My book teaches you how to reduce omega-6 and increase your omega-3 to achieve a balance. It has list of the amount of omega-6 and omega-3 in a wide variety of foods, recipes with the % omega-6 they will generate and a month of menus.
Doctors are biased toward using expensive procedures to fix medical problems–that is where a lot of their money comes from. Doctors pay more attention to drug treatments than to dietary remedies. Even if they do pay attention to dietary studies, they want simple studies that compare one diet to another instead of complex biochemical studies that seek to understand the complex cause of diseases.
Insurance companies don’t care either, the higher the cost of medical treatments, the more they can justify higher rates. They get to keep 20% of the cost of their policy holder pay, so the more you pay the more they get to keep.
Only the people ultimately paying for medical cost–you and I–are really interested in reducing medical problems and their associated cost. The problem is that most people do not have the knowledge to understand the biochemical causes of disease. I have the ability to understand the biochemistry and the chemical terminology, but until I began to research the effects of lipids in my diet, I was unaware of the studies that make it clear to me that excess omega-6 is behind many of the medical problems that I was dealing with personally. In my book, I try to make it simple and easy for people that do not have the ability to understand chemistry and biochemistry and just show you what foods you need to avoid and the ones you need to increase in your diet. I also provide the chemistry and biochemistry, which for most people would probably be a good sleeping aid.
My recipes and menu will help you learn how to prepare truly healthy meals and my list of lipid content of various foods will help you select the kinds of foods that are lower in omega-6 and higher in omega-3.
1 cup coconut flour 1/2cup tapioca 3 eggs/2 duck eggs or three flax/chia “eggs”
1 cup blueberries
1/3 cup coconut butter (ie whole coconut in butter form, like almond butter, not just coconut fat. Can substitute with apple puree for a lower calorie option) 1/2 cup date syrup/coconut nectar or your choice of liquid sweetener 1/4 cup coconut or date sugar (optional, just for a bit of texture) 2 tbsp grated ginger (optional) 4 tbsp flax seed 4 tbsp chia seed
Pre-heat oven to 180C/350F.
Combine the flours and seeds. In another bowl mix the coconut butter, date syrup, sugar, ginger and blueberries.
Tip the liquid into the flour and combine by hand.
Place muffin cups into a muffin tray, evenly spoon the mixture into them.
Bake at 180C for 20-35 minutes, depending on oven.
I finally got the format problems solved for my book, The Oil-Change Diet, and it has passed the format check at Smashwords.com. The price is just $2.99 for now, but will go up to $4.99 when it goes to Amazon.com, so get your copy now at Smashwords.
The money this book can save you on medical cost can be a thousand times to cost of the book–it has saved me that much in just one year. You can get the information in my book for free (except for my recipes and menus), but it will take quite a bit of time and unless you are a chemist, some of it may be hard to understand. I hope that I have made the chemistry more understandable and that you will enjoy the recipes.
If you value your health, research the benefits of a balanced omega-6/3 ratio and how to achieve a balanced ratio or buy my book. I promise you it really did help me eliminate 9 prescription pills a day–arthritis medication I had been taking for almost 40 years, blood pressure medication, heart rhythm medication and pain medication,
My book is finally available on Smashwords. I am still working on formatting problems to get it into other distribution channels, but at least it is available now. Please check it out at the link (in blue) above. It is priced at just $2.99, which I think is a real bargain and will pay for itself many time over in what it can save you in health cost! (I will need to sell several hundred copies just to recover my actual cost).
2 tablespoons shreds of wheat-bran cereal (such as All-Bran)
3 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
3 tablespoons bread flour
2 teaspoons cornmeal
1 large egg white, lightly beaten
1 teaspoon flaxseed
Lightly spoon flours into dry measuring cups, and level with a knife. Combine the bread flour, water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.
Place 1/2 cup flaxseed in a spice or coffee grinder; process until finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed through salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.)
Preheat oven to 375°.
Bake at 375° for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.
I ran this thru KIM-2 and the recipe has 2061 calories and only 34% omega-6. Lipid analysis: 7506 mg short omega-6; 18,544 mg short omega-3; 74 mg long omega-6; 21 mg long omega-3
Spaghetti Squash is a good substitute for spaghetti pasta. The squash itself is higher in omega-3 than omega-6. The recipes here use olive oil, but I would substitute coconut oil or real butter for the oil in any of the recipes. These recipes are great for diabetics in place of pasta.
The smallish yellow spaghetti squash is at the top. It’s related to pumpkins and zucchini.
It’s hard to give up pasta. Many diabetics who don’t notice that their blood sugar levels spike too high when they eat pasta. What’s too high? In general, I’d say over 150 mg/dl (8.33 mmol/l) measured one hour after a meal, or over 130 mg/dl (7.22 mmol/l) two hours after the meal.
An alternative to spaghetti pasta that shouldn’t raise blood glucose levels as high is spaghetti squash. It’s all about the carbohydrates. A cup of cooked spaghetti squash has 10 g of carb; a cup of cooked spaghetti has 43 g. The fiber grams are about the same. Numbers are from FitDay.com.
Spaghetti squash is a classic low-carb vegetable. If you’ve never tried it, you should. As vegetables go, it’s one of the largest…
Whey protein consumption may lead to significant decreases in body weight and body fat and significant increases in lean body mass
Rosemont, IL (April 15, 2014) – New researchi published in the March/April 2014 issue of the Journal of the American College of Nutrition shows whey protein, either as a supplement combined with resistance exercise or as part of a weight-loss or weight-maintenance diet, may provide men and women benefits related to body composition.