Month: April 2013

Label Lessons…learned the hard way!

Published by

Last week I was on vacation.  I wrote this on the plane.  Heading to Nashville, I was already planning how to sample but not succumb to the southern cuisine of fried chicken, grits and mashed potatoes, but it turns out I had to worry closer to home! Here’s my entry: So, today I’m traveling.  Not my favorite day as far as staying on my food plan, but usually the Minneapolis airport has some great selections.  French Meadow Bakery, sushi, salads.  But Nooooooooo…… Today, the security lines were long, so we went to the Skyway security checkpoint, which basically cost me my healthy lunch, as it bypassed said healthy options. Near the gate, we were confronted with three choices:  hummus with pretzels (really?  you can’t put a veggie in it?), veggies, with dip (dip?  yes, I’d like to eat healthy and serve it with a side of chemicals and fat), un-appetizing ham and cheese on bread, or the “Fresh Attractions”  turkey pesto, roasted peppers and cheese on a brioche.  Ok, I’ll take the turkey and remove …

HFCS a.k.a. The Devil

Published by

What is the worst thing the food industry has come up with in the last 30 years?  Well, that list is long, but topping the list is High Fructose Corn Syrup (HFCS). Why is it so bad?  Let’s see… High Fructose Corn Syrup is made from starches like corn, wheat, and rice. High fructose syrup contains nearly equal amounts of glucose and fructose, a composition nearly identical to good ‘ol table sugar (sucrose).   The reason high fructose corn syrup is so abundant in our processed food is simple-it’s cheaper than sugar. Because we highly subsidize corn and place tariffs on sugar imports, high fructose corn syrup is much less expensive.  BINGO.  It saves the food giants MONEY, which they trade for YOUR HEALTH. Most of the corn in this country is genetically modified.  HFCS is no different.  The corn industry doesn’t want the food giants to stop using HFCS.  There have even been extremely misleading commercials about how “good and natural” it is.  Puhleeaze.  What boat do they think we just got off of?  You …

Healthy Ginger Carrot Soup

Published by

This recipe is amazing because it tastes BETTER than the usual carrot soup with dairy.  And the thai red chili paste can add a kick or add HOT depending on your preference.  You can even put it on the table for those who love spicy to add a bit more.  The secret in addition to the red chili paste is coconut milk.  This soup is amazing! This is almost identical to the recipe in The Ultrametabolism Cookbook by Dr. Mark Hyman.  Like I said previously, that book is one of my most used cookbooks. Ingredients: 2 tablespoons coconut oil or light sesame oil (don’t use toasted sesame, the flavor is too strong) 1 large onion, diced 1 clove garlic, minced 2 tablespoons minced fresh ginger 2 pounds diced carrots – don’t fret the size, you’re going to blenderize it anyway 4 cups chicken broth or vegetable broth if you’re vegan/vegetarian 1 cup light coconut milk (canned) ¼  to 1 teaspoon Thai Red Chili Paste, like Thai Kitchen or Dynasty brands (comes in a jar, a …

Can fish oil save your life?

Published by

I’ve already talked before about the supplements I’m on, and why I think they are CRUCIAL to my staying healthy.  Here’s some new research from the Fox Chase Cancer Center, just published this week: … omega-3 fatty acids and their metabolite products slow or stop the proliferation, or growth in the number of cells, of triple-negative breast cancer cells more effectively than cells from luminal types of the disease. The omega-3s worked against all types of cancerous cells, but the effect was observed to be stronger in triple-negative cell lines, reducing proliferation by as much as 90 percent. The findings were be presented at the AACR Annual Meeting 2013 on Tuesday, April 9. Lead author Thomas Pogash stated:  “Diet can play a critical role in breast cancer prevention,” says Pogash. “When you compare a western diet to a mediterranean diet, which has more omega-3s, you see less cancer in the mediterranean diet. They eat much more fish.” My doc, Dr. Mark Hyman stated:  ” Simply put these extraordinary fats affect every part of your biochemistry. …

Dad is great, he gave us chocolate cake!

Published by

Have you heard the infamous 1982 Bill Cosby bit where he let’s his small children have chocolate cake for breakfast? (Yes, I wrote this before Cosby was a bad word, but stay with me here…)  It went something like this: “The child wanted chocolate cake for breakfast! How ridiculous! … And something in my brain thought about the ingredients: eggs! Eggs are in chocolate cake! And milk! Oh goody! And wheat! That’s nutrition! … And their father said, ‘Chocolate cake coming up!!’ … And five children sat at breakfast and the morning music was playing and they were eating chocolate cake and singing songs to me:  ‘Dad is great! He gave us chocolate cake!’” In the story, the Mom, upon arising, did not find this scenario remotely amusing.  And we know why.  The average chocolate cake is not the healthiest thing for anyone any age.  But, there are ways to tweak the recipe, and not only make it better, but make it healthier.  Now, this is NOT a recipe I condone for everyday eating.  I …

Glycemic what?

Published by

Unless you live in a cave, I’m sure by now you’ve heard the words glycemic load and glycemic index.  But, what do they mean?  I’ll try and explain.  These are REALLY IMPORTANT numbers if you are someone who has trouble losing weight, loses it but it comes right back, or your doctor has told you that your triglycerides, cholesterol and blood sugar are high.  This combination of lab abnormalities is known as metabolic syndrome.  It is the precursor to Type 2 Diabetes, and our diet is why most of us have this syndrome.  So, let’s talk about how EATING DIFFERENTLY CAN REVERSE THIS PROCESS. Why should you pay attention to Glycemic Index and Load? The higher the rise in glucose in the blood stream, the more insulin your body cranks out to store it. Over time this can lead to higher circulating insulin levels that can result in inflammation, weight gain and resistance to insulin’s ability to store sugar. The end result can be the progression to type 2 diabetes, obesity, heart disease, and other …

Bites #2: The most common deficiency is…

Published by

What is the most common nutritional deficiency in the US Population?  Many would say Vitamin D and they’d be right….  almost.  But, the answer is MAGNESIUM. For a variety of reasons, we lack a diet rich in magnesium.  We take other minerals, meds or substances that compete or block its absorption (think Calcium, insulin, soda, alcohol and diuretics).  Do you have restless legs or know someone who has?  It is most likely a magnesium deficiency.  They estimate that 1/6 of all headaches in the US may be a simple magnesium deficiency.  Because magnesium is necessary for so many reactions in the body that use and supply energy, low blood levels of the mineral are implicated in metabolic dysfunctions like diabetes. Magnesium is a powerful relaxant.  We give it to critically ill patients, mothers in pre-term labor, and often it’s the stuff you take to “clean you out” before a colonoscopy.  So, if our diet isn’t rich in it, what to do?  Especially if you’re already taking calcium, you absolutely should be supplementing your diet with …