Patri­cia Attends Kroc Cen­ter Hawaii Ded­i­ca­tion Ceremony

I was pleased to attend the ded­i­ca­tion cer­e­mony for Kroc Cen­ter Hawaii, the Island’s largest com­mu­nity cen­ter and meet so many won­der­ful peo­ple. Amy Ragen, Grand­daugh­ter of Ray and Joan Kroc (founder of McDon­alds) who fol­lows The Bragg Healthy Lifestyle acted as Keynote speaker. Sup­port­ing her was hand­some hus­band, Frank Ragen. Both Ragens are big Bragg Fans, Frank Ragen said their whole refrig­er­a­tor is almost filled with Bragg prod­ucts. Dr. Roger White, physi­cian of Ray Kroc was also there. His wife enjoys the Bragg Waikiki exer­cise class. Major Edward Hill – Divi­sional Direc­tor of the Sal­va­tion Army and such a tall man gave a heart­warm­ing speech. Cap­tain Deb­bie Lum and  hus­band Major Phillip Lum will run and are bigg Bragg Followers.

Patri­cia with Amy Ragen, Joan Kroc’s granddaughter.

Patri­cia with Amy Ragen and hus­band Frank Ragen –
Both big Bragg Health Fol­low­ers.

Patri­cia with Dr. Roger White, Ray Kroc’s Car­di­ol­o­gist.

Patri­cia with Dr. Roger White (Ray Kroc’s Car­di­ol­o­gist).
His wife Annie enjoys Bragg Waikiki Exer­cise Class.

Patri­cia with Major Edward Hill Com­man­der of Hawaii Sal­va­tion Army

Patri­cia with Cap­tain Deb­bie Lum.
Deb­bie and hus­band are Kroc Cen­ter Direc­tors.

Patri­cia with Con­duc­tor of Sal­va­tion Army Hawaii Band

Patri­cia with Danny, PR Direc­tor for Kroc Cen­ter.

PIONERING HEALTH FOR OVER 100 YEARS

PATRICIA BRAGG in Hawaii Feb­ru­ary 2012 lead­ing FREE Bragg Exer­cise Class

Phone Bar­bara to have her speak to your Club

Enjoy FREE BRAGG Exer­cise Class 40^th year   Mon to Sat  9 to 10:30

Health Pio­neer Dr. Patri­cia Bragg invites all to join Free BRAGG Exer­cise Class, Fort DeRussy Lawn, Waikiki Beach next to Army Museum

FALAFELS

1 cup gar­banzo beans

½ cup onion

¼ cup parsley

2 cloves gar­lic, mince

1 tsp Bragg Liq­uid Aminos

1 tsp ground cumin

½ tsp ground coriander

¼ tsp Bragg Sprinkle

2 Tbsps whole-grain flour

1 Tbsp Bragg Olive Oil

Soak gar­banzo beans overnight. Drain thor­oughly. Com­bine in food proces­sor with remain­ing ingre­di­ents, except olive oil. Shape mix­ture into small round pat­ties and place on oiled cookie sheet. Bake at 350°F for 30 min­utes. Serve 2 pat­ties in a pita with shred­ded cab­bage, car­rots, cel­ery, and chopped toma­toes. Top with hum­mus (page 69). Serves 4.

Danc­ing With Veggies

LENTIL AND NUT ROAST

1 cup lentils

1 large car­rot, grate

1 large red onion, chop

1 Tbsp Bragg Olive Oil

2 cel­ery stalks, mince

⅔ cup dis­tilled water

½ cup each wal­nuts and hazelnuts

1 Tbsp Bragg Liq­uid Aminos

4 oz mush­rooms, chop

½ tsp Bragg Sprinkle

Egg Replacer equal to 1 egg

2 Tbsps pars­ley and cilantro,

Soak lentils for 1 hour in cold water. Drain. Coarsely grind nuts in a food proces­sor and set aside. Com­bine chopped car­rots, cel­ery, onion and mush­rooms, pass through a food proces­sor or blender until fine. Sauté veg­eta­bles lightly in olive oil for 5 min­utes. Stir in Sprin­kle and cook 1 minute. Mix soaked lentils with nuts, veg­eta­bles, Liq­uid Aminos, Egg Replacer, pars­ley, cilantro and water. Press mix­ture firmly into pan and smooth sur­face. Bake at 375°F for 30 min­utes or until firm, cov­er­ing top with lid or foil if it starts to burn. Allow mix­ture to stand for 15 min­utes before remov­ing from pan. This moist loaf will be soft when cut. Serve with Veg­e­tar­ian Gravy (below). Serves 6.

This day I purge myself of hate. Hate will mar the beauty of my face and destroy my poise. — Paul C. Bragg

ALFALFA SPROUT BREAD

2 small pota­toes with skins

1 qt dis­tilled water

½ cup plus 2 Tbsps raw honey

1 Tbsp Bragg Liq­uid Aminos

1 tsp Bragg Sea Kelp

2 pkgs quick-rise yeast

¼ cup Bragg Organic Olive Oil

4 cups young alfalfa sprouts

8–10 cups whole-grain or soy flour or a com­bi­na­tion of these

It is impor­tant to use young sprouts; older sprouts have a high water con­tent and will make the bread soggy. Wash pota­toes, cut into small pieces and cook in 1 cup water until done. Liq­uefy in blender with 2 cups cold water. Put through strainer to remove skin par­ti­cles. Mea­sure and add enough warm water to make a total of 32 cups liq­uid. Add 2 cup honey, Liq­uid Aminos, Sea Kelp and olive oil. Dis­solve yeast and 2 table­spoons honey in 2 cup warm water. Let stand 10 min­utes and add to potato liq­uid. Stir in 5 cups of whole grain or soy flour. Add sprouts, and addi­tional flour to make a stiff dough. Knead well until smooth and elas­tic. Cover with damp hand towel. Let rise in warm place until dou­ble. Punch down and form into 2 loaves. Place in oiled pans and bake at 350°F oven 1–12 hours until well done.

Healthy, Happy Valentine’s Day to you and your family

Dear friend.…every day is a pre­cious gift..reason  it is called the present…so every day can be Valentine’s day when your life is filled with love, kind­ness, help­ing oth­ers and shar­ing smiles, I send  my love and smiles with Hawai­ian Aloha. Patricia

Patri­cia wishes you a healthy, happy Valentine’s Day

P A T R I C A   B R A G G   M E D I A   S C H E D U L E

UCSF sci­en­tists declare war on sugar in food

Like alco­hol and tobacco, sugar is a toxic, addic­tive sub­stance that should be highly reg­u­lated with taxes, laws on where and to whom it can be adver­tised, and even age-restricted sales,
says a team of UCSF scientists.

In a paper pub­lished in Nature on Wednes­day, they argue that increased global con­sump­tion of sugar is pri­mar­ily respon­si­ble for a whole range of chronic dis­eases that are
reach­ing epi­demic lev­els around the world.

Sugar is so heav­ily entrenched in the food cul­ture in the United States and other coun­tries that get­ting peo­ple to kick the habit will require much more than sim­ple edu­ca­tion and aware­ness cam­paigns,
the UCSF sci­en­tists said.

It’s going to require pub­lic pol­icy that gen­tly guides peo­ple toward health­ier choices and uses brute force to remove sugar from so many of the processed foods we eat every day, said Dr. Robert Lustig, a pedi­atric endocri­nol­o­gist at UCSF.

22 tea­spoons a day

Amer­i­cans eat and drink roughly 22 tea­spoons of sugar every day — triple what they con­sumed three decades ago — and most peo­ple aren’t even aware of the var­i­ous ways sug­ars sneak into their diets, often via breads and cere­als and processed foods. Terms that iden­tify sug­ars on labels include sucrose, glu­cose, fruc­tose, mal­tose, hydrol­ysed starch and invert sugar, corn syrup and honey.

Ulti­mately, get­ting those sug­ars out of the Amer­i­can food cul­ture is going to require a mas­sive shift in how foods and bev­er­ages are made in the United States, the authors say. In the paper, they say that the Food and Drug Admin­is­tra­tion needs to remove sugar from the list of foods “gen­er­ally regarded as safe,“
mean­ing they can be used in unlim­ited quan­ti­ties.

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