Broccoli is a member of the cabbage family. It is known as a cruciferous vegetable which has been noted to have cancer-fighting properties. Broccoli can be eaten raw or cooked. Recipes use it steamed, roasted, sauteed and raw. It can be equally tasty in raw appetizer trays, slow cooked, stir fried, and even as an ingredient in soups and stews. Nutritionally broccoli is high in vitamin C, potassium and dietary fiber, and also contains anti-cancer fighting nutrients. Click here to see recipes containing Broccoli. Broccoli
‘Health & Wellness’ Category
Broccoli
Sunday, January 29th, 2012The Dirty Dozen and the Clean Fifteen
Wednesday, January 18th, 2012An advocacy non-profit group, The Environmental Working Group has updated its list of the top twelve fruits and vegetables most contaminated with pesticides. It is important to include a variety of fruits and vegetables in your diet and it is also equally important to eat fresh natural produce. Unfortunately modern agribusiness has made it common practice to use pesticides to increase marketable yields. Chemical pesticides and fertilizers have been known to cause many health issues including cancer and birth defects. Pregnant women and children are especially vulnerable to these chemicals. The EWG reports that if you eat 5 daily servings of fruits and vegetables on the Dirty Dozen list, you are ingesting 14 different pesticides a day.
Following is the list of top 12 foods which are most contaminated with pesticides. You should purchase organic when possible:
The Dirty Dozen
1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines (Imported)
7. Grapes (Imported)
8. Sweet bell peppers
9. Potatoes
10. Blueberries (Domestic)
11. Lettuce
12. Kale / collard greens
The EWG also listed the top 15 clean fruits and vegetables. Many on the list have thick skins or protective coverings which naturally protect the inside from pests. They reported that 90% of the produce tested contained no pesticides at all, and many others had tested as having only one pesticide used.
The Clean Fifteen
1. Onions
2. Corn
3. Pineapples
4. Avocados
5. Asparagus
6. Sweet peas (frozen)
7. Mangoes
8. Eggplant
9. Cantaloupe (Domestic)
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet potatoes
14. Grapefruit
15. Mushrooms
If it is not possible to purchase organic produce, be sure to wash your produce thoroughly. You can also reduce the residual pesticides by peeling the fruits and vegetables when possible. Buying organic allows you to eat all the natural goodness and eliminates the need to peel them. Many valuable nutrients are contained in the skins. If you must choose which produce to buy organic and which is safe to buy conventionally grown, use the list to help you.
Barley
Saturday, January 7th, 2012
Barley is a very versatile grain. Most people are familiar with “pearled” barley, which means the grain is polished to remove the outer hull. Some of the bran layer can also be removed during the polishing process. In hulled barley, only the outer hull is removed. You can also find rolled barley, which can be used like oatmeal. One cup of barley contains 13.6 grams of fiber. Barley also contains selenium, tryptophan, copper, magnesium, nicain, and phosphorus. Barley has a low glycemic rating. To see recipes containing barley click here Barley
Set Yourself Up for Success ~ Set SMART Goals
Tuesday, January 3rd, 2012To be successful in anything you do you should set goals. It is important that your goals are realistic. If you are following 40-30-30 for the purpose of losing weight, remember, most likely you didn’t go to bed your ideal weight and wake up the next morning overweight. If you are following 40-30-30 to stay fit and healthy, you have made a decision to follow good nutrition. It will take some realistic planning and goal setting to keep motivated and healthy along your journey.
The acronym SMART stands for: SPECIFIC – MEASURABLE – ATTAINABLE – REALISTIC – TIMELY
In writing your goal it should be:
SPECIFIC: Exactly what, where and how are you going to accomplish your goal
MEASURABLE: You must be able to measure progress
ATTAINABLE: You must be able to achieve your goal. If the goal you set is too far out of reach, you will give up on it.
REALISTIC: In goal-setting, REALISTIC means do-able.
TIMELY: You must set a time limit for your goal. Setting an end date will make it easier to track your progress. Also your time frame must also be MEASURABLE, ATTAINABLE and TIMELY as well.
So to put this all together here is are examples of a vague goal and a SMART goal:
A VAGUE GOAL: I am a 45 year old woman who weighs 325 pounds. I have to lose as much weight as I can in 6 months so I can go to my daughter’s wedding and look good.
A SMART GOAL: I am a 45 yer old woman who weighs 325 pounds.
SPECIFIC: I would like to lose weight to look better for my daughter’s wedding. It is in 6 months. I know I might not lose all the weight to get to my high school weight, but I hope to go down a few dress sizes. I want to follow the 40-30-30 lifestyle. I will join FormulaZone, plan my meals, track my progress and ask for help and support when I need it.
MEASURABLE: I will weigh myself before I begin to get a base weight. I will follow the guidelines suggested by FormulaZone for daily calorie intake. I will prepare 40-30-30 meals and eat at the suggested times. I will keep a daily food journal to keep myself accountable. I will weigh myself once a week.
ATTAINABLE: I have read about 40-30-30. I understand what I need to prepare my meals and will budget for my shopping list.
REALISTIC: I know that I can expect to lose between 1-5 pounds a week on a sound, healthy, nutritional program. Fad diets which to claim a person can lose 10-15 pounds a week are not realistic.
TIMELY: I would like to lose between and 70 and 120 pounds in 6 months.
We invite you to try your hand at setting a SMART goal for yourself!
SMART goals first appeared in a November, 1981 issue of Management Review (vol. 70, issue 11), in an article titled “There’s a S.M.A.R.T. way to write management’s goals and objectives.” by George Doran, Arthur Miller, and James Cunningham.
Bell Peppers
Friday, December 30th, 2011Bell peppers contain many nutrients. They contain vitamin C, thiamine, vitamin B6, beta carotene and folic acid. They also contain phytochemicals which have powerful antioxidants, capsaicin and flavonoids. Red bell peppers have higher levels of nutrients than the green variety. They also contain lycopene which helps protect against heart disease and cancer. They are very versatile and can be eaten in a variety of ways both cooked and raw.
Unfortunately they are listed as one of the “dirty dozen” vegetables which can contain large amounts of pesticides. Be sure to buy organic when possible. To view recipes with bell peppers click here bell peppers
Kale
Monday, December 19th, 2011Kale: Kale is a member of the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. It comes in several varieties and is a great source of vitamins A, C, and K, calcium, and cancer-fighting phytonutrients. Kale is Low Glycemic.
To see recipes which contain kale click here Kale
Seven Powerful Reasons to Get Active
Thursday, July 1st, 2010Summer’s here, and just like clockwork, more people are out walking, biking, and getting active. And for good reason.
Do you cringe at the idea of exercise? Do you feel like it might take too much time, is boring, or too much work? It doesn’t have to be a chore – and there’s a lot of excellent reasons to get active regularly.
Why exercise at all? Check out these Reasons – and at the end, see a few easy ways to get active:
Reason #1: Burn Fat – Immediately.
This is obvious, but when your body works harder, it burns more fat. Taking a leisurely walk burns 175 calories per hour. Walk a bit more briskly, and you jump up to 250 calories per hour. Walk with purpose (about 4 miles an hour), and you’re burning around 300 calories per hour (of course, it depends on how much you weigh).
Reason #2: Get Stronger.

Exercising makes your muscles work. And when they do, they repair themselves to be stronger. Stronger muscles make you feel stronger, lighter, and put a spring in your step. And don’t worry, unless you’re working out specifically to get bulky muscles, you won’t. It actually takes a LOT of effort to make your muscles bulky….
Reason #3: Get Firmer.
Stronger muscles are also firmer and leaner. When your muscles are firmer, you feel stronger, firmer, leaner, and more fit – because you ARE more fit!
Reason #4: Burn More Fat – All the Time.
This is one of the double-benefits of exercise that makes it so worthwhile. Not only do you burn fat during exercise, there’s an added bonus: When you exercise, your muscles get stronger. And, when your muscles get stronger, they burn more fat 24 hours a day, 7 days a week.
Reason #5: You’ll Sleep better.
The fact is that when you exercise, there’s all kinds of extra benefits, and sleeping better is just one of them. Your body is more relaxed, and needs the rest. These things together help you to sleep better.
Reason #6: You’ll Eat Better (maybe).
This one’s tricky – you have to pay attention on this one – because while studies show that people who exercise vigorously lose more weight, studies have also shown that people who exercise lightly tend to lose LESS weight than those that exercise vigorously – even less than people who don’t exercise at all. Why? Because when you exercise lightly, you tend to feel like you deserve to eat a bit more. But when you exercise vigorously, your mindset changes, and you want to eat better to make sure all that work isn’t for nothing!

Reason #7: You’ll Feel better.
Who wouldn’t feel better when they were stronger, leaner, sleeping better, burning fat all the time, and eating better? Your mood will improve, you’ll have more self confidence, and you’ll have a brighter outlook on life.
Tips for Getting Active
Getting active can mean a lot of things. Simple things like parking away from the building and walking farther than you normally would, taking the stairs instead of the elevator, to more dedicated activities like going to the gym or doing P90x at home are all ways to get active. Of course the more effort you put in, the more results you will get – but don’t feel as though you can’t get active just because you don’t have time. You CAN get more active without spending more time. For example, just ramping up your housecleaning from leisurely to vigorous effort increases your activity and burns an extra 150 calories per hour. Carrying extra weight increases your activity and burns more calories – so something as simple as throwing a couple of heavy books in a bag and carry them with you when you walk will make a difference. Walking more, taking the stairs more, and using the hand basket instead of the push cart at the store all are simple things you can do right now to increase your activity.
The Glycemic Index Revisited
Saturday, May 15th, 2010More and more focus lately is on diets as a way to combat heart disease, diabetes and cancer. In response to this, researchers are looking not only at calories and fats, but also the differences in carbohydrates.
Researchers noticed that blood sugars are affected by the way carbohydrates were digested. Slower digestion meant slower and more even release of blood sugars into the bloodstream. Faster digestion meant quicker release and spikes in blood sugars. These spikes trigger the release of more insulin.
Although proteins and fats may influence the rate at which carbohydrates break down into glucose (blood sugar), they do not break down into glucose. Only carbohydrates have a glycemic index.
Tests were developed to measure the Glycemic Index, which is just a measure of the rate at which carbohydrates break down into glucose. Jennie Brand-Miller, one of the world’s leading researchers in the Glycemic Index describes the testing process:
How is the GI measured?
The glycemic index (GI) is a measure of the power of foods (or specifically the carbohydrate in a food) to raise blood sugar (glucose) levels after being eaten. The GI values of foods must be measured using valid scientific methods. It cannot be guessed by looking at the composition of the food. Currently, only a few nutrition research groups around the world provide a legitimate testing service. Professor Jennie Brand-Miller at the Human Nutrition Unit, Sydney University has been at the forefront of glycemic index research for over a decade, and her research group has determined the GI values of more than 400 foods. (1)
The current standard GI ratings are:
High GI: 70 and above
Medium GI: 56 to 69
Low GI: 55 and under
The Glycemic Index Symbol Program (2)

The GI of foods has important implications for the food industry. Some foods on the Australian market already show their GI rating on the nutrition information panel. Terms such as complex carbohydrates and sugars, which commonly appear on food labels, are now recognised as having little nutritional or physiological significance. The WHO/FAO recommend that these terms be removed and replaced with the total carbohydrate content of the food and its GI value. However, the GI rating of a food must be tested physiologically and only a few centres around the world currently provide a legitimate testing service. The Human Nutrition Unit at the University of Sydney has been at the forefront of glycemic index research for over two decades and has tested hundreds of foods as an integral part of its program. Jennie Brand Miller is the senior author of International Tables of Glycemic Index published by the American Journal of Clinical Nutrition in 1995 and 2002 .(2)
FormulaZone recognizes this current research and has adjusted its glycemic ratings in accordance with these standards. We continue to research and update our nutritional information as it becomes available.
Each ingredient that goes into making a recipe on FormulaZone lists a GI. Proteins and fats are listed as low GI, because they do not contribute to the GI of a recipe. (They are not medium or high). When you combine the protein (30) and the fat (30) with the carb (40) you are lowering the glycemic load of the meal. If you were to eat JUST a carbohydrate at a given meal, you may be eating High Glycemic, Medium Glycemic or Low Glycemic, depending on the carbohydrate’s GI that you are eating. By combining protein, fat and LOW GLYCEMIC carbohydrates in a meal, you are ensuring that you are eating a healthy LOW glycemic meal.
Taking that 40-30-30 balance a step further, combining GOOD fats, LEAN proteins and LOW glycemic carbohydrates ensures that you are eating the best combination of foods to contribute to your healthy lifestyle.
(1) http://www.glycemic index.com
(2) http://www.glycemicindex.com; http://www.gisymbol.com.au/
What Can We Learn from The Natives?
Tuesday, December 22nd, 2009Meet the Natives
Channel surfing the other day I happened upon a Travel Channel program titled “Meet the Natives”.
The show profiles five members or an indigenous tribe in the Pacific on the Island of Tanna. They traveled to various locations in the US and were hosted by families.
The three episodes I watched revealed a lot about their views on food and nature. They were hosted in Montana, Illinois and New York City. More episodes will be aired in the future.
Why do we do that?
They wondered why we raked the grass and didn’t grow any vegetables on the plot. They were afraid that the snow would kill the plants and grass. The chief of the tribe was very concerned when his host family was about to roast a turkey that she bought from a store by first placing it in a plastic bag. He said the plastic would melt and poison him. She assured him that it was a special plastic and would not harm him. She offered to remove the turkey from the bag, but he said he would trust her. She then opened a can of yams and asked him if he recognized what it was. After he said he didn’t, she told him it was yams. Yams, a staple in his diet, were completely unrecognizable to him. He commented that we eat too much “dead” food, and was concerned that the yams were in a tin can. He told the host that he ate yams, but he harvested them from his garden and roasted them in a fire. The tribesmen also commented that we eat too much food when they were invited to a community dinner. They said this much food would feed his whole village for a long long time.
What can we learn?
I wonder what lessons we can learn from them. They live in a communal village, they are happy, self sufficient, and not any of them suffered from obesity that I could see. They ate fresh, whole, live food with a diet devoid of soft drinks, candy, chips, and fast food.
The Hazards of Trans Fats
Saturday, August 21st, 2004Do you eat margarine? How about hydrogenated vegetable oil (or partially hydrogenated vegetable oil)? Shortening? Packaged foods? How about fast food?
You would be surprised at how much of these seemingly innocent foods you are eating – and they are bad news. They are what are known as “trans fats”.
Packaged cookies, crackers, fast food and so many other foods you take for granted are loaded with these foods.
Have you noticed Trans Fats listed on some nutrition labels lately? Have you wondered what they are, and why they are listed? Highly promoted for around half a century as the answer to our health problems, it has been proven to be worse for our health than saturated fats, the very food they were designed to replace!
The government has finally stepped up and is requiring nutrition labels to list the trans fats by 2006. Some manufacturers are doing it now to promote their trans-fat-free foods as awareness increases.
How Trans Fats are Made
- First, the desired natural beans are crushed (soybeans, corn, safflower, etc) to make a nice vegetable oil.
- Next, the oil is chemically treated with deoderizers and bleaches.
- Then a small amount of metal is added (such as nickel) to quicken the molecular changes about to take place.
- Last, hydrogen gas is added under very high heat and pressure.
- The result is a “plastic” that is thicker and can hold a shape, solid at room temperature.
Hydrogenated vegetable oil. Margarine. Shortening. Trans Fats. All one and the same. Watch the labels for these ingredients, and if you find them in the list, put the food back! If you find it in your pantry or your fridge, throw it away. You’ll be glad you did.
In case you are thinking this is just another scare, consider this: Over the past 20 years, Harvard University has spent more than $100 million dollars on three studies that clearly demonstrate that the people who eat the most trans fats are those who are most likely to develop heart disease.
What Trans Fats Do:
They fool your body. Your cells are designed accept fatty acids – good fats. But trans fats are NOT good fats, and trick your cells. They are accepted by your body, but cannot be metabolized like a real faty acid, and cannot be rejected. The integrity of your cell membrane is compromised and your cell is no longer able to function properly.
But the Government would have warned us, right? They are – finally – but it has been an uphill battle against powerful lobbyists to protect the economics of the companies that manufacture and use this wonder-food.




