Disclaimer I am not a doctor. I am not a nutritionist. I am not a dietician. I am not a tax-preparer, a lawyer, a scientist, a phlebotomist, a bassoonist, a balloonist or a cop.
If you need medical or nutritional advice, please seek it out from a qualified professional. Because that's not me -- I am simply a curious and opinionated woman who loves butter.
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So it turns out that eating a low-fat diet might not just make you crazy and violent — it can give you a heart disease or stroke!
Every time researchers discover (through the scientific method) a truth contrary to the bunk peddled by large agri-business, quacks who sell dieting books and programs and the regulators and legislators who are bought and paid for, they call it a “paradox” or a “conundrum.”
Take the “cholesterol conundrum” for example. High cholesterol is linked to higher serotonin and low cholesterol is linked to low serotonin. To . . .
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I am going sugar-free.
Well, sort of. Let’s call it refined-sugar-free. I still have honey and maple syrup in my kitchen. There’s molasses in my fridge and some stevia somewhere. But I no longer have refined sugar in my cupboard. Today I bought a package of Sucanat. Sucanat, like Rapadura, is the result of crushing sugar cane to remove the juice, drying it and then breaking the dried syrup into little granules. It is basically an unrefined sugar that has as strong molasses flavor as a result. It’s a more . . .
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Bacon makes you happy. Actually bacon and eggs with a side of potatoes makes you happy. No really, clinically happy.
You should eat them.
This pretty much flies in the face of conventional wisdom, but the science — both established and emerging — supports this. Not to mention common sense.
SEROTONIN
This is a hormone acts as a neurotransmitter in your brain. Among other things, it makes you happy, relaxed and helps control impulses. Without it you could easily become depressed, anxious, possibly suicidal and violent.
Your sleep might be disturbed because melatonin, a hormone . . .
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Or more accurately, agneau hachis parmentier.
This dish is a standard family-fare in France — sort of like our macaroni and cheese. You can find it served on trains and frozen in the grocery store surgelé aisle.
I tweak it by adding a vegetable, that way it’s the perfect winter casserole that freezes well and supplies all the good stuff that you need: protein, fat, vegetables and meat. This is how I make it:
Ingredients:
1 lb. ground meat — I used lamb for last night’s dish, but you could just as easily . . .
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Braving the impending snow, I trekked to Alexandria on Saturday morning for the Northern Virginia Whole Food Nutrition Meetup. And although the drive back home took about three times longer than it normally would, the trip was worth it.
The meet-up was held at Food Matters, a restaurant in the Cameron Station section of Alexandria, and whose motto is “eat, drink, shop & learn.” The restaurant serves local, in season food and was the perfect setting for a group whose focus is on better living through . . .
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Salad, with lots of fat!
Watercress, avocado, prosciutto, Boursin cheese and pistachio nuts. With so many good flavors, all I needed was lemon juice as dressing. A live cultured cheese made from yogurt or buttermilk would have been better, but hey this is the real world and I didn’t have any in the fridge. The avocado, cheese, prosciutto and pistachios all provided much needed and wonderful saturated fat to make me full and healthy and watercress is a super food.
Watercress packs a lot into those tiny leaves. Gram for gram, . . .
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Guiding principles: We should strive to produce & eat food that is:
Organic
Humanely raised (animals on pasture, not in factories)
Grown locally when possible
Whole and unrefined (real maple syrup instead of high-fructose corn syrup)
Processed as little as possible (raw milk instead of pasteurized and homogenized)
Nutrient-dense (enzymes, vitamins, minerals, and probiotics)
Free of additives and preservatives
Free of synthetic and chemical ingredients
Not genetically modified
Traditionally produced and prepared
Myth Buster Myth: Saturated fat (animal fat) is bad for you.
Truth: Saturated fats are necessary for health. It's polyunsaturated fats (most vegetable oils) and hydrogenated fats that cause disease.
Myth: Fat makes you fat.
Truth: Sugar makes you fat -- whether it comes in the form of table sugar, grains or starches.
Quote of the week: I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give.
-- Thomas Jefferson
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