inCYSTer Michal Hogan recently did a presentation about PCOS at Ohio State University. Michal is a wonderful resource to women in Columbus…if you missed her presentation I strongly encourage you to seek her out for individual counseling. In addition to being PCOS-trained, she is an incredible detective when it comes to working with food sensitivities and allergies. Sometimes those can interfere with your success.
Michal has a lot of success with migraines and fibromyalgia as well, which are common issues occurring with PCOS.
If you'd like to contact Michal, you can call her at 866.396.4438. Or, get to know her at her website, http://www.nutritionresults.com/.
Are you someone who has a need for"crunch" in your diet, and who goes looking for it after you've eaten all the healthy foods? There may be some reasons for that.
We all have a nerve, the trigeminal nerve, that connects to the jaw joint. When that nerve is stimulated by jaw movement, it releases serotonin. So…whenever you bite your nails, clench your jaw, chew gum, crunch, even grind your teeth at night, you give yourself a mild antidepressant effect. (One of the most common keyword combinations, interestingly, bringing people to my main website, is"why do I want to chew ice cubes?")
So if your need to move your jaw moves out and beyond wanting a little crunch, consider that you may have an imbalance worthy of addressing. I know one of my clients long ago had developed horrible migraines that were related to his tooth grinding, and it wasn't until that was addressed that he was able to focus on changing his food behaviors. It all ends up connecting itself whether or not we want to admit it.
Anyway, back to jicama. That's pronounced HICK-uh-ma.
Jicama is a great little crunchy food that is often overlooked, likely because its appearance in the grocery store is not as attractive as, let's say, blueberries or golden beets. But what a delight for those who value inner beauty! Jicama is light, crunchy, even a little bit sweet. The texture has been compared to that of a pear. In its native Mexico, it is often eaten sprinkled with lime juice or chili powder. (C'mon, be adventurous, try it that way…you might be surprised!)
If you're ever in a pinch, you can substitute jicama for water chestnuts in Chinese cooking. And if it's your turn to bring the fruit/veggie tray to a party…jicama does not turn brown when exposed to air, making it a great alternative to apples.
Nutrition-wise, an entire cup of jicama only has 45 calories. And it's a good source of vitamin C.
If you want to really get creative, here's a link to a recipe for jicama slaw: http://www.foodnetwork.com/recipes/bobby-flay/jicama-slaw-recipe/index.html
