(16-12-2015, 08:26 AM)ellacraig Wrote: [ -> ] (14-12-2015, 11:26 PM)Tanya Marie Squirrel Wrote: [ -> ]Funny as it may sound, intestinal parasites cannot survive in a high capsaicin environment..
You know ive struggled with intestinal parasites and I couldn't figure out why its JUST me and not the family. But I suspect its because I have low stomach acid, stomach acid kills the bugs on food etc. I should start on cayenne, its actually healing to the gastro tract instead of burining like some say. Its sooooo good for you too, warming etc. Man you must be healthy squirrel!!!
OK, I have a few things I can actually contribute here. Wow!
:-)
Interesting on the parasites. Did not know - but I have a pretty good chicken chili recipe which you can use... (Below.)
For parasites:
Diatomaceous earth. It's a silica-based powder that you can take with food and/or water, and it will supposedly dry out parasites - they can't get enough water fast enough, since you are the only supplier. And everything they drink has more DE in it.... Like a 30-day regimen should clean things out pretty well. It's on Amazon, no idea of any differences between suppliers.
For aiding digestion/increase stomach acidity:
2 tbsp Apple Cider Vinegar (Get the cloudy organic kind, NOT pasteurized.)
add to 8 oz water, and consume before eating. you can also use some sweetener, like honey, molasses, stevia, etc. AND, it's a probiotic, so it will aid in digestion later. Remember to shake it - the stuff that's on the bottom of the bottle is the good stuff, the bacteria and acid. Also might help one to lose weight - reduces blood sugar.
Chicken Chili: Abridged
2 lbs. chicken (Breast meat preferred)
4 cans Great Northern beans (Small White)
2 jalapenos
4 habaneros
1 large clove garlic (I like garlic! your tastes may vary.)
1 large onion (Spanish is OK, you can also use red; AVOID Vidalia!
2 cans corn
1 can tomatoes (I prefer petite-cut diced - not a fan of chunked tomatoes)
1 Tbsp Lemon Pepper
1 tbsp cumin seeds
1 tbsp olive oil (can also use butter)
Lime juice to taste
Cilantro (as garnish)
CAN: 14.5 or so ounce size.
Note the measurements are generalizations. And there are quick-fix additions, too.
Use gloves or plastic bags when cutting and seeding the peppers - or using the bathroom will become quite painful.
Prep work:
1. Crush garlic and mince.
2. Seed and cut the peppers. Optional: Leave seeds in - NOT for the faint of heart!
3. Chop the onion.
Chicken pre-cook:
1. Set pot on stove with water to cove the chicken breasts.
2. Remove chicken breasts from water (yes, still raw - you need to make sure you have enough water at first; hard when the breasts are whole.)
3. Add the Lemon Pepper and Cumin seeds; bring to a boil.
4. Cook the chicken until the juices run clear. Original recipe said 5 minutes, I don't believe that. Squeeze and test.
5. When done, remove chicken from water.
6. Set pot in fridge (we're going to defat the broth later.)
7. Allow the chicken to cool - we're going to shred it by hand.
8. Shred chicken along the meat grain. The idea is a LOT of long, thin pieces.
9. Defat the broth - we'll want the broth soon enough.
+++
10. In a saucepan, using the oil, saute the garlic, then remove the garlic to a container. DO NOT BURN THE GARLIC. ;-)
11. Same saucepan: saute the peppers, add to that container. Don't burn them.
12. Saute the onion, it is done when it is translucent (you can see through it, no color; for red onion, similar, but it still has the reddish tones, of course. Looks sort of gellid.). Add to the container.
+++
13. Drain and rinse the beans. Mash one can of beans. (This is your thickener.)
14. Combine the cans of beans, the cans of corn (drained), and the can of tomatoes in a large (LARGE!) sauce pan. Add the peppers, onions, garlic. Add the bean mash.
15. Mix thoroughly.
16. Add the chicken.
17. Mix thoroughly.
18. Cook on stovetop for about 30 minutes, adding the lime juice about halfway through. Note the purpose is more to heat things than to outright cook it. ALSO, the LIME JUICE WILL BURN if you're not careful.
19. As needed, add broth in. I like a think, dry chili, and the tomatoes water, so it seems OK with only a little broth. But it's too dry without any, even with tomatoes.
20. Serve with Cilantro and sour cream (Yes, you WILL want sour cream! :-) Fat competes with the "hot" taste buds, so it works to cut the heat.)
21. Tortilla chips are great for scooping it into your mouth. :-)
Quick-fix changes:
- Guy Fieri has salsas out. Use one jar with Ghost Peppers, one of the 7 pepper blends; ditch the tomatoes and the peppers from the original recipe.
+ Note that you CAN go with only two ghost pepper jars, but it Burns a might.
+ There are other offerings, too, Mrs. Renfro's makes a VERY hot one.
- Drop the corn and tomatoes completely for a more traditional southwest Chili.
If you leave the seeds in, the temperature of the chili will increase as it rests. To the point my Indian co-workers wouldn't try it, and I broke out in a sweat just opening it.
Lost like 10 pounds that week.... :-)
Hope it's not too far OT.... I'm a sucker for chili, though, and that adds BOATLOADS of Capsaicin, AND Niacin (vasodilator, allows blood to flow more freely by opening the blood vessels.) higher circulation = better boobs, right? Also better fat burn, given adipose tissues are poor in circulation to begin with.
BTW, Black Pepper is actually used because it calms the stomach. didn't know about Cayenne, though - it's a nice addition!
Many of our "spices" are actually just foods which have beneficial features. Garlic, Rosemary, Cilantro, Thyme, Lemongrass, dark berries, watercress... I think we have a list here somewhere.... ;-)
-Jean
