Take Care of Your Future Self
Consider the massive benefit that effort now will bring in the future. “Do today what others won’t so you will be able to do tomorrow what others can’t”.
Some exercise and stretching today will enable you to move more freely in the future. It will keep your heart strong, not weak and floppy.
Feed your body high octane fuel rather than sluggish oily fuel which will gunk up your arteries. Feed your body what it was designed to eat, not stuff that has been altered so much that it is no longer real food.
I work as a registered nurse, in a hospital a few times a month. It pains me to see so many suffering from illnesses that could have been prevented with a different lifestyle, different food and activity choices. It is my intention to help stop some of this crap.
I have been eating a whole food diet as much as possible for 48 years and have learned a few thing about how to avoid the wrong things and incorporate the right things into my diet. Five and a half years ago I decided to make the change to a plant-based diet to further improve my health. I intend to use my experience to help as many people as I can, avoid the misery I’ve seen in the hospital.
What would it be like to be able to get off your diabetic medication or get to your ideal weight and stay there, or bring your cholesterol down to normal levels, or to get over the limitations of heart disease, or to be able to get off your blood pressure medication?
A lot of people are doing this. Just search through the Facebook plant based groups and read the testimonies and look at the before and after pictures.
It can be done and is being done by people just like you.
It is my goal to help as many people as possible to get healthy through lifestyle. I’ve taken care of so many people in the hospital suffering from chronic illnesses. I take care of them, fully aware and distressingly aware, that it was unnecessary for their health to deteriorate to this level.
About 5 years ago I adopted the plant based lifestyle. My cholesterol and triglycerides returned to a normal levels. My blood pressure is 132/72 and heart rate 60 at the moment. That’s usual for me. My weight is a healthy number and stable. I am 67 years old and take no medications other that vitamin B12 and D3. I have the energy to work out 40 minutes about 5 times weekly and do 20 minutes of yoga stretches afterwards. These results are not atypical. My health was not inherited.
If we can do it, you can do it. Get the help you need form internet research, YouTube videos, Facebook groups, books, or a professional lifestyle coach. Avail yourself of whatever resources necessary but make the transition to this whole food, plant based, lifestyle. You will be glad you did. It feels great!
Wild and Free!
It’s time for some free spring food, at least in my neck of the woods. There are green onions and dandelions available. Just be sure they haven’t been poisoned.
Dandelions are obvious to most people. Onions are safe if they look and smell like onions or garlic.
Cashew/Wild onion sauce
Cashews ½ cup
Wild onions, chopped, 1 cup
Garlic, 2 cloves
Salt, a pinch
Pepper to taste
Water to make it as thin as you want.
Type 2 diabetes
Did you know that type 2 diabetes is caused by insulin resistance and that insulin resistance is caused by fats inside muscle cells?
There are at least four components involved with glucose entering the cell; insulin, glucose, insulin receptors, and the cell. The insulin works like a key and the insulin receptor is like a lock. When insulin is inserted into the lock the door is opened and glucose comes in. Then the cell has the fuel it needs. If the sugar can’t come in, it remains in the blood and wreaks havoc.
Somehow, when there are too many lipids (fats) in a cell the insulin receptors don’t work well enough to let enough glucose in. I don’t know if the fats act like gum and the key doesn’t fit or if the cell is in control and because it is already overloaded with calories it doesn’t let any more in.
It has been proven and demonstrated in countless individuals that the solution is to stop eating fats. All animal products contain a lot of fat. Vegetable oils taken from plants are just fats. So a diet without animal products and with no added oil is the best solution to diabetes. The fiber in plant adds another very valuable tool to help reverse diabetes.
Plant based diet coach
Posted 2/26/19 to Facebook
We Press on Toward Optimal Health
People talk about returning to the diet of our ancestors but I don’t believe we should be returning to any diet except maybe that of the Garden of Eden. That was probably the last time people ate the ideal diet.
After the Garden of Eden people ate anything that they could to satisfy their hunger and stay alive. I believe it was mainly plants in the beginning but as time went on and food was scarce nothing was off limits. Surely this was especially true when people moved to colder climates. They probably developed the appetite for meat during the cold winters, out of necessity. Whatever could satisfy their desire and need for protein, fats, and carbohydrates is what they ate.
Now, we don’t have to eat just whatever we can find. We now have in our wealthy society the ability to eat like kings. And that is a major part of our problem we do eat like kings and we have the diseases of kings: obesity, diabetes and heart disease, stroke, kidney failure, etc.
We can eat food out of season which may or may not be a good idea but we can do it. We can fully nourish ourselves with the best food that there is and we can bring our body to the best state of health that humans have ever had. But with all this knowledge what we’ve chosen to do is eat the easiest food that satisfies our cravings and has the longest shelf life. The problem with satisfying our cravings is our cravings were designed to keep us alive not necessarily to bring us to a state of optimal health. We crave the food that we are used to being nourished by, so when we crave protein we think of meat when we crave carbohydrates we think of ice cream. We crave fats now we think of eating fried food or adding oil to our salads and stir-fries. I believe Dr. Fuhrman was the one who called this “toxic hunger”.
We have come to the understanding of what a good, healthy diet is through the scientific experiments and epidemiological studies of knowledgeable people.
Unfortunately, because people are people, these studies are usually biased in some way. Sometimes they are biased just by the philosophical beliefs of those doing the study. The beliefs may be that the vegan diet is the best, a high protein diet is the best, or processed food is as good as any. Other times the bias is related to who finances the study. It may be financed by the beef industry, the milk industry, the grape growers, the broccoli growers, and the pharmaceutical industry. etc. Then they may tell us meat is necessary for health, or dairy. Others may believe grapes contain the fountain of youth, on and on and on.
Some of this research produces valuable information, even the biased ones. We should be extra cautious when the results of research supports the bias, but not discount it entirely. We should look at it logically and compare it to the results of other research.
I say to look at these things logically, but even our logic can be flawed when based on beliefs that are false. Like the earth is obviously flat. We can tell by looking at it. The reality is quite different. Some research results can be counterintuitive also, but accurate.
So now with the knowledge we have and the availability of almost anything, we can design a diet that will bring us to a much better state of health than mankind has ever had.
Posted to Facebook on 2/26/19
The sweet potato originated in South America. It is not closely related to the regular white potato. It is in the morning glory family. The plant has long sprawling vines that take root wherever it touches the ground. It produces attractive white and purple flowers. The leave are also eatable. It is very cold sensitive and doesn’t do well with nights below 50 degrees.
The sweet potatoes I’ve grown range in size from a few inches to eighteen inches long and four inches in diameter. The first time I brought one of the huge ones into the house it took me a while to figure out how to cut it. I had images in my mind of using my reciprocating saw on it. I couldn’t cut it in half with a knife. Eventually I figured out that I could start on one end and cut ½” pieces off of it with a knife.
I was cooking for one, not a family reunion, and didn’t know what to do with the major piece left. It wouldn’t do well in the refrigerator so I just left it on the counter. The next day it looked just as fresh as it had. The cut end had dried. It had begun to heal itself, since the root remains alive. I just cut the little dried piece off and it was fresh at that point.
Since then I have left the unused portions on the counter for days and then cut the end off, cut off what I want, and leave the rest to begin to dry or heal over. The sweet potatoes I have grown, and some I have bought, do very well this way. Others do not. I suspect it has to do with the nutrients in the ground they grew in. I have bought some that started growing mold on the end. These I had to cut off a bigger piece before I got to fresh flesh. They were still good. The same protein that enables this healing provides us with a beneficial antioxidant.
The eatable root remains alive and sensitive to cold even after harvesting so never refrigerate it. I have stored them in a closet for nearly a year.
When buying sweet potatoes pay attention to the weight. The very light ones are not as fresh or as good.
The sweet potato is high in vitamin A and C, manganese, and anthocyanins. One unusual characteristic is that boiling them is the best way to enhance the bioavailability of the nutrients. I like to boil some and add it to my smoothie along with the water. Any way you cook them they are still very good for you so just eat them.
Written 3/16/19 and posted on Facebook
Diet is more important now than ever in History.
Diet is more important now than ever in history because of the contaminants in our food and environment.
We are exposed to radiation from many sources including nuclear accidents as well as minor day to day exposure from cell phone towers, microwaves, and household electronics.
Our air has industrial contaminants as well as incidental shedding form building material and furniture.
Our water, though cleaned and filtered still retains residue of medications and industrial waste as well as added chemicals like chlorine and fluoride.
Our food is exposed to contaminants from the air and water. The crops are sprayed with insecticides, herbicides etc. The plants themselves are altered genetically.
The food sold in the stores is full of chemicals that our bodies weren’t designed to consume. Some of it has the nutritious part removed and artificial nutrients added.
Our bodies filter out contaminates by various means including our kidneys and liver. As awesome as they are, they have their limits and can be overwhelmed.
All these things considered we need to do several things to help insure health.
We need to limit our exposure to harmful and potentially harmful substances. We need to enhance our body’s ability to protect us from our environment.
Eating an optimal diet is the best way to equip our bodies for our modern world. If given the right fuel and other material it can do a reasonable job of protecting itself.
By eating low calorie, micronutrient dense foods we will provide our bodies with what it needs to mount an adequate defense against the multidimensional assault it has to deal with.
These are pictures of wheat berries sprouting after first soaking them over night. They will sprout at different rates depending on how cold your house is.
First sprout the wheat berries like you would most any seeds.
1. Soak them about 8 hours or more. I use 1 cup of wheat berries for a 2 qt jar.
2. Rinse them thoroughly, drain the water out and lay the jar on it's side for air circulation.
3. Rinse thoroughly 2 times a day until they look like the last picture. They will have little sprouts and roots about 1/8 to 1/4" long. They will tend to spoil if you sprout them longer.
4. When they are sprouted like in the last picture, rinse them one more time and then fill the jar with clean drinkable water.
5. Don't rinse anymore. Just let them ferment for about 2 or 3 days. Unlike making yogurt, if you age them too long they will spoil.
6. When it is fermented pour off the liquid and refrigerate it. Then refill the jar with drinking water and let it ferment again. This second fermentation may be one day quicker than the first. When it's done pour off the liquid and refrigerate. Throw away the wheat berries.
Need assistance transitioning to a whole food, plant based diet?
Phillip's Lifestyle Coaching
Coco powder 2 t
Vanilla 1/2 t
Pumpkin seeds 1/2 c
Blueberries, dried, fresh or frozen 1/2 c
Dates 6, to taste for sweetness
Ginger (I use a fresh piece about 3/4" X 3/4"
Rejuvelac or water
Blend until smooth.
Alternately add almond butter
I've made this about 7 times. It's always good. Sometimes I have to add more dates to satisfy my appetite for sweets. Usually I also add microgreens. Today I used radish microgreens. This makes a satisfying breakfast.