Thanks for trusting your kids with us!

Emma and Libby had a blast with some of your kids, at their Health Kids’ Chefs Camps last week. Next year they want you to know they’ll be doing all new recipes.

This year they did a scavenger hunt, where they learned about WHY lots of our favorite foods are healthy. They made aprons, they got their own recipe book with their photo in it, and played lots of games. They made fruit leather, blueberry muffins, hummus with vegetables, vegetable pizza, green smoothies, halvah, fruit and vegetable kabobs, and caterpillar sandwiches. All from our not-yet-released recipe book, Junk Food Dude’s Yummy Healthy Recipes.

I’m going to DALLAS, AUSTIN, SAN ANTONIO, HOUSTON!

If you’re on my facebook page (personal, and GSG page), you probably get the idea that I work hard and play hard. I don’t sleep much and have to be practically held down to watch TV. Kristin and I are going to go visit my friends in the 4 major cities of Texas, say hi to my brother and his family in Dallas….on our way to scuba dive in Mexico for a few days.

So sign up here for our free class in

DALLAS Oct. 20

AUSTIN Oct. 21

SAN ANTONIO Oct. 22

HOUSTON Oct. 22

(We’re giving away a $435 BlendTec Total Blender, a $180 12 Steps course, and lots of my favorite stuff at each class, so check out the raffle page when you sign up.)

We need a location and a business to sponsor each lecture—so please write Amanda@greensmoothiegirl.com if you’ve got ideas? Think chiropractors, naturopaths, gyms, health food stores, yoga or massage clinics, for sponsors. Think school gyms, rec centers, churches, for venues.

Just for fun, I had to show you these photos of Tennyson and me fishing with friends in the Uintahs last weekend–it was JULY 16 and there was still a few feet of snow on the ground! I’ve never seen that, in my 25 years here. Don’t you worry, I took the hook out of these tiger trouts’ mouths and sent them back to their mamas.

Barbara has an amazing story after just 3 months, watch her on video

Barbara inspired us in Boise! If making simple changes in her diet helped her drop 20 lbs., disappeared a pre-diabetic condition and allergies, gained energy, decreased fibromyalgia symptoms–what will happen if she sticks with it for a year? Or for life? Watch her tell her story in 2.5 minutes here:

We are coming back to Boise in September–sign up for my free class here.

Stacy tells us what happens to inflammation and fibromyalgia when you EAT GREEN.

This sweet little 28-year old mom of 4 kids waited a long time to chat with me in Mesa, Arizona and got so emotional telling me her story. Why? Because this is our LIVES we’re talking about–the consequences of the fuel we choose color every aspect of our existence.

It was hard for her to decide to go on film telling you her story—but she decided she wanted y’all to know what powerful medicine food can be!

In this video, she tells me in 3 minutes how dramatically eating raw plant foods affected her pain and inflammation (fibromyalgia symptoms). Eat crap, inflammation up! Eat green, inflammation down. And unlike drugs, no side effects except MORE happy health benefits.

If you’re reading…..so proud of you, Stacy. The rest of you, please enjoy her story here.

Panic! Are cruciferous vegs killing my thyroid? I’m taking a stand on this issue.

A reader, Shawna, wrote us an email with tons of capitalized sentences and exclamation points, saying, “Hey! I’ve been doing green smoothies for a few years now! And I’m hypothyroid! Help–am I killing my thyroid?”

My customer support wrote me that people constantly write us “freaking out” about a widely circulated article on the internet saying that cruciferous vegetables essentially damage your thyroid gland. Crucifers include broccoli, kale, cabbage, and cauliflower.

People are susceptible to fear and paranoia–which are antithetical to empowerment and faith. I’ve written about this in Ch. 1 of 12 Steps to Whole Foods, but I need to take a stronger stand, since it’s Top Five (questions I am asked, via email and everytime I speak in public).

As with food-combining theories (D’Adamo, etc.), or the idea that too many of one green food is “toxic” (Boutenko), or the idea that oxalates in greens harm us (another dubious internet-circulated claim)…..my reaction is like that line from Jerry Maguire, “Show me the money!”

My variation on that quote is, “Show me the data!”

Evidence that cruciferous vegetables are phenomenally powerful anti-cancer foods is voluminous. They also reduce bad estrogens; this is desperately needed by Americans, as we’re daily bombarded with endocrine disruptors (“bad estrogens”). David Wolfe, in fact, says his favorite supplement of 2011 is Indole-3-Carbinol (I3C), which is an extract of the crucifers. I’ve been taking it myself.

The evidence that one compound in crucifers may have deleterious effects? It’s limited and sketchy at best.

If we can isolate one compound (of dozens, maybe 100 or more) in green foods, and say that Compound X has Effect Y on Gland Z, how do we know that Compounds A, B, and C don’t have mitigating effects on Effect Y? How do we know that the profoundly healing properties of Compounds D, E, and F in that same food don’t work together synergistically with Compound X? The mountain of evidence that vegetables prevent disease suggests that foods are far more than the sum of their parts. Science still has little understanding of why plant foods are powerful, although in general, scientific communities like to break things down into parts and explain phenomena inductively. Let’s back up and use some deductive reasoning.

The “articles” on the internet (read: people saying stuff–let’s not give them undue credit by calling them articles) claim that LARGE AMOUNTS can damage the thyroid and increase the need for iodine. The entire American diet does both of those things–first, damage the thyroid, and second, increase the need for iodine (for instance, we eat salt stripped of iodine in virtually all our foods– or that refined salt has chemical isolates of a toxic form of iodine put back in). So I’m highly skeptical of how any researcher isolated the “goitrogen” factor. Somebody please show me where that’s been done.

Pick on the REAL bad guys here. Are we really going to flog cabbage and broccoli, when 95% of Americans are eating nuggets boiled in grease made of dozens of disease-infested chicken “parts” that if you looked at them each separately, you would wrinkle your nose and throw it in the garbage? And the same 95% are drinking tubs full of brown chemical liquids infused with carbon dioxide that contain absolutely no food?

About Shawna’s question. Me, too–I’ve been hypothyroid AND I drink green smoothies daily. But in my case, it’s been 17 years, not 3. My thyroid was all but destroyed because of nuclear fallout at the Nevada test site in the late 60’s when I was a baby, drinking highly radioactive milk from cows who ate the radioactive fallout on the grass even hundreds of miles away.

Read the rest of my answer on the topic of goitrogens and thyroid (too long for the blog). Or just come back every day, and I’ll post the rest in installments…..the next two days I have cool 3-min. videos for you!

 

Dear GreenSmoothieGirl for Arizona, part 4 of 4

Chris: What’s the best way to combat diarrhea?

GSG: If it’s chronic, it’s likely evidence of a degenerative colon issue. Start getting a probiotic-rich FOOD in your diet every day. (Not just a pill, which is inferior.) For example, kefir, yogurt, kombucha, homemade sauerkraut or other fermented vegetables. Eat whole foods, which have a lot of fiber, as you nurture your digestive tract so it can heal—you are not likely absorbing good nutrition, until you do. Eat a banana every day for the magnesium.

Angela: Is agave as bad as high-fructose corn syrup?

GSG: No. It’s been hyped that way by a few. There may be companies cutting corn syrup into their low-end product (but most don’t). I don’t think it’s really RAW, ever, despite the labels. It’s not a high-nutrition food by any means. I think you should use it very sparingly if at all, because it’s likely that agave’s alleged “low glycemic impact” has been oversold to us, the public. I am not a fan of using less processed, but still concentrated, sweeteners, except on a very limited basis if you feel you need treats and are trying to avoid the worst-of-the-bad villains (HFCS, refined sugar, aspartame). Currently my favorites are stevia (for green smoothies, etc.) and unrefined coconut palm sugar for baking. Agave is a distant third option, along with real maple syrup and raw honey.

O.A. Black: Do oxalates in spinach bind to calcium and cause kidney stones?

GSG:  I have probably been asked this more than 1,000 times in classes and online. I believe the idea that we need to avoid green foods because of one compound in them (which are likely friend rather than foe) may have originated with Sally Fallon. Regardless, it has been passed along and passed along, and I have yet to read any evidence of it. Just claims. At first people would tell me they don’t eat raw spinach–just cook it–because they are terrified of the boogeyman OXALATES. Then people would tell me they won’t eat spinach COOKED, only raw!–because of the same boogeyman. Sigh.