tag:blogger.com,1999:blog-4081906151093143852024-03-05T04:08:58.325-05:00pheeling phoodyManaging digestive health with nutrition and traditional foods.Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-408190615109314385.post-59906242626952128812017-02-24T21:26:00.002-05:002019-05-17T11:34:41.916-04:00Oh My Pork Chops!<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;">
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These slow cooker pork chops are so good they could make me weep. Last time my daughter came home I chased her around all weekend trying to get her to try a teeny taste. She kept insisting, "Okay I might try it, but I don't like pork chops." Finally on Sunday night she took the littlest bite and said something like, "Wait, these are good." She then absconded with all my leftovers. They are seriously delicious. This recipe is inspired by a recipe found on The Gluten Free Homestead post from October 12, 2016. I am definitely a KISS kind of cook. This version is somewhat more simple than the original. You do need to plan ahead for this one as you'll want to brine the meat for at least one hour. I like to put it in brine the night before and then set it up in the morning.<br />
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<b>Ingredients for Brine</b><br />
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2 large Bone in Pork Chops, preferably pasture raised<br />
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3-4 warm cups water<br />
2 Tablespoons salt<br />
2-3 bay leaves<br />
<b>Searing Ingredients</b><br />
2-3 teaspoons bacon grease, olive oil or avocado oil<br />
About 1/4 cup Bragg's apple cider vinegar (or cooking wine). <br />
<b>Slow Cooker Ingredients</b><br />
3 cups water<br />
1 teaspoon Bragg's apple cider vinegar<br />
1 medium onion<br />
4 large carrots<br />
1/4 teaspoon pepper<br />
1 teaspoon salt<br />
1 teaspoon dried oregano (or a few fresh leaves)<br />
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Brining the chops. Add two tablespoons salt to 3-4 cups warm water to dissolve into a glass or metal container (I use a medium glass mixing bowl with a lid). Add 2-3 bay leaves and pork chops. Cover and refrigerate. Leave for at least an hour.<br />
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Pour off the brine, and put the bay leaves into the slow cooker (if possible). Sprinkle salt one one side of chops. Preheat a cast iron or stainless steel frying pan to medium high heat and add the bacon grease or oil. Once it sizzles when you drip a little water in the pan, it is ready for the chops. Please note if the oil smokes the pan is too hot. If that happens you probably want to throw out the oil, wipe out the pan and start again. After you put the chops salted side down, sprinkle the other side with salt.<br />
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Add the pork chops to the hot pan and leave them until you can shake the pan and the meat moves. If the meat is sticking to the pan, it's not ready. While the chops are searing you can add the Slow Cooker ingredients to the Slow Cooker. Once the chops move freely and have some nice brown spots go ahead and flip them.<br />
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Add the seared chops to the slow cooker. After you remove the chops, you will deglaze the pan with about 1/4 cup Bragg's vinegar. Pour the vinegar into the still hot pan and scrap up all the good bits. Pour everything from the pan on top of the pork chops in the slow cooker.<br />
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Set the slow cooker on low and cook 4 hours. <br />
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<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-14712340523631034622017-02-19T22:50:00.001-05:002017-02-24T20:06:27.489-05:00Paleo Slow Cooker Osso BuccoPaleo Slow Cooker Osso Bucco is a good solid family dinner. This recipe is a work in progress. I think I will be changing it up as I make further attempts. I do not make it into gravy, but you could make gravy when it's all done by putting cassava flour or almond flour into the broth after it's finished cooking. I am good with just broth, but if you feel like being traditional that would be the way to go.<br />
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<tr><td class="tr-caption" style="text-align: center;">Starting in the Slow Cooker</td></tr>
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Ingredients:<br />
About 1 pound grass fed beef shank<br />
3/4 cup bone broth (or substitute regular broth)<br />
2-3 large carrots<br />
1-2 celery stalks<br />
1 pint cherry tomatoes or 1 1/2 teaspoons tomato paste (if you use the cherry tomatoes the skins can be a bit tough)<br />
1-2 Tablespoons olive oil<br />
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1 teaspoon garlic powder<br />
1/4 cup cooking wine<br />
2 Tablespoons Bragg's apple cider vinegar<br />
4 oregano leaves (or 1 teaspoon dried oregano)<br />
1 teaspoon thyme<br />
pinch of cloves<br />
1/2 teaspoon salt (plus salting meat)<br />
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<tr><td class="tr-caption" style="text-align: center;">And the Leftovers</td></tr>
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Salt the meat and sear it in the olive oil*. Put the broth and vinegar in slow cooker, add seared meat. As soon as you remove the meat from the pan add the cooking wine and continue cooking as you scrap all the good bits from the bottom of the pan. (That's called deglazing the pan and is well worth the effort, plus the pan will be easy to clean.). Pour all those good bits over the top of the meat then add all the seasoning. Chop and add vegetables. Since I do not tolerate onion very well, I peel and cut an onion and cut it in half (then remove it at the end). Cook on high for two hours and then on low for 6 hours. (If you have to be away and don't have a programmable cooker I would suggest low for 10 hours). <br />
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*To sear I prefer a cast iron or stainless steel pain. Heat olive oil to medium/medium high heat (if the oil smokes start over). Be careful not to use too much oil, it won't sear nicely. <br />
Do NOT try to flip the meat until it moves when you shake the pan. If the meat is sticking, it's not ready. I like to wait until the meat has some color variation.<br />
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If you want to make gravy, when all is said and done take the meat and vegetables out of the pot. Pour the broth into a pot and bring to a boil. Whisk in a couple tablespoons almond or cassava flour and then simmer until it thickens.<br />
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<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-28441615421617186062017-02-15T22:04:00.002-05:002017-02-15T22:07:00.277-05:00Savory Comfort Food: Pulled PorkThe best savory comfort food I know of is Pulled Pork. Even better, it's easy, easy, easy in the slow cooker. You don't even have to sear the meat (score!) Once upon a time my pulled pork was basically a dessert. In the last couple of years I've learned to make it with only a hint of sweetness and it is still delicious.<br />
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<b>Ingredients:</b><br />
2-3 pounds bone in pork butt or pork shoulder (these are the same thing)<br />
1/2 cup water<br />
3 Tablespoons Bragg's apple cider vinegar<br />
1 rounded Tablespoon (preferably raw and locally sourced) honey<br />
1/2 teaspoon black pepper<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 1/2 teaspoons salt<br />
2 teaspoons paprika<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Here's the easy part</i></td></tr>
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Put the water, vinegar, and honey in the slow cooker, then add the pork roast. Add all the spices in a little ramekin or bowl and mix it all up. Pour the spices over the top of the roast. Cover and set the slow cooker to low. Ideally you will cook this for 10 to 12 hours. You can get away with 8 hours, though it will not be as tender.<br />
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Of course you can cook a larger roast and adjust the spices accordingly. I've doubled and even tripled this recipe at times. Most of the time I am only cooking for one or two so I go small. Even with two pounds we end up with some leftovers. My dear hubby even likes this recipe. Although, being on a different path than I, he tends to add both sugar and ketchup to his bowl... sigh. At least we can share the meal though.<br />
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I like to serve it with some kind of non-starchy vegetable on the side. Surprisingly I don't really love it with salad though. Surprising, because I eat salad with most anything. This evening I went with diced summer squash with a hint of red bell pepper and the green part of scallions cooked in bone broth.<br />
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Save the bone(s) and you can use them to make bone broth later. I put them in the freezer until there is enough to make broth. Later you can use the broth to enhance another meal.<br />
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<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-12499489685620284322017-02-13T22:16:00.004-05:002017-02-15T22:06:20.018-05:00Sugar is Killing Your Taste Buds<div class="separator" style="clear: both; text-align: center;">
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Okay, well, maybe you are dampening your taste buds with sugar... if you are still eating it. When you eat concentrated sugars such as table sugar, corn syrup, maple syrup, honey or even non-nutritive sweeteners you are suppressing your ability to detect the sweetness in every day foods. <br />
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I gave up sugar after reading The Body Ecology Diet a couple years ago. Recently, I gave up stevia after reading Deep Nutrition and discovered that I was missing out on a lot of sweetness in the world. "These products desensitize your palate to the sweetness nature puts in almost everything." (p. 421, Deep Nutrition).<br />
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Summer squash and lettuce literally taste sweet to me now --what?! I brought a big bag of chopped romaine lettuce with me on my last flight. It was a fantastic snack (no, really). The challenge is to get through the first few days. I admit, the first week or two without sugar or artificial sweeteners is basically horrendous. Once you get through the initial hazing though, it gets easy. It's really worth it, I promise.<br />
<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-23520052431605608222017-02-12T18:10:00.000-05:002017-02-15T07:36:28.310-05:00Too Lazy to Bake Seed Crackers?<div>
If you prefer not to make seed crackers these are a pretty good substitute. They are made with seeds, almond flour and cassava (yuca) flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgugm7Ja-s1suoWThbpS0SEiinGjd4c2g-iRRWbZ8kEc6OyExBtmqreG9xhGW9hE7BbG3p7Rv3iwQaIx8e-Bpp0tBt7UXWwu0orNOXFjJTIhnXJQ6ExNVDnBuzMlqh-izP7DNe9Lqoo6So/s1600/IMG_6076.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgugm7Ja-s1suoWThbpS0SEiinGjd4c2g-iRRWbZ8kEc6OyExBtmqreG9xhGW9hE7BbG3p7Rv3iwQaIx8e-Bpp0tBt7UXWwu0orNOXFjJTIhnXJQ6ExNVDnBuzMlqh-izP7DNe9Lqoo6So/s320/IMG_6076.JPG" width="240" /></a>I have found them at the <a href="http://www.goodhealthnaturalfood.com/">The Good Health Store</a> in Quincy, MA; on the <a href="http://www.julianbakery.com/paleo-product/paleo-thin-crackers/?gclid=CKK1hvnPi9ICFY6PswodLkMBvw">Julien Bakery website</a> for $8.99 plus shipping); and on <a href="https://www.amazon.com/Paleo-Crackers-Gluten-Value-Boxes/dp/B01B84QAWS/ref=sr_1_13_a_it?ie=UTF8&qid=1486939197&sr=8-13&keywords=julian+bakery+paleo">Amazon</a>. The last time I checked they were 19.99 for two small boxes including shipping on Amazon. </div>
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They are pretty good, though I like my <a href="http://pheelingphoody.blogspot.com/2017/02/recipe-seed-crackers.html">seed cracker #5 recipe</a> better. Maybe I'm a tad biased? Of course the Paleo Thin Crackers look more like real, commercially uniform crackers than the ones I make, so that can be a plus for you engineering types (My Dad now comes to mind). It is nice to have an option if there's no time or desire to bake. </div>
<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-2625291548789951372017-02-11T17:19:00.001-05:002017-02-13T21:14:40.246-05:00Seed Crackers Recipe #5<div class="separator" style="clear: both; text-align: center;">
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As promised... a happy seed cracker recipe to go with the pastured and cultered butter. These crackers are so good, even when they are bad they are good. It's nice to have something to crunch that is not so high in carbs. Every time I make these I change it up a bit, but my latest version is my favorite so far.<br />
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I lovingly call this recipe<b> "Seed Cracker Recipe #5"</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjzOfVOXZLWwUhe86IxXjrciqUjX46cajShpvVl3yfKnpTGjdqAY6kuIQilDBx8hRn_9MiRzHWZy6_qCfz-N3fpncqpTavadv5VI-6WT7P0-uDob0uUTsV8WxzdjJdUx689XByAYWUSs/s1600/454DAAD8-937D-44CC-8694-43904D82F5D1-COLLAGE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjzOfVOXZLWwUhe86IxXjrciqUjX46cajShpvVl3yfKnpTGjdqAY6kuIQilDBx8hRn_9MiRzHWZy6_qCfz-N3fpncqpTavadv5VI-6WT7P0-uDob0uUTsV8WxzdjJdUx689XByAYWUSs/s320/454DAAD8-937D-44CC-8694-43904D82F5D1-COLLAGE.jpg" width="320" /></a><b>Ingredients:</b><br />
1/2 cup each of<br />
-white (or brown) chia seeds<br />
-flax seeds<br />
-Black (or white) sesame seeds (soaked or straight out of package)<br />
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2 teaspoons each of<br />
- paprika<br />
-garlic powder<br />
-onion powder<br />
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1 teaspoon salt<br />
1 1/4 cups fine blanched almond flour without the skins (I like Bob's Red Mill or homemade)<br />
1 1/2 cups water<br />
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<b>Instructions:</b><br />
First put the chia and flax seeds in a mixing bowl and stir in water and let the mixture sit at least 10 minutes to allow the gel to come out of the seeds.<br />
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Add the spices to the top of the mixture while waiting if you want. Then preheat the oven to 300 F. Once the 10 minutes (or so) has elapsed add the almond flour and sesame seeds and blend.<br />
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Once everything is all mixed up you will spread the dough into two parchment paper lined baking pans about 11x13 in size. You can also spread it onto olive oil greased pans if you're fresh out of parchment. Spread the cracker mixture as thing as possible in the bottom of the pans-- I use two metal spoons. Note that you can add water to your mixture to make spreading easier, but it will take longer to cook.<br />
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Cook for one hour. If not completely crispy you can flip and cook longer -checking every 15 minutes for crispiness. Remove from oven and allow to cool, then break into cracker sized pieces.<br />
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If you want to go for more uniformly sized crackers you can cook for 30 to 45 minutes, then slice them into squares and flip over for additional cooking. I myself could not care less about whether the crackers are squares or natural shapes.Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-63853125319958415542017-02-11T16:40:00.001-05:002017-02-11T17:28:42.981-05:00Better Butter?!?Yes! OMGoodness... so delicious. I found the best of both worlds at Whole Foods: butter that is 1) from pastured cows AND 2) is cultured. <br />
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It's so good, don't bother to melt it. Run, don't walk, to get some buttery happiness. This butter is wonderful straight out of the fridge on seed crackers. It's so good I think my next post will have to be a seed cracker recipe.<br />
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<span id="goog_1915617401"></span><span id="goog_1915617402"><br /></span>Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-45733016828997339152017-02-06T21:20:00.001-05:002017-02-06T21:23:13.266-05:00Hold the (Old School) MayoYes you can make mayonnaise at home!<br />
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I cannot say enough about mayo. It's a love story for me. I mean egg salad, tuna salad, tomato sandwiches, egg sandwiches, deviled eggs...need I go on? Sadly, all that mayonnaise in my past was apparently not doing me any favors. After reading Deep Nutrition by Dr. Cate Shanahan, commercial mayonnaise is simply no longer an option. It is loaded with unhealthy oils such as canola oil. So now, it's a thing of the past for me.<br />
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Fortunately, we have options. Primal Kitchen makes a great avocado mayonnaise that you can buy-- for a price. The price might take your breath away... though it offers convenience. It's not easy to find the Primal Kitchen Mayo, at least on the East Coast, so I buy it online through <a href="https://www.onestoppaleoshop.com/" target="_blank">The One Stop Paleo Shop</a>. You can also find it on the <a href="http://www.primalkitchen.com/" target="_blank">The Primal Kitchen website</a>. I have found it on Amazon, but the last time I looked it was nearly double the price of other sites.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nDHgecrGx7ALl3p4JM8emC_B6kdivYVdgWigYDLN4HISeNBpWoqSHod_U4OLdT9gqkMGQXqTiUybPpgfoqN6Nvxod0xgGDgq-Zp5pb8cSwzWljWtjVd3qjvnad7wIR36Ca_kRRJSDdU/s1600/brown+eggs+in+basket.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nDHgecrGx7ALl3p4JM8emC_B6kdivYVdgWigYDLN4HISeNBpWoqSHod_U4OLdT9gqkMGQXqTiUybPpgfoqN6Nvxod0xgGDgq-Zp5pb8cSwzWljWtjVd3qjvnad7wIR36Ca_kRRJSDdU/s320/brown+eggs+in+basket.jpg" width="320" /></a></div>
Even better? Make your own mayo. <br />
It's pretty easy.<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 egg yolks</li>
<li>3/4 cup avocado oil</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon mustard powder (or yellow mustard)</li>
<li>1 teaspoon Braggs apple cider vinegar</li>
<li>1 teaspoon lemon juice</li>
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<b>Directions:</b></div>
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I start by washing the eggs as I use regular eggs. You can choose to buy pasteurized eggs if you are concerned about food contamination. Separate the egg yolks using an egg separator. I avoid using the egg shell to separate the egg as the yolk and avoiding touching the yolk to the shell is best.</div>
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Put the yolks and all ingredients except the oil into a food processor and blend. Then while it is blending you will SLOWLY drizzle the oil to the mixture. I spend three to five minutes adding the oil. Usually a start a timer on my phone to remind myself to slow down. As you are adding the oil it will slowly start to thicken up and before you know it, it resembles mayo! This particular recipe comes out a bit yellow and tastes a little tangy.</div>
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Put into jars and refrigerate. Jelly jars work great! I label the expiration date to be the same as the date on the eggs. I use a Sharpie and write directly on the jar or the lid. Later you can take it off with a little olive oil.</div>
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Now go back to enjoying all those old favorites without all those nasty oils!Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-27768793812623617202017-02-05T22:22:00.001-05:002017-02-15T07:37:01.491-05:00Goodbye Stevia -It's Been Sweet...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzupuODyqhzSaikoRL2M6x-foR1kKUHF_LbmmVBKigV7SxbPpVwPEt3icuGWPaW9nrBbhyh7qNYG8_myqRi_bTOT4kkeE4CKDduixNAo9XGjIaNd92sqbG_uZmrhyp-PzrGBHCNhhNxY/s1600/Say+goodbye+-+CRS.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzupuODyqhzSaikoRL2M6x-foR1kKUHF_LbmmVBKigV7SxbPpVwPEt3icuGWPaW9nrBbhyh7qNYG8_myqRi_bTOT4kkeE4CKDduixNAo9XGjIaNd92sqbG_uZmrhyp-PzrGBHCNhhNxY/s200/Say+goodbye+-+CRS.JPG" width="200" /></a>Stevia and I have finally parted ways. I never thought I would be staying away from most sources of sugar AND stevia... and yet here I am. I've read more and more that indicates it is not ideal to consume any non-nutritive sweetener. I do believe stevia has the least challenges, though it apparently can have a nasty impact on the body's insulin response.<br />
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Dr. Cate wrote, "Even if artificial sweetener's were relatively safe, like Stevia, I'd still advise you to save your money for real food. These products desensitize your palate to the sweetness nature puts in almost everything." (Deep Nutrition p. 420). I have found this to be true and it happened relatively quickly. <br />
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It's incredible to eat lettuce and find it rather sweet. It also helps that I am making and eating some very delicious foods that I have not eaten for a long time. Just adding butter back into my diet has made me look forward to meals. <br />
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I am very happy to report I am not missing the added sweetness at all. Having said that, we all get there in stages and I do believe that stevia is the lesser of the evils if you're not ready to give up the sweet stuff yet. I do think that come summer I will still grow stevia in my raised bed garden. I love adding the leaves to salad or to a green smoothie for a bit of sweetness.<br />
<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-32188957932149822752015-01-13T22:28:00.002-05:002017-02-15T07:42:20.583-05:00Great Simple Green Smoothie<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-xrAPeKGuoV8/VLXeVtr0IpI/AAAAAAAAAdE/pCzCOvX2G10/s1600/15%2B-%2B2" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-xrAPeKGuoV8/VLXeVtr0IpI/AAAAAAAAAdE/pCzCOvX2G10/s1600/15%2B-%2B2" width="181" /></a><a href="http://2.bp.blogspot.com/-b4K04A-SL4g/VLXeViYBvRI/AAAAAAAAAdM/fYZrXSy5WsY/s1600/15%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-b4K04A-SL4g/VLXeViYBvRI/AAAAAAAAAdM/fYZrXSy5WsY/s1600/15%2B-%2B1" width="259" /></a><br />
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I am not a huge green smoothie fan, but now I found one I LOVE. Additionally, cucumber is also not high on my list. Despite all this, I do love this smoothie with the main ingredient of cucumber-- life just gets curiouser and curiouser. Try this:<br />
<a href="http://3.bp.blogspot.com/-wKSKnPj41b8/VLXeVudNjNI/AAAAAAAAAdg/RyJrgqX52-w/s1600/15%2B-%2B4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
Large peeled cucumber<br />
<span style="text-align: center;">3/4 stick of celery</span><br />
1/2 teaspoon fresh ginger (adjust to taste)<br />
Stevia to taste<a href="http://3.bp.blogspot.com/-wKSKnPj41b8/VLXeVudNjNI/AAAAAAAAAdg/RyJrgqX52-w/s1600/15%2B-%2B4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-wKSKnPj41b8/VLXeVudNjNI/AAAAAAAAAdg/RyJrgqX52-w/s1600/15%2B-%2B4" width="189" /></a><br />
A little water (maybe 1/4 cup)<br />
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Put all ingredients in a Ninja, a Bullet, or other good blender. Enjoy!<br />
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<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-8073114799231704182014-12-22T22:48:00.002-05:002014-12-22T22:48:17.120-05:00The Best Thing?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVG7oU416hK310TdEeNWvSfdGGkUIudqg8kyIbShNhuxN39aSxGkINP_XJzQ_SFTsIMp4jp0wGEzpR9MhKaGnwwBvV8nQ_5W_ruVPg-RVlxZFeEk5Uqf_Yj2Ycz2Qocj5h5JL8V5zAYs/s1600/DSC_0829ax.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVG7oU416hK310TdEeNWvSfdGGkUIudqg8kyIbShNhuxN39aSxGkINP_XJzQ_SFTsIMp4jp0wGEzpR9MhKaGnwwBvV8nQ_5W_ruVPg-RVlxZFeEk5Uqf_Yj2Ycz2Qocj5h5JL8V5zAYs/s1600/DSC_0829ax.jpg" height="200" width="131" /></a>The very best thing about following this well-defined food plan has come to light. Finally, finally, finally travel without the bloat.<br />
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It's so easy to put weight back on after a diet. Establishing a way of life and never straying is amazing. I've had people suggest that Christmas or my birthday would be a good time to stray... the answer is no! If I change what I do then the results will change.<br />
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I thought it was great going on vacation without gaining any weight. It's even better going on a road trip for over a week and not gaining an ounce! Not only that but I drove 3800 miles and went into countless greasy spoons without any G.I. symptoms! Does it get any better than that?Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-86668053699600179132014-12-19T00:41:00.001-05:002014-12-19T00:41:21.749-05:00Cracker Barrel - On the Road Favorite<br />
<a href="https://www.google.com/maps/uv?hl=en&pb=!1s0x887ea6e795e5f5d1:0x65beced7649236ce!2m5!2m2!1i80!2i80!3m1!2i100!3m1!7e1!4shttps://plus.google.com/106616061461039737347/photos?hl%3Den%26socfid%3Dweb:lu:kp:placepageimage%26socpid%3D1!5scracker+barrel+-+Google+Search&sa=X&ei=nrmTVOuoLMmngwToxIPIDQ&sqi=2&ved=0CJQBEKIqMA4" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Image" border="0" height="160" src="https://lh3.googleusercontent.com/-jhB9ehrU-xc/VCFFn0V_MEI/AAAAAAAAAAs/7av7urDngP0/s160-k-no/photo.jpg" width="160" /></a>The national chain, Cracker Barrel, is a great place for me on the road. Not only can the be found all along the interstates, but I can get vegetables. More importantly I know what I can eat without the horror of getting symptoms on the road. For sides I tend to get the turnip greens and green beans. I go for a double order of green beans as they are just so darn good!<br />
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There are a large variety of meats to choose from including trout or steak and sometimes turkey (on Thursdays I think). Just stay away from gravies and other carbs such as biscuits and cornbread or starchy sides. They really do give us a delicious way to feel like we've had a real meal while traveling (or when you just don't want to cook). It's about twice as much as a fast food stop... but often provides a much needed respite.Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-88342659110674924102014-12-17T01:58:00.000-05:002014-12-17T02:22:39.024-05:00Read Up!My new favorite book is <u>Grain Brain</u> by Dr. David Perlmutter. It is rather eye opening in terms of brain health in relation to the foods we eat. I find the recommendations in this book to be compatible with The Body Ecology Diet (BED). Dr. Perlmutter recommends eliminating grains and concentrated sugars. In terms of differences it involves limiting carbohydrates more than BED and does not mention probiotic foods. I read the Kindle version of this book on a Kindle app on my smart phone - it was a good way to read this book<br />
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I recently watched a PBS special featuring Dr. William Davis, the author of <u>Wheat Belly</u>. In his talk he discussed the reasons that modern day wheat is the culprit in so many modern disorders. It was very interesting. Dr. Davis recommends eliminating grains and concentrated sugars and does recommend taking probiotic supplements. Again I believe BED is compatible with Dr. Davis's recommendations. <br />
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The Paleo Diet is another diet that is essentially compatible with BED, Dr. Perlmutter and Dr. Davis. In Paleo grains, sugars and other processed foods are avoided. Because each of these approaches to food come at the problem from a slightly different perspective the recommendations are also slightly different. On balance I find the essence of each to be in line with each other.<br />
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To purchase on Amazon, see links below:<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=pheelphood-20&marketplace=amazon&region=US&placement=031623480X&asins=031623480X&linkId=WLCRZCRCMZ7IXPYL&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">&amp;amp;amp;lt;br /&amp;amp;amp;gt;</iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=pheelphood-20&marketplace=amazon&region=US&placement=B00BAXFCPO&asins=B00BAXFCPO&linkId=DZU5ZI2T3AUQLXAK&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;</iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=pheelphood-20&marketplace=amazon&region=US&placement=1609614798&asins=1609614798&linkId=MJK7QKTEMLE6MHTN&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;</iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=pheelphood-20&marketplace=amazon&region=US&placement=1401935435&asins=1401935435&linkId=S2CSC6O3KPJST7OG&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;</iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=pheelphood-20&marketplace=amazon&region=US&placement=0470913029&asins=0470913029&linkId=RLMCKONCD2UOLJXJ&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">&amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;gt;</iframe><br />
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<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-78671127958092304262014-12-15T22:47:00.002-05:002014-12-17T01:19:54.360-05:00On the Road AgainI am on day four of a road trip. The two biggest challenges I face are internet access and eating on the road. If you find yourself in this situation may I suggest vigilance. I brought sprouted nuts and seeds to help get me going in the mornings along with a few berries.<br />
<br />
I experimented with both kefir grains and a kefir starter culture. This meant two jars of milk andone for each method. I am sad to say the grains are not performing well (though this may be because they were frozen before the trip and need to be revived). Good news ... the culture starter is stellar. I started with one pack in a quart of milk in a mason jar and am using a bit of the kefir each day to start a new batch. I am working hard to keep them warm enough while "brewing" as December is cold almost everywhere. A cooler is a must!<br />
<br />
For fast food I generally get a plain side salad (hold the croutons, cheese and dressing) and some kind of animal protein -- like a burger or chicken sandwich (hold the bun, cheese, ketchup and onions). Its fast cheap and decent. Try not to have expectations about the perfect meal. Enjoy the journey and fuel yourself the best you are able. Oh, and don't forget the water... Staying hydrated is half the battle.<br />
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Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-2660311638091970242014-12-09T18:28:00.002-05:002014-12-09T20:53:42.755-05:00Crazy Hungry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJrsPfPoXH6XcqwQ9_VUE02Hllqm1nkhq9829pmjy3FzNxlJtLRaRIv-gVydwchhA-J-dCqu9hfm5uu5NE1bxvveKCPrmX9LjV7Y8YxeGIYeHLHmN0zvB35XR9rLRahJr39qyMDK9ysA/s1600/Hungry+Giraffe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJrsPfPoXH6XcqwQ9_VUE02Hllqm1nkhq9829pmjy3FzNxlJtLRaRIv-gVydwchhA-J-dCqu9hfm5uu5NE1bxvveKCPrmX9LjV7Y8YxeGIYeHLHmN0zvB35XR9rLRahJr39qyMDK9ysA/s1600/Hungry+Giraffe.jpg" height="320" width="314" /></a></div>
I used to get sort of crazy hungry. That doesn't happen anymore. It was like the food was controlling me. Stress or fatigue always meant reaching for sugary foods and refined carbohydrates. Then whatever I purchased I would compulsively eat until it was gone and I felt worse and worse. Interestingly the worse I felt the more I wanted to eat that junk.<br />
<br />
Now I don't get psycho with hunger anymore. If I wait too long to eat I still get attracted to carbs. I have a few strategies that keep me on track<br />
1) I absolutely do not eat sugar or grains, so if I wait too long to eat and get overly hungry I won't go<br />
really crazy with my choices.<br />
2) I plan and bring snacks with me, snacks with fat that fill me up <br />
3) I have a game plan for fast food places, things I can eat without getting off track. If I run out of<br />
snacks, I am hungry and far from home I have a plan.<br />
4) I eat things that taste sweet, but are not sugar or artificially sweet. Stevia is my friend. Just<br />
bringing Sobe with me can make all the difference.<br />
<br />
Be good to yourself and have a game plan!Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-45158398637896406852014-12-08T20:51:00.001-05:002014-12-08T20:51:24.599-05:00Suspect Foods<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhKnphm4nkkgCU2zqWI2ttyP-j8iDQpEm4SVqelzgmVVgSQ15ScG6g2GbJgF6JMhGJ1xcAx6QtJxK5DEG08I1dZp5CY4kGiJv2_-aQStQK2pKyLeh1_wu5kvmbgBRw-i3FNUp5ltkNvQ/s1600/file9861310649818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhKnphm4nkkgCU2zqWI2ttyP-j8iDQpEm4SVqelzgmVVgSQ15ScG6g2GbJgF6JMhGJ1xcAx6QtJxK5DEG08I1dZp5CY4kGiJv2_-aQStQK2pKyLeh1_wu5kvmbgBRw-i3FNUp5ltkNvQ/s1600/file9861310649818.jpg" height="213" width="320" /></a></div>
<b>When you cannot keep it simple or be your own chef, there are a number of
things to watch for on the label... or just plain avoid in a restaurant. </b><br /><i>Note-- I do note touch most of the things on this list, but if you are still indulging be afraid, very afraid...</i><br />
<br />
<b>Suspect Foods</b> <i> </i><br />
ale,
baking powder, barbeque sauce, beer, breads, broth, casseroles, cereals, chocolates,
chocolate bars, coffees (flavored), cookies, crackers, condiments, deli
meats, drinks (flavored), gravies, grilled fish, grilled meats,
hamburger patties (unless stated 100% beef), hot dogs, ketchup, lager,
licorice, meatballs, potato chips and french fries, ice cream, imitation
bacon bits, imitation seafood, marinades, meats, medications (check
with your pharmacist-- even for topical medications), pastas, processed
meats, processed foods, sauces, sausages, seasoning blends (herbs,
spicing, and other agents), salad dressings, sauces, sausages,
seasonings, seasoning packets (generally have thickening agents with
hidden grains), spice mixes, stews, stir fries, soups, soup bases, soy
products, soy sauce, syrups, taco seasoning, teas (flavored),
Worcestershire Sauce.Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-60780710129207238032014-12-07T21:24:00.002-05:002014-12-07T21:24:30.412-05:00Blog RestructureChange is sometimes painful, but needed for growth. This blog has been re-structured a bit to reflect how I am doing things now. The page links are now moved to the right and will no longer be found at the top.<br />
<br />
All of the Low FODMAPs resources are now under one page called Low FODMAPs. I promise it's all still there. This Low <br />
FODMAPs page has all the resources that were previously on separate pages, including:<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIBd8i4mJJTklk7Cz-lgIo7k6plQEO_pi7jds_er0tWhWf7J8GJDZWJdCR-zeiRzX7qLT0NeYwmPgMfKYKd8fhyphenhyphenib5zUm5sjpQcUGZUavCTCE54Dxd4a9RLq2SEV9zquCLoVSvCyun9g/s1600/Pink+Hearts.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIBd8i4mJJTklk7Cz-lgIo7k6plQEO_pi7jds_er0tWhWf7J8GJDZWJdCR-zeiRzX7qLT0NeYwmPgMfKYKd8fhyphenhyphenib5zUm5sjpQcUGZUavCTCE54Dxd4a9RLq2SEV9zquCLoVSvCyun9g/s1600/Pink+Hearts.jpg" height="66" width="200" /></a>
<li>restaurants</li>
<li>books</li>
<li>recipes</li>
<li>websites</li>
<li>stores </li>
</ul>
<br />
I am beginning similar resources for the Body Ecology /Paleo /Ketogenic page. This way you can click into the page that reflects where you are at in your journey.<br />
<br />
Additionally there is a new page that for now has my before and after pictures, with the plan to add others as they succeed through my new 30, 60 and 90 day challenges (coming soon).<br />
<br />
All the Best -- LisaLisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-66947519517300282502014-12-07T12:16:00.004-05:002014-12-07T12:19:14.269-05:00Straight Up SugarSugars are hiding everywhere... lurking in all those crazy processed foods that we love so much. (Beware... be very ware ;)<br />
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<br />
<b>Sugars:</b><br />
agave,
agave nectar, barley malt,blackstrap molasses, blue agave,brown rice
syrup, cane sugar, cane syrup, corn syrup, dastatic malt, dextrose
(sweetener made from plant starch generally corn, rice, tapioca or
wheat), diastase, evaporated cane juice, fructose, fruit concentrate,
fruit juice, fruit juice concentrate (apple, pear, grape), dextrose,
galactose, glucose, glucose syrup, golden syrup, high fructose corn
syrup (HFCS), lactose, malt, maltodextrin (sweetener, filler and
binder from rice, corn, tapioca or potato starch), maltose, molasses, panocha,
rice syrup, simple syrup, sorghum syrup, sucrose (half glucose and half
fructose), syrup, treacle.<br />
<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-69836197907394684562014-12-06T07:13:00.000-05:002014-12-06T07:13:07.341-05:00Sneaky Sneaky Grains<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GfoE5LXQYfHvhyphenhyphenF1m6zU3gj89NQlRWww0_EiX5XOm4JRgPX5DK2Opscvec5rygeyqNsQXRUi3NEEv_O30UVYU6Jjhc3pikgDS_MEqsO4zXoYZjUtEZ_DRxvB0mz8qxpl1n9jhzZvSm4/s1600/_DSC6301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GfoE5LXQYfHvhyphenhyphenF1m6zU3gj89NQlRWww0_EiX5XOm4JRgPX5DK2Opscvec5rygeyqNsQXRUi3NEEv_O30UVYU6Jjhc3pikgDS_MEqsO4zXoYZjUtEZ_DRxvB0mz8qxpl1n9jhzZvSm4/s1600/_DSC6301.jpg" width="195" /></a></div>
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Watch out!! Hidden grains are everywhere, especially in processed foods. Single source foods are of course the most safe (you know, a zucchini, spinach, an egg). Here are ingredients that are of concern.<br />
<br />
<b>Grains, Grain Ingredients or Likely Grain Ingredients:</b><br />
artificial colors, artificial flavors, baking powder, barley -flakes/flour/pearl, binders, blue cheese, bread, breading, bread stuffing, brewer's yeast, brown rice, bulgur, bulgar wheat, cereal fillers/protein/starch, cheese -grated <span style="background-color: rgba(255, 255, 255, 0);">(if anti-caking agent used), </span>citric acid, coatings, colorings, colors, corn, corn starch, dextrins, dinkel, durum (it is wheat), dispersing agents, emulsifiers, excipients (in prescription medications), farro/faro (type of wheat AKA spelt or dinkel), flavorings, flours (barley, corn, oats, rice, rye, sorghum, tapioca, wheat), food starch, graham flour, grated cheese (<span style="background-color: rgba(255, 255, 255, 0);">(if anti-caking agent used), </span>grain alcohol (ale, beer, bourbon, grain vodka rye, scotch), hydrolyzed protein, hydrolyzed plant protein (HPP), hydrolyzed vegetable protein (HVP), hydrolyzed wheat protein, kamut (type of wheat), malt, malt extract, malt flavoring (barley malt, malt vinegar), malt syrup, malt vinegar, malted milk, matzo, matzo meal, modified food starch (from wheat), modified wheat starch, maltodextrin, natural flavors, rice, thickening agents (dextrin, corn starch, modified food starch, etc.), mono-glycerices, di-glycerides (made using a wheat starch carrier), natural flavorings, oatmeal, oat bran, oat flour, oats, oils (wheat germ oil and others with gluten additives), preservatives, rye bread, rye flour, seitan (vegetarian protein made from wheat gluten), semolina, spelt (type of wheat AKA dinkel, faro, farro), semolina, spelt (type of wheat AKA <span style="background-color: rgba(255, 255, 255, 0);">dinkel, faro, farro</span>), sorghum, soy sauce, spices (if anti-caking agent used), starch (modified food starch, edible starch), textured vegetable protein (TVP), triticale, vegetable gum, vegetable protein or starch, vinegars (white, or malt), vital wheat gluten, vitamin e oil, wheat bran, wheat flour, wheat germ, wheat starch.<br />
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I have probably missed a few things, be vigilant! <br />
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<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-fEYMIci-iFc%2FVIJMRLZCpoI%2FAAAAAAAAAas%2FE8LY6Y9LBTk%2Fs1600%2F_DSC6301.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GfoE5LXQYfHvhyphenhyphenF1m6zU3gj89NQlRWww0_EiX5XOm4JRgPX5DK2Opscvec5rygeyqNsQXRUi3NEEv_O30UVYU6Jjhc3pikgDS_MEqsO4zXoYZjUtEZ_DRxvB0mz8qxpl1n9jhzZvSm4/s1600/_DSC6301.jpg" -->Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-13855939003071558352014-12-05T19:14:00.002-05:002014-12-05T19:15:28.002-05:006 flights of stairsWho me? I walked six flights of stairs at work yesterday-- what?! My limit before all of this was two to three flights... which was not pleasant. So unpleasant... I basically decided never to do it again.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0aR4tzXi-q5s1dd_PYHYztIv7b-I2mYbt6mVzAMH-1L-JQb5boDIv14Uky_mxm1Q1mUfLbV3pPdaMmV21Djp19OKxaL3gz4BdhvlOO6RH9CC-vSU_K8qYhGb4kRiGJ59KW1iGIJDOX8/s1600/file4991280736472.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0aR4tzXi-q5s1dd_PYHYztIv7b-I2mYbt6mVzAMH-1L-JQb5boDIv14Uky_mxm1Q1mUfLbV3pPdaMmV21Djp19OKxaL3gz4BdhvlOO6RH9CC-vSU_K8qYhGb4kRiGJ59KW1iGIJDOX8/s1600/file4991280736472.jpg" height="240" width="320" /></a>However, yesterday I needed a movement break from my desk job and ran down the six flights of stairs from my office to grab a Sobe at the gift store. Then I thought, "Hey, maybe I'll try a flight or two up and take the elevator the rest of the way." I figured I would get out of the stairwell when I could no longer breathe.<br />
<br />
It wasn't until I finished the fourth flight that I even thought about it. I stopped briefly, recovered quickly and decided to keep going. Then I popped up the next two flights and got off on six hardly winded.<br />
<br />
Just before thanksgiving I picked up a 28 pound turkey for a friend and did get winded before I got to my car after taking the elevator down. I thought about how I used to carry around 50 extra pounds all the time. No wonder I got winded on the stairs... apparently that was a lot of work!Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-84890731401414273912014-12-02T20:25:00.002-05:002014-12-05T19:05:12.220-05:00These Tastebuds They are a Changin'It's so challenging to get started with a new eating plan. Especially when we think it's going to be difficult or boring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BZ__rn7wXH1yiwuH8BRuUnJVpzLdvW0Ga6wHvSuwfh8rD02sBVKWP0CkU_4JA3hOjpd0s2EQw0uIHhHeyCxBWK-aaYTKjpPT0KTbZEvSKOifdm0UTIrDy3J9glt8X7wFC0pClMdQshM/s1600/IMG_0578.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BZ__rn7wXH1yiwuH8BRuUnJVpzLdvW0Ga6wHvSuwfh8rD02sBVKWP0CkU_4JA3hOjpd0s2EQw0uIHhHeyCxBWK-aaYTKjpPT0KTbZEvSKOifdm0UTIrDy3J9glt8X7wFC0pClMdQshM/s1600/IMG_0578.JPG" height="320" width="240" /></a>I've learned something though. If you change how you eat the things you like to eat change too... REALLY! It doesn't happen in a week or two... but it happens. <br />
<br />
When I talk about my diet people seem to think it's not something they would be capable of accomplishing. They say things like, "You're so good." or "I don't know how you do it." I have a big secret though.<br />
<br />
I am not being good. I <u>never</u> suffer or sacrifice. My tastes have changed. I love what I eat now. Things I did not like initially, I look forward to now. Did I suffer initially? Yes!<br />
<br />
At first I did not like what I was eating and did not feel well at all! After two weeks I began to feel better. Slowly since my new foods became more and more appealing. I enjoy the food I eat now more than I ever enjoyed my food before changing my diet.<br />
<br />
I spent endless amounts of time seeking out substitutes for wheat and came up with some good tasting things. However, nothing compares to how things are now. I have no desire to go back, none!<br />
<br />
<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-86909509842165469032014-11-24T20:21:00.000-05:002014-11-24T20:25:26.182-05:00Ah Ah Ahhhh<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbrtAjpGKOSF1Rb_3SHLnfcyumrqjYFwSTdQdiBpbwyLDxQ6HWfnHCzspC9yrSivXNrq1ZkKmXGYWagZgQPeDFx7-AkQYavyBvlscL_Yur0bi6vjlrKCg4HLvNqXXwLlcZdPgcklruZ4/s1600/squirrel_eating.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbrtAjpGKOSF1Rb_3SHLnfcyumrqjYFwSTdQdiBpbwyLDxQ6HWfnHCzspC9yrSivXNrq1ZkKmXGYWagZgQPeDFx7-AkQYavyBvlscL_Yur0bi6vjlrKCg4HLvNqXXwLlcZdPgcklruZ4/s1600/squirrel_eating.jpg" height="159" width="200" /></a>Be careful about overdoing it when you eat a meal. There's no quicker way to set off IBS symptoms than to stuff yourself. Stick with small meals and give yourself permission to eat more later when you are hungry again. <br />
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I was reminded of this the other night when I just didn't want to stop eating. I was so hungry and it was just so very good. Shortly afterward the suffering began. Hours of gastrointestinal distress that could have been avoided by saving half for later. I told myself to stop in my head, but did I listen? Nooooooo.<br />
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I guess I need to be reminded of some lessons from time to time.Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-76351757224764726692014-11-23T19:27:00.002-05:002014-11-23T19:32:19.771-05:00Winner Winner Dinner DinnerAt dinner my plate has a lot of non-starchy vegetables (Body Ecology recommends 80%). I generally like to make two different non-starchy vegetables for variety. Then I combine that with a little of one of the following (Body Ecology recommends 20%): starchy vegetables or grain-like seeds, or animal protein. <br />
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Examples: <br />
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<ul>
<li>Broccoli, some green beans and a red potato. </li>
<li>Zucchini, yellow squash and a small piece of salmon or cod. </li>
<li>A quarter of an acorn squash with butter, cinnamon and stevia with spinach, red bell peppers and broccoli on the side</li>
<li>Fajitas - made with all veggies or a meat with a mix of non-starchy veggies.</li>
<li>Eggs with non-starchy veggies</li>
<li>Curried non-starchy veggies with chicken or by themselves<br />
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It's also really good to add cultured vegetables to each meal. You can
find them at Whole Foods in the refrigerated section or make them at
home. Just mix and match with the choices you like.... look at my post
with all the choices available. Have Fun!</li>
</ul>
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<br />Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-91043321490514677822014-11-22T21:08:00.003-05:002014-11-23T19:29:24.825-05:00Peckish in the Afternoon?<div class="separator" style="clear: both; text-align: center;">
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I do tend to get just a bit peckish in the afternoon. I call this second lunch. I generally pack up something like a little bag of carrots, a couple of cultured pickles, a couple spears of red bell pepper. Sometimes I bring a few vegetables left over from dinner the night before.<br />
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Other ideas would be a couple boiled eggs or 1/2 an avocado with salt and pepper. <br />
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At other times I just save a little of my lunch and have that for second lunch.Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0tag:blogger.com,1999:blog-408190615109314385.post-6543203495841394182014-11-20T22:30:00.002-05:002014-11-20T22:30:48.296-05:00Lunch Time?<div class="separator" style="clear: both; text-align: center;">
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For lunch I typically have a big salad with lots of lettuce and a few
starchy vegetable combined with a small portion of animal protein, like
boiled eggs, a piece of fish (insert protein here). <br />
<br />
On some days I have vegetable soup made with a combination of starchy and non-starchy vegetables. I don't use the strong vegetables that I used to use for soup as I cannot tolerate them-- (onions, parsnips, etc.). I make soup from carrots, celery, a potato, then whatever non-starchy veggies I have on hand. For seasoning I use onion powder, a bay leaf, salt, pepper, and the secret ingredient a dash of Tobasco sauce or better Chipotle Tobasco. No, I am not one of those people who love Tobasco on everything... but in small doses it has a great way of giving soup just the right flavor, without going bananas with the salt.<br />
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Another option is cooked non-starchy vegetables with an animal protein. Pick the things you like.<br />
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I make this my biggest meal of the day. <br />
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Lisa Sintonhttp://www.blogger.com/profile/03773380939156536699noreply@blogger.com0