Archive for July, 2010

Triple-Decker Tomato and Avocado Panini with Mozzarella and Pesto

Linda’s comment:  I made this and it is a great summer recipe.  enjoy….

Ingredients

For the Pesto:
  •  
    • 2 organic garlic cloves, peeled 
    • 1 1/2 bunches fresh organic basil leaves (about 1 1/2 cups lightly packed) 
    • 1/3 cup pine nuts, toasted
    • 1/3 cup freshly grated Parmesan cheese
    • 1/3 cup organic extra-virgin olive oil
    • 1/2 organic lemon
    •  Sea Salt and freshly ground black pepper
 
For the Panini:
  •  
    • 1 ciabatta loaf
    • 2 organic avocados, peeled, pitted, quartered, and cut into thin strips
    • 2 organic vine-ripened tomatoes, cut into 1/4-inch-thick slices
    • 8 ounces fresh buffalo mozzarella cheese
    • 2 tablespoons (about) organic extra-virgin olive oil 

Directions

Using a mortar and pestle or a food processor, puree the garlic into a coarse puree. Add the basil and pound until it is coarsely chopped. Add the pine nuts and smash to break them up.

Mix in the Parmesan cheese.

Slowly mix the olive oil into the pesto and grind until well blended. Squeeze the lemon juice into the pesto and stir to blend. Season the pesto to taste with salt and pepper and set aside.

Preheat the barbecue or a grill pan over medium heat. Using a serrated knife, cut the ciabatta loaf horizontally into 3 slices.

Lay the bottom and middle bread slices on the work surface. Arrange the avocado slices over the bottom and middle bread slices. Arrange the tomato slices over the avocado. Season with salt and pepper.

Tear the mozzarella cheese and scatter it over the tomato slices.

Spoon the pesto over the cheese.

Assemble the sandwich layers, positioning the middle layer atop the bottom layer. Cover with the top bread slice and press the sandwich firmly to compress. Brush the oil over the sandwich.

Wrap 2 bricks with aluminum foil.

Place the sandwich on the grill. Set a baking sheet atop the sandwich then weigh it down with the bricks. Grill the panini until the bread is toasted and the cheese has melted, about 5 minutes on each side.

Cut the panini into 4 pieces. Arrange the sandwiches on a platter and serve immediately.

NOTES: Panini (singular); Panino (plural): Italian for “small bread,” referring to a sandwich or roll.

ABOUT MOZZARELLA: Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means “to cut”): Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk. Mozzarella di bufala campana (PDO 1996) is a particular type of mozzarella, made from the milk of water buffaloes raised in designated areas of Lazio and Campania; some consider it the best for flavour or quality. Unlike other mozzarellas, 50% of whose production derives from imported, and often semi-coagulated milk,[7] it is protected by European PDO. It is a raw material in Italian style Neapolitan pizza – rather than mozzarella made with pasteurized cow’s milk. Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up to 1 kilogram (about 12 cm diameter), and soaked in salt water or whey, sometimes with added citric acid, until sold. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made[3], but can be kept in brine for up to a week[4], or longer when sold in vacuum-sealed packages. Mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow’s milk Fior di latte (written also as fiordilatte) is used to distinguish the mozzarella made from cow’s milk from that made from buffalo’s milk. Low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry. When slightly desiccated (partially dried), the structure becomes more compact; then it is better used to prepare dishes cooked in the oven, for example lasagne. Low-moisture mozzarella can keep refrigerated for up to a month[5], though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months.

PRODUCTION: Mozzarella is traditionally produced solely from the milk of the domestic water buffalo. After curdling the product is drained and the whey discarded. The cheese is then stretched and kneaded to produce a delicate consistency — this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.” [8] It is then typically formed into ball shapes or in plait. In Italy, a “rubbery” consistency is generally considered not satisfactory; the cheese is expected to be softer.

Read more: http://www.kitchendaily.com/recipe/triple-decker-tomato-and-avocado-panini-with-mozzarella-and-pesto-143389#ixzz0uAFXvsrA

Turkey Meatballs in Marimara Sauce Recipe

Linda’s comments:  These Turkey meatballs in Marimara Sauce is another great recipe.  I made it this past week-end and all I can say is yummy….enjoy  PS…you can buy small bottles of the red and white wines, in the liquor section of your grocery stores.  There are organic wines also.
INGREDIENTS
 
1/4 cup organic olive oil
3 organic shallots finely chopped
6 organic cloves garlic minced
6 sprigs fresh organic thyme
1 organic bay leaf
1 1/2 cup dry white wine
4 pounds ripe red heirloom or plum tomatoes coarsely chopped
1/2 cup fresh organic basil coarsely chopped
sea salt 
black pepper freshly ground
2 pounds ground organic turkey
1/2 cup plain panko breadcrumbs (I use organic Italian bread crumbs)
2 organic shallots finely chopped
2 cloves organic garlic minced
3 T fresh flat leaf organic parsley chopped
2 T fresh organic thyme chopped 
2 T Dijon mustard (I use the gluten free spicy mustard)
2 t  sea salt
1 t smoked paprika
1 organic egg (large)
1/4 cup organic sunflower oil  
1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese ***not easy to find organic!!

Directions

Tomato Sauce

Heat the oil in a heavy wide pot over medium-high heat.

Add the shallots and garlic and sauté until tender about 2 minutes.

Add the thyme and bay leaf.

Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.

Stir in the basil.

Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

Meatballs

Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.

Add the egg.

Using your hand gently mix just until blended.

Form the mixture into 6 to 8 meatballs.

Heat the oil in a heavy large frying pan over medium heat.

Fry the meatballs until golden brown all over about 12 minutes.

Using a slotted spoon transfer the meatballs to the tomato sauce.

Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls.

Using a Microplane rasp grater grate the Parmigiano-Reggiano cheese over the meatballs and serve.

Visit http://curtisstone.com.

Read more: http://www.kitchendaily.com/recipe/turkey-meatballs-in-marinara-sauce-126345#ixzz0ujnQIFv3

CELERY ROOT PUREE & FILET MIGNON AND SPINACH recipes

Linda’s comments:  This recipe is AWESOME…enjoy.

FOR CELERY ROOT PUREE:
  •  
    • 2 tablespoons unsalted organic butter, cut into chunks
    • 2 pounds organic celery root (about 1 large), peeled, cut into 1 1/2-inch chunks
    • 2 cups organic  whole milk
    • 1 cup organic heavy cream
    • 1 large organic shallot
    • 1 teaspoon sea salt
 
FOR FILET MIGNON AND SPINACH:
  •  
    • 1/4 cup whole peppercorns
    • sea salt
    • 4 (6-ounce) organic filet mignon steaks, each at least 1 1/2-inches thick
    • 2 tablespoons organic olive oil
    • 3 cups organic baby spinach leaves
 
FOR SAUCE:
  •  
    • 2 teaspoons organic olive oil
    • 1 organic shallot, finely chopped
    • 1 cup dry red wine
    • 1 large fresh organic thyme sprig
    • 4 tablespoons (1/2 stick) organic unsalted butter

Directions

To make the celery root puree: Melt the butter in a heavy large saucepan over medium heat. Add the celery root, milk, cream, shallots, and salt. Simmer very gently, uncovered, until the celery root is tender enough to mash with a spoon, stirring occasionally, about 30 minutes.

Using a slotted spoon, transfer the celery root to a blender or food processor. Blend until smooth, adding enough of the cooking liquid to thin the puree to the desired consistency.

To prepare the steaks and spinach: Preheat the oven to 400°F. Coarsely crush the peppercorns with a mortar and pestle. Transfer the crushed peppercorns to a sieve and sift the pepper into a bowl to remove any finely ground pieces of pepper; reserve the fine pepper for another . Sprinkle the coarse pepper grinds over a plate. Sprinkle the steaks with salt then set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.

Heat a large ovenproof sauté pan over medium-high heat. Add the oil then add the steaks. Cook until the steaks are caramelized and golden brown on both sides and around the perimeter, about 5 minutes. Transfer the pan to the oven and continue cooking the steaks to desired doneness, about 4 minutes for medium-rare doneness. Transfer the steaks to a plate to rest for 5 minutes.

Add the spinach to the same sauté pan and cook just until the spinach wilts, about 1 minute. Divide the spinach among 4 plates.

To make the sauce: Heat the oil in the same sauté pan over medium-high heat. Add the shallots and sauté until tender, about 2 minutes. Add the red wine and thyme and simmer until reduced by half. Return the steaks to the pan and baste the steaks with the sauce. Set the steaks atop the spinach on each plate. Stir the butter into the sauce to blend.

Spoon the celery root puree alongside the steaks and spinach. Spoon the sauce over the steaks and serve.

Read more: http://www.kitchendaily.com/recipe/father-s-day-pepper-crusted-filet-mignon-142941#ixzz0uk7wWmyN

Surviving in a Contaminated World

Full article can be read on the IMVA site. Don’t miss the excellent videos!

Excerpt:

We have an increasingly dangerous and poisoned world exactly for the reason that the people at the top of the human heap make a lot of money poisoning our world and the people in it and they are not going to tell you about it. The whole idea of poison through the ages was to knock off adversaries without any clear trace back like an arrow in the back gives. What’s the point of an assassin advertizing his dirty deed?
 
Scientists Consensus Statement on the Use of Chemical Dispersants
in the Gulf of Mexico calling for the Obama Administration to
immediately halt chemical aerial spraying in the Gulf region.
 
They have not been warning people about living downwind of a coal-fired power plant or about the dangers of mercury in medicine and dentistry. They certainly have no intention of changing their tune so they will not be warning anyone about the true dangers of oil toxicity and the chemicals they are using to disperse the oil. It looks like certain communities along the Gulf are turning into overly large gas chambers and British Petroleum thinks they care about people. And the Obama administration is allowing it all to go on and history will remember that President Obama did not go down into the Gulf in the early days with the Army, Navy and Marines to stop BP from using Corexit.
 
 

Vitamin B6 and Methionine Lower Risk of Lung Cancer

Linda’s comment:  Well folks I have been here and done this with the lung Cancer not once but twice.  I learned….The FIGHT protocol is what I follow.  It is unfortunate, but today we have to protect ourselves from the toxic environment, which is becoming more toxic by the day.  I also take 20,000 mg ofBio En’R-Gy C, daily.   

Watch the  FIGHT webinar’s on this blog to get a better understanding of the importance of committing to the FIGHT protocol.
Dr. Gordon’s Comments:
Lung cancer on the rise along with our increasing pollution B-6 and Methionine and Folic Acid supplementation decrease incidence by 66% according to June 2010 JAMA.

“above average blood levels of vitamin B6 and Methionine, assessed on average 5 years prior to disease onset, are associated with at least a 50 percent reduction in the risk of developing lung cancer. The researchers also noted that when higher levels of vitamin B6 and Methionine are combined with an increased level of folate the reduction in lung cancer is 66 percent.”

Both of these nutrients are found in Beyond Vitamins-Improved and Beyond Chelation-Improved but the METHIONINE is in the Essential Daily Defense, as DL Methionine, which also helps detoxify mercury so you get even greater benefit.

Remember lung cancer in women is up 600% and over 50% have never smoked so pollution is the issue and daily detoxification is now essential for life.

BC-I conveniently also prevents fatal heart attacks and strokes due to decreasing clotting tendencies with its heparin-like action while also lowering lead levels with its multiple chelators including garlic, EDTA, DL Methionine etc.

Click below to see an abstract of this study.

Garry F. Gordon MD,DO,MD(H)
President, Gordon Research Institute
www.gordonresearch.com

Full article: http://www.nhiondemand.com/HSJArticle.aspx?id=859&utm_source=NHI+OnDemand+Newsletter+List&utm_campaign=1f74ca364f-HSJ_July13_2010&utm_medium=email

Excerpt:

Lung cancer is a disease that forms in tissues in one or both lungs and usually in the cells lining the air passages. The majority of lung cancers are malignancies that arise from epithelial cells. Lung cancers most commonly metastasis to the adrenal glands, liver, brain and bone. There are two types of lung cancer; one being small cell lung cancer and the other one being non-small cell lung cancer. Cigarette smoking causes most lung cancers but high levels of pollution, radiation and asbestos exposure may also increase the risk. Statistical estimates in the US for 2008 including both types of lung cancer would be 215,020 new cases and 161,840 deaths.

Vitamin B6 (pyridoxine) is a water soluble vitamin that is instrumental in more than 100 enzyme reactions in the body. These activities are mostly related to the metabolism of amino acids and proteins. Vitamin B6 deficiency is one of the most common nutritional deficiencies. Much of this is due to the fact that a lot of vitamin B6 is lost during cooking and food processing. A U.S. Department of Agriculture study reported that 80 percent of Americans consume less than the recommended dietary allowance (RDA) for vitamin B6.
Methionine is important to a variety of biochemical pathways; most cells can use homocysteine as a substitute for methionine. However, there are methionine-dependent cells that cannot use homocysteine in place of methionine. Methionine levels affect the amount of sulfur-containing compounds, such as glutathione, which defend against toxic compounds, in the liver. When higher levels of toxic compounds are present, more methionine is needed.

Current research has found that higher blood levels if vitamin B6 and methionine reduce the risk of lung cancer.

Luteolin triggers global changes the microglial transcriptome

Full article: http://www.jneuroinflammation.com/content/7/1/3

Excerpt:

Luteolin, a plant derived flavonoid, exerts a variety of pharmacological activities and anti-oxidant properties associated with its capacity to scavenge oxygen and nitrogen species. Luteolin also shows potent anti-inflammatory activities by inhibiting nuclear factor kappa B (NFkB) signaling in immune cells. To better understand the immuno-modulatory effects of this important flavonoid, we performed a genome-wide expression analysis in pro-inflammatory challenged microglia treated with luteolin and conducted a phenotypic and functional characterization.

Lyme optic neuritis

Full article: http://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&id=20621802&retmode=ref&cmd=prlinks

Excerpt:

Lyme optic neuritis (ON) is a rare disease and only a few cases
have been reported. We describe two cases of isolated Lyme ON,
one with recurrence 9 months after the appearance of initial
symptoms. Diagnosis criteria for multiple sclerosis and
neuromyelitis optica were not met. The etiological diagnosis was
based on European case definition criteria for neuroborreliosis.
Both patients had positive serum and cerebrospinal fluid
serology, a positive intrathecal anti-Borrelia antibody index,
and a good outcome on ceftriaxone. Specific diagnosis of Lyme ON
is important since improvement of visual acuity is possible with
specific antibiotherapy, even after many months. Copyright (c)
2010 Elsevier B.V. All rights reserved.

Dimethylfumarate inhibits microglial and astrocytic inflammation

Excerpt:

Brain inflammation plays a central role in multiple sclerosis (MS). Dimethylfumarate (DMF), the main ingredient of an oral formulation of fumaric acid esters with proven therapeutic efficacy in psoriasis, has recently been found to ameliorate the course of relapsing-remitting MS. Glial cells are the effector cells of neuroinflammation; however, little is known of the effect of DMF on microglia and astrocytes. The purpose of this study was to use an established in vitro model of brain inflammation to determine if DMF modulates the release of neurotoxic molecules from microglia and astrocytes, thus inhibiting glial inflammation. Methods: Primary microglial and astrocytic cell cultures were prepared from cerebral cortices of neonatal rats. The control cells were treated with LPS, an accepted inducer of pro-inflammatory properties in glial cells, and the experimental groups with LPS and DMF in different concentrations. After stimulation/incubation, the generation of nitric oxide (NO) in the cell culture supernatants was determined by measuring nitrite accumulation in the medium using Griess reagent. After 6 hours of treatment RT-PCR was used to determine transcription levels of iNOS, IL-1beta, IL-6 and TNF-alpha mRNA in microglial and astrocytic cell cultures initially treated with DMF, followed after 30 min by LPS treatment. Moreover, we investigated possible involvement of the ERK and Nrf-2 transduction pathway in microglia using western blot analysis.

Contaminated Food – Message from Dr. Gordon

How many illnesses you are seeing are related to food poisoning?  Many more than you might suspect. So many people have low stomach acid and yet believe that they have excess acid and might be on Nexium to increase their likelihood of succumbing to tainted food with acute or chronic GI related symptoms.

This article suggests many more than we may suspect are suffering from contaminated food. This is a quote from this very informative article and granted Congress will not “get it right” when it comes to correcting this additional source of toxins in our patients. It will require my FIGHT program to recovery.

I know that probiotics help us overcome a toxic meal and that many need to carry something with them as a first response to symptoms of food poisoning. I suggest ACS silver but sometimes it is the ENDOTOXINS being released that tend to harm the patient so having lots of zeolite around either as ACZ and/or ZEOGOLD makes sense too. However, if we look at the epidemic of clostridia related illnesses today, please look at the 1200 references about the proven life-saving power of oral and/or IV Vitamin C in the book Curing the Incurable by Thomas Levy. Always this is dose related so that is why everyone needs some well tolerated and well absorbed vitamin C on hand at all times. BIOEN’R-G’Y C has the research to prove it does more gram for gram than any competing form of oral vitamin C you can obtain at any price anywhere.

If you are stuck and have no access to those products think garlic, as the liquid KYOLIC also is shown to decimate most pathogens.

This article makes it clear that YOU NEED TO BE PREPARED AT ALL TIMES!!

“families that were devastated by a food-borne illness. A great deal of harm, inflicted on some of the weakest members of society, can be avoided with a few simple reforms. Nobody should lose a child because the Senate lacks the will and the leadership to act.”

Eric Schlosser is the author of “Fast Food Nation” and a co-producer of the documentary “Food, Inc.”

Garry F. Gordon MD,DO,MD(H)
President, Gordon Research Institute
www.gordonresearch.com

Full article: http://www.nytimes.com/2010/07/25/opinion/25schlosser.html?_r=1&th&emc=th

Excerpt:

EVERY day, about 200,000 Americans are sickened by contaminated food. Every year, about 325,000 are hospitalized by a food-borne illness. And the number who are killed annually by something they ate is roughly the same as the number of Americans who’ve been killed in Iraq and Afghanistan since 2003.

Those estimates, from the Centers for Disease Control and Prevention, suggest the scale of the problem. But they fail to convey the human toll. The elderly and people with compromised immune systems face an elevated risk from food-borne pathogens like listeria, campylobacter and salmonella. By far the most vulnerable group, however, are children under the age of 4. Our food will never be perfectly safe — and yet if the Senate fails to pass the food safety legislation now awaiting a vote, tens of thousands of American children will become needlessly and sometimes fatally ill.

Almost one year ago, the House of Representatives passed the Food Safety Enhancement Act with bipartisan support. A similar bill, the F.D.A. Food Safety Modernization Act, was unanimously approved by the Senate Health, Education, Labor and Pensions Committee in November. This legislation would grant the Food and Drug Administration, which has oversight over 80 percent of the nation’s food, the authority to test widely for dangerous pathogens and improve the agency’s ability to trace outbreaks back to their source. Most important, it would finally give the agency the power to order the recall of contaminated foods — and to punish companies that knowingly sell them.

Novel spirochetes isolated from mosquitoes and black flies

Full article: http://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&id=20618647&retmode=ref&cmd=prlinks

Excerpt:

During the years 1999-2002, a total of 4,898 individuals of 26
species of hematophagous insects (4,149 mosquitoes, 583 black
flies, and 166 tabanid flies) was examined for the presence of
spirochetes using dark-field microscopy. There was an overall
recovery of spirochetes from the midguts of Culicidae and
Simuliidae of 23.5% and 11.4%, respectively. Spirochetes were not
detected in Tabanidae. Seven spirochetal strains have been
successfully recovered from mosquitoes and black flies: BR149
(Culex pipiens), BR151 (Cx. pipiens), BR173 (Cx. pipiens), BR177
(Cx. pipiens), BR193 (Aedes cinereus), BR208 (Cx. pipiens), and
BR231 (Simulium noelleri). The strains have been adapted to
laboratory conditions (BSK-H Complete medium). Their preliminary
determination based on 16S rRNA gene sequencing has shown that
they differ from the Lyme disease spirochete Borrelia burgdorferi
sensu lato as well as other members of the Order Spirochaetales
indicating novel bacterial species in the Family Spirochaetaceae.