millie says complicate your breakfast meal

studies show that eating a GOOD breakfast within 1/2 hour of waking is the BEST thing for maintaining concentration, energy and good humour throughout the day.

breakfasts with a whole lot of simple sugar like instant oats, lucky charms, special k, rice crispies, skim milk, coffee and juice might seem like the low fat way to maintain a slim waist line, but this breakfast is not fit for the birds, and could be as bad as no breakfast at all as they both lead to high sugar release then crash…hypoglycemia…AKA “bad mood in a meal”.  by the end of an hour or two the brain is starving again, fatigue and/or irritability settle in.

on the sunny side of life, a breakfast with complex carbohydrates (containing fibre) and protein (containing tryptophan-precursor to serotonin) provides a slow source of glucose for the brain, the body’s hungriest organ.  although the brain is hungry it likes to go for the slow burn, the slower the better.  fibre, fat and protein found in dark rye, quinoa or whole grain toast, smoked salmon and salad OR whole/steel cut oats, Red River, fibre1, all bran with psyllium, nuts and flax seed, fresh fruit and berries, whole yogurt or milk slow down the digestion, releasing just enough sugar for the brain over hours, keeping the tummy full, and the mood satisfied.

ps: dont’ starve the brain!

xox dr millie lytle nd

nice blog!!
http://www.dietmindspirit.org/2008/02/09/healthy-organic-breakfast-ideas/
http://www.ezhealthydiet.com/healthy-breakfast-recipes.html
http://www.tarladalal.com/FastFood.asp
http://www.breakfastblogger.com
organichealthybreakfast

millie says save the seeds

save the seeds. my long lost west coast piscean twin and post-feminist foodie friend Asha Rao first told me of local growers saving seeds on salt spring island back in 1994. coming from a family of tiny farm-ers, it struck me that organic agronomists and food activists had the early insight to preserve old strain produce species with exceptional nutrient levels and variety unmatched to the products of neo-experimental science junkies. with the intended proliferation of hybrid, genetically modified and accidental cross pollination of these new species with neighbouring organics, native varieties of fruits and vegetables have been threatened ubiquitously. only as a result of seed saving by frugal Italian grandmothers year after year for the past 50 years and above mentioned human forecasters do we have an abundant return of heirloom colorful goodies in every market place. wombman, do they taste good!



Seed Saving Resources:
http://www.yougrowgirl.com
http://www.care2.com/greenliving/save-your-seeds-how-to-directions.html
Book: Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardners by Suzanne Ashworth and Kent Whealy
http://www.seedsave
.org/

blog image courtesy of http://www.crowleyfamilyfarm.com/images/DSCN0106.JPG

xox dr millie lytle nd

millie says lick local honey

lick local honey like a lollipop.  in addition to the readily available carbohydrates in honey and the bacterial protein content of the raw variety, even more healthful is the sweet arsenal of immune defense it provides pour vous.  a steady but small dose of locally made honey reduces seasonal allergies by exposing the immune system to the dust, pollens, mould and bacteria of the current environment so the white blood cells are less likely to react when the big blast comes during allergy-season.   like a small daily slug of arsenic or more modernly like an allergy shot or a vaccine, a satisfying spoonful of honey in medicine in it’s most delicious form.  but buzz off billy bee, a shell of it’s local raw self.

http://www.honey.com/consumers/honeyhealth/healing/diseaseprevention.asp

xox dr millie lytle ndraw and local

millie says know the ins and outs of bowel action

know the ‘ins’ and mostly ‘outs’ of bowel action.
1. it’s normal to have an easy well formed bowel movement 1-3 times per day, ideally corresponding with the number of time you’ve eaten.
2. it’s not normal to ‘miss’ a day
3. high impact exercise (walking, running, dancing, stair climbing) uses gravity to assist in the compacting of stool in the colon and rectum
4. relaxing on the toilet properly promotes liberation
5. straining not only breaks blood vessels on the skin but can cause bleeding at the anus.
6. fluids and fibre are needed in large amounts to promote proper bowel action. 8-10 cups of liquid (ideally water) and a minimum of 30 grams of fibre. the standard north american diet contains 5-8 grams per day.
7. constipation is the most common cause of hemorrhoids, fissures
8. constipation contributes to bowel and colon cancer.

check out the top twenty fibre foods and other info here:

http://www.wehealnewyork.org/healthinfo/dietaryfiber/index.html

xox dr millie lytle nd

millie says pass the CAGE AUDIT

I once knew a guy who got over alcohol dependency with tablespoons of raw honey every time he wanted a drink.


do you pass the CAGE AUDIT? so you work hard, play harder. you’re an artist, musician, designer, cultural vector representing a minority of the thinking kind, not ‘class’ cuz da politically enlightened dont use that word. networking is part of the game; openings, parties and hopefully free booze. or maybe you daylight-moonlight as a corporati working long hours, spreading yourself thin, just to get to that next position of exclusive perks, keeping it together posturing yourself as hard working clever cool. maybe you have a family and the stress is higher at home than it is at work. or maybe you’re a student or you were a student and got lost between final exams and a job fair in whistler, alberta. or maybe you just got dumped, widowed, orphaned, fired, traumatized or injured, people say you’re fortunate to have survived that one, but you’re not feeling very lucky. you may wonder do you drink socially, socially considering your situation or do you just plain have a problem?


here’s the test, the CAGE questionnaire. a score of 2 or more will encourage you to the AUDIT self-test, The World Health Organization’s Alcohol Use Disorder’s Identification Test. 8 or more could be a reason to seek treatment or support- links below).

1) Two “yes” responses indicate that you should be investigated further. The questionnaire asks the following questions:

  1. Have you ever felt you needed to Cut down on your drinking?
  2. Have people Annoyed you by criticizing your drinking?
  3. Have you ever felt Guilty about drinking?
  4. Have you ever felt you needed a drink first thing in the morning (Eye-opener) to steady your nerves or to get rid of a hangover?

2) AUDIT Self Test: http://www.counseling.caltech.edu/drug/selftest/test1.html

3) Support and Treatment:

http://www.alcoholics-anonymous.org/en_find_meeting.cfm
http://www.drug-rehab.ca/torontorehabcenter.htm
http://www.oatc.ca/index.aspx
http://www.canadadetox.com/English/index.asp
http://aacts.ca/
http://www.drug-rehabs.org/

xox dr millie lytle nd

millie says make curds and whey

warning: EXTREME health food recommendation:

make curds and whey. miss muffet ate hers sitting on a tuffet since she had time but even if you dont muffet a tuffet for your duff-et you can still eat this probiotic delicacy. these days the commercially prepared version uses renet from the cow’s stomach and calls it cottage cheese with the solid being the curd, the liquid being the whey… but then they wash away the whey so it dont taste sour but they darn near ruined it cuz it dont have no probiotic in it, mama! better to make this mixture of sweet and sour at home. allow a quart’a milk or buttermilk sit on your kitchen counter in a mason jar for 3 days driving up the healthy bacteria content- that’s it. when the milk solids separate from the liquid you got yourself curds and whey. instead of waiting three days you can also take a cup of milk add a teaspoon of apple cider vinegar and watch it happen in front of your very eyes but best to do it right. next step put the curd through a cheese cloth or stocking letting it drip even more whey out from under it for a period of 12 hours or so. the solid creamy mass before you is…voila home made cream cheese. the left over whey is a definite sour sup of healthy dose bacteria can be used to make bread, pickles or just drunk sweetened or not. see below for more whey recipes. extreme.

http://fiascofarm.com/dairy/ricotta.html

xox dr millie lytle nd

millie says buy into brown apricots

buy into brown apricots. sulphates are one of the oldest preservatives in food, keeping everything from dried fruits to wine and beer to deli and luncheon meats to sausages to instant potatoes aged just-right for the taste of convenience. these foods made at home would contain health preserving probiotics and sea salt, but for the million-mile diet without the sulphates (sulfates), foods dont keep as long and cost more due to ‘get-what-you-pay-for’ philosophy of cost over quality. key point is that studies show it’s better to keep this nasty preservative out of the diet as it’s been linked to the embarrassing rotten egg smell emanating from you-know-where to food allergies to inflammatory bowel diseases to colon cancer. due to a string of chemical processes that create sulphur-reducing baceria in the gut, your intestines could resemble the sludge at the bottom of from a scottish swamp, and that aint healthy but capable of coroding metal tubes, let alone tissue pipes. here we go: sulphates in food and drink > sulphites > then create a poisonous waste product called hydrogen sulphide (odorous), which to humans, the compound is as toxic as cyanide > in water, it rapidly becomes highly corrosive sulphuric acid. so eat suphur like cabbage and garlic but not sulphates like orange apricots and pastrami.

xox dr millie lytle nd

millie says soak grains in brackish water

soak grains in brackish water. back in the days of pure water and healthy sunshine, grains were kept in outdoor storage units before being hulled thus exposing them to the elements of sun and rain and morning dew. the process of moistening grains in healthy bacteria allows for the neutralization of phytic acid, a compound that keeps minerals such as calcium, iron, magnesium and calcium bound to phosphate salt rather than nutritionally available in grains. these days, due to faster machinery to do the work grains are not exposed to the elements after they are harvested, thus left in their indigestible state and must be fortified with minerals instead. the result is that grains these days are apt to cause bloating, constipation, diarrhea, celiac, IBS symptoms, ezcema. if sprouting is too daunting but if this is the case then soak all grains overnight in a fermented product such as apple cider vinegar or butter milk in order to alkalinize, soften and prepare the grains for eating.

http://www.thepassionategourmet.com/

xox dr millie lytle nd

millie says do it by hand

do it by hand. electric grinders, mills, presses and juicers are fast and easy boasting razor sharp stainless steel blades that’ll slice and dice through the most fibrous of vegetative matter. while returning the electric juicer, blender or coffee mill to the Bay may not be the fate of the day, keeping it real by grinding flax seeds and raw cacao in a pepper mill, or using a mortar and pestle to create the curry kills at least four, five or six figurative birds with one hand-thrown stone. 1) heat generated from an electric mill destroys important enzymes necessary to the vitality of the food product 2) it’s greener to do it by hand 3) it’s cheaper to do it by hand 4) people are meditatively building their muscles all over the world with this hand grinding technique whether they have access to electricity or a fancy workout parlour. 5) it tastes better 6) the loose dust generated from the mashing of a granite mortar and pestle contains 16 trace minerals including potassium in a more digestible form than those compressed into a daily multi-vite-min. basically it’s efficient a mano.

xox dr millie lyte nd

millie says brassicas’ boasts boost

brassicas’ boasts boost. a daily bite from of a raw cruciferous vegetable has been shown to lower estrogen and androgen levels in both sexes due to a family of enzymes called aromatase inhibitors found in collards, cauliflower, broccoli, cabbage, bok choy, brussel sprouts, etc. hormone related illnesses are exceedingly common in north american society but present in a variety of ways for men and women. in the XYs conditions such as uterine fibroids, ovarian cysts, fibrous breasts and cancer, low progesterone and a stubborn battle of the bulge, though potentially genetic in nature can be reversed with a daily diet rich in indole-3 carbinols from raw cruciferous vegetables and phytoestrogens found in passion flower and chamomile tea, fermented soy products and flax seeds. likewise in the double Xs estrogen-linked illnesses such as prostate enlargement or cancer, low sperm count, breast tumors, abnormal testosterone levels can be crushed with regular cabbage crunch. Despite these positive benefits, this family of vegetables when eaten raw (best for cancer prevention) have been shown to be goitrogenic and can potentially slow down the uptake of iodine in those susceptible to low thyroid. So keep up with your individual health in mind when choosing the best method of preparation by going for 1 cup of raw in normal thyroid or 1/2 cup of lightly cooked but not nuked, for abnormal thyroid or history.

xox dr millie lytle nd