Drink This & Sleep Like a Baby .

Via Dr. John Douillardon Jul 25, 2012

That hot cup of milk your grandmother gave you before bed may have been a powerful sleep medicine after all.

While a staggering 30 percent of Americans suffer from chronic insomnia (1), few realize that chronic insomnia can increase the risk of most degenerative diseases (2).

Experts link rising stress levels and elevated cortisol (a hormone released in response to stress) to the rapidly increasing number of cases of insomnia. The problem is compounded when the lack of sleep causes more stress, which again raises cortisol levels, which further disturbs sleep patterns.

Researchers have found that when bioactive peptides in milk are taken before bed, the improvements in sleep are remarkable (3-5):

•    Promotes deeper sleep (3)
•    Supports more restorative sleep (3)
•    Induces relaxation at the level needed for sleep (4)
•    Supports anxiety that disturbs sleep (4)
•    Improves numerous stress markers (5)

Keep reading to learn how to get these benefits without the detriments of conventional milk—and learn a delicious Ayurvedic super sleep recipe!

Ancient Remedy (Validated by Science)

Grandma’s hot milk before bed was scientifically validated for the first time back in the 1930s when milk and cornflakes were shown to deliver a better night’s sleep. In 1997, research done on newborns demonstrated that infants given milk had improved sleep beyond the benefits of nursing and being held.

The benefits of hot milk before bed was not only an Ayurvedic sleep remedy. In Europe, the benefits were widely known and well researched. Certain peptides, or proteins, in milk have been shown to activate the brain’s GABA receptors (4).

Drugs that activate GABA receptors are known as benzodiazepines and are widely used as sedatives for stress, anxiety and sleep (6).

In one study, 32 healthy men were given just 150 mg of these milk proteins, and in just two weeks their sleep quality improved by 50 percent (7).

In another study, over 60 women who were complaining of a host of stress-related problems, such as digestion, cardiovascular, emotional, cognitive and social disorders, were given 150 mg of the milk proteins before bed. The benefits ranged from 50 to 60 percent improvement in all of the disorders listed (8).

The Deadly Effects of Chronic Insomnia

When the body is chronically denied sleep, stress hormones, like cortisol, steadily rise. We evolved to boost stress when being chased by a lion, tiger or bear, which hopefully ended quickly when one found safety.

Today’s stress levels are 24/7, with little end in sight for many folks. Such chronic stress has a direct impact on sleep. According to a 2001 scientific poll, 38 percent of Americans received a solid eight hours of sleep. In 2009, that number was reduced to just 28 percent.

Sleep is so important for good health that one landmark study linked getting seven to eight hours of regular sleep each night to a reduction in mortality from all causes (9).

What’s worse is that people suffering from chronic insomnia were also shown to be at risk for numerous health disorders such as:

•    Anxiety and depression (10)
•    Cancer (10)
•    Impaired cognitive function (10)
•    Metabolic Syndrome (10)
•    Cardiovascular disease (10)
•    Diabetes (10)
•    Impaired insulin action (10)
•    Impaired glucose control (10)
•    Increased body mass index (10)
•    Elevated C-reactive protein (10)
•    Elevated cortisol levels (10)
•    Elevated blood pressure (10)

Ayurveda’s Super Sleep Recipe

Drinking hot milk before bed has been used for thousands of years in Ayurvedic medicine for benefits that reached well beyond sleep. Albeit much different from today’s chronic stress levels, stress was still a health issue even back then.

According to Ayurveda, chronic or excessive stress would deplete a precious substance in the body called ojas. Ojas is said to be the physiological expression of consciousness, in charge of immunity, reproduction, beauty, and the overall health and well-being of the individual.

Ojas takes 30 days to be manufactured in the body, and is the result of numerous enzymatic actions that start with the digesting of food into the body’s lymph, blood, muscle, fat, bone, nerve and reproductive tissues. Once these tissues are successfully made and deemed healthy by the body, the final product, or essence, of all these tissues—ojas—is produced.

When ojas is depleted, either from stress, lack of sleep, bad food, poor digestion, excessive activity or inactivity, the body breaks down fast. Folks with depleted ojas are exhausted, can’t sleep, have no sexual desire, have dry wrinkled skin, stiff joints, accelerated aging and are predisposed to disease.

In Ayurveda, there are certain foods and herbs that are specific to building ojas, and it all starts with milk. Now, I realize milk is a controversial issue, but nonetheless, it has well-documented properties to mitigate numerous stress markers, support sleep, and build what Ayurveda calls ojas.

The major problem with today’s milk is that it is very difficult to digest. Here’s why:

1.    Added hormones, chemicals and antibiotics
2.    Unnecessary homogenization
3.    The wrong type of pasteurization

Most healthy grocery stores sell non-homogenized, vat pasteurized milk that is free of chemicals, antibiotics and hormones. While raw milk may be the best, vat pasteurization is a slow and safe heating process of the milk at lower temperatures (135 degrees for 20 minutes) that doesn’t damage the milk proteins.

Many folks who consider themselves lactose intolerant can enjoy milk once again if the milk is not commercially processed and the digestion is strong.

Read more about healthy milk in my article called, Stop Eating Dairy Until You Read This Report.

Enhance the Benefits of Milk with Ojas-Building Foods and Herbs

To boost ojas and gain the predicted benefits of sleep, ojas-producing foods and herbs were cooked into the milk before bed. This is about as yummy of a drink as you will ever have:

1. Add small amounts of these to one cup of milk as you slowly bring it to a boil:

Chopped dates (1 tbsp)
Chopped almonds (2 tsp)
Coconut meat or flakes (1 tbsp)
Saffron (1/2 tsp)
Ghee (1-2 tsp)
Cardamom (1/8 tsp)

2. Add Ojas building herbs to the milk (1/8 tsp or 1 500 mg capsule of each):

Shatavari (Strength of 100 Husbands, sometimes spelled Shatawari)
 Ashwagandha (Strength of Ten Horses, sometimes spelled Ashwaganda)

3. Once the milk, herbs, and ojas-building foods and spices are cooked and off the flame, add 1 tsp of ojas-buildingraw honey.

Drink one cup of the ojas-building hot milk each night for 3 months to rebuild ojas levels and support sleep patterns.

Don’t drink milk?

You may substitute a non-dairy milk such as rice or almond, warmed and with the ojas-building foods and herbs cooked in. Though you won’t get the benefits of the milk peptides, you’ll have a vehicle for the ojas-building foods and herbs, and some calming benefits from the warmth of the milk.

For best results, both men and women may consider supplementing with shatavari and ashwagandha(500mg of each three time per day for three months).

~

Source:

Life Extension Mag. Natural Sedative Restores Youthful Sleep. Collectors Edit. 2012

References
1. J. Clin Sleep Med. 2007 Aug
2. Occup Med (Lond). 2010 Jan
3. J Dairy Sci. 2000 Jun
4. Ther Umsh. 2009 June
5. Eur J Nutr. 2005. Mar
6. FASEB J. 2001 Aug
7. The Open Sleep Journal. 2009;2:128-32
8. Eur J Clin Nutr. 2007 Apr
9. Sleep 2010. May
10. Life Extension Mag. Natural Sedative Restores Youthful Sleep. Collectors Edit. 2012

~

Editor: Brianna Bemel

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About Dr. John Douillard

John Douillard, DC, has published over 400 health videos and articles that are available on his website. He has written six books, produced numerous health DVDs and CDs, and has formulated his own line of organic health care products. He is the former Director of Player Development for the New Jersey Nets NBA team. He currently directs the LifeSpa Ayurvedic Retreat Center in Boulder, CO, where he lives with his wife and six children.

Read more from Dr. John Douillard »

http://www.elephantjournal.com/2012/07/drink-this-sleep-like-a-baby/

Greek Pork Chops Recipe with Roast Potatoes 

The perfect greek pork chops recipe! Golden and crusty on the outside and perfectly tender and succulent on the inside. This is my favourite Greek brizola recipe (Greek pork chops recipe)! The secret behind this pork chops recipe is the marinade. The pork chops are bathed in a Greek-style marinade of olive oil, red wine vinegar, red onions, garlic, black pepper and generous lashings of dried Greek oregano! Seared on a hot pan to get golden and caramelised and then oven-baked, covered and sealed with parchment paper, along with garlic lemon potatoes in white wine. This Greek pork chops recipe is best served with a big bowl of tzatziki, a side of toasted pita breadand Greek feta salad for a complete generous Greek style meal!

Greek pork chops recipe – Tips for the perfect oven-baked pork chops (Brizola)

Of course the best option is to grill the brizola (Greek pork chops) on a char-coal barbecue, to get them all crispy and smokey. However if you don’t have the time or space for a proper barbecue, this Greek pork chops recipe is suitable for frying and oven-roasting. For this Greek pork chops recipe use some bone-in pork chops, as the bones tend to make the meat juicier retaining the moisture inside. Pork chops are a quick cooking cut of meat, that is very easy to overcook. In Greece when preparing Greek pork chops (brizola) it is an unwritten rule to roast the potatoes in the same pan with the pork chops so that they soak in all the juices and aromas from the meat. But then, potatoes and pork chops don’t cook at the same time, so start roasting the potatoes first for about 45 minutes. Start the pork chops on the pan, where they get a good sear and then transfer them in the roasting pan with the potatoes to finish cooking. Searing the pork chops, will give them that wonderful golden crust on the outside and seal the juices inside. A lot of people are afraid that oven roasting the pork chops will make them dry, but the fact is that the gentle heat of the oven helps us to control the rate of cooking a little better and prevents the outside from getting tough and dry before the middle has finished cooking. If you have thermometer then use it at the thickest part; when the pork chops are done it should register 62 C/ 145 F. Finally, after done cooking, don’t forget to tent the pork chops loosely with foil and and let rest for at least 5 minutes. The pork chops are still cooking from the heat. If you try cutting them right away, then all the juices will come out and the meat will dry.

Ingredients

• 4 pork chops (bone-in, approx 2.5 cm thick)
• 7 medium sized potatoes, cut in wedges

For the marinade

• 1/3 of a cup olive oil
• 1 tbsp red wine vinegar
• 2 cloves of garlic, sliced
• 1 red onion, roughly chopped
• 1 tbsp dried oregano
• salt and freshly ground pepper
• 1 tbsp mustard (optional)

For the potatoes

• 1/4 of cup dry white wine
• 1 clove of garlic, minced
• juice of half a lemon
• 2 tbsps olive oil
• 1 tsp dried oregano
• salt and freshly ground pepper

Directions

1. To prepare this Greek brizola recipe with roast potatoes (Greek pork chops), start by preparing the marinade. In a large bowl add the roughly chopped onions, the garlic slices and the pork chops (brizola). Drizzle with olive oil and red wine vinegar and season with salt and freshly ground pepper. Sprinkle the pork chops with oregano and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for 1-2 hours.
2. Cut a large piece of parchment paper and soak it with water. Squeeze to get rid of the excessive water and line on a large baking tray. Place the potatoes on the parchment paper, drizzle with olive oil and lemon juice and season with salt. Sprinkle the potatoes with oregano and minced garlic. Cover with a large wet piece of parchment paper and join the edges together to seal. Bake at 180C for about 45 minutes.
3. Now it’s time to get some colour on the pork chops. Heat a griddle pan over high heat and sear the pork chops for about 1 minute on each side, until nicely coloured.
4. Turn the baking tray out of the oven. Uncover the parchment paper and place the pork chops over the potatoes on a single layer. Cover again to seal and pop back in the oven for about 10-15 minutes, depending on the thickness of the pork chops.
5. Remove the baking tray from the oven, unwrap and remove the pork chops. Cover the pork chops with aluminium foil and let rest for 10 minutes. Bake the potatoes uncovered for about 15 minutes, until nicely coloured.
6. Serve while still warm. Enjoy!

Barking Blondes: For the chop

• By Joanne Good and Anna Webb
• The Dog Blog
• Last updated: Friday, 11 July 2014 at 11:58 am

Both our bull breeds are bitches so the question of whether to castrate has never arisen. However, on our radio show this week a listener asked “is it as emasculating for an owner to castrate a male dog as it is for the dog?”

To chop or not to chop, this is the question.

In recent years it’s almost considered to be immoral not to castrate or spay. Pet owners, who have decided to keep their dog entire, are beginning to feel ostracised as the trend to neuter increases. Popular campaigns, launched through rescue centers as well as by vets, promote castrating as the rule to being a responsible dog owner. We’ve met a few blokes with their bloke dogs and the bond of apparent testosterone helps us understand why castration might not gel easily with the owner. If their dog is well behaved, not planning to father generations, and looked after in accordance with the Animal Welfare Act, what is the problem?

Back in the day it was unusual to neuter. This may have been due to a lack of general anesthetics, budget, pet insurance and vets on every corner of the high street – or maybe it was down to simply accepting dogs for what they are…dogs.

It’s understandable that rescue organisations neuter every dog or bitch that comes into their care. Their aim is to reduce the amount of unwanted dogs born in the future and to therefore eradicate irresponsible breeding simply for money. With rescues full to the brim, it will take more than neutering to solve the problem of unwanted dogs. As cruel puppy farming continues, along with a demand for puppies sold over the internet, our must-have and disposable culture is sadly set on keeping rescue centers full for years to come!

Vets are also very keen to neuter. They rightly argue (when a puppy comes in for its first vet check) that it will reduce the risk of certain cancers. But surely with many similar cancers affecting people, we should all be neutered, but we’re not routinely neutering all toddlers. Neutering can be argued as an easy money earner for vets and a bit of a regular income!

Not all owners are irresponsible when owning an entire dog and some might wish to keep their dog as nature intended. After all, meddling with nature can end in a lot of controversy – such as the issue of cloning. We know some female dog owners who don’t have their bitches spayed and respect their decision.

Depending on when a dog is castrated, the chopping will affect their masculinity differently. Putting aside the issue of ever fathering a litter of puppies, a dog neutered around six months will mature more slowly. This could pose more trouble for owners with a longer time spent as an adolescent. Despite many claiming neutering will calm down testosterone-led urges, recent studies suggest it can make them more feisty. At the very least it won’t alter their behaviour at all.  What’s certain is that neutering will have effects holistically – often playing havoc with their hormones. Studies suggest that in some cases this may lead to health conditions.

Having only kept bitches, we would love to hear your experiences.

Barking Blondes by Jo Good & Anna Webb, published by Hamlyn, £12.99www.octopusbooks.co.uk

Milk maid’s berry cake

by Melissa • June 29, 2010

“Where are you going to, my pretty maid?” …. “I’m going a-milking, Sir,” she said.  ~Nursery Rhyme

Sometimes I use blackberries in this recipe because we have an abundance of them growing on our three huge blackberry bushes in our back yard.  You could use any berries you wish. Raspberries, blueberries or strawberries would all be wonderful in this recipe. Today I used blueberries leftover from when Gracie made her 4th of July Fruit Pizza.

This tender, sweet cake is essentially like baking a giant scone in a cake pan. We like to eat this with melted butter and sugar sprinkled over the top, but any of the traditional scone toppings (Devonshire Cream, jam, lemon curd…) would work. It’s lovely with afternoon tea or served as a coffee cake for breakfast.

Preheat oven to 400 degrees F. Butter and flour a round, springform cake pan.

for the cake ~

Preheat oven to 400 degrees F.

Butter a 9 x 13 cake pan or round, springform pan

2 and 1/2 cups all purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1 Teaspoon nutmeg

2 eggs, beaten

1 cup buttermilk

4 Tablespoons butter, melted

1 teaspoon pure vanilla

zest of one lemon

1 cup fresh berries

3 Tablespoons raw sugar

Combine flour, baking powder, sugar and nutmeg in a big bowl. In a medium bowl, combine beaten eggs, melted butter, buttermilk, lemon zest and vanilla. Mix well. Combine wet and dry ingredients until just incorporated. Don’t over-mix or your cake will be tough.

Spoon mixture into prepared cake pan. Spread evenly with the back of a buttered spoon. Sprinkle berries and raw sugar over top. Bake for 30 minutes or until a toothpick or skewer comes out clean when poked in center. Allow to cool before cutting and serving. Makes 8 to 12 pieces.

http://chindeep.com/2010/06/29/leisas-buttermilk-scone-cake-with-blackberries/

Dinner Recipe: Balsamic-Glazed Salmon 

Who doesn’t love a little bit of sweet and savory? The sweetness of honey and brown sugar makes this glazed salmon stand out, and it’s a perfect and simple recipe for any dinner table. 

Depending on the market price of salmon and your proximity to the fresh variety, salmon might be a bit of a splurge – but you could also use this glaze for chicken and have similarly tasty results. 

If you don’t have honey on hand, you could also use maple syrup for the same sweetness factor. If you don’t have brown sugar, simply use an extra tablespoon of honey. Then, in just 15 minutes, it’s time to dig in! 

Balsamic-Glazed Salmon

(makes 6 servings)

Ingredients:

• 1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
• Salt and pepper
• 3 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 1/2 teaspoons sesame seeds

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
2. Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
3. Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
4. Serve with rice, veggies, or another side.
5. Enjoy!

Recipe adapted from Betty Crocker

'Britain's oldest tree' is discovered in a Welsh churchyard - and it's more than FIVE THOUSAND years old

• The ancient yew lives in a Welsh churchyard and is thought to have been standing more than 3,000 years before Jesus Christ was born 
• Experts have run tests on the tree in the St Cynog’s churchyard at Defynnog near Sennybridge, Powys, including DNA and ring dating
• The species is common across European churchyards because its evergreen leaves and longevity is a symbol of Christ's transcendence of death

A tiny village is believed to be home to Britain’s oldest tree - a yew that first took took root more than 5,000 years ago.

The majestic yew that lives in in a Welsh churchyard was 3,000 years old when Jesus Christ was born, according to tree ageing experts.

Experts have run tests on the tree in the St Cynog’s churchyard at Defynnog near Sennybridge, Powys, including DNA and ring-dating.

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Awe-inspiring: The ancient yew (pictured) in a Welsh churchyard has standing since more than 3,000 years before Christ according to tree ageing experts

HOW ARE TREES AGED?

The process of ageing a tree is called dendrochronology.

There are now many different methods used - from physically measuring the circumference of a a tree's trunk, to tree-ring measuring to DNA testing.

Trees rings are a result of new growth during the year, so the number of rings directly corresponds with the number of years a tree has been alive.

However, different species of tree have different growth rates. 

There are hundreds of ancient yew trees dating back at least 600 years across Britain, but the 60-foot-wide giant at St Cynog’s is believed to be the most ancient.

Tree ageing expert Janis Fry, 64, who has studied yews for more than 40 years, said: 'I’m convinced this is the oldest tree in Europe.

 

More...

• The top 10 volcanic explosions in history: Sulfate deposits reveal the most destructive eruptions of the last 2,000 years
• Man's unique traits are more ancient than we thought: Fossils suggest our large brains and ability to craft tools began to appear FOUR MILLION years ago

'It was planted on the north side of the ancient burial mound which is now the churchyard,
probably in honour of a neolithic chieftain.

'It is so old that it has split into two halves - one 40ft (12 metres) wide and the other 20 ft (6 metres) wide.

'Its DNA has been tested by the Forestry Institute and its ring count is 120 per inch which makes it [more than] 5,000 years old.'

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There are hundreds of ancient yew trees across Britain, but the 60-foot-wide giant (pictured with church vicar Rev Paul Wilding) at St Cynog's is believed to be the most ancient of them all

THE YEW: HOW A SACRED PAGAN SYMBOL WAS ADOPTED BY THE CHURCH

The yew tree is a poisonous species of conifer native to Western, Central and Southern Europe, Northwest Africa, Northern Iran and Southwest Asia.

The trees usually live between 400 and 600 years, although some live a great deal longer - such as in the case of the recently analysed Welsh yew.

One reason for the plant's longevity is that it is able to split under the weight of very old growth without falling victim to disease in the fracture, as most other trees do. 

Another reason is its ability to give grow new shoots, even in old age. 

All across the pre-Christian world, the yew tree had incredible cultural significance. 

Many pagan religions believed the trees were sacred because they were evergreen - symbolising eternal life - and fallen branches could easily regenerate and take root in nearby soil. 

A number of pagan cultures across Europe believed that the yew tree could help ancient priests or druids summon spirits and connect with the Otherworld. 

The trees were also thought to posses magical powers because, on hot days, they release a gas called taxine that has the ability to cause hallucinations.

Trees and plants were incredibly important in ancient pagan cultures. Here an illustration depicts druids performing a ritual with mistletoe, a plant which was thought to possess protective qualities

Yews were potent symbols of death too - particularly in ancient Rome, Greece and Egypt - because of their toxic leaves and red berries. 

The yew is found in churchyards across Europe because the early Church often took over existing religious buildings as it converted and took over pagan regions.

But the tree has since become a strong Christian symbol - its long life and evergreen leaves now represent Christ's transcendence of death in his resurrection.

The yew's leaves also bear a resemblance to palm leaves and were commonly used on Palm Sunday for Easter rituals.

Indeed some ancient British folklore has even hinted that Christ was crucified on a yew tree - lyrics such as

Another, less magical reason for their existence in churchyards is that poisonous yews were actively planted by the local parish to discourage farmers from letting their cattle graze on burial grounds.

Source: Various

The tree previously thought to be Europe’s oldest yew is in a cemetary in the village of Fortingall in Perthshire, Scotland.

Modern expert estimates have put its age at up to 5,000 years old.

Church in Wales property services chief Alex Glanville said: 'Yew trees have survived in Wales better than anywhere else because of our wet climate and lower light levels.'

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It is believed that the yew (recording-breaking specimen pictured) is found in churchyards across Europe because the early Church took over existing religious buildings as it converted and took over pagan regions

The Church in Wales has now launched a campaign to protect the yew trees in their churchyards.

It is sending out certificates to parishes and communities which have some of the oldest yews - giving information on where to get the best advice for managing and making the most of them.

Mr Glanville said: 'It is time we celebrated these amazing trees and the communities that have cared for them down the centuries.'

BUT WHAT IS WORLD'S OLDEST TREE?

The world's oldest tree lives on a mountain in central Sweden – and it is still growing.

The 9,500-year-old Norwegian Spruce (pictured, right) was discovered by scientists at Umeå University during a 2004 tree census in Fulufjällets National Park in Sweden.

The age of the tree was established using carbon-14 dating at a laboratory in Miami, Florida after an investigation by the university.

It has been able to survive so long thanks to the process of vegetative propagation, which means it is able to effectively clone itself.

While the visible portion of the 13ft tall tree is relatively new, its root system has been growing for almost ten thousand years.

Read more: http://www.dailymail.co.uk/sciencetech/article-2683383/Europes-oldest-yew-tree-discovered-Welsh-churchyard-FIVE-THOUSAND-years-old.html#ixzz370l6EqQR
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