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Health Articles

HEALTH BENEFITS OF CORN

Corn is a good source of Thiamin ( Vitamin B1) providing about one-quarter (24.0%) of the daily value for this nutrient in a single cup.
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HEALTH BENEFITS OF ORANGES

You may already know that oranges are an excellent source of Vitamin C. In just one orange there is a supply of 116.2% of the daily value for vitamin C-but do you know just how important vitamin C and oranges are for good health?
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THE DIRTY DOZEN FOODS THAT SHOULD BE BOUGHT ORGANIC

EWG has been publishing guides to the "dirty dozen" of most pesticide-contaminated foods since 1995, based on statistical analysis of testing conducted by the USDA and the FDA.The dirty dozen list only reflects measurable pesticide residues on the parts of the foods normally consumed (i.e. after being washed and peeled). We have listed these 12 foods in the following pages, along with recommendations for foods other than fruits and vegetables that are best bought organic.
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COLON AND LIVER CLEANSING

Many people have problems with their liver, the gallstones (in the bile-ducts of the liver too, even when the gallbladder has been removed) and general digestion. Especially with the 'Western Diet' with too much fat and acidity and with the stress of modern life gallstones develop, although they are rarely noticed, just an occasional pain when eating fat.
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THE POWER OF BELIEF

Make your self healthier by changing the way you process your thoughts. If we believe that we are creatures created in the image of God (Genesis 1:26) then that secures our reasoning that we too are creators or co-creators.
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THIAMIN B1

Vitamin B1 also plays a key role in support of the nervous system, where it permits healthy development of the fat-like coverings which surround most nerves (called myelin sheaths). In the absence of vitamin B1, these coverings can degenerate or become damaged.
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WARNING

Report of findings of Dr. H.A. McGuigan for the Federal Trade Commission in Docket case #540, Washington D.C.
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DUPONT NOW IN THE FRYING PAN

By Amy Cortese — TEFLON has been hugely successful for DuPont, which over the last half-century has made the material almost ubiquitous, putting it not just on the frying pans but also on carpets, fast food packaging, clothing, eyeglasses and electrical wires – even the fabric roofs covering football stadiums.
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NUKING BROCCOLI A NO-NO

Microwaving Zaps Antioxidants in Broccoli — By Jean Nick
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COOKWARE COATED WITH TEFLON

In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year.
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CAN TEFLON MAKE YOU SICK?

Teflon, one of the most popular non-stick pan products, can emit fumes that make you sick if it is allowed to get hot enough.
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EWG IN THE NEWS

Latest docs revealed in advance of pending enforcement action. From EWG's report New Documents Show Continuing Pattern of Information Supression by DuPont
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WARNING LABELS ON TEFLON COOKWARE

U.S. Urged to Put Warning Labels on Teflon Cookware. The Environmental Working Group asked the Consumer Product Safety Commission to require manufactures of cookware to place warning labels on their products that caution consumers of the potential health risks of the non-stick coating.
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TEFLON IN A STICKY SITUATION

Children's Health Environment Coalition. DuPont's Teflon ® works wonders at keeping food from sticking to pots and pans. But after 50 years of use, evidence is mounting that Teflon's key ingredient, perfluorooctanoic acid (PFOA), "sticks" in the environment indefinitely.
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Health Article

Health Benefits of Vitamin B2 or Riboflavin

Vitamin B2 is a water-soluble vitamin. The Human body needs a daily dosage of it, as it cannot be stored in the body. It has a major role in energy production and forms an essential nutrient in your diet.

Riboflavin or vitamin B2 plays a significant role in the production of energy. It helps in the conversion of carbohydrates to sugar, which fuels the body function. Riboflavin has an active part in the electron transport chain that produces cellular energy. It also helps in the processing of amino acids and fats. It can also serve as antioxidant, which helps slows down the signs of aging. Deficiency symptoms: Vitamin B2 deficiency can hamper the metabolism of carbohydrates, fats, and proteins these elements would require Vitamin B2 for its complete metabolism. Some of the deficiency symptoms of vitamin B2 include bloodshot eyes, high sensitivity to light, burning sensation of eyes, parched lips, inflammation in the mouth and sore tongue.

Some of the other common symptoms include dull or oily hair, premature wrinkles and split nails. Riboflavin deficiency could result in the improper functioning of adrenal glands, which in turn would result in various conditions such as anemia, chronic fatigue syndrome and cataract. Riboflavin deficiency is thought to be a major cause for the fatal condition of preeclampsia in pregnant women. Riboflavin deficiency is seen mainly as skin lesions especially over the tongues and around the corner of the mouth. If left untreated it might lead to swollen tongue, seborrheic dermatitis, and even impaired nerve function.
Other symptoms of Vitamin B2 deficiency Dandruff, low blood counts, chipping of the lips and corners of the mouth, dizziness, and hair loss, loss of sleep, poor digestion and slow mental response.

Important sources of Riboflavin are dairy products, Brewer's yeast and liver. Some other sources include oysters, lean meat, mushrooms, broccoli, avocados and salmon, Oily fish including mackerel, eel and herring are rich sources of riboflavin. Include eggs, shellfish, wild rice, dried peas, millet, sunflower seeds and beans in your diet. Dark leafy green vegetables, such as asparagus and spinach, whole grain products and mushrooms are also rich in riboflavin. Cabbage, carrots, apples, figs and berries also have low level of Vitamin B2.
This vitamin is preserved during low temperature cooking conditions unlike many other vitamins. However, it is destroyed by strong light or baking soda.

Benefits:

Riboflavin is a well-absorbed water-soluble vitamin, which has a key role to play in maintaining our health. Some of its major health benefits are given below:
  • Helps in the production of energy: It plays a major role in the production of energy by assisting in the metabolism of fats, carbohydrates, and proteins.
  • Helps in RBC production: Vitamin B2 is essential for the formation of fresh red blood cells and antibodies in humans. Regulates growth and reproduction: Riboflavin has an important role in ensuring proper growth and in the development of reproductive organs and the growth of body tissues such as skin, connective tissue, eyes, mucous membranes, nervous system and the defense system. In addition it also ensures healthy skin, nails and hair growth.
  • Regulates thyroid activity: Vitamin B2 can regulate thyroid activity.
  • Prevents disease conditions: Vitamin B2 might help prevent many common diseases conditions like migraine headaches, cataracts, acne, dermatitis, rheumatoid arthritis, and eczema.
  • Prevents acne: Riboflavin helps improve the mucus secretion of skin and might clean up the skin pustules.
  • Increases immunity: Riboflavin also helps enhance the natural immunity by strengthening the antibody reserves and by reinforcing the defense system against infections.
  • Helps in the Repair of tissues: Riboflavin plays an important role in the repair of tissues, healing of wounds and other injuries.
  • Protects the nervous system: Vitamin B2 can help in treating various nervous system conditions such as numbness Alzheimer's disease, multiple sclerosis, anxiety and epilepsy among others. It is thought that riboflavin when used along with vitamin B6 was effective to Carpal Tunnel syndrome.
  • Essential for the normal growth: Riboflavin is associated with protein and hence it is essential for normal growth.
  • Ensures healthy eyes: Vitamin B2 plays a major role in ensuring healthy cornea and perfect vision.
  • Helps to slow down the progression of AIDS: Studies have shown that riboflavin can slow down the progression of AIDS.
  • Helps in the absorption of minerals: It helps in the absorption of minerals such as iron, folic acid and other Vitamins such as B1, B3 and B6.
  • Helps to protect the digestive tract: It plays a major role in maintaining the mucous membranes in the digestive system.
  • Healthy development of the fetus: Vitamin B2 might be essential for the healthy progression of pregnancy it is regarded as an essential ingredient of the mother's diet along with Vitamin A.
Remember to have a well balanced diet plan to ensure the supply of riboflavin, which needs to be replenished daily.

WARNING: (Never use a high pressure cooker to cook any food, not only they are dangerous they also destroy the nutrients at high heat and high pressure.

If you are pre-disposed to any ailment through genetics is like having a loaded gun and so lifestyle and the way you prepare your foods is what pulls the trigger. Over cooking our foods over 200 degrees Fahrenheit destroys many valuable vitamins and minerals in our foods and it causes our food to be deficient and toxic because your body treats it as a foreign organism.

According to Dr. Paul Kouchakoff (Suisse), M.D. Nobel Prize Winner "The Influence of Food Cooking on the Blood Formula of Man of the Institute of Clinical Chemistry, Lausanne, Switzerland, Proceedings: First International Congress of Microbiology, Paris 1930.

"After every dose of food, we also observe a general augmentation of white corpuscles, and a change in the correlation of their percentage. This phenomenon has been considered, until now, a physiological one, and is called a digestive leukocytosis" After the consumption of the same natural foodstuffs, altered by means of high temperature, we find that the general number of white corpuscles has changed, but the correlation of their percentage has remained the same. After consumption of manufactured foodstuffs not only has the number of white corpuscles changed but also the correlation of percentage between them.

"All our experiments have shown that it is not the quantity, but the quality of food which plays an important role in the alteration of our blood formula, and that 200 milligrams or even 50 milligrams of foodstuffs produce the same reaction as large doses of them".

Does this occur only when such foodstuffs are heated to boiling point, or is the same phenomenon called forth by lower temperatures?

It appears that every raw foodstuff has its own temperature which must not be surpassed in heating, otherwise it loses its original virtues and calls forth a reaction in the system.

Ordinary drinking water, heated for half an hour to a temperature of 87°(C,) does not change air blood, but this same water, heated to 88° (C,) changes it. We have given the name "critical temperature" to the highest degree of temperature at which a particular foodstuff, can be cooked without changing our blood formula.

This critical temperature is not the same for all raw foodstuffs. It varies within a range of ten degrees. The lowest critical temperature for water is 87°; for milk it is 88°; for cereals, tomatoes, cabbage, bananas, 89°; for pears, meat, 90°; for butter, 91°; for apples and oranges, 92°; for potatoes, 93°; for carrots, strawberries and figs, 97°. (See last page for conversion to Fahrenheit)"

CONCLUSIONS:

After over 300 experiments on ten individuals of different age and sex, we have come to the following conclusions:
1. The augmentation of the number of white corpuscles and the alteration of the correlation of the percentage between them which takes place after every consumption of food, and which was considered until now as a physiological phenomenon, is, in reality, a pathological one, It is called forth by the introduction into the system of foodstuffs altered by means of high temperature, and by complicated treatments of ordinary products produced by nature.

2. After the consumption of fresh raw foodstuffs, produced by nature, our blood formula does not change in any lapse of time, nor in consequence of any combinations.

3. After the consumption of foodstuffs produced by nature, but altered by means of high temperature, an augmentation of the general number of white corpuscles takes place, but the correlation of percentage between them remains the same.

4. After the consumption of foodstuffs produced by nature, but altered by manufacturing processes, an augmentation of the general number of white corpuscles as well as a change in the correlation of their percentage takes place.

5. It has been proved possible to take, without changing the blood formula, every kind of foodstuff which is habitually eaten now, but only by following this rule, viz: - that it must be taken along with raw products, according to a definite formula.

6. In a healthy organism, it is not possible, by the consumption of any food to alter the 3The Influence of Food Cooking on the Blood Formula of Man correlation of percentage between the white corpuscles, without augmenting their general number.

7. Foodstuffs do not seem to have any influence on the transitional and the Polymorphonuclear Eosincphiles and the correlation of percentage between them is not altered.

8. We can change our blood formula in the direction we desire by dieting accordingly.

9. Blood examination can only have significance as a diagnosis if it is made on an empty stomach.

Save your Health. Save yourself! Be the Healer in your own temple.