Inflammation … Friend or Foe?

InflammationWe’ve all experienced wounds of varying sizes. Think back to a recent wound – the event that caused it, the pain and probably blood. Within a few hours the spot was tender, red and swollen; yet that subsided after a short time as a scab developed and healing began.

That tender redness was the result of inflammation at the site – your body’s process of “mustering in the troops” to fight off germs and support the healing process. It is a normal process for our bodies, whether you actually see the wound on the outside or not.

Inflammation is necessary to protect and heal, but when it continues unchecked, it can begin to work against us. Continue reading “Inflammation … Friend or Foe?”

Edit Your Food Additives, part 2

Parsley Sage Rosemary ThymeWe’ve been talking about different ways you can edit your foods, as well as the way you approach meals, for a while now. Most recently, the topic has been ways to edit the flavor of your food beyond using the salt and pepper shakers that are commonly found on our tables. What edits have you tried recently? Have you found a new flavor you like? Let’s explore some more options ….  Continue reading “Edit Your Food Additives, part 2”

Edit Your Nutrients With Color

Red-Fruits-And-Vegetables-300x130In my last newsletter we began to talk about the color of our foods. Have you noticed the colors on your plate more frequently since I brought up the subject?

Perhaps you have been adding more colors to your meals. If so, I’m delighted, and would love to hear what you have been eating and whether you can tell any difference in your energy level or taste.

Continue reading “Edit Your Nutrients With Color”

Edit the Colors on Your Plate

purple-vegetablesThink back over the meals you ate over the past several days. Can you picture them in your mind? What colors were on your plate?

Why does that matter? Because the color of your food is an indicator of the nutrients that are provided. Contrary to popular opinion, nutrients are the reason you eat. At least that is what your body is seeking.
Continue reading “Edit the Colors on Your Plate”

Edit the Balance of Your Plate, part 2

Kelly and PlateIn my last post we started a conversation about balancing your plate. Let’s finish that balancing act.

We talked about macronutrients – that big word that refers to the fat, protein, and carbohydrates that are required in large amounts in the human diet. You knew that protein was important, but were you surprised to find out that fat was also important?

So let’s talk about the last part of the macronutrient balancing act – carbohydrates. Do you consider carbohydrates to be good or bad? In many ways, I believe they are quite misunderstood.
Continue reading “Edit the Balance of Your Plate, part 2”

Choose Your Food From Plants

Vegetarian MealWhere do the foods you eat come from? No, I’m not meaning where you bought them, or how they were packaged. I mean what was the original source?

Most Americans eat white potatoes and corn in various forms and think they are eating their vegetables. But there is very little nutrient offered in them, and corn isn’t even a vegetable … it’s a grain. Pass on these and focus on putting color on your plate, along with protein from non-meat sources. Continue reading “Choose Your Food From Plants”