One of my favorite things to do at Christmas-time
is to make a warm cozy drink.

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I was at my friend Suzie Humphreys’ house one weekend, and she made this delicious salad one night for dinner. I was in the process of writing one of my books, and she generously gifted me her recipe as a contribution to my “How To Be A Healthy Vegetarian” cookbook. I love it so much, I thought I would share it with you.

Suzie likes to use La Martinique French salad dressing, but when I looked at the ingredients, it had cotton seed oil as an ingredient. Cotton seed oil is NOT food. I always avoid ingesting it. It also has soy in it, which I believe to be extremely bad for my health. Another ingredient in it is oligofructose, which has the “side-effects” of: cramps, nausea, bloating, gas, diarrhea, itching of the throat, puffiness in the eye, face, and mouth, dizziness, lightheadedness, fainting, hives, itching, and eczema.

So, you will see, I decided to put my home-made French Vinaigrette Dressing on her Greek Salad. So, we should say this is an international salad!

Greek Salad Recipe

Ingredients:

1 c. romaine lettuce, torn in bite-sized pieces

1 cucumber, peeled, seeded, and chopped

1 red pepper, seeded and chopped

1⁄4 c. red onion, cut into small, thin slivers

1⁄4 c. black olives

1⁄4 c. green onions

1 stalk celery, chopped

1 tomato, chopped

3⁄4 c. feta cheese

French Vinaigrette salad dressing (recipe below)

Directions:

1. Toss all ingredients together with salad dressing.

French Vinaigrette Dressing Recipe

Homemade salad dressings are easy to make, and I highly recommend doing so. This recipe calls for balsamic vinegar. When making salad dressings, I feel it is very important to use freshly-ground black pepper, which has unique health properties that are very powerful. Also, always use Dijon mustard.

Ingredients:

• 1/8 teaspoon mineral-rich pink salt 

• 1/8 teaspoon freshly ground black pepper

• 1 tablespoon balsamic vinegar

• 1 T. small shallot, peeled and minced

• 1/2 teaspoon Dijon mustard

• 3 to 4 tablespoons (45ml to 60ml) olive oil

• fresh herbs, if desired

Directions:

• In a small bowl, combine the mineral-rich salt, black pepper, vinegar, and shallot. Let this sit for about ten minutes, so the flavors can meld together.

• Mix in the Dijon mustard, add 3 tablespoons of organic extra virgin olive oil.

• Stir well, and always taste your recipe.

If it’s too sharp, add additional olive oil and/or more salt.

This salad dressings will keep refrigerated for 2 days.

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If you enjoy Asian food, this is a classic Thai soup that has all the savory Thai flavors!

This soup is a delicious way to add some mushrooms to your diet. According to a study conducted by The University of Western Australia in Perth, eating mushrooms daily may reduce breast cancer risk by nearly two thirds. The study, conducted in China, looked at more than 2000 women, half of whom had suffered from breast cancer.

Researchers found that the women who ate a third of an ounce of fresh mushrooms every day had lowered their risk of developing a tumor by 64%. Dried mushrooms didn’t have quite the same benefit, but still reduced the risk “by around half.”

This soup is gluten-free and vegan.

Ingredients

1 pound organic mushrooms, cut into bite-sized chunks

1 small onion, chopped

3 large carrots, chopped

2 cups shredded or chopped Swiss chard (or other greens)

1 bunch green onions, chopped

1 lime, juiced

1/2 cup cilantro, chopped

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1/2 tablespoon red pepper flakes (more or less depending on your heat tolerance)

2 cups organic coconut milk

1 quart organic vegetable broth

Unrefined mineral-rich sea salt, to taste

1 T. pure, organic coconut oil

Directions

1. In a large stockpot, cook the mushrooms in the coconut oil for a couple of minutes.

2. Add the chopped onion, carrots and garlic.

3. Sauté for 4-5 minutes and then add the ginger and vegetable broth.

4. Bring the soup to a low boil and let it simmer for about 15 minutes, or until the carrots are tender.

5. Add the chopped Swiss chard, cilantro, lime juice, green onions and coconut milk. Continue cooking for about 10 more minutes.

6. Taste the soup, then add the sea salt to your liking.

7. Serve warm.

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The sweet potato is sweet, but not the high-calorie indulgence most people think. It has 105 calories per 3½ ounces, about the same as a regular white potato. It is not even a potato but a member of the morning glory family. It is packed with Vitamin A and beta-carotene. This high-fiber food is a wonderful way to add color and variety to a meal.

This recipe makes eight servings.

Ingredients:
5 large sweet potatoes, peeled and cut in 1-inch cubes
2 T. pure coconut oil
1 large green apple, cored, peeled, and diced
1 c. raw cranberries
½ c. raisins
1 T. raw, unfiltered honey or coconut sugar
½ c. orange juice

Directions:
1. Preheat oven to 350°F.
2. Place sweet potatoes in a large, oiled (coconut oil or butter) baking dish, and top with apples, cranberries, and raisins.
3. Drizzle with honey or raw sugar.
4. Pour orange juice over the top.
5. Cover and bake for 1 hour and 15 minutes, or until sweet potatoes are tender when pierced with a fork.

Variations:
Substitute yams for sweet potatoes.
Add ¼ cup chopped pecans or walnuts.
Substitute dried cranberries for fresh.
Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient.
The Main Ingredient Is Always Love!

copyright@nancyaddison2015

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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This is a great broth, especially for someone who isn’t feeling well. I drain off the vegetables and drink the broth. You can save the vegetables and eat them, or eat it all together as a vegetable soup. This is a very alkalizing meal.

Ingredients

1 zucchini
4 carrots
2 celery stalks
1 large potato (preferably purple, yam, or sweet potato)
1⁄2 onion
1 clove garlic, minced (optional)
1 teaspoon organic, cold-pressed coconut oil
Mineral-rich salt to taste
Pepper to taste
5 c. pure, mineral-rich water

Directions

1. Cut vegetables into small bite-sized chunks.
2. Place vegetable chunks in a large pot with water, coconut oil, and salt.
3. Bring to a light boil, then turn down to a simmer.
4. Simmer until potatoes are tender.
5. Add garlic, if using, at the end for a few minutes to simmer.
6. Strain off vegetables and drink broth.

Variation: Substitute frozen vegetables for fresh.

Note: Garlic is fragile. Don’t cook it too long. You want it to retain as much of its nutritional value as possible.

Serving size: 6 servings

Remember, the main ingredient is always love!

copyright@nancyaddison2024

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison
Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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According to the Cleveland Clinic, the pigments are called carotenoids. “Carotenoids are pigments that give fruits and veggies their color and are antioxidants that protect your cells from free radicals. These powerful antioxidants help protect your immune system and your vision.”

I am a salad aficionado, and I thought I would share some of my favorite salad dressing recipes with you in this “recipe of the month” newsletter.

To make a salad healthier and more interesting, I like to add some nutritious raisins, cranberries, various fresh sprouts, or sprouted pumpkin and sunflower seeds, as well as sprouted nuts (like cashews or pecans) to my salad.

When my son was young, he did not like salads. When I started adding slices of orange or tangerine to the salads, he started eating them eagerly! I was thrilled! My daughter-in-law puts raspberries and other berries in their salads and my son and grandchildren just love them.

I have searched extensively at the grocery store for organic salad dressings without preservatives, canola oil, or GMO ingredients, but they are simply not easy to find.

When I make my own homemade dressings, I know they are organic, and without preservatives, chemical additives, canola oil, artificial substances, sugar, or GMO ingredients.

Oil and vinegar dressing is always delicious, and it’s a French basic, which has become a beloved recipe.

Homemade vinaigrette can be stored in an airtight container for up to 1 to 2 weeks in the refrigerator. Because of that, I feel it’s worth the few minutes it takes to mix it up by hand.

Traditional French vinaigrette recipes call for 1 tablespoon vinegar (like Balsamic vinegar, which adds just a touch of sweetness, or red wine vinegar) for every 3 tablespoons extra-virgin olive oil. In addition to that combination, I love to add a dash of unprocessed, raw, probiotic-rich apple cider vinegar to mine for the additional health benefits. I also add a tiny bit of organic Dijon mustard to the mixture, which adds just a hint of creaminess and flavor.

I love garlic, and it’s incredible what it can do for our health, especially when we eat it fresh. Fresh garlic is packed with antioxidants and essential vitamins and minerals, such as Vitamin C, Vitamin B6, and manganese.

When fresh garlic is chopped or cut, it activates an enzyme called alliinase. When the alliinase is left to rest for 10 to 15 minutes, it converts into alliin (an organosulfur compound) that has antioxidant, antimicrobial, anti-inflammatory, anticancer, and cardioprotective properties.

Because of the extraordinary health benefits of fresh garlic, I add a bit of freshly minced garlic to this mixture, creating a rich, health benefiting dressing.

This vinaigrette dressing is a wonderful dressing to use on stronger flavored leafy greens, like kale, or dandelion, arugula, or spinach. You may choose to leave out the mustard and/or garlic if the salad consists of very light, mild-flavored leafy greens.

Nancy’s Vinaigrette

This classic dressing is delicious.

I encourage you to make this ahead of time, so the dressing flavors can meld together before you add them to the salad. This recipe makes ½ cup.

Ingredients:

6 to 7 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar (or you can use red or white wine vinegar)

½ tsp. raw, unpasteurized apple cider vinegar

1/4 teaspoon fine pink mineral-rich salt

1 teaspoon Dijon mustard

1 clove finely minced or chopped garlic

Freshly ground black pepper to taste

Directions:

1. In a small bowl, whisk together the garlic, vinegar, and 1/4 teaspoon fine sea salt. Let the mixture stand 10 minutes.

2. Next, whisk in the mustard.

3. Then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.

4. Season with the remaining fine pink salt and freshly ground black pepper.

The next two salad dressing recipes need to be combined in a blender, and they take a little more time, but they add a depth of flavor and creamy richness to the salads, and I love them.

These salad dressings will keep refrigerated for 2 days.

All are 2 servings.

Note: Serve over a variety of greens and/or chopped-up vegetables. Some examples of good nutritious greens are: green lettuces, baby spinach, baby kale, watercress, and red leaf lettuce.

Cucumber Dressing

This was one of Larry Hagman’s favorites when I was his chef/nutritionist.

Ingredients:

1 cucumber (chopped into chunks with skin)

1 avocado (peeled, pitted and diced)

1 -2 tsp. unpasteurized apple cider vinegar.

¼ tsp. unrefined sea salt

Directions:

1. Blend all ingredients in a blender until smooth.

2. You can store this dressing in the refrigerator in a glass jar with a tight lid for a day or two..

Creamy Avocado Dressing

This is a rich, creamy dressing.

Ingredients:

1 avocado

1 clove garlic, freshly minced

1/2 cucumber, chopped

1/4 tsp. unrefined, pink salt

1/2 cup extra-virgin, organic olive oil

1 T. lime or lemon juice (fresh)

¼ tsp. raw, unpasteurized apple cider vinegar

Directions:

1. Combine avocado, garlic, cucumber, lime or lemon juice, vinegar, and salt in a blender until creamy.

2. Add olive oil in a slow, steady stream into the blender on low.
It will create a creamy salad dressing.

Variation:

Substitute balsamic vinegar for lemon juice

copyright@nancyaddison2024

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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This is an easy, delicious, and refreshing soup to serve cool, on a warm summer day. I have frequently served this to guests when they arrive at my home!

Cucumbers are especially good because they contain a “hormone needed by the beta cells of the pancreas to produce insulin. The enzyme crepsin in cucumbers is targeted toward breaking down excessive protein in the kidneys.” (1) Cucumbers have an amazing amount of nutrients in them. They can be used extensively in a healthy and healing eating plan!

Ingredients

1 Avocado (peeled and the seed removed)

1 Cucumber ( I cut into chunks, but leave the skin on)

4 T. Dill weed ( fresh is best, but dried works also)

2 teaspoons Lime or Lemon juice

½ teaspoon Mineral-rich, pink Salt

¼ cup Pure, Mineral-rich Water

Directions

1. Blend in blender until smooth and creamy. (If it is too thick, add some more water.)

Source:1. Cousens, Gabriel and Rainoshek, David. (2008). There is a Cure for Diabetes. Berkeley, CA: North Atlantic Books. p. 192.

Notes:

1. Remember to buy organic and non-GMO foods, if possible.

Remember, the main ingredient is always love!

copyright@nancyaddison2015

Medical Disclaimer:

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Yet ideas about how much and what type of protein we need have changed over time. Even today, experts’ opinions vary. What is important is that you make the right diet choices for your individual needs. Let’s look at all the research to date.

At the beginning of the twentieth century, Russell Henry Chittenden, the father of biochemistry, was disturbed that physicians were recommending high-protein diets of 135 grams a day. He thought this was wrong and set out to test this dietary theory. Chittenden began by doing a study on himself using a low-protein diet. He lost weight, had more energy, got rid of his arthritic joint pain, and was, in his opinion, healthier than he had been on a high-protein diet.

He began testing colleagues, students, and athletes at Yale. On the low-protein diet, they all had more energy, felt better, and actually increased their performance ability by more than 35 percent. In 1904, Chittenden concluded that “35–50 grams of protein a day was adequate for adults, and individuals could maintain their health and fitness on this amount. Studies over the past century have consistently confirmed Professor Chittenden’s findings.”(1) The current recommended daily allowance of protein for adults is 46–56 grams per day. (2)

Some studies say that the amount and type of protein a person should eat depends upon his or her blood type. Dr. Peter J. D’Adamo and Catherine Whitney’s book Eat Right 4 Your Type looks at the connection between blood type, diet, and health.

My blood type is O, as is my daughter’s. The book says that “O blood types are meant to thrive best on a high protein (red meat) and low carbohydrate diet.” (3) I have been vegetarian for 35 years, and so has my daughter. We do extremely well on a healthy vegetarian diet, but we do make sure we consume enough protein-rich organic, sprouted, plant-based foods like beans, lentils, nuts, seeds, whole-grain rice, and quinoa, and have a good amount of healthy fats in our diet.

The authors say that A blood types are supposed to be vegetarian (high carbohydrate and low fat); B blood types should eat dairy, meat, fish, grains, vegetables, and fruit; and AB blood types should consume mostly vegetarian food, with moderate meat and dairy. In the book, the authors list various foods that are good, better, best, or worst for each blood type. (4) It is up to you to decide if this theory is right for you.

Many athletes today are filling their bodies with protein-rich food, thinking it will make them stronger and their muscles bigger. According to the Vegetarian Resource Group: Athletes used to eat thick steaks before competition because they thought it would improve their performance. Protein supplements are sold at health food stores. This concern about protein is misplaced. Although protein is certainly an essential nutrient which plays many key roles in the way our bodies function, we do not need huge quantities of it. In reality, we need small amounts of protein. Only one calorie out of every ten we take in needs to come from protein. Athletes do not need much more protein than the general public. (5)

This is backed up in an AARP article by tennis athlete Martina Navratilova, who says: On days that I work out, I’ll have a little protein with some carbs after exercising. This combo speeds up the manufacture of new glycogen (the carbohydrate that is stored in muscle and supplies energy) and elevates key hormones in the body that are involved in muscle repair and growth. In addition, the snack amplifies the fuel I get from carbs. (6)

This fits in with what I have read from other top athletes like Brendan Brazier, two-time Canadian 50K ultramarathon champion. He thinks recovery time from working out is really the most critical factor for success as an athlete, rather than protein intake. He lives and thrives on a 100 percent plant-based diet.

Many vegetarian proteins are a combination of carbohydrates and protein.

Our bodies are all different, and our heritages, environments, and our blood types are all different. You need to find what works best for you.

There are several myths about protein. For instance, in the 1971 book Diet for a Small Planet, Frances Moore Lappé wrote that plants contained “incomplete proteins” with inadequate amounts of specific essential amino acids for them to meet the dietary needs of people. She emphasized the need to combine vegetable-based foods to obtain the complete amino acid complexes needed for optimum health when choosing not to consume animal protein.

However, according to Dr. John McDougall, Lappé did not understand the scientific research on human protein needs and the sufficiency of plant-based foods. Dr. McDougall says that plant combining “is unnecessary and implies that it is difficult to obtain ‘complete’ proteins from vegetables without detailed nutritional knowledge. Because of her complicated and incorrect ideas, people are frightened away from plant-based diets.” (7)

Thankfully such myths are slowly but surely being dismissed as untrue. The American Dietetic Association (ADA) revised its position statement on vegetarian diets, and now agrees that well-planned vegetarian diets are “a healthy, nutritionally adequate dietary practice for all stages of life.”

In addition to this, according to Mladen Golubic, MD, PhD of The Cleveland Heart Clinic: The more protein—especially animal protein—one eats, the higher the risk of different chronic diseases. (8)

For example, in a recent study of more than 6,000 people in the best nationally representative dietary survey in the United States, those between 50 and 65 years old who reported high protein intake had a 75 percent increase in dying from any cause, a four-fold increase in cancer death risk during the following 18 years, and a five-fold increase in death from diabetes. Those with moderate intake had increased cancer death risk three-fold when compared with the low protein intake group!

It is important to note that these associations were either abolished or attenuated if the proteins were plant derived.

The composition of amino acids, building blocks of protein, derived from animals is different than from plant proteins. What we need are amino acids, not the proteins themselves. As for the amount of protein we eat, it is not practical or very accurate to measure that on a daily basis. 0.8 g/kg is generous. According to the World Health Organization, 0.5 g/kg is adequate for good health.

Make sure you get enough calories from unprocessed whole foods of plant origin, and you will be getting enough protein.

You should eat a variety of legumes (beans of any type, shape, or color, including lentils, and peas), and 100 percent whole-grain products and vegetables. Do not worry about getting enough proteins. If you get enough calories from these whole foods, you are getting enough protein.

As for other nutrition, there is not a single nutrient (with the possible exception of Vitamin B12) that you cannot get from plants. In fact, meat or fish do not have any dietary fiber, and only minuscule amounts of beneficial compounds that are not technically essential nutrients. However, these essential nutrients are richly present in plants and seem quite beneficial for human health. (9)

Dr. Andrew Weil, a prominent expert in the health field, also addressed this subject: “You may have heard that vegetable sources of protein are incomplete and become complete only when correctly combined. Research has discredited that notion, so you don’t have to worry that you won’t get enough usable protein if you don’t put together some magical combination of foods at each meal.”

“Whether or not you’re a vegetarian, I recommend that you divide your daily calories as follows: 40–50 percent from carbohydrates (including vegetables, fruit, whole grains, starchy roots and tubers, and legumes), 30 percent from fat, and 20–30 percent from protein, which amounts to between 100 and 150 grams on a 2,000 calorie-a-day diet.” (10)

Dr. Weil, then, actually recommends more protein than Dr. Chittenden. Take into account that Dr. Chittenden was probably using “meat” protein as a good portion of his diet study. So, the type of protein may vary from person to person. In my opinion, you have to decide what type and amount of protein works best for you.

Dennis Gordon, MEd, RD, voices the same opinion as Dr. Weil and Dr. McDougall. In the article “Vegetable Proteins Can Stand Alone,” Gordon wrote:

Complementing proteins is not necessary with vegetable proteins. The myth that vegetable source proteins need to be complemented is similar to the myths that persist about sugar making one’s blood glucose go up faster than starch does. These myths have great staying power despite there being no evidence to support them and plenty to refute them.

Dietitian Dr. Reed Mangels, PhD, RD, also has spoken about protein combining: “It is very easy for a vegan diet to meet the recommendations for protein, as long as calorie intake is adequate. Strict protein combining is not necessary. It is more important to eat a varied diet throughout the day… The RDA recommends that we take in 0.8 grams of protein for every kilogram that we weigh (or about 0.36 grams of protein per pound that we weigh). . .

This recommendation includes a generous safety factor for most people… To meet protein recommendations, the typical adult male vegan needs only 2.5 to 2.9 grams of protein per 100 calories and the typical adult female vegan needs only 2.1 to 2.4 grams of protein per 100 calories. These recommendations can be easily met from plant-based sources.” (11)

Protein myths have been around for almost a century, but beans, seeds, leafy greens, legumes, grains, eggs, and dairy are all sources of protein. In fact, leafy greens are among the best sources of protein. For example, 45 percent of spinach is protein.

Nuts and Seeds

Nuts and seeds are perfect foods because they are a combination of protein, fat, and carbohydrate.

They contain delicate polyunsaturated fatty acids that can become rancid shortly after being shelled, so store them in a tightly sealed container (preferably glass) in the refrigerator. Nuts that come from tropical climates can contain high levels of fungal mycotoxins, which result from improper storage.

Almost all nuts and seeds also contain certain compounds that include enzyme inhibitors and phytic acid, which can prevent the body from absorbing some nutrients. To help diminish the phytic acid and enzyme inhibitors, and to make them more digestible, place them in a glass or steel bowl and soak them for 12–18 hours in non-chlorinated water and a little bit of whole sea salt. If desired, you can dehydrate or roast them in the oven at a low temperature. Eat them within a few days. When buying nuts and seeds, look for products that are sprouted or have been soaked.

Pine nuts (pignoli) are nature’s only source of pinolenic acid, which helps diminish your appetite. They have the highest concentration of oleic acid, a monounsaturated fat that aids the liver in eliminating harmful triglycerides from our body, which helps protect our heart. Pine nuts are also packed with 3 mg of iron per one-ounce serving and are rich in Vitamin B1 and Vitamin B3, manganese, copper, magnesium, molybdenum, and zinc, as well as being a source of Vitamin B2, Vitamin E, and potassium.

There are more than 29 varieties of pine nuts. Most of the pine nuts in US grocery stores are from trees grown in China, Mexico, and Korea. All pine nuts are nutritious, but the most nutrient-dense are Mediterranean pine nuts, which come from the Stone Pine (Pinus pinea, or Umbrella Pine) native to Portugal, Spain, and Italy.

Mediterranean pine nuts are lower in calories, have a great ratio of Omega 3 to Omega 6 essential fatty acids, have a higher level of phytosterols, and have a greater protein content than other varieties of pine nut.

Pine nuts are wonderful to have as a snack or add to a meat substitute, protein drink, or smoothie.

Hemp seeds are actually nuts. They contain significant amounts of Omega 3 and Omega 6 fatty acids, as well as protein. They also contain significant amounts of Vitamin E, which is important for the thyroid gland. Hemp seeds are seen as an excellent food source because of their great combination of high-quality oil, or good fat (44 percent), protein (33 percent), and fiber (12 percent).

Hemp protein contains all of the complex amino acid proteins, and is extremely similar to the type of protein in animal foods. It has a wonderful digestibility and appears to be free of the anti-nutrients found in soy. Hemp seeds deliver a good source of readily absorbable, nutrient-dense protein that can be readily utilized by the body. (12)

Almonds are actually seeds. They are a powerhouse of nutrients, including manganese, magnesium, copper, Vitamin B2, and phosphorus, and are a great source of protein and fiber. One quarter cup of almonds has 12 grams of protein. That is more than twice the amount of protein in one egg. However, almonds contain 1,800 more Omega 6 fatty acids than Omega 3 fatty acids. This can seriously throw off the balance of Omega 3 to Omega 6 fatty acids in the body. For that reason, I use unsweetened hemp or coconut milk these days instead of almond milk.

Walnuts are especially good for the vegetarian diet. They are high in protein; they are a very good source of manganese, copper, tryptophan, and Omega 3 and Omega 6 fatty acids; and they have a fairly good ratio of Omega 3 to Omega 6 fatty acids (four Omega 6s to one Omega 3), with only eight percent saturated fat.

Cashews are a very good source of copper, magnesium, tryptophan, and phosphorus. Copper is necessary to maintain healthy bones and connective tissues. Cashews have 117 Omega 6 fatty acids to one Omega 3, and have 12.5 percent saturated fat. I love cashews, but I try to combine them with other nuts and seeds when I eat them to help balance out the Omegas and saturated fats.

Pumpkin seeds are a good source of protein and fiber, as well as minerals, including zinc, iron, magnesium, phosphorus, potassium, copper, and manganese. Pumpkin seeds have 117 Omega 6 fatty acids to one Omega 3 and have a saturated fat content of 14 percent. Interestingly, pumpkin seeds are terrific at helping the body get rid of parasites.

I am a licensed certified wildlife rehabilitator, and I use pumpkin seeds on a regular basis when feeding the wild animals I rehabilitate. I grind the seeds and immediately add them to the animals’ food, and it is amazing to me how many tapeworms and other types of parasites come out in their bowel movements. Because of this, I use pumpkin seeds frequently, in a freshly ground form, in my own foods.

Protein Supplements

Sometimes vegetarians feel they are just not getting enough food, protein, or sustenance. They probably need concentrated nutrients from protein and carbohydrates, along with some good fat. When the body is getting a combination of protein, carbohydrates, and fat from nutrient-dense, whole food, that is full of live enzymes, the body can feel nutritionally satisfied.

Studies have shown that after an intense workout, it is helpful to replenish your glycogen by having some carbohydrates combined with some protein, which appears to support muscle. The fat tells the body how to utilize the protein and carbohydrates. When I use a meal replacement or protein powder, I add about a tablespoon of good fat to the mixture, usually coconut oil or flax seed oil, or a combination of both.

If you choose to use a protein supplement, I recommend using one that contains protein that is organic, vegan, gluten-free, raw, and whole-grain. I list a few really good certified organic protein supplements in the Resources section. Protein supplements made from sprouted seeds, nuts, whole grains, whole-grain rice, hemp seeds, legumes, peas, and beans are some of my favorites. When buying protein supplements, make sure they aren’t a mystery protein by reading the ingredient list very carefully. Anything that simply says “protein” could be ground leftovers from meat packing plants. Those leftovers can include hair, nails, hooves, and other animal parts.

Be careful which protein powders or supplements you buy. Consumer Reports tested 15 high-protein drinks and found that many contained various levels of toxic heavy metals. Here is an excerpt from the report:

“Our investigation, including tests at an outside laboratory of 15 protein drinks, a review of government documents, and interviews with health and fitness experts and consumers, found most people already get enough protein, and there are far better and cheaper ways to add more if it’s needed. Some protein drinks can even pose health risks, including exposure to potentially harmful heavy metals, if consumed frequently. All drinks in our tests had at least one sample containing one or more of the following contaminants: arsenic, cadmium, lead, and mercury. Those metals can have toxic effects on several organs in the body.” (13)

Again, read the ingredients carefully and buy ones that contain only organic whole vegetarian food.

Marketing for these high-protein drinks is sharp, savvy, and targeted to bodybuilders, athletes, baby boomers, and pregnant women. The advertising can say that the drinks build muscle or help shed unwanted pounds. People have the idea that if they consume more protein, their bodies will build more muscle, but lifting weights and exercising are what builds muscle.

Whey

Whey protein, a naturally occurring substance derived from milk, is considered vegetarian. Whey protein is separated from the curds in milk during the cheese-making process. It is usually refined into a powder that is commonly added to protein powders or bodybuilder protein drinks. Protein powder can be mixed with beverages such as juice.

Since whey is derived from milk and has some lactose in it, people who cannot digest lactose can have allergic reactions such as sneezing, itching, and rashes after ingesting it.

Whey protein is in many products that are widely marketed to athletes, seniors, and teenagers for many reasons including meal replacement, weight loss, and body building.

Many people consume these whey drinks or supplements without being aware they are ingesting excessive amounts of whey protein and accumulating too much protein.

Excess protein damages the body. High amounts of protein, specifically whey protein “can cause some side effects such as increased bowel movements, nausea, thirst, bloating, cramps, reduced appetite, tiredness (fatigue), and headache.” (14)

The American Council on Exercise reported that large amounts of whey protein can be stored as a form of fat. Studies have shown that whey protein can also stress the liver and kidneys, because they break down the majority of protein.

According to a study in the International Journal of Sport Nutrition and Exercise Metabolism, daily protein ingestion of less than 2.8 grams per kilogram of body weight does not harm renal function in athletes. The American Diabetes Association recommends that diabetic individuals consume only the recommended daily amount or less than that. Liver and kidney disease patients should ensure that their whey protein intake is closely monitored to avoid complications.

Excessive whey protein intake can result in kidney stones or calcium deposits in the kidney, which can be very harmful if left untreated.

The National Institutes of Health recommend a moderate protein diet. Be very cautious about using whey protein powders on a regular basis and monitor how much is being ingested, so you aren’t getting too much. Remember this is animal protein. “The more protein—especially animal protein—one eats, the higher the risk of different chronic diseases. …According to the World Health Organization, 0.5 g/kg is adequate for good health.” (15)

Soy

Soy protein is a complete protein but can be very hard to digest. The Chinese did not eat unfermented soybeans, because they contained high quantities of natural toxins or “anti-nutrients” and were high in phytic acid. This means ingesting unfermented soy can prevent the body from absorbing other nutrients like calcium, magnesium, copper, iron, zinc, and particularly protein. In China, soy was not used as a food until fermentation techniques were discovered in the Zhou Dynasty (1046–256 BC).

When soy is fermented—as in miso, tempeh, or soy sauce—the soy nutrients are more digestible and easier to absorb.

Soy has been linked to gastric distress and pancreatic problems, including cancer, and it can impair our body’s uptake of amino acids.[ii] It also contains goitrogens, which are known to suppress the functioning of the thyroid. (16)

Most soy on the market today is from genetically modified (GM) seed. 91 percent of soybeans planted in the United States are GM, and the rate is rapidly growing throughout the world, according to the Natural News newsletter. (17)

Dr. Gregory Damato points out that “more than 95 percent of GM soy (and 75 percent of other GM crops) is engineered to tolerate glyphosate herbicide, the most common formulation of which is Roundup.”[iii] Recent studies by French scientists on the Toxicity of Roundup and Glyphosate found this herbicide carcinogenic.(18)

They found it:

1. Causes cell cycle dysregulation, which is a hallmark of tumor cells and human cancers.

2. Inhibits DNA synthesis in certain parts of the cell cycle—the cells’ reproductive process which underlies the growth and development of all living organisms.

3. Impedes the hatchings of sea urchins. (Sea urchins were used because they constitute an appropriate model for the identification of undesirable cellular and molecular targets of pollutants.) The delay was found to be dose dependent on the concentration of Roundup. The surfactant polyoxyethylene amine (POEA), another major component of Roundup, was also found to be highly toxic to the embryos when tested alone, and could therefore be a contributing factor. (19)

These reasons are why I don’t eat soy if I can avoid it, or any other genetically modified food or non-organically grown food. I recommend reading more about glyphosate herbicide if you are eating non-certified organic foods.

Be aware that soy is added to tortillas, breads, fake meats, and many other foods, supposedly for the “health” benefit. In my opinion, it is really used as cheap filler.

Health and nutrition expert Dr. Joseph Mercola writes that the advertising industry has misled the public about the safety and health benefits of soy, as well as the widespread use of it in the Asian diet. He states: “A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only when the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the soy toxins.” (20) He goes on to say that, contrary to some reports in the West, it is not the usual practice in Asian countries to feed soy milk to infants. (21)

A billion-dollar industry advertises soy as the answer to many health issues. Soy is frequently touted as the answer to women’s menopause problems, heart disease, and weight problems, as well as a great protein source. Be aware of this when you read food labels that refer to soy’s health benefits, even those that display an FDA approval statement that soy can help lower the risk of heart disease. In 2000, two FDA employees, Daniel Doerge and Daniel Sheehan, were so worried about the danger of soy that they wrote a controversial letter to their employer, protesting the positive health claims for soy that the FDA was approving at the time. (22)

They wrote:

There is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolite of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans. Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants. (23)

Think carefully about the effects that soy can have on the thyroid, our master gland which affects almost all aspects of our health, and estrogen. Many doctors and nutritionists are soy proponents. Be careful and research this yourself if you are concerned.

Soy is touted as solution to menopause hormone imbalances. This is one of the reasons why so many doctors and older women were happy to embrace it. Soy and soy-based products contain isoflavones or phytoestrogens, which are plant-based estrogens. Soy is not the only food that contains phytoestrogens. There are other less controversial and more digestible foods with phytoestrogens you can include in your diet.

For men, eating soy isoflavones can significantly reduce testicular function and lower luteinizing hormone (LH) production, which is what signals the testicles to work. A high soy intake, which potentially lowers the level of LH, increases the probability of estrogen dominance in men, contributing to hair loss, swollen and cancerous prostates, and insulin resistance. Dr. Doris Rapp, MD, a leading pediatric allergist, asserts that environmental and food estrogens are responsible for the worldwide reduction in male fertility. (24)

Soy consumption has been linked with cancer in adults, notably breast cancer, as I read in an article by Jim Rutz. He went on to say: “That’s why the governments of Israel, the UK, France, and New Zealand are already cracking down hard on soy. . .

In sad contrast, 60 percent of the refined foods in US supermarkets now contain soy. Worse, soy use may double in the next few years because (last I heard) the out-of-touch medicrats in the FDA hierarchy are considering allowing manufacturers of cereal, energy bars, fake milk, fake yogurt, etc., to claim that “soy prevents cancer.” It doesn’t. . .

P.S.: Fermented , organic soy sauce is fine. Unlike soy milk, it’s perfectly safe because it’s fermented, which changes its molecular structure. Miso, natto, and tempeh are also okay, but avoid tofu. (25)

Soy can create allergic reactions. In 1986, Dr. Stuart Berger, MD, placed soy among the top seven allergens, one of the “sinister seven.”

Finally, soy protein isolate, a byproduct of soybean oil processing that is found in a huge number of vegan foods, is something to avoid completely. The processing of soy protein isolate is done mostly in aluminum tanks that leach high levels of aluminum into the product. Then MSG, flavorings, preservatives, sweeteners, and synthetic chemicals are frequently added to help get rid of the “beany” taste and add more “meaty” flavor. In animal experiments, the test animals fed soy isolate developed enlarged organs, particularly the thyroid and the pancreas.

After the soybeans, which are mostly GM varieties, are crushed to extract the oil, the leftover soy “chunks” (which still contain fiber, water, some fat, and other carbohydrates) then undergo another extraction process that involves hexane—a neurotoxin that is also a substantial component in gasoline. The next step involves soaking these chunks in a chemical mixture (which commonly contains ammonia and hydrochloric acid) to help concentrate protein levels and achieve a sponge-like texture. Finally, the mixture is then spray-dried. (26)

A regular, standard soybean contains 40 percent protein, while soy protein isolate is usually about 95 percent protein.

Soy protein isolate can only be made in factories. Healthy, whole foods should be possible to make in a kitchen. You can grind your own almond flour at home from almonds. You can make your own seitan (wheat meat) at home. You can make your own rice milk or hemp milk at home with a blender and some whole-food ingredients. The only way to make soy protein isolate is by using extremely flammable and hazardous chemicals, like hexane, and extreme temperatures that you could not possibly obtain in a kitchen setting.

Hexane is not used in the production of organic soy protein isolate. For a list of which protein bars and soy burgers are made using hexane-extracted soy protein isolates and which aren’t, go to: www.cornucopia.org/hexane-guides/hexane_guide_bars.html.

As I researched soy, I came to seriously reconsider its use. When I first became a vegetarian, I used soy for many things. I used to feel that soy milk, soy beans, and other soy products were foods I should use. I learn something new every day. No one knows everything, so be open to new information.

I found some soy vegetarian alternative meats worked really well as transition foods from a meat-based diet. Some of them didn’t taste very good and were a huge waste of money, but a few were pretty good. I always looked for organic ones, but those were rare. I slowly weaned myself off them. There are many more choices today that are organic and taste much better than what was available in 1988.

As I have learned more about soy, I always try to avoid it if possible. I do, however, use organic fermented soy sauce. I also use organic miso and tempeh occasionally. There are alternative organic misos now that are made with brown rice, garbanzo beans, and barley, and they taste terrific. I buy these instead of the soy variety.

In conclusion, if you are going to buy soy, buy certified organic soy because it won’t be from genetically modified seeds. Buy sprouted and/or fermented soy for a more digestible and less harmful soy protein, and avoid soy protein isolates.

Beans

Beans—including black beans, garbanzo beans (also known as chickpeas), pinto beans, and kidney beans—are a great source of protein, fiber, and antioxidants. Beans are relatively inexpensive and easy to store in a dry, cool place for a fairly long time.

The fiber in beans has been shown to help lower cholesterol by binding with bile acids, which are used in making cholesterol. Fiber isn’t absorbed into the body. It passes out of the body, taking the bile with it. Beans also help prevent blood sugar levels from rising too quickly after a meal, making beans a good food choice for people with diabetes or hypoglycemia. Combining beans with whole-grain rice gives you all the essential amino acids.

A little-known and beneficial attribute of beans is that they contain the enzyme sulfite oxidase, which can detoxify sulfites. Sulfites are a common preservative used in many foods today. Many people are sensitive to sulfites, resulting in weight gain, headaches, and rapid heartbeat. Eating one cup of black beans can give you 172 percent of the daily value of the trace mineral molybdenum, which is the key component of sulfite oxidase.

The Journal of Agriculture and Food Chemistry researched beans and found they are as rich in anthocyanin—an antioxidant compound—as cranberries, oranges, and grapes. In fact, black beans had approximately 10 times the amount found in oranges. The darker the bean, the higher the antioxidant properties were. Gram for gram, black beans had the highest levels of antioxidants. They descended in order of black, red, brown, yellow, and lastly white.

Vegetarian Protein Sources:

Almonds (¼ c.) 12 grams
Amaranth (3½ oz.) 16 grams
Baked beans (8 oz.) 11.5 grams
Broccoli (3½ oz.) 3.1 grams
Brown rice (7 oz.) 4.4 grams
Buckwheat (3½ oz.) 12 grams
Bulgur (1 c. cooked) 6 grams
Cashews (¼ c.) 5 grams
Cow’s milk (½ pint) 9.2 grams
Egg (boiled) 7.5 grams
Garbanzo beans (chickpeas) (7 oz.) 16 grams
Hard cheese (1 oz.) 6.8 grams
Hemp seeds (1 oz.) 11 grams
Lentils (4½ oz.) 9.1 grams
Mediterranean pine nuts (1 oz.) 10 grams
Muesli (2½ oz.) 7.7 grams
Nori seaweed (3½ oz. dried) 35 grams
Nutritional yeast (3½ oz.) 50 grams
Oatmeal (1 c.) 6 grams
Peanuts (1 oz.) 7.3 grams
Pine nuts (1 oz.) 6.8 grams
Porridge (6 oz.) 2.4 grams
Potatoes (7 oz.) 2.8 grams
Pumpkin seeds (raw) (1 oz.) 7 grams
Sesame seeds (3½ oz.) 19 grams
Spinach (fresh) (1 c.) 1 gram
Spirulina (3½ oz.) 68 grams
Sunflower seeds (3½ oz.) 24 grams
Walnuts (¼ c.) 25 grams
Whole-grain bread ( 2 slices) 7 grams

Sources:
1 McDougall, John. (2003, December). “A Brief History of Protein: Passion, Social Bigotry, Rats, and Enlightenment.” The McDougall Newsletter, 2(12). Retrieved from http://www.nealhendrickson.com/mcdougall/031200pup rotein.htm
2 Centers for Disease Control and Prevention. “Protein.” Retrieved fromhttp://www.cdc.gov/nutrition/everyone/basics/protein.html 3 D’Adamo, Peter J., & Whitney, Catherine. (1999). “Blood Type O, Food, Beverage and Supplement List.” Eat Right 4 Your Type. Berkley Books.
4 Ibid.
5 Mangels, Reed. “Protein in the Vegan Diet.” Vegetarian Resource Group. Retrieved from http://www.vrg.org/nutrition/protein.php
6 Navratilova, Martina. (2009, May 22). “Eat the Right Kinds of Protein: Don’t Overdo Protein; Do it Right. Here’s How.” AARP.
7 McDougall, John. (2003, December). “A Brief History of Protein, Passion, Social Bigotry, Rats, and Enlightenment.” The McDougall Newsletter, 2(12). Retrieved from http://www.nealhendrickson.com/mcdougall/031200puprotein.htm
8 Golubic, Mladen. (2014, April 4). “Benefits of Plant-based Diets.” Cleveland Clinic. Retrieved from http://my.clevelandclinic.org/health/transcripts/1602_be nefits-of-plant-based-diets
9 Weil, Andrew. (2005, March 21). “Vegetarians: Pondering Protein?” Retrieved from
http://www.drweil.com/drw/u/id/QAA142995 85 Ibid.
10 Gordon, Dennis. (1996, March). “Vegetable Proteins Can Stand Alone.” Journal of the American Dietetic Association, 96(3).
11 Mangels, Reed. “Protein in the Vegan Diet.” Vegetarian Resource Group. Retrieved from http://www.vrg.org/nutrition/protein.php
12 Leson, Gero, & Pless, Petra. (1991). Hemp Foods and Oils for Health. Sebastopol, CA: Hemptech. Gero Leson, DEnv, is an environmental scientist and consultant with extensive experience in food and fiber uses of hemp and other renewable resources.
13 Consumer Reports. “Alert: Protein Drinks: You Don’t Need the Extra Protein or the Heavy Metals Our Tests Found.” Retrieved from http://www.consumerreports.org/cro/magazine- archive/2010/july/food/protein- drinks/overview/index.htm
14 WebMD. “Whey Protein.” Retrieved from http://www.webmd.com/vitamins- supplements/ingredientmono-833 WHEY%20PROTEIN.aspx?activeIngredientId=833&activ eIngredientName=WHEY%20PROTEIN
15 Golubic, Mladen. (2014, April 4). “Benefits of Plant-based Diets.” Cleveland Clinic. Retrieved from http://my.clevelandclinic.org/health/transcripts/1602_be nefits-of-plant-based-diets
16 Damato, Gregory. (2009, May 27). “GM-Soy: Destroy the Earth and Humans for Profit.” Natural News. Retrieved from http://www.naturalnews.com/026334_soy_Roundup_G MO.html#ixzz1RzIZAWwh
17 Fallon, Sally, & Enig, Mary G. (2000, April–May). “Newest Research on Why You Should Avoid Soy.” Nexus (7)3. Retrieved from http://www.eregimens.com/therapies/Diet/Soy/Newest ResearchonwhyYouShouldAvoidSoy.htm
18 Damato, Gregory. (2009, May 27). “GM-Soy: Destroy the Earth and Humans for Profit” Natural News. Retrieved from http://www.naturalnews.com/026334_soy_research_Rou ndup.html
19 Ibid.
20 Mercola, Joseph. (2012, June 9). “New Evidence Against These Cancer-causing Foods – and the Massive Cover-up Effort.” Retrieved from http://articles.mercola.com/sites/articles/archive/2012/06/0 9/monsanto-roundup-found-to-be-carcinogenic.aspx
21 Bellé, R., et. al. (May 9, 2012). Journal of Toxicology and Environmental Health, Part B: Critical Reviews, 15(4), 233- 237. Retrieved from http://www.tandfonline.com/doi/abs/10.1080/10937404.2 012.672149
22 Mercola, Joseph. (2009, January 9). “Learn the Truth About Soy. Just How Much Soy Do Asians Eat?” Retrieved from http://articles.mercola.com/sites/articles/archive/2000/ 01/09/truth-about-soy.aspx
23 Ibid. 100 Sheegan, Daniel M., & Doerge, Daniel R. (1999, February 18).Letter to Dockets Management Branch (HFA-305). The letter was posted on ABCnews.com as “Scientists Protest Soy Approval.”
24 Bellatti, Andy. “You Ask, I Answer: Soy Protein Isolate.” Medpedia. (Belatti is a commenter on the original article by Kelsey Lepp.) Retrieved from http://smallbites.andybellatti.com/you-ask-i-answer- soy-protein-isolate/
25 Rutz, Jim. (2006, December 12). “Soy is Making Kids ‘Gay’.” WND Commentary. Retrieved from http://www.wnd.com/2006/12/39353/
26 Cousens, Gabriel. (2008). There Is a Cure for Diabetes. Berkeley, CA: North Atlantic Books.
27. Golubic, Mladen. (2014, April 4). “Benefits of Plant-based Diets.” Cleveland Clinic. Retrieved from http://my.clevelandclinic.org/health/transcripts/1602_benefits-of-plant-based-diets
28. Damato, Gregory. (2009, May 27). “GM-Soy: Destroy the Earth and Humans for Profit.” Natural News. Retrieved from http://www.naturalnews.com/026334_soy_Roundup_GMO.html#ixzz1RzIZAWwh
29. Ibid.

copyright@nancyaddison2024

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison
Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Protein appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Baked cauliflower is always delicious, but when you add tahini sauce to it, the health benefits soar. Tahini is a sesame butter/paste that is popular in Middle Eastern cuisine.

“Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant, anti-inflammatory, and anti-aging benefits. Other studies say it also has strong anti-cancer effects. Sesame seeds have more phytosterols than other nuts and seeds.“

Tahini is made of three ingredients: hulled sesame seeds, sesame seed oil, and oftentimes salt. Hulled sesame seeds are normally toasted, and then ground to create a smooth, creamy seed butter with a pourable consistency.

You can make tahini yourself from organic sprouted sesame seeds or toasted sesame seeds. Simply grind the sprouted sesame seeds in a food processor with a little organic extra virgin olive oil, and a tiny bit of mineral-rich salt, until it is smooth and creamy. Sprouting or toasting the sesame seeds makes them more digestible and removes the enzyme inhibitors.

My daughter Amanda taught me the following tahini sauce recipe over Thanksgiving. It is a marvelous way to make cauliflower or leafy greens delectable!

You can serve this sauce over any variety of vegetables or greens that you sauté or steam. It can be served over cooked brown rice or quinoa to make a main dish. Raw vegetables are also good with this sauce. This sauce is gluten-free, vegan, healthy, savory, simple, rich in protein, and delicious!

The tahini sauce with sautéed or steamed vegetables or greens makes a fantastic dish to serve at special group meals, because it accommodates people with special dining requirements.

Recipe for Roasted Cauliflower With Tahini Sauce

Ingredients

1 head organic cauliflower

organic coconut oil for cooking

mineral-rich salt to taste

1/2 or 1 cup organic raisins

1 cup tahini sauce (recipe below)

Directions

1. Preheat the oven to 350 degrees.

2. Cut up cauliflower into bite-size florets.

3. Coat the cauliflower with coconut oil and place in a baking dish. Sprinkle lightly with salt.

4. Bake the cauliflower for about 20 minutes or until it is soft enough to eat.

5. While the cauliflower is baking, make the tahini sauce and add the raisins to the mixture.

6. When the cauliflower is ready, remove it from the heat, coat the cauliflower generously with the tahini sauce and raisins.

7. Place this coated cauliflower with tahini sauce back in the baking dish and put it back in the oven for about 3 minutes, until the raisins are soft.

8. Serve warm.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Baked Cauliflower With Tahini Sauce And Raisins – Gluten-free & Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

One of my favorite things to do at Christmas-time
is to make a warm cozy drink.
Two of my favorite winter holiday drinks are
Plant-Based Eggnog
and
Cinnamon Chai Tea Latte.

Here are the recipes!

Plant-Based Eggnog

This is an easy recipe to make and it is plant-based and
gluten-free. I try to always use all organic ingredients!

Ingredients:

1½ c. unsweetened vanilla coconut or hemp milk

1 organic banana

Pinch of nutmeg

1/2 tsp. vanilla extract

1 tsp. raw date sugar or maple syrup or raw honey

Directions:

1. Place all ingredients in a blender and blend until creamy.

2. Sprinkle a tiny bit of nutmeg on the top of the filled cups
for a nice presentation.

Note: This recipe is easy to double.

Serves one to two.

Cinnamon Chai Tea Latte

This is a holiday drink made with cinnamon, which boosts your immune system, aids in digestion and circulation, and helps regulate blood sugar. I use Ceylon cinnamon, because I believe it is the healthiest. See note below.

gluten-free/vegetarian

Ingredients:

2 cups unsweetened vanilla coconut or hemp milk (milk of choice)

1 tsp. Blue Lotus Rooibos Chai (Blue Lotus Chai – made with organic spices. It’s an instant tea that doesn’t require steeping and it’s gluten-free!)

2 tsp. date sugar or honey (to taste)

A few dashes of organic Ceylon Cinnamon

½ tsp. vanilla extract

Directions:

1. Put the tea and the sweetener of choice in your cup.

2. Warm your coconut or hemp milk on the stove making it warm to touch, but not too hot.

3. When it’s just warm, add about 1/2 a cup of the milk to your cup. (If you have a frother, use a frother to mix it well or whisk it to blend.)

4. Add the remainder of your milk and sprinkle a touch of cinnamon on top!

5. Serve warm.

Note:

Cinnamon is a spice, and it’s obtained from the inner bark of a few tree species. Research shows that cinnamon can help lower blood sugar, and triglyceride levels in people with Type 2 diabetes. Cinnamon contains antioxidants that create healthier arteries and reduce the risk of cardiovascular disease. Cinnamon can also benefit us with increased alertness and energized senses. Even a teaspoon a day helps tame blood sugar levels.

Ceylon cinnamon is the best cinnamon to use. Cassia, Saigon, and Chinese cinnamon contain five percent coumarin, which is problematic for the liver. Ceylon cinnamon has only .0004 percent coumarin.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Plant-Based Eggnog and Cinnamon Chai Tea Latte Recipes appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.
For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of saturated fat from the meat). Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase the non-GMO, organic cornmeal (which is free of the Bt toxin). This can be a great option for those guests who need to eat gluten-free. If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

Many people are now needing to eat gluten-free. Rice and corn are gluten-free, so creating a stuffing using one of these ingredients will be a wonderful option for your gluten intolerant guests.

When preparing creature (beef, lamb, pork, fowl, fish) foods, try buying humanely-raised, 100% grass fed, hormone-free, antibiotic -free, creature foods. When preparing these foods, you might try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of:
non-organic lard, Crisco (which is a trans-fat), vegetable oils (which can contain GMO: corn, soy, canola, and cotton seed oil, which are toxic oils in my opinion). Pure coconut oil handles heat well and has fantastic health benefits.

You can also grill, broil, or sauté them in a little coconut oil. 
After you remove them from the heat, you can drizzle some pure, organic, extra-virgin olive oil on them and possibly top it with some lemon or lime juice, or a lemon or lime juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself or you can find a whole-grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my book: “How To Be A Healthy Vegetarian”, 2nd edition.)

They now have a coconut milk whipped creme in the freezer section of most grocery stores.

I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

There are delicious pre-made, frozen gluten-free, whole wheat, and organic pie crusts in many grocery store freezer sections. Wholly Wholesome is one brand. For the gluten-free family and friends, most grocery stores now have gluten-free sections in the store and also in the freezer section. You may be surprised to find a variety of delicious healthy choices there.

You can create healthier versions of traditional family recipes
 by simply buying organic and/or humanely-raised, hormone-free, antibiotic-free ingredients.

Some foods you can switch out in your recipes are:
1. Use pure coconut oil or organic 100% grass-fed butter, or pure, extra virgin olive oil, instead of Crisco or vegetables oils
2. Use whole grain sprouted flour instead of white refined flour
3. Use organic date or coconut sugar instead of white refined sugar
4. Use honey or maple syrup in place of high fructose corn syrup or agave syrup.
5. Use organic sprouted breads, crackers, or chips instead of white refined varieties

Read the ingredient labels because a lot of gluten-free foods are loaded with sugar and/or have GMO oils in them, like canola oil.

There are new FDA label regulations. Now the labels will read: “Contains a bioengineered food ingredient”. These warnings on labels will tell you they contain Genetically Modified Organisms (GMO) in the product. I highly recommend avoiding the purchase of anything which “Contains a bio-engineered food ingredient” 
on the label.

Try using an organic non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the organic milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates. I soak the dates in water to make them softer, so they will crème up easier, and voilà … you have a healthier version of a sweet, holiday creamer for your coffee or desserts!
When making or serving snacks, try an easy dip option such as 
a healthy high-protein hummus or nutritious guacamole. 
Cutting some cucumber, red bell pepper, carrots, or celery 
to use as dipping chips is also a great choice! If you want
to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. 
(Late July is a good brand for chips and 
Mary’s Gone Cracker’s is my favorite cracker these days.)

For additional snacks that are easy for travel or on the go, 
try combinations of organic, sprouted nuts, sprouted seeds, 
pitted olives, pitted dates, raisins, dry fruits, kale chips, 
and coconut chips.

You can create a candy cane appetizer by simply arranging sliced tomatoes and mozzarella cheese alternately in the shape of a candy cane on the dish, and it’s a healthy and beautiful holiday presentation.

The cute little Santa desserts (in the photo above) are grapes 
with strawberries and slices of banana. Santa’s nose is a 
candy “red hot”, and his eyes are chocolate sprinkles. 
You use small marshmallows for the top of the Santa hat. 
There are a few marshmallow slices (which aren’t the 
healthiest of foods, but there are some healthier versions, 
if you look for them), but it is all about balance and making 
foods more nutrient dense. They are easy and fun to create! 
I taught a cooking class on making healthier holiday foods 
and we made a party of it!

Grown-ups and Children love making these! I like to use the larger wooden shish kebab skewers with a small fork on the tip to hold them, because they are more stable and longer. Be careful to help smaller children with eating them, if you are using skewers of any type.

Here are some easy substitutions I use frequently:

1. Unsweetened yogurt or cottage cheese in place of sour cream
2. Hummus or mashed avocado instead of mayonnaise for sandwiches
3. Unsweetened vanilla coconut or hemp milk in place of pasteurized dairy

With these ingredient substitutions, you can still enjoy all of the delicious flavors you love, and at the same time, you can increase your health benefits.

Eating this way, you can feel and look your very best as holiday activities continue into January. Instead of regretting what you ate, you will glow with radiant health as you welcome the New Year of 2024!

I send wishes for you, your family, and your friends to have a

Blessed, Joyful, Loving, and Healthy December!

copyright@nancyaddison2023

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Creating Healthy Holiday Food appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

In the hot summer, I find it cool and refreshing!
This recipe is vegan, gluten-free, and raw, so the health benefits are numerous. I like this recipe so much, I made a YouTube video for this recipe. Click here to view the video.

This recipe calls for mango, blueberries, pecans, dates, and coconuts. To start off with, let’s look at the ingredients and their health benefits.

The Health Benefits of Blueberries –

The health benefits of the blueberries alone make this a high antioxidant dish to serve. Blueberries have resveratrol, gallic acid, lutein, zeaxanthin, Vitamins K, and C, manganese and fiber. The antioxidants in blueberries help to improve brain function and delaying age-related decline. Anthocyanins in blueberries can also have beneficial effects on insulin sensitivity and glucose metabolism. The gallic acid in blueberries is a powerful antifungal/antiviral agent, and is an extremely effective antioxidant.

Blueberry health benefits have also been shown to lower LDL cholesterol and lower blood pressure naturally. Blueberries are highly related to cranberries, and contain many of the same active substances as cranberry juice. Blueberries can help prevent urinary tract infections.

The Health Benefits of Mangoes –

Mangoes, coconuts and dates are all types of drupes, also known as stone fruit.

Mangoes are high in beta-carotene.

The antioxidant zeaxanthin, found in mangoes, filters out harmful blue light rays and is thought to play a protective role in eye health and possibly ward off damage from macular degeneration.

Texas AgriLife Research food scientists tested the mango and found that the polyphenol extracts were shown to have some impact on all cancers tested. They were most effective with breast and colon cancers.

Consumption of mango can help aid in digestion, prevent cancer and heart disease, and lower the risk of asthma.

The Health Benefits of Pecans –

Pecans have been shown to support brain health, prevent inflammation, prevent bone loss, contribute to a healthy heart, and help support energy and weight loss.

The healthy fats of pecans impact the grehlin hormone, which is a vital part of weight maintenance. The copper in pecans contributes to it’s anti-inflammatory properties, especially for pain and stiffness common in arthritis. Pecans are high in manganese, especially combined with other supportive nutrients, and help reduce the weight in obese or overweight people. Pecan nutrition is a key ingredient in a diet for a healthy heart.

The Health Benefits of Dates –

Dates are rich in vitamins, minerals, and fiber. Dates are rich in calcium, sulfur, iron, potassium, phosphorous, manganese, copper, and magnesium. The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia, sexual dysfunction, diarrhea, and abdominal cancer.

The Health Benefits of Coconut –

Coconut is rich in a medium-chain fatty acid that can actually help boost metabolism and aid in fat loss. Coconut also helps detoxify your body and balances your digestive tract.

Top Health Benefits of Coconuts

1. Supports immune system health: it is anti-viral, anti-bacterial, anti-fungal, and anti-parasite
2. Provides a natural source of quick energy
3. Improves digestion and absorption of nutrients, vitamins, and minerals
4. Improves insulin secretion and symptoms associated with diabetes
5. Helps protect the body from cancers due to insulin reduction, removal of free radicals that cause premature aging and degenerative disease
6. Reduces risk of heart health and improves good cholesterol (HDL)
7. Restores and supports thyroid function
8. Helps protect against kidney disease and bladder infection
9. Promotes weight loss

Blueberry- Mango Torte Recipe

Ingredients

1 pint fresh blueberries

1 mango, peeled and seeded

Crust Ingredients –

1 ½ cups sprouted pecans

6 pitted dates, chopped

1 T. Ceylon Cinnamon, ground

1 Tsp. nutmeg, ground

1/8 tsp. unrefined sea salt

Cream Ingredients –

½ cup coconut milk

1 T. vanilla extract

6 T. date sugar

½ cup shredded coconut

1 vanilla bean scraped

Directions

1. If you don’t have sprouted pecans, soak them for 8 hours and then dry them by placing in a dehydrater for a couple of hours on 100 degrees or lower. You can also place them on a cookie sheet in an oven on low or simply drying them off with a towel.
2. Put pecans, dates, cinnamon, nutmeg and salt in the food processor and combine until you have a smooth dough consistency.
3. Place the dough in your desired serving dishes and press it into a ¼ inch thick crust. 

   4. Place the coconut milk, vanilla extract, sugar, and shredded coconut in a blender and combine until it is a cream.
   5. Chop mango into small pieces.
   6. Place the chopped mango in the crusts.

   7. Pour cream over the mango.
   8. Generously place the blueberries on the top of the cream.
   9. Serve as a dessert, breakfast or side dish.

Note: The torte can be covered or placed in a sealed container and stored in the refrigerator for up to 3 days.

copyright@nancyaddison2014

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Blueberry Mango Torte Recipe – Raw, Gluten-free, Vegan & Health Benefits appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The post Making Organic Produce (For Optimum Health ) Budget Friendly appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Ingredients

2 nori sheets
1 cup Nut Pâté (see recipe below)
1–2 avocados, seeded, peeled, and sliced
1 carrot, julienned
1⁄2 cup sprouts (sunflower or broccoli)
1⁄2 cup coconut aminos or organic soy sauce for dipping (unpasteurized, organic)
1⁄4 cup wasabi (optional as a condiment to serve with it)
1⁄4 cup pickled ginger (optional as a condiment to serve with it)

Directions

1. Lay out a nori sheet (shiny side down) on a flat surface or a bamboo sushi mat that can roll up.
2. Spread half of the Nut Pâté on the nori sheet in a thick layer, leaving about a half-inch border around the outside edge.
3. Lay half of the avocado slices lengthwise over Nut Pâté.
4. Lay half of the carrots lengthwise in a thick layer on the avocado.
5. Lay half of the sprouts on the carrots and avocado in an even layer.
6. Take the end of the nori sheet closest to you and start rolling it away from you.
7. When you get to the end, seal the edge with a little water to make it stick.
8. Slice the roll into about 1-inch-thick portions. Repeat with the second nori sheet and the rest of the Nut Pâté, avocado, carrots, and sprouts.
9. Dip in soy sauce and enjoy with wasabi and/or pickled ginger.

Notes:
1. The nori will cut easier if you use a very sharp knife.
2.Avocado is one of the two main ingredients in the recipe, so use a half or a whole avocado for each roll.
3. You can substitute the nut pate with a nut butter of choice.

Nut Pâté

This is an easy, rich, and savory snack or appetizer. I use it as a filling for my Nori Rolls with Nut Pâté (the recipe is in my “How To Be A Healthy Vegetarian” book). You could also serve this with crackers or with chopped vegetables as a dip.

Start this recipe a day ahead of time, so you can soak the nuts in water to remove the phytic acid, or buy already sprouted nuts.

Ingredients

2 cups sprouted pecans, (soaked 12–18 hours in pure, non-chlorinated water, drained and dried in a dehydrator or in an oven on low heat below 110 degrees, never use a microwave)
1 red bell pepper, cored, seeded, and chopped
2 large stalks celery, chopped
2 tbsp. fresh lemon juice
1 tsp. unrefined sea salt

Directions

1. Combine all ingredients in a food processor.
2. Add a little water if necessary.

Variations:

1. Use walnuts in place of the pecans.
2. Use lime juice instead of lemon juice.

copyright@nancyaddison2022

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Nori Rolls with Nut Pâté Recipes – Raw, Gluten-free, Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

It can accompany a main dish, a sandwich, or a salad.
I highly recommend purchasing certified organic corn,
because of the danger of the non-organic Bt toxin in GMO corn.

Insect-resistant crops include corn, potatoes, soy,
and cotton. Due to genetic modifications, these plants
produce an insecticide to kill insects that feed on them.

If the genetically engineered plant is killing small
insects, then what is it doing to the person who
is eating this food?

Bt toxin is an example of a poison, which is used extensively today on corn,
potatoes, soy, and cotton. The Bt toxin eats holes in the stomachs of
insects to kill them. Even though it is supposed to act only on insects,
studies are now showing that this toxin is eating holes in the digestive
systems of people who ingest these foods.

The studies show that even if you are not eating foods
genetically engineered to produce Bt toxins, but are
consuming the animals that are fed these foods,
you are getting the Bt toxin into your body. This includes the
unborn babies of pregnant mothers who eat meat from animals consuming
the Bt toxin in their feed. (1)

Here is the corn chowder recipe:

Ingredients

2 1/2 cups unsweetened coconut milk

1 frozen package of organic corn

Mineral-rich “Real” salt to taste

Directions

1. Defrost the corn.
2. Blend the the milk and almost all of the corn in a blender.
Hold out about 1/2 cup of corn to add to the soup after it’s blended.
3. Pour into a bowl, add the remaining handfuls of corn and stir, adding mineral-rich salt to taste.

Variation: For a richer soup, add 1/4 of an avocado to the blender mixture, and then top off the soup with some thin slices of avocado on top, for a lovely presentation.

vegan/gluten-free/raw

Source: 1. Aris, A, & Leblanc, S. (2011, May). “Maternal and Fetal Exposure to Pesticides Associated to Genetically Modified Foods in Eastern Townships of Quebec, Canada.” Reproductive Toxicology, 31(4), 528-33. DOI: 10.1016/j.reprotox.2011.02.004

copyright@nancyaddison2023

Medical disclaimer 

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison
Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Easy Corn Chowder Recipe – Gluten Free, Raw, Vegan appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

I recently returned from Costa Rica, where cacao is grown, and I brought back some organic cacao and some organic raw, sprouted nuts. I decided to make some dark chocolate candy bark with them to celebrate Valentine’s Day. This is easy to do, and my daughter and I thought it turned out absolutely scrumptious. I used raw, sprouted, chopped almonds, brazil nuts, and pumpkin seeds in this particular recipe, but pistachios or pecans (or other nuts or seeds you like), would also be delicious.

Studies indicate that consuming small amounts of dark (at least 70 percent cacao) chocolate on a regular basis can lower blood pressure and decrease the chance of a stroke. Dark chocolate may also protect brain health and boost memory.

Sprouted nuts and seeds are easier to digest by removing their enzyme inhibitors. Raw sprouted nuts and seeds are rich with vitamins and minerals and contribute to this delicious healthy dessert treat. I sometimes sprout my own nuts and seeds by soaking them overnight in pure water, then drying them in the sun or in my dehydrator to make them crunchy again.

You can also purchase already sprouted organic nuts and seeds at many stores or you can also order them on-line. Some brands to look for are: Go Raw, Living Intentions, and Living Nutz.

Here is an easy recipe for Chocolate Candy (this type of candy is frequently called “Bark”) that you can use as a guide, and use your own choice of fruits, nuts, and seeds.

Ingredients

2 cups dark Chocolate Chips (70% cacao would be the healthiest choice) You can also use a mixture of types of different types of chocolates, if dark chocolate is not something you like.

1 cup chopped sprouted nuts and seeds (almonds, brazil nuts, and pumpkin seeds are good choices) I chopped about 3/4 cup of the seeds and nuts very finely (in my coffee bean grinder) to mix into the chocolate. Chop 1/4 cup of the nuts less finely to add on top as a finish to your chocolate.

3/4 cup dried fruit of choice (I used tart cherries, but cranberries, apricots, strawberries, blueberries, raspberries, pineapple, and mango are also good choices.)

1/2 tsp. mineral-rich salt

2 T. pure unprocessed coconut oil

The post Chocolate Candy Bark Recipe With Nuts And Fruit – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

If you are wondering if a vegetarian or vegan-based diet is right for you, you might consider the findings in a large study.

According to Mladen Golubic, MD, PhD, with the Cleveland Clinic, a national (US) dietary survey was completed with over 6,000 people between the ages of 50 and 65 years old. It was found that those who reported a high protein intake (for example: eggs, dairy, fowl, pork, beef, lamb, and more) increased their risk of death by 75 percent.

The study showed a quadruple increase in death due to cancer during the following 18 years, and a quintuple increase in death from diabetes. The participants with a moderate intake of protein had a triple increase in their risk of death due to cancer, when compared with the low protein intake group.

“It is important to note that these associations of death by disease were completely eradicated if the ingested proteins were “plant-derived”. The composition of complex amino acids (which are the building blocks of protein) that are derived from animals act very differently than the amino acids from plant protein. What we need are the amino acids, not the proteins themselves.”

I’ve personally been a vegetarian for over 35 years. When I became a vegetarian, my own health improved dramatically.

Over the years, one of the things that has always confused people is the difference between a vegan and a vegetarian. People who eat chicken and fish are technically not vegetarians, but many call themselves vegetarian anyway. That’s why there is frequently confusion about this point. So, I am going to expand on the differences between all of these types of diets.

VEGETARIAN

The mainstream vegetarian avoids all animal products that require slaughtering an animal. If they STILL eat dairy and eggs, they are called an ovo-lacto vegetarian. Milk products, such as cheeses that don’t have rennet in them (rennet is made from the stomach lining of an animal),and non-fertile eggs are allowed. Vegetarian cheeses are made with vegetable rennet, vegetable enzymes, or figs. If they do not eat eggs, but allow milk and milk products in their diet, they are called a lacto-vegetarian.

PESCETARIAN

The people who eat fish, but no other type of meat, are pescetarian. However, many people who are pescetarian still refer to their diet as vegetarianism. This is very common and this group can also be called pesco-vegetarian. Some might say it’s a branch of vegetarianism.

(With the amount of mercury and plastic in the fish today, you may wish to listen to my recent radio show with Dr. McGraw concerning fish & mercury.)

PESCE POLLO VEGETARIAN

Then there is the person who eats chicken and fish, but avoids red meat. They can be called a pesco pollo vegetarian. This type of diet is not truly vegetarian.

VEGAN

A vegan avoids all products that have an animal origin. A vegan may even avoid honey, because it is made by bees. Many vegans will even go so far as to avoid using products such as wool, leather, silk, fur, wool, gelatin, lanolin, rennet, whey, casein, beeswax, shellac, carmine, bone, or fat for their bodies or lives. They prefer to avoid using products that can be made by exploiting a living creature in any way.

FLEXITARIAN

There is presently a new eating plan sensation called the “flexitarian” way of eating. This new way of eating is for people who plan to eat less creature foods, but who don’t want to cut them out completely.

Because of this phenomenon, the food labs have been developing new types of GMO foods using beef or chicken mixed with various “plant-based” ingredients. Even though I believe that whenever people eat more wisely and humanely it is a good thing, and I am grateful for their effort, I do not agree with this type of mixed GMO food, because all of my research studies strongly urge the avoidance of ALL GMO foods. I find this new food disturbing, and I will keep you updated on any health-related research that I find regarding this new “food.”

PLANT-BASED EATING

I definitely support everyone’s efforts to eat healthier and more humanely. That is one reason why I wrote the book, “How To Be A Healthy Vegetarian,” which is in it’s 2nd edition (winner of 8 book awards & now available in audio). I want to help people on their journey to better health, along with creating a gentler more humane world. Even if you don’t want to be 100% plant-based, consuming more fresh, organic plant foods can benefit most people’s health immensely. I believe that most people do not get enough fresh plant food nutrition and fiber, which I believe is extremely important for optimum overall health and well-being.

My goal is to enlighten people on how important the quality of all foods are, including vegetarian and vegan. A lot of people believe that simply giving up animal protein is healthy, but the truth is that you can also eat a very unhealthy vegetarian or vegan diet. Sometimes a vegetarian or vegan diet could include soy, fake meats, GMO foods, conventionally grown foods, processed foods, artificial sweeteners and dyes, monosodium glutamate (MSG), unhealthy fats, fast foods, microwaved foods, and refined foods and I don’t think any of those foods are healthy. The key to good health is to find the best REAL foods that come directly from nature with the least amount of manipulation or processing by man.

IN CONCLUSION

Live in the moment, be present, listen to your heart, and try to do the best and right thing for you at all times. Our life and our health are just that: personal choices.

For many of us in transition, with new food choices or life in general, it takes baby steps. Eating more fresh organic fruits and vegetables will make your health improve. Try eating one plant-based meal a day. I would definitely recommend looking for the most humanely-raised, organic, fresh, quality food at all times, for all your meals.

Becoming a more plant-based eater, whether completely or partially vegan or vegetarian, is a journey. Simply start the journey, and see where it takes you.

copyright@nancyaddison2023

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post What Is Plant-Based Eating And Why It Matters appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

However, many of our holiday foods often involve a number of rich, savory foods, creamy dips and fried foods. These foods taste good, but they don’t always make our body feel it’s best. Here are a few ingredient or food choice tips that can make our dishes healthier to share with our family and friends.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.

For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of saturated fat from the meat). Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase non-GMO, organic cornmeal (which is free of the Bt toxin). This can be a great option for those guests who need to eat gluten-free. If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

Many people are now needing to eat gluten-free. Rice and corn are gluten-free, so creating stuffings using these ingredients will be a wonderful option for your gluten-intolerant guests.

When preparing creature (beef, lamb, pork, fowl, fish) foods, try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of lard, vegetable oil or a trans-fat like Crisco. It handles heat well and has fantastic health benefits.

You can also grill, broil, or sauté them in a little coconut oil. After you remove them from the heat, you can drizzle some pure, organic, extra-virgin olive oil on them and possibly top it with some lemon or lime juice, or a lemon or lime juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole-sprouted grain crust yourself or you can find a whole-grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my How To Be A Healthy Vegetarian, 2nd edition.)

They now have a coconut milk whipping creme in the freezer section of most grocery stores.

I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

There are delicious pre-made, frozen gluten-free pie crusts in many grocery store freezer sections. Wholly Wholesome and Trader Joe’s are two of the brands. Most grocery stores now have gluten-free sections in the store and also in the freezer section. You may be surprised to find a variety of delicious healthy choices there.

Try using non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates. I soak the dates in water to make them softer, so they will crème up easier, and voilà … you have a healthier version of a sweet, holiday creamer for your coffee or desserts!

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole. Cutting some cucumber, red bell pepper or celery to use as dipping chips is also a great choice! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. (Late July is a good brand for chips and Mary’s Gone Cracker’s is my favorite cracker these days. Trader Joe’s has a delicious organic corn chip.)

For additional snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, pitted olives, pitted dates, raisins, dry fruits, kale chips, and coconut chips.

The cute little Santa appetizer the lady made in my healthy holiday food cooking class that I taught last month (in the photo above) is simply a banana with a strawberry hat.  Santa’s nose is a candy “red hot”, and his eyes are chocolate sprinkles. You use large marshmallows cut to make the white hat brim and a small marshmallow for the top of the Santa hat. There are a few marshmallow slices (which aren’t the healthiest of foods, but there are some healthier versions, if you look for them), but it is all about balance and making foods more nutrient-dense. They are easy and fun to create! Children and adults love making these! I like to use the larger wooden shish kebab skewers with a small fork on the tip to hold them, because they are more stable and longer. Be careful to help smaller children with eating them, if you are using skewers of any type.

Here are some easy substitutions I use frequently:

1. Unsweetened yogurt or cottage cheese in place of sour cream

2. Hummus or mashed avocado instead of mayonnaise for sandwiches

3. Unsweetened vanilla coconut or hemp milk in place of dairy

With these ingredient substitutions, you can still enjoy all of the delicious flavors you love, and at the same time, you can increase your health benefits.

Eating this way, you can feel and look your very best as
holiday activities continue into January. Instead of regretting
what you ate, you will glow with radiant health as you welcome the New Year of 2023!

copyright@nancyaddison2023

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Healthier Holiday Foods appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Many of you may be cooking outdoors this month. This is a great vegan/vegetarian version to serve plant-based diners. I used to take a portobello mushroom with me whenever I went to cookouts and I wanted to have something plant-based to eat with everyone. I have made this for many non-vegetarian Texans with great success, much to their surprise!

This was one of Larry Hagman’s (also known as J. R. Ewing, in the television show “Dallas”) favorite meals. I would make this for him when I was his chef & nutritionist, when he had throat cancer and diabetes. I had him on a very strict healthy diet, and I would serve this to him when he was craving something “meaty,” like a hamburger.

Mushrooms are nutrient-dense and have fewer calories than meat. They have also been found to prevent cancer.

According to a study conducted by The University of Western Australia in Perth, eating mushrooms daily may reduce breast cancer risk by nearly two-thirds.

The study, conducted in China, looked at more than 2000 women, half of whom had suffered from breast cancer. Researchers found that the women who ate a third of an ounce of fresh mushrooms every day had lowered their risk of developing a tumor by 64 percent. (1)

Dried mushrooms didn’t have quite the same benefit, but still reduced the risk “by around half.”(2)

It is certainly great to have the reinforcement of knowledge that mushrooms are such a healthy food.

Portobello mushrooms contain a variety of B-complex vitamins (including vitamin B6, thiamine, and folate), are an excellent source of riboflavin, pantothenic acid, and niacin. Protein (complex amino acids), selenium, lysine, zinc, copper, manganese, and iron are some additional benefits of eating this mushroom.

Portobello mushrooms are a great alternative to meat, because of their meaty texture and flavor.

The quantities in this recipe are enough for one person.

Ingredients:

1 large portobello mushroom

3 T. organic coconut liquid amino sauce or teriyaki sauce

1 whole, sprouted-grain hamburger bun or bread (I love the Alvarado Bakery hamburger buns)

¼ cup sliced goat cheese (from goats that are grass-fed and humanely raised, or you can use a vegan goat cheese)

Directions:

1. Brush off the mushroom and remove the stem. (Save the stem to cut up and use in a stir-fry or pasta dish later.)

2. Soak the mushroom in your choice of sauce for at least five minutes (although 30 minutes is even better).

3. Grill, or bake at 350°F, just until thoroughly warm, making sure it is moist with the amino sauce or teriyaki sauce.

4. Warm or toast bun.

5. Place the goat cheese (if using) on top of mushroom and leave in oven for just a couple of minutes to soften the cheese.

6. Remove mushroom from grill or oven and place on bun.

7. Serve immediately.

Variations:

1. For a vegan version, you can use sliced avocado instead of goat cheese. It’s a really delicious addition to this sandwich.

2. You can add a few leaves of romaine lettuce, or tomato slices, or onion, but I found it is simply delicious just with the goat cheese.

Source: 1,2, & 3. “Eating mushrooms daily ‘may cut breast cancer risk by two thirds’.” (16 March, 2009). The Telegraph. Click here for the link.

copyright@nancyaddison2015

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Portobello Mushroom Burger Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Most of us have some amount of heavy metals in our body,
which can cause all kinds of health problems. Detoxing frequently is something I do and I believe that it contributes to our overall health and well-being.

Ingredients:

2 cups wild blueberries

4 pitted dates

1 banana

1 tsp. barley grass juice powder

1 tsp. spirulina

1 cup fresh cilantro

1 small handful of baby spinach

1 cup coconut water or coconut milk

1 tsp. maca root powder

1 tsp. cold-pressed hemp seed oil

1 tsp. coconut oil

1/4 tsp. mineral-rich, pink salt (Himalayan is good)

Optional ingredients:

1/2 dropper of fulvic acid

1-2 T. sprouted seed or nut butter

Directions:

Blend all ingredients until smooth and creamy.

Add more coconut water if it’s too thick.

Serve immediately.

copyright@nancyaddison2014

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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We all want to be our healthiest and have radiance from the inside out. We may also wish to get in shape for the warmer weather, when we wear shorts or a swimsuit.

So, where to start?

Eating locally grown, fresh organic foods has many benefits for health and weight loss. When we get healthier, our weight usually adjusts itself.

Local, fresh, organic food that has been ripened on the tree or vine is packed with salvestrols. These have natural cancer-fighting properties and more nutrients. For example, Vitamin C, chromium, and sulfur are a few critical nutrients that are very fragile and often get damaged in storage, packing, and transport.

I am always encouraging you to purchase organic, non-GMO foods because chemical fertilizers and pesticides destroy these critical nutrients in the soil and food, as well as add high synthetic estrogen to the foods, which can seriously throw off your hormone levels. This high level of synthetic estrogen is especially harmful to children, particularly male children.

Glyphosate (an herbicide and known carcinogen), the commonly used toxic poison that kills all life it touches, is harmful for many reasons. The most harmful reason is that glyphosate blocks the shikimate pathway, which is critical for the body to obtain “essential” aromatic amino acids, which are vital for health.

Even in the colder months, I’ve found that the local farmers have an abundance of fresh, organic vine-ripened foods from their greenhouses.

Find a local farmers market and enjoy a weekend outing to stock up on fresh food for the next few days or week, and meet a local farmer.

You can look up Farmers Markets near you by using the Local Harvest website and the NRDC (National Resources Defense Council’s) Local Food website to see what markets are near you.

By eating more fresh, whole, organic, non-GMO food in its natural form, you can restore your health, vitality, and a healthy weight.

This can be as simple as having a diet that is 80 percent whole, raw, organic, non-GMO, unprocessed food. It can have life-changing results.

Whole, raw, organic foods will feed the body on a deep, cellular level without stressing it as much as cooked food does.

People who consume fresh, uncooked foods find they don’t need to eat as much and they feel more satisfied. I think it is because their body is truly getting the nutrition it needs.

One big reason that fresh, whole plant-based foods are so beneficial to health is because they are high in fiber. Fiber adds bulk to your diet and fills you up more effectively than refined, processed foods. Many of the thicker, denser fibers in foods, like cruciferous vegetables, are called pre-biotics, because they support the health of the immune system, which is made up mostly of probiotics (good bacteria).

Eating more fiber-rich foods can help control your appetite so you take in fewer calories. Studies show that a diet that is high in fiber, made up of fresh fruits and veggies, can also help the body reverse diabetes, heart disease, and many cancers.

So, buy a rainbow of colorful, fresh, organic fruits and veggies for your meals this month. Give your body the nutrients it needs to create the health and vitality you desire.

Our body is our temple. Let’s honor that temple and give it the quality food it truly deserves. In this way, you will have radiant health from the inside out!

copyright@nancyaddison2019

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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One of my favorite things to do at Christmas time

is to make a warm cozy drink.

Two of my favorite winter holiday drinks are Vegan Eggnog and Cinnamon Chai Tea Latte.
Here are the recipes!

Vegan Eggnog

This is an easy recipe to make and it is vegan and gluten-free.

Ingredients:

1½ c. unsweetened vanilla coconut or hemp milk

1 organic banana

Pinch of nutmeg

1/2 tsp. vanilla extract

1 tsp. raw date sugar or maple syrup (or raw honey – which is not vegan.)

Directions:

1. Place all ingredients in a blender and blend until creamy.

2. Sprinkle a tiny bit of nutmeg on the top of the filled cups for a nice presentation.

Note: This recipe is easy to double.

Serves one to two.

Cinnamon Chai Tea Latte

This is a holiday drink made with Ceylon Cinnamon, which boosts your immune system, aids in digestion, circulation, and helps regulate blood sugar. If you have a froth maker, that is great, if not just use a whisk or fork to mix it with and make it lighter.

gluten-free/vegetarian

Ingredients:

2 cups unsweetened vanilla coconut or hemp milk (milk of choice)

1 tsp. Blue Lotus Rooibos Chai (Blue Lotus Chai – made with organic spices. It’s an instant tea that doesn’t require steeping and it’s gluten-free!)

2 tsp. date sugar or honey (to taste)

A few dashes of Ceylon Cinnamon

½ tsp. vanilla extract

Directions:

1. Put the tea and the sweetener of choice in your cup.

2. Warm your coconut or hemp milk on the stove making it warm to touch, but not too hot.

3. When it’s just warm, add about 1/2 a cup of the milk to your cup. (If you have a frother, use a frother to mix it well or whisk it to blend.)

4. Add the remainder of your milk and sprinkle a touch of cinnamon on top!

5. Serve warm.

Note:

Cinnamon is a spice, and it’s obtained from the inner bark of a few tree species. Research shows that cinnamon can help lower blood sugar, cholesterol, and triglyceride levels in people with Type 2 diabetes. Cinnamon contains antioxidants that create healthier arteries and reduce the risk of cardiovascular disease. Cinnamon can also benefit us with increased alertness and energized senses. Even a teaspoon a day helps tame blood sugar levels.

Ceylon cinnamon is the best cinnamon to use. Cassia, Saigon, and Chinese cinnamon contain five percent coumarin, which is problematic for the liver. Ceylon cinnamon has only .0004 percent coumarin.

It has been a bit of a challenging couple of years for us all.
Let’s raise our vibration and keep our immune system strong.
Please join me in putting on a smile, wherever you are
or whatever circumstances you may be in.

A smile can create health and well-being in your body.
Let’s allow our inner light to shine.

Put a smile on your face,
and let that light shine in your heart.

Holidays can be tough, so I challenge you,
my dearest friends to push through this…
put on some joyful music, smile, dance,
find something positive to think about
(no matter what is around you),
volunteer somewhere,
and be your beautiful, amazing,
incredible, unique, divine self!

Here are a few songs I have been enjoying in 432 HZ,
which is the healthiest tone to help us be in our best health!
If you want to know more about 432 HZ
and why I recommend it, click here to read about it.

The Christmas Song (432 hz) Nat King Cole

Brenda Lee – Rockin’ Around the Christmas Tree (432Hz)

It’s beginning to look a lot like Christmas (432 hz)
Michael Bublé

I wish you a healthy, joyful, loving holiday season!!

Know that I love you, I am grateful for you,
and I have you in my heart now and always.

All my blessings and best wishes,

Love, Nancy

The post Merry Christmas And Happy Holiday Wishes appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

August is a good time for fresh, tree-ripened peaches!
With all the fresh fruit available right now, this is the perfect time to make refreshing, home-made popsicles that are vegan, vegetarian, raw, gluten-free and very hydrating!

The great thing about freezing fresh fruit is that it retains the vitamin C in it when frozen.

Ingredients:

1 lb. organic peaches, peeled, pitted, and sliced

1 c. pure mineral-rich water

Juice of one orange

Directions:

1. Blend all ingredients in food processor until smooth and creamy.
2. Pour into a popsicle mold and place in freezer until firm.

Variation: Add a banana to the mixture in the food processor and make a sorbet that can be eaten like ice cream without a popsicle mold!

Note: You can use the peach peel for the extra nutrients, but it looks “prettier” without the peel.

Yu can use mango or pineapple instead of peaches.

copyright@nancyaddison2012

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Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC and Anneke Adams. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice
because of something you have read in this email.

Information provided in this audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor and Anneke Adams. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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What I do to boost my immunity is to add some fermented foods, Vitamin C, Vitamin D,
zinc, selenium, B Vitamins, and fresh, organic vegetables and fruits to my daily eating plan. I recommend taking Liposomal Vitamin C, due to its high absorbency.

I feel one of the most important things you can do on a daily basis to boost immunity, is to consume some fermented foods.

Fermented foods date back as far as 1000 BC in the Middle East. Cleopatra (69–30 BC) was known to eat pickles made with vinegar, thinking they would make her more beautiful. Asian and Western cultures ferment many of their foods. In Asia, many people consume miso, kimchi, umeboshi, kombucha, and soy sauce. In Western cultures, fermented foods include unpasteurized, raw, organic: cheese, pickles, yogurt, relishes, coconut yogurt or kefir, apple cider vinegar, kombucha, and sauerkraut.

Fermented foods are more easily digestible, and they contain nutrients such as folic acid, riboflavin, biotin, thiamin, and niacin. Fermented foods increase the levels of usable amino acids, which help with the body’s absorption of calcium and muscle-building protein. They also have antioxidant properties.

Fermentation is usually done by mixing a food or beverage in a solution of vinegar and water, or salt and water. The food or beverage is left to sit and rest. Bacteria then begin to multiply, and the food or beverage ferments, creating beneficial bacteria we then ingest.

These beneficial bacteria contribute to positive flora growth in the intestinal tract, which supports our immune system and helps keep non-beneficial bacteria in control.

If no beneficial bacteria are present in our intestinal tract, then non-beneficial bacteria can take over, which may lead to health problems. (See my chapter on “Candida albicans” in my “How To Be A Healthy Vegetarian” book, 2nd edition.) Anyone who has taken antibiotics, which can wipe out good bacteria, should replenish the good bacteria in their system. Consuming fermented foods rich with beneficial bacteria is a way to do this, and it can make a huge difference in rebuilding a strong immune system.

I try to have at least one tablespoon of a fermented food or liquid every day, either in a meal or by itself. Oftentimes, I will have more than just that tablespoon, but we need some fermented foods or drinks on a daily basis to help replenish the beneficial bacteria in our body.

This is an excerpt from: “How To Be A Healthy Vegetarian” 2nd edition by Nancy Addison.

Copyright@nancyaddison2012

Medical Disclaimer: Information provided in this email is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this email for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this email and the use of any products or services related to this email by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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I’m from Texas, and on New Year’s Day, we ALWAYS serve black-eyed peas with our meal, because they are supposed to bring us good fortune!

This tradition began in the southern states after the Civil War. The northern troops, especially those who were serving under General Sherman, would destroy all of the foods, crops, and livestock that they couldn’t carry with them. The crops of “field peas” and corn, which were considered by them to be only good for animal food, were left undestroyed. There were many people in the south who survived the war thanks to the peas and corn that were left, thus giving them a “good luck” reputation. The peas are meant to represent coins.

Mustard greens or collards are usually served with the peas to represent paper money. In the south, corn bread and rice are generally accompaniments to this meal. This tradition has spread throughout the country. The common commercial pea we see today is the California black-eyed pea. It is pale with a prominent black spot. This highly nutritious legume was promoted by George Washington Carver. It was valuable as a crop, because it added nitrogen to the soil. The black-eyed pea is also high in calcium, folate and vitamin A, as well as being a great source of fiber.

The blossoms produce large amounts of nectar, so they are grown in many places where honey is produced. The large amount of pollinators that consume this nectar make the use of pesticides much more strictly regulated. I always suggest buying organically grown foods, when possible. Cooking legumes is really very easy. Many people don’t like to eat legumes, because they think they are hard to digest, and that they produce gas. However, there are a few tricks to cooking that help with the digestibility of the legumes.

Soaking the peas in purified water to sprout them before cooking them helps break down the enzymes and remove the antinutrients (phytic acid) that are present in peas, and also in beans, seeds, legumes, and nuts.

I also add some kombu seaweed and ground-up caraway seeds to my peas as I soak and cook them. The seaweed and caraway seeds help the process to further break down the anti-nutrient enzymes, so the legumes are even more easily digestible. You can add the caraway seeds to the soaking water, and then also keep the seeds when you drain off the water with the peas, and add them to the cooking water.

Since it is the start of a new year, and we definitely want to have the best health possible, here are some of the extra health benefits of adding caraway seeds to your pea, lentil, and bean recipes. Caraway seeds are high in: nutrition, antioxidants, and fiber. They have been found to help with weight loss, digestion, fighting cancer cells, and stabilizing blood sugar.

Always sort, rinse, and drain your black-eyed peas before soaking. The peas will double in volume when soaked and cooked, so measure out one cup of peas to soak, for every additional cup you need and adjust the recipe accordingly. (I measure out one cup of peas to soak for each guest.)

I frequently make a larger amount than I require. In this way, I can freeze the extra (in little glass oven-to-freezer dishes),
to easily enjoy in future meals.

Recipe of the Month

Basic Black-Eyed Peas

Serves 4

Ingredients:
2 c. black-eyed peas
1 small piece kombu seaweed (optional)
1 T. extra virgin, pure coconut oil
½ c. red onion, chopped
2 T. jalapeño, chopped (keep the seeds if you want it hotter, discard the seeds if you don’t want it spicy hot)
1 tsp. unrefined sea salt
½ tsp. ground black pepper
½ tsp ground caraway seeds (optional)

Directions:
1. Soak black-eyed peas, caraway seeds, and kombu seaweed for 12–18 hours or more, in purified water. (You are removing antinutrients (phytic acid) and making the peas more digestible.)
2. Discard soaking water. (You can discard the seaweed now.)
3. Put black-eyed peas and caraway seeds in a large pot, and add enough water to cover peas plus an additional inch. Bring to a boil.
4. Take off the stove and drain water. Be careful not to burn yourself. (This step of changing out the water again is optional, but it does make the beans even more digestible.)
5. Add enough new water to the pot to cover the peas and seeds by about an inch. Add the coconut oil, chopped onion, chopped jalapeños, mineral-rich sea salt, and freshly ground black pepper. (Adjust to your taste, the salt and pepper.)
6. Bring to a boil, then reduce heat and simmer 30–45 minutes, or until the peas are soft.
7. Remove from heat and serve warm.

Notes:
1. If you don’t have time to soak the black-eyed peas and caraway seeds overnight, you will have to cook them a little longer and they may not be as digestible, because the antinutrients (phytic acid) have not been removed. “Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.” (1) Sprout peas and seeds to remove the antinutrients.

You can sprout them by soaking them in non-chlorinated water for 12–18 hours. Larger peas or beans need longer soaking time to sprout and remove the antinutrients (phytic acid). Pour off the water in which they were soaked.

2. Kombu seaweed can usually be found in the Asian foods area of Healthy Grocery Stores and other food stores. Buy certified organic seaweed. Seaweed contributes many nutrients to any recipe, and also helps break down the enzyme inhibiting in beans, peas, and seeds, so they are more easily digested. (2)

You can discard the kombu seaweed after soaking or cooking. I add kombu seaweed to almost all of my soups and beans when I am cooking them. There are a variety of seaweeds to choose from. (I order mine from New Zealand.) They all have a variety of nutrients in them. Flavors vary. Experiment!

Variations:

1. For a little sweeter flavor, add a teaspoon of raw honey or maple syrup after the pot of beans is removed from the heat.
2. I am from Texas and I love jalapeños. Jalapeños are full of vitamins, minerals, fiber, and antioxidants. Jalapeño seeds can be very hot, so discard the seeds if you don’t want it spicy hot, but keep them if you like your food hot and spicy.

You can use whatever hot or mild pepper is available to you, that you like. You can also use pickled or candied peppers (jalapeños) for a different taste version of this dish. If you want more nutrition from the jalapeños, then add them after you remove the pot from the heat, instead of when cooking, so the enzymes remain alive.

Enjoy a healthy, nutritious New Year’s Day meal with southern, traditional Basic Black-eyed Peas!!

Happy New Year Everyone And Bon Appetit!

Sources:

1. “Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. A. Protease inhibitors (e.g., Bowman–Birk trypsin inhibitor in soybeans (Birk, 1985), which inhibit trypsin, pepsin, and other proteases in the gut, preventing digestion and absorption of proteins and amino acids. B. Phytic acid in the hulls of nuts, seeds, and grains, which has a strong binding affinity for calcium, magnesium, iron, copper, and zinc, preventing their absorption.” https://www.sciencedirect.com/topics/food-science/antinutrients

2. Inactivation Methods of Trypsin Inhibitor in Legumes: A Review – https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13985

copyright@nancyaddison2020

You can find this and other healthy recipes, in my “How To Be A Healthy Vegetarian” Book/Cookbook 2nd edition.

Here is her author page on Amazon. Author.to/nancyaddison

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this video, article, book, podcast, website, email…. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This video, article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

For more information about Nancy Addison and her work please visit her website at www.organichealthylifestyle.com

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We want to protect our children from harm in all aspects of their lives, and a healthy diet is a crucial way of protecting them. The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is frightening to think how much sugar they can ingest in a single day around Halloween and the holidays.

Sugar breaks down the immune system and stresses the body severely – contributing to diabetes, obesity, tooth decay and a host of other health problems. Anything high in fructose, like high-fructose corn syrup or agave nectar, disrupts the body’s ability to make insulin, as well as being a hormone disrupter.

Halloween, however, allows a parent the unique opportunity to use the spooky theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a spooky green ET smoothie?

This wonderful, raw, nutrient-dense green smoothie drink or food can help counteract all the sugar-dense foods they may be eating elsewhere. Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

Glyphosate, the leading herbicide used on non-organically grown crops, was originally patented as an antibiotic. This saturates the food and kills all life that it is growing in. Dr. Richard N. Olree Jr DC described this non-organic food as eating an antibiotic with every bite, on an interview on Diverse Health Services. https://www.youtube.com/watch?v=JiWl8rTP2XI

Dr. Olree said that when we eat foods that are grown or killed then it is like taking an antibiotic every time you take a bite of food. Question: Would you want to take an antibiotic with every bite? Well, he said that is what we are doing when we eat non-organically grown food.

The food industry uses this herbicide (glyphosate) now to saturate and kill crops like: sugar cane, soy, corn, grains, lentils, oats, beans, cotton, canola, and more, so they can harvest them quicker.

Antibiotics are non-selective. Antibiotics Kill All Life. Our immune system is made of beneficial bacteria. Antibiotics kill all the bad bacteria, but they are also destroying all the beneficial bacteria as well. Antibiotics destroy the beneficial bacteria that comprise our immune system, which is supposed to keep the bad bacteria in check. Ideally, we want a strong immune system made up of healthy beneficial bacteria. So eating organically grown food is important. Non-GMO is not enough, food should be Organic and Non-GMO.

I highly recommend making a healthy, organic, green smoothie as a special treat during Halloween. It can help adjust the bodies’ PH balance, as well as being packed with nutrition, enzymes, and fiber. Drinking something green may sound spooky to you at first, but give it a try; you may be surprised by the taste.

When we introduce new foods, it may taste unusual at first, mainly because you are not used to eating that food. If you stick with it for about 10 days of 2 weeks, this gives your body a chance to develop new taste buds adjusted for this new food. So, if a healthier change of diet is desired, just stay the course and the foods will start tasting better and better.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying this new food (a few bites at least 10 times or for two weeks). There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have this green smoothie ready and know that you’re giving them something nutritious and share the experience with them.

It is best to make this drink in a good blender, because it can turn nuts, seeds, unskinned fruit, and vegetables to a liquid more easily. This drink is rich in phytonutrients and vitamin C, so try to drink it within 20 minutes, because the nutrients begin to dissipate after that time.

Iron is more absorbable into the body when vitamin C is present, so if you use baby spinach, this drink will be rich with vitamin C and Iron. In addition, leafy greens, such as the ones in this recipe, are high in protein without the unhealthy effects of many types of meat. Spinach is actually 45% protein!

Recipe for a Green Smoothie

Ingredients

1 cup Leafy Greens (fresh watercress, romaine, red leaf lettuce, sprouts – in any combination and torn into pieces)

1 tsp. Broccoli Sprout Powder

2 Whole Fruits (pear, apple, mango, papaya, pineapple, or combination) chopped into chucks with seeds and stems removed. (You can also use berries)

3 – 4 Dates (pitted and soaked in water to soften)

2 cups Mineral-rich, Non-chlorinated Water (more water can be added to desired consistency)

1 Tablespoon Flax Seed Oil (cold pressed)

1 tsp. Lime or Lemon Juice (freshly juiced and used immediately)

Directions

Put all ingredients in the blender and blend. Serve immediately.

Note:

I order my raw, organically grown broccoli sprout powder from the Indoor Organic Gardens of Poughkeepsie. I put it in my food throughout the day. You can mix it in mashed potatoes, apple sauce, cool soups, hummus, and more. It doesn’t have much flavor, so it’s easy to add this nutrient-dense food to your meals.(Use the code “Nancy” and they will give you a discount. They grow amazing sprouts and they can overnight them to you.)

Why add broccoli sprout powder to your diet?
One study showed that sulforaphane (Broccoli sprouts have high levels of sulforaphane) reduced the size and number of breast cancer cells by up to 75% (https://pubmed.ncbi.nlm.nih.gov/20388854/ )

Similarly, an animal study found that treating mice with sulforaphane helped kill off prostate cancer cells and reduced tumor volume by more than 50% (https://pubmed.ncbi.nlm.nih.gov/20388854/) Studies also found that a higher intake of cruciferous vegetables (like broccoli) may be linked to a lower risk of colorectal cancer.

One analysis of 35 studies showed that eating more cruciferous vegetables was associated with a lower risk of colorectal and colon cancer (https://pubmed.ncbi.nlm.nih.gov/23211939/

To order click here for the website: https://indoororganicgardensofpoughkeepsie.com/

Use the code “Nancy” and they will give you a discount. They grow amazing sprouts and they can overnight them to you.

Have a safe, healthy, and fun October and Halloween!

You can reach her on her website, Organic Healthy Life .com, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Nancy’s universal author page link on Amazon. Author.to/nancyaddison

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

For more information about Nancy Addison and her work please visit her website at www.organichealthylifestyle.com

The post Eating Healthier At This Time Of Year (With A Green Smoothie Recipe) appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice?  The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water.  Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

copyright@nancyaddison2017

Nancy’s 7 award-winning books are on Amazon, and are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
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Nancy was deactivated and censored from Linked In, Twitter, Pinterest, and YouTube for speaking the truth about the Fake Pandemic. Now she is on these Non-Censorship social media platforms that allows the truth to be shared.

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

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Between work, school, events, family, kids, and everything concerning life, it may seem impossible to eat healthy.

Here are my top tips for maintaining your healthy eating and health, while on the go with an busy schedule.

1. Start your day by eating a good nutritious breakfast. Your body needs fuel to function. It’s like a car that requires gas or electricity to function. Your body needs to eat. When we eat early, it revs up our metabolism.

Make a quick smoothie (I have some smoothie recipes in my books), or prepare some toast with avocado, or have some plain, organic yogurt and fruit or granola that you keep available in your kitchen. Eating a healthy breakfast is vitally important for maintaining optimum energy for your whole day.

I can still remember my daughter saying, “I am not leaving for school without having my smoothie!” She knew she felt better, could think more effectively, and could thrive until lunchtime (which was late in the day), if she had her power smoothie that I prepared for my family every morning. Invest in the time to do this, because it is well worth the effort. With healthy ingredients, this alone can transform your life.

2. Another one of my top recommendations is that if you know you shouldn’t eat something, then don’t buy it. Don’t have it in the house or office. I see people with candy and cookies sitting on their desks or in their offices. Sugar or artificial sugar (which is worse), acts like a drug and it will destroy your immune system.

One teaspoon of sugar can shut down your immune system for up to 5 hours. It is also addictive and it takes more sugar each time to satisfy that craving, because you build up a tolerance. The mind is very suggestible, so keep it out of sight and therefore out of your thoughts. I’ve found that it’s much easier to eat in a healthy way if you only have healthy foods from which to choose.

3. I really don’t believe in snacking, because it makes your body dependent on a constant intake of food. I think this leads to obesity and diabetes, because it never allows the body time to rest or the ability to use its storage of fat that it has put away for extra energy. Try to eat only at meal time.

What we think of as a meal doesn’t necessarily have to be what the advertisers or movies would have us believe. We really need just a small amount of nutrient-dense food, not a huge amount of food with empty calories and no nutrition.

Serving sizes have grown over the years and they really aren’t healthy. My son or daughter would say, “Mom doesn’t eat hardly anything.” But in reality I eat very well. I eat sitting down, slowly chewing my nutritious food that feeds my body on a deep cellular level. In this way, I feel satisfied and my body gets what it requires to feel energized and healthy.

One thing that works for me is to pick one day in advance to prepare my foods for the week ahead. I buy the ingredients the day before, and then have a day of fun, music, and the creation of my healthy dishes for the week. I find this day of food preparation to be very enjoyable, relaxing, and therapeutic.

If you have family, do it together and share the fun and healthy food preparation! Children learn by watching, and they are also more inclined to eat what they help prepare, so get everyone involved! My children now prepare amazingly healthy meals for work, school, and travel, because they learned how to do this when they were growing up.

What I know is that nutrient-dense foods give you more energy, make you feel fuller and more satisfied than nutrient-deficient foods. So, go for the nutrition that feeds the body on a deep cellular level.

The meals I eat are small but nutritious, and they are eaten slowly and chewed well, without liquids that would water down my digestive enzymes. Remember to have your liquids at least 2 hours after a meal or 30 minutes before a meal, but NEVER with a meal. You need to digest your food fully and completely. If you water down your digestive enzymes and aren’t chewing your food until it’s liquid before swallowing it, then your body won’t be able to digest your food effectively. Digestion-related issues are a major cause of many health problems.

Some healthy meal suggestions:

Combine some slices of apples, pears, peaches, or other fruits or vegetables, with some sprouted seed or nut butter of your choice to have as a light meal.

Cut up some vegetables to use with hummus. This makes a delicious, easy, and satisfying meal. I cut up cucumber, red bell pepper, zucchini, squash, mushrooms, and tomatoes, and put them in a good glass container to take with me for meals. Be sure to put the hummus in a separate container, so the vegetables stay fresher.

My daughter was telling me about her “jar salads” that she is making. You can make salads in large jars in advance, and set them in the refrigerator, to have ready for utilizing another day. Put the salad dressing on the bottom of the jar, then stack your salad ingredients on top of it. I would place things like small whole tomatoes, olives, or radishes, or something not too absorbable on the first layer over the dressing. This way the salad dressing doesn’t make your salad soggy before you are ready to enjoy it. When you are ready for your salad, simply shake it up in the jar and eat it out of the jar, or you can pour it out into a bowl or plate to combine and enjoy.

My son makes his salads for work in transportable containers. He places his dressing in a separate small container to add to his salad later. Use your favorite veggies or greens.

For any of your meals, (hummus, nut butters, smoothies, salads), you can even add some Indoor Organic Gardens Of Poughkeepsie’s broccoli powder to it for extra nutrition. (Put my name “Nancy”  in the discount code box for a discount.)

Mix the broccoli powder in the food (hummus, butter, potatoes, salad, smoothie, avocado, etc.) for the magnificent sulforaphane nutrition. New studies show that if you add broccoli to your diet a few times a week, it can reduce the chance of cancer by up to 40%. Remember it’s all about the quality of your nutritious food.

The Indoor Organic Gardens Of Poughkeepsie, makes this powder from organic, freshly grown sprouts which are even more nutrient-dense than full-grown broccoli. They can overnight them to you also!

4. Beware of buying things that are pre-chopped. Many of my clients go for these, but when I show them that they are usually not organic, and are conventionally grown with GMO seeds or glyphosate (an antibiotic used on foods as a drying agent and/or herbicide chemical to kill weeds, but really kills all life), which is one of the main reasons they are having health challenges, they decide to try a different approach.

Most of these pre-cut or pre-prepared meals and foods are NOT organic, have canola oil in them (or other unhealthy ingredients), and are very high priced and tough on the budget.

Another thing to be aware of is that when foods are cut, they start to lose their nutrients as soon as they are exposed to oxygen. So, chop them yourself and have control over how long they are cut and if they are organic.

What I do is take them whole and just cut them up as I eat them. I find it easy, and it also slows me down from eating my food too fast. I sit and cut a bite at a time and eat it. Take a plate and silverware with you. Eat with dignity. You deserve it.

5. Make time for yourself and your health. As I mentioned earlier, choose a day to make a large pot of soup, beans, rice, quinoa, stew, lasagna, or pizza to have for meals in the coming week. Make it an event that is fun, with music, candlelight, and family or friends. Put it on your calendar like it is a business appointment with the Doctor, only it is a health appointment with yourself that is going to give you a higher quality of life, more energy, less sick days, and more vitality!

Decide on two to four main dishes you will have for the coming week and cook them on a weekend day or a day you have off from work.

You can also get a recipe prepared and use a crock-pot to cook it during the day while you are at work, and have a meal ready when you get home. It can be a marvelous dinner and enough left over to save for another day.

Once you do that, put it into a variety of single-serving bowls you can put in the refrigerator or freezer, and take them out as needed for meals at work, home, or school.

6. One thing I recommend for everyone, is to make an investment in a set of glass “Oven to Freezer” single or double serving containers with snug-fitting lids. This will make your life so easy! Make large amounts of foods, then store them in these containers for use later in stir-fries, side dishes, meals, etc. If you come home late and are tired, take one of these out of the freezer, remove the lid, and put it in the oven to heat it up while you take a shower, walk the dog, or are going through your mail.
7. I understand that not everyone has access to a work refrigerator, but many folks do. I recommend utilizing the office fridge and freezer to optimize your diet and keep your healthy foods available for your meals.
8. Just remember to NEVER use a microwave to heat ANYTHING! Microwaves destroy the molecular structure of your food and destroy the nutrients. Don’t even heat water in them. Please, I care about you. Use a little hot plate to put your warm drink on so you don’t have to reheat it. Try using a little warming oven or toaster oven, or don’t heat it, and eat it at room temperature.

I’ve worked with movie stars, models, CEO’s, doctors, lawyers, etc. Most of them were sick quite often, or had “allergy” problems, autoimmune, cancer, diabetes, heart disease, etc. Once they decided to make their health a priority, and actually started taking control of the quality of their food and what went into their body, their health transformed.

Usually within a week or two, they had improved quality of sleep, higher amounts of energy, sharper mental focus, and better blood tests, and they became believers.

What goes into our body turns into our cells, our tissues, and our blood. How could our food and drink not affect our overall health and well-being.

So, take control of your life!

I have many wonderful easy recipes in my six cookbooks. I also have a lot of recipes in my blog, and on my Youtube videos. Preparing healthy food is easier than you think.

Oftentimes when I do a pantry make-over for a health counseling client, I find out what a person likes to eat, and then we go together on a grocery store shopping trip. We replace their favorite foods with better, more nutritious versions that support their health and well-being.

Let’s turn those tired sick days into energetic healthy days!

You can do this!

It is a choice.

It can be easy, delicious, and fun!

If you would like to ask a question, please email me at nancy.g.addison@gmail.com.

I will pick one question each month to answer.

Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it, or share it with your social media! Then they will be getting these great tips and yummy recipes!

If you like this newsletter, you may like my books,

which are also now in audio!

To view my books, go to this Universal author link: Author.to/nancyaddison

copyright@nancyaddison2019

You can reach her on her website, Organic Healthy Life .com, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life https://www.facebook.com/authornancyaddison/

Instagram – Nancy- organic Healthy Life https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts Organic Healthy Lifestyle https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest: https://www.pinterest.com/nancyaddison/

The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

For more information about Nancy Addison and her work please visit her website at www.organichealthylifestyle.com

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Geoff’s website for clean machine: https://cleanmachineonline.com/

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC and Geoff Palmer. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Plant-Based Fitness appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nancy’s website: http://www.organichealthylife.com

Radio Show Hosted By Nancy Addison CHC, AADP

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Medical Disclaimer – The information from Nancy Addison, Organic Healthy Lifestyle, Organic Healthy Life, and guests is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison – https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life

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YouTube Channel – Nancy Addison

https://www.youtube.com/user/nancyaddison

Instagram – Nancy- organic Healthy Life

https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts – Organic Healthy Lifestyle

https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest:

https://www.pinterest.com/nancyaddison/

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, video,  etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, podcasts, videos, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

The post The Health Challenge Of Candida, Thrush, Fungus appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Storing it properly is important. We go to the store and buy delicious-looking food. But then we get home and end up storing it improperly, or we get busy and forget about it. Then we find our refrigerator having the aroma of over-ripe or rotting fruits and vegetables. One way we can spend less AND eat healthier is by storing our fresh food properly.

Many times we go to the store and see all of the beautiful fresh fruits and vegetables in season and on sale, and we overbuy. So, first, try to only buy what you truly feel you are going to eat in the next few days. Don’t try to buy produce to last for a week. It may not last that long. Some root vegetables can last a month if stored properly, but fresher, more fragile fruits and vegetables will only last about 2-5 days.

If you do buy too much, you can think about making a pie, or doing some canning, or freezing some of your more fragile fruits and vegetables before they spoil. Always store your food in its complete wholeness.

According to food scientist Barry Swanson at Washington State University, if you pull fruits and vegetables apart, you have broken the cells, and microorganisms will immediately begin to grow. Avoid breaking the skin and leave the stem intact.

He also says you should never place fruits and vegetables in airtight bags. That actually will speed up the decay. Be mindful that mold will proliferate quickly in airtight bags and can spoil the whole group of fruits or vegetables. Toss out any spoiled produce immediately, or put it into your compost bin.

Next, make sure you are storing the various types of fruits and vegetables with the right partners. Some give off high levels of ethylene gas (a ripening agent), which makes them and everything around them ripens or decay quickly. You want to keep these types of foods separate from each other.

Put things like kale and spinach in the same bin, and peaches and apples in another. If you put fruit with greens, it will cause the greens to rot or turn yellow in a few days. Greens are very sensitive to the ethylene gas. I have a little product called an E.G.G. (Ethylene Gas Guardian, which is shaped like an egg), and it absorbs the ethylene. I just put it in my bin with the fruits and/or greens.

Of course, if you need something to ripen faster, then you can use this knowledge to your advantage. You can put the one you need to ripen with a fruit that gives off the highest level of ethylene gas.

I also use produce bags by Bio-Fresh and Ever-Fresh. They will absorb ethylene gas and help your produce stay fresher longer. Keep root vegetables (including all kinds of potatoes) in a cool, dark, dry place. They can last up to a month if kept properly. Never store potatoes in the refrigerator, because they will develop a much higher sugar content.

Here is a list of fruits and vegetables, showing the best way to store them. These are high ethylene producers, and you can refrigerate them: apples, apricots, avocados, blueberries, cantaloupe, cherimoyas, cranberries, figs, green onions, guavas, grapes, honeydew, kiwifruit, mangoes, nectarines, papayas, passion fruit, peaches, pears, persimmons, plums, prunes, quince, and tomatoes.

The banana is a high releaser and should be stored in a cool dark place outside of the refrigerator.

The following fruits and vegetables are very sensitive to ethylene gas: asparagus, bananas (unripe), blackberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, endive, garlic, green beans, kale, leafy greens, leeks, lettuce, okra, onions, parsley, peas, peppers, raspberries, spinach, squash, strawberries, watercress, and watermelon. Keep them separate from the high ethylene gas-producing foods.

Mushrooms should be stored in a dry paper bag or breathable container and put in a cool place. I’ve been told to gently brush them off under water to clean them before preparing them for consumption.

Try to purchase fresh fruits and vegetables that have been ripened on the vine or on the tree. Tree or vine-ripened foods contain salvestrols, which are compounds that have natural anti-cancer properties. (1)

In fact, the word salvestrol comes from the Latin word “save.” So, growing your own food or buying from a local farmer is one way of getting food that is vine or tree-ripened. Food that is picked green and then ripened on the way to market does not contain these salvestrols.

Organic food is best because it is more nutrient-dense. Chemical fertilizers and pesticides can destroy nutrients in the soil, like sulfur, chromium, minerals, and probiotics, which are vital for our health.

“The Organic Center study found that organic foods were more nutritionally dense in 61% of the cases” and they “found conventional foods to contain higher nitrates, which are widely considered a potential health hazard.” (2)

Farmers’ markets are one of the oldest forms of direct marketing by small farmers. The fresh, organic produce is local, in season, less expensive, fresher, and it’s fun to meet your local farmers. Find a local farmer’s market near you with Local Harvest. Click here for Local Harvest link.

With all the fresh fruits and vegetables enticing us from their bins at the farmer’s market or grocery store, now we can make those delicious meals with our properly stored produce!

Bon Appétit!

Source:

1. Johnson, Dr. Ben. Qtd. in Bollinger, Ty. (2014). The quest for the cures… continues. (Film transcript). TTAC Publishing.
2. Steury, Tim. (Winter, 2009). “Is organic more nutritious?” Washington State Magazine.

copyright@nancyaddison2020

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison – https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life

https://www.facebook.com/authornancyaddison/

You Tube Channel – Nancy Addison

https://www.youtube.com/user/nancyaddison

Instagram – Nancy- organic Healthy Life

https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts

Organic Healthy Lifestyle

https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest:

https://www.pinterest.com/nancyaddison/

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

The post Choosing Quality Fresh Produce And Proper Storage For Better Budgeting appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nancy’s website:http://www.organichealthylife.com

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison – https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life

https://www.facebook.com/authornancyaddison/

You Tube Channel – Nancy Addison

https://www.youtube.com/user/nancyaddison

Instagram – Nancy- organic Healthy Life

https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts

Organic Healthy Lifestyle

https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest:

https://www.pinterest.com/nancyaddison/

The information from Nancy Addison, Organic Healthy Lifestyle, Organic Healthy Life, and guests is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Disclaimer: This interview may contain frank discussion of controversial topics and/or discuss words or language that are considered vulgar or offensive by some viewers.

Nancy Addison/ Organic Healthy Lifestyle/Life disclaims any control over, relationship with, or endorsement of views expressed by the speakers or writers invited during interviews. Audiences may research topics for themselves and come to their own conclusions.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, video,  etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, podcasts, videos, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

The post Vegan Protein And Quality Food appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison – https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life

https://www.facebook.com/authornancyaddison/

You Tube Channel – Nancy Addison

https://www.youtube.com/user/nancyaddison

Instagram – Nancy- organic Healthy Life

https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts

Organic Healthy Lifestyle

https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest:

https://www.pinterest.com/nancyaddison/

The information from Nancy Addison, Organic Healthy Lifestyle, Organic Healthy Life, and guests is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Disclaimer: This interview may contain frank discussion of controversial topics and/or discuss words or language that are considered vulgar or offensive by some viewers.

Nancy Addison/ Organic Healthy Lifestyle/Life disclaims any control over, relationship with, or endorsement of views expressed by the speakers or writers invited during interviews. Audiences may research topics for themselves and come to their own conclusions.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, video,  etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, podcasts, videos, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post Jeff Chilton: Health Benefits of Consuming Mushrooms appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The bright orange color of the carrots is the beta-carotene, an antioxidant, that gets converted into Vitamin A when we ingest it. Carrots are packed with vital nutrients and health benefits.

Raisins are a good source of carbohydrates for energy. Raisins are also rich in B vitamins, iron, and potassium. This might seem surprising, but compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease.

Ingredients:
1 bag carrots, unpeeled, grated
1–2 c. raisins
¼ c. mayonnaise (Primal Kitchen is one brand I recommend)

Directions: 



Mix all ingredients together and enjoy!

Variations:

1. Substitute ¼ cup orange juice mixed with 2 tablespoons raw, organic, extra virgin, pure coconut oil for the mayonnaise.
2. Add chopped walnuts or pecans to the salad.
3. Substitute chopped dates for the raisins.

I hope you love this recipe!

Please like this post and make a comment

and share this with your loved ones.

The post My Grandmother’s Carrot Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Rather than swinging through various diets, it is more important and sustainable to develop a healthy lifestyle and diet that works best for you. This includes not only what to eat or what not to eat, but also how to maintain an active and wholesome lifestyle.
Here are 8 of my top suggestions to help you reach and maintain your optimum weight and goals simply and successfully. They will help you live a healthier life.

1. The first part of an effective, healthy weight loss program should focus primarily on consuming fresh, whole, organic plant-based foods.

If you are really serious about losing weight and getting healthier, then cutting out or down on meat, chicken, fish, dairy or egg-based foods is the optimal way to begin, for at least the first two weeks of your program. The main reason to do this is for your health.

In fact, a recent study was done with 6,000 people between the ages of 50 and 65, who reported eating high creature-sourced protein (for example: beef, pork, lamb, fowl, fish, dairy and eggs). This US Dietary Survey showed that these people not only had a 75 percent increase in dying from ANY cause, but also a quadruple increase in cancer death risk and a quintuple greater increase in death from diabetes, when compared with the low protein intake group.

It is important to note that these associations were either greatly lessened or completely eliminated if the proteins were vegan (plant) based. The composition of amino acids, (building blocks of protein), that are derived from animals (beef, pork, lamb, chicken, fish, dairy and eggs) is different than from plant proteins. What we need are the amino acids, not the proteins themselves.
Focus on eating fresh, whole vegetables and fruits, and avoiding all boxed and packaged foods (which are often highly processed and filled with preservatives). It may feel overwhelming at first, but try to stick with it and it will become easier the more you do it.

2. This healthy lifestyle plan also involves getting yourself moving. Exercise is important for everyone and is necessary to keep your body healthy.

We need to move! If you can’t stand up, then move while seated. Exercise your arms and upper body, if that is all you can do at the moment. For example, while sitting at your desk or sitting in the car, stretch your arms. Stretch and move as much as possible. If you can move more than that, then do what you can or what best fits your body for at least 30 minutes per day, four times per week. Those who can walk, should walk for a minimum of 30 minutes per day (or at least four times per week), preferably in a brisk manner.
Studies show that when you exercise before breakfast, it stabilizes your blood sugar immediately and energizes you for the rest of the day. Also, people who exercise before breakfast lose weight quicker.

In addition to this, if you add short bursts of high intensity to your workout, it can increase your fat burn by up to 36%. For example, if you are walking, add a minute or two of jogging to your walk. If you are on a treadmill, add a minute or two of a faster, more intense pace to the workout intermittently. It is so easy to do, and, wow, what a difference it can make!

Try picking up a new fun form of exercise, such as dance classes or yoga. It’s important to get your body moving on a regular basis.
When you feel ready, increase your exercise time to 45 – 60 minutes every day. If you miss a day, don’t get upset with yourself. Simply get back to your routine again tomorrow. Always be kind to yourself. Just pick up where you left off and get going again. Ideally, we should exercise every single day, even if it’s something as basic as walking or taking the stairs.

Getting your body oxygenated and your circulatory system moving is important to maintaining an active metabolism. It is also very helpful to your overall health and well-being.

3. Start doing weight training!
Weight training doesn’t have to be too heavy. Find what works for you. Weight training increases bone density, and it improves muscle mass, balance, and connective tissue strength. It also increases your metabolism!
Weight training should be a priority if you really want to burn more fat. Lifting weights raises your metabolism long after you finish working out. It is estimated that your metabolism can stay elevated up to 39 hours afterwards! As you build more muscle, muscle is more metabolically active than fat. Some estimate that each extra pound of muscle you gain burns 30 or more extra calories a day. It’s estimated that a pound of muscle burns six calories at rest, compared to two calories burned by a pound of fat.

4. Always eat sitting down at some form of table.
This does not mean eating in the car. In fact, a good lifestyle means to never eat in your car, standing up, walking, or in front of the refrigerator. If you are hungry and standing at the refrigerator, pull up a chair! No, just kidding—but really, don’t stand at the refrigerator and eat! Instead, simply take something out, put it on a small plate, and then sit down at the table to eat your food slowly and mindfully. Enjoy each bite, and chew your food thoroughly. Savor your food and enjoy it. Make it an experience that is fun, enjoyable, and relaxing.

5. Chew your food completely without washing it down with liquids.
In other words, do not drink liquids with your meals. When we are eating our meals, the most important thing is to digest our food completely, absorb the nutrients, and get the waste out of our body as efficiently as possible.
When we drink liquids with our food, we are watering down our digestive juices in our stomach, and the food is not as effectively digested. We also may not chew our food as thoroughly if we wash it down with a liquid. So try to avoid liquids with your meals. Chew your food as completely as possible, until it is almost liquid by the time you swallow it.

6. Eat three good meals a day with little or no snacking.
Eating a healthy breakfast and lunch is an important key to health. Don’t nibble here and there. Snacking can add up quickly without your even noticing how much you actually eat. Small snacks can also make your body dependent upon constant nourishment.
Why would your body consume unwanted extra weight (fat), if it is never hungry? You need to give your body a reason to burn off that weight!

Get your food out, prepare your meal, and put it on a small plate. Sit down and take time to chew your food well. Savor your meals, relax, and enjoy.

7. Drink half your body weight in ounces of water per day. This means if you are 100 pounds, you would drink 50 ounces of water every day. Quality water is important. Water is a unique element. According to my research, water should have electrolytes and be free of chlorine and fluoride. Electrolyte is a fancy medical term for the word salt. The salt that is unrefined and mineral rich contains an abundance of electrolytes (for example: Bolivian Rose Salt or Himalayan Salt). This not only increases the health properties of water, but it also allows for better absorption into our bodies. Water is important to life.

More than 66% of our body is water. Everyone needs to stay hydrated every single day by drinking high-quality water. (An effective, inexpensive, and portable water filter that you can purchase is the Zero Water Filter Pitcher.) This may be one of the most important things we can do for the health of our body.

The best time to have water is the first thing in the morning when we wake up. This starts the hydration process immediately. Whatever we put into our body first will be absorbed like a sponge, so this is the ideal time to have a large glass of water. It is widely known that many diseases are caused by cellular dehydration. Therefore, it is imperative to stay hydrated in order to avoid disease.
Even in the winter, when we may not feel like we need to drink as much water, we need to stay just as hydrated as we do in the summer.

8. Cut wheat and corn out of your diet.
Wheat and corn should be greatly reduced or completely eliminated from your diet. Wheat has the unusual characteristic of being able to raise blood sugar rapidly. Additionally, due to today’s genetic modification of wheat, it now contains up to 80% more gluten than it did 100 years ago.

Gluten is the glue-like substance that is part of various grains. When we eat wheat or other grains that contain gluten (and are refined, highly processed, or have had the fiber removed), it is quite literally like eating glue. If you do choose to eat it, eat organic, non-GMO, and whole, sprouted grain varieties.

Also, according to Dr. Steven Greer, in 1960, Archer Daniels purposely developed a variety of wheat with a protein called gliadin, to have more addictive characteristics in it than cocaine or heroin. You can find this gliadin protein in wheat, rye, and barley. You may also find it in oats, even though oats are gluten free.

He said they developed it to have unnatural molecules in it that trick the thyroid into thinking it is T1, T2, T3, and T4, but it is not. This creates chemical imbalances. What this will do is effectively shut down the thyroid, which is our master gland that controls many of our bodily functions. The person who ingests this wheat (grain) variety will be unable to get enough energy, and this leads to depression.
Dr. Greer and David Wilcock said this became public knowledge from four of the scientists who worked on this food for the Archer Daniels Company and reported this to the Christian Broadcasting Network. Gliadin has also been found to create permeability of the intestines. These are some of the reasons why so many people are having intestinal problems, thyroid problems, and are finding that they can’t eat wheat or wheat products. As we can see, it’s not just the gluten that is causing these health problems. (I personally think this should be illegal.)

Corn is not only high in sugar, but is also prone to molds and funguses that can be toxic to us and compromise our immune systems. Most corn today is grown as a genetically modified food, which has a Bt toxin built into it. Studies show that this toxin can eat holes in the stomach and intestinal tract, which causes leaky gut, gluten intolerance, and many other health problems. This Bt toxin is in many GMO (genetically modified) foods, such as soy.

In conclusion, if you commit to this healthy lifestyle (regular exercise, some weight lifting, and wholesome foods) and diet (completely organic, non-GMO, vegetarian or vegan, gluten-free and mostly living, raw food), you can lose anywhere between 5 and 15 pounds per week. It depends on you!

Be sure to read ingredient labels, because corn, soy, and wheat are used in almost all processed foods in one form or another. Become a savvy ingredient label reader!

Find what works best for you by listening to your heart and your own body. You are the best guide and judge of your body and your health. For many of us in transition, whether with new food choices or with life in general, it takes baby steps. Becoming a healthier person is a journey. Simply start the journey, and see where it takes you!

Special Note for a healthier New Year:

If you or someone you love is struggling with addiction problems, here is an on-line therapy program that may be able to help. Click here for the website.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books. Here is her author page on Amazon. Author.to/nancyaddison

copyright@nancyaddison2020

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

copyright@nancyaddison2019

The post Quality Food For A Healthier New Year appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is scary to think how much sugar they can ingest in a single day around Halloween and the holidays.

Sugar breaks down the immune system and stresses the body severely – contributing to diabetes, obesity, tooth decay and a host of other health problems. Anything high in fructose, like high-fructose corn syrup or agave nectar, disrupts the body’s ability to make insulin, as well as being a hormone disrupter.

Halloween, however, allows a parent the opportunity to use the spooky theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a spooky Goblin Goulash smoothie?
This wonderful, raw, nutrient-dense green smoothie drink or food can help counteract all the sugar-dense foods they may be eating elsewhere. Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

Glyphosate, the leading herbicide used on non-organically grown crops, was originally patented as an antibiotic. This saturates the food and kills all life that it is growing in. Dr. Richard N. Olree Jr DC described this non-organic food as eating an antibiotic with every bite, on an interview on Diverse Health Services. He said that when we eat foods that are grown or killed (They use this herbicide now to saturate and kill crops like: sugar cane, soy, corn, grains, lentils, oats, beans, cotton, canola, etc. so they can harvest them quicker.) then it is like taking an antibiotic every time you take a bite of food. Would you want to take an antibiotic with every bite? Well, he said that is what we are doing when we eat non-organically grown food.

Antibiotics are non-selective, they kill all life. Our immune system is made of beneficial bacteria. These antibiotics kill all the bad bacteria, but are also destroying all the beneficial bacteria as well. Antibiotics destroy the beneficial bacteria that comprise our immune system, which is supposed to keep the bad bacteria in check. Ideally, we want a strong immune system made up of healthy beneficial bacteria. So eating organically grown food is important. Non-GMO is not enough, food should be Organic and non-GMO.

I highly recommend making a healthy, organic green smoothie at this time. It can help adjust the bodies’ PH balance, as well as being packed with nutrition, enzymes, and fiber. Drinking something green may sound spooky to you at first, but give it a try; you may be surprised by the taste.

When we introduce new foods, it may taste unusual at first, mainly because you are not used to eating that food. If you stick with it for about 10 days of 2 weeks, this gives your body a chance to develop new taste buds adjusted for this new food. So, if a healthier change of diet is desired, just stay the course and the foods will start tasting better and better.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying this new food (a few bites at least 10 times or for two weeks). There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have this green smoothie – Goblin Goulash ready in the fun spirit of the holiday and know that you’re giving them something nutritious and share the experience with them.

It is best to make this drink in a good blender, because it can turn nuts, seeds, unskinned fruit, and vegetables to a liquid more easily. This drink is rich in phytonutrients and vitamin C, so try to drink it within 20 minutes, because the nutrients begin to dissipate after that time.

Iron is more absorbable into the body when vitamin C is present, so if you use baby spinach, this drink will be rich with vitamin C and Iron. In addition, leafy greens, such as the ones in this recipe, are high in protein without the unhealthy effects of many types of meat. Spinach is actually 45% protein!

Recipe for a “Goblin Goulash” Green Smoothie

Ingredients

1 cup Leafy greens (fresh watercress, romaine, red leaf lettuce, sprouts – in any combination and torn into pieces)
1 tsp. fresh, broccoli sprout powder (see below in notes)
2 Whole fruits (pear, apple, mango, papaya, pineapple, or combination) chopped into chucks with seeds and stems removed. (You can also use berries)
3 – 4 Dates (pitted and soaked in water to soften)
2 cups mineral-rich, non-chlorinated water (more water can be added to desired consistency)
1 Tablespoon Flax seed oil (cold pressed)
1 tsp. Lime or lemon juice (freshly juiced and used immediately)

Directions

Put all ingredients in the blender and blend. Serve immediately.
Note:
I order my raw. organically grown broccoli sprout powder from the Indoor Organic Gardens of Poughkeepsie. I put it in my food throughout the day. You can mix it in mash potatoes, apple sauce, cool soups, hummus, etc. It doesn’t have much flavor, so it’s easy to add this nutrient dense food to https://indoororganicgardensofpoughkeepsie.com/ Tell them or put the code “Nancy” in and they will give you a discount. They grow amazing sprouts and they can overnight them to you.

Have a safe, healthy, and fun October and Halloween!

By Nancy Addison CHC, AADP
copyright@nancyaddison2019

The post A Healthy Recipe For A Healthy Halloween appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The health benefits of this type of plant-based food are many. When beans are rich in color, then they are high in antioxidants as well, because the antioxidants are in the color pigment. Black beans have the highest amount of antioxidants. Beans have also been shown to reduce the risk of cancer. Beans can also help stabilize blood glucose levels, because of the high fiber content, which makes them a great food for diabetics. In addition to those postivie health benefits, “people who consume beans may be less likely to die of a heart attack, stroke, or other cardiovascular health problem.” They have also been shown to help lower cholesterol levels naturally.

Beans are highly nutritious when prepared properly. This recipe is vegan and gluten-free. Always buy certified organic, non-GMO beans for the most nutrition and health benefits.

Beans are inexpensive and easy to store. Store uncooked, raw beans in a dark, cool, dry place. Beans are easy to freeze and thaw, so make a large batch and freeze some in small glass freezer to oven containers to use later. Beans are one of my favorite things to add to salads, a stir-fry, or have as a side dish with soup or bread.

Note that one pound of dried beans will yield about 5–6 cups cooked beans.

The optional seaweed in this recipe adds nutrients and helps make beans more digestible.

Ingredients:

1 lb. dried beans (any variety)

Pure water, plus more for soaking and cooking

1 tsp. pure coconut oil

2-inch piece seaweed (optional)

unrefined sea salt to taste

Directions:

1. Check beans and discard any that are shriveled or discolored. Also, make sure there are no little stones or foreign matter mixed in with the beans.
2. Sprout the beans, so they are more digestible. Beans have phytic acid that prevents them from being digested easily. Sprouting the beans makes them more nutritious as well as easier to digest.

Soak beans overnight or for a couple of days (depending on size of bean. Large beans need to soak at least 2 or 3 days to sprout.) in pure water. Make sure the dish is large enough for beans to double or triple in size and can hold enough water to cover them by at least two inches. Check them each day and add more water as needed. When you see a tiny split or sprout, they are ready to cook.

3. Discard the water the beans were sprouted in.
4. Put the sprouted beans in a large pot and fill with enough new, purified water to cover the beans by about two
 Add salt, coconut oil and seaweed, if using. Bring water to a boil.
5. Reduce heat to a simmer, and cook beans until
tender, 45 minutes to an hour, depending on the size of beans. Larger beans will take longer. Add more water if it gets too low and the tops of beans are showing.
6. Remove from heat and they are ready to eat.

Variation: Add a little extra virgin, pure coconut oil for additional richness.

By Nancy Addison

Nancy’s website is www.organichealthylife.com

If you would like more easy, healthy recipes, you can find them in “How To Be A Healthy Vegetarian,” 2^nd edition, Page 250, by Nancy Addison. It won Best Specialty Cookbook of the Year, 2017-2018, in the Book Excellence Awards.

copyright@Nancyaddison2015

The post Cook And Prepare Organic Beans A Healthier Way appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

I have a quick little story that I want to share with you…

and then I want to gift you with something special, if you’ll receive my gift…

Not so long ago, this life was very different, I was 55 years old and single. My ex decided to run off and marry someone else.

And because I had my healthy lifestyle, diet, and my health coaching and nutritional chef business, I didn’t crumble when my romantic life fell apart.

I kept going and there’s ONE thing that helped me triumph was helping people build their healthy life.

I was getting $200 an hour + and this is coming from a girl that used to be completely INTIMIDATED by business, public speaking, and sales.

Now I want to give back and gift you with a rare opportunity to help solve any of your health problems, if you’re open.

My “Taking Control Of My Health” training has never been made available before except to clients who pay us $1K+ to work with me.

I’ve decided to do something I have NEVER done before and offer it to you for only $247 for a very LIMITED time.

This is your opportunity to get access to my:

“Taking Control Of My Health!”
The Organic Healthy Life Method for just $247!

Here’s a link with all the details. You can secure your spot on this page >> CLICK HERE

This training will help you get a handle on what is truly healthy to have in your eating plan (especially if you’ve never done it before, or eating differently or making your own food makes you nervous).

Here’s what’s you’ll get:

I’m going to do three LIVE TRAININGS with Q&A at the end.

You will learn how to stock your pantry, choose the healthiest foods, and I’m even going to give you grocery lists!

I know you’ve been trying so hard to be fit, eat healthy, lose weight, and feel better.
My Organic Healthy Life method is the game changer for you!

I have clients right now, that have gone from beginners with challenging health situations to:
– having more energy
– getting off the weight-loss roller coaster
– reducing stress and sleeping better
and most of all loving their lives because of how amazing they feel.What I’m going to teach you is usually only reserved for my high ticket clients, which is why I’m excited to share this one-time opportunity with you.

Yes, I have clients doing this right now.

#2 This offer is super affordable too.

On the LIVE trainings I’m going to teach you ways to overcome:

Sleep disorders – insomnia
Getting Rid Of Stubborn Fat
Stress Relief
Boost Energy
Eliminate Brain Fog
Depression
Heart Disease
Diabetes
Autoimmune

Sign up today for only $247: >> CLICK HERE

The live sessions are Tuesday evenings on May 21, May 28, June 4, at 5 PM Mountain Time,

which is: 4 PM Pacific Time, 6 PM Central Time, and 7 PM Eastern Time.

All Live classes will be available to you, even if you are not available at the specific time, to download and watch as many times as you wish in the future!

Hurry! Register Today, So We can Start Your Health Journey Together!

This is a limited time offer. It will never be offered at this low price again!

Blessings,

Nancy

PS: Many of my clients, like Mark, went from overworked, stressed, with extreme health challenges to feeling better, having more energy, and taking control of their life. Click here to view his testimony.

The post Taking Control Of Your Health! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

There are several myths about vegan or vegetarian protein.

For instance, in the 1971 book, Diet for a Small Planet, Frances Moore Lappé wrote that plants contained “incomplete proteins” with inadequate amounts of specific essential amino acids for them to meet the dietary needs of people. She emphasized the need to combine vegetable-based foods to obtain the complete amino acid complexes needed for optimum health when choosing not to consume animal protein.

However, according to more modern research by Dr. John McDougall, Lappé did not understand the scientific research on human protein needs and the sufficiency of plant-based foods. Dr. McDougall says that plant combining “is unnecessary and implies that it is difficult to obtain ‘complete’ proteins from vegetables without detailed nutritional knowledge. Because of her complicated and incorrect ideas, people are frightened away from vegetable-based diets.”

Thankfully such myths are slowly but surely being dismissed as untrue. The American Dietetic Association (ADA) revised its position statement on vegetarian diets and now agrees that well-planned vegetarian diets are “a healthy, nutritionally adequate dietary practice for all stages of life.”

In addition to this, according to Mladen Golubic, MD, PhD of the Cleveland Heart Clinic: A national (US) dietary survey was completed with over 6,000 people between the ages of 50 and 65 years old. It was found that those who reported high protein intake (example: eggs, dairy, fowl, pork, cows, lamb, etc.), increased their risk of death by any disease by 75 percent.

The study showed a quadruple increase of cancer death during the following 18 years and a quintuple increase of death from diabetes. The participants with a moderate intake of protein had a triple increase in their risk of death due to cancer when compared with the low protein intake group. “It is important to note that these associations of death by disease were completely eradicated if the ingested proteins were “plant-derived,” Dr. Golubic says.

He explained that the composition of complex amino acids, (which are the building blocks of protein), that is derived from animals, acts very differently than the amino acids from plant protein. What we need are amino acids, not the proteins themselves.

Plant-based foods are extremely high in complex amino acids, and can provide quality protein, as well as other nutrients.

I can’t tell you how many people I have met who have told me they used to be vegetarian or vegan, but they had to go back to eating meat because they didn’t feel healthy or were hungry all the time.

In actuality, it can be quite easy to get all of the nutrients you need if you just know what nutrients your body requires and where to get them.

Best Sources Of Protein For A Vegan Or Vegetarian Diet

The health benefits of legumes, which most of us know as beans, peas, or lentils, and seeds are that they are high in fiber, amino acids (which are the chemicals that combine to create protein), folate (Vitamin B9), zinc, iron, and magnesium.

• Beans: Whenbeans are rich in color, then they are high in antioxidants as well,because the antioxidants are in the color pigment. Black beans have thehighest number of antioxidants. Beans also help prevent blood sugar levelsfrom rising too quickly after a meal, making beans a good food choice forpeople with diabetes or hypoglycemia.

• Lentils:Lentils are edible seeds — they come in black, red, brown, green andorange varieties — that belong to the legume family. They can help improvedigestion, contribute to heart health, help control diabetes andcontribute to weight loss. Plus, they’re one of the oldest known sourcesof food, dating back more than 9,000 years. Lentils have an incredibleamount of protein for a plant-based food and contain up to 35 percent ofthe complex amino acids (the building blocks of protein) your bodyneeds — which is comparable to beef, poultry, fish and dairy.

• Nuts: Nuts are perfect foods because they are a combination of protein, fat, and carbohydrate. However, nuts contain delicate polyunsaturated fatty acids that can become rancid shortly after being shelled, so store them in a tightly sealed container (preferably glass) in the refrigerator. Almost all nuts contain enzyme inhibitors and phytic acid, which can prevent the body from absorbing some nutrients. To help diminish the phytic acid and enzyme inhibitors, and to make them more digestible, place them in a glass or steel bowl and soak them for 12–18 hours. When buying nuts and seeds, look for products that are sprouted or have been soaked.
• Seeds: Seeds are perfect foods because they are a combination of protein, fat, and carbohydrate. They contain delicate polyunsaturated fatty acids that can become rancid shortly after being shelled, so store them in a tightly sealed container (preferably glass) in the refrigerator. Almost all seeds also contain certain compounds that include enzyme inhibitors and phytic acid, which can prevent the body from absorbing some nutrients. To help diminish the phytic acid and enzyme inhibitors, and to make them more digestible, place them in a glass or steel bowl and soak them for 12–18 hours in non-chlorinated water and a little bit of whole sea salt. If desired, you can dehydrate or roast them in the oven at a low temperature. Eat them within a few days. When buying seeds, look for products that are sprouted or have been soaked. You may want to have your physician check your mineral levels if you have a diet high in unsprouted seeds.

I have a high protein smoothie in the morning for breakfast. It is delicious and easy. It’s a good way to start off your day and feel satisfied throughout the morning. I use a hemp protein in my smoothie. Hemp is a unique seed that does not have phytic acid and is easily digestible unsprouted, as well as higher in vitamin E, which supports healthy thyroid function.

Try these recipes using the best sources of protein for a vegan or vegetarian diet, below to incorporate more of them into your diet:

1. Sprouted Beans

The optional seaweed in this recipe adds nutrients and helps make the beans more digestible. Serve them on top of a salad for a light lunch.

Ingredients:

• 1 lb.dried beans (any variety)
• Water,plus more for soaking and cooking
• 1 tsp.pure coconut oil
• 2-inchpiece seaweed (optional)
• unrefinedsea salt to taste

Directions:

1. Check beans and discard any that are shriveled or discolored. Also, make sure there are no little stones or foreign matter mixed in with the beans.

2. Sprout the beans, so they are more digestible. Beans have phytic acid that prevents them from being digested easily. Sprouting the beans makes them more nutritious as well as easier to digest.

Soak beans overnight or for a couple of days (Depending on the size of the bean, large beans need to soak at least 2 or 3 days to sprout) in pure water. Make sure the dish is large enough for beans to double or triple in size and can hold enough water to cover them by at least two inches. Check them each day and add more water as needed. When you see a tiny split or sprout, they are ready to cook.

3. Discard the water the beans were sprouted in.

4. Put the sprouted beans in a large pot and fill with enough new, purified water to cover the beans by about two inches. Add salt, coconut oil and seaweed, if using. Bring water to a boil.

5. Reduce heat to a simmer, and cook beans until tender, 45 minutes to an hour, depending on the size of beans. Larger beans will take longer. Add more water if it gets too low and the tops of beans are showing.

6. Remove from heat, and they are ready to eat.

Variation: Add a little extra virgin or pure coconut oil for additional richness.

2. Nutty Sweet Rice with Lentils

I also add some coconut oil for the savoriness it adds to the recipe. In addition to making the dish taste more satisfying, coconut oil increases energy levels, improves skin health, helps in stress reduction, increases good cholesterol, can aid in preventing liver disease, eases asthma symptoms, and can help control blood sugar.

Ingredients:

• 2 c.whole-grain, medium, sprouted brown rice
• 1⁄4 c.sprouted lentils (To sprout lentils, soak them overnight in pure water andthen drain off the water before cooking in fresh water. This removesthe phytic acid.)
• 1⁄4tsp. unrefined sea salt
• 6 c.non-chlorinated water
• 1–2vegetable bouillon cubes
• 1 T. extravirgin, pure, organic coconut oil
• 1⁄2 c.pecans or walnuts, finely chopped
• 1⁄2 c.raisins
• 1⁄4 c.raw coconut flakes

Directions:

1. Rinse rice and lentils in a small-weave sieve until they run clean.

2. Dissolve bouillon cube in 6 c. water in a large pot.

3. Add rice, lentils, sea salt, coconut oil, and half of the nuts and raisins.

4. Bring to a boil; reduce heat to a simmer.

5. Cover the pot and do not disturb for 35–40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, rice and lentils are ready.

7. Add ghee, if using, to rice and lentil mixture and gently toss.

8. Gently scoop out rice and lentils, and add coconut and remaining nuts and raisins.

Variation: Add a little sauteed onion after cooking for a richer flavor.

I wish you true health on your vegan journey!

copyright@nancyaddison2012

You can find more healthy recipes in Nancy Addison’s 6 international award-winning cookbooks & nutrition books (Many of them are vegan or vegetarian recipe books) can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

Nancy also uses an organic detox smoothie mix that is vegan to help keep her body clean and healthy. Breakfast is a perfect time to have a healthy smoothie to stay satisfied throughout the day

Thrive Market is the Largest retailer of non GMO products in the country (US). Thrive Market does not carry any products that are Genetically modified (GMO’s)! it is an online organic grocery store.
If you use this link: it will give you $25 off your first order.  http://thrv.me/Tk6fpE

You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com, 

One thing I’ve incorporated in my kitchen is a stainless steel rice cooker.

I use this one:Lotus Foods Stainless Steel Rice Cooker and Steamer, 12 Cup Capacity by Lotus Foods $77.52

I have used it a couple of years and it makes my life very easy. I cook rice, beans, lentils, qunoa, etc. in this cooker. it cooks it, then keeps it warm until I need it.

Nancy Addison is a certified health counselor, as well as a certified practitioner of Psychosomatic Therapy with the Australasian Institute of Body-Mind Analysis and Psychosomatic Therapy. She also holds a lifelong teaching certification in the state of Texas. Nancy has written international award-winning books on health, nutrition and cooking.

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for misuse of this material. This article, website and books are strictly for informational and educational purposes. Nancy Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe.

For another article you might enjoy: What’s The Difference Between Vegan And Vegetarian Diets (And How To Know Which One’s For You)

For another article related to skin and aging, click here.

The post Vegan Protein And Your Health appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Omega-6 fats are inflammatory. Omega-3 fats are anti-inflammatory. For that reason, I avoid and recommending avoiding using too many almonds or drinking almond milk. I use unsweetened, vanilla hemp, or coconut milk these days rather than almond milk; and, I consume a mixture of sprouted nuts and seeds, instead of eating large amounts of almonds by themselves.

Almond milks today are made with pasteurized, unsprouted, and non-organic almonds. Therefore they are void of the nutrition you are desiring. Almonds, being a seed, are high in phytic acid and enzyme inhibitors, which makes them extremely hard to digest and can prevent your body from absorbing nutrients. Also, recent news has come out that the commercial brands of almond milk are actually thickened with carrageenan and not almonds!   This is bad, not only because they were deceiving people, but also because carrageenan can cause ulcers and gastrointestinal tract problems.

I love almonds, but by law, all almonds in the US have to be pasteurized, so all the almonds you are buying at the store have had the nutrition pasteurized out of them. If they say “raw” in the store, that doesn’t mean they haven’t been pasteurized or irradiated. In order to get almonds that still have the nutrients, you have to buy organic, raw, unpasteurized ones.

Here are a few almond brands that are organic, raw and unpasteurized:

1. Terrasoul Superfoods –  2 pounds –  $24.99
2. BH Almond Ranch 3 pounds – $24.95
3. Food To Live  1 pound – $18.98

In conclusion, enjoy raw, unpasteurized, sprouted almonds when you can, but make sure you balance the omega 3’s when enjoying them. Try having them with a mixture of other sprouted nuts and seeds (like walnuts and pumpkin seeds) that are higher in omega-3 fatty acids to balance them out,

I write about all kinds of this information in my 6 award-winning books in detail. My Universal author link: Author.to/nancyaddison

By Nancy Addison CHC, AADP

copyright@nancyaddison2019

Nancy Addison is a certified health counselor, certified in plant-based nutrition, certified raw food chef, certified in Health-Supportive Cooking, and certified in Mediterranean Cooking. Nancy has written award-winning books on health, nutrition and cooking. You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books, using her universal author link for amazon: Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

The post The Truth About Almonds And Almond Milk appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Rather than swinging through various diets, it is more important and sustainable to develop a healthy lifestyle and diet that works best for you. This includes not only what to eat or what not to eat, but also how to maintain an active and wholesome lifestyle.

Here are 8 of my top suggestions to help you reach and maintain your optimum weight and goals simply and successfully They will help you live a healthier life.

1. The first part of an effective, healthy weight loss program should focus primarily on consuming fresh, whole, organic plant-based foods.

If you are really serious about losing weight and getting healthier, then cutting out or down on meat, chicken, fish, dairy or egg-based foods is the optimal way to begin, for at least the first two weeks of your program.

The main reason to do this is for your health.

In fact, a recent study was done with 6,000 people between the ages of 50 and 65, who reported eating high creature sourced protein (for example: beef, pork, lamb, fowl, fish, dairy and eggs). This US Dietary Survey showed that these people not only had a 75 percent increase in dying from ANY cause, but also a quadruple increase in cancer death risk and a quintuple greater increase in death from diabetes, when compared with the low protein intake group.

It is important to note that these associations were either greatly lessened or completely eliminated, if the proteins were vegan (plant) based. The composition of amino acids, (building blocks of protein), that are derived from animals (beef, pork, lamb, chicken, fish, dairy and eggs) is different than from plant proteins. What we need are amino acids, not the proteins themselves.

Focus on eating fresh, whole vegetables and fruits, and avoiding all boxed and packaged foods (which are often highly processed and filled with preservatives). It may feel overwhelming at first, but try to stick with it and it will become easier the more you do it.

2. This healthy lifestyle plan also involves getting yourself moving. Exercise is important for everyone and is necessary to keep your body healthy.

We need to move! If you can’t stand up, then move while seated. Exercise your arms and upper body, if that is all you can do at the moment. For example, while sitting at your desk or sitting in the car, stretch your arms. Stretch and move as much as possible. If you can move more than that, then do what you can or what best fits your body for at least 30 minutes per day, four times per week. Those who can walk, should walk for a minimum of 30 minutes per day (or at least four times per week), preferably in a brisk manner.

Studies show that when you exercise before breakfast, it stabilizes your blood sugar immediately and energizes you for the rest of the day. Also, people who exercise before breakfast lose weight quicker.

In addition to this, if you add short bursts of high intensity to your workout, it can increase your fat burn by up to 36%. For example, if you are walking, add a minute or two of jogging to your walk. If you are on a treadmill, add a minute or two of a faster, more intense pace to the workout intermittently. It is so easy to do, and, wow, what a difference it can make!

Try picking up a new fun form of exercise, such as dance classes or yoga. It’s important to get your body moving on a regular basis.

When you feel ready, increase your exercise time to 45 – 60 minutes every day. If you miss a day, don’t get upset with yourself. Simply get back to your routine again tomorrow. Always be kind to yourself. Just pick up where you left off and get going again. Ideally, we should exercise every single day, even if it’s something as basic as walking or taking the stairs.

Getting your body oxygenated and your circulatory system moving is important to maintaining an active metabolism. It is also very helpful to your overall health and well-being.

3. Start doing weight training!

Weight training doesn’t have to be too heavy. Find what works for you. Weight training increases bone density, and it improves muscle mass, balance, and connective tissue strength. It also increases your metabolism!

Weight training should be a priority if you really want to burn more fat. Lifting weights raises your metabolism long after you finish working out. It is estimated that your metabolism can stay elevated up to 39 hours afterwards! As you build more muscle, muscle is more metabolically active than fat. Some estimate that each extra pound of muscle you gain burns 30 or more extra calories a day. It’s estimated that a pound of muscle burns six calories at rest, compared to two calories burned by a pound of fat.

4. Always eat sitting down at some form of table.

This does not mean eating in the car. In fact, a good lifestyle means to never eat in your car, standing up, walking, or in front of the refrigerator. If you are hungry and standing at the refrigerator, pull up a chair! No, just kidding—but really, don’t stand at the refrigerator and eat! Instead, simply take something out, put it on a small plate, and then sit down at the table to eat your food slowly and mindfully. Enjoy each bite, and chew your food thoroughly. Savor your food and enjoy it. Make it an experience that is fun, enjoyable, and relaxing.

5. Chew your food completely without washing it down with liquids.

In other words, do not drink liquids with your meals. When we are eating our meals, the most important thing is to digest our food completely, absorb the nutrients, and get the waste out of our body as efficiently as possible.

When we drink liquids with our food, we are watering down our digestive juices in our stomach, and the food is not as effectively digested. We also may not chew our food as thoroughly if we wash it down with a liquid. So try to avoid liquids with your meals. Chew your food as completely as possible, until it is almost liquid by the time you swallow it.

6. Eat three good meals a day with little or no snacking.

Eating a healthy breakfast and lunch is an important key to health. Don’t nibble here and there. Snacking can add up quickly without your even noticing how much you actually eat. Small snacks can also make your body dependent upon constant nourishment.

Why would your body consume unwanted extra weight (fat), if it is never hungry? You need to give your body a reason to burn off that weight!

Get your food out, prepare your meal, and put it on a small plate. Sit down and take time to chew your food well. Savor your meals, relax, and enjoy.

7. Drink half your body weight in ounces of water per day.

This means if you are 100 pounds, you would drink 50 ounces of water every day. Quality water is important. Water is a unique element. According to my research, water should have electrolytes and be free of chlorine and fluoride. Electrolyte is a fancy medical term for the word salt. The salt that is unrefined and mineral rich contains an abundance of electrolytes (for example: Bolivian Rose Salt or Himalayan Salt). This not only increases the health properties of water, but also allows for better absorption into our bodies. Water is important to life.

More than 66% of our body is water. Everyone needs to stay hydrated every single day by drinking high-quality water. This may be one of the most important things we can do for the health of our body.

The best time to have water is the first thing in the morning when we wake up. This starts the hydration process immediately. Whatever we put into our body first will be absorbed like a sponge, so this is the ideal time to have a large glass of water. It is widely known that many diseases are caused by cellular dehydration. Therefore, it is imperative to stay hydrated in order to avoid disease.

Even in the winter, when we may not feel like we need to drink as much water, we need to stay just as hydrated as we do in the summer.

8. Cut wheat and corn out of your diet.

Wheat and corn should be greatly reduced or completely eliminated from your diet. Wheat has the unusual characteristic of being able to raise blood sugar rapidly. Additionally, due to today’s genetic modification of wheat, it now contains up to 80% more gluten than it did 100 years ago.

Gluten is the glue-like substance that is part of various grains. When we eat wheat or other grains that contain gluten (and are refined, highly processed, or have had the fiber removed), it is quite literally like eating glue. If you do choose to eat it, eat organic, non-GMO, and whole, sprouted grain varieties.

Also, according to Dr. Steven Greer, in 1960, Archer Daniels purposely developed a variety of wheat with a protein called gliadin, to have more addictive characteristics in it than cocaine or heroin. You can find this gliadin protein in wheat, rye, and barley. You may also find it in oats, even though oats are gluten free.

He said they developed it to have unnatural molecules in it that trick the thyroid into thinking it is T1, T2, T3, and T4, but it is not. This creates chemical imbalances. What this will do is effectively shut down the thyroid, which is our master gland that controls many of our bodily functions. The person who ingested this wheat (grain) variety will be unable to get enough energy, and this leads to depression.

Dr. Greer and David Wilcock said this became public knowledge from four of the scientists who worked on this food for the Archer Daniels Company and reported this to the Christian Broadcasting Network. Gliadin has also been found to create permeability of the intestines.These are some the reasons why so many people are having intestinal problems, thyroid problems, and are finding that they can’t eat wheat or wheat products. As we can see, it’s not just the gluten that is causing these health problems. (I personally think this should be illegal.)

Corn is not only high in sugar, but also prone to molds and funguses that can be toxic to us and compromise our immune systems. Most corn today is grown as a genetically modified food, which has a Bt toxin built into it. Studies show this toxin can eat holes in the stomach and intestinal tract, which causes leaky gut, gluten intolerance, and many other health problems. This Bt toxin is in many GMO (genetically modified) foods, such as soy.

In conclusion, if you commit to this lifestyle (regular exercise, some weight lifting, and wholesome foods) and diet (completely organic, non-GMO, vegetarian or vegan, gluten-free and mostly living, raw food), you can lose anywhere between 5 and 15 pounds per week. It depends on you!

Be sure to read ingredient labels, because corn, soy, and wheat are used in almost all processed foods in one form or another. Become a savvy ingredient label reader!

Find what works best for you by listening to your heart and your own body. You are the best guide and judge of your body and your health. For many of us in transition, whether with new food choices or with life in general, it takes baby steps. Becoming a healthier person is a journey. Simply start the journey, and see where it takes you!

copyright@nancyaddison2018

Nancy Addison is a certified health counselor, certified in plant-based nutrition, certified raw food chef, certified in Health-Supportive Cooking, and certified in Mediterranean Cooking. Nancy has written award-winning books on health, nutrition and cooking. You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books, using her universal author link for amazon: Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for misuse of this material. This article, website and books are strictly for informational and educational purposes. Nancy Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

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How often are we in a hurry or don’t feel like preparing this meal or cleaning up afterward? Instead, many of us reach for cereal, protein or fiber breakfast bars, or other easy-to-prepare, easy-to-eat foods.
I grew up eating cereal and milk for breakfast, so I understand how simple and yummy it can be. I’ve since discovered these aren’t the best choices. Why? Because many cereals on the market today can have high amounts of sugar, which is a main contributor to obesity, diabetes, and heart disease. In particular, I’m addressing added sugars, not those found naturally in fruits or whole unprocessed foods. (When whole dried fruits are added to foods, they do raise the number of sugar grams, so be aware of that.)

Our bodies simply don’t handle sugar well. In fact, sugar affects us like an addictive drug. It can even make us sick!

According to Yale Health Newsletter,[i] a child should be limited to 3 to 4 teaspoons of added sugar a day, and an adult to 5 teaspoons a day. However, many people are consuming as many as 22 to 34 teaspoons of sugar a day.[ii] (Note: Four grams of sugar equals one teaspoon.)

Here’s a key problem with any amount of added sugar. According to the American Journal of Clinical Nutrition[iii], one teaspoon of added sugar shuts down a person’s immune system for up to five hours. So, if we eat a sugary breakfast and then go off to work or school, what happens? Our immune system can stop functioning shortly after we arrive. Is it any wonder that we or our children come home sick or exhausted?

I suggest purchasing only the highest quality cereal with the fewest number of additives. Sometimes my choice centers on budget or time constraints, but I certainly make the best choice I can in the moment.
Let’s examine the array of breakfast cereals available and determine the healthiest choices based on their ingredients. Although sugar is the main ingredient to be mindful of, watch for other ingredients as well.

When you’re grocery shopping, follow these steps:

1. Before leaving for the grocery store, take your reading or magnifying glasses, and be prepared to read the list of ingredients on the packages.

2. When reading ingredient lists, look at how big a serving the packaging shows, related to the amounts being analyzed. For example, some cereals show “½ cup” as the serving amount and others say “1 cup.” If you are eating 1 cup and the amount measured is only ½ cup, you need to calculate double the amount of sugar stated in the serving. To compare products, you may have to do a little math, but it’s worth the effort.

3. As you read the ingredients, notice if the grains are listed as “whole” grain” or “sprouted whole grain.” Sprouted grains or seeds are easier to digest than whole grains.

4. Also read the front of packages, which can be quite deceiving. The descriptions can say the cereal contains whole grains, but it may hardly contain any “whole” grains at all. If whole grains are in the product, then the manufacturer can legitimately say so in large print on the front of the package. You have to check and make certain the ingredient list reflects what’s being claimed on the packaging.

5. Take notice of the first 4 to 6 ingredients. They are listed by “most to least” of how much the product contains. If sugar is listed among these first ingredients, you know the cereal is high in added sugar. Also notice what type of sugar has been added. Is it a high fructose corn syrup, corn syrup, cane sugar, agave nectar, date sugar, rice syrup, molasses, fruit juice concentrate, xylitol, honey, or stevia? In my opinion the xylitol, stevia and honey are less harmful as a sweetener than the others, so choose those options.

6. Notice if the product has hydrogenated oils. Any fat that’s been hydrogenated or molecularly changed is called a trans-fat, which makes it a “bad” fat in even the smallest amount. Never purchase a cereal with this type of fat listed in its ingredients.

7. Look to see if the list includes any natural flavorings, added food color, or preservatives such as BHT or BHA. (The University of California Berkeley’s Wellness Report[iv] says to avoid these completely.) Preservatives, color additives, monosodium glutamate or MSG (frequently listed as natural flavorings, spices, and hydrolyzed proteins) are also to be avoided.

8. Select the brand that has the least amount of sugar and the most whole grains and/or sprouted grains that are (preferably) non-GMO (GMO means the ingredients have been modified genetically.)
Practice checking the specifics in the ingredients so that you can make more educated and healthier choices for your family.

I’ve compiled a short list of cereals, food bars, and non-dairy milks with the grams of sugar listed for each one. This allows you to see how many of the cereals that “look” healthy can have high sugar content. Special note: Don’t assume that because a product is found on the shelf in a “healthy” grocery store that it’s necessarily healthy.

Cereals with Lowest Amounts of Sugar

The following brands of cereal have the least amounts of sugar:
Ezekial 4:9 – Original ½ cup has 0 gram
Ezekial 4:9 – Almond 1 cup has 2 grams
Post Shredded Wheat – Original 1 cup has 0 gram
General Mills Cheerios – Original 1 cup has 1 gram
Arrowhead Mills – Sprouted Corn Flakes (gluten free) 1 cup has 1 gram
Arrowhead Mills – Shredded Wheat (bite-size) 1 cup has 2 grams
General Mills Kix – Original 1¼ cup has 3 grams
Cereals with Most Amounts of Sugar

The following brands of cereal have the most amounts of sugar:
Post Grape Nuts 1 cup has 10 grams
Kellogg’s Fruit Loops 1 cup has 12 grams
General Mills Cocoa Puffs 1 cup has 12.5 grams
Cascadian Farms Granola 1 cup has 13 grams
General Mills Raisin Nut Bran 1 cup has 17.5 grams
Kellogg’s Cracklin’ Bran 1 cup has 17.5 grams
Back to Nature, Sunflower & Pumpkin Seed Granola 1 cup has 22 grams
Back to Nature, Sunflower & Pumpkin Seed Granola 1 cup has 22 grams
Udi’s Gluten Free Granola, Cherry Walnut 1 cup has 32 grams
Nature’s Path, Fruit and Nut Granola, gluten-free 1 cup has 32 grams

So, let’s look at this. If four grams is one teaspoon, then 32 grams of sugar in one cup of cereal is 8 teaspoons of sugar! Can you even imagine putting that much sugar into your bowl of cereal?!

Oatmeal

Plain oatmeal has less sugar than cereals:
Whole Foods, 365, Instant hot oatmeal (multigrain with flax) 1 packet has 0 grams
Bob’s Red Mill, Old Fashion Rolled Oats, whole grain ½ cup has 1 gram

Food Bars

Many people think food bars are easy and they grab them for breakfast. Be aware that these food bars (like cereal in a bar form) have the following amounts of sugar:
Cliff Bars 1 bar has 5 grams
Kind, Maple Pumpkin Seeds 1 bar has 6 grams
Earth’s Best Sunny Days, strawberry 1 bar has 6 grams
Glutino, Apple, gluten free 1 bar has 17 grams

Dairy-Free Beverages

Pouring milk on cereal can add an additional amount of sugar to the food, so purchase milk or milk alternatives that have no added sugar and are low in natural sugar. I use unsweetened vanilla alternative milk and add my own stevia or sweetener. By doing this, I take control of the type of sweetener in my milk. These dairy-free milks have the following amounts of sugar:

Pacific Brand, unsweetened, vanilla hemp non-dairy beverage
1 cup has 0 grams of sugar

Whole Foods, 365, unsweetened, rice milk
1 cup has 0 grams of sugar

Dairy-free coconut milk, unsweetened
1 cup has 1 gram of sugar

Buying Bulk

Bulk foods can be a good way to purchase foods less expensively than packaged foods. Still, I was shocked to find high amounts of sugar in products I expected would be sold in raw and natural form. So even when buying bulk foods, read the labels well. Most of the fruits, granolas, crackers, nuts, and more have added sugar.

Cut out as much added sugar from all of your meals when you can, and your family’s health can really benefit from that choice.

copyright@nancyaddison2014. Excerpt from the triple award-winning, best-selling book, “Raising Healthy Children” by Nancy Addison.

For more information go to: www.organichealthylifestyle.com

[i] Yale Health Newsletter. “Be a Sugar Detective.” http://yalehealth.yale.edu/sugardetective
[ii] Ibid.
[iii] Albert Sanchez, J. L. Reeser, H. S. Lau, P. Y. Yahiku, R. E. Willard, P. J. McMillan, S. Y. Cho, A. R. Magie, and
U. D. Register. “Role of sugars in human neutrophilic phagocytosis.” The American Society for Clinical Nutrition, Inc. 1973. http://ajcn.nutrition.org/content/26/11/1180.abstract
[iv] University of California. Berkeley Wellness Report. “Two Preservatives to Avoid.” February 01, 2011. http://www.berkeleywellness.com/healthy-eating/food-safety/article/two-preservatives-avoid

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On a visit to spend the Christmas holidays with her, I studied cooking in Cambodia and Thailand. Amanda took some classes with me and we learned so much. I gained a great appreciation for these spicy dishes. My daughter and I now use curry in many of our home cooked meals. It is amazing how good it is, even in the warm summer season.

Curry dishes are rich and savory. Curry spice powders come from Asia. These spices provide a range of health benefits. One key ingredient is the turmeric. Studies have shown that turmeric can help prevent everything from Alzheimer’s disease to cancer.

This recipe is gluten free, and vegan.

Serves 4

Ingredients:

2 T. toasted Sesame oil or coconut oil

2 to 4 ounces thai yellow curry paste

3  cups  of coconut milk

1 red onion, chopped into ½ inch pieces

4 sweet potatoes cut into 1-inch pieces

1 head of cauliflower, cut into 1 inch chunks or flowerlets

1 pound of sliced mushrooms

1 carrot chopped

Tamari – wheat free fermented soy sauce from non-GMO soy or coconut aminos

1 tsp. Turmeric

1 tsp. unrefined sea salt

1 tsp. freshly ground black pepper

Directions:

1. Heat the oil in a 4-quart heavy pot set over medium-high heat, and when the oil is hot, add the curry paste, oil and onion. Sauté them for 2 minutes, stirring frequently.
2. Add the coconut milk, and other ingredients to the pot and sauté another 2 minutes.
3. Reduce the heat to medium-low, cover, and simmer for another 30 minutes, until sweet potatoes and cauliflower are soft. Keep an eye on the mixture and add more liquid if needed.
4. Taste and adjust seasonings and coconut aminos/soy sauce.
5. Serve warm with some cooked whole grain, sprouted rice.
6. This dish can keep well for up to 5 days in the fridge or freeze it and warm it up another day.

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We may not be able to prevent ourselves or our loved ones from being affected by daily stresses, but we can choose how we react to them, and how our body is able to handle them.

Being a health counselor and nutritionist, I understand that most people these days need some help once in a while with boosting our mood, reducing or handling stress more effectively, or overcoming depression. There are a number of foods and supplements that can help reduce the effects of stress on our health, help us to sleep better, and fight depression. In this article, I am also going to discuss a few things to avoid in processed or restaurant foods, as well as use of antibiotics, that can be unknowingly contributing to anxiety or depression.

A basic first step is to eat a well-balanced diet of organic fresh fruits and vegetables. I recommend always buying organic, non-GMO foods when possible, because they will have a much higher nutrient content, and less chemical toxins for your body.  Eating a more plant-based diet is recommended.

Some of these plant-based foods are listed below.

Lentils, chickpeas, beans, and quinoa are a wonderful source of protein, but in addition to this, they are rich in B vitamins. The B vitamins have a calming effect on the body. B vitamins can enhance our mood and help reduce anxiety.

Beans and legumes are healthful boosters of both dopamine (essential for the normal functioning of the central nervous system) and norepinephrine (It’s known as the the stress hormone, because it is released in times of high anxiety “fight or flight” situation.), which are both neurotransmitters. (Neurotransmitters are complex chemical couriers that coordinate communication between neurons, which in turn influences every cell, tissue, and system in our body.) What we eat affects the formation of neurotransmitters, and some diet-related neurotransmitters have a significant effect on our mood, our appetite and our cravings.

Romaine lettuce, spinach, turnip greens, mustard greens, parsley, collard greens, broccoli, cauliflower, beets, citrus fruits, lentils, basil, arugula, sunflower seeds, and mushrooms all contain the nutrient folate (B9), which helps us attain a calmer mood.

Enjoy yellow, orange and red fruits and vegetables. Papayas, beets, apples and red bell peppers have Vitamin A, Vitamin C, and folate, which enhance mood, energize, and repair cells damaged from stress. It is wonderful how eating a piece of fresh fruit can help calm the brain.

 Green vegetables like romaine lettuce, spinach, turnip greens, mustard greens, parsley, collard greens, broccoli, cauliflower, beets, and lentils are packed with Vitamin A.

Celery and celery seeds have been found to help lower blood pressure, reduce risk of cancer, lower LDL (bad cholesterol), reduce inflammation, and prevent age-related vision loss. It has been found to aid in the growth and development of nerve cells, creating a soothing effect for nerves. I like having a glass of pure, freshly juiced celery juice by itself a few times a week for the health benefits.

Eat foods that are purple. These foods contain anthocyanin antioxidants, which can help reduce inflammation which contributes to bad moods. Purple foods include wild blueberries and purple potatoes.

 Wild Blueberries have been found (in a fully controlled double-blind study) to prevent low mood and depression. The study examined the effects of the flavonoid-rich blueberries on mood in young people, and found that the blueberries significantly boosted mood, which in turn helped prevent depression in the young people. Wild blueberries have twice the antioxidant power of regularly cultivated blueberries, and more antioxidants than twenty other fruits and vegetables, including cranberries, strawberries, plums, raspberries, and even cultivated blueberries.

 Purple potatoes were considered “treasures” of the Incas. Purple or otherwise, don’t peel these purple potatoes.  The skins of vegetables and fruits commonly contain high levels of antioxidants and nutrients, and are frequently much greater than the fruit or vegetable itself. (This also applies to skins you would not normally think to consume, like lemon skins).

The purple potato skins contain iodine, which is the main nutrient that supports your thyroid and helps stabilize hormone levels. This will help prevent mood swings. One of the particular health benefits of purple potatoes are that they can stop the blood vessels from feeding cancer cells, they boost the immune system and help in digestion health.

My children always loved it when I made purple mashed potatoes when their friends came over for dinner. It made our dinner more colorful and fun.

In addition to fresh fruits and vegetables, here are some effective stress-reducing foods and supplements you can add to your diet –

Maca root is a wonderful superfood that originated in the Andes. The raw powder of the maca root helps the body cope with stress. It contains more than 55 beneficial phytochemical nutrients that help our bodies regulate hormones, relieve the symptoms of depression, reduce stress, elevate mood, and increase stamina. Maca root has been found to fortify weak immune systems and aid in re-mineralizing the body.

Maca root helps the adrenal or suprarenal glands, which can be weakened by stress. These glands are chiefly responsible for regulating our body’s stress response. Common symptoms of adrenal fatigue include dark circles under the eyes, low blood sugar, lower back pain, knee weakness or pain, fatigue, cravings for sugar or salt, chronic infections, and lack of libido. The adrenal glands are very important for our immune system and proper thyroid function. Not many foods support and nurture the adrenal glands

Maca comes in gold, red and black colors. The red maca is most beneficial for balancing hormones, and increasing strength and stamina. Out of the three varieties, the red type has the highest amount of amino acids, (the building blocks of protein).

I buy raw, organic red or black maca root powder, because the raw root is not processed over 118°F, and therefore it retains the live enzymes necessary to feed the cells of the body. You can purchase maca root powder at health food stores or online. Maca root does not have much flavor, so you can add it to many foods. I add it to smoothies in the morning, and it goes well with fruit or cacao smoothies.

Drink plenty of high-quality water and avoid chlorinated and fluoridated tap water. The chlorine can destroy the vitamin E and the good probiotics in your body. The fluoride and the chlorine can prevent the thyroid from absorbing iodine which is the necessary nutrient needed for the thyroid to function properly. The thyroid can directly affect your mood and energy levels.

Foods And Beverages For Balancing Hormones

Hormones can play a part in how we feel. Depression, anxiety, insomnia, low libido are all signs that hormones may be imbalanced. Tulsi tea (It is also known as Holy basil), is a member of the mint family and a sacred plant in India. has been shown to help regulate hormones, relieve stress, as well as other health benefits.

Tulsi tea (Holy Basil) is a powerful antioxidant with demonstrated antibacterial, antifungal, and anti-inflammatory properties. In addition to the tulsi tea, consuming healthy fats, like avocado or avocado oil, coconut oil, cold-pressed hemp or flaxseed oil (Omega 3 fatty acid) can boost your mood, as well as help in regulating hormones.

Also, according to William Li, M.D., President of the Angiogenesis Foundation, beets are particularly good, because eating them contribute a particular bacterium, Lactobacillus reuteri that supports the immune system. This healthy bacterium will enable your body’s ability to boost testosterone production, help your body reduce fat cell production (so you stay slim) and decrease tumor growth.  This beneficial bacterium will actually talk to your brain and have it release oxytocin that makes us feel good.

Make sure you avoid using alcohol-based or toxic mouthwashes because these toxic mouthwashes or toothpastes will destroy your beneficial bacteria that are naturally in your mouth. These beneficial bacteria are important to have in your mouth when you are chewing food. (Yes, we all need to slow down and chew our food well.) These bacteria help process things like the nitrates (naturally occurring, not the synthetic variety) in the beets, or glucose syanaze

in watercress, so you can obtain the most optimum health benefits from consuming healthy fruits and vegetables, like beets, onion, garlic, greens, watercress, etc. When we eat nitrates from plants, the chewing and natural bacteria in our mouth convert these nitrates into nitrites.

These natural nitrates, that we have converted from the nitrates when absorbed, are stored in our cells, are then turned into nitric oxide, which is a compound that’s proven to relax blood vessels and increase blood flow.

Many people struggle with hormone balance. Using a bio-identical compounded hormone created from yams is beneficial and avoids the side effects that can come from using synthetic versions.  It is recommended to balance estrogen, progesterone, and testosterone.  A low testosterone can create depression. Low progesterone can affect your ability to sleep.

To determine your individual hormonal needs, have your physician thoroughly evaluate your hormone levels with a blood or urine test. You may need to specifically request non-synthetic, hormone therapy. Some physicians are not aware that there are natural, compounded hormone therapy and you may need to help inform your physician or find a naturopathic physician who will prescribe these for you.

After starting a natural hormone replacement program, your physician will monitor and re-evaluate your hormone levels, to assure they are maintained at their optimum range.

I order foods from the Health Ranger’s store. He analyzes the products personally for purity. (He carries a variety of things other than foods, including water purifiers, essential oils, etc.)

Supplements

1. Complex Amino Acids

Complex amino acid therapy has been found to help with many types of health problems, including lifting mood, calming the mind and creating a sense of well-being.  People who suffer from depression, anxiety and low mood could supplement their body with complex amino acids, because they get converted into neurotransmitters. These neurotransmitters include serotonin, noradrenaline and dopamine, and all of them play a major role in brain and bodily functions.

In a recent study, the researchers found that elderly people given complex amino acid therapy had “unequivocal improvement” with their dementia.

According to researchers, an imbalance of serotonin levels could be one of the causes of bipolar disorder. This is because this chemical is connected to body functions like eating, memory,  ability to sleep, impulse responses, learning, and sexual. When we are low in Dopamine we feel no pleasure, our world looks bland, we feel an inability to “love”, and we have no remorse about personal behavior.

There are foods that supply complex amino acids naturally. Here are a few good choices;

1. Banana

A banana is a natural food source of tyrosine. Tyrosine is the amino acid neurons turn into norepinephrine and dopamine. Norepinephrine and dopamine are neurotransmitters that are important in creating our ability to be motivated, concentrate and have a more effective memory.

     2. Beets (which are called beetroot in the UK)

While in other parts of the world (such as the U.S.A.) they are commonly called “beets” and their juice “beet juice”. Beets contain the amino acid Betaine. It is an antidepressant. Betaine acts as a stimulant for the production of SAM-e (S-adenoslmethionine). The body cannot do without SAM-e, which it produces. SAM-e is directly related to the production of certain hormones, such as dopamine and serotonin.    

3. Watermelon juice and watermelon rind

Watermelon and watermelon rind are both rich with vitamins A, B6, and C. Vitamin B6 is used by the body to manufacture neurotransmitters such as serotonin, melatonin, and dopamine. I frequently put the cleaned rind and the meat of the watermelon in a blender and create a delicious healthy drink. It is hydrating, has the fiber and the nutrients.

In addition to consuming healthy foods that contain complex amino acids, 5 HTP is a great supplement that contains these complex amino acids.  It has been studied extensively and has been shown to boost the mood in as little as 20 minutes.  L-Theanine is a complex amino acid that can help relieve stress and promote relaxation.

In addition to complex amino acids, there is a supplement, Protandim, that has been studied extensively and found to help with cell damage and oxidative stress. It can help reduce oxidative stress by 40% in 30 days. (I recently started taking it for my overall health.)

It’s been nominated for two Nobel Prizes for Medicine and has had over 26 peer-reviewed medical papers written about it.

ABC did a PrimeTime Update on this supplement to show it’s benefits for aging and overall health. 
(If you want to try this supplement, let me know, and I’ll be happy to help you in choosing which one of their products would be best suited for you and your health situation.)


Hemp Oil is another good supplement. Many clinical studies have shown that hemp oil benefits include anti-inflammatory, anti-convulsant, anti-oxidant, and anti-psychotic properties. There are encouraging trials with hemp oil being used as medicine for the treatment of neuro-inflammation, epilepsy, oxidative stress, nausea, anxiety and schizophrenia. 

Vitamins

Make sure you are not low in Vitamin D. Vitamin D is a prohormone and helps prevent inflammation. A deficiency of vitamin D can cause depression and has also been linked to cancer, diabetes, high blood pressure, and some autoimmune diseases.

According to Creighton University, “Researchers are challenging the intake of vitamin D recommended by the National Academy of Sciences Institute of Medicine saying their Recommended Dietary Allowance for vitamin D underestimates the need by a factor of ten.” Robert Heaney, M.D., of Creighton University, wrote: “We call for the NAS-IOM and all public health authorities concerned with transmitting accurate nutritional information to the public to designate, as the RDA, a value of approximately 7,000 IU/day from all sources.”

Magnesium Chloride can help reduce stress, anxiety, and insomnia, as well as help with muscle cramping. I use the Magnesium Chloride by Elektra. You can soak in a bath with it or use the lotion with magnesium in it. Here is a link to the website: https://www.magnesiumviaskin.com/?ref=10  Magnesium needs to be replenished on a daily basis.

What Should We Avoid?

To start off a healthier eating plan to help relieve depression or anxiety, eliminate foods that have additives, preservatives, and food color dyes.

On a side note, if you are a coffee drinker, or have caffeine as a part of your diet, be aware that caffeine has been shown to suppress serotonin, as well as cause deficiencies in magnesium, iron and B vitamins.  (B vitamins are essential for our body to have a healthy nervous system, adrenal function and a healthy response to stress).  In fact, according to Duke University Medical Center, people who drink coffee have elevated blood pressure and higher levels of stress hormones all day and into the evening, creating a scenario in which the body acts like it is continually under stress.

Coffee’s diuretic effects can cause your body to excrete vitamins A, D, E, K and the essential fatty acids in the urine.  If you rely on caffeine, and suffer from stress or depression, you may want to reconsider if you really want caffeine as a part of your daily diet.

Increasingly since the 1960s, more people have come to depend on processed foods that contain colored dyes, MSG, preservatives and synthetic additives, and high levels of caffeine. Many foods such as juices, soft drinks, candy, gelatins, breakfast cereals, baked and snack foods, chips, crackers, cookies, salad dressings, frozen desserts, and even food you wouldn’t normally suspect, such as pickles or fresh produce, are coated in dye to make them look more pleasing or have MSG (monosodium glutamate) added to make people think they taste good.

A 68-page report called Food Dyes: A Rainbow of Risks by the Center for Science in the Public Interest states: “Studies of the nine dyes currently approved by the FDA suggest, if not prove, that most of the dyes cause health problems, including cancer, hypersensitivity, or neurotoxicity (including hyperactivity and behavioral problems).  In many ways, we may be able to help ourselves by cleaning up our diet and eating healthier foods.

Monosodium glutamate (MSG) is a flavor enhancer. The component glutamate, or glutamic acid, is an excitatory amino acid neurotransmitter in the brain. These neurotransmitters in the brain are normal, but when there is an excess of them, cells will be over-stimulated and die. According to neurosurgeon Dr. Russell Blaylock’s book Excitotoxins: The Taste that Kills, these excitotoxins will stimulate neurons in the brain until the neurons die as a result. This causes various degrees of brain damage. MSG has since been added to almost all processed foods, including the sweeteners NutraSweet and aspartame. It is found in foods at almost all fast-food restaurants and even other restaurants you might not suspect.  The reason MSG has become such a huge part of the food industry is because it works on the brain as a pleasure trigger, making you think food tastes better. So, food that normally tastes bland may taste great with MSG added to it. The diet food industry has especially benefited from using MSG.

However, MSG can send pleasure impulses to the brain until it kills that part of the brain. This can lead to depression. Dr. Blaylock has tried for many years to educate people about the toxicity of this additive in our food supply.

The FDA has no limit on how much MSG can be added to food. Theoretically, in children, the long-term effects can be attention-deficit/hyperactivity disorder (ADHD), autism, and other learning disabilities. In adults, conditions such as Parkinson’s, Alzheimer’s, and Lou Gehrig’s disease, multiple sclerosis, autoimmune disease, sleep disorders, migraines, depression and the inability to lose weight may be linked to excitotoxin damage. Over the years, more and more MSG has been added to foods.

Hydrolyzed proteins, also used as flavor enhancers, are proteins that have been chemically broken down into amino acids. When they are digested, the result can be the creation of free glutamate, which joins with free sodium in the body to form MSG. This means that while the ingredient label will list only “hydrolyzed protein,” the effect on the body is the same as if the product contained MSG.

Free glutamate can cause the body to react as if a drug had stimulated the nervous system. It can affect insulin metabolism, leading to excessive insulin secretion by the pancreas. Some common symptoms of a reaction to free glutamate are anxiety attacks, mood swings, depression,  asthma-like symptoms, attention deficit disorder, burning sensations, carpal tunnel syndrome, chest pains, diarrhea, disorientation and confusion, dizziness, drowsiness, fatigue, flushing, gastric distress, headaches and migraines, hyperactivity in children, infertility and other endocrine problems, insomnia, irregular or rapid heartbeat, joint pain, mouth lesions, nausea and vomiting, numbness of parts of the body such as the fingertips, seizures, shortness of breath, skin rash, slurred speech, stomachaches, tremors, and weakness.

Click here for a complete list of hidden sources of MSG that Dr. Blaylock includes in his book Excitotoxins: The Taste that Kills. Many of these look just like “normal” food ingredients (a few examples of these: textured protein, bouillon, broth, stock, flavoring, natural flavoring, seasoning, spices, hydrolyzed oat flour, malt flavoring and/or extract, enzymes, and soy protein concentrate or isolate). Many of them are added to alternative meat products sold as vegetarian foods. That is why it is becoming more and more important for your health to buy whole, fresh foods and make meals yourself.

To be even more tricky, some of the ingredients aren’t MSG when they are put in food, but they create MSG when they touch saliva. So, they can say, it doesn’t have MSG, but when you ingest it, it becomes MSG. You may want to read more about this in Dr. Blaylock’s articles and books.

Avoid Soy

Another food to avoid is soy. Avoid soy and soy products that aren’t fermented. Soy foods are promoted as being healthy, but they are very hard on the body and extremely high in goitrogens – substances that are known to suppress thyroid function and actually promote hypothyroidism.  Unfermented soy is also high in phytic acid and can keep the body from absorbing other essential nutrients like calcium, magnesium, copper, iron, zinc and particularly protein. It’s been found to cause brain damage and cancer.

The thyroid is a master gland that controls almost every system of the body from the heart, GI tract, and weight, as well as sleep, mood, and the growth of hair, skin, and nails. One of the most reliable ways of spotting a thyroid problem is a basal body temperature below the normal 98.6 Fahrenheit.  Be sure to check your morning temperature three days in a row to confirm the actual average. Research shows that taking a natural supplement containing both iodine and iodide is very important to healthy thyroid function.  Iodine and Iodide have different functions, and we require both for optimum functioning of the thyroid.

I have always found that working in my garden or preparing food for the table to be a very relaxing and calming experience. When you are preparing a meal, light some candles, put on nice music, enjoy a cup of warm chamomile tea (natural caffeine-free chamomile tea has a calming effect on the body), and make it a wonderful, peaceful experience. This can set the tone that can help relieve stress and anxiety.

In conclusion, mood can be boosted tremendously by consuming healthy foods and supplements that fight depression and avoiding ingredients that can cause depression and anxiety. By eating a nutritious diet, a person can not only lift their mood but also live a happier, healthier life.

The post Foods That Fight Depression appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

There are several myths about vegan or vegetarian protein.

For instance, in the 1971 book, Diet for a Small Planet, Frances Moore Lappé wrote that plants contained “incomplete proteins” with inadequate amounts of specific essential amino acids for them to meet the dietary needs of people. She emphasized the need to combine vegetable-based foods to obtain the complete amino acid complexes needed for optimum health when choosing not to consume animal protein.

However, according to more modern research by Dr. John McDougall, Lappé did not understand the scientific research on human protein needs and the sufficiency of plant-based foods. Dr. McDougall says that plant combining “is unnecessary and implies that it is difficult to obtain ‘complete’ proteins from vegetables without detailed nutritional knowledge. Because of her complicated and incorrect ideas, people are frightened away from vegetable-based diets.”

Thankfully such myths are slowly but surely being dismissed as untrue. The American Dietetic Association (ADA) revised its position statement on vegetarian diets and now agrees that well-planned vegetarian diets are “a healthy, nutritionally adequate dietary practice for all stages of life.”

In addition to this, according to Mladen Golubic, MD, PhD of the Cleveland Heart Clinic: A national (US) dietary survey was completed with over 6,000 people between the ages of 50 and 65 years old. It was found that those who reported high protein intake (example: eggs, dairy, fowl, pork, cows, lamb, etc.), increased their risk of death by any disease by 75 percent.

The study showed a quadruple increase of cancer death during the following 18 years and a quintuple increase of death from diabetes. The participants with a moderate intake of protein had a triple increase in their risk of death due to cancer when compared with the low protein intake group. “It is important to note that these associations of death by disease were completely eradicated if the ingested proteins were “plant-derived,” Dr. Golubic says.

He explained that the composition of complex amino acids, (which are the building blocks of protein), that is derived from animals, acts very differently than the amino acids from plant protein. What we need are amino acids, not the proteins themselves.

Plant-based foods are extremely high in complex amino acids, and can provide quality protein, as well as other nutrients.

I can’t tell you how many people I have met who have told me they used to be vegetarian or vegan, but they had to go back to eating meat because they didn’t feel healthy or were hungry all the time.

In actuality, it can be quite easy to get all of the nutrients you need if you just know what nutrients your body requires and where to get them.

Best Sources Of Protein For A Vegan Or Vegetarian Diet

The health benefits of legumes, which most of us know as beans, peas, or lentils, are that they are high in fiber, amino acids (which are the chemicals that combine to create protein), folate (Vitamin B9), zinc, iron, and magnesium.

• Beans: When beans are rich in color, then they are high in antioxidants as well, because the antioxidants are in the color pigment. Black beans have the highest number of antioxidants. Beans also help prevent blood sugar levels from rising too quickly after a meal, making beans a good food choice for people with diabetes or hypoglycemia.

• Lentils: Lentils are edible seeds — they come in black, red, brown, green and orange varieties — that belong to the legume family. They can help improve digestion, contribute to heart health, help control diabetes and contribute to weight loss. Plus, they’re one of the oldest known sources of food, dating back more than 9,000 years. Lentils have an incredible amount of protein for a plant-based food and contain up to 35 percent of the complex amino acids (the building blocks of protein) your body needs — which is comparable to beef, poultry, fish and dairy.

• Nuts: Nuts are perfect foods because they are a combination of protein, fat, and carbohydrate. However, nuts contain delicate polyunsaturated fatty acids that can become rancid shortly after being shelled, so store them in a tightly sealed container (preferably glass) in the refrigerator. Almost all nuts contain enzyme inhibitors and phytic acid, which can prevent the body from absorbing some nutrients. To help diminish the phytic acid and enzyme inhibitors, and to make them more digestible, place them in a glass or steel bowl and soak them for 12–18 hours. When buying nuts and seeds, look for products that are sprouted or have been soaked.

Try these recipes using the best sources of protein for a vegan or vegetarian diet, below to incorporate more of them into your diet:

1. Sprouted Beans

The optional seaweed in this recipe adds nutrients and helps make the beans more digestible. Serve them on top of a salad for a light lunch.

Ingredients:

• 1 lb. dried beans (any variety)
• Water, plus more for soaking and cooking
• 1 tsp. pure coconut oil
• 2-inch piece seaweed (optional)
• unrefined sea salt to taste

Directions:

1. Check beans and discard any that are shriveled or discolored. Also, make sure there are no little stones or foreign matter mixed in with the beans.

2. Sprout the beans, so they are more digestible. Beans have phytic acid that prevents them from being digested easily. Sprouting the beans makes them more nutritious as well as easier to digest.

Soak beans overnight or for a couple of days (Depending on the size of the bean, large beans need to soak at least 2 or 3 days to sprout) in pure water. Make sure the dish is large enough for beans to double or triple in size and can hold enough water to cover them by at least two inches. Check them each day and add more water as needed. When you see a tiny split or sprout, they are ready to cook.

3. Discard the water the beans were sprouted in.

4. Put the sprouted beans in a large pot and fill with enough new, purified water to cover the beans by about two inches. Add salt, coconut oil and seaweed, if using. Bring water to a boil.

5. Reduce heat to a simmer, and cook beans until tender, 45 minutes to an hour, depending on the size of beans. Larger beans will take longer. Add more water if it gets too low and the tops of beans are showing.

6. Remove from heat, and they are ready to eat.

Variation: Add a little extra virgin or pure coconut oil for additional richness.

2. Nutty Sweet Rice with Lentils

I also add some coconut oil for the savoriness it adds to the recipe. In addition to making the dish taste more satisfying, coconut oil increases energy levels, improves skin health, helps in stress reduction, increases good cholesterol, can aid in preventing liver disease, eases asthma symptoms, and can help control blood sugar.

Ingredients:

• 2 c. whole-grain, medium, sprouted brown rice
• 1⁄4 c. sprouted lentils (To sprout lentils, soak them overnight in pure water and then drain off the water before cooking in fresh water. This removes the phytic acid.)
• 1⁄4 tsp. unrefined sea salt
• 6 c. non-chlorinated water
• 1–2 vegetable bouillon cubes
• 1 T. extra virgin, pure, organic coconut oil
• 1⁄2 c. pecans or walnuts, finely chopped
• 1⁄2 c. raisins
• 1⁄4 c. raw coconut flakes

Directions:

1. Rinse rice and lentils in a small-weave sieve until they run clean.

2. Dissolve bouillon cube in 6 c. water in a large pot.

3. Add rice, lentils, sea salt, coconut oil, and half of the nuts and raisins.

4. Bring to a boil; reduce heat to a simmer.

5. Cover the pot and do not disturb for 35–40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, rice and lentils are ready.

7. Add ghee, if using, to rice and lentil mixture and gently toss.

8. Gently scoop out rice and lentils, and add coconut and remaining nuts and raisins.

Variation: Add a little sauteed onion after cooking for a richer flavor.

I wish you true health on your vegan journey!

copyright@nancyaddison2012

For another article related to skin and aging, click here.

The post Best Sources Of Protein For A Vegan Or Vegetarian Diet With Delicious Recipes appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

This may surprise you and may go against what you have heard for so many years, but according to Mladen Golubic, MD, PhD of The Cleveland Heart Clinic: The more protein—especially animal protein—one eats, the higher the risk of different chronic diseases.

In fact, a recent study was done with 6,000 people between the ages of 50 and 65, who reported eating high creature sourced protein (for example: beef, pork, lamb, fowl, fish, dairy, and eggs). This dietary survey showed that these people not only had a 75 percent increase in dying from ANY cause, but also a quadruple increase in the chance of dying from cancer and a quintuple greater increase in the chance of dying from diabetes, when compared with the low protein intake group!

It is important to note that these associations were either greatly lessened or completely eliminated, if the proteins were vegan (plant) based. The composition of complex amino acids, which are the building blocks of protein, that is derived from animals, acts very differently than the amino acids from plant protein. What we need are amino acids, not the proteins themselves.

In this article, (I also going into detail on nutrition for vegetarians/vegans in my award-winning cookbook, How To Be A Healthy Vegetarian, 2nd edition) I am going to cut through some of this information and provide some research and answers that may help you with a healthier eating plan that could really make an impact on your health and well-being.

Protein is made up of amino acids, which are crucial for building and maintaining cells and tissues. The body uses amino acids to make hemoglobin and insulin. Protein (amino acid) is also essential for maintaining healthy sugar levels in the blood, especially when eating carbohydrates.

Yet ideas about how much and what type of protein we need have changed over time. Even today, experts’ opinions vary. What is important is that you make the right diet choices for your individual needs. Let’s look at all the research to date.

At the beginning of the twentieth century, Russell Henry Chittenden, the father of biochemistry, was disturbed that physicians were recommending high-protein diets of 135 grams a day. He thought this was wrong and set out to test this dietary theory. Chittenden began by doing a study on himself using a low-protein diet. He lost weight, had more energy, got rid of his arthritic joint pain, and was, in his opinion, healthier than he had been on a high-protein diet.

He began testing colleagues, students, and athletes at Yale University. On the low-protein diet, they all had more energy, felt better, and actually increased their performance ability by more than 35 percent. In 1904, Chittenden concluded that “35–50 grams of protein a day was adequate for adults, and individuals could maintain their health and fitness on this amount. Studies over the past century have consistently confirmed Professor Chittenden’s findings.”  The current goverment recommended daily allowance of protein for adults is 46–56 grams per day.

Some studies say that the amount and type of protein a person should eat depends upon his or her blood type. Dr. Peter J. D’Adamo and Catherine Whitney’s book Eat Right 4 Your Type looks at the connection between blood type, diet, and health. My blood type is O, as is my daughter’s. The book says that “O blood types are meant to thrive best on a high protein (red meat) and low carbohydrate diet.”

I have been vegetarian for 31 years, and my daughter has been a vegetarian for her whole life of 32 years. We seem to do quite well on a vegetarian (mostly vegan) diet, but we do make sure we consume enough protein-rich plant foods like beans, lentils, nuts, seeds, whole-grain rice, and quinoa, and have a good amount of healthy fats in our diet.

It is up to you to decide if this theory is right for you.

Many athletes today are filling their bodies with protein-rich food, thinking it will make them stronger and their muscles bigger.

According to the Vegetarian Resource Group: Athletes used to eat thick steaks before competition because they thought it would improve their performance. Protein supplements are sold at health food stores. This concern about protein is misplaced.

Although protein is certainly an essential nutrient which plays many key roles in the way our bodies function, we do not need huge quantities of it. In reality, we need small amounts of protein. Only one calorie out of every ten we take in needs to come from protein. Athletes do not need much more protein than the general public.

This is backed up in an AARP article (May 22,  2009, “Eat the Right Kinds Of Protein: Don’t Overdo Protein; Do it Right. Here’s How) by tennis athlete Martina Navratilova (a vegetarian), who says: “On days that I work out, I’ll have a little protein with some carbs after exercising. This combo speeds up the manufacture of new glycogen (the carbohydrate that is stored in muscle and supplies energy) and elevates key hormones in the body that are involved in muscle repair and growth. In addition, the snack amplifies the fuel I get from carbs.”

This fits in with what I have read from other top athletes like Brendan Brazier, two-time Canadian 50K ultra marathon champion. He thinks recovery time from working out is really the most critical factor for success as an athlete, rather than protein intake. He lives and thrives on a 100 percent plant-based diet.

Many vegan proteins are a combination of carbohydrates and protein. You can find some great information about protein and the vegan diet on the vegan athlete website. Our bodies are all different, and our blood types are different. You need to find what works best for you.

There are several myths about protein. For instance, in the 1971 book Diet for a Small Planet, Frances Moore Lappé wrote that plants contained “incomplete proteins” within adequate amounts of specific essential amino acids, in order for them to meet the dietary needs of people. She emphasized the need to combine vegetable-based foods to obtain the complete amino acid complexes needed for optimum health when choosing not to consume animal protein.

However, according to Dr. John McDougall, Lappé did not understand the scientific research on human protein needs and the sufficiency of plant-based foods. Dr. McDougall says that plant combining “is unnecessary and implies that it is difficult to obtain ‘complete’ proteins from vegetables without detailed nutritional knowledge. Because of her complicated and incorrect ideas, many people are frightened away from vegetable-based diets.”

Thankfully such myths are slowly but surely being dismissed as untrue. The American Dietetic Association (ADA)revised its position statement on vegetarian diets and now agrees that well-planned vegetarian diets are “a healthy, nutritionally adequate dietary practice for all stages of life.”

As for the amount of protein we eat, it is not practical or very accurate to measure it on a daily basis. 0.8 g/kg is generous. Guidelines from the World Health Organization, specify that 0.5 g/kg is adequate for good health. Make sure you get enough calories from unprocessed whole foods of plant origin and you will get enough protein. You should eat a variety of legumes (beans of any type, shape, or color, including soybeans, lentils, and peas), and 100 percent whole-grain products and vegetables. Do not worry about getting enough proteins. If you get enough calories from these plant-based wholefoods, you are getting enough protein.

As for other nutrition, there is not a single nutrient (with the possible exception of vitamin B12) that you cannot get from plants. In fact, meat or fish do not have any dietary fiber, and only minuscule amounts of beneficial compounds that are not technically essential nutrients. However, these essential nutrients are richly present in organically grown, non-GMO plants and seem quite beneficial for human health.

Dr. Andrew Weil, a prominent expert in the health field, also addressed this subject: You may have heard that vegetable sources of protein are incomplete and become complete only when correctly combined. Research has discredited that notion, so you don’t have to worry that you won’t get enough usable protein if you don’t put together some magical combination of foods at each meal.

Whether or not you’re a vegetarian, I recommend that you divide your daily calories as follows: 40–50 percent from carbohydrates (including vegetables, fruit, whole grains, starchy roots and tubers, and legumes), 30 percent from fat, and 20–30 percent from protein, which amounts to between 100 and 150 grams on a 2,000 calorie-a-day diet. Dr. Weil, actually recommends more protein than Dr. Chittenden. In my opinion, you have to decide what type and amount of protein works best for you.

Dennis Gordon, MEd, RD, voices the same opinion as Dr. Weil and Dr. McDougall. In the article “Vegetable Proteins Can Stand Alone,” Gordon wrote: Complementing proteins is not necessary with vegetable proteins. The myth that vegetable source proteins need to be complemented is similar to the myths that persist about sugar making one’s blood glucose go up faster than starch does. These myths have great staying power despite there being no evidence to support them and plenty to refute them.

Protein myths have been around for almost a century, but beans, seeds, leafy greens, legumes, and grains are all sources of healthy vegan protein. In fact, leafy greens are among the best sources of protein. For example, 45 percent of spinach is protein.

Types of Vegan Protein Sources

Nuts and Seeds

Nuts and seeds are perfect foods because they are a combination of protein, fat, and carbohydrate. They contain delicate polyunsaturated fatty acids that can become rancid shortly after being shelled, so store them in a tightly sealed container (preferably glass) in the refrigerator. Nuts that come from tropical climates can contain high levels of fungal mycotoxins, which result from improper storage.

Almost all nuts and seeds also contain certain compounds that include enzyme inhibitors and phytic acid, which can prevent the body from absorbing some nutrients. To help diminish the phytic acid and enzyme inhibitors, and to make them more digestible, place them in a glass or steel bowl and soak them for 12–18 hours in non-chlorinated water and a little bit of whole sea salt. If desired, you can dehydrate or roast them in the oven at a low temperature. Eat them within a few days. When buying nuts and seeds, look for products that are sprouted or have been soaked. You may want to have your physician check your mineral levels if you have a diet high in nuts and seeds.

Pine nuts (pignoli) are nature’s only source of pinolenic acid, which helps diminish your appetite. They have the highest concentration of oleic acid, a monounsaturated fat that aids the liver in eliminating harmful triglycerides from our body, which helps protect our heart. Pine nuts are also packed with 3 mg of iron per one-ounce serving and are rich in Vitamin B1 and Vitamin B3, manganese, copper, magnesium, molybdenum, and zinc, as well as being a source of Vitamin B2, Vitamin E, and potassium.

There are more than 29 varieties of pine nuts. Most of the pine nuts in US grocery stores are from trees grown in China, Mexico, and Korea. All pine nuts are nutritious, but the most nutrient-dense are Mediterranean pine nuts, which come from the Stone Pine (Pinus pinea, or Umbrella Pine) native to Portugal, Spain, and Italy. Mediterranean pine nuts are lower in calories, have a great ratio of Omega 3 to Omega 6 essential fatty acids, have a higher level of phytosterols, (which are known to lower cholesterol), and have a greater protein content than other varieties of pine nut. Pine nuts are wonderful to have as a snack or add to a meat substitute, protein drink, or smoothie.

Hemp seeds are actually nuts. They contain significant amounts of Omega 3 and Omega 6 fatty acids, as well as protein. They also contain significant amounts of Vitamin E, which is important for the thyroid gland. Hemp seeds are seen as an excellent food source because of their great combination of high-quality oil, or good fat (44 percent), protein (33 percent), and fiber (12 percent).
Hemp protein contains all the complex amino acid proteins, and is extremely similar to the type of protein in animal foods. It has a wonderful digestibility and appears to be free of the anti-nutrients found in soy. Hemp seeds deliver a good source of readily absorbable, nutrient-dense protein that can be readily utilized by the body.88

Almonds are actually seeds. They are a powerhouse of nutrients, including manganese, magnesium, copper, Vitamin B2, and phosphorus, and are a great source of protein and fiber. One quarter cup of almonds has 12 grams of protein. That is more than twice the amount of protein in one egg. However, almonds contain 1,800 more Omega 6 fatty acids than Omega 3 fatty acids. This can seriously throw off the balance of Omega 3 to Omega 6 fatty acids in the body. For that reason, I tend to use more whole-grain rice or coconut milk these days than almond milk.

Walnuts are especially good for the vegetarian diet. They are high in protein; are a very good source of manganese, copper, tryptophan, and Omega 3 and Omega 6 fatty acids; and have a fairly good ratio of Omega 3 to Omega 6 fatty acids (four Omega 6s to one Omega 3) with only eight percent saturated fat.

Cashews are a very good source of copper, magnesium, tryptophan, and phosphorus. Copper is necessary to maintain healthy bones and connective tissues. Cashews have 117 Omega 6 fatty acids to one Omega 3, and have 12.5 percent saturated fat. I love cashews, but I try to combine them with other nuts and seeds when I eat them to help balance out the Omegas and saturated fats.
Pumpkin seeds are a good source of protein and fiber, as well as minerals, including zinc, iron, magnesium, phosphorus, potassium, copper, and manganese. Pumpkin seeds have 117 Omega 6 fatty acids to one Omega 3 and have a saturated fat content of 14 percent. Interestingly, pumpkin seeds are terrific at helping the body get rid of parasites.

I am a certified wildlife rehabilitator, and I use pumpkin seeds on a regular basis when feeding the wild animals, I rehabilitate. I grind the seeds and immediately add them to the animals’ food, and it is amazing to me how many tape worms and other types of parasites come out in their bowel movements. Because of this, I use pumpkin seeds frequently, in a freshly ground form, in my own foods.
Protein Supplements

Sometimes vegans feel they are just not getting enough food, protein, or sustenance. They probably need concentrated nutrients from protein and carbohydrates, along with some good fat. When the body is getting a combination of protein, carbohydrates, and fat from nutrient-dense, whole food, full of live enzymes, the body will feel nutritionally satisfied.

Studies have shown that after an intense workout, it is helpful to replenish your glycogen by having some carbohydrates combined with some protein, which appears to support muscle. The fat tells the body how to utilize the protein and carbohydrates. When I use a meal replacement or protein powder, I add about a tablespoon of good fat to the mixture, usually coconut oil, flax seed oil, avocado oil or safflower oil. Sometimes, I’ll add a combination of two or three of them.

If you choose to use a protein supplement, I recommend using one that contains protein that is organic, vegan, gluten-free, raw, and whole-grain. Protein supplements made from sprouted seeds, nuts, whole grains, whole-grain rice, hemp seeds, legumes, peas, and beans are some of my favorites. When buying protein supplements, make sure they aren’t mystery protein by reading the ingredient list very carefully. Anything that simply says “protein” could be ground leftovers from meat packing plants. Those leftovers can include hair, nails, hooves, and other animal parts.

Be careful which protein powders or supplements you buy. Consumer Reports tested 15 high-protein drinks and found that many contained levels of toxic heavy metals. Here is an excerpt from the report:
Our investigation, including tests at an outside laboratory of 15 protein drinks, a review of government documents, and interviews with health and fitness experts and consumers, found most people already get enough protein, and there are far better and cheaper ways to add more if it’s needed.

Some protein drinks can even pose health risks, including exposure to potentially harmful heavy metals, if consumed frequently. All drinks in our tests had at least one sample containing one or more of the following contaminants: arsenic, cadmium, lead, and mercury. Those metals can have toxic effects on several organs in the body.89

Again, read the ingredients carefully and buy ones that contain only organic whole vegetarian food.
Because of the emphasis by certain food industries for the need of protein in the diet, marketing the protein drink or shake market is an enormous money-making industry. Marketing for high-protein drinks is sharp, savvy, and targeted to bodybuilders, athletes, baby boomers, and pregnant women.

The advertising can say that their protein drinks build muscle or help shed unwanted pounds. People have the idea that if they consume more protein, their bodies will build more muscle, but lifting weights and exercising are what builds muscle.

Soy

Soy protein is a complete protein but can be very hard to digest. The Chinese did not eat unfermented soybeans, because they contain quantities of natural toxins or “anti-nutrients,” and are high in phytic acid. This means ingesting unfermented soy can prevent the body from absorbing other nutrients like calcium, magnesium, copper, iron, zinc, and particularly protein. In China, soy was not used as a food until fermentation techniques were discovered in the Zhou Dynasty (1046–256 BC).

When soy is fermented—as in miso, tempeh, or soy sauce—the soy nutrients are more digestible and easier to absorb. Unfermented Soy has been linked to gastric distress and pancreatic problems, including cancer, and it can impair our body’s uptake of amino acids.  It also contains goitrogens, which are known to suppress the functioning of the thyroid.

Most soy on the market today is from genetically modified (GM) seed. 91 percent of soybeans planted in the United States are GM, and the rate is rapidly growing throughout the world, according Dr. Gregory Damato.

Dr. Gregory Damato points out that “more than 95 percent of GM soy (and 75 percent of other GM crops) is engineered to tolerate glyphosate herbicide, the most common formulation of which is Roundup.”

Recent studies by French scientists on the Toxicity of Roundup and Glyphosate found this herbicide carcinogenic.
They found it:

1. Causes cell cycle dysregulation, which is a hall mark of tumor cells and human cancers.
2. Inhibits DNA synthesis in certain parts of the cell cycle—the cells’ reproductive process which underlies the growth and development of all living organisms.
3. Impedes the hatchings of sea urchins. (Sea urchins were used because they constitute an appropriate model for the identification of undesirable cellular and molecular targets of pollutants.) The delay was found to be dose dependent on the concentration of Roundup. The surfactant polyoxyethylene amine(POEA), another major component of Roundup, was also found to be highly toxic to the embryos when tested alone, and could therefore be a contributing factor.

These reasons are why I don’t eat soy if I can avoid it, or any other genetically modified food or non-organically grown food. I recommend reading more about glyphosate herbicide if you are eating non-certified organic foods.

Be aware that soy is added to tortillas, breads, fake meats, and many other foods, supposedly for the “health” benefit. In my opinion, it is really used as cheap filler.

Health and nutrition expert Dr. Joseph Mercola writes that the advertising industry has misled the public about the safety and health benefits of soy, as well as the widespread use of it in the Asian diet. He states: “A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only when the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the soy toxins.”

He goes on to say that, contrary to some reports in the West, it is not the usual practice in Asian countries to feed soy milk to infants.

A billion-dollar industry advertises soy as the answer to many health issues. Soy is frequently touted as the answer to women’s menopause problems, heart disease, and weight problems, as well as a great protein source. Be aware of this when you read food labels that refer to soy’s health benefits, even those that display an FDA approval statement that soy can help lower the risk of heart disease.

In 2000, two FDA employees, Daniel Doerge and Daniel Sheehan, were so worried about the danger of soy that they wrote a controversial letter to their employer, protesting the positive health claims for soy that the FDA was approving at the time.101.

They wrote: “There is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolite of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans. Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants.”

Think carefully about the effects that soy can have on the thyroid, our master gland which affects almost all aspects of our health, and estrogen. Many doctors and nutritionists are soy proponents. Be careful and research this yourself if you are concerned.

Soy is touted as solution to menopause hormone imbalances. This is one of the reasons why so many doctors and older women were happy to embrace it. Soy and soy-based products contain isoflavones or phytoestrogens, which are plant-based estrogens. Soy is not the only food that contains phytoestrogens. There are other less controversial and more digestible foods with phytoestrogens you can include in your diet.
For men, eating soy isoflavones can significantly reduce testicular function and lower luteinizing hormone (LH)production, which is what signals the testicles to work.

A high soy intake which potentially lowers level of LH increases the probability of estrogen dominance in men, contributing to hair loss, swollen and cancerous prostates, and insulin resistance. Dr. Doris Rapp, MD, a leading pediatric allergist, asserts that environmental and food estrogens are responsible for the worldwide reduction in male fertility.

Soy consumption has been linked with cancer in adults, notably breast cancer, as I read in an article by Jim Rutz. He went on to say: That’s why the governments of Israel, the UK, France, and New Zealand are already cracking down hard on soy.

In sad contrast, 60 percent of the refined foods in US supermarkets now contain soy. Worse, soy use may double in the next few years because (last I heard) the out-of-touch medicrats in the FDA hierarchy are considering allowing manufacturers of cereal, energy bars, fake milk, fake yogurt, etc., to claim that “soy prevents cancer.” It doesn’t. . .

P.S.: Fermented soy sauce is fine. Unlike soy milk, it’s perfectly safe because it’s fermented, which changes its molecular structure. Miso, natto, and tempeh are also okay, but avoid tofu and soy milk.

Soy can create allergic reactions. In 1986, Dr. Stuart Berger, MD, placed soy among the top seven allergens, one of the “sinister seven.”

Finally, soy protein isolate, a by-product of soybean oil processing that is found in a huge number of vegan foods, is something to avoid completely.

The processing of soy protein isolate is done mostly in aluminum tanks that leach high levels of aluminum into the product. Then MSG, flavorings, preservatives, sweeteners, and synthetic chemicals are frequently added to help get rid of the “beany” taste and add more “meaty” flavor. In animal experiments, the test animals fed soy isolate developed enlarged organs, particularly the thyroid and the pancreas.

After the soybeans, which are mostly GM varieties, are crushed to extract the oil, the left-over soy “chunks” (which still contain fiber, water, some fat, and other carbohydrates) then undergo another extraction process that involves hexane—a neurotoxin that is also a substantial component in gasoline. The next step involves soaking these chunks in a chemical mixture (which commonly contains ammonia and hydrochloric acid) to help concentrate protein levels and achieve a sponge-like texture. Finally, the mixture is then spray-dried.

A regular, standard soybean contains 40 percent protein, while soy protein isolate is usually about 95 percent protein. Soy protein isolate can only be made in factories. Healthy, whole foods should be possible to make in a kitchen. You can make your own seitan (wheat meat) at home. You can make your own nut milk, rice milk or hemp milk at home with a blender and some whole-food ingredients. The only way to make soy protein isolate is by using extremely flammable and hazardous chemicals, like hexane, and extreme temperatures that you could not possibly obtain in a kitchen setting.

Hexane is not used in the production of organic soy protein isolate. For a list of which protein bars and soy burgers are made using hexane-extracted soy protein isolates and which aren’t, go to: www.cornucopia.org/hexane-guides/hexane_guide_bars.html.

As I researched soy, I came to seriously reconsider its use. When I first became a vegetarian, I used soy for many things. I used to feel that soy milk, soy beans, and other soy products were foods I should use. I learn something new every day. No one knows everything, so be open to new information.

I found some soy vegetarian alternative meats worked really well as transition foods from a meat-based diet. Some of them didn’t taste very good and were a huge waste of money, but a few were pretty good. I always looked for organic ones, but those were rare. I weaned myself off them. There are many more choices today that are organic and taste much better than what was available in 1988.

As I have learned more about soy, I always try to avoid it now. I do, however, use organic fermented soy sauce. I also use organic miso and tempeh occasionally. There are alternative organic misos now that are made with brown rice, garbanzo beans, and barley, and they taste terrific. I buy these instead of the soy variety.

In conclusion, if you are going to buy soy, buy certified organic and non-GMO soy because it won’t be from genetically modified seeds. Buy sprouted and/or fermented soy for a more digestible and less harmful soy protein, and avoid soy protein isolates.

Beans

Beans—including black beans, garbanzo beans (also known as chickpeas), pinto beans, and kidney beans—are a great source of protein, fiber, and antioxidants. Beans are relatively inexpensive and easy to store in a dry, cool place for a fairly long time.

The fiber in beans has been shown to help lower cholesterol by binding with bile acids, which are used in making cholesterol. Fiber isn’t absorbed into the body. It passes out of the body, taking the bile with it. Beans also help prevent blood sugar levels from rising too quickly after a meal, making beans a good food choice for people with diabetes or hypoglycemia. Combining beans with whole-grain rice gives you all the essential amino acids.

A little-known and beneficial attribute of beans is that they contain the enzyme sulfite oxidase, which can detoxify sulfites. Sulfites are a common preservative used in many foods today. Many people are sensitive to sulfites, resulting in weight gain, headaches, and rapid heartbeat. Eating one cup of black beans can give you 172 percent of the daily value of the trace mineral molybdenum, which is the key component of sulfite oxidase.

The Journal of Agriculture and Food Chemistry researched beans and found they are as rich in anthocyanin—an antioxidant compound—as cranberries, oranges, and grapes. In fact, black beans had approximately 10 times the amount found in oranges. The darker the bean, the higher the antioxidant properties were. Gram for gram, black beans had the highest levels of antioxidants. They descended in order of black, red, brown, yellow, and lastly white.

Here is a list of some top vegan protein sources:

• Almonds (1⁄4 c.) 12 grams
• Amaranth (31⁄2 oz.) 16 grams
• Baked beans (8 oz.) 11.5 grams
• Broccoli (31⁄2 oz.) 3.1 grams
• Brown rice (7 oz.) 4.4 grams
• Buckwheat (31⁄2 oz.) 12 grams
• Bulgur (1 c. cooked) 6 grams
• Cashews (1⁄4 c.) 5 grams
• Flax Seeds (1 tsp.) 6 grams
• Garbanzo beans (chickpeas) (7 oz.) 16 grams
• Hemp seeds (1 oz.) 11 grams
• Lentils (41⁄2 oz.) 9.1 grams
• Mediterranean pine nuts (1 oz.) 10 grams
• Mushrooms – cooked (1c.) 4 grams
• Muesli (21⁄2 oz.) 7.7 grams
• Nori seaweed (31⁄2 oz. dried) 35 grams
• Nutritional yeast (31⁄2 oz.) 50 grams
• Oatmeal (1 c.) 6 grams
• Peanuts (1 oz.) 7.3 grams
• Pine nuts (1 oz.) 6.8 grams
• Portabella mushroom (84 gm) 1.77 grams
• Potatoes (7 oz.) 2.8 grams
• Pumpkin seeds (raw) (1 oz.) 7 grams
• Sesame seeds (31⁄2 oz.) 19 grams
• Shitake mushroom (one 19-gm mushroom) .43 grams
• Spinach (fresh) (1 c.) 1 gram
• Spirulina (31⁄2 oz.) 68 grams
• Sunflower seeds (31⁄2 oz.) 24 grams
• Walnuts (1⁄4 c.) 25 grams
• Whole-grain bread (2 slices) 7 grams

The diet that works for me and my O blood type and lifestyle may not be the perfect diet for someone else. Try the various vegan diet choices that your heart tells you to try, and see what works. Some people’s diet choices may change over time along with age, environment, lifestyle, and circumstance.

Find what works for you, and listen to your own body. It will tell you the best choice of vegan food for you. You are the best guide and judge of your body and your health. For many of us in transition with new food choices or life in general, it takes baby steps. Some people will find that eating a little cheese or eggs now and then makes the transition easier. Later, they may be able to cut those foods out completely.

In conclusion, remember to listen to your own body, provide the quality combinations of fresh, whole, nutrient dense, organic food.

When it comes to choosing the right vegan diet, a person should see how his or her body reacts to certain foods and lifestyles. It is all about balance. Becoming a vegan is a journey. Simply start the journey, and see where it takes you!

If you are interested in finding out more about eating a healthy plant based diet. You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com, 

Nancy Addison’s 6 international award-winning books can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

This article is an excerpt from Nancy Addison’s multiple award-winning book, How To Be A Healthy Vegetarian, 2nd edition.

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Nancy Addison’s 6 international award-winning books can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”).

copyright@nancyaddison2018

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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This may surprise you and may go against what you have heard for so many years, but according to Mladen Golubic, MD, PhD of The Cleveland Heart Clinic: The more protein—especially animal protein—one eats, the higher the risk of different chronic diseases.

In fact, a recent study was done with 6,000 people between the ages of 50 and 65, who reported eating high creature sourced protein (for example: beef, pork, lamb, fowl, fish, dairy, and eggs). This dietary survey showed that these people not only had a 75 percent increase in dying from ANY cause, but also a quadruple increase in the chance of dying from cancer and a quintuple greater increase in the chance of dying from diabetes, when compared with the low protein intake group!

It is important to note that these associations were either greatly lessened or completely eliminated, if the proteins were vegan (plant) based. The composition of complex amino acids, which are the building blocks of protein, that is derived from animals, acts very differently than the amino acids from plant protein. What we need are amino acids, not the proteins themselves.

In this article, (I also going into detail on nutrition for vegetarians/vegans in my award-winning cookbook, How To Be A Healthy Vegetarian, 2nd edition) I am going to cut through some of this information and provide some research and answers that may help you with a healthier eating plan that could really make an impact on your health and well-being.

Protein is made up of amino acids, which are crucial for building and maintaining cells and tissues. The body uses amino acids to make hemoglobin and insulin. Protein (amino acid) is also essential for maintaining healthy sugar levels in the blood, especially when eating carbohydrates.

Yet ideas about how much and what type of protein we need have changed over time. Even today, experts’ opinions vary. What is important is that you make the right diet choices for your individual needs. Let’s look at all the research to date.

At the beginning of the twentieth century, Russell Henry Chittenden, the father of biochemistry, was disturbed that physicians were recommending high-protein diets of 135 grams a day. He thought this was wrong and set out to test this dietary theory. Chittenden began by doing a study on himself using a low-protein diet. He lost weight, had more energy, got rid of his arthritic joint pain, and was, in his opinion, healthier than he had been on a high-protein diet.

He began testing colleagues, students, and athletes at Yale University. On the low-protein diet, they all had more energy, felt better, and actually increased their performance ability by more than 35 percent. In 1904, Chittenden concluded that “35–50 grams of protein a day was adequate for adults, and individuals could maintain their health and fitness on this amount. Studies over the past century have consistently confirmed Professor Chittenden’s findings.”  The current goverment recommended daily allowance of protein for adults is 46–56 grams per day.

Some studies say that the amount and type of protein a person should eat depends upon his or her blood type. Dr. Peter J. D’Adamo and Catherine Whitney’s book Eat Right 4 Your Type looks at the connection between blood type, diet, and health. My blood type is O, as is my daughter’s. The book says that “O blood types are meant to thrive best on a high protein (red meat) and low carbohydrate diet.”

I have been vegetarian for 31 years, and my daughter has been a vegetarian for her whole life of 32 years. We seem to do quite well on a vegetarian (mostly vegan) diet, but we do make sure we consume enough protein-rich plant foods like beans, lentils, nuts, seeds, whole-grain rice, and quinoa, and have a good amount of healthy fats in our diet.

It is up to you to decide if this theory is right for you.

Many athletes today are filling their bodies with protein-rich food, thinking it will make them stronger and their muscles bigger.

According to the Vegetarian Resource Group: Athletes used to eat thick steaks before competition because they thought it would improve their performance. Protein supplements are sold at health food stores. This concern about protein is misplaced. Although protein is certainly an essential nutrient which plays many key roles in the way our bodies function, we do not need huge quantities of it. In reality, we need small amounts of protein. Only one calorie out of every ten we take in needs to come from protein. Athletes do not need much more protein than the general public.

This is backed up in an AARP article (May 22,  2009, “Eat the Right Kinds Of Protein: Don’t Overdo Protein; Do it Right. Here’s How) by tennis athlete Martina Navratilova (a vegetarian), who says: “On days that I work out, I’ll have a little protein with some carbs after exercising. This combo speeds up the manufacture of new glycogen (the carbohydrate that is stored in muscle and supplies energy) and elevates key hormones in the body that are involved in muscle repair and growth. In addition, the snack amplifies the fuel I get from carbs.”

This fits in with what I have read from other top athletes like Brendan Brazier, two-time Canadian 50K ultra marathon champion. He thinks recovery time from working out is really the most critical factor for success as an athlete, rather than protein intake. He lives and thrives on a 100 percent plant-based diet.

Many vegetarian proteins are a combination of carbohydrates and protein. You can find some great information about protein and the vegan diet on the vegan athlete website. Our bodies are all different, and our blood types are different. You need to find what works best for you.

There are several myths about protein. For instance, in the 1971 book Diet for a Small Planet, Frances Moore Lappé wrote that plants contained “incomplete proteins” within adequate amounts of specific essential amino acids, in order for them to meet the dietary needs of people. She emphasized the need to combine vegetable-based foods to obtain the complete amino acid complexes needed for optimum health when choosing not to consume animal protein.

However, according to Dr. John McDougall, Lappé did not understand the scientific research on human protein needs and the sufficiency of plant-based foods. Dr. McDougall says that plant combining “is unnecessary and implies that it is difficult to obtain ‘complete’ proteins from vegetables without detailed nutritional knowledge. Because of her complicated and incorrect ideas, many people are frightened away from vegetable-based diets.”

Thankfully such myths are slowly but surely being dismissed as untrue. The American Dietetic Association (ADA)revised its position statement on vegetarian diets and now agrees that well-planned vegetarian diets are “a healthy, nutritionally adequate dietary practice for all stages of life.”

As for the amount of protein we eat, it is not practical or very accurate to measure it on a daily basis. 0.8 g/kg is generous. Guidelines from the World Health Organization, specify that 0.5 g/kg is adequate for good health. Make sure you get enough calories from unprocessed whole foods of plant origin and you will get enough protein. You should eat a variety of legumes (beans of any type, shape, or color, including soybeans, lentils, and peas), and 100 percent whole-grain products and vegetables. Do not worry about getting enough proteins. If you get enough calories from these plant-based wholefoods, you are getting enough protein.

As for other nutrition, there is not a single nutrient (with the possible exception of vitamin B12) that you cannot get from plants. In fact, meat or fish do not have any dietary fiber, and only minuscule amounts of beneficial compounds that are not technically essential

nutrients. However, these essential nutrients are richly present in organically grown, non-GMO plants and seem quite beneficial for human health.

Dr. Andrew Weil, a prominent expert in the health field, also addressed this subject: You may have heard that vegetable sources of protein are incomplete and become complete only when correctly combined. Research has discredited that notion, so you don’t have to worry that you won’t get enough usable protein if you don’t put together some magical combination of foods at each meal.

Whether or not you’re a vegetarian, I recommend that you divide your daily calories as follows: 40–50 percent from carbohydrates (including vegetables, fruit, whole grains, starchy roots and tubers, and legumes), 30 percent from fat, and 20–30 percent from protein, which amounts to between 100 and 150 grams on a 2,000 calorie-a-day diet.

Dr. Weil, actually recommends more protein than Dr. Chittenden. In my opinion, you have to decide what type and amount of protein works best for you.

Dennis Gordon, MEd, RD, voices the same opinion as Dr. Weil and Dr. McDougall. In the article “Vegetable Proteins Can Stand Alone,” Gordon wrote: Complementing proteins is not necessary with vegetable proteins. The myth that vegetable source proteins need to be complemented is similar to the myths that persist about sugar making one’s blood glucose go up faster than starch does. These myths have great staying power despite there being no evidence to support them and plenty to refute them.

Protein myths have been around for almost a century, but beans, seeds, leafy greens, legumes, and grains are all sources of healthy vegan protein. In fact, leafy greens are among the best sources of protein. For example, 45 percent of spinach is protein.

Types of Vegetarian Protein Sources

Nuts and Seeds

Nuts and seeds are perfect foods because they are a combination of protein, fat, and carbohydrate. They contain delicate polyunsaturated fatty acids that can become rancid shortly after being shelled, so store them in a tightly sealed container (preferably glass) in the refrigerator. Nuts that come from tropical climates can contain high levels of fungal mycotoxins, which result from improper storage.

Almost all nuts and seeds also contain certain compounds that include enzyme inhibitors and phytic acid, which can prevent the body from absorbing some nutrients. To help diminish the phytic acid and enzyme inhibitors, and to make them more digestible, place them in a glass or steel bowl and soak them for 12–18 hours in non-chlorinated water and a little bit of whole sea salt. If desired, you can dehydrate or roast them in the oven at a low temperature. Eat them within a few days.

When buying nuts and seeds, look for products that are sprouted or have been soaked.

You may want to have your physician check your mineral levels if you have a diet high in nuts and seeds.

Pine nuts (pignoli) are nature’s only source of pinolenic acid, which helps diminish your appetite. They have the highest concentration of oleic acid, a monounsaturated fat that aids the liver in eliminating harmful triglycerides from our body, which helps protect our heart. Pine nuts are also packed with 3 mg of iron per one-ounce serving and are rich in Vitamin B1 and Vitamin B3, manganese, copper, magnesium, molybdenum, and zinc, as well as being a source of Vitamin B2, Vitamin E, and potassium.

There are more than 29 varieties of pine nuts. Most of the pine nuts in US grocery stores are from trees grown in China, Mexico, and Korea. All pine nuts are nutritious, but the most nutrient-dense are Mediterranean pine nuts, which come from the Stone Pine (Pinus pinea, or Umbrella Pine) native to Portugal, Spain, and Italy. Mediterranean pine nuts are lower in calories, have a great ratio of Omega 3 to Omega 6 essential fatty acids, have a higher level of phytosterols, (which are known to lower cholesterol), and have a greater protein content than other varieties of pine nut. Pine nuts are wonderful to have as a snack or add to a meat substitute, protein drink, or smoothie.

Hemp seeds are actually nuts. They contain significant amounts of Omega 3 and Omega 6 fatty acids, as well as protein. They also contain significant amounts of Vitamin E, which is important for the thyroid gland. Hemp seeds are seen as an excellent food source because of their great combination of high-quality oil, or good fat (44 percent), protein (33 percent), and fiber (12 percent).

Hemp protein contains all the complex amino acid proteins, and is extremely similar to the type of protein in animal foods. It has a wonderful digestibility and appears to be free of the anti-nutrients found in soy. Hemp seeds deliver a good source of readily absorbable, nutrient-dense protein that can be readily utilized by the body.88

Almonds are actually seeds. They are a powerhouse of nutrients, including manganese, magnesium, copper, Vitamin B2, and phosphorus, and are a great source of protein and fiber. One quarter cup of almonds has 12 grams of protein. That is more than twice the amount of protein in one egg. However, almonds contain 1,800 more Omega 6 fatty acids than Omega 3 fatty acids. This can seriously throw off the balance of Omega 3 to Omega 6 fatty acids in the body. For that reason, I tend to use more whole-grain rice or coconut milk these days than almond milk.

Walnuts are especially good for the vegetarian diet. They are high in protein; are a very good source of manganese, copper, tryptophan, and Omega 3 and Omega 6 fatty acids; and have a fairly good ratio of Omega 3 to Omega 6 fatty acids (four Omega 6s to one Omega 3) with only eight percent saturated fat.

Cashews are a very good source of copper, magnesium, tryptophan, and phosphorus. Copper is necessary to maintain healthy bones and connective tissues. Cashews have 117 Omega 6 fatty acids to one Omega 3, and have 12.5 percent saturated fat. I love cashews, but I try to combine them with other nuts and seeds when I eat them to help balance out the Omegas and saturated fats.

Pumpkin seeds are a good source of protein and fiber, as well as minerals, including zinc, iron, magnesium, phosphorus, potassium, copper, and manganese. Pumpkin seeds have 117 Omega 6 fatty acids to one Omega 3 and have a saturated fat content of 14 percent. Interestingly, pumpkin seeds are terrific at helping the body get rid of parasites.

I am a certified wildlife rehabilitator, and I use pumpkin seeds on a regular basis when feeding the wild animals, I rehabilitate. I grind the seeds and immediately add them to the animals’ food, and it is amazing to me how many tape worms and other types of parasites come out in their bowel movements. Because of this, I use pumpkin seeds frequently, in a freshly ground form, in my own foods.

Protein Supplements

Sometimes vegetarians feel they are just not getting enough food, protein, or sustenance. They probably need concentrated nutrients from protein and carbohydrates, along with some good fat. When the body is getting a combination of protein, carbohydrates, and fat from nutrient-dense, whole food, full of live enzymes, the body will feel nutritionally satisfied.

Studies have shown that after an intense workout, it is helpful to replenish your glycogen by having some carbohydrates combined with some protein, which appears to support muscle. The fat tells the body how to utilize the protein and carbohydrates. When I use a meal replacement or protein powder, I add about a tablespoon of good fat to the mixture, usually coconut oil, flax seed oil, avocado oil or safflower oil. Sometimes, I’ll add a combination of two or three of them.

If you choose to use a protein supplement, I recommend using one that contains protein that is organic, vegan, gluten-free, raw, and whole-grain. Protein supplements made from sprouted seeds, nuts, whole grains, whole-grain rice, hemp seeds, legumes, peas, and beans are some of my favorites. When buying protein supplements, make sure they aren’t mystery protein by reading the ingredient list very carefully. Anything that simply says “protein” could be ground leftovers from meat packing plants. Those leftovers can include hair, nails, hooves, and other animal parts.

Be careful which protein powders or supplements you buy. Consumer Reports tested 15 high-protein drinks and found that many contained levels of toxic heavy metals. Here is an excerpt from the report:

Our investigation, including tests at an outside laboratory of 15 protein drinks, a review of government documents, and interviews with health and fitness experts and consumers, found most people already get enough protein, and there are far better and cheaper ways to add more if it’s needed. Some protein drinks can even pose health risks, including exposure to potentially harmful heavy metals, if consumed frequently. All drinks in our tests had at least one sample containing one or more of the following contaminants: arsenic, cadmium, lead, and mercury. Those metals can have toxic effects on several organs in the body.89

Again, read the ingredients carefully and buy ones that contain only organic whole vegetarian food.

Because of the emphasis by certain food industries for the need of protein in the diet, marketing the protein drink or shake market is an enormous money-making industry. Marketing for high-protein drinks is sharp, savvy, and targeted to bodybuilders, athletes, baby boomers, and pregnant women.

The advertising can say that their protein drinks build muscle or help shed unwanted pounds. People have the idea that if they consume more protein, their bodies will build more muscle, but lifting weights and exercising are what builds muscle.

Soy

Soy protein is a complete protein but can be very hard to digest. The Chinese did not eat unfermented soybeans, because they contain quantities of natural toxins or “anti-nutrients,” and are high in phytic acid. This means ingesting unfermented soy can prevent the body from absorbing other nutrients like calcium, magnesium, copper, iron, zinc, and particularly protein. In China, soy was not used as a food until fermentation techniques were discovered in the Zhou Dynasty (1046–256 BC).

When soy is fermented—as in miso, tempeh, or soy sauce—the soy nutrients are more digestible and easier to absorb. Unfermented Soy has been linked to gastric distress and pancreatic problems, including cancer, and it can impair our body’s uptake of amino acids.  It also contains goitrogens, which are known to suppress the functioning of the thyroid.

Most soy on the market today is from genetically modified (GM) seed. 91 percent of soybeans planted in the United States are GM, and the rate is rapidly growing throughout the world, according to Natural News newsletter.

Dr. Gregory Damato points out that “more than 95 percent of GM soy (and 75 percent of other GM crops) is engineered to tolerate glyphosate herbicide, the most common formulation of which is Roundup.”

Recent studies by French scientists on the Toxicity of Roundup and Glyphosate found this herbicide carcinogenic.

They found it:

1. Causes cell cycle dysregulation, which is a hall mark of tumor cells and human cancers.
2. Inhibits DNA synthesis in certain parts of the cell cycle—the cells’ reproductive process which underlies the growth and development of all living organisms.
3. Impedes the hatchings of sea urchins. (Sea urchins were used because they constitute an appropriate model for the identification of undesirable cellular and molecular targets of pollutants.) The delay was found to be dose dependent on the concentration of Roundup. The surfactant polyoxyethylene amine(POEA), another major component of Roundup, was also found to be highly toxic to the embryos when tested alone, and could therefore be a contributing factor.

These reasons are why I don’t eat soy if I can avoid it, or any other genetically modified food or non-organically grown food. I recommend reading more about glyphosate herbicide if you are eating non-certified organic foods.

Be aware that soy is added to tortillas, breads, fake meats, and many other foods, supposedly for the “health” benefit. In my opinion, it is really used as cheap filler.

Health and nutrition expert Dr. Joseph Mercola writes that the advertising industry has misled the public about the safety and health benefits of soy, as well as the widespread use of it in the Asian diet. He states: “A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only when the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the soy toxins.”  He goes on to say that, contrary to some reports in the West, it is not the usual practice in Asian countries to feed soy milk to infants.

A billion-dollar industry advertises soy as the answer to many health issues. Soy is frequently touted as the answer to women’s menopause problems, heart disease, and weight problems, as well as a great protein source. Be aware of this when you read food labels that refer to soy’s health benefits, even those that display an FDA approval statement that soy can help lower the risk of heart disease. In 2000, two FDA employees, Daniel Doerge and Daniel Sheehan, were so worried about the danger of soy that they wrote a controversial letter to their employer, protesting the positive health claims for soy that the FDA was approving at the time.101

They wrote:

“There is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolite of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans. Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants.”

Think carefully about the effects that soy can have on the thyroid, our master gland which affects almost all aspects of our health, and estrogen. Many doctors and nutritionists are soy proponents. Be careful and research this yourself if you are concerned.

Soy is touted as solution to menopause hormone imbalances. This is one of the reasons why so many doctors and older women were happy to embrace it. Soy and soy-based products contain isoflavones or phytoestrogens, which are plant-based estrogens. Soy is not the only food that contains phytoestrogens. There are other less controversial and more digestible foods with phytoestrogens you can include in your diet.

For men, eating soy isoflavones can significantly reduce testicular function and lower luteinizing hormone (LH)production, which is what signals the testicles to work. A high soy intake which potentially lowers level of LH increases the probability of estrogen dominance in men, contributing to hair loss, swollen and cancerous prostates, and insulin resistance. Dr. Doris Rapp, MD, a leading pediatric allergist, asserts that environmental and food estrogens are responsible for the worldwide reduction in male fertility.

Soy consumption has been linked with cancer in adults, notably breast cancer, as I read in an article by Jim Rutz. He went on to say:

That’s why the governments of Israel, the UK, France, and New Zealand are already cracking down hard on soy. . .

In sad contrast, 60 percent of the refined foods in US supermarkets now contain soy. Worse, soy use may double in the next few years because (last I heard) the out-of-touch medicrats in the FDA hierarchy are considering allowing manufacturers of cereal, energy bars, fake milk, fake yogurt, etc., to claim that “soy prevents cancer.” It doesn’t. . .

P.S.: Soy sauce is fine. Unlike soy milk, it’s perfectly safe because it’s fermented, which changes its molecular structure. Miso, natto, and tempeh are also okay, but avoid tofu and soy milk.

Soy can create allergic reactions. In 1986, Dr. Stuart Berger, MD, placed soy among the top seven allergens, one of the “sinister seven.”

Finally, soy protein isolate, a by-product of soybean oil processing that is found in a huge number of vegan foods, is something to avoid completely.

The processing of soy protein isolate is done mostly in aluminum tanks that leach high levels of aluminum into the product. Then MSG, flavorings, preservatives, sweeteners, and synthetic chemicals are frequently added to help get rid of the “beany” taste and add more “meaty” flavor. In animal experiments, the test animals fed soy isolate developed enlarged organs, particularly the thyroid and the pancreas.

After the soybeans, which are mostly GM varieties, are crushed to extract the oil, the left-over soy “chunks” (which still contain fiber, water, some fat, and other carbohydrates) then undergo another extraction process that involves hexane—a neurotoxin that is also a substantial component in gasoline.

The next step involves soaking these chunks in a chemical mixture (which commonly contains ammonia and hydrochloric acid) to help concentrate protein levels and achieve a sponge-like texture. Finally, the mixture is then spray-dried.

A regular, standard soybean contains 40 percent protein, while soy protein isolate is usually about 95 percent protein.

Soy protein isolate can only be made in factories. Healthy, whole foods should be possible to make in a kitchen. You can make your own seitan (wheat meat) at home. You can make your own nut milk, rice milk or hemp milk at home with a blender and some whole-food ingredients. The only way to make soy protein isolate is by using extremely flammable and hazardous chemicals, like hexane, and extreme temperatures that you could not possibly obtain in a kitchen setting.

Hexane is not used in the production of organic soy protein isolate. For a list of which protein bars and soy burgers are made using hexane-extracted soy protein isolates and which aren’t, go to: www.cornucopia.org/hexane-guides/hexane_guide_bars.html.

As I researched soy, I came to seriously reconsider its use. When I first became a vegetarian, I used soy for many things. I used to feel that soy milk, soy beans, and other soy products were foods I should use. I learn something new every day. No one knows everything, so be open to new information.

I found some soy vegetarian alternative meats worked really well as transition foods from a meat-based diet. Some of them didn’t taste very good and were a huge waste of money, but a few were pretty good. I always looked for organic ones, but those were rare. I weaned myself off them. There are many more choices today that are organic and taste much better than what was available in 1988.

As I have learned more about soy, I always try to avoid it now. I do, however, use organic fermented soy sauce. I also use organic miso and tempeh occasionally. There are alternative organic misos now that are made with brown rice, garbanzo beans, and barley, and they taste terrific. I buy these instead of the soy variety.

In conclusion, if you are going to buy soy, buy certified organic soy because it won’t be from genetically modified seeds. Buy sprouted and/or fermented soy for a more digestible and less harmful soy protein, and avoid soy protein isolates.

Beans

Beans—including black beans, garbanzo beans (also known as chickpeas), pinto beans, and kidney beans—are a great source of protein, fiber, and antioxidants. Beans are relatively inexpensive and easy to store in a dry, cool place for a fairly long time.

The fiber in beans has been shown to help lower cholesterol by binding with bile acids, which are used in making cholesterol. Fiber isn’t absorbed into the body. It passes out of the body, taking the bile with it. Beans also help prevent blood sugar levels from rising too quickly after a meal, making beans a good food choice for people with diabetes or hypoglycemia. Combining beans with whole-grain rice gives you all the essential amino acids.

A little-known and beneficial attribute of beans is that they contain the enzyme sulfite oxidase, which can detoxify sulfites. Sulfites are a common preservative used in many foods today. Many people are sensitive to sulfites, resulting in weight gain, headaches, and rapid heartbeat. Eating one cup of black beans can give you 172 percent of the daily value of the trace mineral molybdenum, which is the key component of sulfite oxidase.

The Journal of Agriculture and Food Chemistry researched beans and found they are as rich in anthocyanin—an antioxidant compound—as cranberries, oranges, and grapes. In fact, black beans had approximately 10 times the amount found in oranges. The darker the bean, the higher the antioxidant properties were. Gram for gram, black beans had the highest levels of antioxidants. They descended in order of black, red, brown, yellow, and lastly white.

Vegan Protein Sources:

Almonds (1⁄4 c.) 12 grams

Amaranth (31⁄2 oz.) 16 grams

Baked beans (8 oz.) 11.5 grams

Broccoli (31⁄2 oz.) 3.1 grams

Brown rice (7 oz.) 4.4 grams

Buckwheat (31⁄2 oz.) 12 grams

Bulgur (1 c. cooked) 6 grams

Cashews (1⁄4 c.) 5 grams

Garbanzo beans (chickpeas) (7 oz.) 16 grams

Hemp seeds (1 oz.) 11 grams

Lentils (41⁄2 oz.) 9.1 grams

Mediterranean pine nuts (1 oz.) 10 grams

Muesli (21⁄2 oz.) 7.7 grams

Nori seaweed (31⁄2 oz. dried) 35 grams

Nutritional yeast (31⁄2 oz.) 50 grams

Oatmeal (1 c.) 6 grams

Peanuts (1 oz.) 7.3 grams

Pine nuts (1 oz.) 6.8 grams

Porridge (6 oz.) 2.4 grams

Potatoes (7 oz.) 2.8 grams

Pumpkin seeds (raw) (1 oz.) 7 grams

Sesame seeds (31⁄2 oz.) 19 grams

Spinach (fresh) (1 c.) 1 gram

Spirulina (31⁄2 oz.) 68 grams

Sunflower seeds (31⁄2 oz.) 24 grams

Tofu (5 oz.) 10.3 grams

Walnuts (1⁄4 c.) 25 grams

Whole-grain bread (2 slices) 7 grams

When it comes to choosing the right vegan diet, a person should see how his or her body reacts to certain foods and lifestyles. It is all about balance.

The diet that works for me and my O blood type and lifestyle may not be the perfect diet for someone else. Try the various vegan diet choices that your heart tells you to try, and see what works. Some people’s diet choices may change over time along with age, environment, lifestyle, and circumstance.

Find what works for you, and listen to your own body. It will tell you the best choice of vegan food for you. You are the best guide and judge of your body and your health. For many of us in transition with new food choices or life in general, it takes baby steps. Some people will find that eating a little cheese or eggs now and then makes the transition easier. Later, they may be able to cut those foods out completely.

Becoming a vegan is a journey. Simply start the journey, and see where it takes you!

If you are interested in finding out more about eating a healthy plant based diet. You may like my award-winning, best-selling cookbook, How To Be A Healthy Vegetarian, 2nd edition. Click Here for the link.

By Nancy Addison HHC, AADP

copyright@nancyaddison2017

For more information go to www.organichealthylife.com or find Nancy Addison’s award-winning books on Amazon. Click here for the link.

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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• Heart disease
• Colorectal, ovarian, and breast cancers
• Diabetes
• Obesity
• Hypertension (high blood pressure)

This is because a healthy vegetarian diet is commonly high in organic, fresh, whole vegetables and fruits, low in unhealthy fat, and high in fiber. Quality is important. For an optimum vegetarian/vegan diet, you want to buy certified organic, non-GMO, fresh food, and to avoid trans-fats, cottonseed oil, canola oil, soy, artificial sweeteners, high fructose sweeteners, white refined carbohydrates, processed, microwaved, pasteurized, radiated and fast foods. (I expand on the best ways to live a healthy lifestyle in my award-winning book, How To Be A Healthy Vegetarian, 2^nd edition.)

Dr. Caldwell B. Esselstyn, Jr., former president of the medical staff at the Cleveland Clinic, writes that you can reverse heart disease with no drugs and only a plant-based diet. He bases this conclusion on the groundbreaking results of his 20- year nutritional study. Backed by solid scientific evidence, he argues that we can end the heart disease epidemic simply by changing what we eat. Dr. Esselstyn recommends a plant-based, oil-free diet that he says can prevent heart disease, stop its progress, and even reverse its effects.

The late Walter Kempner, MD founded the Rice Diet. He advocated a diet of rice, fruit, and vegetables on the basis that it has the power to do miraculous things for people and help them gain back their health. He treated hundreds of people at Duke University, where he prescribed a diet of rice, vegetables, and fruit that reversed hypertension, diabetic eye changes, heart failure, kidney failure, and obesity.

Dr. T. Colin Campbell, PhD, professor emeritus at Cornell University and co-author of The China Study, the most comprehensive human nutrition study to date, advocates a plant-based diet for optimum health. I was fortunate to be part of Dr. Campbell’s class at Cornell University, where he told us: Plant-based eating is a superior way of eating. Benefits of eating this way: Live longer, look and feel younger, have more energy, lose weight, lowers blood cholesterol, prevents and even reverses heart disease, lowers your risk of prostate, breast and other cancers, preserves your eyesight in your later years, prevents and treat diabetes, avoid surgery, vastly decreases the need for pharmaceutical drugs, helps keep bones strong, avoid impotence, avoid stroke, prevents kidney stones, keeps your baby from getting type 2 diabetes, alleviates constipation, lowers your blood pressure, avoid Alzheimer’s, beats arthritis and more.

Dr. Campbell discussed studies he had done on the diseases that arise in populations when meat protein is introduced into the diet. He continued: “My early research gave me the understanding that animal protein, when tested experimentally, was substantially different from plant protein in its ability to promote tumor development. It turned out that animal protein had its effect by operating through a constellation of integrative mechanisms. The division between animal and plant foods was a signpost of a division of the kinds of foods having an effect on cancer.”

“Dr. Dean Ornish in California, and Dr. Caldwell B. Esselstyn, Jr. in Ohio, during the mid l980’s, each separately initiated studies of plant-based nutrition as treatment for patients severely ill with coronary artery disease. Their goal was to remove every last morsel of animal food, dairy, processed flour, and oils that were causing the disease, and to eat a diet of vegetables, fruit, legumes and whole grains.

In all compliant patients, results were prompt and enduring. Angina heart pain diminished or disappeared as cholesterol levels promptly lowered, and both physicians found that x-rays of the hearts’ arteries confirmed the disease could be reversed. Dr. Ornish proved this after one year of treatment. Dr. Esselstyn showed the same at 5 years, and reported his results again at 12, 16, and finally beyond 21 years in his recently released book, Prevent and Reverse Heart Disease. Dr. Esselstyn is particularly pleased with a smaller subset of patients who were told by expert cardiologists in 1986 they had less than a year to live, and all of whom are alive 21 years later.”

One thing I’ve learned through research, is that people with heart disease, frequently have diabetes as well. It’s common for a person to actually die from a heart attack, without even knowing they were diabetic. A plant-based diet can help with diabetes as well.

In Dr. Campbell’s class on plant-based nutrition, I learned of many studies that prove it is possible to be healthy or overcome illness on a plant-based diet. Recently, one study conducted by a team of American and Japanese researchers showed that people who have diabetes can vastly improve their health by eating an entirely plant-based diet.

More than 100 million people today have diabetes or pre-diabetes. The study’s findings agree with my experience. Working with people who have diabetes, I have found they show remarkable improvement in their health and well-being from consuming a plant-based and almost completely raw food diet. For that study, the researchers also undertook a new meta-analysis—which is considered the highest level of scientific evidence—in which they compared six significant prior research studies.

The researchers found a plant-based diet significantly improved blood sugar control in type 2 diabetes, and specifically in a key indicator of blood sugar control called hemoglobin A1c. The participants’ results improved as much as 1.2 points, which was greater than the effect of typical oral diabetes medicines.

The study also combined the results of all of the available studies. It indicated the benefits of excluding dairy (including cheese), eggs, and meat from the diet was as much as 0.7 points in some studies, averaging 0.4 points overall. Participants in most of these studies were not required to reduce their calorie or carbohydrate consumption.

The plant-based diet goes way back in time. It was recorded in the sixth century by the Greeks. Today, many people are switching to a vegan, vegetarian, or plant-based diet for health, environmental, or ethical reasons.

Many people throughout the ages have chosen to be vegetarian: Pythagoras, Aristotle, Plato, Leonardo da Vinci, Benjamin Franklin, Albert Einstein, Thomas Edison, George Bernard Shaw, Mohandas Gandhi, Paul, Linda, and Stella McCartney, Carl Lewis, Hank Aaron, Mike Tyson, Martina Navratilova, Doris Day, Danny DeVito, Alec Baldwin, Joan Baez, Ellen DeGeneres, Larry Hagman, Linda Gray, Michael Bolton, Mary Tyler Moore, Joaquin Phoenix, Dave Scott (six-time Ironman triathlon winner), Brendan Brazier (two-time Canadian 50K ultramarathon champion), and the list goes on and on. In this group of enlightened minds and great talents, there is a common bond. Veganism and vegetarianism is a choice. So if you make this change, you will be in good company!

One thing that is clear, is that the human body was not designed for consuming meat. Humans don’t have the correct teeth for tearing. Human saliva isn’t as acidic as carnivores. Human digestive juices are not acidic or strong enough to break down meat well on an ongoing basis. Because our intestinal tract is long and curvy, undigested meat can stay in the intestine too long. It can putrefy and rot in the intestines, allowing toxins and acid to build up. This creates inflammation and disease. This is one reason there is such a high rate of colon cancer, as well as digestion and intestinal tract problems.

One thing I have found that helps reduce cellular damage and oxidative stress is a supplement called Protandim. It can help reduce oxidative stress by 40% in 30 days. It’s been nominated for two Nobel Prizes for Medicine and had over 26 peer-reviewed medical papers written about it. 3 of those studies are concerning the benefits of this supplement for the heart. ABC did a primetime update on this supplement to show it’s benefits for aging and overall health.

People ask me about statin drugs frequently. They can cause cellular damage and deplete the necessary nutrients in the body. I really think that getting healthy in a natural holistic way is a safer alternative.

I’ve learned that everyone needs to find the diet that works best for them, and to find balance in their life. I also know that the quality of the food we eat is vital. From my studies and research, I believe an organic, plant-based diet can greatly benefit your health, and even heal your body.

copyright@nancyaddison2017

For more information go to www.organichealthylife.com or find Nancy’s award-winning books on Amazon. Click here for the link.

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

The post Things You Need To Know About Reversing Heart Disease Holistically appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Holiday foods often involve a number of rich, savory foods, creamy dips and fried foods. And yet, these foods don’t always make our body feel at it’s best. So, here are a few ingredient or food choice tips that can make our dishes healthier to share with beloved family and friends.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.

For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of high saturated fat from the meat.) Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase the non-GMO, organic cornmeal (which is free of the bT toxin). If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

When preparing creature foods, try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of lard, vegetable oil or a trans-fat like Crisco. It handles heat well and has fantastic health benefits.

For other types of animal, fish or fowl, you can grill, broil, or sauté them in a little coconut oil. After you remove them from the heat, you can drizzle some pure, organic, extra virgin olive oil on them and serve with lemon juice or a lemon juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself or you can find a whole grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my award winning cookbook,  How To Be A Healthy Vegetarian, 2nd edition.) I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

Try using non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates (I soak them in water to make them softer, so they will crème up easier) and voilà! You have a healthier version of a sweet, holiday creamer for your coffee or desserts.

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole. Cutting some cucumber, red bell pepper or celery to use as the dipping chips is also a great choice! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. (Late July is a good brand for chips and Mary’s Gone Cracker’s is my favorite cracker these days.)

For additional snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, olives, pitted dates, raisins, dry fruits, kale chips and coconut chips.

Here are some easy substitutions I use frequently: 1. unsweetened cashew yogurt in place of sour cream, 2. hummus or mashed avocado instead of mayonnaise for sandwiches, 3. unsweetened vanilla coconut, hemp or cashew milk in place of dairy.

With these ingredient substitutions, you can still eat all the delicious flavors you love while enjoying a number of health benefits.

In this way, you can feel and look your best as holiday activities continue on into January. Instead of regretting what you ate, you will glow with radiant health as you welcome the New Year of 2018!

copyright@nancyaddison2017

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How To Be A Healthy Vegetarian, Second Edition

Author receives national recognition through the FIFTH ANNUAL

BEVERLY HILLS INTERNATIONAL BOOK AWARDS® Awarded First Place Winner in Two Categories!

Dallas, TX, (November, 2017) – The FIFTH ANNUAL INTERNATIONAL Beverly Hills IBook Awards® recognized “How To Be A Healthy Vegetarian, “ Second Edition, By Nancy Addison, As A Double Winner. Winner for Best Diet And Nutrition Book and Best Health Book of the Year!

The competition is judged by experts from all aspects of the book industry, including publishers, writers, editors, book cover designers and professional copywriters. They select award winners and finalists based on overall excellence.

“How To Be A Healthy Vegetarian, ” the Second Edition, By Nancy Addison is a non-fiction book which addresses diet, nutrition and cooking with a plant based diet.

This is not the only award this fantastic book has received. How To Be A Healthy Vegetarian, 2nd Edition, also won “Best Specialy Cookbook” in the Book Excellence Awards, 2017- 2018, as well as 5 other awards!

The plant-based diet is the healing diet. Whether you are a vegetarian or someone who just wants to be healthier, when you add more plant based foods to your diet, your health is going to benefit. Nancy’s book is “How To Be A Healthy Vegetarian.” Nancy’s book has nutrition facts and information that would benefit anyone (with lots of helpful information for people with cancer, diabetes, frequent illnesses or weight loss and weight control problems); over 115 simple gourmet, organic recipes (everything from raw, vegan to vegetarian); cutting edge information on soy, protein, fats, sugars; helpful shopping information; fantastic natural remedies (for healthy hair, sleeping problems, foods to help alleviate stress or boosting your libido), how to your boost immune system, stress management, organic nutrition facts, nutritional supplements recommendations, organic gardening tips, and resources! It is easy to understand and a great resource for anyone who is looking to live a healthier lifestyle.

“Best Health and Nutrition Book of this Century!”

“How To Be A Healthy Vegetarian“ second edition,  is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Nancy is one of the best nutrition experts I have ever met. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”

– Gary L. Massad M.D. First National Corporate Medical Director and founder of Occupational Health Centers in America. Attending physician to the Iron Man Hawaii; Attending Physician, United States Triathlon Association; Attending Physician United States Tae Kwon Do Association, Attending Physician United States Cycling Federation.

“We are so proud to announce this book as a winner in this, our fifth year,”  said awards sponsor Ellen Reid.

For more information please visit:bhbookawards.com

Nancy’s nutritional information is cutting-edge and easy to understand.  Her approach is preventative and deliciously gourmet all at the same time.

Addison’s book is for anyone who wants to live a healthy lifestyle on a plant based diet.  Even people who shy away from anything green can benefit from reading this book. Addison’s stories make her book entertaining while providing beneficial health information.  Each delicious recipe provides guidance for optimal health.

Addison is a Dallas native and raised her two children on an organic, whole-grain, vegetarian diet.

Nancy Addison is available for interviews and appearances.  For more information, please visit www.organichealthylife.com, find Nancy on Facebook, LinkedIn, Instagram, and YouTube and follow her on Twitter @nancygaddison. Contact Nancy at Nancy@organicheatlhylifestyle.com

To order her award-winning book, here is the universal link on Amazon: myBook.to/vegetarianbook

Leave a comment, and like this page, and join the conversation!

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Ideas For Easy, Healthy Kids Snacks

Some of the best healthy kid snacks you can eat are simply organic fresh fruits or vegetables. Wash them carefully and cut them up into bite-sized pieces.  One idea you can prepare ahead of time is to place about half a cup of orange slices, grapes, raisins, pitted dates, celery sticks, or carrot sticks, etc. into small snack containers or ziplock baggies.  You can snack on them at home, or grab them quickly on your way out the door for healthy snacks throughout the week.  It is so much easier when they are ready to go!

Raisins and pitted dates are both good sources of carbohydrates for energy.  Dates are an excellent source of potassium, sulphur, iron, and magnesium.  Raisins are also rich in B vitamins, iron, and potassium. This might seem surprising, but compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease.

Smoothies are another easy, delicious way to get intense nutrition.
Preparing them with the proper amount of healthy fats, super foods,
and protein will make them nutrient-dense and full of vitamins and minerals.

Hummus is a high-fiber, protein-rich food that is easy and inexpensive to make or buy.  I make mine with a variety of beans.  Hummus goes well with whole-grain, gluten-free crackers, chips, cut-up vegetables, (such as red bell peppers or sliced cucumbers), pita chips, etc.  I also use hummus as a sandwich spread.  It is a delicious, high-protein staple to keep around for emergency snacks or meals.

Avocado or guacamole is another nutrient-dense, healthy dip or sandwich spread you can serve with cut-up veggies, crackers, or chips. My grandson has mashed up avocado as baby food, for a whole meal and loves it.  An avocado is a kind of perfect food.  The avocado is a great source of potassium, Vitamin K, B, C, and E.  One avocado has around 4 grams of protein.  The avocado is also a great source of mono-unsaturated fat, which is considered a good fat.  Healthy fats provide the body with energy, and support brain function.

I frequently take raw, freshly-washed green beans or raw okra, and rub
or sprinkle unrefined sea salt on them to make a great snack!  Green beans have an insulin-type effect on the body, so they make particularly good snacks for anyone who has to be concerned with regulating their blood sugar.  Raw okra is really delicious eaten raw.

Be sure to wait until right before you eat them to put the salt on them, as the salt will make the foods soggy if put on too early, or stored too long.  I also keep a tiny bag or container of mineral-rich, unrefined sea salt in my purse to use when dining out.  Fruits and vegetables can taste more delicious, and the body will actually absorb more nutrients (like potassium) from the food when mineral-rich salt is added.  Always AVOID the white, refined salt.

Some children really crave crackers or chips. I have found some new chips and crackers that are made with sprouted, organic seeds, nuts, grains, etc. without canola oil or vegetable oil.

I do not buy or recommend foods made with canola oil (a GMO product), or vegetable oil.  Most vegetable oils, the ones that don’t list the ingredients, will contain cottonseed oil, which is not a food (and in my opinion, should not be allowed in food products), and can be toxic from the high levels of glyphosate sprayed on the crops.  Most cottonseed is not organically grown either.  So, I recommend taking your reading glasses and checking the ingredients label on the back of the package, to make sure to avoid these ingredients.

Also, they have recently come out with some new, delicious, healthier types of chips that are made with sprouted seeds, vegetables, potatoes, grains, and nuts.  One of my favorite brands of chips is called Late July.  Just be sure to look for organic, non-GMO, sprouted, multi-grain chips.

Now, if you are buying gluten-free chips, make sure there isn’t a huge amount of sugar in them.  One teaspoon of sugar can shut down yours and your child’s immune system for 5 hours.  It is so important to always check the sugar content in your foods.  Also, the type of sugar is important.  Sucrose and fructose, as an added sugar (not in a fruit naturally), can affect your health in dramatic ways.  Fructose, for instance, affects the way your body makes insulin, which can contribute to diabetes.

In addition, high levels of fructose added to products can actually make the “insulin” hormone tell cancer cells to use it as food.  This will make the cancer tumors accelerate their growth.  A fructose like high fructose corn syrup or agave, (which has higher fructose than high fructose corn syrup), is too high a sugar for our body to handle in a healthy way.

Fructose that is added to foods can also make the body create plaque in the arteries, causing heart disease problems. Having natural fructose in fruit is healthy, but added sugar can cause all kinds of health-related problems. Always be on the lookout for sugar in processed foods and try to avoid them.

Always be careful to avoid artificial ingredients and additives like dyes, flavorings, growth hormones and antibiotics (given to animals), and toxins from the ocean or environment (as in fish). They can be toxic to you and your child.

In 1994, researchers found that 73 percent of children with ADHD responded favorably to an elimination diet that included removing artificial colors. 

Increasingly since the 1960s, more people have come to depend on processed foods that contain colored dyes.

Many foods such as juices, soft drinks, candy, gelatins, breakfast cereals, baked and snack foods, salad dressings, frozen desserts, and even food you wouldn’t normally suspect, such as pickles or fresh produce, are coated in dye to make them look more pleasing.

Recently, a study by Purdue University showed some alarming things. “Until now, the amount of neurotoxic chemicals used in specific foods was a well-kept secret,” said CSPI executive director Michael F. Jacobson. “I suspect that food manufacturers themselves don’t even know. But now it is clear that many children are consuming far more dyes than the amounts shown to ’cause behavioral problems in some children.’ The cumulative impact of so much dyed foods in children’s diets, from breakfast, lunch, dinner, and snacks, is a partial reason why behavioral problems have become more common.”

“In 2011, the FDA acknowledged that food dyes (and other ingredients) cause behavioral problems in some children, but it has done nothing to protect children. Still, mounting public concerns about dyes has spurred several major companies to remove dyes in some of their foods. Kraft has removed food dyes from some child-oriented varieties of its Macaroni & Cheese, but not the most popular one. General Mills has removed dyes from Trix and Yoplait Go-Gurt yogurts. Chick-fil-A removed Yellow 5 from its chicken soup. Frito-Lay has removed dyes from Lay’s seasoned and kettle-cooked chips, Sun Chips, and Tostitos. Pepperidge Farm has removed dyes from its Goldfish Colors crackers.”

That doesn’t mean they have removed the dyes from other products, or that they have removed all the other harmful ingredients that may be in them, so please be aware of this.  (I expand on this, and how it can affect your child’s brain health, as well as their behavior and physical growth in my award-winning, #1 best-selling book/ cookbook, “Raising Healthy Children.”)

If you are concerned about pesticides or the high cost of organically grown food, you can check out the list created by the Environmental Working Group, and their list of the worst foods that tested highest for pesticides.  They call them the Dirty Dozen.  They list them from worst to least. Some of the most toxic are: strawberries apples, celery, peaches, spinach, imported nectarines and grapes, sweet bell peppers, potatoes, blueberries, lettuce, kale and collard greens.

The clean fifteen list of fruits and vegetables that had the lowest amount of pesticide residue were onions, sweet corn, pineapples, avocados, asparagus, sweet peas, mangoes, eggplant, cantaloupe, kiwi, cabbage, watermelon, sweet potatoes, grapefruit, and mushrooms.

Also, what we give our children as comforting food, when they are sick or hurt, will be their “comfort food” in the future.  They will crave those foods if they are having a tough or emotionally challenging time. It will remind them of the love they felt when you were giving it to them. So, if you want your child reaching for ice cream or high sugar cookies when they are older and having an emotionally challenging day, or if they are trying to avoid obesity, diabetes or cancer, be careful to choose healthy foods for them at all times. They will be grateful to you later in life.

I would give my children things like vegetable soup or healthy smoothies at those times. Thankfully, those are their comfort foods today, and they don’t have any weight or health problems.

In conclusion, fresh, organic whole food is best for a healthy kid snack, and if that is what they are eating, then that is what their tastes buds will adapt to love. Also, they watch what we do and eat. They may not always listen to us, but they will copy what we do. So, setting the example is of the utmost importance.

If you like this information, you may be interested in my award-winning book: Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.

Here is one of my favorite recipes for you.

Recipe for a healthy kids snack

Guacamole 

Vegan/vegetarian/raw/gluten-free

Serves four.

I’m from Texas, and I love to eat guacamole. I use it as a dip or sandwich spread for meals, a healthy snack or appetizer. I always make it fresh and use it immediately.

I estimate 1 an avocado per person.

Ingredients: 

3-4 avocados, peeled, pitted and mashed.

1 small tomato chopped

1 tsp. sweet red onion, finely grated

1⁄4 cup chopped cilantro

1 T. fresh lemon juice

1⁄2 tsp. unrefined sea salt

Directions: 

1. Mix all ingredients together well.
2. Serve with healthy, organic cut up veggies (like sliced 
cucumber or red bell pepper) as the dipping chips, or multi grain, organic gluten-free tortilla chips.

Note: If you are not using immediately, place in container and put a piece of wax paper over the top.  Seal it in a way that will not allow air to touch the surface. Store in refrigerator in an airtight container. Will keep about 1 day.

copyright@nancyaddison2017

Leave a comment and join the conversation about healthy kid snacks!

If you like this information, you may be interested in my award-winning books:
1. Diabetes And Your Diet (Winner, “Best Health Book of the Year, 2017” of the International Book Awards.

2.  How To Be A Healthy Vegetarian (second edition, Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Winner for Best Diet and Nutrition Book of the Year, 2017, by the Beverly Hills Book Awards!)
3. Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.
4. Lose Weight, Get Healthy & Never Be On A Diet Again! (Finalist in the International Book Awards)
5. Feeding Tube Recipe For Optimum Health
6. Co-Author of Alive & Cooking; An Easy Guide To Health For You And Your Parents

copyright@nancyaddison2017

Leave a comment and join the conversation!

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post Ideas For Healthy Kids Snacks That Your Kids Will LOVE! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.