Becky's tips and tidbits

Re: Gluten Free Turkey meat loaf

2015-11-11T14:42:00.001-08:00

Yummy- it was fabulous! Thanks Becky!

Dyan Simpson

Please forgive any spelling errors...

Sent from my iPhone

On Nov 11, 2015, at 10:58 AM, Becky Price <becky@ppricelaw.com> wrote:

Here's the recipe for the Meatloaf we had last night with some variations.
It would have fed 8-9. (Would feed 10 if you used the full 2 lbs of ground turkey.)

1 lb 10 oz ground turkey breast (Could have been 2 lbs. That's just what I had.)
2- 2 lb logs of turkey breakfast sausage (I think it was Jenny O)
1/2 C Heinz Reduced sugar ketchup
1/2 C Gluten Free Oatmeal old fashioned rolled oats soaked in 2/3 cup water for at least an hour or cook it some to soften. (I microwaved it for 1.5 min because I was in a hurry.)
1 C egg whites
1 1/2 Cup Celery minced in the food processor

I blended it all in the food processor but you could use a mixer.

Mound it in an oval in the center of a 9x11 dish. top with 2 pkgs of cherry tomatoes.
Bake at 350 F (375 F if you need it to cook faster) until internal temp reaches 180 F. Let sit for 5 min. before you cut it.

Notes:
·         You can easily cut it in half.
·         You can use all turkey breast instead of the sausage, then add your own seasonings. Since this was a new experiment, I cooked quarter size patties in a frying pan until it tasted good to me.
·         I have another recipe that uses all turkey breast and picante sauce with salt and pepper instead of the ketchup, then delete the celery.
·         Instead of the Oatmeal, you can use gluten free bread crumbs soaked in water, potato flakes, mashed potatoes, or cooked rice.

Becky Price
361-442-9308

Gluten Free Turkey meat loaf

2015-11-11T08:58:00.001-08:00

Here's the recipe for the Meatloaf we had last night with some variations.

It would have fed 8-9. (Would feed 10 if you used the full 2 lbs of ground turkey.)

1 lb 10 oz ground turkey breast (Could have been 2 lbs. That's just what I had.)

2- 2 lb logs of turkey breakfast sausage (I think it was Jenny O)

1/2 C Heinz Reduced sugar ketchup

1/2 C Gluten Free Oatmeal old fashioned rolled oats soaked in 2/3 cup water for at least an hour or cook it some to soften. (I microwaved it for 1.5 min because I was in a hurry.)

1 C egg whites

1 1/2 Cup Celery minced in the food processor

I blended it all in the food processor but you could use a mixer.

Mound it in an oval in the center of a 9x11 dish. top with 2 pkgs of cherry tomatoes.

Bake at 350 F (375 F if you need it to cook faster) until internal temp reaches 180 F. Let sit for 5 min. before you cut it.

Notes:

· You can easily cut it in half.

· You can use all turkey breast instead of the sausage, then add your own seasonings. Since this was a new experiment, I cooked quarter size patties in a frying pan until it tasted good to me.

· I have another recipe that uses all turkey breast and picante sauce with salt and pepper instead of the ketchup, then delete the celery.

· Instead of the Oatmeal, you can use gluten free bread crumbs soaked in water, potato flakes, mashed potatoes, or cooked rice.

Becky Price

361-442-9308

Dr. Sears markers for wellness from zone cruise 2015

2015-05-14T15:21:00.001-07:00

From the last zone cruise, here are the blood tests that Dr. Sears uses to determine wellness.

Are You In The Zone?

Balance of cellular inflammation

AA/EPA ratio – finger prick test at order at zonediagnostics.com

Measurement of the balance of initiation and resolution of inflammation –

Goal: Between 1.5 and 3 (1.5 is best)

TG/HDL ratio

Marker of insulin resistance in the liver

Goal: < 0.4 (mmol/l) or <1 (mg/dl)

HbA1C

Marker of Long-term glycemic control

Goal: 5%

Optional:

Oxidized LDL (OxLDL) link has test details

To see if you are taking enough polyphenols.

If the 3 tests Dr. Sears listed above are within ideal ranges then the need for the OxLDL test is minimal.

Here's the link to an article Barry wrote regarding oxidized LDL cholesterol - http://www.zonediet.com/blog/another-new-wrinkle-in-the-cholesterol-story/

Your link is the correct LDL oxidation test (OxLDL). The relative risk ranges are listed on the links below. Dr. Sears says less than 60 is good, under 45 is better.

Most likely the test is a special order from your doctor and may be an out of pocket expense.

Oxidized LDL testing:

http://www.clevelandheartlab.com/wp-content/uploads/2014/01/OxLDL-Practitioner-OnePager-CHL-D007c.pdf

http://www.clevelandheartlab.com/wp-content/uploads/2013/09/Oxidized-LDL-Patient-OnePager-CHL-P005b.pdf

http://www.laddmcnamara.net/2012/03/oxidized-ldl-cholesterol-testing/

Is it worth ordering?

If the 3 tests Dr. Sears listed above are within ideal ranges then the need for the OxLDL test is minimal.

Zone products and practical tips – http://www.zonediet.com/

Breaking Zone science – http://www.drsears.com/ and http://www.inflammationresearchfoundation.org/

Becky Price

361-442-9308

Avoiding Common Dental Allergens

2013-09-10T14:36:00.001-07:00

Gluten free Dental polishing pastes:

Some prophy polishing pastes are now listed as gluten free:
Denti-care (by Medicom)

Enamel Pro, Glitter and Ziroxide (by Premier Dental Products)

Kolorz (by Zenith Dental)

Nada Pumice (by Preventech)

Nupro (by Dentsply Professional)

Sparkle-Free (by Crosstex Intl.)

Uni-Pro (by Henry Schein, Inc.)

Ingredients can change. Always verify with the manufacturer. This list is not comprehensive

From: Living Without [mailto:livingwithout@e.livingwithout.com]
Sent: Tuesday, September 10, 2013 8:02 AM
To: Becky@ppricelaw.com
Subject: Tuesday's Tip from Living Without: Avoiding Common Dental Allergens

Sep 10, 2013

Avoiding Common Dental Allergens

For people with allergies or sensitivities, visiting the dentist can mean exposure to problem substances.

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© 2013 Living Without is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician. Copyright 2013 Living Without, Inc. All rights reserved worldwide.

chicken recipes

2013-08-15T15:59:00.000-07:00

Here's two easy chicken recipes. I think the coconut-lime chicken works best with the skin on although I used skinless for both. I asked the butcher to cut the backbone for me, at no extra charge and I put the whole thing gut side down on a cookie sheet lined with parchment. The vegetables and apples were good too.

For the Coconut lime, I used a pan with a rack as it instructs, but you could use a cookie sheet with the parchment too. Just make sure it has sides. I peeled the ginger and the garlic, sliced it a put it in my $10 electric chopper then dropped the bowl and blade in the dishwasher. (Love that thing.) You could use dried garlic and ginger instead, just cut back the amounts accordingly. Look at the bottles and see if they suggest an equivalent. If not, I'd try 2 teaspoons of minced dried garlic, and 1/2 teaspoon of powdered ginger. I used coconut palm sugar. You could use agave.

Make it easier with chicken breasts.

yellow squash soup

2013-08-15T15:39:00.001-07:00

8-10 yellow squash or as much as will fit in your pot.

wash, remove ends, slice 1/8" thick or use food processor to slice. The thicker the slices the longer they take to cook.

put in pot and just cover with water.

Boil/simmer until they are soft (a fork goes through the edges without resistance)

pour in colander or use slotted spoon to remove the squash

put the squash back in the pan and use an immersion blender to make it smooth

or put it in a food processor or blender.

add milk (1/4-1/2 cup) to get your preferred thickness and taste

and salt and pepper to taste. (It takes more salt than you think, but add slowly and taste after each addition.)

for Jan Cruise survival 101, Gluten free and zoned

2013-08-03T09:01:00.001-07:00

Cruise survival 101

Breakfast-omelet bar, Insist on spray oil (you may have to wait for them to get it) and egg whites. Stuff it with whatever you like (no potatoes). Top with salsa or cheese.

Look for fresh berries. They will be hard to find. Ask for some. Don't eat the ones in syrup on the bar unless you are sure they have no added sugar. If you can't get any look for fresh apples, pears, oranges. If you love pineapple, melon, or tropical fruit, just get a few bites. OR eat a small amount of oatmeal with a few berries.

look for raw almonds or walnuts. Put some with the berries and stash some in your purse for later.

Go early for lunch or at an odd time while they are setting up. Ask for the chef or someone that knows what is in the food. Tell him you really need to eat gluten free. He will most likely bend over backward to tell you what is safe to eat at the different food bars. Avoid potatoes, corn, rice, grains. Choose roasted meats, green vegetables, salads. choose olive oil and vinegars for dressing. Avoid anything sitting in oil, you can bet it is soybean.

If you have a seated dinner, go early the first night and tell your water that you need a gluten free menu. If they don't have one, ask for the manager to help you decide what you can eat. On some of our cruises I got a dinner menu the night before so I could choose what I wanted and they would make it special for me.

splurge on no sugar ice cream (ask and make sure it is gluten free first). Find something else to do during, but if you go to the dessert extravaganza, look for the chocolate fountain and the strawberries. Use more berries than chocolate. Look for other fresh berries to cover with chocolate. look for bananas foster (if you like it) and skip the ice cream. Later you can order some XT from Zone labs and take it 30 min. before a non zoned meal. It will reduce the blood sugar/insulin spikes.

zoned and sugar free chocolate haystacks

2013-07-28T08:26:00.000-07:00

This chocolate is a wonderful zone treat for those that can't tolerate store bought sugar free chocolates. It's not meant to be very sweet. Just enough to satisfy that chocolate craving. Be careful adding the stevia because it can get bitter quickly. Taste as you go and adjust to suite yourself. I have also used agave instead of the stevia. If you use it or a sweetener with added carbohydrates, then you need to add (as a side) some protein with it to balance the added carbs. Always eat this with a zoned meal or a zoned snack. Like other sugar free sweets, the sweet taste will pretrigger insulin. If you eat it by itself, you may end up with an insulin spike and blood sugar drop. Two things you are trying to avoid by eating in the zone.

1/2 square Bakers Unsweetened chocolate (for darker chocolate use 1 square)

1/4 Cup almond or coconut butter (not oil) I prefer coconut but it adds saturated fat. Almond is better for you.

3-5 drops of stevia liquid

unsweetened coconut or sliced almonds or both, a good hand full. Freeze for a few hours before using.

1. Line a small cookie sheet with parchment paper.

2. Remove the lid, and microwave the jar of almond or coconut butter just enough to stir it well then measure out 1/4 cup.

3. Heat the chocolate in a small bowl in the microwave, just until melted. The square will hold its shape so you need to touch it after 30 sec to see how melted it is. Then try another 10-30 seconds. Go slow, you want it melted but not terribly hot.

4. Mix in the nut butter and stevia. Taste after 3 drops and after each drop after that. Too much and it will be bitter.

5. Mix in some of the coconut or almonds or both. The chocolate sauce will be thin, but when the cold nuts are mixed in, it thickens and you should be able to drop it onto the parchment paper easily. You can make haystacks by mounding it, or just coated nut crunch by spreading it out.

6. Refrigerate the filled cookie sheet until hard. Break into pieces and store in a plastic container in the refrigerator.

In the pictures below, the coconut wasn't frozen so the chocolate was very runny. The almonds were frozen so they clump nicely.

Dr. Sears' response to the prostate cancer news

2013-07-12T08:41:00.000-07:00

Omega-3 fatty acids and prostate cancer? Oh, really?

By Dr. Barry Sears

There was a recent publication suggesting that higher levels of omega-3 fatty acids are associated with a greater risk of prostate cancer (1). Of course, the immediate media response was to indicate that taking fish oil supplements is dangerous. Of course, let's not forgot, then, that eating fish must also be dangerous.

Before letting the media focus on sound bites, a realistic first step might be to analyze the data and use some common sense to see if it justifies the headlines.

Everyone in the cancer field agrees that inflammation drives cancers. I believe the best marker for inflammation is the AA/EPA ratio as I have outlined in my various books for more than a decade. The reason is simple: As the AA/EPA ratio decreases, you make fewer inflammatory hormones (i.e. eicosanoids coming from AA) and more anti-inflammatory hormones (i.e. resolvins coming from EPA). Bottom line, this means less inflammation in the body. So let's look at the fatty acid data as percent of the total fatty acids that was presented in this article.

Non-cancer Cancer Low-grade cancer High-grade cancer

EPA 0.6% 0.7% 0.7% 0.7%

AA 11.4% 11.2% 11.2% 11.3%

AA/EPA 19 16 16 16

Having decades of experience of doing fatty acid analyses, I can tell that these numbers are clinically insignificant. What does that mean? The numbers are basically the same. They might be statistically significant, but the differences definitely are not clinically relevant.

I have been very consistent over the years in stating that to have an impact on reducing inflammation, you have to have EPA levels greater than 4% of the total fatty acids, AA levels less than 9% of the total fatty acids and an AA/EPA ratio between 1.5 and 3. As you can see, the subjects in this article were nowhere close to those parameters. In fact, I would say all the subjects in this trial were identical relative to AA, EPA and the AA/EPA ratio. In other words, the analysis is meaningless.

Is there any population in the world that may have the ranges that I recommend? The answer is the Japanese population. Their levels of EPA are about 3% of total fatty acids, and they have an AA/EPA ratio of about 1.6 (2). This is where common sense hopefully comes into play. If the conclusion of the article was correct, then the Japanese should be decimated with prostate cancer. So what are the facts? The Japanese have one of lowest rates of prostate cancer incidence in the world. In fact, their rate of prostate cancer incidence is 10 times

lower than the United States (3). More importantly, the mortality from prostate cancer is also about 5 times less in Japan than in the United States (4). I emphasize the word mortality since prostate cancer is usually very slow growing so that males usually die with prostate cancer, not because of it. This is why the recent recommendation is to dramatically reduce the screening for prostate cancer because the harm of treatment usually outweighs the benefits of detection.

Common sense (and a little understanding of the biochemistry of inflammation) says that if you reduce inflammation (determined by your AA/EPA ratio), then your likelihood of living longer is greatly increased. The best way to reduce AA is to follow a strict Zone Diet. The best way to increase EPA is to take adequate levels of purified omega-3 fatty acids rich in EPA. It is obvious the subjects of this study were doing neither.

References

1. Brasky TM, Darke AK, Song X, Tangen CM, Goodma PJ, Thompson IM,

Meyskens FL, Goodman GE, Minasian LM, Parnes HL, Klein EA, and Kristal AR. "Plasma Phospholipid Fatty Acids and Prostate Cancer Risk in the SELECT Trial." J Nat Cancer Inst DOIL10.109393 (2013)

2. Yokoyama M, Origasa H, Matsuzaki M, Matsuzawa Y, Saito Y, Ishikawa Y, Oikawa S, Sasaki J, Hishida H, Itakura H, Kita T, Kitabatake A, Nakaya N, Sakata T, Shimada K, and Shirato K. " Effects of eicosapentaenoic acid on major coronary events in hypercholesterolaemic patients (JELIS): a randomised open-label, blinded endpoint analysis." Lancet 367:1090-1098 (2007)

3. Haas GP, Delongchamps N, Brawley OW, Wang CY, and de la Roza G.

"The worldwide epidemiology of prostate cancer: perspectives from autopsy studies." Can J Urol 15: 3866-3871 (2008)

4. Marugame T and Mizuno S. "Comparison of Prostate Cancer Mortality in Five Countries: France, Italy, Japan, UK and USA from the WHO Mortality Database (1960–2000)." Jpn J Clin Oncol 35: 690–691 (2005)

fish oil and prostate Cancer

2013-07-11T19:13:00.000-07:00

DR. Sears' response to the prostate study press.

From: Dave Schreck [mailto:dave@zonehealth.com]
Sent: Thursday, July 11, 2013 3:02 PM
To: Becky Price
Subject: RE: Fish Study

Hi Becky,

Yes, we've been bombarded…

Barry's response is attached and it also appears at: http://www.zonediet.com/blog/

Hope this helps,

Regards,

Dave

From: Becky Price [mailto:becky@ppricelaw.com]
Sent: Thursday, July 11, 2013 3:16 PM
To: Dave Schreck
Subject: FW: Fish Study

Dave- You are probably getting bombarded with this question, what is Dr. Sears' response?

Becky

Becky Bailes Price

My cell: 361-442-9308 | becky@ppricelaw.com

From: Bill Price [mailto:weprice@gmail.com]
Sent: Thursday, July 11, 2013 1:49 PM
To: Paul Price; Becky Price
Subject: Fish Study

The two stories below are all over Fox and the national print media. This study is said to apply only to men. What think you? One the main Fox docs who has supported taking fish oil said he though men should stop pending further studies.

http://www.renalandurologynews.com/fish-oil-may-raise-prostate-cancer-risk/article/302663/#

Fish Oil May Raise Prostate Cancer Risk

Increased intake of omega-3 fatty acids, which is widely promoted as a way to prevent cardiovascular disease and cancer, may increase the risk of prostate cancer (PCa), especially aggressive disease, according to a study that confirms the findings of previous investigations.

Theodore M. Brasky, PhD, of the Ohio State University Comprehensive Cancer Center in Columbus, and colleagues studied 2,198 men enrolled in the SELECT (Selenium and Vitamin E Cancer Prevention Trial). Of these, 834 were diagnosed with PCa (156 with high-grade disease) and 1,364 were not. Compared with men in the lowest quartile of total long-chain omega-3 fatty acids, those in the highest quartile had a 44% and 71% increased risk of low- and high-grade disease, respectively, and a 43% increased risk of any PCa, Dr. Brasky's team reported online in the Journal of the National Cancer Institute.

The researchers calculated the total long-chain omega-3 fatty acid level as the sum of eicosapentaenoic (EPA), dodosapentaenoic (DPA), and docosahexaenoic acids (DHA), which are derived from oily fish and fish oil supplements. High levels of each of these fatty acids were associated with an increased PCa risk. High levels of EPA were associated with an increased risk of low-grade PCa. High levels of DPA and DHA were associated with an increased risk of low-grade and total PCa.

The new findings corroborate those of a study published in the American Journal of Epidemiology by Dr. Brasky and colleagues in 2011. That study examined data from men enrolled in the Prostate Cancer Prevention Trial. Compared with men in the lowest quartile of serum DHA, those in the highest quartile had a 2.5 times increased risk of high-grade PCa. The study also found that high serum levels of trans-fatty acids were associated with a decreased risk of high-grade disease.

The researchers said it is unclear from the present study why high levels of long-chain omega-3 fatty acids would increase PCa, but the replication of this finding in two large studies indicates the need for further research into possible mechanisms. One potentially harmful effect of omega-3 fatty acids is their conversion into compounds that can cause damage to cells and DNA, and their role in immunosuppression.

The SELECT trial enrolled 35,533 men who were randomly assigned to take vitamin E alone, selenium alone, and vitamin E in combination with selenium. Results showed that men who took vitamin E alone had a significant 17% increased risk of PCa compared with placebo recipients after a total follow-up of seven years. Men who took both vitamin E and selenium did not have an increased risk.

http://www.fhcrc.org/en/news/releases/2013/07/omega-three-fatty-acids-risk-prostate-cancer.html

Study confirms link between high blood levels of omega-3 fatty acids and increased risk of aggressive prostate cancer

Consumption of fatty fish and fish-oil supplements linked to 71 percent higher risk

Dr. Alan Kristal

Senior author Alan Kristal, Dr.P.H., is a member of the Public Health Sciences Division at Fred Hutch.

SEATTLE – July 10, 2013 – A second large, prospective study by scientists at Fred Hutchinson Cancer Research Center has confirmed the link between high blood concentrations of omega-3 fatty acids and an increased risk of prostate cancer.

Published in the online edition of the Journal of the National Cancer Institute, the latest findings indicate that high concentrations of EPA, DPA and DHA – the three anti-inflammatory and metabolically related fatty acids derived from fatty fish and fish-oil supplements – are associated with a 71 percent increased risk of high-grade prostate cancer. The study also found a 44 percent increase in the risk of low-grade prostate cancer and an overall 43 percent increase in risk for all prostate cancers.

The increase in risk for high-grade prostate cancer is important because those tumors are more likely to be fatal.

The findings confirm a 2011 study published by the same Fred Hutch scientific team that reported a similar link between high blood concentrations of DHA and a more than doubling of the risk for developing high-grade prostate cancer. The latest study also confirms results from a large European study.

"The consistency of these findings suggests that these fatty acids are involved in prostate tumorigenesis and recommendations to increase long-chain omega-3 fatty acid intake, in particular through supplementation, should consider its potential risks," the authors wrote.

"We've shown once again that use of nutritional supplements may be harmful," said Alan Kristal, Dr.P.H., the paper's senior author and member of the Fred Hutch Public Health Sciences Division. Kristal also noted a recent analysis published in the Journal of the American Medical Association that questioned the benefit of omega-3 supplementation for cardiovascular diseases. The analysis, which combined the data from 20 studies, found no reduction in all-cause mortality, heart attacks or strokes.

Dr. Theodore Braskey

Corresponding author Theodore Brasky, Ph.D., a research assistant professor at The Ohio State University Comprehensive Cancer Center, was a postdoctoral trainee at Fred Hutch when the research was conducted.

"What's important is that we have been able to replicate our findings from 2011 and we have confirmed that marine omega-3 fatty acids play a role in prostate cancer occurrence," said corresponding author Theodore Brasky, Ph.D., a research assistant professor at The Ohio State University Comprehensive Cancer Center who was a postdoctoral trainee at Fred Hutch when the research was conducted. "It's important to note, however, that these results do not address the question of whether omega-3's play a detrimental role in prostate cancer prognosis," he said.

Kristal said the findings in both Fred Hutch studies were surprising because omega-3 fatty acids are believed to have a host of positive health effects based on their anti-inflammatory properties. Inflammation plays a role in the development and growth of many cancers.

It is unclear from this study why high levels of omega-3 fatty acids would increase prostate cancer risk, according to the authors, however the replication of this finding in two large studies indicates the need for further research into possible mechanisms. One potentially harmful effect of omega-3 fatty acids is their conversion into compounds that can cause damage to cells and DNA, and their role in immunosuppression. Whether these effects impact cancer risk is not known.

The difference in blood concentrations of omega-3 fatty acids between the lowest and highest risk groups was about 2.5 percentage points (3.2 percent vs. 5.7 percent), which is somewhat larger than the effect of eating salmon twice a week, Kristal said.

The current study analyzed data and specimens collected from men who participated in the Selenium and Vitamin E Cancer Prevention Trial (SELECT), a large randomized, placebo-controlled trial to test whether selenium and vitamin E, either alone or combined, reduced prostate cancer risk. That study showed no benefit from selenium intake and an increase in prostate cancers in men who took vitamin E.

The group included in the this analysis consisted of 834 men who had been diagnosed with incident, primary prostate cancers (156 were high-grade cancer) along with a comparison group of 1,393 men selected randomly from the 35,500 participants in SELECT.

The National Cancer Institute and the National Center for Complementary and Alternative Medicine funded the research.

Also participating in the study were additional Fred Hutch scientists and researchers from the University of Texas, University of California, University of Washington, National Cancer Institute and the Cleveland Clinic.

Editor's note: Please contact Kristen Woodward, Fred Hutch media relations, to schedule interviews and to obtain an embargoed copy of the paper, "Plasma Phospholipid Fatty Acids and Prostate Cancer Risk in the Selenium and Vitamin E Cancer Prevention Trial."

# # #

At Fred Hutchinson Cancer Research Center, home to three Nobel laureates, interdisciplinary teams of world-renowned scientists seek new and innovative ways to prevent, diagnose and treat cancer, HIV/AIDS and other life-threatening diseases. Fred Hutch's pioneering work in bone marrow transplantation led to the development of immunotherapy, which harnesses the power of the immune system to treat cancer with minimal side effects. An independent, nonprofit research institute based in Seattle, Fred Hutch houses the nation's first and largest cancer prevention research program, as well as the clinical coordinating center of the Women's Health Initiative and the international headquarters of the HIV Vaccine Trials Network. Private contributions are essential for enabling Fred Hutch scientists to explore novel research opportunities that lead to important medical breakthroughs. For more information visit www.fredhutch.org or follow Fred Hutch on Facebook, Twitter or YouTube.

Discount at iherb.com for first order

2012-09-22T17:56:00.001-07:00

iHerb has created a unique gift code - CPH809 -just for you!

Share it with your family and friends, and then when they enter the code in their shopping cart (right before check-out,) they will receive a BIG discount on their first order!

- If the order totals more than $40, they will receive $10 off!
- If the order totals less than $40, they will save $5!

Becky

RE: coconut oil +

2012-09-03T14:42:00.001-07:00

Coconut oil is good for cooking to use in place of the Omega 6 (Crisco, soybean, corn, safflower, sunflower, etc.) oils which you want to avoid as much as you can. (The more you take in, the more fish oil you need to moderate their harmful effects. Omega 6 oils + insulin make toxic fat AA.)

It's a saturated fat. You can use it in place of butter in cookies and biscuits. I use olive oil and butter for most cooking. I don't use much coconut oil. If you are strictly off dairy and aren't using butter then coconut oil may be more useful. You'll need to decide how to best use your money. A high quality extra virgin olive oil will be better for you. I use a light olive oil when I don't want the strong taste. I've also bought high oleic safflower oil for high temp cooking although I don't fry much so I really haven't used it much. The "high oleic" makes it a good oil.

I would rather you focus on getting good food in your body and zoning it as much as you can-

· avoiding gluten at all costs and minimizing dairy and soy.

· eating an adequate amount of lean protein, 77g per day (21g x 3 meals+7g x 2 snacks) for a woman. That's 11 zone blocks.

· eating 1-3 (blocks) servings of berries fruit, and as many low glycemic colorful vegetables as you can eat, then add legumes as needed to make your carb zone blocks match your protein.

· eating good fats with every meal: olive oil, avocado, almonds (zone blocks should match protein)

· using grains only as condiments, limiting your intake to supplement the carb zone blocks (from vegetables and fruit) needed to match the protein in your meals or snacks. I make eat oatmeal for breakfast every morning and make biscuits (eating one or 2 with a meal and green vegetables) about twice a month. I cook quinoa or brown rice once or twice a month.

Hope that helps.

Becky Bailes Price

From: Joia Noel Lucht [mailto:joianoel@gmail.com]
Sent: Sunday, September 02, 2012 3:00 AM
To: Becky Price
Subject: coconut oil

Becky,

I've been researching coconut oil and am very interested in using that more. However, it's very expensive! I'm also concerned that what they have in my store is not what I'm looking for. While reading This Blog about How to Choose a Good Coconut Oil, I came across her list of shopping resources. It looks like the good stuff is running around $17/16oz to $40-$50 per gallon. I know that by buying bulk it will last quite awhile, but YIKES that's expensive! Do you have any thoughts on this?

Thanks!
Joia

Gluten free app for apple or Google

2012-08-08T08:44:00.001-07:00

Haven't tried this yet, but thought I would pass it on. Thanks to Bill.

From: Bill Price [mailto:weprice@gmail.com]
Sent: Monday, August 06, 2012 3:41 PM
To: Becky Price
Subject: An app you might want to look at

http://www.findmeglutenfree.com./

Check out the website. I thought I might win an award or some recognition on your blog. :)

bILL

$10 order at vitacost.com for gluten free products and more

2012-08-08T08:42:00.001-07:00

Use this link to get $10 off your first vitacost.com order. I order gluten free products from them that I can't find at Sprouts or HEB. Sometimes it is cheaper to order online if you can order $50 or more and get free shipping. You have to watch individual prices.

http://www.vitacost.com/Referee?wlsrc=rsReferral&ReferralCode=30626717

Becky Bailes Price

My cell: 361-442-9308 | becky@ppricelaw.com

using coconut flour

2012-08-03T15:31:00.001-07:00

from http://nourishedkitchen.com/baking-with-coconut-flour/

Baking with Coconut Flour: What you need to know

In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. They are not equivalent.
Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
If you are frying or sautéing and need to dredge meats or vegetables, you can use coconut flour in an amount that is equivalent to wheat flour.
Coconut flour is clumpy. To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe.
Coconut flour is dense and can also be dry. Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry. To reduce dryness, make sure you're using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.

Coconut Flour Recipes & Cookbooks

Coconut flour cake.

------------------------

coconut flour bread from http://nourishedkitchen.com/coconut-flour-bread/

By support Published: August 5, 2010

· Yield: 1 loaf

· Prep: about 5 minutes min

· Cook: 40 minutes (baking) mins

· Ready In: 40 mins

Composed of just five simple ingredients, this grain-free bread is remarkably satisfying. Though the bread is made from coconut flour, its flavor is only slightly reminiscent of coconut and it offers a beautiful dense crumb similar to coffee cake but without the cloying sweetness. While you could undoubtedly use this coconut flour bread to prepare sandwiches, I think its dense crumb coupled with its very faint coconut flavor would make it the ideal bread for a nutrient-dense and protein-rich French toast. This coconut flour bread will be featured in the lesson #10′s recipe section of CHEESESLAVE's new cooking class, Surf & Turf, which focuses exclusively on protein: why we needed, why you may need more than you think, and how to prepare it.

Ingredients

3/4 cup coconut flour
1/2 cup ghee (plus extra for greasing the pan)
6 eggs
up to 2 tbsp honey
1/2 tsp unrefined sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine coconut flour, ghee, eggs, honey and 1/2 teaspoon unrefined sea salt together.
Mix all the ingredients together until they form a smooth paste with no clumps.
Grease a loaf pan.
Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.

Ghee

Recipe courtesy Alton Brown

Prep Time:

1 min

Inactive Prep Time:

Cook Time:

11 min

Level:

Easy

Serves:

Slightly less than 1 pound of ghee

Ingredients

1 pound butter

Directions

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Cooking with Coconut Flour: A Delicious Low-carb, Gluten-free Alternative to Wheat

Becky Bailes Price

Board Chairman

Corpus Christi Pregnancy Resource Center

4730 Everhart Rd., Corpus Christ, TX 78411 center phone: 361-991-2008

My cell: 361-442-9308 | becky@ppricelaw.com

RE: gluten free struggle

2012-07-17T15:21:00.001-07:00

Reply to: Joia Noel Lucht [mailto:joianoel@gmail.com]
Sent: Monday, July 16, 2012 4:22 PM
From: Becky Price
Subject: Re: gluten free struggle

By the way, I cook exclusively with olive oil. When I bake, I substitute apple sauce for olive oil. Both are compatible with a GF diet, correct? yes

Also, is gluten found in any common spices? sometimes. I had assumed it wasn't, RULE 1: NEVER assume anything. Always read the labels carefully. but since you mentioned that some baking soda contains gluten not normally baking soda, but baking powder yes. , I've been concerned about where else it might be hiding. avoid hydrolyzed vegetable protein. Pure spices like cinnamon, cumin, garlic, etc. are usually fine. Most Mrs. Dash and Perfect Pinch are ok. See RULE 1.

good resource for hidden gluten: http://www.gluten-free-around-the-world.com/sources-of-gluten.html

Recipe: Enchiladas

2012-07-11T18:40:00.002-07:00

		Blocks
Enchiladas		Protein	Carbs
16 oz.	Cooked meat: chicken, turkey, pork, ground beef. Chop or shred. A food processor with slicer or blade works.	16
1/3 C	Greek yogurt	1	0.5
1/2 C	Picante		1
8	Soft corn tortillas		16
1 C	Salsa verde (Herdez $1.77 for 16 oz bottle)		1
7 oz.	2% sharp cheddar cheese, grated	7
		24	18.5
	Mix the chooped meat with the yogurt and the picante. Divide into 8 portions.
	Soften tortillas in the microwave if needed. Fill each tortilla with 1/8 of the mixture, roll and place in 6"x10" pan.
	When all enchiladas are rolled, pour 1 cup salsa verde on top and sprinkle cheese on top. BAke at 350 until cheese is melted and they are hot.
	Serve with a green beans or brocolli or other green vegetable. Makes 8 - 3 block servings
*	If you want to eat it alone, just use 3 oz of cheese. They will be 2.5 blocks each.
	If you cannot have milk products, leave out the yogurt and cheese and add an equal number of blocks (ounces) of meat. If you don't have Salsa Verde you can use picante sauce. C=Cup

Guar Gum vs. Xanthan Gum in Gluten Free foods

2012-06-22T17:03:00.000-07:00

Guar Gum vs. Xanthan Gum

Posted by gradyrbitton in Featured Articles, Gluten Free, Recipes on May 14th, 2010 | 100 responses

They fight together for Gluten Free-dom!

If you are new to Gluten Free Baking you may find yourself wondering, “What is the difference between Xanthan Gum and Guar Gum?” Both ingredients are frequently called for in gluten free recipes and can seem exotic at first, but they both serve the same general purpose as thickeners and emulsifiers. Quite simply, both these ingredients help keep your mixes mixed. They keep oil droplets from sticking together and separating, and solid particles from settling to the bottom. You can use just one or the other; or sometimes for the best results, you can use them in combination together.

In conventional recipes containing wheat, rye, barley or triticale flour, the protein, gluten in these fours serves the same purpose that guar gum and xanthan gum do in gluten free baking. Gluten protein is what traditional recipes rely on to thicken dough and batters, and trap air bubbles to make your baked goods light and fluffy. Xanthan gum tends to help starches combine to trap air, while guar gum helps keep large particles suspended in the mix.

One of the differences between the two products is where they come from. Guar gum is made from a seed native to tropical Asia, while xanthan gum is made by a micro organism called Xanthomonas Camestris.

In the kitchen, there are also important differences in using xanthan gum vs. guar gum. In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. Xanthan gum is the right choice for yeasted breads. Foods with a high acid content (such as lemon juice) can cause guar gum to loose its thickening abilities. For recipes involving citrus you will want to use xanthan gum or increase the amount of guar gum used.

In general, it is best to add both xanthan and guar gum to the oil component in a recipe, making complete mix of oil and gum before adding to the rest of liquid ingredients. Using a blender or a food processor is a great way to get the gums to dissolve properly.

The final difference between the two gums is the variation in quantities you will need for different foods. There are no hard and fast rules as to how to combine the two gums together, you’ll have to experiment yourself to see what works best in your recipes.

If you decide to use just one or the other, here are some helpful measurements for popular foods:

How much Xanthan Gum for Gluten Free Baking?
Cookies………………………………¼ teaspoon per cup of flour
Cakes and Pancakes… a pie crust or pastry dough ……..½ teaspoon per cup of flour
Muffins and Quick Breads………… ¾ teaspoon per cup of flour
Breads……………………………….1 to 1-½ tsp. per cup of flour
Pizza Dough…………………..…… 2 teaspoons per cup of flour
For Salad Dressings…Use ½ tsp. Xanthan Gum per 8 oz. of liquid.

How much Guar Gum for Gluten Free Baking?
Cookies………………………………¼ to ½ tsp. per cup of flour
Cakes and Pancakes………………..¾ teaspoon per cup of flour
Muffins and Quick Breads………….1 teaspoon per cup of flour
Breads……………………………….1-½ to 2 tsp. per cup of flour
Pizza Dough…………………..…….1 Tablespoon per cup of flour
For Hot Foods (gravies, stews , heated pudding)…Use 1-3 teaspoons per one quart of liquid.
For Cold Foods (salad dressing, ice creams, pudding) Use about 1-2 teaspoons per quart of liquid.

8/30/11 UPDATE: We are so pleased with the awesome response we get from this post and will do our best to answer any of your remaining questions. However, we have found that there are a lot of questions here that we don’t know much about- like ice cream making and salad dressings. Again, we will do our best, but we’re really only experts at baking with these two products.

6/11/12 UPDATE: Regarding corn in xanthan gum: The microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat starch. Gluten is found in the protein part of the wheat kernel and no gluten is contained in the solution of glucose. Additionally, after the bacteria eats the glucose, there is no wheat to be found in the outer coating that it produces, which is what makes up xanthan gum. The short answer here is, there is no corn used at all in the making of xanthan gum.

From: http://www.bobsredmill.com/blog/2010/05/14/guar-gum-vs-xanthan-gum/

triglycerides, cholesterol, heart attack.

2012-06-20T16:12:00.000-07:00

From: http://drsears.com/tabId/399/itemId/8944/High-triglycerides.aspx

High triglycerides

Last Updated Aug 2007

Q: My husband has just received the results of a blood test showing very high triglyceride levels (1400) and cholesterol (260). His physician is recommending a low-fat diet. Do you think this is the best course to take, or would he be better off using a Zone-type program?

Thanks,
Kim

A: Dear Kim,

Considering his excess triglycerides, the Zone Diet would be the ideal diet for your father. I would suggest adding extra fish oil (about 4 grams per day), and within four weeks you should see dramatic reductions in the triglycerides and total cholesterol. More importantly, the ratio of triglycerides to HDL cholesterol, which is presently exceptionally high, will drop thus decreasing the likelihood of a myocardial infarction for your father. That last statement comes from research done by Harvard Medical School indicating that the trigylceride to HDL cholesterol ratio is the most predictive blood indicator of a potential heart attack. The lower the ratio, the lower the likelihood of a heart attack.

Dr. Sears

olive oil- benefits and how to buy.

2012-06-20T15:43:00.000-07:00

Olive oil instead of aspirin?

Last Updated Aug 2007

A recent article in Nature (Aug. 31, 2005,) has indicated that extra-virgin olive oil has anti-inflammatory properties. More importantly it seems to work as other non-steroidal anti-inflammatory drugs (NSAIDs) do by inhibiting the COX enzymes. The active ingredient appears to be a compound known as oleocanthal (Greek for olive stinging aldehyde) because it provides a peppery taste at the back of the mouth. That's the good news. The bad news is it takes about 3 tablespoons to provide the amount of COX inhibition as 10 per cent of a standard dose of ibuprofen. Nonetheless, this is why extra-virgin oil is a key component of the anti-inflammatory Zone Diet. How can you tell if your olive oil has these anti- inflammatory properties? Take a teaspoon of olive oil and put it in your mouth. It should have a very rich butter-like taste. Then flip it to the back of your mouth where you get a strong pepper-like taste. Unfortunately, most of the good olive oil that has these properties never leaves Italy. That is unless you have friends, as I do, who are able to identify select organic olive oil producers that make such an oil. Sold by Zone Labs, it enables you to get great taste with equally great anti-inflammatory benefits.

from http://drsears.com/tabId/399/itemId/10472/Olive-oil-instead-of-aspirin.aspx

Candida

2012-06-13T20:30:00.001-07:00

Candida and Gluten Intollerance have similar symptoms and seem to run together.

The best product I have found to control Candida is Candidase plus an Acidophilus Bifidus combo I get in the refrigerated section at Sprouts. Diflucan, is the prescription treatment, but few doctors will prescribe it for long and it can damage your liver. I highly recommend the Candidase. If you look around on the internet you may be able to find it cheaper. I haven't found it anywhere but the internet. Take it on an empty stomach up to 2 ea. 3 times a day.

http://www.iherb.com/Enzymedica-Candidase-Enzymes-84-Capsules/3608?at=0

This group seems to know a lot about candida. I've used their 3 lac and oxy products. http://www.candidasupport.org/index.html

gluten intolerance stool tests

2012-06-13T20:23:00.001-07:00

If you need to test for IgA reactivity to Gluten or Soy (or milk or egg) here is the testing service I used. This will detect Gluten Intolerance even if your blood work tests negative for celiac disease.

Note: IgA is the immune antibody function that protects you from harmful bacteria. If you are gluten intolerant, your immune system thinks gluten is an invader and tries to get rid of it burdening you immune system and leading to auto-immune diseases. Typically "allergies" are IgE reactions. IgE antibodies produce histamine. Allergy shots seek to change IgE reactions to IgG reactions. I found that most allergists don't even look at IgA reactions.

http://www.enterolab.com/StaticPages/TestInfo.aspx#PanelAC

Here's the website for the stool tests. I can't remember exactly what I did, but I think it was the following.

Panel B: Gluten/Antigenic Food Sensitivity Stool/Gene Panel - $369
Tests for immunologic reaction to the four primary individual food antigens
(Gluten, Milk, Egg, Soy) and includes a discounted gene test for understanding genetic
predisposition to gluten sensitivity and celiac disease

Add Fat Malabsorption Stool Test (Quantitative Fecal Fat Microscopy) to panel A, B, or C for $89

Anti-Tissue Transglutaminase Antibody to panel A, B, or C for $89

How much raw chicken do I cook?

2012-06-13T16:34:00.003-07:00

Just grilled 2 chicken breasts. Just picked ones I thought would be close to 3 oxz and 4 oz after cooking. These are small. Most you get in the store are twice this size. I usually cook it in bulk and then weigh the cooked chicken before I use it. It would be nice to know how much raw chicken to buy for a given recipe.
Here's what I learned:
Raw Thawed   Cooked
4.3 oz.               3.3 oz.
5.8 oz.              4.5 oz.

Rule of thumb: Raw weight x 0.77 = cooked weight.

Recipe: Zone chili w/ beans

2012-06-12T10:13:00.002-07:00

Zone chili w/ beans

by Becky Price on Monday, July 25, 2011 at 12:57pm ·

2 lbs very lean ground beef or turkey (200 g protein)

1 lg can chopped tomatoes (30 g Carb-fiber)

2 cans black beans

2 cans pinto beans

1 can cannellini beans

5 Tbls olive oil

2 pkg McCormick original taco seasoning mix

Cook ground meat and chop into little pieces. Add water or some olive oil to the meat if it sticks. Drain off fat.

Add beans with juice (look for cans without added fat or other ingredients). Add seasoning mix.

Bring to boil and simmer for 30+ minutes.

Makes 10 servings with 4 protein and fat blocks and 3 carb blocks each serving so add one block of berries or vegetables to make a 4 block meal.

Allergies: Milk in taco seasoning. No gluten, soy, corn, or egg.

Original recipe adds pkg ranch dressing mix.

Osteoporosis and Osteopena What to do?

2012-06-12T10:12:00.002-07:00

Osteoporosis and Osteopena What to do?

by Becky Price on Monday, June 20, 2011 at 1:31pm ·

Notes from Dr. Sear's Zone Cruise May 2011

Osteoporosis is driven by inflammation

What to do:

1) stress training/weights

2) eat adequate protein-elderly people should add one block of protein.

Women: 70-77 grams spread throughout the day. Elderly need 77-84 grams. (11-12 blocks)

Men: 91-98 grams spread throughout the day. Elderly need 98-105 grams. (14-15 blocks)

Don't eat less protein! (Not enough protein causes Osteopena)

Balance the Protein with equal number of blocks of low glycemic carbs and monosaturated fats.

3) Take a supplement, 2 mg Calcium to 1mg Magnesium

Don't take Calcium without Magnesium. It will mess up the electronic signals in the body.