Can't tolerate the coldness of FOCC

I just found out from the internet about Dr. Budwig's protocol.� My Dad has cancer in the lung and has spread to bone and lymph.� I made FOCC for him but he found it a bit cold to eat as the flaxoil and cottage cheese are both kept in the fridge.� I put it on bread for him and this morning, he put it in the microwave to heat up.� What would be the best thing to do? because once it's made up, it's supposed to be consumed right away, so the whole thing is still a bit cold. Although we are right into summer but it seems that my dad can't tolerate food cold or luke warm.� He wants them hot.

BP is very different from the Chinese diet.� Personally I am very happy to cure the cancer with real food instead of drug and I adapt very well.�Just feel that my quality of life is not affected by the illness.

But the raw vegetable and cold FOCC may not be easily accepted by the older generation.� Unfortunately FOCC cannot be eaten hot, FO will go rancid in heat and microwave is never recommended.� May be your dad can have a different mind set to consider FOCC as medicine which does not suit his taste but will help�in his health.�That way he might be able to�take it against his liking.�Try mix more fresh juice and let him drink like the bitter Chinese medicine. When you don't like some food, quickly drink it up is always easier and more bearable. 

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Is Some Homophobia Self-Phobia?

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Mias Van Der Westhuizen

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You Decide!

Miami Beach Winter Party; March 3, 2012

Stoked?

Is Some Homophobia Self-Phobia?

ScienceDaily (Apr. 6, 2012) -- Homophobia is more pronounced in individuals with an unacknowledged attraction to the same sex and who grew up with authoritarian parents who forbade such desires, a series of psychology studies demonstrates.

The study is the first to document the role that both parenting and sexual orientation play in the formation of intense and visceral fear of homosexuals, including self-reported homophobic attitudes, discriminatory bias, implicit hostility towards gays, and endorsement of anti-gay policies. Conducted by a team from the University of Rochester, the University of Essex, England, and the University of California in Santa Barbara, the research will be published the April issue of the Journal of Personality and Social Psychology.

"Individuals who identify as straight but in psychological tests show a strong attraction to the same sex may be threatened by gays and lesbians because homosexuals remind them of similar tendencies within themselves," explains Netta Weinstein, a lecturer at the University of Essex and the study's lead author.
 

"In many cases these are people who are at war with themselves and they are turning this internal conflict outward," adds co-author Richard Ryan, professor of psychology at the University of Rochester who helped direct the research.

The paper includes four separate experiments, conducted in the United States and Germany, with each study involving an average of 160 college students. The findings provide new empirical evidence to support the psychoanalytic theory that the fear, anxiety, and aversion that some seemingly heterosexual people hold toward gays and lesbians can grow out of their own repressed same-sex desires, Ryan says. The results also support the more modern self-determination theory, developed by Ryan and Edward Deci at the University of Rochester, which links controlling parenting to poorer self-acceptance and difficulty valuing oneself unconditionally.

The findings may help to explain the personal dynamics behind some bullying and hate crimes directed at gays and lesbians, the authors argue. Media coverage of gay-related hate crimes suggests that attackers often perceive some level of threat from homosexuals. People in denial about their sexual orientation may lash out because gay targets threaten and bring this internal conflict to the forefront, the authors write.

The research also sheds light on high profile cases in which anti-gay public figures are caught engaging in same-sex sexual acts. The authors cite such examples as Ted Haggard, the evangelical preacher who opposed gay marriage but was exposed in a gay sex scandal in 2006, and Glenn Murphy, Jr., former chairman of the Young Republican National Federation and vocal opponent of gay marriage, who was accused of sexually assaulting a 22-year-old man in 2007, as potentially reflecting this dynamic.
 

"We laugh at or make fun of such blatant hypocrisy, but in a real way, these people may often themselves be victims of repression and experience exaggerated feelings of threat," says Ryan. "Homophobia is not a laughing matter. It can sometimes have tragic consequences," Ryan says, pointing to cases such as the 1998 murder of Matthew Shepard or the 2011 shooting of Larry King.

To explore participants' explicit and implicit sexual attraction, the researchers measured the discrepancies between what people say about their sexual orientation and how they react during a split-second timed task. Students were shown words and pictures on a computer screen and asked to put these in "gay" or "straight" categories. Before each of the 50 trials, participants were subliminally primed with either the word "me" or "others" flashed on the screen for 35 milliseconds. They were then shown the words "gay," "straight," "homosexual," and "heterosexual" as well as pictures of straight and gay couples, and the computer tracked precisely their response times. A faster association of "me" with "gay" and a slower association of "me" with "straight" indicated an implicit gay orientation.

A second experiment, in which subjects were free to browse same-sex or opposite-sex photos, provided an additional measure of implicit sexual attraction.

Through a series of questionnaires, participants also reported on the type of parenting they experienced growing up, from authoritarian to democratic. Students were asked to agree or disagree with statements like: "I felt controlled and pressured in certain ways," and "I felt free to be who I am." For gauging the level of homophobia in a household, subjects responded to items like: "It would be upsetting for my mom to find out she was alone with a lesbian" or "My dad avoids gay men whenever possible."

Finally, the researcher measured participants' level of homophobia -- both overt, as expressed in questionnaires on social policy and beliefs, and implicit, as revealed in word-completion tasks. In the latter, students wrote down the first three words that came to mind, for example for the prompt "k i _ _." The study tracked the increase in the amount of aggressive words elicited after subliminally priming subjects with the word "gay" for 35 milliseconds.
 

Across all the studies, participants with supportive and accepting parents were more in touch with their implicit sexual orientation, while participants from authoritarian homes revealed the most discrepancy between explicit and implicit attraction.
 

"In a predominately heterosexual society, 'know thyself' can be a challenge for many gay individuals. But in controlling and homophobic homes, embracing a minority sexual orientation can be terrifying," explains Weinstein. These individuals risk losing the love and approval of their parents if they admit to same sex attractions, so many people deny or repress that part of themselves, she said.

In addition, participants who reported themselves to be more heterosexual than their performance on the reaction time task indicated were most likely to react with hostility to gay others, the studies showed. That incongruence between implicit and explicit measures of sexual orientation predicted a variety of homophobic behaviors, including self-reported anti-gay attitudes, implicit hostility towards gays, endorsement of anti-gay policies, and discriminatory bias such as the assignment of harsher punishments for homosexuals, the authors conclude.
 

"This study shows that if you are feeling that kind of visceral reaction to an out-group, ask yourself, 'Why?'" says Ryan. "Those intense emotions should serve as a call to self-reflection."

The study had several limitations, the authors write. All participants were college students, so it may be helpful in future research to test these effects in younger adolescents still living at home and in older adults who have had more time to establish lives independent of their parents and to look at attitudes as they change over time.

Every gay and lesbian person who has been lucky enough to survive the turmoil of growing up is a survivor. Survivors always have an obligation to those who will face the same challenges."

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Vitamin B12 and Iodine

I have a question. Since we are on a complete vegan diet, is it all right to take Vitamin B12? If so, how much? Am hoping not to have to go in for a MMA test to find out. At the health food store I was told one year ago that if we were on the raw diet that we would eventually run into problems. I am on the cancer diet with my husband and am experiencing burning feet, eye problems, tinnitus, rapid heartbeat. I have started taking vitamin B12, but am concerned about Dan. We do not want to give him anything that will conflict with the Budwig Protocol.

What about Iodine too? He is always cold and has had issues with thyroid problems in the past. We have been reading that the lack of iodine can lead to cancer. Does anyone know anything about this? I am thinking he needs to be tested to know how much iodine he needs, but not everyone believes that is necessary.

At the 3E Centre we were taking B6 and B2 every day. The dosage was 10 milligrams of each. This was worked out according to body weight. Every cell in the body needs B12 for cell division and for blood formation  Only meat has�abundant amount of B12 . Plants do not have B12 unless contaminated by micro organism .Very small amount is found in plants grown in manure . Too get enough B12 from those vegetables you would need 23 cups a day. The only reliable source of B12 in food form is in nutritional yeast with T6636+ . Otherwise you will need to take a supplement. B12 was part of the reason Gerson used calf liver juice at one time.

As for iodine a regular ingredient to all our food is powder kelp. An 1/8 tsp will give the RDA amount of iodine in your diet .But using kelp as part of your food you won't have to worry about getting to much and you will get other trace mineral that you would not get in iodine supplements.

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Some Healthy Recipes For Diabetic

Halibut Stew 

From: SparkPeople user CHEF_MEG (Chef Meg's Makeover)

1 Tbsp olive oil

1 medium onion, finely chopped

1 (14.5oz can) petite diced tomatoes OR 

6 roma tomatoes, skins and seeds removed, then chopped Pinch white pepper

2 cups low sodium vegetable broth

1/2 cup white wine (optional)

1/3 cup ground almonds

12 oz halibut fillets, cut into 1 inch cubes

2 cups loosely chopped bok choy OR shredded fresh spinach

2 Tbsp fresh chopped basil (optional)

1/4 cup fresh chopped parsley (optional)

Place a large saute pan over moderate heat; add oil. Add chopped onions and saute, stirring for 2-3 minutes. Don't let the onions brown. If using wine, add it to the pan, and, with a wooden spoon, scrape the bottom of the pan to loosen any onion that might have stuck. Add tomatoes and pepper; bring to a simmer. Cook for 3 minutes. Add stock and almonds; stir to combine. Add bok choy and simmer to wilt; 2 minutes. Add halibut and cook until fish becomes opaque, approx. 4-5 minutes. If using herbs, add just before serving.

Serve this over brown rice (calories not included).

Servings: 6 

Serving Size: 2-3 ounces of halibut per serving. 

Addition of wine will add less than 10 calories per serving.

Nutrition per Serving: 

157.2 Calories, 

6.6g Total Fat, 

0.7g Saturated Fat, 

1.4g Polyunsaturated Fat, 

3.9g Monounsaturated Fat, 

23.2 mg Cholesterol, 

493.4 mg Sodium, 

451.9 mg Potassium, 

7.3g Total Carbs, 

1.9g Dietary Fiber, 

2.9g Sugars, 

17.6g Protein 

Vitamin A: 30.7 %

Vitamin B-6: 12.7 %

Vitamin C: 20.1 %

Vitamin D: 0%

Vitamin E: 11.4 %

Calcium: 6.1 %

Copper: 4.4 %

Folate: 3.2 %

Iron: 6.6 %

Magnesium: 19.2 %

Manganese: 8.5 %

Niacin: 21.3 %

Pantothenic Acid: 2.5 %

Phosphorus: 19.2 %

Riboflavin: 5.7 %

Selenium: 38.4 %

Thiamin: 4 %

Zinc: 3.4 %

Citrus Glazed Chicken with Almonds  

From: splenda.com

4 (4 oz) boneless, skinless chicken breasts

3 Tbsp orange juice concentrate, thawed

2 Tbsp fresh lemon juice

1/2 cup chicken broth

3 Tbsp SPLENDA No Calorie Sweetener, Granulated

1 1/2 tsp cornstarch

1 Tbsp unsalted butter

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1/4 cup almond slices, toasted

Preheat oven to 425 degrees F. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.

Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.

Nutrition per Serving: 

220 Calories, 

70 Calories from Fat, 

7g Fat, 

2.5g Saturated, 

75mg Cholesterol, 

220mg Sodium, 

9g Carbs, 

1g Fiber, 

7g Sugars,

28g Protein

Bakes Fish and Zucchini 

From: American Diabetes Association - The Ultimate Diabetes Meal Planner

Serves: 4

1/4 cup no-added-salt tomato sauce

1 tsp lemon juice

1/2 tsp basil

Pepper, to taste

1 small zucchini, cut into 1/2-inch slices

1 lb fish fillets, any white-meat fish

1 tsp Smart Balance Omega oil

Combine tomato sauce, lemon juice, basil, pepper, and zucchini. Place fish in an oven-safe pan and add oil. Cover each fillet with a portion of the mixture; bake at 375 degrees F for 12 minutes or until fish flakes easily when pierced with a fork.

Serves: 4

Nutrition per Serving: 

110 Calories, 20 Calories from Fat, 2g Total Fat, .2g Saturated Fat, 

0g Trans Fat, 50mg Cholesterol, 75mg Sodium, 2g Total Carbs, 

1g Dietary Fiber, 1g Sugars, 21g Protein

Exchanges: 3 Lean Meat

Bakes Tomatoes and Squash 

From: American Diabetes Association - The Ultimate Diabetes Meal Planner

Serves: 4 

2 medium summer squash (about 1/2 lb each)

1 (10-oz) pkg frozen spinach, cooked and drained

3 oz reduced-fat feta cheese, crumbled

1/4 cup dry whole-wheat bread crumbs

1/4 cup chopped green onions, finely chopped

2 Tbsp minced parsley

1/2 tsp dill weed

2 medium tomatoes

4 tsp reduced-fat grated Parmesan cheese

Paprika, to taste

1. Preheat oven to 375 degrees F.
2. Cut squash in half lengthwise. Scoop out centers (leaving 1/2-inch shell) and reserve pulp and seeds. In a large skillet over medium heat, bring 1 inch of water to a boil. Add squash shells, cover, and cook for 10 minutes or until fork-tender. Remove shells and drain well; then transfer to a baking dish.
3. In a medium bowl, combine squash pulp with spinach, feta cheese, bread crumbs, green onions, parsley, and dill weed. Mound 1/4 of the mixture into each squash shell, packing lightly. Bake for 10 minutes.
4. Remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 tsp Parmesan cheese. Place tomatoes beside squash in baking dish. Bake 15-20 minutes longer or until spinach mixture is set and vegetables are heated through. Sprinkle spinach with paprika and serve.

Serves: 4 

135 Calories, 

40 Calories from Fat, 

4.5g Total Fat, 

2.6g Saturated Fat, 

0g Trans Fat, 

10mg Cholesterol, 

415mg Sodium, 

16g Total Carbs, 

5g Dietary Fiber, 

5g Sugars, 

11 g Protein 

EXCHANGES/CHOICES: 2 Vegetable, 1 Lean Meat, 1 Fat

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Freezing greens

I know that lettuces do not freeze well, but I'm wondering if it would be feasible to wash, pat dry and freeze romaine, kale, etc. for VitaMix purposes? I usually do not eat up (or drink up!) a head of romaine or bunch of kale before it goes bad. So I'm thinking that even though washing, freezing, then eating lettuc would taste yucky, it probably wouldn't make much of a difference if you're blending it into a smoothie.

Your thoughts on this?

*Don't know about the other greens, but I freeze kale all the time (grow my own) w/excellent results. I simply pack in ziplocks, squeeze to remove as much air as possible, No par boiling for me. Works great.*

I've not tried it with Romaine(I'm gonna now),But I always have frozen Kale on hand, as well as chard and collards. I wash them, pat them dry and stem them, then place- as flatly as possible in ziplock bags. No idea how long they'ed keep as I go through them fairly quickly.

I used to lay them out on a baking sheet in the freezer to 'flash freeze' them before bagging them up, but I do not notice a difference by skipping that step.

I'm doing this when I buy my next bunch of Kale. Now here's my question. I like to cook Kale, not vitamix it. 

Can I still cook the Kale after freezing it and will it turn out the same way it does now?

Why would it matter if the consistency changed when the kale was frozen, if it is going to be pulverized in the VM anyway? (Oh, I see that Melody cooks hers, so question is for Rob, I guess)

I dehydrate raw kale (also raw spinach). It dries out completely overnight in my dehydrator, and then I crumble it, and store it in an airtight container, in the refrigerator. I add a heaping spoonful to my smoothies, and also to soups, etc.

It doesn't take up any room at all when it is stored this way. :)

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Walnut Stuffed Turkey Breast with Cider Gravy

Servings: 10

1 Granny Smith apple, peeled, cored and quartered 3/4 lb large shallots, 

quartered 3 cups fat-free, reduced sodium chicken broth 1/2 cup apple cider

1 Tbsp apple cider vinegar

2 Tbsp flour

Salt and ground black pepper

1 cup roasted walnuts

1 1/2 tsp dried thyme

1/4 tsp ground sage

2 tsp canola oil, divided 1/2 tsp salt

Freshly ground black pepper

6-7 lb whole turkey breast

Preheat the oven to 425 degrees.

In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.

Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.

Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.

Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter.

Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.

Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to panwith wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.

Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut "stuffing" beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Servings: 10

Nutrition per Serving:

300 Calories, 9g Total Fat, 1g Saturated Fat, 44g Protein, 

11g Carbs, 1g Dietary Fiber, 200mg Sodium

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