Re: How it all started-regarding ginger

[Guest guest]

Thanks for the heads-up LJ. I can't eat chocolate coated anything unfortunately

.... the theobromine in the chocolate is a major trigger for my a-fib. I tried

candied ginger from Trader Joe's, and a natural ginger candy that a Thai

relative of someone I know made for a celebration ... didn't care for either.

I'm not a " spicy food " gal when it means it's hot ... I like spice (I am, after

all, Italian!), but not hot. BUT, if it had worked on my a-fib, I'd still have

used it, icky taste or not. But it didn't work, so it's a non-issue for me.

I'm really glad it helps others though. Do you like the ginger slices they

provide with sushi? I don't like that either ... actually don't like sushi much

either! ha ha

Toni

CA

[Guest guest]

Be careful if you are taking warfarin. See, for example,

http://www.fhma.com/herbs_coumadin.htm

khi

>

>

> Toni, Mandy,

> I can't resist offering this tidbit on ginger.

>

> Raleys Grocery stores offer natural foods from

> SUN RIDGE of Santa Cruz, CA.

>

> Some of my favorites are chocolate coated ginger,

> raisins, and cranberries. What a way to go.

>

> The ginger is especially good for DIGESTION, AND

> IMPARTING A WARM FEELING TO THE BODY.

>

> I use regular ginger a lot in chicken dishes

> during the winter. I switch to the cooling

> plants during the summer.

>

> LJ

[Guest guest]

Be careful if you are taking warfarin. See, for example,

http://www.fhma.com/herbs_coumadin.htm

khi

>

>

> Toni, Mandy,

> I can't resist offering this tidbit on ginger.

>

> Raleys Grocery stores offer natural foods from

> SUN RIDGE of Santa Cruz, CA.

>

> Some of my favorites are chocolate coated ginger,

> raisins, and cranberries. What a way to go.

>

> The ginger is especially good for DIGESTION, AND

> IMPARTING A WARM FEELING TO THE BODY.

>

> I use regular ginger a lot in chicken dishes

> during the winter. I switch to the cooling

> plants during the summer.

>

> LJ

[Guest guest]

> About two weeks or so before I was diagnosed with afib, I had

consumed some over about a month period. What's the odds it could

> be a trigger?

Well i had been reading all about the ginger connection to terminationg

afib. so i started eating regularly while i was in NSR, for about a

month, then bam, an afib episode at midnight. first thing i did was

head to the kitchen. I ate about 4-5 pieces of candied ginger. About

5x what i was taking daily. My afib did not terminate but rather

lasted the longest ever, 24+ hours. I am convinced the ginger had some

hand in either triggering afib or prolonging the episode. Be careful!

[Guest guest]

khi

Thank you,

yet another reason I should not take warfarin or coumadin.

The chocolate coated ginger from Sun Ridge Farms is so good.

It's candy to me, and I never know when I'll decide to

give myself this treat.

LJ

[Guest guest]

khi

Thank you,

yet another reason I should not take warfarin or coumadin.

The chocolate coated ginger from Sun Ridge Farms is so good.

It's candy to me, and I never know when I'll decide to

give myself this treat.

LJ

[Guest guest]

In a message dated 4/21/05 2:19:07 PM Pacific Daylight Time,

ljlaurent2@... writes:

> I don't eat raw fish either. All I can think about is the

> bacteria/pathogens in raw food.

Thanks for all that good info LJ. I love when folks share their references

so I can learn more. Regarding " raw " fish in sushi ... in the U.S. it's not

allowed to be fresh and raw. In Europe and Asia it is. Here, they flash freeze

it, which kills the bacteria (supposedly) then thaw it quickly ... so it

seems fresh and raw, and that process is quick. I had it a couple times, wasn't

in love with it ... the last time I had it I got the worst case of food

poisoning I'd ever had. Now just the thought of it makes me feel pukey!

Toni

CA

[Guest guest]

Toni,

I don't eat raw fish either. All I can think about is the

bacteria/pathogens in raw food.

I checked my bible ( Reid The Complete Book of Chinese

Health & Healing) for ginger. He says:

" Red meat should always be consumed as rare as possible, and

preferably with horseradish or strong mustard, which stimulates

the liver and gall bladder to secrete the juices required to

break down the proteins and fats. Fresh GINGER Root aids the

digestion of meat. "

" GINGER has always been noted for its digestive properties

in Chinese cuisine, and it is said Confucius refused to eat a

meal w/o it. "

Re Magnesium:

" Mag supports phagocytosis... which enhances assimilative

power of scavenger cells that control infectious bacteria and

other unwanted microbes. It is also essential for proper

function of nerve and brain cells, metabolism of sugars &

fats, and has been shown to lower mortality dramatically

in heart attack patients. Dr. Cass Igram reports that

Mag injections resulted in a 90% reduction in heart attack

mortality in a study in USA. " (they injected it).

" Human organism functions at its peak only when the

balance between acid and alkaline is maintained. Mag

possesses ability to maintain the acid/aklaline balance. "

Celtic Sea Salt is recommended as a source.

Back to ginger, I discovered it recently. To me, fresh

ginger root sauteed with a garlic chicken mixture is not

spicy, nor hot. The ginger does make me feel warm all

over, however, because it is good for the blood.

I didn't know it was reputed to " Unstick blood cells. "

Not only that, I'll used an fresh berry, spice, fruit, etc.

as an excuse to consume some chocolate. For me, a little

bit of chocolate is a very desirable thing. I've read it

raises serotonin levels, making it good to combat depression.

If we are what we want to eat, I'm a sweet or vegetable.

My son always tells me that 90% of the sugar we consume is

quickly utilized by the brain for energy.

Look at it this way, as well -- if food calms or relaxes us,

then it reduces our stress -- and that is excellent for our

hearts.

LJ

[Guest guest]

Toni,

I don't eat raw fish either. All I can think about is the

bacteria/pathogens in raw food.

I checked my bible ( Reid The Complete Book of Chinese

Health & Healing) for ginger. He says:

" Red meat should always be consumed as rare as possible, and

preferably with horseradish or strong mustard, which stimulates

the liver and gall bladder to secrete the juices required to

break down the proteins and fats. Fresh GINGER Root aids the

digestion of meat. "

" GINGER has always been noted for its digestive properties

in Chinese cuisine, and it is said Confucius refused to eat a

meal w/o it. "

Re Magnesium:

" Mag supports phagocytosis... which enhances assimilative

power of scavenger cells that control infectious bacteria and

other unwanted microbes. It is also essential for proper

function of nerve and brain cells, metabolism of sugars &

fats, and has been shown to lower mortality dramatically

in heart attack patients. Dr. Cass Igram reports that

Mag injections resulted in a 90% reduction in heart attack

mortality in a study in USA. " (they injected it).

" Human organism functions at its peak only when the

balance between acid and alkaline is maintained. Mag

possesses ability to maintain the acid/aklaline balance. "

Celtic Sea Salt is recommended as a source.

Back to ginger, I discovered it recently. To me, fresh

ginger root sauteed with a garlic chicken mixture is not

spicy, nor hot. The ginger does make me feel warm all

over, however, because it is good for the blood.

I didn't know it was reputed to " Unstick blood cells. "

Not only that, I'll used an fresh berry, spice, fruit, etc.

as an excuse to consume some chocolate. For me, a little

bit of chocolate is a very desirable thing. I've read it

raises serotonin levels, making it good to combat depression.

If we are what we want to eat, I'm a sweet or vegetable.

My son always tells me that 90% of the sugar we consume is

quickly utilized by the brain for energy.

Look at it this way, as well -- if food calms or relaxes us,

then it reduces our stress -- and that is excellent for our

hearts.

LJ