Tag Archive for: vegetarian

Why I worked on an organic cattle farm

by

Yes, it’s true! I worked on an organic cattle farm for 6 weeks while living in Australia several years ago. You may think, “Traitor!”…but of course, no peace-loving health enthusiast would ever think that!  Why did I do it? I’d never worked on a cattle farm before and was open to see what it’s all about. The family who hired me had actually never met a vegetarian in their entire lives. What a union! I went into the experience with an open mind, and an open heart.

A vegetarian meets a cattle ranch family…will it work?

I took the job at the cattle station not long after working and living on Lizard Island on the Great Barrier Reef for a year and a half. I was coming out of the isolation of island living and driving around oz, happily visiting friends along the way. One of my friends was working in Alice Springs at the time, so I drove to see her. During my visit, she said, “Jennifer, why don’t you stay awhile and look for work? There’s plenty of work ’round here. Plus, when are you ever going to be back?” (Never, I thought!) But, it seemed like a good idea to stay and get to know more of what the strange, desolate, dry, red landscape had to offer. The next day, I checked the local job board and there was a sign for domestic help on an organic cattle farm. Well, I liked the word “organic” anyway! Why not call them and give it a try? I had nothing to lose.

Outback scenery…the road to Alice Springs

Living in the real outback of Australia is not easy. The husband of the family drove 4 hours one-way to come and pick me up in Alice Springs. We drove back to the farm together, getting to know each other along the way. The pickup truck had a big spider crack in the windshield and I remember spending a lot of time wondering how he could even see the road. Never mind that the car was covered in so many layers of dust that you could no longer see the color of the car! On the dashboard were several shotgun shells. They rolled back and forth with every turn that the car took. Admittedly, I wondered what I was getting into. The husband seemed tough, with thick skin tanned from the desert sun and just as many layers of dirt on him as the car. Yet, he seemed genuine and funny too. Not long after the initial small talk, we started talking about nutrition and health. He proudly told me, “I reckon I get the 4 food groups every morning: coffee, milk, sugar and water.” Ok!

The road to their farm was straight and long. Like hundreds of kilometers long. And nothing but desert for as far as you can see. Finally, we got to a dirt road that was another 200km until we got to their driveway. Then, the driveway was 35km long! And not an easy drive because you had to stop every so often at a cattle gate and get out to open the gate. Mind you, I had just come from living on a tropical island on the Great Barrier Reef, and I thought that was remote. This was beyond anything I had ever seen!!

The family that I worked for had 2 children: one was still at home and learning online via School of the Air, a fascinating program that’s been in place way before the internet (and originally by radio) for outback families. Their other child was already in boarding school back in Alice Springs. The farm was originally owned by the husband’s family. He inherited it after his father passed away. His wife ran the house and prepared meals for everyone, including the family, me and the other cattle hands. Every night, we all ate together at one big table, unless the guys were out somewhere on the farm mustering cattle.

Fair dinkum outback cowboys

The staff (3 of us) stayed in an old house on the property. It was run down, full of dust and smelled bad. Nothing to write home about. The best aspect of the job is that food and accommodation were included, so you could bank all of your money while you were there and come out with some nice savings. After all, what could you possibly spend your money on out there?! Literally nothing. The other 2 guys were nice guys. One was an experienced mustering pilot who worked side by side with the father each day. The other guy was an Irish backpacker who was a butcher back home in Ireland. They hired him to work with the mustering and also to cut up a cow for their freezer (more on that later). They never seemed to remember his name and just called him “Backpacker” all the time. My job was to spring clean the main house, section by section, room by room, from top to bottom.

In the evenings I would walk on the property…but you don’t want to get any closer than this. The cattle can turn and charge at any moment

I left the farm only once during my stay. The wife needed to stock up on some food essentials, so we went to the “local” store instead of driving all the way into Alice Springs. The local store was still a one hour drive away! It was in an Aboriginal village and catered mostly to them. You could immediately understand why obesity and diabetes have become such big problems in the Aboriginal communities. The store was full of candies, sweets and sugary sodas with just a few old wilted vegetables on a back shelf.

One thing I didn’t mention yet is what we ate. Thankfully, there were plenty of veggies for me to eat as well as bread and pasta (This was before I switched my own diet to a healthier version, but I was still a vegetarian). There was no snack food at all and I didn’t bring any snacks. It was a prison diet, in a sense. You just got your plate of food 3x a day and that was it. For the rest of the crew, they had tons of meat, at every meal. I’d never seen people eat red meat with breakfast, lunch and dinner every day. They had one entire freezer full of meat. In fact, while I was there, they started running low so they had Backpacker chop up a “kill.” It took him 2 days and seemed like a LOT of work. I also didn’t mention the flies. You can’t be in the outback without flies. Especially during those 2 days, there were tons of flies.

One thing that happened without fail at every meal – I was always asked if I had enough to eat. You see, this family had never eaten with a vegetarian before, so it was hard for them to believe that I could feel satisfied without meat. I found it pretty funny. If I was tired on any day, they would always say, “Do you want some meat?” Of course, the answer was always, “No thank you”!

The highlight of my experience was getting to spend a night in the outback with the boys while they were out mustering. I drove with them during the day in their “Mad Max” style jeeps on the ground, while the father and pilot flew from above in gyrocopters. We made a campfire at night, put the billy on the fire and slept on cots out in the open air, straight from an outback movie scene.

Mustering cattle is a lot harder than it looks!

In the end, was it a great experience and a good cultural exchange. Why not let a cattle ranch family live with a vegetarian and vice versa? How will we ever understand each other if we don’t foster positive friendships? I respect the family for their hard work, dedication to the land and desire to raise cattle who eat real grass and are not confined to a mega factory farm. I now have much more of a real understanding of what happens in an organic cattle farm than I ever did before. If people do eat meat, it should be organic meat…and ideally, that would be the only option. Our land can sustain it (although dairy farming is another issue), and there is no overuse of antibiotics, GMO feed or growth hormones as a result.

Aussie outback: where the earth and sky meet

Some may think that I should have boycotted such a place and never accepted the job. I myself ate meat, including pork, chicken and beef, as a child. Should I be burned at the stake because I ate meat until the age of 21 years old? What makes me better or worse than someone who eats meat now? I originally become a vegetarian for environmental reasons. After 15 years or so, my focus shifted more on health reasons. This year will be my 26th year of having not eaten meat.

An interesting note to all of this is that the husband’s father passed away from colon cancer, in his 50’s. It’s a very sad ending for someone who loved the land so much. And does make one wonder – did eating so much meat, even organic meat, contribute to his ill health?

The one thing I do know is this: acceptance, forgiveness and love are the keys to bridging the gaps that divide us. Whether vegan, vegetarian, breatharian or other…we are all human.

More Travel Tales:

Why I worked on an organic cattle farm

by

Yes, it’s true! I worked on an organic cattle farm for 6 weeks while living in Australia several years ago. You may think, “Traitor!”…but of course, no peace-loving health enthusiast would ever think that!  Why did I do it? I’d never worked on a cattle farm before and was open to see what it’s all about. The family who hired me had actually never met a vegetarian in their entire lives. What a union! I went into the experience with an open mind, and an open heart.

A vegetarian meets a cattle ranch family…will it work?

I took the job at the cattle station not long after working and living on Lizard Island on the Great Barrier Reef for a year and a half. I was coming out of the isolation of island living and driving around oz, happily visiting friends along the way. One of my friends was working in Alice Springs at the time, so I drove to see her. During my visit, she said, “Jennifer, why don’t you stay awhile and look for work? There’s plenty of work ’round here. Plus, when are you ever going to be back?” (Never, I thought!) But, it seemed like a good idea to stay and get to know more of what the strange, desolate, dry, red landscape had to offer. The next day, I checked the local job board and there was a sign for domestic help on an organic cattle farm. Well, I liked the word “organic” anyway! Why not call them and give it a try? I had nothing to lose.

Outback scenery…the road to Alice Springs

Living in the real outback of Australia is not easy. The husband of the family drove 4 hours one-way to come and pick me up in Alice Springs. We drove back to the farm together, getting to know each other along the way. The pickup truck had a big spider crack in the windshield and I remember spending a lot of time wondering how he could even see the road. Never mind that the car was covered in so many layers of dust that you could no longer see the color of the car! On the dashboard were several shotgun shells. They rolled back and forth with every turn that the car took. Admittedly, I wondered what I was getting into. The husband seemed tough, with thick skin tanned from the desert sun and just as many layers of dirt on him as the car. Yet, he seemed genuine and funny too. Not long after the initial small talk, we started talking about nutrition and health. He proudly told me, “I reckon I get the 4 food groups every morning: coffee, milk, sugar and water.” Ok!

The road to their farm was straight and long. Like hundreds of kilometers long. And nothing but desert for as far as you can see. Finally, we got to a dirt road that was another 200km until we got to their driveway. Then, the driveway was 35km long! And not an easy drive because you had to stop every so often at a cattle gate and get out to open the gate. Mind you, I had just come from living on a tropical island on the Great Barrier Reef, and I thought that was remote. This was beyond anything I had ever seen!!

The family that I worked for had 2 children: one was still at home and learning online via School of the Air, a fascinating program that’s been in place way before the internet (and originally by radio) for outback families. Their other child was already in boarding school back in Alice Springs. The farm was originally owned by the husband’s family. He inherited it after his father passed away. His wife ran the house and prepared meals for everyone, including the family, me and the other cattle hands. Every night, we all ate together at one big table, unless the guys were out somewhere on the farm mustering cattle.

Fair dinkum outback cowboys

The staff (3 of us) stayed in an old house on the property. It was run down, full of dust and smelled bad. Nothing to write home about. The best aspect of the job is that food and accommodation were included, so you could bank all of your money while you were there and come out with some nice savings. After all, what could you possibly spend your money on out there?! Literally nothing. The other 2 guys were nice guys. One was an experienced mustering pilot who worked side by side with the father each day. The other guy was an Irish backpacker who was a butcher back home in Ireland. They hired him to work with the mustering and also to cut up a cow for their freezer (more on that later). They never seemed to remember his name and just called him “Backpacker” all the time. My job was to spring clean the main house, section by section, room by room, from top to bottom.

In the evenings I would walk on the property…but you don’t want to get any closer than this. The cattle can turn and charge at any moment

I left the farm only once during my stay. The wife needed to stock up on some food essentials, so we went to the “local” store instead of driving all the way into Alice Springs. The local store was still a one hour drive away! It was in an Aboriginal village and catered mostly to them. You could immediately understand why obesity and diabetes have become such big problems in the Aboriginal communities. The store was full of candies, sweets and sugary sodas with just a few old wilted vegetables on a back shelf.

One thing I didn’t mention yet is what we ate. Thankfully, there were plenty of veggies for me to eat as well as bread and pasta (This was before I switched my own diet to a healthier version, but I was still a vegetarian). There was no snack food at all and I didn’t bring any snacks. It was a prison diet, in a sense. You just got your plate of food 3x a day and that was it. For the rest of the crew, they had tons of meat, at every meal. I’d never seen people eat red meat with breakfast, lunch and dinner every day. They had one entire freezer full of meat. In fact, while I was there, they started running low so they had Backpacker chop up a “kill.” It took him 2 days and seemed like a LOT of work. I also didn’t mention the flies. You can’t be in the outback without flies. Especially during those 2 days, there were tons of flies.

One thing that happened without fail at every meal – I was always asked if I had enough to eat. You see, this family had never eaten with a vegetarian before, so it was hard for them to believe that I could feel satisfied without meat. I found it pretty funny. If I was tired on any day, they would always say, “Do you want some meat?” Of course, the answer was always, “No thank you”!

The highlight of my experience was getting to spend a night in the outback with the boys while they were out mustering. I drove with them during the day in their “Mad Max” style jeeps on the ground, while the father and pilot flew from above in gyrocopters. We made a campfire at night, put the billy on the fire and slept on cots out in the open air, straight from an outback movie scene.

Mustering cattle is a lot harder than it looks!

In the end, was it a great experience and a good cultural exchange. Why not let a cattle ranch family live with a vegetarian and vice versa? How will we ever understand each other if we don’t foster positive friendships? I respect the family for their hard work, dedication to the land and desire to raise cattle who eat real grass and are not confined to a mega factory farm. I now have much more of a real understanding of what happens in an organic cattle farm than I ever did before. If people do eat meat, it should be organic meat…and ideally, that would be the only option. Our land can sustain it (although dairy farming is another issue), and there is no overuse of antibiotics, GMO feed or growth hormones as a result.

Aussie outback: where the earth and sky meet

Some may think that I should have boycotted such a place and never accepted the job. I myself ate meat, including pork, chicken and beef, as a child. Should I be burned at the stake because I ate meat until the age of 21 years old? What makes me better or worse than someone who eats meat now? I originally become a vegetarian for environmental reasons. After 15 years or so, my focus shifted more on health reasons. This year will be my 26th year of having not eaten meat.

An interesting note to all of this is that the husband’s father passed away from colon cancer, in his 50’s. It’s a very sad ending for someone who loved the land so much. And does make one wonder – did eating so much meat, even organic meat, contribute to his ill health?

The one thing I do know is this: acceptance, forgiveness and love are the keys to bridging the gaps that divide us. Whether vegan, vegetarian, breatharian or other…we are all human.

More Travel Tales:

Do you need to eat 100% raw food for success? How much raw food is best?

by

Recently the New York Times ran an article in their online blog section entitled “Growing Up on Raw Foods” where the author discussed whether or not it is safe to raise children on a 100% raw food diet. I found this article to be very interesting for a number of reasons and I am so happy that it highlights some important factors to consider when transitioning to a raw food or vegan diet.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

How much raw food do you need to eat for success?

Getting Iron and B12 on Vegan or Raw Foods

First, the author points out that children who eat a vegan or raw food diet have higher risk of anemia and vitamin B12 deficiency. As many of you know, I am a huge advocate of eating dark leafy green vegetables, which in my opinion, are the most important food to add to any diet, whether it be a vegan, vegetarian, gluten-free, Paleo, diabetic, heart healthy or weight loss diet. In fact, I wrote an article called My Boyfriend Followed my Raw Food Diet and Got Anemia to try and get people thinking about eating more leafy greens for a good vegan source of iron. B12 is also a valid concern (and actually meat eaters are often deficient in B12 too due to low absorption); for that I always recommend a high quality B12 supplement. Note: I do not recommend liquid B12 supplements because many people develop gum sensitivity and/or nerve pain in the teeth from B12 in liquid form.

Accepting your % of raw food

But, the highlight of this article for me was to read about how some well-known raw foodists are changing their 100% raw food status and are eating more cooked food in their diet:

“Some longtime raw-food evangelists are rethinking their devotion. Jinjee Talifero, who runs a raw-food education company with her husband, Storm, in Santa Barbara, Calif., was 100 percent raw for most of the last 20 years, until about a year ago, when financial and other considerations made it difficult to continue feeding their five children, ages 6 to 19, that way. “It was always like a borderline thing to keep enough weight on them,” she said, and getting proteins from cashews and almonds was proving too expensive.

Her children also ran up against social problems. “They were socially isolated, ostracized and simply left out,” said Ms. Talifero, who now incorporates cooked food in the family’s diet.

Sergei Boutenko, 29, a filmmaker in Ashland, Ore., ate only raw from 9 to 26, and for years his family preached the virtues of the diet. But, he said, “there was this constant hunger,” and the raw children he met seemed “underdeveloped and stunted.”

He now eats about 80 percent raw, with occasional meat and dairy. “When it takes 15 hours to make a raw food lasagna that wipes out two days of your life, it’s better to just make a vegan or vegetarian lasagna and move on with your day,” he said.”

The Daily Mail UK website had an article on raw food recently where Australian raw food advocate and follower of a fruitarian or 80-10-10 diet Freelee the Banana Girl explained that she remains ‘raw until four’ – meaning she eats no cooked or heated food until 4pm.

These articles make me so happy because finally, the raw food world seems to be letting go of the 100% perfect raw food pedestal. Even Gabriel Cousens (author of Conscious Eating) says that you can get the same results with eating an 80% raw food diet as you can with 100% raw food, but it will just take you a little longer to get there.

A high raw food diet is usually more than 2/3 or 66% raw food, and 80% is excellent

The conclusion: It’s ok to eat a high raw food diet, as long as you focus on quality of food and:

  • Choose organic fruit and veggies wherever possible
  • Prepare your food with loving intention
  • Avoiding processed foods and chemical food additives
  • Eat cooked food without guilt (because you are 100% human!)
  • Cook your food in healthy ways without heated oils, frying or charring the food

Remember, balance is the key to success. As Dr. Bernard Jensen says, “One cup of coffee won’t kill you, but one glass of orange juice won’t cure you either.”

What’s my % of RAW?

I was 100% for 2 years until I started traveling more and then I dropped down to 90% raw to accommodate my schedule, eating plain steamed veggies, an occasional plain baked potato or organic brown rice. After 8 years on the raw food path, I now sit comfortably at a high raw food diet which means I eat 85-100% raw food. My daily diet consists of green smoothies, green juices, huge salads, sprouts, nuts, seeds, fresh wheatgrass shots, homemade sauerkraut, kombucha and occasionally some organic cooked black beans, chickpeas, steamed vegetables, veggie soup with homemade broth, organic brown rice or red quinoa. I mostly follow the Hippocrates Diet or Ann Wigmore style of eating. Technically speaking, I am not a vegan because I do eat raw organic honey and other bee products like royal jelly on occasion. I made some mistakes with my raw food diet nutritionally along the way, and I’m going to reveal all my lessons learned in a new ebook, so stay tuned!

If you’re going to keep your new diet habits as a healthy way of living for life, it has to be a sustainable for life. Many experts agree that you have to eat at least 50% raw food to start seeing and feeling results (more energy, improved skin, better digestion, anti-aging & cellular repair, reversal of disease). Whether you’re eating 60 percent, 80 percent, 90 percent or 100 percent raw food, the most important thing to allow yourself to be is 100% human. As you go through the years of your life, your percentage of raw food may increase or decrease, and that’s okay! No matter what, the percentage of raw food that you are eating should feel right for you.

> Are you trying to transition to a raw food, vegan or vegetarian diet and feeling overwhelmed with all of the different opinions out there?

> Are you struggling emotionally and socially with changing your diet and feeling isolated or confused?

> Are you eating a healthy raw food or vegan diet and still feel tired, have trouble sleeping, or suffer from skin problems, hair loss, brittle nails, digestive problems, anxiety, depression, infertility, or dental problems?

> Do you want to change your diet but simply don’t know where or how to begin?

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

To read the New York Times article in its entirety, go here: Growing Up on Raw Foods

To read the Daily Mail UK article in its entirety, go here: ‘I lost 3st eating vast “mono meals”: Controversial diet guru who consumes 5lb of potatoes in one go says single-food feasts are key to weight loss and health

More on Raw Food:

Recipe: Fast & Easy Raw Food Salad…a delicious meal in minutes!

by

What does a raw foodie eat as a salad for lunch? Check out this easy-to-make option using all fresh, natural, healing foods. It’s a simple salad made from parsley, carrot, zucchini, cucumber and sprouts but it’s the texture, the dressing and combination of flavors that make it taste great.

How to Make a Delicious Raw Food Lunch in Just Minutes

Raw Food Recipe: Modern Israeli Salad

This salad is a modified version of the classic “Israel Salad” or “Arabic Salad” which is traditionally made using finely chopped tomato, cucumber and parsley with a tahini and lemon dressing. In this version, I’ve added more fiber with ground flax seed, a nice texture with shredded zucchini and carrots, additional enzymes from the sunflowers sprouts and some liver cleansing power with the cayenne pepper. You could also add a bit more protein with 2-3 Tbsp. raw organic sunflower seeds.

In total, this salad should take less than 10 minutes to prepare. It’s well worth it to take extra minute or two to shred your carrots and zucchini with a grater because it changes the texture completely and makes the salad much more enjoyable to eat.

Modern Israeli Salad Ingredients & Recipe (2 servings)

In a bowl, combine:

    – 1 Carrot, peeled and grated
    – 1 Medium to large zucchini, peeled and grated
    – 2 Medium cucumbers, peeled and chopped
    – 1 Handful of sunflower sprouts, chopped
    – 2 handfuls of fresh parsley, chopped
    – 2 Tbsp. ground flax seed
    – Dash of cayenne pepper, to taste
    – Dash of Himalayan Salt, to taste

Mix ingredients well. For the dressing, add:

    – Juice of 1 lemon
    – 2-4 Tbsp. organic tahini (sesame seed paste)

You can grind the flax seed in advance and have it stored in the fridge, ready to add to any salad for added fiber and omega proteins. A high-fiber diet helps to reduce constipation and promotes better digestive health and even helps to balance blood sugar levels. Raw tahini can be made at home if you can’t find it at your local health food store. The sesame seeds in tahini are a great vegan source of calcium. With all of these natural, whole and pure healing foods as ingredients, you are creating a real detox meal!

This is a salad that I usually have for lunch, due to the fat content in the tahini. I like to eat my “heaviest” meal in the middle of the day and save a lighter, lower-in-fat meal option for dinner.

As you can see, there is no need for a blender, juicer, food processor or dehydrator in this recipe. All you need is a cutting board, vegetable peeler, knife, and grater.

Yes, raw food recipes can be simple and not require a lot of expensive appliances!

Add chopped tomato to this recipe to make it a more classic Middle Eastern salad, but this version is just to show you other possibilities. There are many variations! Try adding some fresh pomegranate or a small amount (8-10 leaves) of finely chopped fresh mint.

This recipe is all raw, vegan, vegetarian and gluten-free!

More on Raw Food:

What I Learned from taking a traditional Nutrition Course…and What I Didn’t Learn

by

I recently completed the Nutrition, Health, and Lifestyle: Issues and Insights Course at Vanderbilt University’s School of Nursing. It was an extremely insightful experience to see what a traditional Nutritionist learns and eventually coaches or advocates to their clients.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

I decided that it would be a unique “cultural exchange” to experience what traditional Nutritionists learn. Although I did learn a few useful things that I will outline below, for the most part I was shocked and disappointed to see the mis-truths and lack of unbiased information being presented to the students. Well, we all know that industry sponsors many universities through expensive grants, so could we really expect these teaching institutions to maintain an impartial perspective?

Many times during the course, I felt like I was being fed propaganda created directly by the food industry and/or Monsanto themselves. I actually feel bad for anyone who spends the money on a 4-year Nutrition Degree, because they may enter their study with high hopes of helping others, but how can they really help guide others through nutrition and diet when they are being taught lies? It’s truly a shame to see a system that is so broken and so far away from the relevance of a real natural, whole and pure diet and its effect on one’s health.

What I Learned

As I mentioned above, there were a few things that I learned from this course, or at least that I felt were truthful and relevant. They include:

-Professor showed several studies comparing a vegetarian diet to meat-based diet and how vegetarians have reduced risk of cancer, diabetes, etc.

-Professor mentioned that, “Even though we are living longer in the US, we are also living sicker.” I would agree!

-Professional explained superfoods, nutrient-dense foods, phyto-chemicals and importance of nutrients in the diet. Obviously this is important, and was factual in the course.

Superfood are Nutrient-Dense Foods
from Vanderbilt University’s School of Nursing

-Professor cited a study that showed vegan and vegetarian diet offer significant benefit in diabetes management. Additionally, it was pointed out that vegan and vegetarian diets also improve plasma lipid concentrations and have been shown to reverse atherosclerosis progression.

-Professor cited the position of the American Dietetic Association that “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”

-Professor discussed the importance on B12 and Omega 3 Fatty Acids in a vegetarian and/or vegan diet. Certainly important factors to consider, and should be addressed for meat-eaters too!

-Professor accurately showed the excess of salt, fat and sugar in the Standard American Diet and the related high obesity rates in the United States.

Clearly these facts cannot be denied!

Typical American Diet: Excess in Fat, Salt and Sugar
from Vanderbilt University’s School of Nursing

United States #2 in Obesity Rates
from Vanderbilt University’s School of Nursing

In summary, some good information about the benefits of a vegetarian and/or vegan diet was presented, and some factual information on obesity and the lack of fruits and vegetables in the Standard American (SAD) Diet was mentioned.

The other parts of the course are where I found myself wincing and shaking my head in utter dismay.

What I Didn’t Learn

Most notable items not addressed, under-addressed or mis-addressed in this course:

-Professor downplayed any danger associated with GMO (Genetically Modified Organism) foods, saying that “GMO has been around for centuries and centuries” and then stated that GMO has been around for “thousands of years.”

How did they isolate proteins in labs thousands of years ago exactly?

-Professor mentioned soy as a complete protein but of course no mention that 94% of soy in the USA is GMO and no mention or even peep about consuming GMO foods in relation to higher risk of infertility and food allergies.

Isn’t this of utmost importance when working with people and the nutritional relevance of their diet to health?

-Professor stated that, “Consumers may need to educate themselves before they jump on the bandwagon of something that they don’t understand,” and went on to add that with GMO foods “we are feeding areas of the world that don’t have the distribution and supply that we have.”

Spoon-fed propaganda from Monsanto PR…or what?

Anyone who is working with nutrition and food allergies, autism, ADHD and infertility (all of which have completed skyrocketed in the last decade worldwide) knows that something has seriously gone wrong.

If you are unsure in any way, please watch these documentaries on GMO foods and health: “The World According to Monsanto,” “Food, Inc.,” “The Future of Food,” “Seeds of Freedom,” “Genetic Roulette,” “Scientists Under Attack,” and “The GMO Trilogy.” Some of these documentaries can be watched for FREE online at http://topdocumentaryfilms.com/.

I also highly recommend the book The Unhealthy Truth: How Our Food is Making Us Sick and What We Can Do About It by Robyn O’Brien for extensively researched information and links to studies on GMO foods and food allergies. An excellent read for anyone looking to learn more on the subject of GMO foods and health!

Yes, it is true that we need to educate ourselves!

-Professor downplayed importance of organic foods, stating that “an organic apple is not going to be more nutritious than a conventionally grown apple.”

No mention of pesticides, GMO proteins or the simple fact that organic soil has more nutrients in the soil. How, why?? How can a “qualified” Nutritionist ignore the nutritional value of organic food?

In fact, reviews of multiple studies show that organic varieties do provide significantly greater levels of vitamin C, iron, magnesium, and phosphorus than non-organic varieties of the same foods (http://www.ncbi.nlm.nih.gov/pubmed/20359265).

Organic food has been shown to have higher nutrient concentrations,
yet Vanderbilt University’s Nutrition Course says: No Difference.

-Professor advocated the use of “fortified foods” as a way to increase nutrient consumption, specifically advocating milk fortified with Vitamin D, fortified breakfast cereals, and fortified sports drinks like Gatorade.

Why ignore the value of organic whole foods yet advocate processed foods that are chemically fortified with inorganic vitamins and minerals? No mention of the antibiotics and hormones in conventional milk, the added sugar in breakfast cereals or the chemical colorings in sports drinks. Wow.

-Professor downplayed the dangers of chemical food additives in the diet.

In my professional experience, more people are being affected by all types of food additives more than ever before, because food additives are being used in food more than ever before!

Flavor enhancers (MSG, ribonucleotide), nitrates, sulfites, aspartame and other artificial sweeteners and chemical colorings are creating an absolute health epidemic! To gloss over this issue and to not acknowledge the danger of food additives in relation to nutrition and health is both irresponsible and just plain idiotic. I’m truly devastated to see the education so lacking on this topic. Sadly, the food industry has a lot of money to hide the truth.

Nutrition Courses teach that MSG is “Generally Recognized as Safe” or GRAS
from Vanderbilt University’s School of Nursing

Because Monosodium Glutamate was used in foods before 1958, the FDA considers it as “Generally Recognized as Safe” or GRAS. Other foods which are categorized as GRAS are salt, pepper, vinegar and baking powder. How is it possible that MSG is considered as safe as vinegar? And hasn’t the amounts of concentrations of MSG increased in foods since 1958, making it a higher risk contaminant and something that should be re-evaluated in the interest of public health and safety?

The worst part of all is that this is what Nutritionists are learning in school. Will they be able to identify an MSG intolerance in their client? Chances are extremely slim, because they are taught that MSG is “safe!” I cannot count how many clients I have worked with suffering from migraines, insomnia, depression, heart palpitations, anxiety, vertigo, itchy rashes, puffiness, sensitivity to light and sound and even behavioral and learning problems in children: all of which were reversed when we removed MSG and/or Ribonucleotides and all hidden forms of MSG out of the diet.

You cannot advise people on food and not take into account the potential effect of chemical food additives!

-Professor spoke with David McCarty, Senior VP Operations of Smart Balance spreads for 30 minutes and praised his product line for being a good source of Omega 3 Fatty Acids and for being a “heart-friendly” food.

Smart Balance “butter” is not something that I even consider a FOOD!

What is natural about spreadable butter containing genetically modified (GMO) soy and artificial flavor which is surely where they are hiding the salty, savory flavor enhancers and/or some hidden form of MSG to actually give this greasy mess some type of taste that is palatable to humans?

How are consumers protected when food companies “self-regulate”?
from Vanderbilt University’s School of Nursing

If you are a non-vegan, you are much better off eating REAL butter with 2 simple ingredients: butter and salt. I am amazed to see Smart Balance call itself a “heart healthy” food when Monosodium Glutamate (MSG) is known to cause heart palpitations. People may eat this mess and think they are having a heart attack!

Vegans can simply use extra-virgin olive oil, an organic almond butter or tahini (sesame seed) paste. People on a raw food vegan diet will not need any spread to put on bread, and they can use fresh lime or lime for salad dressing and add tahini to a raw cracker. Easy!

To summarize, I do not feel that I wasted my time by taking a traditional nutrition class. Actually, I would recommend it to anyone working with nutrition, diet, people and food. It’s important to know what the “mainstream” teaches in order to have a better understanding of what your client may have faced previously by seeing a traditional nutritionist in the past.

That said, there still may be some nutritionists who think and learn outside of the box and may actually have an awareness of other factors that affect food and health, mainly GMO foods, quality of food (organic vs. conventional) and the relation of food additives to health. As a client, the best thing to do is to check your nutritionist’s website or ask them if they will go to the level of food additives and food quality during your session. If they reply that their approach is centered only around protein, carbs, fats, minerals and vitamins, then please take my advice: keep shopping until you find someone who will go deeper to help you have the best health ever…because you deserve the very best, in food and in health!

For information on how to work with me for Your Best Health, please go to my Coaching Page.

More on Healthy Living:

Organic Vegetarian Food & Raw Restaurant in Dubai, UAE

by

Organic Supermarket & Cafe

Yes! You can be healthy in Dubai…I saw it for myself on a recent trip there! My first stop was at the Organic Foods & Cafe, a cafe and health food store. I was very impressed to see a good selection of organic fruit and veggies and not overly expensive for Dubai. Try the organic mandarin oranges – wow, so delcious! The supermarket has a good selection of superfoods, supplements, vegan foods, gluten-free items, grains, seeds, nuts and vegetarian products.

The Organic Foods & Cafe has 2 locations: the Dubai Mall and the Greens. The Cafe has a nice selection of salads and juices in addition to some vegetarian foods as well. They have a delivery menu for pizza. I asked them if it was possible to order other menu items for delivery and they said ‘yes,’ so don’t be afraid to ask!

More info at organicfoodsandcafe.com. Dubai Mall, Lower Ground Floor: 04-4340577. Greens:04-3617974.

In the Dubai Mall, I also managed to find Juice Master, a fresh juice bar that serves juices, smoothies and wheatgrass shots. Try JM’s ‘Dreamy Detox’ juice, made from apple, celery, cucumber, ginger and lemon. Finish that with some fresh wheatgrass, and wow…you’ll be ready for the Burj Khalifa (the world’s tallest building)! Jason Vale, otherwise known as the ‘Juice Master,’ is the UK’s best-selling author on juicing and health.

Find out more at juicemaster.com. Dubai Mall: Lower Ground Floor.

Magnolia Cafe, Dubai UAE

My favorite stop in Dubai was at the Magnolia Cafe in the Madinat Jumeirah Resort. Magnolia is not exclusively raw; it does have cooked vegetarian dishes on the menu.

Every selection is labeled with a V (vegan), N (contains nuts), R (raw) and/or O (diabetic friendly). Gluten-free items are also available upon request. For those reasons, Magnolia is a great choice for anyone with food intolerances or allergies. Be sure to call ahead if you have special dietary requests.

Magnolia at Madinat Jumeirah

The prices at Magnolia immediately make you remember you are in Dubai, so don’t expect any bargains. But, if you are looking for some gourmet, well-presented raw food dishes, then you won’t be disappointed.

For vegetarians, Magnolia offers cooking classes by Chef Gaby. She offers a class called ‘Rich Flavors – Low Fat’ with Asparagus Jelly, Datterini Tomato Broth, Biarritz Stuffed Baby Peppers and Summer Pudding with Lavender.

Magnolia Cafe is only open for dinner and closed on Tuesdays. For more information, go to jumeirah.com. Madinat Jumeirah, Dubai, United Arab Emirates: 4-366-8888.

Beach Yoga in Dubai

While at the Madinat Jumeirah, be sure to try their Yoga Class on the beach.

It’s a relaxing, beautiful and natural setting right on the beach with a full view of the sea and Burj Al Arab in the distance. The class is one-hour Hatha and Astanga infusion and it’s within the private beach of the resort. They have sunrise and sunset classes, and also offer a 90-minute full moon yoga class.

When you enter the hotel, go to the Talise Spa to register; from there you can either take a buggy or walk to the beach.

Contact 4-366-6818 or go to their website for more details.

More on Traveling Raw:

Rasayana Raw Food Vegan Restaurant in Bangkok, Thailand – Yum!

by
Rasayana Retreat, Bangkok

Rasayana Retreat, Bangkok

I’ve just got to tell you guys about this amazing restaurant in case you didn’t know, yes there is a 100% raw food restaurant in Bangkok – Rasayana Retreat, just off of Sukhumvit Soi 39 near the Emporium Shopping Mall. It is well worth the trip.

Raw Thai Pasta

Raw Thai Pasta

They have great juices, soups, salads, mains and desserts – all at very reasonable prices.

My favorites are the Hawaiian Pizza, the Thai Pasta, the Thai Lemongrass (Tom Kha) Soup and the Strawberry cake, just to name a few.

The Thai pasta noodles are made from strips of coconut flesh and zucchini; the sauce is made fresh using tomato, beet root, chili, garlic, ginger, raisins, macadamia nuts and kaffir lime leaf. It’s a must-try for raw food visitors to Thailand!

Always something new to try!

Always something new to try!

The Tom Kha soup is a blended raw soup made with coconut water, coconut flesh, lemongrass, galangal, lime, kaffir lime leaves, avocado, miso and salt to taste. Wow!

You’ve gotta taste it to experience it for yourself! They offer daily specials as well.

Nice healthy outdoor setting

Nice healthy outdoor setting

Best of all is they do great takeaways, so what I normally do is go there on my last night in Bangkok and order takeaways for my long flights, that way I have beautiful fresh raw food for my plane journey. They give you all the salad dressings in separate containers and I’ve never had a problem taking any of it on the plane.

Rasayana also some yummy raw snacks for sale like Macadamia Nut Bread, Raw Brownies, Raw Donuts, Beet Root Cookies and Seed Bars, so stock up while you’re there!

You can find healthy food in Bangkok 🙂 Let’s all support Rasayana so they stay around for a long time to come!

To get to Rasayana Raw Food Vegan Vegetarian Restaurant in Bangkok, Thailand, take the sky train to Phrom Prom station, and exit towards Soi 39. From Soi 39, you can take a tuk tuk taxi directly to Rasayana for 30 Baht. It’s about a 5-minute ride or a 15-minute walk.

Tell the manager, Norah Jones, that J.lo from Koh Samui sent you 🙂

More on Traveling Raw: