The Hemp Connection:
life

Hello everyone,

Our next inCYST Saturday Seminar is being taught by Ellen Reiss Goldfarb, RD, in her West Los Angeles office.

For registration information please visit this link:

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!

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!

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.

Something I love, love, love about my work is that there is always something new to learn. Recently my work with Chow Locally has taught me a lot about why people don't have a user-friendly relationship with vegetables. It's probably because most of the vegetables they have been exposed to are bland and boring.

We are so lucky to be able to work with farmers who bring us great things like Romanesco, purple carrots, watermelon radishes…things that are just so attractive and interesting you can't help but want to taste them! Plus, even when what we have is more recognizable and traditional, it's so fresh, pulled out of the ground just a day or two before we get it, that it's bursting with flavor. I have found myself, several times, in the traditional grocery store getting ingredients to cook with my vegetables, walking through the produce section, thinking to myself…"That's all they have?"

Recently, without even being asked, one of our customers' daughters told us just how much she loves her veggies.

Yes, she loves carrots more than chocolate! And I promise we didn't somehow sneak chocolate into those carrots…it's just that they are that good when they're fresh out of the ground.

Over the weekend, one of our co-founders, Derek Slife, was invited to showcase our vegetables on the local edition of the Today Show. I watch lots of food demos, but it's not often that you see the hosts of the show hover over the chef like Joe and Rob did with Derek! They were so fascinated with the watermelon radishes they couldn't wait to try them. What the spot doesn't show is that Joe so eagerly dug into one of the carrots he bit into it on air without thinking to wash the dirt off…and you know how that ended.

These experiences, and the many notes we are receiving from happy parents telling us their kids are eating foods they never, ever ate before have completely convinced me, the problem with vegetables is not that they don't taste good, but the way we manage them from farm to table often strips them of their flavor.

If you have a farmer's market or CSA near you, I encourage you to try eating THOSE vegetables. It is a whole different experience than you've ever had. You just might find a new addiction!

Yesterday I was grocery shopping with a client at Trader Joe's. There was a poster in the store with 30 easy dinners for 4, for under $20. I am sharing a few of my favorites to give you some ideas.

You don't have to be a gourmet cook and put out a from-scratch spread every single night. In fact, some of the best meals you can make are the easiest to make.

Bon appetit!

Canned chicken chili
Pre-made cornbread
Carrot salad with orange-pineapple dressing

Chicken Gorgonzolla
Mushroom-herb risotto
Caesar salad

Stuffed peppers
Greek salad
Baby baguettes

Tilapia Cittronette
Lemon-pepper pappardelle
Britany blend veggies

Eggplant Parmesan
Penne Arrabiata
Spinach salad

Fully cooked top sirloin beef
Baby spinach salad
Asparagus risotto

Chicken Sausage
Polenta
Mixed greens with cranberry salad
Whole Wheat rolls

Roasted Red Pepper Soup
Country Italian salad
Garlic Parmesan flatbread

Gestalt shrimp stir fry
Asian slaw salad

Orange chicken
Jasmine rice
Soy ginger carrots

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.

Hello everyone,

As one of the biggest perceptions about organic food, that it is expensive, is often one of the biggest barriers to people actually eating it, inCYST is partnering with Mambo Sprouts to get the word out that this may not be the way to think.

Sometimes, a little bit of investment in good food saves you money in medication and physician visits in the long run. Mambo Sprouts takes it one step further by offering coupons for foods commonly found in natural grocers. You can find them on their website, www.mambosprouts.com. You can also follow them on Twitter, @mambosprouts.

Our first article, on infertility, appeared earlier this week. I'll post them as they appear.

So if it tastes great, and may actually save you some money…why not try it?

Hello everyone,

It's been a crazy month! I just returned from Oakland where I met with lactation consultants in the Kaiser Health system, hopefully strengthening the ties we have with this specialty important to PCOS. Many women with PCOS who finally conceive learn that their next challenge is successful breastfeeding. So we need to have strong communication between specialties to be sure each of us in your life at different times provides consistent and useful information. Yesterday was an excellent start in that direction.

Next week I am off to work with the Minnesota team, and we'll be brainstorming what can be done for women in their 'hoods.

Before I go, I will be doing my monthly Tempe Whole Foods inCYST class, please, if you are in Phoenix, Chandler, Gilbert, Ahwatukee, and have a couple of hours to spare, come attend! It's a whole lot more information than you're likely to get if you spend that copayment money on someone who has not been trained in your specific diagnosis.

At the end of the month, Ellen Reiss Goldfarb will be hosting her second inCYST Saturday Seminar. Her last one was wonderful and it really is a must-attend for any LA woman who wants the best, most practical information on PCOS.

All information on classes and events can be found at www.afterthediet.com/inCYST.htm

Oh! And the photo? It doesn't have a whole lot to do with PCOS, except maybe that I took a stress management break and visited the California Academy of Sciences with a good friend Sue and her husband Ernie. Sometimes when you think you've got more on your plate than you can handle…the absolute best thing you can do is step off the treadmill and do something completely different. It gives your brain a rest and an opportunity to derive a plan without your anxiety interfering with the process. That's what I did with my friends, just took a break and enjoyed learning about jellyfish and fish eating snakes and chameleons and albino alligators. The jellyfish were very mesmerizing and relaxing to watch, I decided they are kind of like nature's lava lamps.

The clarity that resulted from the time off will definitely benefit all of you. I hope you have opportunities to do the same when your PCOS seems like it's taken a life of its own. Things will get better!

Hello everyone,

Just wanted to introduce you to Tina Shiver, who is located in Richmond, Virginia. You can learn more about her and her practice at www.tinashiver.com.

Tina, I look forward to your posts…I'm hoping you'll have some time to share insights with us about your exercise passion…Latin dancing!

Hello inCYST readers!

Just a quick thought for Earth Day. Have you ever considered how sustainable living and PCOS management go hand in hand?

If you walk more instead of driving, you use less gasoline and improve your insulin resistance.

If you choose less processed foods, you reduce your consumption of preservatives and unhealthy fats, in addition to your use of packaging and energy.

If you eat locally produced foods, you increase your antioxidant intake and reduce your consumption of fossil fuels.

If you eat organic foods, you reduce the amount of artificial estrogens you put into your body and into the surrounding environment.

If you eat lower on the food chain, you do a lot of all of the above.

If you improve your sleep hygiene and turn the lights out earlier, you improve your melatonin metabolism at the same time you reduce your electricity consumption.

It all fits together. If you sustain the planet, you bring your body into balance.

What are you going to do today, to pay homage to Mother Nature?

If you've noticed the banner ad on the side, that is our new sponsor, Green Mountain at Fox Run Resort in Ludlow, Vermont.

They were just featured on msnbc.com if you want to read more about them:

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.

In this segment on Wednesday, April 15, 2009 at 6pm EDT, Sasha Ottey speaks Dr. Andrea Dunaif, one of the world's most prominent PCOS researchers. She is Director of the Northwestern University NIH-Supported Specialized Center of Research (SCOR) on Sex and Gender Factors Affecting Women’s Health.

Dr. Dunaif’s research focuses on the mechanisms linking reproduction and metabolism. Her studies have led the way in redefining PCOS as a major metabolic disorder that is a leading risk factor for type 2 diabetes. She has translated her findings into novel therapies for PCOS with insulin sensitizing drugs. Most recently, her group has mapped the first major susceptibility gene for the disorder. This spells progress!

Dr. Dunaif will be able to tell us about the latest discoveries, developments, and medical breakthroughs in Polycystic Ovarian Syndrome research.

To listen to Dr. Dunaif, tune in on Wednesday, April 15, 2009 at 6pm EDT to learn more about PCOS the strides the medical community are taking to learn more about treating it.

To listen go to http://www.blogtalkradio.com/pcoschallenge. You can ask questions live via the chat room or call in with a live question during the show at (646) 929-0394. If you would like to send your questions in advance, please leave a comment here and it will be asked during the show.

If you are a registered dietitian, you listen to this program, and you would like to receive credit for your time, you may do so for a small fee. Please contact me at marika@google.com for more information.

Hello everyone,

inCYST provider Marissa Kent, RD, and I are excited about our first-ever Saturday Seminar in Orange County (Lake Forest)!

We've got a nice group registered, but there are still a few spaces available.

For more information please visit this link.

If you'd like to see a Saturday Seminar near you, please contact us so we can work it into the schedule!

Monika

Kind of an obvious choice this week…

…I wanted to highlight eggs since they are a food many people don't eat, thinking about the cholesterol.

It used to be, when I was brand-new to this profession, I was taught to tell people to avoid eggs. Because of the cholesterol.

It turns out, the cholesterol in eggs has been shown to not increase serum cholesterol, and taking eggs out of your diet doesn't really decrease your cholesterol.

Besides that, eggs…

…are cheap.
…have one of the highest quality proteins available.
…are one of the very few foods contain choline (in the yolk), which is very important for maintaining memory, potentially reducing your risk for Alzheimer's disease.
…are a good source of vitamin B-12, another nutrient that isn't always easy to get.
…are convenient to eat.
…if you get the omega-3 kind, can be a source of DHA, which is not easy to get in your diet if you don't like or don't have access to fish.

So have fun with your holiday and take advantage of the fact that you've got all those boiled eggs in the frig. Have them for breakfast. Put them on your salad at lunch.

And know it's something good you're doing for yourself!

Chromium is a commonly used (or at least recommended) supplement in PCOS. What is it, why is it recommended, and should you be taking it?

Chromium is a metal, just like iron and copper. It's not really needed in large amounts to do its job, which in the body, is to help metabolize sugar and fats.

Some researchers have suggested that chromium supplementation in PCOS can help insulin function. There are two articles in the National Library of Medicine database looking specifically at the use of chromium supplementation in PCOS. One study, using a dose of 200 mcg per day, resulted in improved glucose tolerance but not fertility. The second study bumped the dose up to 1000 micrograms per day, resulting in a 38% better ability to remove glucose from the blood.

BEFORE YOU RUSH OUT AND BUY A YEAR'S SUPPLY…

There are more than a few articles in the very same database connecting chromium picolinate to DNA damage. The earliest one, for someone writing so much about infertility, really caught my eye, as it was entitled, "Chromium(III) picolinate produces chromosome damage in Chinese hamster ovary cells." Another study reported that offspring of pregnant mice who were given chromium picolinate had an increased incidence of skeletal defects.

In the United States, dietary chromium recommendations have actually been LOWERED.

Because this is such a popular supplement recommendation and I'm sure at least some readers will question this, I've put all the references I found at the bottom of this post.

What I did notice was that over time, articles started to appear that countered this finding. I'm not sure if that means that earlier studies were wrong, if study design was manipulated to generate a different outcome, or if nutrition scientists are still trying to figure out how chromium works in the body.

What I know is, there were enough reports of potential toxicity to cause concern, and I do my best not to make recommendations that future research might force me to backpedal on. The entire model of PCOS intervention promoted by inCYST is about preventing oxidative stress and its associated damage. Chromium picolinate was referred to as an oxidative stress agent in more than one of the cited references, so to encourage readers to supplement with it seemed counterproductive.

WHAT TO DO?

First of all, understand what it is that chromium does. The clue lies in the fourth sentence of this post, in which I mentioned that chromium is needed to metabolize sugar and fats. If you're eating less sugar and fat, you need less chromium! So…perhaps one very important thing you can do is create less of a need for chromium by working to reduce your sugar and fat intake. We've talked a lot about strategies for reducing sugar cravings and binge eating, which could be two of your most important chromium-balance strategies.

Know your dietary sources. What you CAN do about the deficiency that previous dietary choices may have created, is to be savvy about what foods naturally contain trace amounts of chromium. These include brewer's yeast, whole grains, liver, bran cereals, potatoes, romaine lettuce, onions, and tomatoes.

Skip the refined foods Part of the reason we may have so much trouble getting chromium in the diet is our love of processed foods. It's especially problematic when we eat a food (such as bread) that is eventually going to require chromium to be metabolized, that has had the chromium processed right out of it.

It's kind of like if your car is running inefficiently. It's blowing through gasoline at a rapid rate. You can keep the car running by putting more and more gasoline in it, or you can get a tuneup to increase your fuel efficiency. Both will work, but one is more likely to cause long term problems.

Lucidi RS, Thyer AC, Easton CA, Holden AE, Schenken RS, Brzyski RG. Effect of chromium supplementation on insulin resistance and ovarian and menstrual cyclicity in women with polycystic ovary syndrome. Fertil Steril. 2005 Dec;84(6):1755-7.

Stearns DM, Wise JP Sr, Patierno SR, Wetterhahn KE. Chromium(III) picolinate produces chromosome damage in Chinese hamster ovary cells. FASEB J. 1995 Dec;9(15):1643-8.

Stearns DM, Belbruno JJ, Wetterhahn KE. A prediction of chromium(III) accumulation in humans from chromium dietary supplements. FASEB J. 1995 Dec;9(15):1650-7. Review.

Bagchi D, Bagchi M, Balmoori J, Ye X, Stohs SJ. Comparative induction of oxidative stress in cultured J774A.1 macrophage cells by chromium picolinate and chromium nicotinate. Eur J Epidemiol. 1998 Sep;14(6):621-6.

Kato I, Vogelman JH, Dilman V, Karkoszka J, Frenkel K, Durr NP, Orentreich N, Toniolo P. Effect of supplementation with chromium picolinate on antibody titers to 5-hydroxymethyl uracil. Chem Res Toxicol. 1999 Jun;12(6):483-7.

Speetjens JK, Collins RA, Vincent JB, Woski SA. The nutritional supplement chromium(III) tris(picolinate) cleaves DNA. Mol Cell Biochem. 2001 Jun;222(1-2):149-58.

Bagchi D, Bagchi M, Stohs SJ. Chromium (VI)-induced oxidative stress, apoptotic cell death and modulation of p53 tumor suppressor gene. Mutat Res. 2002 Jan 15;513(1-2):135-42.

Vincent JB. The potential value and toxicity of chromium picolinate as a nutritional supplement, weight loss agent and muscle development agent. Sports Med. 2003;33(3):213-30.

Bailey MM, Boohaker JG, Sawyer RD, Behling JE, Rasco JF, Jernigan JJ, Hood RD, Vincent JB. Exposure of pregnant mice to chromium picolinate results in skeletal defects in their offspring. Birth Defects Res B Dev Reprod Toxicol. 2006 Jun;77(3):244-9.

Stallings DM, Hepburn DD, Hannah M, Vincent JB, O'Donnell J. Nutritional supplement chromium picolinate generates chromosomal aberrations and impedes progeny development in Drosophila melanogaster. Mutat Res. 2006 Nov 7;610(1-2):101-13.
Kim M, Lim JH, Ahn CS, Park K, Kim GT, Kim WT, Pai HS. Mitochondria-associated hexokinases play a role in the control of programmed cell death in Nicotiana benthamiana. Plant Cell. 2006 Sep;18(9):2341-55.

Andersson MA, Petersson Grawé KV, Karlsson OM, Abramsson-Zetterberg LA, Hellman BE.
Evaluation of the potential genotoxicity of chromium picolinate in mammalian cells in vivo and in vitro. Food Chem Toxicol. 2007 Jul;45(7):1097-106.

Hininger I, Benaraba R, Osman M, Faure H, Marie Roussel A, Anderson RA. Safety of trivalent chromium complexes: no evidence for DNA damage in human HaCaT keratinocytes. Free Radic Biol Med. 2007 Jun 15;42(12):1759-65.

Bailey MM, Sturdivant J, Jernigan PL, Townsend MB, Bushman J, Ankareddi I, Rasco JF, Hood RD, Vincent JB. Comparison of the potential for developmental toxicity of prenatal exposure to two dietary chromium supplements, chromium picolinate and [Cr3O(O2CCH2CH3)(6(H2O)3]+, in mice. Birth Defects Res B Dev Reprod Toxicol. 2008 Feb;83(1):27-31.
Komorowski JR, Greenberg D, Juturu V. Chromium picolinate does not produce chromosome damage. Toxicol In Vitro. 2008 Apr;22(3):819-26.

Komorowski JR, Greenberg D, Juturu V. Chromium picolinate does not produce chromosome damage. Toxicol In Vitro. 2008 Apr;22(3):819-26.

Tan GY, Zheng SS, Zhang MH, Feng JH, Xie P, Bi JM. Study of oxidative damage in growing-finishing pigs with continuous excess dietary chromium picolinate intake. Biol Trace Elem Res. 2008 Winter;126(1-3):129-40.

Tan GY, Bi JM, Zhang MH, Feng JH, Xie P, Zheng SS. Effects of chromium picolinate on oxidative damage in primary piglet hepatocytes. Biol Trace Elem Res. 2008 Dec;126 Suppl 1:S69-79.

This is an interesting study out of Finland about women who sought IVF treatment. The researchers were interested to know if a history of induced abortion in any way might be connected to fertility treatments later on in life. A total of 19,429 charts were reviewed, which is a significant sample size. Twelve percent of women seeking IVF treatment and 11% of women seeking ovulation induction treatment reported having had a previous abortion. According to the researchers, this was statistically significant. The researchers encouraged that women receiving treatment for abortion be advised of the possibility of infertility at a later age. They also encouraged practitioners providing fertility treatments to be thorough in their assessment of patients and be sure to ask if this is part of a patient's reproductive profile.

There are many reasons why this relationship may occur. The important thing is, if it describes YOU, and you have not shared this information with your physician, it is important to be sure you do so. Every little piece of information you have to share allows your physician to develop a treatment plan with the best possible chances of succeeding.

Hemminki E, Klemetti R, Sevón T, Gissler M. Induced abortions previous to IVF: an epidemiologic register-based study from Finland. Hum Reprod. 2008 Jun;23(6):1320-3. Epub 2008 Mar 27.

I've been chatting with several of our network members the last few weeks about some really fun things they've been doing in the activity department. I'm hoping talking about my own activity this past week will encourage them to get something posted! (You guys know who you are…)

My car needed a major repair that resulted in my being without (gasoline-powered) transportation for a couple of days. And, the garage that did the work was about 10 miles away. I could have used the bus, and actually did for a major trip, but since the weather was so nice, I thought I would get out and enjoy it.

So…when I took the car to the garage, I packed my rollerblades and skated home. I checked out the route, and it turned out, the garage was just a couple blocks away from my favorite greenbelt; therefore, half of my trip was already familiar. Just a few different turns toward home, and voila! I had my workout in.

I used to cross country ski a lot when I lived in Colorado, and picked up rollerblading when I moved to California and didn't have such great access to snow. It is so fun! I actually had to check my heart rate when I first started because I didn't believe it was actually going anywhere.

Something I really love about rollerblading is the workout it gives my backside. Everytime you push off and lift your boot, it's like lifting a weight. One of those weights that really isn't fun to do in the gym, but you don't notice when you're skating.

I also love the meditative rhythm rollerblading creates. There is something about the back and forth repetition that calms the chaos in my head and allows my more creative thinking to predominate.

By the time I got home…I had a bunch of new ideas for my work, I was relaxed, and later on that night I fell right asleep.

I'm looking forward to what other network members share. It's not about how often you are in the gym, really, it's how much you move your body in general. They've got some great ideas!

The day after the FDA warning about pistachio nuts came out, I was in a local grocery store. As I walked through the produce aisle, I noticed the produce manager and his clerk with a huge bin; they were emptying out their inventory of pistachio nuts into a huge garbage bin. They had no idea where their pistachios had come from, and they had to throw them away.

I felt sad that so much food had to be wasted.

The day that the FDA warning about pistachio nuts came out, I received a note from Whole Foods Market. They were working to source where all their pistachio nuts came from. A detailed memo was released later in the week regarding the safety of pistachios in their many stores.

Please read this blog post and make your own decisions. But do consider the value in being an informed consumer. If you are judicious about where you shop, it may be worth a little extra investment. If you make a choice to purchase locally grown products at your farmer's market, you're not only supporting a local small business, you know exactly what hands your food passed through before it fell into yours.

There will come a time when pistachios will be considered generally healthy to eat, no matter what the source. And when that comes, keep these pistachio fun facts in mind:

--a one ounce serving of pistachio nuts scores higher on the USDA's antioxidant scorecard than a cup of green tea.
--pistachio nuts can help to reduce bad cholesterol and raise good cholesterol
--pistachio nuts are high in lutein and can help prevent macular degeneration, a leading cause of blindness
--pistachio nuts are a good source of many vitamins and minerals, including: thiamin, vitamin B6, copper, manganese, potassium, dietary fiber, phosphorus and magnesium
--pistachio nuts are a good source of healthy fats, including omega-3's

My point is…I hope you don't eliminate pistachios completely from your diet because of what you've heard in the news. The pistachio recall was specifically for pistachios from Setton Farms. If you can shop at a store or farmer's market where you can be assured pistachios did not pass through this processing plant, they can be a wonderful addition to your PCOS eating plan.

Here's a recipe for white bean pistachio chili to get you started!