Food Evangelist Jean Duane Helps Those On Special Diets

By: - November 3rd, 2011  Filed under: Chocolate Diet Recipes

Centennial, CO (PRWEB) June 12, 2009

Jean Duane provides a wealth of help from speaking to blogging to offering products to show quick and easy ways to prepare allergy-free foods. She will be demonstrating how to make (GFCF) Cheese Crackers at the Whole Foods in Tamarac Square in Denver, CO on Thursday, June 11 at 6:30 PM. Their address there is 7400 E. Hampden, Denver, CO. She’ll speak on “Living Deliciously Without” at the Natural Grocers / Vitamin Cottage in Dallas, TX on June 13 at 3:00 PM located at 7517 Campbell Road, Suite 500 Dallas, TX 75248 . Ms. Duane will also be speaking on Baking Deliciously! – Tips and Techniques on Gluten and Dairy free Baking” at the Lone Star Celiac meeting at 9:00 AM on Saturday, June 20 at the Presbyterian Hospital of Dallas which is at 8200 Walnut Hill Lane, Dallas, TX 75231.

Ms. Duane recently spoke at the Gluten Intolerance Group of North America’s conference on June 6 in Seattle. Her topics included “GF on a Dime” and “Internationally GF”. She is a regular speaker/cooking demonstrator at the Whole Foods Market, at the Natural Grocers by Vitamin Cottage and a guest instructor at various culinary institutions. She appears on multiple TV segments on Comcast Video On Demand, PBS’s Life Wise series and is a member of the International Association of Culinary Professionals.

To continually offer help to people, Ms. Duane has a blog (http://www.askjeanduane.com). It contains a lot of helpful information such as substitutions to use in recipes, book reviews, tests to ask for when you visit the doctor, recipes, a food intolerance quiz and more. Foods commonly used by those following a special diet can be found on the site under “Stocking Your Pantry”. Visitors will find links to get help from support groups and organizations who serve people with Celiac disease, allergies, heart disease, Autism and Aspergers Syndrome.

Her new cookbook BAKE DELICIOUSLY! Gluten and Dairy Free Cookbook by Jean Duane, Alternative Cook, shows how to make more than 150 triple-tested, beautiful baked items without gluten, dairy (GFCF) and other common allergens. It features appetizing cakes, muffins, quick breads, cookies, crackers, desserts, snacks, breakfast treats and pies all gluten and dairy free with substitutions for other food-allergens. This must-have cookbook is for those with Celiac disease, gluten or dairy intolerance, food allergies, Autism, ADD, Crohn’s disease, asthma, IBS, ADHD, Aspergers or anyone looking for a healthier approach to baking. BAKE DELICIOUSLY! Gluten and Dairy Free Cookbook can be ordered from five different distributors including: Book Clearing House (an Ingram distributor) 800-431-1579; Baker & Taylor 908-541-7425; Nutri-Books/Royal Publications 800-279-2048; New Leaf Distribution 770-948-7845; and at Quality Books 800-323-4241 as well as directly from http://www.alternativecook.com. It also available as a fund-raiser for organizations supporting those with Autism, Celiac Disease, Gluten Intolerance and food allergies. Please contact Jean Duane through the Alternative Cook website for details.

“I just want to help people on special diets have easy-to-prepare, delicious foods they love. Think of it as an epicurean adventure,” says Jean Duane.

Alternative Cook, LLC produces instructional cooking DVDs (Chocolate, Italian, Mexican and Kids’ Meals), video streams and BAKE DELICIOUSLY! Gluten and Dairy Free Cookbook. Everything is gluten and dairy free with substitutions for other common allergens. For more information or to schedule an interview with Ms. Duane, please visit http://www.alternativecook.com.

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Nutrition Expert Challenges BBC on Sources of Protein in Vegetarian and Vegan Diets

By: - October 6th, 2011  Filed under: Dark Chocolate Diet

London, UK (PRWEB) February 17, 2007

London based nutrition expert Yvonne Bishop-Weston reveals the plant based vegetarian protein rich foods and confirms that a vegetarian diet is suitable even for elite athletes.

On BBC 2′s The Truth About Food, champion athlete Colin Jackson was put on a vegetarian diet for 8 weeks. He complained that he lost power and could manage 5 less press ups without the meat. Like many men Jackson seems to believe he needs meat to maintain masculinity.

This is of course complete twaddle. Research shows that better levels of fertility, heart health, endurance and strength can be achieved on vegetarian and vegan diets and you can avoid the saturated fat that comes free with meat and animal products.

Much fuss is made about protein and the amino acids contained in animal foods.

Yvonne says “It’s actually quite hard not to get enough protein to attain the generally accepted average level of health — even potatoes and oats have protein in them. However if you want to prove that a vegetarian or vegan diet is nutritionally superior to a meat based diet and attain optimum health then you might like to do a little more than eat porridge and mash. There are many subtle problems caused by amino acid imbalances that can thwart optimum health.

Vegetarian and vegan diets can provide everything you need unless you have some rare disease or condition that stops your body from processing protein into all the amino acids your body needs to thrive.

There are some excellent sources of plant based protein for when you are building muscle and may need a little more protein than normal or if you are trying to lose weight and want to curb your appetite and teach yourself to eat less sugar rich carbohydrates.

Hemp protein powder (http://www.yaoh.co.uk) is over 48% protein and makes a delicious creamy addition to soy/rice/nut milks or fruit juice / smoothies to increase amino acid intake without increasing saturated fat.

Hempseeds (with shells removed) are over 30% protein and can be used like sesame seeds and sprinkled on all foods sweet or savoury. Great mixed together with a little melted sugar free dark chocolate, dried blueberries and oats to make a high protein delicious snack ball.

Redwoods ( http://www.redwoodfoods.co.uk ) meat free mince and chicken style pieces at over 24% protein have more protein that all the protein sources used in the BBC 2 programme to feed Colin Jackson or even the meat they used to feed the vegetarians. Unlike meat it doesn’t come laden with saturated fat. Redwoods products are freely available in health food stores and some supermarkets.

Quinoa, and other South American pseudo grains can have a protein content of between 16- 20% (depending on variety). Quinoa’s protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). It is a perfect alternative to use in place of cous cous or rice.

Buckwheat, another pseudo grain, is also a useful source of protein to add variety and makes a good high fibre pasta that in my opinion is nicer than wholewheat pasta. Buckwheat pasta is a lot more nutritious the white pasta that is so often used as a staple part of vegetarian and vegan diets.

Members of Vegan Body Builders such as Kenneth Williams, ex champion vegan weightlifter now sports nutritionist Gareth Zeal, UK champion savate kickboxer James Southwood, vegan triathlete Brendan Brazier and a host of other vegan athletes prove that a plant based diet can provide both power and strength to competition standards.

EDITORS NOTES

The BBC identifies their sources of protein (per 100g) in their study as;

Realeat mince = 18g

Beef = 22g

Quorn mince = 14.5g

Chicken = 24g

Tofu = 12g

Turkey = 24g

Pork = 20g

TVP = 25g

Lamb = 19g

Cod = 18g

Tuna = 23g

Hempseeds are over 30g and rich in omega 3, Redwoods Mince is 25g and includes vitamin B12 and essential fats, Hemp protein powder is up to 48g of protein per 100g

Contacts :

Yvonne Bishop-Weston – Foods for Life

Tel: 08712884642 Fax 08712884643 PA Mob 07944068432

http://www.optimumnutritionists.com

Yaoh – http://www.yaoh.co.uk

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Why Diets Are A Waste Of Time & Money – What You Can Do Instead

By: - August 17th, 2011  Filed under: Chocolate Fad Diet

(PRWEB) September 11, 2004

A ‘diet’ is always seen as a temporary measure. An unpleasant episode that must be endured in order to reach

some weight target, often in time for a major event such as a wedding, your own or your children’s. Afterwards, with a big sigh of relief that its over, we get back to normal eating. In what seems no time at all, especially if a holiday is involved, the weight is back where it was, and you wonder; was it worth it?

The truth about diets is that they train us to “live on less” so normal food is now far too much. Many people have anaged to get to their chosen weight and then find that they cannot come off the diet without putting the weight back on. They are trapped in a regime of half starvation and

misery. Their life revolves around how much can they eat and when they eventually break, which they always do, they eat like it was an Olympic event.

The answer is simple – just eat slightly less for all of the time. It may be slower than you would like but it works, and its forever not just for Christmas or weddings.

If you reduce the fat content of your ‘normal’ food you can eat an enormous amount of other stuff, so you won’t feel hungry. You will actually eat less calories without eating less food. Avoiding fat is easy. Obvious targets are dairy fats and margarines. Spread butter or margarine thinly, or buy fat-reduced spreads, or even better, try without. It works for sandwiches with lettuce and tomato to provide some moisture but I’d rather have some spread on my toast than just jam. Trim the fat off your meat and bacon before cooking.

Try semi-skimmed milk and then progress to the fully skimmed. Ignore the slightly grey colour and enjoy its increased calcium and vitamins compared to the greasy un- skimmed product. Vegetarians should also be aware that many vegetable-based products could be as heavy in fat as those that are meat based. Biscuits are generally very high in fat, typically around 25% but much higher again if chocolate coated. The problem with biscuits is that you can easily take in a substantial part of your daily calories without feeling as though you have eaten anything but a few mouthfuls. If you need a snack have some fruit instead or low fat yoghurt.

Attention! Read This Before Wasting Hundreds, Possibly Thousands On Expensive Online Fitness Programmes, “Wonder-Cures”, Fad Diets Or

Potentially Dangerous Low-Carb Experiments…http://www.nodietdiet.co.uk



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Dogs Gold Introduces New Treats for Dogs Requiring Natural and Special Diets

By: - August 7th, 2011  Filed under: Chocolate Diet Recipes

(PRWEB) July 25, 2005

A new range of natural, fresh, healthy treats for all dogs, including those with food intolerances, allergies or other medical conditions has been launched by Dogs Gold, a Devon-based company with specific experience of canine nutrition.

“We have worked hard to create recipes for natural treats which are not only irresistible to dogs but have positive nutritional values and health benefits,” said Carol Leigh of Dogs Gold. “Health problems such as diabetes or intolerance to dairy or wheat products are a growing problem for dogs of all ages, not just mature dogs. Our range of treats includes products which are wheat and gluten free, dairy free and sugar free, and we have also developed a product which is specifically suited to dogs with extremely sensitive stomachs, a welcome change to the usual bland, unvaried diets available.”

Many treats for dogs include high levels of fat, salt and sugar as well as artificial preservatives – some additives are simply to add color or give the treat a long shelf life and others, such as the stimulant Theo Bromine found in chocolate and other foods, are potentially dangerous to dogs. In response to this, Dogs Gold uses no artificial additives or preservatives and the company has also developed a selection of ‘carob with’ treats which are presented in a chocolate box, ideal for gourmet dogs.

“Devon is famous for its naturally produced foods for humans. Dogs Gold is taking that reputation one step further by extending this into the canine world,” Carol said.

The Dogs Gold range, which includes: Apple, Carob Chip and Charcoal Muffins, Molasses and Oatmeal Flapjacks, Cheese, Sesame, Parsley and Charcoal Treats, Carob Coated Treats and Pooh Sticks with Charcoal and Honey, has been tried and tested by many satisfied dogs. Dogs Gold has also created picnic, holiday, barbecue and party packs which contain a selection of different treats for special occasions, which were given away as prizes at the annual fun day of one of the world’s most famous dog homes, Battersea, where Dogs Gold talked about its products and met other dog lovers.

Prices start at 95p for Muffins and a Holiday pack costs £5.95.

For a Dogalogue (not Catalogue) with full details and dietary information please call 0870 609 1563, or visit http://www.dogsgold.co.uk

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Fad Diets Are Out – Healthy Weight Loss and Management is the New Trend

By: - July 27th, 2011  Filed under: Chocolate Fad Diet

Kernersville, NC (PRWEB) January 3, 2006

Winston-Salem, NC (PRWEB) January 1, 2006 — New Year?s Day, and millions have resolved to lose weight and exercise. Most people, however, set unrealistic goals and are doomed for failure right from the start. Rather than beginning with the resolution to start eating a healthy well balanced diet people flock to the gym and start fad diets that they can?t possibly maintain, such as counting calories, avoiding carbs, or popping diet pills. These fad dieting tactics have resulted in 90% of dieters gaining back the weight they had battled and seemingly conquered. A new approach to weight-loss, involving more long-term and easily adaptable lifestyle changes is gaining momentum because of its sustainable benefits. This approach uses the Glycemic Index, a nutritional system that ranks foods according to how they affect blood sugar levels, to make good dietary choices to maintain weight and improve health.

High glycemic index (GI) foods?70 or higher on the index, such as potatoes?trigger a dramatic, rapid rise in blood sugar. This forces the body to overproduce insulin, the hormone that clears away blood sugar and stimulates fat storage. This rapid rise in both blood sugar and insulin can cause increased hunger, sugar cravings, mood swings, fatigue and fat production, while increasing the risk of heart disease, type 2 diabetes and serious side effects in those who already have diabetes.

But low GI foods?scoring 55 or less on the index, such as oatmeal?do just the opposite: they produce a slow, gentle rise in blood sugar that the body can easily handle, keeping blood sugar stable and insulin levels under control. Low GI foods help curb the appetite and maintain energy levels, while warding off heart disease and diabetes. And medium GI foods (those ranked between 56 and 69) have effects on the blood sugar that fall somewhere in between the other two.

But the GI level of foods should not be the only evaluating factor. Some low GI foods, like certain candy bars or potato chips, are high in fat and empty calories, while some high GI foods, like baked potatoes, parsnips and watermelon are very nutritious and low in calories. The trick is to find foods that are low on the GI index, highly nutritious and appealing to the taste buds.

Study Shows Positive Results with Revival

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