Category: nutrition

By Jeffery Smith, Institute of Responsible Technology

Gluten sensitivity is currently estimated to affect as many as 18 million Americans.^[1] Reactions to gluten, a protein found in wheat, rye, and barley, are becoming increasingly common. Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death.^[2] Genetics alone cannot explain the rapid rise in gluten-related disorders, and experts believe that there must be an environmental trigger. There continues to be much debate about what that environmental trigger may be.

Some assert that a higher gluten content of modern wheat is to blame for the rising prevalence of gluten-related disorders.^[3] But a 2013 review of data commissioned by the United States Department of Agriculture found no evidence to support this.^[4] Others blame increased consumption of wheat overall,^[4] age of wheat introduction,^[5] cesarean birth,^[6] breastfeeding duration,^[7] or alterations in intestinal microflora.^[8] All of these do offer some explanation, but they cannot completely account for the drastic increase in gluten sensitivities that we have seen in recent years.

Another possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s. GMOs are created by a laboratory process that transfers genetic material into the DNA of an organism. There are nine genetically modified (GM) food crops currently on the market: soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa. Notice that wheat is not one of these. Although wheat has been hybridized through natural breeding techniques over the years, it is not in fact a GMO.

Most GM crops are engineered to tolerate a weed killer called Roundup®, whose active ingredient is glyphosate. These crops, known as Roundup-Ready crops, accumulate high levels of glyphosate that remain in the food. Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin. The Bt-toxin is produced in every cell of genetically engineered corn and ends up in corn chips, corn tortillas, and other ingredients derived from corn. A recent analysis of research suggests that Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders:

• Intestinal permeability
• Imbalanced gut bacteria
• Immune activation and allergies
• Impaired digestion
• Damage to the intestinal wall

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Organic Raw Milk has Proven to Be Healthy

By Mike Barrett, Natural Society

Vegans may have had it right all along; while raw, organic raw milk offers numerous health benefits, a Harvard researcher and pediatrician argues that conventional milk and dairy products alike are a detriment to your health – thanks to added health-compromising sweeteners.

As David Ludwig mentioned in his research, which was published in the Journal of the American Medical Association Pediatrics, there have been countless pieces of research concluding the ill effects of sugar-sweetened beverages. The over-consumption of sugar has been tied to obesity, diabetes, inflammatory-related pain, and much more. And because of sugar’s negative effects on our health, even the United States Department of Agriculture, the American Academy of Pediatrics, and other organizations are recommending against consuming calories from sugary drinks.

The Case Against Low-Fat Dairy, and Other Dangers of Milk

Harvard researcher David Ludwig certainly has a point in analyzing and ultimately criticizing the USDA’s recommendations, but there is much more to the full-fat vs reduced-fat argument for milk and dairy products.

There are plenty of reasons to avoid certain fats such as trans-fats and refined polyunsaturated fats in vegetable oils (like corn, soy, sunflower, and canola), but the evidence for moderate consumption of saturated fat, which is found in milk, coconut oil, and grass-fed land animals, is coming to the surface. While saturated fat was villainized for decades, a 2010 analysis published in the American Journal of Clinical Nutrition concluded that “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of [coronary heart disease or cardiovascular disease].”

Further, there are numerous benefits to drinking full-fat dairy products. In it’s most pure state (raw, organic, and coming from grass-fed cows), full-fat dairy has been found in research to potentially promote heart health, control diabetes, aid in vitamin absorption, lower bowel cancer risk, and even aid in weight loss. But while pure dairy could promote your health, conventional dairy may prove damaging.
For the complete article, visit here.
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Guidelines for Success with Nutrition

• Eat whole, natural foods.
• Eat only foods that will spoil, but eat them before they do.
• Eat naturally-raised meat including fish, seafood, poultry, beef, lamb, game, organ meats and eggs.
• Eat whole, naturally-produced milk products from pasture-fed cows, preferably raw and/or fermented, such as whole yogurt, cultured butter, whole cheeses and fresh and sour cream.
• Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils—coconut and palm.
• Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed.
• Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.
• Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and condiments in your diet on a regular basis.
• Prepare homemade meat stocks from the bones of chicken, beef, lamb or fish and use liberally in soups and sauces.
• Use herb teas and coffee substitutes in moderation.
• Use filtered water for cooking and drinking.
• Use unrefined Celtic sea salt and a variety of herbs and spices for food interest and appetite stimulation.
• Make your own salad dressing using raw vinegar, extra virgin olive oil and expeller expressed flax oil.
• Use natural sweeteners in moderation, such as raw honey, maple syrup, dehydrated cane sugar juice and stevia powder.
• Use only unpasteurized wine or beer in strict moderation with meals.
• Cook only in stainless steel, cast iron, glass or good quality enamel.
• Use only natural supplements.
• Get plenty of sleep, exercise and natural light.
• Think positive thoughts and minimize stress.
• Practice forgiveness

For more information on Weston A. Price Foundation, visit here.

1. Refined sugar found to be not safe at safe levels? (Natural Society)

2. Video Clip on Sleep and Recovery (Natural News) and 1 in 4 Use Sleeping Aids (LA Times)

3.  EMF Radiation Protection Ideas (Natural News)

4.  Protein Enhanced Foods: The Good, The Bad, The Ugly (Natural News)

5.  Solution to Harsh Climates Having Year-round Gardens (Natural News)

6.  Accepting Frailty to Grow Strength (Movnat)

7.  First Case of Internet Addiction (FoxNews)

8.  Dentistry: The Natural Way (Robb Wolf)

 

Study Finds That 75% of Supermarket Honey is Not Really Honey

By Lance Devon

Natural News

Over the last couple weeks, we have have been discussing gmo’s and chemicals in the food supply.  Well, here is one example of how food suppliers are rendering the food useless.  Honey suppliers are filtering the honey and adding chemicals to the product.

My questions…

How can this be good for athletes when the reason they eat the food is for the nutrients in the food?

Do you think there might be something to eating real food rather than chemical-based quasi food?

Can you see that any athlete who eats a higher quality food will have a competitive advantage?

Here is the link to the article on Natural News.

 

Increase Performance by Eliminating Genetically Modified Organisms in Your Diet

Genetically modified organisms are the cause of a major disconnect in the life of every athlete. They cause performance to decrease, as well as, do not allow athletes to recover as fast as they should.

What is a genetically modified organism or gmo?

In the broadest sense, the definition of gmo is an organism that has been modified from its natural state. A scientific definition would be an organism whose genetic characteristics have been altered by the insertion of a modified gene or a gene from another organism using the techniques of genetic engineering.

Here are a few examples of genetically modified organisms:

1. Salmon made to grow bigger and faster than real salmon
2. Crops that kill insects while it is growing
3. Use of seeds to create watermelon without seeds or to create other desirable traits.

A recent study out of France has shown that diet made up of gmo Corn caused serious health challenges. Here lies the disconnect; the gmo food item does not have the nutrients you need to perform your best, and it is also breaking you down further. The food item has been modified from its natural state and does not possess the same nutrient density that a real or non-gmo food item.

If athletes would grasp this simple concept of eating non-gmo food items, the athlete would have a competitive advantage and not have to change his diet.

 

Counting Calories: Its Not What It Used to Be?

We have all heard the stories about counting calories and food quality over the last couple years.  Today, I am going to mathematically prove that you can count calories, stay on task, and still not meet your nutrition goals.

 Lets Do this.. For the sake of time, I am going to setup a fictitious person and their goals.

Female, 35, Very active lifestyle and works out 3-4 times a week.  Recommended number of calories per day 2400.  A little high based on the US Department of Agriculture Food Pyramid, but we are giving you some wiggle room based on your lifestyle.

Lets see…

Breakfast 400 calories

Starbucks Coffee 240 cal

Lunch  400 cal

Sports Drink 200 cal

Snack 250 cal

Supper 600 cal

Total calories 2290 cal, well below your goal for daily intake.

All looks well on paper, so what is the problem?

Not all tomatoes are created equal. For that matter, not all food is created equal.  Check out this study on the comparison of food products at the genetic-level. The study shows that in some cases,  the food may be almost 10 times less nutritious. 

For the sake of argument, we will run with only two times less nutrients that it could or should have.  You now need to consume 4580 cal, not 2290 cal to gain the benefit you need for your body to operate properly and recover.

You are literally going in a deficit every day if you do not choose your food sources wisely.  You are eating the right foods, but your body is starving.

Solution:

Move over natural foods i.e. organic foods and control the sources of those non-gmo items. 

Follow this simple rule and you will meet your nutritional goals, train at a higher level and recover quicker from your workouts without even changing what you are eating.

For more detailed information on this subject, visit The McCarthy Project

GMO Labeling: We deserve to know what is in our food

By Jonathan Benson
Natural News

Great post GMO labeling and on how states are standing up to make sure food manufacturers label what is actually in our food, not just what they want us to know.

The GMO world is growing and growing.  Based on our research and that of many others non-GMO food is a competitive advantage over other athletes.

Listen to the following shows, for more information around the gmo world or gmo issues.

For the complete article, click here

 

GM Corn is Essentially Dead, Nothing, Nada

Written By Mike Barret
Natural Society

Gentically modified (GM) Corn has been found to have a drastically lower amount of nutrients than non-gmo corn. This confirms that our conversations over the last few weeks are true and accurate. Eating organic, non-gmo foods are more nutritious.

Check out the link to see all the details.  The article covers several different aspects of the GM corn.

 

Seasonal Natural Food Recipes with Jess Cerra

Today on the show Jess talked about how to keep the costs down while still maintaining high quality food sources.  Secondly, Jess mentioned that to live the life of eating healthy takes a certain amount of realism.  For the complete interview, visit here

Pan Seared Halibut, Veggies And Soba Noodles Over Red Curry Broth

Create restaurant quality flavors at home with this Thai/Indian inspired dish. The presentation may look fancy, but the recipe is easy to follow and eliminates most of the oil a restaurant would use.  Plus, it’s easy to make substitutions and tailor this recipe with your favorite veggies and fish.

Ingredients

Makes 4 servings
20 ounces fresh halibut*
1 teaspoon canola or grape seed oil
15-16 ounce jar Masala (red) simmer sauce*
2 cups low sodium vegetable stock
Juice of 2 lemons
2 teaspoons fresh ginger, minced or paste
2 teaspoons chili-garlic sauce
10-12 ounces buckwheat soba noodles
8 ounces sliced crimini mushrooms
3 large carrots, peeled and thinly sliced
1 cup sugar snap peas
½ red bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 package or bunch fresh pea shoots
Lemongrass (optional- see note in preparation)

*Salmon, sea bass, cod, shrimp, scallops, tofu, shredded pork or chicken may be substituted.

*Masala simmer sauce can be found in the international food section of all major store grocery stores. Make sure to buy a brand that is tomato based, without cream.

Preparation

Step one:

• In a large saucepan, add the Masala simmer sauce, vegetable stock, lemon juice, ginger and chili-garlic sauce.  If you are familiar with using lemongrass you may add it here to flavor the stock.  Or, 2 cups of pre-made lemongrass broth may substitute for the vegetable stock and lemon juice.
• Let the ingredients simmer for about 15 minutes. If using lemongrass, remove the pieces.

Step two:

• Cook the soba noodles according the package instructions. Leave al dente.

Step three:

• Steam or sauté (in a very small amount of oil) the veggies, but leave some texture to them because they will continue to cook in the broth.  This may be done in multiple steps as some of the veggies need less time to cook.
  

Step four:

• Cut the halibut into four pieces. Season lightly with salt and pepper.
• Heat the canola or grape seed oil in a non-stick sauté pan over medium-high heat.
• Sear the halibut for about 3-4 minutes per side, depending on thickness, so it has a golden crust.

Step five:

• In four large bowls, divide the broth.  Then equally divide the noodles and veggies over the broth, piling the noodles high as a nest for the halibut.
• Place the halibut on top of the noodles.
• Top with fresh pea shoots.

For more information, visit triathlete.com

Here is a short video on the world of genetically modified organisms and how they effect our everyday life.

End Game:  The best recommendation is to buy organic or from retailers and vendors that post that they don’t use vendors who use gmo products.

Click here to view the youtube video.

Or check out the Natural News article