The Blood Sugar Solution
A few nice low carb recipes images I found:
The Blood Sugar Solution
Image by Earthworm
Diabesity is an actual medical term used to refer to the continuum of health problems revolving around obesity and diabetes and everything in between. Diabesity is the single biggest global health epidemic of our time so says Mark Hyman, and I don’t doubt it given the low fat/high carb, nutrient depleted diet humans have embraced for last 40 years of industrial agriculture.
Hyman, like Dr. Oz and Daniel Amen, colleagues he mentions partnering with, is a doctorpreneur, part evangelical, part lifestyle coach, but the science behind his program does concur with what I’ve been learning. I gave it a chance because his earlier book (haven’t finished it yet) is much more science centered without the alarmist rhetoric and was probably written before he became a much in demand speaker. This book has that marketing-to-the-public flavor to it and is an easy read. He does redeem himself with a chapter, near the end, by describing how to take back our food health via education to our communities and he specifies direct action to take back our health care system from pharma driven research and profit driven hospitals and government policy.
Like Dr. Bernstein’s Diabetes Solution, Hyman wants to empower his patients to reverse their diagnosis with diet and exercise, but he reaches beyond the diabetic diagnosis by spreading the word about diabesity. Belly fat is his favorite indicator. He outlines a six week, seven step program custom fit to each individual according to how you answer his many questionnaires. The questions do not seem specific enough for me to trust them entirely. But it is a start and he goes on to tell you how to get tested to make sure. His program is described in his online paper "Biological Tune-up". You can also fill out the questionnaires at his website by taking his blood sugar quiz, if you become a member (at no cost). Selling supplements is likely the money maker on these health sites, but the information is still valid.
The seven steps of his program are:
Improving Nutrition
Regulating Hormones
Reducing Inflammation
Improving Digestion
Maximizing Detoxification
Enhancing Energy Metabolism
Sooting the mind
His diet is not vegetarian biased, despite his association with the cancer celebrity girl, Kris Carr of the Crazy Sexy Cancer fame, who advocates the alkaline vs acid diet (which still sounds like bunk to me, but is a good detoxification diet, just not for life.) He counsels readers to eat organic food and warns of chemical poisoning especially from mercury, arsenic, lead, PCBs and pesticides, all of which, he says, has been linked to diabetes and insulin resistance. He has footnotes referring to actual medical papers (unlike other health books like the Younger Next Year series which are a complete mish mash of conventional medical advice based on old assumptions and lifestyle cheerleading, much like Suze Orman in the financial world. I trust Suze more).
He advises on how to figure out if you are allergic to gluten, but warns that it is not going to help to eat gluten free junk food. The whole gluten story, I learned from him, is about celiac disease, an autoimmune disorder that triggers body-wide inflammation via a leaky gut, caused by gluten damaging the gut lining. So food particles leak out of the gut into the blood stream causing inflammation in response to the invader organisms. Gluten is found in wheat, barley, rye, spelt and oats. (That’s my whole muesli breakfast practically.) And gluten has been made more intense in these grains due to current industrial agriculture practices so that’s why we’re seeing such an increase in cases. Gluten also triggers obesity and diabetes in patients with gluten sensitivity, which is 30% of the American population.
He also calls all those fake-meat-soy products Franken Soy foods which I found helpful to decamp from the vegetarian diet. And he was my introduction to supplements to use to help ailing mitochondria get back on its feet. (That’s the little energy production plant inside the cell.) As well as other broken functions. To boost nutrition function he focuses on deficiency of magnesium, Vitamin D and Omega-3 fat.
There is a recipe section and a shopping list for ingredients. The program is well thought out and well delivered in book form. It is rather strict. You have to cut out a lot in terms of carb and wheat reduction, but chocolate is still allowed (70% cocoa, 2 oz a day). After six week you can adjust to fit your personal nutrition profile from what you discover. He does convince me that close adherence to the plan will reverse what ails you if you are on the diabesity continuum.
uglybiscuits
Image by -Mandie-
Fresh honey only a week from the hive made my ugly biscuits sing for joy. The country ham wasn’t bad, either.
Recipe for biscuits:
www.cooks.com/rec/doc/0,183,158178-228196,00.html
My modifications: Instead of 2 c all purpose flour, I used 1 1/2 c King Arthur bread flour and 1/2 c King Arthur whole wheat flour. The wheat makes it ‘stick to your ribs’, as Dad likes to say. Easier on your blood sugar and low-carb eating, too.
Puff apple pancake
Check out these low carb recipes images:
Puff apple pancake
Image by Manne
On a Low Carb diet? Try replacing flour with ground almonds!
Recipe for puff apple pancake from Tummyrumble.
Farmer’s market, Jul 2009 – 11
Image by Ed Yourdon
Note: this photo was published in a Jul 24, 2009 blog titled "Aussie goes NYC." It was also published in an Apr 17, 2010 blog titled " Smyrna Fresh Produce Market," and an Apr 22, 2010 blog titled "Fresh and Locally Grown: A Great Farmers Market is Just Minutes Away." And it was published in a Jun 6, 2010 blog titled "Juliet Schor on Plenitude." It was also published, in a tightly cropped format, in a Jun 9, 2010 blog titled "Show Me the Slow Money." And it was published in a Jun 13, 2010 Swedish blog titled "Mp = matprotektionisterna," as well as a Jun 13, 2010 San Francisco blog titled "73. Farmers’ Market at Fort Mason." It was also published in a Jul 16, 2010 blog titled "Support the Lake Mary Farmer’s Market." It was also published in an Aug 30, 2010 OurWorld 2.0 blog titled "How Things Work: Food Energy." And it was published in a Sep 8, 2010 blog titled "Vegetarian check-in." It was also published in an Oct 9, 2010 "Zen to Fitness" blog, titled "Boost Digestion With Carrot Salad…." And it was published in an Oct 31, 2010 blog titled До НГ 61 день, позитивное (at http-slash-slash-place-30p3.livejournal-dot-com-slash-414074-dot-html), which means … well, actually, I have no idea what it means. But it’s all good… It was also published in a Nov 22, 2010 blog titled "The Music Industry shows us how to add marketing value!"
Moving into 2011, the photo was pubished in an undated (early Feb 2011) blog titled "About Farm to School." And it was published in a Mar 7, 2011 blog titled "Building Customer Loyalty Using Twitter Lists." It was also published in an April 1, 2011 Farmer’s Market blog, with the same caption and detailed notes that I had written on this Flickr page. And it was published in an Apr 15, 2011 Cool Music Industry School images blog, with the same caption and detailed notes that I had written on this Flickr page. It was also published in an Apr 26, 2011 blog titled "Smyrna Fresh Produce Market, 2011." And it was published in a Jun 24, 2011 blog titled "An Ultra-Low-Calorie, Low-Carb Diet is Sufficient to Reverse Type 2 Diabetes, Study Finds." It was also published in an undated (mid-August 2011) blog titled "McGuire Organics," as well as an Aug 29, 2011 blog titled "Three tips to rotate your foods for variety and nutrition."
Moving into 2012, the photo was published in a Jan 3, 2012 Mrs. Pantry’s Blog posting titled "Carrot Soup with a Kick and Quick Croutons." It was also published in a Feb 6, 2012 blog titled "The #1 Tool To Improve Your Health: Your Fork!" And it was published in an undated (late Apr 2012) Squidoo blog titled "Basics of Juicing and Recipes." It was also published in an undated (late Apr 2012) blog titled "Smyrna Fresh Produce Market Starts May 5th." And it was published in an undated (late May 2012) blog titled "The 8 Best Foods to Buy at Farmers’ Markets." It was also published in a May 30, 2012 blog titled "Diversification j’écris ton nom." And it was published in an Aug 1, 2012 blog titled "WOULD YOU DATE A VEGETARIAN? 30 PERCENT OF OMNIVORES WOULDN’T."
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Contrary to what you might think, New Yorkers do not eat all of their meals at Starbucks or pizza joints. Nor do they buy all of their food at supermarkets or corner delis.
We also buy our food at farmer’s markets, where organically grown fruits, vegetables, cheese, and other items are brought from farms in nearby New Jersey and upstate New York. Some of these are large and noisy, some specialize in ethnic foods; and some operate every day, with great fanfare and publicity.
But then there are the neighborhood farmer’s markets, many of which operate only one day a week. In my neighborhood, it’s Fridays mornings: on 97th Street, between Amsterdam and Columbus, you can find an assortment of beans and beets, tomatoes and potatoes, carrots and garlic, peaces and cucumbers.
These photos will give you an idea of the kind of food that many of us are lucky enough to enjoy…
Cool Low Carb Recipes images
Some cool low carb recipes images:
Nice Low Carb Recipes photos
A few nice low carb recipes images I found:
October 20 2007 day 8 – Eating healthy
Image by DeathByBokeh
One way of managing diabetes is to eat foods low in carbohydrate content. Knowing the insulin requirements for a particular recipe makes it easier to bolus for that meal. i regularly make an Eggbeaters omelette with some veggies, mushrooms and herbs for breakfast. It hardly has any carbs, and very little, if not any, fat. The omelette, along with a cup of freshly brewed coffee, gets me started everyday.
There is no cure for diabetes, yet.
Tonight’s dinner featuring stovetop mac and cheese
Image by She Who Shall Not Be Named
BF and I didn’t feel like eating out again, but we weren’t quite up to cooking a full meal either. Instead we picked up a rotisserie chicken and fresh broccoli from the grocery store, then headed back home to make this stovetop mac and cheese side dish I saw in the May 2007 issue of Cooking Light magazine.
Some differences between the receipe and what I did:
1. Used full fat cheese.
2. Added a few splashes of Tabasco sauce.
3. Omitted the breadcrumbs toasted in butter.
It turned out really well. It’s a basic recipe that cooks up quickly, a little lighter than most recipes, and doesn’t require baking!
Stovetop Mac and Cheese
1 1/4 cups uncooked elbow macaroni (about 6 oz.)
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cubs (5 oz) shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1 1/2 oz) slice white bread
1 tablespoon butter, melted
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and peper, stirring with a whisk until smooth. add pasta; toss to coat. Let stand 4 minutes.
3. Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.
4. Heat a large nonstick skillet over medium heat. Ad breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over past mixture. Yield: 4 servings (serving size: 3/4 cup)
calories: 334 (30% from fat); fat: 11g (sat 6.55, mono 2.8g, poly 0.8g); protein 17.7g; carb 40.3g; fiber 1.7; cholesterol 30mg; iron 2.1mg; sodium 661mg; calcium 417mg.
Nice Low Carb Recipes photos
A few nice low carb recipes images I found:
Beer Biltong
Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:
Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…
Yes, that’s right
Biltong hails from sunny South Africa…
So what is biltong???
Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…
Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…
It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.
Now a bit more about trois fréres Biltong…
The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…
Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!
Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…
So go on have some biltong and enjoy the taste of Africa…
To contact them you can e-mail troisfrere.biltong@gmail.com
