"Pasta primavera" with kale, shrimp, shallot, garlic, green beans, and GF pasta. Side of grilled sweet potatoes.
San Diego, CA
Monday, June 17, 2013
Wednesday, June 5, 2013
Leftovers never looks so good - or healthy
Dinner in 4 minutes: greens, rotisserie chicken, figs, leftover corn on the cob, and feta. Dressed with balsamic, EVOO, salt & pepper.
Friday, May 24, 2013
One of the most challenging things about creating new habits...is breaking out of the old habits. What do you make for dinner when all the old standbys are, well, old. Eating well can be fast, delicious, and easy. Tagged as "what we eat" are some of our favorites that we hope will inspire you!
Caesar with salmon and gluten-free bread-heel croutons. Fresh figs and cucumber-rice vinegar salad on the side.
Friday, May 17, 2013
Protein-packed quacamole
The long lag since the past post is because we've been moving...and now we've moved!
San Diego is our new home and we're loving discovering healthy foods in a Mediterranean climate! The Farmer's markets are great! Some favorites from our Sunday market in La Jolla: bags of oranges for juicing, half a dozen varieties of avocado, loquats, persimmon, red walnuts...
So, here's recipes for healthy eating that excite me these days:
Guacamole with Peas
2 avocados, preferably Fuerte
1c thawed frozen peas
1-2 limes
Fistful of chopped cilantro
Heavy sprinkle of Caribbean mixed herb salt
Blend it all up with a fork or pestel
Try sliced jicama discs instead of chips!
San Diego is our new home and we're loving discovering healthy foods in a Mediterranean climate! The Farmer's markets are great! Some favorites from our Sunday market in La Jolla: bags of oranges for juicing, half a dozen varieties of avocado, loquats, persimmon, red walnuts...
So, here's recipes for healthy eating that excite me these days:
Guacamole with Peas
2 avocados, preferably Fuerte
1c thawed frozen peas
1-2 limes
Fistful of chopped cilantro
Heavy sprinkle of Caribbean mixed herb salt
Blend it all up with a fork or pestel
Try sliced jicama discs instead of chips!
Tuesday, May 14, 2013
Precautionary Principle Says No to GMO
A recent study published in Food and Chemical Toxicology (see abstract and citation below for details) evaluated the impact of feeding mice the common herbicide Roundup, as well as GMO Roundup-tolerant maize cultivated with and without Roundup, on mortality and cause of death compared to control animals (fed non-genetically modified maize).
The results were rather astounding and demonstrated that all treated animals died 2-3 times more than control animals and they died more quickly.
Female animals developed large breast tumors almost always more often than and before controls, and the pituitary gland (in the brain) was also affected. Sex hormonal balance was modified by both GMO and Roundup treatments. In male animals, liver congestions and necrosis were 2.5–5.5 times higher.
After reading this study, I reflected on 2 main issues:
1. Why wasn't this study performed, and the duration extended, prior to the approval and availability of GMO-modified Roundup tolerant products to the public? How in the world did any regulatory agency approve the use of modified seeds in the US food supply before this type of independent toxicology study was performed?
2. Doesn't anyone actually apply the "Precautionary Principle" anymore, i.e., the Public Health principle that roughly states, don't expose the public until we know it's safe?
http://en.wikipedia.org/wiki/Precautionary_principle
Regardless of whether or not future studies confirm these results, they are frightening. Regardless of whether or not your "trusted" regulatory agencies follow the "Precautionary Principle" - you should! How do you do it in this case?
1. Eat organic
2. Move to Europe (they are older and smarter there)
3. Move to New Zealand (they are just plain smarter there)
"The health effects of a Roundup-tolerant genetically modified maize (from 11% in the diet), cultivated with or without Roundup, and Roundup alone (from 0.1 ppb in water), were studied 2 years in rats. In females, all treated groups died 2–3 times more than controls, and more rapidly. This difference was visible in 3 male groups fed GMOs. All results were hormone and sex dependent, and the pathological profiles were comparable. Females developed large mammary tumors almost always more often than and before controls, the pituitary was the second most disabled organ; the sex hormonal balance was modified by GMO and Roundup treatments. In treated males, liver congestions and necrosis were 2.5 5.5 times higher. This pathology was confirmed by optic and transmission electron microscopy. Marked and severe kidney nephropathies were also generally 1.3–2.3 greater. Males presented 4 times more large palpable tumors than controls which occurred up to 600 days earlier. Biochemistry data confirmed very significant kidney chronic deficiencies; for all treatments and both sexes, 76% of the altered parameters were kidney related. These results can be explained by the non linear endocrine-disrupting effects of Roundup, but also by the overexpression of the transgene in the GMO and its metabolic consequences."
2012 Elsevier Ltd. All rights reserved.
Citation: Séralini, G.-E., et al. Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize. Food Chem. Toxicol. (2012), http://dx.doi.org/10.1016/j.fct.2012.08.005)
The results were rather astounding and demonstrated that all treated animals died 2-3 times more than control animals and they died more quickly.
Female animals developed large breast tumors almost always more often than and before controls, and the pituitary gland (in the brain) was also affected. Sex hormonal balance was modified by both GMO and Roundup treatments. In male animals, liver congestions and necrosis were 2.5–5.5 times higher.
After reading this study, I reflected on 2 main issues:
1. Why wasn't this study performed, and the duration extended, prior to the approval and availability of GMO-modified Roundup tolerant products to the public? How in the world did any regulatory agency approve the use of modified seeds in the US food supply before this type of independent toxicology study was performed?
2. Doesn't anyone actually apply the "Precautionary Principle" anymore, i.e., the Public Health principle that roughly states, don't expose the public until we know it's safe?
http://en.wikipedia.org/wiki/Precautionary_principle
Regardless of whether or not future studies confirm these results, they are frightening. Regardless of whether or not your "trusted" regulatory agencies follow the "Precautionary Principle" - you should! How do you do it in this case?
1. Eat organic
2. Move to Europe (they are older and smarter there)
3. Move to New Zealand (they are just plain smarter there)
"The health effects of a Roundup-tolerant genetically modified maize (from 11% in the diet), cultivated with or without Roundup, and Roundup alone (from 0.1 ppb in water), were studied 2 years in rats. In females, all treated groups died 2–3 times more than controls, and more rapidly. This difference was visible in 3 male groups fed GMOs. All results were hormone and sex dependent, and the pathological profiles were comparable. Females developed large mammary tumors almost always more often than and before controls, the pituitary was the second most disabled organ; the sex hormonal balance was modified by GMO and Roundup treatments. In treated males, liver congestions and necrosis were 2.5 5.5 times higher. This pathology was confirmed by optic and transmission electron microscopy. Marked and severe kidney nephropathies were also generally 1.3–2.3 greater. Males presented 4 times more large palpable tumors than controls which occurred up to 600 days earlier. Biochemistry data confirmed very significant kidney chronic deficiencies; for all treatments and both sexes, 76% of the altered parameters were kidney related. These results can be explained by the non linear endocrine-disrupting effects of Roundup, but also by the overexpression of the transgene in the GMO and its metabolic consequences."
Citation: Séralini, G.-E., et al. Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize. Food Chem. Toxicol. (2012), http://dx.doi.org/10.1016/j.fct.2012.08.005)
Putting Health into Practice-
Ryan Bradley, ND, MPH
Saturday, December 1, 2012
Another Reason to Spice it Up! Curcumin
Health in Practice: Another Reason to Spice it Up!Curcumin, a componen...: Another Reason to Spice it Up! Curcumin, a component of the spice turmeric ( Curcuma longa ), prevented type 2 diabetes, according to a ra...
Friday, September 7, 2012
Eating well on the road
Labor Day weekend and we've taken advantage of these last days of summer to enjoy the ocean on the Oregon coast. This is our favorite way to restore our own health: trading views of computer screens and office walls for the expansive horizon and endless rolling waves. Getting our vitamin D from the sun, not a supplement. Working our muscles through hiking, paddling & exploring rather than programming the elliptical with the "hills tour." Yet, eating well on a road trip is a challenge.
We've come prepared. A cooler in the car and a rental with a kitchen. We've brought already-chopped carrots, celery, radish, cucumber and jicama and a tub of our favorite hummus. Greens, tortillas, nut butter & a nutty trail mix, fresh & dried fruit, smoked salmon, dark chocolate, parmesan and our "spice kit" comprise the staples we've brought along to ensure "the healthy choice is the easy choice. Yet somehow, after a day in the sun and surf, we find ourselves in front of the pizza parlor instead of heading back to our lodging to make our own dinner. Sound familiar?
So what do you do when faced with 1) hunger, 2) desire for festive ambiance, 3) a pizza parlor 1.5 blocks off the beach, and 4) a desire to stay committed to eating well? Well, you go on in and ask for a table for 2!
Here's what we did. Started with a large green salad to share - dressing on the side. We asked the waitress "Please, don't bring that tempting bread basket." Next, we ordered a 10" thin crust, veggie dense pizza, light on the cheese. We skipped the tiramisu and opted for a post-dinner walk on the beach. In all - healthy, delicious, and we left dinner feeling both indulgent in our vacation-mode and physically good for having resisted too much bread and cheese. Bon appetit!
We've come prepared. A cooler in the car and a rental with a kitchen. We've brought already-chopped carrots, celery, radish, cucumber and jicama and a tub of our favorite hummus. Greens, tortillas, nut butter & a nutty trail mix, fresh & dried fruit, smoked salmon, dark chocolate, parmesan and our "spice kit" comprise the staples we've brought along to ensure "the healthy choice is the easy choice. Yet somehow, after a day in the sun and surf, we find ourselves in front of the pizza parlor instead of heading back to our lodging to make our own dinner. Sound familiar?
So what do you do when faced with 1) hunger, 2) desire for festive ambiance, 3) a pizza parlor 1.5 blocks off the beach, and 4) a desire to stay committed to eating well? Well, you go on in and ask for a table for 2!
Here's what we did. Started with a large green salad to share - dressing on the side. We asked the waitress "Please, don't bring that tempting bread basket." Next, we ordered a 10" thin crust, veggie dense pizza, light on the cheese. We skipped the tiramisu and opted for a post-dinner walk on the beach. In all - healthy, delicious, and we left dinner feeling both indulgent in our vacation-mode and physically good for having resisted too much bread and cheese. Bon appetit!
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