You's healthy suggestions for yer groceries!

This is a cut and paste from a msg I sent to a friend in need. This person has cholesterol problems and needs to change his dieting so he asked and this is what I ended up puttig together. It is very long but worth your time if Health is something you are concerned of or interests you.

Msg starts below

Understand that from an athropologic point of view our protein sources should be divided like this: (from 30%-40% meat and fish proteins) (from 60%-70% green proteins). Let me explain, carnivours carry a short intestinal track because meat decomposes faster. Since meat proteins are released faster, there is no need for a long intestinal track. Herbivours do have a longer intestinal track because green proteins take longer to be released. A longer intestinal track enssures that vegetable cels are broken and the nutrients that are inside, absorbed. We humans have a herbivour type intestinal track, meaning it is very long.

There is no deniying that we humans can experience another level of "way of life" if our diets where to be strickly vegan and toxin free (herbisides, pesticides, etc).

Knowledge is Power my friend, knowing this vital information makes you look at how you eat different.

Since going vegan is not an option for some, knowing how to divide and identify protein sources proves usefull to our personal care. The use of knowledge will give you plenty of choices withought ever feeling lost or hungry.

This is your new list for the family, no canned foods allowed, no frozen foods allowed:

1.Fresh fruits(vitamins/antioxidants, fiber): always have in your house bananas, papaya, blueberries or strawberries or any other berry, and apples. You can get more fruits but that I leave to you.

2.Fresh vegetables(amino acids, minerals, vitamins/antioxidants, good fats, fibers): always have in your house carrots, brocoli, lettuce, tomatoes, garlic and onnions. You can have more but that I leave to you.

3.Beans(vitamins/antioxidants, proteins, minerals, amino acids, good fats, fibers): always have in your house four kinds of beans. You can have more but, you know.

a)Baby Lima

Flat-shaped, white-colored beans
Smooth, creamy texture
Popular as a sidedish or added to soups and casseroles
Cooking Time: 1 hour

b)Black

Medium-sized, black-skinned ovals
Also called Turtle bean
A favorite in South and Central American and Caribbean cuisine
Cooking Time: 1 to 1 1/2 hours

c)Blackeye

Medium-sized, oval-shaped, with black dot on white colored skin
Distinct, savory flavor and light, smooth texture
Also called black-eyed pea
Popular in Southern cooking in recipes such as Hoppin’ John, traditionally served in the South on New Year’s Day to bring luck
Cooking Time: 30 minutes to 1 hour

d)Cranberry

Medium-sized, mottled tan and red ovals
Becomes tender easily and absorbs flavors of spices very well
Also called Roman bean
A favorite in Italian dishes
Cooking Time: 45 to 60 minutes

e)Dark Red Kidney

Large, deep reddish-brown and kidney-shaped
Famous in Red Beans and Rice
Popular in chili, soups and salads
Cooking Time: 1 1/2 to 2 hour

f)Garbanzo

Round, medium-sized, beige color
Nut-like flavor and firm texture
Also called chickpea
Popular in soups and salads; main ingredient in Middle Eastern dishes hummus and falafel
Cooking Time: 1 to 1 1/2 hours

g)Great Northern

Medium-sized, white oval
Belongs with the White bean or Haricot bean family
Often used in soups, stews and Cassoulet
Cooking Time: 45 to 60 minutes

h)Light Red Kidney

Large, light red and kidney-shaped
Famous in Red Beans and Rice
Popular in chili, soups and salads
Cooking Time: 1 1/2 to 2 hours

i)Large Lima

Flat-shaped, white-colored beans
Smooth, creamy, sweet flavor
Also known as Butter Beans
Popular as a sidedish or added to soups and casseroles
Cooking Time: 1 to 1 1/2 hours

j)Navy

Small white ovals
Belongs to the White bean or Haricot bean family
Often used in baked beans, soups and salads
Cooking Time: 1 1/2 to 2 hours

k)Pink

Small, pale, pink-colored
Turns reddish brown when cooked
Often used in South American recipes and “Old West” recipes like chili
Cooking Time: 1 hour

l)Pinto

Medium-sized, mottled beige and brown ovals
When cooked, loses mottling and turns brown
Staple in Latino cooking
Often found, whole or refried, in favorites like burritos and tacos
Cooking Time: 1 1/2 to 2 hours

m)Small
Red
Dark red color, with flavor and properties similar to Dark Red Kidney bean, only smaller
Holds shape and firmness when cooked
Also called Small Red Mexican bean
Often used in soups and Creole dishes
Cooking Time: 1 to 1 1/2 hours

4.Grains(proteins, amino acids, fiber, minerals, good fats: Should be raw, organic and/or non-procesed: always have 2-4 types of grains

a)Oats - Oats are highly nutritious and filled with cholesterol-fighting soluble fiber. They also have a pleasant, nutty flavor. Most of us are familiar with rolled oats, which are used as a hot breakfast cereal and cookie ingredient, but many health food stores also stock oat groats and oat bran.

b) Barley - Barley's been feeding humans for millennia, though it fell out of favor during the last one as people came to see it as low-brow peasant fare. It's most often used in soups and stews, where it serves as both a puffy grain and a thickener, but it also makes a nice side dish or salad. At most markets, you'll have to choose between two types of barley. Hulled barley is the most nutritious, since only the tough outer hulls are polished off. Pearl barley is polished some more, so that the outer bran layer is also scrubbed off. It's less nutritious, but more popular since it's not as chewy as hulled barley and it cooks faster.

c)Buckwheat - Buckwheat is loaded with nutrients, especially protein, and it has a nutty, earthy flavor. It's most commonly ground into a dark, gritty flour and used to make everything from pancakes to soba noodles. Eastern Europeans also like their buckwheat crushed into small groats, which they toast in oil and use to make side dishes and breakfast cereals.

d)Kamut - This ancient grain is related to durum wheat, and was reintroduced to the world after an American found some kernels of it in an Egyptian tomb. It's high in protein and has a sweet, buttery flavor. Though it contains gluten, it's tolerated by many people with gluten allergies. Substitutes: spelt OR wheat

e)Spelt - Spelt has been around for thousands of years, but it's recently enjoying a resurgence in popularity. It's believed to be a relative of wheat, and it tastes like a mild version of it. Though it contains gluten, it's tolerated by many people who are allergic to gluten.

f)Amaranth = amaranth seeds [Pronunciation: AM-uh-ranth] - These tiny ancient seeds have been cultivated in the Americas for several millennia. They're rich in protein and calcium, and have a pleasant, peppery flavor.

g)Wheat - Wheat's got a pleasant, nutty flavor and lots of nutrients, but it's prized most for being rich in gluten, the stuff that makes baked goods rise. Most wheat is ground into flour, but whole or cracked grains are used in pilafs and salads, and wheat flakes are made into hot cereals or granolas.

5.Seeds and Nuts(power houses of proteins, amino acids, good fats, minerals, fiber and vitamins/antioxidants: Should be raw and organic, or conventional. Always have 4-8 types of seeds and nuts combined. **STAY AWAY FROM ALL SOY** unless it is both fermented and organic. YOU HAVE BEEN WARNED ON THIS.

6.White meats(proteins): Chicken, turkey and pork.

7.Red meats(proteins): should be bought the day before or at day of consumption. Allow 7 days of clearance before eating another red meat meal. Red meats are the most toxic protein source we have.

8.Breads(fiber, minerals): sprouted multigrain breads is what you need.

9.Cereals: no more Captain, Fruity Pebbless, etc. When buying them look at the ingredients and prefer alternatives without wheat, partially hydrogenated oils, modified ingredients, colorants, BHT/TBHQ(preservative), and sugars.

10.Juices: They can't be pasteurized, no artificial flavors or colorants, no sugars. No "Light" type of juices, they are BS. Remember what I wrote in my friends suggestion's topic. Revew it.

11.Cow milk: has lactose and supresses our inmune system. You must make the change to seed milks: hemp, almond, rice, oat and potatoe. They come in original, vanilla and chocolate. Eat a cereal with seed milk and you whont believe it, I suggest vanilla. If you need milk for coffee thats fine, but leave it at that. Stay away from Soy milks.

12.Raw oils(omega fatty acids, good fats): Vital for our wellness, hemp, olive, almond, flax, avocado, peanut and sessame. No corn, soy or canola.

13.Cooking oils(medium chain saturated fatty acids, same ones found on mother's milk): Coconut and palm oils.

14.Munchies: dehydrated fuits, mixed nuts, rice ice creams, gluten free cookies, cereals, flours, muffins, etc. There are frozen vegie patties and nuggets that taste a whole lot like chicken but they aren't. Look for the ones without soy.

15.Sliced cheese: There are rice alternatives and sometime soon there will be hemp. Soy sliced cheese is a no no. All lactose must be cut out from your diet for your faster recovery. LACTOSE IS VERY BAD & NAUGHTY. Still one of two lactose cheeses can be at once in your fridge, macaronees and cheese or sliced cheese. You decide, this will help control both craving and lactose concentration in diet.

16.Sweetners: brown turbinated sugar, fructose(looks like white sugar), mapple syrop, stevia, xylitol, raw honey, agave and molasses. No nutra sweet, splenda, equal types of sugars. No white sugar.

17.Yogurts: They are ok but because they are lactose based you should take no more than three yougurts in a weeks time(monday to fryday). The abuse of lactose has its side effects, you have been warned.

18.Salt: It has to be ocean salt and none procesed.

You should consider eating meat meals two days a week from monday to friday, and green meals three days a week. On weekends you have almost full liberty on what you eat. The only thing I ask is to not break the red meat clearance. Any other shitty food you can has