Green smoothies helped us beat diabetes

May 9, 2012 in diabetes, Food Porn

I do NOT want to sound like a cheezy televangelist or some hawker on late night infomercials or some vapid chick selling makeup at 2 am on channel 19,000

BUT I can attest that, using green smoothies like the one on one of my other blogs here (no sprouts tho, no bananas either) – NOT juicing but Vita-mixing (this way you get all the awesome fiber you NEED)

My DH has:

– Lost all blood and urine chemistry markers for diabetes
– Gone off ALL diabetes meds (wasnt on insulin yet)
– Gone off high blood pressure meds
– Gone off some other med he was on for cholesterol
– Lost something like 50 pounds
– Lowered all his bad fats and cholesterol in his blood to BELOW the lower end of normal scales – ALL OF THE USUAL TRIGLYCERIDE PANEL – whooosh from bad to awesomeness!!!!

IN 4 MONTHS

We have proven that you can, single handedly, monkey-wrench the pharmaceutical companies AND make your life SO MUCH BETTER just but making these green smoothies. You can add a simple leafy green salad with a low sugar low fat HOMEMADE vinaigrette if you need to chomp on things.

Drink these every day and stick to it and you WILL see massive gains against diabetes ad all the nasty side effects of diabetes and metabolic syndrome – I watched it happen.

This is NOT a diet, its food therapy. You are recharging your nutrient (not calorie) starved body with critically important vitamins, minerals, cofactors science hasnt learned about yet, rebuilding your neglected gut ecology, and enjoying fresh juicy goodness that will make you feel more energetic and juicy yourself!

Our green smoothie recipe is the following – yours can be different just watch the sugar, starch, dairy products, fats

ALL ORGANIC (crap in, crap out – this is an investment in YOU so you dont have to wake up feeling like a freight train ran you over every 3 minutes all night long)

This is for one day, its thick, like a shake and you can sip it with a straw to make it easier or dilute as you like with filtered water (I have been using water filtered with our nifty Brita pitcher)

This is in the order that i add to the blender

small amount of filtered water to lubricate
3 carrots
1 medium apple
1 peeled cucumber
1 peeled orange
2 stalks celery
slice of ginger
1/8 lemon with peel
handful baby spinach
splash triple distilled cod liver oil
1/4 cup hemp protein powder
1/4 cup raw maca root powder
2 cups dinosaur kale (any kind you like)
cup cilantro or flat leaf parsley or both
1/2 small head of lettuce (red, romaine, oak leaf, up to you)
more cool filtered water to bring whirling smoothie to near top of the blender

Store in a 1/2 gallon container in the fridge – dont store longer than for that day’s use. Rinse the container once done so nothing begins to stick to container – best not to let it dry onto surface.

We sometimes add beets or freshly cut pineapple… blueberries or other berries would be awesome – just be sure its all organic – berries can be seriously chemically treated if not organic.

Here is what it may look like!

Raw+Simple: Spicy Kale Sprout Fruit green smoothie

5.6 – a sweet number

June 8, 2007 in diabetes, low glycemic index

If you are a regular reader here you might remember when I wrote about how I had gotten a bad A1c hemoglobin glycosylation blood test (6.2) putting me into the diabetic range.

It was scary and all this time I actually thought I was being considered “pre-diabetic” but in truth my doc viewed me as diabetic. He wanted to give me a chance to modify my diet and habits to get the number down before we tried meds.

I did, as you know. I have been doing my best to eat low glycemic foods and its been painless but I have not been a saint by any means!

Just for reference, a test result below 6.0 = not diabetic.

I was also registering a high blood pressure at the previous visit (something freaky like 140/110 I think, very weird for me).

Well, I am happy to say that I astonished both my doc and my new diabetes educator today when my A1c test came back as 5.6!

My blood pressure was 104/68. That made me a happy happy person too. I gained a pound .. I think it was a karmic balance pound to make up for the other good news :-).

My doc immediately wanted to know what the heck I was up to (he is used to me getting up to crazy things like running for political office and all manner of other rather stressful adventures). I told him it was the low glycemic diet but that I was not perfect (he can see that for himself :-).

So today is a happy day, just thought I would share that with you all.

Also, let me just say, low glycemic eating is absolutely effective for me in getting the diabetes monkey off my back.

I am now merely pre-diabetes and will have to keep a close eye on this so that I do not go there again.

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Agave cubed: Partida Agave Nectar used three ways

May 20, 2007 in chocolate, diabetes, Food Porn, low glycemic index, product, review, Spirit World Blog, Well Fed Network

(This post will appear on [tag]The Spirit World[/tag] blog, a member of the [tag]Well Fed Network[/tag])

Hot Chocolate

I received a sample of the [tag]100% Organic Partida Agave Nectar[/tag] some time ago and it has been quite a journey as I developed [tag]recipe[/tag]s for this interesting [tag]product[/tag].

The [tag]Partida Tequila company[/tag] makes their [tag]tequila[/tag], as you might expect, from [tag]blue agave plants[/tag], a succulent that dwells in the arid lands around [tag]Jalisco, Mexico[/tag]. One can also make [tag]nectar[/tag] from these interesting plants and let me assure you, this nectar is quite a wonder. For one, it is sweeter than table sugar. It looks like a thin honey as it is less viscous. It tastes a bit like honey although it’s flavor is not a dominant thing. The most important thing, ok – to me, is that it is fantastically low on the g[tag]lycemic[/tag] scale.

Get this, pure [tag]agave[/tag] nectar has a GI of 11 while white sugar is 100. A 10th of the [tag]glycemic impact[/tag] of sugar!

Today I have two drink recipes and one food recipe to show you just a very few possibilities for working with [tag]agave nectar[/tag].

The first is one I tested just today. Its a nod to the south of the border origin of the nectar as it uses [tag]chocolate[/tag] and it’s consistency is something [tag]Montezuma[/tag] would love – thick and potent.

[tag]Blue Agave Nectar[/tag] [tag]Ghirardelli[/tag] Hot Chocolate

Ingredients:

Directions:

Combine agave nectar, cinnamon, chocolate powder and hot water in a small sauce pan over medium heat. Mix until incorporated. Add [tag]Ghirardelli chocolate[/tag] squares and then the fat free 1/2 and 1/2, heat until its smooth. Froth with an immersion blender. Do not not add [tag]marshmallow[/tag]s if you want to keep the GI low.
I had my rather fussy toddler give it a try and she loved it, even though it was made with grown-up unsweetened chocolate. She liked it with and without the marshmallows.

The second recipe is one that you will see all over the web and I will repeat it here but, since I do not drink tequila, I have not taste tested it. Its not hard to imagine that it is delicious!

[tag]Partida Agave Margarita[/tag]

Mix it all up in a bucket (or your favorite container), and serve over ice or chilled in a margarita glass.

The third and final recipe is one I developed a couple of weeks ago and, as you likely remember, covered in more detail at this post here.

oatmeal

[tag]Irish[/tag] [tag]Steel Cut[/tag] Oatmeal sweetened with agave nectar and passion fruit gastrique

Ingredients:

Directions:

In a small pan over medium heat, combine the scooped out pulpy seeds of the 2 passion fruits, the sliced apricots, 1 tablespoon of the Agave Nectar, 1 teaspoon of the fig vinegar, and 3 tablespoons of water. Simmer this down until it thickens to your desire consistency. You may need to add some water to thin or simmer longer to get it thicker, up to you! I put the syrup through a strainer to get rid of most of the midnight black seeds (which have these very interesting little divots across their surface) as they didn’t seem very edible to me.

When I served this all up, I put some agave nectar in the [tag]oatmeal[/tag] and stirred it up. I put the oatmeal into the bacon round (secured with a bit of wooden skewer) and then drizzled it with the [tag]gastrique[/tag] and added a bit of apricot. The remainder of apricots were put into a passion fruit rind. Do NOT eat raw passion fruit rind (has cyanide compounds in it).

I hope that these three recipes opened your eyes to the possibilities of agave nectar.

I plan on doing more work with chocolate because when I was making the hot chocolate, I saw how perfectly agave nectar married/melded with the chocolate (I feared it might seize but it didn’t).

Low GI chocolate sauce, oh how thou callest my name.

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Irish Steel Cut Oatmeal sweetened with agave nectar and passion fruit gastrique

May 2, 2007 in breakfast, diabetes, Food Porn, low glycemic index, product

oatmeal

If you are diabetic, pre-diabetic, following a low carb diet, or simply trying to eat lower processed foods, breakfast can be one of the hardest meals of the day. So much of what we eat here in the US for breakfast is high glycemic.

If you want to eat on the go, it can be extremely difficult to find something that is not almost pure carbs and often highly processed carbs (breakfast cereal, oatmeals, juice, etc).

Before my recent blood sugar test results, this was my breakfast – French Roast Starbucks with milk and a LOT of sugar. (I buy the Starbucks coffee in the bag from the store so I am not talking about a coffee bought in one of their stores). Though this killed my hunger immediately this drink is bad on several levels!

Obviously, loads of white sugar first thing in the morning is non-nutritive and simply counterproductive.

Caffeine causes insulin resistance (Keijzers GB et al. 2002, Graham TE, et al. 2001), especially in skeletal muscle (Thong FSL. et al. 2002) (you can somewhat reverse this effect with exercise).

“Diminished response to insulin, but not exercise/contraction signals leading to glucose transport in skeletal muscle, is a major factor responsible for insulin resistance associated with type 2 diabetes.” (Thong FSL. et al. 2002)

This is a super negative thing because, if you “starve” the skeletal muscles of glucose then your metabolism is not going to be optimal and thus your weight loss efforts will be side-tracked. Further, if you reduce insulin responsivity then your blood sugar will rise. If you “poison” the skeletal muscles, taking them out of the sugar consumption loop to some degree, then blood sugar is even harder to control.

It is well known that a walk will decrease your blood sugar levels, drinking a cup of coffee before hand may not be the best idea.

Just as an aside, we use caffeine in the lab to do all sorts of nasty things to culture cells. It speeds up the cell cycle and can lead to aneuploidies or chromosome abnormalities. Fun stuff isn’t it!

I have to tell you, giving up caffeine is extremely difficult for me but this is just one MORE reason to reconsider cutting it out. The only time I have been able to cut it out has been during pregnancy and its easier then because you have an increased blood volume and all sorts of hormones that seem to help with the feelings of wellness that I use caffeine for.

breakfast

Today’s breakfast featured here is McCann’s Irish steel-cut oatmeal, sliced star fruit, bacon, a [passion fruit gastrique with dried apricots, and an egg.

This entire thing started out simply with the oatmeal and then grew into what you see here because this is what I had on had after going to the grocery store and buying little oddities like passion fruit, star fruit and Alessi White Balsamic Fig Infused Vinegar. I had to figure out a way to make the oatmeal look attractive and taste delicious while not going crazy on sugar. I also wanted to try my sample of Partida Agave Nectar which has a stupendously low glycemic index! I got my sample as a review product from the Well Fed Network but I can not seem to find ordering information online! Will update if I do find it.

Why steel-cut oats? It has a lower glycemic index than rolled oats. Why is that? Because rolled oats have been so processed (rolled, steamed, beaten within an inch of it’s life) that they have a higher percentage of simple sugars. Steel-cut oats are more whole and thus have not been “pre-digested” to some degree by the rolled oat processing.

The other ingredients are listed below with their GI values or cal counts:

  • Steel cut oatmeal – 52 (Rolled oats oatmeal – 75)
  • Agave nectar – 10 (White sugar – 100)
  • Passion fruit – 30
  • Star Fruit – 40 cals – tastes sort of melon like but brighter and its juicy too, delish and not JUST a garnish! See note at the bottom*.
  • Egg and bacon – zero (though protein is insulinic)

I followed the package directions for the oatmeal (a bit more than 30 minutes of cooking)

The passion fruit gastrique is something I made up so I will provide the recipe below.

Passion fruit Apricot Fig Gastrique

Ingredients:

Directions:

In a small pan over medium heat, combine the scooped out pulpy seeds of the 2 passion fruits, the sliced apricots, 1 tablespoon of the Agave Nectar, 1 teaspoon of the fig vinegar, and 3 tablespoons of water. Simmer this down until it thickens to your desire consistency. You may need to add some water to thin or simmer longer to get it thicker, up to you!

I put the syrup through a strainer to get rid of most of the midnight black seeds (which have these very interesting little divots across their surface) as they didn’t seem very edible to me.

When I served this all up, I put some agave nectar in the oatmeal and stirred it up. I put the oatmeal into the bacon round (secured with a bit of wooden skewer) and then drizzled it with the gastrique and added a bit of apricot. The remainder of apricots were put into a passion fruit rind. Do NOT eat raw passion fruit rind (has cyanide compounds in it).

breakfast

* A note on star fruit: If you have renal disease, and especially if you are on dialysis, please do not eat star fruit. You can not clear a substance or toxin (oxalic acid) found in it. This is called star fruit intoxication.

Star fruit, belonging to the Oxalidaceae family, species Averrhoa carambola, is a popular fruit among Orientals. There have been reports of hiccup, confusion, and occasional fatal outcomes in uraemic patients after ingestion of star fruit. An excitatory neurotoxin from star fruit has been implicated although the exact nature of this toxic substance has not been identified. A group of seven patients is described from the dialysis centres at Queen Mary and Tung Wah Hospitals who developed symptoms including hiccup, confusion, vomiting, impaired consciousness, muscle twitching and hyperkalaemia shortly after ingestion of star fruit. Symptoms of most patients resolved after intensified dialysis or spontaneously, and no mortality was observed. The close temporal relationship of ingestion of star fruit and onset of symptoms strongly suggests the existence of a causal relationship between the two. It is recommended that uraemic patients should totally abstain from star fruit due to these rare but potentially fatal complications. The clinical manifestations of other reported series and current evidence for the possible candidate(s) of the neurotoxin are discussed. (Tse, KC et al. 2003)

References used:

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