Nutrition Fridays

Food Combining for Protein: Part 1, Introduction

The author that laid the groundwork for food-combining, was Francis Moore Lappe, in her book: Diet for a Small Planet. She begins by discussion on the production of food, the illogical manner in which Americans use edible plant proteins to grow beef for the American table. For example: the grains fed to beef, and what it produces. “For every 16 pounds of grain and soy fed to beef cattle…we only get 1 pound back in meat (69)”. The grain mentioned here, is edible!

This section of the book continues on to discuss the costs of producing meat, including water consumption, packing plant use of fuels (fossil) and the depletion and erosion of soil for grain production (not for humans, but beef!). Meat is costly to produce!

The production of and consumption of meat has been considered a symbol of wealth and health in the United States.  But, is this an illusion? With a large percentage of the nation below the poverty line, Americans still have hungry and malnourished people. With recent economic problems, the numbers are slated to rise.

The two groups at the highest risk for starvation are the elderly and children.  Lappe states “Most Americans believe that since the late 1960s we’ve made steady progress in eliminating hunger and poverty…(104)” because of the fact that the United States has created programs of assistance for the poor such as the food stamp program, lunch and breakfast programs, and WIC. Yes these programs have helped in feeding America’s poor, but does not completely alleviate the issue of good health.  

First of all, the amount of food assistance available is low, secondly inflation diminishes the value of the assistance given. Then, let’s not forget that most states are cutting assistance to the poor as a means to budget their coffers.

The food purchased by those under the poverty line also may not be a high-quality diet. To stretch food stamp dollars, many will use highly processed/refined foods, meats with high fat quantities, and very few vegetables and fruits. The idea is to make the stomach feel full, and stay full for a longer time-frame.

Another reason may be due to incorrect concepts of costs per serving for better quality foods. I hear people tell me “it costs too much for fresh fruits and vegetables, and whole grain rice”. No it does not!! 

Why doesn’t it? Unprocessed, packaging-free foods cost less, especially bulk foods. The processing and packaging can be a large portion of the cost!

Another issue is the preparation of quality foods. Are they able to prepare the food that is healthy for consumption? Many Americans do not know HOW to prepare their food from bulk grains for optimum health!  We are used to packaged items, partially or fully prepared. We buy mac and cheese that all you add is some milk and a bit of butter or margarine.  Pizzas with meat and cheese on them, the cheap brands usually have little to no vegetables! 

What has happened? We have allowed the beef industry, dairy industry and other pre-packaged food companies to brain wash us and lull us into a lazy complacency regarding what actually is good for us to consume. Then, we wonder why we are sick. 

Next week: Combining Foods will continue...

Alternative Healing Wednesdays

WATER

The best source of healing (other than healthy foods) is pure water. Unfortunately, that is becoming harder to obtain. Our food and water supplies have had increasing amounts of contaminates from natural and man made sources. From natural weather catastrophes to corporate greed, the purity of these two basic life sustaining needs are diminishing more each and everyday.

Carcinogens are in the pipes that carry water to our homes, containers that supply us with foods, and inside the very foods we eat at the genetic level. Our bodies can only detoxify a small amount of chemicals that we ingest per day when we are eating optimally.  How can we expect our bodies to do so when we eat junk?

Our body was created to naturally balance itself.  This process is called "homeostasis". We can assist the process with whole grains, fresh vegetables and fruits, nuts, legumes (beans), healthy oils, etc.

But, water is also essential.  Without water, we die.  Our bodies are 97% water. Juices, teas, and coffee are not a substitute for water.


I would say, personally, get a good filtration system for your water. One that filters heavy metals, and chlorine.  The popular brands (Britta and Pur) still allow for and add back fluoride.  You do not need additional fluoride. But, these filters are better than no filtration.  In my research reverse-osmosis is the best filtration system.  But, for the average household it is too expensive.

A person with average to good health should be drinking at least 6-8 glasses of water daily.  When detoxifying it should increase to 8-10 glasses a day!

Nutrition Fridays

I haven't posted for a few days, for two reasons: 1) I had to do post-storm clean-up and 2) I am an instructor and I am grading essay papers!

This blog will be a bit of switch in gears.  It will discuss the methods that I use for recommendations for my own clients.

I use a combination of ideas and documented studies for my dietary recommendations, gleaned from various sources.  First and primary is the Mediterranean Diet along with information from the The China Study.  After these two sources would be information that assists in consuming proteins that are none-meat sources, regulation of blood sugars and jump-starting the metabolism, and finally, Alkaline/Acid balance of the body.

So I will here transition to a discussion about a couple of books that I have used, helping me lose 20 pounds over the last year. It also has taught me to eat less at a sitting.

The best guide for weight-loss, I have ever found is The Food Doctor Everyday Diet written by Ian Marber. First of all, there is NO counting of calories. There is no weighing of food portions.  He uses another form of weighing and counting.  The proportion used, or amount of food to place on the plate.  Marber uses the size of your hands as the indicator! I like that, it keeps it simple, no kitchen scales to purchase, no measuring or calculating.

He explains in his book about the GI factor / insulin and metabolism in very simple layman’s terms.  I think along the lines of “don’t get all scientific on me, just tell me how it works and why”. 

He has numerous pages with comparative charts, one side with the average meal people prepare and the other with what is better / i.e. balanced.  There are a number of recipes (I have tried) in the book.  

You do have to translate some terms from British to American English, such as: “mash”.  We would call it a “spread”.  Its only draw-back is that the Brits tend to eat some foods in strange combinations for our American tastes. 

Along with this book, is another book he wrote (with Vicki Edgson): Healing Foods for Mind and Body. In the book you can find detailed information about foods that assist in healing specific ailments, such as inflammatory diseases. 

Next blog: Food Combining for proteins