Eating for Hormone Health: New Hope for Hormone Imbalance

I’m excited to be doing a talk in New Jersey this week on Eating for Hormone Health.

Karen Ranzi, author of “Creating Healthy Children” is hosting me.

Here are the details.

If you live in the area, come on by.

Eating for Hormone Balance

The Secrets to Staying Young and Vibrant At Any Age

With Dr. Ritamarie Loscalzo, MS, DC, CCN, DACBN

How to Nourish Your Hormones and Keep Yourself Strong, Safe and Healthy Your Whole Life Through.

In this Inspirational talk, You’ll learn:

• Who all the members of your hormone family are and how you can keep them balanced and humming
• The role of your digestion,emotions and your environment in keeping your hormones balanced and safe.
• How balancing your hormone starting as early as in your 20’s leads to improved vitality and strength in your later decades — the untold secret to seeing more life ahead of you than behind you.
• The 5 foods you MUST eat and the 5 foods You MUST avoid for hormone health
• How stress effects your hormones —and techniques for protecting yourself from the dangers of being in fight-flight mode daily
• How nutrients effect hormone balance, and why synthetic nutrients can be dangerous
• The importance of sleep in protecting you from hormone-related cancers.
• How hormones are disrupted by the environment and essential secrets in protecting yourself.

In her fun and exuberant style, Dr. Ritamarie shares her passion for vibrant health and her secrets for creating for herself more strength and stamina in her 50’s than she experienced in her 20’s. There’ll be ample time for questions and answers.

For over 2 decades, Dr. Ritamarie Loscalzo has been a student and practitioner of natural health and whole fresh food diets as a path to wellness. Her success in recovering from chronic fatigue and lifestyle induced health challenges prompted

As a doctor of chiropractic certified in acupuncture, clinical nutrition and herbal medicine, Dr. Ritamarie empowers powerful transformation and vibrant health in busy people worldwide. Through her coaching programs, nutrition consultations and books, Dr. Ritamarie touches countless lives with her message of self-healing. Visit her website www.FreshnFunLiving.com for lots of resources, recipes and valuable information.

Thursday August 5, 2010 7:00 – 9:00 p.m.

Ramsey, New Jersey (201) 934-6778

Investment in your health: $20 in advance, $25 at the door

To register contact Karen at karen@superhealthychildren.com

Green Smoothie Cleanse Recipes – Low Glycemic

Our Summer 2010 Green Smoothie Cleanse is officially over, and we’re transitioning into the Post Cleanse Week.  Chronic fatigue symptoms are abating, allergies are improving and the consensus is there is an overall increased sense of well-being the cleanse promotes.  This week is as important as the cleanse week itself.  This is wher new habits are formed and the imporvemetns made dueing the cleanse are either re-inforced or left behind. Continuing on a high raw food diet plan helps people sustain the benefits long term.

Here are a couple of delicious recipes shared by one of our Green Smoothie Cleanse Participants.  They use in-season, fresh, raw and ripe produce and just the right amount of seasonings.

“Spring Garden Soup”

4 tomatoes
4 celery stalks
2 cups spring mix
2 cups romaine heart
2 limes juiced
1 garlic clove

“Spicy Garden Soup”

1 Tomato
1 English Cucumber
1/2 Zucchini
2 handfuls string beans
8 cups Spring Mix
1 garlic clove
1 ginger nub
1/4 cup lime juice
1/8 tsp cayenne pepper
1 1/2 cups water

Blend and enjoy!

Love, Health and Joy to You,

Dr. Ritamarie

Green Smoothies vs Green Juice, Fruit Friend or Foe, and Other Controversial Topics

Green Smoothies have been my friend for close to 25 years now.  My daily smoothie habit is a part of my life, just like brushing my teeth.  When Dr. Brian Clement spoke here in Austin earlier this month, he brought up a very controversial issue…Green Smoothies vs Green Juices.  He flat out said that green smoothies were “a step above soft drinks” because 90% or nutrients are lost through oxidation  when the fruits and vegetables are blended.

I personally have a hard time with this.   Nutrient destruction can occur as a result of damage by heat, light and air.   The amount of damage is a function of severity and  It is generally accepted that nutrients begin to be damages when heated above 118 degrees F.   I have not found any studies that confirm this.  In fact there is quite a bit of evidence that refutes this.

First of all we need to define what we mean by nutrients.

1. Macronutrients: nutrients consumed in large amounts , ie protein, carbohydrates and fats.
2. Micronutrients: nutrients consumed in small mounts , ie vitamins, minerals, enzymes

Not all are similarly sensitive to oxidation.  Take minerals for example.  You can leach them out with prolonged heat, but its hard to destroy calcium by blending.  In fact, calcium becomes more available after blending because ti’s released form the cell walls, a feat ordinarily accomplished by stomach acid – which becomes deficient as we age and abuse our bodies.

The smoothie vs juice debate is a hot topic these days.  Her’s an excerpt from an excellent article written by Kevin Gianni of Renegade Health.  Kevin gave me permission to reprint it .  Thanks Kevin.  You saved me some precious time.

There are 5 important issues to address when discussing the Green Smoothie vs Green Juice debate, according to Kevin.

1. Oxidation
2. Fiber
3. Sugar Content
4. Available Nutrients
5. Ease of Making them.

Number 1: Oxidation

It’s said that high speed blenders can oxidize your nutrients so that when you drink a smoothie you won’t get the health benefit of it.

This is why you should drink juices instead.

This is false.

Victoria Boutenko did a study using potatoes in a blender and in a juicer and found that the potatoes in a blender oxidized much more SLOWLY than the potato juice.

• Fiber actually protects the smoothie from oxidizing quickly.
• Juices should be consumed right after you make them for the highest nutrient profile.
• Twin gear juicers like the Tribest are best for slowing the oxidizing process when you juice.  (Sold  in the Renegade Health store)

So the bottom line is this…

Smoothies oxidize slower, which means you will be able to preserve more nutrients for longer.

For oxidation, we like smoothies best.

Number 2: Fiber

Don’t we need fiber to prevent heart disease?

Why would we take the fiber out when we make a juice?

These are good questions.

First off, we do need fiber… but if we’re eating a high raw diet we’re getting plenty of fiber.  Your body won’t miss the fiber from the juice.

Why take the fiber out of the juice?

For fast absorption (and maximum) of the nutrients.

A juice to me is like a power-packed supplement to your regular healthy diet.

For fiber, the smoothie has more, but the juice has a different purpose.

Number 3: Sugar Content

For sugar content, if you’re using fruits and sweet vegetables for your juices and smoothies you’re going to get sugar.  Most people can deal with moderate amounts of sugar in their diet for an extended period of
time.  (Higher sugar for shorter periods)

Because there is fiber in your smoothie, your body will absorb the sugar slower.  This is good for your pancreas. When you juice fruit, you take away the fiber and this can cause your pancreas to struggle to regulate your blood sugar.

For this reason, I recommend smoothies with sweet fruits and veggies and juices with greens and low  glycemic fruits like lemons and limes.  This way you can enjoy your fruits without blood sugar spikes and enjoy a nice, clean green juice!

Just to recap, smoothies contain more fiber, don’t oxidize as fast, and allow for slower nutrient absorption.

Juices have less fiber, oxidize quicker and allow for quick absorption.

Now again, this doesn’t mean that juices are bad, they just have  their place.  We use them as we would a supplement.  Drinking an organic vegetable juice is an opportunity to get great nutrients and minerals straight into your system.

4. Available Nutrients

When you juice a veggie, you strip away all the fiber.  This makes  the nutrients extremely available for your system to absorb. When you blend a veggie, you break down the fiber making the nutrients easier to absorb, but you still have a bunch of fiber that will slow absorption in your intestines.

For sugary foods this is ideal.  For greens it’s good too, but not as good as a green juice.  When it comes to readily available nutrients, juices take the lead.

5. Ease of Making Them

Smoothies hands down on this.  Put your ingredients into a blender  and turn it on.  Cleaning with a blender is simple too. Rinse it out a bit, add some water and soap, then put it back on the base.  Turn it on for a few seconds, then use a sponge to clean out what’s left.

Juicers are harder to clean because they have more moving parts.

To get the best of both worlds, you can use your blender to make juices.

Add your juice ingredients to the blender, add some water, and blend.  When you’re done, strain everything through a nut milk bag and you have your juice ready to go.

http://www.renegadehealth.com/smoothieweek

Check out Kevin’s Smoothie Wee Specials…1/2 off Kevin’s  “Smoothies for Optimal Health” book, and discounts on Kev’s Super Smoothie Powder.

For the second topic, Fruit friend or foe,  we’ll continue tomorrow.

Bottom line:  enjoy your smoothies and have juice too, for a powerful nutritional boost.

For a super powerful nutrition and energy boost, check out our Green Smoothie Cleanse as part of our  “Drink Green Stay Lean”  Coaching Program.

Love, Health and Joy to You,

Dr. Ritamarie

Raw Foods Summer Recipes and Raw Vegan Wedding Food

This weekend was a raw foods eating extravaganza.   It started on Saturday with a raw foods vegan wedding and ended with my monthly raw foods potluck on Sunday.

Have you ever attended a raw foods wedding?  I hadn’t before yesterday.  It was wonderful.

Not only was the ceremony a beautiful expression of love and commitment in a breath-taking setting overlooking the lake, the food was an amazing spread of delicious and beautiful delicacies.

We started with light appetizers before the ceremony.  The center attraction was the “jalapeño poppers”, tiny jalapeno peppers stuffed with a cashed cream and “breading” of crushed nuts.  Our beverage was delicious cucumber-lime water. They were delicious.

Along with the stuffed peppers was an array of veggies with delicious southwest dip.

The bouquets included lacinato kale and rosemary along with the flowers.

For dinner we enjoyed spring rolls, stuffed with romaine lettuce, carrots, jicama sprouts and a delicious sauce, along with stuffed pesto mushrooms and zucchini pasta.

The desserts were over the top.  2 multi layered chocolate cakes, with raspberry filling, fudge balls stuffed with cherries, key lime pie, chocolate covered strawberries and brownies.  I decided to go for it and try a piece of each.  I haven’t felt that stuffed in a long time.

The potluck this evening was a blend of swimming and relaxing, delicious light summer food and an inspiring and informational health talk.

Those that arrived early soaked and swam, or sat around the pool chatting.

The food was extraordinarily elaborate and delicious.  We had a variety of cole-slaw like creations, sauerkraut, spring rolls, and all sorts of salads.  Dessert was over the top.  I made peach pie, and banana coconut cream pie.  I can’t believe I forgot to take pictures of them.

The talented Karen Osborne, raw foods chef and instructor,  who made the raw desserts for yesterday’s wedding brought one of the chocolate layer cakes minus one piece.  Someone made brownies that were the talk of the evening and another made 2 beautifully decorated date nut torte.  3 OR 4 fruit bowls rounded out the dessert counter.

After dinner, we gathered in my living room and I lead a health talk.  Our topics ranged from traveling, eating in restaurants, setting goals, and strategies for sticking to the diet and lifestyle habits that support health.  We also talked about thyroid issues, gluten free diets, smoothies, fasting and detoxification.

We were honored to host a group of deaf raw food enthusiasts, who brought their own interpreter.  The interpreter said she loves coming to out potlucks because she learns so much!

Here are my pie recipes.

Crust:

• 2 cups almonds, soaked for 6 hours or overnight
• 1 cup pecans soaked for 4 hours
• ½ cup pitted dates
• 1 cup dried coconut

Process all in food processor until it holds together.

Press crust mixture into glass pie dishes.  This made one 7 inch and 1 9 inch pie.

Peach Mango Pie

• 6 large peaches
• 3 mangoes
• 4 dates
• 1 tablespoon psyllium powder (optional)

Directions

• Cut peaches into bite sized pieces and place in a bowl.
• Peel and pit mangoes and put flesh in blender with dates and psyllium.  Blend well until creamy.  Add a little water if needed.
• Add blended mango mixture to peaches and stir well.
• Pour mango mixture over peaches and stir well to combine.
• Place peach mango mixture in crust.  Sprinkle top with finely ground dried coconut. And decorate with sliced peaches.

Banana Coconut Cream Pie

• 4 bananas
• ½ cup coconut butter (Artisana)
• ½ cup water
• 4 pitted dates
• 1 teaspoon vanilla

Directions

• Slice 3 bananas and place in a bowl.
• Put 1 banana, coconut butter, dates, water and vanilla in blender and blend until creamy smooth.  Add extra water if needed.
• Pour mixture over bananas and stir well.
• Place banana coconut filling in 7 inch pie crust.
• Sprinkle top with coconut and vanilla, and decorate as desired.

Do you have a favorite summer recipe to share?  Please post it below in the comments box.

Love, Health and Joy to You,

Dr. Ritamarie

Raw Food Recipe: Gluten Free Diet Sandwich for Healthy Travel Meal

How do you travel and stick to a healthy diet high in raw and living foods, gluten free, without sugar and processed foods? Nomi Shannon, author of  The Raw Gourmet and Dr. Ritamarie share secrets in this video.

Question of the day: What’s your favorite travel food?

Love, health and Joy to you,

Dr. Ritamarie