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A healthcare system is effective only when it offers you what you need. When you need it. For a reasonable fee.
This was the genesis of this blog. All of my patients need great data on changing their lifestyle to decrease their risk of acute and chronic disease. They want to feel better, lighter, and faster everyday and look forward to future with less risk of heart disease and cancer. I have only about an hour of your time each year, and much of that hour is consumed with procedures and documentation. On the way home from my office, you will pass a half dozen fast food joints going in any direction. Or you can just grab a cheeseburger and fries at the hospital cafeteria before you go home.
It’s hard for me to get any real work done, in that little tiny hour once a year, while I’m preparing lab slips and mammogram order sheets. We live in a toxic food environment. It’s a long time between office visits. My influence, while powerful, is getting drowned out in the daily buzz.
This blog allows you and anyone on this planet who wants great data on nutrition and health to access that information anytime. In the comfort of your home. With your family first thing in the morning. At the lunch hour at work. Over a tearful cheescake binge in the middle of the night, alone in the kitchen, while everyone sleeps. It’s here for you anytime, anywhere that internet can be accessed, and it’s free. Always will be. Our healthcare industry is great at offering you acute care in times of trauma and scheduled care for chronic disease for a hefty price, but we are lousy at providing good preventative care. I’d like to change that with this here little ‘ole blog.
The other thing we are lousy at is providing hope. Your health, and your children’s health, is held in your own two hands. You tell your DNA how to replicate, and by methylation and hydroxylation of the strands, epigenetics create diabetes and heart disease. Healthy relationships, good sleep, and great nutrition allow people to flourish in health and strength. While terrible things happen everyday, science has proven that lifestyle contributes to virtually 100% of heart attacks and at least 50% of all cancers. Imagine what good choices can do for simple things, like diabetes and hypercholesterolemia. If you want to get healthy and stay healthy, you can. If you want to avoid terrible diseases, you can reduce your risks for those diseases. Genetics plays only a small part in disease. You determine your destiny.
So you are here, which is the right place at the right time, for you to receive some good health information. Have fun browsing around and reading old blogs.
I hope you like the price too.
From VegKitchen.com
By Nava Atlas
A vegan take on Brazil’s famous national dish (feijoada), this stew is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Serve with steamed fresh greens and a tropical fruit salad or orange slices, as shown here. Thanks to Nanette Blanchard for the lovely photo!
Serves: 6 to 8
1 cup tomato juice or tomato sauce
1 1/2 cups brown rice
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
1 large red bell pepper, diced
1 cup diced ripe tomatoes, or 1 cup canned diced tomatoes
1 small fresh hot green chili, or more to taste,
or dried hot red pepper flakes to taste
1/4 cup chopped fresh cilantro or parsley, or more to taste, plus garnish
Salt to taste
Combine the tomato juice and 3 cups water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes.
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water. Bring to a simmer, then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.
Add the beans, bell pepper, tomatoes, and chili. Simmer gently for 15 minutes more, uncovered. Stir in the cilantro or parsley and season to taste with salt. Serve over the hot cooked rice and garnish each serving with additional fresh herb.
This morning I lifted the blankets and my 5 ½ pounds Yorkipoo, Meeks, went undercover, curling into a little ball in the hollow of my stomach. Meeks and his brother Barkley come to my office most days, and while Meeks sits with me, Barkley sits with my patients.
That’s an understatement. Barkley enters the room and then assesses the patient’s interest in having a little doggie companion. If there is even the welcoming glance, and their lap is not already occupied by a purse or magazine, Barkley bounds across the exam room and leaps into the welcoming lap. He makes himself at home and insists on attention. Pretty soon my patients are petting Barkley they’ve known him all their lives.
Thursday a gal came in for a quick office call for acute sinusitis. The poor thing was miserable, stuffy and congested with terrible headache. She asked after Barkley, who was uncharacteristically absent from the office that day. Ice Daughter had a snow day from school, and the dogs were home keeping her company until I could wrestle myself away from work. When she found out Barkley was away, my patient started to cry. Her own dog died in November, and then her three-year-old kitten died unexpectedly just this week. A little bit of Barkley’s unconditional love wasn’t just a charming distraction in this case.
I offered antidepressants, which were refused. I did provide a little medicine for acute anxiety and depression, and antibiotics and decongestants for her sinuses. Then I asked her to watch my little guys for the weekend, while Ice Daughter and I were taking a planned trip to the big city for some museum visits.
I gave my guys a bath and brought their overnight bag and their kennel to the office on Friday, and my patient picked them up when I was in an examination room. We communicated for a few moments over that short weekend, her sharing her opportunity to snuggle and care, me enjoying some time with my little one. On Monday, the guys returned to office, perfectly clean and fed and happy to see me.
The next weekend, Ice Daughter and I found ourselves again on the road to a synchronized skating event. I called my acute sinusitis patient, who readily agreed to dog-sit again. Their kennel waits in the front room now. I worried my dogs might be a non-hygenic nuisance at my office. I never thought they would be a part of the medical team, and just the medicine my patient needed.
You can friend Meeks and Barkley and Miko Barkley on Facebook.
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
Serves: 6 or more
1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups raw sugar pumpkin or butternut squash,
peeled and cut into 3/4-inch chunks
2 large carrots, peeled and coarsely chopped
14-ounce can diced tomatoes, undrained
2 teaspoons ground cumin, or to taste
1/2 teaspoon ground turmeric
Dried hot red pepper flakes, to taste
15- to 16-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
1 cup raw couscous, preferably whole grain
Minced fresh parsley for garnish
Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.
Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.
Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.
Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.
From Veg Kitchen with Nava Atlas
Maybe you have a companion animal – a dog, a cat, a gecko, a bird – that you love as much as I love my little Yorkipoo, Meeks. I especially like when he curls up on my lap at the office while I’m seeing patients. Even if you don’t have a dog, I think you will pity the companion animals that are seized from dog pounds by animal brokers for use in medical research.
The practice is known as pound seizure, where dogs and other animals are obtained from pounds and shelters by Class B animal dealers and used in research. Recently, researchers studying heart failure affiliated with Wayne State University purchased a dalmation named Queenie from a dealer in Detroit. While there are some similarities between human and dog physiology, of course a dog’s ability to communicate pain and fear are limited.
Continue reading Help End Animal Suffering in Medical Research
This low-fat, high protein salad is a great addition to your healthy menu plans.
Ingredients
Makes 10 servings
2 cups cooked black-eyed peas, or 1 15-ounce can black-eyed peas, drained
1 1/2 cups cooked brown rice
1/2 cup green onions, finely sliced
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons fresh parsley, finely chopped
1/4 cup lemon juice
1/4 teaspoon salt
1-2 garlic cloves, crushed
Directions
Combine black-eyed peas, rice, green onions, celery, tomato, and
parsley in a mixing bowl. In a small bowl, mix together lemon juice,
salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2
hours if time permits.
Nutrition Information | Per serving (1/2 recipe):
calories: 91; fat: 1.9 g; saturated fat: 0.3 g; calories from fat:
18.5%; cholesterol: 0 mg; protein: 3.7 g; carbohydrate: 15.4 g; sugar:
1.3 g; fiber: 3.6 g; sodium: 68 mg: calcium: 20 mg; iron: 1.2 mg;
vitamin C: 5.4 mg; beta-carotene: 137 mcg; vitamin E: 0.4 mg
Recipe from Jennifer Raymond M.S., R.D. found in Turn Off the Fat
Genes by Neal D. Barnard, M.D.
Cancer screening and prevention recommendations have been undergoing an overhaul lately, most recently with the new recommendations of starting mammograms at age 50, biannually, instead of annually at age 40. After decades in which cancer screening was promoted as unmitigated good, and perhaps the only way for people to protect themselves from the ravages of this horrible disease, scientists are asking us to consider a paradigm shift.
Screening comes with harms as well as benefits. When a mammogram identifies an abnormality, most women want to remove the lesion, thinking it is better to be safe than sorry. Did you know that previous breast biopsy is an independent risk factor for the development of future cancer? In this way, screening tests that identify benign lesions, resulting in unnecessary surgery for the patient, actually increase the risk for future breast cancer.
In part, we are stuck in a cancer time warp. Cancer was defined in 1845 as an uncontrolled growth that spreads and kills by Rudolf Virchow, a German scientist, who looked at tumors taken at autopsy. Unfortunately, he was only looking at cancers that killed. He never saw the others, that grow slowly, stop growing altogether, or regress and never need treatment.
“We are going from an 1845 definition of cancer to a 21st century definition of cancer”, says Dr. Otis Brawley, the chief medical officer of the American Cancer Society. “We need to be more cautious in our advocacy of these screening tests.”
ingredients
farm fresh organic baby greens
farm fresh organic red onion
farm fresh organic turnip
local raclette cheese
organic blackberries
organic raw pumpkin seeds
organic green onion infused olive oil (recipe link)
local wild leek vinegar
organic mediterranean cyprus white flake salt
smoked black pepper
local artisan baguette
directions
chop turnip, red onion and cheese. plate greens, mix in vegetables, blackberries and cheese. drizzle salad with oil, vinegar, salt, pepper and top with pumpkin seeds. serve with baguette.
This recipe is courtesy of Kristin Celeste Shroeger of the intentional minimalist.
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