A2 Milk, Safflower and Sunflower Oil, & Improving Blood Circulation

Topics Mentioned:

Introduction
0:04-8:10

This week Janet had Emily’s son Hudson staying over for a night! While he was over he was explaining to Janet that he was sugar-free for the next little bit. When he was over he was optimistic about being sugar-free and named all the things he could still enjoy, like buttery popcorn! Janet and Emily also touch on how sugar is hiding in everything, how addicting it can be, and how sometimes a detox is important for your health.

First Segment: Trending Topics
8:11 – 17:24

On this week’s episode, Janet and Emily are discussing the recent trend of A2 milk. A lot of individuals have trouble digesting cow’s dairy – is that because they’re lactose intolerant or is there another underlying issue? Janet and Emily discuss A1 and A2 milk, long term effects of drinking A1 milk when you have an intolerance, and other A2 milk options that doesn’t come from cows. If you’re looking for a great A2 certified milk option, try Sheldon Creeks!

Milk Proteins and Human Health: A1 versus A2 Beta-casein Article

Audience Questions

Second Segment: Questions from Listeners
18:35 – 26:20

Question #1

Michelle asks, “Hi Janet and Emily – How are sunflower oil and safflower oil for you? Is there a difference between the two health wise?

Janet Says:

Check how your oil is extracted – most are heart and chemically extracted which isn’t good for you
Look for expeller pressed oil – this is the best option for you
These oils are not meant for cooking – use saturated fats that can be used at cooking temperatures

Emily says:

Very few producers of Safflower oil extract it properly
Safflower oil is high in omega 6 which can cause inflammation – so use it in moderation
The difference between the two oils isn’t extreme – they are both high in omega 6 and should only be used if they’re extracted properly
If you use it, don’t use it too frequently and rotate between other oils and saturated fats

Question #2

Cettina asks, “Hello Emily & Janet, What would you recommend for an elderly person (80+) to improve blood circulation? My dad has experienced numb toes and has long complained about having cold feet. He says he doesn't feel one of his toes. I interpret this as signs of poor blood circulation. I know spicy foods increase circulation, but he ends-up coughing when food is spicey and does not enjoy it. I know ginger tea can also speed-up circulation. While he drinks it, it's not something he really enjoys. He's not a fan of the tingling sensation it causes in your throat. Due to the cold weather he has not been walking outdoors for months.”

Emily Says:

Hopefully with the warmer weather ahead of us he can start getting out for some walks
For ginger and cayenne you can consume them in a capsule form and don’t have to eat spicy food – this does help circulation
This could also be a problem with the kidneys

Janet Says:

Constantly being cold could also be a problem with your thyroid
Also a possibility that there could be nerve damage
Make sure to get a full evaluation to pinhole what the issue could be

What’s For Dinner
26:21 – 27:31

Curried Cauliflower and Carrot Soup

Using the cauliflower leaves and stem as well as the florets increases the vegetable yield by fifty percent or more. Note that they are tougher, so need to be cooked longer than the other vegetables to soften.

One head cauliflower, including leaves and stem
3 large carrots, cut in large chunks
2 medium onions, quartered
2 stalks celery, sliced 1/2 inch
5 cups chicken broth
5 cups water
1/4 cup olive oil
1/4 cup butter
6 cloves garlic, chopped
2 Tbsp unrefined salt (adjust to taste – may need more, depending on saltiness and amount of broth)
2 – 3 Tbsp curry powder

Wash the cauliflower stems well, as dirt may accumulate especially near the stem. Slice or chop them into 1” pieces so they will cook more quickly. Add them to the pot along with the water and broth, bring to a boil, cover, and let simmer 10-15 minutes, till partly tender.
Add the carrots, onions, and cauliflower (cut in large chunks) to the pot, and simmer till tender, about 15 minutes.
Add the garlic, olive oil, butter, salt and curry. Simmer briefly, then puree with an immersion blender.
Check and adjust seasonings, adding more salt or curry powder to taste. If the soup is too thick, add a little more water.

Optional: serve topped with fresh minced cilantro or green onions.