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Archive for December, 2009

By: Dr. John Salerno

I recommend organic foods for my weight loss patients because I want them to eat nutrient dense foods, thus you have to begin with the dirt. The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.

These grain and bean crops grown in this sterile soil are used not only to create overly processed foods, but are the basis for animal feed that is fed to factory farmed meats and farm raised fish. The results are food products with empty calories, unknown long term health effects, and almost certain capacity for making people fat.

Why is this? The ancient wisdom of mankind says you should eat until you are satisfied, and these foods simply don’t satisfy us. Add to that the chemicals added to the so-called value-added foods which are put there to replace the natural goodness that has been lost and you have a real problem.

These food additives, with unpronounceable names and unknown derivatives are known categorically as excitotoxins. Did you ever wonder why Dad could sit down in front of the television to watch the ball game and eat an entire package of corn chips? It’s the Dr. Strangelove additions designed in the lab to make that food so tasty, Dad’s natural satiety switch is turned off.

Those added chemicals, which by the way, even show up on fresh produce that isn’t organic by way of sprays and dips, and chemical baths, can derail any weight loss program. Chemicals can increase food cravings, cause water retention, and can actually cause weight gain. These same additives are often allergenic, and can cause insulin to spike, playing havoc with those people who are pre-diabetic, or diabetic.

When I go back to Italy, where my family is from, I am amazed at how much better the food tastes. Europe does not permit genetically modified crops, and, as a rule, does not support factory farming. Therefore, you can see with your own eyes and taste for yourself the fact that fewer people are overweight, and the food just plain tastes better.

But I am encouraged because a food revolution has begun in this country and people are demanding a more humane treatment of animals, are rejecting high fructose corn syrup, soy products made from genetically modified seed, and are calling for locally grown food products, the so-called locavore movement.

In an article I contributed to in January Men’s Health, I have discussed the cholesterol problem and shown how saturated fat and carb avoidance increase ldl particle size and decrease risk for heart disease and stroke.

Some of my patients have asked why I don’t support a vegetarian diet, given the risks of eating factory farmed meat. The answer to that can be seen in the test tube. I’ve had numerous vegetarian patients who had elevated blood sugars, type 2 diabetes, and other health problems.

The answer which I propose in Dr. Salerno’s Silver Cloud Diet is to eat a nutrient rich diet made up of plenty of saturated fat, protein and fruits and vegetables which are organic, grass fed, and wild caught.

I get a lot of surprised looks from my patients when I tell them to eat more saturated fats to lose weight. They will start in telling me they’ve been eating a low fat diet for years. But they don’t make the connection between this diet and their health problems, including overweight, type two diabetes, memory problems, and arthritis.

I explain to them that the body must have saturated fats for proper brain function, cell development, and satiety. Plus it just makes people look better. Fat carries flavor and makes people feel full and satisfied quicker.

I can spot the low fat dieter in a moment. Dry skin, wrinkles, and broken fingernails. Those are the telltale signs that show. Lab work reveals many more.

So I propose that people eat plenty of saturated fat, protein and organically grown fruits and vegetables for optimum health and weight maintenance. It works for my patients.

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By: Geneen Roth

We enter the holiday season with unreal expectations of gladness, blazing fires and ruddy cheeks. But when it doesn’t turn out that way, we often turn to-yup, you guessed it — food.

The most painful thing about using food to comfort ourselves during the holidays (or any other time) is that it is only a temporary solution. After the food is gone, whatever you ate about is still there. And, to make matters worse, you now feel fat or stuffed or spacey as well as lonely, sad, or angry. So turning to food only compounds the original problem by giving you another problem — your weight — to deal with.

For many years, I led one-day holiday workshops, listening to people talk about their fears, their expectations, their joys during the holiday season. I heard what triggered their descent into binging and what helped them out of it. And what I saw again and again is that as tempting as it is to eat 20 butter cookies shaped like Christmas trees when you are lonely, food is most pleasurable, delicious, satisfying when you are hungry. In every other situation, there is always something besides eating that will help you, comfort you, give you peace, which is after all, the true message of the holidays.

So here’s what my students taught me about making it through the holidays (note: it takes a commitment to do these things. You have to want to to be sane more than you want to eat.)

(1) Wear clothes with pockets. Put interesting things in them (rocks, crystals, and, um, any precious stones like sapphires or diamonds that are just laying around) so that you have something to do with your hands besides eat.

(2) When you go to a party, take only three kinds of food on your plate. Go to a relatively quiet place and let yourself really really taste what’s on your plate. Play with it. Eat it in different orders. Mush it around in your mouth. Notice how one food explodes on your tongue and another takes a while to be fully tasted. Have fun with the food when you are hungry. Get every last ounce of pleasure out of it — and then, if you are still hungry, go back for three more foods. Follow the same instructions. When your body has had enough food, remind yourself that you can eat again when you get hungry.

(3) Then, find another kind of nourishment, another kind of food. Another way to give yourself
pleasure. Talk to someone. Listen to someone. Play the piano. Look at the night sky. Pray.

Remember that food is everywhere, all the time, not just on our plates. Food for the eyes, for the senses, for the heart.

One last thing: May there be peace on earth; it’s the only planet with egg nog.

Good luck, healthy girl!

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Looking for a delicious, low calorie, healthy pasta dish?  You can probably make this with ingredients you’ve already got in your kitchen!  Add chicken for a non vegetarian version.

What you’ll need:

-Large pot for boiling water

-Skillet for vegetables and chicken (optional)

-Large serving bowl with serving tongs

-Olive Oil

-Frozen peas, corn, and brocolli

-1 lb whole wheat pasta

-Garlic salt

-Tomato Garlic Basil Sauce (Prego was used in picture at top)

-3 thawed boneless, skinless chicken breasts (non vegetarian version)

Serves 4

Directions

1.  Boil 4 quarts of water in large pot.  Once it’s come to a boil, add pasta slowly and re-boil.  Cook for 10-12 minutes or until soft.  Do not overcook.

2.  While you’re waiting for the water to boil, add a dash of olive oil to skillet.  Add three chicken breasts (or however many you can fit).  Cook on high heat turning frequently.  Drizzle with garlic salt and/or other seasonings.

3.  Cut chicken into strips while in the skillet.  Once the chicken is half way cooked (still pink in the center), throw frozen veggies into the pan.  Cover skillet to allow veggies to steam.

4.  Keep turning chicken.  If veggies are left in the pan they will overcook and stick to the pan.  For additional moistness for the chicken, add a splash of white wine, cover skillet and cook on low heat for 10 minutes. If you’re cooking without chicken, just remember to keep moving vegetables around in the pan to avoid burning or sticking.

5.  Once the chicken is cooked, throw the contents of the skillet into a large mixing bowl.  You can also cook the vegetables separately for a lower calorie version.

6.  Drain pasta and mix in with the bowl.

7.  Microwave 3/4 a jar of Tomato sauce on high heat for 3 minutes.  Add to the mixture.

8.  Serve and enjoy!

Good luck, healthy girl!

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Looking for a delicious, easy to make breakfast treat that’s vegetarian and dairy free? Healthy French Toast

Try whole wheat French Toast!

Ingredients

* 4 slices of whole wheat bread
* 2 large eggs
* 1/4 cup soy milk
* 1/4 teaspoon vanilla
* 1/8 teaspoon ground cinnamon
* Low Calorie Oil Spray
* Maple syrup

Directions

  1. Slice bread crosswise. Set aside.
  2. In a shallow mixing bowl, whisk together the eggs, soy milk, vanilla and cinnamon.
  3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
  4. Keep egg mixture stirred and spices well blended.
  5. Add fruit slices (strawberries, blueberries, or bananas) serve with warm maple syrup
  1. Sprinkle with powdered sugar and serve with warm maple syrup.

Nutritional Information

Amount Per Serving Calories: 266 | Total Fat: 13.9g | Cholesterol: 244mg

Good luck, healthy girl!

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Enjoy the best all natural detox diet product on the market!   Kaeng Raeng makes a great gift or the perfect way to gear up for the New Year.  It’s vegan, gluten free, caffeine free, peanut free, sustainable, and 100% made in the USA.  Safe for those with lactose intolerance or Celiac Disease.

detox diet product

Use Kaeng Raeng to jumpstart weight loss, remove toxins, improve digestive health, and cleanse the colon.  It’s made with only all natural ingredients: real fruit, vegetable fiber, probiotics, amino acids, soy protein, and 100% daily vitamin needs.

Use coupon code HLDY25 for 20% off! Visit http://www.kaengraeng.com!

Good luck, healthy girl!

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Whole Soy Co.Looking for a dairy free yogurt that’s still loaded with protein and probiotics?  Whole Soy & Co. Plain Yogurt cannot be beat!  It’s a low fat, low cholesterol, vegan (dairy free), gluten free breakfast food that is not only delicious, but healthy for you too.  I recommend mixing it with honey and fruit for a delicious parfait!

Get some at your local Whole Foods, Safeway, Mollie Stones, or other specialty food stores.

A product that’s safe for lactose intolerance and Celiac Disease.

Good luck, healthy girl!

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Looking for a healthy dish that can serve large groups of people?  Want to add a vegetarian entree to a meal?  Stuffed Peppers RecipeVegetarian (or vegan) stuffed peppers are filling, delicious, and much healthier than most meat dishes.  Try out this vegetarian stuffed pepper recipe.

I served these to my family on Thanksgiving.  All ingredients can be purchased at a local grocery store or chain (like Safeway, Kroger, Publix, etc).

Serves 10

What you’ll need:

-10 red bell peppers (or the number of people you’re serving)

-1 lb of brown rice (cooked)

-2 yellow or orange bell peppers

-1 cup cherry tomatoes chopped

-2 cups chopped mushrooms

-1 cup chopped zuchini or squash

-1/2 yellow onion chopped

-1/2 cup chopped walnuts

-seasoning spices (garlic salt and pepper preferred)

-1 container Prego Mushroom Tomato Sauce

-1 large baking pan

-2 frying pans

-1 large mixing bowl

-2 tbsp olive oil

-goat cheese (optional- non vegan)

What to do:

Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane.  Place in baking pan.

Chop remaining ingredients finely.  You will be mixing the ingredients together before baking in the peppers.

Saute in olive oil onions, mushrooms, and tomatoes in one pan.  Saute onions, peppers, zuchini and squash in the second pan.  Mix in seasoning salts.  Boil brown rice separately or cook in rice cooker until soft.

Saute until ingredients are softly cooked. Don’t overcook.  Mix in large bowl ingredients from both frying pans, brown rice, and walnuts.

Using a spoon, stuff peppers to the top with the mixture you’ve just created.   Add goat cheese on the top (non vegan).

Cover in tomato sauce.  Bake in oven for 45 minutes.  Serve and enjoy!

Good luck, healthy girl!

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