What to eat the day before a colonoscopy… March is Colon Cancer Awareness Month!

March is Colorectal Cancer Awareness month. As the CDC says below… if everyone who is 50 years old or older were screened regularly, as many as 60% of deaths from this cancer could be avoided.

Getting a colonoscopy really isn’t a big deal. You have an appointmet and talk to the doctor that will be performing the procedure. He will ask if you’re taking medication (vitamins/supplements included, tell them everything you take) and assorted other questions, then they will schedule an appointment, tell you what you can drink/eat. What your prep will be (there are many variations), what time you can no longer have liquids or anything else… then it’s a quick procedure. Mine was twilight, meaning I wasn’t put all the way under, which is nice because you wake up fast. It’s the best 15 minute sleep of your life! You don’t feel any different, you have no idea you even had it done.

I know. Fun fun. This past year Fred and I both turned 50, we celebrated (woohoo) by getting colonoscopies. Now we’re set for another 10 years. Thank God. For me, the actual prep part of it wasn’t so bad (the part you drink that “makes things happen”) it was NO FOOD the day before. Holy cow. No real solid food. No cheese. No cream in coffee? We work hard to not eat much sugar, we don’t drink soda, so to go from a pretty un-sweet existence to a sugar loaded day creeped me out.  BUT, if I bought the diet stuff, no calories and I could fall over from starvation. Believe me, this was a serious concern, ha ha… Basically, you’re on a liquid diet the day before (check with a doctor, I’m not one, I do not perform colonoscopies or have above average knowledge about them… check. check. check. This post is about what I did (what I was told to do)… and I’m happy to say I’m alive to talk about it!

I basically had jello (made three different kinds… breakfast, lunch and dinner, ugh), Gatorade (or other sports drink) which to me is loaded with sugar and other “stuff”, but it’s important to stay hydrated. If you don’t you get dehydrated which leaves to horrible side affects. So DRINK. DRINK. DRINK. (And not alcohol…). Clear, non pulp juices like white grape and apple are also options, for soda I opted for ginger ale in case I got nauseous from no food (I think that’s what I drank towards the end of the day). Hot tea (or coffee, but with no cream, no powdered cream, etc.). Chicken Boullion, but NOT the brand I bought here. I didn’t drink it, but when it came time for Fred’s colonoscopy prep day, he had to work, had a big meeting. Fun times. So I packed him his lunch (oh, how I felt for him that day), he called me and asked if it was OK if there were “green things” in the bouillon… AHHH, NO GREEN THINGS! While we’re on the topic of color NO RED, NO PINK, NO PURPLE of any kind in any form… it shows up like somethings wrong in your colon, and you don’t want to repeat this for at least 10 years. Popsicles were another thing you could eat, but NOT FRUIT POPS (pulp). So you have to eat the sugar laden ones, but none with RED, PINK or PURPLE! I was getting worried that mixing my Jello (lemon, lime, and orange would some how mix together, kind of like mixing paint, and turn red/pink/purple, ha… I was fine).

Fred’s lunch… heavy sigh… Again… NOT THIS BRAND OF BOULLION… it has “green stuff” (flavoring) in it. I was quite happy how I packed his Jello, hee…

Fred’s lunch on prep day!

Some really informative information found at COLONSCOPY FOR DUMMIES… there is a great PDF you can download. FULL of wonderful information!

Here is some valuable information from CDC.GOV

March Is National Colorectal Cancer Awareness Month

Colorectal cancer screening saves lives. If everyone who is 50 years old or older were screened regularly, as many as 60% of deaths from this cancer could be avoided.

Among cancers that affect both men and women, colorectal cancer (cancer of the colon or rectum) is the second leading cause of cancer deaths in the United States. Every year, about 140,000 Americans are diagnosed with colorectal cancer, and more than 50,000 people die from it.

How Can You Reduce Your Risk?

The risk of getting colorectal cancer increases with age. More than 90% of cases occur in people who are 50 years old or older. Colorectal cancer screening saves lives, but many people are not being screened according to national guidelines.

If you’re 50 years old or older, getting a screening test for colorectal cancer could save your life. Here’s how—

• Colorectal cancer screening tests can find precancerous polyps so they can be removed before they turn into cancer. In this way, colorectal cancer is prevented.
• Screening tests also can find colorectal cancer early, when treatment often leads to a cure.

What Are the Symptoms of Colorectal Cancer?

Precancerous polyps and colorectal cancer don’t always cause symptoms, especially at first. You could have polyps or colorectal cancer and not know it. That is why having a screening test is so important. Symptoms for colorectal cancer may include—

• Blood in or on the stool (bowel movement).
• Stomach pain, aches, or cramps that do not go away.
• Losing weight and you don’t know why.

These symptoms may be caused by something other than cancer. If you’re having any of these symptoms, the only way to know what is causing them is to see your doctor.

When Should You Begin to Get Screened?

You should begin screening for colorectal cancer soon after turning 50, then keep getting screened regularly until the age of 75. Ask your doctor if you should be screened if you’re older than 75.

Some people are at a higher risk than others for developing colorectal cancer. Having any of these things may increase your risk—

• Inflammatory bowel disease.
• A personal or family history of colorectal polyps or colorectal cancer.
• Genetic syndromes, like familial adenomatous polyposis or hereditary non-polyposis colorectal cancer (also known as Lynch syndrome).

If you think you may be at high risk for colorectal cancer, talk to your doctor about when and how often to get tested.

Catch you back here tomorrow!

Dr. Oz: 5 Step Plan to Prevent Alzheimer’s!

Everyone hates to hear those dreaded words… Alzheimer’s Disease. UGH. You would make a few changes in your life to help prevent it, wouldn’t you? Well, the infamous Doctor Oz has a five step plan that certainly can’t hurt!

Read the full article from DoctorOz.com :

I will give you a quick summary, but you WILL want to read the entire article, it’s not too long, and explanations help you understand HOW important these five steps truly are!

STEP 1: DHA 600MG:  Studies show that 600mg of DHA (an Omega-3) for 6 months boosts your brain so much that it functions as though it were 3 years younger! So, if you are taking fish oil, read the back of your supplement, see the DHA amount listed? You want to get 600mg a day!

STEP 2: Brain Boosting Switch ups: The older we get the more we do things the same. We eat, write, dial, hold a coffee cup, all with the same hand. If right handed start using your left hand for periods of time (and if you’re left handed use your right hand), you will be amazed how your brain actually needs to process what you’re doing… it’s not as quick and easy as with your dominant hand! Write words backwards, that’s another challenge!

STEP 3: BREATH! The 7-7-7-Stress Busting Breath: Stress is deadly for your brain… it’s like poison for the part of your brain responsible for memory. Stress can lead to high cortisol levels which can cause brain cell dysfunction, kill brain cells and make the brain actually shrink. Don’t roll your eyes dad… everyone should do this, whether you feel stress or not, spend some time each day doing the 7-7-7 breathing… Stress is like poison for your hippocampus – the part of brain responsible for memory – as it leads to chronically high levels of the hormone cortisol. High cortisol levels can cause brain cell dysfunction, kill brain cells, and cause atrophy of the brain.

STEP 4: Tease your memory: Did you realize you have the ability to memorize 20-30 items on a list? Start making a list and try to memorize…

STEP 5: Brain push ups: 7 push ups a day will help stimulate blood flow to your brain and generate new brain cells. 7 PUSHUPS A DAY. I say you hop up and give me 7! Hee…

Read the entire article it’s short and to the point, THANK YOU DOCTOR OZ!

I would like to thank Bobbie Stroud for forwarding me this Dr. Oz email… you are now a contributing editor, hee hee… Catch you back here tomorrow!

Birthday candles, AARP and a Colonoscopy!

You guessed it… Today I am 50! Hard to believe, because I don’t think I act like I’m 50. Actually to say “fifty” out loud sounds so foreign to me, it actually makes me laugh, which is better than crying, ha ha… Hey, I look forward to the future, 50 is the new 30 (and all you young people reading this that just rolled your eyes… Just wait, you go from 30 to 50 in the blink of an eye, time accelerates as you get older, I’m sure you’ve heard your parents, grandparents or any random older person say that at one time or another. I’m here to say. IT’S TRUE! So be happy for every day you have on earth…)!

Yep,  FIFTY birthday candles… enough to start a fire! Need a fire extinguisher nearby! Trying to think on the bright side… AARP. I can be a member now! Woohoo! Hey, I am excited about senior discounts now! If ya can’t beat ‘em, join ‘em, right? Did you know at age 55 you can get a free coffee from Dunkin Donuts? Get outta here! At 50 you can get a discount at Banana Republic (maybe because they know very few 50 year old women can fit in their clothes?)!

And oh yeah… the biggest birthday gift that you can give yourself… a colonoscopy! Help me out, I’m trying to think positive here… A good way to lose weight? I have a “consultation” soon.. Yippeeeee… I’ve read enough about it, am a tad worried I may starve to death, and NO MILK OR CREAM the day before, oh heavy sigh…. I can handle no food, but no cream means no coffee. That my friends, isn’t going to be pretty! I guess if that’s all I have to worry about, I’m doing great!

I know it’s going to be a fabulous birthday, Fred always makes sure of that. I love my birthday present, a Nikon Coolpix p510 with a 42x zoom, can’t wait to get it to Maine! WOOHOO!

Have a happy day and I’ll catch you back here tomorrow!!

 

Should you be worried about Genetically Modified Foods (GMO) especially when they’re in 80% of processed foods…

Just go ahead and try to keep up with what we should or shouldn’t eat. It’s a full time job… I’m here to tell you I read all the articles, listen to Dr. Oz, The Doctors, friends and neighbors and I feel like I’m swirling around in a circle. I know how to eat healthy… but with the advent of GMO (genetic modified organisms), and with the FDA not requiring any type of labeling so that YOU, the consumer can choose whether or not you want to eat GMO. It’s frustrating. We all need to stand up and let them know we need to know WHAT’S IN OUR FOOD as well as if it has been altered IN ANY WAY. Fair is fair. If we start dropping like flies but we knew the consequences, then so be it. However, to make us think we’re consuming something healthy (in a few cases) only to have it NOT be healthy, is WRONG.

I’ve read a lot about GMO over the past year or two. I have signed a petition to require labeling on those products, currently is not mandatory. HEAVY sigh… There is a fabulous article by PREVENTION MAGAZINE that helps to explain what this is all about. I urge you to read it. As always Prevention is chock full of great health information you can trust. The article was in the April 2012 issue of Prevention “As Nature Made Them”. Click the link to read the story… (Thank you Prevention for the article and for the above image)!

Let’s start with WHAT IS A GENETICALLY MODIFIED ORGANISM. First of all, organism, ewwww. I don’t like that word used in describing food I’m buying. But here are some excerpts from the magazine article, again, I urge you to read it in it’s entirety:

They’re called genetically modified organisms (GMOs), and they’re in 80% of the processed food on grocery store shelves—and a handful of whole foods as well, with perhaps more on the way soon.

A genetically modified food is one that has had lab-replicated genes from other plants, animals, and even viruses added to it in order to give it new characteristics—a resistance to insects, say, or to extreme heat and drought–that provide it an advantage in terms of hardy growth. Today, 91% of soy produced in the United States is genetically modified, as is 85% of corn and 88% of cottonseed, to name a few examples. Most GM crops are grown on large industrial farms and then processed into hundreds of other ingredients that show up in our food as corn syrup, soy lecithin, canola oil, cottonseed oil, or the sweeteners used in soups, spreads, and sauces–even infant formula. So ubiquitous have GMOs become, in fact, that unless a packaged food is certified organic or specifically labeled non-GMO, chances are it contains modified ingredients.

And it’s not just processed foods. Hawaiian papaya, certain varieties of summer squash, and, as recently as last December, drought-resistant corn on the cob have also joined the list of crops that the Food and Drug Administration has reviewed for genetic modification in the United States. Pushing the envelope even further, the agency is now considering green-lighting genetically altered salmon, which would be bred with DNA that makes it grow to full size twice as fast as wild salmon.

The controversy over GM food safety has swirled since the first altered foods were introduced in the early 1990s. Many scientists insist there’s no proof that genetically modified food can harm human health; their opponents counter that such claims cannot be responsibly made because there simply hasn’t been enough research conducted—and there ought to be before consumers can buy them. Such arguments have persuaded 30 countries—including Japan, Australia, and the entire European Union—to ban or severely restrict GM crops. But the United States hasn’t been persuaded.

Obligatory labeling that indicates the presence of GMOs by food manufacturers strikes many as a prudent first step. Last fall, a coalition that now includes more than 480 groups—including Physicians for Social Responsibility and the Ocean Conservancy—launched the Just Label It campaign, asking the federal government to require labeling of GM foods. The FDA has until mid-April to respond to the petition, which has so far amassed 560,000 signatures. In a separate effort, California is working to collect enough signatures to put the question of GM food labeling on its ballot in November.

And some final great thoughts from Prevention…

How To Avoid GM Foods:

Stay Away From The Top 8
The eight GM food crops are corn, soybeans, canola, cottonseed, sugar beets, Hawaiian papaya, and some zucchini and yellow squash.

Go Organic
Certified organic food cannot intentionally include GM ingredients.

Look For The “Non-GMO Project” Seal
This means the products have been independently tested and verified by the Non-GMO Project.

Use The Non-GMO Shopping Guide
This easy-to-use online guide and free phone app takes the guesswork out of grocery shopping.

Shop With GM-Free Retailers
Two large chains, Whole Foods Market and Trader Joe’s, have banned GM ingredients from their house brands.

One note… locally, EarthFare can be added to the list of no GMO foods… thankfully!

Well, whaddyathink about that? Exhausting, eh? To keep up with things you can join the NON GMO PROJECT Facebook page…

If you would like to see food labeled so that you know if it’s GMO, sign the petition, this one is going to the White House…

Let me know what YOU think. Google GMO. There is so much to read…

Catch you back here tomorrow!

Healthbeat: Beat Your Sugar and Starch Addiction… Here’s how…

I have to share with you a fabulous article from Prevention Magazine. Now don’t roll your eyes… hey, every little thing we can do to preserve our health is worth it, right? These are LITTLE changes that can help you beat the sugar and starch addiction (yes, addiction… America is addicted to sugar, and I’m no different. I am struggling to stop my sweet tea (and it’s not very sweet, I make “sweet tea” with 3 tablespoons of sugar for 2 quarts)… I find I don’t want to drink it… sigh… BUT tea is good for you, so I bought a mint plant and pluck off a section and place it in the glass and smash it with a spoon to release the wonderful mint flavor… at least that adds a different flavor!). Here are a few things YOU can do… this is adapted from the Prevention Magazine article adaptation of The Sugar Blockers Diet: Eat Great, Lose Weight–A Doctor’s 3-Step Plan to Lose Weight, Lower Blood Sugar, and Beat Diabetes–While Eating the Carbs You Love, by Rob Thompson, MD, with the editors of Prevention (Rodale, 2012). 

Have a Fatty Snack

Have a fatty snack 10 to 30 minutes before your meals. Reason: You remain fuller longer. 

At the outlet of your stomach is a muscular ring, the pyloric valve. It regulates the speed at which food leaves your stomach and enters your small intestine. This valve is all that stands between the ziti in your stomach and a surge of glucose in your bloodstream. But you can send your pyloric valve a message to slow down.Fat triggers a reflex that constricts the valve and slows digestion. As little as a teaspoon of fat–easily provided by a handful of nuts or a piece of cheese–will do the trick, provided you eat it before your meal.

Start Your Meal With A Salad

 Reason: It soaks up starch and sugar.

Soluble fiber from the pulp of plants–such as beans, carrots, apples, and oranges–swells like a sponge in your intestines and traps starch and sugar in the niches between its molecules. Soluble means “dissolvable”–and indeed, soluble fiber eventually dissolves, releasing glucose. However, that takes time. The glucose it absorbs seeps into your bloodstream slowly, so your body needs less insulin to handle it. A good way to ensure that you get enough soluble fiber is to have a salad–preferably before, rather than after, you eat a starch.

Eat Some Vinegar

 Reason: It slows the breakdown of starch into sugar.

The high acetic acid content in vinegar deactivates amylase, the enzyme that turns starch into sugar. (It doesn’t matter what kind of vinegar you use.) Because it acts on starch only, it has no effect on the absorption of refined sugar. In other words, it will help if you eat bread, but not candy. But there’s one more benefit: Vinegar also increases the body’s sensitivity to insulin.

You should consume vinegar at the start of your meal. Put it in salad dressing or sprinkle a couple of tablespoons on meat or vegetables. Vinegar brings out the flavor of food, as salt does.

Include Protein With Your Meal

 Reason: You won’t secrete as much insulin.

Here’s a paradox: You want to blunt insulin spikes–but to do that, you need to start secreting insulin sooner rather than later. It’s like a fire department responding to a fire. The quicker the alarm goes off, the fewer firefighters will be needed to put out the blaze.

Even though protein contains no glucose, it triggers a “first-phase insulin response” that occurs so fast, it keeps your blood sugar from rising as high later–and reduces the total amount of insulin you need to handle a meal. So have meatballs with your spaghetti.

Nosh on Lightly Cooked Vegetables

 Reason: You digest them more slowly.

Both fruits and vegetables contain soluble fiber. As a rule, though, vegetables make better sugar blockers, because they have more fiber and less sugar.

But don’t cook your vegetables to mush. Boiling vegetables until they’re limp and soggy saturates the soluble fiber, filling it with water so it can’t absorb the sugar and starch you want it to. Also, crisp vegetables are chunkier when they reach your stomach, and larger food particles take longer to digest, so you’ll feel full longer. Another tip: Roasted vegetables like cauliflower can often serve as a delicious starch substitute.

Sip A Glass Of Wine With Dinner

 Reason: Your liver won’t produce as much glucose.

Alcohol has unique sugar-blocking properties. Your liver normally converts some of the fat and protein in your blood to glucose, which adds to the glucose from the carbs you eat. But alcohol consumed with a meal temporarily halts your liver’s glucose production. A serving of any alcohol–beer, red or white wine, or a shot of hard liquor–will reduce the blood sugar load of a typical serving of starch by approximately 25%.

That doesn’t mean you should have several drinks (especially if you have diabetes, as multiple drinks can cause hypoglycemia). Not only does alcohol contain calories, but it also delays the sensation of fullness, so you tend to overeat and pile on calories. Be especially mindful about avoiding cocktails that are made with sweetened mixers–yet another source of sugar.

Save Sweets For Dessert Only

 Reason: All of the above.

If you eat sweets on an empty stomach, there’s nothing to impede the sugar from racing directly into your bloodstream–no fat, no soluble fiber, no protein, no vinegar. But if you confine sweets to the end of the meal, you have all of the built-in protection the preceding rules provide. If you want to keep blood sugar on an even keel, avoid between-meal sweets at all costs–and when you do indulge, don’t eat more than you can hold in the cup of your hand. But a few bites of candy after a meal will have little effect on your blood sugar and insulin–and can be quite satisfying.

 Bonus Sugar Blocker: Move Your Body

 There are other ways of blunting sugar spikes, and exercise is one of the best. Your muscle cells are by far the biggest users of glucose in your body and the target of most of the insulin you make.

When you exercise, your muscles need to replenish their energy stores, so each cell that you work out begins making glucose “transporters.” These sit on the surface of the cell and allow glucose to enter.In the meantime, while cells are still making the transporters, they also open up special channels that allow glucose in, independent of insulin. So to reduce sugar spikes, try going for a walk after eating.

Here’s a quick QUIZ to see if you’re at risk for Diabetes. I know sometimes you just don’t want to know, but this is one time you need to know. If you know you can prevent things from getting worse and turn things around!

Now with all that being said, it’s not really that hard. Have a small salad with some sort of fat (cheese, avocado, etc.), and a vinaigrette (any type of vinegar and olive oil). Then for your meal have a lean protein and a lightly cooked veggie. Sip a small glass of wine if you drink wine (not a reason to start drinking if you don’t). If you’re going to eat a sweet, have it after a meal as dessert, then… take a walk! Even if it’s just around the block. Leash up Fido and make his day!

Catch you back here tomorrow!

Vanilla bean infused honey… delish! Great on yogurt…

Vanilla Bean Infused Honey

Ahhh, if you’re one of the many making changes in your diet to cut sugar for a myriad of reasons, this will help! Vanilla bean infused honey… you can drizzle a little (or a lot) in your Greek yogurt for a fabulous taste! You can use it for many things, this is just what I happen to use it for… (oh, but since I can smell the bakery and the heavenly bread I keep getting images of a nice piece of toast (with the bakery bread), slathered spread lightly with Kerrygold grass fed cow butter (yep, sounds healthier already doesn’t it??) and a drizzle of the vanilla bean honey… oh boy! It’s dangerous living near a bakery… ha ha… Dr. Oz would remind you that honey is still sugar, so tread lightly… let me know how YOU use it… or what else you put in your Greek plain yogurt to make it tastier??!

Here’s the how… not much to it!

4-6 oz. honey

1-2 vanilla beans

Slice the vanilla beans at each end, then scrape the “meat” out of the inner part of the vanilla bean. Once you have done that…

In a heavy small saucepan, heat the honey (on low) until it’s warm, add the vanilla bean (“meat” and discarded bean portion), stir it around. Keep it on low about 10 minutes or until fragrant. Turn off, let cool, place in glass container.

Hope you enjoy! Catch you back here tomorrow!

Indian Chicken Curry Recipe – you MUST try this!

If you like chicken curry, you will LOVE this recipe. I wasn’t exactly sure WHAT chicken curry tasted like, but after mastering Chana Masala, I thought I would give this a whirl, and WHOA! Enough said! This is seriously good stuff! It’s not difficult, so give it a try!

I got the original recipe “Indian Chicken Curry II” from AllRecipes.com. After reading all the reviews there were several changes. I left out several ingredients and used different quantities of other ingredients… this is how I made it…

The lineup of ingredients… I like to have them measured, chopped and ready to go!

CHICKEN CURRY

Ingredients

3 tablespoons coconut oil (or olive oil if you don’t have coconut oil)

1 small onion, chopped

2 cloves garlic, (I use a microplane, or you could mince)

3 (heaping) tablespoons curry powder

1 teaspoon cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon ginger root (I use microplane, or you can grate or mince)

Salt to taste

2 skinless, boneless chicken breast halves, cut into bite size pieces

1 tablespoon tomato paste (buy it in the tube!)

1 cup plain yogurt (NOTE: most yogurt is 6 oz, not 8oz…)

1 can coconut milk (13.5 oz)

Directions

Heat oil in skillet over medium heat. Saute onion until translucent.

Nice to toast the spices before you add… Easy! Add spices to nonstick pan (dry), turn heat on medium and roast until fragrant. Turn off. That’s it!

Stir in garlic, curry, cinnamon, paprika, bay leaf, ginger and salt.

Stir 2 minutes, then add…

Chicken pieces, tomato paste and coconut milk.

Bring to boil, reduce heat, simmer 20-25 minutes. SLOWLY add yogurt. Remove bay leaf. Simmer 5 minutes. Serve over rice.

You simply will not believe how good this is, and how it creates the most wonderful smells in your kitchen! A nice accompaniment to this dish is a fresh salad with avocado, rice wine vinegar and olive oil and some flatbread… I brush with olive oil (optional) and wrap in foil and place in oven until warm. TASTY!

Enjoy!

Catch you back here tomorrow!!

Coconut Oil… what’s looking to be a very healthy oil that doesn’t get stored in the body as fat!

Image: Amazon

Coconut Oil… have you heard the rave reviews about all the wonderful things it can do? From what I’ve read this past weekend it can aid in losing weight, help prevent or even help those with Alzheimer’s, moisturize skin and hair, increase HDL (good cholesterol), decrease LDL (bad cholesterol), decrease triglycerides, the list goes on and on. We’ll have to wait for long term studies, but for me, I’m jumping on the bandwagon, and taking 1 tablespoon a day. It can’t hurt. Let me know if you’ve tried it. WHY are YOU taking it?  HOW are you taking it? I tried eating it off the spoon (it’s like lard), that was a little difficult, so I heat it ever so slightly and swallow… a tablespoon is doable, I personally chase it with a Triple Ginger Cookie from Trader Joe’s some people but it on toast, in coffee, in oatmeal, in smoothie’s, use it as oil and topping when making popcorn… AND the reason I bumped into the health benefits about coconut oil was because I saw a recipe for Double Coconut Muffins on the Smittin Kitchen website… whoa, they sounded good, and I had just spoken to my mom who told me about a video that someone just told her about (click HERE to see it) about how it’s helping Alzheimer’s Disease, and also helping to prevent. I’m sure long term studies are a ways off, but if you have a family history of Alzheimer’s you know how devastating it can be. I vowed to try this, it’s worth it to me… so now, I think everyone I know is taking this for one reason or another. I just didn’t want you to be left out of the loop!

Google Coconut Oil  and you will see so much information it will make your head spin. Try to read from reputable sources and realize that anyone can post anything to the Internet… From what I’ve read, you should buy VIRGIN coconut oil. Ideally Organic virgin (or extra virgin) coconut oil. UNREFINED, since they alter the makeup of the oil when it’s refined. Refined is good for using as a moisturizer for skin and hair. One more thing… you can often find it in the grocery store in the baking aisle, however, often times these are NOT the virgin organic varieties… those are mostly found in the health aisle… ask if you are unsure. Read HERE the Health Benefits of Coconut Oil by Charles Mattock, I got this from Dr. Oz’s website…

Here is a blip from Nutiva (extracted from Amazon):

A deliciously healthy cooking oil. Better than butter. USDA organic. Unrefined & no trans fats. Rich in lauric acid. A soothing body oil. The coconut oil myth. Coconut oil has been mistakenly described as not healthy. The fact is, coconut oil is cholesterol-free and rich in medium-chain good fats that doctors recommend. Why is it that baby formulas often include coconut oil? Because coconut is one of the world’s most nourishing super foods. Nutritionists suggest enjoying up to 3 tbsp of extra-virgin coconut oil each day, so help yourself to this heavenly, creamy taste of the tropics. Nutiva’s cold-pressed Coconut Oil is: Extra-virgin & pure white: not refined, deodorized or bleached! Organic: so it’s free from pesticides, GMOs and hexane. Versatile: Ideal as high-heat cooking oil (up to 350 degrees), as a nutritious substitute in baking, a better-than-butter replacement on bread, vegetables or popcorn, and as a luscious oil for skin care, hair care, and massage. America needs an oil change. While doctors suggest we consume a 4:1 ratio of Omega-6 to Omega-3, the average American diet provides a ratio of 20:1 or more – contributing to heart disease, skin disorders, and arterial inflammation. So avoid out of balance soy, corn, and canola oils with their trans fats, oxidation, and GMOs. Cook with coconut oil (with only 1% Omega-6), and use olive oil (also low in Omega-6), and hemp oil (with the perfect 3:1 Omega ratio) for unheated recipes. Nature’s ideal all-purpose cooking oil. No trans or hydrogenated fat; no cholesterol or hexane. Unlike other brands, we press our coconuts within 2 hours of chopping. No refrigeration required. Solid at room temperature and melts at 76 degrees. Any coconut husk fibers at the bottom of the jar are indigenous to the processing and harmless. Coconut oil contains medium-chain good fats with 50-55% lauric acid – a healthful nutrient that supports the metabolism. Certified organic by QAI. Product of the Philippines.

A disclaimer… I in no way am trying to provide medical advice, only passing along what many others have told me. Ask your doctor if you need to know if this is OK for you…

Catch you back here tomorrow!

ADDICTED… to the Black Bean Company, Charleston, SC…

Image: Black Bean Company 

OK, so I’m a little late getting in the swing of things… a friend sent me an email asking if we’ve been to Black Bean Co… a neat little restaurant on James Island (and another location on Spring Street). We’ve heard of it, but had never been. Had heard it was good, but that was coming from healthy food loving people, ha ha… I was assured that the food was good and the yogurt was to die for… we went, we saw, we tasted… we fell in love… went back the next day, and the next day, and the next day… and hopefully today!! It’s FRESH, HEALTHY food that tastes out of this world good. It’s not the healthy food that you have to try to choke down, no my friends, this is pure delight… from the very first to the very last bite… when you leave you can’t help thinking about when you’ll be back, what you’ll be ordering… it’s just all so good!

One of their sides is yogurt… It is a dream come true. My guess is that it’s vanilla bean infused honey added to Greek yogurt. You can definitely see the vanilla beans and you can taste honey, but the combination is to die for, then it comes with a little granola that changes each day, it’s not that overly sweet processed kind, it’s REAL granola… but SHHH! Don’t give the secret away, would hate to know they were out of stock!

We’re working our way down the menu… I only managed to get photos the second day, ha ha… but here they are, just so that you can see how delectable these wraps are. They have more… but this is out of this world!

The wrap above is the SOUTH WEST CHICKEN (Roasted chicken, black beans and jasmine rice, fresh local sweet corn, roasted tomatoes, spicy southwest chipotle sauce, shredded carrots, parmesan cheese, mixed greens) – did you read that description? Oh heavens… To. Die. For. Good. Spicy and perfect in every way!

This one is the BLACK AND BLUE (Chicken, (turkey or tofu), blue cheese, mixed greens, avocado, fig balsamic vinaigrette, black beans and jasmine rice) – oooooh!

The last one we got was the SPRING STREET (sorry no pic, was hungry!) it has chicken, turkey or tofu, hummus, heirloom tomatoes, cucumbers, fresh homemade tzatziki, mixed greens and sprouts! I think this one was my favorite, but I have a great passion for tzatziki, ha ha… so that may have sealed the deal! They have many vegetarian options (almost everything can be made without meat, with tofu substituted)… and don’t forget about the yogurt, but remember, don’t tell anyone!

Catch you back here tomorrow!

I cannot wait to get back here… Monhegan Island, ME. Why do so many of us feel this way?

I cannot wait to get back to Monhegan to hike, eat, sit and be merry! WHAT IS IT about this fantastic place? It has such a pull to so many people. You can’t wait to get there and you don’t want to leave…unless you fall into the category of those looking for a mall, a hairdresser, a golf course, or perhaps if you only wear high heels… I could see that the pull just wouldn’t be there for you. However if you fall into the category of those who appreciate nature, are creative (or perhaps just like to be around creative and interesting people) this place becomes an obsession. It’s simply too good to be true. If only for a short time!

Catch you back here tomorrow!