By PF Louis, Natural News

The Study uses biochemical markers between rats fed gluten and rats that were kept gluten free. Very interesting. 

It discussed how the "wheat belly" syndrome can lead to other health issues with regard to the onset of obesity and metabolic syndrome,  diabetes and cardiac issues.

The rats were fed high fat diets. One group of rats was gluten free and the other was give 4.5 percent gluten. 

Check it the entire study. It's very compelling.

http://www.hungryforchange.tv/article/gluten-confirmed-to-cause-weight-gain 

Source Link: http://www.naturalnews.com/038699_gluten_weight_gain_wheat_belly.html

The SECRET behind always having FRESH food to cook when you’re in a hurry and short on time…is by having Flash Frozen meats and seafood in your freezer. 

While fresh food is often preferable, what many people don’t know is that “Flash Frozen” items are often fresher because they are frozen at their peak of freshness.  This serves as a great convenience when you have limited time to cook dinner and running to the grocery store is not an option. 

Frozen fish probably has the worst reputation of any frozen food product. The truth is that often frozen fish is fresher than "fresh," since it is typically flash frozen on the boat almost immediately after being caught. It doesn't get any fresher than that! If you have access to incredibly fresh fish (think sushi grade — so fresh you could eat it raw!), then go for that. But if you're landlocked or otherwise don't have access to the freshest fish, consider frozen. 

The same goes for meat. Anytime you flash freeze it’s done at the peak of freshness, preserving its nutrients and flavor. If you can get your meat by portion and flash frozen it will last in your freezer for a very long time without getting freezer burn.  It will also defrost in cool water in just a few minutes. You won’t even know that its been previously frozen. 

So in conclusion, if you can get super fresh meats and fish… that’s great. But, there’s nothing wrong with stocking up on flash frozen meats to help make healthy, delicious meals for your family in a flash.  

www.simplyFineGourmet.com

310-402-4029

For over a decade Beth has been helping professionals bring their families back together around the dinner table for good food and good love…and she can help you too! Beth is an expert chef and the CEO of Simply Fine Gourmet online. Don’t forget to download Beth’s Cookbook: 20 Recipes in 20 minutes

Ingredients

2 teaspoons soy sauce

1 tablespoon and 1 teaspoon vegetable oil

2 teaspoons worcestershire sauce

¾ teaspoon lemon juice

1 tablespoon and  1 teaspoon brown sugar

1 tablespoon and 1 teaspoon ketchup

4 Simply Fine Gourmet Prime Pork Chops Frenched

Directions

Preheat oven to 350 degrees F

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar and ketchup.

Place Simply Fine Gourmet Pork Chops in a medium baking dish and spread with ½ the sauce.

Bake Simple Fine Gourmet Pork Chops 30 minutes in a preheated oven. Turn, and spread with remaining sauce. Continue baking for 20 minutes, or until internal temperature of the chops has reached 145 degrees F.

Note: I always use a thermometer with pork so I don’t over cook it. 

Healthy eating and keeping fit has been has been a life long journey for me. Every week there seems to be a new way to lose weight and stay healthy. It’s a surprise with all of the conflicting stories that we know what and how to eat at all. But I think I’ve figured it out…

I’ve researched so many types of nutritional plans over the years because I’ve always tried to keep my weight off.  In my early years I realized that if I ate healthy food rather than unhealthy food I felt keep weight off and feel better.  I won’t lie; there was a little ego involved as well; I like to look good. Even now, as a baby boomer it has become very apparent to me that everything I put in my body affects the way I feel…positively or negatively. When I eat junk I just feel bad .

What I’ve realized from my educating myself is that the healthiest people out there who are living the longest lives with minimal illness are the ones who are doing these three things:

1. Eat mostly lean protein, fruit and vegetables
2. Eliminating Gluten and Wheat from their diets
3. Eliminating Dairy from their diets
4. 
   

I know this seems pretty harsh but it makes a huge difference. Plus there are so many alternative foods out there that are really tasty and you don’t feel like your missing anything. If you follow these guidelines you’d be amazed how good you feel and how good you’ll look. For example, your skin will be so clear and healthy looking. It’s crazy.

 Many strict health conscious individuals, like in the Cross Fit community, even take this one step further and follow a Paleolithic lifestyle.  This involves only lean and grass fed protein, organic fruits, vegetables, nuts and no grains at all. The Paleo lifestyle is a little extreme for me because I really enjoy brown rice and beans.  But that’s me.

The whole Gluten Intolerance issue has become very personal to me when early one evening I ate a Bavarian Pretzel and when I went to bed I couldn’t stop wheezing.  An interesting thing happened the next day. I was given Dr. William Davis “5 Questions, Diet goes against the Grain” article from a friend who just lost 35 pounds in 3 months. By eliminating wheat from her diet she not only lost the weight, but lost her sugar cravings as well. This really opened my eyes to the toxic effects of wheat on the body. The genetically modified  (GMO) wheat I should say, which all wheat IS these days.  As soon as I cut out the wheat my wheezing went away.

 Equally as important and the next thing to consider in your diet is to eat organic and grass fed meats. (http://www.organicconsumers.org/organlink.cfm). Organic fruits and vegetables have more vitamins and minerals and they have significantly more cancer-fighting antioxidants.  

 Grass-fed and organic animals are not given drugs and because they are grass fed they have 3 to 5 times more CLA (Conjugated Linoleic Acid). CLA is our most potent defense against cancer. There is also less total fat, cholesterol and calories; more vitamin E, beta-carotene and vitamin C. They also has much higher health-promoting fats, including omega-3 fatty acids.   

 So my recommendation is to eat organic and grass-fed meats and seafood that are portion controlled (approximately 6 oz portions), with organic vegetables and fruits. Enjoy gluten free oatmeal, breads and grains and try some delicious alternatives to cows milk, for example almond milk or coconut milk, soy yogurt and vegan or soy cheeses. There are many delicious choices. 

www.simplyFineGourmet.com

310-402-4029

For over a decade Beth has been helping professionals bring their families back together around the dinner table for good food and good love…and she can help you too! Beth is an expert chef and the CEO of Simply Fine Gourmet online. Don’t forget to download Beth’s Cookbook: 20 Recipes in 20 minutes

Ingredients

Serves 4

3 oz. chopped pancetta,

3 -1 lb. Grass fed meat shanks


Flour (enough for dredging meat) for dredging

½ c. diced carrot (1/4 in. cubes)

½ c. celery rib (1/4 in. cubes)

1 med. Onion diced

3 sprigs thyme (scrape off leaves)

1 Tbsp tomato paste or 1 small tomato chopped with seeds

1 bay leaf

4 cloves garlic (minced)

1 c. dry white wine or vermouth

1.5 -2 cups (approximately) beef stock (or chicken stock if that is all you have)

Salt and Pepper

Directions

Preheat oven to 325 degrees.

Heat a small Dutch oven over medium heat. Once hot, add the pancetta and cook until crisp and it has rendered its fat.  Remove from the pan with a slotted spoon and reserve.  

Pat the meat until it is dry and season with salt and pepper. Dredge them in the flour mixture, shaking off any excess.  Add to the hot Dutch oven and brown on all sides (approximately 5 minutes per side. You don’t have to brown the sides. Remove meat and put aside.

To the pot, add the carrot, celery, onion and thyme. Cook until the vegetables are tender, about 7-8 minutes.  Add the garlic and stir until fragrant, about 30 seconds.  Put the meat back in the pan and then add the bay leaf, wine and the stock. The liquid should cover the meat ½- ¾ of the way up.    

Bring to a boil and then cover and put in oven for 1.5-2 hours, turning occasionally, and adding more stock if necessary.

To make the gremolata (this is what you put on top before serving). Combine the parsley, garlic, and lemon zest in a small bowl.  Sprinkle over the plated veal shanks.