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Experimenting with Goat’s Milk

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Photo: Maryhere via MorgueFile.com

I was discussing dairy products with my mother the other day, when she said she prefers to use goat’s milk over cow’s milk. She said it is better for you and that it is easier to digest for those of us who are lactose intolerant.

So, when I was grocery shopping the other day, I bought a quart of goat’s milk. It tastes quite different from cow’s milk. For one, it has a tartness to it that I recognize from eating goat’s cheese. Also, and this may sound strange, but it kind of reminds me of the smell of human milk.

Anyway, I can attest that goat’s milk was easier for me to digest, but I think as a beverage it would be an acquired taste. I did like it with my breakfast cereal, though. The tartness offset the sweetness of the Honey Nut Cheerios I was mixing in with my Fiber One. 😉 (more…)

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Pumpkin Component May Protect Against Diabetes

O.K. I just have to say it — pumpkins rock! They are an excellent source of fiber and vitamin A, are a good source of antioxidants, and now, they may contain an compound that helps protect against diabetes.

Researchers in China found that an extract from pumpkin (Cucurbita ficifolia) promoted the regeneration of damaged pancreatic cells in diabetic rats, boosting levels of insulin-producing beta cells and insulin in the blood.

The rats used in this study, conducted by scientists from the East China Normal University, modeled type-1 diabetes, but the researchers believe the pumpkin extract may also play a role in type-2 diabetes. It is also their hope that the research can be reproduced in humans. (more…)

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Pumpkin Can Help Cure Cancer

A Malaysian research has discovered that a component of a special pumpkin flour can weaken cancer cells. The component is resistance starch, which leads to the production of propionic acid.

“The acid causes the starch to remain indigestible thus fermenting the bacteria and weakening the cancer cells,” Technology Industry Department lecturer Noor Aziah Abdul Aziz told reporters after receiving the gold medal in conjunction with the Universiti Sains Malaysia’s participation at the Malaysian Technology Expo on March 29. “It changes the oxidation process.” (more…)

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Sweet Pumpkin — No Sugar Added

A Japanese researcher has developed a wild pumpkin variant that is as sweet as pineapple. Tomoaki Oyamada, from Iwate prefectural government’s environmental and health research center, has named his creation “Nanbu-Ichiro” after “Nanbu,” the former name of Iwate Prefecture, and “Ichiro,” the given name of […]

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Pumpkin an Aphrodesiac?

Alan Hirsch , the neurological director of the Smell & Taste Treatment and Research Foundation in Chicago, noticed that people who lost their sense of smell also had a diminished sexual appetite, so he tested men and women to see what scents might increase blood […]

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