Craving Carbs? Pick Pasta

In a previous article, we looked at how to make healthier bread choices. I discussed how refined flour is stripped of its nutrients and then “enriched” with lab-created versions of the nutrients. I also shared how flour can spike blood sugar levels and suggested some healthier bread choices. In this newsletter, I’m going to look at traditional starch options like pasta, rice and potatoes to see why pasta comes out as the best choice. I want to talk briefly about why the Glycemic Index is a helpful guide (but not an absolute rule) and look at how it applies to [Read More]

Making Better Bread Choices: Enriched Flour is Nutrient Poor

In this article, I am going to explore ways you can take an unhealthy food choice and improve it, perhaps even turning it into a healthy choice. We’re going to start by looking at bread and learn why enriched flours are nutrient poor and how we can make better bread choices. To understand why most bread today wreaks havoc in our systems, we need to learn more about how wheat is turned into the flour that becomes our bread. We know that consuming too much white sugar can be hazardous to our health, but many people are unaware that white [Read More]

The Truth About Vitamins

Recently, a study claimed that taking vitamins has no merit. It’s not new news: pharmaceutical-funded studies have been claiming this for some time (because vitamins can’t be patented and if you take them, you might not need their drugs.) While the study says vitamins in isolation don’t work (I agree), it also claims that multivitamins have no merit (I disagree: synthetic multivitamins have no merit, but whole food multi-vitamins have been shown to have health benefits.) The debate isn’t new. One of the most vehement arguments came a few years ago when Reader’s Digest called vitamins “a scam” and said [Read More]

The Milk Myth

Humans are the only species that consume milk past infancy. And we don’t just consume it: We inhale it! We drink milk and we eat butter, cream, cheese and ice cream more now than ever before. In 2001, Americans consumed 30 pounds of cheese per person. That is eight times more than we consumed in 1909 and more than double consumption in 1975! While much of the cheese eaten in the early 1900s was made locally on a farm, today we are eating processed shredded cheeses out of plastic bags and we’re eating on the run: About 55% to 65% [Read More]

Why When You Eat Matters More Than What You Eat

Many cultures have arranged their work days around digestion and its link to time and the position of the sun. The Latin term for our midsection is solar plexus, which means gathering place for the sun. According to Marc David, former nutrition expert at Canyon Ranch, we digest and assimilate better — and burn more calories — the more efficiently we harness the warmth of the sun. We are meant to be outside in sunshine and to time our eating to the position of the sun in the sky. The fact that most of us now avoid the sun and [Read More]

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