Doctor’s advice? Cut out all wheat products

In an article in the Vancouver Sun, a writer reviews this book, written by a Wisconsin-based cardiologist. It makes sense to me!

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

By William Davis M.D.

Like many cardiologists, Wisconsin-based Dr. William Davis has restored good health to thousands of his patients with his advice on dietary changes to improve the wellbeing of their hearts. Unlike most cardiologists, the diet Davis recommends doesn’t comply with any official stamp of nutritional approval.

Yet he seems to get some startling results, not only with the heart and circulatory conditions his patients see him for but also a wide variety of other health complaints, including skin rashes, diabetes, colitis, joint pain and insomnia.

Read the full article online.


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Liquid stevia extract as a better alternative to sugar

Stevia sweetener is the extract of the stevia plant, native to South America, and comes in a powder form, in individual serving packets (like the low-calorie saccharin-type products you’re used to seeing). For several years, I’d been buying the packets to substitute for sugar in coffee and tea, but I found that it had a bitter aftertaste. I tolerated it, wanting to stay away from processed sugar as much as possible, but I didn’t enjoy it.

Recently though, a friend told me that he buys stevia in liquid form. I decided to give it a try. For about $9 you can buy a 2 oz. bottle with an eyedropper cap so you can add stevia extract drop by drop, to your exact taste. The package says it contains 461 servings, if you use 4 drops per serving, which is a lot of sweet for the money. (FYI, I bought mine at New Frontiers here in Flagstaff.)

What I found is that it’s a perfect way to sweeten my tea without adding any calories, and there’s no aftertaste!

Depending on the recipe, baking with stevia could work. It won’t provide the chemical reaction that some recipes, like meringues, require to work, but if you’re trying to cut empty calories in favor of healthy calories, it’s probably worth a few experiments to see if it works in your favorite recipes, either alone or in combination with a reduced amount of sugar.

Comments or questions are welcome.

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Spinach and artichoke dip

2 cups (8 oz) shredded part skim mozzarella cheese divided
½ cup fat free Greek yogurt
¼ cup (1 oz) grated fresh parmesan cheese, divided
¼ teaspoon black pepper
1 can water chestnuts chopped
1 can diced green chilis
red pepper flakes
3 garlic cloves, crushed
2 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3 less fat cream cheese softened
1 (8 oz) block fat free cream cheese softened
1 (10 oz) package frozen chopped spinach, thawed drained and squeezed dry

Serve with baked tortilla chips or vegetables.

Preheat oven to 350°

Combine 1 ½ cups mozzarella, yogurt, 2 tablespoons parmesan, and next ingredients through spinach in large bowl and stir until well blended. Spoon mixture into baking dish. Sprinkle with ½ cup mozzarella and 2 tablespoons parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.

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Black Bean and Quinoa Casserole

1 cup quinoa (cooked as per pkg directions/rinse first)
1 cup salsa
2 egg whites
2 cups mashed sweet potatoes (roast in 350 oven for an hour or until soft)
1 cup shredded low fat cheddar cheese
1 cup black beans
1 tsp cumin
1 tsp onion powder
fresh garlic
salt and pepper to taste

Cook the quinoa. Once cooked mix all the ingredients but only half the cheese. Spray 9x 13 casserole dish and place all ingredients in dish. Put the other half of cheese on top of the casserole. Bake at 350° for 30 minutes.   (I added hot sauce on the top after it was cooked.)

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