Will Red Meat Kill Us?

If you've listened to the news, opened a newspaper or have participated in social media, I have no doubt that yet once again, you've been led to believe that your red meat consumption will kill you.

I have been practicing a lower carbohydrate omnivorous diet for 12 years now and working very hard to study the latest research for not only myself but my family as well.

I have quite a few people who count on me for accurate advice as related to current science and trends in dietary choices.

It's frustrating when these studies come out and even more frustrating that they're referred to as "studies" and "science". There is no science in a self reporting correlative study.

I'm no scientist and readily admit that I'm just a former fat girl who lost some weight and reversed a few health related ailments through a lower carb, grain free, whole foods lifestyle so I turn to the "science heads" and "dietary smarties" for guidance on determining the factors that truly make up the factors in these findings.

One of my favorite writers is a humble soul by the name of Denise Minger who has bit by bit, analyzed The China Study by T. Colin Campbell. Now Denise is a former raw vegan who has recently analyzed her own diet due to poor health and has figured out the appropriate diet for her biochemical individuality. Denise contributed her thoughts on Mark Sisson's site, Marks Daily Apple and as usual with humor and intelligence, two qualities that draw me to this chickie.

Zoe Harcombe, another intelligent female whom at the top of her website exclaims

"Because everything you know about obesity is wrong"

Zoë discovered that there are three medical conditions that cause insatiable food cravings. She also experienced all three first hand. And so her first book came about the answer to the million dollar question,
The Obesity Epidemic: What Caused It? How Can We Stop It?

Why Do You Overeat?: When All You Want Is to Be Slim was published in 2004 and it continues to change the lives of people who read it. In light of her more than 2 decades of study and research, Zoe has so eloquently interpreted what the data really states.

Of course if you've followed me for any period of time, you know that one of the most influental people in my life has been Robb Wolf. Robb, a biochemist has a personal story of his own health recovering from a grain dominant vegan diet in his book The Paleo Solution: The Original Human Diet. Robb contributes his thoughts in what he calls "The Meatpocalypse". Now I know Robb would giggle if he read this but I do believe he's the smartest person I know. That might not be saying much about my little world, but I think many other smart folks out there would agree with this. He is a self proclaimed geek and one with a great deal of humor. Never is there a podcast or writing where Robb doesn't make me laugh out loud. My dark sense of humor perhaps?

Another professional I follow is a Bay Area local by the name of Chris Kresser. Chris has a practice in Berkeley, California and is the creator of The Healthy Baby Code, a program that encourages and increases fertility through a Whole Foods lifestyle. Not only does Chris have a successful practice and a blog but he also provides a most valuable podcast that I love to listen to. Chris has taken the study out of Harvard and contributed his professional thoughts and opinion on this matter here.

And finally, from Coach Charles Poliquin's site. Hailed as one of the world's premier strength coaches, Coach Poliquin has successfully trained professional athletes and Olympians worldwide. His training methods and nutritional philosophies quickly became highly sought after in the industry and it became our goal to improve the level of sports performance throughout the world by developing a higher quality strength coach:

"Until the day I see a single randomized, clinical study showing that a diet of grass-fed meat and a ton of vegetables produces a single percentage point increase in early death, heart disease, cancer or diabetes, I’m sticking to the same diet that I’ve been on for over a decade: grass-fed meat, wild salmon, tons of vegetables, berries, nuts, full-fat yogurt and as little sugar and grains as I can manage to live without. That’s kept me healthy, energetic and without a single serious medical condition for 60-something years. I realize that’s not much of a scientific experiment—but then again, neither was the study from Harvard."

We can find many more who have written about this but I do believe that the above references should satisfy you as you pull that grass fed ground beef out of the freezer. Rest assured knowing that red meat is used therapeutically to assist an ill person back into the circle of good health due to the vitamins and minerals present. Take into consideration, in a 2.6 million year human history, we evolved on ruminants. It was not until we over hunted Bison that we began eating grains and from there, disease began. The Masai of Tankanika, a herding population have shown no degenerative disease subsiding on red meat and the blood of their herds.

But we've known for more than 50 years the truth about our consumption of real, nutrient dense food from pioneer Weston A. Price. Remove the equation of refined foods and vegetable oils and ones health improves exponentially.

As my friend Sean Croxton has said so many times;

Old Foods Do Not Cause New Diseases

Sugar Free Beverage Option

One of the most common questions I get is "what do you drink besides water"? Generally, I answer with "Tea or Coffee".

Yes, I drink coffee and while I have thought about eliminating it for optimum health, I have since realized that I don't depend on it for energy and the research seems pretty solid on the anti-oxdidant value of a good organic bean.

I am so often amazed at our affinity for carbonated beverages most specifically, soda pop. I drank my fair share of soda and readily admit that Pepsi was my absolute favorite. Quite honestly, other than a small taste sampling of Zevia, I haven't had a soda in at least 10 years. When I began my journey 12 years ago, I drank a few diet sodas here and there. Fortunately though, I have never been able to acquire a taste for the artificial sweeteners. That "after taste" always prevented me from truly enjoying the taste of it so my options were then reduced to water and tea.

Carbonated water always tasted far too bland so I never chose that option either.

My daughters came up with a nice lower carbohydrate option. Now this isn't a beverage you want to consume much of if you're in a weight loss mode so proceed with caution. The ingredients are very clean and when you utilize pure cranberry at about 2g of carbs per oz., the antioxidants are incredibly high.

From cranberryjuice.com:

• Rich in phytochemicals – You probably heard the term on TV, but what does it do exactly? Phytochemicals do a lot of good stuff for the body. Cranberry juice is a good source of polyphenol antioxidants and phytochemicals, both of which are possible deterrents against cancer and disorders of the cardiovascular and immune systems. That's a lot of benefits coming from a small fruit.
• Prevents urinary tract infection – Cranberry's anti-adhesion properties—or the proanthocyanidins minerals found in the fruit—help rinse the body of urinary tract infections caused by E. coli bacteria.
• Reduces dental plaque – Unless you're drinking sweetened cranberry juice, this beverage has nothing but good news for the teeth and gums. Experts say cranberry juice inhibit the growth of mouth bacteria that causes plaque. So drink up. A healthy dose of cranberry juice ensures your teeth are fresh and clean all the time.
• Prevents formation of kidney stones – This is still under active medical research, but the presence of quinic acid have experts saying it is possible for cranberry juice to help prevent the development of kidney stones. It makes sense since cranberry rid the body of wastes and bacteria—anything that doesn't belong there.
You can also use a pomegranate juice but the sugar is much higher at about 5g carbs per oz. This beverage has approximately 5 grams total carbohydrates in a 20 oz. cup and the news for the "Adult Beverage" crowd? Add a little vodka or tequila and you've got a well drink!
• 1 oz. Pure Cranberry (I use Lakewood brand)
• 1 oz. Fresh Lemon Juice
• Fill with ice
• Pour plain sparkling water over top
• A few drops of stevia to taste

Each of us have varying palates so let your taste buds be your flavor guide with the stevia. My family uses about 10 drops in their cups.

I hope you enjoy this powerful antioxidant cooling beverage!

12 Years Ago Today!

Today I celebrate one of the most important days of my life. Other than the birth of my children and the day I married my soul mate, today signifies a monumental celebration.

I celebrate 12 years of turning a diet into a lifestyle.

If you haven't read my story, check it out so you understand how significant it is for me. While the layers have peeled from my body like an onion, I have made some awesome self discoveries along the way. I am frequently amazed at the person I am now and the amount of strength I have over the food. It no longer rules me and I have figured out why.

During my dieting and subsequent self discovery I have learned the following:

• I was fat deprived therefore fatty acid deficient which affected my learning and behavior.
• When I am properly nourished, I have no cravings or desire to eat the refined foods that are so abundant in today's world.
• When I am properly nourished, I think more clearly, have more motivation and less erratic behavior as an ADHD person. Being fed does not mean being nourished. We can be overfed and under nourished, hence cravings.
• When my digestion is working properly, my whole being is at peace. GERD, constipation, frequent illness and headaches no longer exist.
• My blood sugar is now stable therefore my moods are also stabilized. Previously, when my blood sugar dropped, I would become agitated and impatient.
• I can eat to nourish my body and not feel deprived. I found that the food I craved most was higher fat which I was deprived of on a low fat plan. The more I reduced my fat intake, I found the cravings to be more and more severe. Now, I can eat flavorful full fat foods and obtain more nutrient in less food. Though if I over eat the foods included in my dietary plan, I don't gain an ounce. What a concept!
• The taste buds can be trained to enjoy and explore new foods that reach beyond our comfort zones and everything is better with butter!
• I am not unique. So many of us suffer the same cravings, fears and even physical and emotional symptoms of poor dietary advice of the last 50+ years and it's not from lack of trying rather the canned low fat advice.

As a food addict, every celebration was a fix for me. I am now the person that everyone passes with the "Don't bother she doesn't eat it" rather than being the person who tries to eat as much as they possibly can without being noticed.

I have been a dieter my whole life so to reach this monumental celebration for me is one of the biggest achievements of my life. I don't have to be stronger than the food. Let the food do the magical work of nourishing rather than feeding and the rest really does fall into place.

12 years and it's been a great journey! Thank you for sharing it with me.

Trending Health in 2012

As we bid farewell to 2011, we say hello to 2012. I have a feeling this will be a big year in health.

Maybe I'm just optimistic, or just maybe I see a real trend toward health advocacy utilizing nutrition.

While some consider me a bit obsessive about nutrition, I would prefer to call it a passion and desire to share the knowledge I have garnered over the years.

I've figured a lot of things out personally and find that not only was I not unique, neither are most of my clients and website followers.

We have all suffered some form of metabolic derangement with subsequent side effects. Whether it be low HDL cholesterol, high triglycerides, elevated blood sugars, headache, obesity, joint pain, etc, the trend toward nutrition as a viable choice has profound effect on reversal of these symptoms. Yes, I said reversal and not stifled with medications.

Those of us who attend the symposiums, seminars and conferences are working diligently to bring that information back to you, the consumer.

Why isn't your Dr. doing this? The answer is quite simple.

Our pharmaceutical companies are sponsoring and educating the physicians. This education does not include prevention and cure rather the education is on drugs and symptomatic relief.

Make no mistake, symptomatic relief does not mean a normalization or reversal of metabolic syndrome. That must be achieved through diet.

A traditional diet no matter what you choose should be your best first approach in normalizing bodily function. This will allow the body proper healing and regeneration potentially avoiding heart disease, stroke, cancer and the ever prevalent, auto-immune diseases.

Back to my optimism though......I am optimistic about the changes I think we will see because I belong to a huge network of practitioners and advocates and our goals and intentions are the same. SPREAD THE WORD!! With the ability to reach the masses with our social networking habits, we have the potential to change the world!

While I don't believe Dr. Oz to be our best source of nutrition information, I think his trend toward holistic advice is becoming quite popular and well received by his audience. I watch Oz so that I can stay current with the trends and I've been impressed with some of the segments, specifically those with game style visual aids.

I don't know about you but I have a very large medical deductible and if I had to purchase a prescription drug, it would be an out of pocket cost for me. If I were to be prescribed a drug, it might cost me more than $50-$100 monthly. I much prefer to put that money toward high quality food especially if that drug is a cholesterol lowering drug. These, the most prescribed useless drug on the market.

If you are on prescription medications for metabolic derangement, consider changing your diet. You will benefit in a myriad of ways. If only for the sake of your over burdened liver, I beg you to consider your choice of medication rather than dietary change.

Make 2012 your "year of health" and watch your energy soar. Give your vessel the raw materials to heal, repair and regenerate and when you begin to see noticeable changes, pay it forward by sharing your wealth of nutrition knowledge.

One of my "go to" spice choices

I believe every kitchen should have an "easy go to spice".

I find most are pretty consistent with their tastes and spice choices. Some might even consider themselves a bit "stuck in a rut" and practicing the same cooking methods used by previous generations.

It's what we know right?

Some are garlic heavy, some enjoy the Italian seasoning blends and others are heavy hitters with the Lawry's seasoning salt.

Since practicing my Lower Carbohydrate/Primal diet, I have focused on not only taste of the foods I'm consuming but making sure the majority of my consumption benefits my body in some little way.

We have foregone the irradiated, GMO, Preservative, Bromide laden spices for organic natural choices in our home.

There are many healthful benefits to so many spices and seasonings that are delivered in their organic natural state. The natural organic spices also taste so much better. They should "burst" with flavor. Spices and herbs can provide us with anti-fungal, anti-oxidant benefits. These benefits contribute to healthy bacteria levels, anti-inflammatory activity and assist in preventing cancer.

I recently stumbled on this organic all-purpose vegetable seasoning from Aromatica Organics. It is 100% Natural, Organic, No Bromides, Non Irradiated and Non GMO. It has such a lovely flavor when added to soups, salads, steamed vegetables, cottage cheese and I have even used it to flavor a butter baste I made for a roasted chicken.

With just a hint of salt, this beautiful everyday seasoning contains 20 different spices and herbs. Some of these spices include garlic, onion, bell pepper, tomato, orange and lemon peel.

I have been sprinkling this seasoning in my bone broth and sipping it each evening with my dinner. Don't forget about the therapeutic benefits of bone broth. It's your superior calcium source with beneficial amino acids and other nutrients for healthy bones, connective tissue and a healthy gut lining.

I found this lovely spice at Costco Wholesale. If your big box store doesn't carry some organics, be sure to fill out your customer suggestion card.

Enhancing the taste of the food and by default finding benefit to your health is a double bonus!

Post Thanksgiving "Clean Up"

I hope all of you in the U.S. had a wonderful Thanksgiving holiday. Now that the day is over, we slide right into the Christmas holiday full force. How will you handle this next month?

You are going to be stressed, busy and if you're not sleeping, the carb monster will rear its ugly head and take total control of you.

The average person has the ability to gain a solid 10lbs. between Thanksgiving and Christmas.

Wouldn't it feel great to be a loser during this next month? Hey, being a loser in this sense of the word is a great thing!

Now is the time to make some choices for your post Thanksgiving "clean up". You can finish your left overs this weekend and plan to start fresh on your healthy eating plan first thing on Monday. This is going to require some planning and diligence on your part. Pull from the very core for strength and resolve. If you've just begun your healthy diet plan, this will be especially difficult for you.

If you're an experienced champ, you have probably already jumped right back into action with breakfast today. Congratulations!

It's a good feeling to be in the "hop back on with the very next meal" club. You are setting yourself up for lifetime success!

If you've got leftovers, here is some advice for you. Take note of how you feel at this very moment. Are you feeling lean and energized or do you feel tired and bloated? If it is the latter, let this be your very first sign that a carb heavy meal is not the optimal choice for day to day eating. If you're new to this site or any plan, you've experienced that elation of the dehydrating effect of carbohydrate restriction. After that large carb heavy meal, it takes you back to those old days of carelessly stuffing ourselves with highly insulinogenic disease causing foods. As Jeff Foxworthy might say "Here's your sign". Your sign is the bloat and lethargy and not only is it a sign, but a valuable lesson in foods that heal and foods that kill. I'm sure that's a book but haven't the author's name at the tip of my tongue.

If the left overs are abundant, you might freeze them for other family members who are not following the same plan. Donate them to a neighbor who might not have enjoyed the pleasure of Thanksgiving dinner, let the family eat them up while you get back on your plan taking advantage of focusing on yourself for a few days. (This is the time to treat yourself to a nice filet or your favorite food that others don't particularly care for)

If there is a small amount left that you find yourself returning to the refrigerator for time and again, just throw it out. I say this of course with great compassion for those who might be suffering monetarily.

L-Glutamine, an amino acid can work wonders if you're experiencing cravings. 1000-1500 mg. 3x a day can keep the craving monster at bay. If you're really suffering, open a capsule under the tongue for and in about 3 minutes, your craving will disappear.

Get that turkey carcass into a pot and get your soup going! Remember, there is a fabulous bone broth recipe on the website for you to refer to. Grab your celery, onions and carrots as well as your favorite spices and start simmering!

You can jump right back on plan with the very next meal and my goal is to help you achieve that sometimes difficult task.

Never in history have we had access to such an abundance of food as we do today. I'm not even sure there's a pause between Halloween and Christmas and the junk food diving we do is perfectly acceptable.

We act like hummingbirds in need of that constant draw of sugar water to maintain our energy levels from an over stressed, under nourished world we live in today. Don't be that carbohydrate dependent person because it only guarantees "dis-ease".

No matter your "clean up" choice, don't allow it to manifest through the Christmas Holiday or you begin again in 2012 with that same old resolution we've all faced year after year and a mountain of guilt that can be paralyzing and self destructive.

The perfect diet to gain control of those cravings would be the Restricted Phase I plan.

Sea Vegetables-Fear no More!

A SUPER FOOD

Since ancient times, sea vegetables have been appreciated as one of nature’s most valuable food sources by coastal peoples from around the globe. Although their taste is distinctive and an acquired one for many palates, sea vegetables are incredibly versatile and may be added to just about any dish.

Soaking before cooking: Remember that dried seaweeds will expand considerably upon soaking. Save the soaking water, strain it, and use for soup broth and vegetable stock for a mineral infusion.

Storage: Dried seaweeds, if stored in a cool, dry place, will keep for several years in an airtight container. If the seaweed does become damp, simply dry briefly in a low oven.

HEALTH BENEFITS
Although they are part of the plant kingdom, sea vegetables are a complete protein source and one of nature’s richest sources of vegetable protein (up to 38%) and vitamin B12.

Ounce for ounce sea vegetables are higher in vitamins and minerals than any other food group. They are particularly high in vitamins A, C, E, B1, B2, B6, and B12. Seaweed also contains a substance (ergesterol) that converts to vitamin D in the body. (This doesn't always convert to cholecalciferol so supplementation is still advised) In addition to key nutrients, seaweeds provide us with carotene, chlorophyll, enzymes, and fiber.

Seaweed’s saltiness comes from a combination of sodium, potassium, calcium, phosphorus, magnesium, iron, and a myriad of trace minerals found in the ocean.

Because their chemical make-up is so similar to human blood, sea vegetables have a balancing, alkalizing effect on the blood.

Sea vegetables are known for their ability to reduce cholesterol, remove metallic and radioactive elements from the body, and to prevent goiter. Seaweed also has antibiotic properties that have shown to be effective against penicillin resistant bacteria.


Some popular sea veggie sources that most of us have access to include:

Kombu
(Sea Cabbage) The most commonly used seaweed, kombu is particularly good as a mineral boost for bone broth.. Add a 4-6 inch strip to soups, stews, beans, or brown rice as they cook. When cooking time is short, soak kombu for 20 minutes first. Once cooked, cut up and return to the dish. Kombu contains glutamic acid, a natural flavor enhancer. Like kelp, kombu has the ability to soften other foods that are cooked with it.

Health Benefits: Kombu contains enzymes that help to break down the raffinose sugars in beans (the cause of excessive gas and bloating), increasing digestability. Kombu also acts as an antidote to excess sodium consumption and it is known to reduce blood cholesterol and hypertension. Kombu is high in iodine, potassium and calcium, as well as vitamins A and C.

Nori
(Sea Lettuce, Green Laver) Nori has a mild, nutty, salty-sweet taste. Best when roasted before using (pre-toasted nori is sold as “sushi nori”), wild nori is excellent crumbled into soups, salads and stews. Nori is also great as a table condiment either alone or with ginger. Nori, when sold in paper thin flat sheets, is used for wrapping sushi rolls or for cutting into strips to use in soup. Sea lettuce, “green nori” that resembles lettuce, is excellent in soups, salads, and in rice and noodle dishes.

Health Benefits: Nori is 28% protein, more than sunflower seeds, lentils or wheat germ without the potentially gut damaging lectins. It is also an excellent source of calcium, iron, manganese, fluoride, copper, and zinc. Of the sea vegetables, nori is one of the highest in vitamins B1, B2, B3, B6, B12 as well as vitamins A, C and E.

Wakame
A traditional addition to miso soup, this sweet-flavored and tender sea vegetable may be softened in water for only about 5-10 minutes before slivering into a green salad. Add a touch of Rice Vinegar and eat with your favorite sushi. Wakame goes well with land vegetables, especially cooked greens. It is particularly delicious when sauteed with onions. Lightly bake and crumble wakame for a mineral-rich condiment for side dishes. I always order a nice Wakame salad while enjoying sashimi tuna to assist in clearing any heavy metals that might be delivered with my sashimi.

Health Benefits: Wakame has many of the same nutritional benefits of its close relative, kombu. It is especially rich in calcium and contains high levels of B and C.

Sources:
Whole Foods Companion by
Dianne Onstad, Cooking with Sea Vegetables
by Peter and Montse Bradford and Maine Coast
Sea Vegetables Recipes.