Why is it that non-celiac people on a gluten-free diet claim they can eat wheat products if they are organically grown? Maybe it’s not what’s in the wheat, but what’s on it. Organic crops are those grown with approved natural pest controls and non-chemical fertilizers. Fields must have foregone non-organic treatments for a minimum of 3 years to allow residual […]
JAPANESE-STYLE PICKLED CUCUMBERS
The Hot Flash DietTM recipe for August is a quick and easy way to use those plentiful cucumbers from your garden, farmer’s market, or supermarket sale. The cucumber’s thermal property is “cold” according to TCM and this makes them a perfect appetizer or side dish to balance “warmer” dishes at summer barbecues. Serves 4-6 Persian […]
FOOD & MOOD IN TRADITIONAL CHINESE MEDICINE:
Supporting Shen (Mind & Spirit), Especially in Perimenopause In Traditional Chinese Medicine (TCM), food choices play an important role in treating the body, mind, and spirit with the TCM concept of Shen encompassing both mind and spirit. Additionally, in TCM, seasonal changes influence not only how mood issues manifest but also the dietary recommendations used […]
COOLING OUT HOT FLASHES WITH DIET
(A Traditional Chinese Medicine-based Diet) I recently returned from a 3-week vacation to Japan and of course, had fallen “off the wagon” regarding my diet—not for weight loss, but to control my hot flashes. Waking up hot in the middle of the night is where I draw the line. It is now summer and our […]
HEIGHT OF SUMMER (WATERMELON-FETA) SALAD
The Hot Flash DietTM recipe for July is a good choice to bring to a 4th of July picnic or a summer potluck dinner. It is also a great way to use up any extra watermelon to free up refrigerator space. Watermelon, cucumber, mint, and lime all have “cold” thermal properties according to Traditional Chinese […]
ARE YOU BEING SEDUCED?
How the Food Industry Gets You to Buy Their Products The sly marketing of ultra-processed foods (UPFs) has contributed to our epidemic of obesity—in the US and around the world. UPFs are highly palatable edible substances formulated in food science labs using the broken down, refined, or reconfigured building blocks of food-carbohydrates, proteins, and fats. […]