MINE!

I created a sister site to this one, featuring recipes of my own or from some of my clients. (To see it, click on the title of this entry).

People are always asking me what they can eat, that's healthy and tastes good. So I decided to put it all in one place on my recipe blog.

At this time, I'm posting a new recipe everyday until I get a good base of recipes, then I will work on making daily meal plans.

I hope you enjoy the recipes, please post comments if you try any of them and give me your opinion!

About the recipes though, I use all organic ingredients when possible. You will notice too that I always speicify raw cheese and nitrate/nitrite free meats.

I want you to use these types of ingredients too because they will cause less poison in your body. I recommend raw cheese, because believe it or not, non-pastuerized milk products are healthier for your body, because there are natural enzymes in there that help your body to digest it when it is raw. When the milk is pastuerized, these natural enzymes are missing and in turn the body will tend to reject the milk. Thus causing lactose intolerance, flatulence, weight gain, asthma and eczema.

I got these definition from Wikipedia.com

Sodium nitrate is a type of salt (NaNO₃) which has long been used as an ingredient in explosives and in solid rocket propellants, as well as in glass and pottery enamel, and as a food preservative (such as in hot dogs), and has been mined extensively for those purposes. It is also variously known as caliche, Chile saltpeter, saltpeter, and soda niter.

Sodium nitrite, with Chemical formula NaNO₂, is used as a color fixative and preservative in meats and fish.

When pure, it's a white to slight yellowish crystalline powder. It's very soluble in water and hygroscopic. It's also slowly oxidized by oxygen in the air to Sodium nitrate, NaNO₃.

It is also used in manufacturing diazo dyes, nitroso compounds, and other organic compounds; in dyeing and printing textile fabrics and bleaching fibers; in photography; as a laboratory reagent and a corrosion inhibitor; in metal coatings for phosphatizing and detinning; and in the manufacture of rubber chemicals. Sodium Nitrite also has been used in human and veterinary medicine as a vasodilator, a bronchodilator, an intestinal relaxant or a laxative, and an antidote for cyanide poisoning.

As a Food Additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacteria which causes botulism. In the European Union it may be used only as a mixture with salt containing at most 0.6 % sodium nitrite. It has the E number E250. Potassium nitrite (E249) is used in the same way.

While this chemical will prevent the growth of bacteria, it is also toxic for mammals. (LD₅₀ in rats is 180 mg/kg.)

Various dangers of using this chemical as a food additive have been suggested and researched by scientists, although no conclusive evidence has been put forth. A principal concern is the formation of carcinogenic N-nitrosamines by reaction with sodium nitrite; other ingredients are often added to prevent nitrosamine-generating reactions.

As you can see there are many reasons to avoid foods with added ingredients. Be careful what you eat and what you feed your family.