millie says channel your love of food for the better

does the rising price of flour make you want to eat all the vachon jos. louis and half moons (loons) you can, while you still can? channel your love of food for the better. most of us love food. but loving food is no reason to regularly use it as a comfort, a drug or an avoidance technique for feeling pain, going outside or dealing with stuff. placing emphasis on the complete ritual of food rather than simply on immediately satisfying the palate with ‘tasty’ food is the best way to practice and emphasize your love of food.

http://www.centralmarket.com/images/about/loveFoodLogo.jpg

http://www.centralmarket.com/images/about/loveFoodLogo.jpg

1) plan healthy and delicious meals rather than eating on a whim 2) select fresh, local, ripe and pesticide-free foods 3) take time to prepare foods from scratch, if necessary eat the leftovers on non-cooking days 4) sit down, chew, savour and swallow food until 75% full. 5) notice how the food feels inside you. Repeat within moderate time frame. you will love food even more.

xox dr millie lytle nd

millie says switch from [coffee] beans to roots

switch from beans to roots, if only periodically. so march came in like a lamb, does it go out like a lion or out like a lamb all the same? either way it’s time to start thinking about a spring cleanse. for first time detoxifiers, symptoms can be harsh enough as it is without having to suffer through a caffeine withdrawal headache to boot. the more toxic you are the more initial detox symptoms may present with a headache, fatigue, bowel changes, skin eruptions, moodiness, the desire to stay in bed. advice is to c-c-c-come off the caffeine 3 days prior to the cleanse, used during the cleanse or just all year ’round. made from a variety of roasted roots and toasted grains such as chicory, beet, dandelion, rye, wheat, and barley, figs, acorns by themselves or combined for a malty flavored drink, they’re bitter, comforting and caffeine free. though all toasted products including coffee, may have acrylamide, a likely-carcinogen found in heat-processed carbohydrates, the bitter flavour provides a gentle liver detox in itself without the stimulant effects of coffee. grocery stores carry brand names such as krakus, inca, postum, bambu, Carp, caf-lib or for a gluten-free alternative pick up roasted chicory or dandelion root at health food stores. surprisingly delicious.

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 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 boil badadas (potatos)

boil badadas. while variety counts and I offer up blues, sweets and yukon gold potatos are preferences to the white Idahos due to the fact that the formers are not members of the nightshade family and therefore do not promote inflammation in the joints like the latter. Variety is not the only thing to follow however as method of cooking determines the glycemic index. The higher the temperature during cooking the more simple sugars become available. A baked, roasted, BBQ or microwaved potato has a very high glycemic index of 84-93 as compared to a boiled new potato whose level is down in the low 50s. This means that for every teaspoon of oven-made patate, the carbohydrate content more closely resembles white sugar (glycemic index of 100). the higher the glycemic index the more the potato raises insulin levels, promotes hyper/hypoglycemia and starves the brain of energy long-term. So put bud the spud from the bright red mud in a pot of boiling water and turn it down to 6.

ps: cook until soft. spoon yellow cultured butter on it, a sprinkle of sea salt, a pinch of tarragon or dill. serve with fish and greens. a perfect meal.  dont forget to eat the skins.

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 get back on the bus

get back on the bus, gus. so you you had been thinking of fixing yourself a delicious dinner but when you get to the grocery store you realize how hungry you are and can only think about chips and cookies. so you manage to remember some of the items you need for dinner but take the first moment after paying to rip open the bag of sezchuan flavored ripple chips and bite into a german molasses cookie. while eating the junk on the way home you realize you had skipped breakfast that day and paid for it with a craving and a subsequent binge. dangerous. as a usual healthy eater who wants to care for yourself as best as possible, you a) call yourself a big fat pig and continue eating the big bag of chips as the world is hopeless anyway b) decide you dont deserve any dinner as you’ve clearly had enough calories for one day and drink water and tea for the rest of the evening c) forge on and make yourself a high protein and vegetable dinner with fish, lentils, tomoatos and cauliflower as you are obviously starving and really need to balance the sugar with some healthy food.

the answer is: (((((((((((((((((((((((((((((((((((((((((())))))))))))))))))(((((((((((((((())))))))))))))((((((C))))))))))))))))

xox dr millie lytle nd

millie says drink the bathwater

drink the bathwater. common knowledge it is that eating vegetables, legumes, whole grains, grass fed lean meats and wild fish is the terrain towards gathering good nutrition, but eating them all together in one liquid pot magnifies the benefits due to the concentration of nutrients left in the broth. the benefits of soups and stews vitamins and minerals go in the belly not down the drain as with steaming or boiling. to make a good flavorful soup from scratch rather than relying on oxo or other bouillon cubes boil leftover vegetables from the fridge or boil organic meat carcasses and bones for marrowing goodness. Keep in fridge or freezer until soup day. After browning onions, garlic, local grass fed lamb, a teaspoon of cumin, a cup of soaked pinto beans use this water in which to add the shiny new veggies from the farmer’s market. let cook in slow cooker for 6 hours, on stove top or in over for an hour or 4 depending on cut of meat and type of bean and recipe. to improve flavour of soups, add a strip of kombu instead of salt, use natural mineral salts such as fleurs de sel, himalayan, celtic or brittany sea salts, fry and pulverize seeds (dill, cumin, caraway, fennel) prior to adding water, use guiness, wine, chamomile or mint tea for stock, contribute fresh herbs and delicate leaves at the very end before serving (parlsey, basil, cilantro, mint), juice 1/4 lime into each bowl, dare a teaspoon of fresh chopped ginger, put a dollop of organic yogurt or sour cream before serving or remove some of the vegetables and bean and puree them before adding them back for more intense flavour and thicker consistency. when full, leave the noodles or rice but do not under any circumstances leave the broth.

use your best ingredients (fresh, local, organic, in season, grass-fed) to conquer some of these melodious harmonies.

http://www.thegutsygourmet.net/soup.html

xox dr millie lytle nd

millie says cooks the reds

cook the reds. lycopene, a bright red phytochemical related to beta carotene (double-bond-vitamin A) has been singled out a quencher of radical oxygen species, surmounting those abilities in Vitamin E by 100 times. finally providing another benefit for mass-pasteurization of food, this juicey red pigment becomes bio-active only when cooked because it is not destroyed in boiling water, concentrates when water evaporates, binds to fibre and fat…so the more processed the tomato product theoretically the more lycopene available to the crimson-eater . while studies are up in the air as to its benefit for the following diseases: osteoporosis, cardiovascular, diabetes, cancer and male infertility, it remains a stable reason why red fruits and vegetables are encouraged eating material. though cooked watermelon pink grapefruit, pink guava and papaya might not be your thang, although delectable in jams, jellies and pasteurized juices, simmer red bell peppers and tomatoes in olive oil for assimilation is a strategic lycopene-heavy side dish or sauce. or have a cup of rosehip tea a day to keep the prostate at bay.

xox dr millie lytle nd

millie says gastronomes gather gastric juices

gastronomes gather gastric juices. while foodies may shun the suggestion of keeping meat and bread separate, combining food strategically to benefit digestion is a good tip in times of gastric distress. basic principles of proper food combinations are that simple carbohydrates are digested in the mouth, complex carbohydrates in the small intestine, proteins in the stomach and fats in the intestines. when eating it’s best to avoid eating different food groups (proteins and carbs) to allow enzymatic action to be focused in either stomach or intestines rather than both at once. improperly digested food from stomach and intestines will cause indigestion in the form of burps, rot, bloat, flips and farts. uggh. make it easy on yourself by eating dairy, veg and animal protein with non starchy veggies and fats, complex carbs and starch with non starchy veggies and fats. fruit on its own. not much evidence for or against, but interesting to experiment with for those weak in the digestion. calm with combinations.

http://drbass.com/sequential.html

xox dr millie lytle nd