Just a reminder, breakfast at King’s every Wednesday at 6:00 a.m. for the guys.
Just a reminder, breakfast at King’s every Wednesday at 6:00 a.m. for the guys.
This week’s plan is to watch “The Star of Bethlehem” together. December 27 we’ll be resuming the Truth Project.
This week we’ll be taking a break from the Truth Project series. We’ll be having a “family afternoon at the movies” instead, watching “The Nativity Story”.
Channukah started at sundown on Friday this week, so we’ll probably talk a little about that as well.
We’ll be taking Tour 8 of the Truth Project this week. Channukah also starts at sundown on Friday this week.
Moderator: Paula. We’ll be discussing ways in which the soul becomes damaged, and how it can be healed.
Tu B’Shevat, the 15th of Shevat on the Jewish calendar (February 9th on our calendar), is the day that marks the beginning of a “New Year for Trees.” This is the season in which the earliest-blooming trees in the Land of Israel emerge from their winter sleep and begin a new fruit-bearing cycle.
Legally, the “New Year for Trees” relates to the various tithes that must be separated from produce grown in the Holy Land. These tithes differ from year to year in the seven-year Shemittah cycle; the point at which a budding fruit is considered to belong to the next year of the cycle is the 15th of Shevat.
Jews mark the day of Tu B’Shevat by eating fruit, particularly from the kinds that are singled out by the Torah in its praise of the bounty of the Holy Land: grapes, figs, pomegranates, olives and dates. On this day Jews remember that “Man is a tree of the field” (Deuteronomy 20:19). Therefore we will be eating some of the fruits of the Holy Land with our lunch, just for something different.
Nutrition 1: Paula will facilitate a preliminary discussion on basics for the kitchen, how to prepare “quick and easy”, yet nutritious meals.
Nutrition will be a subject we’ll come back to from time to time as we work through the growing/producing seasons; we’ll be discussing how to grow, preserve, and store food items as well as how to use them to create nutritious, appealing meals etc.
Lunch was good, fellowship was great. Discussed child rearing and how kids eat, discussed the homework regarding sacraments a little. Paula led the main discussion on nutrition; we rehearsed the fact that the reasons we are looking at nutrition are:
Here are the notes:
Different foods contain different nutrients and other healthful substances. No single food can supply all the nutrients in the amounts that you need. For example, oranges provide vitamin C and folate but no vitamin B12; cheese provides calcium and vitamin B12; but no vitamin C.
To make sure you get all the nutrients and other substances you need for health, the USDA recommends building a healthy base by using the food pyramid as a starting point. The food pyramid visually demonstrates how many servings of each of the basic food groups an individual should consume daily for good health.
It is important to remember that children, teens, most men, and active men will need the higher number of servings in the servings range. Also, older adults, children, and women have greater calcium needs. Americans are typically deficient in calcium and iron. People following more limited diets (i.e. vegetarian) need to be sure that they are getting, from other sources, the nutrients, vitamins, and minerals that would be given by the food group(s) that they aren’t eating from. There are five basic nutrients in food: carbohydrates, proteins, fats, vitamins, and minerals. All are necessary for good nutrition. Any diet that excludes one of these nutrients is dangerous.
What Counts As A Serving?
Daily Recommended Servings
• Bread/ Grain Group 6-11
• Vegetable Group 3-5
• Fruit Group 2-4
• Milk Group 2 or 3
• Meat/ Bean Group 5-7oz
Grains Group (Bread, Cereal, Rice, and Pasta Group – whole grain and refined)
• 1 slice of bread
• About 1 cup of ready-to-eat cereal
• 1/2 cup of cooked cereal, rice, or pasta
• 1 cup of raw leafy vegetables
• 1/2 cup of other vegetables cooked or raw
• 3/4 cup of vegetable juice
• 1 medium apple, banana, orange, pear
• 1/2 cup of chopped, cooked, or canned fruit
• 3/4 cup of fruit juice
Milk Group (Milk, Yogurt, and Cheese Group)
• 1 cup of milk or yogurt
• 1 1/2 ounces of natural cheese (such as Cheddar)
• 2 ounces of processed cheese (such as American)
Meat and Beans Group (Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group)
• 2-3 ounces of cooked lean meat, poultry, or fish
• 1/2 cup of cooked dry beans or 1/2 cup of tofu counts as 1 ounce of lean meat
• 2 1/2-ounce soyburger or 1 egg counts as 1 ounce of lean meat
• 2 tablespoons of peanut butter or 1/3 cup of nuts counts as 1 ounce of meat
Tips To Reduce Fat And Cholesterol In The Diet
• Steam, boil, bake, or microwave vegetables rather than frying.
• Season vegetables with herbs and spices instead of fatty sauces, butter or margarine.
• Try flavored vinegars or lemon juice on salads or use smaller servings of oil-based or low-fat salad dressings.
• Try whole-grain flours to enhance flavors of baked goods made with less fat and fewer or no cholesterol-containing ingredients.
• Replace whole milk with low-fat or skim milk in puddings, soups and baked products.
• Substitute plain low-fat yogurt or blender-whipped low-fat cottage cheese for sour cream or mayonnaise.
• Choose lean cuts of meat, and trim fat from meat and poultry before and after cooking. Remove skin from poultry before or after cooking.
• Roast, bake, broil, or simmer meat, poultry and fish rather than frying.
• Cook meat or poultry on a rack so the fat will drain off. Use a non-stick pan for cooking so added fat is unnecessary.
• Chill meat and poultry broth until the fat becomes solid. Remove the fat before using the broth.
• Limit egg yolks to one per serving when making scrambled eggs. Use additional egg whites for larger servings.
• Try substituting egg whites in recipes calling for whole eggs. Use two egg whites in place of one whole egg in muffins, cookies and puddings.
Nutritional Guidelines To Remember
• Eat sweets and fats sparingly
• Choose low fat options from the milk and meat groups
• Eat whole grains (refined grains do not provide the same amount of fibers and nutrients)
• Choose a diet that is low in saturated fat and cholesterol and moderate in total fat
• Choose beverages and foods to moderate your intake of sugars
• Choose and prepare foods with less salt
• If you drink alcoholic beverages, do so in moderation
Some Sources Of Calcium
• Natural cheeses such as Mozzarella, Cheddar, Swiss, and Parmesan
• Soy-based beverage with added calcium
• Tofu, if made with calcium sulfate (read the ingredient list)
• Breakfast cereal with added calcium
• Canned fish with soft bones such as salmon, sardines
• Fruit juice with added calcium
• Pudding made with milk
• Soup made with milk
• Dark-green leafy vegetables such as collards, turnip greens Some
Sources Of Iron
• Shellfish like shrimp, clams, mussels, and oysters
• Lean meats (especially beef), liver and other organ meats
• Ready-to-eat cereals with added iron
• Turkey dark meat (remove skin to reduce fat)
• Cooked dry beans (such as kidney beans and pinto beans), peas (such as black-eyed peas), and lentils
• Enriched and whole grain breads
Limits to caffeine, cholesterol, sodium and sugar
• Healthy adults should stay below 300-500 milligrams daily
• Pregnant women must stay below 150-200 milligrams daily
• Children should stay below 50 milligrams daily
In the United States, the FDA sets limits on all caffeine drinks. No more than 65 mg. per 12oz. drink.
The investigators tested the caffeine content of 10 energy drinks, 19 colas or sodas, and seven cold-coffee and iced-tea drinks.
The good news is that for all colas or sodas tested caffeine content was well below the FDA limit of 65 mg for a 12-ounce serving. In this category of drinks, caffeine content ranged from 18 mg to 48 mg per 12-ounce serving.
The caffeine content of energy drinks, however, ranged from 33 mg to nearly 77 mg per serving, with the majority being above the FDA recommended cola or soda limit. One product, SoBe No Fear, came in at 141 mg for a 16-ounce serving, the study found.
Several of the Starbucks brand coffee drinks were above the soda caffeine limit, most notably Starbucks Doubleshot, which had more than 105 mg of caffeine, the investigators said.
The Dietary Guidelines for Americans recommend that you
• Get no more than 20 to 35% of your total calories from fat.
• Get less than 10% of your calories from saturated fat. For example, if you eat 2000 calories a day, you should eat no more than 20 grams (g) of saturated
fat. If you have heart disease, less than 7% of your calories should be from saturated fat.
• Avoid or limit trans fats (often found in processed foods).
• Eat less than 300 milligrams (mg) of cholesterol per day (less than 200 mg if you have heart disease).
American Heart Association says 2,400 mg (1 tsp. salt). The Institute of Medicine says 1.500 mg (3/5 of tsp.) Greatest source is processed foods, commercial foods, frozen dinners and lunch meats.
No nutrition other than calories. Average consumption should be no more than
6-8 tsp. (one teaspoon = 4 grams)
Biblical injunctions regarding nutrition:
Exo 15:26 And said, If thou wilt diligently hearken to the voice of the Lord thy God, and wilt do that which is right in his sight, and wilt give ear to his commandments, and keep all his statutes, I will put none of these diseases upon thee, which I have brought upon the Egyptians: for I am the Lord that healeth
Story of Daniel
Gen 2:9 And out of the ground made the Lord God to grow every tree that is pleasant to the sight, and good for food.
Psa 104:14 He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth
McCusker RR et al. Caffeine content of energy drinks, carbonated sodas, and other beverages. Journal of Analytical Toxicology. 2006; 30. http://www.medpagetoday.com/PrimaryCare/DietNutrition/2865
Regular Meeting. Project: Home made Granola. Paula will facilitate the project. Everyone will get to take home some yummy and nutritious home made granola.
Kent will provide an introduction to the sacraments of Christianity; what they are and why they are. We’ll come back to this topic periodically in the future.
I’m including here the notes on Sacraments, and the recipe for granola.
INTRODUCTION TO SACRAMENTS:
A good general definition is that a sacrament is “an outward and visible sign of an inward and spiritual grace” (from the Anglican Book of Common Prayer).
What are the sacraments?
Most Protestants recognize two sacraments: Baptism and Communion, or the Lord’s Supper.
My definition: something that was prophesied or foreshadowed, that Christ commanded or ordained by Word or by His actions, that has both an action to be taken and a promise or stated spiritual result.
Sacraments should be done as exactly as possible according to the plan laid out by Christ and the apostles and made clear in the Old Testament foreshadowing, just as the Tabernacle had to be completed to exact specifications and the worship in the Temple had to follow exact specifications. If you don’t follow the plan, the message and significance can be lost or diluted.
The following are the Seven Sacraments of the Catholic Church: (We discussed some things about Roman Catholicism in relation to this list)
• Baptism (Christening)
• Confirmation (Chrismation)
• Holy Eucharist (or Holy Communion)
• Penance (Confession)
• Anointing of the Sick
• Holy Orders
What I believe are the sacraments instituted by Christ: (based on my definition of sacrament above)
• Water Baptism
• Holy Spirit Baptism
Your homework: Search the scriptures and see if you agree or disagree with my definition and my list of sacraments. Don’t use Wikipedia or other such sources, use the scripture and PRAYER and let God give you wisdom in this area. We’ll be discussing this later, so if you make notes make sure to bring them with you each week in case the topic comes up. In future meetings I hope to discuss the sacraments individually and why I believe each of the things I mentioned qualifies.
GRANOLA RECIPE: Homemade Granola
10 cups of Old Fashioned Oatmeal
2 cups of wheat germ
2 cups of brown sugar
2 cups powdered milk
3/4 cup of oleo
1 cup of honey
1 tsp. salt
2 tsp. vanilla
¼ tsp. cinnamon
Mix together first four dry ingredients. Set aside. Melt oleo-add honey, salt, vanilla and cinnamon. Pour over dry ingredients and mix well. Spread on lightly greased cookie sheets and roast for 30 minutes at 275 degrees. Stir half way through roasting.
You may add coconut, raisins, nuts, dried fruit etc. after roasting. Roast an additional 15 minutes or until golden brown.
Preparing the garden: seeds and seed saving. Randy will lead discussion.
This information will be valuable to anyone who is interested in starting or continuing to garden using open pollinated seeds – a method that allows you to collect and store your own seeds from year to year instead of purchasing seed every year.
During this meeting we will be deciding what we are planting this year at Big Oak Ridge, what seeds we are buying etc. We can also help anyone else who is going to be making similar decisions. By the end of this meeting anyone who is doing the garden thing this year should have all the information they need to purchase their seeds.
Recommended resource: “Saving Seeds” by Marc Rogers (readily available through bookstores or online, about $10.00)
First meeting of the new year, and first meeting with the “new format”. The “meeting” will actually be Ryan’s birthday party. Lunch at 1:00PM, and the party will run from 1pm to 4pm. Gifts are not required, but we’d like to have a “head count” so we know how many people we’ll be feeding.
January 6th is the Fast of Tevet, commemorating the beginning of the Siege of Jerusalem by the Babylonians, which resulted in the destruction of the Temple of Solomon 30 months later, and the subsequent 70 year exile of the Jews. This is also a day set aside by Jews to remember the Holocaust. Reminder: Pray for the peace of Jerusalem.