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Free Webinar Will Debunk Menopause Myths and Explore Real Foods Nutrition

Posted by Margie King on April 12, 2011

I’ve just designed a new program using natural, whole, real foods to help women lead their best life ever during their menopausal years. 

To introduce this program, I am offering a free webinar entitled “Breaking Free of Menopause Myths” where we will debunk some of the myths surrounding menopause and discuss a completely natural way for women to enjoy a vibrant midlife and beyond.

Have you been experiencing any of the following?

  • Hot flashes
  • Night sweats
  • Mood swings
  • Low energy
  • Weight gain

That’s not how menopause has to be.

I love to work with mid-life women.  It’s a wonderful period of self-discovery, transformation and creativity.  But many women get distracted and bogged down by the imbalance in their changing bodies.

And it’s important to get that balance right because menopause is not just a phase that you go through.  It is a major stage of life.  In fact, it is the rest of your life.

You may not realize it, but you could spend as much time in menopause as you spent in your reproductive years.  With improvements in our lifestyles and medical discoveries, women today can live 30, 40 and even 50 years in menopause.

That is a very long time and it’s essential that we understand how our bodies are changing and how to live a vibrant and happy life – in fact, our best life yet.

Register Here for

“Breaking Free of Menopause Myths”

It’s all about having the right nutrition to support you at this critical time of your life.

I hope you’ll join me for this one-hour webinar where you will learn:

—The Secret to Feeling Energized at Midlife. You don’t need to feel as though you are dragging around just because you are in menopause.  It’s all about maintaining an efficient metabolic fire.

—Which diet foods are making you fat? There is not a single health organization that doesn’t recommend these foods for weight loss – and they all have it wrong!

—What are your food cravings telling you? You don’t need willpower to beat cravings.  It’s all about trusting the wisdom of your body.

Here’s what women are saying:

“…a very worthwhile and potentially life-changing use of an hour.” -Trudy Simpson

This webinar is FREE to friends of Liberation Wellness, and registration is a must to receive this really valuable information.

Register Here for

“Breaking Free of Menopause Myths”

Whether you are a post-menopausal, menopausal or peri-menopausal woman, you will benefit from this webinar.

Not a menopausal woman?  You probably know and love one.  I hope you’ll let her know about this valuable program.

When you register by joining my mailing list, you’ll also receive my free monthly newsletter and valuable nutrition and lifestyle advice. 

I hope to see you on the webinar!

Margie King is a certified holistic health coach, Wharton M.B.A. and former corporate attorney. She received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. Margie leads workshops on nutrition, conducts webinars and healthy cooking classes, and offers individual and group health and nutrition coaching to women and busy professionals.

For more information, check out Margie’s websites: http://www.NourishingMenopause.com and http://www.MargieKing.net

Read more of Margie’s articles as the National Nutrition Examiner here: http://www.examiner.com/nutrition-in-national/margie-king

Posted in Margie King, Nutrition, real food, Uncategorized | Leave a Comment »

Food Day Campaign Will Encourage Americans to Eat Real Food

Posted by Margie King on April 9, 2011

The Center for Science in the Public Interest announced plans this week for a nationwide campaign to change the way Americans eat and think about food.  Food Day will encourage people around the country to sponsor or participate in activities that encourage Americans to “eat real” and support healthy, affordable food grown in a sustainable, humane way.

Food Day will be observed on and around Monday, October 24, 2011, and will likely include a series of major events in Washington, New York City, San Francisco, and other major cities, and thousands of smaller events around the country.

The idea is modeled on Earth Day, say organizers, and they hope Food Day will inspire Americans to hold thousands of events in schools, college campuses, houses of worship, and even in private homes aimed at fixing America’s food system.  Like Earth Day events, a Food Day event could be as small as a parent organizing a vegetable identification contest at a kindergarten class—or as massive as a rally in a city park, with entertainment and healthy food.

According to the organizers, the campaign has five central goals:

  • Reducing diet-related disease by promoting healthy foods.  The CSPI believes that the American diet is too low in fruits, vegetables, and whole grains and too high in fatty meat, soft drinks, and salty packaged and restaurant foods—contributing to hundreds of thousands of premature deaths each year due to heart disease, diabetes, stroke and cancer.
  • Supporting sustainable farms and stopping subsidies to agribusiness.  Billions of federal dollars a year would be better spent helping environmentally conscious family farmers than huge agribusiness operations.
  • Expanding access to food and alleviating hunger.  Far too many Americans don’t know where their next meal is coming from, or have access to fresh produce in their neighborhood.
  • Reforming factory farms to protect animals and the environment.  Farming of animals can and should be done without cruelty, and without degrading the quality of life in rural America.
  • Curbing junk-food marketing to kids.  Food companies should not be targeting children with foods that promote tooth decay, obesity, and other health problems.

“Food Day will bring together a lot of people with common interests in food issues, but who otherwise haven’t worked all that closely together,” said Michael F. Jacobson, who founded CSPI 40 years ago.  “So whether your primary concern is human health, farm policy, or the quality of life in rural America, Food Day can be an opportunity to start solving local and national food problems from the ground up.”

Besides Jacobson, Food Day is led by honorary co-chairs Senator Tom Harkin (D-IA) and Rep. Rosa DeLauro (D-CT), and an advisory board that includes food author Michael Pollan; prominent physicians Caldwell Esselstyn, Michael Roizen, and David Satcher; nutrition authorities Walter Willett, Kelly Brownell, and Marion Nestle; public health expert Georges Benjamin; and chefs Dan Barber, Nora Pouillon, and Alice Waters.

“Why Food Day? It is time to make real food the number-one priority in our country,” said Alice Waters, proprietor of the acclaimed Chez Panisse restaurant in Berkeley, Calif.  “The choices we make about food affect our health, the health of the planet—and the way we live our lives.”

“Food Day is an opportunity to celebrate real food and the movement rising to reform the American food system,” the author Michael Pollan said.

Posted in Big Agriculture, government, processed food, real foods | 3 Comments »

Are Americans Really Eating Too Much Salt?

Posted by Margie King on March 26, 2011

Even if they are not actually doing it, most Americans believe that reducing salt in their diets is a good, healthy and necessary thing.  Doctors are all for it and the USDA 2010 Dietary Guidelines for Americans promote it.  But there is an argument to be made that Americans really aren’t eating too much salt and shouldn’t be on reduced sodium diets.

Potato chips

If they take the salt out of the chips will you just eat more? (Photo by cygnus921/Flickr)

Speaking recently at a press conference criticizing the USDA’s Dietary Guidelines, Mort Satin, Vice President of Science and Research at the Salt Institute, which represents the salt industry, made the case for taste.  He points out that while the Dietary Guidelines recommend increasing salad and dark green vegetable consumption, the general population needs some salt to get past the healthy, but bitter phytochemicals in them.  He cites a broccoli study showing that reducing salt makes these foods less appealing, and without it green vegetables can “taste like grass.”

Satin also points out that reducing salt intake may also exacerbate the obesity epidemic as people “consume more calories just to satisfy their innate salt appetite.”  He likens the situation to the introduction of ‘light’ beer, low-calorie soda and low-fat foods, all of which led people to eat or drink more of the engineered product.  It is likely, he says, that consumers faced with low-salt potato chips will simply eat more because they are not getting what they are craving.

In general, according to Salin, Americans are eating less salt than ever.  Until the 1950’s when refrigeration became widespread, salt was the primary means of food preservation. Salt consumption dropped dramatically after that and today, says Satin, the levels of salt consumption in the Mediterranean diet, which is touted as healthy, have always been and currently are about 40% higher than in the US diet.

The Dietary Guidelines are recommending a level of salt far lower than can be found in any other country in the world and lower than in any period in recorded history, says Satin.  He worries that the Guidelines “effectively place the entire population of the US into a massive clinical trial without the consumers’ knowledge and certainly without their consent.”

Satin points to “considerable peer-reviewed clinical research” predicting negative consequences for population-wide salt reduction.”  And while the Salt Institute has, for many years, repeatedly asked the Secretary of Health and Human Services to support a large clinical trial that would show the health outcomes resulting from population-wide salt reduction, the request has always been refused.

By ignoring available studies and refusing to conduct clinical trials, Satin concludes that the Dietary Guidelines on salt are “confused, simplistic and far more a product of ideology than of science.”

Margie King is a certified holistic health coach, Wharton M.B.A. and former corporate attorney. She received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. Margie leads workshops on nutrition, conducts healthy cooking classes, and offers individual and group health and nutrition coaching to women and busy professionals.

For more information and to receive her free report “Bread: What You Need To Know Before Buying Your Next Loaf,” check out Margie’s website: http://www.MargieKing.net

Read more of Margie’s articles as the Philadelphia Nutrition Examiner here: http://www.examiner.com/nutrition-in-philadelphia/margie-king

Posted in government, Nutrition, Uncategorized | Tagged: , | 3 Comments »

Radiation from Japan Leaves Some Eyeing Iodine Pills

Posted by Margie King on March 15, 2011

With the announcement today that Japan may lose its struggle to resolve a worsening crisis at its stricken Fukushima Daiichi Nuclear Power Station, concern is mounting over the increasing risk of an uncontrolled release of radioactive material. The Fukushima plant was hit by two explosions following the massive 9.0-magnitude earthquake and tsunami that hit Japan Friday.

Concern on Saturday led to a short-term run on iodine in Finland, but according to reports, supplies were replenished by Sunday.  There were reports in Sweden that worried consumers were inquiring about iodine supplements but no increased sales were noted.

The west coast of the United States may be feel the effects of any meltdown and release of radiation in Japan.  Agence-France Presse reports that California is closely monitoring the efforts to contain leaks and that experts have suggested that any radioactive cloud would likely be blown out across the Pacific toward the west coast of the U.S.

While there is currently no threat to the U.S., the question arises as to whether residents should supplement with iodine as a precaution.

Iodine is required by the thyroid to produce hormones which regulate all major metabolic functions. In addition to thyroid hormone, iodine is also required for production of other hormones and supports a healthy immune system. It is not produced by the body and must be derived from dietary sources or supplements.

Radioactive iodine may be released into the environment as a result of a nuclear meltdown.  Individuals who are iodine deficient are at an increased risk of developing radiation-induced thyroid cancer because their thyroid will accumulate more of the radioactive version of the chemical element.

High doses of potassium iodide (50-100mg for adults) administered within 48 hours before or eight hours after radiation exposure can significantly reduce the thyroid’s accumulation of radioactive iodine and decrease the risk of thyroid cancer.

Those who are not iodine deficient will fare better in the event of an exposure.  Normally your body contains approximately 20 to 30 mg of iodine mostly stored in your thyroid gland.  Signs of iodine deficiency include goiter and hypothyroidism (which leads to weight gain and fatigue among other symptoms).

However, it is possible to overdose on iodine supplements and amounts exceeding one gram may cause burning in the mouth, throat and stomach, abdominal pain, nausea, vomiting, diarrhea, weak pulse, and even coma.

On the other hand, it would be very difficult to take in too much dietary iodine.  Most Americans get their iodine from iodized table salt.  Iodine occurs naturally sea vegetables such as seaweed, kelp and kombu which are excellent sources, as are shellfish and saltwater fish.  Other very good sources include yogurt, cow’s milk, eggs, poultry, mozzarella cheese and strawberries.  These are all good choices to support your thyroid health.

Click Here to learn how to test yourself at home for iodine deficiency.

Posted in cancer, Cheese, raw milk, real food, red meat | 1 Comment »

Much higher intakes of vitamin D needed to cut cancer rates in half

Posted by Margie King on March 10, 2011

The alternative medicine world was shocked and disappointed just a few months ago when the Institute of Medicine’s Food and Nutrition Board released new recommendations for vitamin D, increasing the recommended daily allowance from 400 to only 600 IU’s. This was in the face of mounting science showing that vitamin D is essential for a wide variety of health conditions.

This week there is even more evidence that the Food and Nutrition Board is way off.  Researchers at the University of California, San Diego School of Medicine and Creighton University School of Medicine in Omaha have found that a much higher intake of vitamin D is needed to reach levels in the blood that can prevent or significantly cut the incidence of breast cancer and several other major diseases than had been originally thought.

Sardines

Sardines are a good source of vitamin D (Photo by jules stonesoup/flickr)

The research, published in the journal Anticancer Research, concluded that daily intakes of vitamin D in the range of 4000-8000 IU are needed to maintain blood levels required to reduce by about half the risk not only of breast cancer but also of colon cancer, multiple sclerosis, and type 1 diabetes.  Another recent study of more than 3,000 children showed that low vitamin D levels are associated with increased likelihood that children will develop allergies.

Some of the researchers were surprised to find that the intakes required for disease prevention were so much higher than the minimal intake of vitamin D of 400 IU/day that is needed to prevent rickets.

Although the levels are higher than the current recommended daily values, they are still within the range deemed safe for daily use by the Institute of Medicine.  The IOM identified 4000 IU/day of vitamin D as safe for use by adults and children nine years and older, with intakes in the range of 1000-3000 IU/day for infants and children through age eight years old.  The lower limit of risk was set at 10,000 IU/day.

The researchers surveyed several thousand volunteers who were taking vitamin D supplements in the dosage range from 1000 to 10,000 IU/day. Blood studies were conducted to determine the level of 25-vitamin D – the form in which almost all vitamin D circulates in the blood.

According to the authors, most scientists who are actively working with vitamin D now believe that 40 to 60 ng/ml is the appropriate level of 25-vitamin D in the blood for preventing the major vitamin D-deficiency related diseases.  Only 10 percent of the U.S. population has levels in the healthy range, and they are mainly people who work outdoors.

The researchers expect that as a result of their study, it will become common for almost every adult to take 4000 IU/day and the benefits will be substantial. They added that people who may have contraindications should discuss their vitamin D needs with their family doctor.

One of the authors, Robert P. Heaney, M.D., of Creighton University, a distinguished biomedical scientist who has studied vitamin D need for several decades, stated “Now is the time for virtually everyone to take more vitamin D to help prevent some major types of cancer, several other serious illnesses, and fractures.”

Posted in cancer, Vitamin D | 1 Comment »

New Federal Dietary Guidelines will Increase Obesity and Chronic Disease

Posted by Margie King on February 27, 2011

Sally Fallon Morell

Sally Fallon Morell has grave concerns with new guidelines (Photo courstesy of WAPF)

Since the early 1980’s the USDA Dietary Guidelines for Americans have urged trusting Americans to eat a low-fat high-carbohydrate diet for their health and weight control.  Since then, there has been an alarming increase in both chronic diseases such as cancer and diabetes.  In addition, obesity rates have shot up to 30%, and more than 70% of Americans are overweight.

Can the dietary guidelines be to blame?  Many experts believe that the USDA and other government agencies have stubbornly disregarded the science and continued a 30-year long nutrition experiment on Americans that has had disastrous results.

Recently, six nutrition experts joined together at a press conference held in Washington, D.C. to challenge the new updated USDA Dietary Guidelines for 2010, and to lay out the science backing their claims.  Participants in the press conference represented The Healthy Nation Coalition, which includes the Weston A. Price Foundation and Salt Institute, as well as the Nutrition and Metabolism Society.  They criticized the guidelines for perpetuating the wrong-headed advice to eat a low-fat diet, high in processed grains and cereals, which has contributed to the current obesity and health crisis.

Dietary guidelines are a creation of politics and not science.  Critics claim that 2010 USDA Dietary Guidelines Committee ignored scientific research that validates low-carbohydrate diets for weight loss and improved health.  Low-carb diets generally recommend 60 to 120 grams of unprocessed carbohydrates per day, although some provide more, and some as little as 20 grams.

Besides encouraging people to eat processed carbohydrates such as cereal, rice, pasta and bread, the guidelines have made Americans fearful of eating real natural whole foods such as whole milk, cheese, red meat, eggs, salt, butter and full-fat yogurt.  As a result, Americans have stocked their pantries with processed fake soy meats, vegetable oils, margarine and skimmed dairy products, all of which are depleted or completely devoid of key nutrients, such as vitamins D, A, K and choline.

What’s wrong with the government’s nutrition advice?

Sally Fallon Morell, President of the Weston A. Price Foundation, enumerated the “grave concerns” that the group has with the new guidelines:

1.      Continued restriction of saturated fats with the recommended levels now reduced from 10% of calories to 7%;

2.      Restriction of dietary cholesterol to 300 mg per day (less than 2 eggs);

3.      Restriction of sodium to 1,500 mg per day (2/3 of a teaspoon of salt);

4.      Promotion of low-fat milk and lean meats;

5.      Use of meat substitutes in federally funded school lunches; and

6.      Absence of any restrictions on refined carbohydrates and sweeteners in school meals.

Ms. Morell warned that the harm resulting from these misguided recommendations will fall disproportionately on the nation’s children who will be fed these nutrient poor, fat inducing diets.

Posted in Uncategorized | Leave a Comment »

New Starbucks Iced Coffee will Pack on the Pounds

Posted by Margie King on February 20, 2011

Starbucks and scone

Starbucks iced coffee is calorie dense (Photo by like_the_grand_canyon/Flickr)

When you’re ordering the new Starbucks “trenta” iced coffee you’re not only getting a massive drink (31 ounces) but massive calories (230 calories using whole milk with sweetener) – with the corresponding potential to pack on more than 20 extra pounds in one year, according to one weight-loss expert.

“An extra 200 calories per day will lead to a potential weight gain of about 2 pounds per month, or potentially 21 pounds per year,” says Jessica Bartfield, M.D., internal medicine and medical weight-loss specialist at Gottlieb Memorial Hospital, part of the Loyola University Health System.

According to the Starbucks web site, a trenta plain iced coffee, with sweetener, has the following:

  • Trenta (31 ounces iced coffee) with non-fat milk – 190 calories
  • Trenta (31 ounces iced coffee) with 2% milk or soy milk – 220 calories
  • Trenta (31 ounces iced coffee) with whole milk – 230 calories

A normal cup of coffee is considered to be 6 to 8 ounces, and studies have suggested that one to two cups of caffeinated coffee daily can have health benefits. “The new “trenta” will offer four to five cups of coffee in one serving, and unfortunately the additional caffeine will not “burn off” the excess calories,” continued Dr. Bartfield.

“People need to recognize that that drinks are not necessarily innocent ways to quench our thirst, boost our energy, or satisfy a sweet tooth,” she said. “Drinks are rather sneaky sources (usually) of empty calories – nutritionally deplete.”

“Increasing sizes of food or beverages potentially distorts our perception of portion size and makes it difficult to respond to our body’s natural cues of being hungry or thirsty or full,” said Courtney Burtscher, clinical psychologist who runs the monthly behavior management group as part of Loyola’s weight loss program. “People will sometimes use external cues to decide when to eat and when to stop. Cues can include the following: when others are eating, when the television show they are watching goes to commercial or is over and when their portion is gone.”

According to Dr. Burtscher, contributing factors to determining how much people eat may include:

• generational: “My parents taught me to clean my plate and not waste food.”

• relational: “Feelings will be hurt if I don’t finish what they made/gave me.”

• economical: “This is such a good deal – more bang for my buck.”

• convenience: “I’m in a rush and need it now.”

• emotional: “Extreme moods may increase the chances for emotional eating.”

Dr. Bartfield criticized Starbucks for offering the new product saying “Massive amounts of food and drink should not be promoted to American consumers when the majority of our population is overweight or obese.  Starbucks operates more than 50 outlets in the Philadelphia area.

Margie King is a certified holistic health coach, Wharton M.B.A. and former corporate attorney. She received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. Margie leads workshops on nutrition, conducts healthy cooking classes, and offers individual and group health and nutrition coaching to women and busy professionals.

For more information and to receive her free report “Bread: What You Need To Know Before Buying Your Next Loaf,” check out Margie’s website: http://www.MargieKing.net

Read more of Margie’s articles as the Philadelphia Nutrition Examiner here: http://www.examiner.com/nutrition-in-philadelphia/margie-king

Posted in Nutrition, obesity, sugar | Tagged: | Leave a Comment »

Broccoli Sprouts Are More Powerful Against Cancer Than Broccoli

Posted by Margie King on February 2, 2011

Broccoli Sprouts

Broccoli sprouts are mighty cancer fighters (Photo by julie@organikal/Flickr)

Research has previously shown that cruciferous vegetables such as broccoli, kale, cabbage and cauliflower contain a cancer-protective compound called sulforaphane which improves the liver’s ability to detoxify carcinogens and other toxins. Three-day-old broccoli sprouts contain 10-100 times higher levels of sulforaphane than the mature plants. Just one ounce of broccoli sprouts contains as much sulforaphane as one-and-a-half pounds of broccoli.

Now a new University of Illinois study published in the January 2011 issue of Nutrition and Cancer suggests that combining broccoli with broccoli sprouts may make the vegetable’s anti-cancer effect almost twice as powerful.

According to Elizabeth Jeffery, a professor of nutrition at the University, it takes only three to five servings of broccoli per week to obtain the cancer prevention benefits.  However, to get the benefits the broccoli needs an enzyme called myrosinase to form the sulforaphane, its active cancer fighting substance.

The problem, however, is that many people overcook their broccoli and in the process, they destroy the myrosinase.  Jeffery recommends steaming broccoli for two to four minutes only to protect both the enzyme and the vegetable’s nutrients.

The good news, however, is that broccoli sprouts have an abundant supply of myrosinase.

The researchers also noted that some health-conscious consumers use broccoli powder supplements but don’t get the same benefits because the supplements often do not contain the enzyme.  They hypothesized that myrosinase combined with the broccoli powder would increase the sulforaphane.

The study was very small consisting of four healthy men eating broccoli sprouts alone, broccoli powder alone, or a combination of the two.  Tests performed three hours after the meals showed an almost twofold increase in sulforaphane absorption when sprouts and powder were eaten together.  According to the researchers, this indicated that myrosinase from the broccoli sprouts produced sulforaphane not only from the sprouts but also from the broccoli powder.

The authors note that other sulforaphane containing foods, such as mustard, radishes, arugula, and wasabi, can be added to broccoli to boost its effects.  For example, they suggest sprinkling broccoli sprouts on broccoli or making a mustard sauce to serve with broccoli.

Researchers at Johns Hopkins University have developed a line of broccoli sprouts and sprout blends under the brand name BroccoSprouts.  They are widely available in the Philadelphia area and can be found at Whole Foods Markets, Wegman’s Markets, Genuardi’s Markets, Redner’s Warehouse, Giant Food Markets, Weis Markets and Acme Markets.  They can be eaten raw and are great on sandwiches, in wraps or as a salad topping.

Margie King is a certified holistic health coach, Wharton M.B.A. and former corporate attorney. She received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. Margie leads workshops on nutrition, conducts healthy cooking classes, and offers individual and group health and nutrition coaching to women and busy professionals.

For more information and to receive her free report “Bread: What You Need To Know Before Buying Your Next Loaf,” check out Margie’s website: http://www.MargieKing.net

Read more of Margie’s articles as the Philadelphia Nutrition Examiner here: http://www.examiner.com/nutrition-in-philadelphia/margie-king

Posted in cancer, vegetables | 2 Comments »

Taco Bell sued for falsely advertising beef content

Posted by Margie King on January 26, 2011

Fast food restaurant chain Taco Bell is the subject of a class-action lawsuit accusing it of false and misleading advertising.  The suit concerns whether the company’s beef tacos and other beef products meet the USDA’s definition of “beef.”

The suit filed January 19, 2011 alleges the company is guilty of misrepresentation by claiming to be using ‘seasoned ground beef’ or ‘seasoned beef’ in its Mexican food products.

According to reports the meat mixtures sold in Taco Bell restaurants were tested and found to contain less than 35 per cent beef.  The balance is claimed to be made up of fillers, binders and extenders.

According to the company’s website the ingredients in its “seasoned ground beef” consist of:

“Beef, Water, Seasoning [Isolated Oat Product, Salt, Chili Pepper, Onion Powder, Tomato Powder, Oats (Wheat), Soy Lecithin, Sugar, Spices, Maltodextrin, Soybean Oil (Anti-dusting Agent), Garlic Powder, Autolyzed Yeast Extract, Citric Acid, Caramel Color, Cocoa Powder (Processed With Alkali), Silicon Dioxide, Natural Flavors, Yeast, Modified Corn Starch, Natural Smoke Flavor], Salt, Sodium Phosphates.”

Taco Bell

Taco Bell sued over beef quality (Photo by soundman1024/Flickr)

The USDA has set minimum requirements for a product to be labeled as ‘beef’.  In general, a maximum of 30% fat is allowed n ground beef, which can also have seasonings, but no water, phosphates, extenders, or binders added.

The lawsuit was brought in federal court and names as plaintiff Taco Bell customer Amanda Obney, a resident of California.  She is suing on behalf of all persons in the United States who purchased any food product from Taco Bell that was advertised or labeled as containing ‘beef,’ ‘seasoned ground beef’ or ‘seasoned beef.  The company maintains more than 15 outlets in the Philadelphia area.

Whether a court finds that the taco filling is technically beef or not, there is good reason to stay away from processed meat products that contain some of the ingredients found in this ingredient list.  As with all food labels, if there are more than five ingredients it’s best to pass on the product and if you don’t know what the ingredients even are, definitely pass on it.

One thing to avoid is soy lecithin which according to Kaayla Daniel in her book “The Whole Soy Story,” is an industrial waste product.  It is the sludge left over from the processing of soybean oil and can be contaminated with residues of pesticides and solvents, including hexane.

Also in this ingredient list is autolyzed yeast extract which contains monosodium glutamate (MSG), as well as maltodextrin which often contains MSG.  MSG has been demonstrated to interfere with sleep cycles, and disrupt both appetite control and thyroid function.

Who knows what the other ingredients are, but those are two to avoid.

Margie King is a certified holistic health coach, Wharton M.B.A. and former corporate attorney. She received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. Margie leads workshops on nutrition, conducts healthy cooking classes, and offers individual and group health and nutrition coaching to women and busy professionals.

For more information and to receive her free report “Bread: What You Need To Know Before Buying Your Next Loaf,” check out Margie’s website: http://www.MargieKing.net

Read more of Margie’s articles as the Philadelphia Nutrition Examiner here: http://www.examiner.com/nutrition-in-philadelphia/margie-king

Posted in Dr. Kaayla Daniels, real food, soy, Uncategorized | Tagged: , , | 3 Comments »

Blueberries may guard against high blood pressure

Posted by Margie King on January 21, 2011

Blueberries

Blueberries may fight high blood pressure (Photo by LaGrande Farmers' Market/Flickr)

Blueberries are known to be superfoods for their antioxidant activity, but a new study finds that they can also guard against high blood pressure.

High blood pressure, or hypertension, is a major cardiovascular disease and leads to stroke and heart disease.  Costs related to the condition amount to more than $300 billion each year. One in three American adults are affected by hypertension.

According to new research from the University of East Anglia and Harvard University, eating blueberries can guard against high blood pressure thanks to compounds called anthocyanins.

The study, to be published next month in the American Journal of Clinical Nutrition, finds that compared with those who do not eat blueberries, people eating at least one serving a week reduce their risk of developing hypertension by 10 per cent.

Anthocyanins belong to a family of compounds called flavonoids and are found in high amounts in blackberries, raspberries, eggplant, blood orange juice and blueberries. The flavonoids present in tea, fruit juice, red wine and dark chocolate are already known to reduce the risk of cardiovascular disease.

The research studied 134,000 women and 47,000 men over a period of 14 years. Subjects were asked to complete health questionnaires every two years and their dietary intake was assessed every four years.

None of the participants had hypertension at the beginning, but during the study, 35,000 participants developed the condition.

From the dietary information submitted by the group, tea was identified as the main contributor of flavonoids, with apples, orange juice, blueberries, red wine, and strawberries also providing significant amounts. But when the researchers examined each type of flavonoid and its relation to hypertension, they found that participants consuming the highest amounts of anthocyanins found mainly in blueberries and strawberries were eight per cent less likely to be diagnosed with hypertension than those consuming the lowest amount, with an even stronger effect in those under 60 years of age.

The effect was also stronger for blueberries rather than strawberries. Compared to people who ate no blueberries, those eating at least one serving of blueberries per week were 10 per cent less likely to become hypertensive.

The researchers believe that their findings are important because they suggest that anthocyanins, which are readily available in commonly consumed foods may contribute to the prevention of hypertension.  Blueberries were found to be the richest source in the study and they are a very popular fruit frequently consumed by Americans. Other rich sources of anthocyanins are blackberries, blood oranges and raspberries.

In the Philadelphia area, local blueberries are available everywhere in the summer.  During the winter months, you can find imported fresh blueberries but the frozen variety are also a good choice and widely available in local supermarkets.

 

Margie King is a certified holistic health coach, Wharton M.B.A. and former corporate attorney. She received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. Margie leads workshops on nutrition, conducts healthy cooking classes, and offers individual and group health and nutrition coaching to women and busy professionals.

For more information and to receive her free report “Bread: What You Need To Know Before Buying Your Next Loaf,” check out Margie’s website: http://www.MargieKing.net

Read more of Margie’s articles as the Philadelphia Nutrition Examiner here: http://www.examiner.com/nutrition-in-philadelphia/margie-king

 

Posted in Uncategorized | Leave a Comment »

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