Nancy Addison's Blog, page 13
September 14, 2015
Relief of Menopause Symptoms In A Natural & Healthy Way!
Nancy Talks With Lisa About Relieving Back Pain, Knee Pain, Reduce Wrinkles and Dry Skin
In Relationship to Menopause
Natural Aids For Helping Deal
With Symptoms
As A Result Of Menopause
The following are general symptoms of menopause:
Irregular periods
Hot flashes — flushing of face and chest; may be accompanied by heart palpitations, dizziness, headaches
Night sweats
Cold hands and feet
Vaginal dryness
Insomnia
Mood changes — depression, irritability, tension (usually happens with sleep problems)
Gain in abdominal fat
depression
I did a segment on The Broadcast on KTXD-TV about menopause.
Here is the link to watch my (Nancy Addison) segment about Menopause on The Broadcast.
Preventive Care
Eat a well-balanced diet high in fresh fruits and vegetables. Eating a healthy, well balanced diet can help you reduce the risks and discomforts associated with menopause. A diet low in saturated animal fat can help reduce your risk of heart disease by providing the following benefits:
Lower LDL (“bad”) cholesterol and triglycerides (fats in the blood)
Lower blood pressure
Maintain a healthy weight
Soy- Avoid soy products. Some evidence suggests that eating soy-based foods such as tofu might help reduce certain symptoms of menopause, including hot flashes. I don’t recommend them because eating soy can cause severe thyroid problems.
Get regular exercise– the benefits of exercise include:
Keeping bones strong and warding off osteoporosis through weight bearing exercise, such as walking
Reducing hot flashes
Boosting mood
Enhancing memory and concentration
Lowering cholesterol
Nancy’s Favorite Helpful Supplements
Make sure you have adequate amounts of Omega 3’s and Vitamin D
Liquid Biocell – by Jusuru . – or Joint, connective tissue, dryness and Skin Health. I (Nancy) call this my fountain of youth supplement. It can relieve knee pain, help wounds heal faster, increase hydration of skin and body tissue, increase skin thickness, help with endurance and recovery after workouts, etc.
“Joint discomfort is a result of progressive degeneration of connective tissue where both collagen and hyaluronic acid are essential. Unlike anything else, Liquid BioCell allows you to replenish these important substances orally in a patented, highly-absorbable form, and it’s been clinically shown to work. Liquid BioCell reduces joint discomfort, increases the range of motion and restores mobility. It’s the most remarkable nutraceutical for joint support and healthy aging that has ever been introduced to the market.” – Louis P. Brady, M.D. Board Certified Orthopedic Surgeon
Contact Nancy Addison – I rep #220555 to help you order the appropriate product for you and your situation. Nancy@organichealthylifestyle.com or call her: 214-202-9243.
Sleep and Weight Management- Purium – Contact Nancy and she can provide you with a free $50 gift card towards your initial purchase. nancy@nancyaddison.com Nancy will help you order the appropriate products for your individual needs.
Call Nancy – 214-202-9243 to discuss your situation.
Mood – 5 HTP and L Theanine
Herbs – Black Cohosh, pycnogenol, red clover and Asian Ginseng- Make sure to check with your doctor before taking herbs. They can interact with medical prescriptions.
Acupuncture
Homeopathic Remedies
Lachesis — hot flashes, irritability
Sepia — low energy, mood swings, vaginal dryness, irritability
Pulsatilla — mood swings, insomnia
Sulfur — hot flashes, irritability
The information from Nancy Addison and The Broadcast is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider
This is Thera and she is 83. Look at how this supplement has improved her skin thickness and her facial appearance.
Liquid Biocell Click here to learn more
and Call Nancy for more information!
214-202-9243
September 4, 2015
The Magic Of Enzymes!
The Magic Of Enzymes!
It’s all about energy!
Live enzymes in food play a crucial role in our health because we have a limited supply of digestive enzymes in our system.
When we are young, we have a natural abundance of enzymes. By the time we are elderly, we have lost over half of our enzymes. When our enzymes are gone, we die.
Making new ones becomes more and more difficult, if not impossible.
Eating certain foods like meats, not properly chewing our food, exposure to pathogenic microbes, and chewing gum all make our body utilize more of our digestive enzymes and deplete the amount we have to use.
(Do you chew gum? Why would this matter? Well, chewing gum is a waste of your precious enzymes, because you are not consuming and not needing to digest any food and you are using up your limited number of enzymes!)
According to Dr. Howell, our digestive system is only able to digest about half of the food we eat.[1] A raw apple that has not been irradiated (which destroys the enzymes) contains enough live enzymes to break down about 40–60 percent of the apple when it is consumed. Our body has to produce the enzymes or acid to complete the digestion process.
Cooked food, on the other hand, has no living enzymes in it to help the body digest it. Therefore, the body is forced to use its precious supply of digestive enzymes to break down the food and utilize the nutrients. This causes stress on the digestive system, the pancreas, and the immune system.
In his book Enzyme Nutrition, Dr. Howell said, “We know that decreased enzyme levels are found in a number of chronic ailments, such as allergies, skin disease, and even serious diseases like diabetes and other severe diseases.”[2]
An interesting observation I made, when I was in Brazil, at John of God’s Casa last month, was that I met many people with cancer, who had gone there seeking to be healed. Not from nutrition.
What I found interesting is that there was a very high number of the people who had cancer, also chewed gum. This gum chewing depleted their precious enzymes.
In his studies, Dr. Howell found that rats fed a raw, living food diet lived about 50 percent longer than rats that ate cooked food.
His studies with people in a sanitarium led him to conclude it was “impossible to get people fat on raw foods. . . regardless of the calorie intake.”[3] Along with that conclusion, Dr. Anthony Cheung, FRCP, noted:
Dr. Howell’s use of food enzymes suggests that the supply of human enzymes is limited at birth. The faster we consume our enzymes, the shorter our life span will be.
Raw food and/or living food (which is food that is not processed and/or cooked over 115 -118 degrees) is a good source of food enzymes. Ingestion of raw food or enzyme supplements will lessen the work of our digestive system, so that more energy is reserved for other metabolic activities.[4]
Raw and/or Living Food has live enzymes in it.
This study that follows, using cats as the subject of the study, is quite interesting:
The Pottinger Cat Study was an extensive, 10-year study of approximately 900 cats. Conducted by Dr. Francis Pottinger, the study examined the effects of raw food versus cooked food on the health and well-being of two groups of cats.
One group was fed a diet of raw meat and milk (which naturally contained live enzymes and probiotics), and the other group was given cooked meat and pasteurized milk (whose enzymes and probiotic nature had been destroyed with heat).
Dr. Pottinger found the cats eating raw food remained healthy and disease-free for generation after generation. But the cats on the cooked food diet started to get lazy and have degenerative diseases. The second generation of cats on the cooked food diet developed mid-life degenerative diseases.
Cats in the third generation of the cooked-food diet developed diseases, blindness, shorter lifespans, and infertility.
That’s Food For Thought!
resources:
[1 & 2] Howell, Edward. (1985). Enzyme Nutrition. Avery Publishing Group Inc.
[3 & 4) Cheung, Anthony. “Digestive Enzymes.” Enerex. Retrieved from http://www.enerexusa.com/articles/digestive_enzymes.htm
I have lots of delicious, healthy, raw and living food recipes in my books!
August 29, 2015
Becoming Vegetarian To Lose Weight
This was a photo of me before I became a vegetarian.
It was taken in 1987.
I had all kinds of health problems.
Here I am today, after 28 years of eating vegetarian
and
Raising Healthy Children that way.
I lost weight easily, without even trying. I got healthy and I feel terrific!
I’m 60 years old now and I feel like I’m 30! People say I look like I’m 40!
My latest book: How To Be A Healthy Vegetarian – Second Edition is a best seller!
Buy it today and Change your life for the better!
Half the book is about nutrition and health the other half is recipes and resources.
It’s got everything you need! This book is extensively researched and has wonderful information on what kind of protein to eat, what is the best protein, what are the best vegetarian meals, etc. Click here to order now!
Becoming Vegetarian To Lose Weight
The vegetarian diet goes way back in time. It was recorded in the sixth century by the Greeks. Today, many people are becoming vegetarian to lose weight, health, environmental, or ethical reasons.
Vegetarianism and Health
Studies show that people on healthy vegetarian diets have lower risks of:
Heart disease
Colorectal, ovarian, and breast cancers
Diabetes
Obesity
Hypertension (high blood pressure)[1]
Dr. Caldwell B. Esselstyn, Jr., former president of the medical staff at the Cleveland Clinic, writes that you can reverse heart disease with no drugs and only a plant-based diet. He bases this conclusion on the groundbreaking results of his 20-year nutritional study. Backed by solid scientific evidence, he argues that we can end the heart disease epidemic simply by changing what we eat. Dr. Esselstyn recommends a plant-based, oil-free diet that he says can prevent heart disease, stop its progress, and even reverse its effects.[2]
The late Walter Kempner, MD, founded the Rice Diet. He advocated a diet of rice, fruit, and vegetables on the basis that it has the power to do miraculous things for people and help them gain back their health. He treated hundreds of people at Duke University where he prescribed a diet of rice, vegetables, and fruit that reversed hypertension, diabetic eye changes, heart failure, kidney failure, and obesity.[3]
Dr. T. Colin Campbell, PhD, professor emeritus at Cornell University and co-author of The China Study, the most comprehensive human nutrition study to date, advocates a plant-based diet for optimum health. I was fortunate to be part of Dr. Campbell’s class at Cornell University, where he told us:
Plant-based eating is a superior way of eating. Benefits of eating this way: Live longer, look and feel younger, have more energy, lose weight, lower blood cholesterol, prevent and even reverse heart disease, lower your risk of prostate, breast and other cancers, preserve your eyesight in your later years, prevent and treat diabetes, avoid surgery, vastly decrease need for pharmaceutical drugs, keep bones strong, avoid impotence, avoid stroke, prevent kidney stones, keep your baby from getting type 2 diabetes, alleviate constipation, lower your blood pressure, avoid Alzheimer’s, beat arthritis and more.
Dr. Campbell discussed studies he had done on the diseases that arise in populations when meat protein is introduced into the diet. He continued:
My early research gave me the understanding that animal protein, when tested experimentally, was substantially different from plant protein in its ability to promote tumor development. It turned out that animal protein had its effect by operating through a constellation of integrative mechanisms. The division between animal and plant foods was a signpost of a division of the kinds of foods having an effect on cancer.[4]
In Dr. Campbell’s class on plant-based nutrition, I learned of many studies that prove it is possible to be healthy or overcome illness on a plant-based diet. Recently, one study conducted by a team of American and Japanese researchers showed that people who have diabetes can vastly improve their health by eating an entirely plant-based diet.[5] More than 100 million people today have diabetes or pre-diabetes.
The study’s findings agree with my experience. Working with people who have diabetes, I have found they show remarkable improvement in their health and well-being from consuming a plant-based and almost completely raw food diet.
For that study, the researchers also undertook a new meta-analysis—which is considered the highest level of scientific evidence—in which they compared six significant prior research studies. The researchers found a plant-based diet significantly improved blood sugar control in type 2 diabetes, and specifically in a key indicator of blood sugar control called hemoglobin A1c. The participants’ results improved as much as 1.2 points, which was greater than the effect of typical oral diabetes medicines.
The study also combined the results of all of the available studies. It indicated the benefits of excluding dairy (including cheese), eggs, and meat from the diet was as much as 0.7 points in some studies, averaging 0.4 points overall. The participants in most of these studies were not required to reduce their calorie or carbohydrate consumption.
I’ve learned everyone needs to find the diet that works best for them, and find balance in their life. I also know that the quality of the food we eat is vital. From my studies, I believe an organic, plant-based diet can benefit your health, and even heal your body.
Order my new Best Selling Book, for the best information on becoming vegetarian to lose weight in a healthy way and make it a healthy lifestyle and this book has the best vegetarian recipes that can help this eating plan taste delicious as well!
Order: How To Become A Healthy Vegetarian NOW!
What People are saying about my book:
Best Health and Nutrition Book of this Century
“How To Be A Healthy Vegetarian” is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. The chapter about sugar is the most complete information available. Nancy is an expert in Nutrition. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”
Gary L. Massad M.D.
-First National Corporate Medical Director and founder of Occupational Health Centers in America. Attending physician to the Iron Man Hawaii; Attending Physician, United States Triathlon Association; Attending Physician United States Tae Kwon Do Association, Attending Physician United States Cycling Federation.
How To Be A Healthy Vegetarian
“How To Be A Healthy Vegetarian – wonderful book!!
Finally, a book that I can recommend to my patients without reservation. It is concise, well-written, and easy to follow.
Patients and consumers alike are inundated with the number of books, articles, and marketing that surround our eating habits.
This book easily puts the fundamental concepts into one place that anyone can understand and utilize. The recipes are tasty and can be made with relative ease.
For anyone wanting to make a positive and healthy change in their eating habits and their health this is the book for you!”
“I have just finished reading Nancy Addison’s book “How To Become A Healthy Vegetarian.” It is well written, compelling and informative. The health benefits are indisputable. Nancy, being a gourmet chef as well as nutritionist provides some recipes that clearly explain why Nancy’s dinner guests are pleasantly surprised to indulge in a meatless meal. I found Nancy’s book interesting, well researched as well as a fun read that might be very helpful to anyone who would like to be a healthy vegetarian!”
-Louis P. Brady M.D.
Resources:
[1] Brown University. “Being a Vegetarian: What are the Health Benefits of a Vegetarian Diet?” Retrieved from http://brown.edu/Student_Services/Health_Services/Health_Education/nutrition_&_eating_concerns/being_a_vegetarian.php#4
[2] Esselstyn, Caldwell B., Jr. (2008). Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. Avery Trade.
[3] McDougall, John. “Nutrition in the Medical Clinic Part III” lecture. Plant-Based Nutrition. eCornell University.
[4] Campbell, T. Colin. (2010). “Principles of Nutritional Health. Plant-Based Nutrition.” eCornell University and the T. Colin Campbell Foundation.
[5] Yokoyama, Y., Barnard, N.D., Levin, S.M., & Watanabe, M. (2014, October). “Vegetarian Diets and Glycemic Control in Diabetes: A Systematic Review and Meta-analysis.” Cardiovascular Diagnosis & Therapy, 4(5), 373–382.
August 12, 2015
Benefits of Being Vegetarian, Amazon Best Seller! “How To Be A Healthy Vegetarian”
Benefits of Being Vegetarian
Amazon Best Seller!
“How To Be A Healthy Vegetarian”
– Second Edition
by Celebrity Chef –
Nancy Addison CHC, AADP
is available now on Kindle
and the paperback version
is coming out soon!
Have you ever wondered the benefits of a vegetarian diet or the benefits of being vegetarian? Well best selling author Nancy Addison’s new, second edition of How to Be a Healthy Vegetarian is out now. It’s a Comprehensive Guide to Being A Healthy Vegetarian in Today’s World! It has everything you need to know from the best vegetarian recipes, protein for vegetarians, the best fats, the best sweeteners, protein rich vegetarian foods, quick easy vegetarian recipes, etc.
This book gives vegetarians the power of healthy choices and assists them in creating long-term, sustainable, and life-enhancing strategies for being a healthy vegetarian, vegan or raw foodist. In this book, #1 bestselling Author Nancy Addison inspires, motivates, and teaches easy-to-implement suggestions for leading a nutritious lifestyle. She also offers incredible insight into health and wellness for people of all ages. The book includes over 110 easy recipes, many of which are gluten free, raw and vegan! Get your copy of “How To Be A Healthy Vegetarian” Second Edition today!
You will find out why Celebrity Chef and Nutrition Expert Nancy Addison has been sought out by Doctors from all over the world as well as celebrities and other famous people like Larry Hagman, Linda Gray, Suzie Humphreys, Maryann De Leo, Bob Fanucci, Sir Earl Toon, Bill Booth, Beth Morgan, and many others.
“How To Be A Healthy Vegetarian“2nd edition is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Nancy is one of the top nutrition experts I’ve ever known. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”
– Gary L. Massad, M.D. FACOM, FAASM, FAC, LM. Past attending physician to the 1984 and 1996 Olympic Games, attending physician to United States Cycling Federation, USTAA, and USMAA
Addison is a Dallas native and raised her two children on an organic, whole-grain, vegetarian diet.
“Eat like a cow and you’ll be as strong as an ox!” – Nancy Addison
Do you want to know quick easy vegetarian recipes? This book has over 115 quick vegetarian meals, extensive information and recipes for protein rich foods for vegetarians, information about probiotics, the thyroid, and extensive amount of other importanit information you will be thrilled to read about. Because this book is about being healthy. Making this lifestyle easy and healthy.
This book is recommended by leading Medical Doctors as a great resource for medical professionals.
It is easy to understand and easy to implement!
Nancy is an expert at making cutting edge science easy to understand and even easier to implement with her delicious quick easy vegetarian recipes and easy to implement lifestyle suggestions.
An Amazon Best Seller!
Order your copy today! Click here!
Nancy Addison is available for interviews and appearances.
For more information, please visit www.organichealthylifestyle.com,
Nancy on Facebook, and YouTube and follow her on Twitter @nancygaddison. Contact Nancy at Nancy@organicheatlhylifestyle.com
Amazon Best Seller! “How To Be A Healthy Vegetarian” – Second Edition by Celebrity Chef – Nancy Addison is available now on Kindle
How To Be A Healthy Vegetarian
– Second Edition
An Amazon Best Seller!
by Celebrity Chef –
Nancy Addison CHC, AADP
is available now on Kindle
and the paperback version
is coming out soon!
Dallas, TX (Aug. 15, 2015) – The Main Ingredient Is Always Love!
Best selling author Nancy Addison’s new, second edition of How to Be a Healthy Vegetarian is out now on Kindle, with a paperback edition soon to come. Finally, a Comprehensive Guide to Being A Healthy Vegetarian in Today’s World!
This book gives vegetarians the power of healthy choices and assists them in creating long-term, sustainable, and life-enhancing strategies for being a healthy vegetarian, vegan or raw foodist. In this book, #1 bestselling Author Nancy Addison inspires, motivates, and teaches easy-to-implement suggestions for leading a nutritious lifestyle. She also offers incredible insight into health and wellness for people of all ages. The book includes over 110 easy recipes, many of which are gluten free, raw and vegan! Get your copy of “How To Be A Healthy Vegetarian” Second Edition today!
You will find out why Celebrity Chef and Nutrition Expert Nancy Addison has been sought out by Doctors from all over the world as well as celebrities and other famous people like Larry Hagman, Linda Grey, Suzie Humphreys, Maryann De Leo, Bob Fanucci, Sir Earl Toon, Bill Booth, Beth Morgan, and many others.
“How To Be A Healthy Vegetarian“2nd edition is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Nancy is one of the top nutrition experts I’ve ever known. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”
– Gary L. Massad, M.D. FACOM, FAASM, FAC, LM. Past attending physician to the 1984 and 1996 Olympic Games, attending physician to United States Cycling Federation, USTAA, and USMAA
Addison is a Dallas native and raised her two children on an organic, whole-grain, vegetarian diet.
“Eat like a cow and you’ll be as strong as an ox!” – Nancy Addison
An Amazon Best Seller!
Order your copy today! Click here!
Nancy Addison is available for interviews and appearances.
For more information, please visit www.organichealthylifestyle.com,
Nancy on Facebook, and YouTube and follow her on Twitter @nancygaddison. Contact Nancy at Nancy@organicheatlhylifestyle.com
How To Be A Healthy Vegetarian – Second Edition by Celebrity Chef – Nancy Addison is available now on Kindle
How To Be A Healthy Vegetarian
– Second Edition
by Celebrity Chef –
Nancy Addison CHC, AADP
is available now on Kindle
and the paperback version
is coming out soon!
Dallas, TX (Aug. 15, 2015) – The Main Ingredient Is Always Love!
Best selling author Nancy Addison’s new, second edition of How to Be a Healthy Vegetarian is out now on Kindle, with a paperback edition soon to come. Finally, a Comprehensive Guide to Being A Healthy Vegetarian in Today’s World!
This book gives vegetarians the power of healthy choices and assists them in creating long-term, sustainable, and life-enhancing strategies for being a healthy vegetarian, vegan or raw foodist. In this book, #1 bestselling Author Nancy Addison inspires, motivates, and teaches easy-to-implement suggestions for leading a nutritious lifestyle. She also offers incredible insight into health and wellness for people of all ages. The book includes over 110 easy recipes, many of which are gluten free, raw and vegan! Get your copy of “How To Be A Healthy Vegetarian” Second Edition today!
You will find out why Celebrity Chef and Nutrition Expert Nancy Addison has been sought out by Doctors from all over the world as well as celebrities and other famous people like Larry Hagman, Linda Grey, Suzie Humphreys, Maryann De Leo, Bob Fanucci, Sir Earl Toon, Bill Booth, Beth Morgan, and many others.
“How To Be A Healthy Vegetarian“2nd edition is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Nancy is one of the top nutrition experts I’ve ever known. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”
– Gary L. Massad, M.D. FACOM, FAASM, FAC, LM. Past attending physician to the 1984 and 1996 Olympic Games, attending physician to United States Cycling Federation, USTAA, and USMAA
Addison is a Dallas native and raised her two children on an organic, whole-grain, vegetarian diet.
“Eat like a cow and you’ll be as strong as an ox!” – Nancy Addison
Order your copy today! Click here!
Nancy Addison is available for interviews and appearances. For more information, please visit www.organichealthylifestyle.com, find Nancy on Facebook, and YouTube and follow her on Twitter @nancygaddison. Contact Nancy at Nancy@organicheatlhylifestyle.com
August 3, 2015
5 Super Simple Summertime Health Tips!
5 Super Simple Summertime Health Tips!
With summertime here and in full swing, the temperatures are hitting those high levels. All of us need to make sure we are taking good care of ourselves and our loved ones. Here are 5 super simple tips to help us cope with the heat and stay in optimum health!
1. Drink sufficient water. Drink an ounce of water for every 2 pounds of body weight daily.
2. Get minerals and electrolytes into your diet! Pure, whole, unrefined sea salt is what I recommend. Put 1/8 teaspoon of pure, unrefined sea salt on the tongue with every 16 ounces of water. Pure, unrefined sea salt is full of minerals and electrolytes.
3. Drink some pure coconut water! Coconut water is another source of natural electrolytes. Coconut water is hydrating. There are some coconut waters that have a little fruit juice added to them, if you want a flavor. Check the sugar content. Some of them have a lot of sugar in them. Pure coconut water, straight from the coconut, is best.
4. Eat lots of fresh fruits and vegetables that are in season! Vegetables and fruits that are heavy with natural water content, like: cucumber, celery and watermelon are also rich with nutrients and natural electrolytes. Drinking carrot juice or eating carrots also gives the body some natural sun protection (from the beta carotene).
5. Make sure you are getting enough magnesium. Magnesium is vital to health. If we aren’t eating enough magnesium-rich foods, we can experience low energy, headaches, anxiousness, fatigue, weakness, PMS and hormonal imbalance, inability to sleep, weakening bones, muscle tension, spasms and cramps, abnormal heart rhythms, nervousness, and irritability. Some good food sources of magnesium are: green leafy vegetables (for example, spinach and Swiss chard), some beans, nuts, seeds (almonds, pumpkin seeds, sunflower seeds, sesame seeds), and avocados.
July 20, 2015
Safe & Healthy Tips for Grilling This Summer
Safe & Healthy Tips for
Grilling This Summer
For all of you looking to the weekend or any other fun summer get-togethers, where you are firing up the barbecue grill; it is important to know a few tips to protect you and your friends and family, from the potentially dangerous chemicals that grilling meat can create.
“Grilling, frying, broiling, and other cooking methods that expose meat to extremely high temperatures, creates potential cancer-causing compounds called heterocyclic amines (HCAs).
This is especially true when the meat is charred or overcooked.
Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals.
The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”
If you love grilling, here are a few ways to reduce the dangers:
• Buy lean types of meat and trim off all visible fat.
• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”
• Precook meat in an oven, and then finish on the grill.
•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.
• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat. Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.
• Avoid breathing in smoke, which also has risks.
• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes),
Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.
Try going vegetarian once in a while! It tastes good, and is good for you!
Resources and quotes are taken from the Berkeley Wellness Alert University of California - 5/24/2011
GRILLED VEGETABLE PITA SANDWICH
My son, Gibbons, makes delicious sandwiches during the summer. Sometimes he grills and sometimes he roasts his veggies. I like mine to have only sliced and grilled portobello mushrooms.
This recipe is great any of those ways!
When preparing the veggies, slice them about 1/4 of an inch thick. You don’t want them too thick.
This recipe makes one serving.
Ingredients:
1 whole-grain pita bread, warmed
½ zucchini, thinly sliced lengthwise
¼ c. red or yellow bell peppers, thinly sliced
1 carrot, thinly sliced
½ c. hummus
Directions:
1. Heat the grill.
2. We put our veggies in a grilling rack that is then placed on the hot grill. The rack is optional.
3. Grill the vegetables 10 to 15 minutes, until they are slightly soft and
warm. Then remove from heat.
4. Spread hummus in the warm pita bread.
5. Lay slices of grilled vegetables in layers inside warm pita bread
on top of hummus.
Variations:
1. Coat vegetables with a little coconut oil and sea salt before
grilling for a richer and moister flavor.
2. Add slices of portobello mushroom, for a meatier flavor and texture.
3. Substitute sliced avocado or mayonnaise for hummus.
copyright@nancyaddison2015
June 28, 2015
Genetically Modified Foods. Is The US Government Going To Deny Us The Right To Have It Labeled?
37 million honeybees dead from one crop of corn. How safe is it for us to eat? Shouldn’t we have the right to know?
Genetically Modified Foods.
Is The US Government Going To Deny Us The Right To Have It Labeled?
This Thursday, Congress is voting on the bill to deny us our rights to have GMO food labeled.
t seems so mind boggling to me that congress would enact a law preventing genetically modified foods from being labeled.
They are taking away our right to know what we are buying.
Why? If it is SO “safe” like they say, then why don’t they want us to know? if they are labeling it for other countries, why can’t they do the same for the US? What are they afraid of by denying our right to know? How much money are our representatives getting from the lobbyist that make them vote in their favor? I asked my representative Pete Sessions to tell me how much money he is getting from the GMO lobbyist for his re-election and other things, that would have him voting to deny our right to know. They call it Accurate food labeling act. That is deceptive in itself. I wonder why he doesn’t care about our rights?
One of their arguments is that it is too expensive, but in reality it’s pennies. And if they are labeling it for other countries who require it, then it is no cost to them to label it for the US market. What are they truly afraid of? and why are we the people of the US being denied our right to know what our food is made of?
Why does the USDA say if you have cancer to eat Organic Food. How Can someone eat properly if it isn’t labeled properly? Why would they say that if it isn’t important to someone’s health and well being.
Does anyone else care about this or is it only me?
I hope you care and let your congressman know it’s not all right with you that they would take away your right to have your food labeled with whether it’s genetically modified or not.
DISSENTING VIEWS
Recent polling shows that nine out of ten Americans want
the right to know whether their food has been produced with
genetically modified food ingredients. Vermont, Connecticut and
Maine have acted to give consumers the right to know what is in
their food and how it is grown.
H.R. 1599 would preempt states from labeling GMO foods and
would invalidate existing state laws.
H.R. 1599 would make it virtually impossible for the Food
and Drug Administration to craft a national mandatory GMO
labeling system. It would codify the existing voluntary non-GMO
labeling policy that causes confusion among consumers.
H.R. 1599 also would allow “natural” claims on foods with
GMOs, which adds to consumer confusion.
Consumers have the right to know what is in their food and
how it is grown. H.R. 1599 makes it more difficult for
consumers to know that information.
James P. McGovern.
Ann McLane Kuster.
https://www.congress.gov/…/114th-congress/house-report/208/1
In 2012, an article in Forbes magazine stated it’s not surprising bees are dying off in huge numbers because of the increase in genetically modified foods. “As of 2012, it is estimated that over 70 percent of the food on the U.S. market contains genetically modified organisms, ingredients that have been scientifically engineered in laboratories.”19
Why are GMO (genetically modified organism) foods harmful? Tests feeding three types of GMO corn to rats showed these results:
Effects were mostly associated with the kidney and liver, the dietary detoxifying organs, although different between the 3 GMOs. Other effects were also noticed in the heart, adrenal glands, spleen and haematopoietic system. We conclude that these data highlight signs of hepatorenal toxicity, possibly due to the new pesticides specific to each GM corn.21
During the tests, the rats also developed large tumors.
With all the studies revealing the harmfulness of Genetically modified plants and food as well as the toxic poisons they generously pile on them; it makes me very concerned that they are denying us our right to know what kind of food we are eating.
My friend, Richard Kemp with Abilene, TX’s Radio’s Farm and Ranch report on KLGD Radio, reported this today. I thought it was so great, I asked him if I could share it with you. He said yes.
“Everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families.
Some companies, however, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms, or GMOs.
Congress is voting this Thursday to make it illegal for states to require labeling of genetically modified foods.
If you support mandatory labeling of GMO foods call Your Congressman.
We support mandatory GMO labeling for two good reasons.
Contrary to the companies’ well-worn talking points, the cost of labeling is negligible, because companies change their product packaging regularly.
Our analysis of several studies on the cost of GMO labeling found that protecting consumer choice is a bargain at less than a penny per day per person. Companies would be smart to follow those that have already chosen not to pass along that cost to consumers at the register.
First, labeling is a simple and common sense solution to protect consumer choice. Companies that grow and sell genetically modified foods haven’t yet come up with a convincing excuse to explain why their customers should not have this information.
When those companies spend untold millions to keep their customers in the dark by battling efforts to properly label their products, we ask why. And when they tell us products shouldn’t be labeled because they haven’t been proven unsafe, we call foul.
Food labels contain lots of information, from complete lists of ingredients to whether a product is homogenized.
Second, consumers want it. We asked consumers what they think about GMO labeling, and an overwhelming 92% of those polled agreed that genetically engineered food should be labeled as such.
When that many consumers tell us they’re concerned about a product, we make it a priority. Sixty-four other countries have heeded consumers and now require GMO labeling.
These mandatory labeling programs satisfy consumers in the most clear, consistent and accurate way possible.
Companies are quick to make safety claims, but scientists and regulators agree that there are serious potential risks, including the risk of introducing new allergens.
Concerns are also emerging about damage caused by increased herbicide use to our health and environment.
Plants and animals whose genetic material has been artificially manipulated are different from those that occur in nature or that are developed by conventional plant or animal breeding.
GMO scientists can move genes between living things that could never breed together in nature; for example, they have moved fish genes into tomatoes.
When new genes are introduced into plants or animals, they can produce proteins that aren’t usually found in those foods.
Some of those proteins can cause allergic reactions. That’s why the FDA asks companies to voluntarily test those new proteins to see if they resemble any known allergens. But the testing isn’t required and isn’t foolproof.
Research shows that the rise of GMO crops has also led to vast increases in herbicide use, which threatens our health and our environment.
Most GMO crops are engineered to tolerate the weed killer glyphosate, marketed as Roundup, which has recently been classified as a “probable carcinogen” by the World Health Organization.
According to U.S. Geological Survey data, the use of glyphosate on soybeans and corn has gone up seventeen-fold since genetically engineered versions were introduced in 1996.
GMOs have only been in our food supply for a couple of decades; most Americans didn’t grow up eating them.
This is an emerging field, and new information is coming to light every day. Labeling foods made with GMOs is a simple solution to start addressing people’s concerns.
Agreeing to label GMO foods will let companies demonstrate they are listening to the overwhelming majority of their customers. That’s good business.
Labels will give consumers the information they want and deserve, so they can make informed choices about the foods they choose to buy. That’s just the right thing to do.” – Richard Kemp
I agree with Richard. Please call that number today and let your voice be heard!
It is vital to the food quality and health quality of our country and our food supply and I also believe it is our right to know and the country’s obligation to let us know.
Let your voice be heard or they think you don’t care.
I hope you care and let your congressman know it’s not all right with you that they would take away your right to have your food labeled with whether it’s genetically modified or not.
Recent polling shows that nine out of ten Americans want
the right to know whether their food has been produced with
genetically modified food ingredients. Vermont, Connecticut and
Maine have acted to give consumers the right to know what is in
their food and how it is grown.
H.R. 1599 would preempt states from labeling GMO foods and
would invalidate existing state laws.
H.R. 1599 would make it virtually impossible for the Food
and Drug Administration to craft a national mandatory GMO
labeling system. It would codify the existing voluntary non-GMO
labeling policy that causes confusion among consumers.
H.R. 1599 also would allow “natural” claims on foods with
GMOs, which adds to consumer confusion.
Consumers have the right to know what is in their food and
how it is grown. H.R. 1599 makes it more difficult for
consumers to know that information.
James P. McGovern.
Ann McLane Kuster.
Here is the bill”s link: https://www.congress.gov/congressional-report/114th-congress/house-report/208/1
The House of Representatives will be voting on Monsanto’s dream bill THIS WEEK – and we’re running out of time to stop it.
More than ever, consumers want to know what’s in their food, but this dishonest bill takes us in the wrong direction.
Can I count on you to call on your member of Congress right now and urge him or her to oppose this anti-consumer, anti-labeling bill before the House votes?
Click here for a link to find your congressman.
To listen to Richard’s show click here. http://radio.securenetsystems.net/v5/KLGD
Let me know what you think please.
Sincerely, Nancy
Genetically Modified Foods. Is The US Government Going To Deny Us Our Right To Have It Labeled?
37 million honeybees dead from one crop of corn. How safe is it for us to eat? Shouldn’t we have the right to know?
Genetically Modified Foods.
Is The US Government Going To Deny Us Our Right To Have It Labeled?
In 2012, an article in Forbes magazine stated it’s not surprising bees are dying off in huge numbers because of the increase in genetically modified foods. “As of 2012, it is estimated that over 70 percent of the food on the U.S. market contains genetically modified organisms, ingredients that have been scientifically engineered in laboratories.”19
Why are GMO (genetically modified organism) foods harmful? Tests feeding three types of GMO corn to rats showed these results:
Effects were mostly associated with the kidney and liver, the dietary detoxifying organs, although different between the 3 GMOs. Other effects were also noticed in the heart, adrenal glands, spleen and haematopoietic system. We conclude that these data highlight signs of hepatorenal toxicity, possibly due to the new pesticides specific to each GM corn.21
During the tests, the rats also developed large tumors.
With all the studies revealing the harmfulness of Genetically modified plants and food as well as the toxic poisons they generously pile on them; it makes me very concerned that they are denying us our right to know what kind of food we are eating.
My friend, Richard Kemp with Abilene, TX’s Radio’s Farm and Ranch report on KLDG Radio, reported this today. I thought it was so great, I asked him if I could share it with you. He said yes.
“Everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families.
Some companies, however, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms, or GMOs.
Congress is holding a hearing on efforts that would make it illegal for states to require labeling of genetically modified foods.
If you support mandatory labeling of GMO foods call Randy Nuegebauer at (325) 675-9779 … 675 – 97 79
We support mandatory GMO labeling for two good reasons.
Contrary to the companies’ well-worn talking points, the cost of labeling is negligible, because companies change their product packaging regularly.
Our analysis of several studies on the cost of GMO labeling found that protecting consumer choice is a bargain at less than a penny per day per person. Companies would be smart to follow those that have already chosen not to pass along that cost to consumers at the register.
First, labeling is a simple and common sense solution to protect consumer choice. Companies that grow and sell genetically modified foods haven’t yet come up with a convincing excuse to explain why their customers should not have this information.
When those companies spend untold millions to keep their customers in the dark by battling efforts to properly label their products, we ask why. And when they tell us products shouldn’t be labeled because they haven’t been proven unsafe, we call foul.
Food labels contain lots of information, from complete lists of ingredients to whether a product is homogenized.
Second, consumers want it. We asked consumers what they think about GMO labeling, and an overwhelming 92% of those polled agreed that genetically engineered food should be labeled as such.
When that many consumers tell us they’re concerned about a product, we make it a priority. Sixty-four other countries have heeded consumers and now require GMO labeling.
These mandatory labeling programs satisfy consumers in the most clear, consistent and accurate way possible.
Companies are quick to make safety claims, but scientists and regulators agree that there are serious potential risks, including the risk of introducing new allergens.
Concerns are also emerging about damage caused by increased herbicide use to our health and environment.
Plants and animals whose genetic material has been artificially manipulated are different from those that occur in nature or that are developed by conventional plant or animal breeding.
GMO scientists can move genes between living things that could never breed together in nature; for example, they have moved fish genes into tomatoes.
When new genes are introduced into plants or animals, they can produce proteins that aren’t usually found in those foods.
Some of those proteins can cause allergic reactions. That’s why the FDA asks companies to voluntarily test those new proteins to see if they resemble any known allergens. But the testing isn’t required and isn’t foolproof.
Research shows that the rise of GMO crops has also led to vast increases in herbicide use, which threatens our health and our environment.
Most GMO crops are engineered to tolerate the weed killer glyphosate, marketed as Roundup, which has recently been classified as a “probable carcinogen” by the World Health Organization.
According to U.S. Geological Survey data, the use of glyphosate on soybeans and corn has gone up seventeen-fold since genetically engineered versions were introduced in 1996.
GMOs have only been in our food supply for a couple of decades; most Americans didn’t grow up eating them.
This is an emerging field, and new information is coming to light every day. Labeling foods made with GMOs is a simple solution to start addressing people’s concerns.
Agreeing to label GMO foods will let companies demonstrate they are listening to the overwhelming majority of their customers. That’s good business.
Labels will give consumers the information they want and deserve, so they can make informed choices about the foods they choose to buy. That’s just the right thing to do.” – Richard Kemp
I agree with Richard. Please call that number today and let your voice be heard!
It is vital to the food quality and health quality of our country and our food supply and I also believe it is our right to know and the country’s obligation to let us know.
Let your voice be heard or they think you don’t care.
Congress is holding a hearing on efforts that would make it illegal for states to require labeling of genetically modified foods.
If you support mandatory labeling of GMO foods call Randy Nuegebauer at (325) 675-9779
To listen to Richard’s show click here. http://radio.securenetsystems.net/v5/KLGD
Let me know what you think please.
Sincerely, Nancy
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