| Author | Content |
phicks
Lakeland, FL
(Zone 9b)
December 11, 2008
11:00 AM Post #5881266
| Good Article Jill Paul |
critterologist
Frederick, MD
(Zone 6b)
December 11, 2008
11:14 AM Post #5881312
| Thanks, Paul! |
Indy
Alexandria, IN
(Zone 5b)
December 11, 2008
07:46 PM Post #5882888
| Ditto, Ah...cinnamon.
Cinnamon is also very healthy for one's blood sugar. Anything over a ¼ teaspoon a day might be a bit much. Then there is a product called Cinnulin PF which has the bad part removed so a person can get more safely if they need to.
This message was edited Dec 11, 2008 8:08 PM |
critterologist
Frederick, MD
(Zone 6b)
December 11, 2008
07:59 PM Post #5882950
| I've found some sites promoting cinnamon as being helpful for many different health issues... If the "bad part" you're referring to is Coumarin, the Ceylon-Cinnamon site I referenced in my article says Ceylon cinnamon has far less coumarin than Cassia cinnamon.
I may start trying 1/4 tsp plus a little honey and hot water... I've been drinking a lot of Chai this past week, and that probably has a fair bit of cinnamon in it too.
Your point about not overdoing it is well taken. Some people make the error of assuming that because a product is "natural" or "herbal" they can't overdose on it... if 1 dose is good, then 5 doses will be really good... that can cause serious problems. |
pajaritomt
Los Alamos, NM
(Zone 5a)
December 12, 2008
11:52 AM Post #5884581
| Here is an article about the health benefits of cinnamon which are numerous.
http://altmedicine.about.com/od/cinnamon/a/cinnamon.htm
Actually, most of the spices in Indian food are in it not just for flavor, but also for health purposes. Turmeric is another spice with many health benefits.
And I do agree with critter -- there can be too much of a good thing, especially if you are taking drugs for diabetes. |
critterologist
Frederick, MD
(Zone 6b)
December 12, 2008
12:04 PM Post #5884632
| Thanks for the link! |
pajaritomt
Los Alamos, NM
(Zone 5a)
December 12, 2008
12:39 PM Post #5884791
| I have made cinnamon tea out of a single cinnamon stick. It is good, but about an inch of fresh ginger root brewed with it is even better and a very healthy drink.
Critter your chile spice mixture sounds fabulous. I am going to have to try it. I have never seen so many spices in a single batch of chile!
|
critterologist
Frederick, MD
(Zone 6b)
December 12, 2008
01:00 PM Post #5884853
| It's good chili... I should post the recipe, although it would work with a big pot of nearly any combination of beans, meat, tomato, etc... look for a new thread. :-) |
pajaritomt
Los Alamos, NM
(Zone 5a)
December 12, 2008
02:03 PM Post #5884989
| Critter, that whole recipe would be great, but would it work without meat? I am a vegetarian. I love beans and chile though. This one sounds truly exotic. |
critterologist
Frederick, MD
(Zone 6b)
December 12, 2008
02:46 PM Post #5885076
| I see no reason at all that it wouldn't work as a meatless chili... Honestly, I only add the beef because DH likes it. It's mostly beans. :-) You might consider tossing in a couple handfuls of TVP (maybe add a bit of water also) to get those little bits of chewy texture that the ground beef adds. |
pajaritomt
Los Alamos, NM
(Zone 5a)
December 12, 2008
03:40 PM Post #5885222
| I think I will try it. I could use that fake ground beef they make for vegans as well. |
critterologist
Frederick, MD
(Zone 6b)
December 12, 2008
03:59 PM Post #5885257
| There's a lot of flavor in the chili for the soy protein to soak up -- I'd use TVP if you can get it. I used to use a lot of it in my "student days," and I'm assuming it's still available! |
pajaritomt
Los Alamos, NM
(Zone 5a)
December 12, 2008
04:15 PM Post #5885301
| Oh, yes. I have a newly purchased sack of it. I have never used it before but will try it on your chile. Can't hurt! |
critterologist
Frederick, MD
(Zone 6b)
December 12, 2008
04:20 PM Post #5885314
| Like tofu, TVP has little flavor of its own but is wonderful about soaking up whatever flavors are in the surrounding liquid. It sometimes seems to impart a slight sweetness, so I like it better in something that has a little tang, like tomato based soups or sauces. It's great added to spaghetti sauce, even the stuff out of a jar. As I recall, it soaks up about an equal volume of liquid, so you sometimes have to add a little water or something to whatever you put it into.
|
pajaritomt
Los Alamos, NM
(Zone 5a)
December 12, 2008
06:12 PM Post #5885671
| Well, I will have to give it a try. I have been trying to figure out what to put it in. Now I have two ideas -- chile and spaghetti sauce! |
