You’re familiar with using charcoal in your barbeque pit, but you may not have heard of ingesting it for medicinal purposes.Now, don’t think you’ll scoop up some because doing so could be lethal.
If you’re eating simply organic, you’ll probably not have an occasion to need this miracle powder.Activated charcoal is used by many for flatulence but there doesn’t appear to be actual medical proof that it works for this discomfort.
What activated charcoal does best is to mop up poisons and toxins in the digestive tract.Researchers say that it reduces a poisonous substance by at least 60% if ingested promptly.It is most effective when given within a half hour after ingesting the bad food or poison.
Since activated charcoal is not digested, it absorbs the toxins and is easily passed on through the digestive tract.A few substances that don’t bind well with activated charcoal include alcohol, arsenic or iodine.
Activated charcoal comes in pills and powder.If you use the powder, be sure to ingest it through a straw or it could stain your teeth, but this will wear off.You could even add a mild laxative to speed up the time toxins will be removed.
If you’ve taken any medication or supplement within a couple hours time before you ingest the activated charcoal, you may want to consult your naturopath or doctor about retaking your meds.
Ipecac syrup is the time tested home remedy for poisoning, so if you’re taking this syrup, don’t take activated charcoal at the same time.
Particularly in the Summer months, it’s a good idea to keep a few of these pills handy just in case you ingest foods that may have been sitting too long in a warm area. Most of us have experienced diarrhea, nausea and vomiting after a meal. Just in case, it is prudent to have some first aid ready to come to your rescue.
An attractive way in which to serve sliced cucumbers and onions. A single large cucumber should be selected for this salad.
With a sharp knife, peel the skin from the cucumber in narrow strips back to the stem end, but do not cut the strips loose from the end. After the peeling has all been removed, place the cucumber on a board and cut it into thin slices. Place on a small platter, as shown, arrange slices of onion around the edge, and pour French dressing over the whole. Dust with paprika and serve. A number of slices of cucumber and one or two slices of onion should be served to each person.
ONION SALAD -1
To persons who are fond of the flavor of onions, the salad given in the accompanying recipe is very agreeable, but it is a wise plan not to serve onions or salads containing onions unless every one who is served is certain to enjoy them. When a salad is made from onions, a mild onion should be selected.
3 onions
French dressing
Parsley
Lettuce
Peel the onions and slice them into thin slices. Chop the parsley and add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively coarse leaves of lettuce and shred them. Arrange the slices of onion on a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve. Sufficient to Serve Six.
ONION SALAD -2
1 large boiled onion (Spanish), 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the
lemon juice and oil, and mix well once more.
TOMATO SALAD -1
Fresh tomatoes make a delightful salad because of their appetizing appearance and color. In fact, when they are placed on a bed of green garnish, nothing can be more delightful. Tomatoes may be served whole on a lettuce leaf or they may be sliced. Then, again, they may be cut from the center into sections that are allowed to fall part way open. In any of these forms, they may be served with French dressing, mayonnaise, or any cooked salad dressing.
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DID YOU KNOW?
1) For those who saute' with butter, make sure you use unsalted butter because as salted butter melts, the salt can separate from the butter, leaving the food tasting bitter.
2) When making soups or stews, always add the herbs the last ten minutes because cooking longer will cause them to lose their flavor.
3) The tannic acid in black tea can tenderize meat so add about one half cup along with other liquids to shorten cooking time.
4) If you're using a canned condensed soup, shake it first, then open from the bottom and the soup will slide right out.
5) When making fresh tomato soup, put the milk in first and warm, then add the tomatoes; if you do it the other way it'll curdle.
