Junk Food Addictions- Frankenfood is No Accident

Hello to my readers. I challenge you to grab a bag of your favorite junk food: potato chips, Doritos, Cheetos, whatever it may be ...and start reading the article that appeared in the New York Times today. It's lengthy, so I will keep this short.  My gut instinct tells me that you would not be able to continue eating your guilty pleasure as you read from start to finish - for the sake of your family's health, please check out:
The Extraordinary Science of Addictive Junk Food

Excerpted: A quote from a Yale University professor of psychology and public health, Kelly Brownell, who was an especially vocal proponent of the view that the processed-food industry should be seen as a public health menace: “As a culture, we’ve become upset by the tobacco companies advertising to children, but we sit idly by while the food companies do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco.”

I've been blogging as a health and wellness advocate, and hopefully an educator on the importance of learning to read labels, understanding ingredients and what they mean for your health, for nearly three years now. Today I heard a message about serving the community, and it is my hope that those of you who pop over to this blog regularly, now and then, or by a random google search, find the information helpful and beneficial for your own well being.
It is my prayer that my combined love of writing and health and wellness is a service to you - reaching beyond a community, but perhaps even reaching globally and benefiting people I will never have the privelage to meet.

To your health!
Rita S.

Quest for the BEST Flatbread

 

A few Sundays ago it was cold, blustery and a good day to catch up on care calls and bake in the kitchen. You see, I am on a quest.  I am making it a goal to duplicate, as flavorful as possible, a gluten-free version of the whole grain flat bread I LOVE at Cosi's restaurants. I love Cosi's for their great salads, but quite honestly, I could wrap myself in a large piece of their flatbread and feel like I have died and gone to heaven (ok, that's pretty lame for what the glory of heaven is really going to be like) - but you get my drift.

When I eat gluten free for a month it is the Cosi's bread I crave. So why not come up with a gluten free version that satisfies my desire for savory whole grain goodness?

On the particular wintery Sunday I mention above, I experimented with four different recipes I had found on line. I tweaked them all - perhaps it is a part of my Italian heritage to not follow recipes, or it could just be that I like to see if what I have on hand works. I was satisfied with my efforts - with the help of my daughter we created and baked four different flat breads. Abby would mark up the recipes - writing in my substitutions and additions. My family gathered around and we had a taste testing - all four breads were different.

The first, we decided, would make an excellent pizza crust. Numbers two and three both utilized the dark brown Teff flour, which gives a unique flavor of its own. The fourth bread was my attempt at Cosi duplication - utilizing coconut flour.  I have read reviews on paleo breads, and the coconut flour breads always win out over rice flour bread. The latter of which, in my opinion, bakes up a very bland bread no matter what herbs and spices are added.

I typed all the recipes up, or so I thought, to share on this blog. Alas, looking for them the Word document is gone, vanished from my laptop. I checked the tablet as I was using it to read recipes as I went along - not there either.  It may still show up, but suffice to say, I fear a day's worth of baking experiments/notes when into the black hole of cyber space.

All I could do is move forward and recreate, so that is what I did Thursday after work. I came home to a pot of vegetable soup on the stove, thanks to my husband. I added spices to the soup, and figured they would need some time to blend. Enough time for me to whip up some flat bread, as I had come across a piece of paper with my chicken scratch notes, I believe, for bread number four. Because flat bread does not need to rise, you can have warm flat bread to go with soup or salad in less than 30 minutes if the ingredients are on hand. I set about recreating my bread, and I do believe this latest attempt is better than the original. BEFORE it gets lost, I figured I better hustle and share this recipe with you. I promise, as I recreate the others, I will share those as well. SAVORY is the best way to describe this bread, enhanced with Rosemary, as well as a blend of Italian seasoning (aka more rosemary), garlic, and more. The picture above shows my original day of baking with three of the four breads. (Un)fortunately, we loved this bread so much that we gobbled it up before I could snap a picture. If you give it a try, do let me known what you think.  IF any of my readers are good at picking out spices, herbs, seed flavors from a bread - if you eat at Cosi's and can determine the flavors please drop my a line so I can continue my quest to duplicate a gluten free version.

 

Savory Paleo Flat Bread

Inspired by a recipe from Baboo.com, I have added flax meal, herbs and spice to ADD savoriness to this bread. (Plus, I am always looking to add health benefits to my food to give my body energy.) Rosemary is particularly beneficial in helping one's immunity and to get over colds and flu, and since so many people outside of our household are struggling with this currently - it is the perfect time to find ways to increase your intake of rosemary into your eating plan.

 

Blend dry ingredients:

½ c. almond flour

½ c. coconut flour

½ c. golden flax meal (keep this refrigerated when in storage)

¼ c. arrowroot powder

1 t. baking powder

½ t. dried rosemary

½ t. dried garlic powder

½ t. Italian herb seasoning

½ t. finely milled Celtic sea salt

Lightly whisk wet ingredients, blending into dry:

2 organic free range eggs – lightly beaten

1 t. extra virgin olive oil

½ c. plain almond milk (preference for Silk brand)

 

Preheat oven to 425 degrees.

Stir dry ingredients together in medium mixing bowl. Add wet ingredients slowly, mixing with wooden spoon.  If needed, season baking pan by brushing or rubbing olive or coconut oil on surface. Roll dough onto pan and flatten out into a rectangular shape.  Use either clean hands or if preferred, place parchment paper over dough and roll with a mini rolling pin. Flatten to desired thickness, noting that baking time will increase if left more thick.

Bake for 15-20 min. or until center is not wet and ridges start to brown.  Serve warm with your favorite bowl of soup or salad.

 

Eating gluten free does not equate to never eating bread again.  Find a few recipes you like and obtain a few different flours - your pantry is simply different from the average, gluteneous pantry of most American kitchens.  I will soon be sharing what my new pantry is becoming! 

If your joints ache or you have sinus issues....I really encourage you to go gluten free for a month and feel where that takes you in regards to those symptoms. We have a lifetime ahead of us, and who wants to live it with symptoms that could be alleviated with a 30 day commitment to learning if food sensitivities are the cause? Food for today's thoughts....

 

My goal is to help you feel great, look great and live great!

To your health,

Rita S.

 

Clean Eating Breakfast Muffins

Our 15 yr old decided to go the gluten free route, to see if it would help his sinus issues.  Since gluten in inflammatory and sinus issues are a result of inflammed sinus passageways - many have found relief once they either went gluten-free, dairy-free, or both. Now, I will tell you right tnow that he lasted about 10 days going GF.  On the last day of finals week his ride home from school stopped at Culvr's for lunch, and well, gluten free was toast!
Fifteen year olds don't have the the same drive as an adult may have when learning a certain type of food is what ails them. Of course, many adults would rather deal with the pain and disease than give up bread, cheese or ice cream...as examples. It is tough for sure!
During this teenage effort in going gluten free, he asked for recipes so he could have some tasty alternatives. (Did I mention this boy bakes, cooks, and cleans... and reads his bible every day? Just saying...he has no intentions of getting married. He IS fifteen - plenty of time for that 10 years from now.)  Kyle baked up some delicious muffins from a recipe I downloaded from www.nourishingmeals.com - I tweaked the recipe just a little, to make them a bit more clean in regards to sugars.
We absolutely loved the baked results...so much so that I decided to order a silicone muffin pan as our old, and very little used rusty pan should be retired. For the sake of the environment we don't want to buy paper liners each time Kyle wants to make muffins. The recipe is so simple and quick I suspect, and hope!, he will be baking these often.
For your delight...enjoy this recipe. The texture and flavor of these muffins is best once they have completely cooled. Whole LIfe Nutrition recommends serving with a dollop of honey, but I don't find it necessary.  Since we do not have a large food processor, we found that pulsing the ingredients in our Ninja Professional blender worked well.

Paleo Friendly Almond Banana Muffins
1 cup organic roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners, or use a preseasoned silicone muffin pan.

Place all ingredients into a food processor fitted with the "s" blade and process until smooth. Scoop batter into muffin cups.
Bake for 25 to 30 minutes. Cool on a wire rack. 
Source: www.nourishingmeals.com

Eating healthy does not mean you must live a life of food goodness deprevation. It is about learning to make choices that improve your body's movement and physical well being.  And yes, it may require a few experiments in the kitchen ....as an example, as I finish up this post I am enjoying a piece of almond cake made with almond flour (my very favorite gluten free flour), eggs and raw stevia.  It's good, but not perfected. I will be tweaking and sharing that as well in the future. 

My wish for you is that you feel great, look great and live great!
Rita

Gluten Free Living - If Only Temporary

"Our genes load the gun; lifestyle pulls the trigger." 

How true! Many of us may be pre-disposed to this or that, but that doesn't mean we accept it as a deck of cards dealt to us. It is how we play the game that, in the end, determines who wins - our health or not.
Our 15 year old has been dealing with sinus issues. His allergies have been pretty non existent for the past couple years since we started him on a high quality, pure and artificial free vegan vitamin supplement.  We also made some eating changes, or perhaps better said, a lot. Speaking of lots, type II diabetes could be mine. Both parents, a brother borderline, and I was about there myself. But I made the decision change the game, change my lifestyle and product choices and bring it under control. No smoking gun here!
In the fall a doctor informed our son his nasal cavity is inflamed (as his mother said) and that allergies/pollen were particularly bad because of the drought. Well, now it is winter, so what's the excuse. Not pollen!  I had mentioned two things that are likely inflaming his passageways, that being dairy and gluten. Indeed, as soon as our son finishes a bowl of ice cream he notices his sinuses worsen. Not surprising, but not bothersome enough for him to give it up.
But now it's a couple months later and he is getting tired of sinus issues. Some people eating clean have said that their sinuses cleared up while on the 30 day detox program. I don't expect a 15 yr old boy to give up the top 7 allergen foods at once, but he did decide to give up gluten this past weekend. Thus more time that I have  spent in the kitchen experimenting with gluten free baked foods.
One food we had given up some time back is oatmeal. It's one of those foods that we, as a general public, have been made to believe is a healthy choice. Most oatmeal, unless specified, contains gluten. Also, most oatmeals are heavily refined and processed. Per Dr. Russell Blaylock one of the greatest deceptions in "healthy eating" is the consumption of Quaker Oatmeal - after all, it is endorsed by the American Heart Association so it must be good, right? If you can cook it in 5 minutes - leave it at the store. Processed and refined foods contribute to high cholesterol. That's the bottom line -although it may be a better choice than "heart healthy" Cheerios. If you want to eat oatmeal for breakfast, buy organic, gluten-free rolled oats and DON'T cook it in the microwave.  
Recently I thought about all the money we save as a family when we don't buy the processed cereals, which are expensive! Eating healthy costs much less.
Likely worthy of its very own post - microwaving foods. Microwaves change the molecular structure of foods and we are basically consuming "franken-foods" when nuked.  I am actually surprised when someone buys organic and then they microwave their food. Seems like  it is equivalent to throwing away money, in my opinion.  At work I have no other choice, which is why I prefer salads. But I did take leftover turkey chili the other day and it is not something I can eat cold. I cringe when I have to nuke my lunch, and of course stand back or leave the room so I am not exposed to the leaking emissions.
Back to gluten free...I know when I am eating a GF lifestyle my joints no longer ache or make noise. Gluten is very very inflammatory. I can't help but wonder if we could avoid all the hip and knee surgeries in this country if we simply became a gluten free nation. (gasp!!)
It will be interesting to see if this testing of the gluten free waters will help alleviate Kyle's sinus problems, which by the way, does run in my family. He is predisposed...poor young man. He had increased his bread intake considerably, hence pulling the trigger, since I had gone gluten free on January 2. He figured he had to eat my share of whole grain goodness.  Subsequently, the sinuses worsened. I will be sure to share if this gluten free living choice helps him or not.
Fortunately for my family, we use skin care and hygiene products that are made with zero gluten...not even a trace. I wonder how many Celiacs realize, or don't, that many lotions, hair care products, and more contain wheat glutens....
In the meantime, keep on checking back for more gluten-free recipe ideas. And I would love to give credit to that quote starting this post today...but unfortunately I don't recall the author. It wasn't me, although I find it very inspiring in helping me make healthy choices.

May you feel great, look great and live great!
Rita S.

One Week to 30 Day Healthy Living Challenge

We are one week away from starting our 30 Days to Healthy Living Challenge. So far team TnT is 10 members strong.  More may be joining us - you are most welcome no matter where you live.  You are welcome to invite friends to join you, and the rest of us, in your journey to Healthier living.

TnT stands for TRANSFORMATION not TEMPTATION.  If you are participating in the challenge I would surmise that you desire transformation of some type- whether it be weight loss, increased energy, less joint pain - transformation is desired.  "Not Temptation" signifies the importance of resisting temptation during the 30 days  as many of us with have withdrawal symptoms from sugars, simple carbs, caffeine, and snacking after 7 pm.

NOW is the time to consume allergenic foods excluded from the program - either eat them, give them away, or have a New Year's Eve party so guests can consume. The  most difficult food to give up, from what I hear over and over, is CHEESE.  Yes, we are from Wisconsin and this is tough - but important. Remember, we cannot be tempted to eat that which is not in our presence.

NOW is the time to start putting your grocery list together comprised of very very few processed foods (exception of canned beans, tomatoes, gluten free crackers, gluten free, GMO FREE corn tortillas for guac dipping, and such).

NOW is the time to order any Arbonne Essentials products you plan to utilize.  In order for products to be in hand by Jan. 2 your orders would need to be placed by tomorrow, Dec. 27.  Most of you, if not all of you, are all "equipped for success" in this regard. The fewer products you have the more will power that may be required of you - depending upon your current eating habits. For example, those already drinking lots of water can continue to do so whereas those who drink diet sodas, and/or coffees, will benefit from the Fizz Sticks to replace the craving fro coffee/soda sourced caffeine.

Learn to read labels - I will be sending out an article soon to my team members that I had written last January for the community group I led and taught for making healthier food shopping choices. I am sure if you dig in my archives you will find a couple of posts on label reading. 

If you are ALL IN the challenge here are the foods you want to eliminate Jan. 2 through 31:

1. wheat/gluten (if using organic rolled oats be sure it is gluten free)

2. dairy/casein/whey

3. yeast

4. sugar

5. artificial sweeteners

6. alcohol

7. Vinegar (EXCEPT for Bragg's organic apple cider vinegar)

8. Caffeine (coffee and soda are out!)

9. Soy products, including soy cause (tamari may be used in stead of soy sauce as it is MSG and gluten free)

I plan to go into the whys and what fors of these foods in further detail, although my blog archives likely have them covered already.

Someone asked me about vinegar today and why it is off limits - basically it has to do with the fermentation process that takes place in the gut as a result, growth of yeast, etc.  Note that an exception is made for Bragg's Apple Cider organic vinegar...  This means the homemade raspberry vinagrette I made on the 22nd is OK during the program!

The Thursday evening, December 27 call in number to listen to the Kick off presentation live at 6:30 pm  is 712-451-6000 and enter in access code 709364 followed by the # sign to listen live to the presentation. Being there in person is best as you can sample various food recipes put together for us.  If you cannot do either please contact me for a dial in number that you can listen to as time allows.

To your health in 2013,

Rita S.

Irony of Endorsements

Marketing is everything. Here in the U.S. - we have put our trust into American icons, such as the American Heart Association and American Diabetes Association - believing that our best interest is truly "at heart".
Yet both Dr. Russel Blaylock and Dr. Chris Kressler, and others, divulge in their publications the irony that both organizations put their seal of approval on food products that contribute to both heart disease and diabetes. Have we as Americans bought into this? You bet we do!
For years I thought eating Cheerios was a smart choice - because the heart association said it helps lower cholesterol? Really?  Refined processed flours, simple carbs - contribute more to high cholesterol numbers than a fat, juicy steak!
It boils down to glucose and insulin - simple carbs are treated like table sugar in our body (I learned this from Dr. John Lee in hish book, "What your doctor may not tell you about breast cancer".) To learn more about insulin resistance visit http://insulinresistanceguide.com
I won't get too technical here, but we all know what too much sugar does to our body, right? Well, if simple carbs from refined, processed flours are treated just as table sugar ....big revelation, don't you think? Well, it was for me and this realization is what made me turn my lifestyle around.
The number one food toxin, per Dr Kressler, is cereal grains - especially that made with refined flours. Which is pretty much ALL! In minute amounts its not going to cause sickness and disease, but we as a population eat a greater percentage of cereal grains than all other foods. Kresser titles "Cereal grains - the unhealthiest "health food" on the planet". Wheat, corn, rice, barley, sorghum, oats, eye and millet have become staples in our diet. They have also become, as he puts it, "poster children" of the low fat, high carbohydrate diet promoted by organizations like the American Heart Association and American Diabetes Association. Grains with gluten are the worst as it damages the intestine and makes it leaky - per Kressler. Blaylock concurs in his newsletters as well.
Leaky guts cause things to enter the bloodstream that should not, to put it simply, including undigested gluten proteins. This causes an immune system response that can lead to auto immune disease, allergies and more.
Interesting, don't you think? This certainly helps explain why so many adults develop allergies, Celiac's disease and more. Researchers now believe that one of the major predisposing factors for conditions like obesity, diabetes and even heart disease.
Does this mean give up grains forever? No, not necessarily - I guess that depends on your health and symptoms. For myself, my health turned around when I gave up cereal grains (other than organic quinoa and brown rice) 50%, then 75%, working up to 90% - not missing the breads and such much at all. I have "indulgent days" - such as Friday morning with my daughter at the local coffeehouse and I enjoy a  bakery treat, or maybe a pastry with my family on Sunday after worship.
The real message today - don't believe everything you see on labels at the grocery store. The job of the manufactuer is to MAKE YOU WANT to buy it. What about trusting the AHA and ADA? Food for thought...if we did not eat the same foods they promote, we might put them out of business. The head haunch of the American Cancer Society makes multiple millions a year, no doubt the counterparts in these other organizations do as well.
The bottom line is money, the bottom line is not conceren for our well being, although we trust these endorsements because marketing is such a driving force in our world.
All that I continue to learn certainly has made me take a good look at my charitable giving these past two years. The veil has been lifted and the curtain torn in two, as far as I am concerned.

To your health,
Rita S.

Is It Allergy Season Yet?

All the buds and flowers are gone from our flowering trees, because it is, of course, June! A friend of ours stopped by to request some help of my husband, and I asked why he did not bring his wife along - who I adore and love to be with. Unfortunately, she was home with terrible allergies and medicating.
It was then I realized...allergy season? Wow, my family had totally missed it!! A year ago our son's eyes would be red and watery, itchy, and he'd be going through boxes of tissue like no tomorrow! My husband, as well, would be checking the pollen count on the web each day and dealing with a less severe form of spring allergies. But not this spring, thus the only way we knew it was allergy season was by others complaining about it!
Since the new year our family has been taking Essentials supplements - 5 various tablets for Jesse and myself, and a cherry chew free of artificial flavors and color for the kids. I had blogged earlier about one huge benefit - NO MORE SNORING, which makes everyone in the household sleep well. If Jesse or I forget to take our vitamins, that very night reveals a day of missed supplements. My husband takes his vitamins at night - which is testimony to how quickly the benefits of Essentials are absorbed into the system. Last week a few days were missed, and I pretty much handed the pack of vitamins to him as I  needed sound sleep. He took them about 8 p.m. and a solid night's sleep was had by all - since I did not need to poke and say "could you roll to your side please?" I don't know of any other vitamin that has an ORAC value of 10,000. Do you know the ORAC value of your supplement? You could just be wasting your money if the product is not actually being absorbed and utilized.
What makes Essentials work so well?  I have studied, and continue to study, vitamin and mineral supplements pretty extensively. Essetntials offers a number of anti-inflammatory minerals - such as Selenium, which is also a major anti-cancer benefit per doctors Blaylock, Lee and Mercola in their newsletters. If you consider what is taking place in the sinus passages during allergy season - INFLAMMATION - it totally makes sense that Daily Essentials are helping people to breathe easier, during allergy season as well as bringing relief to those, such as myself, who had sinsus issues 365 days a year prior to taking Essentials.

To your health!
Rita S.