Diet | Mark Moxom

Interview with Tina Turbin

by Jan Michael | Apr 21, 2014 | Diet, How Your Body Works, Nutrition | 0 comments

I had the pleasure to chat with author Tina Turbin the other day. She’s an author and campaigner and her main area of interest is in the treatment of celiac disease using dietary changes. Lowcarb and Paleo type diets could well make a good starting point for many.

MM: How did you get to know about paleo and what was it that attracted you to it in the first place?

TT: Okay for me those are two different questions so as far as the first question is concerned, I am celiac and I could not have gluten. There’s just no question about it.

MM: Right!

TT: I’m a very sensitive celiac and also two of my three children have been diagnosed with celiac and one of them has the gene. You have to have the gene to even be able to have celiac. If you don’t have the gene you’ll never have celiac disease so for anybody without the gene – you know – all the better for them.

MM: Okay.

TT: It doesn’t mean you can’t be sensitive or have allergies or react to gluten but you will never have the autoimmune disease,
celiac disease. I had this after close to seven years of being misdiagnosed and once I was diagnosed I went into the field aggressively to
raise awareness as an advocate working with over 200 of the gluten free companies, many of the surgeons, the doctors, the research scientists at the university, the restaurants, the gluten free groups, the celiac groups, the various chapters around, radio shows, you name it I was out there full fledge because I’m a children author as well. So, I really wanted to make this known. There’s an issue here. There’s a real issue and I wanted to really make it known, I wanted to be supportive in raising awareness to getting people properly tested and have doctors know what those indicators are because they’re not taught that in the university well enough. If they’re taught it at all – it might be just a one day or half a day crash course you know, as part of their program over years of study. You know it’s just not right and over I felt that it needed more. So here I am out here promoting that the diet, working with all these people and I went on the standard gluten free diet and did I make improvements?

Absolutely!

There’s no question about it but I was still not thriving healthwise and even though my kitchen had been a dedicated a gluten free kitchen – so I no longer had the toasters, the old pots and pans in fact, every-thing was thrown out and it was deep cleaned. Yet, I would still come home having
eaten and say “Gosh! Maybe that (meal) had some cross contami-nation in it and I’d look at the packages – and you know they had the gluten
free certification. But I was still reacting. The answer came from the fact that I had done a review and worked with Dr. Lefler who wrote a
book – which is phenomenal by the way – and in one of his chapters he ended up discussing refractory celiac disease or what you could call nonresponsive celiac.

So, once again I find myself doing my own homework… I was like okay, here are the various reasons of why somebody with celiac disease might
not be responding to this diet favorably so I called Dr. Lefler and I said you know I am not getting cross contamination, I’m out here on big fronts making big strikes but I feel like I’m kind of in a little corner all by myself and that I maybe one of these people who are not responding. I was basically told “you know Tina there’s many,many like you”.

So I started talking to people on my own and finding out that – I would say – one out of three people I was speaking to who are celiacs were in the same boat as me but they had never said anything. Those are my own statistics, one out of three people I was speaking to.

And as a result of that I started looking at what could it be. I narrowed it down to “I think I am still responding to grains”. Then what happened was that I was doing another review for a diet called the Specific Carbohydrate Diet which eliminate the grains, but does allow some legumes and does allow at some point of the healing some dairy. Well my husband was gone for a week and I thought well instead of just reviewing this – I’m going to put it to a test.

5 Smart Reasons To Eat Eggs

by Jan Michael | Apr 15, 2014 | Fats, High Fat Diet, High Protein Diet | 0 comments

Eggs are beautiful. They are a picture-perfect example of what nature is able to accomplish. They help make us more beautiful by helping both the inside of our body, like our hearts, as well as the outside of our body, like our hair.

While eggs have gotten a bad reputation for a long time due to cholesterol fears, evidence in the British Medical Journal showed that moderate egg consumption may not have any effect on heart disease or stroke.

Here are five reasons why eggs fit well into a beautiful diet:

Eggs can help make beautiful babies. They’re a must for pregnant women. Why? Because eggs are full of choline, a B vitamin that growing babies need for essentialdevelopment of the brain. Choline supplementation has also been linked to a lower risk of mental disorders in babies, as well as well as a reduced risk for both Down syndrome and dementia.

Eggs can help curb your evening snack cravings. Eating a high-protein breakfast helps ward off cravings later in the day, according to a 2013 study. The high quality protein in eggs helped create greater satiety in individuals, which lasted all day long. So if you’re trying to lose a few pounds and just can’t shake your cravings for chips or sweets after 7 p.m., eggs may be something you’ll want to consider earlier in the day.

Eggs may improve your reflexes. A 2014 study found that tyrosine, an amino acid found in eggs, helped individuals with making quick, knee-jerk responses more than a placebo. Researchers noted that the tyrosine effect may actually help in situations such as driving where an instant decision can mean the difference between an accident and just a normal day on the road.

Low Carb Mag April Edition

by Jan Michael | Apr 4, 2014 | Diet, Exercise, Low carb diet, Natural food, Nutrition, Weight Loss | 0 comments

Hello and welcome to another new edition of Low-Carb Mag

Since making the magazine free last month we have been absolutely astounded at the amount of people who are now downloading it.

Our daily download rates have gone up by nearly 10 times which is phenomenal. I am really, really pleased that we have managed to get to the free download stage of our evolution sooner than expected as that means so many more people who want this information will
be able to get it.

Also – this month we’ve taken away the need to give your email address or anything like that in order to download the magazine – it is totally free and open for everybody to download from anywhere you want.

If you have a website please feel free to use the embed code on your website. And if you’d like us to make you an official partner just send me an email and we’ll put you on our official partners list – with a link back to your website. There are some serious advantages
of becoming an official partner.

Our next great piece of news is the Low-Carb Paleo Show has finally started. This is a light hearted look at the world of Low-Carb and Paleo – but with some seriously useful information all mixed into the format.

You won’t want to miss it!

Now Saturated Fat Is Good for You?

by Jan Michael | Apr 3, 2014 | Food Choices, High Fat Diet | 0 comments

A recent article in the British Medical Journal (BMJ) puts to rest a decades-old myth: Saturated fat is NOT bad for the heart. This is news I’ve long suspected! And we now have science to support it. Fat is not the enemy when it comes to cardiovascular disease, weight gain, brain health, and so many other issues. It turns out that sugar — in all its many guises — is the real culprit for making you fat. What it also means is that because sugar causes inflammation throughout the body, it increases your risk of cardiovascular disease — and just about everything else!

We’ve all been sold a bill of goods about so-called healthy low-fat foods like cookies and muffins. When you begin to read labels, you’ll quickly see how much sugar is added to just about everything, especially to low-fat foods. When the fat is removed, so is the flavor. To make it more palatable, sugar, sugar substitutes, and salt are added in its place. And as you continue to read labels, I think you’ll be surprised by how much sugar is also in so-called healthy foods, like yogurt, tomato sauce, many fruit juices — even some salad dressings.

I can tell you without a doubt, it’s the sugar that so many of us struggle with, not the fat. Think about it. It’s NOT the burger with cheese and bacon that’s the issue. It’s the ketchup, the bun, and the fries. These are all carbs that instantly raise your blood sugar, because they are higher on the glycemic index than plain old table sugar. This is what I mean by sugar in all its guises.

Foods with little fat and loaded with sugar don’t leave you satiated after a meal — at least not for long. We need the fat to feel sated. Without it, we crave more sugary foods — until we learn to switch to or at least incorporate better food choices. It’s like being on a blood sugar roller coaster. Your body is subjected to the blood sugar highs and lows, and you literally NEED the sugar to feel OK when you’re in one of the lows.

So let’s not kid ourselves anymore about what’s really making us fat. Sugar is the leading culprit today in causing inflammation. Here are some specific stats from an article printed in February 2014 in the Journal of the American Medical Association [JAMA], which are worth sharing: Read more

Low Carb Mag Recipe of the Month: Balut in Oyster and Tamarind Sauce

by Jan Michael | Mar 24, 2014 | High Protein Diet, Low carb, Low carb diet | 0 comments

Balut is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and especially the Philippines, China, Cambodia, and Vietnam.

Popularly believed to be an aphrodisiac and considered to be nutritious they are also low carb and high fat.

The Filipino and Malay word balut (balot) roughly translates to mean “wrapped”.

Ingredients:

• 6 pcs balut eggs with shell, boiled
• 1 tablespoon butter
• 1 tablespoon garlic, minced
• 1 tablespoon onion, minced
• 2 tablespoon oyster sauce
• 1 tablespoon tamarind sauce
• Salt and pepper to taste

Garnishing:

• 2 sprigs spring onion, sliced
• 1/2 tsp garlic, browned

Click here for the Preparation Instructions

A Surprisingly Simple Way To Outwit Comfort Food Cravings

by Jan Michael | Feb 28, 2014 | Cravings, Diet | 0 comments

“I try to think before I eat, yet time after time, I find myself having just downed a whole box of cookies just because I’ve had a rough day,” said Meryl Gardner, Ph.D., a consumer psychology expert at the University of Delaware. “I had wanted to make myself feel better, but 15 minutes later I’m feeling much worse. Why am I so short-sighted when I’m in a bad mood?”

Gardner’s experience is a familiar one for anybody who struggles with emotional eating — the act of eating usually rich, fatty foods for comfort during times of stress, boredom or worse. To gain more insight into why people turn to “comfort food,” she conducted a series of four escalating experiments that examined how positive, negative and neutral moods affected food choice. Gardner also looked at how “temporal construal,” a concept that involves focusing on either the present or the future, affected food choice.

Gardner found that when she elicited bad moods among the participants (by having them read a sad story or writing in detail about things that make them sad), they were much more likely to choose indulgent snacks over healthy ones. No surprise there — bad moods indicate that there’s a problem, and rich food is one way to feel better about that problem in the short-term. She also found that happier people were more likely to choose healthier snacks and were more likely to say they want to stay healthy as they grow older.

But Gardner also found that pushing people to contemplate the future — by having them imagine details about their future home — strongly mitigated the effect of a bad mood on food choices. Participants who were put in a bad mood but who were then encouraged to imagine their future home chose to eat less indulgent food, compared with participants with bad moods who were encouraged to describe their present homes.

“When you think about the future, you’re taking in a bigger perspective,” explained Gardner. “People think about what is important to them, not just what’s on the tip of their forks.”

Dieting is often described as a battle of wills between your present self and your future self. But Gardner’s findings indicate that simply thinking about the future in a more abstract sense — even if unrelated to food and/or health — could be a more effective way to subconsciously motivate yourself to make healthier choices. The reason, Gardner guessed, is because an abstract sense of the future isn’t burdened with emotional baggage that could come with thinking about your future self.

“To motivate myself [to choose a healthy option at a restaurant], I might think about my college reunion coming up — but that could put me in a worse mood,” Gardner said. “Instead of focusing on how I will look in five years, I’ll think, ‘How will this restaurant look in five years? What will this menu look like in five years?’”

Another finding was that participants who wrote detailed descriptions about things that made them happy ate 77 percent healthier than the other groups. Co-author Brian Wansink, Ph.D. of Cornell University, explains the finding in this video