If you’re like most, you're confused about trans-fats and hydrogenated oils, which foods have them, which don't, and which are the worst – and the best. The following “top-ten list’ reflects research of Cindy Moore, MS, RD, director of nutrition ...

 

ISSUE 5.17.19 "5th Cause of Inflammation - Trans-Fats" and more...




ISSUE 5.17.19 "5th Cause of Inflammation - Trans-Fats"

Img_5622-770x449If you’re like most, you're confused about trans-fats and hydrogenated oils, which foods have them, which don't, and which are the worst – and the best.

The following “top-ten list’ reflects research of Cindy Moore, MS, RD, director of nutrition therapy at Cleveland Clinic Foundation and the U.S. Food and Drug Administration.

Top ten worst foods for trans-fats:

  1. SPREADS. Margarine is a twisted sister – loaded with trans- and saturated-fats, both can lead to heart disease. Other non-butter spreads and shortening also contain large amounts of these fats. TIP: Use REAL organic butter or coconut oil.
  • PACKAGED FOODS. Cake and biscuit mixes, and others, all have several grams of trans-fat per serving. TIP: Add a flour alternative and baking powder to your grocery list; do-it-yourself baking is about your only healthy option.
  • SOUPS. Ramen noodle blends and soup cups contain very high levels of trans-fat, msg and additives. TIP: Get out the slow-cooker and my new “Anti-Inflammation Advantage” recipe book.
  • FAST FOOD. Fries, chicken, and other foods are deep-fried in partially-hydrogenated oil. Even if the chains use liquid oil, fries are sometimes partially fried in trans-fat before they’re shipped to the restaurant. Pancakes and grilled sandwiches also have some trans-fat from margarine slathered on the grill. TIP: If you must eat fast food, order your meat broiled or baked. Skip the fries and substitute a salad or veggies.
  • FROZEN FOODS. Those frozen pies, waffles, pizzas, and breaded fish sticks contain trans-fat. Even if the label says low-fat, it still has trans-fat. TIP: Use my new “Anti-Inflammation Advantage” recipe book to make your favorite foods in a large batch and freeze ready to re-heat.
  • BAKED GOODS. More trans-fats used in commercially-baked products than any other foods. Doughnuts contain shortening in the dough and are cooked in trans-fat. TIP: Get back to old-fashioned home cooking again. If you bake, use real butter, coconut oil or a combination.
  • CHIPS AND CRACKERS. Shortening provides crispy texture. Anything fried (potato and corn chips) or buttery crackers have trans-fat. TIP: Think no carb flat bread or Parmesan crisps as featured in the “Anti-Inflammation Advantage” cookbook.
  • BREAKFAST FOODS. Cereal and energy bars are quick-fixes—highly processed that contain trans-fats, even most that claim to be “healthy.” TIP: No-carb muffins or quinoa cereal ready-to-go are healthy fast choices, try the delicious recipes I’ve created for you.
  • COOKIES & CANDY. Read labels; some have higher fat content than others. A cookie is likely to be loaded with trans-fats. TIP: If you must have chocolate, get dark organic chocolate or un-sweetened cocoa – studies show it has redeeming heart-healthy and blood-sugar virtues.
  • TOPPINGS & DIPS. Non-dairy creamers, flavored coffees, whipped toppings, bean dips, gravy mixes, and salad dressings contain an abundance of trans-fat. TIP: Use organic full-fat powdered milk or real cream. For salad dressings, choose organic with no nightshades or make home-made dressings – tried and true as included in my recipe book.
  • Natural oils such as olive, macadamia nut, avocado and coconut oil DON’T contain trans-fat.

    Can you eliminate trans-fats entirely from your diet? Probably not. A better, and more realistic goal is to take your lead from pages in my cookbook and plan ahead to avoid last-minute stress and binge-eating. Healthy eating really can be easy, fun, health-enhancing and very rewarding!

    Yes, I’m Your Health Detective and Creator/Executive Chef of “Dr. Gloria’s Kitchen”. 

    I created the cookbook and instructional videos because so many of my patients were un-inspired, un-motivated or downright intimidated in their kitchen when it came to finding tasty, easy recipes for their health maladies, particularly the underlying inflammation. More and more each day I was asked how I can travel and eat out, cook and eat gourmet food yet not induce inflammation and all the disorders that ensue as a result like fibromyalgia, arthritis, gout, diabetes, gluten-intolerance, candida, etc...CLICK on BOOK COVER to ENLARGE. Cover_for_Total_Health (1)

    My motivation was seeing the positive results in myself and my patients when specific dietary modifications are made. I knew it was time to get my Cooking Institute in full gear and we began to work on the project that I’d personally began more than fifteen years ago…putting my well-researched time-tested proven anti-inflammatory recipes in print and video. I live what I teach, and all my cooking has paid off because I’m free of inflammation and happily have a more satisfying and healthy quality of life than I’ve ever had…food IS my medicine, and it CAN be yours as well!

    Update on My Global Patient Consulting: Many have asked if I continue to consult with patients worldwide via telephone and email, the answer is definitely, YES. I also continue to write and publish (this is my 29th book) …AND…I’m determined in my 72nd year not to slow down – I figure that way old-age never catches me!

    SPECIAL OFFER to all those who have followed My Health Detective Blog since its inception, if you haven’t yet, click on the link BELOW to download a FREE copy of my 40+ page recipe sampler “The Anti-Inflammation Advantage” in full-color. As recipes are added you will automatically receive all updates via email at NO CHARGE. This delivery method allows you to begin creating your own “Anti-Inflammation Recipe Library” either electronically or in print.

    The instructional videos will be explained via email to all who take advantage of the FREE eBook. As our continued commitment to provide our followers and patients Health thru Education™, there will NEVER be a charge for the recipes. I can proudly say that this isn’t your ordinary cookbook, it also goes into detail about the causes and contributing factors of inflammation.

    Don’t miss this opportunity, CLICK the link to download your FREE cookbook now and the opportunity to join-in on our virtual cooking classes: drgloriaskitchen.com/healthdetective/

    AND…share the link with your friends and family so they too can be inspired to cook healthy and gain the “Anti-Inflammation Advantage”.

          
     

    Issue 5.10.19 "4th Cause of Inflammation - Nightshades & Food Additives"

    UnnamedChronic inflammation, the Silent Killer, underscores the progression of most age-related diseases/disorders including, but not limited to, cardiovascular, periodontal, obesity, gout, hypertension, diabetes, and specifically well-known disorders of arthritis and fibromyalgia.

    When the immune system becomes hyperactive and malfunctions, its over-reaction produces antibodies that attack even harmless substances in the blood. This action causes formation of irritating circulating immune complexes (CICs) – made-up of proteins such as damaged antibodies, antigens and diseased tissues so misshapen they are foreign to the body. This process then causes the immune system to attack its own cells and tissues; the result is chronic pain and inflammation. When CICs accumulate in the joints, for instance, they act as irritants that convert to inflammation.

    Most conventional treatments address inflammation symptoms with anti-inflammatory medications – not addressing underlying causes, including diet. Yes, these medications reduce pain and inflammation and necessary for injuries and acute situations; however, they also pave a path of dangerous side-effects that do nothing to begin healing processes.

    Furthermore, patients are not counseled on non-drug options – most conventional medical professionals do not have the knowledge, not interested in non-drug therapies, or simply can’t/don’t choose to take the time.

    So Why Avoid Nightshades?

    Because they’re a group of foods scientifically known to “ignite” Inflammation. They contain a chemical known as Solanaceae or Solanine – alkaloid chemicals that can be highly toxic and accelerate inflammation.

    Cholinesterase, an enzyme, originating in the brain is responsible for flexibility of muscle movements – nightshades contain this enzyme. Solanine, in nightshades, is a powerful inhibitor of cholinesterase and interferes with muscle movement – leading to stiffness, tendonitis, and inflammation that can last for weeks/months.

    And What About Food Additives?

    Dangerous food ingredients, and their aliases, are legally hidden on food labels – most of them unknowingly consumed. These toxic chemical additives are “Metabolic Modifiers” – they sabotage our immune defenses – insulting our body by inducing disorders that bring a barrage of pervasive “invisible” illnesses.

    Toxic Ingredients to Avoid

    Here is a list of food additives to avoid: Sodium Nitrite, BHA & BHT, Propyl Gallate, Monosodium glutamate (MSG), Trans-fats, Aspartame, Acesulfame-K, Synthetic Food colorings, Olestra, Potassium Bromate, White Sugar, Sodium Chloride (salt).

    Additionally, avoid the most popularly used Metabolic Modifiers: Soy and Hexane, Carrageenan, Preservatives – Nitrates, Nitrites, Sulfites – BHA + BHT, Potassium Bromate, Artificial Sweeteners.

    Dangers of Soy

    Researchers reported some nasty effects of consuming soy, particularly for westerners who DO NOT have the DNA enzyme capacity to digest it (Asian’s have the necessary enzyme).

    Soy literally sucks the nutrients out of your bloodstream. Because of its hormone properties, it can turn a man into a woman – from a hormone standpoint…AND…soy is one of the worst crops for the environment – it destroys the soil and wrecks our ecosystem.

    Be aware that food additives and artificial sweeteners are not subject to the same gauntlet of FDA safety trials as pharmaceuticals. Most of the testing is funded by the food industry – with a vested interest in their bottom-line, not your health. Consumers are becoming educated that toxic food additives are at the root of many health disorders – experiencing they are growing healthier by focusing on nutrition, rather than support from conventional medicine.

    Yes, I’m Your Health Detective and Creator/Executive Chef of “Dr. Gloria’s Kitchen” and I've created a book that is easy to understand, easy to cook, and has “flavor” to make it “appetizing” and inspiring.

    I created the cookbook and instructional videos because so many of my patients were un-inspired, un-motivated or downright intimidated in their kitchen when it came to finding tasty, easy recipes for their health maladies, particularly the underlying inflammation. More and more each day I was asked how I can travel and eat out, cook and eat gourmet food yet not induce inflammation and all the disorders that ensue as a result like fibromyalgia, arthritis, gout, diabetes, gluten-intolerance, candida, etc.

    My motivation was seeing the positive results in myself and my patients when specific dietary modifications are made. I knew it was time to get my Cooking Institute in full gear and we began to work on the project that I’d personally began more than fifteen years ago…putting my well-researched time-tested proven anti-inflammatory recipes in print and video. I live what I teach, and all my cooking has paid off because I’m free of inflammation and happily have a more satisfying and healthy quality of life than I’ve ever had…food IS my medicine, and it CAN be yours as well!

    Since there are only 24 hours in a day (although I constantly try to find a way to get more but haven’t succeeded…will let you know when I do)! I subsequently launched the Cooking Institute division under my Institute for Wholistic Rejuvenation. In addition to me taking your hand in the kitchen and guiding you to wellness, we’ll have guest chefs sharing some of their “secrets” to successfully cooking for clients with food allergies, inflammation and some regional favorites adapted to be anti-inflammatory.

    Update on My Global Patient Consulting: Many have asked if I continue to consult with patients worldwide via telephone and email, the answer is definitely, YES. I also continue to write and publish (this is my 29th book) …AND…I’m determined in my 72nd year not to slow down – I figure that way old-age never catches me!

    SPECIAL OFFER to all those who have followed My Health Detective Blog since its inception, if you haven’t yet, click on the link BELOW to download a FREE copy of my 40+ page recipe sampler “The Anti-Inflammation Advantage” in full-color. As recipes are added you will automatically receive all updates via email at NO CHARGE. This delivery method allows you to begin creating your own “Anti-Inflammation Recipe Library” either electronically or in print.

    The instructional videos will be explained via email to all who take advantage of the FREE eBook. As our continued commitment to provide our followers and patients Health thru Education™, there will NEVER be a charge for the recipes. I can proudly say that this isn’t your ordinary cookbook, it also goes into detail about the causes and contributing factors of inflammation including, but not limited to:

    • Foods that “ignite” inflammation
    • Food additives/preservatives/flavor enhancers
    • How specific grains convert to sugar and healthy alternatives
    • Sugar/Artificial Sweeteners
    • Nightshades
    • Candida (yeast over-growth)
    • Dangerous trans-fats
    • The role of pH in inflammation

    Cover_for_Total_HealthDon’t miss this opportunity, CLICK the link to download your FREE cookbook now and the opportunity to join-in on our virtual cooking classes: drgloriaskitchen.com/healthdetective/

    AND…share the link with your friends and family so they too can be inspired to cook healthy and gain the “Anti-Inflammation Advantage”.

    TO ENLARGE, CLICK ON THE IMAGE

          
     

    Issue 5.3.19 "3rd Cause of Inflammation - Carbs"

    Carbs to Sugar ConversionAlmost everyone loves carbohydrates – breads, pasta, sweets, desserts – many form American diet basics. However, these foods come at great cost to our health. Let’s take a look at what carbohydrates do in our bodies and steps to prevent inflammation.

    Consequences of High Carbohydrate Foods (click on image to enlarge)

    Starches (high carbohydrate foods) and refined sugar enter the bloodstream quickly, causing sugar spikes. Then, your body produces insulin (hormone) that drives sugar from bloodstream into cells. Eventually excessive insulin levels make muscle cells lose sensitivity to the hormone – leading to type-2 diabetes and heart disease. Now, fat cells are another story – they always remain sensitive – insulin spikes lock fat into them, so you CAN’T use it for energy but propels weight gain.

    How To Break the Carb/Sugar Inflammation Cycle?

    Happily, you don't need a faddish extreme diet. The first step is reduced blood sugar spikes producing sharp insulin increases. Most responsible for these surges is starch (carbohydrates), anything made from potatoes, rice, most flours, corn, or other high carb grains –– cut out these entirely.

    Wouldn't it be great if there is a way to solve the problem without completely eliminating tasty foods? There is! My new cookbook is all about learning to use alternative foods that not only control blood sugar but also DO NOT induce inflammation!

    Learn to blunt blood sugar-raising effects by taking advantage of natural substances in foods that slow carbohydrate digestion and entry into the bloodstream. Here are three powerful tips you can use to reduce carbohydrate impact and create for yourself the Anti-Inflammation Advantage™.

    Advantage Tip Number 1

    Have a fatty snack 10-30 minutes before meals – helps you remain fuller, providing more satiety.

    At the stomach outlet is a muscular ring, the pyloric valve – regulates speed at which food leaves your stomach and enters small intestine. This valve is all that stands between the ziti in your stomach and a surge of glucose in your bloodstream. But you can send your pyloric valve a message to slow down. Fat triggers a reflex that constricts the valve and slows digestion. As little as a teaspoon of fat – a handful of nuts or a piece of cheese – does the trick, provided you eat it BEFORE your meal.

    Advantage Tip Number 2

    Have some apple cider vinegar (ACV) containing the “mother” – it slows breakdown of starch into sugar. The high acetic acid content in vinegar deactivates amylase, the enzyme that turns starch into sugar. Because ACV acts on starch only, it has no effect on the absorption of refined sugar – helps if you eat bread, not candy. Bonus Benefit: ACV also increases the body's sensitivity to insulin. Drink the vinegar at the START of your meal…OR…in salad dressing, sprinkled on meat or vegetables – vinegar brings out the flavor of food, as salt does.

    Advantage Tip Number 3

    Include protein with your meal. Starchy Vegetables – potatoes, corn, green peas, raise blood sugar levels.

    Here's a paradox: You need to blunt insulin spikes, to do that, you need to start secreting insulin sooner rather than later – like a fire department responding to a fire, the quicker the alarm sounds, the fewer firefighters needed to extinguish the blaze.

    Even though protein contains no glucose, it triggers a "first-phase insulin response" that occurs so fast, it keeps your blood sugar from rising high later…AND…reduces total amount of insulin you need to handle a meal…SO…have meatballs with your sweet potatoes!

    Dr. G (2)Yes, I’m Your Health Detective and Creator/Executive Chef of “Dr. Gloria’s Kitchen” along with my business partner and Sous Chef who patiently and trustingly was propelled into our taste-tester and worked diligently as a master graphic designer/producer to create a book that is easy to understand, easy to cook, and has “flavor” to make it “appetizing” and inspiring.

    I created the cookbook and instructional videos because so many of my patients were un-inspired, un-motivated or downright intimidated in their kitchen when it came to finding tasty, easy recipes for their health maladies, particularly the underlying inflammation. More and more each day I was asked how I can travel and eat out, cook and eat gourmet food yet not induce inflammation and all the disorders that ensue as a result like fibromyalgia, arthritis, gout, diabetes, gluten-intolerance, candida, etc.

    My motivation was seeing the positive results in myself and my patients when specific dietary modifications are made. I knew it was time to get my Cooking Institute in full gear and we began to work on the project that I’d personally began more than fifteen years ago…putting my well-researched time-tested proven anti-inflammatory recipes in print and video. I live what I teach, and all my cooking has paid off because I’m free of inflammation and happily have a more satisfying and healthy quality of life than I’ve ever had…food IS my medicine, and it CAN be yours as well!

    Since there are only 24 hours in a day (although I constantly try to find a way to get more but haven’t succeeded…will let you know when I do)! I subsequently launched the Cooking Institute division under my Institute for Wholistic Rejuvenation. In addition to me taking your hand in the kitchen and guiding you to wellness, we’ll have guest chefs sharing some of their “secrets” to successfully cooking for clients with food allergies, inflammation and some regional favorites adapted to be anti-inflammatory.

    Update on My Global Patient Consulting: Many have asked if I continue to consult with patients worldwide via telephone and email, the answer is definitely, YES. I also continue to write and publish (this is my 29th book) …AND…I’m determined in my 72nd year not to slow down – I figure that way old-age never catches me!

    SPECIAL OFFER to all those who have followed My Health Detective Blog since its inception, if you haven’t yet, click on the link BELOW to download a FREE copy of my 40+ page recipe sampler “The Anti-Inflammation Advantage” in full-color. As recipes are added you will automatically receive all updates via email at NO CHARGE. This delivery method allows you to begin creating your own “Anti-Inflammation Recipe Library” either electronically or in print.

    The instructional videos will be explained via email to all who take advantage of the FREE eBook. As our continued commitment to provide our followers and patients Health thru Education™, there will NEVER be a charge for the recipes. I can proudly say that this isn’t your ordinary cookbook, it also goes into detail about the causes and contributing factors of inflammation including, but not limited to:

    • Foods that “ignite” inflammation
    • Food additives/preservatives/flavor enhancers
    • How specific grains convert to sugar and healthy alternatives
    • Sugar/Artificial Sweeteners
    • Nightshades
    • Candida (yeast over-growth)
    • Dangerous trans-fats
    • The role of pH in inflammation

    Don’t miss this opportunity, CLICK the link to download your FREE cookbook now and the opportunity to join-in on our virtual cooking classes: drgloriaskitchen.com/healthdetective/

    AND…share the link with your friends and family so they too can be inspired to cook healthy and gain the “Anti-Inflammation Advantage”.

          
     

    Issue 4.26.19 "2nd Cause of Inflammation - Sugar & Artificial Sweeteners"

    Sugar and Artificial Sweeteners – One of the greatest causes of inflammation.


    DownloadMany of us are familiar with the serious effects of artificial sweeteners like Aspartame and its popular brand AminoSweet™ – reactions include neurological / cognitive disorders, physiological effects from irritability to severe depression, migraines, inflammation, gastrointestinal disorders, skin rashes, allergies, and more. In addition, they are known to trigger, mimic, or cause Chronic Fatigue Syndrome, Parkinson’s Disease, Dementia and other cognitive disorders.

    That said, many are not aware of the unhealthy effects of sugar. Insatiable sugar cravings, usually caused by candida over-growth, are dangerous health saboteurs. Candy, desserts, chocolate, high carbohydrate breads / meals / cereals, are all culprits. Though most of us are concerned about our waistlines, there’s more serious health disorders to avoid. High refined sugar intake has always had a strong correlation to tumor development in cancer patients, now there’s unquestionable evidence that a high sugar diet actually causes inflammation and eventually can “ignite” cancer.

    HOW Sugar FEEDS Cancer Cells

    Cancer cells uptake sugar at 10-12 times the rate of healthy cells. The Positron Emission Tomography (PET) test is an accurate tool for measuring cancer growth. Malignant tumors, according to 1931 Nobel Laureate, Dr. Otto Warburg, exhibit increased glycolysis in contrast to healthy human cells and will show cancer cell uptake of sugar.

    HOW Sugar PRODUCES Cancer Cells

    The 2013-2014 Journal of Clinic Investigation released results of an in-vitro study that analyzed the results of increased sugar uptake and oncogenesis (cancer creation). The results demonstrated that increased glucose uptake had a direct and positive correlation to inflammation and the early phases of cancer cell production.

    One of the crucial mechanisms through which cancer is promoted through sugar is mitochondrial dysfunction – sugar burns very differently than fat, which generates free- radicals. When free-radicals damage cell mitochondria, the nuclear DNA, cell membranes are also affected, leading to protein impairment. Cancer is essentially caused by replication of genetically-mutated cells. Mitosis is the means through which cells divide and promote tissue growth. When the process of apoptosis (cell death) begins to break down, cancer occurs.

    Naturally-Occurring vs. Refined Sugars

    The above study takes into account the difference between refined sugar and naturally-occurring sugars. Refined sugars include table sugar and high fructose corn syrup that are absorbed when consuming processed foods, sodas, and baked desserts, namely added sugar. Naturally-occurring sugars in fruits are deemed less harmful, regardless of their glycemic index.

    A 1985 study on sugar and the risk of large bowel cancer found that patients with high intakes of sugar were more predisposed to the development of cancer than patients with lower intakes.

    Spinning Your Odds for Cancer

    Sugar is related to a multitude of health problems, including diabetes, heart disease, stroke, immobility, elevated triglycerides, inflammation, candida yeast over-growth, kidney disease, and high blood pressure. Cutting out refined sugars and processed foods is a good start to decreasing inflammation and your risk of cancer cell growth, as well as those other disorders and diseases.

    Dr. G (2)Yes, I’m Your Health Detective and Creator/Executive Chef of “Dr. Gloria’s Kitchen”. 

    I created the cookbook and instructional videos because so many of my patients were un-inspired, un-motivated or downright intimidated in their kitchen when it came to finding tasty, easy recipes for their health maladies, particularly the underlying inflammation. More and more each day I was asked how I can travel and eat out, cook and eat gourmet food yet not induce inflammation and all the disorders that ensue as a result like fibromyalgia, arthritis, gout, diabetes, gluten-intolerance, candida, etc.

    My motivation was seeing the positive results in myself and my patients when specific dietary modifications are made. I knew it was time to get my Cooking Institute in full gear and we began to work on the project that I’d personally began more than fifteen years ago…putting my well-researched time-tested proven anti-inflammatory recipes in print and video. I live what I teach, and all my cooking has paid off because I’m free of inflammation and happily have a more satisfying and healthy quality of life than I’ve ever had…food IS my medicine, and it CAN be yours as well!

    Since there are only 24 hours in a day (although I constantly try to find a way to get more but haven’t succeeded…will let you know when I do)! I subsequently launched the Cooking Institute division under my Institute for Wholistic Rejuvenation. In addition to me taking your hand in the kitchen and guiding you to wellness, we’ll have guest chefs sharing some of their “secrets” to successfully cooking for clients with food allergies, inflammation and some regional favorites adapted to be anti-inflammatory.

    Update on My Patient Consulting: Many have asked if I continue to consult with patients worldwide via telephone and email, the answer is definitely, YES. I also continue to write and publish (this is my 29th book) …AND…I’m determined in my 72nd year not to slow down – I figure that way old-age never catches me!

    SPECIAL OFFER to all those who have followed My Health Detective Blog since its inception, if you haven’t yet, click on the link BELOW to download a FREE copy of my 40+ page recipe sampler “The Anti-Inflammation Advantage” in full-color. As recipes are added you will automatically receive all updates via email at NO CHARGE. This delivery method allows you to begin creating your own “Anti-Inflammation Recipe Library” either electronically or in print.

    The instructional videos will be explained via email to all who take advantage of the FREE eBook. As our continued commitment to provide our followers and patients Health thru Education™, there will NEVER be a charge for the recipes. I can proudly say that this isn’t your ordinary cookbook, it also goes into detail about the causes and contributing factors of inflammation including, but not limited to:

    • Foods that “ignite” inflammation
    • Food additives/preservatives/flavor enhancers
    • How specific grains convert to sugar and healthy alternatives
    • Sugar/Artificial Sweeteners
    • Nightshades
    • Candida (yeast over-growth)
    • Dangerous trans-fats
    • The role of pH in inflammation

    Don’t miss this opportunity, CLICK the link to download your FREE cookbook now and the opportunity to join-in on our virtual cooking classes: drgloriaskitchen.com/healthdetective/

    AND…share the link with your friends and family so they too can be inspired to cook healthy and gain the “Anti-Inflammation Advantage”.

          
     

    Issue 4.19.19 “1st Cause of Inflammation” – pH Level

    Cover_for_Total_Health (1)Food for Thought: “If you only read and follow cookbooks and recipes written by those who haven’t experienced the life-altering pain of inflammation, and it’s resulting disorders, you can only cook what everyone else is promoting and cooking in the latest diet…and…they are obviously not hurting enough to make the effort to research, change and find healthy, easy and tasty alternatives.” – Dr. Gloria Gilbère

    Did you know...

    • the water fish swim in needs to be the correct pH for them to survive?
    • plants require a balanced pH soil to flourish – without it, they survive but won’t thrive.
    • life only exists where there’s balance, your body is totally regulated by pH!

    Your body’s pH should hover between 7.35 and 7.5. Unfortunately, most food consumed today is full of sugar, preservatives, and genetically modified organisms – which all contribute to acidity in the body. The most alkaline foods are vegetables, as well as some fruits, no or low-carb grains, nuts, and alkaline water. Helping your body neutralize some of its acidity is crucial for maintaining overall health.

    To achieve and maintain health, urine pH should be an average of 7.5 throughout the week. I recommend to test your urine once a week, first void of the morning, and record the value. Warburg proved cancer cells cannot survive at 7.5 average – achieving this is a simple home remedy (Baking Soda) that can literally save your health and life along with proper nutrition!

    Food as Medicine

    Our typical western diet consists mostly of acidifying foods (animal proteins, cereals, grains, sugars). Alkaline foods such as fruits and vegetables are often eaten in much smaller quantities; not enough to neutralize excess acidifying foods we consume. Common habits like tobacco, coffee, tea, bread, pasta, sugar and alcohol are extremely acidifying.

    Our body is approximately 20% acidic, 80% alkaline; it is recommended we consume 20% acidic foods, 80% alkaline foods.

    The acid in the acid/alkaline balance is not the same as stomach acid. A healthy stomach pH is acidic – necessary for digesting food. What I’m discussing here is the pH of the body’s fluids, cells and tissues. Alkalinity is also about what happens AFTER digestion. For example, lemons and oranges are acidic, but after digestion, they supply alkaline minerals to the body.

    Diet is the safest, easiest and healthiest way to balance your body’s pH.

    Yes, I’m Your Health Detective and Creator/Executive Chef of “Dr. Gloria’s Kitchen” along with my business partner and Sous Chef who patiently and trustingly was propelled into our taste-tester and worked diligently as a master graphic designer/producer to create a book that is easy to understand, easy to cook, and has “flavor” to make it “appetizing” and inspiring.

    I created the cookbook and instructional videos because so many of my patients were un-inspired, un-motivated or downright intimidated in their kitchen when it came to finding tasty, easy recipes for their health maladies, particularly the underlying inflammation. More and more each day I was asked how I can travel and eat out, cook and eat gourmet food yet not induce inflammation and all the disorders that ensue as a result like fibromyalgia, arthritis, gout, diabetes, gluten-intolerance, candida, etc.

    My motivation was seeing the positive results in myself and my patients when specific dietary modifications are made. I knew it was time to get my Cooking Institute in full gear and we began to work on the project that I’d personally began more than fifteen years ago…putting my well-researched time-tested proven anti-inflammatory recipes in print and video. I live what I teach, and all my cooking has paid off because I’m free of inflammation and happily have a more satisfying and healthy quality of life than I’ve ever had…food IS my medicine, and it CAN be yours as well!

    Since there are only 24 hours in a day (although I constantly try to find a way to get more but haven’t succeeded…will let you know when I do)! I subsequently launched the Cooking Institute division under my Institute for Wholistic Rejuvenation. In addition to me taking your hand in the kitchen and guiding you to wellness, we’ll have guest chefs sharing some of their “secrets” to successfully cooking for clients with food allergies, inflammation and some regional favorites adapted to be anti-inflammatory.

    I am fortunate to have a prep cook who not only is a friend but a domestic assistant par excellence. She helps with the shopping and does all the prep so that I can concentrate on the cooking and teaching – a dream materialized for me!  AND…plenty of friends, patients and students who are more than willing to taste our recipes and give honest opinions – which usually delights them beyond expectations to enjoy favorite dishes with alternative ingredients that most often they can’t tell the difference or miss the inflammation-causing ingredients!

    Update on My Patient Consulting: Many have asked if I continue to consult with patients worldwide via telephone and email, the answer is definitely, YES. I also continue to write and publish (this is my 29th book) …AND…I’m determined in my 72nd year not to slow down – I figure that way old-age never catches me!

    SPECIAL OFFER to all those who have followed My Health Detective Blog since its inception, if you haven’t yet, click on the link BELOW to download a FREE copy of my 40+ page recipe sampler “The Anti-Inflammation Advantage” in full-color. As recipes are added you will automatically receive all updates via email at NO CHARGE. This delivery method allows you to begin creating your own “Anti-Inflammation Recipe Library” either electronically or in print.

    The instructional videos will be explained via email to all who take advantage of the FREE eBook. As our continued commitment to provide our followers and patients Health thru Education™, there will NEVER be a charge for the recipes. I can proudly say that this isn’t your ordinary cookbook, it also goes into detail about the causes and contributing factors of inflammation including, but not limited to:

    • Foods that “ignite” inflammation
    • Food additives/preservatives/flavor enhancers
    • How specific grains convert to sugar and healthy alternatives
    • Sugar/Artificial Sweeteners
    • Nightshades
    • Candida (yeast over-growth)
    • Dangerous trans-fats
    • The role of pH in inflammation

    Don’t miss this opportunity, CLICK the link to download your FREE cookbook now and the opportunity to join-in on our virtual cooking classes: drgloriaskitchen.com/healthdetective/

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