Real Food And More

Fat Burning Foods

noreply@blogger.com (Robin Plan) — Fri, 13 Mar 2009 14:23:00 +0000

Battle of the foods continue. Food that is good for us is not the food that will burn fat.

There are lists of worst foods to lose weight, here and best foods to lose weight here .

Hundreds of them, all different.

However, did you know there are "good foods" that keep you fat?

We call them bad good weight loss foods.

People who consume the bad good foods are among the most frustrated of all.

Because, they'll say, I don't eat fast food like before, or white bread. I eat brown rice now. And, I drink only skim milk. And only half a sandwich at lunch, and oatmeal for breakfast instead of pancakes.

But they're not losing. And they likely won't.

Brown rice, explains Dr. Heidi, prevents fat burning. So does skim milk (!?!). So does oatmeal and cereal. In the little video below, Dr. Heidi explains why, and what to do about it. The extraordinary fat burn program that she refers to (and that is mentioned at the end of the vid below)
http://tinyurl.com/burnthefatfood

Dr. Heidi's ER Fat Burn Formula
http://tinyurl.com/erburnthefat

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Are Diet Pills Safe?

noreply@blogger.com (Robin Plan) — Sun, 15 Feb 2009 21:49:00 +0000

Truth About Diet Pills - How Safe Are Over The Counter Diet Pills?

For the millions of people trying to lose weight, you must know the dangers of over the counter diet pills. I know that food burns fat safely and much better than the latest diet pills. Know the truth about diet pills before taking them, ever!

F.D.A. Finds ‘Natural’ Diet Pills Spiked With Drugs

On December 22, 2008, FDA warned consumers not to purchase or consume 28 different products marketed for weight loss. Since that time, FDA analysis has identified 41 more tainted weight loss products that may put consumers’ health at risk. Full FDA recall here.

Just in from the New York Times...

Grady Jackson, a defensive tackle with the Atlanta Falcons, said he used the weight-loss capsules. Kathie Lee Gifford was enthusiastic about them on the “Today” show. Retailers like GNC and the Vitamin Shoppe sold them, no prescription required.
But the Food and Drug Administration now says those weight-loss capsules, called StarCaps and promoted as natural dietary supplements using papaya, could be hazardous to your health. In violation of the law, the agency has found, the capsules also contained a potent pharmaceutical drug called bumetanide which can have serious side effects. By Kim Klaver
And StarCaps are not the only culprits....Read full FDA recall here.
Weight loss through eating fat burning and cleaner foods, anyone?

FYI - Dr. Heidi has a message to share:

Since so many people are eating right and still gaining, I've made a new little video:

Bad Good Foods that are making you fat.

It's here... Foods That Burn Fat

And a new little report - "Three Weird and Natural Appetite Suppressants"

3 Diet Secrets That Keep You Doing YoYo Diets!

noreply@blogger.com (Robin Plan) — Fri, 30 Jan 2009 01:33:00 +0000

Most experienced dieters are flabbergasted when they hear these well kept secrets - unexpected things that hinder weight loss no matter how hard you try.

These are from a forthcoming book by my very dear friend, Dr. Heidi Dulay.

Secret #1.
Industrial burgers are fattening. Grassfed ones are slimming. (Both with no bun, of course.) Yes, a low carb diet works quickest for fat burn and weight loss, for most people. However, the wrong kinds of meats hinder weight loss in the long run. Industrial burgers have too much of the wrong kind of fat, and up to 5 times more total fat than grassfed ones. They contain antibiotics, hormones, and even harmful bacteria that upset our metabolism. While grassfed ones have lots of the good fats (omega 3s) and a ton of health giving vitamins and minerals.

Secret #2. A balanced diet keeps you fat. If you thought a balanced diet seems like the best way to lose weight you're not alone. 160 of the 225 folks taking our survey last week - 72% - said TRUE to question 9: Eat a balanced diet to lose. But it is not so. See here.

Secret #3. Fruits, veggies and grains may block the weight loss trigger. Granted fruits are better than eating sweets like ice cream and cakes. Fruits are good sources of vitamins and minerals. But they're not necessary for weight loss. They block the fat burning mechanism for most folks. But that's not all...See half way down here.

These are just some of the findings in the new book being written by Dr. Heidi - a nutrition professor at a university in Berkeley CA, and a Doctor of Education (Ed.D.) from Harvard University.

Her live fat burn programs are based on not only 150 years of research findings (like Gary Taubes' 600 page book), but her own years of experimenting and tinkering with programs for her active weight loss clientele. Finally last year she put some of the missing pieces together, and I urged her to offer her new Extreme Regime Fat Burn program to my readers.

Since last July, some 60+ folks - mostly professional yo-yo dieters - went through the program. Because it was so successful and so different, her ER Fat Burn Formula has built up a major buzz in an industry known for its failure.

Not only did folks lose significant weight, but many of their aging symptoms disappeared. Including chronic diarrhea, acid reflux, high blood pressure (no more need for medication for some), insomnia, hot flashes, and sexual decline.

Look around. How come most folks are still overweight if the current diet programs and recommendations are so great? If almost no one can do them, what good are they? How about doing something you CAN do?

If you don't do this, how much will you weigh in a year? Or two or three years? Dr. Heidi's next Fat Burn cycle starts this SATURDAY. There is still time to start working on that new bod.

What is more important than your looks, your health and your energy?

You owe it to yourself and to those who love you to do something. Check it out right here. We're waiting for ya.

Source

Low Carb With A Twist

noreply@blogger.com (Robin Plan) — Tue, 27 Jan 2009 15:05:00 +0000

The Extreme Regime Fat Burn Formula is now open: for that determined dieter who's ready for a new bod.

ER Fat Burn Formula

But it closes this Friday, Jan 30, at Midnight PST (3AM EST - NY).

Because this ER Fat Burn Cycle starts officially on Jan 31 with Dr. Heidi's live kickoff call.

There are two Live spots left right now...

ER Fat Burn Formula

You can still go for the less pricey Multi Media option. It includes everything for the five weeks except the private weekly consultations with Dr. Heidi. Plus you go at your own pace.

All calls are recorded for anytime listening. Plus they're edited and transcribed so you can study those things you really want to dig into.

The forums are filled with active grads and newbies doing and asking and doing and getting slinkier and more energized.

OK enough already.

ER Fat Burn Formula

P.S. What if you don't do this program? How much will you weigh in one year or in two? And by then it will cost $173 million because of inflation. And your special bonuses will be gone for sure.

Surprise source of vitamin D

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Steak and Eggs - For Weight Loss?

noreply@blogger.com (Robin Plan) — Mon, 26 Jan 2009 22:42:00 +0000

Steak 'n eggs: Good or bad for weight loss?

What's the best way to lose weight fast and remain healthy?
There has been much hysteria pro and con the Atkins-type weight-loss regime, with the low-cal/lo fat and portion control camp screaming that red meat and eggs are dangerous.

In a recent weight loss study Atkins folks sponsored, plant-based diet supporters gleefully point out that participants were being apparently counseled "to choose vegetarian sources of fat and protein."

Kathy Freston, a Dean Ornish low-fat, calorie-counting anti-meat fan girl, insists that "there's a growing shift toward healthy, plant-based diets, especially among people looking to lose weight and keep it off." And a shift away from meat, animal fats and eggs, she writes. However, low carb, meat and blubber enthusiasts show proof of healthy weight loss and of keeping it off. Like me. Or Dr. Heidi and her ER clientele.

What should you believe?

Both. Steak (all red meats and poultry) and eggs are like cholesterol: There's good and there's bad. You need to know which is good and which is bad.

Bad Meat Most meat in U.S. supermarkets and restaurants come from confined and un-pastured cows who are often sick. Poky's animal 'hospital' (described in Pollan's Omnivore's Dilemma) is one of many big-animal hospitals that treats feedlot cattle from industrial feedlots. Most of the animals' health problems, Pollan reports, are directly or indirectly related to what they're fed.

The cows are force-fed corn and soy which they can't digest. "They're made to eat forage, and we're making them eat grain," says Dr. Metzin who treats them. (p. 77, Omnivore's Dilemma)

Virtually all feedlot cattle, according to animal scientists, are sick because they cannot digest grain. The sick animals are then shot full of antibiotics so they live a little longer - so as to get a bit fatter before they're slaughtered. Happy Sunday cookout.

So yes, the Dean Ornishes and Kathy Frestons are right. Eating bad meats and fats from from such animals can NOT be good for you. Avoid eating bad meats and fats.

Good Meat Grass-fed animals. Grass-fed animals are pastured. [NOT pasteurized - but pastured.] This, my omnivore friends, you CAN eat. I do. Grass-fed animals are allowed to forage and graze in pastures - on grass and other stuff on the grounds. Eating what they eat naturally. They're not shot full of antibiotics because they're not sick.

Good meat shopping tip: When shopping for meat, ASK the meat person: Do you have 100% grass-fed beef (or pastured chicken)? If not, find a local farmer. They'll have grass fed beef and poultry. Google local farmers in YOUR CITY or check for local farmers online at Local Harvest or the Weston A Price Foundation.

Until you find a farmer, at least get meats that have not been fed antibiotics and hormones

Bad eggs Same story. Don't eat the eggs from chickens that are crammed together in spaces no bigger than an 8 and 1/2 x 11" sheet of paper, for their entire life. Don't eat those that are fed bio-engineered grain. Don't eat those kept awake with lights blazing into their cages 24/7 so they can lay as many eggs as possible before they're turned into soup. Those eggs can not be good for you. They're available in most restaurants and supermarkets.

Good eggs
Eat eggs from pastured chickens - they're the ones that go OUTSIDE and scratch around on the ground at the farm, eating grass, worms and such that they are designed to eat. NOTE: These eggs are also a surprise source of Vitamin D. Regular eggs do not have naturally occurring Vitamin D.

Good eggs shopping tip: Contact your local farmer for pastured chickens and eggs from pastured chickens. Organic is not enough here (not if you want that extra Vitamin D benefit, says Dr. Heidi here ) See sources above.

Bottom line: Find pastured grass-fed animals. Eat those. They're the good meat and animal fats. They have the same kind of GOOD fats that ocean fish have, they have more minerals and vitamins and they're not fattening or disease producing, like the feedlot animals. True, you won't keel over after one McDonald's hamburger. But the cumulative effect over the years of eating bad meats and bad animal fats weakens a body and makes it ripe for a disease to strike. Usually when you least expect it.

P.S. Kim learned most of this filming an eye-and-ear popping nutrition course Dr. Heidi Dulay taught in CA this spring. I hope to make some of the videos available soon.

Article Source: http://EzineArticles.com/?expert=Kim_Klaver

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Warning: These meats are fattening

noreply@blogger.com (Robin Plan) — Sun, 25 Jan 2009 16:58:00 +0000

This post is part of a new book being written by Dr. Heidi Dulay who created the Extreme Regime Fat Burn Formula. The five week fat burn program opens this Monday, Jan 26. 12 NOON Eastern time.

Go here to sign up and to learn more. Very Limited Space.

Dear reader: Below is part 2 of the 'controversial findings' related to the ad I tested recently:

Warning: Do not attempt another diet until you read this controversial report...

Part 1 of that report is here. Diet Warning: Big FAT surprise #1

Here's part 2.

Most folks think meat is good if you want to lose weight.

90% (208) of the 228 readers said "FALSE" to Diet Warning survey Question 5.

Meat is not good if you want to lose weight.

Big Fat Surprise #3:

Most meat is fattening.

Meats are not created equal.

Nor are chickens, turkeys, fish, eggs and dairy.

We compare two burgers: An industrial burger and a grassfed burger.

They may look the same, but one is fattening and the other is reducing. Yes, assume you are eating either one WITHOUT the BUN.

An industrial burger is fattening. Its grassfed counterpart is reducing.

Here's why the industrial burger is fattening. It has:
An abnormal amount of total and saturated fat: 4 to 6 times more total fat and twice as much saturated fat as grassfed.

Hardly any omega 3 fats – the type of fat that burns fat, like salmon has. Omega 3 naturally present in cow fat plummets in the feedlot – the longer the cow is in the feedlot, the lower the omega 3 content.

Excessive amounts of omega 6 fats – the fats found in corn oil that are correlated with obesity and diabetes.

High level of toxins: growth hormone, antibiotics, pesticides and genetically modified organisms.

In industrial feedlots cows sleep in deep piles of manure – a source of bacteria that may end up in our hamburgers. They are fed synthetic nitrogen, chicken litter, blood and fat products of other slaughtered cattle, along with as much corn as they can stand. Cows naturally eat grass, not corn. Corn messes up their digestive systems, causing all kinds of disease requiring antibiotics and other medication – which end up in our steaks and burgers. "A growing body of research suggests that many problems associated with eating beef are really problems with corn-fed beef ." (Pollan 2008, p.75)

On the other hand, grassfed meats come from cows that eat grass – food they’re made to eat and digest. They stay healthy, and develop ideal amounts of total fats and the essential omega 3 and 6 fats. Grassfed meats are a boon to folks who don’t like fish, because they provide the omega 3s that we prize in fish.

There are similar differences in the weight loss effects of industrial versus pastured chickens and turkeys, and farmed versus wild fish. I often tell my students that when they eat farmed fish, they might as well be eating a feedlot cow.

Other products from grassfed and industrial animals are also wildly different in the nutrition they offer.

Milk, butter and cream from grassfed cows can help burn fat and build muscle. They contain CLA, a type of fat that causes that to happen. (see Tom, 1977 in Robinson, p 20). Grassfed milk has 5 times more CLA than industrial milk.

Bottom line, meat lovers; meat shunners.

Industrial animal farming has spawned an industrial food syndrome epidemic – folks who are obese, diabetic, and prone to heart disease, cancer, asthma and arthritis.

The reaction against cruelty to animals and dangers to human health from industrial food has given vegetarianism new life. Even Michael Pollan who started out as an omnivore, advises us on the cover of his newest book:

“Eat food, not too much, mostly plants”.

But we need not throw the baby out with the bathwater. Instead, we say:

“Eat food, low carb, grassfed and wild.” And of course, eat real fat.

P.S. This post is part of a new book being written by Dr. Heidi Dulay who created the Extreme Regime Fat Burn Formula. The five week weight loss program opens Monday, Jan 26.

Go here to get priority notification.

Next, toxins cause weight gain.

Big Fat Surprise: A balanced diet keeps you fat.

noreply@blogger.com (Robin Plan) — Fri, 23 Jan 2009 14:56:00 +0000

Diet Warning: Big FAT surprise #1

This post is for someone who's still overweight and who's pondering the next diet. I have something for you to consider.

I'll assume that you are health-conscious - you do not eat at McDonald's regularly, and know that pizza, chips, sodas and candy are fattening. Plus you may have a hard time fitting in exercise. If that's you...

"Warning: Do not attempt another diet until you read this controversial report."

When I tested that ad folks asked: what controversial findings?! Here goes...

Big Fat Surprise #1: A balanced diet keeps you fat.
If you thought a balanced diet seems like the best way to lose weight you're not alone. 160 of the 225 folks taking our survey last week - 72% - said TRUE to question 9: Eat a balanced diet to lose.

But it's not so. Not for most people, anyway. Quick definition of a balanced diet:

According to the latest U.S. government Pyramid, balanced diets include 5 food groups:
1) grains
2) vegetables
3) fruits
4) milk and dairy products
5) meat, beans, fish and nuts
Plus fats and oils.
But if you eat all these things each day, that may explain why you are not losing.

To trigger the fat burning mechanism, you need an imbalanced diet. For a while. Just like a plane that takes off needs imbalanced power to get off the ground and get airborne - then levels off its jet power after it reaches cruising altitude.
What in a balanced diet is keeping you fat?

Ready?

Fruits, veggies and grains may block the weight loss trigger.

Granted fruits are better than eating sweets like ice cream and cakes. Fruits are good sources of vitamins and minerals. But they're not necessary for weight loss. They block the fat burning mechanism for most folks. But that's not all...

Veggies also block the fat burning trigger for most of us. Especially the starchy stuff.

And grains, including brown rice, beans, pasta and breads, all block fat burning.

[Meats, including animal fat, can be good for weight loss - but not all meats are created equal. (The Meat Report, coming tomorrow.)]

Proof of these anti-establishment findings:

(1) Look around. Note the size of many people who say they eat right or do balanced diets;

(2) Clinical studies of the last 150 years, kept hidden (see below);

(3) Readers of this blog who did a new imbalanced weight loss program over last 6 months (see below).

Read rest of the story here... Big Fat Surprise and read how Suzanne lost the weight when she gave up diet shakes and other real results from the real people eating nothing but real food!

Mr. Banting Lost 50 Pounds on Low-Carb. Is It Dangerous?

noreply@blogger.com (Robin Plan) — Thu, 22 Jan 2009 21:30:00 +0000

How Mr. Banting Lost 35 lbs in 8 months even though he drank a lot of alcohol.

"Mr Banting was a fat man. At age sixty-five, the five-foot five Banting weighted in at over two hundred pounds.

'I could not stoop to tie my shoe...nor attend to the little offices humanity requires without considerable pain and difficulty, which only the corpulent can understand,' he wrote.

"Banting was recently retired...had no family history of obesity, nor did he consider himself either lazy, inactive, or given to excessive indulgence at the table.

"Nonetheless, corpulence had crept up on him in his thirties, as with many of us today, despite his best efforts. He took up daily rowing and gained muscular vigor, a prodigious appetite, and yet more weight.

"He cut back on calories, which failed to induce weight loss but did leave him exhausted and beset by boils. He tried walking, riding horseback, and manual labor. His weight increased. He consulted the best doctors... He tried purgatives and diuretics. His weight increased..."

How Mr. Banting Lost 35 lbs in 8 months even though he drank a lot of alcohol.

"He cut back on calories, which failed to induce weight loss but did leave him exhausted and beset by boils. He tried walking, riding horseback, and manual labor. His weight increased. He consulted the best doctors... He tried purgatives and diuretics. His weight increased..." (from Part I)

"Luckily for Banting, he consulted a surgeon who had recently been to Paris. The doctor had just heard the great physiologist Claude Bernard lecture on diabetes.

The liver, reported Bernard, secretes glucose, the substance of both sugar and starch. It was this glucose that accumulates excessively in the bloodstream of diabetics. It struck him that "a diet of only meat and dairy would check the secretion of sugar in the urine of a diabetic."

Banting's surgeon immediately formulated a dietary regimen for Banting. Namely, "complete abstinence from sugars and starches."

After all, wrote the doctor, we know that to fatten up animals, "a saccharine (sugar) and farinaceous (flour) diet is used." He thought "excessive obesity might be allied to diabetes as to its cause...and if a purely animal diet were useful in the latter disease, a combination of animal food with a vegetable diet that contained neither sugar nor starch might...arrest the undue formation of fat."

So here's the regime Banting followed for the next year:

"He ate three meals a day of meat fish, or game, usually five or six ounces at a meal, with one or two stale toast or cooked fruit on the side. He had his evening tea with a few more ounces of fruit or stale toast. He scrupulously avoided any other food that might contain either sugar or starch, in particular bread, milk, beer, sweets and potatoes."

"Despite a considerable allowance of alcohol in Banting's regimen - four or five glasses of wine each day, a cordial every morning, and an evening tumbler of gin, whisky or brandy - Banting dropped thirty-five pounds by the following May (eight months later) and fifty pounds by early the next year.

"I have not felt better in health than now for the last twenty-six years,' he wrote. 'My other bodily ailments have become mere matters of history.'"
- Taubes, 2007

That was 1864. Banting's 16 page (free) Letter on corpulence, Addressed to the Public, launched the world's first popular diet craze. Within a year, Banting "had entered the English language as a verb meaning 'to diet.'"

If someone is "gouty obese, and nervous, we strongly recommend him to 'bant'" suggested the Pall Mall Gazette in June, 1865. - Taubes, 2007

Guess how the medical community of the day reacted? Some, writes Taubes,

"did what members of established societies often do when confronted with a radical new concept: they attacked both the message and the messenger. The Lancet, (like today's Newsweek), first whined that Banting's diet was old news. Second...that his diet could be dangerous."

150 years later, some in the medical community raise the same question:

Is a low carb approach safe?

Today we have many modern versions of Banting's low carb diet, most notably Atkins and South Beach. And just this year, Dr. Heidi's ER Fat Burn Program, the very latest in a low carb-based regime, has seen great success among the participants. (One gal dropped 18 pounds in her first four weeks and got her sex drive back(!))

For some people, however, the question remains:

Is a low carb regime dangerous?

Six years after he lost 50 lbs with his low carb regime, Mr. Banting published the fourth edition of his "Letter on corpulence." By then his name had become a verb - 'to bant' meant to diet - by following his published low carb regime. Mr. Banting had kept those 50 lbs off all those years and added that "My other bodily ailments have become mere matters of history."

Still, in 1865 and today, 143 years later, some people ask, "Is low carb dangerous?"

Remember Banting's regime: Mostly meat, fish and fowl and a bit of fruit and veggies and No sugars, no starches, bread, milk, sweets and potatoes.

Few experts disagree with what he stopped eating. It's what he DID eat - the meat - that has caused mild panic in some corners in the past 15 years.

Reason: Meat has "saturated fats" which are thought by some to be associated with heart trouble - you know, clogging of the arteries and such. And since the low-carb regimes recommend eating meats, bacon and similar fare, it was put on the high risk list by these concerned folks.

I am no health expert. I'm just a person extremely interested in health, want to play tennis when I'm 95. And I love to eat good foods. Here's my take:

Let's agree that meat has saturated fat in it. And let's agree also that meat has had saturated fats in it since the beginning of time.

I have three questions for someone who asks: Is a low-carb regime safe - since it's high in saturated fat?

1. Why has saturated fat become a problem now, when our ancestors since the stone age, 2.5 million years ago, survived by eating animals? There was no heart disease reported in the stone age. And we're here, aren't we?

2. Is it possible that the recent association of saturated fat and heart disease might have been off the mark? It wouldn't be the first time we've been wrong about the cause of a problem. The latest and meticulously researched 601-page tome, Good Calories, Bad Calories (journalist Gary Taubes, 2007) has 10 conclusions. Here are the first two:

Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization.
The problem is the carbohydrates in the diet, their effect on insulin secretion, and the hormonal regulation of homeostasis - the entire harmonic ensemble of the human body. (p. 454)

3. If it's not the fat, could it be the meat? There were no industrial feedlots in the stone age. No one was force-feeding the animals corn and soy, instead of their natural food source, grass. No one gave them growth hormones and shot them full of antibiotics (because they're mostly sick in the feedlots now, reports Pollan (Omnivore's Dilemma), since they cannot digest the corn and soy).

Might part of the resistance to a low carb approach to weight loss be a result of NOT making the bad meat- good meat distinction?

These questions, and my personal wonderful experience being on a real food low carb regime make me say that for me, low-carb is a wonderful, healthful approach to living. The caveat: all food must be real. No highly processed foods, no toxins, no artificial ingredients or any other poisons or chemicals.

P.S. I learned all this (and have become extremely interested in eating and health) because of my old friend, Dr. Heidi. I filmed her university nutrition course in CA this spring.

I am now marketing her ER Fat Burning program because I am betting that it will change your idea of eating- now and for years to come.

Article Source

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Do You Eat Real Food Like Butter and Kefir?

noreply@blogger.com (Robin Plan) — Thu, 22 Jan 2009 14:10:00 +0000

I admit I'm a real food fanatic! But, that wasn't always the case. I used to think if I cooked it at home, it was real food verses take out food.

Over the last year I've learned that most people think the same way I did. They don't know what Real Food is.

In the modern food industry, novelty and technical wizardry are the rule. In the United States, 10,000 new processed foods come on the market each year, and it seems a new diet is always climbing the best-seller list.

I'm learning not to play by the health-tip rules or current advice. How am I doing this when I read daily about the latest studies telling us food is bad?

I learn from people like Dr. Heidi Dulay -- Nina Planck -- Atkins -- and Gary Taubes - Good Calories, Bad Calories. Along with sites such as Weston Price -- Eatwild and Local Harvest.

Here's a sample of what Nina Planck tells about her book, Real Food: What to Eat and Why
(By the way Dr. Heidi feels the same way about real food and teaches people like me what real food is.)

Lard? Most excellent - "hardly anyone knows that lard is good for you."

Tropical fats? Yum-o.

Red meat? Dig in, but search out the grass-fed kind.

Salt isn't a poison to be avoided; it's a godsend that brings out the flavors of many foods. Unrefined sea salt is best.

Search out fermented foods: kefir, sauerkraut. Your gut will thank you for it.

Eggs? "A nutritional bonanza."

"I don't buy the low-fat version of anything," Planck writes.

What kind of food do you eat? Why did you choose it?

Extreme Regime Fat Burn Formula

Atkins Scares Me A Little

noreply@blogger.com (Robin Plan) — Mon, 19 Jan 2009 21:34:00 +0000

Diets are so confusing and we never know who to trust. We all know someone who had results from diet plans, some good results some not so good and possibly dangerous. I want to share what a gal wrote about the ER Fat Burn program when she learned it was similar to Atkins. Note I said similar, it's not Atkins.

"Atkins scares me a bit, Kim"
So wrote Lulu just now, an old acquaintance. She emailed about signing up for the guided home-based ER Fat Burn program.

She continued:

"My brother did Atkins a while back, lost 30+ pounds eating pork rinds and pork chops and mayo and heavy cream and almost no veggies. His cholesterol shot up, and he looked a bit gray. Thin, but sorta the color of cardboard. Or pork rinds.

"Then, he gained it all back and quite a bit more, as I was afraid he might."

Then she added, hopefully,

"This will be different though, with Dr. Heidi at the helm, right?"

Yes, Lulu, day and night different - in a few critical places.

Anyone else afraid of Atkins? Let me respond to both the cholesterol and the gaining back.

Re the cholesterol
Atkins's own work (he was an MD - a cardiologist) showed that bad cholesterol went down with his diet. He encouraged folks to measure it before starting so they could see for themselves.

However, that was 30 years ago. The big difference today is in the quality of the meats and fats people are consuming with Atkins (and all everyday foods.)

Feedlot livestock is full of antibiotics and hormones, and they're often mistreated and sick. They're force-fed grain and soy. But their digestive systems are designed for grass. It may be that eating these industrial meats, eggs and fats exclusively, as most Americans do, can indeed contribute to high bad cholesterol. With or without Atkins. See Omnivore's Dilemma here.

Folks in ER Fat Burn have reported reducing their bad cholesterol. That's likely because in the ER Fat Burn, people eat only ER-quality meats, fats, eggs and oils. ER quality means:

1) only 100% grassfed beef
2) pastured chickens and eggs (see mini egg video here), and
3) only non-damaged fats and oils.

ER Fat Burn participant and psychologist Al Frech, a diabetic for 30 years, worried that "eggs and other saturated fats" would raise his bad cholesterol. He's on statins, he said.

But to his surprise, his bad cholesterol went down during and after ER FB. So did his blood sugar, which is now in the normal range (90-110) for the first time in 30 years, he said. Plus he lost 15 pounds in 6 weeks and has kept it off.

Dr. Frech had been on low carb for years and never lost weight before ER Fat Burn. Plus he was always hungry. Not anymore. We suspect his results are due in part to the ER quality of the protein, fats and oils he ate.

Re gaining weight back
If a person goes back to the eating habits that made them overweight in the first place, I don't know what else we should expect - except weight gain again.

What's been surprising to the ER FB participants is that the biggest weight losers have not gained anything back. One gal has now dropped 30 pounds and is losing a pound a week. One of our programmers lost 20 pounds in 6 weeks, and five more since. As a programmer, he sits all day. And a month later, he has kept it all off.

Here's what's most gratifying to me: ER Fat Burn participants say they'll never go back to their old ways of eating (industrial food) - they're ER food converts. That doesn't mean they will never have ice cream or pasta once in a while. They will. Because they'll be on their coasting cycle.

Hope that helps anyone who has the two questions Lulu did. Any others? Post them here at the bottom.

Watch these three videos - actual results from people who have done the ER fat burn program:

http://tinyurl.com/fatburn-IBS

http://tinyurl.com/noshakesfatburn

http://tinyurl.com/diabeticfatburn

P.S. Sign up to get in our ER fat burn. Just add your name to the waiting list to get notifed when we open up to the public on WED Jan, 21.

Or sign up to receive our Online Weight Loss Plans newsletter. Add your name and email to form below. Info you will receive is only related to Dr. Heidi's weight loss programs.

Source

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Good Calories for Weight Loss

noreply@blogger.com (Robin Plan) — Mon, 19 Jan 2009 21:31:00 +0000

Did you know that on any given day, there are about 60 million U.S. Americans on a diet to lose weight? Out of a population of about 300 million, that means one in five of the people you might encounter today are right now in the process of attempting to take off extra pounds.

A simple fact, commonly known and frequently ignored, is that some diet products and diet plans don't work and some actually keep you from losing weight.

Buyer beware.

Understanding a few key concepts would help many people avoid the mistake of starting a diet plan that is doomed to failure.

Often, it is not the dieter who fails, but rather the flawed premise of the diet plan that ends up failing to work for the dieter. It is heartbreaking to know that someone who is giving their best effort, and suffering discomfort, unnecessary hunger, and
emotional pain during the process of dieting has a 98% chance of regaining all the weight they lost, plus a few pounds more.
The most important thing for anyone contemplating a diet to understand is this one: Dozens of studies have shown conclusively that 'traditional' dieting - restricting caloric intake - does not work.

In a nutshell, here's why simply reducing calories will not ever work. Our bodies are programmed in miraculous ways for survival, and the part of our brain that does the work to keep us alive couldn't care less about fitting into a smaller sized pair of jeans.

Faced with a radical reduction of food, the alarms go off and our bodies set to work: conserving energy, creating more fat, slowing down metabolism, and engaging in a battery of survival mechanisms that keep us from starving. In the process of restricting calories, people inadvertently trigger these "starvation responses," which make weight loss very difficult and which guarantee that when the diet is over, all the lost weight will be regained.

People fall for diet programs that defy common sense for a number of reasons.

1. There is confusion because so much conflicting information is published by the media.

2. We are barraged with some very effective marketing as companies compete for our dieting dollars (35 billion is spent annually in the US alone).

3. The truth is that most of us want to believe there is some magic answer, an easy, quick and effective way to get fit. Source

There is a way to lose the weight and keep it off from now on. And, there's no starving, no calorie counting, no low fat foods, and the biggest thing, no pills, shakes or need to buy special packaged diet foods.
What is it?
It's an online weight loss plan based on eating real food.
The program opens to the public January 21, NOON PT 3PM EST.
The live program starts January 31. Everyone has the week before to get situated and do a few preliminary things online.
Listen to Dr. Heidi's intro call here:
http://tinyurl.com/ERintrocall

BTW, Dr. Heidi will be interviewed by Jimmy Moore in March for a podcast featured on his blog.

Stay tuned for the opening of the online ER fat burn program this week!

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Wow - Grass-fed beef doesn't make me gag like feed-lot beef!

noreply@blogger.com (Robin Plan) — Wed, 22 Oct 2008 16:45:00 +0000

How much do you think about the beef you eat? Until a few months ago I couldn't stand the taste (gross) taste of beef. I picked it out of things like spaghetti until I finally stopped putting it in to start with.

I had a nice man from La Cense ranch contact me about grass-fed beef. This was around the same time I started the Extreme Regime food program with Dr. Heidi Dulay. Between the La Cense Beef ranchers and Dr. Heidi I was convinced to try beef again.

I started with a roast. I let it cook all day in my crock pot. Let me tell you I was so surprised that I loved the taste! I hadn't eaten beef for over 10 years without gagging. Now I enjoyed this roast, what was the difference?

Grass was what the cow ate his entire life. No corn or other junk that cows are forced to eat in feedlots.
Photo from USDA

I'll post more about the benefits of grass-fed beef and the health concerns of eating corn-fed feed. Until then, look at the pictures above and tell us which beef you would rather eat. From grass-fed (upper right photo) or 'everything except grass' (center photo)?

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Coconut Oil The World's Healthiest Oil

noreply@blogger.com (Robin Plan) — Thu, 16 Oct 2008 14:26:00 +0000

All fats are not equal.

And just so we're clear, the terms "fats" and "oils" are often used interchangeably, but fat is more correctly considered solid at room temperature, while oils are liquid. But what's really important is the structure.

The unique health benefits of coconut oil are directly related to its chemical structure, or more precisely, the length of its fatty acid chains.

Coconut oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.

Coconut oil is nature's richest source of these healthy MCFAs.

By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

There are several reasons to explain why these long-chain fatty acids are not as healthy for you as the MCFAs in coconut oil:

LCFAs are difficult for the body to break down -- they must be packaged with lipoproteins or carrier proteins and require special enzymes for digestion.

LCFAs put more strain on the pancreas, the liver and the entire digestive system.

LCFAs are predominantly stored in the body as fat. (That's why most people buy into the myth that fats are automatically "fattening".)

LCFAs can be deposited within arteries in lipid forms such as cholesterol.
On the other hand, however, the MCFAs in coconut oil are more health-promoting, because:

MCFAs are smaller. They permeate cell membranes easily, and do not require lipoproteins or special enzymes to be utilized effectively by your body.

MCFAs are easily digested, thus putting less strain on your digestive system. This is especially important for those of you with digestive or metabolic concerns.

MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.

MCFAs in coconut oil can actually help stimulate your body's metabolism, leading to weight loss.

The many benefits of coconut oil are finally reaching the mainstream.

Benefits like:

Promoting your heart health
Promoting weight loss when and if you need it
Supporting your immune system health
Supporting a healthy metabolism
Providing you with an immediate energy source
Helping to keep your skin healthy and youthful looking
Supporting the proper functioning of your thyroid gland

I have two oils that I use in food preparation.

The first, extra-virgin olive oil, is a better monounsaturated fat. It works great as a salad dressing.

However, it is not the best oil to cook with. Due to its chemical structure, cooking makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of all the double bonds they have.

Right after I started learning about real food from Dr. Heidi Dulay I decided to throw out the omega-6 vegetable oils in my cabinets. Why?

They contribute to the overabundance of omega-6 fats in your diet, and the imbalance of the omega-6 to omega-3 ratio.

There is only one oil that is stable enough to resist heat-induced damage, while it also helps you promote heart health, maintain normal cholesterol levels and even supports weight loss -- coconut oil.

So, whenever you need an oil to cook with, use coconut oil instead of butter, olive oil, vegetable oil, margarine, or any other type of oil called for in recipes. Even though I don't fully recommend frying foods, if you must fry, by all means use coconut oil -- it's your smartest choice.

Curiously, coconut oil contains the most saturated fat of all edible oils. We continue to be inundated by media portrayals of saturated fats as dangerous, but now you know better. And now you should have more peace of mind, knowing that you're making the right choice by using great-tasting organic coconut oil or the expeller coconut oil that is great for cooking when you don't want the coconut flavor.

Next- Coconut Oil, dieters best friend

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Dietary Dangers

noreply@blogger.com (Robin Plan) — Tue, 14 Oct 2008 15:51:00 +0000

1. Don't eat commercially processed foods such as cookies, cakes, crackers, TV dinners, soft drinks, packaged sauce mixes, etc.

2. Avoid all refined sweeteners such as sugar, dextrose, glucose and high fructose corn syrup.

3. Avoid white flour, white flour products and white rice.

4. Avoid all hydrogenated or partially hydrogenated fats and oils.

5. Avoid all vegetable oils made from soy, corn, safflower, canola or cottonseed.

6. Do not use polyunsaturated oils for cooking, sauteing or baking.

7. Avoid fried foods.

8. Do not practice veganism; animal products provide vital nutrients not found in plant foods.

9. Avoid products containing protein powders.

10. Avoid pasteurized milk; do not consume lowfat milk, skim milk, powdered milk or imitation milk products.

11. Avoid battery-produced eggs and factory-farmed meats.

12. Avoid highly processed luncheon meats and sausage containing MSG and other additives.

13. Avoid rancid and improperly prepared seeds, nuts and grains found in granolas, quick rise breads and extruded breakfast cereals, as they block mineral absorption and cause intestinal distress.

14. Avoid canned, sprayed, waxed, bioengineered or irradiated fruits and vegetables.

15. Avoid artificial food additives, especially MSG, hydrolyzed vegetable protein and aspartame, which are neurotoxins. Most soups, sauce and broth mixes and commercial condiments contain MSG, even if not so labeled.

16. Avoid caffeine-containing beverages such as coffee, tea and soft drinks. Avoid chocolate.

17. Avoid aluminum-containing foods such as commercial salt, baking powder and antacids. Do not use aluminum cookware or aluminum-containing deodorants.

18. Do not drink fluoridated water.

19. Avoid synthetic vitamins and foods containing them.

20. Do not drink distilled liquors.

21. Do not use a microwave oven.

Source - www.westonaprice.org

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Homogenized Milk - Facts

noreply@blogger.com (Robin Plan) — Mon, 13 Oct 2008 13:33:00 +0000

When I first wrote about raw milk here and here. I left out a very important part, homogenization.

If milk (non-homogenized) is left to stand overnight, the cream rises to the top. This is good because the amount and color of the cream have always been the measure of milk quality.

Homogenization forcefully blends the milk and cream so they never separate. Homogenization pumps milk at high pressure through a fine mesh, reducing it's fats to tiny particles.

Naturally, real milk should have a layer of cream on top. In the past, the thickness of the cream was a measure of quality milk. As the quality of milk has declined over the years, so has the cream content. To hide the lack of cream in the milk, the dairy industry uses homogenization to break up the fat globules and evenly distribute them throughout the milk. This process unnaturally increases the surface area of milk fat, exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage. The minute fat globules are also able to unnaturally pass through the intestinal wall into the bloodstream, bypassing the normal digestive and metabolic process and creating toxic by-products. Homogenization has been linked to heart disease and atherosclerosis. Source Weston A. Price Foundation

In the US homogenization became common soon after pasteurization because it solved two problems for the dairy industry. The first was the separation of the milk and cream. It was possible to ship pasteurized milk long distances, but the cream rose in transit, when meant the most valuable part of the milk -- the fat-- was unevenly distributed from one customer to another. Homogenization spreads the cream throughout the milk so everyone gets a share.

The second problem was cosmetic. After pasteurization, dead white blood cells and bacteria form a sludge that sinks to the bottom of the milk. Homogenization spreads this unsightly mass throughout the milk and makes it disappear.

Homogenization is completely unnecessary. It also ruins the flavor and texture of milk. It breaks up the delicate fats, producing rancid flavors and causing milk to sour more quickly.

Happily, non-homogenized milk is perfectly legal and can be found in Natural Food Stores. Look for labels with "cream top" or "cream line." If the whole milk with cream on top is too rich for your tastes, just pour off the cream and use it on other foods.

Considering how commercial milk is processed, it's no wonder that millions of Americans are allergic to it. An allergic reaction to dairy can cause symptoms such as diarrhea, vomiting (even projectile vomiting), stomach pain, cramping, gas, bloating, nausea, headaches, sinus/chest congestion, and sore or scratchy throat. Pasteurized milk consumption has been linked to many other illnesses as well, such as: asthma, atherosclerosis, diabetes, chronic infections (especially upper respiratory and ear infections), obesity, osteoporosis, and prostate, ovarian, breast, and colon cancer.

Sources
The truth about raw milk - don't blame it on the cow!
Weston A. Price Foundation
Real Food - Nina Planck,2006 - pg 75

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Good Egg, Bad Egg

noreply@blogger.com (Robin Plan) — Fri, 10 Oct 2008 14:00:00 +0000

GOOD EGG, BAD EGG -- HOW TO KNOW?
They all look about the same, standing at attention in their platoons of twelve, and the cartons don't tell you much. How can you know whether the eggs you are about to buy are fresh and have come from healthy chickens, or are old and have come from poorly fed, stressed birds? The only way to know is to look closely and ask questions.

First, how do the eggs look? The shells should be dull, not shiny. Look at the air sacs on the shell's surface: the bigger the air sac the older the egg. The eggs should feel strong, not so delicate that regular handling threatens to crack them.

Once you get them home you can perform two more freshness tests: Place the eggs in a large bowl of cold water; if they float, they are quite old. Unshelled onto a plate, the yolk of a truly fresh egg will dome up and stay up, and the white will clearly be thicker in the middle part, thinner on the edges. The yolks should also be a deep yellow orange, not pallid. Another test is to break the egg into boiling water--the so-called water poach. If the egg stays together, it's a good one. Most supermarket eggs break up into tiny pieces on contact with the water.

But how the chickens are treated is the big question. It's best to bypass the cheap, supermarket brand egg. These are usually produced in vast factory "farms" with upwards of 500,000 birds in one facility. The birds are caged in buildings that are artificially lighted and ventilated. The feed is most likely a mixture of conventionally grown corn and soy, undoubtedly contaminated by GMOs and laced with antibiotics. There is not much goodness in eggs like these. More about difference in egggs.

Then there are the smaller, commercial operations that produce free-range, antibiotic-free eggs. These are certainly a step up, but living conditions vary considerably--some producers have their birds on pasture, some give the birds access to the outdoors, some don't; some keep a few roosters, some have none; some keep the groups small, most don't.

If you seek out eggs from a small local grower, consider asking the following questions to learn more about the eggs you buy:

What do you feed your chickens? The ideal feed is a combination of organically grown grains, legumes, grasses, greens, worms and insects. Less than ideal but still acceptable to many is organic lay pellets and organically grown corn and soy. At the bottom of the heap are commercial lay pellets, conventionally grown corn and soy and cottonseed meal.

Do you use antibiotics? If the health of a whole flock is threatened, then the judicial use of antibiotics can usually be tolerated by the consumer, as long as eggs from that period are not sold. Antibiotics routinely added to the feed ration, however, must be strictly avoided.

How many birds do you have? How many chickens in the whole operation, and how many in each flock? Smaller is better. Even with a big operation, if small flocks are maintained--maximum 100 to 150--then the chickens can maintain a chicken society (a pecking order) and will be less stressed.

What are living conditions like for the birds? Do the birds have regular access to the outdoors? What is the square footage of their house and yard? If chickens are given enough space, they are less likely to become stressed and/or diseased.

How fresh are these eggs? Small producers sometimes store eggs for a period of days or weeks until they have enough to make a delivery. Eggs should not be older than 10 days when they are brought to market, and should be labeled with date of harvest.

Are the eggs fertile? What is the ratio of roosters to hens? Anywhere between 1 to 10and 1 to 20 is a good balance. If the producer keeps roosters, the flocks will better resemble a natural chicken society and the hens will be less stressed.

What breed are your chickens? While this likely doesn't matter much to individual egg quality, it gives the consumer an idea of how much the producer knows about his birds.

May I visit your farm? While you might never do this, the producer's response will give you an idea of whether he or she is proud of the operation or ashamed of it.

Surprise source of vitamin D.

Little Spa

My Whole Food Nation website.

Pastured Eggs Clearly Offer Better Nutrition

noreply@blogger.com (Robin Plan) — Thu, 09 Oct 2008 23:46:00 +0000

As it turns out, all those choices of eggs at your supermarket aren't providing you much of a choice at all.

Recent tests conducted by Mother Earth News magazine have shown once again that eggs from chickens that range freely on pasture provide clear nutritional benefits over eggs from confinement operations.

Mother Earth News collected samples from 14 pastured flocks across the country and had them tested at an accredited laboratory. The results were compared to official US Department of Agriculture data for commercial eggs.

Results showed the pastured eggs contained an amazing:

1/3 less cholesterol than commercial eggs

1/4 less saturated fat

2/3 more vitamin A

2 times more omega-3 fatty acids

7 times more beta carotene

Full results of the tests are available in the October/November 2007 issue of Mother Earth News, or on their website at MotherEarthNews.com.

The critical element in nutritionally superior poultry is the amount of forage the birds ingest.

The green material of fresh forage provides B vitamins as well as carotenes, some of which the chicken turns into vitamin A. Omega-3 fatty acids in the forage end up in the fat. Exposure to sunlight ensures that the fat will also contain vitamin D. The more yellow the fat, the more nutritious. The same is true for egg production, with the yolk carrying the signature dark orange color characteristic of high forage intake.

Modern conventional chicken production takes places in windowless buildings that house tens of thousands of birds, stacked in cages three high. Feed is taken to the birds on conveyor belts and the eggs brough back the same way. The birds are debeaked so that they do not cannibalize each other. Every few days a human being walks through to remove dead birds.

Dr. Heidi Dulay said, "There are degrees of quality/nutrition/real-ness of eggs (and other foods). It's not detrimental to health to eat organic eggs from a natural food/health-oriented market.

That's the lowest rung in the healthy-egg ladder.

Next is organic omega 3.

These two classifications do not address whether the chickens' feet ever touch the ground (many never do!) or whether their organic diet is grain or green vegetable or both. But they are acceptable - ie, not risky or dangerous industrial food like some supermarket eggs might be."

"While folks are searching for the top-of-the-line egg, it's ok to eat just organic eggs. This may help make foraging for the ER egg an enjoyable adventure rather than a stressful one. Ideally, pastured eggs would be our staple eggs (from happy chickens) and use organic and organic omega 3 eggs only when pastured eggs are not available."

"Even an egg McMuffin is a choice - when the alternative is starvation or acute depression... :)" Dr. Heidi Dulay

Surprise source of vitamin D

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Real Food Videos With Dr. Heidi Dulay

noreply@blogger.com (Robin Plan) — Thu, 09 Oct 2008 19:36:00 +0000

Short videos from Dr. Heidi Dulay and her Extreme Regime Real Food classes:

Video 1:49 mins

Click here for Surprise Source of Vitamin D.
I think you will be as surprised as I was about this food that supplies vitamin D.

Click here for How To Fry An ER Egg.
Yes eggs are a good Real food if they are the right ones and cooked the right way.

Warm Eggs for Dr. Heidi's ER Fat Burn Travel bag
Warm eggs

Want more tips like this while losing weight or learning about Real food?
Next ER Fat Burning program with Dr. Heidi, Jan, 09 See here...

The truth about raw milk - don't blame it on the cow!

Fast REAL Food for Paupers: Chicken broth demo Part I

Real Food for Paupers:chicken back broth Part 2

Dr.Heidi shows how to make her ER body toddy for weight loss

Dr. Heidi's Dry mix for the weight loss body toddy

Dr. Heidi's Travel Fat Burning Foods Part I

Dr. Heidi's Travel Fat Burning Foods Part II

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Soy Milk or Raw Milk, Which is Healthier?

noreply@blogger.com (Robin Plan) — Wed, 08 Oct 2008 18:28:00 +0000

There are many raw milk benefits that most people don't know. Many people have never tasted raw milk because milk has been pasteurized for their whole life. Have you heard of the total raw milk diet? It's a therapeutic method that was used in the U.S. at the turn of the 20th century, says professor Heidi Dulay.

Some people do the total raw milk diet today as a serious therapeutic method.

But, cautions professor Dulay, don't try any big raw milk diet at home. Because, she told her class:

"You need access to high quality 100% grass-fed clean raw milk - only available from local farmers who do NOT sell their milk to pasteurization plants or other conventional milk distribution companies (and sometimes, Whole Foods)."
More from Dr. Heidi Dulay:

The truth about raw milk - don't blame it on the cow!

After viewing the video about raw milk a reader has this question:
Rich asks, "So where does soy milk fit in to the equation? is it better than raw milk or just an equal alternative?"

Dr. Heidi replied, "I once thought soy milk was the cat's meow. I was vegan then and the research on soy was in its infancy.

I've now been persuaded that soy milk is, at best, inferior to raw cow's milk or raw goat's milk (its amino acid profile is incomplete), and may even be detrimental to health - especially to the thyroid, reproductive organs and the brain.

This is primarily because of the way soy milk, or soy in general, is consumed in this country - as a replacement for animal milk or animal protein (rather than as an accompaniment to animal food, as it is in Asia, e.g. tofu in fish broth), and in relatively large quantities.

Also, most soy milk in the US is highly processed -- most of the nutrients are processed out of it and remnants of the chemicals used in the processing remain in the milk.

Here is an article on the soy controversy by highly respected researcher and nutritionist Dr. Mary Enig who also cites other research studies.

I now drink raw cow's milk and use goat whey protein."

Heidi Dulay, EdD, NC
Private practice: Little Spa.
Adjunct Professor, JFKU Holistic Health Education, Pleasant Hill, CA
VP Product Development Whole Food Nation.

More about Soy products, if you want to know the science:
High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.

Soy foods increase the body's requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys. SOURCE - Soy Alert!

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Raw Milk For Health

noreply@blogger.com (Robin Plan) — Wed, 08 Oct 2008 18:02:00 +0000

Back in the 20s, Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high quality dairy products was considered vital to American security and the economic well being of the nation.

Real milk comes from cows that eat real food!

Real feed for cows is green grass in Spring, Summer and Fall; stored dry hay, silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and Price's "Activator X" (a fat-soluble catalyst that promotes optimum mineral assimilation, now believed to be vitamin K2) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall.

Vitamins A and D are greatly diminished, and Activator X disappears, when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled "organic") comes from dairy cows that are kept in confinement their entire lives and never see green grass!

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.

Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification.

Inspection of dairy herds for disease is not required for pasteurized milk.

Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.

And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected.

Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds.

Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)

Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease.

Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.

Sources: Real Milk
Dr. Heidi Dulay

For help in finding clean raw milk start with these resources:
Eat Wild All Grass Dairies
Local Harvest.org

Did the Surgeon General Get It Wrong About Weight? Free Report

Surprise Source of Vitamin D

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

Little Spa - Dr. Heidi Dulay and Vicki Link

noreply@blogger.com (Robin Plan) — Mon, 06 Oct 2008 18:53:00 +0000

A health and fitness nut for 20 years, Vicki is a certified diet counselor and she loves to run every day - at night - in the dark and up the hill with her flashlight and two dogs. She's a hiking lover, and travels to Yosemite each year to backpack for two weeks.

Vicki owned a health store for almost ten years and ran juice fasts with Dr. Heidi. She would come up with oodles of yummy veggie and fruit juice recipes for the guests. Today she joins Dr. Heidi in the new Extreme Regime Weight Control program.

She loves coaching and providing steady support for people who want to use real food to find their way back to health and looking good.

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.

What is the Extreme Regime Food Cycle?

noreply@blogger.com (Robin Plan) — Mon, 06 Oct 2008 14:28:00 +0000

Food Cycling aka Extreme Regime (ER)
The Program

What's different about this? It's based on new research showing that calorie counting and doing exercise don't help most people lose weight. The Surgeon General's Report notwithsanding.

What do we get to eat? No rabbit food required. No exercise required. So, what do I have to do?

Eat real fats and proteins. Lay off artificial sweeteners and packaged "low-carb" or "low-fat" foods. Those labels are a sure sign of fake ingredients inside. They may cause you to retain water and fat and pack on cellulite.

ER eating plans accommodate Western and Eastern foods, different blood types and food sensitivies, traveling, restaurant food, and different levels of cooking skills.

On a pauper budget? Vegetarian? There are ER food plans for you.

You get a food list, food sources and recipes.

Here are the 4 basics of the ER program:

1. Real food is good. No fake, toxic, food-like substances.

2. Fat is good, including saturated fat IF it's from happy animals. Or from coconuts.

3. Refined carbs are bad: sugar, sweets, alcohol and refined grains (white bread, pasta, rice, etc.). BAD.

4. Starving is no good. It destroys metabolism and creates fat.

What about fruits and veggies? Whole grains and legumes?

There's a place for them in ER, but it is not in the Fat Burning Cycle except for a few, for some people.

Fruits and vegetables are primary foods in Cleansing, the second big cycle in ER. Grains and legumes may be part of the Coasting cycle for some people, depending on their body type. For many people, grains and legumes are fattening, or cause digestive problems and allergies.

What's food cycling?

Food cycling grew out of very different "diet" approaches that all reported success. One explanation, it seems, is that bodies work like the seasons - they need different foods for different times.

For example, Fat Burning food is very different from Cleansing food. Coasting food, the third big cycle in ER, is also different. There are two mini-cycles: Comfort and Celebration, which keep us sane and happy.

ER Program Options

Active format. Dr. Heidi does live weekly group conference calls. She brings you up to date on clinical research findings on weight loss, and clarifies much of the confusing advice you might have heard or read. She works with you one-on-one every week to customize your program based on your own biochemical profile, conditions, preferences, reactions, and rate of progress.

Audit format. For do-it-yourselfers. No private sessions. Listen to the group calls, receive the handouts (pdfs), videos and audios, and join the private online ER discussion group.

What makes this work?

1. The food cycles.
Bodies know that there’s a time for fat burning, and a time for cleansing and rejuvenation. A time for discipline, and a time for comfort or celebration. And when it's ready it can coast, knowing what's truly good for it.

The Food Cycling/Extreme Regime Program guides you through these eating stages for lasting weight loss.

2. Commitment to health and rejuvenation.
There's nothing toxic (like artificial sweeteners or artificial bars or shakes) that's likely to compromise your health in the long run. No fat deprivation. We'd rather focus preventing or reversing aging while you lose weight.

3. Commitment to pleasure, ease and individuality.
I've been a hedonist for years. So I tailor your ER to you. How? Together, we eliminate anything stressful or unappealing. ER can accomodate your unique conditions, life style and goals.Plus if you don't like what you're eating, you might stress out. Chronic stress is harmful to health and causes fat storage. Who wants that?

What about weight loss?

Here’s what program graduates have said:

“ I finally lost the 20 lbs I thought I would never lose and kept it off even after a Mexico vacation. I’m never hungry.”
- Jennifer Grainger, Counselor, Stockton, CA

“I’m glad I lost 45 pounds in four months, but what’s more important is I feel so much better. When I came to Dr. Dulay a year ago, I couldn’t work more than 15 hours a week. Now I’m working 30.”
- Joe Thompson, Contractor, Petaluma, CA

“I lost 70 lbs in 9 months, including a 2-month plateau which I’m just coming off now. I just kept on food cycling during the plateau and I’m starting to lose again. 50 more to go. It’s part of my life now. It’s easy to eat in restaurants. It’s the way my husband and I eat now and we like it.”
- Syd Thompson, Real estate broker (Joe’s wife), Petaluma, CA

“I can feel it in the waist of my pants. They’re all looser... I’m not eating all that junk I used to eat -- Cheetos, Tostitos ... No candy bar after lunch, no Cokes except on rare occasions. I don’t miss them at all. And I now enjoy food in France without paying the weight price.”
- Nat Baker, Financial Controller, Silicon Valley

“I never thought losing weight could feel this good. Most of my perimenopausal symptoms and cravings are gone.”
- Virginia Poggi, Stockton, CA

copyright Little Spa and Whole Food Nation.
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Whole Food Nation News

noreply@blogger.com (Robin Plan) — Mon, 06 Oct 2008 13:42:00 +0000

Robin's new blog for the Real Food part of Whole Food Nation. I'll use this blog for all updates and news with Little Spa, Whole Food Nation and what affiliates are doing.

About Dr. Heidi, Vicki Link and Little Spa

noreply@blogger.com (Robin Plan) — Sat, 26 Jan 2008 19:55:00 +0000

Dr. Heidi Dulay is a certified nutritionist and hypnotherapist with a doctorate from Harvard in human development.

Dr. Heidi, as her clients fondly call her, confesses that she was a fat child, suffered from multiple phobias for years, and even cervical cancer in her early thirties. She is now grateful for these obstacles that inspired her devotion to weight control, peace of mind and peak health.

She operates "Little Spa" -- her private alternative weight management and hypnotherapy practice in Petaluma and Mill Valley. She has gone from being a university professor to teaching workshops on health, longevity and Tibetan qigong. A book is in progress on her unique food cycling approach to weight management.

A health and fitness nut for 20 years, Vicki is a certified diet counselor and she loves to run every day - at night - in the dark and up the hill with her flashlight and two dogs. She's a hiking lover, and travels to Yosemite each year to backpack for two weeks.

Vicki owned a health store for almost ten years and ran juice fasts with Dr. Heidi. She would come up with oodles of yummy veggie and fruit juice recipes for the guests. Today she joins Dr. Heidi in the new Extreme Regime Weight Control program.

She loves coaching and providing steady support for people who want to use real food to find their way back to health and looking good.

Real Food with Dr. Heidi Dulay - Little Spa

My Whole Food Nation website.