Author: Bonnie Wayne

September 9, 2009

Sneaky relationship with Honey and High Fructose Corn Syrup


So, a bunch of us moms were talking about, of all things, honey. I had done research telling me there was a relationship between honey and High Fructose Corn Syrup0 and that some honey contained (HFCS). But when I would look on the back of the labels at ALDI for ingredients, it would say “To write for HONEY facts, please write: (address). Very evasive...

And Other labels were similarly vague. So, as with many of my posts, I was fasciniated to find out what is up!!

Here are some articles and info. The first one I found at http://www.thefitshack.com/2007/08/31/high-fructose-corn-syrup-and-honey-a-sneaky-relationship/

You might think that you’re eating healthier because you’ve replaced refined white table sugar with honey, but think again. I’m currently reading Sweet Deception by Dr. Joseph Mercola and was amazed to learn about the process of forced honey production and its correlation with high fructose corn syrup (HFCS).

I have learned from Dr. Mercola’s book is that there are bee farms that produce 2/3 of the annual honey production in North America by force feeding their bees high fructose corn syrup or other sugars, and keeping them under 24-hour hive lighting so that they will produce honey year round (the remaining 1/3 of honey produced in N.A. is pure honey). These tactics result in the bees producing a product that is only partially real honey; the other portion of the “honey” is high fructose corn syrup!

I am just astounded to learn this. When you buy what you think is honey in the cute little containers in the store, you do not see high fructose corn syrup listed on the label (if you have seen it, please leave a comment as I’ve never come across it). This is very sneaky; you think you’re buying honey, when in actuality, you’re purchasing a combination of some honey and HFCS! It’s just amazing to me, especially since I grew up seeing my dad harvest honey from his own hives. I watched him do that and then jar the pure honey and honeycomb. As a kid, I didn’t appreciate it, but thinking back, I sure do now!

So how do you know if you’re buying honey that contains HFCS if it’s not even listed on the label? Well, unless it states that it is raw, natural, 100% certified organic honey, then you’ve got HFCS in that bottle sitting in your cupboard. This quality of honey is also referred to as “baker’s honey”, so you guessed it: any food product you buy that contains honey as an ingredient also contains high fructose corn syrup (again, unless it states it is raw, natural, pure organic honey).

You can also tell if you have pure, raw honey by whether it burns at 140 degrees. If it burns, it’s not real honey. Of course, the force-produced honey is cheaper than raw honey, but if you are like many people who want to avoid high fructose corn syrup, you won’t want that bottle of “honey”.

Please remember that I’m not one to recommend sugar in any form, and raw honey is another form of sugar. Even so, I think it’s important to spread the word on this topic in case you are interested in using honey as a sweetener. There are many who use honey instead of table sugar, thinking that it’s better for them. How many of these people know that they are ingesting HFCS, an ingredient that stops your brain from getting the signal that you’re not full (when you really are!) because your body doesn’t “see” the fructose.

If you do not have a problem with sugar addiction and want to use raw honey as a sweetener, just look for “100% certified raw organic honey” on the label. It will cost a few dollars more, but you are also getting the benefit that it is harvested without using potentially toxic chemicals, chemicals that are widely used in conventional beekeeping today (my dad didn’t use any chemicals).

****************** ALSO**************** Here is a Wikipedia definition:

Honey

Honey is a mixture of different types of sugars, water, and small amounts of other compounds. Honey typically has a fructose/glucose ratio similar to HFCS 55, as well as containing some sucrose and other sugars. Like HFCS, honey contains water and has approximately 3 kcal per gram. Because of its similar sugar profile and its lower price, HFCS has been used illegally to “stretch” honey. As a result, checks for adulteration no longer test for sugar but instead test for minute quantities of proteins that can be used to differentiate between HFCS and honey.

Here are more links:

http://www.sciencedaily.com/releases/2009/08/090826110118.htm

HERE IS A SCARY ONE:

http://www.drmirkin.com/nutrition/honey.html

Doesn’t it just make you MAD when you try to make decisions to make your family healthy, and companies take short cuts that will undermine your conscious health related decisions? This happens for so many different food avenues – whole grain products, canned foods (many tomato products, for example, contain HFCS), sweetners, …it REALLY does make sense to not only educate yourself, but to also try to be sefl sufficient in as much as you can! I have heard about the “Sweet Deceptions” book the first article talks about many times in many different circles…I know what MY next AMAZON purchase will be!

September 5, 2009

"THE DOCTORS" will feature..guess who???


So, Julie Tupler, authoress of “Lose Your Mummy Tummy” and “Maternal Fitness” – my mentor for all intents and purpose – is going to be on the TV SHOW

“THE DOCTORS” on Tuesday, SEPTEMBER 15th.

The time varies depending on where you live. In Chicago its on at 5 on channel 26, and other places in IL its on at 3 or 4.

For those of you that don’t know – (since I don’t currently have my TV hooked up – yet – I would be included)

It’s produced by Dr. Phil.

Here is a link to the show’s website: http://thedoctorstv.com/ if you want to go to the boards or local show time and channel.

Julie will be on talking ALL about the DIASTASIS and SPLINTS, which I have blogged about, her books, and dvds.

I am telling you , Dr OZ recently (she was on the radio with him on OPRAH & FRIENDS and saying what an expert she is on the diastasis recti) and now “THE DOCTORS” – its going to just get bigger. And women will FINALLY know how TERRIBLE sit-ups are for the PostPartum woman’s body, and how their tummy Post Partum is a result of their SPLIT RECTI and how they can bring it back together.

I work with other Personal Trainers, and was trained by Master Personal Trainers, that have literally NO IDEA about this. I train women who are trained by Personal Trainers that make their diastasis worse by having them do these abdominals that are terrible for the back (crunches) and cause a bulge out.

So, DON’T miss watching the program. Has anyone seen this program? Do you like it?

August 27, 2009

My Journey with Kefir….


I know, the title makes this post sound scandalous. Not to be confused with the star of “24” – Kefir is an amazing – don’t get thrown off by this definition either – fermented milk product that is a drink or yogurt that contains probiotics and beneficial yeast. GREAT for boosting the immune system, or if you have recently taken antibiotics and have a depletion of flora, or if you are Pregnant and Nursing – it is FAB!

So since I couldn’t find Kefir from a person – supposedly the best way to get it- I had to do a Kefir starter that I got from my chiropractor. Its from Body Ecology.

You can make it with any kind of milk, including goat, soy, rice almond, regular, or coconut water.

The major part of the directions said “milk” or “coconut water” and since we only had whole milk – yuck – I decided to do the later. And since I didn’t read the packet thoroughly enough, I didn’t see that it could be made with all those options, and I decided to do coconut water.

I went out and bought 4 coconuts from Jewel – they had to be light brown in color. I found no place that sold just coconut water (not to be confused with coconut milk). Brian put the hole in with a screwdriver and we drained it out.

I warmed the coconut water to room temp and poured in the Kefir into the pot, and let that sit. Then I poured it into a closed container and let it ferment for the 24 hours.

I enjoyed putting some into my protein shakes each morning…but in reading the information closer, I realized that coconut water is the one exception where it has to ferment at room temp for 48 HOURS instead of the 24. And I was supposed to do NINE coconuts worth of coconut water and not one! OH WELL!

Then for the 2nd batch (and the next 6 or so) you take 6 TBS of the previous kefir and innoculate the next batch of the good bacteria. Well, I added about 2 or 3…all I had left…to 1 coconut worth of water (forgot about the 9 coconut things AGAIN), and I forgot to heat it to room temp. But at least I know now to ferment it longer.

Maybe I will get the hang of it on my THIRD TRY!

You can add kefir to your own homemade yogurt and not get one “iffy” strain of lactobacillus (like the kinds you buy at the store) but the whole SPECTRUM of probiotics and other beneficial yeasts.

Kefir itself contains several major strains of friendly bacteria not commonly found in yogurt: Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces Kefir and Torula Kefir, which help balance the intestinal flora, including promotion of beneficial yeast in the body by penetrating the mucosal lining. And once again Mother Nature has out done the laboratories, a natural kefir grain contains 42 different strains of friendly bacteria. There is no comparison here. Kefir grains are far superior to the probiotics (15 strains) you will find in a bottle.

They form a virtual SWAT team that housecleans and helps strengthen the intestines.

And like you read on a prior post, not only do probiotics keep you VERY healthy, but they also help you to lose weight for those of you interested in that.

Have you tried to make kefir? What is your experience?

August 25, 2009

All the Rage? Making OLIVE OIL Mayo

So, you will be seeing this season many companies are coming out with Olive Oil Mayo and Mayo with Olive Oil. A Healthy sounding option. BUT there still will be stuff in there thats NOT so great for the waistline. Soybean oil and Canola oil being their other major ingredients. Some have Olive Oil as the first ingredient, some don’t.

Ever thought of making your own? I was always a little nervous to. But I found a recipe that was SO easy to make, and almost pure olive oil (GREAT for Omega 9’s, Healty mono and poly unsaturated fats – GREAT for losing weight and staying slim). I even found this recipe makes a GREAT garlic -mayo sauce, and also a great fry sauce if you put in Ketchup. Just look for the ketchup that doesn’t have all the H.F. Corn syrup.

ENJOY! Let me know how you like it. Its a slightly more Olive-Oil-ish taste – I hope you like it!

Making Mayonnaise

By: Allrecipes Staff

Not a mayo fan? You might be, once you’ve tried making this versatile condiment from scratch!

Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes.

1. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.

To make 1 cup of mayonnaise you will need:

  • 1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
  • 1 egg
  • Juice of 1 lemon, or vinegar
  • A pinch of salt (and pepper, if desired)
  • Water to thin the mayonnaise

Many stores sell pasteurized in-the-shell eggs, which you can use if food safety is a concern.

2. Separate the eggs in your recipe. Reserve the whites for other recipes.

3. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.

4. Lemon juice or vinegar adds acidity to the mayonnaise. It also helps flavor the mayonnaise, which, incidentally, has quite a low pH, so is inhospitable for bacteria. Mayonnaise is rarely the culprit in food-borne illness cases: it’s much more likely to be the potatoes or pasta in the picnic salads causing problems!

  • For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.

5. Combine the egg and acid in the bowl, whisking to mix.

  • You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk.
  • The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously.
  • (Stabilize a lightweight mixing bowl by setting it on a coiled kitchen towel.)

6. Continue to whisk constantly, adding the oil in a slow, steady stream.

  • If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire.
  • Add about a teaspoon of water at a time.

When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.

  • If it never thickened and you’re stirring a puddle, chances are you will need to start over. (Or, if you’re still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe.)

Adjust the seasoning with the salt and pepper and more acid, if desired.

7. Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.

Store fresh mayonnaise in the refrigerator and use within five days.

August 12, 2009

WHAT ABOUT XYLITOL??

Well, thanks for bringing that up in the comments. I was curious because I was not familiar with that one.

What is the Glyemic Index? Just an 8.

Does it (or more accurately CAN IT promote weight loss?) Yes. In moderation.

Who is it safe for? Everyone – pg, nursing, etc. Everyone.

What are the side effects? Diarrhea and lose stools. In one study I read, the rats tested DID have higher insulin levels within 40 to 60 min. after ingesting xylitol. But that seems to contradict everything else I read. And it didn’t say the QUANTITY of the Xylitol in that study.

How much is it? More than sugar.

Does it have an aftertaste? No.

Where does it come from?
Xylitol is a natural substance found in fibrous vegetables and fruit, as well as in corn cobs and various hardwood trees like birch. It is a natural, intermediate product which regularly occurs in the glucose metabolism of man and other animals, as well as in the metabolism of several plants and micro-organisms. Xylitol is produced naturally in our bodies; in fact, we make up to 15 grams daily during normal metabolism.

Well I think, as it appears, it should be on the SAFE list.

Here is what I found:

• Xylitol™ is a 100% Xylitol sugar-free natural sweetener. It is not an artificial sweetener. It is derived from a compound called xylan found in birch and other hardwood trees, berries, almond hulls and corn cobs. Artificial sweeteners (saccharine, aspartame, aculsefame etc are all harmful to health).

• Xylitol not only does not feed candida, it actually has anti candidal effects. So you can now make an anti candidal hot chocolate!

• Xylitol is a polyol, a substitute for sugar that occurs naturally in some fruits and vegetables.

• Xylitol™ looks, tastes and feels just like ordinary sugar with no aftertaste, and can be used just like sugar and in equal quantities in hot and cold drinks, on desserts and cereals, and in home-baking.

• Xylitol™ has a very low Glycaemic Index (GI = 8) so can be used by people on Low-GI Diets.

• Xylitol™ has the same sweetness as sugar but only 60% of the calories: only 2.4 kcal/g as opposed to 4.0 kcal/g in ordinary sugar.

• Xylitol™ is suitable for use by Diabetics: Xylitol does not need insulin to be metabolized and does not cause fluctuations in blood-sugar.

• Xylitol™ Promotes healthy teeth and gums: Unlike sugar, Xylitol is actually good for teeth. It fights plaque by neutralizing plaque acids and stimulates remineralization of tooth enamel. Xylitol specifically inhibits the growth of Streptococcus mutans, the plaque producing bacteria most responsible for causing cavities (dental caries). So Xylitol helps prevent fillings! This is why Xylitol is used extensively in chewing-gum and toothpastes.

• Xylitol™ also has a prebiotic effect, promoting the growth of friendly bacteria in the digestive tract.

• Xylitol™ inhibits yeast, therefore it cannot be used to raise yeast in baking.

• Please note we now sell a corn free only variety. Most Xylitol brands on the market are derived from corn, which occasionally causes problems with individuals who are allergic to corn.

Please note: Excess consumption can have a laxative effect. So be careful to begin with. Actually it would be more accurate to state the full facts explained to us by Naturopath Sherrill Sellman, N.D. who has researched and written about it in detail: “Xylitol is not a laxative…although for some people they need more time to make the enzymes necessary to digest a large amount. So, initially, some people may have loose stools if they are sensitive or consume large amounts. If that is the case, they should go slow and then be able to tolerate it over time.”

What is YOUR opinion on Xylitol? What are your experiences? Did it work with your body ok? What else do you have to say about it?

July 11, 2009

THE Treasure of Sweetness INFO – MUST READ!!

So, I must say on my quest to find out about SUGAR in its Sugar Cane form and Sugar Cane’s GI, I came across ALL the sweeteners and their GI (GLYCEMIC INDEX) value.

You definitely want to stay below 50 if possible for ALL Foods to avoid insulin (THE FAT STORING HORMONE) from leaving its ever so cute fat deposits.

However, I would definitely say you want to read the side notes for each thing – VERY informative and HARD TO FIND INFO!!

I am really liking STEVIA as an option and want to find it someplace. I have heard RAVING reviews from friends about how beneficial it is not only as a sweetener but as a plant in general.

And I stand corrected that the REAL GI for RAW Honey is not 60 but a mere 30!!!! THAT is PRETTY SWEET…pun intended!

And my sister and I were talking about “Why God created SUGAR” last night.

Well, as you will read, he didn’t create what we commonly know TODAY as sugar!! Here is the rundown (make sure you check out Maltodextrin – YIKES!!):

Sugars & Substitutes with their Glycemic Index
Artificial Sweeteners
N/A
 Never a Healthy Sugar Alternative
All artificial chemical sweeteners are toxic and can indirectly lead to weight gain, the very reason many people consume them. They should be avoided. In fact, given a choice between high fructose corn syrup and artificial sweeteners, we recommend high fructose corn syrup by far (though it’s essentially asking if you should consume poison or worse poison).
Stevia
0
 Best Healthy Sugar Alternative
Though it is 200-300 times sweeter than table sugar, stevia is not a sugar. Unlike other popular sweeteners, it has a glycemic index rating of less than 1 and therefore does not feed candida (yeast) or cause any of the numerous other problems associated with sugar consumption. Read more about stevia at Organic Lifestyle Magazine (OLM). Please note that Stevia and Truvia are not the same thing.
Agave Nectar
15-30
 A sweet syrup made from the Blue Agave plant, Agave Nectar is obtained by the extraction and purification of “sap” from the agave plant, which is broken down by natural enzymes into the monosaccharides (simple sugars): mainly fructose (70-75%) and dextrose (20-26%). Read more about agave nectar at OLM.
Fructose
17
 Though fructose has a low glycemic index rating, fructose consumption should be limited. Fructose is linked to heart disease as it raises triglycerides and cholesterol. It is devoid of nutrition.
Brown Rice Syrup
25
 Though it is said to have a low glycemic index (25), it is not recommended for diabetics, since its sweetness comes from maltose, which is known to cause spikes in blood sugar.
Raw Honey
30
 A Healthy Sugar Alternative in moderation
With antioxidants, minerals, vitamins, amino acids, enzymes, carbohydrates, and phytonutrients, raw, unprocessed honey is considered a superfood by many alternative health care practitioners and a remedy for many health ailments. Choose your honey wisely. There is nothing beneficial about processed honey. Read more about honey at OLM.
Apple Juice
40
 Fresh apple juice is good for you, though we recommend eating fresh raw whole apples. Concentrated apple juice (sometimes used as a sweetener) is closer to refined sugar than fresh apple juice.
Barley Malt Syrup
42
 Barley malt syrup is considered to be one of the healthiest sweeteners in the natural food industry. Barley malt is made by soaking and sprouting barley to make malt, then combining it with more barley and cooking this mixture until the starch is converted to sugar. The mash is then strained and cooked down to syrup or dried into powder.
Amasake
43
 This is an ancient, Oriental whole grain sweetener made from cultured brown rice. It has a thick, pudding-like consistency. It’s not easy to find in the U.S., but it is a great alternative to refined table sugar.
Sugar Cane Juice
43

Healthy Sugar Alternative in moderation
Sugar cane juice has many nutrients and other beneficial properties and is said by some health practitioners to be almost as medicinal as raw honey.
Organic Sugar
47
 Organic sugar comes from sugar cane grown without the use of chemicals or pesticides. It is usually darker than traditional white sugar because it contains some molasses. (It has not been processed to the degree white sugar is processed).
Maple Syrup
54
 Maple syrup is made by boiling sap collected from natural growth maple trees during March & April. It is refined sap and is therefore processed. It has a high glycemic index, and though it is much more nutritious then refined table sugar and high fructose corn syrup, there are better choices.
Evaporated Cane Juice
55
 Evaporated cane juice is often considered unrefined sugar, but juicing is a refining process, and evaporating refines further. Though better than turbinado, cane juice (unevaporated) is a better choice as a sweetener.
Black Strap Molasses
55
 White refined table sugar is sugar cane with all the nutrition taken out. Black strap molasses is all of that nutrition that was taken away. A quality organic (must be organic!) molasses provides iron, calcium, copper, magnesium, phosphorus, potassium and zinc, and is alkalizing to the body.
Turbinado
65
 Turbinado sugar is partially processed sugar, also called raw sugar.
Raw Sugar
Raw sugar
65
 Raw sugar is not actually raw sugar. It is processed, though not as refined as common white table sugar. Therefore, given a choice between raw and white, choose raw. There are many different variations of raw sugar with many different names depending on how refined it is.
Cola (and most other sodas)
70
 Though cola has a lower GI ranking then some might expect, there are many other reasons to avoid cola, or any type of soda. There is nothing beneficial to the human body inside a can of soda (not to mention we should avoid drinking out of aluminum cans!).
Corn Syrup
75
 Corn syrup has very little nutrition and should be avoided.
Refined, Pasteurized Honey
75
 The nutrition is gone, and there is often high fructose corn syrup added to processed honey. Refined pasteurized honey is no better than white table sugar.
Refined Table Sugar
80
 Conventionally grown, chemically processed, and striped of all beneficial properties, many health advocates believe that refined sugar is one of the two leading causes (high fructose corn syrup is the other) of nearly every health ailment known to man (or woman or child). Not only does it have a high GI ranking, but it also is extremely acidic which causes calcium and other mineral depletion from bones and organs.
High Fructose Corn Syrup
87
 Many health advocates believe that high fructose corn syrup and refined sugar are the two biggest contributors to health ailments in our society. High fructose corn syrup is a combination of sucrose and fructose.
Glucose (AKA Dextrose)
100
 White bread was the benchmark, but for consistency glucose now holds the rating at 100.
Maltodextrin
150
 Foods that have maltodextrin often say “Low Sugar” or “Complex Carbohydrate”, but this sweetener should be avoided!

July 9, 2009

Paying attention to your SKIN

So now that I am in my 30s I am very aware of how my skin looks. I decided to really look into alternative approaches to taking care of skin and utilizing PREVENTATIVE measures. I found some REALLY interesting finds.

I looked to accupressure themed as well as facial exercising and massage themed. both Eastern AND Western approaches…both NOT American mainstream I suppose.

I just got them in the mail and I will definitely keep you all posted.

The first is this:

The second is this:

I have also been doing the facial and accupresure exercises that are at the beginning of my blog and have REALLY liked them. The Accupressure appraoch also encorporates DIET as being a HUGE part of the life of the skin, and Qi Gong as being a good way to breath to help your skin, as well as accupresure exercises and massage.

Are there any books or tips YOUR have to recommend to keep your skin looking GREAT??? DO SHARE!

July 2, 2009

Kickboxing Postpartum…What you NEED to know…


So does anyone out there still do kickboxing? I think kickboxing is so fun and gives you that feeling like you can do anything and no one better mess with you. I remember doing that everyday before my wedding 9 years ago. (Anyone remember Tae bo with Billy Blanks? What ever happened to him anyway….)

However, there are some things you MUST know if you have had a baby…no matter how long ago. In 98% of women, there has been a split in the rectus abdominus muscle. If you don’t do anything to bring it back together, it will stay separated. It looks unsightly and creates a bulgy poochy “mummy tummy” and it can cause and exaserbate back problems, effect posture..

So if you have NOT brought your diastasis (split stomach muscles) together then you must avoid a couple things of kickboxing.

When you punch, don’t go side to side . Don’t punch (in the air) on the right side of your body with the left fist, and the left side of your body with your right fist. This will cause a

SHEARING MOTION.

Any side to side motion is a SHEARING MOTION on your diastasis and can make your split BIGGER!!

How to modify until your close your diastasis? Try bringing your belly button to the spine and punching straight in front of you. When you CLOSE your diastasis… then you can go back to punching from side to side, but take care that you can bring your belly button ALL the way back to the spine (transverse) EVERY time your punch.

When you do your kicks, your belly button must be all the way back to the spine (transverse muscle) or your can make your diastasis bigger. If you can’t do this, then the exercise is either too hard for you (transverse muscle not strong enough) or you shouldn’t be doing it.

Do you kickbox? Or do you prefer softer movements for condition – such as pilates and yoga? Do you like to mix up your workouts – muscle confusion – to condition the body?