Zajímáte se o to co jíte a jaký vliv má strava na Vaše zdraví? 
Bylo vědecky prokázáno, že má větší vliv než Vaše genetika
a životní prostředí, i když ty jsou samozřejmě také důležité.
Your genetics and environment are important,
but generally not as important overall as the food you eat
and the lifestyle that you choose for yourself, so that the
state of your health and well-being and how long you are
going to be alive and productive in this world are still
for the most part up to YOU!  Many "good genes" are
"expressed" and many "bad genes" are "suppressed"
when you take good care of yourself and eat healthy food!

       Welcome to www.Jahly.cz                                                      
Vítám Vás na mé webové stránky www.Jahly.cz
 

RECEPT NA JÁHLY  --- Hulled Millet Recipe
Jáhly (Czech)   =   hulled millet (English)
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format

jáhly na slano se zeleninou  (   .pdf verze pro tisk)
      (MS WORD verze)  

Recept na zdravou výživu - Jáhly na slano  /   (   .pdf verze pro tisk)

Nová krátká verze receptu na
 Jáhly na slano,
vhodná na použití například na etiketu balíčku
"Jáhly - bio" od www.CountryLife.cz :
Jáhly jsou bezlepkové, zásaditotvorné, chutné,
velmi zdraví prospěšné, jejich kvalitní protein obsahuje
vybalancovaný komplement aminokyselin v optimálním složení,
a mnoho důležitých vitamínů a minerálů včetně hořčíku (magnesium).
Jáhly jsou loupané proso, a v Česku se konzumovali již od středověku
celé staletí.
Recept – Jáhly na slano, nejen jako příloha
Jáhly na slano – hrnkový recept pro dvě dospělé osoby:
Připravte si dva stejné hrnky, a nerez hrnec (ca 3 – 4 – litrový),
nerezový cedník s jemnou sítí aby malé jáhly nepropadly, a nerez misku
odpovídajícího tvaru cedníku. Jáhly je nutné proprat nejprve studenou
vodou, a to nejlépe již den před vařením. Odměřte jeden plný hrnek jáhlí a
nasypte do cedníku který je umístěn v misce a properte opakovaně
studenou vodou, pak nechejte stát ponořené v misce plné studené
vody přes noc. Pokud chcete jáhly uvařit ihned můžete pokračovat dále.
Do hrnce odměřte pět šálků kojenecké nebo destilované vody, přidejte mořskou sůl
s bylinkami, nakrájený pórek a cibuli popř. další zeleniny či houbu shiitake
a trochu koření kurkuma, a začněte vařit. Kurkuma je úžasně zdravé koření, smí
se s ním vařit, ale ještě lepší vlastnosti má když se konzumuje syrové!
   V konvici nebo hrnci začněte vařit min. 1 litr vody a když se bude voda vařit
tak s ní spařte jáhly v cedníku v misce a nechte ponořené ve vroucí vodě
ca. 3 – 5 min., cedník několikrát nadzvedněte aby se horká voda opakovaně
protekla skrz jáhly, a pak jáhly v cedníku vytáhněte z misky a překlopte do hrnce
s již vařící vodou se zeleninou. Nepoužívejte na hrnci pokličku při vaření
jáhlí, alespoň ne na začátku, když voda v hrnci bude hodně bublat,
aby Vám obsah hrnce nepřetekl, jelikož když používáte poměr vody k jáhlím
5:1 jak doporučuji a ztlumíte vařič aby jáhly jen trochu a ne vehementně bublali
tak i po částečném odpaření vody během vaření Vám zbyde
v hrnci dost vody aby se jáhly nepřipálili, a nehrozí, že
obsah hrnce na plotně přeteče, a zároveň blahodárně zvlhčujete vzduch
ve Vaší kuchyni léčivými silicemi z pórku, cibule atd., tzv. inhalační terapie!
Udržte jáhly v konstantním mírném varu a občas zamíchejte po dobu
ca. 10 – 15 minut (maximum) a pak vypněte a přidejte jeden či více stonků
mořské řasy Wakame, Kombu či oboje (důležitý zdroj přírodního jódu!) a teprve
nyní přikryjte hrnec pokličkou a nechte jáhly „dojít“ jako když vaříte rýži. Pokud by
v uvařených jáhlích byli vidět „díry“ (komínky) horkého vzduchu a tudíž hrozilo připálení
jáhlí ke dnu hrnce tak hrnec přemístěte ihned na jinou plotnu která není horká,
nebo odstavte na jinou bezpečnou ohnivzdornou podložku jako např. kachličku
nebo korkovou podložku. Po ca. 10 – 15 minutách budou jáhly připraveny
k servírování na talíře. Po pár minutách schlazení aby nebyl pokrm příliš horký
dochutťe např. 12-ti bylinkovou mořskou solí, a cca. jednou či dvěmi polévkovými
lžícemi extra panenského olivového oleje, nejlépe v bio kvalitě.
   Nejzdravější hrnce jsou skleněné nebo celokeramické např. www.CeramCor.com ,
ale při cestování čí rychlému vaření můžete klidně i pro běžné vaření samozřejmě
použít nerezové hrnce, ale v žádném případě nepoužívejte hliníkové nebo Teflonové hrnce, vyhoďte je!
Já jsem jeden keramický hrnec nedopatřením rozbil a ten náhradní jsem už ani
nezačal používat, snad někdy až se život zklidní tak opět zkusím vařit v keramice,
určitě to je lepší, ale manipulace i samotné vaření s kvalitním nerezovým hrncem je hodně rychlejší.
Nezapomeňte ke každému jídlu sníst také syrový zeleninový salát, ochucený
extra-virgin olivovým olejem a mořskou solí, popř. čerstvě rozemletými lněnými,
konopnými, sezamovými, dyňovými a/nebo slunečnicovými semínky,
a nově také semínkami "chia" které společnost www.CountryLife.cz začala
nedávno prodávat,  tj. semínka latinsky nazývané salvia hispanica které jsou ještě daleko
zdravější alternativou lněných semínek, a kurkumou, kajénským pepřem (1/8 čajové lžičky stačí ...),
čerstvým česnekem a zázvorem rozdrceným na keramickém povrchu
(některé tyto unikátní keramické výrobky a také keramické škrabky a
nože od fy. Kyocera či nově také Tescoma které nijak neničí vitamíny a enzymy
ani nevedou k oxidaci potravin již lze koupit i v ČR nebo objednat z webu:
https://secure.kyoceraadvancedceramics.com/products/kitchen/graters.aspx 
a nepijte žádné větší množství žádné tekutiny ani vody s jídly či ihned po jídle.
   Jáhly které ihned nesníte dejte do ledničky ve skleněných nebo keramických nádobách
(aby rychleji vychladli doporučujeme dát horký hrnec do tzv. "studené lázně"
neboli "heat sink" tj. do daleko většího hrnce či mísy nebo dokonce vany naplněné
studenou vodou ve kterém se daleko rychleji schladí) a při skladování přikryté
pokličkou v lednici je můžete ještě 1 - 2 dny bezpečně použít po ohřátí cca. 5 minut
v konvekční (konvenční neboli normální, nikoli mikrovlnné!) troubě, nastavené
na ca. 60°C - 100°C. Doporučujeme jáhly nedat do konvekční trouby v původním hrnci
ve kterém jste je uvařili jelikož by se jáhly pravděpodobně připálili pokud byste
nepřidali dostatečně vody a nejprve jáhly nerozsekali na menší kousky,
a pokud ano tak by z nich vznikly jakésy knedlíky a chutnali by úplně jinak než
čerstvě uvařené jáhly. Daleko lepší než ohřívání pokrmů v hrncích na plotně je
následující metoda ohřívání která je téměř stejně zdravá néli zdravější než drahé
konvektomaty: Doporučujeme Vám abyste jáhly ohřívali průhledných nebo v bílých
keramických talířích, tj. umístěné na jednom talíři a polité 1 - 2 polévkovými
lžícemi vody a přikryté druhým talířem otočeným opačně, působícím něco jako létající talíř
(UFO), a po ohřátí jen ca. 5 - 10 minut s nastavením jen ca. 60°C - 100°C budou jáhly ohřáté
a chutnat svěže jako by byli čerstvě uvařené, a máte zcela zdarma váš vlastní "konvektomat"!
    Rozbor Americké USDA vařených jáhel najdete kliknutím zde

US  FDA   "FULL REPORT"  Of ALL NUTRIENTS In Cooked Hulled Millet Click Here!
Věděli jste, že jáhly obsahují mj. amygdalin a pomáhají v prevenci a boji proti rakovině?
A když pak na ty jáhly po uvaření nasypete silně antikarcinogenní a antioxidantní kurkumu
a do Vašeho zeleninového saláty si přidáte naklíčené brokolicové semínka (sulfuram),
a v jáhlích máte uvařeny, nebo můžete sníst i syrové, mořské řasy Kombu, tak máte
velmi mocný protirakovinový pokrm který navíc báječně chutná!
Přejeme Vám dobrou chuť a pevné zdraví!    
Více detailní popis vaření jáhlí a jejich vlastností a spoustu dalších
zajímavých odkazů najdete nejen v češtině ale také v AJ na:
 www.Desiderata.cz

Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format - download Here!

 
          (   .pdf verze pro tisk)

Teď když jste absolvovali čtení této tzv. zkrácené verze receptu na jáhly na slano
Vám doporučuji se ještě také podívat na moji další webovou stránku kde najdete kromě
dalších informací o jáhlích a jiných bezlepkových a velmi zdraví prospěšných obilninách
a dalších potravinách i informace o zdravém životním stylu a prevenci a léčení nemocí
které nejspíš nenajdete nikde jinde, a je to na webové stránce: www.Desiderata.cz .
Dobrá zpráva!!! -- CountryLife.cz právě zača prodávat novou dodávku "Jáhly-bio" tentokrát
označené se zemí původu jako Ukrajina, a chutnají i vypadají výborně!
Dobrá zpráva: lze již i v prodejnách Hypermarket ALBERT nyní nakoupit
výhodně "Jáhly BIO" vyrobené v Česku, které jsou nejen
vzhledově ale i chuťově výborné! To je ale zpráva z r. 2011, která teď v r. 2012
už možná neplatí, jelikož při nedávných návštěvách Hypermarketu Albert jsem
nenašel ani jáhly ani 12-ti bylinkovou sůl, a je nejisté zda tyto mé oblíbené
potraviny budou v jejich sortimentu do budoucna.  Každopádně teď můžete
opět bezproblémově nakoupit veškeré ingredience včetně vynikajících jáhlí
v prodejnách společnosti www.Countrylife.cz včetně směsí koření na "polévky"
kterou také občas rád používám když vařím jáhly.  Budete potřebovat nerezový cedník
s velmi drobnou sítí aby se Vám nepropláchly jáhly do dřezu až je
budete proplachovat vodou a spařovat, cedníky jsou na prodej
např. ve velkoobchodech MAKRO kde lze koupit i nerezové misky a keramické nože
a škrabky vyrobené ze zirkonium oxide které neníčí vitamíny na kterých je budete používat.
Naprosto spolehlivě si opět můžete kupovat jáhly a "jáhly-bio" v prodejnách společnosti
¨www.CountryLife.cz a to nově dokonce opět z Ukrajiny a ne jen z Číny, a nově dokonce
i z České republiky, těm bych věřil nejvíce! V prodejnách CountryLife.cz  najdete také
veškeré další potřebné ingredience.  Jáhly můžete také kupovat v  jiných
prodejnách biopotravin zejména pokud objednávají zboží od CountryLife, a dokonce
jsem párkrát koupil velmi kvalitní jáhly z Německa v DM-drogerii, kde bych bio-potraviny
vůbec nehledal.
POZOR!  ---  Čínské "jahly-bio" několikrát v minulosti byli někdy "gumové" ...
ale to je snad už jen minulost, stejně si dejte na to prosím pozor a
kdyby se Vám uvařené jáhly zdáli trpké a "gumové", kupte si jiné.
WARNING! -  Chinese "Jahly-Bio" (Organic Hulled Millet from China ...) have on several
occasions in the past been bitter and of "gummy"- consistency, let's hope this problem
is a thing of the past, but if it should happen to you, just buy a different brand, the ones
from the Ukraine are always dependably good-tasting, although you might not find them
in the "organic" / "bio" quality, it is a trade-off.

US FDA Website with Analysis Of Nutrients Of Not Just Hulled Millet But Also
Other Grains and "Cereals" --- Click Here, Up To Date As Of December  5, 2013

Pokud máte zájem o další informace o nejen jahlích ale i o jiných zdravých
a nezdravých potravinách a přírodních léčebných postupech velmi Vás prosím
abyste také navštívili mé další webové stránky o zdravém životním stylu
a zdravých potravinách,
které jsou Vám k dispozici odkazem z následující webové stránky:

www.Desiderata.cz
zeména na odkazu na recept na jáhly na:
http://www.desiderata.cz/Recept-na-Jahly-na-slano.htm a 
www.BioEco.eu     www.Bohemia.info   Děkuji Vám.
____________________________________________________________________________________________________ 

AMALGAM = 50% rtuť = toxický jed !!!

Proč se veřejnost v ČR domáhá toho, aby amalgámové plomby byli opět "zadarmo",
když by měli naopak požadovat po politicích a po zubařech, aby tyto toxické a velmi škodlivé těžké kovy
z jejich zubů a pokud možno také z ďásní naopak zdarma odstranili a už nikdy do budoucna nepoužívali??? 
To by bylo logické a zdraví prospěšné!   Nedivte se, že v důsledku kontaminace našich těl rtutí z amalgamů
a nově z thimmerosalu ve vakcínách je exploze nových případů autismu, roztroušené sklerózy atd.,
viz www.Mercola.com a další spolehlivé zdroje informaci.
Jsou AMALGAM, Thimmerasol (rtuť) ve vakcínách, nebezpečné???     Smoking Teeth = Poison Gas
How Mercury Causes Brain Neuron Damage - Uni. of Calgary budete zděšeni!
Safer Amalgam Removal  Poraďtě se se svým lékařem-odborníkem na zdravý životní styl dříve,
než budete uvažovat o početí dětí, abyste byli v optimálním zdravotním stavu a měli nejlepší předpoklad na početí zdravích potomků!
Porcelain, Best Replacement for Silver Amalgam Dental Fillings
Dnes už ve většině případů s rozumným zdravým jídelníčkem při konzumaci například stévia přírodního sladidla
(místo cukru) které nejenže nemá kalorie ale ani nepřispívá ke tvoření zubních kazů, a důsledného čištění zubů
včetně použití nití na vyčištění prostor mezi zuby a použitím zubních gelů které obsahují jen přírodní ingredience
a neobsahují toxický fluor a pravidelných návštěv zubních ordinací využívajících nových technologií prevence 
a léčení potenciálních zubních kazů ozónem a čištění ultrazvukem a mimochodem také funguje kapka oleje
z oregano na vyhubení mnoha začínajících zubních infekcí je možné předejít ve mnoha případech vůbec
nutnosti vrtat zuby takže ani nebudete žádné "plomby" a korunky potřebovat, vystačíte se s Vašimi vlastními
dobře vyčištěnými a zdravými zuby!

  Recipe for
Hulled Millet
in ENGLISH-Language 
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format - download Here!

Healthy Ancient Grain Alternative To Gluten and The World Of Junk Food:

Oloupané proso se nazývá jáhly neboli "Hulled Millet". 
Proso (neoloupané) je pro lidi velmi těžko stravitelné, ptákům ale nadmíru vyhovuje!
(For photos of the various gluten-free grains and more information you can glance at:www.breadwithoutborders.com)

Millet is thought to be one of the first grains cultivated by man. The first recorded comments regarding millet date back to 5,500 BC in China.
Millet could have been domesticated hundreds or even thousands of years before this in Africa where it still grows wild throughout the continent.

The millet seed is a small, round, ivory colored seed about 2  mm in diameter. There are 6,000 varieties of millet grown around the world.
The variety sold in North America for human consumption is called "Pearl Millet".
 It has a rather alkaline pH which makes it a really easy grain to digest. Used mainly as bird feed, millet has a rather bland flavor.

The Hunzas, who live in a remote area of the Himalayan foothills and are known

for their excellent health and longevity also enjoy millet as a staple in their diet.

Millet is used in various cultures in many diverse ways:

       The Hunza’s use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti.

In India flat thin cakes called roti are often made from millet flour and used as the basis for meals.

In Eastern Europe, millet is used in porridge and kasha, or is fermented into a beverage and in Africa it is used to make

bread, as baby food, and as uji, a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein,

contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine,

lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.

Millet contains more calories than wheat, probably because of it’s higher oil content of 4.2% which is 50% polyunsaturated.

Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food

so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available

and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Millet is a gluten free grain and is the only grain that retains it’s alkaline properties after being cooked which is ideal for people with wheat allergies.

With a texture much like brown rice, millet can be used in pilafs, casseroles or most oriental dishes that call for rice, quinoa or buckwheat.

Rice is howewer acid-forming, which is not desireable, because daily consumption of cooked rice can lead to over-acidifying your body,

which can result eventually in all sorts of illnesses including gout and cancer.  Hulled Millet on the other hand is the only grain which

after cooking is still markedly ALKALIZING and so it actually helps neutralize the built-up acids in your body and thus helps prevent

disease such as cancer, particularly when you realize that Hulled Millet supposedly contains also Vitamin B17 (laetrile) which is

 the same substance which is found in apricot pit kernels, which some have reportedly used to help cancer patients.

Kromě nejlepšího zdroje jáhlí tj. www.CountryLife.cz jsem nedávno našel kvalitní jáhly "bio" i v DM-Drogerii pod Německým názvem "Hirse", na kterých je napsáno, že jsou dovezeny z Číny. 

Jáhly lze také samozřejmě koupit i ve všech prodejnách zdravé výživy které odebírají zboží od velkoobchodu společnosti CountryLife.cz  .

Horká zpráva:   Velmi kvalitní jáhly bio jsem právě nedávno našel v supermarketech Billa, a jelikož jsou tyto jáhly bio dovezené z USA, tak se instantně staly mé naprosto nejoblíbenější, tak je také zkuste!

________________________________________________________________________________________________ 

Milan’s own recipe for cooking “Hulled Millet”    
( “Jáhly” in the Czech Language)

the healthiest grain that you can cook, the only grain that is markedly alkaline even after cooking,  and is completely gluten-free, a contains very high quality and complete, easily digestible proteins, and all the essential minerals including lots of magnesium and potassium, plus it’s very inexpensive and tastes great!

 
You will need a stainless steel strainer and bowl.  To reheat you can use my “UFO-Dish steam-reheat-in-oven method.”

    
No, you don’t need five cups – literally – they are in the photo just to illustrate that the optimal cooking mix is
5 cups of water to one cup of hulled millet, provided that you cook it without the lid on the pot, which is preferable.

Hulled Millet  With Vegetables        (Jáhly in the Czech Language)
Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format - download Here!

A Very Healthy Recipe For Cooking The World`s Healthiest Food!

It is best (but not absolutely necessary) to soak the rinsed millet in cold water overnight before cooking, then I scald the soaked millet with boiling water for about 5 minutes just prior to putting it into a pot that contains five times the quantity of water (1 cup millet cooks in 5 cups of water) that is already boiling, and some leeks and onions and perhaps also squash, a bit of turmeric or curkumin, and sea salt (Herbamare is best) and I set the heat for low boiling and boil the millet in the vegetable "soup" for 10 - 15 minutes with the lid off so the healthy healing steam can permeate the kitchen (if you cook with the lid on, use less water) and then you turn the heat off and cover with the lid and let it the hulled millet soak up the remaining moisture like rice. Seaweed like wakame and/or kombu can also be added just at at he moment that the heat is turned off and these will make sure that the remaining moisture is soaked up and give you a welcome dose of organic iodine and great taste! When the millet is served up on the plate and not too hot any more I add a several table-spoons of extra-virgin organic olive oil, and serve with fresh green salad (including broccoli especially broccoli sprouts which I recommend that you eat with every meal anyway).
Hulled Millet is the healthiest meal I know!
I wish you all a long, happy, prosperous and loving life!  Hoping to hear from you soon how you like this recipe ...,

With my best regards from Prague, Milan :-)

PS - if you readers who don't understand Czech are wondering why the Czech language version of my recipe (at www.Desiderata.cz )  is so long and detailed, and the English language version is to short and feel sort of cheated, what follows here is a long version of the recipe, which dwells more in depth on the nuances of how to make the best hulled millet possible and why I recommend the specific steps and ingredients in the recipe. So here it goes:

When you prepare hulled millet according to my recipe you will get rid of practically all of the oil (fat) content (about 4% by weight) by flushing it away with boiling water just prior to cooking the millet. You should first rinse the hulled millet in a stainless steel fine mesh strainer repeatedly until the …
(cold, tap ...) water runs clear, using a stainless steel or oven-safe glass bowl of similar size and shape under the strainer to help percolate the grains and thus allow any impurities to be flushed out of the hulled millet.
Then you should leave the millet in the strainer inside the bowl, filled with cold tap water (or cold distilled water) overnight to allow the hulled millet to undergo a process similar to sprouting (although hulled millet obviously cannot actually sprout because the hull or outer hard shell of the millet grain has been removed …) thus becoming even more easily digestible. The next day or even just a couple of hours later when you are ready to cook and have rinsed the hulled millet one more time under cold tap water you should then pour boiling water (not from your water heater but cold tap water or distilled water brought to a boil in a tea-kettle) into the hulled millet and allow the boiling water to remain there for 2 – 3 minutes, with the boiling water covering the hulled millet completely and raising the strainer with the hulled millet up and down a couple of times to allow the boiling water to flow throughout the hulled millet, and you will notice that the water draining from the hulled millet turns yellowish and looks fatty like the oil that it contains, that is why you are doing this extra step of scalding the hulled millet with the boiling water, in order to get rid of this oil which is usually rancid from long storage after the millet was hulled (hulled means that the outer protective layer which kept the oil from getting rancid was removed when the milled was "hulled"). Incidentally, millet that has not been hulled is fantastic food for birds, their favorite, and they have no problem digesting it, raw and with the hulls and all, but we humans would have a problem digesting the fibers in the hull so please take my word for it and only cook hulled millet and leave the unhulled millet for the birds. In the meantime you should have brought a 5X larger volume of drinking or distilled water (I recommend 5 cups water to 1 cup of hulled millet) to a boil in a large stainless steel pot with seasoned sea salt (never use ordinary table salt NaCL - sodium chloride, which raises blood pressure, and try to avoid “iodized” salt which contains inorganic iodine, sea-weeds are a far better source of organic iodine …), sliced leeks and onions, shiitake mushrooms and/or or burdock root or parsley root and sliced carrots and whatever other vegetables you prefer if you wish, and once the water is boiling you strain the hulled millet and carefully flip the strainer with the rinsed and scalded hulled millet into the pot and allow to boil at least 10 minutes, initially leaving the pot uncovered. Once you see that the hulled millet is percolating in the boiling pot turn down the heat so it is just barely percolating to make sure that you do not boil too much water out of the pot, while the percolation makes sure that the millet does not get stuck to the bottom and burned (I do use a spoon to stir the contents of the pot a couple of times). After all any food that is burned becomes unhealthy, carcinogenic, that is true even for bread, pizza and especially potatoes etc., the main culprit is called "acrylamides" which is what is formed when starchy foods get over-heated (browned), You can read about this in the article by Dr. Mercola MD: http://articles.mercola.com/sites/articles/archive/2002/10/16/carcinogens.aspx so when any food is heated to the point that it turns brown (or black), don’t eat it because it will contain many carcinogens. After about 10 – 15 minutes you will see that the hulled millet has absorbed the water and expanded“ and you can turn the heat completely off, particularly if you notice little steam holes in the millet’s surface, that is a sign that the water has boiled (vaporized) off and any further heating will begin burning the bottom portion of the food, so it is time to move the pot to a part of the range that is not hot, or place the hot pot on a cork or wood place mat, or if it really looks like you have almost begun to burn the meal, immediately filĺ up a much larger pot or bowl with cold tap water and immerse the bottom of the cooking pot into it, the pot with the just cooked meal will float in the cold water and immediately begin cooling the pot and the meal contained in it will usually be saved, this procedure will save the day! Once you have cooked the hulled millet, you can leave it, with the heat turned off, or as I mentioned before on a wood or cork place-mat, with the lid on the pot, in place for another 10 – 15 minutes, or longer if you are still waiting for the kids to come home, for example, and the hulled millet will continue to expand, like rice, and the sea-weed if you added it at the last moment of coking as I suggested will become even more delicious. Once you have served the portions on the plates, and allowed the meal to cool down a bit so it is edible without your guests getting their tongues burned, you can put some additional seasoned herbal sea salt (I prefer Herbamare brand, or, in the Czech Republic, CountryLife.cz sells a great product „Sonnentour 12 Sea Salt with 12 Herbs“ which contains sea salt and 12 delicious herbs) and pour a couple of table-spoons of extra-virgin organic olive oil on the hulled millet, which will make the flavor buds burst with pleasure, particularly if you also added (at the last moment before turning off the heat) sea kelp (kombu, wakame etc.) into the millet, which will get cooked by the residual steam once the pot is covered with the lid. If you were to put in the sea kelp at the beginning of the cooking process, it would cause the millet to be more likely to get burned due to the carrageenan content of seaweed, which tends to absorb all available water, and making the contents of the pot have a gelly-consistency and preventing the millet from percolating and moving all around the pot, and leaving the millet too dry, which will quickly cause the contents to start to get burned on the bottom, which is something you do not want.  Sea kelp is your best source of natural iodine, which is essential for proper thyroid gland function, and much superior to the inorganic iodine that is routinely added to commercial salt in super-markets, which is supposedly actually harmful according to some food experts.  Wakame is a sea-week which is so thin and tender that it can actually be eaten raw but if you want to be sure that you cook any microscopic sea-life that is still left clinging onto it tastes just as delicious lightly steamed.   Kombu on the other hand is another very popular sea-weed which has proven research showing that it actually destroys cancer cells through a process called “apoptosis” thanks to it’s content of a simple sugar called “fucoidin”, and so it is a good idea to eat it often, but it is a lot thicker than Wakame and it requires actually cooking it in water for about 5 to 10 minutes, so either cook it in a separate pot with water or what I do is first while it is completely dry and brittle I break it up (by hand) into little pieces and scatter it onto the surface of the almost-cooked millet and make sure I mix it into the still very moist millet so that in just a couple of minutes it will get sufficiently cooked to become tender and easily edible, without causing the millet to get all jellied-up and burned on the bottom from the released carrageenan content of the sea-weed.   Don’t worry, you will do a great job of it and love the sea-weeds.
If you want the hulled millet to have a darker, richer golden color and at the same time raise tremendously the antioxidant content of the meal, just add some Curcumin (made from Turmeric, which you can also use, which is similar to Curry, which however does not have such a high content of Curcumin, all of which you could choose to use) and it will also help protect you from cancer while giving the hulled millet a very interesting rusty-gold color!  For those of you afraid to get your pearly-white teeth stained from the Curcumin, which is in fact used as a natural textile dye in many countries, you can Curcumin in capsules, or a liquid gelcap version mixed in olive-oil from “New Chapter”, which is a very high-quality concentrate of raw Curcumin, and your teeth will stay pearly-white, why not.   Don’t forget to cool down any cooked hulled millet that you are not going to eat right away in a „heat sink“ (float the cooking pot inside a much larger pot or bowl filled with cold water) and after cooling place the pot in a refrigerator, where it can stay (with the lid on) safely for 2 – 3 days without danger of growing yeast or bacteria as tends to happen even after just a couple of hours when you leave food like rice etc. at room temperature exposed to the air. There are in fact yeast and other pathogens in some grains that survive boiling and then when the grains cool down to room temperature they begin multiplying like crazy, but remain invisible to the naked eye! Then even after reheating the toxins released from yeast etc. are not destroyed by the cooking process and can be very harmful, especially if you consume such food regularly, like the aflatoxins from peanuts - I bet many of you did not know about that!
When you want to enjoy more of the already cooked, refrigerated hulled millet simply remove the portion you wish on a white ceramic or glass plate, flaking off thin layers of hulled millet in the pot using a table-spoon so that the hulled millet will get re-heated more evenly,  and add a couple of tablespoons of water preferably boiling water and- this is important and my own “invention” – place a soup-plate upside down over the large dinner plate containing the hulled millet to create a sort of “flying-saucer” configuration that will prevent the added water from evaporating and escaping to soon and will create an effect equivalent to warming the food in a “convectomat” steam-warmer used in fancy restaurants to quickly warm up and “refresh” food,  and place it in your regular electric convection oven in your kitchen (as opposed to microwave oven which I do not use at all as it creates carcinogenic food), or if in an office environment, get yourself a convection oven with air recirculation, and you will have your meal safely warmed-up in approx. 5 minutes even at the lowest possible temperature setting which is 100 degrees Celsius. In fact after just 5 minutes your plate might be too hot to the touch so please be careful and use an oven mitt and allow the plate to cool down particularly before you add any extra virgin olive oil so as not to cause the oil to go rancid, however.  There are some convection ovens with a finer temperature setting which you can set to 50`- 80° Celsius which is  sufficient for warming, and allows you to leave it in the oven longer without danger of burning, especially when you are not quite ready to sit down and eat your meal, the food will be OK even if you forget and leave it in the oven at this setting for a half-an hour or more, provided you added enough water. The hulled millet warmed this way should stay nice and moist and there is no danger that the meal will become burned or mushy by heating it in this way! Please note that you should never ever use a Microwave oven for any cooking or heating any food or liquids, which become carcinogenic and definitely unhealthy by having their molecules all torn up into short segments and scrambled in the Microwave oven that your body will not recognize as food which can lead to autoimmune (over-) reactions that could contribute to the development diseases such as Multiple Sclerosis and Cancer., see www.Mercola.com http://www.mercola.com/article/microwave/hazards.htm . Dr. Joseph Mercola, MD, from Chicago, Illinois, USA, strongly recommends that you should in fact throw away your microwave ovens, or at best use them only to sterilize dishwashing sponges (I would just throw the sponges away when they get contaminated and not keep the microwave around so as not to tempt anyone to even think of using it!). And there you have it, you have made the millet more digestible by soaking overnight and then gotten rid of the potentially rancid fats by draining them away with boiling water, and then you have added a very healthy fat, i.e., extra virgin organic olive oil to the millet once it is no longer so hot that the olive oil remains extra-virgin, and you have created a wonderful „super“ alkalizing meal, completely gluten-free, containing a uniquely complete range of all the essential amino acids, essential minerals including magnesium and potassium which are so essential for cardiovascular health, and containing a healthy serving of natural fiber as well, everything you could want in a hot delicious meal that you can eat every day or even several times a day, a meal that is probably the cheapest and also the most nutritious and to this writer also the most delicious, and which can by it’s ease of growing the millet grain enable us to feed all the starving populations in the world (without the need to grow potentially dangerous Genetically Modified grains) and allow the animals to live out their lives without the animal rights violations and torturing, butchering and animal cadaver-eating (meat-eating, sorry about that …) that is going on in the world today.


Millet is NOT (just) a „Side Dish“,    
so don’t cook it according to the recipe on the package that has a printed recipe that starts with this unfortunate caption!!
Whatever you do, don’t try to cook the millet according to the labels that are commonly affixed to the packages, proclaiming that hulled millet is suitable as (merely) a side dish, and at least in one case of a major Czech distributor of health foods. Particularly do not follow the advice that after merely rinsing the hulled millet you should then place it in an oven and bake it, and then pour boiling water over the baked millet, that makes no sense at all and is bound to result in carcinogenic browning of the grain and incomplete cooking.
Cooked Hulled Millet is simply NOT (JUST) A SIDE DISH - it is the finest main course that a healthy-minded person could wish to eat, and deserves to be thought of and prepared with that in mind. Yes you should eat lots of raw vegetables and a green salad with it, but I do not recommend unnecessarily combining hulled millet with too many other „main“ ingredients, and certainly I cannot recommend combing it with meats, even though hulled millet is still the best choice over alternatives like potatoes, pasta, even rice, not to mention french fries (ugh!). Meats, besides not being healthy, promoting cancer etc., require a very acidic environment in your stomach, and the end-result of the metabolism of meats and dairy and soy products results  in the creation of toxic acids.  Hulled millet in order to be optimally digested requires a much more alkaline environment, and even after cooking,  hulled millet is alkaline-forming, so there is a conflict and neither meats nor millet (nor potatoes or any cooked grain for that matter) will get properly and completely digested when eaten together. So please just enjoy your hulled millet as your main course, cook it with lots of interesting healthy ingredients (as I already mentioned, onions, leeks, also add squash, carrots, parsley (roots and/or tops), broccoli, shiitake mushrooms (soak shiitake mushrooms first for a half-an-hour or so in water unless they are already cracked into little pieces in which case it does not matter), and at the end of the cooking process add the wakame and/or broken-up-into little pieces kombu seaweed, and don’t be afraid to use the seasoned sea-salt, it is healthy, even essential, for normal persons when used in moderation, and then at the end just before you eat it when you add the final touch – the
extra virgin organic olive oil – you will have a taste treat that no meat can match! If you want your meal to be even more on the wild side, you can grate some fresh ginger, garlic, and lots of organic carrots and mix with freshly ground chia or linseed (flax seed), perhaps combined with hemp seeds, pumpkin seeds and sesame seeds, ground in a „coffee“ grinder (Bosch MKM 6003 has worked the best for me, and to make the mixture not so „dry“ so as not to have to use too much olive oil to make it palatable I recommend pouring some distilled (or drinking) water, or cooled down herbal tea, or aloe vera juice, or fresh carrot juice, or Biotta Breuss Juice over the mixture, and then putting just a few drops of either olive oil and/or macadamia and pumpkin seed oil or primrose oil or whatever healthy extra-virgin vegetable oil you wish, and your taste buds will think you just poured a whole heap of healthy oil into it, but you did not! And if that is not „hot“ enough, you can add one or two miniature cayenne peppers into the coffee grinder along with the other ingredients I mentioned (or add already ground-up cayenne pepper in moderate quantity, about one gram or less is usually plenty) and the resulting mix of nuts and seeds will really stimulate your taste buds and yet be cooling to your stomach and actually help heal ulcers (always check with your doctor so I don’t get the blame, but make sure that your doctor is well educated in nutrition, not just the few hours in medical school which is all most MD¨s ever had). As you hopefully know, a small amount of cayenne pepper is actually healthy, a great source of Vitamin C and an anti-carcinogen, and it will successfully overwhelm your allergen receptors so that they will not react to the usual allergens that might otherwise cause you allergies like hayfever, at least for a few hours, that works fairly well for colds as well. However, if you overdo it and use too much cayenne pepper, more than a couple of grams, long-term,  it can then become potentially a carcinogen, so don’t overdo it! By the way, black pepper and white pepper contain approx. 20% piperone, a potent carcinogen, and tend to cause ulcers, so I stay away from using regular pepper altogether.  Quinoa , buckwheat and amaranth are all very healthy gluten-free grains which you can cook, and if needed re-warm later for subsequent servings of already-coked and refrigerated portions, in the same way using my hulled-millet recipe, except that the other grains do not need to be soaked overnight nor scalded with hot water prior to cooking, although quinoa will reward you for soaking it for even just a couple of hours prior to cooking by starting to sprout – literally – and thus becoming even more easily digestible, which you will be able to see with your own eyes as the quinoa grains grow a little root in just a couple of hours.  This same root will appear even if you don’t soak it just as a result of cooking the grain, and will encircle the grain and give it the appearance of having a saturn-like “ring” around the grain when it is fully cooked.  “Gluten-free” grains means that these grains do not contain any gluten (which is literally a “glue” which makes your blood thick i.e. raises blood pressure etc.,)  and especially the type and the high quantity of gluten which is contained in wheat flour (and to a lesser extent in rye, barley and oats) is in the opinion of many nutrition experts not desirable to consume on a daily basis (or at all if you can avoid it) even if you are not officially diagnosed as having a gluten intolerance.  Besides, many cases of gluten-intolerant symptoms go undiagnosed and the persons suffer needlessly.   Wheat flour and thus gluten is contained in just about all baked goods, pasta, pizza, and many other foods in which wheat is an ingredient, so it is very hard to avoid in commercially processed and “manufactured” food and so it is very difficult to avoid,  unless  you make a commitment to eat whole, organic and genetically unmodified food in which case you will in contrast to most people actually know what you are eating and will be able to avoid eating glue (gluten). 
Please let me know if you have any questions or comments.   Enjoy living a healthy and happy life! www.Desiderata.cz  www.Vacek.cz   MV J

Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format - download Here!

A SUGGESTION FOR SCHOOL CAFETERIA BUFFET MEALS:   

I personally find nothing wrong in my cooked grains ending up with a more liquid final result, and hulled millet or buckwheat (or quinoa) soup is wonderful and could be the ideal dish to serve in a school cafeteria setting, for example, where constant hot-plate heating of these grains in a buffet bar over time would result in dry, unedible hard lumpy masses instead of the freshly-steamed grains that you can expect when you eat the meal withing a reasonable time after cooking it, without re-heating it.  When these grains are in a soup, however, they can safely be heated continously for a long time without the danger of the grains gettin dry and hard.      Kids who otherwise might not be crazy about eating healthy cooked grains will likely eat their good-tasting energy-giving soup without any hesitation, it will simply taste terrific, particularly hulled millet soup.

COOKING QUINOA

Quinoa is another fantastic gluten-free grain, and cooking quinoa is even easier than cooking hulled millet, because quinoa is the entire seed that has not been hulled so it is capable of sprouting even years after you purchase it, and the fats that are contained within the quinoa seed do not go rancid so there is no need to scald the seeds with boiling water, but it is always a good idea to rinse even quinoa under running water prior to adding them to a pot containing  5x the volume of water and whatever vegetables you choose to have put in it, with the basic recommendation once again being finely-cut red onion and leeks.  However, I sometimes cood quinoa just with seasoned sea-salt, especially if I am making it as a quick breakfast meal, and it still tastes great, quinoa has a sort of nutty-like flavor.  You cook it for approximately 10 - 12 minutes, and you know when it is cooked when you see "rings" of the outer hull of the seed form around the cooked seed, sort of like Saturn rings, they look really pretty and taste great.  After the cooked quinoa cools down, and it is on the plate ready to be eaten, only then you add a bit of extra-virgin organic olive oil and perhaps a bit more seasoned sea-salt to taste, add the little bit of cut-up leeks and onions and whatever other vegetables that you did not cook and you have a great meal.  If you cooked a cup of quinoa in five cups of water, you have enough food to feed two adults, and perhaps a couple of small kids as well, which will give you healthy energy for many hours.

COOKING BUCKWHEAT

Buckwheat groats, as the whole but hulled grains are called, usually do not need to be rinsed, although I suppose you could do no harm rinsing them, some people and some recipes like to gently "roast" buckwheat groats in the oven very briefly so that after cooking in the water they will taste more "nutty", but I don't think that's necessary and by skipping the "roasting" you avoid the danger of acrylamides forming.  If you cook the buckwheat groats with plenty of vegetables, including leeks, onions, carrots, perhaps even squash or pumpkin, and seasoned sea-salt, and just prior to eating, after they have already been put on the plate, add a bit of extra-virgin olive oil, the buckwheat dish will taste terrific, it will be your main dish, not just some little side-dish, and will keep you and your family satieted for many hours.

Buckwheat more than the other grains mentioned here benefits from being cooked mostly with the lid on the pot, letting the steam finish the cooking process where the buckwheat absorb the remaining water and expand like rice, so you may have to experiment a bit with the amount of water if you want your buckwheat to look like individual grains puffed out than soup.  I personally find nothing wrong in my cooked grains ending up with a more liquid final result, and hulled millet or buckwheat (or quinoa) soup is wonderful and could be the ideal dish to serve in a school cafeteria setting, for example, where constant hot-plate heating of these grains in a buffet bar over time would result in dry, unedible hard lumpy masses instead of the freshly-steamed grains that you can expect when you eat the meal withing a reasonable time after cooking it, without re-heating it.  Buckwheat has a tendency to feel a bit heavy in the stomach, however, a very good full feeling, but a bit tiring nevertheless, and so if you are about to take an important exam or are studying for one, or want to try to break some sporting record anytime soon after eating, cook and eat millet instead, it will help you stay more alert!  Buckwheat can sometimes also be purchased in its' natural, unhulled form, and looks dark brown, sometimes almost black, and in that form it is not digestible for us humans even after cooking, so please only buy the buckwheat that has been hulled, although it usually does not mention it on the package, but it will simply be a light-brown or light tan color, and that form of buckwheat will not cause you the tremendous flatulance that the unhulled type would, although buchwheat even the hulled variety has a tendency to make you contribute to the earth's collection of green-house gasses, particularly if you were to eat it every day, because the fibers in the buckwheat tend to adhere to the inside of your intestines and just stay there, and if eaten every day would lead to putrefaction, so don't eat buckwheat more than 2 - 3 times a week and you should't have problems.  On the other hand, Buckwheat being more of a fruit than a grain, I am not sure but I think it is not alkaline-forming like hulled millet certainly is, so that is another good reason to stick to hulled millet as the staple grain which you can and should eat practically every day!

COOKING AMARANTH

Amaranth is an extremely small grain, so you will need a strainer with a very fine mesh if you want to strain it under cold water, or if it's "organic" and looks clean you can just skip any straining.  Being a whole grain, not hulled, there is no need to scald it with hot water prior to cooking.  Ironically, considering how small the grains are, amaranth takes about twice as long to cook as hulled millet or quinoa, so plan on the cooking taking longer and don't cook amaranth when you are in a hurry, especially because amaranth has a greater propensity to get stuck to the bottom of the cooking pot, and also because few people understand the great nutritional value of amaranth and are not all too excited when they see the miniscule grain, which stays miniscule even after it is cooked.   Once you get a taste for the nutty flavor of amaranth, you might cook it regularly, because it has probably the highest percentage of very high quality protein of all grains, is gluten free as all the other grains I mention on this website,  and was after all the secret of the Aztecs's strength and health.  I still prefer hulled milled as the main staple grain, however, probably because it is such a good source of magnesium, and it's universally adaptable taste.

                                                                 Peace, Be Well, Aloha from Prague,   Milan :-)

 (For photos of the various grains and more information you can glance at:www.breadwithoutborders.com)
Oats   
(caveat - caution --- Oats are not gluten free, but they contain a lot less gluten than wheat)
Please note that the real nutrition experts do NOT recommend eating oats that have not been
fully cooked in water and/or steam.  Oat flakes that are raw or merely quickly steamed or toasted
are not fully digestible and so could cause various allergies and digestive problems in long-term use.)

Oats have been around for quite some time, dating back to around 2,000 B.C. in the Middle East. Oats date back in Germany to 1,000 B.C. and because oats contain little gluten, they were considered not good for much more than animal feed. However, because oats can grow in conditions where wheat and barley won't produce, they made a place for themselves though history during harsh years and were considered a grain for the poor.

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  (For photos of the various grains and more information you can glance at:www.breadwithoutborders.com)
Quinoa Seeds<>
a wonderfully good-tasting and nutritious and entirely gluten-free grain that is easy to store because
it is the entire grain that is eaten, no need to scald with boiling water prior to cooking as with hulled millet.
Otherwise the cooking procedure is the same as with hulled millet.  If you rinse and soak quinoa seeds
in cold or room-temperature water for at least a couple of hours prior to cooking they will begin to sprout,
and perhaps will be even more digestible when you cook and eat them.  Even if you don't soak them prior
to cooking they will "sprout" what looks like "rings" around the seeds when cooked, a sure tell-tale that
the grains are cooked, which is in reality however the grains's root sprouting out in frenzy as it was being cooked!!!

Like some of the other exotic grains, Quinoa isn't a grain at all but is technically a fruit. Quinoa might be a new and exotic item here in North America, however, this isn't so in South America where it has grown for more than 5,000 years in and around the Andes Mountains. The Incas called Quinoa 'the Mother Grain' as eating this food tended to give long life. Quinoa can be grown just about anywhere - presently being grown in the US and Canada. But North American growers, so far, are unable to match the quality of Quinoa that comes from the high mountains of South America. Farmers trying to grow this variety of Quinoa, called Altiplano, haven't been able to get it to produce in the lower elevations of North America.

Instead, North American farmers grow a darker brown, more bitter tasting variety of Quinoa called 'Sea Level Quinoa.' The really good, light colored, sweetly delicate Quinoa comes from the highest mountains in the Andes. This 'Golden Grain of the Andes' is such a rugged little plant that it can even grow at high, extremely dry elevations where even grass won't grow. Yet, the most sought-after strains of Quinoa are so fragile that they won't produce at lower elevations on good soil. Interestingly enough, much of the world’s Quinoa is grown in Bolivia at elevations around 12,000 feet.

Quinoa is one of the few foods with a relatively balanced protein. Quinoa’s high level of the amino acid, lycine, complements wheat nicely. By mixing Quinoa into your wheat at a ratio of 25% Quinoa to 75% wheat, the Quinoa will make your wheat breads a complete protein. This is a Celiac friendly grain.

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   (For photos of the various grains and more information you can glance at:www.breadwithoutborders.com)
 Amaranth  seeds

a wonderfully nutty-tasting tiny grain that is a powerhouse source of high quality protein!

And here's a big surprise ... according to one source that is usually reliable
Amaranth is actually a vegetable,
and that is even more reason to consume this wonderful food!

Good News!  Now you can buy very good-looking and reasonably priced
whole-grain Organic Amaranth seeds at the Country Life health-food store in Prague, www.CountryLife.cz .

If you are following a strict gluten-free diet, are trying to eat a heart healthy or diabetic diet, are vegetarian/vegan or are just trying to eat a healthier and more balanced diet, we have the ideal food for you! Amaranth is perfect for those people trying to build a diverse and great tasting diet rooted in the guidelines of healthier eating. Amaranth is a unique ingredient that lends itself to several food applications as well as having a high nutritional profile and a rich and colorful history.

Amaranth is an 8,000 year old crop called the “super food” by the ancient Aztecs. Once an abundant part of the empire’s crop base, Amaranth was fed to runners and warriors because of its reputation for providing large bursts of energy and improving athletic performance. The crop was regarded so highly that each year bushels of Amaranth were presented to their leader, Montezuma. Because the crop figured so prominently in Aztec culture and religious ceremonies, the conquering armies of Cortez burned the fields to the ground. As European crops replaced indigenous ones, Amaranth slowly fell out of use. Twenty years ago, the “ancient crop with a future” enjoyed a renaissance when the National Academy of Sciences recommended Amaranth as one of twenty foods to be re-introduced into the American diet.

The main reason for Amaranth’s recommended re-introduction is its phenomenal nutritional profile, which provides several important nutrients that are often difficult to incorporate into a restrictive diet. For example, Amaranth contains large amounts of dietary fiber, iron, and calcium as well as other vitamins and minerals. Amaranth also has naturally high amounts of lysine, methionine and cysteine combined with a fine balance of amino acids making it an excellent source of high quality, balanced protein, which is more complete than the protein found in most grains. In addition to Amaranth’s outstanding nutritional value, it is also very low in sodium and contains no saturated fat. Another outstanding feature is that our Amaranth is organically grown and is naturally Non-GMO.

Amaranth is also the only grain in this study that contains significant amounts of phytosterols which scientists are just now learning play a major part in the prevention of all kinds of diseases. Amaranth is also rich in many vitamins and minerals.   Right now, in September 2012, Country Life has significantly lowered the selling price of Amaranth seeds in their chain of stores so you should stock up on it while it's such a bargain!
When you cook Amaranth remember please that while you will cook it in just about the same way as you would cook hulled millet, Amaranth needs to be cooked much longer, perhaps 25 - 30 minutes on the average. Preparation of Amaranth for cooking is very simple, because since Amaranth is a complete grain (it is not "hulled" as hulled millet is because it has had its' outer indigestible "hull" removed to make it more digestible by humans, Amaranth is completely edible after cooking just the way God made it, outer shell and all, but it does need to be cooked about twice as long as hulled millet. Amaranth tends to cook sort of "gummy" and so it's consistency may not be pleasing to everyone, but it tastes great and packs a tremendous amount of enrgy and very high quality protein.

Pokud byste mě chtěli poslat své připomínky nebo příspěvky k této webové stránce můžete mi napsat na:   
 milan@vacek.cz    www.Vacek.cz    www.MilanVacek.com     www.Bohemia.info   www.BioMarket.cz  www.BioKonzultace.cz
 

A-S

E-mail : milan@vacek.cz

www.BioMarket.cz www.Bohemia.info

Oblíbené webové stránky / Favorite WebSites:

www.MLifeStyle.cz www.NewStart.cz

www.CountryLife.cz www.Mercola.com

www.DrClark.net www.Gerson.org

www.RussellBlaylockMD.com

www.DrBrownstein.com

www.BernandoLaPallo.com - osobní webová stránka jednoho velmi moudrého a velmi
zdravého Američana žijícího v městě Mesa, Arizona, s předky z Brazilie, jehož otec byl lékař a dožil se 98 let, a Bernandovi již od útleho dětství vysvětlil jak má žít optimálně zdravě aby se dožil co nejdéle a mohl pomoci co nejvíce lidem, a aby věřil v Boha a nekouřil a nepil alkohol a nejedl červené maso, a fungovalo to, jelikož Bernando La Palla bude 17. srpna 2012 oslavovat své 111. narozeniny a ještě nikdy nebyl nemocen, normálně chodí a je velmi čilý a bystrý a hodně bysme se všichni od něho mohli poučit! Na www.YouTube.com najdete mnoho krásných videoklipů ve kterých Bernando do detailu vysvětluje jeho "recept" na dlouhověkost a pevné zdraví!

Recept na Jahly na slano - originální recept -100% zdravý .pdf verze pro tisk

Hulled-Millet Recipe -- ALL-ENGLISH--NewlyRevised-July 2011 - in .pdf format

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