“If it weren’t for the fact that the TV set and the refrigerator are so far apart, some of us wouldn’t get any exercise at all.”  Joey Adams

I’m often asked the question, “So, what’s in your refrigerator?” As a wellness coach, I’ve helped clients “alter” what they keep in their cupboards and refrigerator. However, I thought our readers might enjoy seeing what I keep on hand.

So Jerry pulled out our trusty little Flip Video Camera and we filmed a new video series for you.  Please note that I didn’t go out and shop before we did this, so the refrigerator isn’t overly full. But you’ll get an idea of some of the staples I use in food preparation.

I began with the refrigerator door. You’ll see that I use organic, unsalted butter, which thankfully is becoming easier to find. I mention organic agave nectar which I use on the rare occasion I make dessert. I show raw almond butter which I use instead of peanut butter, since peanut butter is actually a legume, harder to digest and contains a carcinogenic mold called aflatoxin.

I show various types of vinegar. Organic, raw apple cider vinegar is a stable I use often. A well-known food TV star abbreviates extra virgin olive oil with the letters, EVOO. I’ve often thought that organic apple cider vinegar should be called OACV. What do you think? The other vinegars I mention are used for various recipes. Balsamic vinegar, red wine vinegar, brown rice vinegar, and ume plum vinegar each bring a distinct flavor and uniqueness to a recipe. Balsamic vinegar is commonly used. I always buy organic balsamic vinegar to avoid added sulfites.

Even though I do like and prefer fresh garlic, there are times when it’s just not possible. So, I do use organic, diced garlic from the jar. I also show the various mustards, relish, and other condiments I keep on hand.

Stay tuned to find out what else I usually keep on hand.

Blessings on you as you examine what’s in your refrigerator.

“For a product to carry a health claim on its package, it must first have a package, so right off the bat it’s more likely to be a processed rather than a whole food.” Michael Pollan

Do you tend to believe or doubt the health claims made by food manufacturers?  Why do you feel that way?

…they resorted to deception to save themselves.  (Jos. 9:4a; NLT)

They say that imitation is the sincerest form of flattery. I guess that means that those of us who are labeled “foodies” by some, are becoming more and more of a culture-shaping influence. Maybe we’re actually winning.

Have you noticed how organic food used to be something only the fringe people of society bought and consumed, but now almost every grocery store in the land is selling some amount of organic produce. The arguments that organic is no better for you are tired and worn out, and people have begun to see through the sheer lack of logic in such an argument. Hence, industrial agriculture is scrambling to lobby for legislation that reduces the standards of organic in order to preserve market share.

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“In fact, the slew of nutrients in an egg yolk is so comprehensive that a few a day would offer better insurance than a multi-vitamin. Most importantly, the yolk contains most of the nutrients in an egg.”  Chris Masterjohn

How many eggs are you eating per week?

People complain when there is no salt in their food. And how tasteless is the uncooked white of an egg! (Job 6:6; NLT)

Even though I’ve written several articles before on the amazing benefits of eggs, I’ve recently realized that many people still believe the deceptive lie that eggs are “bad for you and cause high cholesterol.” During a coaching call last week with an intelligent, middle-aged man, I was again reminded of this very fact. When exploring what he typically eats for breakfast, I asked him if he ever eats eggs. “I try and stay away from them since I have high cholesterol.” When I began educating him on the health benefits of eggs and sharing with him that eggs do NOT elevate cholesterol and that they are very healthy food for us to eat, he exclaimed, “really?” He had believed a lie.

I’ve also noticed a trend even in some nutritional circles, touting to eat the egg white and throw the yolk away! I was appalled. Throw the best part of the egg away? Mike Geary says it well, “By throwing out the yolk and only eating egg whites, you’re essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients… it’s not even worth trying to list them all.” I totally agree, Mike!

He goes on to say that, “In fact, the egg whites are almost devoid of nutrition compared to the yolks. Even the protein in egg whites isn’t as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. Not to even mention that the egg yolks from free range chickens are loaded with omega-3 fatty acids.

“Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids.”

So, be deceived no longer. Eating egg yolks is good for your health…and NO they do not elevate cholesterol levels.

Prayer Power
Father, we thank You for the wonderful egg, complete with yolk and white. May our readers learn and understand the truth.

Link of the Day
Are Whole Eggs or Egg Whites Better for You?

Blessings on you as you enjoy the whole egg.

Photo by me and the sysop

“Today we have a nation that is addicted to sugar. In 1915, the national average of sugar consumption (per year) was around 15 to 20 pounds per person. Today the average person consumes his/her weight in sugar, plus over 20 pounds of corn syrup.”  Macrobiotic Guide

How much sugar do you consume per day on average?  Are you sure?

Honey seems tasteless to a person who is full, but even bitter food tastes sweet to the hungry.  (Prov. 27:7; NLT)

Sugar is sugar. How very profound. A little sugar is good (I suppose some would argue with that, so let’s just say a little is probably OK), but a lot is way too much.

Our culture is literally obsessed with sugar. Today’s link contains an alarming video documentary produced by CBCNews (Canadian Broadcasting Company) that asserts we are literally “slaves to a sugar-based diet.”

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“Since 1985, the FDA has operated a voluntary Adverse Reaction Monitoring System to track reactions to sulfites in food and beverages. Over a 10-year period, 1,097 reactions were reported, several of which involved fatalities.”  Dr. Russell Blaylock

Which would you rather have — bright orange dried apricots like the photo to the right, or dark brown dried apricots?  What if you knew that the bright orange ones were treated with a chemical that new research  demonstrates is more dangerous than previously known?

Then the LORD rained down fire and burning sulfur from the heavens on Sodom and Gomorrah.  (Gen. 19:24; NLT)

I can still remember an incident that happened at a restaurant in the early 80’s. I’d eaten at that particular restaurant before and always enjoyed the salad bar. However, the reason this time was especially memorable was because of the whopping headache I got soon after I left the restaurant. A pattern began to emerge of developing headaches when I would eat in certain restaurants.

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“Irradiating your skull to treat cancer makes about as much sense as injecting poison into your veins to treat cancer (chemotherapy).  It’s one of the most misguided ideas to have ever been floated by the sick care industry.”  Mike Adams

Would you get in a vehicle (car, plane, boat, et al.) that experts refused to use themselves?  Why or why not?

What a shame, what folly, to give advice before listening to the facts!  (Prov. 18:13; NLT)

There’s been a lot on the Internet lately about a topic that has been swept under the rug for years.  Late in January, Walt Bogdanich of the New York Times wrote two very long articles on radiation errors made by hospitals and others in the medical community in their attempts to radiate cancer cells.  The titles of the two articles tell the story: “Radiation Offers New Cures, and Ways to Do Harm” and “As Technology Surges, Radiation Safeguards Lag.”

While Bogdanich did his best to point out all the good that is being done with radiation, the frightening revelation in his two articles was

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“Chia, as an ingredient, is a dieter’s dream food. There are limitless ways to incorporate the Chia seed into your diet.”  Living-foods.com

Did you had a Chia Pet? What was his/her name? Why did you choose that name?

Hopefully some of you will remember the Chia Pet. Yes, we had one. It was a gift to us and we really never did much with it. For those of you who aren’t familiar with what I’m talking about, the chia Pet was an earthenware creature shaped like an animal that came with a packet of seeds. You would soak the seeds until they formed a gel, and then apply the gel to the moistened pottery. As the chia sprouted it would form a plush blanket of green. You would then cut off the green sprouts and put them in a salad or on a sandwich. I don’t even remember how they tasted.

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“Today foods are processed in ways specifically designed to get us to buy and eat more by pushing our evolutionary buttons — our inborn preferences for sweetness and fat and salt.  These tastes are difficult to find in nature but cheap and easy for the food scientist to deploy, with the result that food processing induces us to consume much more of these rarities than is good for us.”  Michael Pollan

Where’s the PETA agent when you really need him (or her)?

But suddenly, the food he has eaten turns sour within him, a poisonous venom in his stomach.  (Job 20:14; NLT)

Monday, I wrote about a novel diet idea — eat food. The gist was to avoid the food wanna-bees in the center aisles of the super market and pretty much stick to the outside aisles where the food tends to be fresh and, well…food. The prepackaged manufactured stuff in the center aisles is largely someone’s chemistry experiment with you and I as the guinea pigs.

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“In response to growing awareness about the dangers of artificial sweeteners, what does the manufacturer of one of the world’s most notable artificial sweeteners do? Why, rename it and begin marketing it as natural, of course.”  Ethan Huff

How aware are you of the aspartame in the food you’re eating?

But the result is as bitter as poison, sharp as a double-edged sword.  (Prov. 5:4; NLT)

If you’ve followed any of what I’ve written over the past few years, you know that one of my main “soapbox” arguments revolves around the dangers of aspartame. I will tell all who will listen (and even those who won’t) about this evil, artificial poison. It is now found in nearly 6,000 consumer foods and beverages, including (but not limited to) diet sodas and other soft drinks, instant breakfasts, cereals, chewing gum, cocoa mixes, frozen desserts, gelatin desserts, laxatives, pharmaceutical drugs and supplements, shake mixes, and yogurt.

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“Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet.”  Center for Science in the Public Interest

How do you pronounce butylated hydroxyanisole?  When’s the last time you ate some?  (Hint: When’s the last time you had some chewing gum or potato chips?  It most likely had butylated hydroxyanisole in it.)

One of the young men went out into the field to gather vegetables and came back with a pocketful of wild gourds. He shredded them and put them into the kettle without realizing they were poisonous.  (2 Kings 4:39, NLT)

Here’s a novel diet idea that I read about recently — eat food.

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