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Author Topic: Eating Healthier?  (Read 64729 times)
poka-bee
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« Reply #320 on: December 31, 2008, 10:58:55 AM »

John, JP has a valid point about being around people speaking face to face.  Also, we all learn differently & doing one or more methods help reinforce the other.  Some (like my husband) can read a manual & get it.  I can read & get the idea but if it's not about something I am strong in I need to see it done, or do it myself under supervision.  Then I have it.  Just hearing it either works or not depending on how good the speaker is & if I can do along with the instructions.  Learning something new is always a good thing, if you don't work your brain you lose it!  Also keeps you focused on other things than the new aches & pains that show up each morning.. rolleyes  I have also wanted to learn Spanish but will have to wait till I get more comfortable with the routine & nuances of properly caring for the bees, cows & chix before adding anything else.  Our dog is 14, deaf, going blind & starting to have "continence" issues".  A decision will have to be made when I notice she isn't having a good quality of life.  Raising & training a new puppy takes much time if you want to socialize & have it be a good family member, pleasant & trained well enough to be around anyone in any situation.  Kudos for learning new things, mark em off your "bucket list"  J
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« Reply #321 on: January 07, 2009, 12:27:24 PM »

Alright, just got back from the doctor, think I'm gonna live. Up until recently apparently I had a viral infection that had me extremely concerned (and paranoid, Jerry!).

Will know more in a week or so about other stuff when blood work comes back. This was my first visit with this doctor, she can't be much older than my younger brother, that's 13 years my junior, heck she may even be younger. I really think she's in her twenties, it was weird!(yeah, the paranoia, Jerry).

They always look at that stupid chart and say for your height and weight you should weigh this amount. Is that chart for real? Who can possibly weigh what that chart says you should?

Needless to say, according to the chart, I have some long lost twin inside of me somewhere I have to lose.

So, I guess, its back to eating healthier or trying to eat healthier. Anyone have a magic pill I could take?


...JP
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« Reply #322 on: January 07, 2009, 12:43:51 PM »

JP

You do not need a magic pill. You started this topic and you know exactly what to do. We all fall off the eating bandwagon and have to just get back on. 

I have also started to feel a little crappy again with my GERD symptoms. I went back to eating a few items here and there that I missed and also had a bit of coffee. Mostly the portions have grown and this is what is causing me my problems.

So I need to get back on the smaller portion thing quickly and so do you JP. You know you can do this.

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« Reply #323 on: January 07, 2009, 12:52:55 PM »

I know Annette. I should have titled this post trying to eat healthier, dang it, and dang metabolism, ain't what it used to be!


...JP
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« Reply #324 on: January 07, 2009, 01:22:15 PM »

the charts are crap.  i fought the BMI index the entire time i was in the military.  i lifted weights and never met the chart standards.  instead, i had to insist that they measured me each time.  by measurement, i always met the standard.

at my age, i see no point in denying myself the pleasure of eating what i want.  i am also cheap and do not like to buy more clothes just because i have grown out of of them!

 here is what works for me, and it might be something for you to try.  i have a gym membership.  i enjoy working out as much for my mental health as my physical health.  as much as i enjoy the club, it was not enough to keep me in shape.  it did not take long for my body to adjust to the morning workout and i didn't have more time to spend in the gym.  as an adjunct to the club, i have an elliptical trainer.  i keep it in the living room.  when i watch the news, or read a book, i get on that thing for about 15 minits of intense workout.  this seems to trick my metabolism into staying higher. i also have 5 and 10 lb weights that i can use as i am watching tv.    i'd rather work out more so that i do not need to diet, and doing it while distracted makes it easy.

because of my husbands stomach issues we have dumped most of the processed carbs.  that was easy.  i also grabbed the south beach diet book from goodwill so that i could try some new dinner ideas.  also easy.  if you need something to help you get started the library usually has some DVDs to point you in the right direction.

my grandmother used to knit while she watched days of our lives,  i work out while watching whatever.  same idea....no time wasted.  smiley


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.....The greatest changes occur in their country without their cooperation. They are not even aware of precisely what has taken place. They suspect it; they have heard of the event by chance. More than that, they are unconcerned with the fortunes of their village, the safety of their streets, the fate of their church and its vestry. They think that such things have nothing to do with them, that they belong to a powerful stranger called “the government.” They enjoy these goods as tenants, without a sense of ownership, and never give a thought to how they might be improved.....

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« Reply #325 on: January 08, 2009, 08:13:20 PM »

Here is an amazing recipe, YUM, I made it for our Christmas Eve vegan/vegetarians...

Chocolate-Almond Midnight
Makes one 8-inch cake; serves 12

I used Rapdura sugar. Next time I will eliminate the sugar from the filling, and cut the sugar in half
for the crust

INGREDIENTS

Cashew Crust
1/3 cup unsalted cashew nuts
3 T Sucanat
3 T  coconut oil ( refined organic )
1/2 tsp. vanilla extract
1 cup barley flour ( I used brown rice flour, I couldn't find barley flour )
1/8 tsp. sea salt

Chocolate Mousse
2 cups non-dairy chocolate chips (malt-sweetened are my favorite)
24.6 oz (2 boxes) extra-firm low fat silken tofu (Mori-Nu is best)
3/4 cup sucanat
1 t vanilla extract
1/8 tsp. sea salt

Maple Almond Praline
1/4 cup maple syrup
1 cup slivered almonds

Raspberry Sauce
2 cups fresh or 11 oz unsweetened frozen raspberries
1/4 cup sucanat

Fresh fruit, to garnish
Cocoa, to garnish
Mint, to garnish

METHOD

Cashew Crust
Preheat the oven to 350F. Lightly oil an 8-inch round springform or false bottom pan.

In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla.
Process again until well combined.

In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour,
beginning with a spatula and ending with your hands.

Press the crust into the prepared pan. Bake for 20-25 minutes or until light brown and dry.

Chocolate Mousse
In a double boiler over barely simmering water, melt the chocolate chips.

In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the
melted chocolate and blend for 2 minutes or until very smooth and completely combined.

Preheat the oven to 180C/350F. Lightly oil the sides of the cake pan above the pre-baked crust.
Pour the mousse mixture into the pan and bake for 35 minutes.

Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to
the touch, refrigerate for at least 2 hours before serving. Un-mold just before serving.

Maple Almond Praline
In a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds
and stir constantly until the maple syrup has completely crystallized onto the almonds and the
almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in an airtight
container.

Raspberry Sauce
In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce
through a fine meshed sieve.

To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce on a plate and top with
a slice of cake. Top with 1 T maple almond praline and garnish with fresh fruit, sprinkled cocoa
powder and a sprig of fresh mint leaves.
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DayValleyDahlias
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« Reply #326 on: January 08, 2009, 08:15:40 PM »

Are you aware of "Blue Zones"?

Blue Zones is a project of the Quest Network, Inc that studies the regions of the world where people commonly live active lives past the age of 100 years. Scientists and demographers have classified these longevity hot-spots by their inhabitant’s uncanny ability to live longer, on average, than anyone else in the world.
Contents [hide]
1 Where do Blue Zones exist?
2 What can we learn from the people living in Blue Zones?
3 References
4 External links
[edit]Where do Blue Zones exist?

In Sardinia, Italy, one team of demographers found a hot spot of longevity in mountain villages where men reach age of 100 years at an amazing rate. On the islands of Okinawa, Japan, another team examined a group that is among the longest lived on Earth. And in Loma Linda, California, researchers studied a group of Seventh-day Adventists who rank among America's longevity all-stars. Residents of these three places produce a high rate of centenarians, suffer a fraction of the diseases that commonly kill people in other parts of the developed world, and enjoy more healthy years of life. [1]
Other regions exist that could be considered Blue Zones. One such region can be found on the Nicoya Peninsula in Costa Rica. The Nicoya Peninsula was the subject of research on the expedition which began on January 29th, 2007, to the area by Dan Buettner's Quest Network.
[edit]What can we learn from the people living in Blue Zones?



Venn Diagram of longevity clues from Okinawa, Sardinia, and Loma Linda.
The people inhabiting Blue Zones share common lifestyle characteristics that contribute to their longevity. Among the lifestyle characteristics shared among the Okinawa, Sardinia, and Loma Linda Blue Zones are the following:[2]
Family - Family is put ahead of other concerns.
No Smoking - Centenarians do not typically smoke.
Plant-Based Diet - The majority of food consumed is derived from plants.
Constant Moderate Physical Activity - Moderate physical activity is an inseparable part of life.
Social Engagement - People of all ages are socially active and integrated into their communities.
Legumes - Legumes are commonly consumed.
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« Reply #327 on: January 08, 2009, 10:46:59 PM »

I like that recipe , but what is "rapdura sugar"?? Also where do you purchase Sucanat??
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« Reply #328 on: January 09, 2009, 01:35:14 AM »

Oh Hi Annette, the Rapadura and Sucanat can be purchased at a Whole Foods type market.  It is sugar that is less refined that, well, refined sugar.  The dessert is 5 star I'm telling you!!
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JP
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« Reply #329 on: January 09, 2009, 09:20:52 AM »

Oh Hi Annette, the Rapadura and Sucanat can be purchased at a Whole Foods type market.  It is sugar that is less refined that, well, refined sugar.  The dessert is 5 star I'm telling you!!

Is the sucanat the same as turbinado?


...JP
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« Reply #330 on: January 09, 2009, 09:43:47 AM »

Sucanat & Rapadura

Rapadura is the Portuguese name for a form of sugarcane juice, used as a sweetener or as a candy, common in Latin American countries such as Brazil and Venezuela (where it is known as papelón) and the Caribbean. See also panela. It is dried sugarcane juice, in the form of a brick, and is largely produced on site at sugarcane plantations in the very warm tropical regions. It was originally created as an easier way to transport sugar. In Venezuela it is an essential ingredient for many typical recipes, and in some parts of the country, it is used in place of refined sugar as a more accessible, cheaper and healthier sweetener.

Rapadura is very rich in dietary iron.

Sucanat (a contraction of "Sugar Cane Natural") is non-refined cane sugar.[1] Unlike refined and processed white sugar, Sucanat retains its molasses content; it is essentially pure dried sugar cane juice. The juice is extracted by mechanical processes, heated and cooled at which point the small brown grainy crystals are formed.
Sucanat is generally accepted as a substitute for brown sugar.[2] Unlike regular brown sugar, sucanat is grainy instead of crystalline. Of all major sugars derived from sugar cane, Sucanat (not a "processed" sugar[3]) ranks the highest in nutritional value, containing a smaller proportion of sucrose than white cane sugar.[4] However, Sucanat (in common with all sugars) is not a significant source of any nutrient apart from simple carbohydrates.
Sucanat may be confused with turbinado sugar, however; the two are fundamentally different. Turbinado sugar contains only a trace amount of its original molasses content, making it similar to refined sugar except with a golden color and a hint of molasses flavor. Sucanat, on the other hand, retains its full molasses content and flavor, thus making it, as stated above, pure dried cane juice. Its grainy form also contrasts with the clear, crystalline form of turbinado.
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« Reply #331 on: January 09, 2009, 09:51:11 AM »

Here is another take on GERD and heartburn:

You have Low Stomach Acid!

(Take the stomach acid test below)

Angela Di Serio

There is a dangerously accepted assumption that heartburn is caused by too much stomach acid. Drug companies making a fortune on selling people acid reducers such as, Zantac, Tagamet, Pepcid, and antacids such as Mylanta or Maalox. THIS IDEA IS FALSE AND IT COULD BE KILLING YOU!

The temporary relief that acid reducers provide come at a very dangerous price. By lowering stomach acid production, people are literally dying of starvation even though they are consuming large meals daily.

 

90% of the time, heartburn is not caused by high stomach acid, it is caused by low stomach acid. Low stomach acid causes food to stay undigested in the stomach. This undigested food begins to ferment and then heartburn occurs. If you or someone you know suffers from acid reflux or heartburn, please continue to read below.

The stomach contains a valve called the Pyloric Sphincter. The Pyloric Sphincter allows food to be emptied from the stomach to the small intestine. It controls how fast or slow the stomach empties by responding to levels of stomach acid. It does this through acid receptors found in the lower end of the stomach. If the acid level in the stomach is too low, the Pyloric Sphincter will not open. The food becomes trapped in the stomach and will begin to ferment. Fermentation causes gas, which moves up into the esophagus causing heartburn and damage to the esophagus. The remaining weak stomach acids are also pushed up creating acid reflux. The person may feel burning from the fermentation or may experience belching, bloating, gas or fullness.

 

Stomach acid, technically known as hydrochloric acid, is essential for proper functioning of the digestive system. It activates digestive enzymes that break down food into small particles for absorption. Low acidity results in only partial digestion of foods, leading to incomplete digestion. Improper digestion is the beginning of a downward and dangerous spiral into serious health issues.

Many minerals and vitamins require adequate concentrations of stomach acid to be absorbed optimally, including iron, zinc, and B-complex vitamins, including folic acid. Also, stomach acid helps prevent pathogens from entering our bodies. By reducing you stomach acid, you are reducing your nutrient intake and increasing you chances of a deadly virus or bacteria invading your body.

One of the major functions of stomach acid is to initiate the digestion of large protein molecules. If this digestive function is not performed efficiently, not only will a protein deficiency occur but also the incompletely digested protein fragments may be absorbed into the bloodstream. The absorption of these large molecules may contribute to the development of food allergies and immunological disorders.

Symptoms that occur with low stomach acid are: bloating, belching, bad breath, burning and flatulence immediately after eating, a sense of fullness after eating, indigestion, diarrhea and constipation, multiple food allergies, nausea after taking supplements, itching around the rectum, weak, peeling and cracked fingernails, dilated blood vessels in the cheeks and nose, acne, iron deficiency, chronic intestinal parasites or abnormal flora, undigested food in the stool, acne, hair loss in women, chronic candida infections, and upper digestive tract gassiness.

Diseases associated with low stomach acid activity are: Addison's Disease, Asthma, Celiac Disease, Dermatitis Herpetiformis, Diabetes Mellitus, Eczema, Gallbladder Disease, Graves Disease, Chronic Autoimmune Disorders, Hepatitis, Chronic Hives, Lupus Erythematosus, Myasthenia Gravis, Osteoporosis, Pernicious Anemia, Psoriasis, Rheumatoid Arthritis, Rosacea, Sjogren's Syndrome, Thyrotoxicosis, Hyper- and Hypothyroidism, and Vitiligo.

Can you imagine what is happening to people taking acid reducers while truly suffering from low stomach acid? They are involved in a dangerous cycle that results in slow starvation. Everyday I see people who are protein deficient despite eating meat daily. 90% of people suffering from digestive disorders have an underactive stomach. Once this underlying issue is treated the persons overall health improves dramatically. This is one of the main problems with mainstream medicine. They are busy treating the symptoms without concern for the root cause.

So now the good news: You do not have to continue to suffer from digestive disturbance. Once you begin to nurture yourself properly through specific foods, supplements and lifestlyle choices healing will occur naturally, quickly and efficiently. Treatment options for low stomach acid include, betaine hydrochloride (HCL), pancreatic enymes and bitter-tasting botanical tinctures to stimulate stomach secretions. Betaine HCL is a supplement that contains hydrochloric acid. It is very effective as part of a treatment protocol for digestion problems. However, improper use may damage the stomach lining Consult your natural health practitioner. They can help you with a proper diagnosis and also consult you on the proper usage of betaine HCL.
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« Reply #332 on: January 09, 2009, 11:01:18 AM »

DVD, long ago i read an article on heartburn.  it suggested eating hot peppers daily.  i forgot about it until i hit middle age and started having heartburn  smiley.  i began to put chili pepper on almost everything.  i like spicy food anyway.  when it wasn't chili pepper it was jalapeño peppers. 

it worked for me.  when i forget the spicy stuff, the heartburn comes back. 

i always wondered if it had to do with changing the PH of the gut.  this article could be the answer to my question.
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.....The greatest changes occur in their country without their cooperation. They are not even aware of precisely what has taken place. They suspect it; they have heard of the event by chance. More than that, they are unconcerned with the fortunes of their village, the safety of their streets, the fate of their church and its vestry. They think that such things have nothing to do with them, that they belong to a powerful stranger called “the government.” They enjoy these goods as tenants, without a sense of ownership, and never give a thought to how they might be improved.....

 Alexis de Tocqueville
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« Reply #333 on: January 09, 2009, 11:09:43 AM »

Kathy I have a jalapeno or two with dinner every night. A friend of mine pickled a bunch up they are allot better then just the plain one's.
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« Reply #334 on: January 09, 2009, 04:55:10 PM »

Quote
The stomach contains a valve called the Pyloric Sphincter. The Pyloric Sphincter allows food to be emptied from the stomach to the small intestine. It controls how fast or slow the stomach empties by responding to levels of stomach acid. It does this through acid receptors found in the lower end of the stomach. If the acid level in the stomach is too low, the Pyloric Sphincter will not open. The food becomes trapped in the stomach and will begin to ferment. Fermentation causes gas, which moves up into the esophagus causing heartburn and damage to the esophagus. The remaining weak stomach acids are also pushed up creating acid reflux. The person may feel burning from the fermentation or may experience belching, bloating, gas or fullness.

I experience that a lot.  It makes me vomit; I get gassy and the next thing is I'm on my knees worshipping the porcelain god.  I've found that the best solution to the problem is Acidophillis.  A tablet or 2 every week seems to keep the problem under control.  If I forget about it and don't take the acidophillis for a couple of weeks I end up with Diverticulitis.  since I'm also Lactose intolerant I have to get the non-milk variety (aka vegetarian formula), chewable of course.
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« Reply #335 on: January 28, 2009, 05:21:45 PM »

1 head cleaned & chopped fresh organic green curly kale, woody center stems removed
2 Tbsp. organic olive oil
Pinch of kosher salt or sea salt
Preparation:
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Spread kale out in a single layer on a baking sheet. Drizzle with olive oil, toss to coat completely. Sprinkle with salt.
Place on the lowest rack of the oven and bake for 10 minutes.
Remove from oven and stir so that kale can get crispy all over.
Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy. Be sure not to over cook.
Remove from oven, plate and serve immediately.
Can be stored in a paper bag for up to 2-3 days. Enjoy!

Supposed to be like tater chips...I am going to have to try this, hhhhmmmm
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« Reply #336 on: January 28, 2009, 06:01:29 PM »

Sharon, that sounds good! I can pick all the kale I want from the CSA..maybe should show up at the superbowl party with some for the guys! evil Speaking of the CSA, there was eggplant from last week that people didn't want so I got 3 FREE today!  YUM YUM, cooking it now for my dinner, I eat a whole one at a time!  Cindi, have you tried it yet??  J
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« Reply #337 on: January 29, 2009, 11:14:39 AM »

Ooh, Sharon's kale dish sounds good, I'll definitely try that one, one day soon.  Jody, nope, haven't had a chance to do the big dinner cooking lately.  Been overwhelmed with stuff we have had to do to get our house "show ready", still have lots to do, the realtors came and took pictures the other night, and wanted us to do some little things that have taken up alot of time.  The house went on the MSL last night, I imagine that soon we will be having showings.  Eeeks....not my cup of tea.  But I am going to try some eggplant soon.  Jody, please PM me and tell me EXACTLY what you do to prepare it, I really would love to try it, elaborate and be exact please.  HAve a wonderful, awesome day, life, and health.  Cindi
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« Reply #338 on: January 29, 2009, 11:48:41 AM »

Cindi, I'm so glad you are trying eggplant! You will just love it!

As for me, I have indeed had to change my diet and start eating really super healthier, as I found out a few days ago I have what's called IBS. Yes its abbreviated, and I know I'm not the only one who has this.

IBS for all of you who have it can attest it is like living a nightmare, but with proper eating, which entails no over eating and not eating what triggers IBS (different for different people) it can be controlled, which is what I have been doing my best to do.

So there you have it. pop pop pop

BTW, eating popcorn helps, is what the Dr says. pop pop pop


...JP
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Cindi
Galactic Bee
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Gender: Female
Posts: 9827

Location: Grindrod, B.C. Canada


« Reply #339 on: January 29, 2009, 12:03:36 PM »

JP, yep, actually gonna get an eggplant for tonight and gonna try it.  IBS, I have heard of that, it is a nasty, take care of that end,   Lips Sealed  Have a wonderful, safe and awesome day, great health.  Cindi
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There are strange things done in the midnight sun by the men who moil for gold.  The Arctic trails have their secret tales that would make your blood run cold.  The Northern Lights have seen queer sights, but the queerest they ever did see, what the night on the marge of Lake Lebarge, I cremated Sam McGee.  Robert Service
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