To B or Not to B, that is the Question... --UPDATE--

Editor’s Note: This is a guest post from Allie Beatty of Allies Voice and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

For every time someone told me the answer to diabetes is blood sugar control – immediately I knew the question cannot possibly be ‘how do I prevent complications”. Complications are now known to be caused from AGE (advanced glycation end products). AGEs are released into the body after glucose metabolism. If insulin helps metabolize glucose – why doesn’t the body make something that protects it from complications of diabetes? It does – it’s found in proinsulin.

The beta cells make proinsulin. Proinsulin is a combination of insulin and C-peptide. Insulin breaks off from proinsulin (like the launching of a space shuttle) to carry glucose out of the blood and into the cells. C-peptide lingers in the blood to ‘clean up’ the AGEs created from glucose metabolism. People with diabetes develop complications in their eyes, nerves and kidneys. Analogues (synthetic ‘insulin’) only lower blood glucose and leave AGEs in the blood to complicate the tissues of the eyes, nerves and kidneys. This occurs in both Type 1 and Type 2 diabetes.

Mother Nature is forgiving and reasonable. For she realized these membranes would need a secondary source of prevention from complications if insulin and c-peptide were in short supply. As it turns out – vitamin B1, also known as thiamine, reverses damages from AGEs, much like C-peptide. Because vitamin B is water-soluble, and people with diabetes tend to urinate frequently – over time the body becomes dangerously depleted of vitamin B, including vitamin B1 – thiamine.

Studies have shown that vitamin B1 (thiamine) is essential for the metabolism of glucose from the blood (aka ‘blood sugar’). Vitamin B1 (thiamine) is keeps your mucous membranes healthy and is essential for nervous system, cardiovascular and muscular function. It leaves me puzzled as to why doctors aren’t religiously checking patients’ with diabetes thiamine levels. Nearly every complication of diabetes can be prevented (and in some cases treated) with consideration to thiamine.

Alas, you know my gripe will eventually meander into the nefarious patents and suppression of BIG PHARMA. So I’ll spare you the drama and leave you with one simple call to action. Don’t wait for your thiamine levels to drop. Get yourself a good B-complex with plenty of thiamine. Keep a running tab on your thiamine levels and if they start to drop – discuss with your doctor a plan of action to replenish the Bs.

UPDATE: Dr. Fuhrman had a reaction to Allie's post. His thoughts:

This is misleading and it exaggerates the known benefits of thiamine supplementation in the diabetic. It is also harmful to the extent that diabetics think they can adequately protect themselves with supplements, (as it subconsciously de-emphasizes the critical nature of aggressive dietary and lifestyle changes), instead of changing their diet and exercise habits, which has the potential to remove the diabetes completely.

Sure, diabetics are low in thiamine (vitamin B1), as well as other micronutrients, and sure thiamine deficiency as well as deficiencies with other micronutrient) can accelerate the enhanced micro-vascular damage from diabetes. However, that does not mean that thiamine supplementation (alone) will prevent or even help prevent the micro-vascular complications to the kidney, nerves and eyes in diabetes. Those studies are ongoing and no definitive conclusions at this point can be made.

To encourage high dosages of supplemental B1, without mention of a diet, rich in B1 (vegetable and bean-based), will continue the nutritional folly of the last decades. There are thousands of micronutrients needed to maximize your health and type-2 diabetes is a disease that develops because of nutritional ignorance and the subsequent food addictions that develop from low nutrient eating. Becoming thin is the first step. When you eat the micronutrient-rich diet I recommend you get appetite suppression, dramatic weight loss, enhanced exercise tolerance, and most people can actually get rid of their diabetes. A type-1 diabetic can reduce their insulin needs by about half, and protect themselves from the complications of diabetes.

Caring for thousands of diabetic patients in my practice and weaning them off their medications while watching their condition melt away, has been one of the most rewarding aspects of my medical practice. So if you have diabetes, instead of looking for a pill, supplement, or medication to protect you, which will never be maximally protective, I want to encourage you to take the bull by the horns and strive to get rid of your diabetes. That should be the take away message.

My nutritional protocol has already been confirmed by medical studies to be the most effective for lowering cholesterol, and a pilot study has also shown it to me the most effective for weight loss. For diabetics, it can be a life-saving. If you are diabetic, I implore you to learn more.

I now recommend that diabetics check their blood level of B1 (thiamine) and supplement appropriately, but the most important way to control the complications of (type 2) diabetes is to get rid of it via nutritional excellence and exercise.

 

Eating to Live on the Outside: World Peace Café

After the FRENZY of Followhealthlife’s redesign, I’m pooped! I need some peace and quiet. Speaking of peace! This week we’re heading to World Peace Café in Atlanta, Georgia. No, not literally, via the internet!

The menu is decent. Just a few problems; like eggs, cheese and bread. But overall, World Peace Café looks pretty good. Here’s what caught my eye:

Lentil, Kale and Mushroom Soup

  • It’s pretty self-explanatory. It could be salty, so I’d ask first.

Full Veggie Sandwich

  • Avocado, tomato, sprouts and rosemary mayonnaise; I’d ditch the mayo and order wheat bread and side house salad. Love that avocado!

Grilled Veggie Sandwich

  • Marinated grilled carrots, zucchinis, roasted red pepper, portabella mushrooms and mozzarella cheese; again, wheat bread and a side salad and I’d nix the cheese.

Jamaican Burger

  • Peace burger (made with organic vegetables and oats), Jamaican jerk sauce and fresh mango salsa and roasted the potato wedges; the burger is intriguing and mango ALWAYS cool!

Sun Salad

  • Organic greens, avocado, sunflower seeds, dried cranberries and raisins; all good, but I’d skip the bread it comes with and order the plum vinaigrette dressing.

Peace Burger Salad

  • Beets, carrots, tomatoes, sliced Peace Burger and organic greens; same deal, no bread and I like the plum dressing.

Veggie Rice Bowl

  • Grilled or steamed veggies, tofu hearts and flowers and sauce of the day; I’m not sure what tofu hearts and flowers are, but steamed veggies KICK butt and yes, the rice is a concession.

World Peace Café has some COOL sides too. They’ve got salads, grilled veggies, fresh fruit, roasted potato wedges and steamed rice. I’m not feeling the rice, but pairing up the fruit and veggies would be a GREAT idea!

In the end, I’d probably order the Sun Salad. That’s the BEST option. But what do you think? Check out World Peace Café’s menu and let me know how you handle Eating to Live on the Outside. Just leave a comment! Until then, eat wisely. Peace.

An Apple Crank Started the Momentum

Editor’s Note: This is a guest post from Howie Jacobson, PhD of FitFam and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

Packing school lunches is always a challenge in my house. So it was with some surprise that my 9-year-old son suddenly started asking for apples for lunch about a month and a half ago.

To me, apples are the perfect food. They resist most mild forms of travel abuse, unlike plums and peaches. They come in nice colors and can be eaten one-handed while you do your school work.

But for finicky kids, apples present a problem. The skin!

Skin the apple ahead of time, and it turns brown. Leave the skin on and a third grader will see ammo-deflecting armor surrounding his fruit, rather than a thin and delicious protective layer. The apple will come home untouched or worse, thrown away with one guilty bite taken out of it.

Back to the point, why was my son so excited about apples?

Turns out his teacher, who has a keen interest in all things mechanical, had brought to class an apple peeler and corer. Now, all of a sudden, my son's apple was the coolest thing at lunchtime, because he could crank this simple machine and magically peel and core it in front of his classmate's amazed and appreciative eyes.

Now all the kids want apples for lunch. Probably an overstatement, but I'm a little excited here!

So what's my takeaway? Presentation matters. The experience of food matters. Peer pressure matters. And most of all, if you want to change behavior, use toys. The apple gadget provided immediate gratification prior to the first bite. The apple jumped to the front of the awesome-dessert line because it started with momentum.

When you get a strong spasm of intention to eat right, to exercise, to meditate, to do whatever it is that supports your highest good and yet doesn't happen as often as it should. Use that POWER MOMENT to shift your future environment.

Buy an apple peeler, go for a fun run, clean out your study and make it a meditation room, use that momentum! Create ongoing favorable conditions, so doing the right thing becomes fun and easy.
 

Do You Take Your Health For Granted?

Editor’s Note: This is a guest post from Scott Wharton of HealthandMen and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

Do you take your health for granted? Chances are if you're reading this right now, you don't. However I was heading home late last night and I noticed a billboard for a wellness radio show and for some reason it got me to thinking about how many people probably drive by that everyday and think, “Why?”

When you go to the grocery store the first section that is in most markets is the produce. Perhaps one of the most important sections of the super market, filled with the healthiest items in the store. How many people pretty much bypass this section almost all together and go about buying the same things they bought the last time?

How many people give no thought to simply eating healthy food and fill their shopping cart with the same garbage each and every time? You'd be surprised. Sure they might buy some canned vegetables, but that’s only because they feel that they have to have a vegetable on their dinner plate and don’t really want that vegetable for its nutritional value.

Most people don't become health conscious until the errors of their ways catch up to them and they suffer a heart attack or a simple cholesterol test show dangerous levels. They go about their daily lives and have the mentality that they feel healthy so they must be healthy.

Health insurance rates for men are normally higher than women's rates. One reason is because men can be ignorant. They brush off minor aches and pains and don't get regular check-ups. Those minor aches and pains could be symptoms of bigger underlying issues and sometimes it's not caught until it's too late.

I think women are more health conscious for various reasons. One is the fact that women are generally more self-conscious about their weight and often do research on what they can do about it. When they research they learn all sorts of things that they never knew before and they start becoming more aware of their personal health. Also, most women are not as stubborn as men and normally get themselves checked out when they feel something isn't right.

It goes back to the mentality that I feel fine, so I must be fine. There are also people that just don't care. They live for the moment and live unhealthy lifestyles. They may be happy, but it can create hardships for themselves and other people in the long run when they are beating up their bodies from the inside out. You don't have to be paranoid about your health, just be aware.

Over 500 years ago English philosopher, Sir Francis Bacon said "Scientia Potentia Est", which translates to today's "Knowledge Is Power" and in U.S. Military leadership they teach "Know yourself and seek self improvement". These are words to live by in both a moral sense and health sense.

Don't take your health for granted and encourage others to do the same.
 

Positive Eating, Fueled by Diet Failure!

Editor’s Note: This is a guest post from Laura Klein of OrganicAuthority and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

The New York Times reported that positive eating trends are on the upswing!

Remarkably the percentage of people who are currently dieting is on a decline to 29 percent in 2007 from 33 percent in 2004. In place of calorie counting, starvation and deprivation, people are adding tasty whole foods to their diets, and 53 percent more are cooking more and from scratch!

This is exciting stuff! It has always been my advice that if you don’t know where to begin in transitioning your diet to a healthy one, start by adding more delicious organic fruits and vegetables to your diet every time you grocery shop and if you can swing it, on a daily basis. Keep it simple and easy.

If you are inclined to count something, start counting chemicals in your food instead of calories. Studies are now showing that chemicals in our food are leading to serious health issues like obesity, cancer and more. If you are inclined to reach for diet sodas and diet foods, take a few seconds (literally that’s all it takes) and scan the list of ingredients and ask yourself how familiar you are with the ingredients in that packaged drink or food product.

Other reports have shown number of farmers markets across America have more than doubled since the mid-1990s. And the sales of organic foods continue to rise. We are finally beginning to follow in the footsteps of Europe.

One of the things I have discovered in my quest to discover the most delicious foods on the planet is the remarkable healing qualities of tasty, whole, organic foods. There are so many miraculous healing stories of people who have cured themselves of serious diseases, like cancer, obesity, diabetes, and more, by simply eating a delicious, organic, whole foods diet. Bottom line, delicious, whole, organic foods are commonly overlooked as one of the most powerful healing tools on the planet.

If you are concerned about the price of organic foods during these tight economic times here are some of my recommendations for creating room in your budget to add tasty, whole, organic foods to your shopping cart:

  • Buy fewer prepackaged processed food products and add more whole foods to your shopping basket. Buying less junky fast foods creates room in your budget for tasty, whole organic foods!
  • Eat out less. Eat at home at least one to two times more per week (or more). This will create a huge amount of room in your budget for quality organic foods.
  • Buy at your local farmers markets! Not only are you buying local but many times organic produce can be up to 20-40% cheaper.
  • Don't rule out non-organic when it comes to local farmers. While you are at your local farmers market, get to know your farmer! Ask if they grow organically even if they aren’t a certified organic farm. Many times local farmers can’t afford the certification but grow organically the way Mother Nature intended.
  • Use a grocery list! This may seem obvious, but studies show that people who use grocery lists and stick to them save money on their grocery bill.

Overall, think about your values when you shop. Do you shop merely on price and large quantities? Or does quality and nutritional value count for something? Remember: consuming foods that are tasty and rich in nutritional value is what will keep you healthy, help in keeping the weight off and add up to less doctor visits. And knowing it's better for the planet is a nice perk!

Where the Bananas Are...

Here! The bananas are right here. Followhealthlife's Operation Banana Hunt has found a TON of bananas!

Okay, so it started out as a goofy idea, to find bananas from ALL over the world, but believe it or not, we’ve actually discovered 20 out the 31 Dole organic farms worldwide.

Admittedly, I’ve done the BULK of the work. But you guys have pitched in too! Here’s a montage of bananas so far:

Yup, that’s A LOT of bananas. I’ve eaten more bananas this year than EVER before. Which explains why I’m being regularly mistaken for an escaped monkey from the zoo!

So help me out! Keep your eyes peeled—no PUN intended—for more bananas. Especially look for farm numbers: 223, 993, 996, 997, 998, 350, 625, 633, 698 and 253.

Come on, get out there! Find those bananas. Then check out the Dole Organic Program and tell me what you discover. Drop a comment or send an email. It's easy, just go bananas!

How Scrambled Eggs Scrambled Our Life!

Editor’s Note: This is a guest post from Robyn O’Brien of AllergyKids and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

As a mother of four, I thought I’d seen it all. Endless ear infections, middle of the night stomach flus, and every rash, oozing eye and childhood condition I could imagine. And then my life changed abruptly and irrevocably over a plate of scrambled eggs.

It all started on what seemed like an ordinary morning. You know the ones? Where the kids come screaming down the stairs and you're not sure if the chaos is in the form of a game of chase or a favorite T shirt that can't be found.

As my four children powered down their Eggo waffles, tubes of blue yogurt and some scrambled eggs, I decided to slip a few spoonfuls of eggs onto my youngest child’s tray. But she didn't really seem interested, fussed and pushed them away.

As I cleaned up the mess, I noticed that my baby seemed tired. And since she was not quite one at the time, I took her upstairs for her morning nap.

I don't know what made me check on her that morning, but a few minutes later, in an act that can only be defined as Mama Instinct, I went upstairs.

I lost my breath the minute I walked into her bedroom. Her face was swollen shut. As I grabbed her from her crib, I came screaming downstairs, calling out to the older children, asking if they had put something on her face, in her crib, in her eyes.

All I got were those blank little kid stares. You know the ones? And at that point, I got really scared, because my older children had no idea what I was talking about.

I called the pediatrician in a complete panic, and she told me to come in immediately that it sounded like an allergic reaction.

What was happening? I felt completely out of control, unable to protect my baby from something as normal as food. What kind of mother was I?

Little did I know what that day and that diagnosis would bring.

I began to learn about food allergies: How there has been a 400 percent increase in the condition in the last ten years and how the peanut allergy alone doubled from 1997-2002. I learned how proteins and chemicals in foods that can threaten a child's immune system.

I learned that there are chemicals found in our foods that can compromise a child’s immune system, making them more vulnerable to all types of chronic conditions and diseases, including allergies, asthma, ADHD and autism (which now affect 1 out of every 3 American children).

I learned that the reason that people choose to avoid processed foods in their diets is to reduce their children’s exposure to harmful chemicals and ingredients. I also learned that the reason that people spend more on organic produce is because these foods are not allowed, by law, to contain chemically engineered products (like insecticides or genetically manipulated materials in their ingredients).

And I learned that there is so much a mom can do to protect her kids and the kids around her!

Kids in the Kitchen

Editor’s Note: This is a guest post from Amy Roskelley of SuperHealthyKids and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

Here’s a tip, let the kids be part of cooking. When they have time and interest invested, they are more likely to discover new foods and discover they actually like them. Kids can do a lot of things. Let them choose the produce at the store, wash it, chop it (unless they are a four year old who thinks everything can be cut with a light saber), bake, serve, prepare, whatever!

I decided to let my son (ketchup boy) help prepare dinner, because he doesn’t cook with me very often. I first let him make choices.

“What should we put on top of our salad tonight? Would you like cucumbers and tomatoes, or apples and oranges?”

“None of it,” was his reply.

“Well, we’re making a salad anyway, so I’m letting you decide what we’ll put on it.”

He comes back and says, “Okay, apples and oranges.”

I said, “Great, you peel the oranges and cut the apples, and I’ll wash the lettuce.” We made the salad, and then sat down to eat. The kids separated their oranges from their lettuce (heaven forbid the lettuce should touch the oranges), but they did eat both, so I consider it a success.

Other things they can do to be part of the process, is let them help start a garden. I bought some alfalfa seeds and a sprouting jar since it was winter and nothing grows in Utah during the winter. But sprouting can happen all year round. So the kids helped by rinsing the seeds daily.

There are so many reasons to let your kids help with preparing your families meal. If they help, they’ll learn meal planning, how to cook, and prepare food. This way they aren’t eating out of a can when you send them to college.

But mostly, I’m hoping someone will want to marry them someday, so they aren’t living in my house when they are 40!

I Can't Live Without My Vita-Mix!

Editor's Note: This is a guest post from Jennifer McCann of Vegan Lunch Box and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

I swear by the magical super power of a Vita-Mix to blend otherwise objectionable foods to a lovely smooth consistency that will meet the approval of picky children, and adults! I use it to blend chunky soups into smooth purees for my son, so he can avoid the distress of having to dissect his stew before eating. I also blend his tomato sauce, and manage to sneak in some cooked kale and carrots while I'm at it!

But the main reason we love the blender is for making SMOOTHIES! Smoothies are a great way to make fruits (and, to a lesser extent, vegetables) fun and easy. We make smoothies every day for breakfast or a healthy snack.

Now that my son is almost 10 he likes to show his independence and make his own. However, we started having problems with his idea of how much frozen fruit to use; it was not uncommon to find that he had thrown over 3 cups of frozen blueberries in the blender to make one breakfast smoothie. Healthy, yes, but talk about expensive!

So here's what I did to get smoothie-making under control and turn it into a kid-friendly activity: I purchased clear square bins at a wholesale grocery store, just like the kind they use in restaurants, along with a 3 oz. (approx. 1/3 cup) ice cream scoop.

Then I posted a smoothie recipe template on the refrigerator for my son's reference. It's practically impossible to go wrong with it: 1 cup of nondairy milk or 100% juice (or a mix of the two), 1 scoop of ice, 1 container nondairy yogurt, and 3 scoops of fruit. Voila! A yummy smoothie!

Of course, you can leave out the yogurt if you prefer, and add all sorts of nutritious extras to any smoothie: one or two tablespoons nuts or nut butter, a tablespoon of ground flaxseed, a Pixie-Vite or other supplement, handfuls of cooked or raw greens, slices of avocado, etc. My husband even likes to add raw oats to his, to thicken it into a hearty breakfast shake.

The 6-Word Diet: An End to Complexity

Editor’s Note: This is a guest post from Jim Foster of Diet-Blog and does NOT necessarily represent the opinions of Followhealthlife or Dr. Fuhrman.

Do you ever feel baffled, overwhelmed, and fatigued by all the diet advice that’s out there? Over the last few decades we’ve seen books that cover a bewildering array of nutritional combinations. Some become instant bestsellers – while others are thrown in the bargain bin before you can say “revolutionary new plan“.

It becomes mind-numbingly banal after a while – and in my view most people simply want to get on with life - enjoying their food and experiencing good health. Following rigid plans can feel empowering for a while – but in an ever-increasingly hectic life – simplicity begins to look very attractive.

Today’s information highway is strewn with 30-point plans for achieving better bodies. We have more assistance and guidance at our fingertips than ever before. How much of that knowledge we actually retain is up for debate.

Let’s distill all the complexity down into one easy sentence. It won’t lose you “4 pounds in 7 days”. It won’t “melt fat”, and it is no “revolutionary secret”.

Here we go, 6 words: Eat more fruit and fibrous vegetables.

Don’t stress, don’t strain. Don’t count, don’t obsess. Focus on which fruits and veggies you enjoy. Buy (or grow) them. Eat them.

Life is too short to spend it on angst and worry.

You may be surprised at the number of positive follow-on affects from simply focusing on fruit and vegetables. It’s more helpful to focus on foods you can add rather than stressing about what you have to avoid. If you’re stomach has filled up on broccoli – you’re unlikely to binge on a tub of ice cream.

Keep it simple. Keep it positive.

On Manager's Special 10.27.08

 

Those onions $2.13.

 

 

Just $1.00 for the peppers.

 

 

Grapes only $1.42.

 

 

And $1.52 for the pears.


Grand total $6.07.

More GOOD stuff, another CHEAP price!

This Monday...


All you know about Followhealthlife will change!

Eating to Live on the Outside: Sublime

It’s freaking COLD in New Jersey. I need WARM weather. Florida here I come! Not literally, I’ll have to pretend. This week, via the powers of the internet, Eating to Live on the Outside heads to Sublime in Fort Lauderdale, Florida.

And Sublime looks pretty good! I see PLENTY of vegetables. And veggie sushi, I LOVE veggie sushi! Okay, here’s the food I'd consider ordering. Take a look:

Rice Paper Spring Rolls

  • Rice paper, napa cabbage, carrots, red pepper, bok choy and yuzu sauce; provided their NOT fried or greasy, I can deal with rice paper.

Organic Edamame

  • Roasted sea vegetables, sesame, edamame and cracked black pepper; if it’s NOT too salty, I’d be cool with it.

Sublime Roll

  • Avocado, cucumber, scallions, soy paper and lemon aioli; I LOVE avocado and I’m okay with the soy paper and oil.

Mini-Maki

  • Avocado and cucumber; pretty simple, I DIG it!

Hydroponic Baby Arugula Salad

  • Roasted red peppers, spiced walnuts, olives, golden raisins and balsamic vinaigrette; I’d DITCH the olives and order the dressing on the side.

Sublime Chopped Salad

  • Romaine lettuce, garbanzo beans, bell peppers, cucumbers, onion, kalamata olives, scallions and red wine vinaigrette; same deal, I’m nixing the olives and dressing on the side.

Sublime Picatta

  • Grilled asparagus, olive oil whipped mashed potatoes and lemon caper sauce; the olive oil is a little iffy, but the asparagus KICKS butt!

Wok Garden

  • Tofu, bok choy, Napa cabbage, water chestnuts, carrots, bell peppers, ginger and steamed brown rice; it’s probably stir-fried, but that’s still A LOT of great stuff!

Sublime Loaf

  • Lentils, brown rice, water chestnut, wasabi red bliss mash and grilled asparagus; very interesting, I’d give it a try.

Stuffed Portobello

  • Marsala demi-glace, fried shallot, quinoa pilaf, vine-ripe tomato and seasonal vegetable; the fried shallots makes me nervous, but quinoa ROCKS, so I can handle it.

Or you can order a BUNCH of sides. I like the seasonal vegetable, grilled asparagus, marinated cucumbers, wasabi red bliss mash, roasted red bliss potatoes and quinoa pilaf. Hard to argue with that!

Overall, my two FAVORITES are the Wok Garden and Sublime Chopped Salad. I’d order either one, but what about you? Check out Sublime’s menu and let me know how you handle Eating to Live on the Outside. Just leave a comment. Until then, happy eating! Peace.
 

On Manager's Special 10.20.08

 

This broccoli cost $0.39.

 

 

That broccoli cost $0.64.

 

 

Only $0.45 for this broccoli.


Yup, that’s A LOT of broccoli! And it only cost $1.48.

Eating to Live on the Outside: Bay Leaf

Surprise! It time for another Eating to Live on the Outside and this week we’re heading to Bay Leaf Vegetarian Restaurant in Portland, Oregon. So, via the internet, let’s check out the menu. Okay, here’s what looks good to me:

Bay Leaf
  • Steamed Chinese leeks, mashed broad beans and minced tofu; hard to argue with this!

Fresh Lettuce Wraps

  • Fresh lettuce filled with vegetables and mushrooms; looking good here too.

Sweet and Sour Cabbage

  • Cabbage, carrots, cucumber and sauce; I’d ask about the sauce first, could be salty.

Seasoned Spinach

  • Blanched spinach, citrus soy sauce and sesame; soy sauce might turn you off, I’m okay with it.

Edamame Beans

  • Edamame; very cool, plain and simple!

Pumpkin Bisque

  • Soup with pumpkin and carrots; talk to the waiter, salt MIGHT be an issue.

Asparagus Bisque

  • Asparagus soup and coconut milk; same deal with the salt.

Bay Leaf Salad

  • Spinach salad, tofu, tomato, raisins, nuts, and dressing made with olive oil, honey and pepper; I’d order the dressing on the side.

Papaya Salad

  • Green papaya, peanuts and spicy dressing; this is one of my FAVORITE foods!

Pad Thai

  • Rice noodles, bean sprouts, tofu and peanuts; the noodles are iffy, but I’m okay with it.

Eggplant with Garlic Sauce

  • Eggplant, sautéed in tangy garlic sauce, served on bean sprout greens; the sautéing is dicey, this wouldn’t be my first choice.

Wild Yam Delight

  • Wild yams sautéed with baby corn and snow peas; same problem with the sautéing.

Lotus Root Delux

  • Sliced lotus root, bamboo shoots, snow peas, carrots and brown sauce; I’d ask about the sauce before ordering.

I don’t have any SERIOUS gripes with Bay Leaf. They do cook with A LOT of tofu and I prefer nutrient-dense veggies over bean curd, but it’s still pretty cool. Overall, the Papaya Salad and Bay Leaf Salad are my two favorites.

Now it’s your turn. Scope out Bay Leaf’s menu and let me know how YOU handle Eating to Live on the Outside. Just make a comment or send an email to diseaseproof@gmail.com. Until then, eat wisely! Peace.

Eating to Live on the Outside: Abay Ethiopian Cuisine --UPDATE--

Alright, it’s Friday. The week’s almost over. Just ONE thing left to do. It’s time for Eating to Live on the Outside. And this week Abay Ethiopian Cuisine is on the menu. It looks pretty good. Plenty of veggie food! Here’s what I like:

Abay House Salad

  • Leaf lettuce, string beans, red onions, tomatoes, peppers and a olive oil and fresh lime juice dressing; limit or omit the dressing and you’re all set.

Tomato Salad

  • Diced tomatoes, onions, peppers and the olive oil-fresh lime dressing; same deal, just WATCH the dressing.

Potato Salad

  • Potatoes, peppers, onions, cinnamon and special house dressing; keep an eye out for that DRESSING!

Indugay Wat

  • Fresh mushrooms, brown lentils and berbere sauce; no problems here.

Kay Sir Dinich

  • Potatoes, fresh beets, garlic, ginger and onions; sounds GREAT, beets kick butt!

Azifah

  • Brown lentils, onions, green peppers, cumin and lime juice; very nice.

Misir Wat

  • Red lentils simmered in berbere sauce; I like it.

Shiro Wat

  • Ground split peas, lentils and chickpeas simmered in berbere and seasonings; I LOVE those peas!

Kik Alicha

  • Yellow split peas simmered in flavorful sauce; it’s cool, but ask about the sauce before ordering.

Tikil Gomen

  • Lightly spiced cabbage, carrots, onions and tomatoes stewed in a mild sauce; I’d ask about the sauce here too.

Ye’ Abesha Gomen

  • Kale, peppers, ginger, garlic and onions slow-cooked in a mild sauce; again with the sauce, but hooray for KALE!

Wow! All that stuff looks GREAT. I have A LOT of favorites this week! Now, if you’re also having trouble deciding what to order. Combine up to four entrees and SHARE with your tablemates!

I’m digging Abay. It’d DEFINIENTLY work for a nutritarian, but tell me what you think. Check out Abay’s menu and let me know how you handle Eating to Live on the Outside. Make a comment or send an email to diseaseproof@gmail.com. Until then, eat right! Peace.

UPDATE: Check it out, the owner of Abay dropped me a line:

I ran across your post on Abay. Thanks so much for taking the time to consider my restaurant. I noticed that a poster indicated that our wats contain butter. All of our vegan dishes truly are vegan. This includes the vegetarian wats. Thus, Misir, Inguday and Shiro contain no butter despite the fact that they are wat stews.
Arguably, we take people's food decisions to the extreme in that we don't even use the same cooking utensils for vegetarian and meat dishes, let alone include animal products in dishes we denote as vegan. 

Feel free to contact me with any questions you may have. Thank you.

James W. Wallace, Esq.
Owner
Abay Ethiopian Cuisine

On Manager's Special 10.6.08

 

Those apples $1.69.

 

My favorite bananas $0.89.

 

Gnarly onions $2.93.

That’s a NICE haul for only $5.51!

Eating to Live on the Outside: Sunflower Cafe

This week Eating to Live on the Outside heads south. Well, not literally. Via the internet! We’re checking out Café Sunflower in Atlanta, Georgia. And it’s a lot like last week’s restaurant, Paradox Café. So I’m pretty sure we’ll find something GOOD to eat.

Let’s start with the salads. The Mixed Greens is COOL! It’s made with broccoli, cucumbers, Roma tomatoes and balsamic vinaigrette. I’d order the dressing on the side. The Harvest Salad also looks good. They make it with organic mixed greens, granny smith apples, crumbled gorgonzola cheese, candied walnuts, shredded carrots, dried cranberries, homemade croutons and thyme shallot vinaigrette. Dressing on the side and the cheese and croutons are OUT!

The next two salads are cool too. Combined the Spicy Thai Salad and the House Salad are made with organic mixed greens, smoked tofu, shitake mushrooms, tomatoes, peanuts, spicy red Thai curry vinaigrette, garden loaf with mushroom gravy, walnuts and peanut-curry dressing. These two are a LITTLE iffy. I’m not digging the smoked tofu or the garden loaf. So I’d skip those.

Alright, the salads are a nutritarian’s BEST bet, but there are some other options worth checking out. For example, I could go with the Stir-Fry Tofu in Ginger Sauce. I know, I know! It’s fried, but I NEVER eat fried foods. So, if I wasn’t in the mood for a salad, I could deal with it. The ginger sauce could be a little salty, so that is worrisome too.

The Lemongrass Coconut Curry is better. It’s prepared with celery, sugar snap peas, sweet onion, crispy tofu, lime, peppers, potatoes, red curry and served with jasmine rice and mango chutney. That’s A LOT of good stuff! I’d probably ditch the tofu because it’s crispy, odds are its fried and with all those great veggies, there’s NO reason to eat something fried in this case.

The Summer Quinoa is a nice option. It’s made with ratatouille, almond crusted tofu, quinoa and vegan cucumber cream. I’m cool with the tofu. The quinoa and the ratatouille are GREAT, but I’d ask the wait staff about the cucumber cream—sounds of mysterious to me.

Now, if none of these sounded appetizing to you. You could always pair these two sides together. The Hummus, which is served with sliced pita and fresh vegetables. And the steamed Edamame; i.e. steamed soy beans. The pita is a tiny worry, but just FOCUS on the veggies and beans. That’s what I’d do!

Café Sunflower looks pretty good to me. There SOME dicey things to avoid or limit, like fried foods and cheese, but overall, a nutritairan could make it work. Remember, in the land of fast food, it could ALWAYS be worse! But let me know what you think. Check out Café Sunflower’s menu and tell me how you handle Eating to Live on the Outside. Make a comment or send an email too diseaseproof@gmail.com. Until then, eat mightily! Peace.