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Farmacy

12 Jun

Doctor Sells His Practice, Opens Up “Farmacy” Using Food as Medicine Instead

Great article about good bacteria – good for your gut ecology

27 Jul

http://www.culturedfoodlife.com/kefir-made-easy/

Photoessay of what families eat around the world

9 Feb

Check this out. The cost per week goes from $30 to around $350 per week.

http://themetapicture.com/hungry-planet-what-the-world-eats/

Another opinion on what’s making us fat

4 Oct

Like everything our knowledge of health, fitness and diets evolve over time. I find the more information that is provided the more things look like the old ways was the best. Our ancestors ate real food and that did not seem to be a problem. They did not have all the electrical aids to make our work lighter. They used elbow grease and walked a lot. They did not sit on their butts all day and then go to the gym for artificial exercise. They did exercise as part of normal work and that worked. Modern comforts including comfort foods and non-foods we have ingested seem to be the elephant in the room that people are not willing to acknowledge and take a firm stand on. There is no need for artificial food and unfortunately our governments are silent on the issue. I found this article interesting and so I am sharing it with you. Would love to hear your opinion on it.

http://www.alternet.org/food/we-dont-know-what-eat?akid=11007.35630.fJzZC0&rd=1&src=newsletter905279&t=7&paging=off&current_page=1#bookmark

Not all foods sold in health food stores are healthy

25 Sep

The article below is a good example when healthy foods are taken out of their context to satisfy our taste that is causing us the problem. Take for example nori, which is a healthy sea vegetable used in the production of sushi. Someone got the bright idea to make it more tasty so they go ahead to fry the noodles in salt and seasoning making a perfectly tasty and naturally salty vegetable into an unhealthy choice. Why do producers want to keep us in this unhealthy mode only heaven knows. Do not be fooled, do not be tricked into any of their ploys to keep us addicted to salt and foods that are not in our best interest. This is so frustrating.
Please read the article below and share it as much as you can

http://online.wsj.com/article/SB10001424052702304713704579093522665924440.html?mod=e2fb

Cruciferous Vegetables good for you

13 Nov

“Green vegetables such as kale, cabbage, collards, and broccoli, plus some nongreen vegetables such as cauliflower and turnips, are called “cruciferous vegetables.” They are named for their flowers, which have four equally spaced petals in the shape of a cross—hence the Latin word crucifer, meaning “cross-bearer.” All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique chemical composition: they have sulfur-containing compounds that are responsible for their pungent bitter flavors. When their cell walls are broken by blending or chopping, a chemical reaction occurs that converts their sulfur-containing compounds into isothiocyanates (ITCs)—an array of compounds with proven and powerful immune-boosting effects and anticancer activity.” ~Joel Fuhrman, M.D. from Super Immunity

Cruciferous veggies.

Read more here:

 

http://www.entheos.com/ideas/brian-johnson/1313/cruciferous-disease-fighters

 

 

Arsenic is in rice?

20 Sep

Rice is one of my all time favourite and I was concerned when I read and heard on the TV news that low levels of arsenic is in rice. Even thought our governments think that the low levels do not pose a serious risk to our health, scientists are not so sure.  According to the scientists, arsenic is a carcinogen and has been known to contribute to skin and lung cancer.  I think I might err on the side of caution and vary my rice eating habit to a couple of times a week instead of every day.  The problem is arsenic is a naturally occurring substance in our soil but scientists believe that pesticides used by farmers may have something to do or to add to what is already there. Knowledge is power.

http://healthland.time.com/2012/09/19/arsenic-in-rice-consumer-groups-urge-fda-to-set-standards/

New Research confirms the dangers of eating white flour and simple sugars

5 Mar

IIT IIS NOT HIGH CHOLESTEROL BUT INFLAMMATION IN BLOOD VESSELS THAT CAUSE HEART ATTACK!
 
Without inflammation, cholesterol won’t accumulate in blood vessel walls and cause heart disease.
Heart Surgeon Admits Huge Mistake!
By Dwight Lundell, MD

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is.  I freely admit to being wrong..  As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.

I trained for many years with other prominent physicians labelled “opinion makers.”  Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake.  The latter of course we insisted would lower cholesterol and heart disease.  Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!

These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes.  Without inflammation, cholesterol would move freely throughout the body as nature intended.  It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defence to a foreign invader such as a bacteria, toxin or virus.  The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders.  However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation.
Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body?  Well,smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed therecommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels.  Thisrepeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity. 
 
Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding.  you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing
the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.

Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6’s are essential –they are part of every cell membrane controlling what goes in and out of the cell — they must be in the correct balance with omega-3’s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.
Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal
and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation- causing omega-6 fats like corn and soybean oil and the processed foods that are made from them.
One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labelled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

[Ed. Note: Dr. Dwight Lundell is the past Chief of Staff and Chief of Surgery at Banner Heart Hospital , Mesa , AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease. He is the founder of Healthy Humans Foundation that promotes human health with a focus on helping large
corporations promote wellness. He is the author of The Cure for Heart Disease and The Great Cholesterol Lie.]

Vegetarian Lasagna without Pasta

26 Sep

Ingredients4 tablespoons extra-virgin olive oil 2 tablespoons garlic, chopped fine 2 tablespoons onion, chopped fine2 (14.5-ounce) cans stewed tomatoes2 tablespoons dried oregano1 (6-ounce) can tomato paste Salt and ground black pepper to taste2 large eggplants 2 tablespoons dried thyme1 large yellow squash, thinly sliced lengthwise (optional)1 cup part-skim ricotta cheese 1 large egg1/2 cup fresh-grated Parmesan cheese2 cups (4 whole) roasted peppers1/2 cup shredded part-skim mozzarella 1/4 cup fresh basil, shredded 2 cups spinach (optional)  InstructionsPreheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.  Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant slices on a rimmed cookie sheet sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F.  Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12×9-inch baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving

A bit about food additives – what they are

16 Sep

According to Health Canada, a food additive is “any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect.” Food additives generally are used to increase shelf life, sweeten food without adding calories, keep powders free-running, or to enhance the colour of a product.   This is a billion dollar industry in both Canada and the US. In Canada it is the Food and Drug Administration that Regulates what is allowed and what is not allowed to go into our foods.  In the US it is the US Food and Drug Administration.  Additives should be listed.  The following are not considered to be to be additives:\

 ·                     Food ingredients such as salt, sugar and starch.

 ·                     Vitamins, minerals and amino acids.

 ·                     Spices, seasonings and flavouring preparations.                     Agricultural chemicals.

·                     Veterinary drugs.

 ·                     Food packaging materials. Watch out for these products.  Stay away from them when you see them in the ingredients:

 ·                     Sodium benzoate, a preservative used to extend shelf-life of food and drinks. It’s common in pickles and sauces.

 ·                     Tartrazine, a yellow food dye used in ice cream, soft drinks and fish sticks. It is a sodium salt and contains more salt than the human body can handle. Besides hyperactivity, research has linked it to asthma, skin rashes, and migraines. This product is banned in Norway and Austria. ·                     Quinoline yellow, a yellow dye used in soft drinks, cosmetics and medications. This additive is banned in Australia, Japan, Norway and the United States. ·                     Sunset yellow, a dye used in yogurts and sweets. This product is banned in Norway and Finland. ·                     Carmoisine, a coal tar derivative used in sweets and yogurts. It has been banned by Canada, Japan, Norway, Sweden and the United States. ·                     Allura red, a dye used in soft drinks and bubble gum. This additive was introduced in the early 1980s to replace Amaranth, a dye that was banned by the U.S. FDA and is only allowed in France and Italy in the production of caviar. Allura red is banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway.

What are some of the other food additives that have raised concerns? Some people report a sensitivity to monosodium glutamate. Some MSG-intolerant people can develop MSG symptom complex, which is characterized by one of more of the following:

 ·                     A burning sensation in the back of the neck, forearms and chest.

 ·                     A numbness in the back of the neck, radiating to the arms and back.

 ·                     A tingling, warmth and weakness in the face, temples, upper back, neck and arms.

·                     Facial pressure or tightness.

 ·                     Chest pain.

 ·                     Headache.

·                     Nausea.

·                     A rapid heartbeat.

                    Bronchospasm (difficulty breathing) in MSG-intolerant people with asthma.

·                     Drowsiness.

(Source: US FDA)

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