Monday, January 3, 2011
Sunday, January 2, 2011
Which berry is the better berry? :|
All whole foods-including fruits like blueberries and cranberries-have their own unique nutrient profiles. The uniqueness of these foods is especially pronounced when it comes to phytonutrients like flavonoids and carotenoids. Since many of these flavonoids and carotenoids function as antioxidants in the body, there can be important differences between these two fruits (as there are between any two fruits). I would not refer to either fruit as being ""better"" or ""worse"" in terms of its antioxidant composition but as being different and possessing unique antioxidant profiles of their own, which provide unique benefits. Therefore, both are well worth including in a Healthiest Way of Eating.
Peonidins, anthocyanosides, quercetin, cyanidins, lutein, and beta-carotene would be examples of phytonutrients prominent in cranberries; most of these function as antioxidants. For blueberries, the phytonutrient list would include cynanidins, delphinidins, malvidins, petunidins, peonidins, proanthocyanins, and quercitin. Once again, many of these phytonutrients would provide antioxidant support.
www.whfoods.org
Peonidins, anthocyanosides, quercetin, cyanidins, lutein, and beta-carotene would be examples of phytonutrients prominent in cranberries; most of these function as antioxidants. For blueberries, the phytonutrient list would include cynanidins, delphinidins, malvidins, petunidins, peonidins, proanthocyanins, and quercitin. Once again, many of these phytonutrients would provide antioxidant support.
www.whfoods.org
Tuesday, December 21, 2010
Cookware for the Microwave...
Pyrex, a special type of glass known as thermal shock resistant glass. It is a fairly stable material that includes both boron and silicon, two minerals not present on the 2007 ATSDR (Agency for Toxic Substances and Disease Registry) priority toxin list.
I would be highly concerned about migration of plastics from containers into food, and would suggest avoiding its use in cooking situations including in the microwave. (For the same reasons we would avoid using "boil-in-a-bag" type vegetables.) Icky!
www.whfoods.org
I would be highly concerned about migration of plastics from containers into food, and would suggest avoiding its use in cooking situations including in the microwave. (For the same reasons we would avoid using "boil-in-a-bag" type vegetables.) Icky!
www.whfoods.org
Thursday, December 16, 2010
Wednesday, December 15, 2010
Cookware to avoid....
Aluminum
Cookware made from materials that carry with them substantial risk of toxicity, even if research shows relatively little leaching of their toxic substances, should automatically not be considered to be among your best options. We would put aluminum cookware into this category. In the past five years, we've seen over 100 studies about aluminum and disease. This metal has consistently been placed in the top 200 health-jeopardizing toxins by the ATSDR (Agency for Toxic Substances and Disease Registry) at the U.S. Department of Health and Human Services.
We realize that many improvements have been made in aluminum pots and pans with the advent of anodized aluminum (in which a thicker aluminum oxide layer is created on the surface of the pan). Yet, we still recommend avoidance of aluminum cookware due to the potential toxicity of aluminum itself. (This focus on the health aspects of aluminum cookware does not even take into account environmental problems related to the mining and dressing of aluminum.)
Non-stick cookware
Pots and pans with non-stick coatings are another type of cookware we would put into this category of toxic materials risk. The non-stick coating industry started out with Teflon in 1946 but has since grown to include many other coatings including Silverstone, Tefal, Anolon, Circulon, Caphalon and others. Products like Caphalon actually combine aluminum with non-stick materials by subjecting anodized aluminum to a polymer infusion process. We do not like to use cookware with non-stick surfaces.
Copper cookware
Pots and pans made from 100% copper fall into a slightly different category. Even though it is also a metal on the ATSDR priority toxin list just like aluminum, copper is an essential mineral that is currently deficient in many U.S. diets. Its essential nutrient status makes it different from aluminum, and some people include it as a desirable cookware material for this reason.
We take a somewhat conservative approach here since we don't like the idea of cooking directly on a copper surface due to potential (however slight) risk of copper toxicity. Adults need approximately 900 micrograms of copper per day, according to the Dietary Reference Intakes (DRIs) established by the National Academy of Sciences. The Tolerable Upper Limit (UL) for copper is about 10 times that amount, at 10,000 micrograms (the same as 10 milligrams). While you're very unlikely to get that amount of copper migration from your cookware into your food (even under highly acidic conditions that increase leaching), we prefer to avoid all possible risk.
Stainless steel
With stainless steel, you get a cooking surface that can include some less risky materials than aluminum or non-stick coatings (such as the essential minerals iron, chromium, and manganese). It is is also more stable and less prone to leaching. While some research has expressed concern about leaching of chromium from stainless steel, this mineral is both essential and currently deficient in the diets of many U.S. adults. Based on the research, we believe the health risk here is less than the risk posed by leaching of another essential mineral, copper, from the surface in a 100% copper pan.
Stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. Since the aluminum or copper is sandwiched between layers of steel and neither come in contact with the food, we think that these types of stainless steel cookware are fine to use.
What some cite as a concern for stainless steel is the leaching of nickel, a potentially toxic metal fairly high up on the ATSDR list of priority toxins. Yet, because the alloy (combination of metals used) in stainless steel cookware is more stable than other cookware materials you are less likely to have any leaching, of any metal, including nickel. An exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. Provided that you take good care of your stainless steel cookware and keep the cooking surfaces intact, we believe you are making an excellent choice in cookware with this material.
Cast iron
Cast iron is also a cookware material we really like. When properly seasoned, the surface itself is great for cooking, and when material does leach from cast iron, it's an essential mineral (iron) that many of us can easily incorporate into a healthy day of mineral intake. For some individuals, cast iron cookware can actually make a very important contribution to health. An exception would be individuals who may be at risk of iron overload. If you already have plenty of iron in your diet, in your bloodstream, and attached to storage proteins in your cells, you do not want to be adding leached iron from cast iron cookware. You may want to visit an iron disorders website like www.irondisorders.org or www.ironoverload.org to learn more about potential risk factors in this area.
We realize that many improvements have been made in aluminum pots and pans with the advent of anodized aluminum (in which a thicker aluminum oxide layer is created on the surface of the pan). Yet, we still recommend avoidance of aluminum cookware due to the potential toxicity of aluminum itself. (This focus on the health aspects of aluminum cookware does not even take into account environmental problems related to the mining and dressing of aluminum.)
Non-stick cookware
Pots and pans with non-stick coatings are another type of cookware we would put into this category of toxic materials risk. The non-stick coating industry started out with Teflon in 1946 but has since grown to include many other coatings including Silverstone, Tefal, Anolon, Circulon, Caphalon and others. Products like Caphalon actually combine aluminum with non-stick materials by subjecting anodized aluminum to a polymer infusion process. We do not like to use cookware with non-stick surfaces.
Copper cookware
Pots and pans made from 100% copper fall into a slightly different category. Even though it is also a metal on the ATSDR priority toxin list just like aluminum, copper is an essential mineral that is currently deficient in many U.S. diets. Its essential nutrient status makes it different from aluminum, and some people include it as a desirable cookware material for this reason.
We take a somewhat conservative approach here since we don't like the idea of cooking directly on a copper surface due to potential (however slight) risk of copper toxicity. Adults need approximately 900 micrograms of copper per day, according to the Dietary Reference Intakes (DRIs) established by the National Academy of Sciences. The Tolerable Upper Limit (UL) for copper is about 10 times that amount, at 10,000 micrograms (the same as 10 milligrams). While you're very unlikely to get that amount of copper migration from your cookware into your food (even under highly acidic conditions that increase leaching), we prefer to avoid all possible risk.
Stainless steel
With stainless steel, you get a cooking surface that can include some less risky materials than aluminum or non-stick coatings (such as the essential minerals iron, chromium, and manganese). It is is also more stable and less prone to leaching. While some research has expressed concern about leaching of chromium from stainless steel, this mineral is both essential and currently deficient in the diets of many U.S. adults. Based on the research, we believe the health risk here is less than the risk posed by leaching of another essential mineral, copper, from the surface in a 100% copper pan.
Stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. Since the aluminum or copper is sandwiched between layers of steel and neither come in contact with the food, we think that these types of stainless steel cookware are fine to use.
What some cite as a concern for stainless steel is the leaching of nickel, a potentially toxic metal fairly high up on the ATSDR list of priority toxins. Yet, because the alloy (combination of metals used) in stainless steel cookware is more stable than other cookware materials you are less likely to have any leaching, of any metal, including nickel. An exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. Provided that you take good care of your stainless steel cookware and keep the cooking surfaces intact, we believe you are making an excellent choice in cookware with this material.
Cast iron
Cast iron is also a cookware material we really like. When properly seasoned, the surface itself is great for cooking, and when material does leach from cast iron, it's an essential mineral (iron) that many of us can easily incorporate into a healthy day of mineral intake. For some individuals, cast iron cookware can actually make a very important contribution to health. An exception would be individuals who may be at risk of iron overload. If you already have plenty of iron in your diet, in your bloodstream, and attached to storage proteins in your cells, you do not want to be adding leached iron from cast iron cookware. You may want to visit an iron disorders website like www.irondisorders.org or www.ironoverload.org to learn more about potential risk factors in this area.
The Bottom Line...
Favorite: all-around cookware pieces are those made from stainless steel or cast iron. More than likely, the stainless steel cookware will have a core made from aluminum or copper since these metals are efficient conductors of heat. While we don't recommend cookware that features aluminum or copper as the cooking surface, stainless steel cookware with cores (or even bottoms) made from these materials are acceptable. That's because if you take care of your pots and pans and don't excessively scrub them, the copper or aluminum will not come in contact with your food.
Cast iron is another type of cookware we recommend. Even if some of the iron leaches from the cookware into your food, in most cases this is acceptable since many people can easily incorporate iron into a healthy day of mineral intake.
Aavoid pans with non-stick coatings as well as those made from anodized aluminum.
www.whfoods.org
Cast iron is another type of cookware we recommend. Even if some of the iron leaches from the cookware into your food, in most cases this is acceptable since many people can easily incorporate iron into a healthy day of mineral intake.
Aavoid pans with non-stick coatings as well as those made from anodized aluminum.
www.whfoods.org
Monday, December 13, 2010
Salts. What's the Diff?
What is the difference between different types of salt such as kosher salt, sea salt, iodized salt, and regular salt?
The differences between types of salt-kosher salt, sea salt, iodized salt, and regular table salt-are a little more complicated than you might expect. In terms of its chemical structure, salt is a crystal composed of the elements sodium and chloride. While these two elements give salt its basic chemical structure, there are about one million trillion sodium-plus-chloride pairs in a single grain of salt.
There are three basic ways to obtain salt. First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt. Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a sea salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt. Third, salt can be produced from scratch in a science lab, although you won't see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.
From the standpoint of religious dietary laws, "kosher salt" is somewhat of a misleading term since all pure salt would technically be considered kosher because of its purely mineral (sodium plus chloride) composition. This rule would apply to all pure salt, whether it was originally obtained from sea or land. However, in a practical, everyday sense what makes kosher salt different is its size and shape. Whether obtained from sea salt or mined salt, kosher salt production takes place with an alteration in the evaporation process that result in much larger and irregular chunks of salt.
What is the advantage of these larger-sized chunks? There is no nutritional advantage related to size, but kosher salt gets its name because it was originally designed to help in the koshering of meats. Koshering meat is a very important process in the dietary laws of several religions (especially Judaism), and many different factors are required in order for a meat to be considered kosher. One of these factors is the careful removal of all blood from the animal. Kosher salt-because of its larger grain size-dissolves more slowly when it is used to cure freshly cut meat. For this reason, it can do a better job drawing the blood out from the still uncooked meat. (If it were much bigger, however, the blood would simply spill off of it.)
Unrelated to this meat koshering process, however, many cooks like to use kosher salt because its larger size is simply more convenient and practical for certain kinds of food preparation. If you decide to cook with kosher salt, you'll need to follow the manufacturer's instructions about conversion of the fine-grained table salt amount in your recipe to the larger-grained kosher salt amount. There isn't one simple conversion method for substituting table salt with kosher salt because different manufacturers make kosher salts with grains that are always larger but vary significantly in size.
Any version of salt can be iodized or non-iodized. In the United States, iodized salt was introduced into the marketplace in the early 1920's in an effort to help lower the incidence of goiter. Goiter is a condition in which the thyroid gland enlarges to try and maintain its optimal function, and one possible cause of goiter is dietary iodine deficiency. The way salt is iodized is usually very simple and involves the addition of an iodine-containing mineral salt (like potassium iodide) to the sodium chloride. Sea salt, kosher salt, and regular table salt can all be purchased in iodized or non-iodized versions. To know whether you'd be better off purchasing iodized or non-iodized salt, it's important to know how effectively your diet is providing you with iodine.
whfoods.org
The differences between types of salt-kosher salt, sea salt, iodized salt, and regular table salt-are a little more complicated than you might expect. In terms of its chemical structure, salt is a crystal composed of the elements sodium and chloride. While these two elements give salt its basic chemical structure, there are about one million trillion sodium-plus-chloride pairs in a single grain of salt.
There are three basic ways to obtain salt. First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt. Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a sea salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt. Third, salt can be produced from scratch in a science lab, although you won't see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.
From the standpoint of religious dietary laws, "kosher salt" is somewhat of a misleading term since all pure salt would technically be considered kosher because of its purely mineral (sodium plus chloride) composition. This rule would apply to all pure salt, whether it was originally obtained from sea or land. However, in a practical, everyday sense what makes kosher salt different is its size and shape. Whether obtained from sea salt or mined salt, kosher salt production takes place with an alteration in the evaporation process that result in much larger and irregular chunks of salt.
What is the advantage of these larger-sized chunks? There is no nutritional advantage related to size, but kosher salt gets its name because it was originally designed to help in the koshering of meats. Koshering meat is a very important process in the dietary laws of several religions (especially Judaism), and many different factors are required in order for a meat to be considered kosher. One of these factors is the careful removal of all blood from the animal. Kosher salt-because of its larger grain size-dissolves more slowly when it is used to cure freshly cut meat. For this reason, it can do a better job drawing the blood out from the still uncooked meat. (If it were much bigger, however, the blood would simply spill off of it.)
Unrelated to this meat koshering process, however, many cooks like to use kosher salt because its larger size is simply more convenient and practical for certain kinds of food preparation. If you decide to cook with kosher salt, you'll need to follow the manufacturer's instructions about conversion of the fine-grained table salt amount in your recipe to the larger-grained kosher salt amount. There isn't one simple conversion method for substituting table salt with kosher salt because different manufacturers make kosher salts with grains that are always larger but vary significantly in size.
Any version of salt can be iodized or non-iodized. In the United States, iodized salt was introduced into the marketplace in the early 1920's in an effort to help lower the incidence of goiter. Goiter is a condition in which the thyroid gland enlarges to try and maintain its optimal function, and one possible cause of goiter is dietary iodine deficiency. The way salt is iodized is usually very simple and involves the addition of an iodine-containing mineral salt (like potassium iodide) to the sodium chloride. Sea salt, kosher salt, and regular table salt can all be purchased in iodized or non-iodized versions. To know whether you'd be better off purchasing iodized or non-iodized salt, it's important to know how effectively your diet is providing you with iodine.
whfoods.org
Friday, December 10, 2010
Sunday, December 5, 2010
Merry Christmas everybody!
http://www.godvine.com/Christmas-Lights-to-the-Music-of-Amazing-Grace-77.html
Friday, December 3, 2010
What is the best tuna to buy?
I always like to recommend foods as close to their whole, natural forms as possible. Yet, in the case of tuna, it is difficult for me to stick with this principle 100% due to the types of fresh (and frozen) tuna most widely available in the marketplace and their relative risk of mercury toxicity.
Canned light tuna, ordinarily made from skipjack tuna, actually poses a substantially lower risk in terms of mercury exposure than fresh yellowfin or albacore tuna. So this type of tuna-canned light tuna-is the type that's best for you to buy if you want to eat tuna relatively often (for example, about one meal per week). If you are only interested in eating tuna about once per month, other options include yellowfin or albacore tuna (that is either fresh or frozen, troll or pole caught), which I would describe as having a medium mercury exposure risk. While from an ecological standpoint, I would rank these tuna as "best choices" most of us will probably want to consider the mercury and health risks right alongside of the ecological ones when deciding upon our food purchases.
While canned light tuna is my "best choice" recommendation when it comes to canned tuna, it's important to take a close look at the "canned light" label as skipjack, yellowfin, bluefin, and tongol can all be sold as "light" tuna. Skipjack is your best choice among these light tuna options for lowering your risk of mercury exposure.
I also recommend water-packed versus oil-packed tuna whenever you are buying canned tuna. In addition to questioning the quality of non-organic oils used in oil-packed tuna (and the unnecessary, lower-quality fat calories they provide), water-packed tuna, on average, contains a slightly higher omega-3 fat content than oil-packed tuna. However small it may be, it is yet another important benefit that it offers.
There are also more expensive, specialty brands of canned tuna available in the marketplace that may serve as a good option. Some of these specialty products give you better flavor and more omega-3 fatty acids due to higher-quality production methods.
They may also involve more sustainable fishing methods than many other forms of canned tuna.
whfoods.org
Canned light tuna, ordinarily made from skipjack tuna, actually poses a substantially lower risk in terms of mercury exposure than fresh yellowfin or albacore tuna. So this type of tuna-canned light tuna-is the type that's best for you to buy if you want to eat tuna relatively often (for example, about one meal per week). If you are only interested in eating tuna about once per month, other options include yellowfin or albacore tuna (that is either fresh or frozen, troll or pole caught), which I would describe as having a medium mercury exposure risk. While from an ecological standpoint, I would rank these tuna as "best choices" most of us will probably want to consider the mercury and health risks right alongside of the ecological ones when deciding upon our food purchases.
While canned light tuna is my "best choice" recommendation when it comes to canned tuna, it's important to take a close look at the "canned light" label as skipjack, yellowfin, bluefin, and tongol can all be sold as "light" tuna. Skipjack is your best choice among these light tuna options for lowering your risk of mercury exposure.
I also recommend water-packed versus oil-packed tuna whenever you are buying canned tuna. In addition to questioning the quality of non-organic oils used in oil-packed tuna (and the unnecessary, lower-quality fat calories they provide), water-packed tuna, on average, contains a slightly higher omega-3 fat content than oil-packed tuna. However small it may be, it is yet another important benefit that it offers.
There are also more expensive, specialty brands of canned tuna available in the marketplace that may serve as a good option. Some of these specialty products give you better flavor and more omega-3 fatty acids due to higher-quality production methods.
They may also involve more sustainable fishing methods than many other forms of canned tuna.
whfoods.org
Thursday, November 25, 2010
I never knew Ms. Taffel, but I work with her husband...amazing teacher!
http://link.brightcove.com/services/player/bcpid49911610001?bctid=676187650001
Friday, November 19, 2010
What does GMO mean?
"GMO" stands for "Genetically Modified Organisms," and in the case of food, it usually refers to foods which have been genetically engineered for reasons unrelated to health or nourishment. You may also see the term "GE foods" (which stands for "genetically engineered" foods) or terms like "genetically altered" or "genetically modified" or "genetically improved" to describe these foods.
The process of genetically modifying foods is very new to the world of agriculture. In 1994, there were zero acres of GE food crops in the entire United States. At present there are more than 100 million acres! The Center for Food Safety, a non-profit public interest and environmental advocacy group headquartered in Washington, D.C., estimates that 70-75% of all grocery store products contain at least one genetically modified ingredient. You have almost certainly already consumed many GE foods, whether you knew it or not!
Uncertain health risks with GE foods
The health risks associated with GE foods have not been clearly identified. However, many scientists have speculated that these foods are more likely to trigger allergic reactions in some people. Additionally, they suggest that they may change the protein composition of foods in a way that could present problems for the body's immune, inflammatory, digestive, and cellular signaling systems.
GE soybeans and GE corn are of special concern
In addition, a 2004 survey conducted by the Pew Initiative on Food and Biotechnology determined that 45% of all corn, 85% of all soybeans, and 76% of all cotton produced in the U.S. were genetically engineered. This very high percentage of genetic engineering for corn and soybeans is alarming because corn and soybeans are processed into so many commonly used ingredients in processed and prepackaged foods.
For corn, of course, the most common processing product is HFCS, or high fructose corn syrup. This product is found in literally thousands of processed foods, including sodas, baked goods, and many other foods. Other processed food ingredients that often come from corn include corn syrup, corn syrup solids, malt, maltodextrin, maltose, maltol, ethyl maltol, malt syrup, mannitol, dextrose, dextrin, and polydextrose. Of course, corn starch, corn flour, and corn oil are also corn-based ingredients.
As the most common GE food in the U.S., soybeans can be even more difficult than corn to identify in processed and prepackaged foods. The list of processed food ingredients derived from soybeans is a long one and includes: hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), textured soy protein (TSP), textured soy flour (TSF), lecithin, meat analogs, isolated soy protein, isolated vegetable protein, soy protein concentrate, and structured protein fiber (SPF). Of course, soy bran, soy fiber, soy nuts, soy oil, soy sauce, soy grits, soy meal are also made from soybeans.
Unless you stick with certified organic foods, you will need to avoid any products with the ingredients listed above if you want to minimize your risk of GE foods. There are simply too much GE corn and soybean crops being raised for you to be sure that your non-organic foods are "GE safe".
Organic will help you avoid GE foods
Since the National Organics Program forbids the genetic modification of foods to be certified as organic, you can go a long way in avoiding GE foods by purchasing organic. For example, a food that is certified as 100% organic cannot contain any of the ingredients listed above if those ingredients have been derived from genetically engineered corn or soy.
"Non-GMO" or ""GMO-free" on food labels
Unfortunately, no labeling laws for GE foods exist in the United States, even though England, France, Germany, New Zealand, Switzerland, China, Indonesia, and over 25 other countries require labeling of GE foods. (Some GE food crops are actually banned in many countries, including England, Japan, Brazil, Norway, India, and Thailand). In the United States, the U.S. Food and Drug Administration (FDA) has generally discouraged the use of terms like "GMO-free" or "non-GMO" on food labels and has expressed concern about these terms as being misleading. From the FDA's perspective, any statement that implies superiority of a "GMO-free" food is misleading because they note that there is no scientific evidence to support any increased health risks associated with GE foods. While I agree that scientific studies are sadly lacking in this area, I also believe that GE foods can logically be expected to bring with them added health risks, and I would like to see all GE foods and non-GE foods clearly labeled for this reason. However, until such labeling is widely adopted, the only way to lower your GMO risks is to stick with certified organic foods
whfoods.org
The process of genetically modifying foods is very new to the world of agriculture. In 1994, there were zero acres of GE food crops in the entire United States. At present there are more than 100 million acres! The Center for Food Safety, a non-profit public interest and environmental advocacy group headquartered in Washington, D.C., estimates that 70-75% of all grocery store products contain at least one genetically modified ingredient. You have almost certainly already consumed many GE foods, whether you knew it or not!
Uncertain health risks with GE foods
The health risks associated with GE foods have not been clearly identified. However, many scientists have speculated that these foods are more likely to trigger allergic reactions in some people. Additionally, they suggest that they may change the protein composition of foods in a way that could present problems for the body's immune, inflammatory, digestive, and cellular signaling systems.
GE soybeans and GE corn are of special concern
In addition, a 2004 survey conducted by the Pew Initiative on Food and Biotechnology determined that 45% of all corn, 85% of all soybeans, and 76% of all cotton produced in the U.S. were genetically engineered. This very high percentage of genetic engineering for corn and soybeans is alarming because corn and soybeans are processed into so many commonly used ingredients in processed and prepackaged foods.
For corn, of course, the most common processing product is HFCS, or high fructose corn syrup. This product is found in literally thousands of processed foods, including sodas, baked goods, and many other foods. Other processed food ingredients that often come from corn include corn syrup, corn syrup solids, malt, maltodextrin, maltose, maltol, ethyl maltol, malt syrup, mannitol, dextrose, dextrin, and polydextrose. Of course, corn starch, corn flour, and corn oil are also corn-based ingredients.
As the most common GE food in the U.S., soybeans can be even more difficult than corn to identify in processed and prepackaged foods. The list of processed food ingredients derived from soybeans is a long one and includes: hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), textured soy protein (TSP), textured soy flour (TSF), lecithin, meat analogs, isolated soy protein, isolated vegetable protein, soy protein concentrate, and structured protein fiber (SPF). Of course, soy bran, soy fiber, soy nuts, soy oil, soy sauce, soy grits, soy meal are also made from soybeans.
Unless you stick with certified organic foods, you will need to avoid any products with the ingredients listed above if you want to minimize your risk of GE foods. There are simply too much GE corn and soybean crops being raised for you to be sure that your non-organic foods are "GE safe".
Organic will help you avoid GE foods
Since the National Organics Program forbids the genetic modification of foods to be certified as organic, you can go a long way in avoiding GE foods by purchasing organic. For example, a food that is certified as 100% organic cannot contain any of the ingredients listed above if those ingredients have been derived from genetically engineered corn or soy.
"Non-GMO" or ""GMO-free" on food labels
Unfortunately, no labeling laws for GE foods exist in the United States, even though England, France, Germany, New Zealand, Switzerland, China, Indonesia, and over 25 other countries require labeling of GE foods. (Some GE food crops are actually banned in many countries, including England, Japan, Brazil, Norway, India, and Thailand). In the United States, the U.S. Food and Drug Administration (FDA) has generally discouraged the use of terms like "GMO-free" or "non-GMO" on food labels and has expressed concern about these terms as being misleading. From the FDA's perspective, any statement that implies superiority of a "GMO-free" food is misleading because they note that there is no scientific evidence to support any increased health risks associated with GE foods. While I agree that scientific studies are sadly lacking in this area, I also believe that GE foods can logically be expected to bring with them added health risks, and I would like to see all GE foods and non-GE foods clearly labeled for this reason. However, until such labeling is widely adopted, the only way to lower your GMO risks is to stick with certified organic foods
whfoods.org
Friday, November 12, 2010
Thursday, November 11, 2010
Monday, November 8, 2010
Cuciferous - easy for you to say
Did you know that the phytonutrients found in cruciferous vegetables, such as Brussels sprouts, cabbage, broccoli, and kale, actually signal our genes to increase production of enzymes involved in detoxification?
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
whfoods.org
I now grow my own broccoli sprouts, which are reported to contain 50 times more! nutrients than the actual broccoli. Because it's a LIVE food. My doctor recently prescribed the herb Broccolinate, which among other things, helps to prevent breast cancer. GET OUT!
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
whfoods.org
I now grow my own broccoli sprouts, which are reported to contain 50 times more! nutrients than the actual broccoli. Because it's a LIVE food. My doctor recently prescribed the herb Broccolinate, which among other things, helps to prevent breast cancer. GET OUT!
Saturday, November 6, 2010
Sunday, October 10, 2010
Should you peel your fruit?
It is best to eat fruit that is organically grown. One of the many benefits of eating organically grown is that you can enjoy the peel and the many nutrients it contains. Non-organic fruits are often coated with wax (carnauba wax, candelilia wax, paraffin, shellac and beeswax) or sprayed with ethylene gas to hasten the ripening process. Citrus fruits, such as oranges, apples and pears are fruits that are commonly waxed to keep in moisture, extend their shelf life and to make them shiny and more appealing. Fruits such as bananas and oranges are also commonly sprayed with ethylene gas to hasten their ripening process.
Clean all of your fruit under cold running water. For all non-organic fruit, it is recommended to wash them in a solution of water and a mild dishwashing liquid since this can eliminate at least 30% of pesticide and fungicide residues. However, washing with soap or detergent does not remove the wax that is used to retain the moisture and increase the shelf life of fruit like oranges, apples and pears. Only peeling will remove this wax. While orange peels are not often eaten, we highly recommend organically grown oranges when making zest or marmalade.
Oranges do not necessarily have to have a bright orange color to be good. Oranges that are partially green or have some brown coloration may be just as ripe and tasty as those that are solid orange in color. In fact, the uniform color of non-organic oranges may be due to the injection of Citrus Red Number 2 (an artificial dye) into their skins at the level of 2 parts per million. Organically grown oranges do not contain any type of food coloring or dyes.
whfoods.org
Clean all of your fruit under cold running water. For all non-organic fruit, it is recommended to wash them in a solution of water and a mild dishwashing liquid since this can eliminate at least 30% of pesticide and fungicide residues. However, washing with soap or detergent does not remove the wax that is used to retain the moisture and increase the shelf life of fruit like oranges, apples and pears. Only peeling will remove this wax. While orange peels are not often eaten, we highly recommend organically grown oranges when making zest or marmalade.
Oranges do not necessarily have to have a bright orange color to be good. Oranges that are partially green or have some brown coloration may be just as ripe and tasty as those that are solid orange in color. In fact, the uniform color of non-organic oranges may be due to the injection of Citrus Red Number 2 (an artificial dye) into their skins at the level of 2 parts per million. Organically grown oranges do not contain any type of food coloring or dyes.
whfoods.org
Wednesday, October 6, 2010
Tuesday, October 5, 2010
Monday, September 27, 2010
Friday, September 17, 2010
"…most of the troubles of humanity are imaginary and should be laughed out of court. It is folly to cross a bridge until you come to it, or to bid the Devil good-morning until you meet him – perfect folly. All is well until the stroke falls, and even then nine times out of ten it is not so bad as anticipated. A wise man is the confirmed optimist."
Andre Carnegie
The Autobiography of Andrew Carnegie and The Gospel of Wealth
Andre Carnegie
The Autobiography of Andrew Carnegie and The Gospel of Wealth
Thursday, September 16, 2010
What Foods are the Most Unhealthy?
The "unhealthiest" foods tend to be those that least resemble their original natural ingredients and those that have the most added refined and artificial additives. Prime examples are the so-called "white foods"-white sugar, white flour, and white fat, and the gamut of foods in which they are the principal ingredients. It's not that these foods are white in color-many of them are actually not. It's that these foods have had many of their natural components-including their natural colors-processed away. "White foods" is simply the shorthand label that we are using when we refer to these heavily processed, nutrient-depleted foods.
"White sugar" includes refined sugar cane or sugar beets having virtually all B vitamins, minerals, antioxidants, and other essential nutrients removed. Corn syrup is also a "white sugar," made from processed cornstarch and essentially devoid of other nutrients.
"White flour," analogously, is whole wheat flour minus its nutrient-packed wheat germ and fibrous bran. Nutritionally speaking, white flour is a ghost-like shadow of its original whole grain.
"White fat" can include rendered animal lard, vegetable oils "hydrogenated" to make them hard at room temperature, and refined fats such as cottonseed oil. Hydrogenation is a chemical process that transforms natural fats into more saturated trans-fatty acids that do not occur naturally and which are strongly associated with cardiovascular disease.
Foods having "whites" as their primary ingredients are frighteningly ubiquitous! Examples include soft drinks, breads, hamburger and hotdog buns, crackers, pasta, pastries and pastry fillings, pies, cakes, frostings, margarine and bread spreads, jellies, sweets and candies, frozen dinners, pizzas, snack foods, doughnuts, candy bars, and cookies-all of which are common snack and convenience foods. Indeed, many of these combine all three whites together-white sugar, flour, and fat! Furthermore, these foods frequently contain artificial colors, artificial flavors, preservatives, texturizing and processing agents, and other additives that further detract from their nutritional stature and your health.
whfoods.org
"White sugar" includes refined sugar cane or sugar beets having virtually all B vitamins, minerals, antioxidants, and other essential nutrients removed. Corn syrup is also a "white sugar," made from processed cornstarch and essentially devoid of other nutrients.
"White flour," analogously, is whole wheat flour minus its nutrient-packed wheat germ and fibrous bran. Nutritionally speaking, white flour is a ghost-like shadow of its original whole grain.
"White fat" can include rendered animal lard, vegetable oils "hydrogenated" to make them hard at room temperature, and refined fats such as cottonseed oil. Hydrogenation is a chemical process that transforms natural fats into more saturated trans-fatty acids that do not occur naturally and which are strongly associated with cardiovascular disease.
Foods having "whites" as their primary ingredients are frighteningly ubiquitous! Examples include soft drinks, breads, hamburger and hotdog buns, crackers, pasta, pastries and pastry fillings, pies, cakes, frostings, margarine and bread spreads, jellies, sweets and candies, frozen dinners, pizzas, snack foods, doughnuts, candy bars, and cookies-all of which are common snack and convenience foods. Indeed, many of these combine all three whites together-white sugar, flour, and fat! Furthermore, these foods frequently contain artificial colors, artificial flavors, preservatives, texturizing and processing agents, and other additives that further detract from their nutritional stature and your health.
whfoods.org
Tuesday, September 14, 2010
The Day After Tomorrow - David Brooks
Excerpt from link:
Throughout American history, in other words, there have been leaders who regarded government like fire — a useful tool when used judiciously and a dangerous menace when it gets out of control. They didn’t build their political philosophy on whether government was big or not. Government is a means, not an end. They built their philosophy on making America virtuous, dynamic and great. They supported government action when it furthered those ends and opposed it when it didn’t.
Throughout American history, in other words, there have been leaders who regarded government like fire — a useful tool when used judiciously and a dangerous menace when it gets out of control. They didn’t build their political philosophy on whether government was big or not. Government is a means, not an end. They built their philosophy on making America virtuous, dynamic and great. They supported government action when it furthered those ends and opposed it when it didn’t.
Sunday, September 12, 2010
Indymac! Pass it on...
They would like you to believe conspiracy theorists run amoke these days. Don't.
Ellijay, GA
The Blue Ridge Mountains are not the Rocky Mountains, of which I am more familiar, but they are beautiful in the upper elevations. This is a piece of them we shot on our way to the apple orchards in Ellijay. Wave back to H. :>
Monday, August 30, 2010
More than you want to know about tomatoes :>
I am a tomato fiend.
Love love love em!
I grow them, and am the only one who eats them -- all summer long.
Which is fine with me. That way I do not have to share. :>
Love love love em!
I grow them, and am the only one who eats them -- all summer long.
Which is fine with me. That way I do not have to share. :>
Friday, August 27, 2010
Is the nutritional value of protein lost through cooking and storing of food just as vitamins are lost?
Proteins are not lost during cooking as easily as vitamins; however overcooking and cooking at extremely high temperatures will denature proteins found in food. When cooked or agitated (as occurs when egg whites are beaten), proteins undergo physical changes called denaturation and coagulation. Denaturation changes the shape of the protein, decreasing the solubility of the protein molecule. Coagulation causes protein molecules to clump together, as occurs when making scrambled eggs. Overcooking foods containing protein can destroy heat-sensitive amino acids (for example, lysine) or make the protein more resistant to digestive enzymes. Refrigerating cooked foods will not further denature the proteins.
whfoods.org
whfoods.org
Sunday, August 22, 2010
Know what's good for cholesterol? Hmmm?
2 apples
1 stalk celery
1 cucumber
Juice
Then suck it up
I think you could juice poo with apples, and it would taste great!
Friday, August 20, 2010
Saturday, August 14, 2010
Soy crops - genetically engineered?
Twenty years ago, no genetically engineered food crops had been planted in the United States. Then, beginning in 1987, the U.S. Department of Agriculture (USDA) began to receive what has turned out to be 11,600 applications for the testing of genetically engineered food crops. By the year 2000, over 50% of all soybeans planted in the U.S. were genetically engineered. As of 2007, that number increased to 91%. Soybeans currently surpass both corn and cotton as the genetically engineered crop with the greatest planted acreage. (For a more detailed look at genetically engineered soybeans and the history of crop planting, you can visit the USDA's National Agricultural Statistics Service (NASS) review published by its Economic Research Service, at: http://www.ers.usda.gov/data/biotechcrops/ExtentofAdoptionTable3.htm).
Soybeans have not been genetically modified for nutritional reasons. They've been modified for economic reasons involving the reality of present-day agribusiness. For example, growers can now purchase "Roundup Ready" soybeans that are resistant to this glycophosphate herbicide.
There is no research evidence that shows consumption of genetic engineered soybeans to be harmful to our health, but I suspect that future research will show regular consumption of genetically engineered foods, including soybeans, to carry with it certain risks. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods are foods destined to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods. At present, there is also a problem with regulation of GE foods by U.S. Food and Drug Administration (FDA). As long as they pass a legal test of "substantial equivalence," genetically engineered foods are allowed into the marketplace without studies testing their safety. We are concerned about this type of uncontrolled experiment with a widely consumed food crop, and it's one of the reasons we support consumption of certified organic soy products. Genetic engineering is prohibited in the production of any certified organic food, including any soy-containing, organically certified food.
whfoods.org
Soybeans have not been genetically modified for nutritional reasons. They've been modified for economic reasons involving the reality of present-day agribusiness. For example, growers can now purchase "Roundup Ready" soybeans that are resistant to this glycophosphate herbicide.
There is no research evidence that shows consumption of genetic engineered soybeans to be harmful to our health, but I suspect that future research will show regular consumption of genetically engineered foods, including soybeans, to carry with it certain risks. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods are foods destined to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods. At present, there is also a problem with regulation of GE foods by U.S. Food and Drug Administration (FDA). As long as they pass a legal test of "substantial equivalence," genetically engineered foods are allowed into the marketplace without studies testing their safety. We are concerned about this type of uncontrolled experiment with a widely consumed food crop, and it's one of the reasons we support consumption of certified organic soy products. Genetic engineering is prohibited in the production of any certified organic food, including any soy-containing, organically certified food.
whfoods.org
Monday, August 9, 2010
Grapes!
Did you know that grapes and grape products contain a health-promoting phytonutrient called resveratrol that not only acts as a powerful antioxidant but activates genes that promote our health in numerous ways, thus helping to protect against heart disease and cancer? Recent studies show that resveratrol, found in grapes, particularly purple and red grapes, has powerful health-promoting properties. Much of this research was motivated by what has come to be known as the French Paradox: the interesting phenomenon of the low incidence of heart disease among the French despite their eating a diet high in saturated fats. Increasing evidence suggests that the phytonutrients found in grapes, grape juice and red wine, particularly resveratrol, may be a key to understanding this paradox since these foods are an important part of the French diet. Like calorie restriction, resveratrol activates a gene in humans in the SIR (silent information regulator) family. This gene, called SIRT1, then increases production of seven enzymes, called the sirtuins, which trigger cell signaling that:
. mobilizes the release of stored fat and its conversion into glucose
. promotes insulin secretion, so glucose is promptly delivered to cells
. boosts the aerobic capacity of the mitochondria (the energy production factories in our cells), so the glucose is efficiently converted into energy
. inactivates p53, a gene that plays a pivotal role in cellular senescence
The net result is a much more youthful metabolism in which fats and carbohydrates are efficiently converted into energy, increasing endurance and resistance to stress, instead of stockpiling and fueling inflammation, obesity, diabetes, cardiovascular disease, and cancer.
whfoods.org
. mobilizes the release of stored fat and its conversion into glucose
. promotes insulin secretion, so glucose is promptly delivered to cells
. boosts the aerobic capacity of the mitochondria (the energy production factories in our cells), so the glucose is efficiently converted into energy
. inactivates p53, a gene that plays a pivotal role in cellular senescence
The net result is a much more youthful metabolism in which fats and carbohydrates are efficiently converted into energy, increasing endurance and resistance to stress, instead of stockpiling and fueling inflammation, obesity, diabetes, cardiovascular disease, and cancer.
whfoods.org
Sunday, August 8, 2010
Is it OK to store fruits and vegetables in plastic bags in the refrigerator?
I believe that fruits and vegetables can usually be stored in plastic bags (like those you get in the market's produce section, or plastic "zip-lock" type bags) at normal refrigerator temperatures. I have yet to see research that shows significant health risks to be associated with plastic bags when used at the low refrigerator temperatures of 35-40°F (2-4°C).
On the other hand, I'd like to mention that the practice of shrink-wrapping individual foods in thin plastic wrap is not one I recommend. That's because this practice can increase the amount of food surface that comes into tight and direct contact with the plastic, potentially causing additional migration of chemicals from the plastic into the food. However slight, this added risk seems unnecessary to me and easily avoided.
I'd also like to point out that while plastic may be an acceptable storage method for produce kept in the refrigerator, the heating of plastic can be problematic in that there is a greater potential for the migration of the plastic chemicals into the food. Therefore, I would avoid all methods of cooking that involve plastics such as any type of "boil-in-a-bag" food, heating food in a plastic container in the microwave, and heating in the oven using "oven-safe" plastic containers.
whfoods.org
On the other hand, I'd like to mention that the practice of shrink-wrapping individual foods in thin plastic wrap is not one I recommend. That's because this practice can increase the amount of food surface that comes into tight and direct contact with the plastic, potentially causing additional migration of chemicals from the plastic into the food. However slight, this added risk seems unnecessary to me and easily avoided.
I'd also like to point out that while plastic may be an acceptable storage method for produce kept in the refrigerator, the heating of plastic can be problematic in that there is a greater potential for the migration of the plastic chemicals into the food. Therefore, I would avoid all methods of cooking that involve plastics such as any type of "boil-in-a-bag" food, heating food in a plastic container in the microwave, and heating in the oven using "oven-safe" plastic containers.
whfoods.org
Wednesday, August 4, 2010
Does hydration enhance nutrient metabolism? Hmmm?
Being optimally hydrated is always a way to improve safety of nutrient metabolism, especially water-soluble nutrients including certain forms of minerals and proteins. Having plenty of water in your bloodstream, cells, and tissue spaces outside of the cells is one way to decrease the concentration of these nutrients as well as their metabolic breakdown products (like ammonia in the case of proteins).
whfood.org
whfood.org
Friday, July 30, 2010
What about potential toxic residues found in virtually all fish and shellfish?
As of 2003, almost 90% of all shrimp consumed in the United States were imported from Asia and Latin America, with China, Vietnam, and Thailand serving as the three top suppliers. These shrimp imports totaled about 1.5 billion pounds! U.S. shrimp farms produce approximately 12 million pounds of shrimp each year, but that amount is less than 1% of the total shrimp imports. This huge imbalance between imported and domestically produced shrimp can be problematic due to problems with contamination in certain Asian fish farming operations and also with lack of sustainable practices on the part of many fish farming operations.
Check this out: Seafood Watch Pocket Guide...........
http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
When it comes to purchasing shellfish-and all types of fish well-I also encourage you to ask your grocers, or fishmongers, or whoever is responsible for providing your fish, as many questions as necessary to get an idea about its overall quality and sustainability.
whfoods.org
Check this out: Seafood Watch Pocket Guide...........
http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
When it comes to purchasing shellfish-and all types of fish well-I also encourage you to ask your grocers, or fishmongers, or whoever is responsible for providing your fish, as many questions as necessary to get an idea about its overall quality and sustainability.
whfoods.org
Tuesday, July 20, 2010
Organic foods too expensive? not available?
Yes, if you can't afford organic produce, you can still enjoy great health. If you can't buy organic produce, I would still encourage you to buy non-organic fruits and vegetables and enjoy a full array of different types.
However, I'd also recommend taking some additional steps with the non-organic produce that you purchase. It would be important to wash your non-organic fruit and vegetables well, using a natural bristle brush to lightly scrub the surface, so that you can remove some of the pesticide residues that may be present.
You may also want to peel conventionally grown cucumbers, eggplant, potatoes, and apples. This peeling recommendation is due to two factors. First, the outermost surfaces of fruits and vegetables may be the most affected by pesticide spraying. Second, the above types of produce often have petroleum-based wax coatings that may work against your best health. (The situation with the peeling of non-organic produce is exactly opposite from the situation with organic fruits and vegetables. With organic produce, you almost always want to keep the peels and skins intact because they are among the most nutrient-rich parts of any food.)
Do you have a farmer's market near you? If so, you may want to buy your produce there. Even if the produce you find there is not certified organic, chances are that it may contain less pesticide residues than produce available in larger grocery stores that do not focus on locally grown foods. Many small farmers don't go through the process of organic certification but still grow their produce with minimal, if any, agricultural chemicals.
whfoods.org
Wednesday, July 14, 2010
Red Pepperssssss
Did you know that a cup of sliced raw green bell pepper contains 12% of your daily value (DV) for vitamin A, but an equivalent cup of sliced red bell peppers contains 104% DV! Red bell peppers provide both color and taste to your meals, along with plenty of both vitamins C and A. They are also a concentrated source of carotenoid phytonutrients that provide powerful antioxidant protection against the oxidative damage to cells caused by free radicals. Free radicals play a major role in the cholesterol build-up associated with the increased risk of heart disease, the nerve and blood vessel damage seen in diabetes, the cloudy lenses of cataracts, and the joint pain and damage seen in arthritis. The lycopene and beta-cryptoxanthin found in red bell peppers are associated with promoting a healthy heart and lungs, while theirlutein and zeaxanthin promote vision health
whfoods.org
whfoods.org
Sunday, July 11, 2010
Tuesday, July 6, 2010
Cool Carrots
Did you know that carrots are by far the richest source of carotenoid phytonutrients, such as beta-carotene? Just one cup of carrots contains 1158% of the RAE for beta-carotene, which, particularly if the carrots have been lightly steamed and served with a little olive oil, our bodies may be able to convert into varying amounts of vitamin A. As an excellent source of carotenoids, which also function as potent antioxidants, carrots help promote good vision, especially night vision, and combat the free radical activity associated with an increased risk of numerous degenerative diseases, such as cardiovascular disease and age-related macular degeneration. Carrots also contain a newly discovered phytonutrient, called falcarinol, which may be one reason carrots have been associated with a reduced risk of some cancers. And remember, enjoying whole fresh carrots will provide you not only with the benefits of these phytonutrients, but the entire complex of nutrients whole, fresh unprocessed carrots deliver, including vitamin K, C, folate, potassium, B6 and dietary fiber
whfoods.org
whfoods.org
Tahini?
Tahini is a paste made from ground sesame seeds. It is also called sesame paste or sesame butter. It is like peanut butter but made from sesame seeds. There are several available options when you purchase tahini.
The first consideration when it comes to choosing a tahini is whether to purchase a product made from unhulled or hulled sesame seeds. Tahini made from unhulled sesame seeds is more nutrient-rich than tahini made from hulled seeds, but it is also more bitter; this type of tahini is usually referred to as sesame butter. Since both versions would still make for good food choices, you can let your taste buds decide which type-the one made from hulled seeds or the one made from unhulled seeds-is more pleasing to you.
Roasted versus raw is another choice you have to make when it comes to selecting tahini. Raw (non-roasted) tahini is sufficiently higher in nutrient content, and I believe it's the better choice here.
Some manufacturers add additional oils to their tahini. I would recommend purchasing tahini with no added oils so that the tahini is made only from pure ground sesame seeds.
Finally, there is the option of a certified organic tahini. This is recommended.
whfood.org
The first consideration when it comes to choosing a tahini is whether to purchase a product made from unhulled or hulled sesame seeds. Tahini made from unhulled sesame seeds is more nutrient-rich than tahini made from hulled seeds, but it is also more bitter; this type of tahini is usually referred to as sesame butter. Since both versions would still make for good food choices, you can let your taste buds decide which type-the one made from hulled seeds or the one made from unhulled seeds-is more pleasing to you.
Roasted versus raw is another choice you have to make when it comes to selecting tahini. Raw (non-roasted) tahini is sufficiently higher in nutrient content, and I believe it's the better choice here.
Some manufacturers add additional oils to their tahini. I would recommend purchasing tahini with no added oils so that the tahini is made only from pure ground sesame seeds.
Finally, there is the option of a certified organic tahini. This is recommended.
whfood.org
Sunday, June 27, 2010
Friday, June 25, 2010
Yes, you can definitely freeze your spinach for later use!
First, I recommend that you clean your spinach well. Wash off the grit and remove any unhealthy leaves or sections of leaves.
Second, I suggest that you blanch the spinach for two minutes, no more or no less. What I mean by blanching is simply placing your cleaned spinach leaves in a covered steamer basket on top of a saucepan that contains boiling water. If you blanch your spinach for only a minute, you won't succeed in deactivating the enzymes in the spinach. Deactivation of these enzymes is helpful to prevent further ripening of the spinach in your freezer. Color changes, taste changes, and nutrient loss can still take place in your frozen spinach unless these enzymes are first deactivated. If you blanch your spinach for more than two minutes, you will not only deactivate the enzymes but also cause a significant amount of unnecessary nutrient loss.
Third, I recommend that you chill the spinach in ice water immediately after blanching in order to stop the cooking process. After that, thoroughly drain the cooled spinach leaves. Only after completing this last step should you go ahead and place the spinach leaves in freezer bags or other containers for storage in your freezer.
The above three steps should provide you with a supply of homegrown, frozen spinach that can last you all the way up until your next year's harvest!
whfoods.org
Second, I suggest that you blanch the spinach for two minutes, no more or no less. What I mean by blanching is simply placing your cleaned spinach leaves in a covered steamer basket on top of a saucepan that contains boiling water. If you blanch your spinach for only a minute, you won't succeed in deactivating the enzymes in the spinach. Deactivation of these enzymes is helpful to prevent further ripening of the spinach in your freezer. Color changes, taste changes, and nutrient loss can still take place in your frozen spinach unless these enzymes are first deactivated. If you blanch your spinach for more than two minutes, you will not only deactivate the enzymes but also cause a significant amount of unnecessary nutrient loss.
Third, I recommend that you chill the spinach in ice water immediately after blanching in order to stop the cooking process. After that, thoroughly drain the cooled spinach leaves. Only after completing this last step should you go ahead and place the spinach leaves in freezer bags or other containers for storage in your freezer.
The above three steps should provide you with a supply of homegrown, frozen spinach that can last you all the way up until your next year's harvest!
whfoods.org
Monday, June 21, 2010
Garlic in oil? No-no-no....
Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. I agree with the following statement made by the Cooperative Extension Program at the University of California, Calaveras County:
"Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America."
According to the National Center for Home Food Preservation (http://www.uga.edu/nchfp/), peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Definitely, do not store garlic in oil at room temperature. By law in the United States, commercially prepared garlic-in-oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process and therefore carries risks with it; a whole clove of garlic covered with vinegar can take from three days to more than one week to sufficiently acidify. As an alternative, properly dried garlic cloves may be safely added to flavor oils.
Given all of this, I think that you should be safe rather than sorry...not only would I not eat the green garlic, but I'd also discard the entire garlic-in-oil mixture.
whfoods.org
"Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America."
According to the National Center for Home Food Preservation (http://www.uga.edu/nchfp/), peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Definitely, do not store garlic in oil at room temperature. By law in the United States, commercially prepared garlic-in-oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process and therefore carries risks with it; a whole clove of garlic covered with vinegar can take from three days to more than one week to sufficiently acidify. As an alternative, properly dried garlic cloves may be safely added to flavor oils.
Given all of this, I think that you should be safe rather than sorry...not only would I not eat the green garlic, but I'd also discard the entire garlic-in-oil mixture.
whfoods.org
Tuesday, June 8, 2010
Cauliflower
Did you know that along with its wealth of vitamins and minerals, cauliflower, like the other cruciferous vegetables, contains powerful sulfur compounds that have repeatedly been found to help prevent cancer? Since 1993, the National Cancer Institute has been demonstrating that prevention, rather than cure, is the way to decrease deaths related to cancer. And they have found the way to prevention is eating the proper foods! Research on the prevention of cancer, as well as diabetes, heart disease, and obesity, all points strongly to the food we eat as a key factor that has the potential to cut back dramatically on the rates of these chronic diseases. And some of the best foods for disease prevention are the sulfur-containing cruciferous vegetables, such as cauliflower. These vegetables contain compounds, including sulforaphane and isothyiocyanates, which help the liver to neutralize potentially harmful cancer-causing compounds and to suppress tumor cell growth and the movement of cancer to other parts of the body (metastasis).
whfoods.org
whfoods.org
Sunday, June 6, 2010
Something very interesting happened.
For a couple of days I didn't eat very much. I tried eating only if I was very hungry. Problem is, I don't experience strong hunger since my hypothalamus has been reset. So I didn't eat very much. Each day I gained weight. I had read about this happening when I was on the hcg diet. I think what it is is, your body goes into that infamous 'starvation mode' and holds onto the weight. This could screw with my hypothalamus, and possibly un-reset it. That's something I don't what to happen.
So I changed my eating to make sure I partook in small quantities throughout the day. [I try not to eat late in the evening, but that is hard to do for me due to my schedule.] I lost 3/4 lb the first day and .5 lb the second day. That's 1.25 lbs in two days!
So I starve myself and gain weight, and eat more - but balanced - and loose weight.
Amazing!
For a couple of days I didn't eat very much. I tried eating only if I was very hungry. Problem is, I don't experience strong hunger since my hypothalamus has been reset. So I didn't eat very much. Each day I gained weight. I had read about this happening when I was on the hcg diet. I think what it is is, your body goes into that infamous 'starvation mode' and holds onto the weight. This could screw with my hypothalamus, and possibly un-reset it. That's something I don't what to happen.
So I changed my eating to make sure I partook in small quantities throughout the day. [I try not to eat late in the evening, but that is hard to do for me due to my schedule.] I lost 3/4 lb the first day and .5 lb the second day. That's 1.25 lbs in two days!
So I starve myself and gain weight, and eat more - but balanced - and loose weight.
Amazing!
Saturday, June 5, 2010
Simple: 1 grapefruit, pink, plus 2 oranges...um...orange. :P Add some hemp protein powder [not the whole amount shown, but maybe half for my taste], and juice it all up.
Can you see how the skin on the grapefruit is scored? [It might be hard to see that the 'north and south poles' are scored.] I also do this to oranges that I pack in my lunch. Very easy to peal this way. Sections just pop right off.
Thursday, June 3, 2010
How do foods affect my sleep?
There's no doubt that there are many of us that have trouble getting a good night's sleep. The statistics here are striking. For example, 42% of all healthy, middle-aged women in the United States report some kind of sleep trouble, including difficulty falling asleep, waking up during the night, or not feeling refreshed in the morning.
Sleep is a "mind-body" experience
There's no doubt that from a physiological standpoint that sleep is a complicated event and one that's related to many factors that cut across the "mind-body" spectrum. When we can't get to sleep because we're worried and feeling anxious, or depressed and feeling down, or confused and can't figure something out, we obviously aren't going to get to the root of our sleep trouble until we're able to work through the parts of our lives that we're feeling anxious or depressed about. At the same time, however, our nutritional status and the food we eat always influence our sleep. While we can't afford to overlook the psychological aspects, we also need to pay attention to the way we eat.
Patterns and timing make a difference
We've all heard the advice, "don't eat a big meal too close to bedtime." Although this advice sounds simple, it's actually very important and not that easy to follow. On our World's Healthiest Foods website, we've tried to emphasize the sheer joy of eating healthy food. Getting to savor the aroma, taste, and visual beauty of food is a part of what it means to be healthy. Many of us eat a meal late at night-within two hours of bedtime-precisely because we haven't made time during the day to enjoy food.
In fact, we let ourselves get so hungry that we don't really care any more about the joy of eating. We just want something in our stomach! Research shows that the timing and size of our evening meal is closely related to the timing and size of our other meals throughout the day. When we have a cup of coffee in the car on the way to work, grab a sandwich for lunch, or take care of all the household chores before getting around to dinner, we are setting ourselves up for a bad night's sleep.
Sometimes we rationalize and think that a big meal will actually help us get to sleep by exhausting our body as it tries to digest the large meal. It's tempting logic, but research evidence points in the opposite direction. A large meal does the opposite of slowing our body down. It asks our circulatory system to move more blood to our digestive tract. It asks our stomach to secrete more gastric acid. It asks our pancreas to become more active and produce digestive enzymes. It asks the smooth muscles around our intestines to become active. In short, when it comes to our physiology, a large meal does anything but relax us.
In addition, our digestive tracts are set up to work best when we are standing; lying down results in gravity pulling the "wrong way" to help foods digest. Even though the practice of napping after a meal is common, it isn't ideal from the standpoint of digestion. Sitting and resting are fine. For example, enjoying each other's company around the table after a delicious meal is a good idea. But lying down to sleep just doesn't help digestion.
It's also worth thinking about the physiological purpose of eating in regard to late-night meals. Nutrients and energy get released from food after we eat, not before. They help increase our vitality hours after the meal has been eaten; they cannot go back and compensate for a prior day's worth of activity that received no nutritional support. The time to have our largest meal is always before we need the most nutritional support, i.e., before we have the most physically demanding part of our day. Sleep is the least physically demanding part of the day, and the least logical target for release of food energy and nutrients. We tell ourselves we've had a hard day, and we're starved, but at this point, it's too late to repair any nutritional damage done. We need the nourishment before the hard day (and hopefully it will make the day less difficult). I should also mention how important it is not to go to bed actually hungry; this can interfere with sleep, usually by failing to keep the brain supplied with enough glucose (sugar).
whfoods.org
Sleep is a "mind-body" experience
There's no doubt that from a physiological standpoint that sleep is a complicated event and one that's related to many factors that cut across the "mind-body" spectrum. When we can't get to sleep because we're worried and feeling anxious, or depressed and feeling down, or confused and can't figure something out, we obviously aren't going to get to the root of our sleep trouble until we're able to work through the parts of our lives that we're feeling anxious or depressed about. At the same time, however, our nutritional status and the food we eat always influence our sleep. While we can't afford to overlook the psychological aspects, we also need to pay attention to the way we eat.
Patterns and timing make a difference
We've all heard the advice, "don't eat a big meal too close to bedtime." Although this advice sounds simple, it's actually very important and not that easy to follow. On our World's Healthiest Foods website, we've tried to emphasize the sheer joy of eating healthy food. Getting to savor the aroma, taste, and visual beauty of food is a part of what it means to be healthy. Many of us eat a meal late at night-within two hours of bedtime-precisely because we haven't made time during the day to enjoy food.
In fact, we let ourselves get so hungry that we don't really care any more about the joy of eating. We just want something in our stomach! Research shows that the timing and size of our evening meal is closely related to the timing and size of our other meals throughout the day. When we have a cup of coffee in the car on the way to work, grab a sandwich for lunch, or take care of all the household chores before getting around to dinner, we are setting ourselves up for a bad night's sleep.
Sometimes we rationalize and think that a big meal will actually help us get to sleep by exhausting our body as it tries to digest the large meal. It's tempting logic, but research evidence points in the opposite direction. A large meal does the opposite of slowing our body down. It asks our circulatory system to move more blood to our digestive tract. It asks our stomach to secrete more gastric acid. It asks our pancreas to become more active and produce digestive enzymes. It asks the smooth muscles around our intestines to become active. In short, when it comes to our physiology, a large meal does anything but relax us.
In addition, our digestive tracts are set up to work best when we are standing; lying down results in gravity pulling the "wrong way" to help foods digest. Even though the practice of napping after a meal is common, it isn't ideal from the standpoint of digestion. Sitting and resting are fine. For example, enjoying each other's company around the table after a delicious meal is a good idea. But lying down to sleep just doesn't help digestion.
It's also worth thinking about the physiological purpose of eating in regard to late-night meals. Nutrients and energy get released from food after we eat, not before. They help increase our vitality hours after the meal has been eaten; they cannot go back and compensate for a prior day's worth of activity that received no nutritional support. The time to have our largest meal is always before we need the most nutritional support, i.e., before we have the most physically demanding part of our day. Sleep is the least physically demanding part of the day, and the least logical target for release of food energy and nutrients. We tell ourselves we've had a hard day, and we're starved, but at this point, it's too late to repair any nutritional damage done. We need the nourishment before the hard day (and hopefully it will make the day less difficult). I should also mention how important it is not to go to bed actually hungry; this can interfere with sleep, usually by failing to keep the brain supplied with enough glucose (sugar).
whfoods.org
Wednesday, June 2, 2010
Back from Mom's....
This trip to mom's is the reason I made sure that I had achieved phase 4 by then. I've never eaten so much meat. And - get this - all the while reading The China Study! Uber blech! I felt like I gained a ton. So on the flight back I fasted until 5 pm. I weighed in this morning and had gained 1.25 lbs. I'm actually quite pleased with that. I would not have been surprised if I had gained over 5 lbs! I'm sure, had I not fasted yesterday, that the weigh-in would have been higher. Seriously; ice cream, cake, whipped cream desserts, meat, meat, meat, sugared cereal, bread, bread, bread, etc. It's a miracle! LOL
Now I start back to working out. My next goal: loose 5 more lbs.
Oh, and I froze some mung sprouts before I left. I'll let you know how successful that was soon. :D
Ooo, I almost forgot. Of all days, today I tried on some shorts I had in a drawer for a few years that I could not fit in anymore. And they fit! I think what's more amazing about loosing the weight on this diet, is loosing the inches!
Now I start back to working out. My next goal: loose 5 more lbs.
Oh, and I froze some mung sprouts before I left. I'll let you know how successful that was soon. :D
Ooo, I almost forgot. Of all days, today I tried on some shorts I had in a drawer for a few years that I could not fit in anymore. And they fit! I think what's more amazing about loosing the weight on this diet, is loosing the inches!
Tuesday, May 18, 2010
R1P3D21
Today is the last day of phase 3 for me. Whoohoo! 
Tomorrow I begin phase 4, and slowly introduce sugar and starch back into my diet. Phase 4 is the rest of my life.
I weighed in at .75 lb less than my first weigh-in at the beginning of phase 3. So kewl beans there. You can see on the chart [only shows phase 3] just how much my weight bounced around. But the trend [green line] stayed pretty level and that is the main goal in this phase. So apparently my hypothalamus is all set. I still will weigh in every morning to stay on track.
My cravings are gone. I don't care if a miss a meal. My hunger signals are barely a whisper. No shakes from low blood sugar. If I skip a meal to bring my weight back in check, I get immediate results the next morning when I weigh in. I get to jump back into fruits, veggies, whole grains, nuts and seeds. [The last three of these are starches, and I have not had any since the very beginning of this diet.]
And yes, I have sprouts already matured: mung sprouts. Yum. And the dehydrated flax crackers are almost ready.
Sigh. Life is good! :D
Tomorrow I begin phase 4, and slowly introduce sugar and starch back into my diet. Phase 4 is the rest of my life.
I weighed in at .75 lb less than my first weigh-in at the beginning of phase 3. So kewl beans there. You can see on the chart [only shows phase 3] just how much my weight bounced around. But the trend [green line] stayed pretty level and that is the main goal in this phase. So apparently my hypothalamus is all set. I still will weigh in every morning to stay on track.
My cravings are gone. I don't care if a miss a meal. My hunger signals are barely a whisper. No shakes from low blood sugar. If I skip a meal to bring my weight back in check, I get immediate results the next morning when I weigh in. I get to jump back into fruits, veggies, whole grains, nuts and seeds. [The last three of these are starches, and I have not had any since the very beginning of this diet.]
And yes, I have sprouts already matured: mung sprouts. Yum. And the dehydrated flax crackers are almost ready.
Sigh. Life is good! :D
Monday, May 17, 2010
How kewl it this?
http://www.greenbang.com/virtually-waterless-washer-could-hit-market-in-2010_10276.html
Spinach!
Popeye had it half right; spinach is a great food, but not from a can puleez!
Did you know that spinach is not only a rich source of vitamins and minerals, but researchers have identified carotenoids and at least 13 different flavonoid phytonutrients in spinach that act as powerful antioxidants? Antioxidants combat the free radicals that cause oxidative damage to our cells, including their DNA. When the researchers at the USDA Agricultural Research Service's Human Nutrition Research Center on Aging at Tufts University tested various fruits and vegetables for their antioxidant capabilities, spinach ranked second only to kale among the vegetables tested. The various flavonoids in spinach have been shown to possess anti-inflammatory, anti-mutagenic, and anti-carcinogenic properties, while its carotenoids, such as zeaxanthin and lutein, help fight prostate cancer and protect against eye diseases, such as age-related macular degeneration and cataracts. Since carotenoids are fat-soluble, they are not well absorbed unless consumed with a little fat — one more good reason to add extra flavor and nutrition to spinach by dressing it with antioxidant and phenol-rich extra virgin olive oil.
Did you know that spinach is not only a rich source of vitamins and minerals, but researchers have identified carotenoids and at least 13 different flavonoid phytonutrients in spinach that act as powerful antioxidants? Antioxidants combat the free radicals that cause oxidative damage to our cells, including their DNA. When the researchers at the USDA Agricultural Research Service's Human Nutrition Research Center on Aging at Tufts University tested various fruits and vegetables for their antioxidant capabilities, spinach ranked second only to kale among the vegetables tested. The various flavonoids in spinach have been shown to possess anti-inflammatory, anti-mutagenic, and anti-carcinogenic properties, while its carotenoids, such as zeaxanthin and lutein, help fight prostate cancer and protect against eye diseases, such as age-related macular degeneration and cataracts. Since carotenoids are fat-soluble, they are not well absorbed unless consumed with a little fat — one more good reason to add extra flavor and nutrition to spinach by dressing it with antioxidant and phenol-rich extra virgin olive oil.
Saturday, May 15, 2010
Wednesday, May 12, 2010
R1P3D14
Okay, it's two weeks into phase 3, and I've simplified this a bit. I stopped counting calories. I pretty much eat how I was taught in phase 2. Counting calories to be sure I was right at 1500 cal/day was a real hassle. Now I gauge what I eat by the scale. The scale keeps bouncing around, but pretty much stays within a 1 lb. variance. When I go up a bit, the next day I skip a fruit or eat more veggies. The next day the scale goes down. I love how what I eat during the day now has an immediate effect on the next morning's weigh-in.
As of today, I am going back to more juicing, and almost no meats. Water is the key to keeping the weight lower, so I try to drink/gulp it as often as I can remember to.
It is still amazing to me that my hunger now is minimal at best; slight tummy growls are the only clues I get. I eat A LOT less food now. I don't think of getting something to eat near as much as I used to. That is really amazing to me. Because I am an emotional eater. Not anymore. It's as if a switch has been turned off.
You Go Hypothalamus! :D
As of today, I am going back to more juicing, and almost no meats. Water is the key to keeping the weight lower, so I try to drink/gulp it as often as I can remember to.
It is still amazing to me that my hunger now is minimal at best; slight tummy growls are the only clues I get. I eat A LOT less food now. I don't think of getting something to eat near as much as I used to. That is really amazing to me. Because I am an emotional eater. Not anymore. It's as if a switch has been turned off.
You Go Hypothalamus! :D
Sunday, May 9, 2010
Does cold smoked salmon have the same nutrient value as fresh or frozen salmon?
No, smoked salmon does not have the same nutrient value as fresh or frozen salmon. There are several reasons that smoked salmon is less healthy than salmon that has been cooked using methods that help to retain the maximum amounts of its nutrients.
Perhaps the most important reason involves omega-3 fatty acids. Salmon is one of the richest sources of omega-3 essential fatty acids, which have been associated with the reduction of inflammation and protection against many different types of degenerative diseases.
Smoking salmon has been found to substantially reduce its omega-3 content. For example, three ounces of baked Chinook salmon contain about two grams of omega-3 fatty acids. This same three-ounce portion of Chinook salmon, when smoked, contains less than one-half gram of omega-3s. This reduction in total omega-3 fatty acids is even greater when we look at one particularly important omega-3-EPA, or eicosapentaenoic acid. Smoked salmon contains about 20% as much EPA as non-smoked salmon on an ounce-for-ounce basis.
George Mateljan
Perhaps the most important reason involves omega-3 fatty acids. Salmon is one of the richest sources of omega-3 essential fatty acids, which have been associated with the reduction of inflammation and protection against many different types of degenerative diseases.
Smoking salmon has been found to substantially reduce its omega-3 content. For example, three ounces of baked Chinook salmon contain about two grams of omega-3 fatty acids. This same three-ounce portion of Chinook salmon, when smoked, contains less than one-half gram of omega-3s. This reduction in total omega-3 fatty acids is even greater when we look at one particularly important omega-3-EPA, or eicosapentaenoic acid. Smoked salmon contains about 20% as much EPA as non-smoked salmon on an ounce-for-ounce basis.
George Mateljan
Wednesday, May 5, 2010
R1P3D7
This is the end of my first week in phase 3, and boy does the scale bounce around on this.
The idea is to NEVER gain or lose more than 2 lbs from what you weighed on the last morning of phase 2. If you do go over or under 2 lbs, even if it's only in ounces, you have to do a 'steak day', which is eat nothing until dinner - a huge steak plus either a tomato or an apple. The next day you should drop 1 to 4 lbs, from what I read. [This most likely depends on how much you went overboard in eating the day before.]
I have dropped .25 lbs from my last weigh-in on phase 2, and got within a 1/2 lb from being over. My graph reads, up-down-over-down-up-down....LOL. But it is pretty easy to bring my weight down a bit when I need to. As a matter of fact, there most definitely is something to your hypothalamus being reset, because I hardly feel hungry at all any more! I can't wait for phase 4 - eat whatever - so that I can work on losing the few extra pounds left.
The idea is to NEVER gain or lose more than 2 lbs from what you weighed on the last morning of phase 2. If you do go over or under 2 lbs, even if it's only in ounces, you have to do a 'steak day', which is eat nothing until dinner - a huge steak plus either a tomato or an apple. The next day you should drop 1 to 4 lbs, from what I read. [This most likely depends on how much you went overboard in eating the day before.]
I have dropped .25 lbs from my last weigh-in on phase 2, and got within a 1/2 lb from being over. My graph reads, up-down-over-down-up-down....LOL. But it is pretty easy to bring my weight down a bit when I need to. As a matter of fact, there most definitely is something to your hypothalamus being reset, because I hardly feel hungry at all any more! I can't wait for phase 4 - eat whatever - so that I can work on losing the few extra pounds left.
Wednesday, April 28, 2010
R1P3D1
Translated: Round one, phase three, day one. :>
Yesterday was my last VLCD. I achieved 93% of my goal, approximate my inches lost as six, and averaged .47 lbs/day over the 32 days I have been in phases 1 and 2. I expected not to completely meet my goal since I am being careful to ween myself off of phase 3 prior to a planned trip out of town, where I will be in NO control over my food intake. Yes, for those who know me, I am heading up to mom's. :> So....I am right on target. I'm fitting into clothes that have been hanging in my closet unworn, and buttoning and zipping where there was no hope before. :D
After doing a bit of research on this third phase, I've come to understand that this is, by far, the most important part of this protocol. I have to keep my weight at no higher, and not less than, two pounds of my last weigh-in on the last day of phase 2. During this phase, my body no longer contains hcg, which enables me to pull calories, etc. from my abnormal fats. I have to maintain at least 1500 cal/day or I may throw my body into a 'survival' state where it will begin to gain gain gain. It may be on this phase that my scale will bounce up and down. This is normal, I understand, as my hypothalamus is leveling out. I must continue to weigh myself each morning, or I risk not realizing that I am gaining weigh. I will not notice my clothes getting tighter, as I would have prior to starting this protocol, because my body will distribute the weight gain evenly over my entire body.
During the next three weeks, my hypothalamus is resetting itself to where I will no longer have food cravings, I will be full with less food, and one day of eating poorly will not mean more weight when I step on the scale. [That would be ONE day of eating poorly, ladies and gentlemen.] I cannot eat ANY starches, or sugars during this phase. So I must avoid carrots, oranges, real sugar, potatoes, rice, pasta, etc. I should eat six times a day, i.e. breakfast, snack, lunch, snack, dinner, snack.
So here it goes....
Yesterday was my last VLCD. I achieved 93% of my goal, approximate my inches lost as six, and averaged .47 lbs/day over the 32 days I have been in phases 1 and 2. I expected not to completely meet my goal since I am being careful to ween myself off of phase 3 prior to a planned trip out of town, where I will be in NO control over my food intake. Yes, for those who know me, I am heading up to mom's. :> So....I am right on target. I'm fitting into clothes that have been hanging in my closet unworn, and buttoning and zipping where there was no hope before. :D
After doing a bit of research on this third phase, I've come to understand that this is, by far, the most important part of this protocol. I have to keep my weight at no higher, and not less than, two pounds of my last weigh-in on the last day of phase 2. During this phase, my body no longer contains hcg, which enables me to pull calories, etc. from my abnormal fats. I have to maintain at least 1500 cal/day or I may throw my body into a 'survival' state where it will begin to gain gain gain. It may be on this phase that my scale will bounce up and down. This is normal, I understand, as my hypothalamus is leveling out. I must continue to weigh myself each morning, or I risk not realizing that I am gaining weigh. I will not notice my clothes getting tighter, as I would have prior to starting this protocol, because my body will distribute the weight gain evenly over my entire body.
During the next three weeks, my hypothalamus is resetting itself to where I will no longer have food cravings, I will be full with less food, and one day of eating poorly will not mean more weight when I step on the scale. [That would be ONE day of eating poorly, ladies and gentlemen.] I cannot eat ANY starches, or sugars during this phase. So I must avoid carrots, oranges, real sugar, potatoes, rice, pasta, etc. I should eat six times a day, i.e. breakfast, snack, lunch, snack, dinner, snack.
So here it goes....
Saturday, April 24, 2010
VLCD 29
My current mixture of hcg will run out after today. Orignially I planned to mix half the dosage for an additional week. Then I remembered the hcg is in a ampule, and it is in powder form. I don't have a sensitve enough scale to split it in half, and also I would be left with the problem of how to store the remaining half. I cannot mix up a whole batch since that would be for 15 days, and would mess with my timeline of being back to eating ANY foods by the end of May.
So this means that beginning tomorrow I will continue the 500 cal/day for three days. It takes that long for the hcg to clear your system. Then I will begin Phase 3, which is eat anything that does not contain sugar and starch. Yay, back to juicing and raw foods and exnay the meats! This will continue for three weeks while my hyperthalmus is continuing to reset itself. It it still very important that I stay strickly within the protocol, or I can risk gaining heavily. And yes [for those of you who have been following since the beginning], broccoli sprouts in are in the sprouter! Yeah baby. Should be readhy in about four or five days.
I will continue to weigh myself each morning and log it and what I eat each day. It will be interesting to see if I can manage to continue losing since I am not at my goal yet. I have a month to see what I can do. Bets anyone? :>
So this means that beginning tomorrow I will continue the 500 cal/day for three days. It takes that long for the hcg to clear your system. Then I will begin Phase 3, which is eat anything that does not contain sugar and starch. Yay, back to juicing and raw foods and exnay the meats! This will continue for three weeks while my hyperthalmus is continuing to reset itself. It it still very important that I stay strickly within the protocol, or I can risk gaining heavily. And yes [for those of you who have been following since the beginning], broccoli sprouts in are in the sprouter! Yeah baby. Should be readhy in about four or five days.
I will continue to weigh myself each morning and log it and what I eat each day. It will be interesting to see if I can manage to continue losing since I am not at my goal yet. I have a month to see what I can do. Bets anyone? :>
Friday, April 23, 2010
VCLD 28
I am really learning with this "weigh every day" deal to focus on the big picture. I tend to forget there's a process going on here, and keeping in mind that no diet I have ever been on has done this well. My metabolism does run amok. But when I average it out I am losing exactly what the protocol says I will loose: .5 lbs/day for women. A good reason to pay more attention to the green 'trend' line on the graph here, than the blue weight line.
Although, I can say when I was strickly raw for three weeks I averaged losing .3 lbs/day. I'm looking forward to getting back on track with raw foods after Phase 2 is done [soon!]. No calorie counting; just wait for hunger and JUICE! LOL
Thursday, April 22, 2010
Do sea vegetables contain any special phytonutrients?
In addition to their wonderfully rich mineral profile, sea vegetables also include unique phytonutrients. One category of nutrients for which sea vegetables are well known is sulfated polysaccarides. These carbohydrate-related nutrients, also called fucans, have been studied for their anti-inflammatory properties. Researchers are also investigating their antithrombotic activity (their ability to inhibit blood clots). Additionally, they have been found to have antiviral activity in laboratory studies.
Yet, their phytonutrient offerings do not end there as sea vegetables are also a noted source of lignans, phytonutrients for which flaxseeds have become famous. In the body, lignans are converted into compounds that have weak estrogenic activity, helping to balance estrogen levels.
George Mateljan
Yet, their phytonutrient offerings do not end there as sea vegetables are also a noted source of lignans, phytonutrients for which flaxseeds have become famous. In the body, lignans are converted into compounds that have weak estrogenic activity, helping to balance estrogen levels.
George Mateljan
Wednesday, April 21, 2010
Your skin acts as a barrier to the world, yet it is not impenetrable.
That is why many of the healing practices we use are fomentations, oils, ointments etc. The skin will absorb much of what is placed on it. "Chemicals can be absorbed through the skin and into the blood stream, causing toxic effects". Some say absorption through the skin is more dangerous than through the mouth. What is absorbed through the skin doesn't go through the digestive system where enzymes break them down and detoxify them. What is absorbed through the skin goes directly to the bloodstream without being filtered through the liver. So it is very wise to be aware of what you are placing on your skin so that it will bring healing and life.
George Mateljin
George Mateljin
Tuesday, April 20, 2010
VCLD 25
Yesterday I whined to my husband about how frustrated I was. The last two weeks' weight loss has been disappointing to me; I gained one day and plateaued another. He's like, "Just go with it."
This morning.....I DROPPED TWO POUNDS. Can you freakin' believe it? What it is is my ridiculous metabolism. Seriously. I can't tell you how many times I have stepped on the scale in the past, expecting to have lost weight, and my body says nah-ah.
I also can't tell you how long it's been since I weighed what I weigh now. Yippee Yi Ki A babies! :D I am at 56% of my goal.
Oh, and I forgot to eat my fruit last night LOL.
Even now, though, a little pesky voice in my head says, when you get on that scale tomorrow morning, you will have gained it all back. /sigh I don't think it's only my metabolism that's a mess.....
This morning.....I DROPPED TWO POUNDS. Can you freakin' believe it? What it is is my ridiculous metabolism. Seriously. I can't tell you how many times I have stepped on the scale in the past, expecting to have lost weight, and my body says nah-ah.
I also can't tell you how long it's been since I weighed what I weigh now. Yippee Yi Ki A babies! :D I am at 56% of my goal.
Oh, and I forgot to eat my fruit last night LOL.
Even now, though, a little pesky voice in my head says, when you get on that scale tomorrow morning, you will have gained it all back. /sigh I don't think it's only my metabolism that's a mess.....
Saturday, April 17, 2010
VCLD 22
A Revelation
I've been complaining about being so stuffed eating large amounts of veggies with both meals so that I get closer to 500 cal. H says listen to your body and stop eating when you're full. Won't I stall? So I posted on an hcg group and learned that I just need to be careful I don't go over 500 cal. [One more reason to review the protocol.]
I have been skimming through these groups and am amazed at how many people don't get this program. It couldn't be any more clear; you cannot vary any items on the foods lists, and the options for your skin care and makeup. Period. Why didn't I lose, or why did I gain, I only _____ [fill in the blank]. READ THE PROTOCOL AND STICK TO IT. It's like a diet book for dummies. Easy-peasy.
So last night I had this dream where I was in a bikini looking at my figure in a mirror. It was almost perfect, if I sucked in my itsty bitsy tummy; that was the only thing 'left to go.' LOL So when I woke up I was sure that I had lost pretty well. Stands to reason, right? This morning I lost the most I since the 4th or 5th day into this. Wuhu! So I am almost at one of my main goals. So far I've lost 42% of my goal. I've got 15 more days to go.
I'm a bit surprised at myself for not being tempted in the least to cheat. In my mind I have some motivations, but I think the main reason is because I know, with the hcg in my system, that if I do cheat - even a bit - I will gain in a major way. Then I would have to start all over re-losing that weight again. The fact that this is in my body is the biggest motivator for me. Plus, I am really looking forward to Phase III. LOL
I've been complaining about being so stuffed eating large amounts of veggies with both meals so that I get closer to 500 cal. H says listen to your body and stop eating when you're full. Won't I stall? So I posted on an hcg group and learned that I just need to be careful I don't go over 500 cal. [One more reason to review the protocol.]
I have been skimming through these groups and am amazed at how many people don't get this program. It couldn't be any more clear; you cannot vary any items on the foods lists, and the options for your skin care and makeup. Period. Why didn't I lose, or why did I gain, I only _____ [fill in the blank]. READ THE PROTOCOL AND STICK TO IT. It's like a diet book for dummies. Easy-peasy.
So last night I had this dream where I was in a bikini looking at my figure in a mirror. It was almost perfect, if I sucked in my itsty bitsy tummy; that was the only thing 'left to go.' LOL So when I woke up I was sure that I had lost pretty well. Stands to reason, right? This morning I lost the most I since the 4th or 5th day into this. Wuhu! So I am almost at one of my main goals. So far I've lost 42% of my goal. I've got 15 more days to go.
I'm a bit surprised at myself for not being tempted in the least to cheat. In my mind I have some motivations, but I think the main reason is because I know, with the hcg in my system, that if I do cheat - even a bit - I will gain in a major way. Then I would have to start all over re-losing that weight again. The fact that this is in my body is the biggest motivator for me. Plus, I am really looking forward to Phase III. LOL
Thursday, April 15, 2010
VCLD 20
I get to pat myself on my back. I took myself to the movies last night [which is my haven for popcorn AND a movie], and did not partake. I had an apple in my purse that I munched into [my afternoon-allowed fruit], and I was happy. Of course it helped that I went on an 'off night' and was almost the only one in the theater. So I was not surrounded by happy popcorn munchers - or my husband. Too tempting to just reach over and grab a handful from him. :D
Cool movie. Special effects are awesome these days. I saw How to Train Your Dragon in 3-D. Only bummer: $14.50 for the ticket!
Cool movie. Special effects are awesome these days. I saw How to Train Your Dragon in 3-D. Only bummer: $14.50 for the ticket!
Wednesday, April 14, 2010
Do most turkey products contain sodium nitrite?
Virtually all nationally marketed, non-organic deli meats contain sodium nitrite (or sometimes potassium nitrite) as a preservative. Occasionally, a non-organic manufacturer will introduce an "all-natural" version of its deli meat that does not contain any nitrites, but the only way to be sure about this is to check the ingredient list on the back of the package. Since preservation with sodium nitrite is not allowed in certified organic deli meats, these organic versions are a great way to steer clear of this preservative. Cooked whole turkey products and cured turkey products often do contain sodium nitrite, but there are nitrite-free products in the marketplace. Once again, your best bet is to look through the ingredient list and check for sodium nitrite or potassium nitrite among the ingredients. Nitrite-free products will sometimes advertise their nitrite-free status on the label.
George Mateljan
George Mateljan
VCLD 19
Yippe Yi Kiyay! It would seem my plateau is ovah! Always a good feeling when I get off the scale, to see progress has once again returned.
/sigh of relief
I really hate my scale. Getting on it I hold my breath and pray. I know. Told ya: headcase. :>
/sigh of relief
I really hate my scale. Getting on it I hold my breath and pray. I know. Told ya: headcase. :>
Sunday, April 11, 2010
80% of fish eaten in the US cancer- and birth defect-causing?!
http://www.youtube.com/watch?v=p0F8x4i5GYE
Foods that are bad to eat....?
There are very few natural, whole foods that we would consider "bad" to eat. In and of themselves, and prepared in a way that preserves their natural nutrient composition, virtually all foods are good for you! It's usually what we do to foods that make them bad for us. In other words, we can turn any good food into a bad food by destroying its natural and beneficial qualities.
Here are some of the steps we can take to turn a good food into a bad food:
We can fry it in fat.
We can overprocess it and destroy too many of its nutrients.
We can grow it in unnatural soil that has been treated with synthetic fertilizer or chemical additives.
We can spray it with pesticides while it is growing.
We can add synthetic chemical ingredients to it, like synthetic colors or flavors.
We can add synthetic preservatives to it to extend its shelf life far beyond its natural shelf life.
Common examples of "good" foods turned into "bad" foods include:
Whole grains that have been turned into 60% extraction grain flours, in which the majority of original vitamins and minerals are lost along with removal of the bran and the germ. (Any baked good with 0 grams of fiber per serving would be a great example of a good food turned bad through excess processing.)
A whole fruit turned into a low-pulp or pulp-free fruit juice, with all of the pulp nutrients being lost from the juice
Nearly colorless, overcooked vegetables that have lost their vibrant greens and yellows due to excessive exposure to heat
Any prepackaged food that is a mystery in terms of its ingredient list and which contains more synthetic additives than whole food components
White, granulated sugar that has been stripped of virtually all nutrients contained in the original sugar cane plant
VCLD 16
Oops! I gained. Just when I was thinking how great it was that I was losing everyday. But I know what happened. User error. I used leftover beef broth to saute some fish last night. 1. only use chicken broth. 2. and it must be fat free. I blew it on both counts. Just not thinking. If you don't stay on protocol - you gain. Bummer. But, it's .5 lb and it could have been worse. Just a day lost in the weight-losing sense. :P
I have often thought of lost weight in terms of weights. Yeah, the kind you lift. If you lose 1 lb or 5 lbs think of that weight lost as a 1-lb or 5-lb dumbbell. It will put the weight that is no longer carried on your body into tangible terms. So....yesterday I actually hefted the dumbbell that represented my current lost weight. I was awestruck, and quickly realized; it is one thing to imagine the dumbbell weight in your mind, and quite another to lift it. Now multiply that out in your mind by 10s +++ for those who are very obese. Add to that gravity, and it's amazing that our bodies can sustain the unnatural weight.
I have often thought of lost weight in terms of weights. Yeah, the kind you lift. If you lose 1 lb or 5 lbs think of that weight lost as a 1-lb or 5-lb dumbbell. It will put the weight that is no longer carried on your body into tangible terms. So....yesterday I actually hefted the dumbbell that represented my current lost weight. I was awestruck, and quickly realized; it is one thing to imagine the dumbbell weight in your mind, and quite another to lift it. Now multiply that out in your mind by 10s +++ for those who are very obese. Add to that gravity, and it's amazing that our bodies can sustain the unnatural weight.
Friday, April 9, 2010
VCLD 14
This is the infamous two-week mark, and I have achieved 33% towards my goal.
I am comparing this to where I was at the last time I dropped significant weight in a short time period. At a three-week mark when I was doing strictly raw foods/juicing, I had achieved 28% towards my goal. So there's a definitive effect using the hcg.
The average of my weight loss per day is .68 lbs/day. I understand the average for women is .5 lbs/day, so I would say I'm right on track.
I also know that I have dropped inches. I know that by my clothes, but not by measurements. I opted not to measure, or caliper myself. I'm too much of a head case. I knew going in I would know I was losing inches without the mental anguish of journaling it.
I was pleased to recently read in the protocol that if you are still taking hcg after you have lost your 'bad' fat cells, the hcg will NOT being withdrawing from your 'good' fat cells. Good to know.
I will say that I continue to be amazed at how full/satisfied I am after my meals. Things that make you go hmmm......
I am comparing this to where I was at the last time I dropped significant weight in a short time period. At a three-week mark when I was doing strictly raw foods/juicing, I had achieved 28% towards my goal. So there's a definitive effect using the hcg.
The average of my weight loss per day is .68 lbs/day. I understand the average for women is .5 lbs/day, so I would say I'm right on track.
I also know that I have dropped inches. I know that by my clothes, but not by measurements. I opted not to measure, or caliper myself. I'm too much of a head case. I knew going in I would know I was losing inches without the mental anguish of journaling it.
I was pleased to recently read in the protocol that if you are still taking hcg after you have lost your 'bad' fat cells, the hcg will NOT being withdrawing from your 'good' fat cells. Good to know.
I will say that I continue to be amazed at how full/satisfied I am after my meals. Things that make you go hmmm......
Wednesday, April 7, 2010
VCLD 10
That place I mentioned that I wanted to be..... I did it I did it I did it!
Okay. Maybe I am getting a little more confident about this process. Should be an interesting week. I will say that drinking more water does seem to lead to a bit more weight loss the next morning. So there's my big tip! Nothing I don't already know, but now I'm actually doing it.
Oh and here's something I discovered that was an error. One of the food/calorie lists I got off the net had a mistake. A big one. I love fresh asparagus, which is allowed on this. I could never figure out how to get my calorie intake close enough to 500 whenever I ate it. Remember when I picked up some ground beef [blech] to help boost my calories? The list I was using showed 3.5 oz of asparagus at 3 calories. Yesterday I thought, you know, maybe I should check this out. Try 20 calories! That's one thing I realized rather quickly with this diet; there's a plethora of information out there. More then you would think are not correct. This is just an isty bitsy example of that.
Okay. Maybe I am getting a little more confident about this process. Should be an interesting week. I will say that drinking more water does seem to lead to a bit more weight loss the next morning. So there's my big tip! Nothing I don't already know, but now I'm actually doing it.
Oh and here's something I discovered that was an error. One of the food/calorie lists I got off the net had a mistake. A big one. I love fresh asparagus, which is allowed on this. I could never figure out how to get my calorie intake close enough to 500 whenever I ate it. Remember when I picked up some ground beef [blech] to help boost my calories? The list I was using showed 3.5 oz of asparagus at 3 calories. Yesterday I thought, you know, maybe I should check this out. Try 20 calories! That's one thing I realized rather quickly with this diet; there's a plethora of information out there. More then you would think are not correct. This is just an isty bitsy example of that.
Tuesday, April 6, 2010
VLCD 9
I'm pretty excited. I'm on the cusp of moving into a lower weight range, and that may happen tomorrow. That would be a big boost to me; less of 'this is going to fail' and more of 'I'm on my way.' :D So far I'm at 26% of my goal after 11 days.
I have one more day with beef [blech] and then I'm done with that. Picked up a bag of frozen white fish, and a bag of frozen organic chicken at Whole Foods yesterday. That will make it easier to prepare. You know, once you get the hang of the foods it's not such a hassle. Because of the proportions, you end up preparing several servings at once.
I still struggle a bit with trying to reach 500 calories for the day. I have to be careful, and usually end up just under by 20-30 calories. I am not hungry. Can you imagine? This is a great indicator that my hypothalamus is burning up the not-normal fat cells. Burn baby burn!
I have one more day with beef [blech] and then I'm done with that. Picked up a bag of frozen white fish, and a bag of frozen organic chicken at Whole Foods yesterday. That will make it easier to prepare. You know, once you get the hang of the foods it's not such a hassle. Because of the proportions, you end up preparing several servings at once.
I still struggle a bit with trying to reach 500 calories for the day. I have to be careful, and usually end up just under by 20-30 calories. I am not hungry. Can you imagine? This is a great indicator that my hypothalamus is burning up the not-normal fat cells. Burn baby burn!
Sunday, April 4, 2010
VLCD 7
So....the scoop so far is in the first week I dropped 19% of my goal weight. As of this morning, I've dropped 24% of my goal.
I must say I am gaining more confidence in the weight loss happening. I will definitely say that the hcg HAS to be the culprit in curbing my appetite. I just don't see how a person, normally, would not be ravenous with 300 - 400 calories. I am not. I do experience a mild 'empty' feeling, and that's when I slip a stick of sugarless gum in my mouth. No problem. But I HAVE to eat at least, and no more than, 500 cl/day or my weight loss will stall.
I've decided to skip the recipes in the various hcg cookbooks and blogs. It's too confusing for my brain. Sometimes the information contradicts the Simeons protocol, and since the diet is SO exact, any variance to the protocol can make a big difference in the outcome.
What keeps me so motivated is the expectation of getting on the scale loosing weight each morning. Think about it. When does that happen in any diet -- and still be a healthy diet?
So now....on to week two.
Oh, and PS....I did opt to get the ground beef so I could keep my calories from being too low. It was convenient for me to go to Trader Joes and get their organic beef. They only had 90/10, and it is recommended you get the 97/3. Well, I don't care which it is......blech!. It's just gnarly. I'm using it up, and that will be that.
I must say I am gaining more confidence in the weight loss happening. I will definitely say that the hcg HAS to be the culprit in curbing my appetite. I just don't see how a person, normally, would not be ravenous with 300 - 400 calories. I am not. I do experience a mild 'empty' feeling, and that's when I slip a stick of sugarless gum in my mouth. No problem. But I HAVE to eat at least, and no more than, 500 cl/day or my weight loss will stall.
I've decided to skip the recipes in the various hcg cookbooks and blogs. It's too confusing for my brain. Sometimes the information contradicts the Simeons protocol, and since the diet is SO exact, any variance to the protocol can make a big difference in the outcome.
What keeps me so motivated is the expectation of getting on the scale loosing weight each morning. Think about it. When does that happen in any diet -- and still be a healthy diet?
So now....on to week two.
Oh, and PS....I did opt to get the ground beef so I could keep my calories from being too low. It was convenient for me to go to Trader Joes and get their organic beef. They only had 90/10, and it is recommended you get the 97/3. Well, I don't care which it is......blech!. It's just gnarly. I'm using it up, and that will be that.
Thursday, April 1, 2010
VLCD 4
So far so good. I've dropped 17% of the weight I'd like to loose. Cool beans.
I had trouble again yesterday getting enough calories. I think the deal is beef and chicken are higher in calories than fish. If I ate the meat twice a day I'd do fine, but I'm alternating between fish and chicken so it amounts to less calories. I'm left scrambling at the end of the day trying to get in enough calories. I cannot increase the meat and fruit portions. Veggies are low in calories and I can only eat so much at a time. I'm not too sure how to resolve this without buying into eating beef. I'll have to think on this a bit.
I had trouble again yesterday getting enough calories. I think the deal is beef and chicken are higher in calories than fish. If I ate the meat twice a day I'd do fine, but I'm alternating between fish and chicken so it amounts to less calories. I'm left scrambling at the end of the day trying to get in enough calories. I cannot increase the meat and fruit portions. Veggies are low in calories and I can only eat so much at a time. I'm not too sure how to resolve this without buying into eating beef. I'll have to think on this a bit.
Wednesday, March 31, 2010
VLCD 3
I'm doing great so far. Had weight loss again this morning so I'm starting to get a little excited. I think I need a week behind me of continued success to begin to have confidence in the HCG and what it purportedly can do. Even though my husband and some of his acquaintances are all very successful here...I'm a little slow to embrace this wholly. It's just me.
I made a batch of fresh asparagus with salt and pepper to which tilapia was placed on top with lemon juice and oregano. I baked it for 25 minutes in foil and it was pretty good. I switched out my fruit at the end of the day from 1/2 grapefruit to an apple because I only totalled 408 calories for the day. I need to be as close to 500 I can get. Heh. Never thought I'd be having trouble getting enough calories.
I made a batch of fresh asparagus with salt and pepper to which tilapia was placed on top with lemon juice and oregano. I baked it for 25 minutes in foil and it was pretty good. I switched out my fruit at the end of the day from 1/2 grapefruit to an apple because I only totalled 408 calories for the day. I need to be as close to 500 I can get. Heh. Never thought I'd be having trouble getting enough calories.
Day of the Grasshopper Looms
Wall Street Journal
by Stephanie SimonMonday, March 29, 2010
Western Farmers, Ranchers Worry an Expected Infestation Could Ravage Crops, Cattle
Farmers and ranchers across the West are bracing for a grasshopper infestation that could devastate millions of acres of crops and land used for grazing.
Over the coming weeks, federal officials say, grasshoppers will likely hatch in bigger numbers than any year since 1985. Hungry swarms caused hundreds of millions of dollars in damage that year when they devoured corn, barley, alfalfa, beets -- even fence posts and the paint off the sides of barns.
A federal survey of 17 states taken last fall found critically high numbers of adult grasshoppers in parts of Idaho, Montana, Nebraska, South Dakota and Wyoming. Each mature female lays hundreds of eggs. So "the population could be very, very high this year," said Charles Brown, who manages grasshopper suppression for the U.S. Department of Agriculture.
Ryan Fieldgrove is dreading the influx.
A rancher near Buffalo, Wyo., Mr. Fieldgrove was enjoying a banner year last summer when, seemingly out of nowhere, crawling carpets of hoppers marched onto his rangeland -- a harbinger of this year's infestation. In three weeks, they had eaten every blade of tender, nutritious grass on his 10,000 acres. They also ate his wife's lilac bushes. "They took it all," Mr. Fieldgrove said.
Unable to find enough grass, Mr. Fieldgrove's 200 young calves began to lose weight. He ended up selling them at auction several weeks earlier -- and 60 pounds per calf lighter -- than planned. And he had to import hay to feed the mother cows he kept on his ranch for the winter.
The grasshoppers cost Mr. Fieldgrove about $30,000 in profit, he said -- and local agricultural officials are warning him it could be worse this year.
Grasshoppers, which typically thrive in the west at densities of about eight mature insects per square yard, are a healthy part of the ecosystem -- and food for birds such as the sage grouse. But last fall, surveys found 15 per square yard in hot spots, and those numbers are expected to rise this summer. Peak infestation areas can easily hit 60 or more hungry hoppers per square yard -- a population so dense that they swarm over every surface on passing cars, cover country roads like a rug and lie so thick on grassy patches.
To try to get ahead of the problem, Wyoming has allocated $2.7 million for suppression efforts, including aerial spraying of the pesticide Dimilin, which is fatal to maturing grasshoppers. But Wyoming's congressional delegation -- concerned that's not nearly enough -- has demanded federal help.
"It does not appear as though the USDA has any sense of urgency in the face of this pending plague," the delegation wrote in a letter to Agriculture Secretary Tom Vilsack last month.
The Wall Street Journal
Wyoming Gov. Dave Freudenthal this month weighed in as well, writing a public letter urging county, state and federal officials to join forces to prevent "economic and ecological damage." The forecast, he said, suggests an infestation "with disastrous implications."
Mr. Brown, of the USDA, said the department is aware of the severity of the problem but used up nearly all its $5.6 million grasshopper budget last fall counting the insect population -- an annual task -- and has no money to spray swaths of federally-owned range and grassland. He said the department is looking at ways to boost funding.
If the infestation reaches the level of the 1985 outbreak, he said, federal suppression efforts could cost $40 million.
Private landowners also face a hefty tab. Some have already ordered aerial sprays, at a cost of about $10 an acre, on land they consider most vulnerable.
They're also hoping for help from Mother Nature. A cold, damp spell in late May or June could wipe out a good number of the baby grasshoppers, known as nymphs. But if the weather is warm and dry, "I don't think we'll grow a crop in this part of the country," said Pete Lumsden, a farmer in Loring, Montana.
Many of the most destructive grasshopper species have poetic-sounding names: There's the whitewhiskered grasshopper and the threebanded, spottedwinged, redshanked and bigheaded varieties as well. They feed voraciously, eating about half their body weight in foliage each day.
Grasshopper infestations tend to be cyclical; the numbers mount rapidly for two or three years and then plunge back to normal when the insects run out of food or a disease spreads through overcrowded swarms. Last year was fairly bad in several Western states, so this summer could well be the crest, after which the numbers will fall, entomologists said.
That's little comfort to Mr. Lumsden, who hopes to harvest 2,200 acres of spring wheat and barley this year -- if the grasshoppers don't get it first. "It's so very vulnerable," he said.
My 2 cents: Dimilin in our food/water/soil...look out if you breath this, get it on your skin, or in your eyes. If this is as bad as this article tells it, our organic foods are lost with the rest. Think market prices are high now?
by Stephanie SimonMonday, March 29, 2010
Western Farmers, Ranchers Worry an Expected Infestation Could Ravage Crops, Cattle
Farmers and ranchers across the West are bracing for a grasshopper infestation that could devastate millions of acres of crops and land used for grazing.
Over the coming weeks, federal officials say, grasshoppers will likely hatch in bigger numbers than any year since 1985. Hungry swarms caused hundreds of millions of dollars in damage that year when they devoured corn, barley, alfalfa, beets -- even fence posts and the paint off the sides of barns.
A federal survey of 17 states taken last fall found critically high numbers of adult grasshoppers in parts of Idaho, Montana, Nebraska, South Dakota and Wyoming. Each mature female lays hundreds of eggs. So "the population could be very, very high this year," said Charles Brown, who manages grasshopper suppression for the U.S. Department of Agriculture.
Ryan Fieldgrove is dreading the influx.
A rancher near Buffalo, Wyo., Mr. Fieldgrove was enjoying a banner year last summer when, seemingly out of nowhere, crawling carpets of hoppers marched onto his rangeland -- a harbinger of this year's infestation. In three weeks, they had eaten every blade of tender, nutritious grass on his 10,000 acres. They also ate his wife's lilac bushes. "They took it all," Mr. Fieldgrove said.
Unable to find enough grass, Mr. Fieldgrove's 200 young calves began to lose weight. He ended up selling them at auction several weeks earlier -- and 60 pounds per calf lighter -- than planned. And he had to import hay to feed the mother cows he kept on his ranch for the winter.
The grasshoppers cost Mr. Fieldgrove about $30,000 in profit, he said -- and local agricultural officials are warning him it could be worse this year.
Grasshoppers, which typically thrive in the west at densities of about eight mature insects per square yard, are a healthy part of the ecosystem -- and food for birds such as the sage grouse. But last fall, surveys found 15 per square yard in hot spots, and those numbers are expected to rise this summer. Peak infestation areas can easily hit 60 or more hungry hoppers per square yard -- a population so dense that they swarm over every surface on passing cars, cover country roads like a rug and lie so thick on grassy patches.
To try to get ahead of the problem, Wyoming has allocated $2.7 million for suppression efforts, including aerial spraying of the pesticide Dimilin, which is fatal to maturing grasshoppers. But Wyoming's congressional delegation -- concerned that's not nearly enough -- has demanded federal help.
"It does not appear as though the USDA has any sense of urgency in the face of this pending plague," the delegation wrote in a letter to Agriculture Secretary Tom Vilsack last month.
The Wall Street Journal
Wyoming Gov. Dave Freudenthal this month weighed in as well, writing a public letter urging county, state and federal officials to join forces to prevent "economic and ecological damage." The forecast, he said, suggests an infestation "with disastrous implications."
Mr. Brown, of the USDA, said the department is aware of the severity of the problem but used up nearly all its $5.6 million grasshopper budget last fall counting the insect population -- an annual task -- and has no money to spray swaths of federally-owned range and grassland. He said the department is looking at ways to boost funding.
If the infestation reaches the level of the 1985 outbreak, he said, federal suppression efforts could cost $40 million.
Private landowners also face a hefty tab. Some have already ordered aerial sprays, at a cost of about $10 an acre, on land they consider most vulnerable.
They're also hoping for help from Mother Nature. A cold, damp spell in late May or June could wipe out a good number of the baby grasshoppers, known as nymphs. But if the weather is warm and dry, "I don't think we'll grow a crop in this part of the country," said Pete Lumsden, a farmer in Loring, Montana.
Many of the most destructive grasshopper species have poetic-sounding names: There's the whitewhiskered grasshopper and the threebanded, spottedwinged, redshanked and bigheaded varieties as well. They feed voraciously, eating about half their body weight in foliage each day.
Grasshopper infestations tend to be cyclical; the numbers mount rapidly for two or three years and then plunge back to normal when the insects run out of food or a disease spreads through overcrowded swarms. Last year was fairly bad in several Western states, so this summer could well be the crest, after which the numbers will fall, entomologists said.
That's little comfort to Mr. Lumsden, who hopes to harvest 2,200 acres of spring wheat and barley this year -- if the grasshoppers don't get it first. "It's so very vulnerable," he said.
My 2 cents: Dimilin in our food/water/soil...look out if you breath this, get it on your skin, or in your eyes. If this is as bad as this article tells it, our organic foods are lost with the rest. Think market prices are high now?
Tuesday, March 30, 2010
VCLD 2
I have lost 8.9% of my goal as of this morning. So I am encouraged. I hope to be encouraged when I step on the scale tomorrow also.
I'm a little more empty compared to yesterday, but it feels perfectly normal. I hope to get closer to my calorie allowance this time so I don't screw up the results. Yesterday I took in 464 calories. Just couldn't eat anymore food. I think it must be a combination of the effect of the HCG, and the fact that I was still stuffed from loading the first two days of the diet.
Preparing food is a bit of a cluster for me yet. I'm not too keen on eating meats everyday. I am allowing chicken, but no beef, and lots of fish. It seems like it takes a lot of veggies to make this all add up to 500. I must say, I purchased the chicken at Whole Foods and made sure it was grain fed, etc. Man is it good. Flavorful and tender.
I'm a little more empty compared to yesterday, but it feels perfectly normal. I hope to get closer to my calorie allowance this time so I don't screw up the results. Yesterday I took in 464 calories. Just couldn't eat anymore food. I think it must be a combination of the effect of the HCG, and the fact that I was still stuffed from loading the first two days of the diet.
Preparing food is a bit of a cluster for me yet. I'm not too keen on eating meats everyday. I am allowing chicken, but no beef, and lots of fish. It seems like it takes a lot of veggies to make this all add up to 500. I must say, I purchased the chicken at Whole Foods and made sure it was grain fed, etc. Man is it good. Flavorful and tender.
Monday, March 29, 2010
VLCD 1
This is my first day of Very Low Calorie Day = 500 cl/day. I only did 464 calories. I was SO full. Did not feel hungry at all after the weekend of binging.
Tomorrow is my first day of expected weight loss. I am a little nervous. If I don't go down I will be mortified.
Hubby says it will all work out. :P
Tomorrow is my first day of expected weight loss. I am a little nervous. If I don't go down I will be mortified.
Hubby says it will all work out. :P
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