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Michael L. Love: recipe; flax oil, tyrosol lignans update
This is another late night quick update on several items. I
managed to isolate the effects of the flax oil with lignan fraction
formulations, and I am checking off. I could not detect any
increase in blood pressure, or any decongestant effect either.
It is likely that this is a most healthful oil formulation, second only
to certain fish oils.
I think that the lignans add a little bitter taste to this oil, which
is comparable to some olive oils that may be similar, but I recommend
the flax oil anyway. Cooking and acidic foods are likely to create
something deeply pleasant from the bitters. In fact, I have a
recipe for this below.
Before proceeding to the recipe, I would like to point out a problem
with citrus bioflavonoids, like hesperidin and naringinin.
Although citrus fruits typically have hundreds of milligrams of these
beneficial substances, they are not absorbed well into the body.
In fact, the absorption is terrible, in spite of the high vitamin C
content of the fruit. One reason for this may be that people tend
to wolf citrus fruits down without chewing, and I recommend small,
well-chewed bites. I have also applied some biochemical insights
and kitchen wizardry to make a recipe that attempts to address this
problem.
Again, before proceeding to the recipe itself, I need to point out that
this citrus pudding has a very unusual ingredient, fresh ground
pepper. Like the flax oil bitters, this spice takes on a very
different and rich taste in the acidic pudding mixture. Here is
the recipe.
Juice two citrus fruits, and save the pulp. Set the juice aside,
or drink it as you like. It is not a part of the pudding.
The vast majority of healthful fiber and flavanoids are found in the
pulp. Be sure to juice vigorously all the way to the peel.
Put the pulp in a soup bowl, and add 1/2 teaspoon of vegetable
oil. I am recommending the flax oil because of the high omega
3 and lignan content. Add 1/2 teaspoon of fresh ground
pepper, and a large heaping tablespoon full of yogurt. Make sure
that you have the kind with live cultures, because this will aid in the
digestion of the fiber and absorption of the flavonoids. Like the
flax lignans, this is very healthful fiber, and it is helpful to find a
way to digest it. Stir the pudding to a thick uniform mixture,
then enjoy your delicious treat.
I recommend experimenting with more pepper. The combination of
citric acid and emulsion will remove any unpleasant taste, and like the
other ingredients, the pepper may aid in absorption of the citrus
bioflavanoids. Be sure and use fine ground fresh pepper.
If you have recommendations for this new recipe, be sure and post
them. I am anxious to try them. I am really enjoying my
citrus this way, and I promise a big wet kiss to anyone who can prove
that it does not improve the absorption of these crucial
nutrients. Enjoy your pudding. It is very filling and
satisfying.
Regards,
proclus
http://www.gnu-darwin.org/
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Michael L. Love: USDA Database for the Flavonoid Content
Michael L. Love: recipe; flax oil, tyrosol lignans update
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Published Sunday, January 10, 2010 08:03 PM by proclus
Filed Under:
General Health and Wellness, Weight Loss
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