What if? A nutritious chocolate

I was reading labels--again.

This time it was on the back of some chocolate chips, left over from the time I demonstrated my new Cookies and Milk cookies.

I was thinking....

What if? I could improve chocolate?

What if? the amount of cocoa butter could be reduced? Cocoa butter, although a vegetable oil, is 60% saturated, mostly long chains of saturated fat.

What if? some short-chain saturated, some mono-unsaturated and other poly-unsaturated fatty acids could be used, easier to digest and easier to assimilate. And all from a fresh natural source?

What if? I could use some of my stabilized cream to improve the nutritive status of chocolate?

What if? I could add vitamin A; thiamin; riboflavin; niacin; pantothenic acid; vitamin B-6; folate; vitamin B-12; retinol; and choline?

What if? I could also include trace minerals such as calcium; phosphorus; potassium; iron; magnesium; selenium; zinc and copper?

What if? the end result was softer? smoother? and less calories?

What? Less calories? Well yes, because the part of the stabilized cream also contains water, and there are no calories in water.

And one third less sugar. The package I was reading said that sugar was the largest ingredient. I just cut the sugar content by one third.

What if? it had even more chocolate taste. How? because I found that the chocolate taste is not dependent upon the sugar content. It can be enhanced with protein. Yes, protein. It makes the chocolate taste last longer in the mouth. In fact, the chocolate taste feels more potent when not overwhelmed with sugar.

What if? I could add some of these proteins?

So I did: tryptophan; threonine; isoleucine; leucine; lysine; methionine; cystine; phenylalanine; tyrosine; valine; arginine; histidine; alanine; aspartic acid; glutamic acid; glycine; proline and serine.

So what kind of chocolate is this? Maybe an adult's type of chocolate. Smooth, rich in chocolate taste without the sugary after-taste. Potent in a delectable way. And less calories as well, 43 less calories per 60 gram serving. Easier to digest, with a nutritional component as well.

Since we already consume 3 billion pounds of chocolate in the US [1], why not make chocolate that tastes better, stronger, is leaner and better for us?

[1] http://www.sfu.ca/geog351fall03/groups-webpages/gp8/consum/consum.html

To recap: Increased protein, additional minerals and vitamins. Reduced saturated fats and sugar. Increased taste, reduced calories and absence of sugary aftertaste. All because someone asked What if?

What if? A charitable bank

What if? there were a charitable bank?

What if? we could get loans without interest?

On a mortgage loan at 8.5% (and there are many people in this country with an interest rate like that) the person pays back about $1.77 on top of every $1.00 owed. For example, a $200,000 loan requires $554,000 to pay back. And the person gets nothing for the extra $354,000 they paid. In fact, they were taxed on the money they earned to pay it back. So interest is a deduction? It is a deduction we can't afford. We need lower costs.

Compare: $200,000 at 8.5% costs overall $554,000 to pay back, with monthly payments of $1540.

$200,000 at 0% costs overall $200,000 to pay back, with monthly payments of $555 per month.

You decide which one is more manageable.

But where would the bank get money to loan?

The US government already makes 0% loans to all its member banks. So our bank would have the ability to get money from the same source.

But, does it takes a lot of money to get it started?

I calculated it would take about $100 Million dollars to start a bank.

What if? there were a million people who each wanted to pay $10 per month to belong to the bank, we would have $120 million needed to get started. We don't need the cash per se, we need the commitment.

Can I find a million people? I have already begun. If you would be interested, please post to this blog or send me an e-mail at Unlimited-future@mail.com

Do I think that $10 a month is too much? No, not if I knew that I would be getting no-interest loans for as long as I belonged. And that included free checking account, free ATM, free identity protection.

What if? there were no credit reports? It has been reported that 60% of credit reports have faulty information. But the credit reporting agencies don't care. They don't care because they are earning Billions of dollars on reporting what they want, errors and all.

What if? we could write a questionnaire and use it to qualify loan applicants?

What if? there was something much more accurate than a flawed credit report to go on?

What if? it mattered more about who you and what you are dong for your future? Rather than how old you are or when you lost your job?

But are you afraid that there will be no people to run it? I am already finding people with expertise who understand that getting no-interest money into the hands of American small business owners, home owners and entrepreneurs is the best way out of our current economic crisis.

What if? there were no huge salaries to pay?

What if? talented, genius people with expertise were willing to serve at modest pay to do this? There are such people. I have met some. They are people of integrity and principle, first and foremost.

What if? there were no stockholders to pay?

What if? the bank was a Low-income Limited Liability Corporation? Commonly referred to as an L3C?

What if ? The bank was in business to be a service to its customers?

What if? instead of finding ways to get more money out of its customers, in terms of fees, penalties, and charges, the bank was founded in order to find ways to get more services for its customers?

What if? we could start now?

We are already beginning.

Answer here or at Unlimited-future@mail.com

Let's build our own better tomorrow.

What if? A better vinegar

Have you ever been busy doing what was in front of you to do when an idea struck? And you immediately knew that this idea was the answer to the problem in front of you? And for many other people with the same condition?

I was shadowing a physician in North Carolina. The patient at hand had a disease, and infection and a communicable illness all at the same time. And the infection was not responding to two weeks of oral antibiotics. The physician asked her what her favorite meal was and she answered "hot chitlings and vinegar."

And so I thought, this patient is not getting enough vitamin C, it shows in delayed healing and diminished immunoresponse. What if? I could make something in her daily intake fulfill the vitamin C she needs? Then I thought of vitamin C in vinegar.

My mind raced to think of other things that we use vinegar on. Fish and chips, not a rich source of vitamin C. Potato salad, most of the vitamin C is gone by the time the potatoes are boiled and processed into salad. Pickles, nope. Salad dressing, nada. Mustard is manufactured with vinegar, any vitamin C there? Not.

So I began shortly thereafter. The pills sold in stores, I found, are not crystallized vitamin C. They are the precipitated salt of vitamin C, thus called sodium acsorbate. And they did not dissolve well in vinegar, but precipitated out and left cloudiness in the bottom of the bottle.

Then I searched to find a supplier of pharmaceutical grade vitamin C crystals. Ah, this dissolved beautifully. And then I started using it in my daily life. Vitamin C is a powerful antioxidant, so I called it in my mind antioxidant vinegar.

The minimum vitamin C intake to avoid scurvy is 45 mg per day. The upper intake suggested as 2000 mg per day. So there was a very wide range between too little and too much. I calculated it so that if a child got hold of a half-liter bottle of my anti-oxidant vinegar, they could drink the whole thing and be healthier than the day before.

Salad dressings were my first, substituting my high C vinegar for regular vinegar in Italian salad dressing. Then potato salad. Then later, some fresh pickles. What I noted with the fresh pickles is that they tasted--well, really fresh. The presence of the vitamin C had a subtle influence on the taste of vinegar. It no longer tasted sour, it tasted more tart. It also smelled less sour.

In the intervening four years, I have made and eaten 120 liters of this antioxidant vinegar. I have done experiments on all sorts of foods. It makes wonderful meat marinades. It keeps chicken breasts really clean and white, without the graying. The beef was also more tender. Potatoes in potato salads were creamy white, not greyed or darkly yellowed. All in all, I liked it a lot and filed for a patent on it in May.

Would you like to join me in giving it a name?

And tell me what types of vinegar you like best? Apple ? grain ? balsamic? Any other types of food you use vinegar with? Let's talk about vinegar.

Then I thought, What if?

What if? A better, more flavorful ketchup

What if? A better, more flavorful ketchup

Have you ever been sitting idly and reading something you never thought you would?

I was reading the label of a ketchup bottle. Why? Because I was contemplating whether I wanted to use it or not. What I found as the ingredient list from the world's largest retailer was the following: "water, tomatoe paste, high fructose corn syrup, vinegar, corn syrup, salt, onion powder, spice, natural flavoring."

And I thought, What if? I invented a more flavorful ketchup?

I looked again and therre was NO vitamin C; NO calcium; NO iron in this condiment. Also, there was a sodium/potassium imbalance. There were 160 mg of sodium and only 50 mg of potassium. We need potassium in balance with sodium. Not enough potassium and the cells get too much sodium and fluid inside. People sometimes refer to this as "I'm retaining water."

I already knew that tomatoes have their own vitamin C. What happened to it? And What if? I could make a ketchup that used a process to retain the vitamin C that tomatoes already have?

What if? I could use ingredients which naturally contained iron to keep our blood and bone marrow healthy and our muscles strong.

What if? I could add iron to keep our blood and bone marrow healthy andour muscles strong?

What if? it could also contain calcium to keep our bones strong and our muscles active?

What if? it could also contain a beneficial amount of potassium, an essential ingredient also for a healthy heart.

What if? I could leave out the high fructose corn syrup altogether?


So that is what I did.

I started with tomatoes cooked thick with their vitamin C still present. Then I left out the high-fructose corn syrup and added something much more flavorful, all natural. Something known for centuries but often overlooked today because it was favored by the rural poor. I found this ingredient helped greatly to reduce the vinegary taste. This ingredient was also thicker than corn syrup. And because I started with cooked tomatoes instead of water, this has very much body and a great deal more taste.

I compiled the nutritional information from the United States Department of Agriculture Food and Nutrition Center website. The website is here: http://www.nal.usda.gov/fnic.

So, I computed what a two-ounce serving of this ketchup would contain.

Vitamin C 8 mg, which we use to make collagen. Collagen is the most abundant protein in the body because it forms bone, tendons, ligaments, cartilage, skin and the tiny fibrils between layers of tissue.

Iron 1.24 mg , which we use for myoglobin, found inour muscles and hemoglobin, which transports oxygen infrom our lungs and carbon dioxide from our blood out through our lungs.

Magnesium, 10.2 mg, ehich is used in enzymes and helps with producing energy in our cells, and helps regulate levels ofother improtant nutrients.

Phosphorous 20 mg, is essential to every living cell of our body. Did you know the whole backbone of our genetic code, our DNA, is made of sugar and phosphate. Also our RNA, which is copied from our genetic code, and governs the translation of that message into proteins. Also, there is a great energy molecule called ATP which has three phosphates on it.

Potassium, 163 mg, which helps govern fluid levels by the sodium/potassium pump. Your cells pump three sodiums out for every teo potassium it pumps in. Potassium also helps regulate the heart beat.

I added losts of micro-nutrients as well.

We need zinc for health. Our DNA has an interesting transscritopn factor called the "zinc-finger" which is important and helps our DNA in the transcription process, which ishow our bodies reead out genes.

Copper is need for numerous things including ceruloplasmin (also called ferroxidase I) which safely carries iron around in the blood for us.

Manganese is needed for many enzymes, including oxidoreductase, which transports electrons around in our cells. The transfer of elctrons from one biomolecule to another makes amazing chemical transformations happen within us all the time.

Selenium functions as a cofactor (helper) in functioning of the thyroid gland and in every cell that uses the thyroid hormone.

The USDA tracks all of these nutrients and more.

I enjoyed reinventing ketchup. It tastes a lot better because it has more flavor. Now it also contributes to our daily nutrition.

If you think of a name for it, please let me know.

So the next time you are at that idle moment, let yourself think What if?

You may have the answer that could contribute to our Unlimited Future.

And if you are a business-type and would like to take this to production, please contact me at Unlimited-Future@mail.com

Kathy Hilsinger Walliser, BS, MS HCAD
Dominion Scholar in Biomedicine

What if? A new type of cookie

As I was walking along the corridors of the university, I saw a row of vending machines. The machines held a variety of cookies among other things. When I saw the cookies, I thought, "Wow, it would be nice to have milk and cookies." But there was no milk to be found, anywhere in that hallway, or the next; or in that building, or the next.

So I thought, What if? I could incorporate milk into a cookie? What if? I could make it stable so that it could be vended without refrigeration? And think of all the cookies which are eaten on any given day. What if? I could makes each cookie more wholesome? Added calcium, phosphorus, both bone-building nurtients. Added protein, and lipids. Protein builds all our tissues. Lipids help build the myelin sheath around each nerve and the majority of our brain matter.

So I invented two ways to incorporate milk into cookies. And then the trials, the lovely trials, in which I made these and then tasted them.

In the first trial, the dry components of non-fat milk are used. This makes a much nicer cookie than using just plain flour because the added protein tends to make a more moist cookie. I have used these trials to devise ways to make a much more nutritious flour. But that is for another post.

The second way has been to incorporate a much more condensed form of stabilized milk which is heat tolerant and survives baking. These cookies are the best!! But because they are so moist, they have a shorter shelf-life than the dry method.

I call these Cookies & Milk (c). I have been told to patent the recipe as soon as possible. I am also working on Brownies & Milk (c).

I have also received permission to make some and share with my laboratory classmates next month. Then they can post their comments here.

What if? Fresh Ice

I was walking through a market along the aisle that sold fresh fish laid out on ice.

And it definitely smelled of fish. And the "fishy smell" comes from the interaction of air and the flesh of the fish, with the change caused by oxydation. Fresh fish, really fresh-from-the-lake fish don't smell.

So I thought What if?

What if? I could invent an ice that would not only keep things cold but fresh as well.

And so I invented it, Fresh Ice(c). This ice contains a powerful antioxidant in the form of a vitamin. This vitamin captures O2 from the air and turns it into water. And the oxidation does not happen. This would also be good for fresh fruits and vegetables by stopping the "dried out" look and taste. And it makes carbonated drinks really fizzy!

How did I decide how much to use? I started with the recommended daily allowance (RDA) and estimated that people may eat up to a pint (half liter) of ice per day. This vitamin has a wide range of recommended values (between minimum needed and the amount that may become excessive over time). So I made it so that even if someone was able to eat 6 gallons of ice in one day, they would still be within dosage range.

Then I decided to find this vitamin in a crystallized form. It is much easier to dissolve this way. Then make ice.

It does not cost very much to do. I have run the costs of adding the vitamin from the retail costs. But if an ice-making corporation decided to this, they could add a metering chamber and add this vitamin at wholesale cost on a continous basis in those ice-making machines.

So now, I offer the world, ice that not only keeps things cold, but keeps it fresh as well. This What if? has been answered by an invention on small scale. The next is to see it put to work on a larger scale. After all, that is what good ideas are for, an unlimited future for us all.

What If? A soil from garbage

I looked at the news of Texas being burned by fires. I looked at satellite images of North Africa turning brown. I read of people becoming refugees to wind and drought and famine, and I thought What If?

What If? I could turn garbage into soil? What If? I could take the refuse that is being handled wastefully and inefficiently and use it to heal the land? What if? the burned places could once again become lush, green and vibrant with both plant and animmal life?

What If? I could use the very sand that is ruining places as a substrate? What if? soil could be a manaufactured product? What if? we could eliminate deserts?

So the first part was to determine what it would take to change sand into soil. Then what garbages would be useful in what amounts. And could I use animal waste? Doggie poo? How about sewage? Yes, they all are wastes and the most efficient soil will be the one that makes use of all our wastes. I would neutralize the animal wastes and sewage with my Counter-Act (c) product which kills all the germs, bacteria and even viruses. It also netralizes smell.

Then, I will show how to combine the ingredients cheaply and efficiently. And then, I will grow grow something substantial from the product.

And I started. I am starting a soil factory. I plan on planting tulips. Why tulips? Tulips are the most recognized flower in the world. Tulips will be my symbol of garbage becoming soil and yielding new life.

And then, What if? the garbage of the world no longer goes to dumps, but to soil factories? And What if? later on, no dumps existed, but only tulip fields. And What if? those who live in dumps today could have new employment? Selling tulips to the world!!

What if? A safer way of living

Ever expereinced something horrible and wished it was not so? It started me thinking about What if? improvements to how we live.

The following experience led to the creation of a whole new paradigm in residential communities.

This happened to me while attending Duke University in Durham, NC. I lived across the street from a dialysis clinic. I had an upstairs neighbor who was on dialysis. She was carrying something large when she tore the blood vessel in her arm where the shunt was placed. She called 911. Because she was on a blood thinner she bagan to lose blood fast and collapsed on the floor. The firemen came and could not get in. They had to hack at a double-locked steel door while she bled out on the livingroom floor. She was in such severe hypotonic shock that at least one of the responders thought she was dead. But the head Fireman said to take her to Emergency. At Duke they were able to revive her with 5 units of blood.

I thought, What if? there was a nurse in each apartment complex? What if? each nurse had a key and she could come right away and unlock the door? What if? she could stablize the resident until the EMTs arrived? What if this could be paid for in the rent, out of the funds they use for management? And what if this could also help kids with asthma? The nurse could come with oxygen. And what if this could also help diabetics during a hypoglycemic attack? The nurse could come with glucose. And what if this could also help people with angina or high blood pressure? What if? we all felt cared for where we lived? What if? we could get a well-check along with a rent receipt?

Then I thought, What if? someone doesn't do this? Well, then I will do it.

If you think this idea has merit, what services would you most want?
If you are a health care provider, Emergency nurse or nurse practioner, what are your thoughts?

I plan on doing this. I plan on getting all your input, then putting together a business plan and going forward.

I want each of us to have an Unlimited future.