The Hemp Connection:
fun

  • What do PCOS, marijuana, and carbohydrate cravings have in common?

    What do PCOS, marijuana, and carbohydrate cravings have in common?
    marijuana

    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.

    hemp

    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.

    Ryusuke Y. Endocannabinoids selectively enhance sweet taste. PNAS 107 (2): 935–9, 2010.

    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.

  • From Peru with love: maca, amaranth, aguaymanto, lucuma, and sacha inchi

    From Peru with love: maca, amaranth, aguaymanto, lucuma, and sacha inchi

    I'm all for local eating. But another endeavor I enjoy is helping other cultures find worthwhile products to produce that encourage preservation of the rainforest and farming of products other than coca. So I was excited to see the country of Peru have such a beautiful and informational pavilion at Expo West.

    We all know about quinoa and I've written about purple corn…here are some other foods you might be seeing more of that could be fun to try!

    Maca Most of us think of maca as a supplement to enhance sexual prowess. It's actually been studied in the laboratory and been found to enhance libido and semen quality. It may also help alleviate sexual dysfunction related to antidepressant use. It may also help reduce enlarged prostate glands.

    That being said, Americans have a really bad habit of taking something they think is"good", grinding it up, concentrating it, and using it in larger quantities than would be possible in nature. In this case, there is some thought that excessive maca consumption may negatively affect thyroid function. In addition, there are several varieties of maca, and only the red was found to have significant hormonal effect. Labeling on supplements may not contain this information and you may be wasting your money.

    Bottom line, if you see it on a restaurant menu or a fun international market, take it home and cook it like a turnip! Be careful, however, about the supplement version.

    Amaranth Gluten-free enthusiasts love this grain, but like quinoa, it's not actually a grain…it's a seed. It can be toasted and eaten like popcorn, or cooked like a grain. Here is more information on how to use amaranth in your kitchen. In other parts of the world, such as Asia and Africa, amaranth leaves and roots are also culinary specialties.

    Regular consumption of amaranth seed may help regulate hypertension and cholesterol, and the leaves and roots are very high in vitamins and minerals, including calcium, iron, magnesium, phosphorous, potassium, zinc, copper, and manganese.

    Both Bob's Red Mill and Arrowhead Mills sell amaranth flour, but if you can't find it in your store, here are amaranth options on amazon.com.

    Aguaymanto This fruit is related to one of my local favorites, the tomatillo (you can see the similar husks in the photo). It is currently being researched for its potential as an antioxidant source, and it has been found to contain melatonin.

    Locals like to use it in jams, syrups, and pastries, but it is also seen in fruit salads and salsas.

    Lucuma, or eggfruit, if you Google it, will pop up quite frequently as the next big superfood, and ground powders are available online. (As with maca, I am not providing links, as I am not telling you about these foods to encourage a superfood or supplement mentality.) This fruit tree can grow in warmer US climates such as Florida or Arizona. It's a Peruvian favorite, as illustrated by the blog Peru Food. It is described as tasting a little bit like maple syrup ice cream.

    It is a favorite of raw food enthusiasts. They promote it as low-glycemic, though I was not able to find the actual scientific reference for it in my search; most references circle back to the same video. If anyone out there can direct me to that, I'm happy to post for everyone.

    Nutritionally, lucuma is high in fiber, iron, and as you might guess from its beautiful color, beta carotene.

    Sacha Inchi, or the Peruvian peanut, comes from the rainforest. I actually tried this at Expo West; it was prepared like corn nuts and there was also a version coated with fair-trade chocolate (isn't that the best way to get Americans to try anything new and different?) It's pretty high protein, and it contains ALA, the vegan omega-3 fatty acid. (With respect to the omega-3's it's an option to flaxseed.) In Peru, its oil is used for cooking so I imagine some day it will show up in US markets as well.

    Again, American marketing reps are trying to capitalize on the superfood craze when selling this food. It's fine to eat, and its nutritional value is nice, but no need to abandon everything else you're doing for it. Try it when you can, enjoy it when you find it, and know it fits well into a hormone-friendly lifestyle.

    One of the reasons I put this blog post together is to illustrate why closing out food choices can deny you some food fun, not to mention nutrition! If you're locked into a top ten list of foods, you may miss some great culinary experiences…that can be healthy as well! Sometimes when you're focused on"fixing" a disease it can take the fun out of food. The more enjoyable it is, the more likely it is you'll have a healthy relationship with it. Every culture has its gems, even if they're not salmon, blueberries, and broccoli!

    I admit, I had a personal reason for writing this blog post. My Peruvian friend Denise has told me she wants to share her favorite local Peruvian restaurant with me sometime soon. I wanted to be sure I knew what I would be seeing when I looked at the menu. Now that I've done my homework, I'm hungry and looking forward to what the menu has in store.

    Gonzales GF, Miranda S, Nieto J, Fernández G, Yucra S, Rubio J, Yi P, and Gasco M. Red maca (Lepidium meyenii) reduced prostate size in rats. Reprod Biol Endocrinol. 2005; 3: 5.

    Dording CM. Fisher L. Papakostas G. Farabaugh A. Sonawalla S. Fava M. Mischoulon D. A double-blind, randomized, pilot dose-finding study of maca root (L. meyenii) for the management of SSRI-induced sexual dysfunction.

    Czerwiński J, Bartnikowska E, Leontowicz H, et al. Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets". J. Nutr. Biochem. 15 (10): 622–9, 2004.

    Wu, SJ; Tsai JY, Chang SP, Lin DL, Wang SS, Huang SN, Ng LT (2006). Supercritical carbon dioxide extract exhibits enhanced antioxidant and anti-inflammatory activities of Pysalis peruviana. J Ethnopharmacol 108 (3): 407–13

    Kolar J., Malbeck J. Levels of the antioxidant melatonin in fruits of edible berry species. Planta Medica 2009 75:9

  • Getting to Know You

    Getting to Know You

    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!

  • Why exercise when you can mixercise?

    Why exercise when you can mixercise?

    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.: )

  • Revisiting chia

    Revisiting chia

    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.

  • Why should you care about an oil's smoke point?

    Why should you care about an oil's smoke point?

    And what the heck is smoke point in the first place? If you're a well-intended but not always great chef like me, you've heated oil in the pan to the point where it starts to create a smoke that really excites your smoke alarm. This is the point where the oil has started to break down nutritionally. It is also thought that at this point, more free radicals are present in the oil, and the cancer-causing potential of that oil increases.

    When you're using oil to fry a food, it's best to use oils with higher smoke points. You can get a nice flavor on the outside, more quickly, with a higher temperature, while the oil is hot but not past its prime.

    Here is a list of smoke points for oils, from least desirable for frying to most desirable. (e.g., the ones least likely to drive your downstairs neighbor batty when you're making dinner.) Note that two of the best 3 oils for frying, soybean and safflower oil, are also two of the oils we encourage you to decrease your intake of because they are pro-inflammatory and high in omega-6 fatty acids. Oils with lower smoke points are good choices for preparation methods not requiring heating.

    All of these numbers, except for camellia oil, were obtained from the website, Cooking for Engineers. Camellia oil information was provided by Steven Frenzl of Bien Padre Foods.

    So when you fry, consider avocado and camellia oil. I've started to see more avocado oil in stores and markets, so keep your eye out. Camellia oil is relatively new to the market and for now a little challenging to find. If you'd like to try it for yourself, here's a website where you can order it.

    Unrefined canola oil 225°F
    Unrefined flaxseed oil 225°F
    Unrefined safflower oil 225°F
    Unrefined sunflower oil 225°F
    Unrefined corn oil 320°F
    Unrefined high-oleic sunflower oil 320°F
    Extra virgin olive oil 320°F
    Unrefined peanut oil 320°F
    Semirefined safflower oil 320°F
    Unrefined soy oil 320°F
    Unrefined walnut oil 320°F
    Hemp seed oil 330°F
    Butter 350°F
    Semirefined canola oil 350°F
    Coconut oil 350°F
    Unrefined sesame oil 350°F
    Semirefined soy oil 350°F
    Vegetable shortening 360°F
    Lard 370°F
    Macadamia nut oil 390°F
    Refined canola oil 400°F
    Semirefined walnut oil 400°F
    High quality (low acidity) extra virgin olive oil 405°F
    Sesame oil 410°F
    Cottonseed oil 420°F
    Grapeseed oil 420°F
    Virgin olive oil 420°F
    Almond oil 420°F
    Hazelnut oil 430°F
    Peanut oil 440°F
    Sunflower oil 440°F
    Refined corn oil 450°F
    Refined high-oleic sunflower oil 450°F
    Refined peanut oil 450°F 232°C
    Refined Safflower oil 450°F
    Semirefined sesame oil 450°F
    Refined soy oil 450°F
    Semirefined sunflower oil 450°F
    Olive pomace oil 460°F
    Extra light olive oil 468°F
    Camellia (green tea) oil 485°F
    Soybean oil 495°F
    Safflower oil 510°F
    Avocado oil 520°F

  • Vegan? Here's a bucket list to keep you inspired!

    Vegan? Here's a bucket list to keep you inspired!

    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

  • Milk alternatives: How do they fit into a PCOS diet?

    Milk alternatives: How do they fit into a PCOS diet?

    Continuing on with yesterday's theme, I wanted to summarize options for anyone who, for whatever reason, chooses to drink milk alternatives instead of cow's milk.

    The primary problems with these alternatives are:

    1. They almost, without question, do not provide equivalent amounts of protein and raise your diet's carbohydrate to protein ratio.

    2. They are often sweetened, increasing your simple carbohydrate to complex carbohydrate ratio.

    3. Most of the alternatives, except for coconut milk, do contain vitamin D. However, check your label just to be sure.

    If you choose to use these, in general, you are not substituting milk alternatives for milk. You are drinking a beverage that creates a need for you to increase your protein, vitamin D, and complex carbohydrates in the foods you also choose, in order to make up the deficiencies this switch inevitably creates. If you do not know how to do that, a consultation with one of our inCYSTers might be helpful. Many of them offer Skype consultations if you do not see on our list below and to the right who lives near you.

    Here's the rundown. For comparison, per 8 ounces, 1% milk contains:
    110 calories
    8 grams protein
    5 grams fat
    12 grams carbohydrate
    0% added sugar

    One bias I do have which is reflected below, is toward soy milk. Too many women with PCOS have thyroid problems, for me to feel responsible presenting it as an option. So I have omitted it.

    All information is for an 8 ounce serving.

    ALMOND MILK
    This one appears to be the most popular. One benefit to almond milk is that since almonds are naturally sweet, there is not as much of a need to add sugar in order to make them palatable. The disadvantage to almond milk is that, consumed in large enough quantities, it may increase your omega-6 intake enough that you promote, rather than reduce, inflammation (almonds, while beneficial in moderation, are the only nut that contain absolutely no omega-3's and for that reason should not be the only nut you exclusively eat).

    Almond Breeze Brand
    45 calories
    2 grams protein
    3.5 grams fat
    3 grams carbohydrate
    0% of carbohydrate is added sugar
    Pacific Foods Vanilla Almond

    45 calories
    1 gram protein
    2.5 grams fat
    3 grams carbohydrate
    0% of carbohydrate is added sugar

    FLAX MILK

    I do like flax milk's omega-3 fatty acid content. It's sweetened, but not to the same degree as many of the other milks. I could see using this in cooking, in any recipe that called for cream, or as coffee creamer, as a way to enhance your diet's overall omega-6 to omega-3 ratio. It still comes up short in the protein department.

    Flax USA Flax Milk

    50 calories
    0 grams protein
    2.5 grams fat
    7 grams carbohydrate
    100% of carbohydrate is added sugar

    HEMP MILK
    One benefit to hemp milk is its omega-3 content. However, it is sweetened pretty significantly so consumers will drink it.

    Living Harvest Hemp Milk

    130 calories
    4 grams protein
    3 grams fat
    240 grams carbohydrate
    75% of carbohydrate is added sugar
    Manitoba Harvest Hemp Bliss

    110 calories
    5 grams protein
    7 grams fat
    7 grams carbohydrate
    86% of carbohydrate is added sugar

    OATMEAL MILK

    Highest in calories, partially because it's sweetened. Eating the real oatmeal will give you better benefits.

    Pacific Foods Oatmeal
    130 calories
    4 grams protein
    2.5 grams fat
    24 grams carbohydrate
    79% of carbohydrate is added sugar

    HAZELNUT MILK

    The fat in hazelnuts is primarily monounsaturated, making the fat here healthy, but again, low protein and high added sugar are problematic

    Pacific Foods Hazelnut Milk

    110 calories
    2 grams protein
    3.5 grams fat
    18 grams carbohydrate
    78% of carbohydrate is added sugar

    COCONUT MILK

    I love this milk, but consumed in place of milk, the saturated calories will add up. Yes, the fat in coconut milk is different than the fat in meat, but even so, your overall intake of saturated fat, regardless of the source, should be no more than 10% of total calories. So I say save this one for cooking (as in Thai curries) or used sparingly on breakfast oatmeal or quinoa. It's not really the best choice for drinking by the glass.

    Regular Canned Coconut Milk

    445 calories
    5 grams protein
    48 grams fat
    6 grams carbohydrate
    0% of carbohydrate is added sugar
    Trader Joe's Light Coconut Milk

    150 calories
    0 grams protein
    12 grams fat
    12 grams carbohydrate
    0% of carbohydrate is added sugar

    So Delicious Coconut Milk (carton)
    50 calories
    1 gram protein
    5 grams fat
    6 grams carbohydrate
    86% of carbohydrate is added sugar

    Silk Coconut Milk (carton)
    90 calories
    1 gram protein
    5 grams fat
    10 grams carbohydrate
    90% of carbohydrate is added sugar

    RICE MILK

    Until recently, rice milk was also an option that fell short in protein and in which sugar was added to sweeten and flavor. The first example here illustrates that point. The second option, which has recently come on the market, is a great advancement as far as milk alternative options go.

    Both brands are made with brown rice, and both contain vitamins D and B12. However, safflower oil, one of the pro-inflammatory omega-6 fatty acids we encourage you to limit, is also listed as a Rice Dream ingredient. Just wanted to cover that base.

    For women with PCOS, the addition of stevia by Growing Naturals is an added plus, as research is suggesting that regular consumption of stevia may help to improve pancreatic function, reduce cravings for sweets, and improve memory. All of those are chronic issues which make it hard to make the choices promoting hormone balance. In addition, Growing Naturals DOES contain vitamin D (in the vegan D2 form), and vitamin B12, often deficient in vegans.

    Rice Dream Rice Milk

    120 calories
    1 gram protein
    2.5 grams fat
    23 grams carbohydrate
    43% of carbohydrate is added sugar
    Growing Naturals Brown Rice Milk

    110 calories
    8 grams protein
    1 grams fat
    17 grams carbohydrate
    0% of carbohydrate is added sugar
    So by now you know my bias, but now you also know why it exists. I use all of these milks in my kitchen. But I do so in different ways. Some as condiments and even coffee creamers, as I do enjoy their flavors, but not as a beverage choice I drink by the glass. The two I drink by the glass are cow's milk and Growing Naturals. Hopefully I've provided you with enough information to de what combinations are most hormone-friendly for you.

    If you're interested in trying/using Growing Naturals yourself, and it hasn't arrived at your local store, here is information for ordering.

  • Invest in yourself and give back at the same time!

    Invest in yourself and give back at the same time!

    If you're not here in Phoenix, you likely aren't aware that I have a good friend, Ken Clark, who is all about making our world here a better place. For the past year, I've worked with Ken and his hand-picked committee to create monthly events celebrating new small businesses taking a risk on downtown Phoenix. (Here we like to call it CenPho.)

    Ken recently decided to take his vision one step further and create a referral network, the CenPho Charity Referral Network, in which anyone who participates, who receives a business referral through this network, will donate a percentage of that business to a charity. I was very flattered when he asked me to be part of this network, not to mention excited, because giving back and paying forward are always what inCYST has been about.

    Businesses belonging to this network are listed below. If you patronize any of them, and you tell them that I referred you, they will donate to a local charity. Details for each individual's offer, as well as information on members (there are more coming on board) can be found on our new Facebook page.

    Ken Clark, local REALTOR® and dog owner (really) works all over the valley, but specializes in Central Phoenix, historic properties and urban living. If you send Ken a referral for a home sale or purchase, and that transaction closes, he will make a personal donation to the charity of your choice. It is as simple as that!

    Matthew Fritz of SuTRA Midtown (we interviewed his wife Rebecca about their SuTRA Mum yoga program awhile back) will make a 5% donation for referrals on yoga packages and massage therapy.

    Marshall Shore, named a best of Phoenix by Phoenix New Times, takes armchair tourists on a rollicking illustrated ride through Arizona and the valley during its heyday, after the car arrived. His live presentation celebrates unique people and architecture in a theatrical blend of images and storytelling. The Arizona Centennial is rapidly approaching, and Marshall is looking forward to creating presentations for events along this theme.

    Dallas Gold with the Funds Transfer Alliance will help your business with any and all credit card processing needs. Dallas will make a contribution to a referrer's favorite charity equal to 5% of the gross contract.

    Jenny Poondingo of CO+HOOTS, Phoenix's biggest co-work space will make a contribution to a referrer's favorite charity equal to 5% of the gross co-work space contract. If you're not in Phoenix but happen to be here in need of workspace for the day, Janeny has a drop-in option, and is conveniently located to the major downtown business area.

    Local Artist & Graphic Designer, Christine Cassano will make a contribution to a referrer's favorite charity equal to 5% of the gross contract. If you don't have a choice of charities, she will make a contribution to behalf of the person[s] / organization to Free Arts of Arizona: http://www.freeartsaz.org/ Free Arts of Arizona is a nonprofit organization that brings the healing powers of the creative arts to abused, neglected and homeless children by partnering with over 100 group homes, treatment centers and shelters in Maricopa County. (BTW, Christine shared her PCOS story with us on the radio show awhile back. Please tune in to the recording to learn more about her!)

    As for my part, I'd like to combine this effort with the research foundation I mentioned last week. So here's what I'm willing to do.

    From this point forward,

    --5% of any sale (counseling, professional training, or restaurant menu/recipe consulting) will be donated to the inCYST research foundation.
    --if a referral comes in to inCYST through the CenPho Charity Referral Network, I'll donate an additional 5% to the charity of your choice. If you don't designate a charity, I'll donate to the St. Mary's Food Bank.

    Be sure to mention that you were referred by me so others may benefit from your purchase!

  • Food of the week: What you are moved to create

    Food of the week: What you are moved to create

    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.

  • Getting familiar with Stevia

    Getting familiar with Stevia

    Last week I had the opportunity to hear James May, the founder of Wisdom Natural Brands, based here in Phoenix, tell his story of how he became involved with developing the stevia industry. Below is a white paper he shared with us that is referenced and provides a lot of very interesting information. This is a business paper, not a scientific publication, but it does contain references that can get you started if you're looking for more information.

    It's not just a sweetener, apparently it has some endocrine and appetite effects as well (may decrease your appetite for sugar), and a new study suggests it may help to improve memory.

    Also, I'm providing a link to a brand new website, Stevia University, which is a resource for all things stevia. Be sure to bookmark it!

    Stevia Rebaudiana Bertoni Prepared by James A. May and provided as an educational service by Wisdom Natural Brands
    Stevia has been correctly framed as the promised sweetener that can help resolve many of the world's sweetener, obesity, and diabetes concerns. Stevia can also solve much of the poverty of the farmers in third world countries by giving them a cash crop to grow, even improving the productivity of their soil and the quality of their other crops.
    Stevia can be the next generation of the world's most preferred steetener. Consumers are becoming even more excited as they learn that stevia extract was not originally a chemical invention targeted for a totally different purpose, such as a drug or insecticide, which, after it was tasted, became an artificial sweetener (1).
    Stevia, in its various forms has always been a natural sweetener that also offers numerous health benefits. In its natural forms it has been in use in parts of South America for more than 1500 years and, as a high intensity sweetener, in Japan and Asia for over 35 years. (2) Millions of people have ingested stevia daily and there has never been a documented adverse reaction reported (3).
    Modern consumers have joyful anticipation for increased use of this sweetener that does not cause fat storage, does not adversely affect blood sugar or blood pressure, reduces caries and gum disease, does no harm, is good for the human body and — can taste great — depending on the extraction methods utilized.
    The Joint Expert Committee on Food Additives (JECFA) of the World Health Organization has studied and approved 9 of the numerous naturally occurring glycosides residing in stevia leaves to be safe for human consumption in high intensity sweeteners. They are: stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, and steviolbioside. Any combination of these glycosides totaling a minimum of 95%, the balance being other components of the stevia leaf, meets the standard set.
    HECFA refers to steviol glycosides rather than stevia glycosides in determining acceptable daily intake (ADI) amounts of 4 mg per kilogram of body weight. This provides a 100-fold safety factor, meaning the human body can handle 100 times this amount and still be within the safety limits. However, steviol is one of three metabolites (i.e. the breakdown aglycones being steviol, isosteviol, and a unit of glucose) of the stevia glycosides, therefore, this related to 12 mg of the naturally occurring stevia glycosides per kilogram of body weight. Stevia glycosides are broken down into the three metabolites by bacterial action in the intestinal tract. It is well documented that steviol and the other metabolites are entirely excreted from the body.
    In a presentation of the recent science regarding stevia at the 2009 annual meeting of the Calorie Control Council, Claire C. Kruger, PhD, DABT, CEO of Spherix Incorporated, a biopharmaceutical company, reported that"Stevia glycosides have very low toxicity in animals and there is no evidence of risk in humans, including repeat dose systemic toxicity, carcinogenicity, developmental, or reproductive effects. The weight of evidence indicates that steviol glycosides are not genotoxic." She also reported that"Stevia extracts and steviol glycosides show no DNA damage in a broad array of in vitro and in vivo assay," and that the"safety of ingestion of steviol glycosides in hmans has been corroborated in clinical trials; measures of tolerance, body weight, clinical chemistry, hematology and urinalyis did not show any evidence of untoward effects." She reported that critical newly published studies (5) resolve questions about any untoward effects after long term repeated exposure to steviol glycosides.
    The Proceedings of the 3rd Stevia Sumposium 2009, held in Belgium reported recent scientific studies that found that,"Stevioside (i.e. the combination of Stevia glyucosides- lowered glucose, insulin and cholesterol. It had no effect on triglycerides or glucose tolerance," and that it"inhibited atherosclerosis by reducing macrophage, oxidized LDL and lipids. Furthermore, stevioside treatment increased the smooth muscle area of the plaque. This increase, together with the reduction of macrophages resulted in an increase of the smooth muscle cell-to-macrophage ratio". The scientists concluded by stating that"this is the first report showing an association between stevioside treatment and increased adiponectin and insulin sensitivity, improved antioxidant defense and reduced atherosclerosis. The decrease of oxidized LDL by stevioside is particularly important in view of our recent observation that LDL is associated with metabolic syndrome components." (6) No allergic reactions to stevia have been reported (7).
    A patent application submitted to the US Patent Office, dated February 17, 2011, makes several significant claims, as a result of their scientific research, pertaining to stevia and brain function."Thus to summarize, stevia extract enabled improved learning and memory performance, to a similar, or better, extent as a natural reference substance, ginkgo biloba, and a pharmaceutical positive control compound, rolipram. These data showed that stevia-treated mice not only learned better than other groups but also retained their memory for a longer time period." When the product was given to human subjects they reported that,"Cognitive function, alertness and the ability to focus on work are seen to improve." The product they used was make by cooking leaves in water and is basically the same product sold by SweetLeaf (R), as stevia concentrate, since 1982.
    SweetLeaf Stevia Sweetener is the only commercially available stevia extract that is made with a revolutionary new technology that uses only cool purified water and a series of filters. All other brands, currently in the market, utilize old technology that incorporates various chemicals, solvents and alcohols, including ethanol and methanol. Because stevia extracts can be between 200 and 300 times sweeter than sugar, they must be blended with other ingredients utilized as a carrier to make them palatable as a table-top sweetener. While all other brands use a sugar product, SweetLeaf(R) uses inulin, extracted from chicory root, which is a natural soluble fiber and prebiotic, thus creating a sweetener that improve health and vitality. SweetLeaf (R) wass the first stevia brand in the United States to acienve the FDA GRAS (Generally Recognied As Safe) designation.
    REFERENCES
    1. Aspartame was developed in 1965 by GD Searle, a pharmaceutical company, to be a prescription only drug for peptic ulcers. After it was tasted the company began the process to obtain FDA acceptance as a sweetener,which was achieved in 1981. According to Discover Magazine, 20 Things You Don't Know About Sugar, Sucralose (Splenda) was originally developed to be an insecticide (Oct. 2009, 121).
    2. May, James A, The Miracle of Stevia, Kensington Publishing Corp. New York City, NY, 2003, 7, 32-42.
    3. Geuns, Jan MC. Review: The Safety of Stevioside Used as a Sweetener, Proceeding of the first symposium: The Safety of Steviiside, KULeuven, 2004, 112.
    4. http://www.steviauniversity.com/. Health and Healing Benefits of Stevia.
    5. Ferri et all 2006; Jeppesen et al 2006; Barriocanal et al 2008; Maki et al 2008.
    6. Gerraert, Benjamine et a, Natural Sweetener Stevioside Inhibits Atherosclerosis by Increasing the Antioxidant Defense in Obese, Insulin Resistant Mice, Atherosclerosis and Metabolism Unit, Deptarmtne of Cardiovascular diseases and Leuven Food Science and Nutrition Research Center Laboratory of Functional Biology, Katholieke University, Leuven, Belgium.
    7. Geuns, op cit p. 85.

  • Sometimes, in helping others, you find ways to help yourself — please support these nonprofits!

    Sometimes, in helping others, you find ways to help yourself — please support these nonprofits!

    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.

    Thanks, and enjoy the rest of your week!

  • HMO's and Insurance Companies…Who's In YOUR Wallet?

    First of all…it's great to be back! I was traveling, and while it's kind of fun to say I saw both the Atlantic and Pacific oceans in the period of a week, I do like my base camp and I really missed reading research. I'm looking forward to getting back into my daily groove.

    Last week, I read an article in the New York Times about insurance companies, and how they are starting to ask consumers to absorb the cost of medications by asking that these medications be paid for not by flat copayment, but proportionate to the cost of the medication.

    Nice. First we're convinced that we absolutely need all these drugs, and that we can get them for cheap, then once we're dependent on them…we're thrown under the financial bus.

    Right now, the medications that are being sold under this new proportionate plan are not any of the medications that I focus on with this blog. However…since several of the medications you readers are on, are some of the most popular medications out there, I suspect it won't be long before these insurance companies start to see dollar signs in terms of the quantity of people they can expect to help finance this venture. Categories of medications like antidepressants…and insulin sensitizers and statins, which are commonly prescribed when the antidepressants start to mess with hormone balance.

    That's the bad news.

    The GOOD news is, I finally felt vindicated for having sat through this scenario for the last 25 years, wishing people would see what I have always seen…that when you take responsibility for your own health, and don't depend on people who make money off of you to help you, you have a good chance of getting better results. Think about it. Why would a drug company spend millions and millions of dollars to develop a product that you eventually wouldn't need once you started using it?

    My goal, ever since I started what I do, is to put myself out of business. I started learning to play golf last year and it has been very frustrating to have to put it aside to attend to the demands of my growing business. I have a children's story I'd like to publish. And there are a couple of screenplays roaming around in my head that I'd love to get into theaters.

    But the drug and insurance industries don't have that goal. Their goal, as is the goal of most corporations, is to increase market share and return on investment. Which means you can (1) increase the dosages of medications you sell to already existing customers, (2) find new customers for your medications by either creating new diagnoses or finding off-label uses for your already developed products, and/or (3) increase the price you charge for the product. Hmmmmm…nowhere in there do I see"helping the patient feel better".

    Of course, I'm not naive. I know some medications are entirely necessary and even life-saving. But I also see so many conditions that could drastically improve with a few judicious lifestyle choices.

    Last week I listened to the husband of a friend tell me what it was like to go through an in-vitro fertilization (IVF) procedure with his wife. He was near tears as he spoke about the trauma, the callousness of the providers, the emotional stress…the expense, and the feeling of failure as a human being when the entire investment of time, emotions and money did not produce the desired result.

    He drove me to the bus stop, and I headed to the airport. As I was standing in line to board my plane, a colleague phoned me. She'd gone through my professional training and had been using my protocol on women with infertility. And she told me, that with just a few nutritional tweaks, these women were getting pregnant! Not only that, their depression was responding with equal profundity. Even the women who'd failed with the same IVF procedure as my other friend and who had given up on ever having children, were seeing results.

    There's something very wrong with a system that promotes a $20,000 emotional and financial (mis)adventure over a $12 bottle of Coscto fish oil…but we as consumers need to shift our expectations for help from those who stand to make money off of our misfortunes and invest in choices, behaviors, and financial purchases that are empowering and affirming. You'll never get a company making money off of you to change how they do things if it means less money. But we can certainly get their attention if, collectively, we start to say"no" to some of their answers to our problems and"yes" to options that make more sense.

    You bet the power of where you pull out your wallet is tremendous. And when groups of thousands of wallets get together…well, that's the vision I have that will finally get these screenplays out of my head!

    Eating well. Physical activity. Adequate sleep. Less stress. It's that simple. It's incredible what prioritizing these four areas can do to your overall health. Not to mention your budget.

    http://www.nytimes.com/2008/04/15/opinion/15tues1.html?hp

  • Earth Day is an important holiday at inCYST

    Earth Day is an important holiday at inCYST

    We know that most of you who originally come to inCYST are looking for help with your infertility, your acne, your weight, and/or your depression. We take that seriously and we hope you find our information helpful, meaningful, and relevant.

    That is our immediate goal.

    We also have a much bigger picture in mind. One reason we believe you're having so much trouble with your hormone balance, is that you're living on a planet that has been so badly mistreated that it has trouble supporting healthy balance within all of you. Because of that, one of the most important things we hope to communicate through our mission, is that our choices have effects far beyond us, and those choices that best benefit the earth, have the most potential to resolve the more personal concerns that initially introduced you to us.

    From the very beginning, I've believed that to the best of our ability, our recommendations for food and lifestyle are consistent with what you might see on a green living website. I've also been very aware that, with PCOS affecting 1 in 10 women, the shopping habits we culture have potential to collectively influence what kind of food is available for everyone on the planet to eat.

    Because we are so pro-omega-3, we cannot ignore that the type of seafood we recommend must be sustainable. Earlier in the week a Huffington Post article reported that 40 species of fish (including one that is very popular in sushi) are on the verge of extinction, largely due to overfishing and pollution…reinforcing how what we do at inCYST needs to keep all of you healthy and keep the planet healthy enough so that goal #1 is even possible.

    So I was super excited to receive an email yesterday, Earth Day eve, from our inCYST contact in Nashua, New Hampshire. I've come to know Pat Hunter and her counterpart Kristen Rioux through planning events to promote their new PCOS support group.

    We had planned an event which was to occur on April 1, but which we have since rescheduled to the fall. The problem was, we had received a generous donation from Australis, producers of the high-omega and sustainably farmed barramundi, which we had intended to serve at lunch so that the women coming to our event would have an opportunity to try this fish. We didn't want to waste the food and we wanted to be sure that Australis was happy with their inCYST experience, so Pat and Kristen arranged to have two barramundi promotions in their employee cafeteria.

    We thought Lent might be a nice time to try this, since most people are eating more fish then anyway. But we knew that New Englanders love their cod and wondered if they'd be open to something new and different. (We even joked around that a fun marketing tag line might be"Give up cod for Lent!")

    I heard from Pat and Kristen yesterday and it turns out the fish was so well accepted they are now working to make it a regular menu item for their employees.

    This is a change with potentially far-reaching effects. Anyone eating barramundi at work is more likely to think of it to prepare at home. The more demand for this fish increases in local stores, the more likely it is to start showing up on restaurant menus. And the more barramundi that is bought, the less stress and strain on other fish populations that may not be healthy enough to provide our demand for more seafood.

    So thanks to Pat, Kristen, and especially Australis for making it so easy to give a new audience an opportunity to try a new, sustainable (not to mention tasty) food choice, and encourage its popularity to take hold, we are very enthusiastically celebrating Earth Day at inCYST.

    If we've gotten your curiosity up, please check out the Australis website. Farmed seafood has a terrible reputation, but this operation has a whole lot of thought put into it. They have gone to great pains to describe their farm in detail to answer any questions you might have. You might be surprised at what you learn.

    Happy Earth Day to all. Be kind to yourselves and the world around you…you depend on each other for survival!

  • How vinegar may help your blood glucose

    How vinegar may help your blood glucose

    I am so grateful I went to the educational meeting yesterday I almost didn't attend! For the majority of my career, the health benefits of vinegar is something that hasn't been taken seriously by colleagues in my profession. But when I saw the presenter for this topic was respected Arizona State University nutrition researcher Carol Johnston, I figured it was worth going to hear what she had to say.

    Turns out, Dr. Johnston, a few years ago, while working on another project, quite by accident, found an obscure research article reporting that vinegar may be helpful in reducing insulin resistance. She decided to pick up on where the study left off, and what she has learned with her work has a lot of pertinence to PCOS.

    One of the goals of better insulin function is to reduce a reading known as"postprandial blood glucose"…that is, the blood glucose reading you see after eating a meal. This reading can be important, because high numbers have been associated with heart disease as well as excessive baby weight gain in pregnancy (macrosomia). For those of you who experience the phenomenon of being hungry after eating a meal, part of the reason may be a high postprandial blood glucose.

    Dr. Johnston's first study used nondiabetic subjects who were divided into two groups: insulin resistant and non-insulin resistant. None of these individuals were taking diabetes medications. If they were in the test group, they were asked to drink 20 grams of apple cider vinegar, wait 2 minutes, and then eat a (pretty high glycemic) test meal of a white bagel, butter, and orange juice. Both groups tried the vinegar and no vinegar protocols. Blood glucose 30 and 60 minutes later was measured.

    They found that when vinegar was consumed before a meal, postprandial blood glucose was significantly reduced. Dr. Johnston proposes that vinegar actually may have activity similar to that of Precose or metformin. While she used apple cider vinegar in her studies, she shared that any vinegar will have the same effect. So whatever your preference, rice, balsamic, wine, or raspberry…get creative in the kitchen!

    She also clarified that the difference between the action of cinnamon and vinegar is that cinnamon reduces fasting glucose and vinegar reduces postprandial glucose. So you can use both if you wish, they're not going to replace each others' benefit…they may actually complement each other.

    It's important if you choose to try this, and you're on medication, to share this with your physician. The results may significantly affect the dose of medication you need. I can pretty much bet most physicians aren't informed about this, and since I was skeptical until yesterday myself, I'm providing all of the references used to write this article for anyone to download and share. The journals in which they were published are respected ones.

    A really important caveat: you can overdo this advice. Large amounts of vinegar over time can cause low grade metabolic acidosis (Dr. Johnston studied this too, knowing the mentality of dieters and people desperate to get off of meds.), which is associated with osteoporosis. This acidosis can be prevented by making sure your diet has a good amount of high-potassium foods. Since those are notably fruits and vegetables, the obvious practical way to use this information is to eat a nice salad with each meal, topped with a vinaigrette dressing. Dr. Johnston recommends a ratio of 2 parts vinegar, 1 part oil, the reverse of what is traditionally used.

    Keep in mind too, if you're planning to go to the health food store and buy the vinegar pills…they aren't going to work. Dr. Johnston did three separate studies with them (because she was so surprised they didn't work and she was so convinced they would), and did not get the same results the original vinegar produced.

    We had the opportunity to try a new product by Bragg's, a line of vinegar beverages. inCYST intern Sarah Jones and I tried the apple-cinnamon and the concord grape-acai flavors. Both of us felt the drink was a little much to consume as packaged, but they would be fun to use in vinaigrettes, marinades, etc., in the kitchen. I'm going to try some recipes this weekend.

    Keep in mind too, that any favorite foods made with vinegar will also be beneficial! Pickles, sauerkraut, Korean kimchi, there are many cultural favorites that can make this fun! Think of ways vinegar can be added to your own marinades and flip the oil to vinegar ratio.

    If you're really adventurous, or just want a fun party gag, try these pickle pops we sampled yesterday! Sarah was not so keen on them but I'm German and found it pretty tasty. When I looked this up for you all,, I discovered there is even a jalapeno flavor. That's pushing it even for me, but hey, there's something for everyone.: )

    Check back with us too if you're actually measuring your blood glucose after meals and let us know if this was helpful!

    The cost of diabetes medications can exceed $6,000 per year, per person. And one of every 8 federal health care dollars, ($79.7 billion annually), is spent on diabetes care. Imagine what we could do to our personal budgets, not to mention that nagging national debt, if we all just walked into Costco and invested in an industrial-sized bottle of vinegar…

    Ebihara K, Nakajima A. Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch Agric Biol Chem 52: 1311-1312, 1988.

    Johnston CS, Kim CM, Buller AJ. Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes. Diabetes Care 2004: Jan 27(1); 281-2.

    White AM, Johnston CS. Vinegar ingestion at bedtime moderates waking glucose concentrations in adults with well-controlled type 2 diabetes. Diabetes Care. 2007 Nov;30(11):2814-5.
    Johnston CS, White AM, Kent SM. A preliminary evaluation of the safety and tolerance of medicinally ingested vinegar in individuals with type 2 diabetes. J Med Food. 2008 Mar;11(1):179-83.

    Johnston CS, White AM, Kent SM. Preliminary evidence that regular vinegar ingestion favorably influences hemoglobin A1c values in individuals with type 2 diabetes mellitus. Diabetes Res Clin Pract. 2009 May;84(2):e15-7.
    Johnston CS, Steplewska I, Long CA, Harris LN, Ryals RH. Examination of the antiglycemic properties of vinegar in healthy adults. Ann Nutr Metab. 2010;56(1):74-9.

  • Is our obsession with cholesterol hurting our hormone health?

    Is our obsession with cholesterol hurting our hormone health?

    Not long ago I created a webinar about bioidentical hormone replacement therapy. I found a great graphic that explains something most people have not considered when it comes to reproductive hormone health. Many of the hormones that we need for proper function of our reproductive systems (whether we're trying to conceive or slow down aging), are made out of cholesterol. Just look at this picture below!

    As you can see, we need a decent supply of cholesterol in the body in order to even make progesterone and estrogen! However, we've become very obsessed with the idea that cholesterol is a"bad" thing. So much so that in 2001 the National Cholesterol Education Program lowered the level of ideal cholesterol so much that the number of people who ideally should be on cholesterol-lowering medications…tripled.
    This may be more pertinent to women with PCOS, approaching menopause, who are more likely to be placed on statin medications than younger women who are trying to conceive.
    However, I just wonder, a lot, if it's not really a coincidence that as we focus on cholesterol and getting it out of our bodies, we also seem to be developing more problems related to hormone imbalances…infertility, early menopause, even Alzheimer's, which is starting to be recognized as a consequence of insulin resistance, which is associated with PCOS.
    Bottom line: Eat well, and be careful of obnoxiously high cholesterol levels, but try to avoid an obsession with a"lower is better" mentality. Cholesterol is an essential compound, and not to be feared.

  • Is this your barrier?"I can't afford to do what I need to do"

    Is this your barrier?"I can't afford to do what I need to do"

    I receive emails and comments from time to time, suggesting that my suggestions for PCOS management are unrealistic because they cost too much money.

    Here is what I think about that.

    I've offered expensive courses…no one came. I've offered free courses…no one came. I've tried every price on the scale…and learned that the resistance was not about price point. No matter what the price, people did not come. I am not the only person trying to help women with PCOS who experience this.

    I recently spent a morning at a local food bank, with people who REALLY can't afford groceries. We are trying to figure out a way, at Chow Locally, to be sure that the wonderful foods we bring to our customers, in some way, also find their way to less fortunate people. We live in a city where 1 in 4 children goes to bed hungry, and improving access to quality food for everyone of our neighbors is important to us. I have donated a free consultation and kitchen makeover to Share Our Strength, a fundraiser devoted to wiping out hunger. I am acutely aware that hunger is a problem in this community. I am a nutrition professional who doesn't just tweet about it, she spends part of each day doing something to help solve the problem.

    The picture above is from the Desert Mission Food Bank here in Phoenix. They have a chef who demonstrates how to make healthy food on a limited budget. All he has to cook with, are a toaster oven and a hot plate. And his food is tasty, nutritious…fabulous.

    I was blown away. Here were people who really, truly, justifiably COULD use money as an excuse to not eat well…and they were doing everything in their power to get good, healthy food, and to learn how to use it well. It is hard for me when I see such a disconnect between people who really, truly don't have access to food, working so hard to have so little, and to know I can only help them a little bit, and then in my work day, negotiate with people who really truly do have breathing room that they either may not be able to or be willing to see, and not succeed in illuminating options.

    If you need help getting food stamps, ask for that help. If you need help finding places where you can find healthy food within your budget, ask. But understand, no matter how much money you have or don't have, there are things you can do.

    If you are eating well, by the way, you are likely spending less, not more money on food. Eating seasonally, eating less fast food, less packaged food, giving up the soda pop…usually adds up to money saved. I'm not asking anyone to eat like kings here. I certainly don't!

    If Chef Ed can create what he does for his food bank patrons, given the restrictions he has, and his students can eat well on little to no money, so can you.

    It is not your situation that is making you sick. It is how you are choosing to manage your situation that makes the difference.

    I believe in you and I work on your behalf. But I can't invest in the changes that will make the difference. If you don't invest in yourself…who will?

  • Having trouble getting enough vegetables into your diet? Try veggie (crust) pizzas!

    Having trouble getting enough vegetables into your diet? Try veggie (crust) pizzas!

    We all know we should more veggies. But it doesn't often work out that way. I think a big part of it is the part of our brain that decides how to prepare them, gets locked into thinking they either have to go into salads, or they are steamed on the side (like the ubiquitous broccoli I mentioned in my recent restaurant review). Juicing is ok…but for our group, the high carbohydrate to protein ratio is not really hormone-friendly.

    I also think, this same part of the brain that persists in thinking vegetables are bland and boring, is the one that also has us believing that if we are"good" and we eat veggies, we are giving up things we like to eat.

    If that is not the worst marketing for a great concept I have ever seen!

    Why not…make something you like with new and different ingredients? (slaps forehead)

    Here is a collection of links to recipes for pizzas, in which the crusts are made of vegetables instead of flour. Majorly simple way to healthify your dinner without compromising taste.

    Have fun, readers!

     Cauliflower Crust Hawaiian Pizza

    Kale-Crust Pizza

    Kale Pizza with Sweet Potato Crust

    Carrot Crust Pizza

    Turnip Crust Pizza

    Zucchini Crust Pizza

    Beet Crust Pizza

    Spaghetti Squash Pizza

  • Should you supplement? Chastetree berry (vitex) Part 1

    Should you supplement? Chastetree berry (vitex) Part 1

    Chastetree berry is a very common supplement used by women with PCOS. Does it work? If so, how?

    In order to better understand this interesting but complex herb, I thought I'd make this a series spread across several posts. I'm starting with the hormones affected by chastetree berry: luteinizing hormone (LH), estrogen, progesterone, and prolactin. Today I'll focus on LH.

    Luteinizing hormone is the hormone that causes ovulation. It is also the hormone that promotes development of the follicle into a corpus luteum, the intermediary step between egg and embryo.

    Luteinizing hormone is interesting in that what constitutes a"normal" level depends on what stage of a menstrual cycle you are referring to. Levels are low at the beginning of a cycle, they ramp up to a peak just before ovulation. After ovulation, they drop back down again. This graph shows a typical LH cycle in a woman who does not have PCOS.

    In PCOS, there are two key variations on normal LH function to consider. First of all, when levels are supposed to be low, they tend to be high. Secondly, at the point they should be surging in order to induce ovulation, they are too low to do so. Here is a graph of LH function that is common to women with PCOS.

    As you can see, restoring good LH function is not a matter of raising or lowering LH levels. It's a matter of restoring cyclicity…in other words, making sure LH is high when it should be high, and making sure it's low when it should be low. When you read information about vitex, or LH, in your own research, you should be looking for the word"normalize", rather than"raise" or"lower".

    Next: a look at estrogen and ovulation.

  • Nuts about nuts

    Happy Monday to all of you!

    Sorry for the silence, I was in Boston for a sports nutrition conference, promoting the Nordic Naturals line of fish oils. I've been sidelined from my half marathon training with a cranky knee, and it was so nice to get off of the elliptical trainer, get outside, and walk along the Charles River to and from my hotel and the conference!

    Something I was very happy to see, throughout the conference, was the emphasis on nuts in general as a healthy food. I've been frustrated for a long, long time that the walnut people seemed to be the only nut commodity board with media contacts. Not that I don't like walnuts, but there's nothing wrong with other nuts as well.

    I did an analysis for an article a few years ago, in which I compared the ratios of beneficial fats (omega-3's and monounsaturated) to potentially detrimental fats (omega-6's and polyunsaturated). And when they were all lined up in terms of most beneficial to least beneficial…walnuts actually turned up at the bottom of the list. Macadamias came out on top!

    I use that analysis in my trainings, and dietitians will always immediately say,"But macadamias are so high in fat." Precisely. But it's the kind of fat that keeps us healthy. Lucky for me…my very favorite way to have nuts is macadamia nuts roasted in coffee, the way they fix them in Hawaii.

    Anyway…(I tend to get distracted in this blog, don't I?)…

    …one of the presentations showed data for macadamias, pecans, and pistachios, suggesting that they, too, are good foods to include in an anti-inflammatory (aka anti-PCOS and pro-fertility) diet. Nuts, in addition to good fats, have a variety of antioxidants that can delay and prevent aging and help fight stress. I even learned that the green part of pistachios contains lutein, which makes them good for eye health. Who knew a food so fun to eat would also be so helpful to my health?

    Of course, there's a limit to how many nuts can be healthy, and fat has calories, no matter where it comes from. But if you're reaching for a handful of pistachios instead of a bag of Fritos, it's nice to know you're also reaching for better health.

    So this week…go nuts!

Random for time:

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  2. Of Running Fevers and Jumbo Liempos :The Ortigas 22k LSD Experience
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  4. Goodbye Piolow : Finally Making It At San Mig Bay Run
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