cook smarter, stress less
...you gotta eat, so why not upgrade your kitchen time?
...struggle with trying to cook homemade food without spending all your time in the kitchen?
...stare into your fridge for long minutes, with only mustard and bare shelves staring back at you?
...want to eat healthier lunches at work, but never cook ahead of time, so you end up eating out more often than you'd like to admit?
(warning sign #1: the fast food clerk knows your name and order)
if so, then join Dr. Angela on this free 3 day workshop
and find out how to...
...structure your kitchen time for minimal prep and maximal meal production
...eat better, cook smarter and stress less over your food choices
...learn how to keep your fridge stocked with healthy meals and snacks
...and get a few bonus recipes to help you get started, now!
join me from the comfort of your pjs
Register for the workshop now (it takes 2 seconds), then sit back and follow along as the entire course is sent to your inbox through my short course on upping your kitchen game.
Each day will bring a new e-booklet to your inbox, so you can read and follow along at any time.
so what's the cost?
For all this love, time, and organization, I'm bring you Let's Get Cooking
...but only if you sign up now through June 9th
alright, so when do we start?
Let's Get Cooking runs Monday June 10th to Wednesday June 12th.
Sign up today to save your spot.
If you have a friend who also needs some kitchen intervention, pass this link along and Get Cooking together!
Lung cancer and smoking- got it. But did you know cervical cancer is linked to smoking?
Ninety percent (90%!) of cancers have preventable causes.
Here's a quick "What are my chances of getting cancer" quiz. Count up your points for these health factors. Do you:
More than 2 a day=2
Get checked for STIs?
Yes I have=0
No or "What is that?" =1
Eat fast food?
Have exposure to any of these known carcinogens (means cancer-causers).
One point for each: radiation exposure (occupational or many, many X-rays), polluted water, chemical or industrial toxin exposure (such as from your occupation or living nearby a chemical plant) and a history of bad (blistering) sunburns.
Now, if you didn't notice the pattern above, this is not the SATs. More points is not better- it's worse off for your cancer risk. And since 95-98% of all cancers are not genetic (inherited and perhaps inevitable), then that means there's ample time and resources for cancer prevention. Take a look at this engaging infographic from Rock Your Cause and see your nearest preventive medicine doc and cultivate your health for now and decades to come. Contact me for more, or feel free to email me day or night at email@example.com.
Be healthy, well and happy. And remember, "prevention is the best cure."
There are over 300,000 people in the US who suffer a stroke each year, especially those with a personal and/or family history of heart disease, diabetes and clotting disorders.
The aftermath is uncertain and often ranges from paralysis to difficulty speaking and other far-reaching effects. Since the damage is already done by the time someone knows they have a stroke, prevention is key for this potentially devastating disease.
Research published last week in the British Medical Journal found that those who ate fish 2-4 times a week had a 6% less chance of a stroke, and those who ate fish 5 times a week had a 12% less chance of having a stroke.
Fish has been long recognized as an "anti-inflammatory" food, meaning that it reduces, rather than stimulates an aggravation of your immune system when you eat it. Just remember, that there is a wide diversity of fish out there, and be cautious in your choices.
Wild-caught Alaskan salmon, for example, has higher amounts of Omega 3 fatty acids and bioflavonoids than farmed Atlantic salmon- which is "pinked up" by artificial dye to look as healthy and fresh as its wild counterpart.
And when considering species of fish and fishing practices, over fishing and other environmental concerns (not to mention heavy metal content such as Mercury), it can at first be difficult to find a healthy source of fish that you feel good purchasing. Take a look at Environmental Working Group's Safe Fish List and this Sustainable Seafood Shopping Guide for pointers, recommendations and further reading.
Here's to your good health.
If it could never exist in nature, is it still natural?
Has science left common sense eating in the dust? When I see Cherry 7-Up Antioxidant advertising "A Delicious Cherry Way to Pick Your Antioxidant.," it seems that science, any science whatsoever, trumps common sense.
When you have no idea how your food is made, as is the case with pretty much all processed food, you leave your health in the hands of companies such as Pepsi-Co. Personally, I do not trust that these companies have my health in mind when they're advertising the antioxidant power of soda pop.
So, if Pepsi-Co won't look out for our best health, who will? You will. And if the old adage is right, that we are what we eat, then what should we eat?
Well, I for one was not created in a lab, so why would lab-created food be best for me? It wouldn't. What is "whole food?" I like to think of it as food you can identify. Meat, vegetables, fruit. What isn't whole food? Food that you have no idea how it was created. If you're squinting to make out the ingredient names (if you're looking at the ingredients list at all), you're probably not eating whole food.
And if you're not eating whole food, then you're eating part food and part chemicals, at a greater cost. A whole chicken and rice (or beans or potatoes) will always cost a family less than Combo/Value/Kid's Meals for everyone at a fast food establishment. And what kind of sense does that make?
If you want to read more on this, one place to look is Michael Pollan. I've taken the liberty to condense his already condensed "7 Rules for Eating" to the phrase: "Real Food, Not too Much, Not too Fast." See WebMd's page on him as a springboard into this topic.
Thank you for reading. I always appreciate your comments and questions!
So many choices, so many half-truth health claims.
Boosts your immunity. Good for digestion. Improves attention. These are some of the common claims made by major food companies to market their "functional food."
This phenomena has been explained by a recent NY Times article (5/14/11).
But how healthful are they? Is there actually science behind these claims?
Usually there is at least one scientific study which the companies use as a marketing springboard for their "functional food" product. But as far as how healthy the food item may be, the "for your health" advertising is often misleading and incomplete.
One such example is American Heart Association-approved Welches Grape Juice. It is approved because it is fat free (as opposed to those lard-laden juices?). Welches Grape Juice earns the AHA red "Healthy Heart" logo on the front of the juice containers, even though it contains 36 grams of sugar per serving (eight ounces). This amount of sugar falls somewhere between a Mountain Dew and a Pepsi- not what I'd call healthy, and probably not the best for your cardiovascular system.
In another particularly egregious use of research to promote "functional foods," Kellogg's Frosted Mini Wheats was marketing their cereal as improving children's attentiveness. These results were obtained by comparing children's attentiveness in the morning before their breakfast and after three hours. The control group got water for breakfast. Only half of the Mini Wheats kids showed better attentiveness than the water-fasted kids.
So it doesn't appear that concerned parents should be loading their kids up on those sugar bombs just quite yet. After whole wheat, the three remaining primary ingredients in Frosted Mini Wheats are sugar, high fructose corn syrup and gelatin. I can think of just a few better ideas for improving a child's attention than those food items.
So, how to tell what's what when grocery store items are being branded and sponsored by national disease associations faster than NASCAR drivers? First take a look at the ingredients, and turn a discerning eye to those which are "enriched" or include ingredients like high fructose corn syrup, artificial coloring (like red # 40). If the food has a longer ingredient list than you have an attention span for reading, the processed nature probably outweighs the health benefits.
Lastly, if the brand is a billion-dollar international company, they're probably not too concerned for your digestive health. Just look to that food critic in you to sift the food that's actually good for you from the bright colors and cartoon figures promising health benefits.
Thanks for reading!