A stalk of Brussels sprouts survived in my fridge while we were traveling to the East Coast. Last night, I suddenly had the vision that I would like to eat those green little roses – and of all things with raisins!
No clue where it came from. The sixth sense? But I knew I had to get up a bit earlier this morning to actually cook this strange breakfast for myself. Since the nearly twenty years I don’t indulge anymore in the ubiquitous müsli or cereal breakfast, I usually eat dinner left-overs or open a can of beans, throw in a handful of fresh or dried herbs, pepper and salt, and some olive oil – it is a fast meal, but no junk food.
At this point in my life, I take my gut feelings seriously. So I browned two large onions in coconut oil before I added the Brussels sprouts rosettes and a cup full of raisins. I let it simmer with some pepper and salt, until the rosettes were soft and the raisins plump. It was delicious – why had I never thought of adding raisins to this dish? The taste mingled the sharp black pepper and the sweet raisins to a new experience. Usually I serve Brussels sprouts with a good sprinkling of nutmeg.
Why do I take my hunches seriously? Because I figure my body wants to tell me about a slight deficiency. Of course I don’t follow hunches for marshmallows and M&Ms, because they are not natural – although I might turn to dark chocolate if I had a craving for something sweet.
Nearly thirty years ago I followed a hunch to visit a certain museum – five hundred miles away. And through that museum, I met my future (and now) husband … but that is a different story!
Why do I bring up something as unscientific as hunches?
Because daily we are bombarded by health news and scientific breakthroughs and advertisements for new super-foods – it is hard to find our way through this maze of information. I early on decided that I need to see – and feel – the difference in my body, my mood, my soul before I believe any new health hype.
For instance, I always craved more fat in my diet than medical wisdom allowed me to eat. It always seemed that my brain did not function well without enough fat – and I am talking good fats here, mostly olive oil. At that time, I was still timid and told my patients to stick to the official line in conventional medicine, namely to cut out fat. But secretly, I bathed my vegetables in all the fat I desired.
And interestingly, it was me who kept her weight since age twelve, not the people who had been advised differently. I was the one who weighed herself every day on a scale – contrary to what medicine was teaching at that time.
So, now, when you take a new supplement: Do you take it because your doctor/your herbalist/your acupuncturist/your friend/your newspaper told you so? Or because you feel suddenly so much better than before?
Over the years I found out that rarely do I feel better with ANY supplements. Exception are the phytogens (female herbs) by GAIA which I gave been taking for many years now. But I do feel better when I take my daily cold shower (or my daily laps across the pool), when I eat less at dinner and nothing thereafter, when I do moderate exercise throughout the day but feel miserable in the gym. I feel good about myself when I drop a small coin into the hand of a homeless veteran, but feel shabby when I argue to myself that he probably is an alcoholic who deserves his fate (nobody deserves that fate!!).
Over the years I found out that vitamins and homeopathy don’t do anything for me, but freshly cooked meals do. That leaving out dairy cured my asthma, and improved my osteoarthritis vastly. That I need about double as much sleep as my husband, and that I definitely need my small thyroid pill after half of my thyroid was taken out years ago. Without that tiny pill I turn into a nagging bitch (as my husband found out!).
Mind you, I don’t give in to silly cravings like drinking a ton of booze. But the occasional glass of wine seems to be fine. And when I was pregnant, I took very seriously my sudden hankering after lobster, and made my husband drive to a seafood restaurant late at night!
When one turns vegan, most people feel wonderful, initially. Because it is a cleansing diet, after the overload on meats, delis and dairy products of the Western diet. But do you still feel wonderful after a few years on this diet? Or do you believe the vegan ideology more than what your body tells you? Do you feel great after an all-you-can-eat buffet, or do you feel like a stuffed turkey? Do you feel great after a diet coke, or do you have the lingering suspicion you might be addicted to the aspartame and caffeine? Do you feel good after a triathlon, or do all your joints scream?
The big problem of course is that our brain can make us believe what we want to believe, deceivingly. It takes years of practicing your hunch skills before you can trust those wild notions coming out of nowhere. After all, there is something like the placebo effect, which may make you feel good erroneously – at least for a time.
But nobody else can answer the question “How are you?” – except you. Because every body is different, and only you can feel how you are. As my friend Roanne Weisman puts it: Own Your Health!
And, hey, I feel perfect today after Brussels sprouts with raisins! Read More
Blog: On Health. On Writing. On Life. On Everything.
The French Paradox
May 20, 2011
We arrived in Paris on Sebastian Kneipp’s birthday – on the 17th of May and celebrated with a glass of wine. And a lunch consisting of three courses: Onion soup (minus the cheese and the bread), escargots (snails) in garlic, crème brulée. Not terribly healthy – but delicious.
Writing from Paris, of course, I want to talk about the French Paradox.
French people eat more fat (think triple brie and foie gras!), drink more wine (think a smooth Bordeaux!) and smoke more than their US counterparts (think Gauloises!), yet they die less of cardiovascular disease. American scientists dubbed this puzzle the French Paradox – and they have come up with some tentative explanations:
• The French surely are underreporting their cardiac deaths
• The French have their main meal at midday and take more time for it
• The French prefer wine over beer; wine contains healthy resveratrol
• The French don’t snack
• The French eat less trans-fats (frying)
• The French eat less hydrogenated fats (margarine, processed food)
• Perhaps saturated fats are not as bad as we thought
• The French eat less sugar, less HFCS, less white starches
• The French cigarette tobacco is not as adulterated American tobacco
• The whole study might be wrong
American scientists looked for the fat contents, the carbohydrates, the proteins to come up with an answer, missing the big, simple picture: fresh foods. Fresh food contains life-giving molecules beside the three biggies (fats, carbs, proteins). Those molecules are miniscule in weight, but hugely important in how they support health. We are from Nature, and throughout Evolution, we ate whole foods. Only modern “food” production has done away with Nature’s wisdom.
The three biggies were important when people were starving – if you don’t get fat and the other two, all the best polyphenols and anti-oxidants and other small plant molecules will not keep you alive. But now that we have plenty of food (which is a first in history – but don’t forget it is not yet true for every single person in the world), we need to turn to quality of food. Which needs we need to return to real food – the food Nature intends us to eat. And not to make it too difficult: It is mostly vegetables we need to bring back on our tables.
The French are eating real food; Americans are eating plastics masquerading as food. Don’t get me wrong – junk food is inching its way also into the French society. But overall, the French still go to the open market to buy fresh produce and freshly slaughtered chickens and fish. Except for the last item on the list, all the factors may play a role. But the main thing is the freshness of the food. The quality lies in fresh things, grown things – not concocted in the lab and manufactured in bulk.
And by the way, their cigarettes might be a tad healthier – but please don’t start your French new life with Gauloises! Read More
3 Comments
These Times Are Hard On Your Liver
November 30, 2010
The liver is the heaviest organ in the body, and during the holidays, it is also the hardest working organ. Because the liver is your detoxification organ.
Too much heavy (sweet, fatty, alcoholic) foods hurt your liver – and too much even of good stuff can be hard on this most precious organ. But this is probably not the time to preach moderation. So what can you do to survive these taxing times? (I hope you hear the irony in my voice – when half of mankind is still starving).
Everything unhealthy has to be eliminated via the liver: spoiled and rotten food, modern preservatives, artificial colors and flavorings. If the liver is overloaded with rich foods and toxins, you end up with a fatty liver – a diseased liver that cannot fulfill its tasks properly. And if it gets really bad, you end up with cirrhosis, the shrinking of this valuable organ. Fatty liver is reversible with a better lifestyle; cirrhosis is not.
These are the essentials for a healthy liver:
• Drink enough water – not ice-cold. Herbal teas are helpful, especially in the winter season. Some of the herbs below come also as teas – make use of them. Enough fluid will flush out your liver.
• Elderberry juice helps regenerate the liver.
• Keep alcohol (wine, beer, liquor) at a minimum.
• After a big meal, go for a walk. A walk uses up some of the calories you have been ingesting, and it gives your whole digestive system a little boost – things in your stomach can settle, and the peristalsis gets a jumpstart. In Europe, Sundays and holidays will bring people out of their houses in droves – everybody goes for a walk after a feast.
• These herbs help to improve liver function: Most beneficial is milk thistle – you should have it at hand these days. Also helpful are bitter plants like dandelion, artichoke, sage, and gentian root. Most are available in capsules, often in combination.
• Kitchen herbs and spices also help digestion: For instance, the traditional stuffing for a goose is: grind the gizzards, add cut apples, raisins, walnuts and two hands full of fresh (or less of dried) marjoram. No bread!! Don’t know who invented the bread filling…
• A working gut relieves an overworking liver – and a probiotic helps with useful bacteria.
• Fermented foods like sauerkraut, soy sauce and miso help digestion. Traditional kitchens have very specific fermented foods – explore a Japanese or Korean store. Make sure you buy the real thing – not a modern product that still has the taste but no actual fermentation any more in the production process. Look up “fermented foods” in one of my earlier blogs.
• Make sure you eat not only meats and cakes and cookies – but also cabbages, red beets, celery and celeriac, carrots, cucumbers, radishes are famous for relieving a moaning liver.
• Take some very deep massaging breaths: Always start with exhaling. Deep breathing moves the abdominal organs, and oxygen is required in myriad detoxing chemistry processes of the liver. If you feel stuffed, do the deep breathing by lying on your back.
• Stop all unnecessary medications, especially over-the-counter drugs. They only burden your liver more.
And since we are discussing liver health: Hepatitis A can be acquired through food (especially uncooked oysters, and such), hepatitis B and C through sex, drugs and blood. There are vaccines available against A and B. Unfortunately not against C. It might be wise to get vaccinated. Talk to your doctor.
And enjoy the festivities! Read More