osteoporosis medication 15 years ago, millions of Americans with the bone-thinning disease began taking the drugs and never looked back.  But now many bone-health doctors are looking back and becoming increasingly uneasy. Continue reading Osteoporosis Part 1 →

Olive Oil – The King of Cooking Oils

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The author is a native of Crete, a Greek island where the olive tree has been grown intensively since antiquity. Olive oil and homemade bread was often his main meal during childhood. He remembers that the workers in the olive mill plants frequently ate bread dipped in fresh oil just obtained from the olive fruit to which they added some drops of lemon or vinegar and salt. This food was enough to sustain workers for the whole day. Later on, when the author started his research on olive oil, he realized the great importance of this product which has contributed for thousands of years to what is called the “Mediterranean Diet.”

Today, we know that olive oil deserves part of the credit for this well known and greatly admired diet. Many vegetable dishes prepared with olive oil are named “Lathera” (from the word Lathi which means olive oil) and are part of this famous diet. The increasing interest of American and other consumers on olive oil, gave to me the inspiration to contribute in the present work, hoping that we will help the readers to get a good and complete picture on this natural juice, called OLIVE OIL. Continue reading Olive Oil – The King of Cooking Oils →

Hummus (Chickpea and Garlic Spread)

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Hummus (Chickpea and Garlic Spread)

This traditional Mediterranean dip is delicious served on wedges of pita bread, crackers or raw vegetables. Enjoy!

Ingredients

  • 1 16 oz. can of chickpeas, drained
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 3 or 4 cloves of garlic, crushed
  • 2 Tbsp. tahini
  • salt & pepper

Instructions

  1. Blend drained chickpeas in blender to form smooth puree; add lemon juice and oil, leaving blender on during the entire time. Add crushed garlic and blend for a few more seconds.
  2. Stir the tahini until smooth, then add it to the blender and puree the mixture for a few more seconds.
  3. Salt and pepper to taste, blend again.
  4. Put in covered dish and refrigerate.

Notes

The hummus should be made 1 or 2 days in advance to allow flavors to mellow.

http://www.natureshealingfoods.com/2012/01/hummus/