• 19Jun

    So while waiting for a client the other day I was catching up on the important information in the world via “Us” Magazine.  In it a celebrity was quoted saying she enjoys working out but hates “dieting.”  For some reason while working out myself this morning that little quote jumped back into my head and I started getting more and more upset by it.  I realized just how backwards our society is in that eating Doritos and pizza is just simply “eating”…while eating nutritious vegetables, grains and proteins gets the negative connotation that goes along with “dieting.”  People think of the word diet and they think “tasteless, boring, unsatisfying” and is that going to win the race in beating obesity if people keep allowing themselves to think that healthy foods lead to unhappiness when it is just the opposite?  There are some circles where people still slightly make fun of people who eat healthy.  While I have definitely not seen the movie, there is a quote in the preview of a Queen Latifah movie where she goes “I ain’t one of those salad-eatin’ chicks!” as if to say people who eat salads only do it to be skinny or are overly feminine or are no fun to be around.

    Let me set the record straight.  I grew up on Twinkies and Hohos and I LOVED them.  Couldn’t get enough.  That’s because that S#*T is addictive.  And when you’re hooked on one drug, there isn’t room to be hooked on a different healthier kind.  I wouldn’t eat any type of lettuce as a kid other than iceberg.  Vegetables?  Forget it.  I got my high on baked goods and sugar.  And I was never happy with my body and always had horrible allergies.  I was jealous of the other girls in ballet class with longer and leaner muscles and who didn’t know the misery of never being able to breathe out of one nostril.  It’s taken me nearly a decade to turn my diet around and I’ll have it be known that eating foods that are nutritionally dense are addictive also.  You just have to give your body a chance.  If you go with the connotation associated with being “on a diet” you will never feel or look the way you wish you did.  NEVER.  And you would be amazed to see just how tasteless most things you think you can’t live without really are once you readjust your taste buds to healthier fare.  I tried a Twinkie about 4 years ago for the first time since probably late middle school.  It tasted like pure chemicals.  The texture was strange, the color, the horrendously over-sweet in a not from real sugar kind of way…  The same goes for other processed foods as well.  Once you detox from those foods and then try them again, you can taste the difference.

    So get off your asses, stop making excuses, stop thinking that giving up french fries and pizza is some huge sacrifice because it’s not.  Especially not if you are the type to constantly stare at yourself in the mirror wishing this jiggle or that jiggle could improve, or if you look longingly at another person on the subway who looks fit and healthy wishing you could be so “lucky.”  Luck has nothing to do with it!  ’JUST DO IT.”  You’ll forget all about those nutrition-less foods eventually, and then every once in a while get a chance to eat them and enjoy them because they aren’t part of your every day world.  You’ll begin to look forward to a big healthy salad because of how it will make you feel, and it will still be delicious once you condition your brain to appreciate and enjoy these foods.  And you will do this for your entire life, because that’s what a diet SHOULD be.  It should be the way you eat consistently, not the way you miserably eat for a short amount of time in order to lose weight, which you will inevitably put back on and wind up even more miserable.

    You will lose weight, you will feel better and happier because of this, you may even remedy some chronic diseases along the way.  You will exude more confidence with these improvements, be more motivated to mix and mingle, find the man or woman of your dreams and live happily ever after.

    I kid you not.  My wedding is this November ;-)

    Let’s start a salad revolution!

  • 16Jun

    Hello friends!  So it has been just over a year since I made the decision to go gluten-free, and it’s definitely been one of the best decisions I’ve made in this life!  I’ve learned that there is a vast and delicious world on the other side of wheat, and one that alleviates many chronic problems.  In the past year I have not had one episode of itchy, swollen eyes that plagued me the two years prior, and I stopped getting hives on my legs that had also cropped up at the same time.  And since I have been a little girl I have gotten ulcers in my mouth, behind my gums, or in the deep crease of the lower lip and gum line, but I am thankful to say that the only time that has happened to me this year is when I insisted on eating a piece of my mother’s Kentucky Butter cake at Christmas.  Lesson learned.

    One of the biggest things I have learned this year though is just how common Celiac disease and gluten/wheat sensitivities really are.  Every single time I have told someone new that I have a gluten intolerance, not a single person didn’t know what I meant.  In fact, almost every single person I’ve told for the first time has quipped back, “oh my cousin/friend/aunt/etc. has that too!”  It is just that common.  Restaurants and chefs are being much better educated on the matter, and many offer gluten-free menus or have a protocol to follow when a diner mentions the allergy.  It’s amazing.

    I’ve also heard stories recently about suspected cases of celiac disease finally being considered after years of thinking friends had some other disease or just couldn’t figure out what was going on.

    Case in point: remember my friend with the acid reflux I got all enraged about when her doctor told her food didn’t have anything to do with what was going on with her?  Just a few weeks ago he mentioned the possibility that she might have Celiac disease!  After having umpteen biopsies of her esophagus taken just to have him say “nothing is wrong with you” and NOW he’s suggesting what I told her to consider all along?  Drive me nuts!  She had to have a colonoscopy where they found benign polyps, blood work done where they found antibodies that might suggest that she have lupus or rheumatoid arthritis (both of which can be misdiagnosed when gluten is the actual culprit), and a slew of other relatively minor symptoms when taken one at a time, but when added together drastically point towards a gluten issue.  And speaking of theumatoid arthritis, I learned about an old co-worker of mine who was diagnosed with RA as a child and is now on a gluten-(and I believe dairy-)free diet.  She is also medication and symptom free.   Can I be any more emphatic here as to how little the medical world truly knows about what our food is potentially doing to our bodies?

    I even had a client on my massage table a few weeks ago describe a story about white patches on her tongue that she’s had since childhood that no doctor could ever give her an explanation for.  She also suffered from small mouth ulcers here and there as well, and has a history of dealing with bloating and minor GI issues.  To try to shed a few pounds, she went on a carb-free diet and after just a few days her tongue looked like a normal tongue, and she lost the bloat!  She went on vacation and tossed the diet out the window, and immediately got the white spots and an ulcer in her mouth.  I of course told her it sounded like a wheat or gluten issue, and she had an epiphony when I told her some other types of symptoms, because she’s dealt with them all.  She’s been experimenting with her diet now, and is finally realizing what’s been plaguing her all along!

    So I urge anyone and everyone out there to do your own experiments with gluten and wheat.  Celiac disease isn’t simply having horrible stomach pains and diarrhea after a meal.  The signs and symptoms can be extremely subtle.  Diseases that are currently linked to gluten intolerance include any auto-immune diseases like RA and lupus, and things like fibromyalgia, chronic fatigue and depression, skin conditions, and infertility.  Mood swings, terrible PMS, hives, eczema, psoriasis, are often times improved or reversed entirely on gluten-free diets.  Infertility is gaining a lot of momentum right now in its correlation to Celiac disease, so anyone who’s been having trouble getting pregnant or suffering from miscarriages should consider it.  That goes for men and sperm production as well!

    Obviously, going gluten-free is not a cure all for everything.  Many conditions are based on a complex equation of nutrient deficiencies, genetics, food intolerances, chemical intolerances, Candida overload, etc.  However, gluten sensitivities are increasing rapidly and if you suffer from any chronic complaints, it’s worth trying out.

    It should be noted that many people who are sensitive to gluten are also sensitive to dairy (specifically casein, the protein in milk), which is why many people are on both diets, like myself.  There is also much evidence to support a GFCF diet will improve children on the autistic spectrum.  Many are so benefitted by the diet that they are no longer considered to be autistic, but they must adhere to the diet or symptoms could return.

    Let it also be known that while the signs and symptoms are very similar, Celiac disease is an auto-immune disease that can be triggered at any stage in life and is different from gluten or wheat allergies or sensitivities, which can be overcome with careful dietary planning and intestinal fortification.  Celiac disease is also hereditary, so if anyone in your family has been diagnosed, you should be checked as well.  It is the most common in north western European blood-lines.  In fact, almost everyone I’ve met with Celiac disease has been Irish or has mixed northern European ancestries, but that doesn’t mean they are the only ones!

    After decades of minor health problems that never seemed to pose any real threats, I finally feel healthy and in control of my body.  I know what will happen when I consume certain foods and in certain combinations, and I know how to reverse any ill effects when I’ve crossed the line.  I have to say…that’s a pretty powerful feeling!

    So here’s to being gluten-free for one year, and many more to come!

  • 04Jun

    I’m back guys!  Since summer has unofficially begun, I thought it would be a good idea to start the season off right with a super healthy, super delicious meal before we let the burgers, hot dogs and potato salad take over for the next 3 months!

    One of my absolute FAVORITES this time of year is basil.  I can’t get enough of it, and luckily, it’s usually sold in large bunches.  So for this super summer meal, I’m giving you a basil-quinoa-veggie salad.

    Sort of like a bean salad, but without the beans (although they’d make a lovely addition), this salad uses up any veggies in your fridge you need to think of something to do with before they go bad.  I specifically chose sugar snap peas and red peppers because that’s what was available in my fridge, but you could use anything you like- raw, steamed, sauteed, or roasted.

    Prepare one cup of quinoa according to the package directions and then mix in your chopped veggies.  Leave some of them raw for extra nutrients and added crunch if you can, but things like sauteed leeks and roasted eggplant chunks would be delicious add-ins.  Especially the leeks, as they get an almost sweet, buttery flavor.

    I chopped up a handful of basil and incorporated that as well, but I also made a very quick pesto with the rest of the basil, a heavy drizzling of olive oil, a handful of walnuts, the juice of half a lemon and a large pinch of coarse sea salt.  Food process that all together, adding the oil as you go until the consistency appeals to you.  I prefer mine a little chunky.

    Serve your quinoa (keen-wa for newbies to this super healthy grain) salad with a side of steamed kale and a small chicken breast, and drizzle the whole plate with some pesto and an extra squirt of lemon juice and you’ve got a meal I couldn’t make healthier if I tried!

    The best thing is that the longest part of this whole process is making the quinoa, which takes about 15 minutes.  While it’s cooking, you can put some chicken on another burner, chop a few veggies, process the pesto, AND steam the kale all in that time.

    And to make this even more filling for the vegetarians, throw in some white cannelini beans or adzuki beans.  While quinoa is conveniently already a complete protein (unlike all other grains and beans), it can’t hurt to add a little more.

    Focus on this at your next BBQ and I guarantee a guiltless morning after!