Most people have developed the habit of taking free fats with every meal. Free fats are those that have been broken out of their natural globule by mechanical means – these would include butter, margarine and all cooking oils.
These free fats coat the taste buds with a layer of oil and they thus reduce our sense of taste. This is one reason why so many people depend on rich, sour, and/or spicy foods – for the free fats “cripple” their taste buds, causing them to lose any appreciation for the delicate flavors of nature. Then, in order for them to get satisfaction from their meals, they learn to depend on “strong” tasting foods such as vinegar, spices and many relishes.
What spreads should you be using
If you are going to use a spread, it is far better to use whipped cream or thick cream, for in either case the fat in the cream has not been broken out of its globule. Even when the cream is chewed with our food, the pressure created by the teeth is insufficient to break the fat out of its globule – with the result that the fat passes unchanged into the stomach where it is dealt with just as Nature intended. Discover for yourself just how much better your food will taste – plus your mouth won’t have have that fatty feel after your meal.
Of course, you will want to source your cream from the most reliable sources. Alternatively, we suggest that you learn to rely on the natural alternatives below:
¤ Mashed avocado and chopped black olives (in brine) on toast
¤ Avocado topped with sultanas
¤ NC Vitamite (Marmite) and whipped cream
¤ Mashed avocado, sliced tomato and a little salt
¤ Cooked pineapple, blended with cashews and cream
¤ Cooked dates and orange juice
¤ Honey and mashed avocado
Step out and invent your own spread.
Home-made Cottage Cheese Recipe
Never throw away soured milk, but rather use it to make cottage cheese. It is very easy to make.
Take soured milk and warm it to about 43C (11OF), by placing the container in warm water. Slowly stir milk to evenly distribute heat. Do not heat beyond specified temperature. The milk will curdle and the whey will separate from the curd. Place a clean linen canvas or cheese cloth over a deep strainer and pour the curdled milk over it. Wait until all the liquid (whey) has seeped through the strainer. Squeeze out the remaining whey. What remains, is wholesome cottage cheese. If the cheese is too hard, add a little sweet or sour cream, and stir. The hardness depends on the temperature. Use the whey in soups, sauces or shakes – it is healthy. It is recommended that only the best sterilized farm milk be used.
THIS IS WHAT WE CALL BODY-SPOIL AT ITS ABSOLUTE BEST