Garlic ranks as one of the most potent remedies of all time. For effectiveness and health benefits, it even challenges some of the conventional medicines of the 20th century, including laboratory antibiotics.

Natural Pharmaceutical Treasure Chest

Known for 3500 years around the world for its healing as well as preventative properties, garlic is today being rediscovered by scientists; at last count, researchers have found that garlic contains over 400 different health-enhancing chemical components and compounds – a veritable all-natural pharmaceutical treasure chest. The breakdown of allicin in garlic releases the majority of the chemical components of garlic, particularly by crushing or chewing raw garlic. Powerful sulfur compounds in garlic kill and inhibit an astounding assortment of bacteria, viruses, fungi, mold, parasites and worms, frequently on contact. They also work within the body’s vital systems, such as the circulatory, digestive, immunological, to promote detoxification, cleansing, lowering blood pressure, strengthening the immune system and healing. All in all, garlic helps promote good health.

What Garlic Can Do: A Short List

• Fights respiratory diseasesInhibits cancer
• Kills herpes on contact
• Thins bloodIs an anti-oxidant
• DetoxifiesLowers blood sugar
• Lowers cholesterol
• Treats HIV/AIDS infections
• Strengthens the immune system

Remarkably, researchers at such prominent institutions as Mayo Clinic and Loma Linda University Medical School in California have found that garlic can be effective and shows promise in treating some of the dreaded diseases of our time, such as coronary heart disease, breast cancer and HIV/AIDS infections. Garlic is also competing with the major conventional antibiotics as an effective killer of now such superbugs as Streptococcus and Staphylococcus, potentially very dangerous bacteria, now becoming more and more resistant to many laboratory antibiotics. While bacteria such as enterococcus, staphylococcus and streptococcus can and do develop a resistance to conventional antibiotics such as penicillin, tetracycline, vancomycin and others, they cannot develop a resistance to garlic! Also, while conventional antibiotics destroy the intestinal flora, garlic typically will not.

If anything can be called a “wonder-drug” it would have to be GARLIC.

Courtesy MiracleofGarlic.com

Mozzarella cheese originates in Naples, Italy, and early mozzarella was created from the milk of water buffaloes. Most mozzarella that is available in the United States is considered low-moisture mozzarella, with a moisture content of less than 50 percent. This is the type of cheese frequently found on pizza. Mozzarella is now typically based on cow’s milk and its fresh tasted is enjoyed in hundreds of recipes while providing healthy nutrients.

Identification

Because it is made from milk, mozzarella cheese is a dairy product that provides important nutrients in a healthy diet. According to the World’s Healthiest Foods website, 1 oz. of mozzarella made with part skim milk contains 72 calories and 4.5 g of fat. This serving also provides almost 7 g of protein but less than 1 g of sugar or carbohydrates.

Vitamins

One ounce of mozzarella contains niacin, riboflavin, thiamine, biotin and vitamin B6. Because these are water-soluble vitamins, the body does not store them, so eating mozzarella cheese satisfies an immediate nutritional need. They are important to maintain healthy skin and vision and the formation of red blood cells. Mozzarella also contains fat-soluble vitamins such as A, D and E, which are important for bone growth, absorption of calcium and protection of cell membranes.

Minerals

One ounce of mozzarella cheese has 183 mg of calcium, which is over 18 percent of the recommended daily intake. Calcium is important to maintain bone structure and protect tooth enamel. Mozzarella also contains 13 percent of the recommended daily amount of phosphorus, which is essential for the body to use calcium. Other nutrients found in mozzarella include potassium, chloride, iron and sodium.

Other Benefits

Eating mozzarella cheese offers other health benefits in addition to the vitamins and minerals it provides. Mozzarella cheese is a good source of protein, which is important for energy and muscle maintenance. Consuming mozzarella cheese may protect against gout, a painful condition that results in the buildup of uric acid crystals in the joints. The calcium found in mozzarella cheese also contributes to weight loss and provides protection against breast cancer and metabolic syndrome, which is a group of conditions that increase the risk of developing heart disease or stroke.

Considerations

Mozzarella is created from milk, but the type of milk varies among cheeses. Some mozzarella is made using whole milk and contains a fat content of at least 45 percent. Other types of mozzarella use a mixture of whole milk and part skim milk. Skim milk has the fat removed, leaving the nutrient-dense portion behind. Mixing skim milk into the base for mozzarella reduces fat content. Part skim milk mozzarella contains between 30 and 45 percent fat content. If you are considering weight loss, read labels on mozzarella to determine which type contains skim milk.

Read more: http://www.livestrong.com/article/268074-nutrition-facts-on-mozzarella-cheese/#ixzz1MiD1JEJ6

You can read more about it at, believe it or not,

http://www.canadianbacon.com/

We’ve probably all heard that Marco Polo brought spaghetti to Europe from the Far East in the late 13^th century. While it’s true that he probably encountered it there — or at least a type of long noodle madefrom either rice flour or hard wheat flour — pasta had existed in Europe for centuries. In fact, a fourth century B.C. Etruscan tomb has a bas-relief carving of a group of natives making what appears to be pasta. Pasta in Italy is a long tradition!

Pasta certainly existed in places other than Italy, however. The Chinese had been making it since at least 3000 B.C. And Greece claimed its share of the credit — according to Greek mythology, the Greek God Vulcan invented a device that created long strings of dough.

But what is pasta without tomato sauce? Well, the Europeans certainly had a chance to find out. It wasn’t until 1519 that the explorer Cortez brought the first tomatoes back to Europe from the New World. And when tomatoes were first introduced, they were grown exclusively as a decorative plant. The tomato is a member of the nightshade family, and it was assumed that it was poisonous as well. (Actually, the leaves and stems are toxic.) Eventually, it was discovered that tomatoes could be used as a food source, but it wasn’t until the 18^th century that it became a popular food item.

Thomas Jefferson can be credited with bringing pasta to the United States. When he served as Ambassador to France, he got a taste of this tasty dish, and he liked it so much that he ordered a pasta-making machine sent back to the U.S., the first “macaroni maker” in America.

The first American commercial outfit for the production of pasta was run by Antoine Zerega, who opened his factory in Brooklyn in 1848. He dried his product on his roof in the sunshine, and powered his machinery by one horse, which he kept in the basement.

Ah, meatballs! Meatballs are a fairly new addition to spaghetti. Meat was relatively scarce in the old world and eaten only occasionally, but when immigrants came to America, they found that they could afford to add it to their pasta dishes on a regular basis

In short, spaghetti has a long and honorable history. Why not turn a little spaghetti into history on your plate today?

Health Benefits:

• Anchovies like sardines are high in heart friendly polyunsaturated fatty acids because it can help lower cholesterol level and reduce the risk of heart disease.
• Anchovies are rich in healthy protein that is valuable for children and seniors.
• Anchovies are also a good source of essential vitamins (vitamin E and D) and minerals (calcium and selenium).
• Small fish like anchovies and sardines are better than bigger fishes because they contain less heavy metal such as mercury, lead, cadmium and arsenic and environmental toxins. This is because smaller fish have a shorter life cycle so there is less possibility of them accumulating impurities

Johnny’s Family Special