The topic for this blog post was suggested by a reader. I figured it was likely important, since many of you struggle with depression and arthritis or some sort of chronic pain, and you're self-medicating. The effects of THC, the active ingredient in marijuana, on hormones, is quite extensive. I am summarizing the findings reported in the reference I list at the end. Bottom line, it's probably not the greatest idea to be regularly introducing marijuana into your system if your hormones are out of balance and you're trying to correct that problem. Even if you're not trying to become pregnant but you're sexually active. The effects outside of your own self are potentially significant.
Interestingly, improving your omega-6 to omega-3 dietary ratio helps to correct some of your own human cannabinoid levels, which may help to decrease the desire to get them from an external source. It may also alleviate the depression and joint pain that you may be using marijuana for in the first place. Some experts suggest that this imbalance of our "natural THC" may be one reason women with PCOS have strong carbohydrate cravings--it's another form of the munchies!
Reduced FSH and LH levels. Suppressed prolactin, thyroid, growth hormone Provokes cortisol release and reduces production of adrenal steroids, which makes it hard to maintain hormone levels. Interferes with ovarian prostaglandin synthesis.
HCG-stimulated and FSH-stimulated progesterone secretion is inhibited. Inhibits estradiol release.
Inhibits cholesterol esterase manufacture, and cholesterol is the building block for many reproductive hormones. Hyperplasia and hypertrophy of the uterus Changes in vaginal cell thickness, character and mucoid presentation Reduced uterine weight Suppresses thyroid function.
A dose of LH that routinely caused ovulation in normal rats was only able to induce ovulation in 40% of the rats exposed to THC. Two to fourfold greater doses of LH were required to restore ovulation in THC-exposed rats.
The equivalent of one marijuana cigarette per day interfered with cell division and embryonic growth in fertlized eggs. It also reduced intrauterine weight gain by the fetus.
Offspring of rats exposed to THC had abnormal eggs, meaning the fertility of future generations was also affected.
Prevents reuptake of serotonin, dopamine, norepinephrine into the brain, increasing, not decreasing, depression over the long term.
Braude MC, Ludford MP, eds. Marijuana: Effects on the Endocrine Reproductive Systems. 1984
Many of you remember Amber, who had been recording her journey with us here and who helped us out with a segment for ABC-LA. Well, since that time, she has gone back to culinary school. (Go Girl!) She recently shared a report that she wrote about quinoa, and has agreed to let me post it as a guest blog. So excited to see someone with PCOS working in a place where she can have a significant impact!
This ancient grain has many nutritional properties, as it also possesses many universal uses as stated by, Daniel Fairbanks, Ph. D., a professor of plant and animal sciences at Brigham Young University.
“It has about twice the protein of regular cereal grains, fewer carbohydrates, and even a dose of healthy fats.”(D.Fairbanks)
Plus"it is considered a 'complete' protein, which means that, like meat, eggs, and dairy, it packs all of the essential amino acids your body needs to build muscle.”(Matt Goulding Men’s Health 2007)
Despite its many qualities, until recently, the last fifteen years or so, it has not been a popularly widespread grain. “It has been cultivated in the South American Andes from around 3000 B.C.” (K. Railey) and is claimed to be a staple food, like corn, or rice. “Quinoa is not specifically a true grain, but rather a seed of the Chenopodium or sometimes called the Goosefoot plant.” (D. Johnson, S. Ward) What classifies this as a grain is its culinary use, or the cooking technique used to prepare it. “The Incas believe quinoa to be a sacred grain, planting it each year is done first by the chief with a solid gold shovel.” (K. Railey)
Quinoa grows best in cool arid climates at higher elevations. The plant grows six to eight feet in height and has several angled branches; the flower produces clusters of seeds at the end of a stalk. The greens of the plant resemble that of a goose’s foot, hence the name"goosefoot," and are edible, similar to spinach greens. The seeds or quinoa, are very small, only about a quarter of the size of one grain of rice. They vary in color they can be red, brown, white, or pink and have a nutty flavor when properly cooked.
Attempting to cook the quinoa for the first time it became clear that this little seed is relatively unique in such a way, that when cooking it, the seed’s outer casing peels outward forming into a tail shape. The grain itself is a lot like rice, but the tail creates a crunchy and unique texture. Upon further research of this super grain, I became aware that “the seed when picked has a resin like coating; called saponin” (botanical.com) that rinses off easily. This outer resin'like “coating is of use as a detergent and a topical antiseptic in South America.” (K. Railey)
“The protein in quinoa about 12% to 18% about one cup a day could provide you with the proper amount of protein daily.” (D. Fairbanks) It also contains calcium, and iron and a substantial amount of vitamin E, and several of vitamin B complex, however it does contain a 6% to 7% o fat ratio (considered healthy fats). It has lower sodium content; it contains albumen, is gluten-free and it contains eight essential amino acids. Other grains come close to containing as much protein as that of quinoa but it is only about half the protein levels.
In conclusion, in my research of quinoa, I have found that it truly lives up to its superior qualities in that it has amazing protein levels, vitamin complex, and amino acids all packed into a rather small package. I love that you can use the whole plant, not just the seed and that it possesses medicinal qualities. It has replaced rice, and flour in my home due to its many benefits, and its universal cooking techniques. Since it contains higher amounts of fat and oil, it is necessary to store quinoa, in glass jars in the refrigerator in seed form it can store for up to one year, flour about three months. This super grain can be found at local health food stores, and on – line.
Recipe courtesy of epicurious.com
Yield: Makes 4 servings Active Time: 5 minutes Total Time: 30 minutes
Ingredients: 1 cup quinoa (all red or a mix of red, white, or black) 1 1/2 cups water 2 cinnamon sticks 1/4 teaspoon salt
Accompaniments: Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt
Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear. Drain washed quinoa well in a large fine-mesh sieve. Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks. Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.
Bibliography
http://www.botanical.com/botanical/mgmh/c/chenop53.html. (2012, March 7). Retrieved March 7, 2012, from http://www.botanical.com: http://www.botanical.com/botanical/mgmh/c/chenop53.html
http://www.menshealth.com. (2012, March 6). Retrieved March 6, 2012, from http://www.menshealth.com: http://www.menshealth.com/nutrition/quinoa
Johnson, Duane L. and Ward, Sarah M."Quinoa". (2012, March 7). http://www.hort.perdue.edu/newcrop/proceedings1993/v2-222.html. Retrieved March 7, 2012, from http://www.hort.perdue.edu: http://www.hort.perdue.edu/newcrop/proceedings1993/v2-222.html
Railey, K. (2012, March 8). http://www.chetday.com. Retrieved March 2, 2012, from http://www.chetday.com: http://www.chetday.com/quinoa.html
www.epicurious.com. (2012, March 7). Retrieved March 7, 2012, from www.epicurious.com: http://www.epicurious.com:80/recipes/food/Cinnamon-Scented-Breakfast-Quinoa
The last time I wrote about marijuana it brought enough traffic to this blog with the search words,"PCOS" and"marijuana" I figured the subject should be addressed in more detail.
Did you know that our bodies naturally make their own cannabinoids? They are compounds that are needed for a variety of processes, ranging from appetite to pain sensation to mood to memory.
Cannabis, an external cannabinoid, affects these functions as follows:
1. Interferes with both long and short term memory. If you're smoking pot and experiencing brain fog, there just might be a connection.
2. Increases appetite (like I had to tell you that!) When your internal (endo) cannabinoid system is out of balance, it too affects appetite. Leptin and endocannabinoids antagonize each other, and when the latter levels become higher, obesity is more likely. Just as cannabis intensifies cravings for sweets, so do high levels of endocannabinoids.
3. Affects fertility. In both directions. Cannabinoids can increase or decrease the probability of an embryo implanting in the uterus. My guess would be that if you're a person who is craving sweets and struggling with weight, you layer smoking pot on top of that…you're pushing that baby farther away from reality, rather than in the positive direction.
What is fascinating is that omega-3 fatty acids, the ones you see all the time mentioned in this blog, are crucial for good endocannabinoid function. If you're omega-3 deficienct, you're more likely to make it harder for your body to respond to its own naturally produced cannabinoids. So that craving for pot may have a valid foundation. The problem is, it's not the lack of cannabinoids that's causing the problem. It's that they are there, all dressed up, ready to help regulate memory, mood, appetite, and hormone function, but the body has lost the ability to understand what those chemicals are trying to tell them. Flooding your system with more of those chemicals holds potential to create an even worse imbalance, even worse cravings, a vicious cycle that it can feel impossible to break out of.
In addition, omega-3 fatty acids help to be sure that when it comes to maintaining muscle mass and reducing fat mass, the endocannabinoids push that relationship in the right direction.
Why not try improving how your body uses these chemicals and see if it helps reduce your need for the external stuff?
1. Work really, really hard on getting those omega-6 fatty acids out of the diet. They are likely to be found in baked goods, chips, all the stuff you tend to want to eat when you have the munchies. So it seems like a really important strategy is to not bring your munchie foods into the house. Fill your kitchen with fruits, vegetables, crackers made with olive oil, etc., to turn to while you're transitioning to a better hormone balance. Remember, the oils you want to stay away from begin with the letters"s" and"c"--safflower, sunflower, soybean, sesame, corn, cottonseed. Canola is ok.
2. Get as many omega-3 fatty acids as you can in your diet. If you supplement, start with a dose of 500 mg DHA per day. If, combined with #1, you don't see a change within 2 weeks, add 500 mg more DHA. I've seen some cases where titrating up like that, over time, the end dose was 1000 to 1500 mg per day. Hang in there. If you're diligent, it works. Lafourcade M, Larrieu T, Mato S, Duffaud A, Sepers M, Matias I, De Smedt-Peyrusse V, Labrousse VF, Bretillon L, Matute C, Rodríguez-Puertas R, Layé S, Manzoni OJ. Nutritional omega-3 deficiency abolishes endocannabinoid-mediated neuronal functions. Nat Neurosci. 2011 Mar;14(3):345-50. Epub 2011 Jan 30.
Watkins BA, Hutchins H, Li Y, Seifert MF. The endocannabinoid signaling system: a marriage of PUFA and musculoskeletal health. J Nutr Biochem. 2010 Dec;21(12):1141-52. Epub 2010 Oct 8.
Kirkham TC, Tucci SA. Endocannabinoids in appetite control and the treatment of obesity". CNS Neurol Disord Drug Targets 5 (3): 272–92, 2006.
Das SK, Paria BC, Chakraborty I, Dey SK. Cannabinoid ligand-receptor signaling in the mouse uterus. Proc. Natl. Acad. Sci. U.S.A. 92 (10): 4332–6, 1995.
Paria BC, Das SK, Dey SK. The preimplantation mouse embryo is a target for cannabinoid ligand-receptor signaling. Proc. Natl. Acad. Sci. U.S.A. 92 (21): 9460–4, 1995.
I received notice yesterday that a new omega-3 product has hit the market. It's called"New Harvest", and it caught my eye because it is a vegetarian source of essential fatty acids. We have a lot of vegetarians reading our blog so I wanted to know more. This is what I learned by going to their website.
1. The manufacturer is Dupont Chemical. 2. The omega-3's are produced by using a specific type of yeast, Yarrowia lipolytica, to turn corn sugar into fat.
I do like the fact that companies are working to find alternatives for humans that do not involve depleting the world's fish supplies. And I do like the fact that this has potential to help vegetarians.
My problem with this product is that it appears to be a product of genetic engineering. I'm not convinced that this is a completely risk-free technology. And, given the fact that a very high percentage of our readers are either trying to conceive or are pregnant, I have to remember that any food or supplement choice we encourage here has the potential to affect at least two lives, only one of which has a choice in what they are exposed to.
I'm in the process of deciding for myself about genetic engineering. It is a relatively new technology and I don't believe it's been around long enough for us to be 100% confident that it is 100% safe. Each of you has your own opinion about whether or not you wish to incorporate these foods into your diets. It took enough work for me to find the answers to simple questions I had about this product, that I decided to simplify the process for anyone else who might have similar questions.
I also wish, instead of marketing their product as"yeast-based", DuPont had been more forthcoming about the fact that it's more accurately positioned as"corn-based".
If you've been following the blog over the last week, I've been reporting about interesting products and things I learned at the 2011 Natural Products West Expo. It's a huge exposition where food companies hoping to connect with buyers for health food stores have a chance to showcase their products. There were about 2,000 exhibitors there, and in 3 days I didn't get a chance to see and talk to everyone I wanted to. You can imagine, on the exhibitor end, the pressure there is to create a product, packaging concept, and booth display that catches the eye of the people you came to meet!
Unfortunately, not all concepts were on target. I'm sharing one that is a common example of how omega-3 marketing is not always accurate. It's still not regulated well, so there are lots of variations in how facts are presented that can be confusing to the person who knows they want to eat well but doesn't understand all the facts.
Yesterday I pulled a fish oil bottle out of my sample bag and noticed on the label that it was"extra-virgin" fish oil. This is a concept that I'm familiar with when it refers to olive oil, and it means that it is the olive oil from the first press of olives. It's a stronger oil, with a lower smoke point, and more appropriate for recipes where the oil is not heated. But it's not really a concept that has any relevance to fish. (I joked with my Facebook friends about whether or not it really mattered what the fish were doing before we caught them!) This particular product's label was also busy with breakdowns of omega-3's, 5's, 6's, 7's, and 9's, promoting a"perfect complement of 16 omega's". It all sounded very official, but to the average consumer who is still confused about 3's, 6's, and 9's, it only serves to make shopping for fish oil tedious and painful.
One of the reasons for all of this confusion is that fish oil is Mother Nature's patent. Consumers want their foods and supplements to be as unrefined as possible, but the only way to patent and protect a manufactured product, is to alter it. So it is very difficult for fish oil companies to create products that distinguish themselves from other competing products while keeping their customers happy. What is left to distinguish a product is where the fish is caught, what species the fish is, and the total amounts of omega-3 fatty acids. And lots of pretty, irrelevant marketing words.
Even with all my knowledge and training, I can spend hours in the health food store looking at labels on fish oil supplements and keeping up with new and different products. From my perspective, it's the total amount of omega-3's that matters. If you have a hard time with the flavor or the burps, there are several flavored options and packaged forms that can get you around that problem.
Here is my advice to you.
1. First of all, before you spend a lot of money and time, try taking fish oil to see if it works for the problem you're trying to solve. Be sure you take enough of it. For the degree of inflammation seen with PCOS, you're going to need to take the equivalent of 1000 mg DHA. That can be 2 to 3 times the recommended dose on the bottle. Be sure you do your math. It can even be the Costco brand. That is actually my first recommendation to clients. I'm more interested in whether or not adding DHA to the diet is helpful, not where the fish was caught, what the flavor of the fish oil is, yadayadayada. I just want to establish if there is a DHA deficiency.
2. Make a list of the problems that you have that you're looking for relief with that you know are related to omega-3 imbalance: memory, concentration, mood swings, carbohydrate cravings, skin problems, menstrual irregularity. Keep this list in a handy place.
3. If memory problems are on your list, be sure you have a mechanism for remembering to take the fish oil! I swear, this is one of the biggest barriers to PCOS, memory and forgetfulness keeping you from remembering what it is you need to do! If you need to engage your significant other, or set up an alarm on your phone, or a Google calendar reminder…do whatever it takes to be consistent. If you didn't take it, and it didn't work, it didn't work because you didn't take it, not because it's not the issue.
4. Be diligent about reducing your omega-6 intake: soy, safflower, sunflower, sesame, corn, cottonseed. The less of these oils you have in your diet, the better chance omega-3's have of doing the job.
5. Be sure you're reading the dose right on the label. One of my biggest issues I have with one of the most popular brands of fish oil is that their dose is two capsules, not one. Most people never read the fine print, assume a dose is one pill, and end up taking half of what they were thinking they were taking.
6. At the end of your trial period, look at your list and see what improved. Did it work? NOW, and only NOW that you've established whether or not you were DHA deficient, consider if the type of fish oil you take. Would you prefer a flavored, a gel, a capsule, a liquid? All of them are going to give you what you want, you're just deciding which one fits best with your personal taste and texture preference.
Pretty packaging and fancy words are not what are going to help you to feel better. It's what's inside the package, and in what concentration, that you need to focus on!
Hi! My name is Belynda and it is nice to meet you. I have been itching to get a blog going to be able to chat with some of the bloggers I have been reading.
I am at that sweet spot in life with my kids grown and I have time to figure out what I like to do. I have a good amount of job experience and a good amount of stay-home experience, too. Most of my job experience is in the secretarial field. I was at home during most of my child-raising years. Then I had a FUN job working at a hospital gift shop. It was like going shopping for a few hours each time I went to work.
Decorating is one of my passions and I rearrange and tweak things around my house A LOT. I like to cook, but am more along the lines of Sandra Lee than Ina Garten. My most favorite thing to shop for is: PURSES! Love them. I can get a rush from a new beauty product, too. Getting a "deal" is a big thrill for me and I love to tell people when I find one.
I am married and my husband and I have three sons. Our oldest is married to a beautiful girl and they live about 40 minutes from us, our middle son lives a little nearer to us-about 30 minutes away, and our youngest is finishing his last year in graduate school and still lives with us. I am sure a lot of my stories will involve them!
This article just popped up when I logged in this morning, and I thought you all might find it interesting. I know from my website that skin and appearance issues are among the top concerns of"cysters"…
What's interesting about this, is that the very same foods that promote fertility, can promote healthy skin.
A short note about fish oil and skin. About 15 years ago I took a vacation to Costa Rica. I used sunscreen…but my German-WASPy skin just didn't tolerate the intensity of the latitude. I ended up with a second degree burn, and scarring on my chest that I had resigned myself to having as a lifelong lesson about sun and skin.
In the last few years I've been changing my own diet based on what I've learned in studying PCOS, and I've begun to do some work for omega-3 companies. Dennis, my friend at Nordic Naturals kept sending me bottles of flavored cod liver oil, which I kept putting in the refrigerator or trying to pass off on my cats.
Finally, I decided to try it. And a few months later, I noticed, the scarring looked a whole lot less worse. It's probably a combination of a better diet and supplements, but it really reinforced with me, being here in Arizona, that my skin deserves the best possible diet and care I can give it.
Source: barefeetinthekitchen.blogspot.com via Monika on Pinterest
One of the most well-intended things people do when they decide to start eating healthier, is to eat more salad. A healthier choice, right? Only if you are salad dressing-savvy. Most commercial brands of salad dressing are made with soybean oil. Even if you shop at Whole Foods! If you've cut out a lot of fat from your diet, but you've kept or added more salad dressing, the ratio of that omega-6 to what omega-3 you have could be enough to push you toward a pro-inflammatory situation.
I can't even remember the last time I bought ready-made salad dressing. I made a vinaigrette once and it was so easy, I wondered why I didn't just do it all the time. These days I usually just drizzle olive oil and balsamic vinegar on my salads and that works just fine.
If you're not there, and you want something a bit more complex, try this balsamic vinaigrette recipe. It comes from a food blogger who uses our Chow Locally food…it went viral after pinned it on Pinterest. So I figured you'd like to have the instructions.
I also found a handy thing at Fresh and Easy yesterday, it's a balsamic vinegar spray bottle. I love it! I just spritzed the surface of my salad bowl with vinegar before adding the greens. The cap twists off if I want to measure out a larger quantity for a recipe. It's going to become a staple on my vinegar shelf.
With all the spring greens in season, it's a good time to try a newer, cleaner way of dressing your salads!
I'm pretty good at regular exercising. But I have to admit, I can get into ruts. I run because it's easy and convenient and efficient on a busy day. I use the elliptical if I'm near the gym while I'm out. And I love, love, love to swim! But even that is a little routine, focusing on the same muscle groups while ignoring others.
I was reminded the other day of why I might benefit from mixing it up a little bit. inCYSTer Ivonne Ward invited me to join her at a NIA dancing class. (More on NIA in a future post.) I remembered how much I loved dance when I studied it way back in high school, and how much I love to move to music. I also came home well aware of muscles I haven't been using despite my strenuous workouts, and muscles that were tight from being overly focused on. I felt sore, but wonderfully so!
I'm trying something new this year, trying to mix up my exercise so that no two sessions involve the same activity. Trying to mix it up a little bit more so that my fitness is more well-rounded.
Today, the weather is so beautiful, I'm going to get out the Rollerblades and spin around my neighborhood. I love the rhythm of skating, I find it calming and meditative. And I love how the blades use my legs in different ways than does running. And those boots are heavy enough that it's like a ton of weight lifting for the butt muscles--never a bad thing!
I've been communicating with a very nice woman in Santa Monica who is helping me to figure out how I can add tennis lessons to my work trips over there. I've always wanted to learn tennis, so why not this summer when I will surely have time in a place with great weather?
inCYSTer Dr. Gretchen has been talking about her surfing lessons with such enthusiasm that I am going to make time for some of those as well. I will definitely have to get over my shark phobia for this one, but it looks like so much fun!
Both of these activities will challenge my upper body more, which as I get older is definitely something I need to encourage a strong, healthy spine. Plus, I love having new things to learn. My tennis contact shared with me that something she loves about tennis is that every time you play, you're with a different person who challenges you differently, so it's never the same game. I think I'll like that. Sometimes the runs do get a little tedious.
I was also thinking during NIA yesterday that my dance training may come in handy in a sport requiring coordinated footwork, and vice versa. I will be more motivated to swim if I know it will help me to better enjoy my surfing time.
Tennis and surfing require mindfulness as well. Unlike running, and the other activities I do, where you can kind of zone out and be in another world, you have to be mentally PRESENT, aware of your place in space as well as your surroundings, in order to effectively participate.
It's why I hate the question about what the ultimate exercise is. There isn't really ONE, it's what you'll do most regularly. And I think you'll exercise most regularly if you're interested in what you're doing.
Maybe if you're bored with what you're doing, or only exercise for a few weeks before it drops off again, it's because you're not mixing it up enough. Exercise because it gets you away from the computer, stretches your back, allows you to be social, gets you in touch with nature, helps you sleep…and you are guaranteed to strengthen muscles and bones, and maybe lose weight.
Exercise just to lose weight and well…if that's what you've been doing, maybe that's why you've read this blog post all the way to the end.: )
I recently started to tell a good friend about the antioxidant power of turmeric. He stopped me midsentence.
"What is it with all this antioxidant stuff? First it was pomegranates. Then it was Mongolian gojis. It's something different every day."
(Insert big sigh and eye roll here.)
"Can you even tell me what an antioxidant looks like?"
My friend's reaction verified something I've sensed for awhile now. In our quest to show how much we know about antioxidants, we've thrown long words and catch phrases at the public, to the point where the concept has become nothing more than hype.
It's not long after any concept hits"hype mode" that it becomes passe. And being passe is absolutely not what the average antioxidant should be, to ANYONE.
So, I'd like to answer my friend's question. My answer is somewhat long, but I will do my best to encourage him--and you--to see past the hype that's been flung at all those innocent pomegranates and beets and Indian curries!
Here are ten important things to know about antioxidants.
1. AN ANTIOXIDANT IS LIKE RUSTPROOF FOR YOUR BODY. Oxidation is the natural process of something breaking down over time. On your car, oxidation looks like rust. Oxidation in humans isn't much different; it's somewhat of a biological rusting out process. So an antioxidant, really, is human rustproofing. 2. AN ANTIOXIDANT SLOWS DOWN AGING. This is primarily a blog for women with PCOS. What does aging have to do with that? PCOS is a disease of inflammation, and inflammation is an aging process. If you stand back and look at the big picture, a lot of the symptoms of PCOS are actually indications of an accelerated aging process--arthritis, forgetfulness, poor sleep, diabetes at an early age, premature menopause--I am struck at how many of my clients really present as old people in young peoples' bodies. Just as there really is no cure for the wear and tear on the body of a car that works better than prevention, PCOS needs preventive action. It's about choosing food, activity and lifestyle behaviors that make it easier for your body to stay young. It IS possible to reverse some aging, but it's a whole lot easier to prevent aging before it happens. Making good antioxidant choices every day is an important part of your personal rustproofing plan (PRP). 3. DON'T JUDGE AN ANTIOXIDANT BY ITS SCRABBLE SCORE. This one drives me nuts. Nutritionists tend to be extremely detail oriented, and they seem to have adopted this compulsion to throw dozens of new long words at the public. I am equally as nerdy when it comes to biochemistry, but there is a place for those words. If seeing them in an article isn't inspiring you to put some new and different foods on your shopping list, what's the point?
I don't believe in dumbing down the public, but I have to admit, much of what I read has MY eyes glazing over because how the word was spelled or pronounced was apparently more important to the author than what's in it for me to care.
If you're adding a few beets at the salad bar or learning to cook Indian curries, that's what matters. The chemicals will help you to be healthier, whether or not you can spell or pronounce them.
4. THE BEST ANTIOXIDANTS ARE FOUND IN THEIR ORIGINAL PACKAGING. I graduated from college in 1982, and there were only a handful of antioxidants to learn about at the most. Back then (I guess you could say the nutritional dark ages!) we learned mostly about vitamins and minerals. Many of the compounds we knew about, were extracted and sold as"complete nutritional replacements". Of course, the definition of"complete" was based on our limited knowledge of what food actually contains. They weren't really complete because they did not contain the antioxidant compounds we didn't even know about!
That, for me, was a huge lesson learned, about how much of an expert I can truly be in this field. There will always be things I don't know, and need to know, and my responsibility as a health educator is to be as complete in talking about what I don't know as I do about what I do know.
Therefore, my advice when it comes to antioxidants and supplements, is not to focus on what the most important, most perfect antioxidant might be, then to extract it and consume it in large quantities. Rather, look for opportunities to eat whole foods that are as close to the ground and/or tree when you consume them. The more something is sliced, diced, extracted, powdered, concentrated, the less like nature it is.
Remember, whole is best. There may be important nutritional compounds we have yet to learn about that aren't in those expensive antioxidant supplements.
5. ANTIOXIDANTS ARE COLORFUL CHARACTERS. Your plate needs a variety of colors if it's also going to contain antioxidants. I created this graphic last summer to illustrate the concept. If you're eating lots of reds and blues, and are judicious about which white foods you choose, that's a good start. But remember the greens, yellows, and oranges, too! It's really not that hard to choose colorfully. A plate of food that contains a lot of colors is also attractive. Would you rather have a plate of white fish, cauliflower, and mashed potatoes, or a chicken salad packed with apples, walnuts, and spinach?
Eat patriotically--doesn't matter what country--if you put color on your plate, you can't go wrong.
6. ANTIOXIDANTS LOVE A GOOD PARTY! Antioxidants tend to be more effective in the presence of other antioxidants. In other words, you'll get more bang for your buck out of Compound A if you are also eating Compound B. That's why there is no such thing as the ultimate antioxidant. Just like you have less fun at a party if you act like a wallflower, your"health party" will be a whole lot more worthwhile if you introduce and mingle different compounds.
7. ANTIOXIDANTS LOVE THE GYM. Antioxidants have an interesting relationship with exercise. Exercise, because it raises metabolism, is actually an oxidative activity. However…when you exercise regularly, your body becomes more efficient at storing antioxidants for future use, and then mobilizing them to areas where exercise has raised your metabolism. To get the best advantage out of exercise, it's important to (1) not overexercise, but (2) exercise regularly, and (3) be sure the diet you eat on a regular basis is full of colorful foods.
8. ANTIOXIDANTS ARE HOMEBODIES. When fruits are picked early so they can be shipped to distant markets, they're not allowed to ripen and develop their fullest antioxidant potential. When fruits are processed so they can be stored and consumed through off-seasons, they lose antioxidant power. So while I love blueberries and I appreciate their antioxidant power, they are more of a summer treat for me. Since I live in Arizona, I try to eat lots of citrus in the winter, watermelon in the summer, and to use foods from other areas as occasional treats. Every locality has its specialties. Become familiar with what's in season in your area, and if you travel, experiment with local specialties. A Goji berry is definitely a powerful antioxidant tool, but you can be antioxidant friendly even if your plate was not partially picked by distant farmers on exotic hillsides. Some of your greatest antioxidant friends may be lurking just down the road at your local organic farm.
9. ANTIOXIDANTS SHOULD NOT BREAK YOUR BUDGET. When you eat seasonally, you should also save money. In fact, one of the easy way to know what fruits and vegetables are in season is to look for what is cheap! If you frequent your local farmer's market, what you see at the majority of the stands is likely the local seasonal offering. I like eating seasonally because foods move in and out of my menu and I don't get bored because I'm eating the same thing over and over again. Get to know how seasons affect food availability in your area, and plan menus around that. It is fun, not to mention tasty!
10. THE BEST ANTIOXIDANT OF ALL--IS A PROACTIVE LIFESTYLE. OK, here's a picture of an antioxidant. (A face only a molecule mother could love…) What it looks like isn't as important as what it does. An antioxidant keeps you healthy and young! Any choice you make that creates an imbalance--too much exercise and not enough rest, not enough sleep, an imbalanced diet, poor stress management--puts you at risk of antioxidant deficiency. If you're not making good lifestyle choices and assuming a supplement will absorb the imbalance, you're putting yourself at even greater risk. Be sure your diet has a lot of variety and color.
Even better, apply that mentality to the rest of your life. --Create a social support network with a variety of personalities that encourage the best in you to come out, and who accept you for who you are without unrealistic expectations. --Participate in a few different physical activities that allow muscles to rest while others work. --Do things that make you laugh! (Yes, in a way, your favorite corny movie is an antioxidant!) --Do something creative.
There are many kinds of antioxidants that have nothing to do with nutrition. Be sure your choices add up to move you in the direction of capitalizing on them, rather than putting you in a position where you need to supplement to reverse damage that didn't need to be done.
OK, good friend, I hope I answered your question and you made it to the end of this blog post without rolling those eyes again!
I was asked to clarify some comments I recently made about chia, as they were questioned for their accuracy. I'm all for revisiting and making sure my information is accurate, so here is my response.
First of all, while the information on this blog should be helpful to anyone regardless of whether or not they have PCOS, it IS targeted toward women who have this hormone imbalance. So some of the information I provide is more geared toward their specific nutritional needs and not the apparently healthy population. This should always be kept in mind when reading what I write.
One of the questions about my post was that I stated that taurine is an essential amino acid. There is actually some debate about this. Some experts say no, we can synthesize it. Others call it a conditional amino acid, meaning in some situations it may be essential.
Women with PCOS seem to have something going on in their brain and nervous systems that interferes with everything from mood and appetite regulation to speech and language function. (Simply read the responses to my question last week about the symptoms I listed and you will see what I mean.) Much of the dietary protocol we have developed is actually derived from epilepsy research at Johns Hopkins University, with the premise that calming nervous system excitability makes it easier for the brain and nervous system to function as they should when not under duress. Taurine is an amino acid showing promise as an anti-seizure compound, which makes me wonder whether or not a hyperexcitable brain blows through available taurine much more quickly than a brain that does not have to live under these conditions.
That being said, I am more comfortable with the premise that for the population for whom this blog is written, as well as anyone living with any kind of condition that places stress on the brain (migraines, epilepsy, OCD, anxiety disorder, bipolar disorder, PTSD, schizophrenia, etc.), taurine may actually be an essential amino acid. Research to support my claim still needs to be done, but I am more comfortable being conservative on this one, especially given the responses to last week's questionnaire and the severity of some of the diagnoses I just listed. Better to be safe than sorry.
Secondly, even if the amino acid profile of chia is complete, the total protein content of chia is relatively low. So if we're advocating for a 30% protein diet in a woman who is being advised to consume 1500 calories a day, she is going to need to consume about 113 grams of protein. That translates into your needing, at this protein level, to consume 700 grams of chia per day, just to get your protein needs. That is also 3,430 calories' worth of chia, more than twice your daily calorie needs. And while its amino acid profile is nearly complete, its nutritional profile is not. It contains no vitamin A, vitamin C, vitamin D, vitamin K, thiamine, riboflavin, niacin, vitamin B6, folate, or iron, to name a few.
From an omega-3 standpoint, I did invert the numbers. There is no consistent order by which omega-6 and omega-3 ratios are reported, and though I usually check to be sure I did not flip them, I did not this time. I do apologize for that.
According to http://www.nutritiondata.com/, chia seed contains an omega-6 to omega-3 ratio of 3.03, which is actually quite good.
The caveat is that the omega-3 this food contains is alpha-linolenic acid (ALA), not EPA or DHA. Most omega-3 experts will contend that in the most perfect of conditions conversion of ALA to DHA is at best 5%. Again, the women this blog serves seem to need a much higher level of DHA than average for a variety of reasons. We find that they seem to do best on 1000 mg DHA daily, the level recommended by Dr. Artemis Simopolous for treating depression. Calculated out, if you are depending on chia seed to get all of your omega-3 fatty acids, from ALA through EPA and DHA, you're going to need to consume about 115 grams of chia seeds per day. Just be forewarned.
Bottom line, I actually think chia is a healthy food--as part of a varied diet. I especially think that for vegans reading this blog it can be a great addition to your diet. However, I do not believe in superfoods. There seems to be a trend toward wanting to find one perfect food that has it all. I have yet to find it. It's understandable when we're surrounded by a lot of confusing information and we live in a culture where over 10,000 new products hit the grocery shelves each year (I saw half of them in Anaheim last month and it was overwhelming!) that we'd want to have just a few foods and a small nutritional comfort zone. Unfortunately that is not really how human nutrition works.
This is an especially important philosophy to stick to on this blog, given the fact that we're learning that a very high percentage of the women we're helping have some kind of history of"veganism gone wrong"…in other words, overzealous veganism with a focus on eliminating foods rather than on learning how to eat to be nutritionally complete with no animal products on the menu. We discourage fanaticism and encourage food curiosity and variety!
We were designed to be omnivores and to eat a variety of foods from a variety of sources. I encourage you, rather than arguing for why you should narrow your choices down to feel more comfortable around food, to learn to negotiate a wider variety of foods you are willing to include in your diet.
Gaby AR. Natural approaches to epilepsy. Altern Med Rev. 2007 Mar;12(1):9-24.
One of my litmus tests for how healthy a vegan's diet truly is, is to listen to how they describe what they eat. If they focus on telling me what they DON'T eat, and have a limited list of what they DO eat, I start to consider that what we're describing is an eating disorder, not a vegan eater.
Here's a challenge to encourage you to be more vegan and less disordered. It comes from the blog http://www.lunchboxbunch.com/., and it's a list of 100 vegan foods. I've been instructed to italicize foods I'd never try, and bold face foods I have eaten. And to encourage you to share the challenge on your own blogs.
I'm a pretty adventurous eater so there are no italics. I did better than I thought I would, actually, since I am not 100% vegan myself. I now have some great items to add to my own list!
Have fun! 1. Molasses
2. Cactus/Nopales 3. Scrambled Tofu 4. Grilled Portobella Caps 5. Fresh Ground Horseradish 6. Sweet Potato Biscuits 7. Arepa 8. Vegan Cole Slaw 9. Ginger Carrot Soup 10. Fiddlehead Ferns 11. Roasted Elephant Garlic 12. Umeboshi 13. Almond Butter Toast 14. Aloe Vera 15. H and H Bagel NYC 16. Slow Roasted Butternut Squash 17. White truffle 18. Fruit wine made from something other than grapes 19. Freshly ground wasabi 20. Coconut Milk Ice Cream (not store bought) 21. Heirloom tomatoes 22. Orchard-fresh pressed apple cider 23. Organic California Mango (in season Sept-Oct only) 24. Quinoa 25. Papaya Smoothie 26. Raw Scotch Bonnet (habanero) pepper (just a bite!…hot! 27. Goji Berry Tea 28. Fennel 29. Vegan Chocolate Chip Cookie 30. Radishes and Vegan Buttery Spread 31. Starfruit 32. Oven fresh Sourdough bread 33. Sangria made with premium fruit and juices 34. Sauerkraut 35. Acai Smoothie 36. Blue Foot Mushrooms 37. Vegan Cupcake from Babycakes nyc 38. Sweet Potatoes and Tempeh combo 39. Falafel 40. Spelt Crust Pizza 41. Salt and Pepper Oyster Mushrooms 42. Jicama Slaw 43. Pumpkin Edamame Ginger Dumplings 44. Hemp Milk 45. Rose Champagne 46. Fuyu 47. Raw Avocado-Coconut Soup 48. Tofu Pesto Sandwich 49. Apple-Lemon-Ginger-Cayenne fresh-pressed juice…with Extra Ginger 50. Grilled Seitan 51. Prickly pear 52. Fresh Pressed Almond Milk 53. Concord Grapes off the vine 54. Ramps 55. Coconut Water fresh from a young coconut 56. Organic Arugula 57. Vidalia Onion 58. Sampler of organic produce from Diamond Organics 59. Honeycrisp Apple 60. Poi 61. Vegan Campfire-toasted Smores 62. Grape seed Oil 63. Farm fresh-picked Peach 64. Freshly-made pita bread with freshly-made hummus 65. Chestnut Snack Packs 66. Fresh Guava 67. Mint Chocolate Chip Oatmeal Cookies 68. Raw Mallomar from One Lucky Duck, NYC 69. Fried plantains 70. Mache 71. Golden Beets 72. Barrel-Fresh Pickles 73. Liquid Smoke 74. Meyer Lemon 75. Veggie Paella 76. Vegan Lasagna (raw optional) 77. Kombucha 78. Homemade Soy Milk 79. Lapsang souchong 80. Lychee Bellini 81. Tempeh Bacon 82. Sprouted Grain Bread 83. Lemon Pepper Tempeh 84. Vanilla Bean 85. Watercress 86. Carrot you pulled out of the ground yourself 87. Vegan In-Season Fruit Pie 88. Flowers 89. Corn Chowder 90. High Quality Vegan Raw Chocolate 91. Yellow fuzz-free Kiwi 92. White Flesh Grapefruit 93. harissa 94. Coconut Oil 95. Jackfruit 96. Homemade Risotto 97. Spirulina 98. Seedless 'Pixie' Tangerine 99. Gourmet Sorbet, not store bought 100. Fresh Plucked English Peas
Just a few weeks ago, I was talking with my husband about the amount of money I spend buying healthy food every month. I often wonder why the foods that are the most damaging to our nutrition are so much less expensive than foods that protect and nourish our bodies in so many different beneficial ways. Then again, when I wander through specialty organic grocery stores, I wonder why some of the prices are so outrageous; however, every once in a while you stumble upon a food item that you just can’t resist trying, even if it more than you usually spend on good nutrition.
Since watching my weight is my third “full time job,” I’m always looking for foods to add to my list of staples, as well as adding some variety to my vegetable and protein intake. I’ve never been one to experiment with exotic foods, but in the last two months, I’ve found myself drawn to organic nut, seed, and coconut oil based products. With this new quest, I came across a wonderful product, Pistachio Pesto, made by Living Tree Community Foods. You’ve probably read on this very blog about the health benefits of pistachios, a powerful and protective nut that is a great addition to your diet. Check out the following link if you want to read up on the pistachio. http://www.incyst.com/2009/04/food-of-week-pistachio-nuts.html
While I’ve never been a fan of pesto, I couldn’t resist giving the Pistachio Pesto a try, particularly after reading the list of all organic ingredients, which includes sun-dried tomatoes, sun-dried black olives, raw sesame, and olive oil. So far I have tried the pesto on a high fiber cracker, which was delicious, and I’m sure I’ll experiment with this as a topping for vegetables very soon. If you would like more information on this product, you can visit http://www.livingtreecommunity.com/.
Stacey Frattinger, RD, CHFS Owner of Formula FUEL http://www.formulafitt.com/ Contact me @ formulafuel@hotmail.com
I promised Ivonne I would post a recipe here, but my format will be a little bit nontraditional.
See, so many people have this perception that if you have a nutrition degree, or work in the fitness and counseling worlds, you are somehow this magic creator of 3 gourmet meals a day. They're all perfectly balanced, exactly the necessary number of calories with perfect ratios of carbohydrate, protein, fat, zinc, antioxidants, omega-3's, yadayadayada.
NOT.
I think sometimes these blogs and websites with all these people who'd like you to think it's perfect in foodieland are downright intimidating. I want you to HAVE FUN with food, and I want you to have the confidence to experiment.
So here's a look inside my kitchen and my head when I recently improvised on a popular recipe, Morning Glory Muffins.
Here is the original recipe as I found it on the Internet:
1 1/4 cups sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Earthbound Farm Organic Raisins
1 large organic apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
Now let's see what actually happened when I rolled up my sleeves and baked them.
1. "Where is the sugar? Dang! I forgot I was almost out and I only have half as much…OK, in food chem class we learned that while some sugar is necessary not all of it is. Maybe I can make do." Half the sugar is used.
2. Time to add the pineapple. "Hmmmm…I still have a dozen of those 400 oranges that I picked taking up space in the refrigerator…they're acidic, wonder what would happen if I replaced pineapple with chopped oranges?" Oranges are used in place of pineapple.
3. I used omega-3 eggs in place of regular eggs.
4. Now for the vegetable oil. "Wonder if I could use olive oil? That olive oil pastry I had on the cruise a few years ago was pretty good." So olive oil it is, and 2/3 of the recipe's original amount.
5. Home stretch…time for vanilla…"Oh, MAN! I could SWEAR I had vanilla!" Time for a little trick my mom taught me years ago…extracts are alcohol based, so you can exchange the vanilla for anything you might have that is a liqueur. "What's in my liquor cabinet? Banana liqueur, hazelnut liqueur…" Hazelnut wouldn't open (it was crystallized shut from disuse), so banana it was.
And there you have it. I would be a disaster on a cooking show, but my mad-science-hmmm-let's-see-if-this-works approach turned out some pretty darned good muffins.
Which, at this point, are no longer Morning Glory Muffins. Given the fact that I used local oranges and pecans, our local tree nut, they have been renamed Arizona Sunrise Muffins. Here's the recipe as it ended up:
Arizona Sunrise Muffins
5/8 cups sugar
2 1/4 cups whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Earthbound Farm Organic Raisins (chopped dates would make it even more local)
1 large organic apple, peeled and grated
1 cup oranges or other citrus, peeled and chopped (probably need more sugar if you use grapefruit)
2 cups grated carrots
1/2 cup coarsely chopped pecans
3 large omega-3 eggs
2/3 cup olive oil
1 teaspoon banana liqueur
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
I must add an important disclaimer here. Not all my experimenting succeeds. I have some serious flops. The thing that matters is that I learn from each experiment, I don't aim for perfection, and I have FUN.
That's what I encourage all of you to do, too, when you step into your kitchen.
Green Mountain at Fox Run, host of PCOS week twice a year, has a great blog, http://www.aweightlifted.com/. It covers a lot of topics, but one of my favorites is Thursday's Healthy Eating feature. If you've considered coming to PCOS week, and are curious about the food they serve, this gives you a great idea. One of the things I am fond of when I visit is the variety of homemade vinaigrettes they serve with their salads. Today Chef Lisa writes about pomegranate vinaigrette…check it out!
And if you're interested in coming to join me and the Green Mountain at Fox Run staff, we'll all be together in Vermont March 8 — 12, 2010.
It was bound to happen. Food manufacturers saw people like me hyping omega-3 fatty acids and people like you following advice…and they decided to do what they always do…put it into something chocolate and sweet. For more information on this omega-3 supplemented, chocolate-flavored infant formula, which by the way I DO NOT recommend or endorse, please visit Marion Nestle's blog.
And we wonder why our kids are fat. We teach them how to be every time we feed them!
Oh, and while I'm at it, I'm sharing my personal Top Ten List of Foods that should not be in your anti-inflammatory diet. If you ever see any of these, anywhere, remember that the likelihood that a cold front has passed through the devil's front yard is about 1,000 times greater than any of them actually helping your overall well-being.
One of my goals with inCYST is to create a new paradigm for treatment of inflammatory disorders such as PCOS. Rather than debate over whether Western medicine, Eastern medicine, or Naturopathic medicine is THE modality of choice, I'd like to put the best minds from each specialty together to create new ways of thinking and helping.
Our latest webinar by Susan Lundgren, NMD (naturopathic medical doctor), is an excellent start in that direction. Dr. Lundgren has put together a great presentation which explains in detail her qualifications as a healer, how she is trained to think that looks at PCOS through a unique set of lenses, and some of the modalities she uses in helping her patients.
If you've been thinking about working with a naturopath, consider registering for this session. (We had a slight glitch with the audio on our first try so we are re-recording it next Thursday, May 5, 2011, 8 pm Eastern time.) This webinar is part of our 2011 PCOS Professional Training package; if you'd like to get your toes wet, you can register for just this lecture; if you decide before December 31, 2011 to enroll in the entire series and join our network, you can apply the $40 you paid for this class toward that total.
Dr. Lundgren has also recently started a blog you might enjoy, http://www.drlundgren.wordpress.com/. Phoenix cysters, take note! She is part of a medical practice you can learn more about at http://www.naturecurehouse.com/.
I'm really grateful to have met Dr. Lundgren, and for her generosity and enthusiasm about what we're doing. I'm very much looking forward to many fruitful collaborations, and to learning more about her passion for naturopathic medicine!
We believe strongly at inCYST, that one of the most important things you can do to gain a healthy perspective about any situation you might be in, is to step outside of that situation and give a little bit of yourself to others. Of course, because I run a nonprofit, I have something to gain from you acting on that in this direction. But there is far more to it than that. Nonprofits do a lot of the work that falls between the business and legislative cracks. They are about making the world a better place. In that spirit, I'd like to share the work of some other nonprofits inCYST has associations with that I'd like you to consider supporting.
Share Our Strength This national organization is devoted to fighting childhood hunger. In this country, 1 in 5 children goes to bed hungry. At inCYST, we deal with hunger in several ways. Many of you have found yourselves in places where the economy has seriously affected your food budget. Others reading this may be fine today, but their eating issues are haunted by past food insecurity. We believe it is important to support any effort that is about helping someone to eat better, regardless of what"better" may mean for them.
My friend Julie Zagars is one of the organizers of Share Our Strength's Taste of the Nation event, which will be held in Scottsdale on May 18. One hundred percent of the proceeds from this event will be donated to the cause. I am donating a consultation/kitchen makeover session…so come bid!
There are many other Taste of the Nation Events coming to other cities; if you'd like to participate, here is the schedule. As busy as Julie is with this fundraiser, she has always been immensely helpful with inCYST, introducing me to people who might be able to help us achieve our goals. I'd really like to see some of us support her in return, either here in town or elsewhere. Thanks in advance!
Our latest newsletter is a sneak peek at inCYST's fall fundraiser, to be held at the Children's Museum of Phoenix. We will be co-hosting this with several other startups focused on women's well-being. We'll have details in future newsletters and here on the blog, for now we'd like you to save Monday, October 22, for something really fun. And in the meantime, get to know our co-hosts, Don't Be a Chump, Check for a Lump, and Attagirl, Inc.
Don't Be A Chump, by the way, has another really fun fundraiser coming up, called Wig Out. It will be on Friday, May 4, at 7:30 pm, at the Secret Garden, 2501 E. Baseline. This group seriously knows how to have fun while working hard for a cause! Check their website for more information.
Finally, Power Up for PCOS, which you hear a lot about here, has scheduled their second annual fundraiser event, a 5k walk, for Sunday, September 29. For more information visit their website.
I don't do much political commentary on this blog, but I do have to say the one thing that has really helped keep my head in the right place about women's health in my home state of Arizona these days…as been working with so many great women and organizations who are filling important needs. If you'd like to support them, as it's not easy to accomplish to do some of this work in our state, I'd really love it if you either spread the word, volunteered, or donated to one of the organizations if they caught your attention.
I recently blogged about Greek yogurt, and how most major brands contain no vitamin D. Given the realities that many women consider yogurt to be a nutritional equivalent to milk, and vitamin D is increasingly being recognized as a factor in PCOS and other health issues, this is a really important thing to know. I have become increasingly frustrated with the amount of nutritional advice encouraging Greek yogurt consumption without mentioning this.
Last night I noticed that Yoplait has come out with its own Greek yogurt, containing twice the protein of regular yogurt and 20% of the recommended Daily Value for vitamin D. I would strongly recommend going with the plain version and adding fruit to sweeten it, to avoid excessive added sugar, but otherwise, it's probably the best Greek yogurt out there for anyone who is concerned about their vitamin D levels.
If you go to the link above, you can get a coupon you can use when you try it, too!
Last night, I came across a post by Kate Harding* on her Shapely Prose blog that made me stop and really think for a bit about my own hard-wired reactions to compliments from people. Once in a while, I see, read, or hear something that makes a lasting impact and changes the way I live my life, moving forward from that point. Reading Kate's blog last night had that kind of impact on the way I accept a compliment from now on.
In the blog post in question, here, Kate points out how rarely we accept a compliment and just say,"Yeah, I'm pretty awesome." or"I worked hard for that!" or"I'm good at it!" or simply,"Thank you! I agree!"
We always find a way to downplay ourselves, saying how someone else is better, or how we could have done better, or how the person giving the compliment is crazy. But we never really take credit for whatever it is that the compliment is given. She makes a really good point about how we are programmed to think that if a woman acknowledges she is good at something, she is self-centered, egotistical, narcissistic, etc. Even if we just told her how great she is at xyz! If she says,"I know! Thanks!" Our gut reaction is commonly to think,"Wow, what a self-absorbed b*tch! Who does she think she is?!" And think about it. How many times have you received a compliment, where you know the person giving it is totally right. You gave a great presentation, you baked a phenomenal batch of oatmeal cookies, you sang an amazing rendition of Black Velvet at karaoke — whatever. And you knew it. Instead you guarded yourself and deflected the compliment so they wouldn't think you were stuck up. Right? Right? I know you did.
We're just used to that. Or maybe it's me. But I have a feeling it's not just me.
The comments from readers are priceless, and really take this from being just another blog post, to a great big celebration of our collective awesomeness. She encouraged her readers to post why they rock, and every time I finished reading a comment, I thought,"HECK YEAH!" I went in there and added a comment myself — and could have kept going!
I encourage every woman reading this blog post to read that blog post. And even if you don't add to the comments, take some time to think about all the things you're great at, all the things you've worked hard to accomplish, all the big and small things you dominate every day, all the things you know you totally own. And then go ahead and from today, going forward, give yourself permission to unapologetically take full credit for it and tell yourself out loud how awesome you are.
* Kate Harding is the co-author of Lessons from the Fat-O-Sphere: Quit Dieting and Declare a Truce with Your Body (with Marian Kirby who blogs at The Rotund). She is also a contributor on Salon.com's Broadsheet. Her writing mostly covers size acceptance and feminist issues with other things here and there.
