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Category: Nutrition

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  • Gut Check: The Real Impact of Alcohol

    Gut Check: The Real Impact of Alcohol

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    Impact of Alcohol: Samantha’s Bio

    St. Louis, Missouri-based single mom, recovering addict, prison survivor, personal trainer, functional diagnostic nutrition practitioner, DJ, and entrepreneur

    Published Dream Big, Do Bigger, and is an international best selling author

    Used FDN to heal herself from allergies, food sensitivities, heavy metals, mold, hormonal imbalances (specifically PCOS), mouth trauma and infections, and several parasites

    Got “sick and tired of being sick and tired”

    Doctors said she was fine, but she followed her gut

    Impact of Alcohol: Samantha’s Health Journey

    Chronic GI issues started around 5th grade

    Chronic fatigue started in middle school, along with constipation and diarrhea

    Was an elite athlete doing a lot of cardio, which put stress on her body

    Got put on a lot of antibiotics, which wrecked havoc on her gut

    Had a deviated septum, sinus infections, allergies

    In college, she was a blackout drinker and her drinking was never normal

    After a stressful breakup, she moved to California and was introduced to more drugs

    Started using meth which helped her ADHD and gave her energy

    Eventually became a DJ and sold drugs

    Impact of Alcohol: Samantha’s Recovery Journey

    • Samantha got “sick and tired of being sick and tired” and knew she needed to make a change
    • She went to rehab and got sober, which was a huge turning point for her
    • Even though she faced jail time, she was at peace because she was finally sober
    • Her higher power was trying to wake her up and get her on the right path
    • In rehab she was able to start working out and eating healthy again
    • She went to prison for 27 months, stayed sober, and kept working out and eating clean
    • After prison she became a personal trainer but still struggled with health issues like chronic diarrhea, weight gain, and irregular periods
    • A friend suggested she try food sensitivity testing, which uncovered many issues
    • After doing more lab tests like the Biohealth spit test and stool test, she started to feel better
    • She realized there was more to health than just diet and exercise
    • This led her to become a Functional Diagnostic Nutrition practitioner to help her clients in a deeper way
    • She also took the courses to save money on labs for herself
    • This gave her a passion for getting to the root cause of health issues

    Impact of Alcohol: Key Points

    Chronic drinking can lead to cortisol issues and disruption of the gut microbiome ([00:21:33] – [00:22:30])

    Alcohol impairs the body’s ability to detox and drainage pathways. The liver starts detoxing the body in the early morning after drinking. ([00:22:30])

    Alcohol is always the first thing the body tries to detox, even before other toxins. This disrupts sleep. ([00:22:30])

    Alcohol causes estrogen dominance by preventing flushing out of excess hormones. It also disrupts neurotransmitters like dopamine. ([00:22:30])

    Many use alcohol to self-medicate underlying issues. Sugar addiction serves a similar purpose. ([00:24:33] – [00:25:31])

    Getting sober means having to feel everything that was being suppressed. Therapy and dealing with trauma is key. ([00:28:29] – [00:31:31])

    There is shame around addiction, but it can be used to help others when you share your story. ([00:31:31])

    Summary

    Alcohol abuse can wreak havoc on hormones, neurotransmitters, sleep, and the gut. Many use it to cope with trauma and stress. Getting sober means facing the underlying issues through therapy and healing. Sharing your story helps destigmatize addiction.

    More About FDN

    You can always visit us at functionaldiagnosticnutrition.com, on YouTube @FDNtraining, on Instagram @fdntraining, or on Facebook @FunctionalDiagnosticNutrition.

    For more informational and functional health-oriented podcasts like this one, go to functionaldiagnosticnutrition.com/health-detective-podcast/.

    To learn more about us, go to functionaldiagnosticnutrition.com/about-fdn-functional-testing/.

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    Functional Diagnostic Nutrition

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  • Fire Cider Recipe and More Immune-Supportive Tincture Tips

    Fire Cider Recipe and More Immune-Supportive Tincture Tips

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    The winter months are considered cold and flu season, but our immune systems can be susceptible to infections all year long. Consuming cold-fighting foods and following an immune-supportive lifestyle are helpful throughout the year; however, when you’re struck down by a nasty bug you don’t always feel like cooking broth or blending a bowl of soup. This is where a great fire cider recipe comes in – with one quick shot, you are flooded with nutritional power!

    Fire cider tastes, in all honesty, completely gross. And yet is highly effective, which is why it’s an essential tincture we have on hand in our culinary nutrition pantry. What makes fire cider so powerful? First off, its primary ingredients are roots, which all contain phytochemicals that protect them from the challenging environment underneath the earth. When we consume these roots, we also receive this protection! Let’s take a detailed look at what’s in our fire cider recipe.

    Fire Cider Ingredients: Why They’re immune-SUPPORTIVE

    Garlic - Fire Cider Recipe

    how to make fire cider: a step-by-step guide

    Our fire cider recipe is based on ratios so you can modify it to suit your needs or how much fire cider you’d like to tincture. It’s a flexible recipe!

    Equipment You’ll Need:

    • Wide mouth mason jar, either 500 ml or 1 litre/quart (note: your ingredients should fill the jar about halfway)
    • Fine mesh strainer or cheesecloth
    • Medium-sized bowl
    • Cutting board
    • Knife
    • Masking tape and pen/marker

    Ingredients You’ll Need:

    • 1 part garlic
    • 1 part horseradish
    • 1 part onion
    • 1/2 part fresh ginger
    • Pinch of cayenne (or more if you can tolerate it)
    • Apple cider vinegar, enough to cover all ingredients
    • Honey to taste

    What To Do:

    1. Chop fresh garlic, onions, and horseradish into small pieces. Let them sit for 5–10 minutes to activate the constituents in garlic and onion after chopping.
    2. Grate fresh ginger.
    3. Add the garlic, onions, horseradish, and ginger into the jar. It should fill the jar approximately half full.
    4. Cover the ingredients with apple cider vinegar (keep vinegar about two to three inches above the roots).
    5. Add cayenne. Cover the jar with the lid and shake well.
    6. Label the jar using masking tape, noting the name of the recipe and the date.
    7. Let sit in a cool, dark place for two to four weeks.
    8. Place your fine mesh strainer or cheesecloth over the bowl, then strain and discard spent herbs.
    9. Add honey to taste when serving.

    How to Use Fire Cider

    • As a preventative: If you can handle it, a small daily shot works to keep your immune system strong.
    • As a cold and flu remedy: If you feel a cold coming on or have a full-blown cold, drink a small shot daily.
    • As a culinary ingredient: Fire cider liquid has a savory and pungent quality – add a small amount to salad dressings, dips, sauces, or other recipes for flavour. It essentially works as a lovely homemade condiment.

    More Immune-supportive Tincture Ideas

    horseradish tincture

    There are a wide variety of herbs and roots you can use to make tinctures! First off, check out our Guide to Homemade Tinctures and Tonics for all the common methods you can use to formulate them. It’s easy to learn how to make tinctures, and the herbal possibilities are vast. Some of our favourite immune-supportive herbs include:

    Get your FREE Tincture & Tonics Guide plus 35 more free resource guides!

    Fill out the form below for instant access.

    We love immune-supportive tinctures because they are long-lasting, powerful, and convenient when you feel something coming on. You might curse us when you take your first shot of fire cider, but once you reap the benefits you’ll be coming back to this recipe again and again.

    Fire Cider Recipe

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    Academy of Culinary Nutrition

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  • Salmon Burger Recipe – Body Fusion

    Salmon Burger Recipe – Body Fusion

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    Ingredients

    Salmon Patties

    • 500g Salmon Mince
    • 1 large egg
    • 2 cloves garlic
    • 1/2 lemon juice
    • 1 lemon zest
    • 1/4 bunch dill
    • 2 tsp Worcestershire sauce
    • 1 tablespoons Dijon Mustard
    • 1/2 cup breadcrumbs

    To make the burgers

    • Hi-Protein Wholegrain Round Roll from Bakers Delight
    • Tomato slices
    • Lettuce leaves
    • Shredded carrot
    • Pickles
    • Beetroot Sauerkraut

    Method

    1. Combine all the salmon patties ingredients in a bowl
    2. Form into palm size patties
    3. Heat a non-stick fry pan add spray oil if desired and cook the patties on both
      sides until cooked through
    4. Meanwhile prepare all the burger fillings
    5. Stack and enjoy!

    Serving: 1 roll + 2 patties + 1 tomato, few lettuce leaves, handful of carrot, few pickles
    and 1 tablespoon of beetroot sauerkraut

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    Tatiana Bedikian

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  • The 15 Best Post-Workout Carbs, According to a Nutrition Coach

    The 15 Best Post-Workout Carbs, According to a Nutrition Coach

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    This article was originally published on Clean Eating.

    Supporting your activity with nutritious foods is essential for performance, recovery, and results. Protein, fats, and carbohydrates are the three macronutrients that play crucial roles. But carbohydrates are especially important; they’re your body’s primary fuel source, providing the energy to power through your training, replenishing lost energy stores and boosting muscle repair.

    Why Carbohydrates Matter When You’re Working Out

    Your carbohydrate needs depend on the type, intensity, and duration of your training, body size and composition, and personal goals. Some carbs are high in fiber and nutrients that support long-term energy and balance blood sugar. Others are faster absorbing and give your body a quick boost of glycogen, which supports muscle growth and repair.

    What’s glycogen? It’s made from glucose molecules bound together in long chains, and it’s the stored form of glucose in the body, reserved in your muscles and liver. When you exercise, your body uses up your glycogen stores to provide quick fuel to power your activity. Muscle glycogen is used chiefly by your muscles to produce force while you lift weights, run, bike, or perform other actions. Liver glycogen is used throughout your body as needed and powers your brain and spinal cord.

    Replenishing your glycogen stores with carbohydrates boosts muscle protein synthesis, vital for muscle growth. When you eat carbs, your insulin levels will spike, which is a good thing after a strenuous workout. Insulin acts like a delivery worker, transporting nutrients into your cells—that means your carbs will reduce muscle soreness and inflammation from training, allowing you to get back in the gym and perform again.

    How to Choose the Best Carbs for You

    The number one way to choose a post-workout carb? Decide what you like best! Enjoying your food helps you build healthy habits and stick to them. If you usually don’t eat a lot of natural sugars, after a workout is a fantastic time to add those into your diet. They will boost your recovery and can increase muscle if that’s your goal.

    Starches and fiber are also essential components of carbs that support gut health and keep you feeling satisfied with your meals. If you’ve had a very strenuous or prolonged training session or your goal is to build muscle, choosing high glycemic carbs to eat post-workout is wise. Be sure to include high fiber, slow-digesting carbs for the rest of your meals to improve heart health and digestion, balance weight, and boost meal satiety.

    The Best Carbs to Eat After a Workout

    Once you’ve hit the gym or worked up a sweat, your body is especially primed to accept nutrients that will go to work repairing tissues. While this “window” may be open for up to 48 hours, the first 2 hours after your training are particularly optimal for packing in your post-workout carbs for the best results.

    Here are the best carbs to choose for all of your post-workout needs.

    1. Breads

    Both whole and refined grain bread products are smart post-workout carb options. Breads are high on the glycemic index, which measures how quickly your blood glucose levels will spike after eating certain foods. Foods with a GI score under 55 are low GI, while foods higher than 70 are considered high GI.

    While many people, especially those with diabetes or who are sedentary, may do best eating low GI foods, choosing ones higher on the list will provide that shot of glucose that helps initiate muscle protein synthesis and tissue repair.

    Whole grain options, while lower GI, provide essential nutrients that can boost recovery, such as manganese, selenium, calcium, and thiamine.

    2. Pancakes and Waffles

    Pancakes and waffles make excellent tasty post-workout meals. These flour-based breakfast favorites will increase your blood sugar and are conduits for other healthy foods such as fruit, protein powder, and yogurt.

    A post-workout protein pancake made with wheat or oat flour and topped with fresh fruit is a delicious nutrient-dense way to support muscle growth and tissue repair. You can make your own or use a healthy pancake mix. If you’re gluten-free, try making cassava flour waffles.

    3. Rice Cakes

    Rice cakes are a popular food for bodybuilders because they’re low-calorie, carbohydrate-dense foods that come in many flavors and can be paired with other foods for a tasty post-workout snack. They range from about 60 to 90 on the glycemic index. Top them with fresh fruit, jam, honey, or Greek yogurt.

    4. Crackers

    Crackers such as stoned wheat thins and rye crispbread are tasty snack-sized post-workout carbs that can help replenish your glycogen stores. Adding high-protein foods as toppings will boost muscle protein synthesis, with insulin helping to shuttle the protein into your muscle cells. Try crackers topped with chicken, chickpeas, tuna, boiled eggs, or bean dip.

    5. Cereal

    Breakfast cereal is often thought of as sugar-laden and devoid of nutrients, but it can be a part of a healthy diet. Cereal is affordable and nutritious, especially since it’s fortified with many essential nutrients like folate and iron.

    Skip the trendy high protein and fiber cereals since getting these nutrients from whole foods is a more affordable and practical option, and instead, stick to tried and true whole grain cereals for your post-workout carbs. Try puffed wheat, shredded wheat, and brown puffed rice cereal.

    6. Cream of Wheat

    Cream of wheat is a high-GI food made from finely processed farina wheat. It contains a bevy of vital nutrients to support recovery after a workout, including iron and several B vitamins. Top your cream of wheat with milk, such as filtered high protein varieties and fresh fruit for even more post-workout support.

    7. Oatmeal

    Versatile, comforting, and easy to prepare, oatmeal is one of the best carb-based breakfast foods enjoyed post-workout. It’s packed with vitamins and minerals like iron, magnesium, zinc, manganese, and selenium while high in fiber and protein.

    Try adding fruit, maple syrup, honey, nuts, and greek yogurt to your oatmeal for a nutrient-dense post-workout treat.

    8. Rice

    Rice is a popular grain for a good reason. It’s a staple food worldwide, providing carbs, fiber, and nutrients like iron, thiamin, and manganese. White rice is a high GI food at 70, while brown rice has more fiber and nutrients than white and is only slightly lower on the glycemic index at 68.

    Both white and brown rice contain magnesium, an essential nutrient for supporting muscles, nerves, and bones. Magnesium helps boost muscle relaxation post-workout and is an electrolyte lost in sweat during intense or prolonged exercise, making it important to replenish post-workout.

    9. Millet

    Millet is a grain that’s less commonly consumed than rice, but it’s worth adding to your post-workout meal. It’s a high GI gluten-free grain that’s relatively high in protein, adding to its appeal as an after-training food. Like rice, it contains magnesium and manganese – and millet pairs well with seafood, in salads, and as a base for grain bowls.

    10. Pasta

    Pasta or noodles made from wheat, rice, corn, cassava, or other grains is fantastic to have on hand for a post-workout meal. Adding protein and veggies to pasta or noodle-based dishes is easy with endless options and flavor combinations.

    11. Ripe Bananas

    Ripe bananas provide a quick source of easily digested carbs after your workout, along with essential vitamins and minerals to support electrolyte balance and muscle repair. These include potassium and magnesium. Unlike green or barely ripe bananas, the ripe or overripe fruit’s sugar content is faster to absorb and get to work replenishing your glycogen stores.

    12. Melons

    Packed with vitamins A and C and potassium, cantaloupe is a hydrating and refreshing fruit perfect after a workout. It’s high on the glycemic index at around 65 to 70. Try it paired with savory ingredients like zucchini and ham or in a smoothie with mint. Watermelon is another delicious water-packed melon that packs a nutrient punch with lycopene, vitamin C, and vitamin A. This summertime favorite is high GI at 76, with half of the sugar coming from fructose, one-quarter glucose, and less than one quarter from sucrose.

    13. Mango

    Super flavorful mango is so versatile as a post-workout carb. You can eat it out of hand, in a smoothie, tossed into a chicken salad, made into ice pops, or as a sweet element in a curry. Packed with carbohydrates, vitamins A, E, and C, it also helps to reduce inflammation that can cause muscle soreness after a strenuous workout.

    14. Potatoes

    Fluffy, comforting white and sweet potatoes are perfect post-workout carbs. They’re starchy and nutrient-dense with more potassium than bananas, vitamin B6, and magnesium and can be eaten any time of day. Research shows that potatoes are as good as energy gels at supporting energy levels for your workouts. Exercise scientists agree that potatoes are a solid choice as a whole food carb source for a post-workout meal.

    15. Beets

    This sweet root vegetable is an all-around star for supporting your training. Beets have been studied for their ability to support endurance workouts by increasing cardiorespiratory performance. As a post-workout carb, beets are high in natural sugars and inflammation-fighting phytonutrients. Research shows beets can help aid muscle recovery and reduce pain after intense exercise like sprinting.

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    Mallory Arnold

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  • Say No to Fish for Five Years Before Pregnancy  | NutritionFacts.org

    Say No to Fish for Five Years Before Pregnancy  | NutritionFacts.org

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    Advisories telling pregnant women to cut down on fish consumption may be too late for certain persistent pollutants. 

    If you intentionally expose people to mercury by feeding them fish (like tuna) for 14 weeks, the level of mercury in their bloodstream goes up, as you can see in the graph below and at 0:14 in my video Avoiding Fish for Five Years Before Pregnancy. As soon as they stop eating fish, it drops back down such that they can detox by half in about 100 days. (So, the half-life of total mercury in our blood is approximately 100 days.) Even if you eat a lot of fish, within a few months of stopping, you can clear much of the mercury out of your blood. But what about your brain? 

    The results from modeling studies are all over the place, providing “some extreme estimates (69 days vs. 22 years).” When put to the test, though, autopsy findings suggest the half-life may be even longer still at 27.4 years. Once mercury gets in our brains, it can be decades before our body can get rid of even half of it. So, better than detoxing is not “toxing” in the first place. 

    That’s the problem with advisories that tell pregnant women to cut down on fish intake. For pollutants with long half-lives, such as PCBs and dioxins, “temporary fish advisory-related decreases in daily contaminant intake will not necessarily translate to appreciable decreases in maternal POP [persistent organic pollutant] body burdens,” which help determine the dose the baby gets. 

    Consider this: As you can see in the graph below and at 1:32 in my video, an infant may be exposed to a tumor-promoting pollutant called PCB 153 if their mom ate fish. But if mom ate only half the fish or no fish at all for one year, levels wouldn’t budge much. A substantial drop in infant exposure levels may only be seen if the mom had cut out all fish for five years before getting pregnant. That is the “fish consumption caveat.” “[T]he only scenarios that produced a significant impact on children’s exposures required mothers to eliminate fish from their diets for 5 years before their children were conceived. The model predicted that substituting produce for fish would reduce prenatal and breastfeeding exposures by 37% each and subsequent childhood exposures by 23%.” So, “a complete ban on fish consumption may be preferable to targeted, life stage–based fish consumption advisories…” 

    If you are going to eat fish, though, which is less polluted—wild-caught or farmed fish? In a recent study, researchers measured the levels of pesticides, such as DDT, PCBs, polycyclic aromatic hydrocarbons, and toxic elements, such as mercury and lead, in a large sample of farmed and wild-caught seafood. In general, they found that farmed fish were worse. Think of the suspect as farmed and dangerous. The measured levels of most organic and many inorganic pollutants were higher in the farmed seafood products and, consequently, so were the intake levels for the consumer if such products were consumed. For example, as you can see in the graphs below and at 3:09 in my video, there was significantly more contamination by polycyclic hydrocarbons, persistent pesticides, and PCBs in all of the farmed fish samples, including the salmon and seabass (though it didn’t seem to matter for crayfish), and the wild-caught mussels were actually worse. If you split adult and child consumers into those only eating farmed seafood or only eating wild-caught seafood, the level of pollutant exposure was significantly worse with the farmed seafood.  

    Overall, the researchers, who were Spanish, investigated a total of 59 pollutants and toxic elements. They concluded: “Taking all these data as a whole, and based on the rates of consumption of fish and seafood of the Spanish population, our results indicate that a theoretical consumer who chose to consume only aquaculture [farmed] products would be exposed to levels of pollutants investigated about twice higher than if this theoretical consumer had chosen only products from extractive fisheries [wild-caught fish].” So, when it comes to pollutants, you could eat twice the amount of fish if you stuck to wild-caught. That’s easier said than done, though. Mislabeling rates for fish and other seafood in the United States are between 30 and 38 percent, so the average fraud rate is around one in three.  

    In my previous video on this topic, How Long to Detox from Fish Before Pregnancy, I mentioned a study that suggests detoxing from fish for one year to lower mercury levels, but other pollutants take longer to leave our system. 

    For optimum brain development, consider a pollutant-free source of omega-3 fatty acids. Check out Should Vegan Women Supplement with DHA during Pregnancy?. 

    Aside from pollutants, there are other reasons we may want to avoid excessive amounts of animal protein. See Flashback Friday: The Effect of Animal Protein on Stress Hormones, Testosterone, and Pregnancy.

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    Michael Greger M.D. FACLM

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  • The Biology of Trauma

    The Biology of Trauma

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    Join us as Dr. Aimie Apigian shares her transformative journey from a general surgery residency to functional medicine, driven by her experiences with trauma as a foster and adoptive mother. Discover how she reconciles her medical expertise with the challenges of raising her son Miguel, understanding trauma as a bodily language, and redefining health through a holistic lens.

    Highlights:
    – Dr. Aimie’s pivot from traditional addiction medicine to a functional, trauma-informed approach.
    – Her son Miguel’s background in the foster system and the complexities of trauma he faced from an early age.
    – The moment Dr. Aimie recognized trauma’s impact beyond psychology, viewing symptoms as the body’s means of communication.
    – A poignant anecdote illustrating the link between bonding moments and Miguel’s expressions of fear and aggression.

    Three states of our autonomic nervous system – each state is like an operating system for our whole body.

    • The autonomic nervous system is like the master control panel for your house.
    • It determines the overall setting for things working or not working.
    • Two survival systems in the autonomic nervous system
    1. Parasympathetic, run by our vagus nerve
    2. Sympathetic nerve chain that runs down our spine
    3. Trauma response of the body

    Closing Thoughts:
    Dr. Aimie’s insights offer a profound look into the healing journey, reminding us of the deep connection between our life experiences and physical health.

    Connect with Dr. Aimie Apigian
    Practice: Trauma Healing Accelerated

    Specialty: Dr. Aimie is a double Board-Certified Physician, boarded in both Preventive and Addiction Medicine with Double Master’s degrees in Biochemistry and Public Health. She graduated from Loma Linda University in 2010 with her medical degree where she then went on to 3.5 years of general surgery residency.    

    More About FDN

    You can always visit us at functionaldiagnosticnutrition.com, on YouTube @FDNtraining, on Instagram @fdntraining, or on Facebook @FunctionalDiagnosticNutrition.

    For more informational and functional health-oriented podcasts like this one, go to functionaldiagnosticnutrition.com/health-detective-podcast/.

    To learn more about us, go to functionaldiagnosticnutrition.com/about-fdn-functional-testing/.

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    Functional Diagnostic Nutrition

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  • What happened when keto women switched to ‘Eatwell’? – Diet and Health Today

    What happened when keto women switched to ‘Eatwell’? – Diet and Health Today

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    In the field of diet and health, the scarcity of intervention trials often leads to a reliance on population studies for research. However, a recent study published in the International Journal of Molecular Sciences reported on an innovative and informative dietary trial.

    The trial, led by Isabella Cooper, was novel and meticulously executed. Most diet trials take people following the standard dietary advice and put them on a different diet. This study took 10 young, healthy, women, who had been following a keto diet for approximately four years, and asked them to switch to the UK government advised ‘Eatwell’ diet.

    The study outcomes were a number of markers of metabolic health and ageing – e.g. BMI, insulin levels, glucose levels etc. The women were measured for 21 days to establish their markers while on the keto (low carb high fat) diet. Then they switched to the UK ‘Eatwell’ (low fat high carb) diet for 21 days and their markers were recorded during this phase. In Phase 3, they reverted to the keto diet and the same markers were measured again.

    During the ‘Eatwell’ diet phase, the participants experienced significant increases in health markers such as body weight, BMI, fat mass, total body water, insulin, and glucose. Notably, the levels of ketones in the blood plummeted dramatically. However, the subjects swiftly reverted to their original metabolic state after returning to the keto diet, underscoring their robust metabolic health from the outset. It is worth noting that this study’s focus on young, healthy women may limit its generalisability to other populations. Alternatively, it could be argued that young women are rarely studied (because of hormonal fluctuations) and hence findings in this ‘difficult’ population could well have wider applicability.

    The full article shares Isabella’s verbatim conclusions and my six takeaways from this clever study.

    You can read the full article below

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    Zoe

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  • Vegan Protein-Packed Buckeyes

    Vegan Protein-Packed Buckeyes

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    OH-IO! Alright regardless if you’re a The Ohio State University Buckeye fan or not, if you like peanut butter and chocolate, you’ll love this dessert.

    Theses Vegan Buckeyes are what I deem to be truly the best version of my hometown’s classic treat. With added peanut flour rich in plant-based protein, these healthy buckeyes take under 20 minutes to make and 5 ingredients!

    Fun fact, Ohio’s state tree is a buckeye and buckeyes (the actual nut-like seed on the tree) are not editable, in fact, they’re toxic. As a way to celebrate the Ohio state tree and actually enjoy the buckeye, it was transformed into a treat.

    I have some of the fondest memories making buckeyes not just around the holiday season, but year-round with my mother. It was such a fun process rolling the peanut butter into balls then carefully dipping them in chocolate to look like a buckeye while she told me stories of why we make them and not eat the real thing found in the backyard. Fast forward to my undergrad and graduate years at Ohio State wearing t-shirts, necklaces, and keychains with the buckeye on them, it was a right of passage to honor this nut-like seed.

    Protein Boosted Vegan Buckeyes

    Traditionally the buckeyes are made with pretty straight forward ingredients. For the filling, it includes peanut butter, powdered sugar, butter, and milk chocolate as the coating. To give this a Nutrition Stripped spin, I wanted to boost the protein just a bit to balance out the macronutrients so we add in a satiety factor with the protein as well and the added benefit of stabilizing blood sugars a bit more than we would if we didn’t have as much protein present. All without sacrificing the flavor!

    In addition, instead of powdered sugar, I use maple syrup and a little goes a long way so you can adjust to your specific tastes. The real curveball in my recipe is using peanut flour, which is basically a process of stripping the fat from the protein in peanut butter and you’re left with something that resembled a protein powder except rich in peanut flavor while retaining the protein.

    If you don’t have peanut flour, which I found at Trader Joes and Whole Foods, you can order some organic peanut flour online or just use your favorite vanilla plant-based protein powder. Enjoy these vegan Buckeyes!

    Stripped

    Peanut allergy?

    Peanut allergies are believed to affect up to 8% of children and 2% of adults. While it is usually a lifelong condition, 15-22% of children outgrow their allergy before they reach their teenage years (1).

    Symptoms can range in severity but can cause life-threatening complications like anaphylaxis in some cases. Additionally, although peanuts are not considered tree nuts, around 30% of those who are allergic to peanuts may also be allergic to tree nuts as well (2).

    If you have a peanut allergy, instead of using peanut butter you can use cashew butter or sunflower seed butter. Instead of the peanut flour, you can use your favorite vanilla plant-based protein powder and you might need to adjust the texture by adding a little water depending on how much moisture the protein powder absorbs. Start slow and build up one teaspoon of water at a time.

    Learn more about food allergies here.

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    McKel (Hill) Kooienga

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  • Does Chewing Gum Burn Calories? | NutritionFacts.org

    Does Chewing Gum Burn Calories? | NutritionFacts.org

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    What are the effects of chewing gum on hunger and appetite?  

    “Horace Fletcher,” proclaimed one of his obituaries in 1919, “taught the world to chew.” Also known as the “Great Masticator,” Fletcher was a health reformer who popularized the idea of chewing each mouthful more than 32 times—“once for every tooth.” It wasn’t put to the test, though, until nearly a century later. In that study, participants were told to eat pasta until they felt “comfortably full” and were randomized to chew each mouthful either 10 times or 35 times before swallowing. The subjects were told the study was about the effects of chewing on mood, but that was just a ruse. The researchers really wanted to know whether prolonged chewing reduced food intake. And, as it turned out, those who chewed more felt full earlier than those who chewed less, such that they ended up eating about a third of a cup less pasta overall. 

    If chewing suppresses the appetite in some way, what about chewing gum as a weight-loss strategy? As I discuss in my video How Many Calories Do You Burn Chewing Gum?, an article entitled “Benefits of Chewing Gum” suggested as much by saying that it “may be a useful behavior modification tool in appetite control and weight management,” but it was co-written by the executive director of The Wrigley Science Institute and a senior manager at the Wm Wrigley Jr Company. Why don’t we see what the unbiased science says? 

    Big Gum likes to point to a letter published in 1999 in The New England Journal of Medicine. In it, Mayo Clinic researchers claimed that chewing gum could burn 11 calories an hour. Critics pointed to the fact that they didn’t really test “typical” gum chewing; they instead tested chewing the equivalent of four sticks of gum “at a very rapid cadence.” Specifically, the participants were told to chew at a frequency of exactly 100 Hertz (Hz) “with the aid of a metronome” for 12 minutes. That seemed to burn 2.2 calories, hence, potentially 11 calories an hour. 

    One might have had more confidence in the Mayo scientists’ conclusion had they not lacked a fundamental understanding of basic units. As defined by Merriam-Webster, hertz is a unit of frequency equal to one cycle per second, so 100 Hz would mean 100 chews per second. (That would be a very rapid cadence!) If it’s true that 11 calories may be burned an hour, though, that means you could burn more calories actively chewing gum while sitting in a chair than you would if you weren’t chewing gum while upright at a standing desk. 

    In fact, as you can see in the graph below and at 2:24 in my video, chewing one small piece of gum at your own pace may only burn about three calories an hour, which would approximate the calorie content of the sugar-free gum itself. However, chewing off the calories of a piece of sugar-sweetened gum might take all day. What about the purported appetite-suppressing effect of all that chewing, though? 

    The results from studies on the effects of chewing gum on hunger are all over the place. For example, as you can see in the graph below and at 2:50 in my video, one showed decreased appetite, another showed no effect, and yet another even showed significantly increased hunger in women after chewing gum. The more important question, though, is whether there are any changes in subsequent calorie intake. Again, the findings are mixed. 

    One study, as you can see in the graph below and at 3:12 in my video, even found that while chewing gum didn’t impact M&M consumption much, it did appear to decrease the consumption of healthy snacks. Interesting, but the researchers used mint gum, and the healthy snacks included mandarin orange slices. So, that may have just been an orange juice-after-tooth-brushing effect.  

    It can take an hour before the residual taste effect of mint toothpaste dissipates. This is bad if it cuts your fruit intake, but what about harnessing this power against Pringles? An international group of researchers had people eat Pringles potato chips for 12 minutes, interrupting them every 3 minutes to swish with a menthol mouthwash. As you can see in the graph below and at 3:50 in my video, compared to those in the control groups (swishing with water or nothing at all), the minty mouthwash group cut their consumption by 29 percent. The researchers concluded: “If a consumer finds themselves snacking on too many crisps [potato chips] during a given eating occasion, one potential strategy could be intervening by having a peppermint tea, menthol flavoured chewing gum, or brushing their teeth, to slow down or stop snacking.” 

    What we’re wondering about, though, is weight loss. Even if a little tweak like chewing gum can affect the consumption of a single snack, your body could just compensate by eating more later in the day. The only way to know for sure if chewing gum can be used as a weight-loss hack is to put it to the test, which I cover in my video Does Chewing Gum Help with Weight Loss? 

    For more information on calories and weight loss, check out related videos below. 

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    Michael Greger M.D. FACLM

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  • Mastering Mast Cell Activation Syndrome

    Mastering Mast Cell Activation Syndrome

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    Show Notes

    Join us in this eye-opening episode of the Health Detective Podcast by Functional Diagnostic Nutrition, where we reconnect with Nicole, a seasoned member of the FDN team, to delve deeply into Mast Cell Activation Syndrome (MCAS) and the FDN approach to healing. Nicole’s story is not just inspiring but a testament to the transformative power of understanding and addressing this complex condition.

    Nicole’s health odyssey began with severe reactions and cardiac issues, leading to a grim diagnosis of MCAS and POTS. Refusing to accept a life constrained by her conditions, Nicole embarked on a functional health journey, uncovering the missing pieces in her healing puzzle. As a highly qualified nutritionist and FDNP, she shares her insights into utilizing functional lab testing, not just for her own recovery but in her private practice, aiding countless others in their battles against MCAS, histamine intolerance, and autoimmunity.

    In this episode, we explore how Nicole’s challenging past, marked by high-stress careers and personal trials, culminated in her deep dive into nutrition and wellness, turning her struggle into a thriving career focused on holistic healing. Her approach emphasizes the uniqueness of each individual’s experience with conditions like MCAS, underscoring the importance of a bio-individual approach in functional healing.

    Tune in as Nicole reveals the power of the body’s innate healing ability when given the right tools and support, providing hope and practical strategies for anyone facing similar health challenges. Get ready to be inspired and learn the “how” of healing!

    [Listen to the full episode for more on Nicole’s remarkable journey and the transformative insights into MCAS and holistic health.]

    Also, listen to Nicole’s first episode with us here…Episode 169 Shining Light on Mast Cell Activation Syndrome w/Nicole Dube, FDNP

    More About FDN

    You can always visit us at functionaldiagnosticnutrition.com, on YouTube @FDNtraining, on Instagram @fdntraining, or on Facebook @FunctionalDiagnosticNutrition.

    For more informational and functional health-oriented podcasts like this one, go to functionaldiagnosticnutrition.com/health-detective-podcast/.

    To learn more about us, go to functionaldiagnosticnutrition.com/about-fdn-functional-testing/.

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    Functional Diagnostic Nutrition

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  • Episode 22: How Quitting Sugar Can Transform Your Health (and Maybe Your Life)

    Episode 22: How Quitting Sugar Can Transform Your Health (and Maybe Your Life)

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    As it’s our first episode back after a break, we thought, hey, why ease in gently when we can dive right back in by tackling one of the most addictive substances on the planet – sugar. Quitting sugar can be really hard!

    Sugar is a really interesting topic when it comes to nutrition because so often we think we’re eating well by buying organic or shopping at health food stores, but we can still be falling prey to the sweet tooth. Sugar is sugar, so let’s dive in. 

    Subscribe and listen to the Today Is The Day Podcast on:

    If you’re loving the show, please be sure to leave a review!

    Covered In This Episode

    In this episode, you’ll learn:

    • The different names for sugar and where it hides
    • The staggering amount of sugar we’re unknowingly consuming each year
    • The impact sugar has on various functions of the body
    • The social implications of sugar and how it creates bonding
    • The association between sugar and cancer risk
    • The shocking impact sugar has on the immune system
    • How to best kick the habit and approach quitting sugar
    • Where artificial sweeteners fit in with this conversation
    • Our favourite sweet recipes that have no added sugar

    Additional Resources Mentioned in This Episode

    Meghan Telpner

    Josh Gitalis

    Everyday Culinary Nutrition

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    Academy of Culinary Nutrition

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  • What Your Thyroid Says about the Rest of Your Health (feat. Reed Davis) – Functional Diagnostic Nutrition

    What Your Thyroid Says about the Rest of Your Health (feat. Reed Davis) – Functional Diagnostic Nutrition

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    As an approved NBHWC CE course (pending approval), this course will help NBHWC coaches have a solid working familiarity of current evidence-based recommendations provided by functional nutrition health practitioners. This will allow NBHWC coaches to understand the protocols of any clients that are working with functional practitioners, better allowing the NBHWC coach to support clients with their goals.

    *Upon completion of this program, the coach will be able to have a solid working familiarity of current evidence-based recommendations provided by functional nutrition health practitioners.

    *Upon completion of this program, the coach will be able to stay abreast of trends, controversies, and evolutions in the functional nutrition lifestyle fields.

    *Upon completion of this program, the coach will be able to identify commonly used biometric measures in the functional nutrition lifestyle fields.

    *Upon completion of this program, the coach will be able to identify current lifestyle recommendations for optimizing health in the functional nutrition lifestyle fields.

    [ad_2] FDN
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  • Episode 171: Reed Davis – Functional Diagnostic Nutrition

    Episode 171: Reed Davis – Functional Diagnostic Nutrition

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    As an approved NBHWC CE course (pending approval), this course will help NBHWC coaches have a solid working familiarity of current evidence-based recommendations provided by functional nutrition health practitioners. This will allow NBHWC coaches to understand the protocols of any clients that are working with functional practitioners, better allowing the NBHWC coach to support clients with their goals.

    *Upon completion of this program, the coach will be able to have a solid working familiarity of current evidence-based recommendations provided by functional nutrition health practitioners.

    *Upon completion of this program, the coach will be able to stay abreast of trends, controversies, and evolutions in the functional nutrition lifestyle fields.

    *Upon completion of this program, the coach will be able to identify commonly used biometric measures in the functional nutrition lifestyle fields.

    *Upon completion of this program, the coach will be able to identify current lifestyle recommendations for optimizing health in the functional nutrition lifestyle fields.

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  • Exploring Chiropractic Medicine: Insights from Dr. tony Ratkovic

    Exploring Chiropractic Medicine: Insights from Dr. tony Ratkovic

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    Show Notes

    In this episode of the Health Detective Podcast, host Evan Transue chats with Dr. Tony Ratkovic, a seasoned chiropractor with a passion for holistic health. With his practice rooted in Upland, California, Dr. Tony emphasizes the profound impacts chiropractic medicine can have both for practitioners and their clients.

    Dr. Ratkovic shares his journey from chemist to chiropractor, driven by personal experiences of pain relief and health improvement through chiropractic care. He highlights how his practice, built on simplicity and direct patient care without the sales of supplements or accessories, focuses on realigning the spine to promote overall health.

    Detective Ev dives into the origins and misconceptions of chiropractic medicine, emphasizing its role beyond just back adjustments. He underlines that while FDN doesn’t require chiropractic involvement, integrating such holistic practices can significantly benefit clients on their health journey.

    Dr. Tony’s approachable and passionate manner illuminates the episode, as he shares insights on how chiropractic care, devoid of mainstream marketing, remains a crucial but often underrated aspect of holistic health. The discussion extends to different learning styles and the importance of understanding patient needs in healthcare.

    Join us as we unravel the often-overlooked aspects of chiropractic medicine and discover how it might fit into your health regimen or professional practice.

    Connect with Dr. Tony Ratkovic:
    Practice: Euclid Chiropractic in Upland, California

    Specialty: Hands-on chiropractic care, x-ray imaging, patient-focused treatments

    Listen to this insightful conversation and deepen your understanding of holistic health and chiropractic medicine!

    More About FDN

    You can always visit us at functionaldiagnosticnutrition.com, on YouTube @FDNtraining, on Instagram @fdntraining, or on Facebook @FunctionalDiagnosticNutrition.

    For more informational and functional health-oriented podcasts like this one, go to functionaldiagnosticnutrition.com/health-detective-podcast/.

    To learn more about us, go to functionaldiagnosticnutrition.com/about-fdn-functional-testing/.

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    Functional Diagnostic Nutrition

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  • Should Your Client See a Chiropractor? w/Dr. Tony Ratkovic

    Should Your Client See a Chiropractor? w/Dr. Tony Ratkovic

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    Show Notes

    In this episode of the Health Detective Podcast, host Evan Transue chats with Dr. Tony Ratkovic, a seasoned chiropractor with a passion for holistic health. With his practice rooted in Upland, California, Dr. Tony emphasizes the profound impacts chiropractic medicine can have both for practitioners and their clients.

    Dr. Ratkovic shares his journey from chemist to chiropractor, driven by personal experiences of pain relief and health improvement through chiropractic care. He highlights how his practice, built on simplicity and direct patient care without the sales of supplements or accessories, focuses on realigning the spine to promote overall health.

    Detective Ev dives into the origins and misconceptions of chiropractic medicine, emphasizing its role beyond just back adjustments. He underlines that while FDN doesn’t require chiropractic involvement, integrating such holistic practices can significantly benefit clients on their health journey.

    Dr. Tony’s approachable and passionate manner illuminates the episode, as he shares insights on how chiropractic care, devoid of mainstream marketing, remains a crucial but often underrated aspect of holistic health. The discussion extends to different learning styles and the importance of understanding patient needs in healthcare.

    Join us as we unravel the often-overlooked aspects of chiropractic medicine and discover how it might fit into your health regimen or professional practice.

    Connect with Dr. Tony Ratkovic:
    Practice: Euclid Chiropractic in Upland, California

    Specialty: Hands-on chiropractic care, x-ray imaging, patient-focused treatments

    Listen to this insightful conversation and deepen your understanding of holistic health and chiropractic medicine!

    More About FDN

    You can always visit us at functionaldiagnosticnutrition.com, on YouTube @FDNtraining, on Instagram @fdntraining, or on Facebook @FunctionalDiagnosticNutrition.

    For more informational and functional health-oriented podcasts like this one, go to functionaldiagnosticnutrition.com/health-detective-podcast/.

    To learn more about us, go to functionaldiagnosticnutrition.com/about-fdn-functional-testing/.

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    Functional Diagnostic Nutrition

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  • About Allure Cosmetica | Allure Cosmetica

    About Allure Cosmetica | Allure Cosmetica

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    Why Choose Allure Cosmetica?

    Choosing Allure Cosmetica means prioritizing excellence, innovation, and personalized care in your aesthetic journey. We bring to the table a combination of state-of-the-art technologies and seasoned professionals who are deeply passionate about their craft. Every procedure is tailored to the unique needs of the individual, ensuring results that enhance and complement natural beauty.

    Beyond the treatments, our commitment to client comfort, education, and post-procedure support sets us apart. We believe in fostering relationships built on trust, transparency, and mutual respect. When you choose Allure Cosmetica, you’re not just selecting a service; you’re joining a community dedicated to celebrating and elevating your best self.

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    allure_cosmetica

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  • 5 of the Healthiest Canned Foods to Keep in Your Pantry

    5 of the Healthiest Canned Foods to Keep in Your Pantry

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    </div></div>”],”filter”:{“nextExceptions”:”img, blockquote, div”,”nextContainsExceptions”:”img, blockquote, a.btn, a.o-button”},”renderIntial”:true,”wordCount”:350}”>

    This article was originally published on Clean Eating

    If the pandemic taught us anything, it was the importance of stocking your pantry with shelf-stable canned foods you can count on to help get a meal on the table, without a trip to the grocery store. But historically, canned foods have gotten a bad rap as second-rate options that come up short in nutrition and flavor – almost to the point where most people are slightly embarrassed to roll up to the check-out counter with a cart populated by foods stuffed into tins. This is a shame, because the truth is many canned foods are still nutrient-rich.

    In fact, the canning process has less impact on nutrition than you may think. A study in the journal Nutrients found that people who ate a lot of canned foods had a higher intake of 17 essential nutrients compared to people who rarely ate canned foods. And in terms of flavor, items like canned corn, peaches and tomatoes are harvested at peak ripeness and packed shortly thereafter, so they actually can taste fresher than out-of-season fresh options.

    Not all canned items are processed foods. It’s time to embrace canned foods and stop shunning them.  With a seemingly never-ending shelf life, canned goods can encourage creativity and flexibility in the kitchen (and survival during a zombie invasion, naturally).

    Get your can opener at the ready, because these are the canned foods you always want to keep in your pantry.

    1. Canned Black Beans

    These might be the healthiest “fast food” around. With a huge swath of essential vitamins and minerals including iron, folate, magnesium and phosphorus, consider black beans akin to a multi-vitamin in a can. No wonder people who eat more legumes generally have a higher overall diet quality. Canned black beans supply about 15 grams of protein in 1-cup serving. And an analysis of data from more than 30 studies published in The BMJ linked higher protein intake overall and plant protein specifically to lower all-cause mortality risk.

    Swapping canned beans for some of the grains in your daily diet could be a smart move for better heart health, too. A randomized, cross-over study in the American Journal of Clinical Nutrition discovered that when people consumed 1 cup of canned beans (including the black variety) daily for one month, their total and LDL (“bad”) cholesterol decreased significantly more compared to when they consumed a cup of white rice instead. The extra intake of non-fermentable soluble fiber, a proven cholesterol crusher, is likely the main reason why eating more canned beans can help keep your lipid profile in the safe range. This soluble fiber can also improve blood sugar control and bowel movements. Each cup of canned black beans supplies 16 grams of total fiber, about half of your daily requirement.

    But the benefits of this canned food don’t end there. Legumes with darker coats, such as black beans, also have a higher antioxidant capacity. This makes them capable of scavenging up those pesky free radicals that can damage cells and accelerate aging.

    Worried about those loathed gassy after-effects of eating beans? Draining canned black beans in a colander and rising well will send a high proportion of the gas-producing compounds down the drain. It’ll also reduce the sodium content. There are, however, now no-salt-added versions on the market you can buy if you want to keep your prep super simple.

    Knowing the nutritional virtues of canned beans, it’s troubling to know that fewer than 5 percent of Americans consume legumes daily. So, get out your can opener and use canned black beans in salads, soups, grain bowls, dips and tacos more often. Need some ideas? Try these recipes:

    2. Canned Oysters

    Oysters are a delicacy you can enjoy without the hassle (and risk of landing in the emergency room) of shucking them – but only if you visit the canned seafood aisle of your local supermarket.

    Though often overlooked for other tinned swimmers, oysters deliver a bevy of nutritional benefits. Each can contains more than the daily need for vitamin B12, copper and immune-boosting zinc. You also get a decent amount of selenium, a mineral linked to a lower risk of suffering from depressive symptoms.

    And we bet you didn’t know that canned oysters are a richer source of iron than beef. That’s an important perk, considering a study in The Journal of Nutrition discovered that the rate of iron deficiency among Americans has been on the rise over the last couple of decades. The researchers attribute this largely to a drop in dietary iron intake as more people move away from beef to chicken and the amount of iron in the food supply dropping as a result of chemical intensive, yield-focused agricultural practices. So, knowing good sources of iron (like convenient canned oysters) is important.

    Why is iron so essential? This nutrient helps make hemoglobin, a component of red blood cells that carries oxygen from the lungs to the rest of the body, including the heart and working muscles. Coming up short can lead to feelings of fatigue and weakness, along with heart health concerns.

    Here’s a pro tip: Since some of the nutrients in oysters including vitamin C and B vitamins are water-soluble, they may leach out into the canning water. Don’t let them go to waste! Consume some or all of the water that the oysters canned with. You’ll get some extra sodium as well, so just be sure to cut back your salt intake elsewhere in your diet.

    You can scoop oysters straight from the can or toss them on salads and sandwiches. They can also be a stealth addition to soups, pasta dishes, and a pan of stir-fried vegetables.

    3. Canned Pumpkin

    Fall shouldn’t be the only time you have canned pumpkin in your pantry. Think of it as a reliable source of a payload of beta-carotene year-round. Our bodies are able to convert beta-carotene into vitamin A, which is needed to maintain eye, immune and bone health. And a study in the European Journal of Nutrition found that people with higher levels of carotenoids, including beta-carotene, tested for a younger biological age as indicated by longer telomeres – DNA sequences at the end of chromosomes that shorten as cells replicate and age.

    But canned pumpkin isn’t a one-hit-wonder; it’s also a good source of vitamin KA study in the Journal of the American Heart Association discovered that people who ate more foods high in vitamin K, especially vitamin K1 found in vegetables, had a lower risk for cardiovascular diseases related to atherosclerosis, especially peripheral artery disease, compared with those who ate fewer foods rich in vitamin K.

    Note: Make sure to steer clear of canned pumpkin pie mix, which is loaded with added sugar. Plain ol’ pumpkin is all you want in your canned varieties.

    You can sneak canned pumpkin puree into chili, dips (pumpkin hummus is superb!), curries, pancakes and waffles, and even oatmeal. Try it in creamy sauces for pasta and cooked meats. It

    also makes a great substitute for a good chunk of the oil or butter in baking, including muffins and quick breads. Freeze some canned pumpkin in an ice cube tray or silicone mini muffin mould to throw into smoothies for added nutrients and cozy sweetness.

    4. Canned Chipotle Peppers in Adobo Sauce

    It’s time to turn up the heat on your cooking – and the best way to do that is a can of chipotle peppers in adobo sauce.

    If you’re not familiar with these, here’s a primer. Chipotles in adobo are smoked and dried jalapeños, which are rehydrated and canned in a sweet and tangy purée of tomato, vinegar, and garlic. The final result? Canned food that packs wicked, smoky heat with very few calories.

    Eating canned chipotle peppers and other chili peppers regularly may be associated with a reduction in the risk of all-cause, cardiovascular and cancer-related mortality, according to an analysis of four observational studies published in the American Journal of Preventive Cardiology. The benefit of chili peppers is attributed to the chemical compound capsaicin, with potential cardio-protective and anti-tumorigenic effects. It may also have a beneficial impact on our microbiome that could translate into better health.

    There’s some additional research that suggests spiking your food with a chili punch can reduce appetite and desire to keep eating. This, in theory, could make it easier to keep your overall calorie intake in check. Capsaicin may also rev your metabolism, but whether or not this effect is enough to result in noticeable weight loss is still up in the air.

    How can you use canned chipotle peppers in adobo sauce? This is a do-it-all canned good. These peppers will liven up soups, a pot of chili, sauces, glazes, marinades, beans and then some. We’re talking top-level pantry stuff here. You can also blend the peppers with the sauce for a puree that hurts so good. Or, mix some of this chipotle puree with yogurt and say hello to your new favorite taco, burger or grilled fish topping. You can even blend it into guacamole.

    Once you’ve blended the peppers and sauce, you can freeze the puree in an ice cube tray and stash the fiery cubes in a zip-top bag in the freezer for use when needed. And you should know that an opened can will keep for months in the fridge.

    5. Canned Crushed Tomatoes

    It’s a total misconception that for vegetables to be healthy, they must be fresh and live in your crisper. Just take canned crushed tomatoes as an example!

    Canned tomatoes, including the deeply tomato-flavored crushed variety, are laced with the plant compound lycopene. This is a member of the carotenoid family that may help in the battle against premature cognitive decline as we age. A report in the Journal of the National Cancer Institute also suggests that greater intakes of lycopene can lower the risk for developing breast cancer. Acting as a potent antioxidant, lycopene can help vanquish the free radicals in our bodies, which can damage DNA and initiate cancers and worsen brain functioning.

    And when it comes to the lycopene found in tomatoes, it’s worth noting that the processing that goes into producing canned tomatoes can increase its bioavailability. In other words, it makes the compound more accessible so we can better reap its health rewards.

    Vitamin C is another nutritional benefit of canned tomatoes; it’s a nutrient linked to improved blood pressure numbers. Plus, vitamin C enhances our absorption of iron from plant-based foods such as beans – and it’s necessary to make sure the immune system is operating properly. And who isn’t pondering immunity these days?

    Perhaps most importantly, canned crushed tomatoes are full of delicious flavor all year round. This is in contrast to out-of-season fresh options, which are frequently second-rate. While some canned options contain added sugar and higher amounts of salt, it’s relatively easy to limit this problem. Just look at labels to find cans with no sugar listed in the ingredient list and with lower sodium levels displayed on the nutrition panel.

    Using canned crushed tomatoes for pasta sauce is already a no-brainer, but there are plenty of other uses you might not have thought of. They’re convenient to have on hand and make an easy addition to burritos, meat or lentil stews, Indian curries, shakshuka and, yes, classic tomato soup. And don’t forget that you can blend crushed tomatoes with a canned chipotle pepper for a sauce that delivers a serious kick. Try poaching a fillet of fish in this jazzed-up red sauce.

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    Mallory Arnold

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  • Farm to Table Experience in Virginia featuring Volley Tequila Seltzers

    Farm to Table Experience in Virginia featuring Volley Tequila Seltzers

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    Oct 31, 2023

    Last week I had the opportunity to visit Charlottesville, Virginia. If you’ve been following me for some time you will know I lived there for 1.5 years. It felt so great to be back and I got to spend some time in nature with my friends. 

    A highlight of the trip was a farm-to-table experience. Is there anything better than cooking on an open flame? This traditional and outdoor cooking method imparts a unique flavor to the food.  

     

    The menu was…

     

    To Begin:

    Roasted Shishito peppers 

    Miniature Crab Cakes 

    Cheeseboard. 

     

    From the Garden: 

    Green Autumn Salad with Toasted barley. 

     

    Warm Embrace: 

    Butternut Squash Soup: Pureed coal roasted Butternut Squash with Coconut milk. 

     

    On the Side: 

    Naan on the plancha. (Using high quality organic flour) 

     

    Main Attraction:

    Grilled Octopus and  Shrimp  with Roasted Autumn Vegetables 

     

    Stay a While:

    Fire Roasted Pears. Glazed with Balsamic Reduction. With Oatly plant-based ice cream 

     

    To Toast:

    -Wine 

    – Warm Apple Cider

    – Autumn Spice Negroni

    Volley refreshing tequila seltzers 

     

    Thank you to the incredible hosts Brett and Hodges Myers and your wonderful Barn Lamp Post Cottage. 

     

    We enjoyed Volley, tequila seltzers made with organic juice. Volley Tequila Seltzers have taken the beverage world by storm, offering a refreshing and vibrant twist on traditional tequila drinks.

     

    The Rise of Volley Tequila Seltzers

     

    Volley Tequila Seltzers have quickly become a fan favorite for those who appreciate the crispness of seltzer and the bold flavor of tequila. What sets Volley apart is its commitment to quality ingredients, transparency in production, and dedication to sustainability. 

     

    A Rainbow of Flavors

     

    One of the most exciting aspects of Volley Tequila Seltzers is the wide array of flavors they offer. From Zesty Lime to Spicy Ginger, Juicy Grapefruit to Tropical Mango, there’s a flavor for every palate. Exploring these flavors can be a delightful journey of the senses.

     

    Perfect Pairings

     

    Whether you’re hosting a party or enjoying a quiet evening at home, knowing how to pair Volley Tequila Seltzers with food can elevate the experience.

     

    The Sustainable Spirit

     

    Volley is not only about great taste but also about being environmentally responsible. Their commitment to sustainability, using 100% blue agave tequila and recycled packaging. It’s a brand that not only tastes good but also does good for the planet.

     

    The Final Sip

     

    Volley Tequila Seltzers are more than just a drink; they represent a lifestyle and a commitment to quality and sustainability. It’s time to sip into bliss and discover the refreshing joy of Volley Tequila Seltzers. Cheers to a vibrant and flavorful journey! 

     

     

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  • Cannabis on Fertility and Pregnancy | NutritionFacts.org

    Cannabis on Fertility and Pregnancy | NutritionFacts.org

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    Pregnant and breastfeeding women should probably be advised to either decrease or, when possible, cease cannabis use entirely, and couples trying to conceive may also want to consider cutting down. 

    Approximately one in six couples “are unable to conceive after a year and are labeled infertile, with a male factor identified in up to half of all cases.” Several lifestyle factors have been associated with diminished sperm production, such as smoking cigarettes, but what about smoking cannabis? 

    “Regular marijuana smoking more than once per week was associated with a 28%…lower sperm concentration,” as well as a lower total sperm count based on a study of more than a thousand men, but “no adverse association was found for irregular use” of less than once a week.  

    As I discuss in my video The Effects of Marijuana on Fertility and Pregnancy, this wasn’t a randomized study, so other factors that go along with regular marijuana use may have been to blame. Researchers did take into account cigarettes, alcohol, other drugs, STDs, and things like that, but there’s always a possibility there was something else for which they didn’t control. 

    Findings were similar for women. Hundreds of infertile couples were studied in California, and, just as men had about a quarter fewer sperm, a quarter fewer eggs were retrieved from women who used cannabis more than 90 times in their lifetime or had been using the year before. Again, there could have been confounding factors, but until we know more, couples who are trying to conceive may want to make the joint decision to turn over a new leaf.  

    What about during pregnancy? As you can see below and at 1:39 in my video, medical authorities recommend that “women who are pregnant or contemplating pregnancy should be encouraged to discontinue marijuana use” and not use it during pregnancy or lactation, though the Academy of Breastfeeding Medicine suggests the known benefits of breastmilk currently outweigh any potential harms for women who continue to smoke it. Despite these warnings from authorities, marijuana use has increased among pregnant women in recent years, going up by more than 60 percent, but that’s only from about 2.5 percent up to less than 4 percent, which is less than half the frequency of nonpregnant women. 

    Why are OB/GYNs so down on getting high? Scary articles appear in the American Journal of Obstetrics and Gynecology, like one making claims that a “large study conducted by the US National Birth Defects Prevention Center documented a significantly increased risk for anencephaly [a serious birth defect] when the fetus is exposed to marijuana during the first month of gestation.” But, if you don’t just take their word for it and pull up the actual study, you’ll see that the association wasn’t statistically significant after all. As one letter to the editor was titled, “Marijuana and Pregnancy: Objective Education Is Good, but Biased Education Is Not.”  

    Some risks have been identified: Infants “were more likely to be anemic, and…have lower birth weight and to require placement in neonatal intensive care than infants of mothers who did not use marijuana.” However, it’s “difficult to determine the direct effects of maternal cannabis use on the developing fetus” because of a variety of confounding factors for which studies may not be able to completely control. 

    Studies also show links between prenatal marijuana exposure and learning problems later in life—manifesting years later in school—and that’s where the greater concern lies, on the potential long-term effects on brain development. So, even after “weeding out the myths,” there is enough concern that “pregnant and breastfeeding cannabis users should be identified early and advised to either decrease or where possible cease cannabis use entirely.” 

    When do I mean by cut down “when possible?” Check out my video Natural Treatments for Morning Sickness to see how marijuana use during pregnancy can sometimes be a lifesaver. 

    I originally released several videos on cannabis in a webinar and downloadable digital DVD. If you missed any of them, they are listed in the related videos below.  

    For more on fertility, check out Male Fertility and Diet and Dairy Estrogen and Male Fertility. 

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    Michael Greger M.D. FACLM

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  • 5 Fermented Foods We Can’t Live Without

    5 Fermented Foods We Can’t Live Without

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    Cultures around the world have used fermentation for thousands of years, and each region has its own fermented specialty. From tempeh to kimchi to kefir and beyond, fermented foods have played an important role in our health.

    Oh, fermented foods. We love you so, so, so much. And here’s why:

    • Fermented foods improve digestion. The fermentation process yields innumerable probiotics, which help to maintain and nourish the microbiome in our guts.
    • Fermented foods benefit the immune system. About 70% of our immune system is found in and around our digestive tract. When we cultivate the good bacteria in our guts, our immune system also receives a big ol’ boost.
    • Fermented foods contain substantial nutrients. Cultured foods are nutritious because they contain more nutrients than their unfermented counterparts. Depending on the type of food, fermentation can increase B vitamins, folic acid, and vitamins K, C and A (well hello there, antioxidants). Fermentation also decreases phytic acid, a compound that interferes with our digestion.

    our favourite Fermented foods

    Here are some of our favourite fermented foods, and how you can incorporate them into your everyday eating.

    1. Fermented Nut Cheese

    Vegan Fermented Nut Cheese - Fermented Foods

    Photo courtesy of Meghan Telpner

    There’s nut cheese and then there’s fermented nut cheese, which takes vegan cheesemaking to a whole other level. It’s actually quite simple to do: soak nuts or seeds, drain, blend them with a probiotic powder, and then let the live cultures flourish.

    How to Enjoy: Smear it on toast or crackers, use it as a spread for veggies, dollop it on salads, chilis, sandwiches or wraps, or melt it into warm (not boiling hot) soup.

    A Recipe to Try: Fermented Nut Cheese by Meghan Telpner


    Fundamentals of Fermentation


    2. Miso

    Vegan Miso Veggie Bowl - fermented foods

    Photo courtesy of Smitten Kitchen

    Miso is traditionally made from fermented soybeans, but rice, barley and even chickpeas can be used as its base (just be sure to read labels, as miso that contains barley isn’t gluten-free). In addition to the digestive benefits, miso contains the valuable minerals zinc, manganese and copper, as well as bone-building Vitamin K.

    How to Enjoy: Stir miso into a mug of warm water for an instant miso soup, or add it to sauces, dressings, dips, stews, soups or marinades. Remember that the beneficial bacteria will be destroyed at high temperatures – so never boil your miso! If you’re adding it to a hot dish, mix the miso with a little bit of warm water and stir it in at the end of cooking.

    Recipe to Try: Miso Sweet Potato and Broccoli Bowl by Smitten Kitchen

    3. Kombucha

    How to Brew and Flavour Kombucha - fermented foods

    Photo:iStock

    Kombucha is concocted from a mix of tea and sugar – but don’t worry, the fermentation process eats all the caffeine and sugar until all you’re left with is a delicious brew of enzymes, minerals and vitamins (especially the B vitamins, which are crucial to our energy levels and help manage stress).

    Kombucha has become very popular of late and many brands are loaded with added sugars. In some cases, the amount of sugar eclipses the health benefits, so watch out! Kombucha should still taste sharp and sour, with a wee bit of sweetness if sugar has been tossed into the mix.

    How to Enjoy: Kombucha is commonly enjoyed on its own (so raise your glass and make a toast), but you can also add it to green smoothies, or blend it with fruit and to make a non-alcoholic margarita.

    Recipe to Try: How to Brew + Flavour Kombucha by Melissa Torio

    4. Dairy-Free Yogurt

    Almond Milk Yogurt

    Photo: My Quiet Kitchen

    True fermented dairy can be easier to digest than other forms of dairy products, however, even with the fermented benefits many of us are still intolerant. Thankfully, there are many brands of non-dairy yogurt available made from coconuts, almonds, soy, cashews and rice.

    You can also try to make your own! You don’t need a fancy yogurt maker, either: just take your non-dairy milk and mix in some probiotic powder (or open up a capsule or two). If you have a dehydrator, you can transfer the yogurt mixture in there for 6-8 hours, but you can also leave it out on your counter for a day or two.

    How to Enjoy: Dairy-free yogurt can be tossed into smoothies, eaten with fresh fruit, nuts, seeds, cacao nibs, or granola, or used as a topping for oatmeal, pancakes, French toast, or chia pudding. You can use unsweetened dairy-free yogurt in savory situations, too. Mix it with some herbs and garlic for a delicious dipping sauce or creamy salad dressing, or dollop it on your chili in place of sour cream.

    Recipe to Try: Almond Milk Yogurt by My Quiet Kitchen

    5. Pickles

    make pickles - fermented foods

    Photo: iStock

    Did you know that you don’t have to use vinegar to make pickles? It’s true. All you need is salt and water to make the pickling and fermentation process happen. Most store-bought pickles are loaded with white vinegar, plus they are cooked and canned, which destroys all the beneficial bacteria.

    Cucumbers are a popular vegetable to pickle, but you can basically pickle anything: carrots, asparagus, garlic, garlic scapes, zucchini, pearl onions, beets, peppers, leeks, radishes – the sky’s the limit! If you can cram it into a jar, you can attempt to pickle it, we say.

    How to Enjoy: Spear a fermented vegetable for a quick snack (the salty taste can also quash sugar cravings), add a few to your plate every night, or use them as a topping for burgers and sandwiches.

    Recipe to Try: How to Make Pickles by Meghan Telpner

    Get your FREE Resource Library with 35+ free resource guides including a Kombucha Guide & Pickling Guide!

    Fill out the form below for instant access.


    If you’d like to start incorporating more fermented foods into your everyday eating, and want to learn how to make them yourself, join us in Fundamentals of Fermentation! This mini-course will get you inspired to get into your kitchen and start creating gut-healing, digestive-friendly, flavour-rich and easy to make ferments.

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    Academy of Culinary Nutrition

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