N-acetyl cysteine

N-ACETYL-CYSTEIN 500MG REV VCP

 http://www.douglaslabs.com/product.cfm?litm=200062-90X

 http://www.herbwisdom.com/herb-nac.html


N-acetyl cysteine (NAC) is a derivative of the amino acid L-cysteine. Health benefits come from the fact that Amino acids help the body build protein. NAC also provides excellent anti-oxidant support in the body.
Anti-oxidant Effect Explained In NAC, an acetyl group (COCH₃) is attached to the nitrogen atom in Cysteine. NAC is then a precursor in the formation Glutathione, which is a powerful antioxidant in the body. The thiol (sulfhydryl) group gives Glutathione its antioxidant effects as it is able to reduce free radicals by donating electrons to bond with any unpaired electrons found in the body. Unpaired electrons are usually produced by the body in response to damage, illness and stress. Glutathione is stable even when it donates these electrons, hence it is an excellent antioxidant as it doesn't continue the chain effect of grabbing electrons. This is how all anti-oxidants work.
Health Benefits of N-Acetyl Cysteine As well as its powerful anti-oxidant effect, NAC offers many other health benefits ranging from counteracting poison to remedying lung infections. For example, N-acetyl cysteine works to treat bronchitis, ear infections, help relieve hangover symptoms, help with symptoms of Lou Gehrig’s disease and heart disease, lower cholesterol, reduce cancer treatment side effects, help with polycystic ovary syndrome, increase immunity against certain strains of influenza, help increase energy and allow the body to recover faster after a sports injury. It may lessen symptoms of these diseases and also reduce common side effects from the medication used to treat these patients.
Psychiatric Conditions It is also thought to help in various psychiatric conditions. So far results are looking very good for: bipolar disorder, schizophrenia, Alzheimer’s, depression, cocaine craving, smoking, and obsessive symptoms. It may also help with Autism, as this condition may be due to cysteine and related sulfur amino acids depletion.
Counteracting Poison N-Acetyl cysteine is so powerful, in fact, that it works to help counteract acetaminophen poisoning and carbon monoxide poisoning. Individuals exposed to certain heavy metals like cadmium, mercury or lead often take the medication to help counteract dangerous side effects of exposure.
The supplement also helps prevent an allergic reaction to x-ray dyes and phenytoin (which is an anti-seizure drug) and reduce the side effects of some cancer treatments.
Hospital Uses Many hospitals use N-Acetyl Cysteine to prevent a crusting over of the windpipe after an individual has received a tracheotomy. In addition, doctors give the medication to those with heavy mucus in the lungs, such as cystic fibrosis or pneumonia patients.

Dosing and how to take In general, health adults can take 600 mg tablets or capsules, twice daily as a health supplement to improve overall health and immunity. If only one dose is being taken, try to take at night time and on an empty stomach.
When taken as a health supplement for lung problems such as bronchitis or asthma, 200 mg twice a day is recommended.
Using N-Acetyl cysteine as a poison treatment should be performed by a doctor but is usually 140 mg, followed by several doses of 70 mg. Consult a doctor or call 911 immediately if you suspect that you or someone else has ingested dangerous doses of acetaminophen or any other substance.
If taking N-Acetyl cysteine for chest pain that does not go away during rest, take 600 mg three times daily and call your doctor. If the chest pain is sudden or severe, call 911 or head for the nearest hospital for assistance.
N-Acetyl cysteine can be given through an IV to help prevent kidney failure, reduce chest pain during a heart attack and to slow down organ failure. There is research to suggest that taking N-Acetyl cysteine may reduce the risk of stroke and heart attack for kidney disease patients by as much as 40 percent.

 interactions Do not use N-Acetyl cysteine with nitroglycerin, as this can cause the body’s blood flow to increase and the blood vessels to dilate. In addition, activated charcoal interacts with N-Acetyl cysteine if given at the same time to help prevent poisoning and may reduce the effectiveness of both treatments.
 http://www.lef.org/magazine/mag2010/may2010_N-Acetyl-Cysteine_01.htm
 In this article, you will discover the latest research on N-acetyl cysteine (NAC), a readily available, inexpensive amino-acid derivative with four decades of scientific validation. You will learn of its role in restoring intracellular levels of one of the body’s most powerful antioxidant defenses, glutathione (GSH). You will also find out how 600-1,800 mg of NAC daily may act as an effective intervention against a constellation of chronic, degenerative diseases, including impaired glucose control and cancer.

 http://www.raysahelian.com/acetylcysteine.html

 N Acetyl l cysteine is made from the amino acid cysteine joined to an acetyl group. This nutrient (sometimes abbreviated as N-A-C  or NAC) is a strong antioxidant. It donates the amino acid cysteine to help form the antioxidant glutathione, a powerful natural antioxidant normally found in the body.

 Benefit
N-acetylcysteine is an excellent source of sulfhydryl groups and is converted in the body into metabolites capable of stimulating glutathione synthesis, promoting detoxification, and acting directly as a free radical scavenger. Administration has historically been as a mucolytic [mucus dissolving] agent in a variety of respiratory illnesses; however, it appears to also have beneficial effects in conditions characterized by decreased glutathione or oxidative stress, such as HIV infection, cancer, heart disease, and cigarette smoking. 

Athletics and physical exertion
N acetyl cysteine enhances muscle cysteine and glutathione availability and attenuates fatigue during prolonged exercise in endurance-trained individuals.
J Appl Physiol. 2004.
The production of reactive oxygen species in skeletal muscle is linked with muscle fatigue. This study investigated the effects of the antioxidant compound acetylcysteine on muscle cysteine, cystine and glutathione, and on time to fatigue during prolonged, submaximal exercise in endurance athletes. Eight males completed a double-blind, crossover study, receiving acetylcysteine or placebo before and during cycling. The nutrient was intravenously infused for 20 min prior to and throughout exercise. This natural antioxidant improved performance in well-trained individuals, with enhanced muscle cysteine and GSH availability a likely mechanism.

Chemotherapy benefit
There is a condition called "chemo-brain," which effects a large number of cancer patients receiving chemotherapy patients. Patients with this condition suffer from memory loss and have difficulty with focus and concentration. Dr. Gregory W. Konat at West Virginia University School of Medicine in Morgantown first gave one group of rats to two drugs commonly used to treat cancer, Adriamycin and Cytoxan. These drugs led to memory problems. However, memory loss was prevented when the rats were given n-acetylcysteine injections three times per week during chemotherapy. Metabolic Brain Disease, 2008.


Kidney disease and peritoneal dialysis
In patients with chronic kidney disease, inflammation and oxidative stress are cardiovascular risk factors. A study looked at the effect of oral NAC on plasma levels of inflammatory and oxidative stress markers in peritoneal dialysis patients. The eight week, placebo-controlled study included 30 patients on regular peritoneal dialysis. Twelve patients were treated twice daily with 600 mg of NAC and the remaining ten patients received placebo. NAC significantly decreased IL-6 levels without adverse side effects. Treatment reduced the inflammatory response in peritoneal dialysis patients. Nascimento MM, Suliman ME. Effect of oral N-Acetylcysteine treatment on plasma inflammatory and oxidative stress markers in peritoneal dialysis patients. Perit Dial Int. 2010.

 Tylenol toxicity, overdose, acetaminophen excess
In addition to its antioxidant properties, acetylcysteine is currently used to counteract the effects of an overdose of acetaminophen (i.e., Tylenol). Regular use of the painkiller acetaminophen is associated with higher rates of liver and kidney toxicity, asthma, and chronic obstructive pulmonary disease and reduced lung function. Animal experiments have suggested that acetaminophen might lower antioxidant activity in the lungs, and causes harm to the liver and kidneys. With hundreds of people each year dying from acetaminophen overdose, thousands more with liver damage or other health problems, why is acetaminophen still available for sale without a prescription whereas regulators have tried to pull away certain nutritional supplements that are far less toxic? Those who need to take the painkiller for a health condition should consider regular use of acetylcysteine, a nutrient that protects the liver from this drug's toxicity. As a resident, I prescribed intravenous N-acetylcyteine to patients with liver damage due to acetaminophen (Tylenol) overdose. It protected the liver quite well. 

 http://www.life-enhancement.com/magazine/article/636-n-acetylcysteine-can-take-a-load-off-your-chest


N-ACETYLCYSTEINE DOES DOUBLE DUTY AS ANTIOXIDANT
NAC is notable not just as an antioxidant but also as a precursor to the body's "master antioxidant," glutathione, the most important antioxidant in our cells. Glutathione itself cannot be taken as a supplement, by the way, because it breaks down in the digestive tract. Our bodies produce it in great abundance, however. It can become depleted by the frequent use of acetaminophen (Tylenol), and in cases of acetaminophen overdose (the most common reason for calls to poison control centers in the United States), the standard treatment is with NAC, which protects the liver from the damage that would otherwise be done. NAC is also used to treat poisoning by the death cap mushroom, Amanita phalloides.


N-ACETYLCYSTEINE'S BENEFITS ARE CONFIRMED
The Swiss researchers evaluated eight studies from five different countries, conducted between 1976 and 1994 on a total of 1408 patients with chronic bronchitis. Five of the studies had found a positive benefit from NAC, whereas three had not. Their duration ranged from two to six months, and the dosages used varied from 600 mg three times per week (equivalent to 257 mg per day, on average) to 600 mg per day. Several studies used 400 mg per day, which is now considered to be the lower limit of the recommended dose, according to the authors. The NAC was well tolerated: side effects were mostly mild gastrointestinal upset.
When all the statistical smoke cleared, the authors concluded:

. . . the results of the present meta-analysis suggest that 3 to 6 months of therapy with NAC results in a definite, although not extreme, reduction in the expected number of acute exacerbations of CB and may thus decrease morbidity and health care costs.

health benefits of clove

 http://altmedicine.about.com/od/completeazindex/a/clove_benefits.htm

Curry Leaves

  I have tried eating raw curry leaves every morning. It doesn’t taste bitter, so anyone can try chewing the leaves. The juice in the leaf is able to stimulate digestive enzymes to break down food easily. This is what all of us need. To remove unwanted substance from our body!

Here are some ways to consume curry leaves:
Cooking:
Remove the leaves from the stem to use them (discard the stems).
Use the curry leaves in all you curries and when you stir frying vegetables. Just garnish the curry with the leaves.
Tips: when I stir fry vegetables, I cut the curry leaves into small pieces and fry it together with vegetable. And my family members don’t notice it. LoL! This help them to consume the curry leaves specially children.
Are you frying chicken? Add in curry leaves when marinating. Fry the leaves. It taste good. Trust me! :D
Making chutney:
Mix the leaves with coriander leaves, pudina/mint leaves, parsley and cheese. Blend it all. Spread on bread. Place the chicken slices. Make sandwich.
When making Pesto Sauce or green sauce for spaghetti, chuck the curry leaves when making the sauce.
Juicing:
When you juicing fruit or making any juice, add in around 7-10 leaves and blend it together. I do it when I make milk shakes and fruit juice.
In treating eye disorders:
Juice of fresh curry leaves suffused in the eyes which will make your eyes look bright. It also prevents the early development of cataract.
Digestive Disorders
-take two teaspoons curry leave of juice mixed with a teaspoon of lime juice every morning. It treats morning sickness, nausea due to indigestion.
-Ground curry leaves to a fine paste and mixed with buttermilk, drink on an empty stomach with beneficial results of stomach upsets.
Diabetics

eat ten fresh fully grown curry leaves every morning for three months will help to prevent diabetes due to heredity factors and obesity.
Reducing weight:
Chew a few leaves every day to lose weight.

Hair growth
Add a few curry leaves to your hair oil and boil it for a few minutes. Applying this hair tonic will keep your hair healthy. I use organic coconut oil for my hair. It works good.
Tips: If you don’t like your hair to be oily, massage your hair with the oil (leave it 10-15 minute) before shampooing.
Those you can’t find or grow curry leaves. There is powdered curry leaves sold everywhere. Try using the organic powdered curry leaves.
Good luck in trying. Always remember, you must love your body and taking care of it is essential.

 

http://zesterdaily.com/cooking/curry-leaves-flair-in-indian-cooking/

 A fistful of fresh curry leaves, and a few mustard seeds sizzling and spluttering in a couple of spoons of hot coconut oil make an amazing final flourish to most South Indian savory dishes. “A particularly ingenious South Asian technique for getting flavor to come forward,” write Jeffrey Alford and Naomi Duguid in their book Mangoes & Curry Leaves.” Spend some time in this part of the world, and you too will come back addicted to this delicious combination.

 

 

Health benefits along with great flavor

Besides imparting flavor to dishes, curry leaves have wonderful health benefits. They are low in calories, contain essential oils that are soluble in water and are rich in fiber, folic acid, beta carotene, calcium, phosphorus and iron. Curry leaves, as well as the bark and roots of the plant, are used in Indian ayurvedic medicine in the treatment of diabetes and for keeping the digestive system healthy. This herb is also used in the treatment of skin irritations.
Curry leaf is a natural crossover ingredient. Add a few leaves to whatever you are cooking, and even ordinary dishes become resplendent with minimum effort. They pair well with meat, seafood and vegetables alike.
 http://zesterdaily.com/cooking/curry-leaves-flair-in-indian-cooking/

 

Medicinal Use of Curry Leaves

 Curry leaves comes from the curry tree, grown in the warm climates of India. Curry leaves are an essential spice in Indian cooking, and are also known for a variety of healing properties and medicinal uses. The leaves work as a tonic within the body, stimulating the digestive system, and improving the quality of digestive enzymes and fluids that break food down more easily. These leaves can be found in Indian food stores, most ethnic food stores, and online at IndianFoodsCo.com.

Read more: Medicinal Use of Curry Leaves | eHow.com http://www.ehow.com/way_5388133_medicinal-use-curry-leaves.html#ixzz2ONNoc960

Curry is both flavorful and fragrant, producing irresistible dishes. It is a very flexible herb that can be cooked with either fresh, dried or powdered. When cooking with dried curry leaves, only a third of the amount is necessary when compared with fresh leaves.

 Just a quick tip if you buy more than you can use. They freeze beautifully in an airtight bag.

Read more: How to Use Dried Curry Leaves | eHow.com http://www.ehow.com/how_5434316_use-dried-curry-leaves.html#ixzz2ONYacuga

 

Curry leaves are very tender and best used fresh. They can be frozen and kept for future use also, but should not be removed from the stalk in that case, or will use their flavor. In cooking, it is best to use a fresh piece, fried in hot oil and ghee for the aroma. Contrary to popular belief, the curry leaf does not come from the curry plant, nor is it the secret behind the flavor of the curry powder. While some people may add it to their curry powder, it is largely a seasoning leaf, to be used only in specific curries to provide specific tanginess. Very rarely it is used ground along with other spices, more often than not, it is the first thing in the oil to be used to make the curry itself. Not surprisingly, the curry then acquires a personality of its own, aptly flavored by the little pointy leaf.

Apart from cooking, the curry leaf has a number of medicinal uses also. It is an essential ingredient of almost all traditional medicine systems of peninsular India, sometimes with amazingly good results. Unani, Ayurveda and other systems use it to cure ailments such as piles, to allay heat of the body and are useful in leukoderma and blood disorders, and this has been proven by experts of western medicine also. In India, the curry leaf is used to prevent conditions such as nausea and stomach upsets. It is also used in treating skin irritations and poisonous bites. Its oils are invaluable as repellants and to cure skin disorders common to the tropics.

Scientifically speaking, the curry leaf contains: 2.6% oil, beta-caryophyllene, beta-gurjenene, beta-elemene, beta-phellandrene, beta-thujene, alpha-selinene, beta-bisabolene, beta-transocimene and beta-cadinene.

There are many traditional remedies for everyday discomforts that utilize the goodness of the curry leaf, and here are some of them. To help in constipation, one can soak curry leaves in hot water for a few hours and drink the water with a spoonful of honey added to it. It eases the digestive tract and allows easier motion of stools. To cure nausea, brewing a curry leaf tea helps. And here's a nugget, to cure nausea brought on by pregnancy, one can drink a mixture of 1 teaspoon curry leaves juice with 2 teaspoons lime juice and 1 teaspoon sugar every morning.

Those with a taste for drama and a strong stomach can chew on fresh curry leaves and count on it to relieve diarrhea.

As a skin medicine, the leaves are boiled in cow's milk can be applied on a heat rash or a milk skin infection. It can also be ground into a paste with some turmeric and applied on acne infected skin for a few days. The result is a glowing, clear skin. Curry leaves boiled with coconut oil can be an effective hair colorant which causes minimum damage and maximum benefit to graying or thinning hair. South Indian women have, for centuries, mixed with the leaves of the China Rose and fenugreek, and applied as a paste to keep hair long, back and gleaming.

The myriad uses of the little pointy leaf make it a good idea to grow it in a small pot at home. All it needs is some watering during a dry spell and some sunshine during cold months. It can withstand a small amount of frost and needs moderate light and warmth to grow. A small pot with these aromatic leaves can be kept in a partially indoors area (like a verandah), to stave off insects etc too, as well as ensure a fresh aroma to the area.
Read more at Buzzle: http://www.buzzle.com/editorials/8-16-2004-57909.asp

 http://voices.washingtonpost.com/all-we-can-eat/i-spice/i-spice-curry-leaves.html

 But I have never heard of a more misunderstood ingredient than the poor curry leaf (kari leaf). It is a gorgeous, aromatic, shiny dark green leaf used in Indonesian, Indian, Sri Lankan and Malay cuisines, to name a few. In my opinion, its lemony fragrance and the taste it adds to curries is addictive. Unfortunately, curry leaves have no substitute.
I have found nothing that adequately duplicates their flavor. (Commercial curry powder, which was created by the British sometime in the 1700s, is a mix of spices and herbs such as cumin, cinnamon, turmeric and coriander.)
See? One has nothing to do with the other.
I spoke with Indian cooking legend Julie Sahni last week about curry leaves, and the first words out of her mouth were: “Curry leaves are this decade’s lemon grass! People are using them more and more, and finding out how amazing their flavor can be.”


How to use these beauties? First, remember that unlike bay leaves, these leaves are actually edible. Now for some ideas:
* Remove the leaves from the stem to use them (discard the stems). Add the leaves to vegetables, lentils, meat dishes, beverages and chutneys as you make them.
* Sizzle them in hot oil to flavor the oil, then add your choice of vegetables or cooked rice or meats directly to the leaves and oil.
* Sizzle the leaves in hot oil along with other spices (such as black mustard seeds), then strain and pour the hot seasoned oil over a prepared dish or a bowl of plain yogurt.
* Sahni shared a wonderful way to use them with sea scallops: Marinate the scallops in olive oil, salt, pepper and garlic. Sear them in a hot cast-iron skillet. To serve, top with thinly sliced fresh curry leaves and a squeeze of lemon juice.
* Another Sahni suggestion: Heat some oil and add a few curry leaves. Once the leaves begin to sizzle, remove them from the heat. Use the oil to brush over prepared breads, or brush on a piece of plain fish before you saute it.


 http://voices.yahoo.com/medicinal-uses-curry-leaves-3497067.html
A rich source of iron, curry leaves, are made into a paste and cooked along with vegetables or fish. This recipe is excellent for people who have undergone an operation or surgery where they have lost a lot of blood.
Curry leaves also make excellent natural remedies for hair problems. If you have split ends or weak hair that falls with the stroke of a brush; include plenty of curry leaves in your diet. An old grandmother's beauty recipe recommends heating some curry leaves in coconut oil and massaging the mixture into your scalp before a shower. This helps in the growth of strong, beautiful hair.
If you suffer from constipation, soak a bunch of curry leaves in reasonably hot water for a few hours. Drink the water along with a spoon of fresh honey and you will find much relief.


While these leaves best used fresh, they can be refrigerated for up to two weeks. If the leaves begin to brown, discard them. Use your nose to determine freshness: Crush a small leaf between your fingers and smell it. If there is no lemony aroma, the leaf has lost its potency and should be discarded.
In order to preserve the leaves and not waste what you don’t immediately use, you can freeze them, but only if you vacuum-pack them to prevent oxidation, which makes them slimy, dark and ruins the flavor.) Better yet, Sahni suggests placing any leftover leaves in a wicker basket in a cool part of your house -- any place without direct sunlight -- and allowing the leaves to air-dry naturally. She says the leaves will dry completely in three to five days. Then, place them in a resealable plastic food storage bag until needed.
You can crumble the dried leaves on salads or add the whole leaves to curries. Sahni promises they will be just as aromatic and flavorful as the fresh ones. These dried leaves will last up to a year.
Curry leaves are easy to grow at home, but a word of warning when buying seeds: Ask for seeds of curry leaves (Murraya koenigii) -- not a curry plant. A “curry plant” (Helichrysum italicum) has no relation to curry leaves.
-- Monica Bhide

Curry leaves are also used in a lot of Sri Lankan curry recipes. I'm married to a Sri Lankan and lived in Sri Lanka for nine years.
There are mainly two ways they're used.
1. Added to hot oil at the very beginning of the cooking, then add the onions, chillies, then garlic/ginger/lemongrass/rampe (pandan), then spices, then other ingredients.
2. Tempered in oil along with onions or green chillies or whatever and added, along with some of the oil, at the end of the dish like a garnish.
Or both.
Curry leaves are also used quite a bit in Ayurvedic medicine.

http://chowhound.chow.com/topics/575046

Lutein

• Curry leaves are a good source of lutein. Lutein is the substance which gives the leaves their green color. Lutein has been shown to reduce clogging of the arteries, and is being studied for possible immune boosting properties. A study has suggested that lutein may help prevent certain eye diseases.

Calcium

• Because of their high calcium content, curry leaves are advantageous for young women, to help avoid osteoperosis later in life. Calcium is a necessary nutrient in bone development, and for strong teeth and fingernails.
  
  
  

  Folic acid

  • Folic acid is responsible for ensuring sufficient production of red blood cells. An insufficiency of folic acid can lead to anemia. It is especially important during times of rapid cell division, such as pregnancy. Curry leaves are a good source of folic acid.

  Niacin

  • Niacin is found in curry leaves. Niacin is utilized in DNA repair, and is involved in metabolism at the cellular level. Niacin is also required for proper adrenal function.

  B-Carotene

  • B-carotene is found in curry leaves. This is important for the prevention of night blindness. B-carotene is also an immune booster, helping to strengthen the immune system.

  Other uses

  • Curry leaves are traditionally recommended for upset stomachs and for constipation. A mixture of lemon juice, honey and curry leaves can be taken to help with these problems. Curry leaves can also be mixed with milk, and ground into a paste for use as a soothing skin ointment.

  
  

Read more: What Are the Benefits of Curry Leaves? | eHow.com http://www.ehow.com/facts_5486248_benefits-curry-leaves.html#ixzz2ONPqplja

1. Nausea

   • These leaves are most commonly known to be a natural remedy for getting rid of nausea. Pour a small glass of buttermilk, and season with freshly chopped curry leaves. This will eliminate nausea almost immediately. The buttermilk works to coat the stomach, while the curry leaves improve digestion. Drink this mixture as needed, when you begin to feel nauseous.

   Vomiting

   • Consuming curry leaves is also a natural remedy to relieve vomiting. As with nausea, the leaves can be mixed with a small glass of buttermilk or water, or eaten by themselves. A glass of room temperature water, mixed with a spoonful of crushed curry leaves, a pinch of salt, and a pinch of sugar, is one of the best remedies for soothing the stomach, and re-hydrating the body.

   Indigestion and Heart Burn

   • Curry leaves can also help get rid of indigestion and heart burn. Pour a small glass of cold water, add in a few drops of honey or lime juice, and add 1/2 teaspoon of crushed curry leaves. Drink this when you begin to experience indigestion or heart burn symptoms, or drink it with a meal that typically leads to indigestion or heart burn. Meals that are most commonly associated with heartburn include spicy and greasy foods, and foods high in acid such as tomato sauce or pizza.

   Weight Loss

   • Incorporating curry leaves into your daily diet can also help with your weight loss plan. These leaves are known to flush out fat and toxins, thereby reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate 8 to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal. If you don't mind the taste, you can also eat the leaves by themselves.

Read more: Medicinal Use of Curry Leaves | eHow.com http://www.ehow.com/way_5388133_medicinal-use-curry-leaves.html#ixzz2ONOcPRvW

kidney beans

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87

How to Enjoy

A Few Quick Serving Ideas

• Combine cooked kidney beans with black beans and white beans to make a colorful three bean salad.
• Mix with tomatos and scallions and dress with olive oil, lemon juice, salt and black pepper.
• Serve cooked kidney beans over a piece of cornbread and top with grated cheese for a twist on the traditional tamale pie.
• In a food processor or blender, combine cooked kidney beans with garlic, cumin and chili peppers for a delicious spread that can be used as a crudité dip or sandwich filling.
• Make a pot of chili, the hearty Mexican soup that traditionally features kidney beans.
• Make tacos with a vegetarian twist by using kidney beans in place of ground meat.

Polenta

 http://italianfood.about.com/od/polentarecipes/a/aa030498_2.htm

• 1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
• 2 quarts boiling water (have more handy)
• A heaping teaspoon of salt

 Remo suggests yet another method that is perfect if you plan ahead:
"My old grandmother (born in Italy) taught me years ago how to avoid the drudgery of having to stir and stir and stir polenta. Put the basic recipie in a slow cooker. Cook on low over night (at least about 6 hours). In the morning you will have the smoothest, creamiest polenta you only dreamed about. A single portion can be made in a bowl set in water as in a double-boiler arrangement (level to match bowl contents) -- saves having to clean the cooker pot."

 Gian John Banchero instead uses the Pressure Cooker:
I'm the product of a Piemontese father and a Sicilian mother. Mom had no particular connection with polenta so over the years she made it in a pressure cooker, sometimes to the chagrin of my northern relatives who still use a copper paiolo, taking pride in their famed elbow grease. I make polenta in the pressure cooker 99% of the time, if not I don't think I'd make it often.

During my last visit to Piemonte and Milano I was surprised to find out that many relatives use the pressure cooker method.

This is my (and Mom's) method for pressure cooker polenta:

• Amounts of polenta meal and water needed
• Lump of butter
• Salt

Throw all ingredients in the pressure cooker, cover. At high heat bring all to a brisk boil, cover the steam hole (whatever it's called), lower heat to a very low flame and cook for ten minutes. Once pressure has lowered--either naturally or under cold water--remove lid and give the polenta a good stir in order to blend in the liquid. Plop out on a board and serve as usual.

Polenta with Canned Tuna Recipe - Polenta col Tonno Sott'Olio

 http://italianfood.about.com/od/polentarecipes/r/blr1232.htm

Chickpea polenta: http://italianfood.about.com/od/primivari/r/blr0687.htm

 http://en.wikipedia.org/wiki/Polenta

Polenta takes a long time to cook, typically simmering in four to five times its volume of watery liquid for about 45 minutes with almost constant stirring, necessary for even gelatinization of the starch. Some alternative cooking techniques are meant to speed up the process, or not to require supervision. Quick-cooking (cooked, instant) polenta is widely used and can be prepared in a few minutes; it is considered inferior to cooking polenta from unprocessed cornmeal and not ideal for eating unless baked or fried after simmering.^[4]
In his book Heat, Bill Buford talks about his experiences as a line cook in Mario Batali's Italian restaurant Babbo. Buford details the differences in taste between instant polenta and slow-cooked polenta, and describes a method of preparation that takes up to three hours, but does not require constant stirring: "polenta, for most of its cooking, is left unattended.... If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby?"^[5] Cook's Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring to prepare 3½ cups of cooked polenta, and in March 2010 presented a stovetop, near stir-less method, using a pinch of baking soda (adding alkali), which replicates the traditional effect.^[6][7][8] Kyle Phillips suggested making it in a polenta maker or in a slow cooker.^[9]
Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked, or grilled until golden brown; fried polenta is called crostini di polenta or polenta fritta. This type of polenta became particularly popular in southern Brazil following northern Italian immigration.

http://www.ohio.com/lifestyle/abraham/polenta-one-of-the-best-foods-you-aren-t-eating-1.257900
L ike Southern grits or Amish mush, polenta is cooked cornmeal. But unlike those other two dishes, polenta is typically laced with butter and Parmesan cheese, which give it a lush savoriness.
As a creamy porridge, it takes the place of mashed potatoes, and pairs with savory toppings or meat dishes with a sauce, like osso bucco.
In its classic presentation, polenta is served creamy, with meat sauce or vegetables. Traditionally, the porridge would be spooned over a wooden board, topped with meat such as crumbled sausage or classic beef ragu, and eaten communally from the center of the table.
Creamy polenta can be layered into lasagna instead of noodles, or served in individual bowls.
When firm, polenta can be cut into wedges or squares and baked or pan fried to create a foundation for meat, vegetables or sauces, with a crisp outside and soft interior.
Cut into sticks and deep fried, firm polenta is an alternative to french fries, with crispy outsides and creamy centers. Small squares of baked polenta can replace crackers or crostini in appetizers, and also are gluten-free.
Polenta is made like any hot cereal, by whisking it into boiling water, and then reducing the heat to cook it until it the water is absorbed and it forms a soft porridge, the consistency of firm oatmeal.
Italian chef and cookbook author Lidia Matticchio Bastianich suggests boiling it with fresh bay leaves to impart additional flavor to the porridge.


POLENTA WITH SAUSAGE SAUCE
For the sauce:
1 oz. dried porcini mushrooms
1 tbsp. olive oil
2 lbs. Italian (hot or mild) sausage, bulk or removed from its casing
1 small yellow onion, minced
1 celery stalk, minced
½ leek, thinly sliced
1 carrot, thinly sliced
2 tbsp. tomato paste
½ cup water
For the polenta:
2 quarts water
Salt, to taste
2 cups cornmeal
½ cup (1 stick) unsalted butter
½ cup grated Parmigiano-Reggiano
¼ cup coarsely chopped flat-leaf parsley

Place the porcini mushrooms in a bowl and pour boiling water over them. Let them soak for 20 minutes, then drain and coarsely chop.
In a saucepan, heat the oil, then add the sausage. Once the fat of the sausage starts rendering, after about 3 minutes, add the onion, celery, leek, carrot and the porcini, making sure you break the sausage up as it starts cooking. Cook for 10 minutes longer, then mix the tomato paste with the water and add to the saucepan.
Stir well, cover, and cook very slowly for 30 to 40 minutes. If necessary, add a little bit of water during cooking to make sure the sauce doesn’t stick to the bottom of the pan.
To make the polenta, bring the water to a simmer. Add salt and slowly add the cornmeal, making sure you whisk continuously. Simmer gently for about 45 minutes or until the polenta is done, stirring frequently to make sure the polenta does not stick. (See note.)
Remove the polenta from the heat, adjust seasoning, and add the butter and cheese (optional), mixing vigorously until combined.
Add the parsley to the sausage mixture. Serve the polenta and sausage together.
Makes 4 to 6 servings.
Editor’s note: Depending on the variety of polenta used (fine, medium or coarse grind) polenta may be done well before 45 minutes. Typically, look for a medium grind.
— Adapted from At Home with the Culinary Institute of America: Italian Cooking,
Gianni Scappin, Alberto Vanoli and Steven Kolpan

POLENTA PIZZETTES
4 cups cold water
1 cup cornmeal (polenta)
Salt, to taste
Olive oil
Pizza toppings such as tomato or pesto sauce, fresh basil, chopped fresh tomatoes, sauteed peppers, crumbled cooked sausage, grated mozzarella or Parmesan cheese

Bring water to a boil and add salt. Add polenta in a slow steady stream, whisking constantly to prevent lumps. Reduce heat to low, cover and simmer for approximately 15 minutes, stirring frequently to prevent lumps and sticking.
Remove from heat. Spread polenta into the bottom of a 9-inch-by-13-inch pan, either a rimmed sheet pan or a traditional cake pan, that has been sprayed with nonstick cooking spray. Smooth top.
Cool on countertop to room temperature. Cover polenta top with a sheet of plastic wrap and place in refrigerator to cool completely.
When ready to assemble pizzettes, use a 3-inch round cookie cutter or a water glass to cut polenta into about 12-15 rounds. Alternately, use a knife to cut polenta into squares. Place polenta on a baking sheet, brush lightly with olive oil and place in an oven that has been preheated to 400 degrees.
When polenta begins to crisp and brown on the edges (about 15 minutes), remove from oven and top with pizza toppings of your choice.
Return to oven for 5 to 10 minutes until toppings are hot and bubbly.
Makes 12 to 15 appetizer portions.
— Lisa Abraham

http://www.yelp.com/topic/san-francisco-more-recipe-talk-anyone-know-what-to-do-with-polenta

Polenta can stand in for rice or potatoes with most dishes.  You can top it with a tomato basil bruschetta topping, or with sausages in a marinara sauce.  Or maybe use it as the base of a vegetable salad.  I find that polenta lends itself really well to pairing with seafood, such as shrimp scampi or grilled salmon patties.

 CINDY K. says:

I make creamy polenta - chop up the premade log & mix w/chicken broth and cream for preferred thickness.  Then I serve it up w/just about anything - pan-fried herbed chicken, ratatouille, baked fished, soup, etc... 

1. P K. says:
   

   Slice, and grill or saute and top with sauteed mushrooms and caramelized onions; drizzle with some really good balsamic.
2. 

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   5/2/2006 Claudia O. says:
   

   i had it sliced and pan fried last night. sprinkle some good Italian cheese or drizzle some sundried tomato sauce on it or some flavored olive oil and yummy. don't make the slices thicker than 1/2"
3. 

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   5/2/2006 Mori "moshi moshi" Y. says:
   

   Or you could make your own polenta =)
   
   It's really easy and cheap.  Just corn meal cooked with water or stock.  You can toss in your own flavors too.  Maybe a bay leaf, some kosher salt, yummy cheeses, fresh corn, sundried tomatoes ... you name it!  Then you just serve it hot and creamy, or you pour it into a baking dish and chill it until it's firm.  Then you can cut out your own polenta wedges with a knife or a cookie cutter. 

   
   

    Maya S. says:

   My mom would top it with canned kidney and black beans simmered in marinara sauce. Then top the whole thing off with grated parma. Healthy and delish! 

   
   

    Ally's Sweet & Savory Eats says:

   April 5, 2012 at 1:03 pm

   I’ve never had polenta or made it….but I once saw on the food network that they griddled it (like french toast) then served it with butter and syrup…yum!
    http://www.slim-shoppin.com/first-time-making-or-eating-polenta/