| Reprinted from
When the Turkey Stuffs You
Dinner was wonderful. You couldn’t resist those second and third
helpings. Now, your turkey dinner has stuffed you.
Overeating is a typical American past time, especially during the holiday
season. This recreation for the tongue often has an uncomfortable side
effect—indigestion. Whether it’s heartburn, gas, intestinal distress, acid
stomach or belching, the problem is essentially the same.
Antacids ease some of the symptoms of indigestion because they
neutralize the stomach acid. However, they do not solve the problem,
because the hydrochloric acid is necessary for digesting the food. Hence,
it can make the problem worse in the long run because the undigested food
will sit in the stomach while the body tries vainly to fight the antacid and
digest the food at the same time. Without sufficient HCl in the stomach, the
food may putrefy and produce further irritation, intestinal gas and distress.
On behalf of Béatrice Duplantier-Rhea ...
THANKSGIVING COOKING THE "FRENCH WAY"
LET’S REMEMBER TO USE organic, fresh produces!
1 lb. cooked CHESTNUT
Combine all ingredients in a bowl and stuff the free range turkey before putting in oven. Sew the skin to close.
Cook at low heat in a little water, 1 lb. fresh CRANBERRIES with 1 GRANNY SMITH APPLE peeled and cut in small pieces.
Steam YUCA, Butternut SQUASH and ACORN SQUASH. Spoon out the squashes and mash with ALMOND MILK. Add NUTMEG, TURMERIC and RAW SEA SALT.
If cooking a fish, it is better to stir fry the green ingredients with a little water or wine before making the stuffing because the time of cooking will be short.
2018 Nature2u - USA