Posts Tagged ‘organic food’

“Everyone Knows Someone Who Needs This Information!” (TM)

Hippocrates said “Let food be thy medicine”, and food can be very effective if you are eating the appropriate, natural, organic, whole foods. This is critical because diabetes is NOT being treated effectively by mainstream medicine. They won’t cure it, and in many cases it can be cured (or helped more than mainstream does) by using natural protocols, which support your body’s attempts to return to Health.

In addition to watching where foods stand on the Glycemic Index; what their nutritional profiles are;  whether they help to detoxify your tissues and their pH (internally when being metabolized), there are synergies to foods and ways they signal our body-systems which drugs really cannot mimic successfully, although they sometimes attempt to.

Foods are powerful Medicines. They, along with movement, pure water, sunlight and calm are our best medicines. Diabetics and pre-diabetics need to utilize all these natural therapies.

With all this in mind, paying “extra” for organic food is one of the best ways that you can protect your family’s Health, and this is critical for our children and grand-children who will grow-up their entire lives before the ravages of the chemical-land rape can gradually be forced to subside and naturally degrade, if we mandate successfully so no more is applied.

If you have to watch your food dollar and want to spend it  wisely, then target your organic purchases to:

___   Whole grains, only (if you use grains) – make sure to use NO enriched flours or products with enriched flour (read the labels). Apart from less and less-complete nutrition, these products contain a synthetic B1 vitamin known as thiamin mononitrate — all nitrates are to be seriously avoided (lunch meats, sausage, salami and hot dogs are another man-made nitrate source), unless they occur in whole foods (where there are natural counter-balancers). 

Organic quinoa (pronounced “keen-wah”) and its cousins, organic buckwheat and organic amaranth are really fruits, but they are used like grains. All of these are complete vegetarian protein sources and do not harm your thyroid, as plain soy foods do.

Whole grain, organic brown rice is the least allergenic of all the grains, and a moderate, starch-based diet from this keeps Asians slim. Studies show this type of small amount of brown rice + lots of organic vegetables (especially organic dark, leafy greens), few fruits, little to no dairy and naturally-raised animal protein or organic beans is the way to go for good blood sugars and good weight control.

___   Only organic beans (you’ll probably have to buy them in bulk at the natural foods store, but they do exist). Do not use soy often or at all. Only use  fermented soy products, and organic ones: tamari sauce, miso – and natto, if you can stand it. Tofu is disallowed, unless you find a fermented one (rare).

Also, I hesitate to mention using anything canned, for unless stated otherwise specifically, all modern cans are lined with Bisphenol A. The American government finally wants it removed from baby products, especially baby bottles and toys, but babies become toddlers very quickly! They are not protecting toddlers (or the rest of us) from the hazards of this plastic coating inside canned food tins!

I now use my crockpot to make organic beans (after soaking overnight, discarding the water). I then cool, package and freeze the cooked beans. This has worked well, and is a lot healthier than canned beans, while just as convenient. It’s mostly a hands-off process although it requires planning, once in a while (as I make a big batch, when I do this).

___   Herbs and Spices which support your biochemistry, especially if you are diabetic, can be very powerful healers or prevention sources. These include the 10 miracle-foods: turmeric, garlic, peppermint, parsley, rosemary, chili pepper, cinnamon, ginger, basil and lavender, several of which I will continue to talk about in this series.

___   Organic vegetables need to be 75% – 80% of each meal. These nutrition-filled starches contain small amounts of protein, too. These are the safest carbohydrates for everyone, including diabetics.

Hide them in smoothies, under the cheese in pizza or fashion quiches etc., where the veggies do taste good, if children rebel. Also keep at least 1/3 to 1/2 as raw veggies, (more in summer, less in winter). Raw vegetables have life-saving enzymes which are destroyed when cooked above 118F (which is less than boiling or steaming temperatures, which kill enzymes).

The vegetables to use with care and constraint are potatoes (other than sweet potatoes, which are excellent), corn (and make sure it is not genetically-modified – if you use organic corn, being GMO is not likely), peas (black-eye peas are fine), parsnips.

___   Be aware, as well, about the high fructose foods (vegetables and fruits) cautioned in my previous article as well as ones from the fructose chart both of which will help you choose your limited palette of daily fruits.

___ Healthy fats are essential. Even with high glycemic vegetables like potatoes et al and fruits, good, healthy fats (monsaturated and saturated) like organic olive oil, organic coconut oil, in the same meal will reduce these vegetbles’ and fruits’ glycemic impact.

___   Now, let’s tackle protein foods!

Animal protein should be primarily wild-caught, cold-water fish (like herring, halibut, cod, mackerel, sardines and anchovies) from pristine areas whose fisheries are not causing species depeletion. Monterrey Bay Aquarium has a list of preferred species on their Seafood Watch section of the site.

Next is free-range, organically-vegetarian fed sources for chicken eggs, organic duck eggs, quail eggs (Asian markets).

Bison and totally-grass-fed, organically-pastured  beef, lamb and goat, are next. If your natural foods market doesn”t carry this, check the web for nearby farmers who care for their animals this way or learn more at the long-time site Eat Wild. More and more are doing so. Stay away from the products from “factory farms”. They do not produce Good Food.

Organic nuts and seeds are great food, but we have a problem. Due to a misguided California law, California (which produces most of America’s almond crop) IRRADIATES its almonds. So, even if you buy “raw, organic almonds” from California, they will have been radically altered from their natural state. Buy heritage almonds from Spain etc., online. Natural farmers in California are presently petitioning to be excluded from the radiation requirement, but who knows if that will happen.

Nuts and seeds are useful vegetarian protein foods. Almonds are the most nutritious nut. Walnuts are a vegetarian source of Omega-3 essential fatty acids, too, for brain and heart health, but they come with some arachiodonic acid, which can cause inflammation, so use them moderately. I have included organic hemp seed much more into my family’s diet (and rarely use flax seed, as there are issues with it, too, within your body).  Organic chia seed is becoming more available (thanks, Nutiva!), and I like it very much in dressings, smoothies, with morning cereals etc.,  I am thinking of adding it to more beverages in the future.

You may wonder why I am not including dairy.

There are many reasons:

___   at least half of humanity is really under-siege from using inapppropriate-for-them dairy proteins. “Lactose intolerance” is part of that issue.

___   cow milk proteins are huge, and difficult to digest. They tax our body unecessarily. Goat milk proteins are more like human-size milk proteins, but unless the forage plants are monitored closely, to make a sweeter-tasting milk, goats can produce some pretty raucous milk.

Soft goat cheese (from organically raised goats), called chevre, is probably the best cheese. All cheeses are pH acidic, but the soft “unripened” cheeses are better than hard cheese.

___   American milk is not being sold globally, as most countries won’t accept it! Why? Because, Monsanto, the megalith chemical company, has foisted rBGH – a recombinant BovineGrowthHormone Frankenstinian addition to American milk-cows and their resultant products. This growth hormone passes through to us and stimulates our hormones, erratically, too, as well as exposing us to more anti-biotics from farmers trying to treat the cow’s mastitis (caused by super-stimulation by rBGH).

Unless American milk products specifically say “no rBGH”, don’t buy them. Even organic milk is not OK, unless it also has that label.

___   Even some American Organic milk is being Ultra-pasteurized. That process happens around 400F rather than the lower (but still protein-denaturing temp) required in normal pasteurization.

The ultra-pasteurization is to extend shelf-life at the expense of Health. By carefully reading labels in the health food store, you can still find just pasteurized milk (and Trader Joe’s carries some, as well as good health stores). But, milk in its natural form is the only way your body “recognizes” it and can wholly use it – again, goat being best. 

I don’t recommend raw milk, but if the dairy is one you can visit and trust, that’s your call. Alta-Dena dairy is the oldest, inspected raw-milk dairy in America which I know about, and it’s products are available in good health stores.

For calcium, instead of dairy, I make sure I eat the bones in my sardines and the smaller ones in cans of salmon (when used, mash them well); I eat lots of organic dark green leafy vegetables  (but the calcium is a less-available form from them), I eat some carefully chosen cheese, organic goat milk and goat milk kefir and yoghurt once in a while; sometimes I use a calcium supplement, but mostlyI try to use magnesium, potassium and other alkaline minerals, waters and foods to help preserve an alkaline pH which means my body doesn’t “deplete” as much calcium in the first place. Seaweed and whole Celtic sea salt also provide a little.

Well this is the first part on the update for foods to be considering in 2011.

The Environmental Working Group (EVG) has a list of the 15 “dirtiest”, most-sprayed foods in America so you can wisely spend your hard-earned food dollar on these foods, first. I’ll speak about them in my next article.

Best to all — Em

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(c)2011 Em at https://diabetesdietdialogue.wordpress.com

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“Everyone Knows Someone Who Needs This Information!” (TM)

I get angry when I see people’s choices in the supermarket. Why should I be SO concerned? Well, if you saw people spending their precious food dollar on worthless food, thinking they were nourishing themselves and their children, when they are NOT, then wouldn’t you be upset? Wouldn’t you want to unveil the lies that con people into buying products because of convenience, but at the total detriment of their and their childrens’ Health? I bet you’d want to speak out! So, do Dr. Marchione, MD and myself. Here goes!

Dr. Marchione reports that food manufacturers’ claims and the truth aren’t always the same. As The Food Doctor, he has exposed foods such as:

___   so-called “fresh” deli turkey or chicken or whole turkeys excessively high in sodium – which has been used as a preservative, in the basting solution

___   most commercial granola bars are high in trans fat and calories

___   dairy foods are often rampant with fillers – this is especially true of many commercial yoghurts and processed cheeses

He and I expose these pretenders and he names the brands so you can avoid them. You can learn more at his site: Dr. Marchione’s homepage.

At the crux of the current, wide-spread problems is the issue of hidden toxic food ingredients. This is well illustrated by the excellent case-study by Hannaford Brothers, a New England grocery chain.

Hannaford Brothers devised a star-rating system for identifying the nutritional value of all food and beverages which were in its stores. Based on the ingredients used and the nutrition, each food would get a rating from zero to three stars. What the company found was amazing …

Of 27,000 products reviewed, a whopping 77% received a “Zero” Health Rating. NO stars at all. None!

That means that nearly 8 out of 10 products on the store shelves were judged to be unhealthy due to on e or more:

___   low nutritional content

___   high levels of sugar

___   trans fats or other unhealthy ingredients

That’s why it takes vigilance to overcome the constant barrage of noise from the food manufacturers, and many times, it’s shamelessly still true that the cardboard package has more nutrition than the “food” inside.

(These are probably the same selections of common processed foods as in any mainstream supermarket, which is not a health store.)

Em: I suggest all of the following.

As money is tight, I keep saying, “grow your own“. Even in winter, you can grow highly nutritious sprouts in very small space inside, and even have a more complex indoor garden. Look in the archive on the upper navigation bar to find those articles (many are on page 3).

I also still say, “buy organic“, as the food is at least twice as nutritious for 1 1/2 times the price, so it’s a bargain!

Make more of your own food. If you arrive home tired every night, then use your time to learn quick prep meal techniques OR ones that don’t need tending:

___ stir-fry (in water, broth or extra-virgin olive oil) and grilling on your stove — you must tend those

___    OR less tending for these: steaming, steaming en papillote (little parchment packages),  poaching and crockpot (used all day or all night)

___   never microwave. Science has consistently shown that this alters the food on a molecular level! Dairy is especially effected. Talk about Frankenfood!

Plan meals ahead in a way that makes things simpler. Yes, it means time in the kitchen. Get a TV and put it in there and move around doing these chores instead of sitting on the couch, if that has been your reason to do nothing.

Promise yourself to make a healthy shopping list every week and only buy from that, unless there are exceptional seasonal buys on fresh, healthy food once you get to the store!

Once home prep the food into portion sizes you need, ready to be made later.

Have a plan of at least 14 different meals to make in double or triple batches, over a month. Use the first 2 weekends each month to get yourself started. Cook once or twice a month and then freeze the food for reheating on nights you don’t use a quick-from-scratch technique and recipe.

Make lots of soups along with the cooking, anytime, quick-cook and slow-cook.

And, don’t say this bulk-cooking can’t be done.

My daughter did this for 6 years, while working full-time at an executive, high-tech job, with 2 kids at home (beginning at about age 6 and age 8) and a non-cook parent. Long before the 6 years were over, the non-cook parent could do all this, with the kids.

Everyone was empowered. My daughter wasn’t being treated as a slave; there was quality family-time and a sense of team-work; the other 3 people learned valuable life-skills; they were “invested” in eating the Healthy food they chose to make and on and on.

Just do it! No excuses.

Use snippets of time during the week ahead to make the food processor work at cutting, slicing and dicing so you are ready for your twice-a-month cook day. Do this a max of 2 – 3 days before. Save the onions and garlic until cooking day; otherwise, valuable nutrients dissipate in them.

I do not recommend this pre-prep for shredding cheese. That’s an arduous, frustrating job. Just buy it shredded, if you use it.

Just like Professor Michael Pollan at University of California, Berkeley, I am making these food rules as guidelines for Health:

___   always choose seasonal foods

___   always eat fresh, raw vegetables and a few steamed ones. Use at least 5 different veggies per day between raw and steamed. More is even better. The Okinawan Japanese average 16 per day, and they are the healthiest people on the planet when eating traditionally.

___   have 1 -2 seasonal whole fruits a day, not juice. One must be a Vitamin C source. Kiwis are excellent for diabetics.

___   cut down your use of all grains, but when you use grains, make sure they are whole grains and the only bread is sourdough whole grain as that gets rid of a lot of the problems grains cause people

___   use wild rice. Yes it’s “expensive”, but it is very beneficial for diabetics and it is NOT a grain. It is a grass, botanically, and in a family all its own

___   use plenty of fresh garlic, fresh onion, cinnamon and turmeric (it’s in curry powder, too) — these are excellent for diabetics

___   use quinoa as a grain substitute. It is a high-protein fruit! Yes, fruit, again, botanically, but you don’t need to “count” it as a fruit. Count it as a protein

All right, we’re done for today. Look online for once a month cooking sites and cookbooks. You’ll just use them for ideas, because the writers are not necessarily making healthy recipes.

Adapt your own healthy recipes to this technique by just doubling your normal recipe and not including any potatoes into it (yet); they don’t freeze well. Try to add any cheese later, too, whenever possible for the same reason.

Then package your prepared food into week-night portions, date and label. Organize the freezer to use the oldest food first.  These dishes usually last for about 2 – 3 months of storage in a zero-degree freezer, less time in a refrigerator-freezer combo.

Best to all — Em

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(c)2010 Em at https://diabetesdietdialogue.wordpress.com

Please respect my copyright. You may quote 2 short paragraphs, but for more use, please write for permission, to the About Me page, above. Thanks.

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