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 donta mixa meds-ah

donta mixa meds-ah…or at least know which meds not to mix. taking a birth control medication like alesse, the one that’s promoted to be the picture of perfection? or taking the occasional ativan to calm down? taking both? taking the occasional ativan, alesse, and an herbal supplement for energy or concentration like gingko or panax ginseng without the ok from some who knows what’s up? taking the occasional ativan, ginseng and/or ginseng, alesse and over-the-counter anti-histamine, have asked your doctor if it’s ok and they said they didn’t know?  doing the body good by drinking grapefruit a few times per week? can’t get an appointment to see your doctor? can’t get a doctor and have never heard of a naturopathic to ask their advice? having a few beers daily to unwind? can’t afford a naturopath? check it out for yourself. see 7 reasons why these things don’t mix by searching interactions here.

http://www.drugdigest.org/DD/Interaction/InteractionResults?drug=&drugList=748&cD
=6435&cD=8840&cD=748&cD=4017&cD=552082&dN=%2
2Alesse%22+%22
Diphenhydramine+and+phenylephrine+oral+suspension%22+%22Fexofenadine+and+
Pseudoephedrine%22+%22Ginkgo+Biloba%22+%22Gins
eng%2C+Panax%22+&
CheckFDA=1

 In some cases you might need to look up the drug or generic name either on the bottle or on the internet.Heath Ledger

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

millie says try the miraculous perimeter diet

try the miraculous perimeter diet. the internal aisles of the super store contain the filler- canned goods, pasta, crackers, cookies, chips, pop, condiments, marachino cherries, baking supplies, twinkies +. this long-dead food wouldn’t go bad if an elneno storm covered us in a blanket of snow for the winter, though the recent squall might have attempted to tempt stocking up on non-perishables, eating those foods creates an american health statistic. avoid filling the cart with an expanding middle by tracing the the border of the store for staples such as produce, fermented soy, meat, fish, dairy, and bread. the average american gains 7-10 pounds yearly over the holiday season. 16% of US adults have high cholesterol. 7 in 10 people do not exercise regularly. over 1/3 of red white and blues are obese. stick to the sidelines and avoid this fate since it’s not only american statistics of concern….haven’t you heard 1/11 Ontarioan adults over 20 have diabetes…but dont forget to sneak in for brown rice, lentils and beans.

xox dr millie lytle nd

millie says level off the edge

level off the edge. irregular eating habits can really throw blood sugar, insulin and serotonin into a spin. not only does starvation sabotage productivity and performance it also sends mixed messages to hold onto as much permanent energy as possible (fat) and lose the mind. slow down the whirl by eating regular meals. Studies show that eating every 2-3 hours, including a healthy breakfast, lunch, dinner and 2 snacks is an effective way avoid cravings, motor agitation, nervousness and emotional instability. a balanced one-plate meal consisting of protein (beans, sprouts, nuts, seeds, meat, fish, eggs, yogurt, cottage cheese), complex carbohydrates (berries, greens, yellow-orange-red vegetables, whole grains, beans, nuts, seeds) and healthy fats (cold water fish, olive, coconut, flax, nuts, seeds, avocado, nut butters) will provide a solid foundation for stress reduction. so buck up and eat.

xox dr millie lytle nd

millie says listen to your body

listen to your body. le corpus reacts to things in its environment for instance it responds to its external surroundings by relaxing at the touch of a loved-one, tensing at the touch of a creep. when it’s cold, sending signals to the brain to put a sweater on or go to the spa. similarly the body responds to its internal environment…with sluggishness and fatigue to a badly chosen meal, a rash or bowel irregularites to a poorly constructed diet, and fear-based anxiety to a shallow breathing regime. to improve overall health on the cheap, pay attention to what your bodis’ telling you in reaction to breathing, eating, drinking, resting, washing and other small vital actions . when changed to suit you this method can produce profound changes in your daily function and overall health will result.

xox dr millie lytle nd

millie says eat delicately

eat delicately. some nations boast delicacies such as seal-flipper pie, fried grasshoppers, bird’s nests soup, beaten dog and pickled kangaroo tail. In traditional cultures many medicinal foods are preserved in superstition and/or others contain powers of a special type of superfood skyrocketing them into the arena of medicinal or further into the stratosphere of exquisity. dishes such as turtle eggs, sea urchin roe or any roe, maple syrup, white truffle, porcini, morel and matsutake mushrooms, fiddlehead ferns, chestnuts, toro (belly of Northern bluefin tuna), Nieuwe (herring), king mackerel, lobsters, eels, lingonberry and durian fruit are special. thus a delicacy is not to be gorged upon but savoured and appreciated for its professional powers of eccentricity, rarity, flavour, absurdity, precision and nutrient load. so sample national fruits of the gods.

xox dr millie lytle nd

millie says rot and pickl’it

rot and pickl’it. pickles and other varieties of fermented’liciousness hailing from traditional diets boast an array of health benefits long lost to most north americans. foods that take time to prepare such as kimchi, cider and miso are far worth their weight in wait time as they provide a healthy dose of probiotics lost from antibiotic use and general wear and tear. They also increase digestibility and reduce sensitivity of starch and proteins in food, produce B12, improve mood, increase immunity and ease bowel movements. Keep in mind all foods are not created equal and if the traditional prep method has been replaced by north american angst for getting everything done fast and cheap so too those foods come up short on the health benefits. avoid the pasteurized, sulphited, nitrated, salt additives and distilled. Also avoid creating fermentation in plastic containers as increases likelihood of botulism contamination so perform it in a grass-lined hole in the ground or a glass jar if possible and reap the rewards daily.

xox dr millie lytle nd

Here is the Wikipede’s list of fermented foods by type:

Bean-based

cheonggukjang, doenjang, miso, natto, soy sauce, stinky tofu, tempeh

Grain-based

amazake,sourdough bread, sake,injera, ogi

Vegetable-based

kimchi, mixed pickle, sauerkraut

Fruit-based

wine, vinegar,elderberry wine

Dairy-based

yogurt, cheese, kumis (mare milk), kefir, shubat (camel milk),cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr

Fish-based

bagoong, fish sauce, Hákarl, jeotgal (젓갈), rakfisk, shrimp paste, surströmming

Meat-based

salami, prosciutto

millie says skip the cow but not the ‘milk’

skip the cow but not the milk. if a drop of dairy makes the eyes red, the skin itch, stomach curdle, bowels growl, keeps stool staying put or shoot out the yingyang, doesn’t mean milk is out of the question. many people are truly allergic to the protein casein found in cow, goat or sheep milk products, which can isolate socially and gastronomically. Others are sensitive to the lactose in dairy, not producing enough of the enzyme lactase to digest the carbodydrates in cow products. Options for this lactose intolerance include taking a supplemental enzyme called lactase, consuming lactose-free milks and milk products, taking goats and sheep milk products or turning to vegetarian-based milk substitutes. The benefits of going veG include consuming food items lower on the food chain, lowering inflammatory markers, reducing overall estrogen intake which benefits estrogenic conditions such as endometiosis, certain cancers, fibroids and BPH…and being able to look a jersey-girl in the eye with a clear conscious. slurp!

xox dr millie lytle nd

“Raw Milk”

A tasty lactose-free, vegan alternative to dairy milk.

1 cup soaked almonds (can also use oats, soybeans, rice, hemp seeds)
(Soak in a bowl with water in the refrigerator overnight and rinse before using)
3 cups water
Optional 1 vanilla bean, seeds scooped out
Optional 3-5 soft pitted dates (or soak hard dates in water for 1/2 hour) or
other sweetener to taste such as honey, dark maple syrup, stevia

To make raw almond milk blend the soaked almonds with the water until smooth. Then strain the mixture through a sprout bag, cheesecloth, or strainer into a big bowl. Save the pulp in a container and use for deserts or smoothies.

Put the almond milk back into the blender carafe and blend in the vanilla seeds and dates or other sweetener until smooth. This milk will last in the refrigerator for about 3-5 days. Shake well before using.

Use for drinking, on cereal, in baking, in cafe au lait. Not a suitable substitute for breastmilk, but young children can drink it as long as all ingredients agree. Use as base for lactose-free yogurt. See my yogurt recipe.

Raw nog recipe: Blend in a banana and use a pinch of nutmeg to make a festive raw-nog.

Source: http://www.living-foods.com/recipes/almondmilk.html