Real food

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What Is Real Food?

By |April 8th, 2013|

This video is of me showing what I feel is Real Food VS NOT Real Food. 

Real Food Feeds and Nourishes You

You might have your own definition of Real Food which will depend upon what you want or need in your life.
You may crave energy.  You may want strength.  You may need balance or healing.
Some people would consider beauty or love essential food for their lives.

Real Food is food in its most natural state; it is unprocessed or with very little processing.
Real food does not need a label or fancy packaging.  A lemon is a lemon.  An onion is an onion. Real Food is a whole food that is life sustaining.

Whole Foods are: “Foods that have been minimally refined or processed, and are eaten in their natural state. In general, nothing is removed from, or added to, the foodstuffs in preparation. Wholegrain cereal products are made by milling the complete grain.”  Definition is from www.encyclopedia.com

Our bodies were designed to digest Real Food.  The best Real Foods to me are called Powerfoods.

mom an child in front of vegetables

Benefits of Real Food:

1. Full of naturally occurring vitamins and minerals to build and nourish the body.

If you research supplements carefully you will find that the better more expensive supplements provide a wider and more sophisticated complement of ingredients. They are actually trying to get the combination and chemical structure closer and closer to the whole food state.  You might ask at some point: why not just eat the food?

2. No added fat

Too much fat makes you fat. The high levels of fat added to processed foods and junk food is the ‘bad’ kind that now has been shown to increase heart disease, obesity.
Real Food nuts,  on the other hand,  have fat in them but it is often the ‘good kind’ that has been shown to help weight loss.

3.  No added sugar

White sugar (and similar high processed sugars)  makes you fat, creates anxiety and depression, increases diabetes, heart problems and rots your teeth, and suppresses your immune system.
Processed foods almost always have sugar added to them since they know it is addictive and they want to eat as much as possible.
Most real foods (except meat) have carbohydrates in them, usually in lower quantities, but even if there are higher amounts of carbohydrates, such as in fruit, it is more slowly absorbed into the system because of fiber and other whole food elements so the sugars are not absorbed so quickly. We call these smart carbs.
This means you get energy but without the problems.

4.  No added saltreal food with diana

To much salt is hard on the kidneys and creates high blood pressure.  It ends up being one more toxin the body must deal with.

Real foods have a minimal amount of naturally occurring sodium which is actually good for the body.
Most processed foods have added salt in increase the flavor (even if it is very sweet) so you will eat more and eat more often.

5.  Real Food Looks, Smells and Feels Great

I love strolling through the produce department […]

Perfect Oatmeal Porridge

By |June 2nd, 2011|

Oatmeal porridge has been a traditional breakfast food for hundreds of years. On a winter day  it is so warming to have a steaming bowl of porridge with raisins.  In the summer I do not cook them just soak; see my recipe below.

I like the old fashioned oats as they have a fuller flavour and are healthier.  You can eat this as a raw meal or make it into regular porridge.  As they take longer to cook I often soak them over night but you do not have to.

oatmeal - gluten free

Oatmeal & Sultanas

Ingredients:
1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tablespoons sultanas
Pinch of salt […]

Better Health Doesn’t Have to be Complicated

By |January 19th, 2011|

We want to make your life and health choices simpler.

Woman Eating StrawberryThere are hundreds of different  approaches to optimizing health.
In over 30 years of experimenting, we have figured out what works…
and what doesn’t!

Ninety percent of the health benefits you desire will come from one or two simple steps – not complicated rules  or fanatical ideologies.

These benefits  include:

  • Clear, radiant skin
  • Increased energy
  • A lean body
  • Overcoming health challenges

Here is one quick tip… Try to emphasize real food;  food that is whole and live… […]

Cranberry Sauce (sugar free)

By |December 7th, 2010|

The problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when is comes to cranberries as they are so tart. I use stevia and rice syrup.

Green means Lean E-book

By |September 24th, 2010|

7 Health Principles to Simplify & Balance Your Life! 'Eating Green, Clean and Lean' cuts through the confusion, by starting you in the right direction with clear, simple health PRINCIPLES.

Is Your Protein Powder Toxic?

By |August 30th, 2010|

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Consumer Reports Sounds the Alarm!  

Consumer Reports, one of the most trusted guides for buying reputable products, has found heavy metals in protein supplements and is warning you to use caution.

 Officials for Consumer Reports say they purchased 15 protein powders and drinks mainly in the New York metro area or online and tested multiple samples of each for arsenic, cadmium, lead and mercury.

 The results were very disturbing, considering how many people consume these highly processed food products and how MUCH they consume per day.

 

 The results showed a considerable range, but levels in three products were of particular concern because they exceeded the daily exposure limits proposed by USP for arsenic, cadmium or lead. This is if you assume 3 servings per day which is the average for most consumers. Some eat more and some eat less. For many products, levels of those contaminants were in the ‘low to moderate range.’

Personally I would not find even low to moderate exposure acceptable considering how many other toxic products we find in our environment. We have enough health considerations just dealing with life without wondering about a product we specifically consume for health or fitness!


Cadmium exposure is particularly scary
because it accumulates in and can damage the kidneys, the same organs that can be damaged by excessive protein consumption. It can take 20 years for the body to eliminate even half the cadmium absorbed today. 

Imagine what will happen to the large group of teenagers and twenty-somethings wanting to ‘bulk up’ today.  They are the ones who eat a LOT of these products and who may be in for a very unpleasant surprise some time from now.

 
“This (Cadmium) is a highly toxic metal, and while there are some cases where decisions have to be weighed against relative risks, accepting that you have to be exposed to any cadmium at all in your protein drink after your workout is definitely not one of them.”
says Michael Harbut, M.D., director of the Environmental Cancer Initiative at the Karmanos Cancer Institute in Royal Oak, Mich.


Even some plant sources can contain cadmium.  This is because of the heavy use of cadmium-containing phosphate fertilizers in commercial farming. Potatoes, rice, sunflower seeds, spinach and other leafy greens are susceptible, but this is not a problem if you are eating organic.


Below is the average finding for three serving of the protein drinks.

 


You can see that Muscle Milk and EAS were the most toxic brands while the whey products faired better than the rest generally. This is just a small sampling of products.  The protein powder you buy from the store may be better, but it also may be worse.

You can read the complete findings (5 pages) at Consumer Reports.


SASKATOON CRUMBLE

By |August 17th, 2010|

As you will know by reading my article The Best Berry, Saskatoons are my favorite and I am happy to eat them just as they are.  For fun I do enjoy a crumble or pie so here is the yummy crumble recipe.

SASKATOON BERRY BASE […]

Greens Are Good for Us

By |July 20th, 2010|

The very simplest place to start with getting greens into our diet is to eat one big salad each day and make sure it is filled with mostly greens.  

Greens are full of vitamins A, K, D, and E which are fat soluble. To absorb these vitamins make sure to add a teaspoon of dietary fat, such as butter, olive or coconut oil, nuts, cheese or salad dressing. This will make sure your body absorbs all of the vitamins in the greens. Vitamin K helps calcium and phosphorus bind onto the bone protein matrix.

  Greens
 MIXED SUMMER GREEN SALAD Greens 

Ingredients:
1 handful, spinach
1 handful, arugula
½ head, red leaf lettuce
½  head, green leafy lettuce
1 medium bunch of parsley
3 Celery pieces, chopped
1 medium cucumber, sliced in rounds
¼ cup pine nuts

Directions:
1. Mix greens together in a bowl.
2. Top with celery, cucumber and pine nuts.
3. Serve with Mint salad dressing.

TIP:  If you are planning on this lasting for the next day, do not mix the cucumber in.  Put it in a bowl on the side and add to each serving of salad.  A mix of the basic ingredients without the cucumber will last 3 days in the fridge.

LEMON-MINT SALAD DRESSING
This is a refreshing tasty dressing with a little mint flavour.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

Squash – Powerfood For All Seasons

By |February 25th, 2010|

Squash is a member of one of the oldest vegetable families in the world. It is a very versatile vegetable that can be used in soups, stews, purees, desserts and pies. There are also many kinds which are just decorative.

There are 2 Categories of Squash:

Summer Squash, which have bush vines, tender skin and are eaten when small and immature.

Winter Squash which are hard skinned and good for storage.  Summer squash is a tasty offering savoured by people from around the world. Its nutty flavour and moist texture enrich a vast array of dishes, ranging from dumplings to salads.

Summer squash

Summer squash has an abundance of manganese and vitamin C, and also magnesium, vitamin A, fibre, potassium, folate, copper, riboflavin, and phosphorus. It also has omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein. So you see it is a very healthy food.

zucchiniZucchini: still dominates as the best known summer squash.  It has thin skin that is usually green but can be yellow or striped or speckled. Being tender it cooks fast and it has edible flowers are often used cooking.

Other Summer squashes are:
Crookneck and Straightneck Squash: 
usually have a yellow skin and sometimes a green skin. Crookneck squash is partially straight with a swan-like neck. It was genetically altered to produce its straightneck cousin that is shaped as its name implies.

Pattypan Squash: a small saucer shaped squash with skin of either pale green or golden yellow. Its flesh is more dense and a little sweeter than the zucchini.

Winter Squash

Winter squash has a high amount of Vitamin A (beta-carotene), with vitamin C, potassium, dietary fiber and manganese. It also has folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.

Butternut squash: Tan colour with small seed cavity. This squash stores well and has a good flavour. Fairly dense golden flesh, makes an excellent puree.

Pumpkin: Good in sweet and savoury recipes. pumpkin

Acorn squash:  A deep black-green colour with a rich orange thick flesh – Delicious! Good for baking in the skin.

Doody or white pumpkin: Has pale greenish-white flesh and a delicate flavour.

Buttercup:  Dark green colour with a deep orange flesh. This extra dry squash has a sweet flavour.

Delicatta:  A creamy colour with green stripes. This squash is like a Sweet potato squash.

Spaghetti: Creamy colour with an oblong shape. The Flesh resembles spaghetti when cooked. Top with your favourite sauce!

Small Wonder: Light orange colour vegetable spaghetti looks like a soft ball in shape. It has more flavour than spaghetti squash. Great with salt, pepper, and butter.

White Acorn: A creamy white on the outside, pale yellow on the inside. It has a delicate nutty flavour.

Kabocha:  A pumpkin shaped winter squash. It has a rich, sweet flavour and when cooked its texture resembles that of a tender potato. Kabocha squash weighs an average of three pounds and has spotted or blotchy dark green skin. It can be baked, steamed, stuffed or pureed. Works well as a substitution in recipes that call for pumpkin or sweet potatoes. Kabocha is generally available […]

Why We Take Vitamins. Why We May Be Wrong!

By |February 2nd, 2010|

Are there better options than bags full of vitamins and pills?

pills

 

One-third of Americans (and an even higher percentage of Canadians) takes vitamin and mineral supplements each day. Reasons include:


1. Our new understanding of the body's requirements for particular chemical nutrients. For example, Vitamin C helps reduce free radical damage in cells.  It's easy to take Vitamin C in capsule form and to assume that it will give you the same benefits as a glass of orange juice. 
2. Our food supply is not as nutritious today as it was in the past.  This is due to large-scale farming which focuses on quantity, shelf life and profit rather than quality and nutrition. 
3.  Our modern lifestyle makes eating a balanced diet more difficult.  Increased stress has also boosted our need for certain nutrients.
We now assume that a vitamin pill will fill in these ‘gaps’ in our nutrition.  It may seem like a simple solution, but they often don't do enough.  And sometimes they just DON'T WORK.  Why is this?


A report in the December issue of the Journal of the American Dietetic Association concludes that the formula for optimal health isn't in the supplement aisle of a health-food store but in the FOOD AISLE. The American Dietetic Association is the largest organization of professionals that deals directly with your diet. It also has access to the most data and research in the field. So why do they state that foods are better than supplements?

5 Reasons To Use a Food Based Approach

1. Vitamin supplements are limited to what is written on the label. If it lists 20 chemical isolates, that is all you get. In comparison, every whole food has thousands of different micro and macro nutrients. This is why the better (and the more expensive) the supplement, the more factors it has in it.  But the best supplements are whole foods.  An orange, for example, has not only vitamin C but bioflavonoids, beta-carotene, folic acid, fibre, magnesium potassium and many other valuable nutrients. 

tomatoes ring

2. Foods contain nutrients we don’t fully understand.  Nutritional science is still young. Each day it discovers new phytonutirents which have profound influences on the body. More importantly, nutritional science is only just discovering the relationships between the various nutritional factors: how one factor influences another and how different ratios of nutrients affect the body.  The ‘facts’ of nutrition may change tomorrow, so why should you depend on them today?


3.  Each person has UNIQUE nutritional requirements
. These requirements will change over time and in different environments.  If you take this into account and try to prescribe isolated vitamins and minerals it becomes very complicated very quickly. The ‘gaps’ are constantly changing.  You would need expensive professional help to pinpoint the best nutrients for your body.  And they can only determine what your body needs at a single point in time while your needs will change from one day to the next. 


4.  The body absorbs foods best.
  Mere decades […]

10 Foods (and fixes) To Improve Your Mood

By |December 5th, 2009|

Don't Let SAD Get You Down In winter time when the days are short, many people (mostly women) suffer from Seasonal Affective Disorder (SAD). What was once thought of as a ‘silly mood’ that you should be shaking off by a bit of positive thinking and some hard work has now been recognized as a real physiological condition with real causes and luckily, real strategies to help. 10 Solutions (Fixes) which include real foods and powerfoods.

FREE Teleconference Class this Thursday

By |October 15th, 2009|

Learn the Skills and Principles for Achieving Long Term Health and Natural Slenderness.

  healthy-boyDo you ever wonder if your diet is making a difference in your life; whether it is good enough or balanced enough? We hear all the time about a balanced diet  but much of that information is contradictory and confusing.

Are you sure if you are eating the right foods, are getting enough or too much protein, are eating enough fruits and vegetables?    

Who else wants to learn the secrets to eating properly… that will strengthen and energize your body effortlessly?

(Even if you don’t know the first thing about nutrition or health right now.)
 
In this step-by-step complete course you will learn exactly how to evaluate and change your eating habits (completely from scratch) from
two health experts who have helped thousands….

Discover your Real Food Factor…..and Then Increase It!  

Determine how you are doing right now and then apply simple time tested principles…..for Healing, Energy & Weight Loss

Join our new improved Five Week Teleconference Course

  • We have updated our last course with some ‘must have’ modules. (see below)
  • Included as part of the classes is a one on one half hour Nutrition session with Diana
  • We are limiting the number of participants to 20 which means that every week there will be time for you to ask your questions and for us to respond. 

Overall Benefits:

1.  Be part of a supportive interactive group committed to improving their health together over 5 weeks.

2. Take control of your health progress by knowing exactly where you are and what you have to do each day in a simple and easy way.

3. Reach your full potential … by learning some simple things to do to create a vibrant you.  

During our 5 week  Course You Will Discover and Implement:

  • How to simplify your orientation to nutrition so you can worry less and enjoy more.
  • The […]