Posts tagged fiber

Why No Oil? by Frederic Patenaude

Check out the great deals below on products from Frederic.
The special offers are subject to change at any time.

Why No Oil? by Frederic Patenaude

One of the most common questions that I get is: why don’t you recommend oil?
What about coconut oil? Or extra-virgin olive oil? Or flax seed oil?

Why I Don’t Recommend Any Oil, Including Olive or Coconut Oil

I follow the lead of excellent doctors and researchers such as Dr. Esselstyn, McDougall, Barnard, Campbell, Klaper, Goldhammer (and many others) in my stance against oil.

I don’t use any oil, including olive or coconut — and never eat any except in circumstances where I’m not in full control of the food that I’m eating.

Once you’ve experienced going oil-free, you don’t want to go back. The benefits of eliminating oil from the diet are numerous, and you will feel many of them immediately.

You’ll have more energy. Oil is 100% pure fat with no protein or carbohydrate, and very few other nutrients. Fat is twice as concentrated in calories as carbohydrates, containing nine calories per gram vs. four for carbohydrates. You’ll have more energy eliminating oil because you eliminate a concentrated source of calories. You will replace those calories with foods that give more energy, such as fruit, healthy starches, vegetables, and whole nuts and seeds or avocados.

Your mood will improve. Again, consuming liquid fat means consuming fewer carbohydrates and healthy sources of protein. Whole carbohydrates contribute positively to serotonin production.

Your digestion will improve. Oil makes digestion sluggish. Liquid fat takes a lot more time to digest than carbohydrates. On an oil-free diet, your digestion will be excellent! You will never feel too full or experience discomfort after a meal, even if it is big.

You’ll lose body fat. You might think that eating so many carbohydrates makes you fat. But in reality, it’s the combination of carbohydrates and fat that promotes fat gain. Carbohydrates are burned as energy whereas fat can be stored directly as body fat. If one consumes both carbohydrates and fat in significant quantities, the carbohydrates will be used as energy and the fats will be stored as body fat (as long as total calories exceed what the body needs). Liquid fat (oil) are the easiest types of calories for the body to store as body fat.

Your blood sugar will improve. I used to check my blood sugar every day. Eating fat and especially meat has always caused the greatest spike in blood sugar. That’s because a high-fat diet lowers insulin sensitivity. In fact, beef causes more insulin production than white sugar.

Why No Oil?

Here are some more reasons to avoid oil:

1) Oil is a refined product and the most concentrated source of calories available anywhere. One tablespoon of oil contains 120 calories of pure fat with almost no other nutrients. Refined sugar is only 50 calories per tablespoon.

A few splashes of olive oil here and there can quickly add up to hundreds of extra calories that you don’t need. Worst of all, those calories are missing all the fiber and essential nutrients and are empty.

Multiple studies have found that adding fat to food makes people over-consume calories without realizing it because fat has a very low satiety factor compared to carbohydrates or proteins. Many of these fascinating findings are described in the book “Salt, Sugar, Fat.”

Remember: it takes 24 olives to make 1 TBS of olive oil. I don’t know about you, but I’ve never once added 24 olives to a single serving of salad.

2) Vegetable oils contribute to inflammation. Omega 6 fats contribute to inflammation in the body while omega-3 fats reduce it. But most vegetable oils have a ratio that dramatically favor omega-6 fats. We should seek to a dietary ratio of no more than four times the omega 6s vs. 3. Olive oil contains over ten times the omega-6 as omega-3, and many other oils are worst.

3) Olive oil doesn’t lower LDL cholesterol, in fact, it increases it. It’s a myth to think that olive oil is “heart healthy.” Studies have only shown that it lowers LDL cholesterol when it replaces animal fats like butter. But to add olive oil (and other vegetable oils) to an otherwise healthy diet increases LDL levels. If you want to raise your LDL levels even faster, then eat some coconut oil. As Dr. Williams recently pointed out in an article published on Renegade Health, vegans tend to eat too much coconut oil, and it does raise their LDL levels. There’s a lot of hype around coconut oil, but in my opinion it’s just another good way to get to a heart attack faster. (For the lowdown on coconut oil, watch this video by Dr. Greger.) Note: whole coconuts are healthy. You can eat them.

4) Olive oil injures the inner lining of the arteries (called endothelium). A study conducted by Dr. Robert Vogel and published in the Journal of the American College of Cardiology showed that a meal containing olive oil caused severe constrictions in arteries, contributing to heart disease. Consuming olive oil reduced blood flow by 31% in this study. It’s worth noting that canola oil or salmon didn’t cause this problem (however, all vegetable oils are unhealthy to some degree).

What studies found was that the protective components of the Mediterranean diet appear to be fruits and vegetables and nuts, and NOT the olive oil. Greek people only got away with eating olive oil because they consumed a lot of fruits and vegetables. They also replaced animal fats like butter with olive oil. But olive oil in itself isn’t healthy. (Note: Greece currently has the highest obesity levels in Europe and has the highest per-capita consumption of olive oil).

5) Oils release toxic compounds when heated. Many oils become carcinogenic when heated. And yes, every type of oil can withstand a different level of heat. But don’t believe for a second that nothing is happening to your oil when you start heating it. Udo Erasmus, one of the world’s most well-known experts on fats, always recommended to never heat any fat. He said: “If health is what we want, water is the only oil appropriate for frying. We’re back to steaming, poaching, boiling, or pressure cooking our foods. Or, even better in most cases, eating them raw.”

What about essential fats?

It’s true, we need some fats for good health. But all whole foods contain them to a certain degree, and in the perfect omega 3/6 ratio.

What’s my favorite source of essential fats? Green vegetables. Although the percentage is low, it contains omega 3s in the perfect ratio.

Additional fats should come from whole foods such as nuts, seeds, avocados, etc. Those foods contain fiber, vitamins, minerals, protein, and so many other critical nutrients that are missing from liquid fat calories.

I only take two tablespoons of ground flax seeds every day. I have tested my Omega-3 levels using a blood test, and I’m getting optimal results. My theory is that removing oil in the diet improves the omega-3 ratio because there’s no omega-6 to compete with the omega 3s. The body can fully convert the small amount of fatty acids naturally found in every whole food, including vegetables. Including flax seeds and walnuts or hemp is a good idea.

How to Transition to an Oil-Free Diet

Now, does that mean you can never have a splash of olive oil? If you’re very active and burn a lot of calories, a bit of olive oil probably won’t hurt you. But it’s better to go without it. Try giving it up and you’ll notice that your taste for oil will disappear. If you crave something fatty, have whole nuts and seeds instead, or even some nut butter. Eat some avocado. And whole coconuts contain ALL of the benefits of the coconut. Coconut oil is just pure fat. What could be tastier than a fresh, young coconut?

When I make a batch of hummus, I only use some tahini, but I don’t add any oil. The traditional recipe for hummus doesn’t contain any oil. I stopped purchasing the tahini brands that contain oil (most of them).

When I eat a salad, I usually eat it plain or with a simple seasoning of balsamic vinegar and maybe nutritional yeast. But I don’t add olive oil to it. I might add some diced avocado.

When I make rice and beans, or marinara sauce, I don’t stir-fry the onion and garlic in olive oil. I dry-sautee the onions and garlic until a little brown and then deglaze it with vegetable broth. No oil.

My taste buds have adapted to this oil-free diet. I now enjoy my food more without oil. It takes about 60-90 days for a person used to a diet of 30+% fat to adjust to lower-fat diet. Then when the transition is over, you will start to dislike oil and enjoy the taste of real, unrefined foods without added liquid fat.
—————————————-
The program ”One Year of Raw Foods” features complete menu planners for every day of the year, and more resources to make this diet work.

This program features exactly what to eat, day by day, based on seasonal ingredients (no mangoes in January!), and a complete shopping list to help with your errands.

Check it out here as it is a great offer with lots of free extras!
http://www.1shoppingcart.com/app/?Clk=4900803
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I want to let you know that Frederic’s book, “How to Eat Well for Under $100 a Month on a Plant-Based Diet” with the companion book is available now for $29.95 instead of the usual price of $47.

How to Eat Well for Under $100
http://www.1shoppingcart.com/app/?Clk=4900783

Coupon: MINDY100
$29.95 instead of $47

Other great deals on products offered by Frederic to my readers, are available for a limited time, so don’t delay:

Starter Kit
http://www.1shoppingcart.com/app/?Clk=3923008
Coupon: MINDYGOLDISSTARTER for 25% off
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Healthy Salad Dressings is available for $7 instead of $19.95
http://www.1shoppingcart.com/app/?Clk=4847273
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How to Heal and Prevent Dental Disasters
This program has been created by OraMedia and is the only
course I have discovered that tells you exactly how to avoid
dental problems for the rest of your life.

Normally, the program costs $47.
The price is $30 if you use coupon code: MINDYDENTAL

Take control of your dental health and avoid thousands of
dollars in unnecessary treatments by going to:

http://www.1shoppingcart.com/app/?af=1115741

Make sure to use coupon code: MINDYDENTAL

Leave a comment »

5 Life-Changing Lectures (Advanced Study Weekend Review) by Frederic Patenaude

This was such great “eye opening” information I received in an email from Frederic that I am reposting it here to share with all of you.

Also, there are some great deals on Frederic’s health products, not to be missed and prices may change at any time, so check them out below.
———————–
I attended the “Advanced Study Weekend” organized by Dr. John McDougall. He organizes this event twice a year and I have attended many times in the past. In my opinion, this is the best event organized anywhere in the world about health. The information is cutting-edge, free of hype and non-commercial in nature.

Here are my notes from this year’s event. I’m not going to review every single lecture, but instead focus on the ones that stood out for me.

Dr. McDougall on the New Dietary Guidelines

Dr. McDougall spent some time reviewing the latest USD guidelines for nutrition. He said that there were some wins but overall they obscure their recommendation using complicated language.
The guidelines are “guided” by industry. However, they are still a step forward if you read them carefully.

Even though they now removed the limit on cholesterol, they also write that one should make efforts to limit cholesterol. Go figure…

The reason many studies show that eating cholesterol has no effect on blood cholesterol is because of the design of the studies. When someone already eats a diet with over 400 mg of cholesterol, absorption is blocked for more. That’s why eggs show no effect on cholesterol in a diet that is already rich in animal products.

However, eggs will raise cholesterol levels in vegetarians.

T. Colin Campbell, PhD

Colin Campbell is the co-author of the China Study but also a relentless researcher. He was sitting just in front of me during the weekend, and I was amazed at his vitality at age 82. His conference was one of the most enlightening ones from the weekend.

The Supremacy of Protein – 200 Years – Has Anything Changed?
Dr. Campbell went through the history of protein from its discovery in the 1840s. Here are some highlights:

Studies were done in the 1870s established protein requirements to 52 grams a day but 120g/day was recommended instead.

As early as 1908 the overconsumption of protein was associated with cancer
Chittenden in 1905 discovered that physical endurance and strength increased on a low-protein, plant-based diet.

It’s the animal protein in the diet that causes heart disease, not just the saturated fat or cholesterol itself.

In the China Study, there was a 200X variation in rates of different cancers between the counties. It related to blood cholesterol levels. In China, the range was as low as 90 up to 170.
They thought that cholesterol was low enough in China, so why the increase in cancer at higher levels?

Because blood cholesterol levels was a result of animal protein consumption. It wasn’t the cholesterol itself, but the protein. Because animal protein raised cholesterol level, they could make the connection.

In animal studies, more animal protein promotes cancer growth. But you can consume as much plant protein as you want, doesn’t matter, because it’s different protein. It’s a whole food — it’s the full package.

Epidemiological studies done on different low-fat vs. high fat diets today are a mirage. They consider things like fiber, fat, etc. But NO large-scale study has ever been done on the type of diet we recommend, like the Ornish diet. A whole foods plant-based diet works not for one disease but every disease.

All the studies done compare 30% fat to 60% fat. Even from 20% to 60% there’s not much difference. It’s like comparing smokers with two packs or three packs a day. There are no studies done on the food that we recommend: whole foods, 100% plant-based, no oil.

Dr. Caldwell Esselstyn: Treating the Cause to Prevent and Reverse Heart Disease

Another superstar speaker. He’s also 82 years old. He gave his usual lecture on becoming “heart attack-proof” with a few new twists. Here are a few highlights:

How do we get heart disease? It starts with inflammation of the endothelial cells lining the walls of our arteries. Cholesterol gets stuck there and goes under the lining. It gets oxidized, and the body tries to get rid of it. Progressively, plaque forms, and its content oozes out. This activates a clotting factor… we get a clot, and BOOM, a heart attack.

You can get heart-attack-proof for life in just three weeks. You have to change your chemistry and make sure nothing in your blood gets sticky.

Nitric oxide, discovered in 1980-1998 (and for which a Nobel Prize was awarded), is key. It’s a strong vessel dilator and prevents arteries from becoming thick.

A single meal at McDonalds can injure your endothelial cells and prevent artery dilation for several hours.

Caffeine in coffee injures the endothelial cells (but not in tea), as do olive, soybean and palm oils.

To improve nitric oxide function, cardiac patients should eat greens SIX TIMES a day! About fist-sized (once cooked), with balsamic vinegar, cooked for 4-5 minutes. For optimal results, no smoothies. Eat and chew your greens.

Never before in Medicine have we had something as powerful as a toolbox as we have with plant-based diet

Why Lunch Matters: Promotion and Prescribing – Adriane Fugh-Berman, MD

This lecture was not about lunch! It was about the marketing techniques used by pharmaceutical companies to promote their products. It was super enlightening! It focused on the pharmaceutical reps marketing to doctors directly.

(The “lunch” part of it comes from the fact that often these reps pay lunch or other small gifts to doctors. Doctors don’t feel it’s a gift, but they feel obligated to reciprocate. They discovered that small gifts work better than big ones!).

It will be tough to summarize the lecture, but I’ll give you a few highlights:

Pharmaceutical reps make 150-300K a year and provide a 13X return on investments to the company. They only work on three doctors!

Physicians are smart and naive, and more more susceptible to financial scams and manipulation from marketing techniques. Doctors believe that they haven’t been bought off, even when they have.

One fourth of doctors in the US doesn’t see reps from pharmaceutical company. Find a doctor who doesn’t.

Marketing of drugs starts seven years before they are on the marketing. It’s illegal to promote a drug before it’s approved but instead, they market a disease with a “disease awareness campaign.”
Many diseases have changed names or benign conditions have been redefined by pharmaceutical companies in preparation for a new drug, or a rebranding of an old drug.

Examples:

Pfizer renamed “impotence” “erectile dysfunction” to remove the stigma associated with the condition and prepare for the release of their drug.

Heartburn used to be a simple condition, and the advice was “don’t eat so much, don’t drink and take TUMS.” It’s been rebranded as “GERD” with drugs you need to take every day for the rest of your life.
Drugs are often renamed. When the Prozac patent came close to expiration, the same drug was rebranded as Sarafem.

Menopause has been turned from a normal life event to a medical condition. We promote hormone therapy even when menopause is not a disease.

For men, “Low testosterone” is the latest of those “new conditions.”

More info at http://www.PharmedOut.org

Dr. Milton Mills: Are Humans Designed to Eat Meat?

This was a fascinating lectures. When we hear that humans are “natural carnivores,” or even “omnivores,” we wonder what part of it is true.

Dr. Mills went through a detailed analysis of exactly what the differences are between true carnivores and plant eaters and proved that humans can’t be even part-time carnivores.

Here are a few highlights:

Carnivores are animals optimized for predation. They expend little effort to catch their food. They seek weak, diseased and defective animals because they are easier to catch.

Herbivores seek lush, verdant and beautiful food. Humans are trying to be carnivores with a herbivore mentality (we seek healthy meat). This beauty paradigm creates species destruction.

Hunting doesn’t add up regarding energy deficit for humans. We expend more energy hunting for meat than we get in calories. True carnivores only need to eat every 7-10 days and can eat up to 20-30% of their body weight in one meal.

Humans are designed for foraging and walking very long distances at a low energy cost. We’re the only animal efficiently designed for walking.

We’re not designed to run fast. We can run fast enough to escape insects and bees. We’re not fast enough to outrun any animal.

Hunter-Gatherers who outrun their prey expend more energy hunting than they get from the meat. they obtain most of their calories from plant foods. We can’t even eat enough in one meal to replace the energy expanded from just ONE hunt. Carnivores get enough to eat for a week.

Richard Oppenlander: Food Choices and Sustainability

Normally the lectures focus on human health, but this time Dr. McDougall had two lectures on environmental issues as they relate to food. Richard Oppenlander’s lecture was very enlightening about this very important topic that’s so misunderstood and abused.

We are 7.4 billion people on the planet but over 70 billion farm animals. This is unsustainable. Global warming is just one component of global depletion.

We can’t eliminate fossil fuels now, but we can change the food we eat. All animal food production systems are unsustainable.

It’s close to 51% of all greenhouse gas emissions that come from animal agriculture.

Climate change could be irreversible by 2017.

We need to change the words we use. Words like CSA, farm to table, traceable, local, organic, grass-fed, cage-free, Paleo, “humane”, real food, sustainable seafood… are all terribly misleading.

The “real food” movement is flawed. A vegan bar is considered processed and not “real” food, but fish and meat is considered “real food.

The movement to eat “less meat” is also flawed. It shifts the focus to seafood, which causes huge problems.

Every country in the world lacking fresh water is struggling but giving water to livestock.

In California, 60-70% of all the water goes to livestock. We’re told to watch our water consumption in the shower which might save 2-3 gallons of water, when not eating meat saves 2000 gallons of water a day.

If you love fish don’t eat it. The most important cause of coral death is overfishing.

The problem is not overfishing. The problem is fishing. We catch fish to feed farm fish, so even farmed salmon is not sustainable.

None of the environmental organizations say anything about eating meat, yet they keep throwing the word “sustainable” without defining what it means.

Michael Greger, M.D.

Dr. Michael Greger gave one of the best lectures of the weekend, but I’m not going to summarize it because you can download many of the lectures on his website for free.

Frederic Patenaude

Frederic Patenaude has been an important influence in the raw food and natural health movement since he started writing and publishing in 1998, first by being the editor of Just Eat an Apple magazine. He is the author of over 20 books, including The Raw Secrets, the Sunfood Cuisine and Raw Food Controversies. Since 2013 he’s been the Editor-in-Chief of Renegade Health.

Frederic loves to relentlessly debunk nutritional myths. He advocates a low-fat, plant-based diet and has had over 10 years of experience with raw vegan diets. He lives in Montreal, Canada.
————————————-
The program ”One Year of Raw Foods” features complete menu planners for every day of the year, and more resources to make this diet work.

This program features exactly what to eat, day by day, based on seasonal ingredients (no mangoes in January!), and a complete shopping list to help with your errands.

Check it out here as it is a great offer with lots of free extras!
http://www.1shoppingcart.com/app/?Clk=4900803
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I want to let you know that Frederic’s book, “How to Eat Well for Under $100 a Month on a Plant-Based Diet” with the companion book is available now for $29.95 instead of the usual price of $47.

How to Eat Well for Under $100
http://www.1shoppingcart.com/app/?Clk=4900783

Coupon: MINDY100
$29.95 instead of $47

Other great deals on products offered by Frederic to my readers, are available for a limited time, so don’t delay:

Starter Kit
http://www.1shoppingcart.com/app/?Clk=3923008
Coupon: MINDYGOLDISSTARTER for 25% off
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Healthy Salad Dressings is available for $7 instead of $19.95
http://www.1shoppingcart.com/app/?Clk=4847273
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How to Heal and Prevent Dental Disasters
This program has been created by OraMedia and is the only
course I have discovered that tells you exactly how to avoid
dental problems for the rest of your life.

Normally, the program costs $47.
The price is $30 if you use coupon code: MINDYDENTAL

Take control of your dental health and avoid thousands of
dollars in unnecessary treatments by going to:

http://www.1shoppingcart.com/app/?af=1115741

Make sure to use coupon code: MINDYDENTAL

Leave a comment »

What is the Scoop on Papaya Seeds? by Herbal Papaya

What’s the Scoop on Papaya Seeds? by Herbal Papaya
http://www.herbalpapaya.com

The many health benefits to be found in papaya seeds.

Papaya seeds are often overlooked when eating the juicy fruit they’re encased in, but their unique health benefits are not something that should be ignored.

In general, papaya has antioxidant nutrients such as carotenes, vitamins A, C and E, and flavonoids, which are all good for supporting immunity. Papayas are also known for how strong they are in fiber.

Papaya leaves, specifically, are popular due to their blood support capabilities and how well they promote a clean bloodstream and maintain blood platelet functions.

So, where does that leave papaya seeds? What is the scoop on those little black seeds in the middle of the papaya fruit that people think are inedible?

Well, it’s time to start eating your seeds people and here’s why.

The Benefits of Papaya Seed

Digestion

The most well-known benefit to papaya seeds is how they help in digestion. Papayas contain the enzyme papain, which supports a healthy digestive tract and aids in removing toxins. Papaya seeds especially are rich in papain, which can be seen in how they’re sometimes used to help fight against parasites and intestinal worms.

Similar to how papain breaks down undigested protein waste, it can also break down parasites and their eggs. A healthy level of enzymes like papain tend to make your intestinal tract less hospitable to worms and parasites.

In addition to papain, papaya seeds contain carpaine, an anthelmintic alkaloid that is also good at disposing of parasitic worms.

Liver Cleansing

In traditional Chinese medicine, a teaspoon of papaya seeds may aid in removing harmful toxins from the liver. Papaya seeds have been used for centuries in improving vital functions of the liver and for good reason.

Because of the cleansing benefits of papaya, it is sometimes used in people with excessive alcohol consumption.

Besides reducing the negative effects of alcohol, papaya seeds can also prevent or support cases of food poisoning. Papaya seeds are thought to have a potent antibacterial and anti-inflammatory effect on the digestive system, which helps kill bacterial infections such as E coli, Salmonella and Staph.

How to Eat Them

Papaya seeds have a taste that’s reminiscent of black pepper and wasabi. Because of their flavor profile, papaya seeds are often used as a pepper substitute.

You can eat them whole and straight from the papaya but they will have a somewhat bitter taste. Other people enjoy grinding them down with a pestle and mortar to powder form and sprinkling them on their food.

If you want to eat papaya seeds whole but they’re too bitter for your tastebuds, try them with a teaspoon of honey to sweeten them in a natural way.

Things to Know

There are many benefits that come from eating papaya seeds, but as with anything, they are best to use in moderation. Many people can eat a teaspoon of papaya seeds a day, but if you double or triple that intake, you could actually increase digestive problems.

It is recommended that you start out with small portions, and work up to the suggested daily amount to allow your stomach to become accustomed to the bitter flavors and papain enzyme.

When eating papaya seeds, make sure to chew them and don’t just swallow them whole. The reason for this is because of how tough the outside shell of the seed is, it’s unlikely to be broken down during digestion.

Because of their fertility effects, it’s recommended to avoid papaya seeds if you’re trying to get pregnant and during your pregnancy.

Conclusion

As you can see, there are various health benefits from papaya seeds and many different ways to eat them. So, next time you finish a papaya instead of avoiding the seeds, try a few and see what you think. They’re just another factor to why papayas are such an important fruit for our bodies and why they’re often called Fruit of the Angels.

Leave a comment »

Superfruits for Healthy Living by Herbal Papaya

Superfruits for Healthy Living by Herbal Papaya
http://www.herbalpapaya.com

The top 7 Superfruits to include in your diet for the best daily health benefits

You may have heard the term “Superfruit” thrown around a lot in the health industry in recent years, but what does it actually mean?

Superfruit is a marketing term that first started being used by food & beverage companies in 2005. This isn’t a FDA or USDA approved term by any means, and the labeling is completely up to the product manufacturer, but that doesn’t mean it still can’t be used appropriately.

How we define a Superfruit is through picking out the best of the best in the fruit family, and discovering which ones provide the most overall health benefits and nutrients to the human body. That, in our mind, is the true essence of a Superfruit and what the term was initially intended for.

Many people have their own idea of what a Superfruit entails, but these are our 7 picks for the best fruits to choose for your diet to give your body a boost in antioxidants, fiber, vitamins, minerals, and other important nutrients for daily health.

Açaí Berries

Açaí Berries have so much hype as a Superfruit because of their high levels of antioxidants that steamroll most of the other fruits on offer at the local supermarket. However, because it’s from Brazil, it’s not always easy to find fresh. A great alternative is finding Açaí powder to put into smoothies and drinks for that extra boost in the morning.

Pomegranates

The fruit that packs some of the highest antioxidants, pomegranates are best fresh during September and February. With around 600 seeds, this fruit has been shown to contain almost more than 3x the amount of total antioxidants in green tea and red wine. This is one of the best Superfruits you could include in your diet.

Cherries

This unsuspecting tart summer fruit has an important antioxidant in them called anthocyanin. This antioxidant helps to reduce inflammation, and triglyceride and cholesterol levels in the body. Cherries have also been known to boost metabolism for that extra health benefit that kicks it into Superfruit power.

Apples

The old adage that has stuck with us since childhood is actually true! “An apple a day keeps the doctor away.” Apples fall into the quercetin family, which is one of the best antioxidants for anti-inflammatory action in the body. On top of this, they’re also a great source of fiber.

Blueberries

The best Superfruit to boost your brain power and memory, blueberries pack in quite the health punch for their small size. The key is the high flavonoid levels in blueberries, which have been linked to sharper brain functioning and cognitive prowess as you age. They’re also high in manganese which is a great tool for better metabolism.

Tomatoes

Although some people may still think of tomatoes as vegetables, they’re actually a fruit! And a very healthy one at that! Tomatoes contain lycopene, which is a rare and powerful antioxidant hardly ever found in other fruits (except papaya, which has it too!). They are also incredibly high in vitamin C, potassium, and fiber. And as an added bonus, they’re very low in calories.

Papayas

You must know already how much we love papaya, and all the health benefits attached to this wonderful fruit. We could not leave it off the list! Papayas are known for antioxidants vitamins A, C, and E, and beta-carotenes. They help to boost immunity for those nasty winter colds and support healthy digestion. The seeds of the papaya even help to detoxify your liver!

This list just skims the surface of some of our favorite Superfruits, but there are quite a few others that could also be included, such as grapes, cranberries, avocados, goji berries, kiwi fruit, grapefruit, cantaloupe, pineapple, bananas, oranges, dragonfruit, blackberries, lychee, raspberries, and even pumpkins!

We enjoy choosing our favorites depending on what’s in season and what specific health benefits we’re after.

Leave a comment »

Why Sea Vegetables? by Brian Hetrich, Greenhouse Manager at Hippocrates Health Institute

From The Garden by Brian Hetrich, Greenhouse Manager at HHI – Hippocrates Health Institute http://www.hippocratesinst.org

Why Sea Vegetables?

Sea vegetables are more commonly known as seaweed. They grow in salt water oceans all over the world. There are thousands of different types of sea vegetables, which are classified into categories by color, known either as brown, red or green sea vegetables. Each is unique, having a distinct shape, taste and texture. A wide range of sea vegetables are enjoyed as foods. This includes Kelp, nori, dulse, wakame, arame, Irish moss, kombu, hiziki, and many more.

Sea vegetables are among the World’s healthiest foods because of their incredibly rich mineral content and other unique health benefits. Sea vegetables are exploding with nutrients, including: Vitamins A, B, C, D, E, and K. They are rich in minerals like iron, zinc, calcium, magnesium, iodine, sodium, potassium, silica, germanium, and phosphorus to name just a few. Sea vegetables also contain Proteins, Fiber, Carotenes, Enzymes, Oxygen, Phytonutrients, and Phytohormones.

The use of sea vegetables for food is not a new concept. Archaeological evidence suggests that Japanese cultures have been consuming sea vegetables for thousands of years. In ancient Chinese cultures, sea vegetables were a noted delicacy, suitable especially for honored guests and royalty. In fact, most regions and countries located by waters, including Scotland, Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal South American countries have been consuming sea vegetables since ancient times. And they taste great!

Most food produced for commercial distribution on factory farms are on a life support fertilizer usually consisting of just three nutrients: nitrogen, phosphorus and potassium. The other 95 minerals needed for good human health such as iron, calcium, copper, zinc, and magnesium, are missing. Minerals are missing from our foods because of soil depletion. As a result, the ocean is now the most fertile area for plants to grow. Sea vegetables absorb these minerals and convert them into a living form that our bodies can recognize and utilize.

Only plants, including sea vegetables, can convert dead, inorganic mineral compounds into living, organic mineral compounds that can be assimilated by the human body. When you supply the body with all the necessary raw materials to reconstruct tissues and organs correctly, everything gets better. All your organs, tissues, cardiovascular system, neurological system, and immune system get stronger and function with greater efficacy. Every aspect of your physical, mental, and spiritual health will improve when you supply the body with an adequate supply of the correct nutrients and remove toxins from your environment. That includes brain function, energy levels, physical appearance, and vitality.

Dulse is a popular one at Hippocrates. It is a delicious purple sea vegetable harvested off the Atlantic coasts for the U.S., Canada, and British Isles. It is rich in trace minerals and as a condiment, gives a slightly salty flavor to your other foods. Two tablespoons gives you many times the US RDA of iodine, which is just one of the highly desirable rare minerals contained in dulse. Iodine is an essential component of the thyroid hormones. Thyroid hormones regulate many important biochemical reactions, including protein synthesis and enzymatic activity, and are critical determinants of metabolic activity. They are also required for proper skeletal and central nervous system development in fetuses and infants. Sea vegetables are able to accumulate iodine many times more concentrated than sea water alone!

And people need it now more than ever. Sea vegetables protect the body from radiation exposure by attacking radiation and neutralizing it. Sea vegetables also protect the thyroid against the damaging effects of fluoride, and they boost your immune system. About two tablespoons a day is all that an adult needs, and one tablespoon a day for children.

While fresh is always best, sea vegetables are very tough for general use when fresh. They are typically eaten in small quantities finely chopped or powdered. Larger pieces are commercially distributed in dried form which should be soaked in warm water for 10-20 minutes until they are soft enough to slice – this also removes some of the excess salt. Discard the soak water because it has an extremely high salt content. The drained sea vegetable can then be dried in a dehydrator until it is crunchy.

Since sea vegetables detox, I also recommend drinking copious amounts of pure, filtered water – at least ½ ounce of pure, filtered water for every pound of body weight per day. A squeeze of a fresh lemon wedge will alkalize you and help you to absorb the water more efficiently.

I use kelp and dulse as a garnish on my salad or I use them in homemade salad dressing to give a salty flavor. I use nori sheets to make raw vegan “sushi” wraps. Or, in powder form, I sprinkle a little kelp or dulse powder on my salad or I use them in homemade salad dressing to give a salty taste to my meals. I eat a lot of sprouts, a land vegetable, as well, because sprouts are live foods.

Here are some specific health benefits attributed to sea vegetables:

Detoxifier
Helps remove radioactive particles and heavy metals from the body
Rejuvenate gastrointestinal health and aid digestion
Blood purifier
Relieves arthritis stiffness
Promotes adrenal, pituitary and thyroid health
Normalizes thyroid-related disorders like overweight and lymph system congestion
A demulcent that helps eliminate herpes outbreaks
A decongestant for excess mucous
Helps normalize blood pressure
Powerful skin healing
Helps reduce breast and uterine fibroids and adhesions
Normalize menopausal symptoms
Promotes soft, toned, wrinkle-free skin
Enhances glossy hair and prevents its loss
An excellent adrenal stimulant
Recovery from arthritis
Recovery from gout
Effective in combating the herpes virus
Valuable for increased intimacy
Boosts metabolism
Strengthens hair, skin and nails

Leave a comment »

Raw Food Fanaticism – by Frederic Patenaude

Check out some great deals below on products from Frederic with discounts that are available for a limited time, so don’t delay!

Raw Food Fanaticism – by Frederic Patenaude

I started experimenting with my diet back in 1996, and ever since I’ve been searching for the healthiest, yet most practical way to eat and live.

I first went on a very strict (and confused!) natural hygiene diet. From there I began making my way into raw foods and experimenting with various types of raw food diets.

After that I experimented with cooked foods again, then back to raw foods, and have since been fine-tuning my diet to find the ideal.

There was a time when I wouldn’t have touched a piece of bread with a 10-foot pole, but was perfectly fine with gorging myself with fancy raw recipes and avocados, just to make sure that I wouldn’t awaken my “cooked food cells” and stayed raw.

There was a time when I did everything in my power to eat the freshest, best organic raw foods there was, yet was not feeling the vitality or mental clarity I had before I was even a vegetarian.

There was a time when I binged on all sorts of cooked foods I had sworn never to eat again, out of the frustration that the raw diet was not working for me, and the shame I had for not having succeeded.

I now look back at these difficult days and realize that all of this turmoil was unnecessary. I worked things out using the empirical approach — that is to try everything out in order to come to my own conclusions. This is a time-wasting technique, but it did allow me to truly learn these things for myself.

In that process, I learned that:

The means is not the end. Being a raw-foodist for example, is not the point. We shouldn’t focus on that.

We have to keep in mind what we’re doing this for. In that search for the perfect diet, we’re doing this to be healthy and enjoy life more — not to achieve an “ideal.”
Willpower is not enough to maintain, we need knowledge too. You can have the willpower to climb 10,000 stairs, but why waste so much energy when there’s a lift that will take you to the top in no time? Using the lift is like utilizing proper knowledge.

My Introduction to Rawdom

In 1996, I was 20 years old and quite easily impressed by what appeared to be logical or scientific information.

The piece of advice that I came across when I first heard of the concept of raw eating seemed logical, but proved to be quite misleading to others and myself. It went something like this:

“Eating raw foods is the most natural way to eat. All that you have to do is follow your instincts and eat as much as you want, as long as you are eating fresh raw fruits and vegetables, nuts and seeds.”

Impressed by the simplicity of this system-less-system, I embarked on a journey that led me through deep nutritional imbalances.

But first, the advice worked. I packed my fridge with fruits and vegetables and was eating all day long. I didn’t know about recipes or durian. I ate lots of food and went through a quite intense period of detoxification.

I went through it and was feeling mostly good, even though I was still struggling with cravings. My will was as strong as could be and I was ready to be a raw-foodist for life and change the world along the way.

The next part of my journey took me to California, where I discovered raw food recipes, an exciting world where all my repressed cravings could express themselves again.

Pizza, chocolate cake, and pasta were back on the menu again. All raw of course.

I was eating lots of fat, lots of raw food recipes, and lots of fruit, and I was just not feeling right.

More Misleading Advice

Two new pieces of raw food lore would prove to be fatal for me. The first was, “Anything raw is better than anything cooked” and the second, “it’s probably detoxification.”

So I kept eating and eating and kept saying to myself: “well, it’s raw.” I kept feeling bad and kept saying to myself: “it’s probably detoxification.”

The Raw-Food Movement

Since then, the raw-food movement has been changing the way that it’s presented and many of the ideologies behind it.

Yet many raw food books are still filled with made-up facts, bogus science, anecdotal evidence that just isn’t relevant to everybody.

One person says that eating fruit will make you sick; the other one says that you should only eat fruit.

One says that eating oil is bad for you; the other one recommends that you should eat lots of oil.

Here are a few false statement made by raw-foodists I’d like to clear the air on once and for all.

“Cooked food is toxic.”

Statements like this are what tend to give the raw food movement a bad name.
Cooking food doesn’t immediately turn it into something toxic. If this were as true as some people say, no one would be alive!

It is true that certain methods of cooking, such as frying and barbecuing, create many carcinogenic substances in the process.

But claiming that all cooked food is toxic is just silly.

“Anything raw is better than anything cooked.”

Reality check: Many raw food meals prepared at most raw restaurants do not fall in the category of “healthy food.” Many of them contain unnecessarily high amounts of salt, oils, and spices.

The fact that a food is raw doesn’t make it necessarily healthy. There is more to a healthy diet plan than just eating raw, just as there is more to health than just eating.

“Fruit is bad for you.”

Most raw-foodists are living on such a high-fat diet (often more than 60-70% fat) that they can no longer handle fruit anymore. It has been proven that high-fat diets decrease insulin sensitivity (the effectiveness of insulin in carrying sugar to the cells), and thus raise blood sugar levels.

So those living on high fat a diet, that is most raw-foodists, will inevitably experience more blood sugar swings when they eat fruit.

Thus, the myth has spread now that fruit is not very healthy and that we should all aim at eliminating or reducing the quantity of fruit in our diet.
Fruit is definitely one of the healthiest (and most palatable!) raw foods you can eat.

So whenever you hear a bold statement that is the contrary of all common sense, such as “fruit is not a healthy food” — don’t take it for cash. Study the facts first and decide for yourself.

Raw Food Hype

The raw food diet has become more and more popular over the years. Celebrities are now jumping on board; raw food restaurants are popping up in most major cities, the media is talking about it, and articles have been published in many magazines and newspapers.

Raw-foodists usually rejoice when they see another article in the mainstream about the raw food diet, yet many of the time the message being conveyed to the masses really isn’t the healthiest one.

Many of these articles start by quoting raw-foodists (mostly out of the context) expressing statements such as “cooked food is poison” or “cooking kills your food,” then they go on to talk about all the movie and pop music stars who are supposedly into it, they mention raw gourmet cuisine and raw-restaurants, and then conclude the article with a few nutritionist bashing and scoffing at the whole theory.

There is more validity and merit to the raw food diet than just a passing phase for the media to take advantage of or for celebrities to temporarily hop on board with!

“Raw Food” Means Really Raw

Raw foods are fruits and vegetables in their natural state, not dehydrated for hours and turned into crackers, raw cookies, and cakes.

Prepared raw foods can still have a place in a healthy diet, but it really isn’t what the whole prospect of eating raw foods is really about.

A plate of steamed broccoli is closer to being a natural food than a raw cheeseburger or raw cake sold at a raw restaurant somewhere.

Eating raw is about filling our bodies with an abundance of natural vitamins, minerals, organic water, fiber, and all the nutrients needed to meet our needs, both for energy and maintenance. Time and time again, these needs are met the best with foods that are in their freshest, most natural form.

Beyond Fanaticism

If you are 100% raw and feel wonderful and someone comes along to tell you that what you are doing is killing you, I recommend you don’t waste any time discussing it. Just go along with your life and let them think what they will.

If you are eating 50% raw and feel great and some annoying raw-foodist comes along and just, “can’t believe that you don’t eat 100% raw” — just forget them too. You are here to eat and do what makes you feel your best, not rise to the expectations of others around you.

What are you doing this for anyway? Because you want to call yourself a raw-foodist or a vegan? Hopefully not!

Hopefully, you are eating and living the way you do because it’s what feels right to you and allows you to look and feel your very best.

Eating raw is not the end-all, it’s simply a means to get you where you want to go.

Products on Sale:

The deals from my friend, Frederic Patenaude, for his health products are still available, so check them out before the discounts are removed – which could be at any time, without notice!
Remember to use the coupon code for those products where indicated to get the discounts.

Raw Freedom

http://www.1shoppingcart.com/app/?Clk=5011538

—————————————-
How to Heal Dental Disasters:

http://www.1shoppingcart.com/app/?af=1115741

Coupon: MINDYGOLDISDENTAL
$19.95 instead of $37
———————————————
Starter Kit

http://www.1shoppingcart.com/app/?Clk=3923008

Coupon: MINDYGOLDISSTARTER
for 25% off
———————————————
How to Eat Well for Under $100

http://www.1shoppingcart.com/app/?Clk=4900783

Coupon: MINDY100
$19.95 instead of $37
———————————————
Healthy Salad Dressings is available for $7 instead of $19.95

http://www.1shoppingcart.com/app/?Clk=4847273

Leave a comment »

Company Review: Raw O.N.E. Food – Raw, Organic Savory and Sweet Snacks

Raw O.N.E.(Organic/Nutritious/Enriching)Food company began in 2009

When I go shopping (such as to Whole Foods, in this case), I usually look around for new products that I could perhaps review. That is how I found this one. Of course, I do my research first and after looking at the product in the store, I spend some time on the website looking through the products and what the purpose is for what the company is doing. I have very high standards as to what I am willing to review and share with my readers. If there happens to be something that I feel does not go along with my principles then I will not even give it a second thought. I have even removed previous reviews I have done for companies because they had added new products with ingredients that are highly toxic to the body. I do not want to no will I ever be willing to give in for any price, even though I get samples of the products and the people are very nice.
I am happy 🙂 to say that Raw O.N.E. Food is a great company and have high integrity and purity in their products and personal character.

My email to Dion Taylor, co-owner of Raw O.N.E. Food:

Thanks for the package. I appreciate your generosity in sending me all the products. The packaging itself is exquisite, informative and educational (also love the additional inspirational words inside the flaps of the flax cracker boxes and on the underside of the granola bags (I have not opened the biscotti, to see if there, as well). Since you sent me everything, I will still sample the sweet products, even though I am not fond of honey. As I mentioned previously, would you consider switching to date syrup or coconut nectar for the sweetener and then the products can all be vegan, too!

Response from Dion:

Thank you Mindy for offering to review the line, I do remember that you are vegan but we wanted to feature the entire line, even though you may not review the ones that contain honey, we’d like the general public to know the complete line. Sandesha, my wife, Founder and our Head of Product Development and Production…might want to chime in on her thoughts about alternative sweeteners….so I’ll punt to her for that.

We look forward to your review and appreciate your kind words on the packaging. We set out to both nourish, educate and inspire as we see this as our responsibility to those who, in some small way, trust their wellbeing to us…Conscious Capitalism is what we strive for Purpose driven over Profit driven.

My review of the products

General information: I LOVE the packaging as it has eye appeal (I love colors) and great nutritional information that educates/informs you about the products. It also has words of inspiration on the underside of the granola bags, the inside flap of the flax crackers and biscotti. What a pleasant way to start the day and make you feel happy and inspired. You can use the affirmation/saying as part of your meditation or say it when you need a spiritual “pick me up.” Who would think that the package of the product could nourish you and this company has figured out a great way to do so. Sometimes we may go to eat a snack because we are feeling down, depressed, bored and here you can feel great, perhaps even without eating/overeating anything and simply open up the package and read the words. Of course, you would want to try this products as they are delicious and the best ingredient in there (written on the packaging) is “Lots of Love.” All the products are certified organic, non GMO, gluten free, raw and kosher (Kosher Certification for Kosher, Natural and Organic Products – See more at: http://kosherorganics.com/ Bringing highlighted public awareness of Kosher Dietary Laws and Earth-Friendly Natural and Organic Foods and Products to everyone). It would be great to start seeing products like these (while I call them snacks they are really whole food products with all the goodness of fruits, nuts, seeds, herbs and lots of love) in mainstream places like 7-Eleven, Starbucks, Walmart and get rid of the rest of the junk that is just making people sick, fat and tired. I hope it will happen in my lifetime – it would be time to celebrate and see people wake up to realize their health matters!

I will also share with you my RVG(Rawsome Vegan Gal)Rating for all the products I tasted and reviewed here.

Flax Crackers

There are 4 different varieties that I will review individually. Overall, I enjoyed the different flavors of these flax crackers (made with golden flax seeds that are high in omega essential fatty acids). They are nice and crunchy with the right thickness. They are also vegan and the packaging is colorful and educational, as mentioned above. They are all great, but I rate them according to what I prefer according to my tastes. I am including photos of each product for you to see. The products are beautiful to look at, like art! You can click on each picture to view it in its full size and see the details.

Rosemary-Sundried Tomato
This is #1 favorite flax cracker for me! I love sundried tomatoes and the dried herbs used, namely, rosemary and parsley. It has a mild flavor and not very spicy, as I like it that way.

Flax Cracker Rosemary- Sundried Tomato

Flax Cracker
Rosemary- Sundried Tomato

Rawritos
This is the #2 favorite flax cracker for me. This one has a lot of different yummy ingredients mixed together from tomato, bell pepper, onion and garlic powder, etc. It also has a slight peppery flavor from the cayenne and black pepper, but is not too strong for me.

Flax Crackers  Rawritos

Flax Crackers
Rawritos

Tumeric-Nori
This is #3 favorite flax cracker for me. It has a mild flavor initially and then as I chew it, I get the added “Kick” from the cumin and cayenne powder. It is rich in antioxidants from the tumeric and nori.

Flax Crackers Tumeric-Nori

Flax Crackers
Tumeric-Nori

Garlic With A Kick
This is #4 favorite flax cracker for me. At first bite it did not taste very strong, then with the second bite I felt the “heat” from the chili flakes. I was able to handle it (I did not grow up eating spicy foods, so I personally stay away from “hot” foods) because I was not eating the chili by itself, since it was part of a cracker and listed as the last ingredient on the package, so there is much less of it in there.

Flax Crackers Garlic with A Little Kick

Flax Crackers
Garlic with A Little Kick

Granola

There are two varieties of this product and when you open it, it is more like a granola bar then granola you would put in the bowl, as cereal. You could crumble it up and add vegan milk (such as from sesame, hemp, almond, etc that you can easily make yourself), if you would like it that way. It is nice that you can actually see the “whole food” in the product and identify it. There is raw honey in these products, but it only has a mild sweetness. I abstain from honey, as a rule and would prefer if there was a vegan sweetener used, such as, date syrup or coconut nectar. After looking over the ingredients on the package, I wonder if honey is even needed, as there are so many different delicious fruits and berries in the granola that would probably make it sweet enough. It might be something for the company to consider and make a “test” batch to see how it’ll taste (and the same would apply to the Biscotti that I will review below).

Goji-Mixed Berry
This is #1 favorite for me of the granola. I can taste the goji berry (chock full of antioxidants) – yum! and it is has a nice crunch with all different types of berries, including strawberries, blueberries and cranberries. It is a very good combination of ingredients and has a mildly sweet flavor.

Granola Goji-Mixed Berry

Granola
Goji-Mixed Berry

Banana-Walnut Cacao Nibs
This is #2 for me. I do not usually eat bananas because they don’t agree with me. This is different because it is dried and chips. The flavor is nice and mildly sweet. Also has a well thought out mixture of ingredients. The cacao gives the added benefit of antioxidants.

Granola Banana-Walnut Cacao Nibs

Granola
Banana-Walnut Cacao Nibs

Biscotti

I do not know if I ever tasted biscotti before or if it is traditionally made by baking it. These are so yummy! There are moist and chewy, to me, more like a soft cookie with great flavor, texture and eye appeal. They are also rich in antioxidants like cacao, goji berries and cherries. They are more like a work of art to be displayed in a museum (or maybe a food museum and when you get hungry you eat the art and feel good about it (ha! ha! and it would be delicious “real” food and not the junk that is sold in the convenience stores).

Goji-Cherry Pistachio

This is the #1 favorite of the biscotti for me. I love the mixture of goji with cherry and the whole pieces visible in it. I would display it on a plate with some goji berries, cherries, almonds and pistachios. These were so good (even though they have raw honey, but a very low glycemic load) that I could eat the whole box in one sitting (of course, I would not do that because I want it to last a while).

Biscotti Goji-Cherry Pistachio

Biscotti
Goji-Cherry Pistachio

Cacao-Incan Berry-Hazelnut

This is #2 favorite of the biscotti for me. It is decadent and yummy. I do not usually eat cacao, so it a real special treat for me. When I opened the package up I could smell the cacao. Again, a great combination of ingredients and flavors (probably took a while of taste testing to get it right and I wish I could have been there to do the sampling) 😉

Biscotti Cacao-Incan Berry-Hazelnut

Biscotti
Cacao-Incan Berry-Hazelnut

Overall, I am a bigger fan of the savory snacks. The sweet ones were very good, but I would like to see them without the raw honey as they already have a lot of sweetness from the other fruits in them.

To check out this great company and learn more about their products and purpose, go to: http://www.rawonefood.com

I also did a video review on my YouTube channel: http://www.youtube.com/TheRawsomeVeganGal
Subscribe to my youtube channel if you have a Gmail, Google+, Picasa, YouTube, Orkut or Google Chrome account and then you can also leave a comment and like my videos, with a “Thumbs Up!”

Disclaimer: I was not sponsored to write this review, but I did receive a sample of the product(s). These are strictly my opinions. I only review products that I, myself would use and purchase.

Leave a comment »

%d bloggers like this: