Category Archives: cabbage soup diet

proclus : Michael L. Love: recipe; flax oil, tyrosol lignans update

Michael L. Love: recipe; flax oil, tyrosol lignans update
This is another late night quick update on several items.  I managed to isolate the effects of the flax oil with lignan fraction formulations, and I am checking off.  I could not detect any increase in blood pressure, or any decongestant effect either.  It is likely that this is a most healthful oil formulation, second only to certain fish oils.

I think that the lignans add a little bitter taste to this oil, which is comparable to some olive oils that may be similar, but I recommend the flax oil anyway.  Cooking and acidic foods are likely to create something deeply pleasant from the bitters.  In fact, I have a recipe for this below.

Before proceeding to the recipe, I would like to point out a problem with citrus bioflavonoids, like hesperidin and naringinin.  Although citrus fruits typically have hundreds of milligrams of these beneficial substances, they are not absorbed well into the body.  In fact, the absorption is terrible, in spite of the high vitamin C content of the fruit.  One reason for this may be that people tend to wolf citrus fruits down without chewing, and I recommend small, well-chewed bites.  I have also applied some biochemical insights and kitchen wizardry to make a recipe that attempts to address this problem.

Again, before proceeding to the recipe itself, I need to point out that this citrus pudding has a very unusual ingredient, fresh ground pepper.  Like the flax oil bitters, this spice takes on a very different and rich taste in the acidic pudding mixture.  Here is the recipe.

Juice two citrus fruits, and save the pulp.  Set the juice aside, or drink it as you like.  It is not a part of the pudding.  The vast majority of healthful fiber and flavanoids are found in the pulp.  Be sure to juice vigorously all the way to the peel.  Put the pulp in a soup bowl, and add 1/2 teaspoon of vegetable oil.  I am recommending the flax oil because of the high omega 3  and lignan content.  Add 1/2 teaspoon of fresh ground pepper, and a large heaping tablespoon full of yogurt.  Make sure that you have the kind with live cultures, because this will aid in the digestion of the fiber and absorption of the flavonoids.  Like the flax lignans, this is very healthful fiber, and it is helpful to find a way to digest it.  Stir the pudding to a thick uniform mixture, then enjoy your delicious treat.

I recommend experimenting with more pepper.  The combination of citric acid and emulsion will remove any unpleasant taste, and like the other ingredients, the pepper may aid in absorption of the citrus bioflavanoids.  Be sure and use fine ground fresh pepper.

If you have recommendations for this new recipe, be sure and post them.  I am anxious to try them.  I am really enjoying my citrus this way, and I promise a big wet kiss to anyone who can prove that it does not improve the absorption of these crucial nutrients.  Enjoy your pudding.  It is very filling and satisfying.

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The blog


  • Michael L. Love: Parsley recipe
  • Michael L. Love: polyphenols and stable free radicals
  • Michael L. Love: some bio info, blog links, plus some molecules site news
  • Michael L. Love: USDA Database for the Flavonoid Content
  • Michael L. Love: recipe; flax oil, tyrosol lignans update
  • Michael L. Love: rutabagas odyssey
  • Michael L. Love: polyphenols, first round results
  • Michael L. Love: Tryosol Lignins
  • Michael L. Love: Bisphenol Molecules Structural Archive and Gallery
  • Michael L. Love: Nano baby doll house music maker
  • Michael L. Love: Molecules Activism on Vitacost: Thai Black Rice update
  • Michael L. Love: Antifungal nasal spray
  • Michael L. Love: Merry Christmas Vitacost Community!
  • Michael L. Love: more on the polyphenol story
  • Michael L. Love: Seafood notes
  • Michael L. Love: Polyphenols, etc
  • Michael L. Love: Linus Pauling
  • Michael L. Love: First entry
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    Published Sunday, January 10, 2010 08:03 PM by proclus

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