1st Global Online Eating Psychology Conference I’m excited to be one of the featured experts in the 1st Global Online Eating Psychology Conference, August 5-9, 2013. Join me, along with Marc David, Founder of the Institute for the Psychology of Eating, as he interviews more than 35 cutting-edge experts in eating psychology, embodiment, weight, health, and nutrition.During this one-of-a-kind virtual conference, experts, including Donna Gates, Geneen Roth, David Wolfe, Dr. Sara Gottfried, Seane Corn, Daniel Vitalis, John Douillard, John Robbins, and Vandana Shiva, will share key insights into our relationship with food and will present new ideas to advance our understanding of eating.
Sign up for the 1st Global Online Eating Psychology Conference for FREE by clicking here.
Drinking Water while eating is a Big No No!
It’s very common that people drink water between their meals but research has said that a small amount of liquid during meals should be okay but drinking a lot of water, juice, or soda can cause digestion problems. Drinking water and other fluids can cause dilution of stomach acids and digestive enzymes, making them less effective at breaking down food. Whenever possible, it is best to drink fluids before and two hours after meals as this helps uptake of nutrients and move bowels. Reducing the amount of salt and spices added to foods is helpful in reducing the need to drink fluids with meals.
Effects of Drinking water during meal:
Liquids taken during meals can dilute digestive enzymes and stomach acids and these are essential to break down the food and absorb nutrients. As it’s harder to break down the food, the stomach may produce more acids, which could result in heartburn or acid reflux. This could possible put more pressure on the small intestines as well because the food is passed along from the stomach without being broken enough.
Drinking lots of water during meals can affect the insulin level in the blood. When people drink lots of water during meals, it’s believed that it increases the blood sugar faster – as if we eat high glycemic index food* – and it increases insulin secretory as well. The more insulin is released, the more fat it’s likely to store in the body. Because the reserve of the liver and the muscles are limited, the more fat is generated.
Constipation and Gas problem
Good, brief Dr. Gabriel Cousens video on eating fresh food impacting spiritual
Mood-Food Connection: Do Your Eating Habits Affect Your Mood
via Natural Home Remedies by author on 6/11/12
It has been found that foods tend to alter your mood but the exact reason as to how different nutrients affect the brain chemistry is not clear as yet. Nevertheless, it is believed that your diet does influence your mental and emotional health. For example, low levels of certain B vitamins may be associated with [...]
Read more about Mood-Food Connection: Do Your Eating Habits Affect Your Mood at Speedyremedies
“Thich Nhat Hanh often talks about our craving being like a crying baby who is trying to draw our attention,” she said. “When the baby cries, the mother cradles the baby to try to calm the baby right away. By acknowledging and embracing our cravings through a few breaths, we can stop our autopilot of reaching out to the pint of ice cream or the bag of chips.”
Sharpen Memory and Improve Focus with Scientific Brain Exercises
Protein, particularly meat is one of the foods that stimulate the pituaitary gland. Foods with vitamins E and A also can benefit the pituitary gland. Alfalfa and ginseng can also nourish the gland. Citrus fruits, egg yolks and saltwater fish can help stimulate the gland due to the fact they good sources of the mineral manganese. For more extensive information go to
:ezinearticles.com, which has an great article on the pituitary gland.
REASON FOR USE
Alfalfa Nourishes the pituitary gland (especially if developing white skin blotches)
Ginseng Nourishes the pituitary.
…In addition to protein, the pituitary is stimulated by vitamin E (richest source is wheat germ); and increased amounts of vitamin A either in foods or in concentrated form, have directly beneficial effects on the entire endocrine group.
Also essential to a healthy pituitary gland is the mineral manganese. Foods rich in this mineral are citrus fruits, outer coatings of grains, green leaves of edible plants, egg yolk and all fish, especially those from salt water.
Article Source: http://EzineArticles.com/838447
Tips for Hypothyroidism
Stodgy carbohydrates like ‘normal’ bread, pasta and cakes are hard to metabolise and anti-thyroid – avoid.
Avoid brassica vegetables/the cabbage family – they contain substances called ‘goitrogens’ that are anti-thyroid, blocking your use of iodine; this includes broccoli, cabbage, sauerkraut, cauliflower, brussel sprouts, turnip etc – also avoid soya beans, peanuts, pine nuts and millet for the same reason.
Hypothyroidism demands a good supply of vitamins E, A, C, B2, B3, B5 and B6 and also the minerals copper, magnesium, zinc and selenium and the amino acid tyrosine. Chromium is known as the metabolism mineral and those with hypothyroidism are often advised to take supplements, as it can be hard to get enough from food.
You’re advised to keep animal fats very low or to cut them out altogether – get essential fats from seeds, oils and supplements of evening primrose/borage or flax oils. Be aware that soya products depress thyroid function, and if you have problems with anaemia or low iron levels, avoid dairy products, as they interfere with iron absorption. Vitamin C is essential for iron absorption, but be cautious of reaching for citrus fruits – often people with hypothyroidism are advised to avoid most citrus fruits – especially grapefruit and all types of oranges.
It’s suggested that people with hypothyroidism can’t convert Beta-carotene – the vegetable source of vitamin A – into a form of vitamin A the body can use, therefore, be cautious if you follow a vegan diet, as you could have a serious lack of this vitamin, which is most prevalent in animal produce – certainly consider supplementing.
It is essential you get plenty of iodine – I mainly use seaweed – in powders, pill form and added to salads. It’s also wise to have warming/stimulating foods like garlic, spices, different onions etc, to perk up your metabolism. Personally I finely chop garlic pieces into oil, as a constantly evolving salad dressing pot or for use in recipes – it makes it more digestible.
People with hypothyroidism need to eat lightly but regularly – ideally every 4 hours or so to keep the metabolism ticking over but not burdened.
ADD SEAWEED! high in iodine and selenium, brazil nuts, sunflower seeds, lentils and cashews
Yoga Postures for Hypo/HyperThyroidism
yoga for thyroid
neck exercises – r, left, up, with swallowing, and down 5-6 breaths each
keeping entire tongue touching palate and sides of teeth, open mouth wide and hold, chin up
– followed by neck side-side
-uuajayi breathing, to end hypothyroidism completely. Inhale with the chest sound, contract mulbhand below navel
ploaded by anandayoga on Jan 3, 2011
Restrict the opening of the throat and inhaling through both nostrils so that the air touches from the throat to the chest, making a sound while passing. Ujjayi is a combination of two Sanskrit words, ut, meaning “great” and jai, meaning “victory/success.”. so we can say that, one who practices this gets great success. It increases the lungs capacity. Normal breathing becomes easy. Helps to improve the health of thyroid gland. Improves the health of your heart and lungs. Helps to relax the mind. Improves oxygen level in the blood.
…Each tablet we recommends contains a full 5 mg of Iodine combined with a balanced amount of 7.5 mg of Iodide – the optimal formulation for peak bio-availability.
“There are a number of foods known as goitrogens that block iodine. Two goitrogens are quite prevalent in the American diet–peanuts and peanut butter and soybeans used most often in prepared foods as textured vegetable protein (a refined soy food) and soybean oil. The rise of industrialization, corporate farming, and mass production of food has drastically changed our food supply from what our ancestors ate.
“Many studies show the detrimental effects of refined sugars and grains on our health. These foods are very taxing on the thyroid gland, and we consume them in large quantities.
“Environmental stress such as chemical pollutants, pesticides, mercury, and fluoride are also tough on the thyroid. A growing body of evidence suggests that fluoride, which is prevalent in toothpaste and water treatment, may inhibit the functioning of the thyroid gland. Additionally, mercury may diminish thyroid function because it displaces the trace mineral selenium, and selenium is involved in conversion of thyroid hormones T4 to T3.”
Twenty Tips For Healthy Raw Eating – Part 1
Last week saw the end of the recent Raw Emotions Study Group, after 14 weeks of weekly readings and discussions together. I personally really enjoyed the process – thanks SO much to all of you who participated
(The next upcoming Raw Emotions course is with the Academy for Optimal Living – read on below…)
One of the very last sections that we read in the Study Group struck me as smthg potentially very useful to share here with y’all. It is an appendix of the book called “Twenty Tips For Healthy Raw Eating” and my intention is to share the first ten tips on the list this week, followed by the second half next week (N.B. the tips are in NO particular order) – enjoy
There are many ways to eat raw and the following is merely a simple set of guidelines that you may find useful. It is always wise to experiment for yourself and see what feels good to you. There are plenty of other resources out there to tap into for more information on these matters. For example, Matt Monarch’s book Raw Success gives an excellent overview on how eating raw affects the phys!cal body.
*Don’t Eat Anything That Doesn’t Rot
Processed foods, made with all kinds of preservatives and chemicals to prolong their ‘shelf life’, may take many years to break down, if ever. See shocking evidence of this on YouTube.com, where the ‘Bionic Burger’ video shows anscreen shot 2011-09-12 at 9.40.42 am.png intact collecti0n of fast-food burgers dating back to 1989. These ‘foods’ haven’t rotted, e ven after years. Imagine what things like this do inside your body.
*Choose Gluten-Free Foods
Wheat, rye, barley and oats – as well as spelt, couscous and kamut, to a lesser degree – all contain gluten. The protein gluten is a common food allergen; it clogs you up, slows digestion and is an intestinal irritant. Wheat flour mixed with water becomes glue paste – do you want to eat that…? Healthy alternatives include amaranth, buckwheat, corn/maize, rice, quinoa and millet, if you eat grains at all.
It’s not necessary to be vegan to benefit from being raw. People can feel healthy on animal products, provided they’re raw – it’s cooked/pasteurised animal foods that really cause a lot of damage. Eating cooked meat is like eating leather; it’s very dense to digest. Pasteurised dairy is highly mucus-forming, acidifying and mineral-leaching. All ‘ethics’ aside, it’s the life force of raw animal foods that can nourish people.
*Eat Whole Foods
Processed starches, refined sugars, trans-fats (manufactured, partially hydrogenated fats with long shelf lives, e.g. margarine) and so on cannot be easily recognised or used by the body. Aim for whole foods straight from the Earth instead (cooked if you like). Many vegetarians/vegans don’t look so healthy, as they replace animal products with processed foods like pastas, bread etc. Remember: ‘The middle aisles will kill you’!
Drink veggie juice daily for optimal health. Use a range of vegetables, especially leafy greens. Veggie juice helps our body become more alkaline and offers incredibly fresh, highly absorbable nutrients. See Norman Walker’s Fresh Vegetable and Fruit Juices book for more info. Drink at least one green veggie drink daily – preferably fresh juice – maybe a green smoothie, or even just green powder in water/coconut water.
Most people are chronically demineralised, a resu1t of both poor food choices and topsoil erosion. To balance out, consume lots of foods like seaweeds, seeds and nuts, chia, maca, dark green leafy vegetables, green powders, sprouts/greens grown with ocean water solution, etc. You can also supplement minerals if a blo0d/hair analysis shows a deficiency – take the angstrom or colloidal forms.
*Sprouts and Seaweeds
These are two major health keys for a modern raw foodist. Sprouts are packed with enzymes, are very easy and cheap to grow and give year-round fresh nourishment, anywhere. Seaweeds contain all the ocean minerals, including plenty of iodine, helping balance low thyroid activity. Nori and dulse are popular; I also love Sea Spaghetti and wakame. We sell many seaweed products in the RawReform Store.
*At Least 50% Raw
If at least half of what you eat is fresh raw food, you’ll be on a healing path. That’s 50% by the weight of the food and not the volume. (A salad weighs much less than pasta with meatballs, though they may cover half a plate each.) Of the raw foods you consume, also aim for at least 50% of those to be fresh/living raw foods, rather than dehydrated/packaged products.
For digest!ve ease, eat simple combinations. Wild animals usually eat mono-meals. If we use five ingredients or fewer in meals, it’s easier to digest. This can be refined over time. A few basic ideas: don’t eat nuts and seeds, avocadoes, etc. (fats) with your fruits (sugars), or starchy veggies (e.g. yams) with either. Green leafy veggies combine well with everything. Keep melons separate from all other food.
Some people find raw foods hard to digest; they may have weak stomach acid or not be used to much fibre. Sweet or savoury ‘pre-digested’ blended meals help, by breaking fibre down, making nutrient access easier. Few people chew well; blending food is like having the blender chew for you. Be sure to still chew smoothies in your mouth, though. Drinking celery juice daily is also great for raising up stomach acid.
If you don’t yet have your own copy of Raw Emotions, you can get either an e-book or printed book version HERE – http://www.therawfoodworld.com/index.php?main_page=advanced_search_result&search_in_description=0&keyword=raw+emotions&x=34&y=16
* There are two kinds of cravings: brain and stomach. When the brain craves a certain food it is entirely psychological. Studies have been done to suggest that the body does NOT crave what it “needs”, but instead, what it wants. This means that our assumption that because we crave steak we need iron (for instance), is Wrong. (At least according to the tests that have been done so far). Instead, the body craves Tasty things, usually hit in fat content. I recently listened to a podcast by “Stuff You Should Know”. They said that fatty foods give the body feelings not unlike opiates. Therefore, brain cravings are entirely unnecessary. Stomach cravings are simply the body saying, “Hey, I’m hungry and need to eat to survive”
* A couple years ago I saw a dieting show where a man came into people’s houses and made them eat their food Very slowly. (Take a bite, put down the fork, chew it, swallow it. Repeat.) He noted that many people, when they take the time to taste the food, actually don’t Like what they are eating. This was true for me and Mac’n’Cheese. When I wasn’t shoveling it down I realized it was pretty chemically tasting.
* Oprah says you should eat, not even a grape, 4 hours before bed. I’ve found that if I eat close to bedtime I wake up having not fully digested the food I ate from the night before. If I resist the temptation I stay at a steady weight. If I eat late at night, even if its healthy stuff, I gain weight fairly regularly (and quickly). This probably has to do with the fact that when you sleep your body slows all its processes down. Therefore you are doing yourself a disservice to clog it late at night.
* 3 big meals per day is typical, but I’ve found that I like to do A lot more eating then that. Not only because I Love food, but because my body digests things quicker when I continually feed it little bits. I usually wake up, have a green shake and some tea. About 30 minutes later I’m ready for some oatmeal or other breakfasty food. About 2 hours later I eat some lunch, usually trying to get some greens in there. Around 2 I have some Raw Chocolate and drink more tea. I drink lots of water and seltzer waters. I graze a bit more before dinner, have some dessert, and then try my best to not eat after that. But it’s SO hard.
* However, when I’m hungry… I EAT. Don’t deprive your body of food to stay skinny or “healthy”.
* I keep nuts (walnuts or cashews) in my purse in case I’m away from the house and get really hungry. 6-8 nuts seems to curb the cranky/frantic me that comes out when I get hungry. It’s a good idea to have healthy snacks around you so you don’t resort to whatever is closest (usually fast food, candy bars, or something that you can just grab-n-go)
* In terms of drinking, I have several rules that I follow. Never drink alone. Never drink when you are sad or depressed. Never drink in an environment you don’t feel safe in. Never drink and drive. Drinking alcohol can be a nice, relaxing way to unwind with friends, but it’s a LOT of calories and it impairs judgement. Fast. It’s been shown that how much you eat before/after drinking does not have a huge affect on whether you get drunk or not, but in my experience – even if just psychologically – I feel the effects Much more when I have not had something to eat.
* Which brings me to my next point: do what your body tells you. If you feel hungry, eat. If you feel bloated, full, etc, Don’t eat. I’ve realized recently that I would eat at anytime without consulting my body first. Now I ask myself, “Are you hungry?” If the answer is no, then don’t eat. If it is yes, the next question should be, “What’s something healthy that will fill me up?”
* The Japanese have a saying that basically translates to “Stop at 80%”. It takes time for the body to communicate to the brain that you are full.
* There are plenty of resources online. Use the internet, ask your friends how they do it, ask the local health food workers for tips. We all love eating and we all love feeling great. There’s no reason we can have both. We just have to be conscious of what we eat, how often we eat it and how it makes us feel.
Are You Eating “Raw” Yet?
One of the questions I still get asked most often is how to really start on a raw path – this question is asked even by people who’ve been reading/thinking about this way of life for years sometimes…so today I thought I’d post here a little excerpt from my book “Raw Emotions” along this theme – hope this helps some of you…Mr. M also has a GREAT article on “How to Go Raw” HERE…
Are You Eating ‘Raw’ Yet…?
If not, I suggest that right now you start to include plenty of raw foods in your daily eating. Ideally, go for 50% raw today. At the very least, kick-start your journey by introducing one full plate of RAW foods daily. You might eat that raw plate before another meal or as a complete meal in itself.
How can you do this? It might mean that you make up a gorgeous fresh fruit salad for breakfast with perhaps banana, berries, peaches and grapes OR maybe it means that you eat a plate of delicious salad just before your usual evening meal. You could tuck in to a plate bursting with bright, flavourful veggies like crisp lettuce, spinach, cilantro, grated carrots and cucumbers, diced bell peppers, alfalfa sprouts and so on, covered with a vibrant dressing of avocado blended with lemon juice and dulse seaweed. Eating a simple raw salad before a more complex meal like traditional pasta with meatballs can really help with digestion; the raw veggies act like a kind of ‘bullet-proof vest’.
Commit to this: every day, increase your raw intake until you reach at least 50% raw. Go by the weight of the foods rather than the volume; i.e., 50% of the weight of your food is raw, weighed against whatever else you are eating that day. You can achieve this comfortably within a few days. By starting to go raw as you read this book (if you haven’t already) and steadily increasing your intake – up to 100% raw even, if you like – you’ll be able to understand and benefit so much more from what is shared here. Remember that Appendices A and B contain lots of useful tips and recipes for healthy raw food eating.
We can ALL come up with any number of reasons why we feel we can’t go raw at this point. It comes down to choice. Do you want to choose this for yourself? I know how it feels to face the path of raw foodism and feel daunted. I stood at that same crossroads in 2002 and had my choice to make. I chose a simple life of raw foods and natural healthcare. I may not still be here today if I had chosen a different path.
Eating more raw food doesn’t have to be a big deal – this is, after all, about getting back to simplicity. Make it easy for yourself and just get started!
You can get my book “Raw Emotions” HERE