Tag: nutrition

  • Study Finds Less Exercise Increases Metabolic Syndrome

    Study Finds Less Exercise Increases Metabolic Syndrome

    A study in the journal Preventive Medicine found women don’t get as much exercise as men, which increases their risk for metabolic syndrome.

    You’ve probably heard about metabolic syndrome, which includes conditions like high cholesterol, hypertension, and obesity. These disorders act like road signs that warn, “Danger ahead!” and give you a chance to turn back before you fall fate to diabetes, heart disease, or stroke.

    I always love studies where researchers start with one idea but evidence guides them in a different direction.

    In this case, researchers began looking at the correlation between physical activity, depression, and metabolic syndrome. They looked at over 1,000 people selected from a nationally represented sample.

    But their research gradually evolved into a gender study as researchers stumbled upon an interesting observation:  whereas men clocked in about 30 minutes of moderate-to-vigorous exercise every day, women averaged 18 minutes.

    Hey, don’t shoot the messenger. If it’s any consolation, women performed better in other health measures here. For instance, they were less likely to smoke than men.

    Also worth noting: this was the first study to objectively measure physical activity. More specifically, participants here used accelerometers that measured physical activity. In other words, they weren’t just guessing how many minutes they exercised.

    The study concluded that less than 30 minutes a day of daily exercise increases your risk for insulin resistance, depression, and weight gain.

    Still, researchers remained optimistic. They recommended small physical efforts throughout your day to meet that quota. Take the stairs rather than the elevator, for instance, and park further away from the mall entrance.

    I get it: exercise requires time. And with your ever-expanding work hours and to-do list, finding even an hour at the gym can seem impossible. Heck, finding a parking place alone can take 15 minutes.

    The good news is that you don’t need to spend hours at spin classes to get exercise’s numerous benefits.

    You can burn fat, build muscle, and boost your metabolism in just minutes a day. And burst training is your ticket.

    If that sounds like a dubious infomercial, I’ve got studies to show just how effective it is.

    They show, for instance, that compared to treadmills and hour-long aerobics classes, burst training helps you more efficiently and quickly burn fat.

    Another study found moderately active women burned more fat burst training in just two weeks.

    Several studies show burst training also proves effective to reduce your risk for metabolic syndrome, including insulin resistance and diabetes.

    My favorite way to burst train is with the Xiser »

    This well-built, portable machine provides a full-body workout in just four minutes, three times a week. No kidding.

    While the Xiser makes it easier to burst train, you really don’t need any equipment, and you can even do it outdoors.

    For instance, run at full pace up to one minute (you should be breathless), walk fast for a few minutes, and repeat.

    You can also do this run-walk-repeat routine on your treadmill. Ironically, you’ll get more benefits doing this for five minutes than the person next to you huffing away for an hour while watching The View.

    Or if you have a hill at your park, you can full-blast run up the hill, then walk steadily down, and repeat.

    Want to make burst training even more effective? Combine it with weight resistance.

    I know what you’re thinking: too much time.

    Guess again. My friend, fitness expert JJ Virgin, has a fabulous 15-minute workout, appropriately called the 4 x 4 Workout (four repetitions of four exercises) which effectively combines burst training and weight resistance in, yes, just 15 minutes a day »

    You might doubt right now you can get amazing results in that short a time period. But I promise you: it will kick your butt.

  • Giving Thanks Roasted Veggie Soup

    Giving Thanks Roasted Veggie Soup

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    The following is a recipe from Kimberly Aguilar, the second winner in our Healthy Holiday Recipe Contest.

     

    Giving Thanks Roasted Veggie Soup

    When the weather turns chilly my family loves a warm cup-o-soup. I accidentally discovered this soup when I had some leftover veggie kabobs and some leftover turkey broth. While it works with any type of broth my family loves this soup made with turkey broth.

    Ingredients

    1 Zucchini cut into 3/8” slices
    1 Cucumber cut into 3/8” slices
    1 Red Bell Pepper cut into 1” pieces
    1 Small Red Onion wedge cut into 1” pieces
    2 Celery sticks cut into 1” pieces
    ½ lb whole Mushrooms
    1 c. Broccoli flowerets
    3-4 Roma Tomatoes (roast whole then cut)
    2 Tbsp Olive Oil
    1 Tbsp Fajita Seasoning
    3 Cups Turkey broth (can substitute chicken)
    4 Pop & Cook flavor Cubes – [1 frozen cube of each flavor: Garlic, Cilantro, Basil, Mild Chili]
    Sea Salt to taste
    Kabob Skewers

    Instructions

    1. Preheat oven to 425* F. and then foil line 2 sheet pans. This makes cleanup much easier.

    2. Wash the vegetables then slice/cut into bite size pieces. Place veggies on one sheet pan and then drizzle with olive oil and sprinkle on the seasoning. Rub to coat evenly and then sprinkle on the Fajita Season. Coat as evenly as possible.

    4. Place the Veggies on the kabob skewers (don’t overcrowd) and place the kabobs on the second sheet pan. Bake the kabobs for 20-22 minutes to get the fire/oven roasted look. Do not over bake as you want the veggies slightly crisp and not soft or burnt. Remove when done and let cool slightly.

    5. While Veggies are roasting, start pepping the broth. Pour broth into a stock pan. Heat on low/med heat. Now add all of the Pop and Cook Cubes Heat thoroughly. Bring to a boil then reduce heat and simmer. Cover.

    6. After veggies slightly cool, cut them into bit size pieces and add to broth. Simmer 5 more minutes then turn off the heat and let rest 2 minutes covered. Season with the sea salt to taste. Serve and enjoy.

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    Serving size: 1 cup

    Makes: 6-8 servings

    This is a great appetizer on Thanksgiving day or a light meal any day.

  • Melatonin: So Much More Than A Sleep Aid

    Melatonin: So Much More Than A Sleep Aid

    Here’s a riddle for you: Why do blind women get breast cancer at about half the rate that sighted women do?

    We think it has to do with two things: light, and a hormone called melatonin.

    Most people who have heard of melatonin know it as a supplement that can help with sleep (which it definitely can). And it’s great for jet lag. But the melatonin story is a lot more interesting– and complicated– than its ability to serve as a natural cure for insomnia.

    Melatonin may have a role in protecting you against cancer. It also supports the immune system and is one of the most powerful antioxidants we know of. It protects cell membranes even more than vitamin E does, and is more effective than glutathione (an important antioxidant in the body) at neutralizing a deadly free radical that causes oxidative damage, hydroxyl radicals.

    So although melatonin is not by itself a miracle anti-aging supplement, it helps protect against a number of age-robbers.

    Take sleep, for example.

    During sleep, a great deal of cellular damage that occurs during the day is repaired and that repair process is initiated by secretions of melatonin. And because disturbed sleep so often accompanies aging, anything that can help us sleep better (with ancillary benefits to boot and no side effects) might be something to take note of. Melatonin definitely fits the bill.

    Poor sleep quality reduces the secretion of growth hormone, an important hormone that helps us keep muscle and lose fat. It may also raise levels of stress hormones such as cortisol.Lack of rest or disruption of normal sleep patterns can increase hunger, leading to obesity-related illnesses and accelerated aging. Because melatonin is so helpful in getting a good night’s sleep, the use of melatonin as a supplement may have far-reaching consequences for many of the conditions that interfere with healthy aging.

    And if all this weren’t enough, melatonin may also be good for the heart. Researchers tested melatonin supplements on women aged forty-seven to sixty-three and found that supplementation improved the “day-night” rhythm of blood pressure, significantly decreasing nighttime blood pressure.

    “Melatonin, in addition to being an incredibly powerful antioxidant, may well turn out to be cardio-protective”, says Beth Traylor, MD, of Cenegenics Medical Institute.

    Melatonin is a hugely important hormone with many overlapping benefits. virtually everyone over the age of forty doesn’t make enough, and taking a little extra doesn’t seem to have any negative side effects.

    Melatonin has been used successfully as a supplement for sleep in doses from as low as 0.1 mg to as much as 10mg.

  • Gluten Sensitivity Without Celiac Disease: Is It A Fad?

    Gluten Sensitivity Without Celiac Disease: Is It A Fad?

    The following is a guest blog from my friend, Dr. Tom O’Bryan, specialist in the complications of Non-Celiac Gluten Sensitivity and Celiac Disease.

     

    THE MYTH: Gluten Sensitivity without Celiac Disease is a Fad

    THE TRUTH: Non-celiac gluten sensitivity (NCGS) is not only real, but experts also tell us it is the most common (and nonrecognized) condition in the family of gluten-related disorders

    Recently, there has been a great deal of Internet chatter that gluten sensitivity, without celiac disease, is a fad and does not exist. This viral gobbletygook ramped up after a blogger commented on a study published in 2013 entitled ‘No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates’.

    First let’s address this study. The title itself would suggest that gluten has no effect on people who ‘report’ being gluten sensitive. So if you don’t read the study and just read the title, it is understandable how a simple mind could conceive that gluten has no effect on the body. But the reality is that the researchers were looking at people with irritable bowel syndrome (IBS).

    If there ever was an example of ‘cherry picking’ the data, this is a classic.

    – the authors omitted 60% of the potential participants from the study because they carried a DQ2 or DQ8 gene, historically considered the celiac genes. However, roughly 35-40% of NCGS sufferers carry one or two of these genes with negative evidence of CD. Thus a significant number of subjects were omitted who may have demonstrated NCGS.

    – another critical issue is the authors omitted anyone with increased inflammation markers in their intestines (Marsh 1). Previous studies have demonstrated that ‘a substantial number of patients (about 40%) with NCGS will demonstrate a Marsh 1 level of inflammation’. Thus another significant number of subjects were omitted who may have demonstrated NCGS.

    – the patients included in this study were not complaining of NCGS, since they lacked the typical symptoms of this syndrome, represented by headache, joint/muscle pain, numbness, skin rash, dermatitis, depression, foggy mind and so on. The only extraintestinal manifestations were fatigue and sleep abnormalities, so it is difficult to regard these subjects as suffering from NCGS.

    – 7% of the study subjects DID respond to eliminating the gluten proteins from their food, yet the authors chose to say ‘No Effect of Gluten….

    – 37% of the patients in their study DID have an elevated immune reaction (antibodies) to the gliadin peptide of gluten. This clearly suggests a sensitivity to the protein with the immune system response. The authors not only ignored this finding, they constructed a new definition of NCGS compared to the definition they used in their earlier paper. In 2011, they wrote ‘NCGS has been defined as those without celiac disease but whose gastrointestinal symptoms improve on a gluten-free diet (GFD) and they included those patients with an immune reaction and elevated antibodies to gliadin.

    In 2013 they acknowledged that they’ve changed their minds and are rewriting the definition of NCGS to one that does not include an immune reaction. “We have difficulty with the suggestion that patients with evidence of immune activation in the duodenum should be included in a study of non-celiac gluten sensitivity (NCGS). (Our) definition of NCGS encompasses the exclusion of both celiac disease and immune responses to wheat proteins”. How convenient.

    Surprisingly, the authors have published a new study and reversed their definition once again. In ‘Non-celiac gluten sensitivity: literature review’ they discovered that GI symptoms may not respond as quickly as other symptoms (brain fog, depression, etc…) to gluten withdrawal, and they now recognize antibodies to gliadin as a biomarker of NCGS. “Short-term exposure to gluten specifically induced current feelings of depression. Gluten-specific induction of gastrointestinal symptoms was not identified. Such findings might explain why patients with noncoeliac gluten sensitivity feel better on a gluten-free diet despite the continuation of gastrointestinal symptoms”.

    And they reinserted anti-gliadin antibodies as a biomarker of NCGS ‘Recent evidence shows that a positive test for immunoglobulin G (IgG) antigliadinn antibodies could be useful to identify NCGS patients’ and they demonstrate that. These are the same authors who last year said elevated antigliadin antibodies, an immune response should not be included in the scope of NCGS.

    GLUTEN-RELATED DISORDERS IRREFUTABLY EXIST.

    Two newly published papers put this question to rest.

    In the first, Non-celiac gluten sensitivity: literature review.

    ‘It has been demonstrated that patients suffering from NCGS are a heterogeneous group, composed of several subgroups, each characterized by different pathogenesis, clinical history, and, probably, clinical course. NCGS diagnosis can be reached only by excluding celiac disease and wheat allergy. Recent evidence shows that a personal history of food allergy in infancy, coexistent atopy, positive for immunoglobulin G (IgG) antigliadin antibodies and flow cytometric basophil activation test, with wheat and duodenal and/or ileum-colon intraepithelial and lamina propria eosinophil counts, could be useful to identify NCGS patients’.

    And then, along comes the GrandFather study. The Big Kahuna that asks and then answers the question about NCGS. Entitled ‘An Italian prospective multicenter survey on patients suspected of having non-celiac gluten sensitivity’, this study was performed in 38 Italian centers (all recognized as referral centers of the Italian Health Ministry for the diagnosis of gluten-related disorders). Of these 38 centers, 27 were centers of adult gastroenterology, 5 of internal medicine, 4 of pediatrics, and 2 of allergy. In total, 12,255 consecutively observed patients were clinically evaluated by the investigators, and underwent thorough diagnostic investigation, including blood tests and invasive procedures (when needed) in order to confirm or exclude NCGS and celiac disease.

    During the 12 months of the prospective survey, the 38 participating centers (of which only 4 were pediatric centers) identified 486 patients with NCGS. The large majority of patients reported more than two associated gastrointestinal or extraintestinal symptoms. Of the gastrointestinal symptoms, the most frequent were bloating and abdominal pain, found in 87% and in 83%, respectively, of the patients with suspected NCGS. More than 50% of patients reported diarrhea, with the number of evacuations per day ranging from 3 to 10, while 27% had alternating bowel habits and 24% had constipation. After bloating and abdominal pain, epigastric pain was the most frequent symptom, being found in 52% of patients, followed with decreasing prevalence by nausea, aerophagia, gastroesophageal
    reflux disease, and aphthous stomatitis. The most frequent extraintestinal manifestations were tiredness and lack of well being, reported by 64% and 68%, respectively, of the enrolled subjects. In addition, a high prevalence of neuropsychiatric symptoms including headache (54%), anxiety (39%), ‘foggy mind’ (38%), and arm/leg numbness (32%) were recorded. Other extraintestinal manifestations emerging from the analysis of the survey responses were joint/muscle pain resembling fibromyalgia (31%), weight loss (25%), anemia (due both to iron deficiency and low folic acid; 22%), depression (18%), dermatitis (18%) and skin rash (29%).

    CONCLUSION

    NCGS is a clinical entity with intestinal and extra-intestinal symptoms abounding. As much as we may wish we could ignore the findings, NCGS is real and can manifest in any tissue of the body.

  • From A to C Cream of Coconut and Butternut Soup

    From A to C Cream of Coconut and Butternut Soup

    The following is from The Most Effective Ways to Live Longer Cookbook by Dr. Jonny Bowden, Ph.D., C.N.S. and Jeannette Lee Bessinger, C.H.H.C., published by Fair Winds Press (2010)

    From Dr. Jonny: A great recipe for building the immune system. The red peppers are loaded with vitamin C, the butternut squash is full of vitamin A, and the coconut oil is an antimicrobial. The soup is rich and warming with a surprisingly fresh “bite” from the lime and cilantro. I especially love the way Chef Jeanette has made the recipe customizable for protein and fat content.

     

    Ingredients

    1 tablespoon coconut oil (or unflavored vegetable oil)
    1 large sweet onion, diced
    3 large cloves garlic, minced
    3 tablespoons minced ginger root
    1 teaspoon salt
    2 ½ teaspoons ground cumin
    1 tablespoon coriander
    ¼ teaspoon cayenne
    1 red bell pepper, seeded and diced
    1 ½ pounds butternut squash, peeled, seeded and cubed (about 1 large squash)
    4 cups vegetable broth
    1 can (13.5 oz) of coconut milk*
    Juice of 1 lime
    1 bunch fresh cilantro, chopped

    *You can customize this soup for fat and protein content, if desired. Use full-fat coconut milk for the richest soup. If you prefer lower fat and higher protein, use low-fat coconut milk and add one 12.3 ounce block of firm silken tofu. Drain the tofu and puree in a blender until smooth and creamy. Add to the pureed soup and cook for 10 minutes before adding the lime and cilantro.

     

    Instructions

    In a heavy-bottom soup pot, heat the oil over medium heat. Saute the onion until soft but not burned, about 7 minutes. Add the garlic, ginger, salt, cumin, coriander and cayenne, stirring to combine well. Saute for about 3 minutes. Add the broth and coconut milk, increase the heat to high, and bring the soup to a boil. Reduce the heat to a low simmer, cover and cook for 20 to 25 minutes or until all vegetables are very tender.

    Remove from the heat and puree the soup with an immersion blender until very smooth.

    Return the soup to the burner and heat on low for 5 minutes. Remove the heat and stir in the lime and cilantro.

    Yield: about 8 cups

    Per Serving: 338 Calories; 19g Fat (47% calories from fat), 7g Protein; 41g Carbohydrates; 6.2 g Dietary Fiber; 1.7mg Cholesterol; 1493mg Sodium.

     

  • America’s Number One Addiction Might Shock You

    America’s Number One Addiction Might Shock You

    The following is a guest blog from my friend, JJ Virgin, author of NY Times bestseller The Virgin Diet: Drop 7 Foods, Lose 7 Pounds, Just 7 Days.

     

    “I wanted to do it alone,” a client told me. “I didn’t want anyone else around. Minutes after I began, I felt this rush of euphoria and I couldn’t stop. Then came the inevitable crash, where I wanted to curl up in the fetal position watching Friends reruns.”

    If you’re concerned my client had a drug addiction, you’re not far off. Sugar had become her drug of choice, and constantly grazing on even so-called healthy hidden-sugar foods had trained her body to demand it constantly.

    “Being addicted to sugar and flour is not an emotional eating disorder,” says Dr. Mark Hyman, author of The Blood Sugar Solution 10-Day Detox Diet. “It’s a biological disorder, driven by hormones and neurotransmitters that fuel sugar and carb cravings — leading to uncontrolled overeating. It’s the reason nearly 70 percent of Americans and 40 percent of kids are overweight.”

    You might find it hard to believe a bag of chips or chocolate bar could create such catastrophe, but those and other processed foods send a rush of sugar that alerts your brain’s reward center to release feel-good neurotransmitters like serotonin, dopamine, and beta endorphin.

    These endorphins respond to dietary triggers. When you eat a fatty, sugary food – say, a chocolate chip cookie – they really come out to party. The endorphin surge gives you intense pleasure and blocks pain, the same as if you had just injected heroin.

    Considering the average American eats 22 teaspoons of added sugar, largely from processed foods and fizzy drinks, those several daily feel-good surges can become quite a habit.

    Sugar: The New Cocaine?

    A decade ago, critics appeared skeptical sugar could become addictive. Yet as new studies emerge and prominent experts speak out, sugar addiction has become a legitimate, concerning focus as sugar consumption, particularly as high-fructose corn syrup (HFCS), escalates.

    “Animal studies have shown that refined sugar is more addictive than cocaine, heroin or morphine,” says As Dr. Pamela Peeke, author of The Hunger Fix. “An animal will choose an Oreo over morphine. Why? This cookie has the perfect combination of sugar and fat to hijack the brain’s reward center.” Hyman believes sugar can be eight times more addictive than cocaine.

    Outlandish as those claims might seem, studies verify them. One published in the journal NeuroReport argues that “palatable food stimulates neural systems implicated in drug dependence.” Another study published in the journal Archives of General Psychology found a food addict’s brain operates similarly to a drug addict when they think about eating sugary, fatty foods.

    It’s not just the immediate gratification that creates damage. Sugar addiction also sets the stage for future hunger, cravings, and food intolerances.

    One study published in The American Journal of Clinical Nutrition found high-sugar impact foods trigger the nucleus accumbens, your brain region that controls reward and craving. Researchers noted this domino addictive pattern plays a “special significance to eating behavior at the next meal.”

    Dr. Robert Lustig, an American pediatric endocrinologist at the University of California, San Francisco (UCSF), has become a vocal sugar-as-addiction proponent. Lustig’s lecture “Sugar: The Bitter Truth” has almost five million YouTube hits.

    “His meta-analysis of the cutting-edge research on large-cohort studies of what sugar does to populations across the world, alongside his own clinical observations, has him credited with starting the war on sugar,” writes Zoe William in The Guardian. “When it reaches the enemy status of tobacco, it will be because of Lustig.”

    Lustig believes sugar creates serious hormonal havoc. High blood sugar elevates insulin, which blocks your satiety hormone leptin. High levels of cortisol, your stress hormone, increase your urge for comfort foods. High cortisol during sleep increases ghrelin, your hunger hormone, so you’re more likely to ask for a stale donut the next morning with your caffeine fix.

    Other hormones become disrupted too, but you get the domino-effect point. From that hormonal havoc, you can begin to understand how sugar addiction occurs. With the right strategies, you can free yourself even if you’ve been an addict for years or decades.

    Freeing Yourself from Sugar Addiction

    I helped my client, who was so embarrassed about her sugar addiction that she often ate alone, and numerous other people break the cycle with healthy substitutes that satisfy without leaving you deprived or hungry.

    Eventually, you begin to crave these foods rather than a big piece of peanut butter chocolate pie. You might not believe me if you’re a current sugar junkie, but I’ve witnessed former addicts crave the natural sweetness of berries, vanilla, and roasted almonds.

    Sugar could be holding you hostage in ways you’re not even aware. Bottled drinks, vinaigrette dressings, and glazed meats are among the many “sneaky sugars” that add up around your waistline.

    You needn’t surrender all these foods cold turkey. In fact, I’d rather you didn’t. In my new book The Sugar Impact Diet, I’ll show you a cutting-edge, withdrawal-free way to gradually taper off sugar so you never feel deprived.

    The biggest step to conquer sugar addiction is with your fork. Pile on the clean, lean protein, stock your fridge with fresh veggies and hummus, and keep nuts and seeds at the ready on your countertop. They’ll keep your serotonin levels even and will help keep your amped-up food-reward cycle in check. A steady supply of sugar to the brain from slow carbs actually helps your mental clarity and focus.

    As your taste buds come alive again, you’ll learn to appreciate spicy and savory foods like Cajun spices, salsas, garlic, and onions. You’ll ratchet up the flavor in your foods until you can appreciate the way they burst!

    As a sugar addict, you may not even realize that your diet is bland. Not only because you’re eating one-dimensional high-sugar impact foods, but because you’ve also lost your ability to truly taste.

    You’re missing out on a lot. You’re missing bitter, like the nuance in dark chocolate, and tart, like the party on your tongue after you eat Greek yogurt. These foods and flavors will all help you transition beyond craving sweet, and only sweet.

    Once people become sugar detectives, they become amazed at how sneaky added sugars can become. What’s one food you once thought healthy that you actually learned contained hidden sugar? Share your thoughts below or on my Facebook fan page.

  • The Top Ten Ways to Cut Back on Sugar

    The Top Ten Ways to Cut Back on Sugar

    Tattoo this under your eyelids: Sugar turns to fat.

    Not only that, research in the past decade has implicated sugar in cancer, gout, diabetes, obesity, and heart disease.

    Sugar is inflammatory, and inflammation is now believed (correctly) to be at the heart of every degenerative disease we know of.

    And it’s no longer even possible to defend the idea that sugar isn’t a drug. It is—and an addictive one at that. (Maybe you’ve noticed.) A number of peer-reviewed studies have demonstrated the addictive nature of sugar—in one study, it was shown to be eight times more addictive than cocaine.

    What to do, what to do?

    Here’s a list of ten things you can do right now to cut back on sugar. It’s not a complete list, but it’s a good start. (If you’ve got your own favorite ways to cut back or eliminate, please share them with me!)

    1. Don’t add it to foods. This is the easiest and most basic way to immediately reduce the amount of sugar you’re eating. Biggest targets: cereal, coffee, and tea
    2. Don’t be fooled by “healthy sugar” disguises. Brown sugar, turbinado sugar, raw sugar, agave nectar, brown rice syrup—it’s all the same thing as far as your body is concerned. Don’t kid yourself.
    3. Reduce or eliminate processed carbohydrates. Most processed carbs—breads, bagels, pastas, snacks, crackers, cereals—are loaded with flour and other ingredients that convert to sugar in the body in a New York minute. That sugar gets stored as triglycerides, a fancy way of saying “fat”.
    4. Watch out for “fat-free” snacks. The whole “fat-free” concept is just stupid beyond words, but one of the many reasons it’s been so destructive to our health is that most fat-free snacks are loaded with sugar. Read the label. You’ll be disgusted.
    5. Shop for color. The more your grocery basket looks like a cornucopia of color, the better. It usually means you’re getting more fresh vegetables and low-glycemic fruits such as berries, cherries and apples.
    6. Become a food detective. My friend, nutritionist Ann Louise Gittleman, says that “to reduce sugar, you have to know where it is”. She’s right. Start reading labels!
    7. Beware of artificial sweeteners. Unfortunately, artificial sweeteners can increase cravings for sugar and carbohydrates. They can also deplete the body’s stores of chromium, a nutrient crucial for blood-sugar metabolism.
    8. Do the math. Look at the label where it says “total sugars” and divide the by four, since there are four grams of sugar per teaspoon. The number you wind up with is the number of teaspoons of sugar you’re ingesting, and that’s just “per serving”! Want a laugh? Read the “serving size”—most “servings” have nothing to do with what normal people eat. This exercise alone should scare the pants off you.
    9. Limit fruit and add more vegetables. (Notice I didn’t say ‘eliminate’ fruit, though those with the most amount of weight to lose might want to do just that—at least for a while.) Fruit has fiber and nutrients, but it’s also loaded with fructose. Don’t overdo it. For weight loss purposes, I’d keep fruit to two portions a day max, and make those low-glycemic (apples, cherries, berries, grapefruit).
    10. Dump the fruit juice. Whoever sold parents on the idea that apple juice is a healthy drink for kids should be sentenced to a lifetime of community service, preferably hauling vending machines out of our schools. Pure juice is a pure sugar hit, and there’s no place for it in the diet of your kids. There are benefits to unsweetened juices like pomegranate and cranberry, but dilute them with water and use intelligently.

    It may not be possible for you to completely eliminate sugar from your diet—and you may not even want to. But to the extent that you can, you’ll be doing yourself—and your health—a great service.

    For more information about how you can make a major impact on your health by removing sugar from your diet get New York Times Best Seller JJ Virgin’s new book, The Sugar Impact Diet. JJ will teach you:

    1. How we’ve been looking at sugar all wrong and how that’s affecting us.

    2. How to get rid of your cravings and take control over sugar in two weeks.

    3. What the heck should I eat? (How to clean out the fridge & pantry, what to do for breakfast & a sample shopping list!)

    CLICK HERE to claim your free cookbook!

     

     

  • Chocolate Peanut Butter Protein-Power Milkshakes

    Chocolate Peanut Butter Protein-Power Milkshakes

    Here’s a great way to make a milkshake healthier: Use frozen yogurt and real peanut butter. The classic milkshake is really high in calories because of the premium ice cream and chocolate syrup. No one loves ice cream more than I do, but in combination with pure chocolate syrup, it is lethal from a sugar and calorie point of view. Frozen yogurt lowers the calories and using real peanut butter is an inspired touch, adding healthy fat, some protein, and a ton of flavor without breaking the calorie bank. (And with lots less sugar than the “classic” version.) The added nuts and protein powder will not only lower the glycemic impact (the impact on your blood sugar) but will also beef up the protein and keep you satisfied much longer.

    Ingredients
    8 small high-quality, all-natural chocolate cookie snaps (such as MI-DEL)
    1 pint vanilla frozen yogurt
    2 scoops unsweetened, indentured vanilla whey protein powder, softened
    3 tablespoons (48 g) natural peanut butter, no added sugar
    3/4 cup (175 ml) milk (cow’s milk, unsweetened vanilla soy or almond)
    1 teaspoon vanilla extract

    Instructions
    Crush the cookies into small pieces in a resealable bag with a rolling pin or in a food processor. Add the crushed cookies, frozen yogurt, protein powder, peanut butter, milk, and vanilla to a high-powered blender and blend until mostly smooth.

    Yield: 4 servings

  • Dr. Jonny Speaks at the American Nutrition Association

    Dr. Jonny Speaks at the American Nutrition Association

    Dr. Jonny Bowden discusses the myths surrounding cholesterol at this talk given for the American Nutrition Association.

     

    https://www.youtube.com/watch?v=YGOpjPNtjes

  • Protein-Powered Muesli With Coconut and Raisins

    Protein-Powered Muesli With Coconut and Raisins

    (from The Great Cholesterol Myth Cookbook, by Jonny Bowden, PhD and Steven Sinatra, MD)

    Loaded with fiber and rich in antioxidants, this sublimely tasty muesli is nutrient rich, crunchy, and flavorful. It will satisfy your appetite and keep your system working like a well-oiled machine for hours. Enjoy this dish as part of a nourishing breakfast or filling snack.

    2 cups rolled oats
    1 cup rye flakes
    1 cup dried dates, chopped
    1 cup raisins
    1 cup almonds, chopped roughly
    ½ cup walnuts, chopped roughly
    ½ cup pecans, chopped roughly
    ½ cup shredded coconut
    ½ cup sunflower seeds
    1 teaspoon pure vanilla extract
    ¼ teaspoon ground nutmeg
    ½ teaspoon ground cinnamon
    4 cups apple cider
    1 banana
    1 ½ cups blueberries

    In a large bowl, combine the oats through the cinnamon. Mix well. Place the mixture in an airtight, sealable container and stir in the apple cider. Cover, refrigerate overnight, and serve in the morning with chopped banana and blueberries.

    Yield: 8 to 10 servings

    Note: Nuts and seeds provide protein, essential fatty acids, and several antioxidant vitamins and minerals.