Posts Tagged ‘hemp seeds’

Canadian EV to be Pimped Out with Hemp Bio Composite Interior

HEMP-While hemp can be used for food, textiles, paper, fabric, and fuel oil, the misunderstood crop breeds fear amongst politicians in the United States and has led to the crop being illegal to grow without a DEA permit, which is pretty hard to get. But growing hemp is legal in Canada. Canadian company Motive Industries has taken advantage of this, and have been working on an electric car made of hemp plastic. Touted as Canada’s first bio composite electric car, the Motive Kestrel’s top speed is 135 km/h, with a range of 160 km. The ultralight car is a 3 door 4 passenger electric vehicle, and packs 16 kWh of lithium battery juice to keep the car going 160 kilometers per charge.

Now Motive has announced that bio composite materials derived from hemp and flax fibre will also be used in the car’s interior. They will be used to create the headliner, door panels, door trim, floor tub and center tunnel, instrument panel and the center console panel. The prototype should be coming out sometime this year, with a production goal of 2012.

The advantages of using bio composites over traditional materials include reducing dependence on fossil fuels, reducing waste, cost, and being able to produce the materials right in Canada. The materials are made from hemp mats produced by Alberta Innovates – Technology Futures (AITF), from hemp stock grown in Vegreville, Alberta. AITF is technically owned by the Government of Alberta. Considering the US government has a major fear of hemp, this could give Canada a leg up in the automotive industry.

The Environmental and Nutritional Benefits of Hemp

The hemp plant is of foremost importance to protecting the environment. It is simultaneously the most useful and the most underutilized plant of anything we have access to. The environmental implications of hemp are wide reaching and extremely powerful.

Not only is hemp great for the Earth’s environment, but it is the most nutritious resource for the human body’s internal environment.

While hemp’s benefits require pages upon pages to describe completely, I’d like to give a brief overview of everything this one plant is capable of.

Growing Hemp

The act of simply growing hemp is great for the environment. The roots are incredibly long, and break up the soil to make it easier for other crops to grow in. This also brings up nutrients from deep down for future crops, including more hemp.

One report from Kentucky stated that a batch of hemp was grown on the same land for 14 consecutive years, without any reduced yields or soil depletion. This is pretty incredible, considering that hemp can yield four times as much pulp per acre as trees, and three times as much fiber as cotton.

One ton of carbon dioxide is removed from the atmosphere for every two tons of hemp grown, and since hemp can produce as much as twelve tons per acre, the carbon dioxide removed adds up fast.

Hemp Products

Hemp can be used to make all kinds of environmentally friendly products, and is a great way to help us use much less petroleum.

Hemp can be used as a clean biofuel which releases no sulphur oxides when burned, and as a biodegradable alternative to petroleum plastics.

Hemp paper is stronger than wood pulp paper, can be recycled up to 8 times (compared to 3 with regular paper), and does not require dangerous bleaching agents.

The list goes on and on, but what is perhaps most important is the power of hemp nutrition.

Hemp Food

Seed from the hemp plant is the most nutritious food in the world. It contains 11 grams of protein per 3 tablespoons, but the quantity is not as important as the quality. Hemp protein is 100% complete, with all the essential amino acids, but an even better characteristic of hemp protein is its bioavailability. It is 65% globulin edestin, a simple type of plant protein that is very easy to digest. This is the highest in all the plant kingdom and it makes hemp protein the best protein in the world.

As if that wasn’t good enough, hemp protein has the perfect balance of Omega-6 and Omega-3 essential fatty acids, along with Omega-9 fatty acid. These acids are critical for the body to efficiently perform life sustaining chemical processes, and having high quantities of good fatty acids will reduce the risk of all types of diseases.

Further still, hemp seed has lots of fiber (10% soluble, 90% insoluble), minerals (magnesium, manganese, phosphorous, zinc, calcium, and more), antioxidants, and chlorophyll.

Why is this especially important?

Hemp seed can be baked into bread and used as a staple food. If this were the staple of the world, there would be no malnutrition at all, and that goes for developed and undeveloped countries. The power of hemp needs to be utilized by the world, for the sake of the environment’s health and our health!

This article was written by Justin Kander from Versativa, an innovative new company which produces raw hemp food and a powerful type of hemp seed concentrate. Dozens of people with little raw food or hemp experience have used these products to change their lives and experience the benefits of hemp for themselves. If you want highly detailed information about the company, products, and dozens of testimonials, check out the Versativa Superfoodspage.

Ultimate Stoner Foods – Who Has the Munchies After Reading This?

How can you fight the munchies with food that tastes good and is good for you?

It happens all the time: The post-smoke hunger pangs that lead you to the fridge or the cupboard for something to eat. The usual suspects — high-calorie low-nutrition snack foods — taste good but they aren’t the best for you.

We asked some authorities how a smoker can balance the need for something to munch on with good (or at least better) nutrition to make the “Ultimate Stoner Food.”

feature stonerfoods 300x119 Ultimate Stoner Foods

L.A.-based clinical nutritionist Stephan Dorlandt, known as the “Angry Nutritionist” on YouTube, believes that to be an “Ultimate Stoner Food,” a food product has to meet the following criteria:

“1. Taste should be savory; that is, not salty or sweet (not bitter or sour), but finger-licking good.

“2. ‘Mouth feel’ should be soft yet firm (like scallops); not mushy; not messy; self-contained (fits in one hand); not bony (if you’re stoned you don’t want to be surprised by a bone); not stringy, not seedy; consistent overall texture.

“3. Temperature should be warm. Too hot or too cold can be surprising (and dangerous) to those under the influence.

“4. Easy to digest. You want to enjoy your munchy and your high, and not be plagued with indigestion, gas, etc., so fried foods and pizza are out.

“5. Easy to prepare and/or ready-to-eat.”

Dorlandt’s recommended foods which meet some (if not all) of these criteria include samosas, the stuffed triangular pastry; scallops with butter and garlic sauce; melted brie on a French roll; the Italian dumplings known as gnocchi; the Middle Eastern confection halvah; macadamia nuts; artichoke hearts; shiitake mushrooms; baked cassava chips; and miso soup.

Chef Betty Fraser, who has appeared on Bravo’s “Top Chef” and operates the restaurant Grub in a converted 1920s bungalow in Hollywood, specializes in California comfort food. “It’s safe to say we have a pretty good handle on what the ‘happy’ people gravitate towards.”

“It’s big flavors. It’s a case of hypersensitivity, and the more wow factor to the dish, the more explosions of flavors, that’s what people gravitate towards. Stoney food usually encompasses the sweet or the salty, but I think texture has a big part to play as well,” Fraser says. “Of course, like all foods, there is a direct result on the body. Gobble up a bag of Doritos and you’re going to be parched, full and your energy will be sapped. Pound a half-dozen donuts and you’re going to spike and then crash. So, like most things, timing and moderation is the key to a pleasurable eating experience.”

Fraser recommends a classic grilled cheese sandwich, which she makes with cheddar and Swiss on toasted sourdough bread at Grub. “It’s something pretty easy for people to fire up at home. And if you want a little extra zip buy a can of crispy fried onions and sprinkle generously.”

For do-it-yourselfers, Fraser suggests this sweet-and-salty snack: “If you want to blow your friends’ minds grab some cookie dough, crush a package of pretzels or potato chips, roll the dough around until it’s covered and then bake. Here’s a Professional Chef Tip: Turn off the oven when you’re done.”mac

When preparing post-smoke treats, Fraser recommends mixing familiar flavors in new combinations: “For oatmeal, you can add toasted walnuts, caramelized bananas and maple syrup. That will take it over the top. At the restaurant, we put hot wings on macaroni and cheese, but at home you can make a box of commercial macaroni and cheese, you can get a package of pulled barbecued pork and put that on top. It adds flavor and texture, and it’s really easy. Put salsa on salad or cooked pasta. Popcorn — you can make that in the microwave — instead of salt, put some black pepper and Parmesan cheese on it.

“That’s how I think as a chef: first add one ingredient. If that works, add two. People who are stoners like a lot of things going on.”

On a retail level, restauauteur Chris Badouin, owner of Roy’s Chicago Hot Dogs & Beef Shop in Petaluma (“The best Stoner food in the San Francisco area”) says that post-smoke favorites include the Maddy Dog, with ketchup, mustard, mayo, bacon and cheese melted under a broiler, and the Yogi Dog, with potato salad, celery salt, brown mustard, bacon, cheese, relish and tomatoes. Extra-large appetites can chow down on the Home Wrecker, a 12-inch half-pound dog, and the Big Bad Weiner, a 22-inch full-pound dog that can be served with a choice of toppings.

“They go for the fries, the dogs with cheese on them,” Badouin says. “We do a foot-long chili dog that you eat knife-and-fork style. We also have a ‘Doggie Cristo ‘ which is a mock of the famous Monte Cristo sandwich, with a dog. bacon, raspberry jam, Swiss cheese, on a toasted bun. It’s comfort food, and it’s very popular with a lot of regulars.”

Munching healthy

In 2001, Researchers at the University of Buffalo in New York analyzed survey data and found that marijuana users between the ages of 20 and 59 had lower blood levels of carotenoids, an important class of antioxidants found in brightly colored fruits and vegetables. The subjects had poor nutrition compared to non-users: They consumed more calories, salty snacks, pork, cheese, beer and soda.

Antioxidants are needed for cellular protection and repair, and play a key role in slowing aging and immune response.

This leads to a question: How can you fight the munchies with food that tastes good and is good for you? It’s easier than you think.

Chef Lisa Books-Williams is a raw, vegan and vegetarian chef who runs the Tri-Valley Vegetarian Society and teaches in the San Francisco area,

“if you’re going to take something into the body to help the body,” Books-Williams asks, “why not take in foods that are going to help you better assimilate and utilize the benefits of the product?”

Books-Williams says that post-smoke foods should be high in nutrition, “because we have another brain in our stomach. A lot of people think they’re hungry when they’re really craving nutrients. The most nutrient-dense food on the planet comes from plant-based foods. A kale salad or something with nuts and beans can satisfy a hunger craving because of the nutrients they provide. If somebody is using the product for medicinal purposes, they want it to be maximum benefit to their body. When they take in ice cream or potato chips or beer, the dairy can produce inflammation in the body, and that inflammation will affect their digestion. The body will spend its time trying to digest and detoxify, instead of utilizing the benefits of the product.

“If you’re going to eat something, eat something that has some nutrients in it.”

For post-smoke food, Books-Williams recommends combining fruit and nuts: “it’s an easy way to make a delicious and satisfying snack. If you don’t have fresh fruit you can use dried fruit. Raisins and almonds, or apples and peanut butter. Or peanut butter and celery. There are other nut butters like almond butter and cashew butter, and you can always use whole-grain bread or whole-grain crackers. When you have a fat, like a nut, it helps you better absorb the nutrients in the plant, like putting avocado in your salad or nuts in your vegetables. The fat is a carrier for the fat-soluble nutrients, and helps you better absorb and assimilate them.”

Another good source of protein is edamame. “Put them in boiling water for a minute or two, then take them out and sprinkle them with halite salt or sea salt,” which have more minerals than commercial salt “and are more easily assimilated by the body.”

For the more adept with a well-stocked pantry, an improvised salad can be made by cutting kale into long strips, squeezing a lemon or an orange over it, throwing in some dried currants or raisins and drizzling with olive oil. “Add some pine nuts and massage it together and you have a delicious, healthy salad.”

Lisa Cohn, a Registered Dietitian who practices at Park Avenue Nutrition in New York, says “The tendency is to eat whatever is in front of us. Healthier options — foods that are freshly grown, and foods with herbs and spices — are not only delicious but they help the system to work properly.”

Cohn points out that proper selection of food will “extend whatever you’re doing, because the same time your body is getting the natural feeling from the herb itself, you’re also supporting your body’s metabolism of it. If your brain is more nourished, you’ll feel better, whether it’s recreation or medicinal. I encourage people to avoid the added sugars and heated fat — griddle-cooked something or fried something — which is very inflammatory to the body, to the cells, to the brain, to the lungs.

“What we want to do is get the benefit of the food, instead of the detriment of the processed product. You’ll feel more comfortable and better energized instead of wiped out.”

Cohn recognizes the drying effect of smoking and suggests combating it with fresh fruit flavors: “I encourage people to use things like salsas, either a mild tomato base or something with pineapple or lime juice. Those flavors keep the tongue feeling happy and are naturally hydrating. Getting cottonmouth and feeling dry is not a pleasant feeling. Celery sticks or cucumber strips with salsa have a nice bite and they’re fat-fee and have no added sugar. You aren’t going to feel bloated as you would with chips or sweets.”

Using natural peppers and spices — like peppers, horseradish, or wasabi — in your food helps clear the lungs and sinuses, Cohn says.

“The heat in those peppers is a natural energizing strategy,” Cohn says. “It makes the mouth water, it gets the sinuses going. We want to keep the nose and sinus system and lungs clear. People get the cough, and that takes its toll.”

If sweet is more to your liking, Cohn suggests melon: cantelope, honeydew, or watermelon are all good. “Really hydrating and fat-free. It’s got some sugar in it, but it’s not as if you were drinking down a sugared iced tea or the flavored beverages that have no nutritional value.”

Berries are hydrating and have anti-oxidants, Cohn says. “Blueberries, blackberries and raspberries, they’re all great. The hydrating part also coats your tongue nicely, and the natural flavorings keep you not only hydrated, but they’re more fun to eat. They feel fun on your tongue and are hydrating as opposed to leaving your mouth sticky and sugary. Your mouth should be left feeling clean, and it’s all about the hydration.

“Fresh berries can be pricey and are not always available, so I recommend people to buy a bag of frozen berries. You can eat them as is, you can make them into a salsa or a smoothie — with almond milk instead of dairy milk, which is congesting — or freeze them in fruit juice.”

Appropriately, Books-Williams and Cohn both recommend adding hemp seeds to a healthy diet. The small seeds can be used in food, like poppy seeds and sesame seeds are.

“The brain is a spongy, fatty tissue, and the neurons that keep the flow of information going are coated with a little blanket called the myelin sheath,” Cohn says. “When that is nice and spongy, the brain is much happier and relaxed. The things that help it are different kinds of fatty acids, and the best source I recommend are raw hemp seed. It’s fantastic in terms of essential fatty acids, omega-3 fats, it’s very high in minerals like zinc and iron. You can eat it as it is, and I encourage people to put it in salads, you can put it into a smoothie, and you can also nosh on it.”

“They’re fantastic,” Books-Williams says. “Sprinkle on your salads, put into smoothies, and I also make them into crackers and snack bars. I love them. Why not stay in the same family and use hemp seeds?”

http://www.the420times.com

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