Why you may NOT be losing weight
/One of the most common complaints I hear in my office is that it's hard to lose weight.
Read MoreOne of the most common complaints I hear in my office is that it's hard to lose weight.
Read MoreHeal yourself naturally and avoid the harmful chemicals in many of our commercial cleaners...
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Please enjoy a few of my favorite shake recipes:
Chocolate Blueberry, Mixed Berry, Chocolate Almond Butter, Strawberry Banana, Pumpkin Spice and Vanilla Coconut...
Read MoreThe goal is to stock your kitchen with lots of green veggies, wonderful berries, citrus and other fruit, complex whole grains...
Read MoreI spent 5 years living in The Big Easy and every now and then I get a hankering for some good ol' Jamabalaya. I miss the creole flavor and satisfying layers in New Orleans food. When I want comfort food, this is my go to. The recipe I use is adapted from, I Love Trader Joe's Cookbook.
Ingredients
Directions
Heat both oils in a large pot or dutch oven and add onion, bell pepper and celery. Saute until fragrant. Add the green onions, garlic and jalapeno and saute for 3 minutes. Add red pepper flakes, thyme, oregano, cumin and salt and saute vegetables for about 5 minutes. Add sausage, chicken broth, wine and tomatoes and bring to a boil. Mix in rice and return to a boil. Reduce heat to low, cover and simmer for 20 minutes. Uncover and add in shrimp and chicken if desired. Cover and remove from heat to let stand for 10 minutes. Check to see that shrimp has turned pink and is cooked through. Recover if needed for finish shrimp. Enjoy with chopped green onions on top.
Low glycemic eating is a really simple way to keep your weight in check, achieve sustained energy, stabilize your blood sugar and keep inflammation down in the body.
Read this post for deets!
Read MoreIngredients
Directions
Enjoy the deliciousness!
(Original post for http://mommynoire.com/6899/organic-or-bust/)
Despite a recent report from a Stanford study noting that non-organic/conventional produce has the same nutritional value as organic, I am confident that the less exposure to toxic pesticides the better.
There were many flaws with the study that should prompt shoppers to reconsider organic if they left the concept in the dust. Furthermore, when it comes to fruits and vegetables that are “sprayed” (with inorganic pesticides) the health impact of the chemicals used warrants further evaluation.
Most pesticides are of a type called organophosphates. No need to remember that name but important to know that these pesticides are toxic to the nervous system.
One would wonder how such a harmful chemical would be allowed to come close to our food supply at all. To avoid going on a total tangent, let’s remember that it all comes down to the bottom line- money.
Potent pesticides means that less pests will harm crops of produce. Therefore, there is more product to sell.
Numerous studies have shown a consistent link between organophosphates and ADHD.
This presence is even documented as having a tie with low birth weight in babies and a lower IQ in children.
There have also been numerous additional nervous system disorders or challenges linked to long-term exposure.
Eating an organic-based diet may be an option in addressing these issues since it would eliminate ingestion of the neurotoxin.
Don’t give up on organic. Be mindful of how your food is processed. It is after all what you put in your body every day.
With all the gluten hype, I've needed to remind myself why I avoid this vilified food complex.
Am I caught up in the hype?
Am I that easily influenced by marketing? I then hear the little, big voice inside that reminds me of the headaches, bloating, acne and other unmentionable symptoms that arise when I eat something with gluten.
Gluten awareness is in fact not a fad, but a red flag that something is wrong or different with our food.
Many do chalk gluten free labeling/living/foods up to a passing trend, retorting, "how could something my family has eaten for generations be bad?". Others who have identified the culprit to feeling so incredibly awful, are so thankful to know they are not alone. How wonderful it is that gluten free foods have become more readily available.
A bit about gluten:
Gluten is a protein complex. It is wheat, barley and spelt, millet, semolina, kamut and may be cross contaminated due to processing in rye and oats.
It may be added to dough to help bread rise in baking.
Wheat has been augmented through hybridization to contain 90 percent more gluten than that of our grandparents generation.
We are over exposed to gluten as it is in most processed foods.
Many have underlying digestive issues that contribute to gluten sensitivity.
We are a "sicker" society due to air pollution, chemical and heavy metal toxicity stress and junk food, contributing to an inability to handle more burden on the body from food allergies.
Gluten is added to far more foods as a thickening/binding agent than ever before
Symptoms related to gluten sensitivity or intolerance include: digestive disorders, headaches/migraines, sinus troubles, diabetes, osteoporosis, dermatitis, psoriasis, chronic fatigue syndrome, weight management challenges, arthritis, MS and other auto immune conditions.
Gluten intolerance is essentially an allergy. Histamine is released when introduced in the body. Stomach cramps, skin eruptions, itching, swelling, hives, sneezing, vomiting or diarrhea may be experiences soon after.
Histamine is not produced in a gluten sensitivity. Symptoms may be experienced over time.
Celiac disease is an auto immune condition that is caused by foods with gluten. The standard for diagnosis is biopsy of the small intestine.
Good substitutes for foods with gluten are amaranth, quinoa, rice as a grain or milled into a flour. You can also try coconut or Jerusalem artichoke flour.
You would wonder why people are so sensitive to gluten theses days. The cause is linked to a few factors including, frequent exposure/ingestion, the modification and chemical treatment of foods that creates an allergic response and genetic risk factors.
Let's face it, gluten is everywhere and as a society, we are consuming it in mass quantities.
I strive to eat gluten free for myself and my family. I also suggest it to my patients as I've seen many symptoms clear up with the elimination of it from the diet. Now that you have some basic in's and out's, you make the call.