I’ve decided as the last week of January is upon us (so grateful for this), to concentrate on what I have learned about certain foods. So I will do five day of health mostly concentrating on what we eat and drink and the effects of food on our bodies. After all, I am a firm believer that the planet gives us all we need to heal ourselves. We just need to figure it all out!In the last couple of years, I have been researching what different foods can do for us or rather which ones can help us heal from stuff.
With all my health concerns in the last few years, I’ve had some painful experiences and not much luck with western medicine. I say I hurt, they do tests, they find nothing and I still hurt.
Although I have been getting better by doing this and that and all the other stuff. I have found myself looking for alternative more natural ways to do things. I have not been disappointed so far. Nothing I have done has made any of my conditions worse. In actual fact, whether or not it has anything to do with it, I have been feeling quite a bit better as time moved forward. Whether it’s the new stuff I have been doing or just my body healing itself, I like to think that I have been better at trying to help my body heal. Listening to it and doing what feels right.
I went to to see a holistic doctor who gave me a long list of herbs and stuff to take last year. I followed her list somewhat but also never take anything without researching how it will affect my body, I went on a search of many of her ingredients.
So on my list was half a cup of tapioca. Never having eaten tapioca other than at the restaurant or those pudding cups, I was pretty ignorant about what this stuff was.
I did some research on it and had told her when we met that I was concerned that my blood pressure had been high the last few times at the doctors office. So she prescribed tapioca for a couple of weeks along with a bunch of other stuff to help with all my conditions at the time.
I never knew what tapioca was good for, but was blown away when I did some online research.
This food has very little sodium and is cholesterol free, it’s a good source of calcium. It’s also a good source of omega 3 and 6 and all these in combination can greatly reduce your chances of getting a heart attack (because it reduces your blood pressure). It’s high in iron (something I am always trying to regulate in my body), so helps with anemia.
It also has good fiber so and will help with digestive issues. i.e. constipation/diahrea
The only thing with tapioca that could represent a problem with me is that it is high in carbohydrates so it can induce weight gain, so if you don’t want to gain too much weight, you may want to control your intake.
I’m guessing that is why she only put me at half a cup every day for a couple of weeks only.
As I have said before, I am not a doctor so you should always do your own research and figure out what is best for you. I also do not know what kind of interactions it would have with other foods or drugs anyone is taking. Further research should always be done to ensure the results and a health level that is right for you.
It does seem to me that tapioca packs a good powerful punch in the right direction. Who knew?
Here’s a recipe for tapioca pudding just in case you suddenly find yourself at the store with these little white pearls in your hands wondering what to do. Great way to lower your blood pressure and it’s a dessert. Can’t get better than that!
- 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store or health food store where I get mine)
- 3 cups whole milk
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup of sugar (I used agave syrup, honey, or local maple syrup)
- 1 teaspoon of vanilla extract
Combine tapioca, milk, and salt in pan on medium high heat. Stir while bringing to a small simmer.
Lower the heat and cook uncovered, at very low heat, adding sugar (or other sugar substitute) gradually until the tapioca pearls have grown in size and thickened. Depending on the brand of tapioca you are using and if you’ve soaked the tapioca as some brands asks for, this could take anywhere from 5 minutes to 50 minutes of cooking at a very low temperature.
Stir occasionally so to make sure the tapioca does not stick.
Beat eggs in a separate bowl. Mix in some of the warmed tapioca very slowly so the two mixtures don’t curdle.
Return eggs to pan with tapioca. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.
I like to add agave syrup, honey or maple syrup to tapioca instead of sugar sometimes. I like the different flavors. I also have locals who supply me some awesome natural stuff from my area so I like to use those instead.