Conventional Eggs to Pastured Organic Eggs, What’s best?

To date, the only advantage that I can see for buying conventional eggs over organic pasture raised eggs is the market price. Bottom line, if you’re going to eat eggs, I suggest that you go for the best =>> PASTURE RAISED EGGS, plain and simple. If you want to know why, keep reading.

Factory, Commercial Eggs

These are your standard, cheapest regular grocery store eggs. If you want cheap, these are the ones to buy. They come from chickens that typically are debeaked (not very humane). They tend to be fed hormones due to overcrowding, which leads to disease. They also tend to be kept under bright light 24 hours a day. The hens are raised in overcrowded, unnatural conditions with the sole purpose of egg production. They are fed soy and corn, which are NOT part of a chicken’s normal diet. When you buy these eggs, keep in mind what you’re eating. Oh, and one other thing, the natural wax coating on the shell of the egg is typically removed (per the FDA) and then they are sprayed with a disinfectant. I wonder if this leeches into the inside? Hmm…

Cage Free Eggs

The term “cage free” sounds great, but in reality isn’t much better than the above. The chickens that lay these eggs still tend to be overcrowded and are also fed the wrong diet. And, just because the word “organic” supercedes the word “cage free,” doesn’t mean that the egg is much better than the lowest common denominator.

Cage Free Vegetarian Fed Organic Eggs

These eggs tend to be about the same as the others, except that the grains that the chicken receive are supposed to be certified organic. Still they tend to have a high soy diet, which still is not the natural food of chickens.

Cage Free “Vegetarian Fed” Omega 3 Organic Eggs

Wow, the above sounds impressive, but remember, corn, soy and other grains are NOT the normal diet for a chicken. I’ve heard it said, by someone who raises chickens for their eggs, that feeding chicken corn, is like feeding them candy. Again, it’s not a good diet for a chicken. This will translate to the content of the eggs that you buy, regardless of the omega 3 infusion from the unnatural feed that it receives.

Free Range Organic Eggs

Again, in theory, this kind of labeling sounds perfect, right? Well, you have to be careful. Just because an egg is labeled “free range,” doesn’t mean that it’s the best option. In many stores, it may be the best option. However, don’t be too quick to think that you’re getting what’s best for your health. The chickens that produce these eggs can still have a very confined “free range” area, with the bulk of their diets coming from corn and soy. If you have all of the above options to choose from and you need eggs now, I would suggest choosing the “free range organic” eggs. Still, there’s a better solution.

The above kinds of eggs are from worst to best, but still NOT the best option when buying eggs…

True “Pasture Raised” Eggs are the best!

I’m not going to lie to you. Real, pasture raised eggs are not the most available, nor the easiest to find. Moreover, – “Free-range/pastured eggs are likely to be more expensive because production costs are higher.” (Quote from Mother Earth News Article: “Tests Reveal Healthier Eggs”). Nevertheless, look at the amazing benefits.

True, pasture raised eggs have:

• 1/3 less cholesterol than the others
• 1/4 less saturated fat than commercial eggs
• 2/3 more vitamin A
• 3 times more omega-3 fatty acids (lowers inflammation in the body)
• 3 times more vitamin E
• 7 times more beta carotene

To quote the Weston A. Price Foundation on eggs:

“Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercially available varieties. Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements. While these nutrients have a reputation of combating macular degeneration and cataracts and supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.

Besides providing all eight essential protein building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals: iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

When left to their own scavenger instincts, being the omnivores they are, chickens eat bugs, worms (and even snakes if given the opportunity), grasses and nutritious herbs such as plantain leaves and wilted nettle—both of which boost egg production and yolk hue. While these feathered friends will eat the grain and pellets left in the feed trough, it certainly isn’t their ideal food. Remember, chickens are omnivores, not vegetarians as many people assume, meaning they are designed to consume foods from both animal and plant sources. Subjecting chickens to a strictly vegetarian diet prevents them from achieving their ideal health by denying them the nutrients found through scavenging around the farm, barnyard and pasture.

Compared to eggs from conventionally raised, caged hens, eggs produced by free-roaming and pasture-pecking chickens have more omega-3 fatty acids, vitamin E and vitamin A, along with notably higher amounts of folic acid and vitamin B12. Direct sunlight also acts as a nutrient and naturally boosts egg production.”

Remember, chickens, fed an unnatural diet, are rarely healthy. Neither are their offspring. The same applies to us humans. If we are eating foods that are not inherently natural and God-made, then we will not be healthy! But, that’s for another article.

Your Take Away – What to do about buying eggs…

So now that you know that an egg is not an egg, is not an egg, is not an egg…what should you do? Well again, I’m glad you asked! Here are my recommendations:

1. First choice is to find a local farmer (via Farmer’s Market, etc.). Get to know him and buy pastured eggs from him.
2. If you have a Whole Foods or some other Organic, natural type of grocery store, buy the Vital Farms brand of eggs. See their video at the bottom of this article. This is probably your easiest choice, unless you know a farmer.
3. If you must buy any other eggs, and you know that they are not pastured, free range eggs, then choose organic, cage free. Eat them in moderation.
4. If your only source of eggs is the typical grocery store (which, to me is a lazy, weak excuse), rarely eat eggs. Remember, their content is going to be significantly less optimal than the best choice.

Video of Pastured Eggs from Vital Farms:

Click here to view the embedded video.

As always, your thoughts, comments and suggestions are welcomed.

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1. Healthy Homemade Chicken Soup Recipe
2. Healthy Gold Beets and Brussel Sprouts Dish
3. Coconut Chocolate Brownies – Gluten Free

One of my favorite all time dishes is Pot Roast. The following recipe is one that I’ve perfected over time. I’ve pulled bits and pieces from different recipes that I’ve found online until creating one that will make you “smack yo momma!” I’ve got several good Pot Roast Recipes, but this is the simplest, yet tastiest way of preparing it that I’ve found yet. My mouth is watering right now just thinking about this. My suggestion is to pay a little extra and buy a good grass-fed piece of meat too, as the health benefits are indisputable, especially compared to conventional meats, which quite simply ARE NOT HEALTHY.

If I were unable to purchase good quality grass-fed beef, I would most likely eliminate Pot Roast from my diet. Thank God I don’t have to make that decision. That being said, take a whirl at the following recipe and enjoy!

Ingredients

• 3 1/2 to 4 lbs. of grass-fed beef shoulder or boneless chuck roast (well-marbled for best flavor)
• 2 Tbsp organic coconut oil (deodorized)
• 1/2 stick of Kerry Gold Butter or 2 -3 Tbsp. of raw, grass-fed butter
• Sea Salt and pepper
• Grilling rub (optional)
• 4 cups sliced onion (2 large yellow onions, thickly sliced)
• 4 cloves of garlic, sliced
• 1/2 to 3/4 cups of red wine (I prefer Cabernet)
• Several medium carrots, peeled and cut lengthwise
• 1 carton of sliced baby portabella mushrooms

Directions:

A couple of hours before cooking the roast, remove it from the fridge and let it warm up to room temperature. This will ensure that it cooks properly within the alotted time.

Preheat oven to 350 degrees.

Use a thick-bottomed pot with cover. I prefer a Dutch oven (see photos) large enough to hold the roast and vegetables. Heat 2 Tbsp of coconut oil on medium high heat (hot enough to sear the meat, but not too hot). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and/or a good steak rub all over the meat. Brown roast in pot, all over, several minutes (5 or so) on each side. Don’t move the roast while a side is browning, or it won’t brown well.

When roast is brown all over, remove it the from pan and place on a plate. Add the cut onions to the pan and cook for about 5 to 10 minutes, until they brown a bit. Add the garlic and cut carrots by placing them on top of the onions. Set the roast on top of the onions, garlic and carrots. Sprinkle the sliced mushrooms all over the meat and sprinkle with sea salt and pepper. Add the red wine. Finally, place a few slices of Kerry Gold butter on top of meat. Cover and place in preheated oven

Cook for 30 minutes at 350 degrees, then reduce heat to 300 degrees for the remainder of the time. Cook for approximately 3 hours (about 3.5 hours total) or until meat is tender. Sticking it with a fork should give you a pretty good idea. You’ll want the meat to easily pull apart.

After cooking for 3 hours or more, notice how much liquid gets released by the meat. This comes from slower cooking at a low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid, but if you follow the above protocol, you shouldn’t have this problem.

Side Dishes for Pot Roast

I’m not a big proponent of the white potato. While they taste great, they do have a tendency to spike insulin levels and blood sugar. If you want a potato, try roasting or baking a sweet potato and compliment it with a fresh green salad. I also love to eat it with my sautéed cabbage recipe, but I leave out the mushrooms when i eat it with the Pot Roast.

As always, feel free to leave your comments and/or suggestions. Happy Eating!

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1. Healthy Homemade Chicken Soup Recipe

Click here to view the embedded video.

Healthy Soup Ingredients:

• 1 whole organic Free Range Chicken
• 1 pkg. Shiitake mushrooms
• 8 organic carrots
• 8 organic celery sticks
• 1 organic fennel
• 1 organic leek
• 2 large yellow onions
• Fresh chopped Thyme
• 2 garlic cloves
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. organic curry (to taste)
• Sea Salt (to taste)
• 2 Tbsp. peppercorns

Directions:

1. Cut up chicken into pieces. I suggest having this done for you at the meat department to save time and mess. Place chicken in large soup pot and cover with clean, filtered water. Make sure you use all of the chicken, including giblets, neck etc. Sprinkle sea salt into pot and add peppercorns to broth.
2. Cut up 4 carrots, 4 celery sticks and 1 large onion into large chunks. Add these vegetables to the pot to cook with the chicken. Chop and add fresh Thyme to pot. Add 2 chopped cloves of garlic. Add Tbsp. of curry. These will all cook down and season the broth nicely. Keep heat on high and bring contents to boil. Skim off foam. Then, reduce heat to a simmer. Add 2 Tbsp. apple cider vinegar and cover. Let simmer for 6 to 12 hours. The longer it cooks, the better the flavor.
3. After soup has cooked for a long time (6-12 hours), separate broth from contents by pouring through a strainer into another large pot. Do this in the sink to avoid making a mess. Remove strainer with contents (cooked chicken and veggies. Place broth back on stove on low heat while you chop up fresh vegetables to place in broth to create final product.
4. Let contents in strainer cool (chicken and cooked veggies).
5. Chop up remaining raw carrots, fennel, celery, leek and onion into small pieces and add to broth on stove. Turn heat up to high and bring to boil. Reduce to medium or medium low and let vegetables cook for at least an hour or longer.
6. Once cooked chicken and veggies are cool enough (30 minutes or so), remove chicken pieces and discard cooked vegetables. Separate all chicken meat from bones and discard the bones. Pull chicken into small pieces and return to soup broth with cooking vegetables. At this time, I would add the Shiitake mushrooms as they don’t take long to cook at all. You can do this any time as chicken is already well cooked at this point.
7. Finally, after soup is ready, remove lid and taste. Add more sea salt, pepper, curry or spice to your liking.

The SuperFood Power Punch of Chicken Soup

Health Benefits of Chicken Broth*

Chicken stock provides a concentrated source of minerals and hydrophilic colloids that make your entire meal more digestible. Colloids that have been heated (i.e. in cooked foods) generally repel liquids, making cooked foods harder to digest. However, the gelatin in chicken and other meat broths has the unusual property of attracting liquids—it is hydrophilic—even after it has been heated. The same property by which gelatin attracts water to form desserts, like with Jello, allows it to attract digestive juices to the surface of cooked food particles. This is a primary reason why the broth in chicken soup is so good in aiding the digestive process. Good digestion usually means good health.

According to Sally Fallon of the Weston A. Price Foundation,

“Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives. . .and parasites. Chicken soup. . .heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.”

What better natural remedy to have during times of sickness and for maintaining health and wellness during cold weather?

Health Benefits of Carrots:

Carrots are rich sources of carotenoids (particularly beta-carotene), B vitamins, phosphorus, calcium and all important iodine. The antioxidant nutrients in carrots are believed to explain many of the heart protective benefits provided by this root vegetable. The carotenoids in carrots are also known for their benefit for eye health. And, lab studies have shown the ability of carrots and their juice to inhibit the grown of colon cancer cells. Carrots are simply too rich in digestive tract-supporting fiber, antioxidants, and unique phytonutrients to not be eaten in support of the lower digestive tract and colon cancer protection.

Health Benefits of Fennel:

Fennel contains its own unique combination of phytonutrients—including the flavonoids rutin,quercitin, and various kaempferol glycosides, that give it strong antioxidant activity. In animal studies, the phytonutrient anethole in fennel has been shown to lower inflammation and to help prevent the occurrence of cancer. It is also a great source of vitamin C. The vitamin C (needed for a healthy immune system) found in the fennel bulb is also potently antimicrobial. It contains a very high fiber content, and in addition, is a very good source of folate, the B vitamin necessary for the conversion of a dangerous molecule called homocysteine (that can cause a host of heart and cardiovascular damage) into other, benign molecules. It is also a very good source of potassium, a mineral that helps lower high blood pressure, another risk factor for stroke and heart attack.

Health Benefits of Leek:

Leeks can always be used in place of onions, although they have a slightly more pungent flavor than their cousins. Leeks are good sources of carotenoids, B complex and vitamin C and are considered nourishing for the liver. Leeks, not unlike their cousin garlic and fennel, also contain important amounts of the flavonoid kaempferol, which has repeatedly been shown to help protect our blood vessel linings from damage, including damage by overly reactive oxygen molecules. This appears to involve increased production of nitric oxide (NO), a naturally occurring gas that helps to dilate and relax the blood vessels. Leeks also contain a high content of antioxidant polyphenols, which play a direct role in protecting our blood vessels and blood cells from oxidative damage.

Health Benefits of Shiitake mushrooms:

Widely referred to as “medicinal mushrooms,” the Shiitake is a smoky flavored fungus, packed full of beneficial nutrition. In Traditional Chinese Medicine, shiitake mushrooms are used for cleansing and balance. They appear able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed. They are also known to contain a natural source of interferon, a protein which appears to induce an immune response against cancer and viruses. Like other mushrooms, they contain about 90 percent water and act as sponges, absorbing the flavors of other foods with which they are cooked. They contain protein, phosphorus, potassium, calcium, and are a great source of iron and B complex vitamins, particularly biotin. They are also known to contain a substance called adenosine, that has potent blood thinning and anticoagulating properties.

Benefit of adding Apple Cider Vinegar to soup:

Acidic wine or vinegar added during the cooking process helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.

The above health benefits of these vegetables are by no means exhaustive. There’s a lot more to be known about how they can bolster our health. Nevertheless, take what’s written here to heart (no pun intended) and serve yourself up this dish frequently. Not only will your taste buds love it, but your body will love you for its nutritional value all the more.

*NOTE: Much of the broth information above was obtained from the great book: Fallon, Sally (1999-10-01). Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. NewTrends Publishing, Inc.. Kindle Edition.

As always, I welcome your comments, suggestions and questions below.

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1. Healthy Gold Beets and Brussel Sprouts Dish
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Click here to view the embedded video.

Dish Ingredients:

• 4 medium or 8 small gold beets
• 20 Brussel sprouts
• 1 medium shallot, peeled and thinly sliced
• 2-3 Tbsp. olive oil (organic)
• 1 Tbsp. freshly chopped Thyme
• 1/4 cup blanched almond slivers (toasted)
• Sea Salt (to taste)
• Fresh ground pepper (to taste)

Directions:

1. The beets take the longest to cook, so start them first. Peel them with a vegetable peeler. Boil them in water in a small saucepan for 40-45 minutes. When done, set aside to cool for a few minutes and cut into quarters. (Note: you can cut them in quarters before boiling which will reduce your boiling time.)
2. While beets are cooking, toast the blanched almond slivers. Heat a skillet to medium high heat and add the almonds. Stir frequently with a spatula, taking care not to let them burn. When the almonds begin to brown, remove from pan into a small bowl or plate. Let cool, set aside.
3. Clean up the Brussel sprouts by removing brown leaves and by cutting off the stalky bottom. Put in small sauce pan and cover with filter water. Boil for no more than 5 minutes. They should be just about cooked all the way through. Set aside for a few minutes to cool, and then cut each sprout in half.
4. In a decent sized skillet heat 1 tablespoon of olive oil at medium heat. Add the thinly sliced shallot pieces, lower to medium heat and cook until translucent – a few minutes. Add a little more olive oil and raise the heat to medium high. Add the Brussel sprouts and gold beets to the pan, along with the fresh thyme and mix up well. Salt and pepper to taste. Cook for a few minutes more, stirring. Remove from heat and serve. Tastes great warm, but also tastes great the next day cold.

Makes about 6 nice servings. If that’s too much, that’s a good thing. Believe me, you’ll want leftovers. They taste even better cold the next day!

The SuperFood Power Punch

Besides the awesome flavor of this creative combination of vegetables, Gold beets, Brussel sprouts, Thyme, Almonds and Olive Oil pack quite a superfood, nutritional powerhouse whallop for our health. The health benefits of eating a dish such as this are plentiful and thrilling. Look at how you will nourish your body:

Health Benefits of Gold Beets:

Gold beets are great to eat year round, as they tend to have a neutral thermal nature. Some foods are warming and some are cooling. Beets tend to be neutral. They have a sweet flavor like red beets. According to Traditional Chinese Medicine (TCM), they strengthen the heart, sedate the spirit, improve circulation, purify the blood, benefit the liver, moisten the intestines and promote menstruation. Furthermore, in TCM, they are used along with carrots to regulate hormones during menopause. Lastly, they are used to treat constipation and help nervousness.

While they are very good for you, one thing to remember is that they do contain oxalic acid which can inhibit calcium metabolism and has been known to promote kidney stones. So, you may not want to eat them every day.

Health Benefits of Brussel Sprouts:

Brussel Sprouts are members of the cruciferous vegetable variety and contain a good bit of Omega-3 fatty acids, anti-oxidants and other natural chemicals that help fight inflammation, as well as have a rich content of Vitamin K. Also, they are known to contain important detoxifying phytonutrients like glucosinolates and isothiocyanates which are known cancer fighters, particularly bladder, breast, colon, lung, prostate and ovarian.

Health Benefits of Thyme

Contains “thymol,” the main volatile oil in the herb, which is known for its ability to protect and increase the amounts of healthy fats in and around our cells. It also contains a number of flavonoids, including apigenin, naringenin, luteolin and thymonin – all of which, combined with its high content of manganese, increase its antioxidant capacity.

Health Benefits of Almonds

Almonds are high in mono-unsaturated fats, the same type of health-promoting fats found in olive oil (also used in this recipe). These types of fats are known to help lower LDL (bad cholesterol) thereby reducing the likelihood of heart and cardiovascular disease. In addition to the mono-unsaturated oil content, they also contain the heart healthy antioxidant Vitamin E. Furthermore, almonds contain the all important minerals magnesium and potassium, which help to keep the heart and cardiovascular system healthy.

The above health benefits of these vegetables are by no means exhaustive. There’s a lot more to be known about how they can bolster our health. Nevertheless, take what’s written here to heart (no pun intended) and serve yourself up this dish frequently. Not only will your taste buds love it, but your body will love you for its nutritional value all the more.

As always, I welcome your comments, suggestions and questions below.

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1. Coconut Chocolate Brownies – Gluten Free
2. Soy Can Negatively Affect Your Weight & Health
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Here’s one of my latest recipes that turned out fantastic. These coconut muffins are gluten free, dairy free and are organic, delicious and healthy. You have to try them. I’ve given several of them away and everyone consistently asks me for the recipe. So, here it is.

Healthy Coconut Brownie Ingredients:

• 1/2 heaping cup of organic coconut flour
• 1 can organic coconut milk
• 1/4 cup organic coconut oil
• 4 organic eggs
• 1 tsp. baking soda
• 1/2 tsp. lemon juice
• 1/4 to 1/2 cup of honey
• 1 or 2 bananas (your choice)
• 1 bag of dark organic chocolate chips
• 1 1/2 cups of chopped raw cashews
• Pinch of sea salt

Directions:

1. Preheat oven to 400 degrees.
2. Spray muffin pans with coconut spray oil or whatever grease you like. Do this now so that you don’t forget to grease the pan before pouring in the batter later.
3. Chop raw cashews up in food processor until slightly pulverized. See video above for perfect consistency. If you don’t have a food processor, then chop carefully with a knife until they are small bits.
4. Mix all dry ingredients together in bowl (flour, baking soda, chopped cashews, salt).
5. Melt coconut oil in microwave for 15 seconds until liquid.
6. In separate large bowl, mix all wet ingredients. Add eggs, 1 at a time while whisking with oil. Add honey, lemon juice and coconut milk to wet mix and continue to whisk/stir together.
7. Now begin to add dry ingredients in with the wet ingredients. Fold over with spoon until all ingredients are mixed well together. Batter should be lumpy, mainly due to cashew bits. Mixture should be slightly thick. If it’s too runny, add a little more coconut flour to thicken.
8. Chop up 1 or 2 bananas into small pieces and add to mixture.
9. Add bag of organic dark chocolate chips and stir mixture well until all ingredients are blended.
10. Now, pour batter into pre-greased muffin tins. You should fill them just above half-full.
11. Place in preheated oven and set timer for 16 minutes. Depending on your oven, it may take a little more or a little less time. Whatever you do, keep an eye on them as you don’t want them to overcook. When time is up, remove from oven and stick with a fork or toothpick. If it comes out clean, your muffins are ready.
12. Slap your momma ’cause these things are the bomb!

These organic muffins taste fantastic and suprisingly, you can barely taste the coconut. The ground up cashews almost act as part of the flour, which adds great consistency. If you don’t love them, then something is wrong with you. The other great thing is that they’re not overbearingly sweet. In fact, they seem to have just the right blend of natural sweetness and nutty, chocolately flavor.

As always, I welcome your comments, suggestions and questions below.

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The (Not So) Sweet Truth about Artificial Sweeteners

1. Sucralose – artificial sweetener, comes in a yellow packet (a.k.a. Splenda) – is 600 times sweeter than sugar. Each packet contains 1% sucralose and the rest (the other 99%) in the packet is a bulking agent such as dextrose or maltodextrose (fancy names for sugar). If you’re using lots of these packets in your coffee and tea, you’re consuming a good bit of sugar, hence calories, hence, increased insulin levels which leads to hunger and overeating. Splenda also contains chlorine that is molecularly equivalent to pesticides, DDTS, etc. Scary stuff. My rating for this one is BAD.
2. Saccharin – an artificial sweetener, comes in a pink packet (a.k.a. Sweet-n-Low) – is the oldest artificial sweetener available on the market today (since 1879). Is considered to be 300 times sweeter than sugar. Saccharin has been proven to cause cancer in laboratory animals and has been associated with bladder cancer in humans. Saccharin has been banned over the years and then unbanned due to the fact that it is cheap and stable and used in so many of our food products. My rating for this one is WORSE.
3. Aspartame – an artificial sweetener, comes in a blue packet (a.k.a. NutraSweet or Equal) – is considered by many to be the most dangerous additive to foods today. Because of its aspartic acid and glutamate content is considered to be an excitotoxin, which can cause a host of chronic MS symptoms and illness. There’s a lot more bad stuff about aspartame too, but I won’t mention it all here. Just make sure to check the labels of the food you buy. Aspartame is rampant in all kinds of sweety processed foods, including diet sodas, vitamin waters, sugar-free gum, and other sugar-free items. My rating for this one is AWFUL.

A Word about Natural Sweeteners

It goes without saying that the best way to sweeten your coffee, tea or food is to use something that God created – not something artificial. As for something that comes in a packet, the best choice would be:

• Stevia – natural and derived from the South American Stevia Plant, is sometimes called the “Holy Grail” of sweeteners and in its rawest form has virtually no calories nor negative impact on blood sugar levels. It often comes in a green or light green packet. You may know it as Truvia or Pure Via, however the healthiest way to buy it is in it’s liquid form. It’s my sweetener of choice, although it can take a little time getting used to. It’s about 100 times sweeter than sugar (tastewise). My rating for this one is GOOD. You can read more about Steviia here.

Some other not so convenient options (like the above sugar packets) would be to use natural sweeteners that contain sucrose and maltose. It’s important to note that sugars such as sucrose, in the form of whole food and in moderation, have little negative effect on the body. However, in the refined (processed) state, these sugars can severely upset the blood-sugar balance. The ones that I list below are not exhaustive, but are the most common and are naturally processed.

• Unrefined Sugar – such as Organic Succanat or raw cane sugars, is great as a sweetener, but contains 82% sucrose. It comes from unrefined cane juice powder.
• Real Maple Syrup – tastes great in coffee and desserts. It contains 65% sucrose and is boiled-down sugar from the sap of the maple tree.
• Honey – does contain some minerals and enzymes and does not upset the body’s balance as much as white sugar, although it does contain more calories. It is about 86% glucose-fructose combination as it comes from the nectar of flowers processed in the stomach of bees. All types of honey work naturally to harmonize the liver, neutralize toxins, and relieve pain.
• Brown Rice Syrup – made from fermented grains and like honey is less harmful to the body’s mineral balance. It’s about 50% maltose, so it won’t impact blood sugar like white sugar.

Chemically Processed Sweeteners

Other sugars, such as white sugar, raw sugar, brown sugar and corn syrups are chemically processed, virtually 99% sucrose (with the exception of Blackstrap molasses, which is 65% sucrose) and have a strong impact on blood glucose levels. In other words, they will raise your blood sugar and contribute to insulin resistance. They are not recommended.

There has been further buzz about Agave (nectar) which has been protrayed as a great natural substitute for sugar. Unfortunately, it is almost all fructose, tends to be overly processed and raises blood glucose levels as well. At 16 calories per tablespoon, it’s not much different than processed table sugar. Dr. Mercola wrote a good article on Agave here if you would like to read more about it.

Artificial Sweeteners and Insulin Resistance

Aside from the mind-numbing and detrimental effects they have on the body, artificial sweeteners actually cause your body to produce insulin by making it think that sugar is on the way. As a consequence, your body tells you to eat more sugar to balance insulin levels. Artificial sweeteners do nothing to assist in this process, since they are not sugar and cannot offset a large release of insulin. The result is that you end up with excess insulin in your body and you eat more food to take care of the problem. As you might expect, this is a major contributor to insulin resistance, which has many serious health consequences.

If you take nothing else from this article, remember – Stay away from pink, blue and yellow. Think of these artificial sweeteners as poison to your body!

As always, I welcome your comments, suggestions and questions below.

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2. Weight Gain, Belly Fat & Insulin Resistance
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There are certain foods and herbs that we can eat on a daily basis that will help us maintain a lean and healthy body. Unfortunately there are also certain foods or ingredients in foods that have the opposite effect – making us fat and sick. Many may think they know what these bad foods are – high fructose corn syrup, trans fats, saturated fats, etc. But one ingredient that most aren’t aware of is SOY.

Did you know that many soy products can actually cause weight gain, PMS, bloating, stubborn fat, contribute to prostate enlargement, cancer and other disorders?

Many view soy as the new dairy. It may be used as such, but what most people don’t realize is that soy actually has a metabolic estrogenic effect in the body. If you’re male, you may want to think twice before consuming processed or unfermented soy products, as these types of soy can be feminizing. Do you want to be increasing the estrogen content in your body when excess estrogen is a known cause for gynecomastia (fatty breasts in men), prostate enlargement and cancer? Or, if you’re female, do you really want excess estrogens circulating throughout your body when estrogen dominance is a known cause for bad PMS, breast cancer and other female disorders? It’s important that we all understand the consequences of consuming soy based foods. I’ve spoken to numerous people who think they are eating “healthy” by replacing all dairy with soy. Some may initially lose weight due to diet change, but at what cost? Furthermore, many can’t figure out why their stubborn fat and metabolic disorders increase or persist. The problem very likely lies in the processed soy. Whether it’s soy milk, soy ice cream, veggie burgers,certain brands tofu or other processed soy based products, all overwhelmingly contribute to an excess of estrogen in the body.

Why soy causes estrogen dominance or excess estrogen

Briefly, soy actually contains phytoestrogens. Although natural, phytoestrogens have an estrogenic effect on the body. In a world already overwhelmed by estrogenic chemicals, the last thing needed is to mistakingly consume a food or ingredients that contribute to the problem. One of the most obvious signs of excess estrogen in the body is the formation of stubborn fat, particularly in the belly in men, and more commonly in the hips and thighs of women.

In addition, here’s what the Weston A. Price Foundation lists as some of the dangers of eating soy:

• High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
• Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
• Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
• Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.
• Soy foods increase the body’s requirement for vitamin D.
• Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
• Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
• Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
• Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

But soy is only the tip of the iceberg. There are many other particular estrogenic chemicals that we are ingesting on a regular basis that are causing us problems. I’ll write more on these later.

How to Use Soy

For now, make sure to minimize your soy consumption. Check the ingredients labels of the foods that you buy and make sure that their are no hidden soy ingredients. These types of processed soy ingredients tend to cause the most harm. If you want to consume soy, make sure you do so in small amounts and make sure that the types of soy that you ingest are fermented soy, such as organic tempeh, miso, natto, shoyu (real soy sauce) and the like. Like all real foods, soy can have a place and function in the diet, but care needs to be taken NOT to overconsume it. Also, remember that when consuming soy, organic fermented varieties are the most nourishing and beneficial to the body. Forget any of the processed kinds, as they appear to do nothing but cause harm.

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1. 10 Simple Ways to Clean Up Your Diet

Here’s a life rule that we’d all do well to master –

Choose your food (and eat) as though your wellness depended on it, BECAUSE IT DOES!

Tip #3 – Eat for Wellness

It’s interesting. People often seek me out for help and guidance to resolve a host of problems that they encounter in life, other than for nutrition purposes. Some of these other reasons are: relationship issues, emotional issues, depression, anxiety, work/life balance, budgeting, spiritual insight, etc. All of these, at first glance, are seemingly unrelated to eating, diet or nutrition – at least that’s what most people with these types of problems seem to think. And it’s true, these types of issues don’t necessarily stem from poor nutrition. However, it is my belief that WHAT WE EAT directly influences how we cope or deal with our problems. Let me explain.

How Poor Nutrition can complicate life problems and crisis

Essentially it has to do with balance, but that’s much broader a topic than I wish to cover here. What we need to focus on (for the purposes of this topic) is the fact that many of us use food as a coping mechanism for our tough issues and problems. It doesn’t take a rocket scientist to know that emotional eating is not good, particularly due to the fact that emotional eating usually involves making very poor nutritional choices. Now I don’t claim to be an authority on emotional eating, but I do know, from personal experience and from working with my clients who want to lose weight, that many times humans use food (and other substances) as a quick fix when feeling bad, depressed, angry, or upset. The interesting thing is that emotional eating does work, but only temporarily. The downside to this type of eating is that it sets off an addictive cycle that only compounds our true problems.

Think about it – not only does this type of person have a difficult issue (unrelated to eating) to deal with, but also he/she is setting himself up for a host of health problems as well. Here’s an example.

John is under pressure at work from his boss to meet his sale’s quota by year’s end. To make matters worse, John has been underperforming over the last several months due to relationship issues at home with his wife. He finds himself feeling stressed out, tired, overwhelmed and sick most of the time. Instead of coping in a healthy way (to balance out his stress), he skips breakfast, drinks too much coffee, eats fast food for lunch, snacks from a vending machine during office hours, and eats popcorn, cookies and Coke every night on the sofa before a long night of trouble sleeping.

In the above example, John just wants to feel better now, but gives no thought as to the “food” and substances that he’s putting into his system. Not only does he have serious work and relational issues to deal with, but his poor dietary choices are compounding the issue by setting up a chemical imbalance in his body. Unchecked, this will cause him poor health and more suffering in the future. Here’s why. John’s unconscious coping strategy will most immediately lead to mental fogginess, weight gain, depression, mood swings, anxiety, high blood sugar, fatigue, insomnia, etc. Do you think that any of these will help him solve his problems? Furthermore, if he continues down this road (over a prolonged period of time), he will face even more serious issues, such as heart disease, diabetes, cancer or even worse. Talk about a life of regret.

Can you see how a bad diet will only complicate life’s difficulties? I could give tons of other examples, but I think my point is clear.

Being slack about our diet will lead to regret later in life

Here’s one point about eating well that many of us seem to overlook –

We are what we eat.

Profound, huh? I know. We hear it all the time. Many of us even say it a lot, but never take its truth to heart, so let me try to elaborate a bit more to make it more clear -

Every single thing you put in your mouth and swallow today BECOMES YOU tomorrow.

That’s right. All of the junk food, candy, cookies, sodas, alcohol, drugs, tobacco, etc. that you put in your mouth today will become part of your heart tissue, blood, brain cells, lungs, bone, kidneys, liver, skin, hair, etc. tomorrow. Eating a prolonged or permanent bad diet is like building a house with cheap or bad materials. It may look good at first, but it will not stand the test of time. The same holds true of your body when filling it with crap. Today it tastes great and seems to do the job. Tomorrow it may very well turn against you and cause you a world of sickness and regret.

Fortunately, we do have free will and the ability to make wise choices that will hopefully reward us with good health, happiness and promote longevity. Of course, there are no guarantees, but there IS a lot of science and research to back up the fact that HEALTHY EATING PROMOTES WELLNESS.

Clean, Healthy Organic Eating Promotes Longevity and Peace of Mind

Choosing to eat healthy is a standard we all should adopt for our lives. I chose to do this years ago, more out of necessity than pure choice. I spent many days racked with the fear and agony of anxiety, headaches, weight fluctuation and fatigue. I sought advice from doctors only to be prescribed addictive medications that I refused to take, once I discovered the harm they could do to me, in addition to “relieving” my symptoms. Through lots of trial and error, research and study, I discovered a foundational key to wellness that has revolutionized my life –

Clean, Organic Eating.

That’s not to say that choosing to eat organic whenever possible will solve all of my problems. But, at least I have added peace of mind – knowing that I’m eating the best way to nourish my body and have optimum health. I take comfort in this fact. And, in addition to this, eating a healthy, well-balanced, clean and organic diet promotes longevity, a healthy body, a healthy mind, stamina, clear thinking, less stress, and simply a better physical and mental disposition overall. What better way could there be to balance out or counter the problems that we face on a daily basis?

One of the last things I want is to bring bad health or sickness upon myself, due to dietary neglect. In other words, I don’t ever want to be guilty of making myself sick or overweight because of poor dietary choices. No, I have chosen to practice wellness now through proper nutrition to avoid bringing sickness upon myself.

What about you?

Have you made the conscious decision to practice wellness by eating in such a way that promotes good health and longevity? What kind of food are you putting into your body? How many meals a week do you eat fast food? Do you feel bad a lot? Are you overweight? Maybe it’s time to wise up before you regret this practice of bad eating.

Quick Ways to Clean Up Your Diet

If you’re like most people, you may not know a whole lot about eating well. That’s okay, there’s no time like the present. Here are some things you can do now to start cleaning things up and improve your nutrition:

• Learn to read the ingredients label of what you’re eating. If you don’t know what something is on the label, you probably shouldn’t be eating it.
• A long shelf-life means a short life for you. The faster a food spoils, the better it is for you. Good, real food spoils fast.
• Fermented foods are your friends. They contain lots of healthy bacteria that will boost your immune system and digestion.
• Stay away from white foods. Processed foods, no matter how pretty the package, will not help you in any way.
• Drink lots of clean, filtered water. It’s the elixir of life.
• If you eat meat, buy grass-fed as much as possible. It contains CLA, a known cancer killing compound.
• Eat as though you were living in the 1800s or earlier. They ate real food back then, not all of this fake stuff that we have today.
• Check out your local farmer’s market. Rest assured, what you’ll find there is much better quality than anything you’ll find at the grocery store.
• Eat organic whenever possible. Doing so will minimize the amount of environmental chemicals, pesticides and preservatives that you intake on a daily basis.
• Avoid as much sugar as possible. If you have a sweet tooth, then stick to things like honey, real maple or brown rice syrup, stevia, organic succanat or the like.

If you put the above tips into practice in your own life, you’ll increase you wellness exponentially. This is not something to procrastinate. Not eating well for life will most assuredly lead to regret.

As always, feel free to leave comments. And if you need a coach to help you avoid regret by eating for wellness, feel free to contact me here.

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If you love beef as much as I do (prime rib, ribeye, tenderloin, pot roast, sirloin, etc), there’s always the question of where to find the best quality meat for our health. Furthermore, there’s the question as to whether or not beef is really even good for us at all. So, should we be eating beef and if so, what kind?

Conventional Beef from the Supermarket

Typically, while the taste is pretty good (particularly if you know how to cook it), conventional supermarket meat is severely lacking in the quality category. In fact, if most of us really knew the way these cows were raised, fed, processed and killed, we wouldn’t dare touch the meat. Unfortunately, most of us don’t take the time to try to understand where and how the food we eat is produced. If you would like to know more about conventional supermarket meat, you can read more HERE.

Grass-fed Beef

Fortunately, after much research, I discovered a great source for beef (grass-fed), not just for its amazing taste, but more importantly, for the unbelievable health benefits. I personally have used Grassland Beef now for a couple of years and absolutely love it. If you eat meat on a regular basis, you owe it to yourself to make sure that you’re eating a good quality, clean, grass-fed beef. Take a read below at the excerpt from Grassland Beef’s website on how grass fed beef can benefit our health.

It’s Beef and It’s Good for Me?

Forget everything you think you know about beef. That it’s high in saturated fat. That the best cuts are marbleized with fat. That it’s a splurge food. That it increases your risk for certain diseases.

It turns out that a lot of these issues are triggered by an unnatural pH in a cow’s first stomach. The fermentation chamber that initiates what will ultimately be the critical balance of fatty acids, amino acids, vitamins and enzymes that are essential for human nutrition, the first stomach must be healthy in order for an animal to produce healthy meat.

Forage-grazing animals have a healthy, highly-functioning pH of 7, which allows for an abundance of the essential fermentation bacteria that create high levels of CLA, omega-3s, branch-chain amino acids, vitamins and digestive enzymes. But even a small amount of grain can throw all this off: just 30 days on a grain diet can offset 200 days of grazing chemistry.

Unfortunately, when an animal lives on a heavy-starch grain diet, that healthy pH 7 suddenly plummets to a highly acidic pH 4. With this increase in acidity comes a different kind of fermentation bacteria: one that impedes the production of healthy fats like omega-3s and CLA and increases the level of omega-6s.

Another troubling side effect? Animals require daily doses of low-level, feed-grade antibiotics to allow their livers to cope with abnormal acidity.

And as if all that weren’t bad enough, this less-than-perfect management system demands that grain-fed animals be given growth hormones to quickly fatten them in the race to harvest. But all this new weight doesn’t come in the form of healthy, lean muscle. With less exercise than their pasture-raised, forage-fed counterparts, grain-fed animals develop the heavier, marbled muscle mass that is the hallmark of a high-carbohydrate, low-fiber diet.

It’s no wonder most beef isn’t good for you: the ratios of omega-6 to omega-3 approach 20 to1, CLA and vitamin levels are minimal, and it’s full of antibiotics and hormones. No wonder we’ve all been told for years to eat chicken and fish to offset our beef consumption.

Not U.S. Wellness Meats beef. With a natural diet of high-protein, low-starch lush forages combined with daily exercise and clean water, our pasture-raised, grass-fed cattle are some of the healthiest animals around. Though it may take a little longer for them to develop, we ban the use of any hormones. And since our animals have a healthy pH of 7, there’s no need for antibiotics. Our cattle are hearty and content thriving on the best of the environment.

Even better, they pass the wealth of nutrients they consume in their daily diet on to you. Grass-fed beef is rich in omega-3 fatty acids, the healthy fat found in salmon, in conjugated linoleic acid (CLA), a proven cancer fighter, as well as vitamins A and E, branch-chain amino acids, digestive enzymes and essential nutrients that are known for their antioxidant properties.

When it comes to nutrition, grass-fed beef truly is a completely different animal.

Grass-fed lamb, goat, bison and dairy animals all have the same digestive properties as discussed in the beef animal.

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The Truth About Supermarket Meat

For almost all of human history, there was only one way to raise animals: off the surrounding land. Cattle spent their lives years grazing on the indigenous goodness of local grasses to grow into strong, fully developed adults. Other grazing animals like goats, sheep and bison lived the same way—known as ruminants, these animals are designed to eat the grasses, plants and shrubs that grow naturally. Ranchers knew this and nurtured soil, water and plants for pastures that were alive with the high-quality grasses and legumes essential for healthy animal growth. Free to roam these lush, green pastures, animals were healthy and their resulting meat was lean, nutritious and rich in flavor.

Today the reality is far different.

After World War II, big business found its way into our nation’s family farms, and the best practices developed over millennia all but disappeared. In the 1960s, the work of producing American meat shifted quickly to larger family farms and commercial feedlots thanks to new strategies for confining cattle and feeding them with high-starch grain diets. The largest of these commercial operations learned to efficiently crank out in excess of 100,000 head of cattle a year. Vast surpluses of corn, milo, wheat and soybean meal—produced in mass quantities thanks to petroleum-based fertilizers and subsidized by the government—further fueled the expansion of the cattle-feeding industry.

Now animals, many of which have never seen a blade of grass after weaning, are fattened on unnatural diets, with added hormones and antibiotics and churned out for slaughter in little more than a year. This efficient industrial process guarantees that there will always be plenty of meat at your local supermarket—and that it will consistently be inexpensive.

But we are paying in other ways. And one need only look to our beef-loving neighbors in Argentina to understand how. Though Argentina leads the world in per-capita red meat consumption, the country enjoys lower numbers in deaths-per-1000 of heart disease, diabetes and cancer. And, yes, Argentina has specialized in grass-fed beef production for centuries.

The above article was written by Grassland Beef

As a Nutrition Coach, I Recommend Grass-Fed U.S. Wellness Meats:

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