Get Off the Diet Roller Coaster: Ten Tips for Achieving Your Ideal Weight

Roller CoasterAfter just two weeks the diet roller coaster has already ejected a good number of its riders.

Some of those didn’t even get on. The pull of holiday goodies was simply too strong.

Besides the festivities really weren’t over until seven days into the year. Well, that wrecks it for the whole year, so why bother?

Others jump on with great enthusiasm, strapping themselves in and throwing their arms up in the air with abandon. Many of these fall off rather early too: their arms quickly tire and they can only handle so much of the stress of the ups and downs.

Some make it through numerous hills and valleys, but find themselves frequently dizzy and nauseous.

And by mid January, most people have already lost their grip and tumbled to the ground.

Here’s a radical idea. Let’s get off the diet roller coaster forever. In fact, I propose we skip that area of the amusement park altogether.

Let’s not give our money to the hucksters selling us the illusion that this ride is taking us somewhere. The facts are:

FACT 1: Diets don’t work.  Once you get off the diet all the problems return. Diets often distract us from dealing with the real problems.

Fact 2: Follow the money. Diets have never worked but the diet industry (including physicians and pharmaceutical companies) makes billions of dollars every year perpetuating the myth. We foolishly keep getting back onto the ride that takes our money and makes us sick.

Fact 3: Governments, Big Agriculture, Big Food, Big Pharma, Big Health Care and Big Health Insurance industries DO NOT CARE ABOUT YOU! I am saddened by the blind trust the average person has in the “system”.

Fact 4: You must take responsibility for yourself, for your own health and education.

Fact 5: Food does not have to be complicated. We simply need to reconnect to it.

So what can you do? How do you relinquish your lifetime pass on the diet roller coaster?

Here are just ten examples:

1. Learn more about food. Why is broccoli good for you?  Why should you be suspicious of GMOs?

2. Cook more of your own food. Food made with hands is better for us than factory food. By preparing your own food you can avoid the chemical poisons of food additives.

3. Grow some of your own food. Some herbs and a tomato in a pot on the patio. Turn a patch of lawn into a salad garden. Plant berry bushes that grow well in your area. (Turn children loose in a raspberry patch for a soul-filling event.)

4. Shop the periphery of the supermarket. The fresh real food is usually found around the outside and the junk is usually on the middle shelves, especially at the ends of the aisles. Even better, forego the supermarket for the farmer’s market.

5. Get to know your grower. When you learn about the inputs required for successful organic farming, you won’t mind paying a bit more at all. You will gain an appreciation for the resources required to feed you and perhaps you’ll stop taking the earth for granted.

6. Buy colourful foods. Fruits, vegetables, and berries come in a rainbow of colours. We are genetically programmed to associate bright colours with good nutrition. It’s no mistake that junk food is marketed with brightly coloured packaging and messaging (but the food itself is often bland and colourless). We are being misled.

7. Stop poisoning yourself. Avoid “unfoods”.  You know, they come in a colorful bag inside a colourful box wrapped in plastic, with a shelf-life of decades and a list of ingredients that sound like they could power a space station, er, I mean “look”, because they are invariably unpronounceable! Avoid factory food. Eat whole real food.

8. Stop counting calories. Yes, they matter to some degree but focusing solely on calories is dangerous. (That is how fats became villains, even though many are actually heroes). Nutrient density, the total nutrients per calorie, is what really matters. Micronutrients are probably more important than macronutrients (fat, protein, carbs). Choose foods that give you the most nutrient bang for the buck/calorie. Go for quality, not quantity.

9. Start paying attention to your body. My great-grandfather said your body will tell you whether you should eat it. I’m often chided for avoiding bread but it bloats me and adds up to eight pounds to my weight in one day. My body is telling me bread isn’t serving it. If you have inexplicable health problems try eliminating some of the worst offenders from your diet for a while. Wheat, soy and dairy are some of the common foods that cause mystery illnesses.

  1. Drink water. This one step, if practiced many times each day, can revolutionize your health.

Finally, remember this. There is evidence that we are not sick because we’re fat, we’re fat because we’re sick. Fat is a symptom. Treating symptoms doesn’t work. It only masks the problems.

The accumulation of fat can be the body’s way of defending itself from toxins. Those toxins can be emotional, from food or from industrial chemicals.

Therefore the goal to “lose weight” is off track. When we strive for optimum health the body will detoxify itself, heal itself and we achieve our goals.

We’ve been riding the wrong ride!

I am happy to point you in the direction of many good resources if you decide to stay off the diet roller coaster forever. Feel free to contact me.

Got Milk? Just Say No

milkWhy Avoiding Dairy Might Be a Good Option

Food issues are complicated.

I recently ranted about butter vs margarine (see article here). I came out in favour of butter.

Now I have a confession.

I stopped ingesting dairy in January 2012.

Every year I try to make a change to improve my health. I decided to try eliminating all dairy products.

I was surprised at the outcome. I immediately stopped snoring, a condition of great concern to my light-sleeping husband. I also ceased to require deodorant (unless I have cheese. Then I stink the next day!)

Truthfully, dairy hasn’t agreed with me since I was a child. My grandparents had mixed farms, including a few dairy cows. We drank warm milk, fresh from the separator (a machine for separating cream (milk fat) from milk).

I never liked warm milk with the fresh froth on top. It tasted like cow.

In fact milk has always tasted off to me. (When my kids were little and drank milk I could never discern whether the milk in the carton was sour).

But buying into the “dairy is essential to good health” mantra, I sought palatable forms. I liked cottage cheese and other soft and hard cheeses, sour cream and ice cream. Cream didn’t bother me and I would pour it on my cereal instead of milk. I drank chocolate milk and added milk to soups in an effort to consume dairy.

One day about 20 years ago, I had a Dairy Queen strawberry milkshake, my favourite rare treat. Within an hour my intestines were twisting. I felt like I had a couple of sumo wrestlers in there. It lasted for several hours, tempting me to go to Emergency more than once.

I noticed discomfort with other ice cream so I eliminated it from my diet for five years. When I reintroduced it, it was occasional and only high-quality varieties.

By the time I gave up dairy, I was eating cheese once per week, cream on berries occasionally, ice cream twice a month. I would add a tsp of butter to steamed veggies or to fry a free-range egg. A pound of butter would last a month or two.

Post snore, I find coconut oil is a suitable butter substitute. Now that I’ve tasted ice cream made with coconut milk I will never go back to dairy: no cow taste and no mucous! Almond milk is another product that I use. I find it works in most places milk is required.

I am conflicted. Butter is natural.

But is it really?

Modern dairy operations are CAFO’s (Confined Animal Feeding Operations).  Milk from grass-fed, hormone-free, pesticide-free cattle is nutritionally superior to milk from CAFO animals. It has more vitamins and more healthy fats.

Animals in CAFO’s are sick. They need antibiotics to survive like junkies need heroine. They live and produce for only a fraction of their natural life expectancy due to inferior feed and the stress of CAFO life.

I was taught that we don’t eat sick animals or their products. CAFO milk is sick. Therefore so is its milk fat (butter).

Modern dairy processing further renders milk indigestible and void of most of its celebrated benefits. Pasteurization and homogenization threaten enzymes, kill beneficial bacteria and change the structure of the milk and, some claim, affect our bodies’ ability to assimilate it.

Pasteurization is unavoidable for big dairy operations but small farmers can safely distribute unpasteurized products. The pro-biotic benefits of raw milk are real. Unfortunately, raw milk farmers are often persecuted in North America so it’s tough to find suppliers.

Some experts claim adult humans are not designed to eat dairy. After age four, the majority of us lose our ability to digest lactose. Asian and African populations have particular difficulty digesting dairy.

One researcher suggests one’s blood type may affect the ability to digest dairy, with B and AB tolerating better than A and O types. If that were true, I would be able to tolerate dairy. But just because it’s not true for me, doesn’t mean it’s not true for another.

When they learn I avoid dairy, people are alarmed. Where do you get your calcium? What about osteoporosis? I get my calcium from greens and nuts. Dairy isn’t the only food with calcium. Osteoporosis is higher in countries with high dairy consumption. The fact is milk causes acidosis and the body leeches calcium from the bones to neutralize the acid, causing bone thinning.

Calcium from cow’s milk is not very bio-available. The official recommended intake for calcium is high because the body can only use a small portion of calcium from dairy.  Incidentally, my latest bone scan indicated I have bones of a 20 year old. The technician raved that I must be a milk drinker. He was dismayed when I revealed the truth.

If you do consume dairy, seek products that are from grass-fed cows, unpasteurized, and organic, (no hormones, antibiotics, pesticides and no unnatural feeds like ground up carcasses). Ideally you know and support your local farmer.

Consider goat milk, which is more easily digestible than cows’ milk, having a molecular structure closer to human milk. Goats are not generally subjected to CAFO life and appear to leave a smaller “footprint” on the earth.

When I was in Arizona I drove by a dairy farm that was miles and miles of Holstein cows standing in their own feces, forlornly searching for food and stimulation, a black and white wall of despair.

There are many good reasons to avoid dairy but the most important is I feel better. I sleep better.

If you have mysterious illnesses for which you’ve found no solution, consider giving up dairy for a short while. You might find solutions to heath issues you don’t even know you have.

Many people I know have transformed their health by just saying “no” to, “Got milk?”

http://organicconnectmag.com/got-proof-the-myth-of-milks-benefits/#.UkzYnBzoOgg

Book Review: In Defense of Food by Michael Pollan

indefenceoffoodRevised July 2013

This New York Times best seller is a book that everybody should read but most probably won’t.  So as a public service, I decided to write a summary of it.  Here are some of the most profound ideas in the book.

 

Pollan starts by sharing this mantra: “Eat food.  Not too much.  Mostly plants”.

 

He then describes “Nutritionism”: our idea of food broken down as individual nutrients and why that has become a problem for modern eaters.  We have begun to think of food as its parts: carbs, fats and proteins, totally missing the completeness of food and even its social implications.

 

Scientists typically study the individual components of food and are constantly baffled (or happy to report, depending on who is funding the study), that these parts are rather insignificant on their own.  Studies often totally miss the wonderful things that nutrients can do because they insist on studying them as if they exist in a vacuum.  Furthermore, when industry funds nutritional research, conclusions find favourable results for their products.

 

Some interesting facts:

 

  • ¼ of Americans suffer from metabolic syndrome (a combination of medical disorders that increase the risk of developing cardiovascular disease and diabetes).
  • 2/3 of Americans are overweight and diet-related diseases kill most people.
  • The more we worry about nutrition the less healthy we have become.
  • Despite our poor eating habits, western medicine is keeping us alive.  We haven’t reduced heart disease; we’re just surviving it because of the progress we’ve made in emergency rooms and developing certain drugs and surgeries that prolong our lives, but not necessarily the quality of life.
  • An estimated 80% of diabetes can be prevented by diet and exercise.
  • There is little will to prevent diabetes because tons of money is made selling diabetes gadgets and drugs and eventually, heart surgery; 80% of diabetics get heart disease.
  • When people from around the world come to North America and adopt our diet they begin to suffer from the same diseases that kill us: diabetes, cancer and heart disease.

 

The overriding message is to stop eating a western diet. Pollan offers this advice:

 

  • In general, avoid foods that make health claims.  (No matter how you look at them Froot Loops are NOT part of a healthy diet!)
  • Don’t eat anything your grandma or great-grandma would not recognize as food.
  • Don’t eat anything incapable of rotting.
  • Avoid food with ingredients that are unfamiliar, unpronounceable, more than five in number and contain High Fructose Corn Syrup.
  • Shop the peripheries of the supermarket; stay out of the middle.
  • More radically, stay out of supermarkets, whenever possible. Shop at farmer’s markets or CSA’s (community supported agriculture).
  • Shake the hand that feeds you. Seek shorter food chains. It is most desirable to have direct links between growers and eaters. More middlemen equal more problems. Shopping this way takes more time, money, and effort, but provides more nutrition.
  • Eat food in season for more taste and nutrition.
  • Eat mostly plants, especially leaves.  Pollan describes how the proliferation of grains in our diet is killing us.
  • You are what you eat and what you eat eats.  Pay attention to the diets of the animals you eat and the way the soil is fed. Eat well-grown food from healthy soils. Pollan quotes Wendell Berry regarding the problem of monoculture, which dominates modern agriculture: “…as scale increases, diversity declines, as diversity declines, so does health, as health declines, the dependence on drugs and chemicals necessarily increases.”
  • We are omnivores. We need variety. Try new things for biodiversity.  The author claims that one of the problems we suffer in our modern society is lack of diversity. There are 80,000 or more edible foods on earth. Of those, 3000 are widely used to provide us with the roughly 100 chemicals we need to survive and thrive.
  • The average North American derives 66% of calories from just four foods: corn, soy, wheat and rice. Sugar is also significant in the diet, leaving little room for other foods. Billions of dollars are spent subsidizing corn, soy, wheat and sugar and billions more are spent on advertising products made primarily from those products.

 

More of Pollan’s advice:

 

  • Eat wild foods when you can, like lambs quarters and purslane, common “weeds”.
  • Be the kind of person who takes supplements. These people are more health conscious, better educated, they exercise and take multivitamins and fish oil after age 50.
  • Eat traditional, ethnic diets. Beware of non-traditional foods. For example: the way North Americans eat soy is not healthy. We eat too much and we eat it unfermented. Soy is also fed to cattle; they re incapable of properly digesting it.

 

How to eat:

 

  • Eat slowly. Stop before you’re full. Use a smaller plate.
  • Spend more; eat less. Americans spend a smaller percent of income on food than any industrialized society.  (Canadians are not far behind them).  Pollan says it is no coincidence that as spending on food drops, spending on health care soars.
  • Eat at a table.
  • Have a glass of wine with dinner.
  • Don’t get your fuel from the same place as fuel for your car (at a gas station). The same fuel (corn) is used in bio-fuels and most packaged foods.

 

There is no magic bullet.

 

If you never get the chance to read In Defense of Food, you now know the basics.  I hope you’ve found this information as interesting and useful as I have.

 

Eat well!

 

Amazing Avocado

Avocado sliced in half

Avocados are considered a superfood but mainstream media has vilified avocados because of their high fat, and therefore high calorie, content. Denmark included avocados on their list of high-fat, therefore highly taxed, foods. They might have a point if food were only about calories but it’s not.

Avocado sliced in half

Avocados can boost your health in numerous ways.

Sure avocados are high in fat but all fats are not equal. Like olive oil, the fat in avocados boosts levels of HDL (“good” cholesterol).  HDL’s help regulate triglycerides, preventing diabetes. A recent study found that avocados can reduce LDL’s (bad cholesterol) as effectively as statin drugs.

Avocados provide all 18 essential amino acids necessary for the body to form a complete protein, making avocado a perfect vegetarian/vegan source of protein. The protein in an avocado is more easily digestible than a steak.

Avocados contain a diverse range of carotenoids including, beta-carotene, alpha carotene and lutein, and numerous lesser-known but still important phytonutrients. Carotenoids deliver high-quality vitamin A to your body and enhance immune-system and reproductive system function.

Avocados can help prevent osteo and rheumatoid arthritis because of the powerful ant-inflammatory benefits of the combination of Vitamins C and E, carotenoids, selenium, zinc, and omega 3 fatty acids.

Oleic acid is the primary fatty acid in avocados. Studies have shown that oleic acid improves cardiovascular health.

Avocados have 35% more potassium than bananas. They are rich in folic acid and vitamin K, and are good dietary sources of vitamin B6, vitamin C, vitamin E and pantothenic acid. Avocados have a high fiber content of 75% insoluble and 25% soluble fiber.

One of the most famous iterations of avocado is in guacamole, which is easy to prepare. Mash a ripe avocado with the juice of half a lemon, a chopped green onion, a clove of minced garlic, salt, pepper and cumin to taste. Use as a sandwich spread or as a dip for raw veggies.

Two of my avocado recipes include: Nasturtium Salad and Chocomole.

I urge you to include avocado in your diet.

www.naturalnews.com

http://en.wikipedia.org/wiki/Avocado

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5