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Allergies - Nothing to Sneeze At
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| The National Institute of Allergy and Infectious Diseases (NIAID) estimates that the number of people suffering from allergic rhinitis (inflammation of the nasal mucus membranes) could be as high as 35 million. |
| Culprits causing allergic reactions range from food, to pets, mold, pollen, grass, dreaded dust mites and medication. This article refers to pet, seasonal, indoor and outdoor environmental allergies. |
| Allergy symptoms can include: wheezing; sneezing, coughing, red, itchy watery eyes, sore throat, asthma, facial pressure and pain, post-nasal drip, irritability. But, who wouldn’t be irritable suffering with this list of horrid symptoms? |
Anaphylaxis is the most serious type of allergic reaction. It occurs rapidly after exposure to an allergen and is potentially life-threatening. Examples of this would be peanut, egg and sometimes latex allergies.
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| What exactly is an allergy? Everybody in a specific geographical area is exposed to the same pollens and spores, but only some people develop allergies. An allergy comes about when the immune system, which protects us from microbial invaders like viruses and bacteria, reacts to a normally harmless substance. Your immune system mistakenly identifies the allergen, (an allergy producing substance) as an invader and produces an antibody against it called immunoglobulin E (IgE).
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"Scientists know that IgE antibodies attach to the surfaces of the two types of immune system cells: mast cells and basophils. When these IgE encounter the allergen they are 'manufactured' to recognize – for example, a pollen grain or a mold spore – they attach much like a key in a lock and trigger the mast cells and basophils to release the little packets of chemicals they contain. Those chemicals include histamine and other compounds that cause local inflammation, leading to the symptoms that you know as an allergy: sneezing, coughing, a runny or clogged nose, postnasal drip, and itchy eyes and throat.” B cells make IgE respond to some environmental antigen that most people don't respond to negatively, thus the mast cells and basophils are activated when you don't want them to be, and you have an allergy. ~From the NIH, Word On Health, 2002
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| People move to the Golden State and may experience allergies for the first time. I know of one man who suffered serious allergies while he lived in the California desert. After years of taking medications and finding them more resistant to treatments, he and his wife moved to the coast in Southern California. His allergies cleared up almost immediately. No more sinus conditions, and sneezing. His energy soared. He ran on the beach early in the mornings. He was ecstatic! The bad news was that his wife developed allergies for the first time, several months after moving to the Coast. She experienced similar symptoms to her husband’s. Over the counter (OTC) medications helped only for a while. What a dilemma! |
| Medical doctors recommend buying OTC’s or medications to help with the symptoms, or avoiding the things or environments that incite your allergies, but this is often easier said than done. My Nikken wellness team, has had some significant wins with allergies, using our technologies. |
| For those people looking for non-invasive support in dealing with debilitating allergies, we may be able to help. My business partner’s dust allergies had been a lifelong trial. When she purchased the PiMag™ water system, drinking one or two glasses of water upon rising every morning dispelled this condition. Previously she lived on Claritin and other meds. Another associate’s hay fever disappeared when she started taking a Nikken nutritional - Jade Green Zymes – a cold-processed young barley grass. Numerous testimonies refer to additional items that have helped allergy sufferers, either alone or a combination of products. Would you choose pure, living water, or a medication that can detrimentally affect your whole body? You may also be interested to know that dust mites cannot survive on the Nikken sleep system. |
Contact me for a personal, no obligation consultation for help with your allergies, or for testimonies.
cmlorenz@roadrunner.com 760.964.9296
www.nikken.com/catherinelorenz
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Air Wellness™ Power 5
The Nikken Power5™ features powerful multi-stage and HEPA air filtration. It also produces negative ions — like the air found in invigorating forest settings.
Click here to view all the features of this product.
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PiMag Water™ Technology
features several levels of filtration to reduce contaminants the natural way, without adding chemicals. PiMag water tastes better than the commercially bottled variety — and costs a fraction of the price. |
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Kenko Sleep System
Found only in the Nikken Kenko Sleep System, Adaptive Sleep Technology is a combination of features that work together to help you sleep better, get more rest and assist the processes of physical and mental recharging that form the basis of sleep.
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From the Wizard |
Do's and Don'ts
for
Selecting and Storing Fish
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All great seafood dishes begin with a good quality piece of fish, which can be purchased either fresh or frozen. “Frozen” can be many times “fresher” than fresh fish because it is processed and flash frozen right on the fishing vessel.
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Fresh fish fillets should smell very mild or be virtually odorless with moist flesh, appear to be freshly cut, free of bones, skin and blood. Fillets should not curl at the edges or show signs of yellowing, or dryness. The flesh should feel firm and spring back when pressed gently.
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As with fillets, when buying whole fish, there should be no odor; eyes are bright, slightly bulging, not dull or recessed; gills are bright red or pink; skin should be smooth and shiny and adhere tightly to the flesh. Don’t buy seafood past the expiration date or when reduced in price. |
Fresh seafood should be stored in a plastic bag or moisture proof paper (original packaging is best) on the bottom shelf, in the back of your refrigerator, where the temperature is the coldest. Use it within 2 days. You can also take the wrapped, sealed packet of fish and place in a bowl and cover with an ice pack, then place in the bottom, back of the fridge. |
Frozen Fish: Flesh should be solidly frozen, no odor, appear glossy without dry papery edges. Avoid packages that have torn wrappers, frost, or visible blood inside or out. Frozen fish will keep in its original wrapping, frozen at zero degrees F or lower, for up to four months. |
Defrosting: Thawing in the refrigerator overnight is best. Slow, cold defrosting allows the cooked fish to be moist and the texture firm, but not tough. Cook thawed fish within one day.
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| Cooking: Remove visible fat and skin before cooking. Broil on a rack, or grill so that the fat drips away from the fish. Take care not to overcook fish. As a general rule, allow 7-8 minutes of total cooking time for every inch of thickness, measured at the thickest point. (3 – 3½ minutes per side). Cooking time is longer if covered, or wrapped in foil or parchment. If the fish is thick enough, insert a meat thermometer and cook to 120-135º F. To check for doneness, use the tip of a small, sharp knife to cut into the flesh. The fish should separate into flakes and be opaque throughout, not translucent You can cook salmon and tuna to medium rare, if desired. Let the fish sit for a few minutes to finish cooking and prior to serving.
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Avoid Contamination: Use different cutting boards and separate knives when preparing raw fish. Wash your hands and all utensils that come in to contact with the raw fish or its juices, very well with liquid soap and hot water, before using them for other foods. |
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Contact us for more Fresh Fish Ideas 760.479.1746
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Caramelized Bay Scallops With
Mango and Cauliflower |
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Yield: 4 Servings
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Ingredients: |
1 head cauliflower (about 1 pound), trimmed, cut into 1-inch florets, stems peeled and cut into 1/2-inch-thick slices
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Salt and freshly ground pepper to taste
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8 Tbs (1 stick) unsalted butter |
| 2 Tbs extra-virgin olive oil |
2 dozen bay scallops (about 2 pounds)
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| Freshly squeezed juice of 1 lemon |
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1 mango, peeled and cut into 1 inch slices
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| 2 Tbs capers |
| 1 Tbs finely chopped flat-leaf parsley leaves |
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Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook until tender, 7 to 9 minutes. Drain well. |
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Put the cauliflower into a food processor and purée until smooth, taking care not to overwork the mixture. Season with salt and pepper and stir in 4 Tablespoons of the butter. Transfer the purée to the top of a double boiler, press a piece of plastic wrap against the surface of the purée and set aside. |
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Warm the remaining 4 Tablespoons butter and the olive oil in a large skillet over high heat. Pat the scallops dry, season with salt and pepper, and slip them into the pan. Cook, turning the scallops as necessary, until they are golden on all sides and just cooked through, 4 to 5 minutes. Deglaze the pan with the lemon juice. Add the mango slices, capers and parsley to the pan, season with salt and pepper and stirring until heated through, approximately 30 seconds. |
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Divide and spoon the cauliflower purée in the center of four warmed plates. Arrange the bay scallops on top and spoon the mango mixture over. Garnish the plate with black sesame seeds, or herb bundle. Serve immediately.
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E-mail: wizard@theculinarywizard.com
760.479.1746
www.theculinarywizard.com |
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