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Nutrition Talk / Re: Mindful Eating At Work
« Last post by georgiannabaker on April 09, 2019, 11:38:13 PM »
Hi Everyone,

Some tips that have helped me are  finding a quiet place for the snack(if possible) Doing some deep breaths beforehand and even stretching for a moment to get the energy up.

I like bringing healthy snacks like apples, a nut mix of almonds,cashews, walnuts, goji berries Sometimes I'll do celery slices with almond butter or goat yogurt mixed with blueberries.
Making some nice herbal tea with chamomile,lemon balm, and gotu kola helps aide digestion and soothe the nerves. Gotu kola helps with concentration and is very helpful for long hours of work I've found.

"As far back as the 1950s, studies have been published on treating hyperglycemia with a high-carbohydrate, low-fat diet,[50Ė52] documenting the effectiveness of employing a predominantly vegetarian diet to treat diabetes"

I don't understand how this is possible when Type 2 Diabetes is a disease of insulin resistance. Isn't the whole thought process behind treating insulin resistance to lower insulin, so that you body becomes more sensitive to it? And how are you supposed to lower insulin when all you're eating are carbohydrates? I'm pretty sure an apple, even though it's an unprocessed, wholesome, fibrous source of carbs, will spike your blood sugar more than four ounces of pastured liver.

red meat and saturated fat are also demonized in this article. What was the sourcing of these things in people diets in the studies that were talked about? "red meat" is a poor blanket-categorization that could cover a wide variety of sourcing, and thus quality of diet. Grain-fed cattle is VERY different in nutrients than pasture raised cattle.

Is it also possible that the healthy-user bias is drifting in the lines of this article? Maybe the vegan diabetics are getting better because their lifestyle is overall much healthier than the non-vegan diabetics?
Nutrition News & Research / The role of fasting in SIBO
« Last post by marianasanchez on April 09, 2019, 10:45:49 PM »
Lately I've seen a lot of people in social media who were eating a plant based diet who have recently been diagnosed with SIBO, and although meat lovers want to say that happened because they're eating only plants I couldn't help but think that it had to be something different since SIBO occurs in all types of diets, not just plant based, and also I noticed one thing that all these plant based diet influencers who were just diagnosed with SIBO had in common: fasting. I wonder if there is a correlation there? Does anyone have information on that? Thanks!
Nutrition Talk / Re: Food as Friend or Enemy
« Last post by rohitabhatia on April 09, 2019, 10:05:16 PM »
Hi Antonio,

Glad that you shared your relationship with food and that you are interested to know about people's food philosophy. Everyone's relationship with food is quite different. Some associate it with their childhood memories, while some associate with a person that they love. Where one just eats to fill up their bellies, there are people who are really mindful about what they are eating.

As a kid, I did not really have any relationship with food, I was not even that person who eats food for pleasure.  Even though there was never a dearth of freshly cooked food at home, my disinterest in eating led to me being Bulimic. During my college days, I was introduced to a lot of outside food consisting refined carbohydrates and sugar. Even though I consumed these junk items I was pretty unhealthy and skinny because I was not eating a lot of nutritious food. At one point, I was shuffling into a lot of new homes and this resulted into erratic food habits leading to an unfit, unhealthy and overweight version of me.

It was only when I started my fitness journey that I became more selective about the quality of food I was eating. I had some great trainers who helped with diet plans. The results did not last long because I was dependent on someone else to guide me and let me know the next step. It is only now after a lot of mistakes and learning that I have become more mindful and aware about what I am eating, how I am eating, and the source of the produce.
I have now adopted the Eating for Health concept. What I like is that I donít feel pressurized because even though I eat good quality nutritious food on a daily basis, I am at a liberty to treat myself with Eating for Pleasure on occasions. This actually helps me to be a little more motivated and consistent with my food choices.
Hey Dear Community Members,

I have been obsessed with Autophagy since I first heard about it 4 months ago.
In several words, this is the process by which cells remove toxins, recycle parts, and repair their own damage.
 Basically, we can outsmart the aging process with the help of a good diet, IF, exercise and good sleep.  I found very helpful Naomi Whittel, her book, and her youtube channel.
I will be happy to discuss this topic with you. If you are interested, pls comment here.
Thank you!
Nutrition Talk / Re: Mindful Eating At Work
« Last post by katherinehaysbert on April 09, 2019, 08:32:26 PM »
Hi Emily,

Mindful eating is something I have been working on as well. What has helped me on my journey has been to begin each meal with three deep breaths. It is important to center yourself and begin a meal with clarity and calmness. Especially during a busy and stressful work day. Once you have centered yourself, saying an intention before your meal may prompt a more relaxing experience as well. For example, stating, "I am present in this moment, I intend to enjoy this meal thoroughly and without haste". Simply communicating with yourself about taking your time and being in the present moment with your food can help tremendously.

I also recommend bringing food from home. It sounds like you have delicious food to eat at work! If you are not doing so already, be sure that your meals are whole, nutritous foods that have a variation of fat, fiber and protein to keep you satiated and keep your blood sugar balanced throughout the rest of your work day. Usually, anxiety is prompted by blood sugar imbalance. Eating a sufficient amount of fat, fiber and protein will help eleviate this imbalance.

Hopefully, your workspace provides you with a refridgetor as well. If not, I would recommend bringing a lunch box with either a cool packet or an insulated lunch container. This will help to bring more ease to your day, so that you will not have to worry about if your food is ready and safe to eat when it comes to mealtime. Allowing you to begin your meal with ease.

I hope this helps!

Katherine Haysbert
Recipe Exchange / Re: Strawberry Smoothie
« Last post by liliavalitova on April 09, 2019, 08:32:05 PM »
I heard that many people like strawberry and many foods made with strawberries.
In particular, I noticed when I wanted to buy my favorite raw organic strawberry pie in a restaurant I like, it was often sold out. Now I know for sure, that many people like strawberry as a food and as an ingredient in a recipe also. So, it is not only MY favorite food.
I think that I am addicted to the strawberry and I was not aware of my addiction before I made this post. My questions:

Is there any particular connection between our favorite food we like and the food addiction?

How can we distinguish between favorite food we like to eat and addictions?

Recipe Exchange / Re: Turkey and quinoa stuffed peppers
« Last post by rebeccaplotkin on April 09, 2019, 04:28:09 PM »
Also this recipe is filled with protein and would make a great addition to a building diet or meal before a workout. The turkey and quinoa make it a very filling meal. What are your go to foods/ meals for  a filling meal or pre workout?
Recipe Exchange / Vegan Carrot Ginger Soup
« Last post by katiebaca on April 09, 2019, 02:04:55 PM »
Hello All,

With allergy season going on, I have been constantly making carrot ginger soup for dinner. It is easy to store and can keep for about 4 days. It's easy and you can take it to school or work. Carrots are high in beta-carotene while ginger is great for soothing inflammation and helps with nausea. One of my favorite recipes is on Youtube by Vegan Cooking with love and she makes a lot of great vegan recipes. The ingredients that she uses for the vegan carrot ginger soup is below:

2 tablespoons canola oil
1/2 cup chopped yellow onion
1 pound carrots, chopped
1 3/4 cups vegetable broth
1/4 cup orange juice
1 tablespoon finely grated fresh peeled ginger
14-ounce can coconut milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch ground nutmeg

Here is a link to her recipe:
Nutrition Talk / Re: Meal Delivery Services
« Last post by Lila.Volkas on April 09, 2019, 01:12:15 PM »
Hi Damian,

If you live in the Bay Area Gomethodology is a great meal delivery service, nutrient dense but also $$$.

Also Threestone Hearth is great if you can pick it up. Also nutrient dense and very good quality ingredients.

Finally a well-known Bauman grad Diane Sanfilipo created Balanced Bites Meals- I'd be curious to hear what the feed back is. These are frozen meals-
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