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Archive for April, 2011

BPA In Your Food

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A recent study asked 5 families to eliminate packaged foods for 3 days to see the difference in BPA exposure.

“The families’ urine was evaluated while they ate their typical diets, again during the period when they were provided with freshly-prepared meals, and then again after returning to their normal eating habits. While the families were eating the fresh-food diet, their BPA levels dropped on average by 60 percent. Reductions were even more pronounced-75 percent-for those with the highest exposures. When families returned to their regular diets, their BPA levels increased back to pre-intervention levels.”

BPA is a toxic  endocrine-disrupting chemical that is frequently found in plastic and the linings of cans.

This small study demonstrates it’s presence in processed food packaging and it’s ease of being absorbed into your body. Read the article.

Start eating more healthfully in 5 easy lessons.

Food Additives: What You Don’t Know May Hurt You

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Food Additives: What you don

Food Additives: What You Don’t Know May Hurt You …

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… is the topic of my presentation for the Ultimate Life Company on Monday, May 2, at 5 pm Pacific time.

If you’re not reading the ingredients list and looking for harmful food additives on every packaged product you buy, you need to hear this message.

Get a free VIP pass or join here.

Eat Locally Grown

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Locally grown produce is fresher than the produce in your supermarket that’s been trucked across the country, or imported from half way around the world.

Here’s a website where you can find locally grown organic and Community Supported Agriculture (CSA) Programs to feed your family fresh, in season, healthy local produce.

I was aware of the local farmer’s market and some of the local organic farms and CSA programs, but was quite surprised at the number of organic farms in, not only my town, but the surrounding communities.

The Local Harvest website is a valuable resource for you to connect with local organic farms in your community, to feed your family the freshest local and in season foods.

Happy Healthy Eating!

Health Benefits of Watercress

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Watercress is beneficial in conditions of excess mucous, in purifying the blood and in kidney and liver disorders. It has also been reported to be helpful with bleeding gums, eye disorders, arthritis, atherosclerosis and excess weight.

Watercress is rich in Vitamins A and C, as well as calcium, phosphorus, sulfur and potassium. Add it to salads, juices and soups for a nutritional boost.

Health Benefits of Broccoli

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Broccoli is a cruciferous vegetable with general healing properties. It is rich in anti-cancer agents, such as indoles and antioxidants. It is also beneficial for high blood pressure, constipation and toxemia.

Broccoli is very high in vitamin A. It is also a good source of vitamin C, calcium, potassium, chromium and phosphorus. It contains some of the B-complex vitamins as well.

It is best eaten lightly steamed – not overcooked.

Non-Organic Foods Labeled As Organic

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With so many of the organic brands now being owned by conventional food manufacturers, and their interest in profit first, not your health, there have some changes from organic ingredients to non-organic ingredients without the manufacturer making the changes to indicate that the product is no longer organic.

So, as a result, some previously organic foods, which are no longer organic, are still being sold as organic because the manufacturer did not notify the retailers they sell the products to. The stores are unknowingly selling these now non-organic items as organic.

With packaged foods, it’s easy to spot. Just read the ingredients list. With bulk bin items, you can’t tell if the store is putting the new non-organic item in the same organic-labeled bin. In some cases, retailers have sold non-organic as organic for as long as 3 years because they did not know about the change.

Read more.

What should you do?

  • Buy as much fresh local organic as possible.
  • Buy products from the independent organic brands.
  • Read labels carefully on all packaged products.
  • Don’t buy from bulk bins.
  • Grow your own organic garden.

No Mayo Tuna Salad

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Most of the mayonnaise on the market contains canola oil or soy oil, both of which are unhealthy and most likely genetically engineered, if not organic. However, even if these oils are organic, they still are not healthy oils to consume.

Safflower oil is highly refined and high in omega-6 fatty acids, of which there are far too many in the average American diet.

The best mayonnaise to use is olive oil mayo. However, it is quite expensive and most people are not willing to pay the price.

So here is a tasty way to enjoy tuna salad, without the mayo.

1 Tbsp. coconut oil
1/2 cup chopped onion
1/4 cup chopped peppers (sweet or hot)
1 clove garlic, minced
2 cans tuna, drained
1/2 cup chopped tomato
1/2 cup chopped cilantro
fresh lemon juice to taste
Celtic Sea Salt to taste

Saute the onion, peppers and garlic in the coconut oil until the onion is translucent. Put the tuna in a bowl, add sauteed vegetables and remaining ingredients and mix. Season to taste with lemon and Celtic Sea Salt.

Enjoy!

Health Benefits of Dandelion Greens

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Dandelion greens have more vitamin A than almost any other vegetable. They are also rich in

  • potassium
  • calcium
  • phosphorus
  • iron

They are good liver and gall bladder cleansers and help to detoxify the body. They are also beneficial for rheumatism and gout and helping to clear skin conditions.

Dandelion greens are not goitrogens and are low in oxalic acid.

Health Benefits of Kale

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You’ve probably heard numerous times to “eat your greens,” and that “dark green leafy vegetables are healthy for you.”

Kale is a dark green leafy vegetable and it comes in many different varieties. It’s very high in Vitamin A and Calcium. It’s also a rich source of iron.

Kale is beneficial for your nervous system and your digestive system. It also has anti-cancer properties.

Kale contains goitrogens and oxalic acid. Goitrogens can interfere with thyroid function and oxalic acid interferes with your body’s absorption of the calcium from the kale. Therefore, kale should be lightly cooked, but not overcooked, before you eat it to inactivate the goitrogens and neutralize the oxalic acid.