Why does a green smoothie come FIRST as I change what I eat?

I teach classes to people who are beginners in nutrition, eating the Standard American Diet.   I teach intermediate classes to those who are more savvy, and even advanced classes in sprouting and fermented foods. Regardless of where you are, nutritionally, I have found that in every group, people experience profound health benefits by incorporating…

Extra ingredients for green smoothies [part 7 of 9]

Pomegranate juice Pomegranate juice is another very hot product because of a few studies linking it to slowing growth of prostate cancer and arthritis, and reducing breast and skin cancer.   It’s been linked to improvement of several cardiovascular measurements, including thinning the blood and improving blood flow, lowering LDS cholesterol, and increasing HDL (“good”)…

foods that help digestion . . . part 5

Dear GreenSmoothieGirl:   What are foods that help digestion? Some raw foodists eat raw meat.   Raw meat and milk have enzymes, so aren’t they good foods? Answer:   We’ll leave the Oxford/Cornell China Project out of this discussion, which shows that animal protein causes many diseases.   (The primary author of that pivotal study,…

what enzymes do to make food digestible . . . part 3

We don’t think of our stomach as being two-chambered, but Howell goes to lengths to document all the experts and studies (including Gray’s Anatomy) saying that it does, in fact, have two distinct parts.   And in the upper stomach, or “food enzyme stomach,” gastric juices are not released, and peristalsis is not yet churning…

Phytates . . . part III

When making baked goods, get in the habit of putting the flour in the blender or bowl with the liquids (with a bit of a fermented dairy product like kefir), and just leaving it all day (or night) before completing the recipe.   You’ll also find that your baked goods are lighter, with a lovely…

Phytates . . . part II

The phytate issue is fiercely contested in the nutrition world, with some believing that soaking grains is critical, and others believing it’s unnecessary.   I have studied compelling evidence on both sides, leading me to the following recommendations. Regardless of whether phytates in whole grains lead to mineral deficiencies, soaking and slightly fermenting your grain…