Newsletter archives - Part 11
Natural Sweeteners as Substitutes for Sugar
Refined white sugar is a highly concentrated chemical. It is 99 percent pure sucrose, stripped of its natural nutrients. Sugar depletes our body of vital nutrients because just for its metabolism, we must tap into our stores of vitamins and minerals. Because our body is programmed to expect foods in their natural whole form, sugar…
May 2010: Oils and Inflammation
To read this newsletter in its .pdf form, click here to download the file:May 2010 Newsletter. Thank you. In this newsletter The Role of Good Fats and Oils Genetic Load The Story of Fats and the Factors Creating the Century-Long Oil Changelink Mental Models: From Convenience/Food=Calories to Real Food Matters Charts, Graphics, and More Insight…
Foods as Systems: Physics, Fractals, and Food
A rainbows magic defies the scrutiny of the microscope. Recognizing that particles behave in new and astonishing ways when not under the close lens of the observer,link we have to suspect that there is a whole lot going on in the world that will always and invariably defy the microscope. Since truth is defined by…
Discourse On Food
Eat Food; Not Too Much; Mostly Plants What is Food? Not Too Much? Mostly Plants? When it was released in early 2008, Michael Pollans In Defense of Food immediately climbed to the top of the New York Times Book Best Seller List. Amazinga book about foods as systems reaching such heights. Michael Pollan is funny…
A Warming Winter Meal
Winter Recipes: Foods to Beat the Bitter Chill Foods can be our best (and safest) medicine. Foods have an inherent temperature, taste, and direction. Many ancient cultures long ago discovered this and used it to their advantage when drugs, technology, and modern conveniences were not available. As we move into the coldest month of the…
Sweet Root Vegetables
Fall Harvest Recipes: Sweet Root Ground VegetablesFood for the Brain The brain, made largely of fat and cholesterol, runs on glucose. Only 3 pounds and 2%-3% of body weight, it burns 20% of our calories, even when we are at rest. The brain consumes energy at 10 times the rate of the rest of the…
Spring Green
Spring is Natures birth cycleof fresh greens, shoots, sprouts, and blossoms. Spring greens are full of chlorophyll, which acts as a natural detoxifier to the rich, heavy foods of winter. Greens reach upward to the sun. Their lighter, uplifting energy helps us transition from the slower, more contracted lifestyle of winter. Spring is a wonderful…
April 2010: Managing Inflammation
To read this newsletter in its .pdf form, click here to download the file:April 2010 Newsletter. Thank you. Simple Hows and Scientific Whys In this newsletter: Balancing the Inflammatory Response: A Few Simple Steps You Can Take Dietary Ways to Manage Inflammation Lifestyle Approaches to Manage Inflammation Balancing Anti-Inflammatory Omega-3 and Pro-Inflammatory Omega-6 Essential Fatty…
Weigh Out: Ideas for Heathy Weight
A persons weight is a product of a variety of factors: hereditary, age, sex, the physical and emotional environment, lifestyle and its associated calorie demands, and the quality and quantity of the food consumed. Gaining or losing weight is far from a linear phenomenon. Some ethnic groups are more efficient at hoarding calories than others,…
Unsaturated Oils: Structure and Food Sources
Type of Fatty Acid Key Fatty Acid Length Double Bonds Best Sources Monounsaturated Omega-9 Oleic acid 18 carbons 1 Olive oil Polyunsaturated Omega-6s Linoleic acid 18 carbons 2 Safflower, sunflower, Sesame, and Gragpesee Oils Gamma-linolenic acid 18 carbons 3 Borage, Evening Primrose Oils Arachidonic acid 20 carbons 4 Beef fat, Egg Yolk Polyunsaturated Omega-3s Alpha-linolenic…