Cookie Usage
Notice: This website may or may not use or set cookies used by Google Ad-sense or other third party companies. If you do not wish to have cookies downloaded to your computer, please disable cookie use in your browser. Thank You.
.
A simple process which takes us back in time is the technique our mothers and grandmothers used. They would use attic rafters or a back room on the north side of the house to dry their herbs. Their home was their work place and every possible space was used. All that was needed was an area with low light and an opened window for ventilation. Air conditioning, if available, was a bonus because it sped up the drying process by removing humidity.
Leaves should be dried while on the stems. Bundle your material and wrap a string around the bottom of the stems and then hang them upside down for drying. The bundles should be small for faster drying time and can be hung from rafters or on the wall using push pins. Large bundles take longer to dry and can collect a lot of dust or can become moldy.
Another method is to place the plant material loosely in a paper sack into which a good number of holes have been punched in the sides for ventilation. Tie the top with a string and hang to dry. This serves to keep the dust from the plant material and allows for something suitable for labeling.
Attach an identification tag on your materials that are drying so that you can identify them later. Some herbs can look the same once they have been dried.
Another great idea for drying small amounts of material is to place it into a wicker style basket that has been lined with paper towels. The basket can be placed on a table out of direct sunlight. The material should be fluffed every now and then to prevent settling.
Once dried, leaves are easily removed by stripping them from the stems. Sometimes you may have to grind the stems along with the leaves, such as the case with thyme. It can be tedious to strip its tiny leaves, so the dried stems and leaves are both ground for use. Try it both ways and see which you prefer.
To harvest seeds, such as dill, place a paper bag over the seed head, then snip from the plant. You should attempt to get the seeds just before they have turned completely dark, and they are still attached to the plant. Once they begin falling, they go rather quickly. If a few seeds fall from the head when it is gently tapped, then it is time to harvest.
Another method of drying a lot of material at one time is to do it in an electric oven. If your oven can maintain a temperature between 80-90 deg. F, then you can dry your herbs on a cookie sheet. I do not prefer this method because of the cost involved of running an electric oven. But, if you need to dry a lot of material quickly, then this method may be for you. The herb is dry and ready for storage when the leaves crackle between your fingers.
Ideally, you should invest in a dehydrator if you plan to store a great many herbs. This is almost essential for roots. Cut the roots into small pieces, or sliced thin. It also makes the whole harvest ready for storage in a very short time. Try to get one that will operate without heat or has a thermostat.
After approximately one year, dried herbs begin to lose their potency and flavor, so they should be replaced by a fresh harvest every year. Some herbs can last longer than one year. Most herbs can be placed in plastic bags and fresh frozen. Basil will develop a dark color, but the taste will be unaffected.
Charles
Body Composition and Markers of Metabolic Health Improvement from Internet-based Program
A cluster of risk factors for diabetes and cardiovascular disease is known as Metabolic syndrome.
Abdominal obesity, elevated blood pressure, atherogenic dyslipidemia and insulin resistance or intolerance to glucose are a few of these risk factor. As the rates of overweight and obesity increase, metabolic syndrome becomes more common.
In August 2009 a research was published in the Obesity and Weight Management journal confirming the effectiveness of a lifestyle changing program, which is hosted on the internet, that supports the improvement in cardiovascular and metabolic health.
The study consisted of a 12 week online intervention program that studied sixty individuals with metabolic syndrome. Tests were taken before, during and after the 12week program.
The Healthy for Life program was conducted, via the internet, and involved using standard weight loss tools, to include meal replacements, low-glycemic diets, behavioral change strategies, and self-monitoring.
USANA Health Sciences supplied the meal replacement shakes, pharmaceutical grade nutritional supplements, and snack bars used in this program study.
Results of the intervention program:
1. Average weight loss- 5.4%
2. Fasting insulin reduced to 32.3%
3. Insulin sensitivity increased to 31.6%
4. Improvement on triglycerides, total cholesterol, and blood pressure
5. Nearly half the subjects no longer met the criteria for metabolic syndrome
This study shows that an internet-based lifestyle change program can and does result in meaningful weight loss, as well as, improved cardiovascular health in overweight people with metabolic syndrome.
The researchers noted that given the need for strategies to help large numbers of obese individuals achieve weight loss, these results are significant.
(Source: Wyatt, et al. Successful internet-based lifestyle change program on body weight and markers of metabolic health. Obesity and Weight Management 2009 August; 5(4): 150-153.)
Charles
Dietary supplements and fortified meal replacements help ensure nutritional adequacy during energy-restricted diets for weight loss.
Weight control strategies that are both safe and effective are needed to reduce the rate of the current obesity epidemic. A recent study compared the macronutrient and micronutrient levels in the foods chosen by women following two different weight reduction programs.
Ninety-six generally healthy overweight or obese women randomly placed into two treatment groups:
Traditional Food Group (TFG) or a Meal Replacement Group (MRG).
The MRG included the use of 1-2 meal replacement drinks or bars per day. Both groups aimed to restrict energy levels to approximately 1,300 calories per day.
After one year, weight loss was not significantly different between the groups, and both groups had macronutrient (Carbohydrate:Protein:Fat) ratios that were within the ranges recommended.
Both groups experienced an improved dietary pattern with respect to decreased saturated fat, cholesterol, and sodium, with increased total servings/day of fruits and vegetables. However, the TFG had a significantly lower dietary intake of several vitamins and minerals compared to the MRG and was at greater risk for inadequate intake.
Although both groups successfully lost weight while improving overall dietary adequacy, the group incorporating fortified meal replacements tended to have a more adequate essential nutrient intake compared to the group following a more traditional food group diet.
This study supports the need to incorporate fortified foods and/or dietary supplements while following an energy-restricted diet for weight loss.
(Source: Nutr J. 2007 Jun 25;6:12)
Charles
