Colon Health by Dr. Norman Walker

Colon Health by Dr. Norman Walker Features & SpecificationsColon Health by Dr. Norman Walker Book DescriptionColon Health will take this forgotten part of your body and focus your full attention on it--and you'll never again take it for granted. This book shows how every organ, gland, and cell in the body is affected by the condition of the large intestine.About the AuthorDr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker's live-vegetable-juice therapy for healing them of "incurable" diseases, including Jay Kordich, known to the world as "The Juiceman." When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker's death in the mid-80's at an age of well over 100.For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, such as Nature's First Law, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care. Dr. Walker's contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker's greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present "juicing" craze is direct

In this article you will find some great hard to find cleaning
and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS
Before washing, it is essential that all stains be removed.
Sometimes Soap or hot water will set a stain and make its removal
impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN
BE DEADLY.
Commercial cleaning supplies can aggravate your allergies and
have long terms effects on your health. You can save on your
house cleaning bill with very good results using less toxic
substances.

Ammonia - cuts grease, cleans windows, Strip wax off floors.

Baking soda - cleans, deodorizes, polishes, and removes stains.

Bleach - whitens practically anything, removes mould and
mildew.

Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch
will remove.

*Grass stains: Dampen stain with cold water, and rub with plain
bar soap. (One without moisturizers). The stain should come
right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.
Drizzle with vinegar. Scour with toilet brush. Cleans and
deodorizes

Berry Stain: Place the stained part over a pot and pour boiling
water over it from a height of about 2 feet so as to strike the stain
with force. Plunge the stained part up and down in the hot water
until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe
hands with peach-stains on a good napkin, towel or apron. Stretch
stain over a pot of hot water and apply javelle water with a
medicine-dropper. Do not allow it remain too long in contact with
the fibres. Javelle water rots even cotton and linen. Apply
oxalic-acid solution to neutralize the alkali and rinse thoroughly
in hot water. Several applications may be necessary.

Tea And Coffee Stains.
Follow the same procedures as for berry stains above.
Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in
cold water. Rub with soap and wash. A paste of raw starch mixed with
cold water will remove these stains on flannel, blankets, and heavy
goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet
stains.

LIGHTSIDE
A man is driving up a narrow mountain road. A woman is driving
down the same road. As they pass each other the woman leans out
her window and yells, PIG!

The man leans out his window and yells, STUPID!
He keeps driving up the Mountain, comes around a corner, and
smashes his car after slamming into a pig in the middle of the
road.

Wood Furniture; To remove water stains, dab white toothpaste
onto the stain. Allow the paste to dry and then gently buff
with a soft cloth

COOKING TIPS, INFORMATION
WARNING: DEEP-FRYING CRAZE
People can do themselves serious injury attempting to
deep-fry their turkey. In the past deep-frying has burned down
houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with
this high risk method of cooking, besides the above, your turkey
can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is
3 1/2 minutes per pound. A big turkey is done in less then an
hour. If you are going to deep-fry your turkey use a commercial
pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best
results in roasting. Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour
does not penetrate more then 1 inch. If the meat does not reach
the desired colour during roasting, increase the heat to (500 F)
for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature
until it is nicely browned.
By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until
the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the
divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canadas Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
www.hc-gc.ca/nutrition

Food recalls and allergy alerts.
www.cfia-acia.agr.ca
or
www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
www.canadian-health-network.ca
While at it why not check out the Guide to Active Healthy living. Click on;
www.paguide.com
You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking
and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

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The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The world we live in is full of varied cultures & traditions, each one featuring their own unique way of cooking & hence offering a diversified taste. Chinese cooking is one among the most followed ones.

As a nation, China has several festivals and traditions. Accordingly they have varied dishes for each event. In America, Chinese skills of cooking are looked upon as an art. For centuries together, their delicious delicacies are tickling the taste buds of the Americans.

Here are a few key features of Chinese cooking:

1. Chinese cooking is relatively quite easy and quick.

2. The specialties in Chinese items are categorized as per the nation's culture, festivals & districts.

3. Some examples are steamed fish, Doufu, dark vinegar rice served with ginger, din sum, etc.

4. Cooked tea is the most preferred drink with the Chinese cuisine. In china, different varieties of tea are planted, hence, it becomes a part of their daily routine.

5. The basic ingredients of Chinese food are water and/or oil.

6. Chinese cooking takes care of everyone's personalized tastes as the food items that can be added to these dishes are quite optional and can be modified as per an individual's choice.

7. The recipe centers on - simply mixing the right items to match up to one's taste.

8. The Chinese recipes do not involve lot of spices. They rather focus on the use of flavorings like cloves, aniseed, ginger root and Sichuan peppercorn.

9. Most oft, the Chinese chefs prefer using more of soy sauce, Shaoxing wine and oyster sauce. These add to the flavor and make the food more presentable.

10. Cooking the ingredients mainly involves some enlisted cooking techniques. These are shallow frying, stir-frying, roasting, deep frying, steaming, red cooking and stewing.

11. Stir frying implies frying the food at a very high heat in very little oil. In this case the food is cooked quite quickly as it is necessarily sliced in very small sized pieces.

12. In case of steaming, Chinese cooking traditionally involves the use of bamboo steamers. The bamboo steamers consist of a stack on their top so as to steam several items simultaneously.

13. To cook the larger pieces of meat, red cooking is the trick used in Chinese cooking.

14. Last but not the least, Chinese food features two key ingredients that are noodles and rice. People across the globe identify the Chinese culinary with noodles and rice. They are not only fast to cook but are also quite good to taste.

From being an indispensable fraction of the restaurant industry worldwide, to the households across the globe, the Chinese cuisine is loved by one and all.

It is quite simple to cook and with some tips and tricks, all of us can learn this cultural cooking.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

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