Category: Uncategorized

Soup & Weight Loss

Soup may be your best friend when it comes to losing those extra pounds but not because there is some kind of magic power in soup.

Pennsylvania State University did a study for five weeks with 60 participants; soup was serve as a starter the first four weeks. In this study researchers used a light vegetable soup with more broth than vegetables. After eating the soup there was a 15 minute waiting period before serving the main meal; the fifth week of the study no soup was served before the meal.

When the participants ate soup before eating the main meal they consumed 15 to 20% fewer calories. In case you are curious lunch was pasta-cheese tortellini in tomato sauce.

Of course the reason the soup worked is because the participants started to feel satisfied before the pasta arrived so therefore eat less pasta.

Important to remember: The soups used in this study were all made-in-house and none with heavy cream.

Bottom Line: It is thought that eating soup as a starter at least four times a week could lead to a substantial weight loss. Soup is certainly much safer and cheaper than weight loss pills.   

Vitamin E, Garlic, and Anticoagulant Drugs

Did you know that taking vitamin E and/or garlic with anticoagulant drugs can be dangerous; the combination is the same as taking a double dose of an anticogulant drug meaning your blood will become too thin.

Low Carb Diets

The more popular low carb dieting became the more low-carb diets and products manufactures introduced to you the consumer. A few of the low-carb diets like the South Beach Diet distinguish between the beneficial and harmful fats but this just isn’t the case with all low-carb diets and products on the market. As a result many of the low-carb products are high in saturated and trans-fats, the type of fat that has long been known to lead to heart disease.

In the beginning those on low-carb diets do lose weight faster but by the end of the year there is neither significant difference in weight loss or health benefits in any other area. There are ample studies that a diet high in saturated and trans-fats put you at high risk for such diseases as heart, diabetes and cancer.

Taking a minute to read the list of ingredients on commercially produced foods may save your life. Learn more about healthy eating at www.everydayhealth.com

Got Almonds

Maybe the question should be “Got Almonds” rather than “Got Milk”.

1 cup almonds has 418 mg. calcium, 1 cup milk has 298 calcium.

If your child does not care for milk let him/her munch on a few almonds. 

Great Holiday Dip

Light And Lively Lima Bean Dip

From the January issue of The Herb Campanion www.herbcampanion.com  

This is a tasty way to eat your vegetables. The one change I made in the recipe is rather than a vegetable bouillon cube and two cups water, I combined one cup Wolf Gang Puck’s vegetable broth and one cup water to cook lima beans.

Two 10-ounce packages frozen baby lima beans

1 medium onion, chopped

1 vegetable bouillon 

1 teaspoon grated lemon peel

2 cups water

1 teaspoon dried cumin

1 teaspoon dried oregano

1 teaspoon ground black pepper

2 tablespoons minced fresh dill or 1 teaspoon dried

3 cloves garlic, minced and mashed

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1/4 cup low-fat sour cream

 juice of 1 lemon

1/4 cup minced red bell pepper, for garnish

1 lemon, cut into weddges

In a medium saucepan, simmer beans, onion, bouillon cube, and lemon peel in water until beans are soft, about eight minutes.

Drain: return to pot and mash with a potato masher or pastry blender. Add cumin, oregano, black pepper, garlic, dill, 3 tablespoons olive oil and sour cream, stir to combine. Stir in lemon juice. Add salt to taste. Mound into a serving bowl and cool to room temperature.

To serve, drizzle remaining teaspoon olive oil on top, sprinkle with minced bell pepper and place lemon wedges alongside. Dip keeps for three days covered and chilled.

I found this is best made the day before you want to serve

Make pita chips to serve with dip. Cut pita bread into triangles and toast in oven.