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 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 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 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 AGE gracefully not gruesomely

AGE gracefully not gruesomely. who knows the definitive answer why marlon brando plunged from utmost physical beauty quickly over to the other side… using he, who was emotionally tormented (stress’ed), laden with diabetes (obese, sugared and pickled), had congestive heart failure (obese, oxidatively damaged) and cancer (mutated cell’ed) as a shockingly poignant example….one can envision AGE, despite its chemical complexities.

advanced glycation entities (AGE) are the result of a chemical process in the body that happens when a poor lifestyle (high fat, sugar, alcohol, smoking meets low fruits, veggies, antioxidants, fibre, exercise) greets middle age. what you get when you combine overdoses of sugar and with free-radicals in the long run. beauty one decade, beast the next. these lead to wrinkles, large pores and nevi in the nose, blindness from cataracts, clogs in the arteries leading to strokes and heart attacks and possibly cancer, of which marlon brando had…them all.

http://www.stroke-research.com/showabstract.php?pmid=12172323
http://www.springerlink.com/content/k68112454r817537/

see before and after shots.Marlon Brando Young

Marlon Brando Middle Aged

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 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