Wednesday, October 22, 2008

Wow - Grass-fed beef doesn't make me gag like feed-lot beef!


How much do you think about the beef you eat? Until a few months ago I couldn't stand the taste (gross) taste of beef. I picked it out of things like spaghetti until I finally stopped putting it in to start with.

I had a nice man from La Cense ranch contact me about grass-fed beef. This was around the same time I started the Extreme Regime food program with Dr. Heidi Dulay. Between the La Cense Beef ranchers and Dr. Heidi I was convinced to try beef again.

I started with a roast. I let it cook all day in my crock pot. Let me tell you I was so surprised that I loved the taste! I hadn't eaten beef for over 10 years without gagging. Now I enjoyed this roast, what was the difference?

Grass was what the cow ate his entire life. No corn or other junk that cows are forced to eat in feedlots.
Photo from USDA


I'll post more about the benefits of grass-fed beef and the health concerns of eating corn-fed feed. Until then, look at the pictures above and tell us which beef you would rather eat. From grass-fed (upper right photo) or 'everything except grass' (center photo)?

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Thursday, October 16, 2008

Coconut Oil The World's Healthiest Oil

All fats are not equal.

And just so we're clear, the terms "fats" and "oils" are often used interchangeably, but fat is more correctly considered solid at room temperature, while oils are liquid. But what's really important is the structure.

The unique health benefits of coconut oil are directly related to its chemical structure, or more precisely, the length of its fatty acid chains.

Coconut oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.

Coconut oil is nature's richest source of these healthy MCFAs.

By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

There are several reasons to explain why these long-chain fatty acids are not as healthy for you as the MCFAs in coconut oil:

LCFAs are difficult for the body to break down -- they must be packaged with lipoproteins or carrier proteins and require special enzymes for digestion.

LCFAs put more strain on the pancreas, the liver and the entire digestive system.

LCFAs are predominantly stored in the body as fat. (That's why most people buy into the myth that fats are automatically "fattening".)

LCFAs can be deposited within arteries in lipid forms such as cholesterol.
On the other hand, however, the MCFAs in coconut oil are more health-promoting, because:

MCFAs are smaller. They permeate cell membranes easily, and do not require lipoproteins or special enzymes to be utilized effectively by your body.

MCFAs are easily digested, thus putting less strain on your digestive system. This is especially important for those of you with digestive or metabolic concerns.

MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.

MCFAs in coconut oil can actually help stimulate your body's metabolism, leading to weight loss.

The many benefits of coconut oil are finally reaching the mainstream.

Benefits like:

Promoting your heart health
Promoting weight loss when and if you need it
Supporting your immune system health
Supporting a healthy metabolism
Providing you with an immediate energy source
Helping to keep your skin healthy and youthful looking
Supporting the proper functioning of your thyroid gland

I have two oils that I use in food preparation.

The first, extra-virgin olive oil, is a better monounsaturated fat. It works great as a salad dressing.

However, it is not the best oil to cook with. Due to its chemical structure, cooking makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of all the double bonds they have.

Right after I started learning about real food from Dr. Heidi Dulay I decided to throw out the omega-6 vegetable oils in my cabinets. Why?

They contribute to the overabundance of omega-6 fats in your diet, and the imbalance of the omega-6 to omega-3 ratio.

There is only one oil that is stable enough to resist heat-induced damage, while it also helps you promote heart health, maintain normal cholesterol levels and even supports weight loss -- coconut oil.

So, whenever you need an oil to cook with, use coconut oil instead of butter, olive oil, vegetable oil, margarine, or any other type of oil called for in recipes. Even though I don't fully recommend frying foods, if you must fry, by all means use coconut oil -- it's your smartest choice.

Curiously, coconut oil contains the most saturated fat of all edible oils. We continue to be inundated by media portrayals of saturated fats as dangerous, but now you know better. And now you should have more peace of mind, knowing that you're making the right choice by using great-tasting organic coconut oil or the expeller coconut oil that is great for cooking when you don't want the coconut flavor.

Next- Coconut Oil, dieters best friend

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Tuesday, October 14, 2008

Dietary Dangers

1. Don't eat commercially processed foods such as cookies, cakes, crackers, TV dinners, soft drinks, packaged sauce mixes, etc.

2. Avoid all refined sweeteners such as sugar, dextrose, glucose and high fructose corn syrup.

3. Avoid white flour, white flour products and white rice.

4. Avoid all hydrogenated or partially hydrogenated fats and oils.

5. Avoid all vegetable oils made from soy, corn, safflower, canola or cottonseed.

6. Do not use polyunsaturated oils for cooking, sauteing or baking.

7. Avoid fried foods.

8. Do not practice veganism; animal products provide vital nutrients not found in plant foods.

9. Avoid products containing protein powders.

10. Avoid pasteurized milk; do not consume lowfat milk, skim milk, powdered milk or imitation milk products.


11. Avoid battery-produced eggs and factory-farmed meats.

12. Avoid highly processed luncheon meats and sausage containing MSG and other additives.

13. Avoid rancid and improperly prepared seeds, nuts and grains found in granolas, quick rise breads and extruded breakfast cereals, as they block mineral absorption and cause intestinal distress.

14. Avoid canned, sprayed, waxed, bioengineered or irradiated fruits and vegetables.

15. Avoid artificial food additives, especially MSG, hydrolyzed vegetable protein and aspartame, which are neurotoxins. Most soups, sauce and broth mixes and commercial condiments contain MSG, even if not so labeled.

16. Avoid caffeine-containing beverages such as coffee, tea and soft drinks. Avoid chocolate.

17. Avoid aluminum-containing foods such as commercial salt, baking powder and antacids. Do not use aluminum cookware or aluminum-containing deodorants.

18. Do not drink fluoridated water.

19. Avoid synthetic vitamins and foods containing them.

20. Do not drink distilled liquors.

21. Do not use a microwave oven.

Source - www.westonaprice.org

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Monday, October 13, 2008

Homogenized Milk - Facts

When I first wrote about raw milk here and here. I left out a very important part, homogenization.

If milk (non-homogenized) is left to stand overnight, the cream rises to the top. This is good because the amount and color of the cream have always been the measure of milk quality.

Homogenization forcefully blends the milk and cream so they never separate. Homogenization pumps milk at high pressure through a fine mesh, reducing it's fats to tiny particles.

Naturally, real milk should have a layer of cream on top. In the past, the thickness of the cream was a measure of quality milk. As the quality of milk has declined over the years, so has the cream content. To hide the lack of cream in the milk, the dairy industry uses homogenization to break up the fat globules and evenly distribute them throughout the milk. This process unnaturally increases the surface area of milk fat, exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage. The minute fat globules are also able to unnaturally pass through the intestinal wall into the bloodstream, bypassing the normal digestive and metabolic process and creating toxic by-products. Homogenization has been linked to heart disease and atherosclerosis. Source Weston A. Price Foundation

In the US homogenization became common soon after pasteurization because it solved two problems for the dairy industry. The first was the separation of the milk and cream. It was possible to ship pasteurized milk long distances, but the cream rose in transit, when meant the most valuable part of the milk -- the fat-- was unevenly distributed from one customer to another. Homogenization spreads the cream throughout the milk so everyone gets a share.

The second problem was cosmetic. After pasteurization, dead white blood cells and bacteria form a sludge that sinks to the bottom of the milk. Homogenization spreads this unsightly mass throughout the milk and makes it disappear.

Homogenization is completely unnecessary. It also ruins the flavor and texture of milk. It breaks up the delicate fats, producing rancid flavors and causing milk to sour more quickly.

Happily, non-homogenized milk is perfectly legal and can be found in Natural Food Stores. Look for labels with "cream top" or "cream line." If the whole milk with cream on top is too rich for your tastes, just pour off the cream and use it on other foods.

Considering how commercial milk is processed, it's no wonder that millions of Americans are allergic to it. An allergic reaction to dairy can cause symptoms such as diarrhea, vomiting (even projectile vomiting), stomach pain, cramping, gas, bloating, nausea, headaches, sinus/chest congestion, and sore or scratchy throat. Pasteurized milk consumption has been linked to many other illnesses as well, such as: asthma, atherosclerosis, diabetes, chronic infections (especially upper respiratory and ear infections), obesity, osteoporosis, and prostate, ovarian, breast, and colon cancer.

Sources
The truth about raw milk - don't blame it on the cow!
Weston A. Price Foundation
Real Food - Nina Planck,2006 - pg 75

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Friday, October 10, 2008

Good Egg, Bad Egg

GOOD EGG, BAD EGG -- HOW TO KNOW?
They all look about the same, standing at attention in their platoons of twelve, and the cartons don't tell you much. How can you know whether the eggs you are about to buy are fresh and have come from healthy chickens, or are old and have come from poorly fed, stressed birds? The only way to know is to look closely and ask questions. eggs for health

First, how do the eggs look? The shells should be dull, not shiny. Look at the air sacs on the shell's surface: the bigger the air sac the older the egg. The eggs should feel strong, not so delicate that regular handling threatens to crack them.

eggs for weight lossOnce you get them home you can perform two more freshness tests: Place the eggs in a large bowl of cold water; if they float, they are quite old. Unshelled onto a plate, the yolk of a truly fresh egg will dome up and stay up, and the white will clearly be thicker in the middle part, thinner on the edges. The yolks should also be a deep yellow orange, not pallid. Another test is to break the egg into boiling water--the so-called water poach. If the egg stays together, it's a good one. Most supermarket eggs break up into tiny pieces on contact with the water.

But how the chickens are treated is the big question. It's best to bypass the cheap, supermarket brand egg. These are usually produced in vast factory "farms" with upwards of 500,000 birds in one facility. The birds are caged in buildings that are artificially lighted and ventilated. The feed is most likely a mixture of conventionally grown corn and soy, undoubtedly contaminated by GMOs and laced with antibiotics. There is not much goodness in eggs like these. More about difference in egggs.

Then there are the smaller, commercial operations that produce free-range, antibiotic-free eggs. These are certainly a step up, but living conditions vary considerably--some producers have their birds on pasture, some give the birds access to the outdoors, some don't; some keep a few roosters, some have none; some keep the groups small, most don't.

If you seek out eggs from a small local grower, consider asking the following questions to learn more about the eggs you buy:

What do you feed your chickens? The ideal feed is a combination of organically grown grains, legumes, grasses, greens, worms and insects. Less than ideal but still acceptable to many is organic lay pellets and organically grown corn and soy. At the bottom of the heap are commercial lay pellets, conventionally grown corn and soy and cottonseed meal.

Do you use antibiotics? If the health of a whole flock is threatened, then the judicial use of antibiotics can usually be tolerated by the consumer, as long as eggs from that period are not sold. Antibiotics routinely added to the feed ration, however, must be strictly avoided.

How many birds do you have? How many chickens in the whole operation, and how many in each flock? Smaller is better. Even with a big operation, if small flocks are maintained--maximum 100 to 150--then the chickens can maintain a chicken society (a pecking order) and will be less stressed.

What are living conditions like for the birds? Do the birds have regular access to the outdoors? What is the square footage of their house and yard? If chickens are given enough space, they are less likely to become stressed and/or diseased.

How fresh are these eggs? Small producers sometimes store eggs for a period of days or weeks until they have enough to make a delivery. Eggs should not be older than 10 days when they are brought to market, and should be labeled with date of harvest.

Are the eggs fertile? What is the ratio of roosters to hens? Anywhere between 1 to 10and 1 to 20 is a good balance. If the producer keeps roosters, the flocks will better resemble a natural chicken society and the hens will be less stressed.

What breed are your chickens? While this likely doesn't matter much to individual egg quality, it gives the consumer an idea of how much the producer knows about his birds.

May I visit your farm? While you might never do this, the producer's response will give you an idea of whether he or she is proud of the operation or ashamed of it.

Surprise source of vitamin D.

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Thursday, October 9, 2008

Pastured Eggs Clearly Offer Better Nutrition



As it turns out, all those choices of eggs at your supermarket aren't providing you much of a choice at all.

Recent tests conducted by Mother Earth News magazine have shown once again that eggs from chickens that range freely on pasture provide clear nutritional benefits over eggs from confinement operations.

Mother Earth News collected samples from 14 pastured flocks across the country and had them tested at an accredited laboratory. The results were compared to official US Department of Agriculture data for commercial eggs.

Results showed the pastured eggs contained an amazing:

1/3 less cholesterol than commercial eggs

1/4 less saturated fat

2/3 more vitamin A

2 times more omega-3 fatty acids

7 times more beta carotene

Full results of the tests are available in the October/November 2007 issue of Mother Earth News, or on their website at MotherEarthNews.com.

The critical element in nutritionally superior poultry is the amount of forage the birds ingest.

The green material of fresh forage provides B vitamins as well as carotenes, some of which the chicken turns into vitamin A. Omega-3 fatty acids in the forage end up in the fat. Exposure to sunlight ensures that the fat will also contain vitamin D. The more yellow the fat, the more nutritious. The same is true for egg production, with the yolk carrying the signature dark orange color characteristic of high forage intake.

Modern conventional chicken production takes places in windowless buildings that house tens of thousands of birds, stacked in cages three high. Feed is taken to the birds on conveyor belts and the eggs brough back the same way. The birds are debeaked so that they do not cannibalize each other. Every few days a human being walks through to remove dead birds.

Dr. Heidi Dulay said, "There are degrees of quality/nutrition/real-ness of eggs (and other foods). It's not detrimental to health to eat organic eggs from a natural food/health-oriented market.

That's the lowest rung in the healthy-egg ladder.

Next is organic omega 3.

These two classifications do not address whether the chickens' feet ever touch the ground (many never do!) or whether their organic diet is grain or green vegetable or both. But they are acceptable - ie, not risky or dangerous industrial food like some supermarket eggs might be."

"While folks are searching for the top-of-the-line egg, it's ok to eat just organic eggs. This may help make foraging for the ER egg an enjoyable adventure rather than a stressful one. Ideally, pastured eggs would be our staple eggs (from happy chickens) and use organic and organic omega 3 eggs only when pastured eggs are not available."

"Even an egg McMuffin is a choice - when the alternative is starvation or acute depression... :)" Dr. Heidi Dulay

Surprise source of vitamin D

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Real Food Videos With Dr. Heidi Dulay

Short videos from Dr. Heidi Dulay and her Extreme Regime Real Food classes:


Video 1:49 mins

Click here for Surprise Source of Vitamin D.
I think you will be as surprised as I was about this food that supplies vitamin D.

Click here for How To Fry An ER Egg.
Yes eggs are a good Real food if they are the right ones and cooked the right way.

Warm Eggs for Dr. Heidi's ER Fat Burn Travel bag
Warm eggs

Want more tips like this while losing weight or learning about Real food?
Next ER Fat Burning program with Dr. Heidi, Jan, 09 See here...

The truth about raw milk - don't blame it on the cow!

Fast REAL Food for Paupers: Chicken broth demo Part I

Real Food for Paupers:chicken back broth Part 2

Dr.Heidi shows how to make her ER body toddy for weight loss

Dr. Heidi's Dry mix for the weight loss body toddy

Dr. Heidi's Travel Fat Burning Foods Part I

Dr. Heidi's Travel Fat Burning Foods Part II


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Wednesday, October 8, 2008

Soy Milk or Raw Milk, Which is Healthier?

There are many raw milk benefits that most people don't know. Many people have never tasted raw milk because milk has been pasteurized for their whole life. Have you heard of the total raw milk diet? It's a therapeutic method that was used in the U.S. at the turn of the 20th century, says professor Heidi Dulay.

Some people do the total raw milk diet today as a serious therapeutic method.

But, cautions professor Dulay, don't try any big raw milk diet at home. Because, she told her class:

"You need access to high quality 100% grass-fed clean raw milk - only available from local farmers who do NOT sell their milk to pasteurization plants or other conventional milk distribution companies (and sometimes, Whole Foods)."
More from Dr. Heidi Dulay:

The truth about raw milk - don't blame it on the cow!


After viewing the video about raw milk a reader has this question:
Rich asks, "So where does soy milk fit in to the equation? is it better than raw milk or just an equal alternative?"

Dr. Heidi replied, "I once thought soy milk was the cat's meow. I was vegan then and the research on soy was in its infancy.

I've now been persuaded that soy milk is, at best, inferior to raw cow's milk or raw goat's milk (its amino acid profile is incomplete), and may even be detrimental to health - especially to the thyroid, reproductive organs and the brain.

This is primarily because of the way soy milk, or soy in general, is consumed in this country - as a replacement for animal milk or animal protein (rather than as an accompaniment to animal food, as it is in Asia, e.g. tofu in fish broth), and in relatively large quantities.

Also, most soy milk in the US is highly processed -- most of the nutrients are processed out of it and remnants of the chemicals used in the processing remain in the milk.


Here is an article on the soy controversy
by highly respected researcher and nutritionist Dr. Mary Enig who also cites other research studies.

I now drink raw cow's milk and use goat whey protein."

Heidi Dulay, EdD, NC
Private practice: Little Spa.
Adjunct Professor, JFKU Holistic Health Education, Pleasant Hill, CA
VP Product Development Whole Food Nation.



More about Soy products, if you want to know the science:
High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.

Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.

Soy foods increase the body's requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys. SOURCE - Soy Alert!

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Raw Milk For Health

Back in the 20s, Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high quality dairy products was considered vital to American security and the economic well being of the nation.

Real milk comes from cows that eat real food!

Real feed for cows is green grass in Spring, Summer and Fall; stored dry hay, silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and Price's "Activator X" (a fat-soluble catalyst that promotes optimum mineral assimilation, now believed to be vitamin K2) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall.

Vitamins A and D are greatly diminished, and Activator X disappears, when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled "organic") comes from dairy cows that are kept in confinement their entire lives and never see green grass!

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.

Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification.

Inspection of dairy herds for disease is not required for pasteurized milk.

Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.

And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected.

Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds.

Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)

Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease.

Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.

Sources: Real Milk
Dr. Heidi Dulay


For help in finding clean raw milk start with these resources:
Eat Wild All Grass Dairies
Local Harvest.org

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Monday, October 6, 2008

Little Spa - Dr. Heidi Dulay and Vicki Link



Dr. Heidi Dulay is a certified nutritionist and hypnotherapist with a doctorate from Harvard in human development.

Dr. Heidi, as her clients fondly call her, confesses that she was a fat child, suffered from multiple phobias for years, and even cervical cancer in her early thirties. She is now grateful for these obstacles that inspired her devotion to weight control, peace of mind and peak health.

She operates "Little Spa" -- her private alternative weight management and hypnotherapy practice in Petaluma and Mill Valley. She has gone from being a university professor to teaching workshops on health, longevity and Tibetan qigong. A book is in progress on her unique food cycling approach to weight management.




A health and fitness nut for 20 years, Vicki is a certified diet counselor and she loves to run every day - at night - in the dark and up the hill with her flashlight and two dogs. She's a hiking lover, and travels to Yosemite each year to backpack for two weeks.

Vicki owned a health store for almost ten years and ran juice fasts with Dr. Heidi. She would come up with oodles of yummy veggie and fruit juice recipes for the guests. Today she joins Dr. Heidi in the new Extreme Regime Weight Control program.

She loves coaching and providing steady support for people who want to use real food to find their way back to health and looking good.


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What is the Extreme Regime Food Cycle?



Food Cycling aka Extreme Regime (ER)
The Program

What's different about this? It's based on new research showing that calorie counting and doing exercise don't help most people lose weight. The Surgeon General's Report notwithsanding.

What do we get to eat? No rabbit food required. No exercise required. So, what do I have to do?

Eat real fats and proteins. Lay off artificial sweeteners and packaged "low-carb" or "low-fat" foods. Those labels are a sure sign of fake ingredients inside. They may cause you to retain water and fat and pack on cellulite.

ER eating plans accommodate Western and Eastern foods, different blood types and food sensitivies, traveling, restaurant food, and different levels of cooking skills.

On a pauper budget? Vegetarian? There are ER food plans for you.

You get a food list, food sources and recipes.

Here are the 4 basics of the ER program:

1. Real food is good. No fake, toxic, food-like substances.

2. Fat is good, including saturated fat IF it's from happy animals. Or from coconuts.

3. Refined carbs are bad: sugar, sweets, alcohol and refined grains (white bread, pasta, rice, etc.). BAD.

4. Starving is no good. It destroys metabolism and creates fat.

What about fruits and veggies? Whole grains and legumes?

There's a place for them in ER, but it is not in the Fat Burning Cycle except for a few, for some people.

Fruits and vegetables are primary foods in Cleansing, the second big cycle in ER. Grains and legumes may be part of the Coasting cycle for some people, depending on their body type. For many people, grains and legumes are fattening, or cause digestive problems and allergies.

What's food cycling?

Food cycling grew out of very different "diet" approaches that all reported success. One explanation, it seems, is that bodies work like the seasons - they need different foods for different times.

For example, Fat Burning food is very different from Cleansing food. Coasting food, the third big cycle in ER, is also different. There are two mini-cycles: Comfort and Celebration, which keep us sane and happy.

ER Program Options

Active format. Dr. Heidi does live weekly group conference calls. She brings you up to date on clinical research findings on weight loss, and clarifies much of the confusing advice you might have heard or read. She works with you one-on-one every week to customize your program based on your own biochemical profile, conditions, preferences, reactions, and rate of progress.

Audit format. For do-it-yourselfers. No private sessions. Listen to the group calls, receive the handouts (pdfs), videos and audios, and join the private online ER discussion group.

What makes this work?

1. The food cycles.
Bodies know that there’s a time for fat burning, and a time for cleansing and rejuvenation. A time for discipline, and a time for comfort or celebration. And when it's ready it can coast, knowing what's truly good for it.

The Food Cycling/Extreme Regime Program guides you through these eating stages for lasting weight loss.

2. Commitment to health and rejuvenation.
There's nothing toxic (like artificial sweeteners or artificial bars or shakes) that's likely to compromise your health in the long run. No fat deprivation. We'd rather focus preventing or reversing aging while you lose weight.

3. Commitment to pleasure, ease and individuality.
I've been a hedonist for years. So I tailor your ER to you. How? Together, we eliminate anything stressful or unappealing. ER can accomodate your unique conditions, life style and goals.Plus if you don't like what you're eating, you might stress out. Chronic stress is harmful to health and causes fat storage. Who wants that?

What about weight loss?

Here’s what program graduates have said:

“ I finally lost the 20 lbs I thought I would never lose and kept it off even after a Mexico vacation. I’m never hungry.”
- Jennifer Grainger, Counselor, Stockton, CA

“I’m glad I lost 45 pounds in four months, but what’s more important is I feel so much better. When I came to Dr. Dulay a year ago, I couldn’t work more than 15 hours a week. Now I’m working 30.”
- Joe Thompson, Contractor, Petaluma, CA

“I lost 70 lbs in 9 months, including a 2-month plateau which I’m just coming off now. I just kept on food cycling during the plateau and I’m starting to lose again. 50 more to go. It’s part of my life now. It’s easy to eat in restaurants. It’s the way my husband and I eat now and we like it.”
- Syd Thompson, Real estate broker (Joe’s wife), Petaluma, CA

“I can feel it in the waist of my pants. They’re all looser... I’m not eating all that junk I used to eat -- Cheetos, Tostitos ... No candy bar after lunch, no Cokes except on rare occasions. I don’t miss them at all. And I now enjoy food in France without paying the weight price.”
- Nat Baker, Financial Controller, Silicon Valley

“I never thought losing weight could feel this good. Most of my perimenopausal symptoms and cravings are gone.”
- Virginia Poggi, Stockton, CA

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Robin's new blog for the Real Food part of Whole Food Nation. I'll use this blog for all updates and news with Little Spa, Whole Food Nation and what affiliates are doing.

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Help Spread The Low Carb Word

Help us let people know about the best way to lose weight, the Low-Carb food. Listen to Dr. Heidi's intro call about her ER Fat Burn Program. If what we are doing for people fits you and your site we would be happy to chat with you, email Robin here: robinplan@gmail.com
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