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Nutrition Talk / Re: Juicer Or Vitamix??
« Last post by diana_m on January 25, 2021, 01:43:02 AM »
I prefer the Vitamix. The Vitamix leaves in the fiber, which is very important for a couple of reasons. One the fiber feeds our flora. Second it slows glucose absorption preventing blood sugar spikes. Fibers also help to control hunger.

The only thing about some of the newer Vitamix machines are they are made from polycarbonate (PC) a lot of PC is made using the strong estrogenic monomer bisphenol A (BPA). Most manufacturers using PC these days are making products from BPA-free PC. Not sure if Vitamix does. I have the older stainless steel Vitammix.

Sorry to revive this thread, but I was looking for recommendations.
What I wanted to ask about Vitamixes... Do they truly last? Our previous juicer died a few weeks ago and we've been looking for a replacement. Seems like the Vitamix is much more expensive than the Nutribullet, so I would like to hear from those who have tried both. Of course, I read a few comparisons of the Vita vs the Nutri and they said basically the same thing. Is this true?

It seems that a number of people swear by their Vitamix on Bauman. I would love to hear comments from anyone on the forum who owns one. Especially from adhirajrai.
Nutrition News & Research / Protein shakes as meal replacements
« Last post by georgierodgers on December 30, 2020, 11:24:19 PM »
it didn't work for me
Nutrition Talk / Re: Cooking with Sea Vegatables (Seaweed)
« Last post by patriciag506 on November 25, 2020, 08:49:33 AM »
My favorite ones to use: DULSE flakes (I add it to my smoothies, with banana, wild blueberries...), and NORI (I cut it with scissors and put on top of soft eggs, avocado...).
Nutrition Talk / Re: Water, tap vs filtered? Best home options?
« Last post by patriciag506 on November 25, 2020, 08:46:06 AM »
I love the Berkey filters. The ones that come with it, filter so many things, and you can also add additional ones that also filter fluoride. We are so in love with our Berkey filter that it flew with us when we moved to another country.
Nutrition Talk / Re: Water, tap vs filtered? Best home options?
« Last post by Marlina E on September 24, 2020, 11:57:26 AM »
Check out Multi-Pur.....a really good system that takes out toxins but leaves in minerals.
Nutrition News & Research / Re: Sous Vide Cooking Method - nutrition and toxicity?
« Last post by diana_m on March 25, 2020, 11:54:25 PM »
Great question. I don't have the luxury of having a sous vide device at my home and I no longer work where I have access to one, so I couldn't test your theory out.

Since the concern with cooking in plastic came from the contact of fats and acids (both liquids), I see less of a concern if you want to cook dry ingredients in a plastic bag (what dry items are you cooking?) So maybe a way to do the dry cooking would be to coat your items in lots of dry ingredients (spices, nuts, flours, salt etc...) then just scrape off that extra portion of dried ingredients that came in contact with the plastic.

But since most sous vide foods have some kind of liquid (even if its their own) then I would stick with cooking with glass. Just be sure that the liquid has some kind of flavor (stock, wine, brine, butter, etc...) otherwise it will suck out the flavor of your foods and leave them bland. The good thing about this is that you are infusing flavors AND more nutrients into your foods (ie, sous vide broccoli in herbal green tea). Plus you can use this liquid multiple times getting more flavor and nutrients in each batch (this works well with fat).

There are a few more concerns when cooking this way.
-Since you are using a denser material (than plastic) cooking times will likely need to be raised and be different than other recommended cooking times (if you develop some good formulas, please share!)
-The jar/container acts like a heat sink and can cool the food. So if possible, completely submerge the jar (weigh it down). At minimum keep the level of the food at or below the level of the water.

Test this out...Try using the thinner sealable glass containers with plastic lid (not letting food touch the lid) then fully submerging them to cook.

Pura Sous Vida!

Sorry to revive this, but I was wondering - is plastic-free sous vide possible?

For example, could one use a glass container such as a mason jar, preferably about the size and shape of the food to be cooked sous vide? That is, put the food in the container, fill with a liquid to enable heat transfer between container and contents, seal (optionally with a vacuum, but perhaps it wouldn't be beneficial here), and then stick the container in the bath?

This will mean some loss of flavor to the liquid the jar is filled with, but if the glass container is about the size of the food and a flavorful liquid is used, presumably this wouldn't be such a problem?

So I found your post, blujay, and decided to ask if someone tried this method.
Nutrition Talk / Re: Cooking with Sea Vegatables (Seaweed)
« Last post by diana_m on March 25, 2020, 11:43:18 PM »
Hi all!
I am new to posting and new to cooking with seaweed!
I have just come to the end of NC101 and it has been brought to my attention that I need to incorporate more of the booster foods into my diet. I would like to start using more seaweed in my cooking routine but have very little experience on how to use it or what to pair it with so I am looking for any advice, recipes or inspiration!

Also I live in the mountains and I have scoured my local stores in search of different variety's but have been unable to find much aside from your standard snack sheets so information on where to source from would be helpful.

Thanks in advance for any tips.

Would like to add my two coins.
I do use Dulse in my raw fish meals, I cut it with a scissor in small slices and mix it with the raw fish, I love that. But Dulse is not good for making soaked seaweed me thinks. The best for that are Wakame, Kombu, Sea Spaghetti. The Dulse do not really get soft.
So I use different seaweeds a little different way.

I never cook my seaweed, only if I add it to broth. Otherwise I see no idea in cooking them, really. I think it might make them less healthy. That is why I also buy raw dried seaweeds, not roasted or dried with high heat.
Nutrition Talk / Re: diet changes during menstrual cycle
« Last post by diana_m on December 12, 2019, 10:50:29 PM »
I'm 39, when i was young i use to have very easy periods(menstrual cycle) those days i never bothered about diet during that period.but  after having a baby I started having painful periods. i feel very weak for those seven days. what kind of diet should i take during those days? please suggest

Personally, I believe that you must visit your OBGYN first since you've mentioned the changes after the birth.
I twice that teas - like camomile, raspberry leaf - might reduce the pain. Try to add more magnesium to your diet and watch for your iron levels (red meat, beans, tofu, and pumpkin seeds are all good sources of iron). Low iron level is usually what makes your weaker during the period. Stay healthy!
Nutrition Talk / Re: diet changes during menstrual cycle
« Last post by elainewestcott on November 24, 2019, 05:13:31 PM »
Hello! I'm just now seeing your post- hope you've found some relief since you first posted!

Despite what we've been told in our culture, PMS/period pain is *not normal*. Rather, all the "typical" PMS symptoms that we women have been told to solve with medication are really symptoms that something is out of balance within us--sometimes this is a nutrient deficiency that we can resolve by changing our diet, sometimes it's something else.

I would recommend reading Dr. Jolene Brighten's blog posts <> to help you find out what's going on, so you can solve it! She is an expert in women's hormones and has written a great book to help us demystify what's going on with all our symptoms. I'm currently reading her book "Beyond the Pill", and would recommend you check it out from the library/buy it!

I personally have found that making a tea with raspberry leaf is very helpful for cramps. You can find this at an herbalist, spice shop, apothecary or online.

In the meantime, here's what Dr. Brighten recommends for painful periods--though it's always good to figure out what is the underlying cause!
*Magnesium (glycinate or citrate): 300-600 mg daily
*Turmeric: 1 g daily (and/or use in food!)
*Cramp bark extract: 1 tsp 2-3x/day 2 days before your period and for the duration of cramps
Nutrition Talk / Re: Need a Nutrition Consultant or Naturopath in San Diego
« Last post by andrewburr on November 07, 2019, 06:40:41 PM »
Hello, so sorry to hear abour your cousin. I just recently graduated Bauman. I live in San Diego and I would be happy to try to help navigate your cousin through this process. I am still learning myself and building on my Bauman education. Let me know if you would be interested in talking and seeing if I could help you and your family through this!
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