Healthy Never Tasted So Good Chew on This… Cuz That Ain't Right

June 12, 2012

Diet Soda… Drink Liquid Poison

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Aspartame_Kid

Aspartame Kid

Recently, one of the students from CSUB asked to shadow me as part of her university course requirements for nutrition. I agreed. Last week, the student shared with me her personal experiences after drinking a diet soda. I asked her to provide me with a writeup as part of her work. She shared with me the article written below and I am submitting the article under guest writer.

Guest Writer: Amanda Anderson, CSUB

Diet soda sounds like heaven on Earth for those who are trying to cut calories. What price would you be willing to pay though to cut a few calories out of your daily caloric intake, especially if you have been told that would help you lose weight when you are overweight?

 A few years ago, I was an avid diet soda drinker thinking that I was making a healthier intelligent choice.  However, when my doctor said that I was dehydrated, I started to drink water and cranberry juice on occasion. For a few years, I mostly drank water and cranberry juice.  I was very surprised to get a better feeling. I felt like I had more energy than I did when I drank all of the caffeine I had consumed with the diet soda.  I continued to drink more water with the occasional cranberry juice because I knew I had to stay hydrated and the water was doing just that. 

Recently, while I was at a friend’s house, this past weekend, she had offered me a diet soda.  Not giving much thought to it at the time,  I figured that one diet soda (12 ounce can) wouldn’t hurt and so I drank it.  As I already said, I had been drinking just water and cranberry juice so a soda might be a welcome change just to have something different.  Within a couple hours I had the worst headache imaginable and for the entire weekend I was nauseous and hungry to the point I could not get satisfied.  For some reason, despite my upset stomach, I felt like I needed to eat and I craved fatty foods.  I would imagine to a lesser degree, this is probably what an addict must go through. It seems as though in that short period of time with just one 12 ounce can, I was addicted. During the weekend, I didn’t think that it was the diet soda, but then after I analyzed what I ate, how I felt and the cravings I had never had before in addition to  all of the food and drinks I had consumed, the soda  was the only variable that had changed from my normal typical diet.  

What are millions of people putting into their bodies? If you have a diet coke bottle around you, read the ingredients. Other than carbonated water, do any of the ingredients sound natural or safe?  Do you know what the ingredients/chemicals are doing to your body? I didn’t think so.  The primary culprit for these reactions in the ingredient list is aspartame, which is linked to many detrimental health effects on the human body especially the brain.  According to certified nutritionist Dr. Janet Hull, aspartame is correlated with 100 side effects, including: confusion, slurring of speech, headaches, dizziness, drowsiness, depression, aggression, difficulty concentrating, insomnia, irritability, nausea, abdominal pain, and peptic ulcers (Livestrong). Hopefully you have lost your craving for diet soda by now. Diet soda is not safe for your body and the only fluid, in my opinion, one should be drinking is water. Water is completely natural and with a splash of lemon juice can also be quite delicious. Enjoy your summer with some ice water and leave the coca cola at the store!

REFERENCES:

Aspartame and Neurological Side Efffects

The Effects of Aspartame on Health

Aspartame – Anxiety, Depression and Suicide Among Children

Aspartame consumption Is Never Safe

Aspartame Causes Birth Defects and Mental Retardation

 

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

May 28, 2012

How to Reduce Produce Food Prices

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First thing to note is the farmers are NOT the ones making all the money. The stores selling the produce are the ones actually reaping most of the profit. Why are the stores selling the produce making so much more? You the consumer have created this produce price monster! How, you ask? Let me explain the process of how the produce or any product gets to market then, it will be evident how you created this “produce price monster” as well as you have the ability to destroy the “produce price monster” as well.

Recipe for Reducing Produce Food Prices

Step one: the farmer prepares the soil, plants the seeds, tends the crop, protects it from the havoc of Mother Nature and finally takes it to a distributor. Now, the farmer knows he must put it at a price the distributor will buy it from him/her. Depending on the weather’s effect on the crop that year, the farmer may only break even. He has to get something for all his work so often he/she has to settle for less than what he/she would like.

Step two: the distributor marks the product up to sell it to the stores. The distributors usually have multiple relationships to move the produce quicker than the farmer could so alone. This is why the farmer went to the distributor in the first place.

Step three: the store buys the produce and marks it up before you purchase it from them. The store’s markup on produce is generally the highest in the store. In many instances this could be 60% above the already marked up distributor price. Why is the markup so high? Spoilage! When YOU, the consumer, do not buy the produce and it spoils, it is thrown away or given to shelters and food banks just before it goes bad.

How can you the consumer have an impact on reducing the price of produce?

  1. buy seasonal (highest nutritional value and boosts immune system),
  2. buy more fresh seasonal produce so the stores have less waste,
  3. shop the reduced for quick sale produce section,
  4. freeze seasonal produce (retains nutrients for later consumption),
  5. can seasonal produce,
  6. eat more seasonal produce (helps immune system and weight maintenance or loss),
  7. buy in a group with others and share for variety
  8. keep pre-cut fruits and vegetables in the refrigerator available for kids to snack on as they want
  9. know what is in season, Peak-Season Interactive Map by State at Epicurious
  10. Agritourism, California Wine Coast Farm and Wine Tours
  11. Farmers’ Market Listing Across the United States, Interactive Map

The average age of California farmers is 58 with 20% age 70.  This mean California needs to grow a new crop of farmers to produce enough food for future generations.

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

 

May 22, 2012

Fries… How to Cook Homemade

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There are several foods that autistic individuals are drawn to and even crave with French fries at the top of the list. However, this “can’t live without” vegetable when fried, roasted, grilled or fried at high temperatures creates acrylamides a toxic human carcinogen that is detrimental to the brain. Given autism is a neurological disorder, these fried vegetables inhibit normal brain function resulting in adversely impacting the forward growth and development of the autistic individual.

Here is what you can do to minimize the toxic affects and hopefully transition the individual to more healthy food choices. Try substituting foods that will have similar tastes and textures. In the meantime, follow the destarching and baking instructions below. This is not a quick process, but isn’t the health of you and your loved one worth the time?

This method should be used with high starch vegetables (beans, peas, corn etc) which are usually root vegetables (yams, potatoes, beets, jicama, etc )

Destarching reduces the toxic human carcinogen acrylamides    by 23% by washing, 35% by soaking 30 minutes and 48% by soaking 2 hours.

Below is how to destarch before beginning the cooking process:

  1. Using a vegetable brush and clean water with a few drops of Clorox or vegetable cleaner, scrub the outside of the vegetables,
  2. cut in strips so they resemble French fries,
  3. as you are cutting the strips, place them in a bowl of ice water,
  4. soak in the ice water for twenty (30) minutes,
  5. scoop the vegetables out of this water making sure to leave all this water behind,
  6. put the vegetables in another bowl of clean ice water,
  7. refrigerate for 2 hours making sure the vegetables are covered with cold water,
  8. remove from refrigerator and pat dry,
  9. vegetables are now ready to bake or fry; baking is my recommendation as it is healthier and any acrylamides produced will be half those created by frying provided the baking temperature is less than what you would use in frying.

Cooking:

  1. Put cut vegetables in boiling water (approximately 170 degrees),
  2. blanch for 3-4 minutes,
  3. remove from water, towel dry and cool for 30 minutes,
  4. spray a baking sheet with a nonstick spray,
  5. at this point some people will put in a bag with corn starch and coat to get extra crispy, but this coating will add to the level of acrylamides which has been  reduced in the destarching process,
  6. place cut vegetables on the sheet in a single layer,
  7. drizzle lightly with olive oil, grape seed oil or coconut oil,
  8. toss with your hands to make sure well coated,
  9. bake at 300 degrees for approximately 2 minutes (very lightly brown, pale),
  10. remove from oven, cool 30 minutes,
  11. put in the freezer for one (1) hour
  12. if you are not going to finish cooking at this point, put in freezer bags to finish cooking later,
  13. if you are going to finish cooking, bake at 375 degrees until the desired browning is attained, approximately 4-5 minutes,
  14. to assist your body with breaking down the remaining carbs, starches and sugars, toss with pureed garlic and onion, fresh ground rosemary and finely chopped Italian parsley
  15. Enjoy without ketchup as it has added sugar and would undermine all your efforts to produce this healthy snack.

For more details on why it is important to destarch, read our post: “How to Destarch High Carb Vegetables”

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 20, 2012

How to Destarch High Carb Vegetables

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What are high carb (carbohydrate) starchy vegetables and why do we want to destarch them?

High starch vegetables are vegetables that are high in carb (carbohydrates) and sugars and low in protein.  Some high starch vegetables are: corn, potatoes, beans, peas, yams, and many other root vegetables (vegetables that grow under the ground). High starch vegetables generally contain 80% – 90% carbohydrates  of their nutritional value with 20% indigestible starch.

There are several health and nutritional reasons we should destarch these vegetables before consuming. First, reducing the starch content reduces sugars that lead to increased potential for diabetes, obesity, and other diseases.  the body uses carbohydrates and sugars for energy, but the unused carbohydrates that have been consumed  gets stored and converts to fat.  Reduction in carbohydrate (sugar) intake can prevent rapid rises and falls in blood sugar, which can cause irritability and difficulty concentrating.

“These high carb (carbohydrate) vegetable  cells are held together by pectin, a form of sugar that acts as a type of glue. These cells also contain starch granules—tiny sacs that resemble water balloons, as well as simple sugars. When these starch granules are exposed to water and heat, they begin to swell, eventually bursting, and releasing a shower of swollen starch molecules. ” (www.seriouseats.com)

Why do we want to destarch high carbohydrate vegetables before consuming? Vegetables rich in starch and sugar and low in protein that are cooked at high temperatures crate a toxic substance, acrylamide, that inhibits brain functioning.

Soaking these high carbohydrate vegetables  has benefits beyond removing approximately half the starch. Soaking also  reduces the levels of acrylamide, the chemical formed when foods high in starch are fried or cooked at high heat, such as baking, toasted or roasting. Acrylamides may contribute to cancers and reduction in brain function . Soaking these vegetables for two hours before cooking reduced the level of acrylamide by 48 percent, researchers from Leatherhead Food International reported in the March 2008 issue of the “Journal of the Science of Food and Agriculture.”

The soaking process may also remove some pesticides that were used in the growing of these vegetables. The soil in which they were grown often contain toxic metals, and are suspected as a possible cause of some cases of autism. The vegetables will feel noticeably smoother as the rough starch granules have been pulled out of the vegetables and are now in the water. The water will appear cloudy.

If possible, eat organic foods as they do not contain pesticides, and have more nutrients (vitamins and minerals). If eating non-organic food, wash fruit and vegetables well if eating the outside.

Below is a healthier way to prepare  root vegetables for coking as you would French fries:

  1. Using a vegetable brush and clean water with a few drops of Clorox or vegetable cleaner, wash and scrub the outside of the vegetables (reduces acrylamides 23%),
  2. cut in strips so they resemble French fries,
  3. as you are cutting the strips, place them in a bowl of ice water,
  4. soak in the ice water for twenty (30) minutes (reduces acrylamides 35%) ,
  5. scoop the vegetables out of this water making sure to leave all this water behind,
  6. put the vegetables in another bowl of clean ice water,
  7. refrigerate for 2 hours making sure the vegetables are covered with cold water (reduces acrylamides 48%),
  8. remove from refrigerator and pat dry,
  9. vegetables are now ready to bake or fry; baking is my recommendation as it is healthier and any acrylamides produced will be half those created by frying provided the baking temperature is less than what you would use in frying.

There are a few more steps to getting that perfect baked vegetable French fry; crispy out side and soft inside.  Check out our blog post: How to Cook Homemade Fries

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

 

 

 

 

May 1, 2012

Mediterranean Okra and Asparagus Salad

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May is National Mediterranean Diet and National Salad Month

Mediterranean Salad

 Mediterranean Okra & Asparagus Salad

This recipe combines two of the celebrated food concepts for the month of May. By synergistically marrying these two health concepts, the nutritional and known medicinal benefits are propelled to the levels of Superfood status!

Ingredients

  • 1¾ cup(s) nuts, almonds, slivers
  • 6 ounce(s) artichoke hearts marinated in olive oil
  • 32 ounces okra
  • ½ c lime juice
  • 1/4 cup(s) almond oil
  • 2 tablespoon fresh Italian parsley, chopped
  • 1 clove(s) garlic, minced
  • 1/4 teaspoon Italian seasoning, dried
  • 1/4 teaspoon pepper, black
  • 1 package(s) cheese, goat cheese, crumbled, 5.5 oz
  • 1 pound asparagus, fresh
  • 1/2 cup(s) onion(s), red sliced like crescent moons
  • 1/2 cup(s) pepper(s), red, orange and yellow bell, strips
  • 1 quart(s) butter lettuce torn (cut with plastic knife only to prevent oxidation; turning brown)
  • 2 cup(s) watercress
  • 1/4 cup(s) vinegar, Modena balsamic

Preparation

  1. Preheat oven to 350°F.
  2. Spread almonds in shallow pan.
  3. Roast at 350°F for 6-7 minutes or until lightly browned; stir at least twice; cool.
  4. Set 1/2 cup almonds aside; grind the remaining1/4 cup almonds finely.
  5. Combine ground almonds in a small bowl with marinade from artichokes, almond oil, parsley, garlic, Italian herb seasoning and pepper; whisk to blend.
  6. Pour over crumbled goat cheese.
  7. Cover and marinate in refrigerator for at least 1 hour for flavors to thoroughly marriage.
  8. Cut woody part off okra and throw away.
  9. Cut okra in about 1 inch circle pieces.
  10. In a frying pan, put lime juice and bring to a bubble.
  11. Add okra and cook on medium heat stirring constantly until lime juice cooked off.
  12. This will prevent the okra from being slimy.
  13. Set okra aside to cool.
  14. Remove woody stems from asparagus; cut into diagonal, bite-size pieces.
  15. Blanch in boiling water 1 minute, drain and cool.
  16. Toss asparagus, okra, red crescent pieces, red, yellow and orange bell pepper strips, artichoke hearts and remaining 1/2 cup almonds with butter lettuce and watercress.
  17. Scoop out crumbled marinated goat cheese.
  18. Top salad with crumbled marinated goat cheese.
  19. Blend balsamic vinegar into marinade that was used to marinate goat cheese and drizzle over salad.

 

Options:

  • Leave okra whole
  • Add black or Greek olives
  • Add sun dried tomatoes

Health Benefits:

  1. Almond – onega-3, brain, constipation, diabetes, anemia, complexion,
  2. Artichoke – liver, gallbladder, cleaning blood, fiber, potassium, calcium, iron, detoxifies
  3. Okra – facillates  probiotics, fiber, regulates blood sugar (diabetes), laxative, seeds (protein)
  4. Lime – alkalizing, vitamin C,
  5. Parsley – vitamin C, tonic for blood vessels, expels watery poisons, kidney, bladder, diuretic,
  6. Garlic – antiviral, antibacterial, digestion, colds, yeast infection, high blood pressure, diabetes, high cholesterol, toothache,
  7. Black pepper – manganese, vitamin K, stimulates stomach to secrete for digestion, helps prevent the formation of intestinal gas, diuretic, promotes sweating
  8. Goat cheese – easier on digestion system, ok for lactose intolerance, low calories, low cholesterol, low fat,
  9. Asparagus – Detox, anti-aging, cancer prevention, reduces pain and inflammation, osteoporosis, osteoarthritis, heart disease, prevent birth defects
  10. Onion – cold, asthma, bacterial infection, respiratory infection, angina, cough, inhibit tumor growth, air purifier, general body healing,
  11. Bell peppers (yellow, orange, red) – vitamins A & C, neutralizes free radicals, reduce risk of heart disease, cataracts, arthritis, asthma,
  12. Butter lettuce – phyto-nutrients to prevent diseases, beta-carotene, vitamin A, protection against age related eye diseases, vitamin K, vitamin C, iron, calcoim, magnesium, potassium, B-complex
  13. Watercress – anti cancer, glaucoma, vitamin B-6 & C & B-1 & B-2, fiber, iron, copper, calcium, phosphorous,
  14. Balsamic vinegar – antioxidant, cancer fighting, reduces risk of heart disease, natural pain reliever, assists in digestion, weight control, control diabetes

Approximate Times

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: 8

Nutritional Info (Per serving):

Calories: 228, Saturated Fat: 5.2g, Sodium: 172mg, Dietary Fiber: 3g, Total Fat: 20g, Carbs: 8g, Cholesterol: 0mg, Protein: 8g, Calcium: 121mg, Vitamin E: 6.4IU

Carb Choices: 0.5

Source
Author: Mama Vega www.mamavega.com
Source: Mama Vega*s, “The good stuff… A Taste of Home”

Healthy Never Tasted So Good
Copyright © May 2012 Mama Vega Corporation

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

April 28, 2012

How to Cook a Chicken Coconut Curry Immune Boosting Soup

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All the ingredients in this special created soup will enhance your immune system.

8 c water                        5 plump chicken legs                 1T curry

        1T rosemary                1 lime thinly sliced                     1 brown onion slice like crescent moons

        1 bulb fresh garlic      2 T Italian seasoning                1t crushed chili pepper flakes

        1T fresh ginger             1T fresh horseradish                4 bags green tea

         1T garlic salt               16 oz coconut water                  16 oz cream of coconut

         1c cilantro                    1/2 c pearl barley                      1/2 c parsley chopped

         16 oz Mama Vega*s Salsa

Marinate and preseason the chicken with fresh lemon and lime juice, cayenne, paprika, granulated garlic and coarse black pepper.

In a separate bowl put barley, lime circle, chili pepper, clove of garlic, some onion and enough coconut water to cover. Let soak while everything else is being prepared. Bring water to a boil and add seasonings. While water and seasonings are rapidly boiling add chicken.

After 10 minutes, add horseradish, ginger, half the salsa and barley that has been soaking to the chicken that has been boiling. Add a few pieces of lime and cover.

Mix coconut water and coconut cream together. Add the rest of lime, onion, parsley and Mama Vega*s Salsa. Stir in the coconut mixture.

Health Benefits:

curry- contains turmeric, stimulates enzyme production, sooths stomach, anti-inflammatory, anti-cancerous

rosemary-anti-inflammatory, cancer, cataract, anti-aging, energy, brain (memory), water retention, digestion, infection, circulation

fresh lime- alkalizing, vit-C, immune, heart, cancer, weight loss,

onion- asthma, osteoporosis, diabetes, heart, cancer, sinus infection, insomnia,

fresh garlic- stimulate pancreas, anti-bacterial, anti-viral,

crushed chili flakes- boost metabolism, antioxidant, circulation, ease flatulence, heart, nervous system, cold, flu

fresh ginger – strengthen weakened digestive system, anti-bacterial, anti-viral, stress, fatigue, bloating

fresh horseradish- asthma, bronchitis, breathing,

green tea- arteriosclerosis, appetite suppressant, antioxidant,

coconut water- low carbs, fat free, low sugar, electrolytes, used as IV in third world countries when blood transfusion needed and no blood available, with olive oil kills intestinal worms, helps break up kidney stones, antibacterial, controls vomiting

coconut cream- immune system, viruses, bacteria, energy provider and booster, anti-carcinogenic, hepatitis, herpes, HIV

fresh cilantro- antiseptic, salmonella,

barley- cancer, cardiovascular, diabetes, reduce cholesterol, atherosclerosis,

fresh parsley- oxygen, chlorophyll,

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

April 10, 2012

Shrinking Lunch Time Expands Waistline and Obesity

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Only 30 Minutes for Lunch

There is overwhelming evidence to support the theory that thirty minute lunch breaks are too short and is contributing to the obesity epidemic. Lets first look at the facts:

  1. the average lunch break is thirty minutes,
  2. it takes you approximately 5 minutes to get to your lunch location, IF you stay on site,
  3. it takes you approximately 5 minutes to get back to your work station, IF you stayed on site,
  4. there are 20 minutes left of the lunch break available,
  5. if you have a hot lunch, approximately 10 minutes is needed for heating,
  6. actual time left for eating, digesting and enjoying your food, a whopping 10 minutes.

Now, let’s look at how much typical time is needed  to eat during breakfast, lunch and dinner for proper digestion, weight management and well being.

  1. 15 minutes before the meal eat fiber to feel full so you eat less,
  2. it takes you approximately 5 minutes to get to your lunch location, IF you stay on site,
  3. it takes you approximately 5 minutes to get back to your work station, IF you stayed on site,
  4. if you have a hot lunch, approximately 10 minutes is needed for heating,
  5. actual eating time should be 20 minutes because it takes this long for the brain to register the stomach is full,
  6. using math and science, the amount of time needed to eat a meal is 55 minutes,
  7. studies have also shown that you eat slower when eating with someone else rather than eating alone and this assists with allowing your food to digest properly.

The years preceding the onset of the obesity epidemic, lunch time was 60 minutes. Then when cutbacks began due to budgeting and wanting more work produced, the lunch time was gradually chiseled away to the point we now have 30 minutes. This is half the time it once was.

Ironically, the cutbacks that have left us with 30 minutes or rather 10 minutes, has in actuality created a population that is not only obese and overweight , but is easily fatigued, made irritable more easily and has difficulty learning and processing information.

In an educational setting, this means children are more difficult to handle and have a hard time learning. Workers have more apathy and work output is less.  Therefore, where cutbacks were thought to create more time to work, less work is produced which actually costs more.  this cost has not even begun to calculate in the cost of diabetes, overweight and obesity.

In short, there is much evidence to support increasing the lunch time back to 55 minutes. Additionally, people should make this the heaviest meal of the day in order to burn off the caloric intake. Increasing the lunch time coupled with moving the dinner meal menu to this slot, we can get a handle on diabetes and obesity in a relatively short time.

 

Perhaps First Lady, Michelle Obama may want to include expanding the standard lunch time to 1 hour as part of the Obama Childhood-Obesity Initiative Plan? She and so many others are pushing to make fresh affordable food available in the food deserts, but if there is not enough time to adequately digest these foods, it is going to take too long to make waistlines shrink fast enough to reverse the problem.

 

Copyright © March 2012 Mama Vega Corporation

The materials on this Website are protected by United States copyright law. Users may download material from this site (one machine-readable copy and one print copy per page) for personal, noncommercial use only. Any further reproduction, distribution, transmission, display, publication, or broadcast requires the prior written permission of The Mama Vega Corporation.

You may not alter or remove any trademark, copyright, or other notice from copies of the content.

April 4, 2012

Paula Dean… Fires Back in Food Fight

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TV Chef, Anthony Bourdain of No Reservations blasted Food Network star Paula Dean for her continued presentation of unhealthy, obesity and diabetic causing cuisines after she herself was diagnosed with diabetes. Supposedly, it was not so much the continued cooking or presentation of her cooking to the public, but her withholding the fact that she was diagnosed three years prior to her announcement AND she solidified her drug endorsement deal with the company that manufacturer Victoza, a drug for help control type 2 diabetes.

Paula Dean fires back in food fight with critics. The upcoming May issue of Prevention magazine will have an extensive interview they had with Paula Dean and her reactions to the claims lauded at her. Apparently, this past January on ABC’s  The Chew, Paula Dean said she symbolizes hope for diabetics.It has been reported that Paula Dean  has changed her diet, she has said, diabetes is “not a death sentence” she is further quoted as saying Chef Bourdain’s comments were “awful, because people out there with diabetes haven’t chosen this.”

There are those who would say she did not make anyone “stuff” themselves with her food or watch her program therefore, she is not responsible for them getting diabetes. Does she not have a “MORAL” responsibility after learning she had diabetes and her eating and cooking style was a major contributor?

For those who say no. Then, why have movie makers been held responsible for children and/or adults mimicking what they saw on television or at the movies that caused harm to someone who watched? Does eating the foods, especially the butter she so enjoyed to push cause harm?

Now, she wants to be viewed as hope. Was she not viewed as comfort and over indulgence previously? As HOPE there is a moral responsibility just like COMFORT and OVER INDULGENCE carries a moral responsibility. When you put yourself in the position to be a symbol for something, along with that comes the moral responsibility. Take a look at athletes, teachers, politicians and not to mention our parents and family. We all have some level of moral responsibility.

There are ways to control diabetes through the foods, herbs and spices you eat and drugs may not be necessary.

Bitter Melon

Fresh Fennel

 

Healthy Never Tasted So Good, Try some of these to regulate blood sugar levels:

  1. cinnamon: there is some evidence to support the use of adding cinnamon to foods for those with type 2 diabetes,
  2. fennel: are rich in vitamin C, folate, potassium, manganese and fiber – the nutrients that do best in regulating blood glucose levels.
  3. eggplant: a good source of fiber to assist with lowering blood sugar,
  4. okra: lots of fiber and minerals as well as assisting with lowering blood sugar,
  5. cactus leaves/prickly pear (nopal): lowers blood sugar naturally
  6. bitter melon: four compounds in bitter melon  activate an enzyme that is responsible for regulating metabolism and transporting glucose from the blood into the cells,
  7. water: pH above 7 is alkaline, drink half your weight in ounces every day, the body is 60% water so this helps to flush out toxins and excessive sugars as well as assist in weight loss

There a lots of other natural foods to assist with lowering blood sugar. The ones posted here are those seldom used, but pack lots of benefits including cancer prevention and inflammation. Eat organic as much as possible. Food is the most important thing you can do to regulate blood sugar especially eat foods in season to get the best nutrients. And do not forget to drink alkaline water that is half your weight in ounces.

Use deductive reasoning, research, common sense and process all information for yourself.

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

Copyright © March 2012 Mama Vega Corporation

The materials on this Website are protected by United States copyright law. Users may download material from this site (one machine-readable copy and one print copy per page) for personal, noncommercial use only. Any further reproduction, distribution, transmission, display, publication, or broadcast requires the prior written permission of The Mama Vega Corporation.

You may not alter or remove any trademark, copyright, or other notice from copies of the content.

April 1, 2012

Healthy Never Tasted So Good… Weight Loss Schedule!

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Lemons and Limes Sliced

With the ever increasing diabetes and obesity epidemic, busy schedules and lack of expendable income to join paid membership fitness programs, I, Charmene “Mama” Vega, created Mama Vega*s Weight Loss Schedule using foods and how the body responds to them. Part of my schedule incorporates the eating traditional schedule of Norway. Years ago when I lived in Norway, I experienced eating the biggest and heaviest meal of the day at mid day, between 11 am and 2 pm. Dinner is a light meal and snacks are throughout the day. However, just like all countries in the word, diabetes and obesity/overweight has also hit Norway and other Scandinavian countries. However, there is a significant difference; it is maybe ten percent (10%) as compared to an excess of sixty percent (60%) in the United States according to recent reports.

Creating Mama Vega*s Weight Loss Schedule not only incorporated the Norwegian consumption amounts, but cold water and natural fibers to enhance weight loss. Merely drinking eight (8) glasses of COLD water can assist you with losing 66.6 kilo calories per day. This may not sound like much, but over the course of one year, this would be approximately 7.3 pounds for just drinking COLD water. Obviously, drinking more COLD water will increase weight loss. Adding exercise, sleep and diet (fiber, low sodium, reduced calories) to the mix and you have a perfect recipe for a Healthy Never Tasted So Good… Weight Loss Schedule.

Below is a convenient simplified chart I have created:

TIME

WHAT TO EAT

WHEN YOU SHOULD EAT

WHY YOU SHOULD EAT

6:00 am Void (bathroom)
6:05 Weigh yourself
6:10 am – 6:20 am 1-2 c COLD alkaline water with fresh lemon and lime added COLD water before exercising – generally promotes exercising 25% longer in addition to revving up the metabolism The bitter taste of the lemon and lime stimulates the release of digestive enzymes in the stomach in preparation for food consumed later
6:30 am – 7:30 am ½ c – 1 c COLD water 39 ̊F during exercise (above) every 30 minutes Stay hydrated – assists with blood circulation Get your heart rate up to 50% – 75% its normal rate for a sustained 20 minutes
7:30 2 c COLD water 39 ̊F after exercising (above) per 1 lb weight lost during exercise, gives you a feeling of fullness so you eat less, plumps cells reducing wrinkles, lubricate joints, Replenish water loss during exercise – rehydrate, removes toxins (ie lactic acid ), reduces water retention by flushing out excess sodium, promotes alkalinity which balances the pH in your body and reduces illness 60 % of your body weight is water therefore, the amount of water consumed per day must be at least 50% of your weight in ounces in order to stay hydrated

Average:

Man 191 lbs = 13 cups

Woman 164 lbs = 10 cups

Although the man consumption by calculation would be 12 cups, the Mayo Clinic recommends 13 cups

7:45 Fiber – eat 15 minutes before every meal for a sense of fullness and ease of elimination Chia or Konjac root (Asia & India) absorbs 50 times their weight in water making you feel full *Natural sources: raspberries, pear with skin, apple with skin, strawberries, banana, dried fig, raisin, barley, bran, Man 30g – 38 g per day Woman 25g – 28g per day
8:00 am -8:30 am Eat Take at least 25 minutes to consume the meal, chew slowly, if a smoothie, drink slowly Do not consume water with your meal – this dilutes the digestive enzymes in the stomach slowing down the digestive process Wait about 20 minutes after the meal before drinking more COLD water- remember you must consume 50% of your weight in ounces
10:00 am Snack *Fiber (see chart below)
10:30 am COLD water39 ̊F Use a straw when drinking water – ironically you will drink more and faster
11:45 am Snack *Fiber
12:00 DINNER This will be the largest meal and heaviest meal of the day Eating at this time allows your body to burn off the calories more efficiently Bring food from home so you have the full lunch time (average 30 minutes) to eat your food slowly allowing for digestion to take place – digestion begins in the mouth with chewing so chew well
1:00 pm COLD water 39 ̊F
2:00 pm Snack *Fiber
3:00 pm COLD water 39 ̊F
4:00 pm Snack *Fiber
5:00 pm COLD water 39 ̊F
6:00 pm Light meal Eat some fiber 15 minutes before the meal The meal should be eaten at least 3 hours before you go to bed **NOTE: every pound of carb stores holds 3 – 5 lbs of water
Afternoon times SNACK = even hours WATER = odd hours

Berries High In Fiber

Fiber chart:

SOLUBLE FIBER

INSOLUBLE FIBER

Raspberry 1 c = 8 g Flax seeds 1T = 3g
Pear with skin medium = 5.5 g 1 c carrots sliced and steamed lightly 5g 1 c barley 6g
Apple with skin medium = 4.4 g 1 c broccoli steamed lightly 4.5g ¾ c bran 5.3g
Strawberries cut in half 1 ¼ c = 3.8 g 1 medium sweet potato 4g oatmeal
Banana medium = 3.1g 1 c cauliflower steamed lightly 3g 3 c popcorn (air popped) 3.5g
Orange medium = 3.1g 2 c raw chopped spinach 3g 1 c brown rice 3.5g
Fig dried (2) = 1.0g Other fresh fruits and vegetables Whole grains
Raisin 2T = 1.0g

 

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

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