Health/Wellness Website

IS YOUR DIET AGING YOU???

I have been seeing this quite frequently in the oddest places. It just keeps popping up so I have decided to investigate. What IS causing premature aging that you and I CAN change?

There is so much to consider today with food choices being altered by big Pharma. So many changes in the foods we eat as compared to what… say your grandparents or great grandparents ate. Couple that with the sever change in lifestyle…

… after all we have gone from rising before the sun comes up to milk the cows, gather the eggs, tend to the garden, canning your own, and/or buying from local farms what we don’t grow ourselves…

… to grocery store canned and frozen goods.

What is the difference? All the additives allowed by the FDA in order to sustain shelGMO sprayingf life. If you think about it, if it keeps the food from spoiling, then why would you want to eat it? Imagine eating a hamburger that sat on the shelf for a month? The government agency says it is fine…

… so chow down! uMmmm I think not!

Just the addition of High Fructose Corn Syrup (HFCS) has been discovered to not only cause obesity and Type 2 diabetes; it causes inflammation by kicking holes in the intestinal tract which allows digesting food to leak into the blood stream thus: inflammation starts! It also leads to damage in your skin’s collagen, which keeps your skin resilient, with the ability to resist wrinkles. This would include foods like baked goods, pasta, and breads.

Dr. Timothy Harlan, MD, assistant professor of medicine at Tulane University School of Medicine, states “Poor-quality foods, like Trans fats, cause inflammation — and aging is basically a chronic inflammatory state”. He also answers the question, “Can you look older because you’re eating crap?  – Absolutely!”

These foods just flat out put your health on the line and are tied to diseases like heart disease, diabetes, and other chronic diseases.

I am providing a list of BAD food choices and supplying you with alternatives to help not only recover from the damage that has already been done, even if you are not experiencing symptoms… yet! One or two of the foods suggested are foods to consume in moderation because I am big on eating organic as MUCH as possible.

You will see this symbol on all products that are GMO free.

NON-GMO

USDA ORGANIC may accompany the Non-GMO symbol.

 

FOODS TO AVOID:

Potato Chips and French Fries – anything deep fried can cause inflammation. Especially avoid trans fats – these raise your LDL – the bad cholesterol – and raise your HDL – the good cholesterol thus increasing your risk for heart disease.

ALTERNATIVE: use a vegetable peeler, create your own veggie chips, and using a spray bottle of olive oil… not a canned non-stick spray – that is another topic of discussion, season with some Nutritional yeast for the salty cheesy type of taste, then add Himalayan* salt if needed and pepper. Try some garlic powder – NOT GARLIC SALT!!! – or other herbs you might like even a shake of a favorite hot sauce… again keeping in mind the salt content. It’s everywhere just like sugar!

Doughnuts and other sugary baked goods – these are overloaded with sugar and are being linked to the development of wrinkles!

ALTERNATIVE: There are some ingenious –  HEATHY – baked donut recipes out there and I have included one at the end of this newsletter.

Hot Dogs, Bacon, Pepperoni, or processed meats of any type – They are usually high in saturated fat plus the nitrates and nitrites – these are artificial preservatives and have been linked to Type 1 Diabetes, Heart Disease, and cancer.

ALTERNATIVE: OH HOW WE LOVE OUR SAUSAGES IN AMERICA! Sadly, with the chemicals they are loaded with it is just rigor mortis waiting to settle in. I have found one brand which I use that has absolutely NO preservatives, although it is not organic… but I don’t eat this on a regular basis. This is one of those in moderation foods. “Al Fresco” brand has so many flavors of sausage that you can make just about anything come to life and it is moderately healthy. My favorite is Italian… I have a sausage and spaghetti squash bake that is “knock your socks off good!” They also have breakfast sausage in several flavors both in patties and links.

Fatty meats – the saturated fats – are killer!

ALTERNATIVE: Pick meats that are 95% lean. Substitute ground turkey and chicken for beef. It is vital to limit the amount of beef even if you choose grass fed… which I HIGHLY recommend because #1, cattle is fed corn. Cows get sick on corn so they are pumped full of antibiotics to fight off the ravages the corn has on their bodies. Has this made you think that maybe this may have something to do with the reason we have become antibiotic resistant??? It makes me believe it is the REAL reason…

Not to mention how the cows are treated, slaughtered, and how the meat is dealt with.

Alcohol – heavy drinking can escalate the aging process.

ALTERNATIVE: moderation… wine has some beneficial effects and one suggestion to use, instead of the wine goblets… try using a smaller aperitif style glass or even a champagne glass for the wine. You will consume less and reap the health benefits of wine. One per day is plenty.

ALTERNATIVE to eating healthier is choosing a Mediterranean style diet, or more simply put… shop the perimeter of the store. AVOID the aisles in between. Canned goods… they contain a lining with BPA’s and the foods absorb this chemical… I have stopped using them all together.

Fresh – Organic veggies and fruits – using the Clean 15 list as a guide – WHOLE grain foods only and limit these. Believe it or not, they cause bloating not to mention they turn to sugar as soon as it enters your mouth and mixes with saliva. Lean meats, grass fed, free range ONLY!!! When it comes to fish – PLEASE buy only wild caught. Here is a link to the perils of farm raised salmon: http://www.thehealthyeatingguide.com/farm-raised-salmon-vs-wild-caught-salmon/

Artifical colors, toxins, and PCB’s are in the food they are fed.

AND: http://www.thatorganicgirl.com/2012/05/farm-raised-vs-wild-caught-fish.html

Because of the way they are raised they tend to be riddled with disease, toxins, artificial dyes, antibiotics and contain more fat.

The benefits to wild caught – higher in Omega 3 fatty acids, protein and contain very low levels of disease and are free from antibiotics, pesticides & artificial dyes.

 

 

 Stuffed Spaghetti Squash

R E C I P E of the Month

Stuffed Spaghetti Squash

This is so good! First let me say, I did not stuff the shells… I layered the ingredients is a large casserole dish. I found that much easier; I divided up into individual servings and froze them. This was especially helpful with working a full time job, I can grab and go or pull it out of the freezer in the morning to defrost and heat it up at night. Serve with a freshly made salad of mixed greens with your favorite go to salad ingredients and an amazing Dijon Vinagrette… very easy to make.

Prep Time 20 min / Cook Time 55 min / Serves 6

SHOPPING LIST  


1 medium spaghetti squash (may use 2 small)

1 pound ground Italian sausage, without casings

1⁄2 cup diced red onion

2 teaspoons minced garlic

1 red bell pepper, diced

1 cup sliced button mushrooms

1 (24-ounce) jar tomato sauce (home-made is best)

1⁄2 cup Italian olives, chopped

1 tsp each basil, oregano or other Italian herb of choice.

2 cups mozzarella cheese

DIRECTIONS

  1. Preheat the oven to 350°. Carefully slice the spaghetti squash in half lengthwise. Scoop the seeds from the squash, and place the cleaned squash halves in a baking dish. Bake until cooked through and cool. I steam mine while cooking the rest of the ingredients.
  1. Place the Italian sausage, onion, and garlic in a large skillet over medium-high heat, and sauté until sausage is browned and crumbled.
  1. Add the bell pepper and mushrooms to the skillet, and sauté an additional 3 minutes before draining any excess water or grease.
  2. Stir in tomato sauce, olives, and Italian seasoning, and bring up to a simmer for 5 minutes.
  1. Sprinkle 1⁄2 of the mozzarella cheese evenly over the inside of the cleaned spaghetti squash halves, and then top with an equal amount of the cooked sausage mixture.
  1. Top the stuffed halves with the remaining mozzarella cheese, and bake 35–40 minutes. Let cool 5 minutes before serving. I also do not use the cheese… and it is still really yummy!

HELPFUL TIPS

If you poke some holes in the spaghetti squash and microwave for just 1 minute, it will start to soften the squash to make it easier to cut in half.