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Lies about Lies about Mainstream Nutrition

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To be perfectly honest, when I first read “Top 11 Biggest Lies of Mainstream Nutrition” I thought it was a joke.  Many of the cited  “lies” were dated and not current.  Like the FDA and Co., we struggle to keep up with current nutrition facts.  We crave one simple and true list.  As we evolve as humans (we are not cavemen) so does our diets.  With all the cancers and heart attacks linked to our growth-hormoned, antibiotic drunken , feces-saturated, GMO-fed dairy and meat supply, organic vegan is the way to go.  Even if you eat grass-fed, antibiotic free, organic meat and dairy you still are exposed to the dangers that come with excessive hormones (cancer) and artery plaque (heart attacks and bypasses) .

Another shelter of truth is big beef, milk and egg lobbies that will do anything to make the public believe that their products are safe and essential for proper health.  These lobbies will fund their own studies and report only the results in their favor.  They will blame high cholesterol, heart disease and cancer on many “other” factors.   When money is made by people bankrolling a study, it’s bogus or suspect at best.  (Putting in Paranoia Here).  It is likely that the author of this article (Kris Gunnars) is being paid by the meat, egg, dairy, Adkins’ diet  and especially the Paleo diet people to write this piece of propaganda.

Here’s a list of Kris Gunnars “Lies” of Mainstream Nutrition.

1. Eggs Are Unhealthy
2. Saturated Fat is Bad For You
3. Everybody Should be Eating Grains
4. Eating a Lot of Protein is Bad For Your Bones and Kidneys
5. Low-Fat Foods Are Good For You
6. You Should Eat Many Small Meals Throughout The Day
7. Carbs Should Be Your Biggest Source of Calories
8. High Omega-6 Seed and Vegetable Oils Are Good For You and lie
9. Low Carb Diets Are Dangerous.
10. Sugar is Unhealthy. 
11. High Fat Foods Will Make You Fat

While I’m not a negative guy but as a vegan and Nutritarian, I feel it is my duty to respond to each item in the article “Top 11 Biggest Lies of Mainstream Nutrition.”  As a facebook response to this post, I responded “This is the exact opposite of what I believe to be true.”  This article makes my head spin because I disagree so much.

myths george steak banana

The irony to this post is I am being the type of person that I am suggesting you avoid.  Nutrition discoveries are always changing so it is important not to resort to a single source or blog (includes  www.vegan-underground.com) Where do I get the truth?  There are several people I trust but even they do not agree on everything.   Here’s my Nutritional Knowledge Dream Team and yes, they are vegans:

Dr. Joel Fuhrman,    preventing and reversing disease through nutritional methods.   Author of Eat to Live

Dr.Michael Greger,   American physician, author, professional speaker.  

Dr. John A. McDougall  author of The Starch Solution: The McDougall Plan: 12 Days to Dynamic Health, diet coach and has his own line of vegan foods.

Me and MacDougall

Me and MacDougall

Caldwell Esselstyn, M.D. ,  former heart surgeon at the Cleveland Clinic  Author of the book Prevent and Reverse Heart Disease

Dr. Neal D. Barnard, founder of the Physicians Committee For Responsible Medicine(PCRM) – author of Tackling Diabetes explaining how a low-fat vegan diet can fight diabetes.

Dean Ornish, M.D.   is the founder and president of the non-profit Preventive Medicine Research Institute  research demonstrating, for the first time, that comprehensive lifestyle changes may begin to reverse even severe coronary heart disease, without drugs or surgery.  Recently, Medicare agreed to provide coverage for this program, the first time that Medicare has covered a program of comprehensive lifestyle changes. 

These professionals are on the cutting edge as they treat patients with nutrition instead of pills.  They are not funded by big business.  Most of them are a part of a group called Physicians Committee For Responsible Medicine(PCRM) and most are vegans .  I have read so many studies on the China Study being flawed but have never understood these critics.  How can you ignore the incredibly case of prostate and breast cancer? How can you be blind to the China Study’s Cancer Maps?

Kris Gunnars is telling the people what they want to hear.  Eat meat, cholesterol is harmless,  fat is good.  While I don’t disagree with everything (Kris still considers sugar bad and am still on the fence about hating gluten), Gunnars’ article upsets me.

Stay tuned as I start with #1 Eggs Are Unhealthy

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Gluten-Free Zucchini Boats

I’ve returned to Connecticut after spending a few weeks out on the road, and when I came back the garden was overflowing. When I went foraging I saw some of the peppers were ready for picking and the cherry tomatoes were coming in like gangbusters. I also came across a massive zucchini, which left me entirely stumped on what to do with a vegetable the size of a toddlers leg.

The perfect ingredients to make a primavera… but where’s the creativity in that?

I had a bad case of cookers block. So I did what anyone with any kind of mental block would do… go on facebook and then google random stuff. That’s where I got my inspiration to make a zucchini boat (aka zucchini pizza). I’m using quinoa and sunflower seeds as the protein and the cool thing about quinoa is that it’s a complete protein, which means that it has all nine amino acids. Sunflower seeds offers the amino acid Lysine and increases protein to any dish. But use sunflower seeds in moderation because although they do contain heart-healthy fats, they are high in calories.

Too much talking, grab a spoon already and start scraping!

So first things first, pre-heat the oven to 400 degrees and start making your quinoa (1 cup quinoa to 2 cups water). Then go grab a spoon and gut the zucchinis. Don’t go too deep when scraping because you want to keep the shape of the zucchini while it bakes and not get mushy. Set aside the insides to be used in the filler. You can coat the inside of the zucchini boats with oil or vegan shortening. I used sunflower spray oil sparingly.

Place gutted zucchinis on a pan with foil.

Chop up your vegetables. This recipe can be varied any way you want it to be, but I’ll list what I used:

  • 1 cup oregano and basil mixture chopped
  • 2 garlic cloves minced
  • 2 hot peppers diced
  • pint cherry tomatoes halved
  • 1/2 cup kale chopped
  • 1/3 cup mango minced (set a tablespoon or so aside)

    From top left and going clockwise: Kale, cherry tomatoes, zucchini innards, basil/oregano mix (mostly basil), hot peppers.

In a skillet spray a little oil or use 2 tablespoons of sauce as oil replacer (like tomato sauce or peanut butter, depends on what kind of flavor you’re aiming for). I used vegan pesto as my oil replacer.

Hello Pesto!

Directions:

On medium to low heat, add your minced garlic first, cook for a minute or two. Then add your peppers and cook them for another minute. Add zucchini, tomatoes, and herbs. Stir in for another minute then add quinoa, sunflower seeds, mango and kale and stir together for another minute or two. Then salt and pepper to taste.

What fun colors and textures

I didn’t use the entire pot of quinoa. I actually used less than half of it. I used as much as I cared to use, I don’t think there’s a right or wrong way on this. I used about 2 tablespoons of sunflower seeds. Once the filling has reached my desired texture (I didn’t want to overcook the kale), I spooned it into the zucchini boats and topped it with mango bits so it looked like cheese.

Fill ‘er up!

Close up before it heads to the oven

Place the pan into the oven and cook the zucchini boats for about 15-20 minutes. I would personally keep them in for closer to 20 minutes but not much more than that. Don’t want the boats to capsize and break.

When done cut in half and serve

Have fun when you make your version of a zucchini boat! This is a dish I could see in the Engine 2 Diet

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