DAIRY PRODUCTS
For those who have looked at me in disbelief during a nutritional consult when I recommended full fat dairy products versus low fat products, a study recently published by the Harvard School of Public Health is especially important for you!
In this study which followed 18,555 women in the Nurses Health Study II for eight years, they found eating low fat dairy products may increase the risk of infertility due to lack of ovulation. Conversely, those who consumed full fat dairy foods decreased their risk for infertility.
Now it gets even more interesting. In the fat extraction process there are significant changes in milk composition which have been found to have some androgenic effects in animals. Intake of low fat dairy foods has been associated with androgen excess which is a component of PCOS (polycystic ovary syndrome) and acne.
So if you are going to eat dairy products, please go for the real deal! Purchase products which are full fat, free of hormones and antibiotics, minimally processed (no ultra-pasteurization!), and preferably organic.
It is important to note that this study did not conclude that consuming excessive amounts of full fat dairy products will increase fertility. It is purely a comparison between the consumption of full fat versus low fat products. Everything in moderation please!
To view the full study go to http://www.oxfordjournals.org/eshre/press-release/freepdf/dem019.pdf
I encourage you to learn more about “Real Milk” by going to http://www.realmilk.com/what.html
Tuesday, July 3, 2007
SNACK RECIPES
SNACK RECIPES
Many of you have requested some tasty snacks. Three of my favorites are posted here just for you! Two are sweet and one is savory. Enjoy!
Orange Poppy Seed Muffins
Makes 6 large, 10-12 medium or 18 mini muffins
Preheat oven to 350º F and lightly oil muffin pans
Ingredients:
Zest of 1 large organic orange
2/3 cup organic orange juice
1 cup organic whole wheat flour
1 cup organic rice flour (you can use 2 cups of rice flour if you need to avoid wheat)
1 tbsp aluminum free baking powder
¼ tsp sea salt
¼ cup organic canola oil
1/3 cup rice syrup
2 tbsp organic pure maple syrup
1 ½ tsp vanilla
1/4 cup poppy seeds
Wisk the wet ingredients in a small bowl. Combine the dry ingredients in a larger bowl. Gently pour the wet mixture into the dry and fold. Sprinkle in the poppy seeds and gently combine the mixture. Pour the mixture into the greased pan and bake for 35-40 minutes until the muffins rise and are golden. Let cool before removing the muffins from the pan.
Peanut Butter Balls
Ingredients:
1 jar of organic, sugar free, crunchy peanut butter (or crunchy almond butter)
2 ripe organic bananas
2 tbsp organic flax seeds
2 scoops of chocolate whey protein powder
chopped walnuts or pecans to taste
Use a fork to mash all of these ingredients together. Be sure to mash the bananas well—they should not be visible. Wash your hands and then roll the mixture into walnut-sized balls. Place them in the freezer for 2 hours on a wax paper lined cookie sheet. After 2 hours you can divide them up into small freezer bags for convenient snacks. *For holidays you can roll them in some organic sugar sprinkles.
Seaweed Nut Crunch
Preheat oven to 350º F.
Ingredients:
1/3 cup organic canola oil
½ cup organic pure maple syrup
1 cup sliced almonds
1 cup sesame seeds
6 sheets nori seaweed torn into small pieces
1 tsp shoyu (or to taste)
Pour canola oil and maple syrup in a large skillet. Bring to a frothy boil and add the sliced almonds, stir, and add sesame seeds and nori pieces. Sprinkle in the shoyu. Continue stirring until everything is coated. Pour into one layer on a baking sheet. Bake for 10 minutes. Let cool.
Many of you have requested some tasty snacks. Three of my favorites are posted here just for you! Two are sweet and one is savory. Enjoy!
Orange Poppy Seed Muffins
Makes 6 large, 10-12 medium or 18 mini muffins
Preheat oven to 350º F and lightly oil muffin pans
Ingredients:
Zest of 1 large organic orange
2/3 cup organic orange juice
1 cup organic whole wheat flour
1 cup organic rice flour (you can use 2 cups of rice flour if you need to avoid wheat)
1 tbsp aluminum free baking powder
¼ tsp sea salt
¼ cup organic canola oil
1/3 cup rice syrup
2 tbsp organic pure maple syrup
1 ½ tsp vanilla
1/4 cup poppy seeds
Wisk the wet ingredients in a small bowl. Combine the dry ingredients in a larger bowl. Gently pour the wet mixture into the dry and fold. Sprinkle in the poppy seeds and gently combine the mixture. Pour the mixture into the greased pan and bake for 35-40 minutes until the muffins rise and are golden. Let cool before removing the muffins from the pan.
Peanut Butter Balls
Ingredients:
1 jar of organic, sugar free, crunchy peanut butter (or crunchy almond butter)
2 ripe organic bananas
2 tbsp organic flax seeds
2 scoops of chocolate whey protein powder
chopped walnuts or pecans to taste
Use a fork to mash all of these ingredients together. Be sure to mash the bananas well—they should not be visible. Wash your hands and then roll the mixture into walnut-sized balls. Place them in the freezer for 2 hours on a wax paper lined cookie sheet. After 2 hours you can divide them up into small freezer bags for convenient snacks. *For holidays you can roll them in some organic sugar sprinkles.
Seaweed Nut Crunch
Preheat oven to 350º F.
Ingredients:
1/3 cup organic canola oil
½ cup organic pure maple syrup
1 cup sliced almonds
1 cup sesame seeds
6 sheets nori seaweed torn into small pieces
1 tsp shoyu (or to taste)
Pour canola oil and maple syrup in a large skillet. Bring to a frothy boil and add the sliced almonds, stir, and add sesame seeds and nori pieces. Sprinkle in the shoyu. Continue stirring until everything is coated. Pour into one layer on a baking sheet. Bake for 10 minutes. Let cool.
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