Wednesday, November 17, 2010

The Idiot Cycle

Once upon a time, a king accumulated most of the gold in his kingdom. His subjects were very poor, without land to grow food. When the subjects began to starve and watch their families perish, they realized they had nothing to lose.

They stormed the castle and found the king in a large room, cowering next to his mounds of gold, begging them not to steal his gold.

The subjects did not take the gold. But they left the room and locked the king inside.

Upon leaving they called out, "now you will be able to see the real worth of your gold."

The king, trapped in the room with no water, air or food, realized the gold was useless.

This story became the impetus for The Idiot Cycle - a film about cancer.

"Everyone should know that the 'war on cancer' is largely a fraud."

Dr. Linus Pauling, winner of the Nobel Peace Prize and the Nobel Prize in chemistry
The film follows the cycle taken by the world's largest chemical producers:
Dow Chemical, BASF, Bayer, Dupont, Astrazeneca, Monsanto and how these chemical companies, who manufacture and emit cancer causing chemical substances, also develop, produce and invest in cancer treatments, the most profitable disease on the planet.

Today we are bombarded with 18 million man made chemicals, many that have mixed in the environment to form new chemicals. Only 2,000 of these synthetic man made chemicals have full toxicological profiles. No government in the world knows which chemicals are in what consumer products and at what quantities.

"For the first time in the history of the world, every human being is now subjected to contact with dangerous chemicals, from the moment of conception until death."
Rachel Carson, Silent Spring

Now these chemical companies are launching biotechnology, an "innovative" frontier, just like synthetic chemicals were half a century ago. These companies are now developing, producing and hyping genetically modified crops, which have never been tested for long term health effects like cancer.

"Commercialization of genetically modified crops seems to have been based on public relations and not on full and truthful scientific reporting. Science has begun to feel the impact of putting commerce ahead of full disclosure and debate."

Once again, like synthetic chemicals, GMOs have been unleashed onto the consumer market, without full health and toxicological studies, without proper governmental regulations and without public consent. Once again, these companies will test their products on the general population.
And round and round goes the idiot cycle.

"When the same mistakes are repeated over and over again, it's time to consider the possibility that they are not mistakes at all."


http://www.japanesepopsongs.com/idiotcycle/index.html

Friday, November 5, 2010

Beauty and the Beets

Good morning and happy Friday!
Someone posted this recipe today on Facebook and I had to repost! I have seen something similiar online. I don't remember if it was a restaurant link or a recipe blog, either way the colors in this dish are amazing and I have to have it! This may be a Saturday afternoon experiment.




Beauty and the Beet

6 medium beets, peeled and sliced very thin on a mandoline
2 tablespoons cold-pressed olive oil
Salt & Black pepper to taste


For the Parsley Pesto
3 cloves of garlic
3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed
2 cups parsley leaves (well-packed)
¾ cup cold-pressed olive oil
¾ teaspoon Himalayan salt


For the Sweet Pepper-Fennel Cream
2 sweet bell peppers
1 cup roughly chopped carrots
½ cup cold-pressed olive oil
2 cloves of garlic
¾ teaspoon Himalayan salt
¾ teaspoon fennel seed

Beet Instructions:
1. In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season.
2. Make sure all of the beets are evenly coated.
3. Set aside.

Parsley Pesto Instructions :
1. Place the garlic in your food processor and process to finely chop.
2. Add all remaining ingredients and process until well combined.
3. Use a spatula to scrape down the sides a few times to keep things moving.
4. Scrape into a bowl.

Pepper-Fennel Cream Instructions :
1. Place the bell pepper, carrot, olive oil, garlic and salt in a blender.
2. Blend until smooth.
3. Add the fennel seed and blend lightly until just combined.
4. Pour into a bowl.

To assemble:

For each beet stack, begin with one slice of beet. Top with 2 teaspoons of parsley pesto. Top with another slice of beet. Top that with 2 more teaspoons of pesto and then a third slice of beet. Place a small spoonful of the sweet pepper-fennel cream on top of the third beet. The process will go much faster if you make several stacks at a time. Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream. Before placing the stacks on a plate, place a spoonful of sweet pepper-fennel cream on the plate for each stack you’ll be serving. Place the beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve.



Monday, October 25, 2010

Stolen Vegan Tomato Soup

My friend, Leslie made this soup for me one night a few weeks ago. I snagged the recipe and made a big batch last night. I am no food critic, but I know good food and this is the best tomato soup I have ever had.

To blend hot food so that it doesn't erupt and burn you, do not fill blender more than a third full. I only did two ladles of soup at a time. For extra precaution place a towel over blender and hold firmly over lid. Turn on blender at its lowest speed and increase speed after it is blended a bit.


Stolen Vegan Tomato Soup

2 tablespoons of olive oil
1 cup of chopped onion
1/4 cup of chopped celery
1 leek white and green- chopped
3 cups organic veggie broth
1/2 cup sun-dried tomatoes-chopped
3-14oz cans diced tomatoes
1- 8 oz can of tomato sauce
2 springs of fresh thyme
1 cup almond milk or other non-dairy milk product
2 tablespoons of balsamic vinegar
fresh ground pepper

Heat olive oil in a large saucepan over medium heat. Add onion, celery and leek and saute until soft, about 8 -10 minutes. Add vegetable broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme. Bring to a simmer and cook 20 minutes.

Remove thyme stems and discard. Puree soup in a blender, adding only a few ladles at a time. (see notes above) Pour into a second bowl until complete. Pour all the blended soup back in the saucepan and stir in milk, vinegar and pepper and simmer for another 10 minutes.
Serves six.

I also added fresh chopped basil to my batch.
Delish!

Thursday, October 7, 2010

Skin Deep- Cosmetic Safety Reviews


Many of us don't give a second thought to our daily beauty routine--cleansing our face, moisturizing our bodies, applying makeup, or painting our nails. But it may surprise you that the average adult is exposed to more than 168 synthetic chemicals each day from personal-care products.

Chemicals such as phthalates, mineral oils, sodium lauryl sulphate, propylene glycol, and parabens are all commonly used in cosmetics. Many have known or suspected links to serious health problems like cancer, infertility, birth defects, and hormone disruption.

Part of the problem is that, unlike food or drugs, cosmetics come under little government regulation. In North America, government bodies like the U.S. Food and Drug Administration don't have the power to approve or regulate most cosmetic ingredients. As a result, manufacturers can use virtually any ingredient in their products without having to conduct any pre-market safety testing.

Recently, nonprofit organizations like the Environmental Working Group have begun conducting studies looking at chemicals in makeup and hair and skin products. Among other things, it's found that more than one in five personal-care products contain chemicals linked to cancer; 45 percent have ingredients reported to be potentially harmful to reproductive systems and/or fetal development, and 60 percent have ingredients that can act like estrogen and disrupt hormones.

That isn't to say all synthetic chemicals are harmful or dangerous, or that all products that include them should be avoided. It's just that there is a lack of conclusive long-term safety information, and for our health, we should try to be as informed, knowledgeable, and smart as possible. We can't possibly eliminate all of our exposure to synthetic chemicals. But we can certainly make choices that can reduce it.

Many people have begun to "green" their beauty routines to reduce their exposure to potentially harmful chemicals, buying products containing fewer of them. It's easy, and in most cases it's as simple as choosing Product B instead of Product A.

Please check out Skin Deep's safety guide to cosmetics and personal care products, brought to you by researchers at the Environmental Working Group. There is a search box where you can enter your personal care items and see the toxicity levels on a scale of 1-10.

http://www.cosmeticsdatabase.com/


Here is what I found out about some of the products I use:

Lipstick - Level 7

Mascara - Level 5

Foundation - Level 4

Shampoo/Conditioner - Level 5

Facial Wash - Level 8 - NEUTROGENA OIL-FREE CLEANSER

Body lotion - Level 8 - BATH & BODY WORKS


BATH & BODY WORKS JAPANESE CHERRY BLOSSOM BODY LOTION

Ingredients in this product are linked to:
Cancer
Developmental/reproductive toxicity
Allergies/immunotoxicity
Use restrictions
Other concerns for ingredients used in this product:

Neurotoxicity, Endocrine disruption, Persistence and bioaccumulation, Organ system toxicity (non-reproductive), Miscellaneous, Multiple, additive exposure sources, Irritation (skin, eyes, or lungs), Enhanced skin absorption, Contamination concerns, Occupational hazards, Biochemical or cellular level changes.



They didn't have my perfumes, but I found some similar and they were 7 and 8's.

Dior Addict 2 Perfume by Christian Dior- not found (but did find Dune and it was an 8)
Allure Sensuelle by Chanel - not found (did find COCO and it was an 8)

So what am I suppose to wear now, rose or lavender oil? What if I just spray it on my clothes instead of my skin? I promise not to breathe for 8 seconds and leave the room. Hmm.. That could be a compromise.
:-)

Good luck and have fun with it.

Sunday, October 3, 2010

Raw Corn and Black Bean Salad


Raw Corn and Black Bean Salad

1/8 teaspoon black pepper
1/4 teaspoon of sea salt
1 tablespoon of fresh lemon juice
1/4 cup diced bell peppers
2 cups of fresh corn on the cob*
1 tablespoon chili powder
2 cups of black beans- rinsed and drained
1 cup of fresh diced tomatoes- undrained*
1/4 cup of chopped green scallions
1/4 cup chopped fresh cilantro
1/2 cup of fresh made Italian dressing*

1. The only other prep work for this dish is the corn. You will need to remove the husks and cut off the ends of the corn. Hold the corn vertically on a cutting board and with a knife slide down the length of the corn and remove all niblets. Add to a large bowl.

2. Add all other ingredients to bowl of corn.

3. Top with Italian dressing, mix into veggies. This is great right after you prepare it, but it's AWESOME the next day. If your making it for a party, make it the night before.

4. I used avocado to top mine, but if you like, you can top with sour cream or whatever you like.

**This can be served cold or hot. I eat it cold since I am eating it as a raw meal. You can also use canned corn & tomatoes if you're not so crazy about it being raw. Obviously you can also use processed dressing as well. It's great with tortilla chips, in a lettuce wrap, in a pita pocket or all by itself.
Hope you try it soon!
Let me know what you think!

Wednesday, September 29, 2010

Raw- Green Lemonade



This is the green lemonade drink I make every morning. I love juicing because the possibilities are endless. Some days I like to make it with more cucumber, some days I like more apple. When you first begin to make your own green juice, I recommend a few more apples than usual until you get used to the taste. There is no reason to start out with something that tastes bad . I want you to like it so you drink it! Once you get the hang of it you can use less and less fruit.

Another secret I learned along the way is when making green juice blends, you should have three flavors- sweet, spicy and tart. As long as you have these three things, your juices should come out pretty well. Experiment and have fun! I generally use this ratio of juice in my green juices although I have been cutting back on the sweet lately.

3 parts grassy greens juice (examples: romaine/spinach/celery)
4 parts sweet juice (examples: apple/pear/carrot)
2 parts zesty/sour/tart juice (examples: kiwi/lemon)
1 part spicy juice (examples: ginger/jalepeno)



Green Lemonade

Ingredients:
1/2 lemon
1/4 cup parsley,
1 rib of celery
1 handful of spinach
1/2 handful of dandelion greens
1 inch piece of ginger
1 medium cucumber
2 apples
preferred amount of ice cubes- optional (I always use LOTS of ice)

Directions:
In a juicer, put all the ingredients, pour in your favorite glass with ice. How easy is that?!
This serves 1-2 people

Depending on your type of juicer, you may or may not have to cut up your produce. I can usually put most things in without cutting.


Greens Ingredients:
Arugula - spicy, grassy
Basil - sweet, spicy
Bell Pepper - hydrating, sweet, zesty
Cabbage - mildly grassy
Celery - zesty, hydrating
Chard - grassy, sweet
Cilantro - sweet, fragrant
Collard greens - grassy
Cucumbers - hydrating, sweet/sour
Endive - bitter
Fennel - anise, zesty
Green apples - very sweet, tart
Green grapes - very sweet, tart
Green onion - zesty, spicy
Green pears - very sweet
Honeydew - sweet, hydrating
Jalapeno - spicy, zesty
Kale - grassy, dark
Kiwifruit - tart, sweet, zesty
romaine - hydrating, mild, grassy
Limes - sour, zesty
Mache - grassy, dark
Parsley - grassy, zesty
Spinach - grassy, dark, pungent
Watercress - spicy, grassy, hydrating
Wheatgrass - very grassy
Zucchini - hydrating, mildly bitter
Mint - vibrant, minty, cooling
assorted green herbs



Non Green Ingredients
Pears - very sweet
Apples - sweet/tart
Ginger - very spicy
Orange - zesty, sweet
Lemon - tart, zesty (remove seeds)
Pineapple - zesty, very sweet
Carrots - sweet, thick
Grapefruit - sweet/tart, mildly bitter
Blueberries - sweet, thick
Jicama - thin, mild, cooling
Radish - zesty
Beet - sweet, dark
Garlic - zesty, spicy
Tomato - sweet, zesty


Other Add-in's:
Black Pepper - spicy
Spirulina - seaweed/nutrients
Cayenne - spicy



More Recipes to try...

*watermelon/lemon/mint

*pineapple/mint/cucumber/arugula

*beet/leafy greens/carrot/lemon/ginger

*carrot/apple/spinach/ginger

*lemon/cucumber/apple

*kiwi/apple/celery/ginger

*celery/honeydew/parsley/lime

*beet/grapefruit/orange/spinach

*pear/ginger/celery/mint

*basil/tomato/celery/black pepper/cayenne

*bell pepper/apple/lemon

*orange/chard/apple/ginger


“Let food be your medicine and medicine be your food.” -Hippocrates

Tuesday, September 28, 2010

Hearty Vegan Bean Soup


I used to make this soup with diced center cut ham, but I have adapted the recipe to a vegan recipe. I was looking for something filling and full of flavor the other night, so I came up with this. It was REALLY good! I think everything was organic except the beans. I also did not measure (I never do) so these are estimates. You can add more peas or add something totally different like carrots if you like. It has a lot of stock and a lot of water so plan on eating it for a few days or give some to your favorite neighbor.

1 package of Hurst's 15 Bean Dried Mix- trash the included "ham flavor" packet
1 can of diced tomatoes
1 can of northern beans
3/4 cup of frozen peas
5 tablespoons of fresh minced parsley
2 med-large onions- diced and carmelized
2-medium potatoes- peeled and diced
6 cups of veggie stock
12 cups of water
1 tablespoon of Vegan Bacon bits- optional (gives it that ham flavor though)
1 1/2 teaspoons of medium grind pepper- or to your taste
1 tablespoon of sea salt -I added more than this I think


1.Place beans in a large pot, cover with 2 quarts of water or enough to cover them about 2 inches above the beans. Allow beans to soak overnight, or at least 8 hours in fridge. I soaked mine for 48.

2.After soaking, drain in colander and add to large stock pot. Add veggie stock and water to beans. Bring beans to boil, add salt and reduce heat and simmer uncovered for a total of 1 ½ - 2 hours.

3.While you are waiting for your beans to boil and come down to a simmer, sautĂ© onions  in olive oil. Add pepper after they turn translucent and then lightly caramelize.

4.Add sautĂ©ed onions and tomatoes to the beans. Also throw in vegan bacon bits if you are going to add them.

5. Add diced potatoes, canned beans, peas and parsley around the last 20 minutes of cooking. Some of the beans break down so much that I end up adding in more beans at the end of cooking.

Remember this can be adjusted to your taste.
Enjoy!

Tuesday, September 14, 2010

Dairy = Osteoporosis


Good old milk, it has been used for human consumption for thousands of years now. 


But there are now new studies that are coming out about calcium supplements and pasteurized milk. Known for being among top calcium sources of the body, they are now accused of causing osteoporosis. Will we look at milk differently from now on? Can we handle the truth about milk and calcium supplements?

Osteoporosis is not a calcium deficiency disease, It's a bone disorder characterized by too little bone mass. When a person with osteoporosis gets older, their bones become brittle, causing them to break more easily. Any bone can be affected, but most often breaks occur in the wrist, hip, or spine, when a person trips and falls.

 The United States is among the countries that have the highest rates of osteoporosis in the world, yet, it is also the highest consumers of milk and dairy products. How can this be when they are one of the highest consumers of milk?

Americans are ingesting the wrong kind of calcium. They are consuming a lot of dairy pasteurized products and end up losing more calcium. They end up having a negative calcium balance. There are now 25 million Americans that are being diagnosed with osteoporosis. And that is not even counting the undiagnosed.

20% of bone mass is being replaced by the body each year, but with osteoporosis, there are more bones lost than being replaced. It is not only pasteurized milk that contributes to causing osteoporosis. Calcium leaching foods also bring damage. Calcium leaching foods like red meat, refined sugar, highly heated salt, inorganic phosphorous and caffeine. Diet low in fresh fruits and vegetables, not enough exercise also bring damage. All of these add up to bone loss, all of these factors add up to bring osteoporosis.

Red meat contain large amounts of phosphorous. Phosphorous inhibits calcium absorption.

White sugar brings too much acid formation in the body. Acid formation that needs calcium to buffer the acidification of the body. Calcium that is taken from the bones .Calcium that once taken from the bones leads to bone loss.

Soft drinks contain phosphoric acid that also contributes to osteoporosis.

Patricia Bertron, RD, Neal D Barnard, MD, and Milton Mills, MD, give examples of alternative sources of calcium, "Many green vegetables have calcium absorption rates greater then 50% compared with about 32% for milk. a 1994 study reported calcium absorption of approximately 53% for broccoli, 64% for Brussels sprouts, 58% for mustard greens, and 52% for turnip greens."


"Beans and green leafy vegetables have nutritional advantages that differentiate them from dairy products. They are excellent sources of carotenoids and other antioxidants, complex carbohydrate, fiber, and iron. They contain no animal proteins or cholesterol, little or no saturated fat, and very little sodium unless it is added during cooking."


Plant based food containing calcium:
A small sampling of vegan foods that are high in calcium:


Sesame Seeds

A quarter cup of sesame seeds has 351 mg calcium.
(Sesame seeds contain large amounts of calcium, so feel free to sprinkle them liberally over salads, noodles or entrees. In addition, try some tahini spread (sesame seed butter) on crackers or breads for a little extra bit of calcium.)

Spinach
A cup of boiled spinach has 245 mg.

Collard Greens
A cup of boiled collard greens has 266 mg.

Blackstrap Molasses
One tablespoon has about 137 mg.

Kelp
One cup of raw kelp has 136 mg.

Tahini
Two tablespoons of raw tahini (sesame seed butter) have 126 mg.

Broccoli
Two cups of boiled broccoli have 124 mg.

Swiss Chard
One cup of boiled chard has 102 mg.

Kale
One cup of boiled kale has 94 mg.

Brazil Nuts
Two ounces of Brazil nuts (12 nuts) have 90 mg.

Celery
Two cups of raw celery have 81 mg.

Almonds
One ounce of almonds (23 nuts) has 75 mg.

Papaya
One medium papaya has 73 mg.

Flax Seeds
Two tablespoons of flax seeds have 52 mg.

Oranges
One medium orange has 52 mg.

Saturday, September 11, 2010

Alkaline Your Body


Humans have a specific pH balance our bodies must maintain. We also have a specific body temperature required to properly function. Our body regulates many areas automatically to keep us alive. Did you know people have actually died from drinking too much water at one time? This is a quick damaging jolt to our body’s pH balance, but what about the slow long term damage from eating an improperly balanced diet?


Science has shown cancerous cells thrive in an acidic environment. An acidic body is a magnet for sickness, disease, cancer and aging. Cancerous cells have been shown to die when the environment changes to alkaline. Foods we eat leave an ash behind for our cells to deal with. Foods such as sweets have an acidic effect on our cells. Foods like vegetables have an alkalizing effect, as the ash is alkaline. Remember what our parents told us to eat more of during our youth? They told us to eat alkaline foods.

The best way to make your cellular pH more alkaline is to stop consuming high concentrations of acid forming foods. If our cells develop a more acidic condition, the body will protectively deposit the excess acid to other areas trying maintain a proper alkaline balance. Have you noticed a trend toward obesity in countries eating today’s Western diets? This is your body trying to protect itself, and it’s losing the battle. As this cycle continues, these changes can cause negative reactions to your health.

Heart disease, arteriosclerosis, high blood pressure, diabetes, arthritis, gout, kidney disease, asthma, allergies, psoriasis and other skin disorders, indigestion, diarrhea, nausea, obesity, tooth and gum diseases, osteoporosis, morning sickness, eye diseases, plus others have been related to fueling your body with acidic foods.

Some cells may adapt, but instead of dying, they survive our natural immune defenses and multiple with DNA errors. These abnormal cells are known as malignant cells, and tend to grow indefinitely without order. This is cancer. Studies have also shown cancerous cells are more likely grow in conjunction with animal based protein diets versus plant-based protein diets. Guess which is alkaline? Plant based foods will be your alkaline diet.

What will you do if your doctor says you have the dreaded “C” word? Alkaline Your Body does NOT recommend doing anything against your doctor’s opinion. We do NOT recommend anyone stop taking medications/treatment prescribed by your doctor. This is true especially if your cancer is in a severe or late stage. Your cells renew themselves every 3 months so don’t give up hope. What this means is it may take time for your body to respond positively to an alkaline diet. It’s doubtful the cancer occurred overnight, but over time, the body can do some amazing things to repair itself when given better fuel.

You don’t put garbage into your car’s fuel tank do you? Why treat your body worse than you treat your car? Your healthier cells just might be able to defend your body against cancerous cells given fuels like alkaline diet meals provided by Alkaline Your Body.

It's unfortunate the medical industry isn't doing more alkaline/nutrition research. Ever notice how medicines have side effect warnings? When is the last time you saw a side effect label on a carrot?
.
Definition

1. As food burns within the body, a mineral residue remains and is moved into waste. This residue is referred to as "ash," and foods are categorized as "alkaline," "acidic" or "neutral," depending on the pH of the ash left behind.

Diet
2. A diet that successfully forms alkaline ash revolves around vegetarian protocol, focusing on fruits, vegetables, legumes and nuts, while steadfastly avoiding grains, dairy and meat.

Vegetables
3. Most vegetables are high producers of alkaline ash (although corn and some others are notable exceptions).

Fruits
4. Citrus fruits are highly praised as producers of alkaline ash and various anti-oxidant benefits, and most other fruits are acceptable, except for plums, prunes, and cranberries. Typically fruits should be eaten 2 hours before or after other foods so they are digested separately.

Function
5. A diet rich in foods with a high alkaline content, as opposed to a high acid content, has been shown to increase the stability of the human body by maintaining a healthy pH.

Benefits
6. Alkaline diets have been shown to have some amazing benefits toward fighting cancer. There are many testimonials on various websites. This diet will also lessen the likelihood of degenerative and auto-immune diseases to which an acidic bodily pH could lead, like acidosis or acid reflux disease.


How to:

Reduce the amount of meat consumed in your diet. Meat is an acid-forming food that raises the acidity level of the body. If possible, cease eating all meat while making the body more alkaline.

Cut a lemon in half with a sharp knife. Place the lemon into a fruit juicer and gather all of the lemon juice. Add the lemon juice to a glass of an equal amount of water and drink twice a day. Although lemon is acidic on its own, when digested it has an alkalizing effect on the body.

Eat as much fruit as possible. Melons, berries, and other fruit are all high alkaline foods. Fresh fruit juice is equally important and should be consumed often. If you have digestive problems, concentrate on eating cooked fruit, which is gentler on the stomach, but will still make the body alkaline.

Eat more alkalizing greens. Kale, turnips, mustard greens, endive and collard greens all increase alkalinity. Consume at least two cups of alkalizing greens per day. Seaweed also makes the body more alkaline, and should be ingested daily.
Add oats, wild rice, quinoa, yams, sweet potatoes and lentils (all alkalizing foods) to your diet.

Learn more about juicing and begin adding green juices to your diet.


have listed a few links to my favorite juice enthusiasts.

http://www.youtube.com/user/TheRawalicious#p/u/7/U_-gn3ZbMHs
I love watching Dee's video's. She is super informative and so down to earth. Check out all her videos.


http://www.youtube.com/user/liferegenerator#p/u/58/Ha2m-xxjbwg
I love Dan. He is so crazy. You have to check out his friend Lou, he is 57 and doesn't look a day over 38. He has been on a living food diet for the past 37 years. Dan just celebrated his 500th video so there is a ton of information on his site.


Friday, September 10, 2010

Plant Based Lifestyle

From the Choosing Raw Website:

Plant Based Lifestyle


What is veganism?
Veganism is a lifestyle that avoids the consumption of animal products

What are raw foods?
Raw foods are foods that have not been heated above 118 degrees.

Why should I eat raw and plant based foods?
Enzymes and nutrients

You’ve all probably heard the basic claim: heating food above 118 degrees destroys the natural enzymes in the food. Enzymes are substances that contribute directly to the breakdown of food (so, they help us split fats and break down proteins, among other functions). Our bodies produce both metabolic and digestive enyzmes on their own, but there is some evidence to prove that food-sourced enzymes can also help us digest more efficiently.

Many foods lose natural vitamin and phytonutrient content in the cooking process: water-soluble vitamins (including B vitamins and vitamin C) are especially susceptible to depletion via heating . There are naturally some nutrients that are enhanced by the cooking process, too: lycopene in tomatoes, a cancer-fighting compound, released by cooking, and so is the phytonutrient content in broccoli. For this reason, I recommend that all people consume both raw AND cooked foods. But the truth of the matter is that most of us could significantly increase the nutrient density in our diets by consuming more raw foods than we do.



Alkalinity
Remember your high school chem class, when you learned about the PH scale? Well, our bodies also exist in a delicate balance between acidity and alkalinity. Or kidneys do an excellent job of maintaining that balance for us — they don’t let our blood pH waver substantively. Constant consumption of highly acidic food takes a toll on the kidneys, which need to regulate our pH for us. It’s been proven that highly acid-forming foods—and this includes meat, dairy, cheeses, and refined sugar, as well as nicotine and caffeine—stress the kidneys (this stress is sometimes measured as “PRAL”—potential renal acid load). The same foods that are acidic are known as “high-PRAL” foods—meat, dairy, flour (especially white flour), processed sugar, and cheeses. Low-PRAL foods are vegetables, sprouts, low-sugar fruits, legumes, and certain grains (spelt, quinoa, and millet in particular).

Our lungs, kidneys, and other organs work to neutralize highly acidic food and excess protein by a process called buffering; this means linking the acid to a “base” mineral. These include sodium, potassium, and calcium. There’s now substantial research to prove that high-PRAL foods (which are typically also high-protein foods) contribute directly to calcium loss. Why? Because our body is trying to neutralize blood acid by leaching calcium from bones and into the bloodstream.

The good news is that the foods in a plant based diet—leafy greens, seaweed, vegetables, fruit, and quality grains—are all highly alkalizing. So dig in!



Digestive Health
I suffered through years of near-crippling IBS (Irritable Bowel Syndrome). No medical treatment ever offered to me was efficient . Switching to a semi-raw, all vegan diet was.

Most raw and vegan foods (vegetables, fruits, juices, nuts, seeds, and grains) are highly digestible, passing through our system with minimal effort. Meats, cow’s milk cheeses, poultry, and processed foods, on the other hand, digest slowly and often with tremendous effort. They can, in excess, exacerbate IBS, Crohn’s disease, and other digestive complaints.



Animal vs. Plant Proteins
Few topics in health and nutrition have been more distorted than protein and our body’s need for it. We’ve all been taught that protein is the key to vigor, health, muscle mass, energy, and satiety. This is not without some truth: we do need protein in our diets, and it can help many of us to feel satisfied. But we needn’t supplement our diet with high amounts, nor do we need to mix and match foods to get “complete proteins” within each meal. We DO have to get all of our amino acids, but our bodies help us do it: they assemble, store and release amino acids as necessary. So if we get a well rounded sampling of the necessary amino acids each day, we’re going to be fine. In fact, about 1/6 of our daily protein use comes from recycling the body’s own tissues*.



The World Health Organization recommends getting 5% of our daily calories from protein. Think about it: for a 2000 calorie diet, this means only 100 calories of protein daily! Most plants supply at least 10% of calories from protein, and the amount is far higher in leafy greens.



In addition, there are dangers from eating too much animal protein (and most Americans, who consumer about 100 grams of protein daily (2), do). High consumption of animal protein has been linked directly to tumor growth (3), bone loss, cholesterol and heart disease, kidney damage, and more. As noted above, animal protein, along with caffeine, refined sugars and starches, and nicotine, has been linked directly to bone loss due to the heavy acid load it places on the body. The more you heat protein, the more acidic it becomes (4). On top of all this, most animal proteins are incredibly difficult to digest. Meat, as mentioned above, sits in the digestive tract for nearly half a day. Cow’s milk dairy, on the other hand, is highly mucous-forming, which means that it coats and slows down the digestive tract.



This is all a great reason to eat vegan!
1) Dr. Joel Fuhrman, Eat To Live
2) Ibid.
3) Brendan Brazier, The Thrive Diet
4) Dr. T Colin Campbell, The China Study


Cooked Fats vs. Raw Fats
People sometimes ask me incredulously, “aren’t you afraid to eat a whole avocado? They’re so fattening.” The answer is definitively “no.” I don’t fear fats, because I know that the fats I’m eating (avocados, nuts, and oils in reasonable amounts) are healthy for me. They’re the “good fats” we hear so much about: mono-unsaturated fats (like avocados), Omega-3 fatty acids (like flax and hemp), and polyunsaturated fats (like walnuts). The body digests these fats efficiently and seamlessly, and they will not contribute to weight gain.



Cooked fats, on the other hand, are less beneficial. Your body doesn’t recognize them, and so it doesn’t digest them as efficiently as it does avocados, cold-pressed oils, nuts, or coconuts. There have been some widely publicized studies lately on the effects of heat on oils. You might have heard that heating oil at high temperatures releases such carcinogens as benzopyrene . This is why some oils now list their “safe heating” temperature on the bottle. When we eat raw fats and oils, we avoid these fats, as well as trans fats and saturated fats. There are certainly oils and fats that withstand cooking nicely, but it’s important to be selective.



A word about 100% raw
Some raw foodists pride themselves on being 100% raw. I personally believe that some foods are more digestible in their cooked form (this includes important staples of the vegan diet, like grains and legumes) and that certain vegetables should be eaten both raw and cooked. I believe that emphasis on one’s raw “percentage” is a silly, competitive way of looking at the joy of plant based dining. And I also believe that there are many cooked foods (steamed and roasted vegetables, for example, or whole grains) that are more optimally digestible than some of the very complex, fatty, and poorly combined raw dishes out there. I emphasize a diet that features a great many raw foods–mostly raw foods, if you’re comfortable with that–but wherein the emphasis is primarily on eating vegan foods that are nourishing and whole, and on incorporating as many uncooked foods as you comfortably can.

Raw Berry Ice Cream

Lemon Balm Berry Ice Cream by Heather Pace



Last summer I tried lemon balm in a recipe for the first time. I was so impressed! This tangy refreshing ice cream is packed with the lemony tasting, soft, fuzzy green herb. Lemon balm, part of the mint family, has been used throughout the ages to reduce anxiety, stress, pain, and indigestion.



You can substitute these berries for any other berries of your choice.

Ingredients

1 1/2 cups cashews

1 cup water

1 cup packed lemon balm leaves

1/2 cup blueberries

1/2 cup raspberries

1/2 cup agave

1/2 cup lemon juice

2-3 drops lemon essential oil*

Directions



Blend all but all ingredients until smooth and creamy.

Chill the mixture in the fridge for at least 4 hours.

Process the liquid through an ice cream machine according to the manufacturers instructions.

*Substitute lemon zest to taste.

Thursday, September 9, 2010

Cruelty to Animals- Become Vegan Today!

This video is not for the faint of heart. It is imperative to witness how our animals are being treated so maybe some of you will realize what horrible things are done to the animal you are eating. YOU are eating this, you are supporting this, you are saying this is OK every time you purchase meat from the market, every time you buy that McDonald's hamburger. It's sometimes hard for people to associate these disgusting actions with that juicy steak, but these are the facts. If you must buy meat, please buy cruelty free products or take it one more step and refuse to purchase meat products all together.
You must be 18 to view.


Wednesday, September 8, 2010

Southern Skillet Okra and Rice

I bought a nice basket of okra at the Dallas Farmer's Market last weekend while visiting Nana and Papa. I searched for a recipe because I am afraid if I don't eat it soon, they will go bad and they are gorgeous! I came up with this one, Southern Skillet Okra and Rice. It even sounds comforting. The recipe calls for bacon, but I am omitting that obviously. I can't wait for dinner! Okra is low in calories and high in fiber as an added bonus!


Southern Skillet Okra and Rice

•½ cup chopped onion

•1 clove minced garlic

•4 cups okra (washed, stems removed, and cut in round circles)

•1 10 oz. can tomato sauce

•2 tsp Worcestershire sauce

•1 splash hot pepper sauce (about ¼ tsp)

•2 tsp chili powder

•½ tsp black pepper

•1 tsp. salt

•3 Tsp. Olive oil



Directions:

Add onion and garlic to the olive oil and saute until onion is limp.

Wash and cut okra. The okra should be 2 to 3 inches. Larger okra is rough and stringy and gives this vegetable a bad name. So, be sure it’s young and tender okra.

Add okra to skillet.

Add all remaining ingredients and stir well.

Put lid on skillet and simmer for around a half hour at medium heat.

Ladle over hot steaming rice.

Thursday, August 19, 2010

Raw Dessert- Blackberry Cobbler

I saw this recipe on http://earthmother-intheraw.blogspot.com/ and I think I may try it out this weekend. It looks heavenly!


Wild Blackberry Cobbler



Cream
1 1/2 C raw cashew nuts
1 1/8 C filtered water
1/2 tsp sea salt
1/4 C local raw honey (or agave nectar)
1 vanilla bean, scraped

-Place cashews, 1 cup water, salt, honey, and vanilla in a blender. Blend on high speed for about a minute. Add a little more water and blend until smooth and creamy. Place in refrigerator to settle. (NOTE: the cream may seem runny at first, but once refrigerated it thickens)

Crust
1/2 C pecans
1/4 C flax seed, ground
1/4 tsp sea salt
2 fresh ripe figs (can substitute 3-4 pitted dates), chopped

-Fit the food processor with the S-blade and mix until combined and crumbly. Don't over process.

Berry Filling
16 oz blackberries
splash of fresh orange juice
1 Tbsp local raw honey (can substitute agave nectar)
1/4 tsp cinnamon
1/4 tsp sea salt

Set aside half of the berries. Combine the other half with honey, cinnamon, sea salt, and a splash of orange juice in a food processor or blender until smooth.


To Assemble
Cover the bottom of your favorite lil' bowl or ceramic ramekin with crumble, pressing gently to form a crust.
Pour in a nice dollop of cashew cream.
Spoon berry filling into the center of the cream, top off with some whole berries, and serve.

Tuesday, August 17, 2010

Tabbouleh Recipe


Ingredients:

1/4 cup fine bulgur
4-5 tablespoons olive oil
1/2 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seeded cucumber, peeled, cored, and cut into 1/4-inch pieces
Juice from 1 lemon
3/4 teaspoon salt
1/4 teaspoon black pepper

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain, pressing on bulgur to remove any excess liquid.


Transfer bulgur to a bowl and toss with remaining ingredients, including oil, until combined well.


Note:
Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil just before serving.
Traditionally Tabbouleh does not have cucumbers, but we like the freshness it gives to the dish. I also add chick peas sometimes. You can also adjust the lemon and oilve oil to your tase.



In a pinch I will buy Near East Taboule Wheat Salad Mix and doctor ir up with fresh lemon juice, parsley, mint, cucumbers and tomatoes.

Raw Food Detox Diet- Sushi Recipe

Veggie Sushi
2-3 cucumbers- sliced long and thin on a mandolin
1 avocado sliced
1 carrot, cut in sticks
alphalfa sprouts

Peanut Sauce
Measurements will be posted soon.



It was quite a bit of prep work cutting all the veggies, but all in all it took about as much time as making a regular cooked meal. The best part was I didn''t heat the house with the oven and I didn't have to watch a pot. I think it would be faster the second time when I knew what I was doing. In fact I am going to make these tonight since they were such a hit with my family.

I used cucumbers and zucchini as my wrap and filled with red peppers, alfalfa sprouts, carrots and avocado. Cucumbers were easier to work with and tasted MUCH better.


All assembled!



Time to make peanut sauce.



My failed attempt at being fancy.

Dr. Andrew Weil on Food Pesticides

Dr. Andrew Weil, renowned medical expert on natural health and wellness, tells us why and how he uses the Shopper’s Guide to Pesticides.






Finding Healthier Food


You can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce, according to EWG calculations. When you eat the 12 most contaminated fruits and vegetables, you’ll be exposed to an average of 10 pesticides a day. When you choose fresh produce from the 15 least contaminated fruits and vegetables, you’ll consume fewer than 2 pesticides per day.

The Dirty Dozen™
Of the 12 most contaminated foods, 7 are fruits: peaches, strawberries, apples, domestic blueberries, nectarines, cherries and imported grapes. Notable findings:

•More than 96 percent of peaches tested positive for pesticides, followed by nectarines (95.1 percent) and apples (93.6 percent).

•Nearly 86 percent of peaches contained 2 or more pesticide residues ‚ followed by apples (82.3 percent) and nectarines (80.6 percent).

•Strawberries and domestic blueberries each had 13 pesticides detected on a single sample. Peaches and apples were second, with 9 pesticides on one sample.

•Peaches had been treated with more pesticides than any other produce, registering combinations of up to 67 different chemicals. Strawberries were next, with 53 pesticides and apples with 47.

Celery, sweet bell peppers, spinach, kale, collard greens and potatoes are the vegetables most likely to retain pesticide contamination:

•Some 95 percent all celery samples tested positive for pesticides, followed by imported cucumbers (84.5 percent) and potatoes (84.2 percent).

•Nearly 85 percent of celery samples contained multiple pesticides, followed by sweet bell peppers (61.5 percent) and collard greens (53.2 percent).

•A single celery was contaminated with 13 different chemicals, followed by kale (10), and collard greens, domestic green beans, spinach and lettuce (9).

•Celery had been treated with as many as 67 pesticides, followed by sweet bell peppers (63) and kale (57).

The Clean Fifteen™

The vegetables least likely to test positive for pesticides are onions, sweet corn, sweet peas, asparagus, cabbage, eggplant and sweet potatoes.

•Asparagus, sweet corn, and onions had no detectable pesticide residues on 90 percent or more of samples.

•More than four-fifths of cabbage samples (82.1 percent) had no detectible pesticides, followed by sweet peas (77.1 percent) and eggplant (75.4 percent).

•Multiple pesticide residues are extremely rare on vegetables low in overall contamination. No samples of onions and corn showed more than one pesticide. Sweet potatoes showed multiple pesticides in 9.3 percent of samples.

•The most contaminated single sample among the low-pesticide vegetables showed 4 different chemicals.

The fruits least likely to test positive for pesticide residues are avocados, pineapples, mangoes, kiwi, domestic cantaloupe, watermelon, grapefruit and honeydew.

•Fewer than 10 percent of pineapple, mango, and avocado samples showed detectable, and fewer than one percent of samples had more than one pesticide residue.

•Nearly 60 percent of honeydew melons had detectable pesticides but only 14.2 percent of samples contained more than one residue. Grapefruit had residues on 54.5 percent of samples, and 17.5 percent showed multiple pesticide residues.

Monday, August 16, 2010

Government Food Secrets Exposed

The grocery store, along with your kitchen sink, are two of the most dangerous places in the world.

In a special video, Alex Jones addresses one of the darkest modes of power the globalists have used to control the population– food. The adulteration of the planet’s staple crops, genetically-altered species and intentionally-altered water, food and air all amount to a Eugenics operation to weaken the masses and achieve full spectrum domination.




People the world over, but especially in the United States are under chemical attack. Deadly and dangerous toxins ranging from Aspartame to Fluoride, GMO, Mercury-tainting, pesticides, cross-species chimeras, plastic compounds in chicken, high fructose corn syrup, cloned meat, rBGH and new aggressive GM species of salmon have all entered into our diets and environments– whether we want it or not.

Tuesday, August 3, 2010

Changes in Body, Mind and Soul

Sheel:
Ok. We all want to know the changes you've seen in your own little body. Educate us (not that I'm even thinking of giving up cow - just curious what's going on in there!!)

Tabitha:
If you saw cows literally standing in 2 feet of manure eating corn from a trough you may think twice about eating the meat of that animal, but no one sees that. It's easy to disconnect when you see a nice steak perfectly cut and wrapped in a clean tray. No one thinks about the animal or the mishandling of that meat during the processing. We think we need steak sauce, right? After researching and watching so many of these documentaries I have only had meat about 3 times in the past three weeks. That's counting the single bite of chicken sausage, one filet of fish and I had some bacon when we had breakfast with friends. I am so tempted to post these images on my blog, but I don't want to be too extreme...yet. I guess more than anything I don't want to support the treatment of these animals and I don't want my family to get sick from the diseases they carry. If you have to cook a chicken until it's cooked completely through so you don't get salmonella, I don't think it's a food choice worth eating. No one would eat raw chicken! So my thinking is why would I want to even eat it cooked?

I have seen a lot of body changes since the change in my diet. In January I was 126 lbs with 25% body fat, then went to 122 with 22% body fat and the last time I checked at the gym I was 118 lbs 19% body fat. I know I weigh 116 now. I haven't checked my BMI since the raw food thing so I want to check soon. I like seeing the physical changes, it's the most rewarding part. My belly is tighter and flatter so I think I have lost a little more body fat. For once in my life I would like to see real abs and they are starting to really come through. My skin is clearer and I definitely feel better. I was so tired in the afternoons that I was skipping the gym and just feeling blah. Now I feel so much lighter and have more energy. I feel happier about the food choices I am making too.

That's why I am doing the blog. I want to educate people on food and making better choices. I don't think people realize what they are eating. I don't want to convert or judge anyone for not being like me. I just want to give people some tools so they can be healthier. I feel like I am a spy letting the people know what they are hiding from us. Like if you have to go to Burger King, get the Whopper Jr. w/o Mayo for 260 calories and drink water. Don't get the Double Whopper with 960 calories. That's about half of my daily calories not even counting the fries and soda.

I am standing in line at Wendy's to get a salad and the 8 year old kid in front of me weighs 20 lbs more than me and it makes me angry and sad. He probably eats that crap all the time and it's killing him. I guess more than anything it hurts me to see children suffer and these mothers who consistently get fast food for their children. I couldn't believe how much sodium is listed in these children's meals at restaurants. I have been researching this stuff forever, I am just now talking about it publicly. My ultimate goal is to expose all this to my family and friends so they will expose their friends and family and on and on.

Hmm..looks like it's time for an article on sodium.

Change Our Food System


Click on postcard to view larger size.

Please visit:http://www.foodincmovie.com/about-the-issues.php to learn more about the issues. Gain control of your life, body and peace of mind.

Food, Inc. exposes America's industrialized food system and its effect on our environment, health, economy and workers' rights. Learn about these issues and take action through the Hungry For Change cafeteria and check out the 10 Simple Tips for making positive changes in your eating habits. Learn more about these issues and how you can take action on Takepart.com.

Beets Cafe- Austin Texas

This past weekend we went to Beets Living Foods Cafe on 5th. I loved the interior atmosphere and the food was awesome! Even my friend who was a bit skeptical liked it. Here's a run down of what we ordered.

Grace:
CHA-LU-PAS - Crunchy corn tostadas layered with “sunflower beans”, topped with shreaded lettuce, salsa, guacamole, and olives, finished with a cashew sour cream drizzle, served with tex-mex cabbage or sprouted lentil salad . Loved it!


Lisa:
JUST-A-GOOD BURGER - A perfect balance of texture and flavor, made with carrot, sprouted sunflower seeds, celery, onion, parsley, flax, olive oil, crystal salt, and spices, served open-face, on crisp romaine with high-vibe sprouts, tomato slices, and a very secret, secret sauce! Served with veggie chips. This was my favorite!

Me and Mea:
E.L.T. - A delicious sprouted almond sunflower flatbread, spread with a creamy cashew dijonaise, layered with crispy spiced eggplant “bacon”, lettuce, tomato, avocado, and high-vibe sprouts, served with crispy veggie chips. This was great too and I normally am not too crazy about eggplant.

Then we all got "cheesecake" which was amazing. Mea got pineapple, Lisa and I got chocolate and Grace got lemon. Lemon was by far the best in my opinion. I have to find a recipe for this!

Visit their website and next time your in town give them a visit!

http://beetscafe.com/index.html



Check out these reviews from YELP.COM


Derek B. Brooklyn, NY - Swinging by via Brooklyn, we were told this raw foods restaurant was the place to eat at. Those recommendations proved true. While not a raw foodie myself, nearly half of my diet is raw, and so I try to check out this cuisine whenever I can as I travel. And this is perhaps the best living foods restaurant I've found so far, rivaling Cafe Gratitude in San Fran. The ELT was ridiculously good. The guacamole was sweet and perfectly seasoned. Sylvia's Favorite smoothie was delectable, and the desert - snicker doodle ice cream over a brownie - was one of the best non-dairy, no refined sugar desserts I've ever tasted. All around solid, and I'll be back whenever I'm in town.
Tracy B. Austin, TX - Who would have thought a completely raw, organic, vegan, gluten free meal would taste rich? I kid you not, I had the carrot ginger coconut soup and though at first the coolness put me off, this was a delightfully rich and satisfying cup of soup. I am tempted to get it to go and try warming it up just to see. The Asian salad I got on the side was enormous- and it was the small salad! The miso dressing was ethereal and I loved the perfectly chopped mix of kale, lettuce, cabbage, cilantro, daikon, sea vegetables (with no yucky seaweed aftertaste) and yummy sprouts. This lunch packed a punch and made me feel very happy and light and free and definitely satisfied my ravenous appetite. In short the living food made me happy to be living!!The service was kind and attentive and the space is bright and inviting. I can't wait to go back.

Marsha M. Austin, TX - Excellent raw food cafe...proof that food doesn't have to be cooked to be delicious! I don't agree at all with a previous posting about the prices. I've eaten at several other raw food cafes and the portions are usually quite small...not so here. The Asian Noodle Salad is da bomb - the flavors explode in your mouth, and the smaller size for $7.25 was very generous and filling. The Curried Carrot Soup is divine, and the Mock Tuna Salad, which my friend ordered, came with a killer spirulina dressing that I swear gave me a rush!

Monday, August 2, 2010

Restaurant Nutritional Value List

I wanted to make a quick reference for myself and anyone else who is interested in nutritional information at specific restaurants. I don't eat out a whole lot, but when I do I ALWAYS check the nutritional menu.

I keep calories, fat and sodium numbers in mind when planning meals: .

To maintain your body weight you should take in appx. 2000 calories a day. (see link below)
To lose a steady pound per week you should take in only 1,500 calories per day .
To gain one pound per week add an additional 500 calories to your determined daily calorie intake.

Because we are all built so different, I am putting up this link that gives better detail on calorie intake for men and women.   http://www.positivehealthsteps.com/calories/daily-required.shtml

By the way: There are 3,500 calories in a pound of body fat.

Sodium Recommended Daily Allowance (RDA) : 2400 milligrams
Saturated Fat Recommended Daily Allowance (RDA) : 20 grams
Compare these numbers to an item on the menu.


Popular Fast Food Chains

Wendy's
http://wendys.com/food/pdf/us/nutrition.pdf

McDonald's
Internet Explorer cannot display the webpage- interesting....

Burger King
http://www.bk.com/cms/en/us/cms_out/digital_assets/files/pages/NutritionInformation.pdf

Chipotle
http://www.chipotle.com/en-US/menu/nutritional_information/nutritional_information.aspx

Taco Bell
http://www.tacobell.com/nutrition/information

Arby's
http://www.arbys.com/nutrition/Arbys_Nutrition_Website.pdf

KFC
http://www.kfc.com/nutrition/pdf/kfc_nutrition.pdf

Quiznos
http://www.quiznos.com/pdf/NutritionalInfo.pdf

Subway
http://subway.com/applications/NutritionInfo/Files/NutritionValues.pdf

Starbucks
Food Nutrition: http://www.starbucks.com/menu/catalog/nutrition?food=all#view_control=nutrition
Drink Nutrition: http://www.starbucks.com/menu/catalog/nutrition?drink=all#view_control=nutrition

Popular Restaurant Chains

Applebees
http://www.applebees.com/downloads/nutritional_info.html

Olive Garden
http://www.olivegarden.com/menus/garden_fare/nutrition_information.asp

Outback Steakhouse
http://www.outback.com/menu/nutritionselection.aspx

Chili's
http://www.chilis.com/EN/Nutritional%20Information/Chilis_Nutrition_Menu_Generic.pdf

PF Changs
http://www.pfchangs.com/menu/NutritionalInfo.aspx

Ruby Tuesday
http://www.rubytuesday.com/assets/menu/pdf/informational/nutrition.pdf

Five Guys
http://www.fiveguys.net/files/files/NutritionalInfo_2010(1).pdf

TGI Friday's
No Nutritional Guide


Cheesecake Factory
No Nutritional Guide


Here are some of the dishes that made the Xtreme Eating Awards 2010 list:

Cheesecake Factory Pasta Carbonara: 2,500 calories

Chili's Big Mouth Bites: 2,350 calories

Applebee's Quesadilla Burger: 1,820 calories

Outback Steakhouse New Zealand Rack of Lamb w/ sides: 1,820 calories

P.F. Chang's Double Pan-Fried Noodles Combo: 1,820 calories

Chevy's Crab & Shrimp Quesadilla: 1,790 calories

California Pizza Kitchen Tostada Pizza with Steak: 1,680 calories

Olive Garden Tour of Italy: 1,450 calories

Bob Evans Cinnamon Cream Stacked & Stuffed Hotcakes: 1,000 calories (4 tablespoons syrup adds 200 calories)

Five Guys' Bacon Cheeseburger: 920 calories


If you have any links you would like to share, please leave a comment!

Vegetarian vs Meat-based Diets


 A detailed look
There are many aspects to the nutritional value we derive from foods we eat. It is not just the quantity of a particular nutrient in any given food that matters but the quality, its availability to our body and our ability to extract and metabolize it to best suit our needs.

The synergy of nutrients
Every process in our body is a complex reaction and requires a number of factors to occur effectively. This includes the metabolism and utilization of our food. Nothing is absorbed by itself and requires complementary nutrients to be effectively metabolized. Meats, eggs and dairy products often do not contain these synergistic elements while vegetable sources generally do in abundance, enhancing the availability and absorption of all vitamins and minerals.

Our ability to use them
Due to our biological makeup, we are not adapted to make use of many nutrients derived from animal products. Their molecular structure is such that our body cannot effectively use them, compromising digestion, energy levels and producing toxins. Vegetable sources provide the best range of vitamins, minerals and valuable phytonutrients in a form our body can utilize including the following examples:

Protein
We are told we need 20-40% and even more in our diet. Protein's primary role is tissue growth and repair. Mother's breast milk, the perfect food for infants, provides only 6-7% of its total calories as protein at the time in our lives when we are growing most rapidly. A newborn's weight doubles in 6 months and triples within a year on 6% protein, so adults probably require even less for optimal health. The excess protein from animal products leaves many acidic wastes in our body which compromise metabolism and lead to disease. All vegetables, especially greens, legumes, nuts and seeds are fine sources of protein in forms our body can efficiently utilize.

Calcium
We are told that we need dairy foods to get enough calcium. However, the calcium molecule in dairy foods is about 3 times the size of what we can absorb. It is also damaged by pasteurization which commercial milk products must undergo by law. Calcium requires other nutrients - magnesium and boron - for its absorption which are not found in milk products. Many vegetables are fine sources of calcium and these synergistic nutrients, especially dark green leafy vegetables and broccoli. Sesame seeds are another rich source.

Vitamin D
This vitamin is necessary for the absorption of calcium. Milk and dairy products are often fortified with synthetic versions. Vitamin D is also found in oily fish; however these are affected by toxins in our oceans which are stored in their oils and passed on to the consumer. Sunlight is the best source of vitamin D. It is also found in green vegetables and sunflower seeds.

Iron
We are told we need red meat for iron, an element of hemoglobin, to carry oxygen in our red blood cells. Green vegetables are an excellent source of iron and oxygenation. Their green pigment - chlorophyll - is almost identical to the hemoglobin molecule and our body transforms it easily. Vegetable iron is also more easily absorbed with vitamin C, which several fruits and vegetables are rich sources. Many nuts, seeds and legumes are also great sources of iron.

Zinc
Zinc is one of the most important minerals for our body. It supports tissue repair, our immune, reproductive and other body systems. Oysters are commonly recognized as the best source of zinc but are affected by high levels of heavy metals found on ocean floors, even in pristine seas. Meats are also affected by hormonal and pesticide residues and saturated fats. Many nuts and seeds, especially pumpkin seeds and pecans, are fine sources of zinc as are whole grain cereals and ginger root.

Vitamin B12
A product of bacteria found in soils that is transferred to food sources during growth, vitamin B12 is commonly associated with animal products and given as a reason for their necessary consumption. However, a recent study at The Hippocrates Institute in Florida found that 65% of all patients tested had B12-deficiency. As a bacteria, B12 is destroyed by heat so pasteurization of dairy and cooking of meats removes all benefits. In addition, the human body cannot absorb B12 from plant sources, so a high quality bacterial form of B12 is recommended as one of few supplements needed for a high quality vegan diet.

Take steps to incorporate more vegan alternatives for animal products in your diet. Start with one meal a day and gradually increase. The more animal products you can replace with vegetables, the more benefits you'll reap including reduced cholesterol levels, toxin exposure, and improved nutrient intake. You'll feel calmer, manage your weight better and have a glowing complexion. Take steps today toward improved health.



Sunday, August 1, 2010

Vegan Protein Myth


What is the Superior Form of Protein?



Soybeans.................................................36.490 grams

Pork Roasted .........................................30.940 grams

White Meat Chicken Roasted.................30.910 grams

Chicken Breast and Skin Roasted...........29.800 grams

Winged Beans.........................................29.650 grams

Turkey Roasted All.................................28.710 grams

Lamb, Leg, Roasted................................28.300 grams

Lentils.....................................................28.060 grams

Halibut....................................................26.690 grams

Spanish Peanuts......................................26.150 grams

Fava Beans..............................................26.120 grams

Chinook Salmon......................................25.720 grams

Kidney Beans..........................................25.330 grams

Mungo Beans..........................................25.210 grams

Virginia Peanuts......................................25.190 grams

Pumpkin and Squash Seeds....................24.540 grams

Red Kidney Beans..................................24.370 grams

Black Walnuts.........................................24.350 grams

Yardlong Beans.......................................24.310 grams

Ground Beef ..........................................24.070 grams

Chunky Peanut Butter.............................24.050 grams

Pine Nuts.................................................24.000 grams

Mung Beans............................................23.860 grams

White Beans............................................23.360 grams

Cranberry Beans......................................23.030 grams



There are 18 plant based protein sources and only 7 meat or fish based protein sources on the top 25 list. The highest source of protein is soybeans. All the meat based proteins are high in cholesterol. All the vegetable based proteins have no cholesterol. The full chart shows other factors as well. Soybeans are also the highest source of iron! So much for the myth that a vegan diet contains insufficient protein and iron.
 
Although soy products can be used as meat substitutes, and are likely to be lower in cholesterol and fat, plant sources of protein are not considered as high biological value protein. Meaning, they are not high quality protein because they do not contain all the essential amino acids the body requires.

If a certain essential amino acid is missing in a particular plant protein, the missing essential amino acid can be supplied by pairing the protein source with another. This pairing (called complementary proteins) helps to ensure adequate intake of essential amino acids. Some examples: macaroni and cheese, or tofu with rice.

Friday, July 30, 2010

Ten Reasons To Go Vegan


1. Helping Others and Mother Earth:
The grains we feed to livestock could feed twice as many hungry people in third-world countries. Weakening the livestock industry by purchasing less or no meat is a step towards rejiggering resources to save lives. Additionally, 25% of methane emissions is due to cattle farming alone - excluding chicken and other poultry, pigs and sheep farming.

2. Ethics:
Because most of us can't stand to see the execution of a cow much less eat it's flesh after witnessing this. Many people feel that it's wrong to kill animals and eat it's meat out of pure habit. You don't have to have a meat and two veggies for you nightly meal.

3. Food Poisoning:
Infected meat and meat recalls involved 9.80% of the world's food poisonings. Also, studies show that the clear wrappings in supermarkets and butcher stores are made with chemicals that lower sperm count in men; fur from animals contain formaldehyde which causes cancer; barbecued charred meat contains carcinogens, known to be a leading cause of cancer; and E coli comes from animal feces, usually found in hamburger.

4. High Cholesterol:
Meat diets go hand in hand with high cholesterol and cholesterol health issues. For meat consumers, the lowest cholesterol level is 150 while the average cholesterol for the average vegan is 128 as they do not consume any cholesterol. Studies are also connecting men with high cholesterol levels as having double the impotence problems as men on vegan diets.

5. Milk Consumption:
Milk consumption has been connected or tied to Crohns Disease, arteriosclerotic heart disease, diabetes, osteoporosis, infectious diseases, milk sickness, Parkinson's disease, allergies, anal fissures, chronic constipation, ear infections, multiple sclerosis, and prostate cancer. Milk is for calves not humans. Humans are the only living thing that consumes milk from another animal.

6. Fast Food:
Fast food restaurants are quickly being targeted as the cause of childhood obesity. It is considered unhealthy and can eventually cause many health problems due to the emphasis on meat products.

7. High Fiber:
The vegan diet contains high amounts of fiber and phytochemicals, all necessary to keep the body healthy and boost the immune system. Vitamin C is in many vegetables and fruits, which is an antioxidant and Vitamin E (almonds and hazelnuts and safflower oil, turnip greens, tomatoes, peanuts and peanut butter, and dark leafy vegetables) also in vegan diets can decrease the risk of Alzheimer's Disease.

8. Because Einstein said so:

"Nothing will benefit human health and increase the chances for survival of life on Earth as the evolution to a vegetarian diet."

9. Weight Loss:
Vegan and vegetarian diets are the only diets that work for a successful long-term weight loss program. Popular diets that promote meat consumption will eventually increase a person's risk of becoming obese. Americans on meat and dairy diets have three times the obesity as vegans. Only 2% of those on vegan diets are obese.

10. Water Usage:
The water on earth is the lowest is has ever been, with 25 gallons of water needed to produce one pound of wheat and 2,500 gallons to produce only one pound of meat. Meat and dairy farming use 159,250,000,000 liters per year of water for their operations.