The Hemp Connection [Search results for protein] 

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.

I was given samples of a snack food at Expo West that caught my attention given how much I am talking about more protein with all of you. It is a good illustration of why so many of you are confused. While this may be a perfectly good snack for someone not prone to insulin resistance, for the readers of this blog, it may be troublesome.
Here is why. (If you click on the photo it will enlarge).
I agree, as stated on the left, lentils are a high protein legume. However, the amount of protein that is in this snack, compared to the amount of carbohydrate, is not so high.
If you analyze your diet using the www.nutritiondata.com website I mentioned a few days ago, by the end of the day, 25-30% of your calories should be protein, and 35-40% of your calories should be carbohydrate. It is not at all possible to look at every food and assign a"eat" or"can't eat" rule based on this…but all the foods you eat over the course of a day should total these percentages. Foods that are a long way away from that are foods that have more potential to throw off your daily total.
Snack foods in general have the greatest potential for throwing off your total, especially if you believe it is good for you and do what many people, eat more of it because that is what you believe.
If a food is truly high protein, it should be comparable to meat and milk. Meat has 7 grams of protein per once, and milk has 8 grams of protein per cup. A serving of these chips has 3 grams. Less than half the protein. Big difference. Multiply the grams of protein by 1.33; that number represents the upper limit of carbohydrate grams you would want to have the ratios I suggest above. Here, if you multiply 3 times 1.33, your carbohydrates should be no higher than 4 grams. They are, in actuality, 17. Working in reverse, if you divide 17 by 1.33, you will need to eat 15 grams of protein with a serving of this chip in order to have the protein ratio be sufficient. Twelve of those grams of protein will need to come from some other source, and if you choose milk, you still have carbohydrates to account for. You will need to include a pure protein source such as 2 ounces of cheese or deli meat to make up the difference, which could add up to 200 calories to that snack.
Yes it contains protein. But not enough to be a therapeutic protein source for managing insulin resistance.
Be a smart consumer. inCYST on transparency and labeling claims that are not confusing.

In working with eating disorders and PCOS for over 15 years now, I continue to be struck by how many people get pulled off the healthy path they genuinely desire with a simple, seemingly harmless move — going vegan.

In fact, it is so common for women with PCOS whose diet diaries I analyze to have a period of time in their lives where they either were or are vegans, I've begun to think that a lot of women with PCOS are"vegans gone wrong".

The main problem with a high percentage of vegans is that they tend to focus on what NOT to eat. That part is the easy part, it's pretty simple, if it breathed and ate at any point in its life, you don't eat it. What to eat instead is a lot more complex and problematic.

Protein is really important to get enough of. Without it, blood sugar rises and falls creating mood instability and energy fluctuations. That can encourage emotional eating in an attempt to raise blood sugar levels. A high ratio of carbohydrate to protein in the diet also encourages insulin production. Over time that can encourage hyperinsulinemia, the very first step toward PCOS.

It's a problem that's been going on for years, and it's complicated by the fact that soy, which used to be a popular vegan protein source, has fallen out of favor for its potential effect on thyroid and its sources becoming increasingly genetically modified.

That is why I'm so excited to be partnering with a company that just launched the perfect product for women genuinely wanting to eat more vegan protein but feeling shut out of options. Growing Naturals recently launched an organic, raw, vegan, brown rice protein powder isolate with a protein content that is 96% equivalent to whey protein.

Their tagline is understandable: "Finally, food for all people". Of course there is going to be the occasional person who cannot tolerate this product, but for the most part, it's a protein source that removes the barriers to protein consumption that the majority of my clients have presented with over the past 30 years.

Growing Naturals offers its rice protein isolate protein powder (24 grams per serving) in original, chocolate, and vanilla blast flavors, as well as a vanilla blast-flavored rice milk powder. Unlike most rice milks, which have almost no protein, this product provides 8 grams per serving, comparable to cow's milk.

Growing Naturals is the title sponsor for our Craig Ramsay fundraiser in Marina del Rey and they also support the Power Up for PCOS Walk-a-Thon in New Hampshire tomorrow. They are active with many health groups, including the Celiac Disease Foundation and the Japanese Tsunami Relief Effort. They are all about making the world a better place on a variety of levels, and we're excited to be partnering with them!

Click here for ordering information.

I recently had an animated discussion on our Facebook Fan Page with a woman about protein for vegans. Her argument is that women with PCOS simply need to eat less carbohydrate and that their protein intake is adequate.

I challenged her on that. First of all, if she is vegan, she has PCOS, and she is a member of our Facebook page, it suggests that maybe there is a piece she is missing. I am not telling anyone who is vegan with PCOS that it is wrong or impossible to have and do both…but if that is your choice, it is super important that you be informed and diligent in order that the choice not backfire on you.

Here is why I say that.

Women with PCOS are insulin resistant; most of them are going to be diabetic at some point in their lives. We know that insulin resistance makes it hard to maintain muscle mass. Diabetics as they age, in fact, lose their muscle mass twice as rapidly as people who are not diabetic.

Part of the way to maintain muscle, is to regularly exercise muscles. You all have a nice friend, your testosterone levels, that can help you out in that department…PROVIDED YOU DON'T OVERDO IT.

The other part you need, because all of the strength training in the world is pretty useless if you're not eating enough protein for your muscles to incorporate with those workouts, is protein.

If you are losing muscle mass at twice the rate of the average person, the amount of protein you need to eat in order to account for that accelerated loss has got to be higher. I'd love for us to study this someday when we've raised the funds to do so.

For now, assume that the recommendations made for vegans are made for healthy vegans, not vegans who are struggling with a complicated hormone balance.

I can tell you, from my experience, women who come for help with their PCOS are not eating enough protein. And the vegans I work with, as well-intended as they are, are often not eating in a way that accounts for the fact that most vegan protein sources are also high in carbohydrates. You really have to know what you are doing and look specifically at your own eating to see if the balance is good.

We have also noticed here at inCYST, that a pretty high percentage of women we work with, at some point in their lives, were vegan. There is clearly something about eating vegan that sets your hormones up to rebel. Don't let assumptions get in the way of making your vegan eating a component of your path to health.

If you're getting your vegan information from someone who doesn't work with PCOS, it may not be the right information.

You need more protein than you may be aware of. If you're not sure if you're getting it, let us work with you to figure it out.

I received this question after my last Fitness Friday chat about learning that insulin resistant individuals lose their body protein at twice the rate of other people as they age. I have always thought that women with PCOS needed more protein than other people, for a variety of reasons, and this simply served to confirm that sentiment.

I do like the"40-30-30" rule (carbohydrates, protein, fat), and here are the calculations for the grams of protein you would need at a variety of representative calorie levels if you're striving to have 30% of your diet's calories come from protein.

1200 calories 90 grams
1300 calories 97 grams
1400 calories 105 grams
1500 calories 113 grams
1600 calories 120 grams
1700 calories 127 grams
1800 calories 135 grams
1900 calories 143 grams
2000 calories 150 grams
2100 calories 158 grams
2200 calories 165 grams
2300 calories 173 grams
2400 calories 180 grams
2500 calories 188 grams

Most clients I work with are surprised to find that it takes a concerted effort to actually reach this, and that it can be challenging on a vegetarian diet. If you're having trouble, this is a great reason to make an appointment with one of our inCYSTers, trained to help you find ways to get the protein you need to maintain your muscle mass and fight that dreaded insulin resistance.

Many of you remember Amber, who had been recording her journey with us here and who helped us out with a segment for ABC-LA. Well, since that time, she has gone back to culinary school. (Go Girl!) She recently shared a report that she wrote about quinoa, and has agreed to let me post it as a guest blog. So excited to see someone with PCOS working in a place where she can have a significant impact!

This ancient grain has many nutritional properties, as it also possesses many universal uses as stated by, Daniel Fairbanks, Ph. D., a professor of plant and animal sciences at Brigham Young University.

“It has about twice the protein of regular cereal grains, fewer carbohydrates, and even a dose of healthy fats.”(D.Fairbanks)

Plus"it is considered a 'complete' protein, which means that, like meat, eggs, and dairy, it packs all of the essential amino acids your body needs
to build muscle.”(Matt Goulding Men’s Health 2007)

Despite its many qualities, until recently, the last fifteen years or so, it has not been a popularly widespread grain. “It has been cultivated in the South American Andes from around 3000 B.C.” (K. Railey) and is claimed to be a staple food, like corn, or rice. “Quinoa is not specifically a true grain, but rather a seed of the Chenopodium or sometimes called the Goosefoot plant.” (D. Johnson, S. Ward) What classifies this as a grain is its culinary use, or the cooking technique used to prepare it. “The Incas believe quinoa to be a sacred grain, planting it each year is done first by the chief with a solid gold shovel.” (K. Railey)

Quinoa grows best in cool arid climates at higher elevations. The plant grows six to eight feet in height and has several angled branches; the flower produces clusters of seeds at the end of a stalk. The greens of the plant resemble that of a goose’s foot, hence the name"goosefoot," and are edible, similar to spinach greens. The seeds or quinoa, are very small, only about a quarter of the size of one grain of rice. They vary in color they can be red, brown, white, or pink and have a nutty flavor when properly cooked.

Attempting to cook the quinoa for the first time it became clear that this little seed is relatively unique in such a way, that when cooking it, the seed’s outer casing peels outward forming into a tail shape. The grain itself is a lot like rice, but the tail creates a crunchy and unique texture. Upon further research of this super grain, I became aware that “the seed when picked has a resin like coating; called saponin” (botanical.com) that rinses off easily. This outer resin'like “coating is of use as a detergent and a topical antiseptic in South America.” (K. Railey)

“The protein in quinoa about 12% to 18% about one cup a day could provide you with the proper amount of protein daily.” (D. Fairbanks) It also contains calcium, and iron and a substantial amount of vitamin E, and several of vitamin B complex, however it does contain a 6% to 7% o fat ratio (considered healthy fats). It has lower sodium content; it contains albumen, is gluten-free and it contains eight essential amino acids. Other grains come close to containing as much protein as that of quinoa but it is only about half the protein levels.

In conclusion, in my research of quinoa, I have found that it truly lives up to its superior qualities in that it has amazing protein levels, vitamin complex, and amino acids all packed into a rather small package. I love that you can use the whole plant, not just the seed and that it possesses medicinal qualities. It has replaced rice, and flour in my home due to its many benefits, and its universal cooking techniques. Since it contains higher amounts of fat and oil, it is necessary to store quinoa, in glass jars in the refrigerator in seed form it can store for up to one year, flour about three months. This super grain can be found at local health food stores, and on – line.

Recipe courtesy of epicurious.com

Yield: Makes 4 servings
Active Time: 5 minutes
Total Time: 30 minutes

Ingredients:
1 cup quinoa (all red or a mix of red, white, or black)
1 1/2 cups water
2 cinnamon sticks
1/4 teaspoon salt

Accompaniments:
Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt

Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear. Drain washed quinoa well in a large fine-mesh sieve. Combine all
ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove
cinnamon sticks. Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.

Bibliography

http://www.botanical.com/botanical/mgmh/c/chenop53.html. (2012, March 7). Retrieved March 7, 2012, from http://www.botanical.com: http://www.botanical.com/botanical/mgmh/c/chenop53.html

http://www.menshealth.com. (2012, March 6). Retrieved March 6, 2012, from http://www.menshealth.com: http://www.menshealth.com/nutrition/quinoa

Johnson, Duane L. and Ward, Sarah M."Quinoa". (2012, March 7). http://www.hort.perdue.edu/newcrop/proceedings1993/v2-222.html. Retrieved March 7, 2012, from http://www.hort.perdue.edu:
http://www.hort.perdue.edu/newcrop/proceedings1993/v2-222.html

Railey, K. (2012, March 8). http://www.chetday.com. Retrieved March 2, 2012, from http://www.chetday.com: http://www.chetday.com/quinoa.html

www.epicurious.com. (2012, March 7). Retrieved March 7, 2012, from www.epicurious.com: http://www.epicurious.com:80/recipes/food/Cinnamon-Scented-Breakfast-Quinoa

I have really been stressing the protein in recent consultations. I am finding that most of you who are struggling with weight loss…are not eating nearly enough. And if you are vegan, the challenge becomes even more difficult.

Over the weekend, I visited the Gluten-free Expo here in Phoenix, and our friends at Growing Naturals gave me some of their pea protein powder to try. It has 15 grams in a serving, which is 30% greater than a glass of dairy milk. Here is its ingredient list: Vegotein P® (raw non-GMO yellow pea protein), organic coconut sugar, organic whole grain brown rice, organic vanilla flavor, and organic stevia.

I'll be honest, I have never really embraced the idea of pea protein, because it conjures up a mental picture of drinking split pea soup…and vanilla flavored? But I tell you what, I really like this product! I've been trying it daily to truly evaluate what I think you all would think. I really think you should give it a shot.

If you haven't seen Growing Naturals products in your store yet, write them at info@growingnaturals.com. They can either help you find a store near you, or if there isn't one, help you place an order online. Until August 1, 2012, if you have never tried Growing Naturals, you can receive 30% off of your first order with the coupon code GFAZ30.

Why not?

Source: Uploaded by user via Monika on Pinterest

I was asked by one of our readers (who happens to also be my dear cousin Susan), if there was anywhere on the Internet, a checklist for vegetarians to follow to be sure their diet is complete. Her pretty exhaustive research found nothing really practical for meal planning.

So in response to that, and knowing that a very high percentage of our own readers are vegetarian, I put something together. Please let us know if it needs refining or detail, so that we can make this as practical as it can possibly be.

There are five main things to attend to. All of them are important, but I ordered them in the way I look at them when planning a vegetarian meal for myself.

1. What is my protein source and how much of it do I need to truly give me enough protein?

Here are your goals based on the number of calories you eat. This will make 30% of your calories protein, which will help to fight insulin resistance.

1200 calories 90 grams
1300 calories 93 grams
1400 calories 95 grams
1500 calories 98 grams
1600 calories 100 grams
1700 calories 103 grams
1800 calories 105 grams
1900 calories 108 grams
2000 calories 110 grams

2. Where is my vitamin D coming from, and have I had enough? You will have to make a very conscious effort to get enough of this vitamin. With regard to whole foods, mushrooms are pretty much the only vitamin D-containing food. With regard to vegan milk alternatives, beware. Most are so low in protein, they are more accurately thought of as juices rather than milks. If you choose to drink them you will need to find other ways to meet criteria nu,ber one above. I blogged about
this in detail not too long ago.

3. Are my fats healthy? If your definition of vegan is primarily not eating meat, and you are eating a lot of packaged, processed, prepared, or baked food…be extra sure you are not inadvertently letting the pro-inflammatory fats sneak in. Remember, they tend to begin with the letters"s" and" c" — soybean, safflower, sunflower, sesame, corn, cottonseed. (Canola is the exception.). Vegans are often blindsided here with salad dressings, baked goods, cookies, and chops. Read your labels--as much as I love Whole Foods, their entire snack food aisle only has a handful of choices you can bring home if you follow this rule! Good fats include olive and organic canola.

4. Am I getting DHA and EPA (marine omega-3)? Yes, flax, green veggies, and other foods contain omega-3, but the conversion rate is not high. You will need to find a marine algae supplement to be sure your intake of these two essential fatty acids is adequate. InCYSTer Chris Marquette found one that is not genetically modified; look for it next time you shop.

5. Am I getting enough fruits and vegetables? Ideally, these should be the vast majority of what you eat. I am surprised at how many vegans I know who do not like vegetables! You should be aiming for 2-3 1/2 cup servings PER MEAL. Beware of juicing; it is a great way to get in large volumes of fruits and vegetables…BUT…the carbohydrate to protein ratio is not going to help reduce insulin resistance. Make a smoothie out of your juice with your favorite protein powder.

Of course, you can take supplements to make up many of these deficiencies…but if your solution in more than one of these categories is a supplement, I challenge you to consider why you do what you do. The true definition of a vegan is someone WHO MEETS THEIR DAILY NUTRITIONAL NEEDS without using animal-based food to make it happen. If all you have done is remove animals from your diet, you are simply a picky or misinformed eater.

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.

If you're looking for pasta alternatives, consider soba noodles. This gluten-free Japanese creation is made with buckwheat, a food with potential multiple health benefits. Buckwheat has repeatedly been shown to improve blood lipids, by lowering blood pressure, total cholesterol, bad cholesterol (LDL), and triglycerides, and raising good cholesterol (HDL). It has also been reported to prevent the development of gallstones

Buckwheat is also a potent cancer fighter. It contains anthocyanin compounds (yes, that stuff that makes blueberries so healthy!), and it has been shown to fight tumor growth in a respectable list of body parts.

Photo credit: http://www.thekitchn.com/

Buckwheat is also good for people with insulin resistance. In one study, people who did not regularly consume buckwheat were five times more likely to have hyperglycemia (high blood glucose) than those who did. When it comes to our recent theme of increasing protein and maximizing muscle mass, buckwheat has been found to be a good vegan protein source for accomplishing this goal.

If you have been following my interest in bees and colony collapse disorder (important to PCOS because many hormone-friendly foods are dependent on bees for pollination), eating soba noodles is good for bee health as well. Provided the buckwheat is organic and not laced with pesticide, one acre of the crop supports an entire hive of bees, important in US locations where bees have been found to be declining because of exposure to neonicotinides used on corn. And buckwheat honey is good for you as well; it has a reputation for its antioxidant and antifungal content. You can make a difference! Increasing demand for crops that are healthy for everyone in the ecocycle is a win-win situation.

One note for celiacs: soba is only partially buckwheat. Be sure you read the labels and use a brand like Eden 100% Whole Buckwheat Soba.

The photo above is from a blog post I found on Pinterest. The recipe looked easy and like it was a great noncommittal Americanized way to put a little soba on your plate.

Kayashita J, Shimaoka I, Nakajoh M, Yamazaki M, Kato N. Consumption of buckwheat protein lowers plasma cholesterol and raises fecal neutral sterols in cholesterol-Fed rats because of its low digestibility. J Nutr. 1997 Jul;127(7):1395-400.

Metzger BT, Barnes DM, Reed JD. Insoluble fraction of buckwheat (Fagopyrum esculentum Moench) protein possessing cholesterol-binding properties that reduce micelle cholesterol solubility and uptake by Caco-2 cells. J Agric Food Chem. 2007 Jul 25;55(15):6032-8. Epub 2007 Jul 4.

Tomotake H, Yamamoto N, Kitabayashi H, Kawakami A, Kayashita J, Ohinata H, Karasawa H, Kato N. Preparation of tartary buckwheat protein product and its improving effect on cholesterol metabolism in rats and mice fed cholesterol-enriched diet. J Food Sci. 2007 Sep;72(7):S528-33.

Kuwabara T, Han KH, Hashimoto N, Yamauchi H, Shimada K, Sekikawa M, Fukushima M. Tartary buckwheat sprout powder lowers plasma cholesterol level in rats. J Nutr Sci Vitaminol (Tokyo). 2007 Dec;53(6):501-7.

Bijlani RL, Sud S, Sahi A, Gandhi BM, Tandon BN. Effect of sieved buckwheat (Fagopyrum esculentum) flour supplementation on lipid profile and glucose tolerance. Indian J Physiol Pharmacol. 1985 Apr-Jun;29(2):69-74.

Lin LY, Peng CC, Yang YL, Peng RY. Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters. J Agric Food Chem. 2008 Feb 27;56(4):1216-23. Epub 2008 Jan 24.
Zhang HW, Zhang YH, Lu MJ, Tong WJ, Cao GW. Comparison of hypertension, dyslipidaemia and hyperglycaemia between buckwheat seed-consuming and non-consuming Mongolian-Chinese populations in Inner Mongolia, China. Clin Exp Pharmacol Physiol. 2007 Sep;34(9):838-44.

Pui KC. [Inhibition of tumor growth in vitro by the extract of Fagopyrum cymosum]. Zhong Xi Yi Jie He Xue Bao. 2003 Jul;1(2):128-31.

Alvarez P, Alvarado C, Mathieu F, Jiménez L, De la Fuente M. Diet supplementation for 5 weeks with polyphenol-rich cereals improves several functions and the redox state of mouse leucocytes. Eur J Nutr. 2006 Dec;45(8):428-38. Epub 2006 Oct 11.

Zduńczyk Z, Flis M, Zieliński H, Wróblewska M, Antoszkiewicz Z, Juśkiewicz J. In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats. J Agric Food Chem. 2006 Jun 14;54(12):4168-75.

Watanabe M. An anthocyanin compound in buckwheat sprouts and its contribution to antioxidant capacity. Biosci Biotechnol Biochem. 2007 Feb;71(2):579-82. Epub 2007 Feb 7.

Wang ZH, Gao L, Li YY, Zhang Z, Yuan JM, Wang HW, Zhang L, Zhu L. Induction of apoptosis by buckwheat trypsin inhibitor in chronic myeloid leukemia K562 cells. Biol Pharm Bull. 2007 Apr;30(4):783-6.

Wang KJ, Zhang YJ, Yang CR. Antioxidant phenolic constituents from Fagopyrum dibotrys. J Ethnopharmacol. 2005 Jun 3;99(2):259-64. Epub 2005 Apr 7.

Leung EH, Ng TB. A relatively stable antifungal peptide from buckwheat seeds with antiproliferative activity toward cancer cells. J Nutr Biochem. 2008 Oct;19(10):700-7. Epub 2008 Mar 6.
Kim SJ, Maeda T, Sarker MZ, Takigawa S, Matsuura-Endo C, Yamauchi H, Mukasa Y, Saito K, Hashimoto N, Noda T, Saito T, Suzuki T. Identification of anthocyanins in the sprouts of buckwheat. J Agric Food Chem. 2007 Jul 25;55(15):6314-8. Epub 2007 Jun 20.

de Francischi ML, Salgado JM, da Costa CP. Immunological analysis of serum for buckwheat fed celiac patients. Plant Foods Hum Nutr. 1994 Oct;46(3):207-11.

He J, Klag MJ, Whelton PK, Mo JP, Chen JY, Qian MC, Mo PS, He GQ. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China. Am J Clin Nutr. 1995 Feb;61(2):366-72.

We get many questions about hemp, and its value as a protein and omega-3 source. Time to learn some more.

Here are the basic nutrition facts about hemp, calculated for a 1 tbsp serving.

Calories: 80
Fat: 5 grams
Carbohydrate: 3.5 grams
Protein 5.5 grams

POSITIVE: To put that into perspective, a tablespoon of hemp seed has about the same amount of fat as a teaspoon of butter or oil, plus slightly less protein than an ounce of meat. So as far as fat choices, it's going to give you more nutritional bang for your buck than a pure fat source. That protein is also a complete protein, too!

WARNING: Beware of those calories, though! Someone who commented on the Livestrong.com website where I got this information shared that he puts 3 tablespoons of hemp seeds on his cereal every morning. That is 240 calories, which if not removed from elsewhere in the diet, is the equivalent, over a year, of 25 pounds' worth of calories. If you ADD hemp to your diet, be sure you've accounted for it by REMOVING less calorically dense/nutritious food choices.

POSITIVE: With respect to fatty acid profile, the omega-6 to omega-3 ratio of hemp averages 3:1. This is favorable, as it is lower than the recommended total dietary ratio of 4:1.

WARNING: As hemp is a vegetarian source of omega-3, it provides ALA. It does not contain EPA or DHA, which are primarily found in seafood. Some of the ALA found in hemp will be converted into EPA and DHA, but not in the quantities we have found to be of therapeutic value for PCOS. If you want to use hemp in your diet, it is certainly beneficial, but it does not replace the need for the other omega-3's.

POSITIVE: Hemp contains gamma-linoleic acid (GLA), which can be helpful for some skin conditions, including atopic dermatitis.

WARNING: GLA tends to work best when it is not overwhelmed with omega-6 fatty acids. In other words, if you have a skin condition, and you want to try GLA as a remedy, you are most likely to achieve good results if you cut back on your total omega-6 fatty acid intake (safflower, sunflower, soybean, sesame, corn, and cottonseed oil).

You could say the bottom line with hemp, as with any other food, is that if it is used judiciously and respectfully and not layered onto an unhealthy diet that needs some tuning up, it can be a tool toward better hormone balance.

But it is not a miracle food that will allow you to continue with unhealthy dietary indiscretions without consequence.

For those who are concerned about the THC content of hemp: in order to ingest enough industrial hemp to get 'a buzz', you would have to consume the the equivalent of 2-3 doses of a high-fiber laxative. Thanks to the North American Industrial Hemp Council for that little tidbit!

For starters, here is a recipe for hemp pancakes. As you can see, the oil has been removed and replaced with hemp seed. That is the way hemp should be used; as a fat alternative, not as an additional fat. It could probably be used in many recipes where you are using ground flax seed, with similar results.

Here are some sample hemp food products available at amazon.com

For more information about the history, politics, and nutritional analysis of hemp, beyond the direct pertinence of hemp to PCOS, try this article on Dr. Bronner's website.

I'm hearing more and more that many of you are switching to raw eating, and you're asking me if it's good for PCOS. It's not something that has been formally researched, so my answer is pulled together using what I do know about nutrition.

"Raw" refers to whether or not a food's temperature has exceeded a certain temperature during preparation. I actually tried to write a blog post about this several years ago and at the time could not find a specified temperature defining"raw" for a long time. I finally found something that suggested if it stayed below 124 degrees it would be considered raw. Then, last year, I ate lunch at the Whole Foods Venice, and decided to try a raw lunch for myself. The name of the restaurant that prepared my food was"118 Degrees," referring to the threshold raw temperature. This week, when researching it again, found everything from 104 to 118 degrees listed, without any scientific references for any of those values. It's one reason the diet can't be studied easily — those who follow it have yet to consistently define it.

One of the issues I have with any of those temperatures is that some of the foods popular in the raw community, by virtue of the fact that they grow in tropical climates, are regularly exposed to temperatures exceeding even the highest threshold. The mesquite trees growing in my backyard, yesterday alone, were exposed to an ambient temperature of 118 degrees the entire afternoon. The mesquite beans are dark, meaning they absorb heat and get even hotter. The flour made from them would not technically be raw, though mesquite flour is valued by the raw community. Coconuts, rice…both grow in tropical climates and therefore cannot be guaranteed to be"raw" if the benchmark is the definition above.

I'm assuming for the average person, for whom food is sustenance and not a religion,"raw" more likely means food that was not formally heated during preparation, and for the rest of this article that is the definition I will use.

Though raw eating has not been studied with regards to PCOS, it has been studied. It has been found to have both risks and benefits. The very first study of a raw food diet, published in 1985, found that after 7 months, subjects following this diet dropped their blood pressure, lost weight, and tended to spontaneously give up smoking and drinking.

One study found that raw foodists have lower cholesterol and triglyceride concentrations. However, a couple of other cardiovascular risk factors, serum homocysteine and HDL, were elevated, likely because a raw diet tends to be low in vitamin B12. It would be wise to take a multi-vitamin just to be safe.

Another study reported more dental caries in raw foodists. I'm assuming this is related to the increased carbohydrate and simple sugar content of the diet. So don't forget to brush and floss!

Here's what all you readers really need to pay attention to. One study specifically looked at menstrual function and raw food. It found that about 30% of women studied who were under 45 years of age had partial to complete amenorrhea, with subjects eating high amounts of raw food (>90%) being more affected than moderate raw food dieters. Ouch, ouch, OUCH.

A raw diet is also low in DHA and EPA, the omega-3 fatty acids primarily found in fish. If you're a raw foodist and also vegan, consider taking an omega-3 supplement derived from marine algae.

One benefit to a raw diet is that most people who consume it eat far more fruits and dark green leafy vegetables than they used to. Yay for antioxidants! Interestingly, however, one study found that though raw foodists had higher beta-carotene levels than average, their serum lycopene levels were low. Since lycopene is found in easily found fresh fruits and vegetables like tomatoes and watermelon, this suggests that even when eating raw, it's important to make conscious choices and not limit yourself to a few favorites. It can't just be about carrot juice!

The flip side of all those fruits and vegetables, however, is that protein is a difficult nutrient to get with this diet without soaking and sprouting legumes, in adequate quantities to balance out all of that carbohydrate. It may aggravate your insulin resistance. Be sure to add some protein powder to your cooking to prevent that from happening. Growing Naturals organic brown rice protein isolate powder has designed its product to be raw-compatible; be sure to check them out!

Another natural consequence of cutting out so much protein is that the fat content of the diet naturally increases. And even if it's raw fat, and good fat, it still has calories. I would recommend working out some menus on paper or running them through http://www.fitday.com/ just to be sure the diet doesn't push you in the wrong direction.

How your diet affects your health appears to be more determined by the proportions of carbohydrate, protein, fat, vitamins, minerals, and antioxidants that your diet contains. If you want to do that with raw foods, just be sure you do it right.

Douglass JM, Rasgon IM, Fleiss PM, Schmidt RD, Peters SN, Abelmann EA. Effects of a raw food diet on hypertension and obesity. South Med J. 1985 Jul;78(7):841-4.

Koebnick C, Garcia AL, Dagnelie PC, Strassner C, Lindemans J, Katz N, Leitzmann C, Hoffmann I. Long-term consumption of a raw food diet is associated with favorable serum LDL cholesterol and triglycerides but also with elevated plasma homocysteine and low serum HDL cholesterol in humans. J Nutr. 2005 Oct;135(10):2372-8.

Ganss C, Schlechtriemen M, Klimek J. Dental erosions in subjects living on a raw food diet. Caries Res. 1999;33(1):74-80.

Koebnick C, Strassner C, Hoffmann I, Leitzmann C. Consequences of a long-term raw food diet on body weight and menstruation: results of a questionnaire survey. Ann Nutr Metab. 1999;43(2):69-79.

Garcia AL, Koebnick C, Dagnelie PC, Strassner C, Elmadfa I, Katz N, Leitzmann C, Hoffmann I. Long-term strict raw food diet is associated with favourable plasma beta-carotene and low plasma lycopene concentrations in Germans. Br J Nutr. 2008 Jun;99(6):1293-300. Epub 2007 Nov 21.

At the same time I have been encouraging all of you to eat more protein, I have been working with a vegan protein source that grows right here in my backyard that could be part of your own plan to get more. That source is tepary beans. This bean is native to Arizona and has been cultured by our local natives for thousands of years. It thrives here in the desert because of its heat and drought tolerance. So much so that it is now being introduced to drought-ridden parts of Africa plagued with famine.

My favorite tepary fun fact is the origin of its name. It is the English spelling for the native"t'pawi", literally meaning,"it's a bean". So I am guessing some Spaniard cruising through Arizona a few hundred years ago stopped, looked and pointed at a plant, and got that response. (Kinda makes me think though, as silly a question as it must have sounded to the natives, if it really translates into,"well, duh…it's a bean!")

Back to hard science.

Tepary beans have been tested in the lab and have been found, when eaten in conjunction with exercise, to improve insulin resistance, lower blood lipids, and help with weight loss. Not bad for a humble little legume that, when it has its way, happily hides out in remote desert washes! It's actually thought that one of the reasons the rate of diabetes has soared so much in Native Americans is because they have strayed away from eating natives foods like the tepary.

They contain 24 grams of protein per 100 grams in their dry state, which is slightly higher than black beans. Which is why they are being profiled on Fitness Friday today!

We recently started sharing tepary beans in our share boxes at Chow Locally, and our customers have been making everything with them from veggie burgers to hummous. They have a slightly nutty flavor which people seem to like. Now that I've seen a group of people try them and enjoy them, I wanted to share them with you!



Add caption  We get our beans from Ramona Farms on the Gila River Indian Reservation, just south of Phoenix. Ramona Farms recently showcased their tepary beans at Natural Products West in Anaheim, and got a lot of attention from high-end chefs and natural foods experts looking for the next best super food. This is me with Ramona and Leslie, two members of the Akimel O'odham tribe. They're super nice and they want you to try their beans…me too!

Ramona Farms is in the process of setting up a web store; in the meantime you can order their beans by phone.
Give them a try and let me know what you think!

Not long ago, I stopped into Planet Raw, in Santa Monica. It's a very popular hangout for raw foodists, so I wanted to see what the buzz was about. I actually enjoyed perusing the shelves, and they did have some fun things to buy for the more adventurous cook. I'll probably eat there from time to time, as it's a stone's throw away from my office.

However…I had a most disturbing conversation with one of the employees. When she learned that I was a dietitian, she commented,"Cool, maybe you can help then. We're having trouble finding protein sources. Do you have any ideas?"

So I mentioned Growing Naturals, the rice protein powder that I wrote up last week.

"Oh, we don't do rice."

When I asked why, she responded by explaining that Planet Raw's owner"doesn't do rice".

So I suggested pea protein.

"Oh, we don't do peas, either."

When I asked why, she responded by explaining that Planet Raw's owner"doesn't do peas".

I could see I wasn't going to get anywhere because I was in a food religion debate, not an evidence-based scientific discussion, so I politely guided the conversation to its end.

I later went to the website (which you can Google for yourself, I won't provide free advertising for this place through linking), and could find absolutely nothing explaining this philosophy. I saw plenty of advertising for expensive certifications as raw chefs, and courses for raw foodists…which, in essence, kind of seemed like me to be expensive courses on how to promote malnutrition.

I do my best to be positive and inspiring rather than confrontational on this blog, but sometimes I get pushed past my limit of tolerance. This philosophy, especially for women with PCOS who need a decent amount of protein in their diet to reduce the influence of insulin resistance, is simply dangerous.

Of course, a diet that is heavy on the raw, is perfectly fine. It means you're eating plenty of fruits, vegetables, nuts…all great sources of vitamins, minerals, antioxidants, and fiber. But a completely raw diet needs to be taken on with a lot of thought, not be a source of pride with regard to how many foods you can find an excuse not to eat. Here is why.

At the same time raw food diets have been studied and found to have benefit, they have also been associated with many problems women with PCOS already have.

lower bone density,
amenorrhea and underweightness in women,
dental erosion with a raw vegan diet,

elevated plasma homocysteine and low serum HDL cholesterol" and vitamin B12 deficiency.

Bottom line? Enjoy your occasional lunch at Planet Raw, and buy their coconut flour. But don't depend on them for advice when it comes to how to eat this diet in a way that allows you to reduce the influence PCOS has on your life.

For the record, I am NOT anti-raw. I am anti-malnutrition, and anti-inflammation. Be sure you know the difference if you choose to pursue a raw foodist lifestyle/food religion.

Fontana, L; Shew, JL; Holloszy, JO; Villareal, DT. Low bone mass in subjects on a long-term raw vegan diet." Archives of Internal Medicine 165 (6): 684–9, 2005.

Koebnick, C; Strassner, C; Hoffmann, I; Leitzmann, C. Consequences of a long-term raw vegan diet on body weight and menstruation: results of a questionnaire survey. Annals of Nutrition & Metabolism 43 (2): 69–79, 1999.

Ganss, C; Schlechtriemen, M; Klimek, J. Dental erosions in subjects living on a raw food diet. Caries Research 33 (1): 74–80, 1999.

Koebnick, Corinna; Garcia, Ada L; Dagnelie, Pieter C; Strassner, Carola; Lindemans, Jan; Katz, Norbert; Leitzmann, Claus; Hoffmann, Ingrid. Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans. Journal of Nutrition 135 (10): 2372, 2005.

One of the most frequent questions I have gotten over the years, is whether or not a person should eat 3 square meals a day, or whether they should break that into 5 or 6 small meals.

The answer is…it depends.

If you are asking if I think you should make room in your diet for the top 10 foods people are likely to think of when they hear the word,"snack," the answer is no.

Unfortunately, we've let the food industry define"snack" for us, and if you look at the average snack machine in the break room, airport, or hotel, it is more likely to contain Pop Tarts, candy bars, and corn chips than it is apples, string cheese, or anything containing protein.

If you are asking if you should add more eating moments to your day without making your normal meals smaller…the answer is no. This is one of the issues I see with people switching to more meals. Their definition of meal is preset, and the switch adds unnecessary calories. If you want to eat more meals, each meal needs to be smaller so that the total adds up to be the same at day's end.

One of the biggest issues with PCOS is that large amounts of calories, especially when they are carbohydrate calories, are not handled well by the hormones that digest and absorb those calories. It may be easier for your body to process the food you eat if you do eat smaller amounts of food, more frequently.

All of your"eating incidents" should include some type of protein and a healthy fat. I almost don't like to use the words"meals" and"snacks", because each one conjures up images of what is and is not ok for each. I encourage you to redefine, and to eat what works best for you. When we use those words, it is almost as if one kind of eating is when we're doing healthy,"good" stuff, and the other is when we try to sneak in the other stuff. Every time you eat is an opportunity to be good to yourself, so be sure you choose wisely.

If an energy bar is an easier breakfast for you than a traditional breakfast, then do it!

If a half sandwich before bedtime is more reasonable than something that feels like a sweet and may trigger binge eating, then do it!

It can be challenging to figure out what plan works best for you. Here are some scenarios that would tell you a smaller, more frequent eating pattern might work better for you:

--you wake up not feeling hungry. If you didn't binge the night before, this may mean your blood sugar bottomed out overnight and your stress hormones released sugar to compensate while you were sleeping. A high protein meal/snack shortly before bed might help prevent this from happening.

--you eat a healthy meal, and just as you're finishing up, you start to feel ravenous. In this case, your blood sugar levels are telling you there was a dip prior to dinner, and the food you just ate has not had a chance to fix the problem. The answer is not to eat more food in the moment (as it is tempting to do), but to add a protein/carb combination a few hours before dinner to stablize your blood sugar.

--you participate in physical activity. You're simply going to need more food, more often, since you are using more energy.

--your schedule is not 9 to 5. If you work hours that interfere with our culturally standard mealtimes, you may do better with smaller meals that do not interfere with sleep. This is a situation where prepackaged foods that you can throw in a backpack or briefcase could be the answer.

A PCOS-trained dietitian can help you to analyze your food preferences, your lifestyle, and your own personal blood glucose response to certain types of foods. Whatever approach you determine is best for you. As I said, every time you eat is an opportunity to treat yourself well. Don't miss out!

The following is a guest blog post from Dawn Marie Black, a woman with PCOS. Dawn is learning to cook in hormone-friendly ways, and has a great blog, Much Madness Is Divinest Sense, in which she records her experiences on this journey. In this post Dawn shares information about coconut flour.

If you'd like to try coconut flour but cannot find it locally, here are some options for online ordering.

What flour is high in fiber, and protein, low in carbohydrates and gluten free? We're talkin' coconut flour here!

I have PCOS, and found that these things are better for me, and having tried this flour I found I really like it.

Coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. Each brand of coconut flour will vary in their content of protein and fiber, but the protein and fiber is higher than gluten based flours, and that makes this flour very appealing for keeping my baked goods low carb, and to reduce other gastric issues that gluten can aggravate. Who really likes having IBS issues? I, for one, am not a fan. It is also considered a hypoallergenic food since so few people are allergic to coconut, which makes this easy to offer to many of your friends who may have other allergies. There are three things to remember when using coconut flour: One, always sift. Two, extra liquid is needed. Three, it needs something to bind it all together.

Coconut flour can be used in all recipes calling for flour. Most can be substituted with anywhere between 10% — 30% coconut flour, adding in the equal amount of liquid into the recipe as well. Other recipes may need further adjustments, for binding agents and liquid depending on the amount of fiber in the coconut flour. The easiest recipes to convert to 100% coconut flour are muffins, bars, pancakes, cakes, and quick breads. There are recipes on the internet and in print that can be helpful in building new recipes from. I have tried doing an equal exchange of flour, and without the extra binding agents and liquid the muffins were really dry, enough to toss with one bite. It was awful. If it looks dry, add more liquid.

There are several things to remember when using coconut flour. Always sift before measuring whether the recipe calls for it or not, it is inferred. If you forget to sift, you will be disappointed with your results as it will be dry and crumbly. This flour is very"thirsty", the fiber in the flour soaks up moisture, so more needs to be added to your recipes, it's usually an equal amount. Sticky sweeteners, such as brown rice syrup, can be included in your measurements for liquid, but oil is not included. Then you'll want to remember that since the flour has no internal binder, it requires additional eggs. The ratio is between 4-5 eggs per cup up to 1 egg per ounce of flour, there are other binders that can be utilized as well, egg whites, soaked flax, sticky sweeteners help with binding as well. I have found that those who are cooking vegan know many other binding agents and are good sources to ask regarding other alternatives in your baking. I've compiled a list of alternatives you can find by clicking here. I personally like eggs, they provide protein and are tasty, but I do substitute egg whites for some of the eggs, especially when I know I will be eating them in other forms through out the day.

If your batter is dry your baked goods will be dry, add in more liquids to moisten the flour for a more moist baked item. I forgot this once with a quick bread recipe, the batter was dry, and when the bread came out of the oven it was more lumpy and dry then when I had put it in the oven. Do not be afraid of a more moist batter, the fiber soaks it up. Coconut flour can be used in other common purposes such as breading and as a thickening agent for soups, stews, etc. If you are using it as a breading, make double the sauce to pour over your item in order to allow for the soaking up of the liquids. I made a Coq a Vin for a party, and overnight the breaded chicken soaked up all the sauce that was to be poured over the pieces of chicken. The flavor was there, but it would have been more delicious with the sauce to pour over the meal. Do not be afraid to make adjustments, print out your recipes make notes with your changes, decide how you liked your item and either make more corrections or make a note letting yourself know if you liked it or not. There will be some things that you will love the flavor, but maybe you will want a different texture. I'm still working on gooey brownies, I will be adding apple sauce to increase the moisture in my next batch.

Here are some helpful links to find recipes to begin your journey of cooking with coconut flour, and don't forget these three things when using coconut flour: always sift before measuring, extra liquid is needed, and it needs something to bind it all together.

http://www.freecoconutrecipes.com/gluten_free_coconut_flour_recipes.htm

http://www.kokonutpacific.com.au/OilSales/OilIndex.html?Health/CoconutFlour.php

http://www.simplycoconut.com/coconut_flour.htm

http://www.tiana-coconut.com/coconut_flour_recipes.htm

I just made some sample breakfast menus for a client. I had not finished making the rest of the day, and she wrote back to share that in just using the breakfast menus, she could tell an immediate difference in her cravings that were positively influencing how she ate the rest of the day.

I thought I would share them to give you all a challenge to try--eat these breakfasts and see how you feel as the day progresses--is your energy level better? Are your carbohydrate cravings less invasive?

I'm not the hugest fan of McDonald's, but since this particular client noted that one of the breakfasts she finds really helps get her off to a good start with less nibbling the rest of the day, is an Egg McMuffin, I added it to illustrate that the choice really isn't so bad. If you use your fats early in the day, in a way that actually decreases fat intake over aa 24 hour period, it may be a judicious move. I actually have the same experience with this meal. It keeps me full. Which is why we discussed how to make the homemade microwave version of the same thing on Whole Wheat English muffins.

Also, I am very intentionally leaving out the calorie, fat, and protein counts. If you use these breakfasts…I want you to focus on how the food tastes, how it feels in your stomach, and how you feel in the hours after you eat. Eating well is not about the calories, fat, and protein. Well…not totally. It has to be tasty if you're actually going to do it!

Hope this helps get you all off to a great start!

1/4 cup ricotta cheese
2 slices Ezekiel toast
8 ounces skim milk
1 medium apple
1/4 c sliced almonds

2 tbsp peanut butter
2 slices Ezekiel toast
8 ounces skim milk
1 peach

Egg McMuffin
8 ounces skim milk
1 banana

1 cup oatmeal
1/8 c whey protein powder
1/4 cup walnuts
1/2 c strawberries
8 oz. skim milk

There are a gazillion possibilities here, I just put four sample meals together to help my client get a grip on portion sizes and potential combinations. Two of these breakfasts use Ezekiel bread becausse she likes it. Oatmeal was another possibility because she travels a lot and can take advantage of the new Starbucks oatmeal option or even carry her own packets and mixins'.

I'm betting many of the foods you enjoy aren't so bad after all, and that you can include them if you know how. Often times when you move a food from the"bad" to"perfectly fine" column, the temptation to binge on them is removed. And many times, with PCOS, it's the bingeing and the quantity, not the food itself, that is the problem.

Most women I work with have lost confidence in food and are afraid to eat many foods that can benefit them. That is how a nutrition consultation can help you--if you use it wisely. Rather than looking to someone else to do all the work, make a list of your favorite foods, foods you want to eat but are afraid to, foods you are feeling are"bad" or"not an option" and ask, not IF, but HOW they can be included in your plan.

Let an inCYST provider help you design your own program! We're just waiting for you to ask so that we can be part of your success.

I had a bag of really sweet plums this week, as well as a few frozen chicken breasts. So I Googled both of these with the word"salad"…and found this really nice recipe from the Northwest Cherry Growers:

I didn't use the rice, and I bet if you like quinoa, as shown in the picture and in this second recipe, you could substitute that to further improve the protein content and glycemic index. I also used only half of the canola oil, and threw in a handful of sliced almonds instead.

Fruit and protein are a great combination for an easy summer dinner. And an easy way to get ideas, is to do what I did, Google the fruit and protein you have along with the word"salad". There's a pretty good chance someone has posted a recipe somewhere!

PLUM GINGER CHICKEN SALAD

Makes 4 servings, each serving equals three 5 A Day servings.

Ingredients

• 1 (4-to 6-ounce) package long grain and wild rice mix
• 2 cups cooked boneless chicken breast cubes
• 1/2 cup sliced green onions
• 4 plums, sliced
• 2 Tbsp vegetable oil
• 2 Tbsp lemon juice
• 1 Tbsp soy sauce
• 1/2 tsp ground ginger

Prepare rice mix as directed; cool to room temperature.

Combine rice, chicken, green onions and sliced plums in large mixing bowl.

To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly.

Chill until served.

Enjoy!

We're so excited about this! Not just that we have a fundraiser, but that our very first one involves two of our very favorite friends at inCYST, Craig Ramsay and Sandie West.

"Move" with trainer Craig Ramsay, a wonderfully compassionate women's health advocate who we met when he worked with Cyster Stacy Citron on Bravo's reality show Thintervention. He talks mostly about getting you into physical shape, but what we routinely hear from his clients is that his work helps to nurture their self-esteem into good condition as well. He is graciously offering his time to conduct four boot camps on the beach near Sandie's spa, which is where the"Move" part comes in. It's the perfect way to test drive Craig's popular boot camps if you've been thinking about participating but haven't gotten around to it.

Be sure to check out Craig's website and Facebook page to learn more about his"Ultimate Perfect Workout System". And look for him on Twitter at @craigramsay1.

"Soothing" Sandie West has a beautiful facility, Creative Chakra Spa, on the Pacific Coast, just south of the Venice Pier. She's known far and wide for her beautiful space, therapeutic spa treatments, loving spirit, and calming energy. You can't help but put your cares aside and focus on relaxation when you're at Sandie's place! It's perfect for someone who's feeling a little over the top with their diagnosis and in need of little R and R.

To learn more about Sandie's spa and the services and classes she offers, join her Facebook page and follow her on Twitter, @creativechakra.

Check out this video one of Sandie's beach yoga classes. Even the robot that programs our Twitter paper was enthralled…it kept including this video of her beachfront yoga class for several days after she Tweeted it!

These events would not be possible without our wonderful sponsors! Please check out their websites, Facebook fan pages, and follow them on Twitter. They are sponsoring because they are excited to support your journey to PCOS health, and we want to support them in return.

What would our first fundraiser be without one of inCYST's BFF's? The Zing Bars folks don't just support PCOS, they created their products with women with PCOS in mind. Years of combined counseling experience gave them first-hand knowledge about what kind of ingredients, flavors and packaging would be easiest to use and benefit from.

Be sure to"like" them on Facebook and follow them on Twitter at @zingbars.

Growing Naturals is a brand of organic brown rice protein that is vegan, gluten-free, soy-free, dairy-free, kosher, non-GMO, organic, and raw diet-compatible. It's a great option for anyone with PCOS, and especially so for anyone who is vegan and/or with food intolerances that make it hard to get enough protein.

When I first learned of them, I thought to myself…"That pretty much touches all bases…finally, I know what to recommend for even the most restrictive of situations." Turns out, their tag line is"Finally, Food For All People".

Be sure to check out their website and learn more about their original, chocolate, and vanilla rice protein isolate powders.

You can find Growing Naturals on Facebook, and their Twitter handle is @growingnaturals.

If you'd like to participate in person, please RSVP either here in the comments section, or on our Facebook event page with at least a"maybe" so we can send you the registrations later this week.

If you can't make it but you'd like to support this fundraiser, here's a link where you can donate. You'll be supporting research projects directly supportive of hormone disorders including PCOS, infertility, thyroid, and diabetes.

We are working out the details and will have complete registration options available at this link. Space is limited for each of the options so if this is something you're interested in doing, please grab your space as soon as possible.

Please, if you can't participate in our specific event but you're interested in the boot camps and/or the spas, check out Craig's and Sandie's websites for more information about their programs.

We'll have a website up and running soon with event details. Please be sure to join the RSVP list on our Facebook event page so we know where to find you when updates occur.

If you would like to donate but cannot make it to the live event, please click here for more information.

Network member Dori Zerlin posted this as a comment to a post and I wanted to be sure readers didn't miss it. Thanks for taking the time to write, Dori!

I also would love to share my daily eating habits and recipes since I feel that my diet is pretty tasty even though it is quite healthy too. However, I do practice what I preach quite closely. And what I mean by that is as a dietitian working at Cedars-Sinai Medical Center, consulting with pre-and post-op lapband and gastric bypass patients, I teach them the importance of planning their meals ahead of time and eating balanced meals that contain a lean source of protein, a complex carbohydrate, and some heart-healthy fats. I do plan out most of my meals ahead of time and prepare them over the weekend or the night before since my weekly work schedule is tight and I have very little time for preparation let alone petty cash to spend on eating out. Therefore, this meal plan is what works for me and my lifestyle and my body type. I would not expect everyone to follow it or to enjoy it. My menu varies from day to day as well, but I am going to give 2 variations of what I might eat on any given day. I also take the following supplements with my meals spread out over the day: Krill Oil (contains omega 3-fatty acids), Calcium, Magnesium, Vitamin D (2000 IU), Basic Multivitamin, and Vitamin C.

Here is a sample with a variation for each meal or snack:

Breakfast
1 cup of nonfat plain sugar-free Greek Yogurt (by Trader Joe’s brand)
1/2 cup high fiber cereal (Organic Heritage Heirloom whole grains) or 1/3 cup of Trader Joe’s High Fiber Cereal.
1/2 cup frozen organic blueberries or strawberries
Cinnamon and stevia to taste
1 tablespoon of Salba seeds ground

or

1/2 cup yogurt (same brand as above)
1/2 cup organic non-fat cottage cheese (by Nancy’s)
1/4 cup of raw oat bran hot cereal + a little bit of water to moisten it
1 Tbl. Salba
1/2 cup strawberries
I use liquid stevia vanilla flavor to add a natural sweet vanilla flavor
(Let this chill in the fridge over night and it is delicious the next day!)

Lunch
2 slices Turkey Bacon on 2 slices of Ezekial bread
2 slices of tomato or roasted red peppers
spinach
mustard
With a salad on the side

or

Egg-white omelet w/ spinach, onions, and mushrooms, hot sauce
I cook it with 1/2 cup of wild rice or two corn tortillas and salsa and a ranchero sauce

Snack
A sugar-free dark chocolate protein bar called a Paleobar/or 10 raw nuts (almonds, pistachios, brazil nuts, etc.) with an apple or 1 cup of strawberries

Pre-workout snack
1 cup of the greek yogurt with 1/2 cup of cereal or fruit

Dinner (I don’t measure that much during dinner since I always end up taking double or more of the serving size on days I workout, so I go with my hunger here)
Usually is a large stew made up of the following ingredients:
Steamed veggies (asparagus, cauliflower, mushrooms, cabbage, etc.)
Some sort of protein (fish, chicken, turkey, etc.)
Either Corn tortillas, wild rice, brown rice, or ezekial bread
I use marinara sauce a lot to season my stews or salsa or other spices for variation
I also have a large salad with it and use some store bought salad dressings from Trader Joe’s or Whole Foods.

Snack
1 cup yogurt
1/2 cup of frozen berries
1 oz. of raw nuts
Sometimes I will also have a cup of unsweetened non-fat almond milk (vanilla or chocolate) and mix in some stevia, cereal, fruit, and nuts.

I generally do weight training 4 days a week and use the elliptical machine at the gym for about 30 minutes as well. I do a pilates class once a week if I can make it. Staying active and physically fit help me to stay in shape and is very important to me. I schedule it into my days the same way that I schedule my meals ahead of time. Therefore it goes to show you that it does take consistent hard work for even myself to get the results that I have achieved thus far. (Although it does become second nature after awhile: ).)