Archive for the ‘Phase 3’ Category

Phase 3 and 4 – Have been told that these will change your life

April 18, 2011

Nut Butter Crusted Parsnip Fries

Adapted from Diet, Dessert, & Dogs.

Yield: 1-2 servings.


  • 3 medium parsnips, peeled and cut into thin fry-like strips
  • 3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp kosher salt, or to taste

Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more. They were wonderful!

Note: You can probably use any kind of nut butter you prefer!


Studies show that sugar effects the same parts of the brain as some illegal drugs

March 30, 2011

The One Supplement that should be in Everyone’s Cooking Cupboard By Donna Gates for

The Addictive Quality of Sugar.  Did you know sugar consumption has risen 1,500 percent in the last 200 years?

The average American today consumes 150 pounds of sugar per year compared to the early 1800s, when sugar was a rarity and reserved for special occasions.

Processed Foods and Sugar

When you think about how much sugar is in processed foods today, it’s pretty scary.   We are literally becoming addicted to high carb foods and it shows in the epidemics of obesity and diabetes, among other health issues in America.

Without a doubt, sugar tastes good – so good in fact, we often joke about how addictive it is. The addictive quality of sugar is no joke, however. Studies done on rats show that sugar’s addictive properties and withdrawal symptoms are similar to drugs (though not as strong).

Your Blood Sugar Levels and Sugar

Refined carbohydrates contribute to serious health problems. As our blood sugar elevates, the cells can only accept so much sugar at once, and they are most accepting only when we are active and exercising. The excess sugar converts to fat.

Sprinkle in Some Stress

Add stress to the mix and you increase this problem exponentially. Stress causes a surge in cortisol, further increasing blood sugar levels. Insulin and cortisol in excess are called the “death hormones.” Besides causing your blood to become acidic and attractive to yeasts, fungus and cancer, you can expect problems like hormonal imbalances, early aging, adrenal fatigue and more.

Is eating that candy bar, for example, really worth creating this kind of suffering?

Not So Sweet Artificial Sweeteners

While it may have seemed smart to turn to artificial sweeteners, like aspartame (NutraSweet and Equal) and sucralose (Splenda), these alternatives are NOT safe choices.

The average American consumes over 50 pounds of artificial sweetener per year, often in snacks and soda pop.

Aspartame has been found to create side effects like memory loss, headaches and blurry vision.

Even if you were to risk the side effects for its calorie-free weight loss claims, evidence is now showing that aspartame can actually contribute to obesity.

One of its ingredients, the amino acid phenylalanine, actually blocks serotonin, which has a role in controlling cravings. The effect on your body may be that you now crave the high-carbohydrate, processed foods that sabotage your intention to eat healthier foods.

Sucralose has similar findings, such as enlargement of the liver and kidneys, shrinking of the thymus gland (plays a role in immunity and disease fighting), atrophy of the lymph, decreased red blood cell count, decreased fetal body weights and diarrhea, just to name a few.

Satisfying Your Sweet Tooth
Everywhere we turn these days, there is a great deal of agreement that sugar can harm your health, but there is very little information available on healthy choices to satisfy your sweet tooth. Providing solutions for healthy sweeteners has long been a goal of mine.

According to the ancient practice of Ayurvedic medicine, the sweet taste is one of six tastes…salty, bitter, sweet, pungent, sour and astringent.

Balance in all things, including how we balance the six tastes, is one of the key principles of the Body Ecology program.

A meal is balanced and very satisfying to us if each of these tastes is in that meal. We should never feel guilty for wanting sweet-tasting foods. That’s natural, but how we satisfy our natural desire for the sweet taste needs reevaluating.  Adding fermented foods and beverages to your diet will also help stop sugar cravings.

Stevia – The Healthy Sweetener

An extraordinarily sweet herb, stevia is 200 – 300 times sweeter than sugar – and yet, it’s calorie free!

Stevia is a member of the chrysanthemum family (closely related to chamomile and tarragon) and totally safe. It has been used for centuries by the Indians of South America (where it grows) and in Japan for the past 30 years.

How Stevia Tastes

If you buy the stevia as a green powder it has a slight licorice-like flavor that might take some getting used to. Stevia in the white powder form is an extract of the two components of stevia that give stevia its sweet taste. The white extract powder does not have the health benefits of the green stevia but it does have a much wider use since it is more delicious. Either form of stevia can help prevent cavities, will not feed yeast and does not raise blood sugar levels, making it safe for diabetics.

Stevia’s History and Safety

When looking for stevia in your health food store, you will find it in the supplement section because stevia has not been approved by the FDA as a sweetener. It has been approved as a dietary supplement, however.

The history behind this is that stevia was once a huge threat to Monsanto, when they still had the patent for NutraSweet. Now that the patent has run out, more natural alternative sweeteners are able to come on the market without the backlash that stevia encountered years ago.

Stevia has been tested in human and animal studies around the world with no negative side effects. Ironically, over 10,000 aspartame complaints have been filed with the FDA, yet it is still on the market.

How to Select Your Stevia

Stevia is available in many forms, including crushed green leaves and crude, greenish-brown syrup. These two forms are the most medicinal, but also have the strongest aftertaste.

The liquid form is great for those who are just starting to experiment with stevia because you can easily control the amount you add to beverages and foods. The white powder can be more difficult to work with, resulting in over sweetening your food.

Try stevia as an alternative to sugar. Use it to sweeten green or black tea or lemonade, for example. Experiment and you’ll soon have a nice little repertoire of recipes that will satisfy your sweet tooth without spiking your blood sugar.

On the Body Ecology diet, I recommend taking a step-by-step approach to healing. Replacing refined sugary, high carb foods with a high-quality stevia is a great first step that will start you on your way to healing your entire body.

So So Yummy!!! Moroccan Couscous Phase 4 (phase 3 only with Quinoa)

March 27, 2011

Hello All,  this is one of my new favorite recipes from “The Kind Diet” cookbook.  Try this and enjoy!

2 cups of peeled butternut squash, cut into 1/4 to 1/2 cubes

2 cups of yellow onion, large dice

1 1/2 cups of carrots, cut into 1/2 or 1/4 cubes

1 1/2 cups of zucchini, cut into 3/4 cubes

2 T of olive oil

Fine sea salt

1 1/2 t freshly ground black pepper

1 1/2 cups of veg broth

2 T of butter

1/4 t of cumin

1/2 t of coriander

1 1/2 cups of whole wheat couscous or Quinoa – Quinoa can be added spraringly during phase 3.  Couscous in not allowed in phase 3

2 scallions, white and green parts chopped

Preheat oven to 375 degrees.  Place the squash, onion, carrots, and zucchini on a baking sheet and toss with olive oil, 1 teaspoon of salt and 1 t of pepper.  Roast for 25 minutes, turning once about midway through with a spatula. 

While the veggies are roasting, bring the veggie broth to a boil in a saucepan add spices and then add couscous or Quinoa and cook per instructions.  Add veggies over the top of cooked couscous or Quinoa and add the scallions to the top and toss.

Phase 3 and 4 – constipation

March 24, 2011


One of our HCG’er found this helpful for constipation.

Mix equal parts applesauce, bran, and prune juice.
Take 2 tablespoons once or twice a day.
From Dr. Gott’s newspaper column

I can make you thin Program

March 2, 2011
Dr. Oz  had on guest Paul McKenna showing the impact of hypnosis and weight loss.  Some of us still struggle with cravings after HCG.  This was pretty interesting on the power of the mind to build on our success both with diet and daily mood.   As you will notice this is part 4 of the program you can watch all four sections on-line. 
It is sunny and warm in Colorado today.  64 Degrees.  Amazing. 

Beauty Boosters: 6 Natural Ways to Look Amazing for Years

February 22, 2011

Like the old saying goes, “You are what you eat.” And health and beauty experts agree that what you eat can make you beautiful, both inside and out.

According to Keri Glassman, nutritionist and registered dietitian, scientists have been pursuing the answer to ageless beauty for years. “There aren’t any foods that will turn back the clock — at least, not that we know of yet.” Glassman told AOL Health. “But there are foods that can make you look much better and slow down the aging process.”

Check out these double-duty foods that have been proven to enhance your beauty, whether eaten or applied to your body directly:

olive oilOlive Oil
The food: “Besides being among the healthiest types of fats, olive oil tends to be rich in polyphenols, which aren’t just antioxidants,” explained Glassman. “They’re also antifungal and antibacterial agents.” Dr. Howard Murad, associate clinical professor of medicine (dermatology) at UCLA’s Geffen School of Medicine and founder of Murad Skincare Inc., agreed. “Essential fatty acids, in particular, and other healthy fats keep us hydrated, supple, youthful and beautiful,” he told AOL Health. “Fat sounds like a four-letter word today, but the right fat in the right amount will feed your skin, as well as your brain and your cellular membranes, like no other nutrient.” Murad suggested three to four servings a day of this good fat.

The mask: “Eating olive oil is great, but you can put it right on your skin, too,” said Glassman. “I like to mix it with a little avocado, apply and leave it on for 10 minutes. It’s so nourishing, you can almost feel your skin drinking it up.”

The food: “Nature’s bacterial agent.” said Glassman. “When eaten, its antibacterial, antiviral and antifungal properties can protect your body.” She added that daily consumption of this sweet additive boosts the level of polyphenolic antioxidants in the blood, improving blood flow to the skin.

The mask: When used on the skin, honey is good for treating acne and reducing redness. “It’s also a natural humectant, which means it keeps all the water you’re drinking in the right places,” added Glassman. According to The Bastyr Center for Natural Health, the teaching clinic of Bastyr University in Seattle, honey contains anti-inflammatory properties that help to decrease pain and the appearance of scars. Here’s Glassman’s recipe for Sweet Honey Cleanser: Mix 1/2 teaspoon honey, 2 teaspoons yogurt and 2 teaspoons brewed green tea. Apply to face and leave on for about 10 minutes.

The food: “The rejuvenating enzymes and vitamin A found in papaya can benefit many skin issues and can be safely used by all skin types, including those with sensitive skin or rosacea,” Louisa Maccan-Graves, celebrity beauty expert and author of “Hollywood Beauty Secrets: Remedies to the Rescue,” told AOL Health. Glassman added that his tropical fruit also contains the skin-loving vitamins C and E. “Besides promoting healthy cell turnover and aiding in the formation of collagen and elastin, vitamin C is key in countering the effects of sun damage,” she said. “Vitamin E is also vital because it’s an important way the body wards off sun damage, such as age spots and wrinkles.”

The mask: “When applied topically, papaya helps exfoliate skin, repairs sun damage, fades age spots, and helps smooth the complexion,” said Maccan-Graves. “Papaya is nature’s Retin-A.” She offered this recipe: Cut a slice of ripe papaya, remove the seeds and pulp, then rub the inside peel of the papaya peel on a clean face, focus on lines around the mouth and eyes, crow’s-feet, thinning temples, neck and hands. Leave it on for 15 to 20 minutes, then rinse off with tepid water. “Do this mask twice weekly,” she advised.

The food: “This tropical wonder does more than make a good pina colada,” said Glassman. According to the Coconut Research Center in Colorado Springs, Colo., the coconut has numerous beauty benefits, including supporting the natural chemical balance of the skin, relieving dryness and flaking, and protecting the body from harmful free radicals that promote premature aging. “Coconut also improves the absorption of the minerals calcium and magnesium, which are crucial for a gorgeous grin,” added Glassman.

The mask: The Coconut Research Center also states that when applied topically, the oil in coconuts can help form a chemical barrier on the skin to ward off infection. Glassman’s “Tropical Skin Rejuvenator” mask is as follows: Mix 1/2 teaspoon coconut oil, 1/8 cup ripe mango and 1/8 cup ripe papaya. Apply to face and leave on for about 10 minutes.

The food:
“When eaten, pineapple contains a large dose of vitamin C, a necessary element to fight off free radical damage,” said Murad. The percentage of water in pineapples is nearly 90%, which he said is essential for youthful looking skin. “Vibrant health from the inside out lies in maintaining strong cells that can attract and keep water the way younger cells do,” he explained. “So if you can repair your cell membranes while attracting water nutrients to them, you can fight aging, as well as disease.”

The mask: “Applied to the skin in a mask, pineapple contains natural fruit enzymes that will exfoliate your skin, leaving the complexion smooth and with a natural glow,” he said. The web site offers this recipe for homemade pineapple mask: Puree one slice of pineapple, then mix in a bowl with 2 tablespoons yogurt and 4 tablespoons cornmeal. Leave on for five minutes. “Incorporating exfoliation into your skincare regimen three to four times a week will provide you with less breakouts, a brighter, healthier complexion and improve the tone and texture of the skin,” added Murad.

The food: Glassman stated that there’s a reason why so many beauty products, both skin and hair, contain this herb — and it’s not just for its scent. “Whether we eat it or use it topically, the fragrant oils stimulate circulation and act as an anti-irritant.” This potent plant has also been known to help fight acne, clear blemishes and moisturize dry skin. The University of Maryland Medical Center states that rosemary can also neutralize free radicals (harmful molecules that cause premature aging, as well as diseases). And according to the blog on, rosemary oil boosts hair growth, while improving texture, shine and thickness.

The mask: Glassman offered the recipe for her “Go Green Face Scrub:” Mix 1/2 teaspoon rosemary, 1/4 avocado,1 teaspoon parsley and 2 tablespoons kosher salt and apply to face. Leave on for about 10 minutes.

Stop your Cravings – The basic Callahan Technique

February 17, 2011
Here’s the sequence for you to print out:

1. I want you to get the biggest desire for a food that you can right now. If you don’t have a big enough craving, put this technique to one side and come back to it when you’re really feeling it.

2. Focus on this craving for a moment, and when you’ve thought of that I’d like you to rate your desire for a food on a scale of 1-10, with 1 being the lowest and 10 the highest. This is important, because in a moment we want to know how much you’ve reduced it.

3. On a scale of 1- 10, how strong is your craving? Remember, if you’re not really craving a bite (i.e. your craving is not at least a 7), come back to this technique later.

4. Now take two fingers of either hand and tap about ten times under your right eye then at your collarbone while you continue to think about eating.  Find the collarbone point.  This is located approximately one-half inch below the small dip in the front of the neck and two to three inches over on the right side of the chest.  You are looking for the top of the collarbone.

5. Now tap under your eye ten times.

6. Now tap under your collarbone again.

7. Place your other hand in front of you and tap on the back of it between your ring finger and your little finger. Continue to tap and think about your desire for food as you do this and each of the steps which follows:

  • Keep your eyes open for 5 seconds, Close your eyes for 5 sec and open them for 5 sec.   
  • Keep your head still, keep tapping and look down to the right then down to the left.
  • Keep tapping and rotate your eyes round 360 degrees clockwise, and now 360 degrees anti-clockwise. 

Remember to keep tapping and thinking about the food you were craving as you do this!

  • Now hum the first few lines of ‘Happy Birthday’ out loud. 
  • Count out loud from 1 to 5. 
  • Once again hum the first few lines of ‘Happy Birthday’ out loud.  
  • While keeping your head straight, look down as far as you can and slowly move your eyes upward until you are looking up as high as you can
  • Take three slow, long, deep breaths

8. Stop and check – on a scale from 1 to 10, what number is your craving at now?

If it hasn’t completely gone yet, just repeat this sequence again until it does.

You can overcome food cravings, compulsive overeating, binging, and uncontrollable urges to eat when you are not hungry.  Do not be dismayed.  Instead, be of good cheer.  The causes for your condition is now known, and the cure is in the palm of your hand.   ( from the Weight Lose Cure “they” Dont want you to know about)

8 Winter Superfoods to Add to Your Grocery Cart

February 10, 2011

Avoid falling into a food rut this winter with AOL Health’s top winter superfood picks. With an eye towards seasonality and antioxidant content, we’ve rounded up eight cold weather all-stars.

Sweet Potato
According to the Center for Science in the Public Interest this large edible tuber ranks highest in nutritional value of any vegetable. With 6 grams of fiber and just 160 calories, plus vitamins A and C and potassium, it’s no wonder. The sweet potato is among the oldest cultivated vegetables and remains a popular staple throughout the world. Only distantly related to the potato, it packs a much stronger nutritional punch than its pale-hued cousin. The darker skinned variety Americans call a yam is actually a misnomer, having no relation to the tropical root at all. True sweet potatoes are full of fiber, potassium, and vitamins A and C. Bake, roast, steam or mash for an easy weeknight side dish.

Fondly known as the “jewels of winter”, pomegranates and their juice have been credited with everything from lowering cholesterol to managing type 2 diabetes and helping to fight prostate cancer. The tasty red seeds called arils are a good source of fiber, vitamins B and C, potassium, and polphenols (antioxidants). Munch on the seeds or toss them into salads, grain dishes and yogurt. Drink the juice and you lose the fiber but still get a mega dose of free-radical fighting antioxidants.

Unlike other delicate leafy greens, kale freezes well and tastes sweeter after frost exposure. It grows so well in winter, one variety was actually named “Hungry Gap” thanks to its ability to thrive during a period when few other vegetables do. Kale is praised for its anti-inflammatory properties and high levels of vitamins A and C, lutein, zeaxanthin, iron, and calcium. Sauté with garlic and olive oil or make kale chips by tossing with olive oil and salt and baking until crisp.

Sweet and tangy grapefruit will help keep your immune system buzzing long after winter’s last snowfall. One-half cup serving provides 70 percent of your daily vitamin C requirements plus pectin and fiber, both of which will keep you full and regular. Ruby red and pink varieties are also high in lycopene, the same antioxidant that’s in cooked tomatoes and which may help prevent cancer, heart disease and macular degeneration. Slice in half and eat with breakfast or peel a whole grapefruit for an easy on-the-go snack. Or try broiling grapefruit (sprinkled with brown sugar and cinnamon) for a simple, healthy dessert.

For decades people have been drinking cranberry juice to fight urinary tract infections, but mounting evidence suggests that cranberries have other beneficial properties as well. Recent research shows that cranberries and cranberry juice contain antioxidants that may protect against certain types of cancer, heart disease and other chronic illness. Only 5 percent of harvested cranberries are sold fresh, the remaining 95 percent are processed into juice drinks, sauce, and sweetened dried cranberries. Although fresh cranberries are too bitter and sour to eat, beware of heavily sweetened cranberry juice cocktails and snacks. A better alternative: make a compote or chutney using fresh berries paired with a sweeter fruit such as apples or pears. Or add unsweetened cranberry juice to club soda for a tangy yet refreshing cocktail.

Kidney Beans
Named for their resemblance to the human organ bearing the same name, kidney or red beans rank number one on the USDA’s list of 20 high antioxidant foods (as measured by their total antioxidant capacity per serving size). The soluble fiber in kidney beans helps regulate blood sugar levels, and like all beans, they are an excellent source of protein and iron. With less fat than meat, these legumes are a healthy, versatile, and affordable protein alternative. Toss into soup or a salad or make a big batch of vegetable chili to warm you on the chilliest days.

Unsweetened cocoa is number 10 on ORAC value list, an antioxidant content rating scale developed by the USDA. High in phenols and flavonoids, cocoa has twice as many antioxidants as red wine and almost three times as many as green tea according to researchers at Cornell. While not unique to winter, what’s better than a frothy cup of hot cocoa when the temperature dips?

Loaded with protein, unsaturated fats, fiber, phytonutrients and antioxidants, these scrumptious nuts are available year round, but harvested in the late fall and early winter. A diet rich in nuts helps to lower cholesterol and keep blood vessels strong. Eating pecans daily may also delay age-related muscle nerve degeneration. Choose raw over roasted and salted (or worse yet, candied) and try to stick to a one-ounce serving, or about 20 halves, a day as the calories add up fast.

Slow Poisoning from MSG

December 31, 2010

Slow Poisoning from MSG
The food additive MSG (Monosodium Glutamate)  is a slow poison.  MSG hides behind 25 or more names, such as “Natural Flavoring.”  MSG is even in your favorite coffee from Tim Horton’s and other brand-name coffee shops!

I had been wondering if there could be an actual chemical causing the massive obesity epidemic,  and so had a friend of mine, John Erb .  He was a research assistant at the University of Waterloo in Ontario , Canada , and spent years working for the government. He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America .

In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies.  No strain of rat or mice is naturally obese, so scientists have had to create them.  They make these creatures morbidly obese by injecting them with MSG when they are first born.  The MSG triples the amount of insulin the pancreas creates, causing rats (and perhaps humans) to become obese.  They even have a name for the fat rodents they create: “MSG-Treated Rats.”

When I heard this, I was shocked.  I went into my kitchen and checked the cupboards and the refrigerator. MSG was in everything— the Campbell ‘s soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy,  Swanson frozen prepared meals,  and Kraft salad dressings,  especially the ” healthy low-fat ”  ones.  The items that didn’t have MSG marked on the product label had something called “Hydrolyzed Vegetable Protein,” which is just another name for Monosodium Glutamate. It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff.

MSG is hidden under many different names in order to fool those who read the ingredient list,  so that they don’t catch on.  (Other names for MSG are Accent, Aginomoto, Natural Meat Tenderizer, etc.) But it didn’t stop there .

When our family went out to eat, we started asking at the restaurants what menu items contained MSG.  Many employees, even the managers, swore they didn’t use MSG. But when we ask for the ingredient list, which they grudgingly provided,  sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere. Burger King, McDonald’s, Wendy’s, Taco Bell, every restaurant— even the sit-down eateries like TGIF, Chili’s, Applebee’s,  and  Denny’s — use MSG in abundance.  Kentucky Fried Chicken seemed to be the WORST offender:  MSG was in every chicken dish, salad dressing, and gravy.  No wonder I loved to eat that coating on the skin. Their secret spice was MSG!

So why is MSG in so many of the foods we eat?  Is it a preservative, or a vitamin? Not according to my friend John Erb.  In his book The Slow Poisoning of America, he said that MSG is added to food for the addictive effect it has on the human body. Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to make people eat more. A study of the elderly showed that older people eat more of the foods that it is added to.  The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us?

“Betcha can’t eat just one” takes on a whole new meaning where MSG is concerned! And we wonder why the nation is overweight! The MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn’t added. Not only is MSG scientifically proven to cause obesity, it is an addictive substance. Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the pre-packaged meals, soups,  snacks, and fast foods we are tempted to eat every day. The FDAhas set no limits on how much of it can be added to food.  They claim it’s safe to eat in any amount,  but how can they claim it’s safe when there are hundreds of scientific studies with titles like these :

“The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity.”  Gobatto CA, Mello MA, Souza CT , Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002

“Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats. Guimaraes RB,  Telles MM,  Coelho VB, Mori C,  Nascimento CM,  Ribeiro. Brain Res Bull.  2002 Aug .

“Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: An animal model of multiple risk factors.” Iwase M, Yamamoto M,  Iino K,  Ichikawa K, Shinohara N, Yoshinari Fujishima.  Hypertens Res. 1998 Mar.

“Hypothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity.” Tanaka K, Shimada M,  Nakao K Kusunoki. Exp Neurol.  1978 Oct.

No , the date of that last study was not a typo;  it was published in 1978. Both the medical research community and food manufacturers have known about the side effects of MSG for decades!

Many more of the studies mentioned in John Erb’s book link MSG to diabetes, migraines and headaches,  autism,  ADHD,  and even Alzheimer’s. So what can we do to stop the food manufactures from dumping this fattening and addictive MSG into our food supply and causing the obesity epidemic we now see?

Several months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada . While he was sitting in the government office, the official told him, “Sure, I know how bad MSG is. I wouldn’t touch the stuff.” But this top-level government official refuses to tell the public what he knows! The big media doesn’t want to tell the public, either, fearing issues with their advertisers. It seems that the fallout on the fast food industry may hurt their profit margin. The food producers and restaurants have been addicting us to their products for years, and now we are paying the price for it.

Our children should not be cursed with obesity caused by an addictive food additive. But what can I do about it? I’m just one voice!  What can I do to stop the poisoning of our children, while our governments are insuring financial protection for the industry that is poisoning us?

This message is going out to everyone I know in an attempt to tell you the truth that the
corporate-owned politicians and media won’t tell you. The best way you can help to save yourself and your children from this drug-induced epidemic is to forward this article to everyone. With any luck, it will circle the globe before politicians can pass the legislation protecting those who are poisoning us!!

The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on nicotine?

If you are one of the few who can still believe that MSG is good for us and you don’t believe
what John Erb has to say, see for yourself   Go to the National Library of Medicine at Type in the words “MSG Obese” and read a few of the 115 medical studies that appear.

We the public do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic, addicted sheep, feeding the food industry’s bottom line while waiting for the heart transplant, the diabetic-induced amputation, blindness, or other  obesity-induced, life-threatening disorders.

With your help we can put an end to this poison. Do your part in sending this message out by word of mouth,  e-mail, or by distribution of this printout to your friends all over the world and stop this “Slow Poisoning of Mankind”  by the packaged food industry . Blowing the whistle on MSG is our responsibility, so get the word out.
PS: Aspartame is another neurotoxin that is just as bad. Google to see the video “Sweet Misery: A Poisoned World,” about aspartame poisoning of the unsuspecting public. And the additive autolyzed yeast (aka yeast extract) is yet another neurotoxin added to your foods. Spread the warnings, eat more simply, save the children.

Phase 2 and 3 Holiday Eating

December 15, 2010

Good Morning,

The Holiday is less than two weeks away and some of you will be in phase 2 for the Holiday.  I have made the white chicken chili and the apple crisp from our blog/phase 2 recipes when I have a gathering as I feel like I am cheating (if you want to feel even more comfort add just one tablespoon of greek yogurt to your chicken chili bowl).  This may help you stay on track and not feel so left out.  Fresh squeezed lemonade – I have made 3 large glasses from one lemon (allowed per day) and plenty of stevia packets.  I have used this trick or the ultima drink when at a party it keeps something in my hand and I sip it all night. 

Phase 3 eaters:  you will want to stay with no sugars or starches.  I always get asked if one can eat mashed potatoes or pumpkin pie.  Here are some recipes that may help you out. 

Make a large salad: add olives, avocado, nuts and all kinds of veggies.  Yummy!!

Make the Fudge recipe on the blog/Phase 3 and dip strawberries (or other fruit) in it before you put in pan to set.   Or you can just heat 1 T of virgin coconut oil, 1 1/2 T coco powder and stevia to taste in a small sauce pan.  Dip fruit and place on wax paper or plate and put in fridge.  variation: coat with chopped nuts.

Parsnip Mash

1 lb parsnip roots, trimmed, peeled and cut into large chunks

1 wedge light garlic & herb cheese

Salt and pepper

4 tbsp chopped chives 


Steam the parsnips until they are very soft, for about 15 to 20 minutes. Transfer to a blender, add the cheese, and purée until smooth and creamy. Add salt and pepper to taste. Top with chives before serving.

Crustless Pumpkin Pie

1 3/4 cup (small can) Pumpkin

2 eggs

1 c organic fat free milk

2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1 cup of no calorie sweetener (Xylitol) measures like sugar

Real whip topping (allowed in phase 3) use stevia or Xylitol

Directions:  Put all ingredients in a microwave safe bowl.  Beat with a wire wisk.  Put in microwave uncovered.  Cook on high for 8-10 minutes, depending on the power of your microwave, checking pie halfway thru.  Pie is done when the outside edges start to pull away from the sides just a little, and knife inserted in middle doesn’t quite come out clean.  take out of microwave and cover bowl with a plate for 5 minutes to finish cooking center.  cut into 6 pieces lite you would a pie.  Serve warm or cold. 

Brussels Sprouts

  • 1 tablespoon butter
  • 6 whole garlic cloves
  • 4 slices bacon
  • 3/4 pound (about 12) Brussels sprouts, cut in 1/2
  • 1 teaspoon xylitol
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper


In a large skillet melt the butter over medium heat. Put the garlic cloves in the skillet and brown completely. Remove the garlic to a small bowl. Add the bacon to the skillet and cook until crisp. Transfer the bacon to paper towels to drain, then cut into small pieces and set aside.

Put the sprouts in the skillet with bacon grease,  flat side down, and saute until they begin to brown, about 2 to 3 minutes. Turn them over, increase the heat to medium-high and add the xylitol and the broth. Cook for a few minutes, then add the cooked bacon and the garlic cloves. Cover and cook for 2 more minutes. Transfer to a serving bowl and serve.

I wish you all a very Merry Christmas – Jesus is the reason for the season.