IslamoSophia - Food and Health

I wanted to let everyone know that although I met great challenges fasting last year with what became an irregular eating schedule and a neglect in my own food habits rather than those of my children ( I would actually forget to eat sometimes as long as the children were fed although our food was still natural and home cooked.  Needless to say I was fearing the long 17 and a half hour days this year.  To my great surprise, my fasting has gotten back to what it used to be years ago thanks to what I know is our greater intake of grains (lentils, Barley, Bulgur, semolina etc). I can now face the long extremely hot days (today was 53 degrees here in Qom) and still go out and do my things in the heat and yet not even face any weakness in my health.  I realized that it could only be due to our great strength that we have gained from putting grains first. I have found that quite a number of people around me are facing anaemia and immediately turn to meat to solve their probl...

It's been less than two weeks of building the health of our family from the grains up.  It seems that every where I look I see evidences why grains are the most essential part of our diet. I want to share something with you all that has been a concern for me for about a year now.  That is hair health.  In our family, we've always had very thick, shiny and very fast growing hair, in the past year, that began to change for me and I knew that I had to look inside the body for the answer rather than look for topical treatments that, while they do help to complement a healthy diet and lifestyle and add the finishing touches to good health, are not the foundation of any health improvements.  So I began researching and asking questions. I went to health food stores here in Iran with my unsophisticated farsi, I asked friends, I looked online but my problem remained.  Then a few months ago a friend of the family gave us a big container of wheat paste that they make...

Bulgur  (also  bulghur ,  burghul  or  bulgar ) is a cereal food made from the groats of several different wheat species, most often from durum Wheat. It is most common in European, Middle Eastern and South Asian cuisine. The word  bulgur  is of Turkish origin. (From Wikipedia) Burghul, is made by parboiling the wheat, drying it, then coarsely grinding it. At that point, the outer layers of the bran are removed — traditionally by hand — after which, the grains are cracked. It is generally available in three textures, fine, medium and coarse, and you can sometimes find organic burghul. After cracking, it is ready for steaming or boiling. The distinctive nutty taste, is the result of the inner layers of bran that are retained.  ochef . Energy: 2003 kJ (479 kcal) Dietary fiber: 25.6 g Protein: 17.21 g Carbohydrate: 69 g whereof 0.8 g sugars Fat: 1.86 g whereof 0.2 g saturated fat Potassium: 574 mg Iron...