Soy Dangers Summarized- Weston A Price Foundation

This is from the Weston A Price Foundation Website:http://www.westonaprice.org/soy-alert

Confused About Soy?--Soy Dangers Summarized

• High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
• Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
• Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
• Vitamin B₁₂ analogs in soy are not absorbed and actually increase the body's requirement for B₁₂.
• Soy foods increase the body's requirement for vitamin D.
• Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
• Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
• Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
• Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

The above soy dangers and our Myths & Truths About Soy are available in our Soy Alert! trifold brochure for mass distribution.

Studies Showing Adverse Effects of Soy

1. Studies Showing the Toxicity of Soy in the US Food & Drug Administration's Poisonous Plant Database(7.5M PDF)
2. Studies Showing Adverse Effects of Dietary Soy, 1939-2008
3. Studies Showing Adverse Effects of Isoflavones, 1950-2010

Technicolor Foods: A Look At Artificial Food Dyes And The BEAUTIFUL Foods That Inspired Them

I was a birthday party recently where they had some of those trendy tie dye multi-colored cupcakes. They were super cute, but unfortunately the nutrition geek in me couldn't help but to shudder knowing what I have read about artificial food coloring and the connection to behavioral issues such as ADD/ADHD and allergies. Is it just me, or have you noticed some of the outrageous foods that they are trying to sell us at the grocery stores these days? Since when was yogurt BLUE? Tortilla chips GREEN and milk PURPLE? How is it that suddenly everything in our grocery stores have become technicolor? How did it get to this point?

In 1938, many dyes that were used to dye clothing, 15 were certified to be used to color foods. In the 1950's Orange No.1, Orange No.2 and Red No.32 when the U.S Congress conducted hearings on the potential carcinogenicity of these dyes. In 1973, the FDA removed Red No. 1, Red No.4, Yellow No.:1,2,3,4 and Violet No.1 due to studies that connected food dyes to: toxicity, allergies, hyperactivity and carcinogenicity. In 1976, Red No. 2 was removed except for coloring orange skins ( to provide more of a uniform consumer friendly appeal). Orange B, which is commonly found in sausage casings was removed due to links to cancer.

The Current FDA APPROVED artificial food coloring dyes is as follows:

Citrus Red No.2:

Used in Oranges to provide a more appealing color uniformity for the consumer. Avoid this by buying organic oranges.

Red No.3

Most commonly found in cherries, candy, ice cream, gelatin,pudding, cereals and baked goods.This is a coal-tar derivitive and has been linked to show cancers, gene mutations and change in brain chemistry. The FDA says that the proof is not there to support the cancer claims so it remains on the "SAFE LIST" and is only listed as an "artificial color".

Red No. 4

Most commonly found in: soft drinks, pudding, gelatin, condiments, dairy products and candy. It is also found in many cosmetic and personal care items as well as drugs. There have been some studies that have linked Red No. 4 to cancer in rats.

Blue No.1

Most commonly found in:jellies, cereals, syrup,pudding, candy, soft drinks, and gatorades. It is a coal-tar derivative. It remains on the FDA "Safe List" although it has been linked to cause allergies as well as tumors have been detected in the injection site of test rats.

Blue No. 2

This is used in many of the same uses as listed above for Blue No.1 the World Health Organization rates it as a B as questionable for use in FOOD.

Green No. 3

Used in foods such as: frozen desserts, candy, mint jellies, gelatin and cereals. It is also on the FDA "Safe List" although it has been linked to a potential allergen and has also been linked to causing tumors at the injection site in test rats.

Yellow No. 5 ( Tartrazine)

This is the MOST thoroughly studied and noteworthy Artifical Food Coloring. It is the ONLY one that must be listed by law on the labels of the foods and products that contain it. It is most commonly found in :spaghetti,pudding, ice cream, custards, soft drinks, cereal and candies. It is also found in asprins and Advil. People suffering from asthma are told to stay away from foods that contain Tartrazine because it often times makes there systems worse.

Yellow No. 6 ( Sunset Yellow)

This is most commonly found in : candies, cereals, gelatins, desserts and sodas. It is yet another coal-tar derivative.

Dr. Benjamin Feingold, MD, has studied the link between hyperactivity and artificial food coloring. He has found in his studies that children with short attention spans greatly improve when they are fed a diet that is free from ALL artificial food colorings.

One of the most shocking discoveries is that Ritalin the number one prescribed drugs for ADD/ADHD and hyperactivity is made from Yellow No. 10- one of the MOST allergenic dye on the list!

The FDA has now begun to start listing food ingredients as "artificial colors" rather then identifying and listing the separate dyes used in each product. This has become problematic for those of us that try and steer clear of particular dyes.

Food should be beautiful and full of color and vitality. REAL FOODS come in a rainbow of Natural COLOR and are packed with life giving, health boosting nutrients.

Red Fruits and Vegetables: Contain lycopene, hesperidin and quercetin which naturally lower blood pressure, reduce the risk of prostate cancer, help destroy free- radicals in your body and reduce tumor growth.

Green Fruits and Vegetables: Contain chlorophyll, lutein, calcium, folate and beta-carotene. These nutrients help with digestion, promote healthy eyes, lower blood pressure and LDL cholesterol levels, help to fight free- radicals.

Yellow and Orange Fruits and Vegetables: Contain:beta- carotene, vitamin C, potassium, lycopene and flavonoids. These nutrients help promote: healthy bone growth (working with calcium- magnesium balance in your body), help fight off free radicals, reduce the risk for macular degeneration, reduce the risk of cancer and facilitates alkaline balance in the body.

Purple and Blue Fruits and Vegetables: Contain: zeaxanthin,lutein, vitamin C, flavonoids, ellagic acid and quercitin. These nutrients help promote: support a healthy immune system, improve calcium absorption, lowere LDL Cholesterol, supports healthy digestion and helps to fight cancer cells.

White Fruits and Vegetables:Contain: beta-glucans, SDG, EGCG. These nutrients help promote: the activation of natural Killer T and B Cells. Reduce the risk of prostate, colon and breast cancer. They also help balance out hormones.

**Resources Used: Staying Healthy with Nutrition, by: Elson M Haas, MD

Favorite Gifts for Foodies List!!

The giflt of local farm fresh food straight to your door with the gift of a CSA basket( community supported agriculture). Sign up for one today in your community and get CONNECTED! Here is the link:http://www.localharvest.org/csa/

If you are going to eat meat why don't you make it beautiful, grass-fed, sustainable, yummy ORGANIC meat. U.S. Wellness meats is one of THE BEST companies out there. They ship directly to your house. Here is the link:http://www.grasslandbeef.com/Page.bok?file=about.html

The ONE cookbook EVERYONE should own, Nourishing Traditions by Sally Fallon. Get it here:http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735/ref=sr_1_cc_1?s=home-garden&ie=UTF8&qid=1323303728&sr=1-1-catcorrA Vegetable Mandolin! This is the perfect way to make scalloped potatoes, veggie lasagna, or to thinly and perfectly slice fruits and vegetables in no time. I love my mandolin! Here is the link:http://www.amazon.com/Mandolin-Food-V-Slicer-Interchangeable-Blades/dp/B003VI9IHY/ref=sr_1_sc_2?s=home-garden&ie=UTF8&qid=1323303510&sr=1-2-spell

A Dehydrator for making dried fruits, vegetables and KALE CHIPS!!! Here is the link:http://www.amazon.com/Nesco-FD-75PR-700-Watt-Food-Dehydrator/dp/B000FFVJ3C/ref=sr_1_1?ie=UTF8&qid=1323303330&sr=8-

Do you love Cappuccino foam but HATE the cofeehouse prices? THIS is the tool for you this hand held frother foams milk to perfection in about 60 seconds. I use this every morning in my coffee. LOVE THIS!! Here is the link:http://www.amazon.com/HIC-Brands-That-Cook-005/dp/B0002KZUNK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1323302723&sr=1-1
A Cast iron Grill pan. I use mine ALL the time for vegetables and meats. I love this pan!!! Here is the link:http://www.amazon.com/Lodge-Color-Square-Grill-Island/dp/B001QFYAKE/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1323302585&sr=1-8
Need ONE pan that does everything? Buy an enameled cast iron dutch oven. This one is 7.5 Qt. They are amazing! Here is the link :http://www.amazon.com/Lodge-Color-7-5-Quart-Dutch-Caribbean/dp/B0039UU9U4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1323302461&sr=1-2

THE BEST grater ever are MICROPLANES!! I have one and I LOVE IT!!! This is great for greating cheese, zesting citrus, nutmeg, garlic, chocolate...;) You name it. Everyone should own one! These are available at all kitchen stores but here is the link from Amazon.com:

http://www.amazon.com/Microplane-46720-Premium-Zester-Grater/dp/B001VGS1M6/ref=sr_1_2?ie=UTF8&qid=1323302271&sr=8-2

The coolest peeler out there. This is called a Kuhn Rikon peeler it makes ' noodles' out of zucchini= "Zoodles"- seriously fun and way cool! It is available at Amazon.com. Here is the link:http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Red/dp/B000H7MTU0/ref=sr_1_1?s=grocery&ie=UTF8&qid=1323302001&sr=1-1
Never cry while chopping onions again with these ONION GOGGLES!!:) They are available at Sur la Table, Bed Bath and Beyond and Amazon.com. Here is the link:http://www.amazon.com/White-Tear-Free-Onion-Goggles/dp/B0013HVYTU/ref=sr_1_cc_2?s=grocery&ie=UTF8&qid=1323301781&sr=1-2-catcorr

An Herb Grinder! I use this when I cook exotic foods . I toast my spices and then grind them up. YUM-O!

Available at Amazon.com here is the link:http://www.amazon.com/Herb-Spice-Accessories-Mortars-Pestles/dp/B000BU5KHC/ref=sr_1_1?s=grocery&ie=UTF8&qid=1323301636&sr=1-1

A collection of Sea Salts. To a Foodie THIS is perfection!

Available at Amazon.com here is the link:http://www.amazon.com/Spice-Lab-Gourmet-Sampler-Collection/dp/B002YZESWU/ref=sr_1_3?ie=UTF8&qid=1323301321&sr=8-3

Focused Eating: My Go To Guide For Optimal Digestion.

Where are most of your meals and snacks consumed.....

In front of the television?

In front of the computer?

In the car???

Go, go go! We are a nation of multi-taskers and efficiency wizards. We are overworked, over scheduled and manically scrambling around to get all the things done we set out to accomplish each day. Having a nice home cooked dinner is the last thing that many of us think of. Dinner has become yet another thing to juggle and many of us do not have the time to plan out a menu, shop for it and cook it. The typical American eats out 4-5 times per week. In a highly concerning new study, reports show that one of the fastest growing diseases in America is Gastreoesophogeal Reflux Disease (GERD) now plaguing over 60 million Americans. Do you think that our food choices and lifestyle could have anything to do with this new rise in GERD in our society?

I do.

The Symptoms of GERD:

- Heartburn

- Acid Reflux

- Laryngitis upon waking.

- Unexplained sore throat.

- Thinning enamel on teeth.

- Irritated gums.

- Bad breath.

- A bitter or sour taste in the mouth.

- Dysphasia- irritation while swallowing or a sensation that food is getting stuck in the esophagus.

- Feeling of a lump in your throat.

- Asthma

- Ear aches.

- Chronic dry cough.

Let's take a moment to give you the EXTREMELY BASIC version of digestion. 


The very FIRST place that digestion starts is in the BRAIN. Your senses register the food that you are going to be eating: your eyes gaze upon the beauty, you smell the aroma and your mouth begins to water in anticipation of the incoming tasty delight. The brain sends a message to the stomach letting it know that something will be making its way to it shortly and to gear up for the job. This triggers a chain reaction that is continued to the liver, gallbladder, pancreas, small intestine and finally the large intestine and beyond.The problem with eating on the go is that when we are not present with your food you are forfeiting yourself of the optimal digestive experience leading to stress to our body. Studies show that it takes nearly 20 MINUTES for the brain to register that the stomach is full. If you were to answer honestly, how long does it typically take you to eat a meal? 10 minutes.... maybe? Many of us take the momentum of life and apply it to our meal times. We are disconnected from the food we eat and aren't even aware of what it was that we just put in our mouths. We do not appreciate the beauty, the aroma, or even the taste when we are eating food carelessly and without mindfulness. We eat too fast and too much.We do not properly chew our food which causes more stress on our stomach and irritates our intestines.We eat in stressful situations and make poor food choices which directly effects our level of stomach acid in our stomach. 


Stomach acid is one of the first lines of defense against bacteria and pathogens, it is imperitive for healthy digestion. Poor digestion leads to a myriad of health complications including mineral and vitamin deficiencies that control basic health and body function. Our food choices and lifestyle has made us sick. We are now a nation that pops Tums and Rolaids like after dinner mints. We drink Pepto-Bismol and take Prilosc and other beta blockers because we didn't slow down and take the time to think about what and how we are eating. The problem with relying on these pills is that it covers up the symptoms and may actually exacerbate the problem.

Here Is My 'Go to Guide' for Proper Eating and Optimal Digestion:

- Slow down. Be present with your food allowing 30 minutes of undistracted time for your meals.

- Practice Gracious Eating- be thankful for your food.

- Chew your food thoroughly and slowly. (Remember, this is NOT NASCAR.)

- Put your fork down between bites.

- Eat until you are 80% full.( It takes 20 MINUTES for your stomach to send a message to your brain to register that you are full.)

- Sip no more the 6 oz of water with your meal. Avoid ice water as it stresses out your digestive system. Also note that too much water can dilute stomach acid which you need to break down your food.

- Make sure you have a variety color and texture on your plate. Food should be fun! Crunch it, slurp it and chew it!

- Practice Conscious Eating: Be AWARE of HOW the food made you feel after you eat it.

Do you feel: energized, tired, bloated,irritable,unable to think, gasy?

My Natural Approach to Living With GERD:

1. Quit taking Rolaids, Tums and Prilosec that bandaid symptoms and screw up your body! Prilosec is a beta blocker which means that it inhibits the stomach acid pumps from firing and producing stomach acid. This is a major problem because YOU NEED STOMACH ACID to help break down your food. As mentioned earlier, stomach acid is also one of the first lines of defense for bacteria, germs and pathogens. If you aren't producing stomach acid you are more susceptible to digestive issues, vitamin and mineral deficiencies, it causes more stress on the other organs of your body and makes you more vulnerable to sickness and disease.

- Incorporate Natural Omega 3 and Omega 6 's into your diet. For example: Avocados, Coconut Oil, Grass fed beef, Wild Caught Salmon, and Cold Pressed Olive Oil. These fight inflammation in your body.

- Cook with anti-inflammatory herbs like: turmeric, fresh ginger and cinnamon.

- Incorporate probiotics into your diet: Saurkraut, Kefir, Kombucha, Kavass, Yogurt, Lassi's, Fermented Cod Liver Oil and Raw Milk and Cheeses.

- Eat SLOWLY.

- Do NOT overeat. Eat until you are 80% full.

- CHEW your food. (The more you break up your food in your mouth the less work your stomach has to do.)

- Eat 5- 6 small meals/snacks throughout the day rather then eating large meals.

- Eat your last meal at least 3 hours before you go to sleep to give your body time to digest your food.

-Drink 2 t.of Raw Apple Cider Vinegar in water before each meal. (This helps naturally lower stomach acid).

**You can also use Apple Cider vinegar on salads, marinades and sauces.

-Pineapple and Papaya Digestive Enzymes help with digestion and Stomach acid.

- Licorice Root Extract taken 20 minutes before meals also helps with digestion and stomach acid.

**NOTE: Taking HCL ( hydrochloric acid+ Pepsin), pancreatic enzymes and gallbladder support can aid in optimal digestion.

Cheers to Epic Health!!

References:

http://www.livestrong.com/article/480254-how-long-does-it-take-your-brain-to-register-that-the-stomach-is-full/

http://ucsdnutritionlink.org/articles/archives/fastfood.pdf

http://ezinearticles.com/?A-GERD-Natural-Treatment---A-Holistic-Approach&id=3840650

http://tsangenterprise.com/news24.htm

http://www.naturalnews.com/033118_acid_reflux_remedies.html

Pictures:

thelastingweightlosssystem.blogspot.com

diet.lab88.com

healthforthewholeself.com

Calling All Foodies.

I started writing this food blog: 'Food For Thought' just over a year ago. I had NO idea that this hobby would turn into such a passion and take on a life of it's own. Suddenly, I became a food stylist taking photos of every breakfast, lunch and dinner to share with all of you. (I even lost my iphone to a bowl of coconut curry soup while photographing it, for this blog three months ago. HA!) I bring my camera everywhere I go now: every restaurant, grocery store, farm and farmer's market may be a potential blogging opportunity. I buy things at the grocery store to review. I talk to my farmers, food vendors and artisan food producers to find out where my food comes from and encourage you to do the same. I  spend countless hours reading food science articles, cookbooks/cooking blogs and books to get you connected to the best information out there. Every single one of you out in the 'food blog-o-sphere' have inspired these changes. We talk all about food and the politics, beauty and freedom surrounding it. Every recipe you post, every dinner you make, every article you link, every product you review has inspired me more then you will ever know. We have become a tight knit community and food is our universal language. I have learned that there are many ways that we all translate the perfect diet: vegan, primal, paleo,vegetarian, and raw - but regardless of what lifestyle we follow, we have one thing in common at the end of the day- WE ALL LOVE FOOD. As we gear up for the holiday season, I would like to remind you how truly BLESSED we all are that we can take the time to "talk food". Many people out there don't have the options to eat as well, cook as well, or even have access to the beautiful nourishing foods that we talk about each day. We are so very fortunate. Which leads me to my "Foodie Call to Action," I challenge YOU to GIVE BACK to your community this holiday season. I want you to connect with your: local food bank,church, charity or your local homeless shelter and GIVE BACK. This can be done by donating time, resources or money. Get creative and have fun. We all love good food and we all have been so fortunate to have options, choices and opinions, lets pass on the blessing to those less fortunate. Rise up foodies, this is your call to action- let's BLESS those less fortunate with the gift of GOOD FOOD.

My Quest For Epic Health: My Health Journey.

Two years ago I diagnosed myself with Celiac Disease after spending 3 years and $3000 on doctors office co-pays. That continues to be the best decision I have ever made( besides marrying my husband) and I am never looking back. Despite my doctors constant reassuring comments that "I was fine" and that "all of my labs checked out", I knew and my body knew, that I wasn't "fine". I was 27 years old at the time, spending days unable to get off the couch laid out in indescribable back and stomach pain. I was calling into work "sick indefinitely".How had this become my life?! Four years earlier, I was a vibrant adrenaline junkie: surfing, swimming, hiking, kayaking and spending 2 to 3 hours at the gym working out every night. Now here I was four years later, hardly able to get off the couch or stay awake for more then 6 hours each day. How did I get to this point? "No doc. sorry, but I am NOT ALL RIGHT." I remember distinctly a moment the day before I cut gluten and sugar out of my life, sitting in a doctor's gown on the cold table and the doctor asked me on a scale of 1- 10 what would I rate the quality of my life? My answer still haunts me to this day... in that moment, all things considered .....I replied," a 3." He sent me to the pharmacy with a slip for anti-depressants which I put in my glove box of my car and drove away and have yet to return to this day.

I cut gluten and sugar out of my life the very next day. I had trusted and had relied on my doctor to guide me to restore my health and vitality. I invested three years of my life having every scan, scope, lab and test imaginable and at the end of the day I had nothing more to show for my efforts then a medicine cabinet full of pain killers and a presciption for anti-dperessants in my glove box. I had a good friend who at the time was attending classes at the Nutritional Therapy Association that suggested to me to eliminate both sugar and gluten out of my diet for 30 days to see if that would help. I followed through with her advice and got INSTANT relief for my pain, mental clarity and lethargy. She became my guide helping me navigate holistic healthcare putting me on a strict healing diet, liver detox and adrenal restoration regiment. It was all fascinating and NOT EASY. ( To this day I think going on a liver detox may be one of the most challenging thing I have EVER done in my entire life and I am pretty fearless.;) Most noticeable for me right away was the mental clarity-- I could THINK! Next came the impressive weight loss, I lost 18 pounds in 2 months, without exercising! Boo-ya! This was followed by restored energy and pain free days turned into months which have now turned into two years!

I began to think of food as medicine. Each day I would think about what NUTRIENTS I could fuel my body with to help HEAL. Nothing was off limits, every ounce of bone broth, kombucha, keifers, kavass, vegetable, fruit and meats made me feel STRONG and ALIVE! I cut out sugar and for the first time was able to be in tune with my body and LISTEN to what it was telling me. Before I would eat what I thought my brain wanted which usually justified my need for ice cream or chocolate.;) When I cut out sugar my body distinctly craved red meat and greens- all greens: sauteed spinach, brussels sprouts, broccoli. Real food that was full of life and nutrients became my medicine, every bite provided my body with energy, healing my body and restoring my health.

In the past couple years I have been "glutened" a number of times, each notable and each debilitating me for 3 days+ reuniting me with my former self and my couch. Those days are fewer and farther in between as I continue down this journey to reach epic health. This past year I completed the Nutritional Therapy training course at the Nutritional Therapy Association and my goal is to pay the blessing of my restored health forward. My story is rather extreme but I know I am not alone. I had a friend that suggested for me to eliminate an allergen and to heal my body with food I regained my life and my health. I know that there are many people out there that are being failed my western medicine, that have a similar story not so unlike mine of tests and co pays, unanswered questions and mounting frustrations. Its hard to advocate for your health when you don't feel well . I have been there. But I didn't accept " you're fine" as an answer. This is my story, my passion and my new path in life to be your advocate and guide to health and wellness so that is someone where to ask you to rate the quality of your life between 1-10 you could honestly say your life is an 11!

Cheers to epic health!

To Brine or Not to Brine? That is the Question.

Yesterday, while I was at the Whole Foods Market checkout I and saw a display of Turkey Brine Mix for $9.00!!?? I was shocked!! People actually PAY for a Turkey Brine MIX???!!! Brine mixes are SO INCREDIBLY EASY to make, please don't spend your hard earned money buying one.

What is a Brine?

A brine is a marinade comprised mostly of sugar, salt and water that you marinate your raw turkey in to seal in the flavors and to keep it from drying out while being cooked. Brined turkey's taste better and are more moist then non brined turkeys.

Here is how to make a brined tukey:

1 gallon of ice water

1 cup of salt

1/2 cup of brown sugar

1 cup of orange juice( or 4 cut oranges)

1/2 cup of lemon or apple juice

10-15 whole peppercorns

4 bay leaves

2 sprigs of rosemary

4 sage leaves

1. Add all ingredients into a stock pot.

2. Add raw and thawed turkey.

3. Refrigerate overnight, or up to 3 days.

4. Remove turkey from brine and pat dry.

5. Roast turkey to perfection.