On This Bright Day – by Dr. Susan Thompson

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This book is principally aimed at those who have struggled with emotional/comfort eating, over-eating, and/or compulsive eating of some kind.

However, its advices go for the “little compulsions” too, the many small unhealthy choices that add up. Thus, this book has value for most if not all of us.

The format is: each day has a little quotation, followed by a short discussion of that, which is then underlined by an affirmation for the day.

The main thrust of the book is to promote mindful eating, and it does this well with daily reminders that are helpful without being preachy.

Bottom line: if you enjoy “daily reader” type books and would like a daily reminder to practice mindful eating, then this book is for you!

Click here to check out On This Bright Day, and enjoy your food mindfully, every day!

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    Ontario clinics now offer virtual ADHD assessments and prescriptions, raising ethical concerns about privatization and potential over-diagnosis.

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  • Gut-Healthy Sunset Soup

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    So-called for its gut-healthy ingredients, and its flavor profile being from the Maghreb (“Sunset”) region, the western half of the N. African coast.

    You will need

    • 1 can chickpeas (do not drain)
    • 1 cup low-sodium vegetable stock
    • 1 small onion, finely chopped
    • 1 carrot, finely chopped
    • 2 tbsp sauerkraut, drained and chopped (yes, it is already chopped, but we want it chopped smaller so it can disperse evenly in the soup)
    • 2 tbsp tomato paste
    • 1 tbsp harissa paste (adjust per your heat preference)
    • 1 tbsp ras el-hanout
    • ¼ bulb garlic, crushed
    • Juice of ½ lemon
    • ¼ tsp MSG or ½ tsp low-sodium salt
    • Extra virgin olive oil
    • Optional: herb garnish; we recommend cilantro or flat-leaf parsley

    Method

    (we suggest you read everything at least once before doing anything)

    1) Heat a little oil in a sauté pan or similar (something suitable for combination cooking, as we’ll be frying first and then adding liquids), and fry the onion and carrot until the onion is soft and translucent; about 5 minutes.

    2) Stir in the garlic, tomato paste, harissa paste, and ras el-hanout, and fry for a further 1 minute.

    3) Add the remaining ingredients* except the lemon juice. Bring to the boil and then simmer for 5 minutes.

    *So yes, this includes adding the “chickpea water” also called “aquafaba”; it adds flavor and also gut-healthy fiber in the form of oligosaccharides and resistant starches, which your gut microbiota can use to make short-chain fatty acids, which improve immune function and benefit the health in more ways than we can reasonably mention as a by-the-way in a recipe.

    4) Stir in the lemon juice, and serve, adding a herb garnish if you wish.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Superfood Kale & Dill Pâté

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Most of us could do with eating more greens a lot of the time, but it’s not always easy to include them. This kale and dill pâté brings a healthy dose of green in luxurious style, along with abundant phytochemicals and more!

    You will need

    • 2 handfuls kale, stalks removed
    • 1 cup soft cheese (you can use our Healthy Plant-Based Cream Cheese recipe if you like)
    • 2 tbsp fresh dill, chopped
    • 1 tsp capers
    • 1 tsp black pepper, coarse ground
    • ½ tsp MSG, or 1 tsp low-sodium salt

    Method

    (we suggest you read everything at least once before doing anything)

    1) Steam the kale for about 5 minutes or until wilted and soft. Run under cold water to halt the cooking process.

    2) Combine all the ingredients, including the kale you just blanched, in a food processor and blitz to make a smooth pâté.

    3) Serve with oatcakes or vegetable sticks, or keep in the fridge to enjoy it later:

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Brain Food? The Eyes Have It!

    Take care!

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  • Take These To Lower Cholesterol! (Statin Alternatives)

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    Dr. Ada Ozoh, a diabetes specialist, took an interest in this upon noting the many-headed beast that is metabolic syndrome means that neither diabetes nor cardiovascular disease exist in a vacuum, and there are some things that can help a lot against both. Here she shares some of her top recommendations:

    Statin-free options

    Dr. Ozoh recommends:

    • Bergamot: lowers LDL (“bad” cholesterol) by about 30% and slightly increases HDL (“good” cholesterol), at 500–1000mg/day, seeing results in 1–6 months
    • Berberine: prevents fat absorption and helps burn stored fat, as well as reducing blood sugar levels and blood pressure, at 1,500mg/day
    • Silymarin: protects the liver, and lowers cholesterol in type 2 diabetes, at 280–420mg/day
    • Phytosterols: lower cholesterol by about 10%; found naturally in many plants, but it takes supplementation to read the needed (for this purpose) dosage of 2g/day
    • Red yeast rice: this is white rice fermented with yeast, and it lowers LDL cholesterol by about 25%, seeing results in around 3 months

    For more information on all of the above (including more details on the biochemistry, as well as potential issues to be aware of), enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like to read:

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Related Posts

  • Unlock Your Menopause Type – by Dr. Heather Hirsch
  • How Much Difference Do Probiotic Supplements Make, Really?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    How Much Difference Do Probiotic Supplements Make?

    There are three main things that get talked about with regard to gut health:

    • Prebiotics (fibrous foods)
    • Probiotics (things containing live “good” bacteria)
    • Postbiotics (things to help them thrive)

    Today we’ll be talking about probiotics, but if you’d like a refresher on general gut health, here’s our previous main feature:

    Making Friends With Your Gut (You Can Thank Us Later)

    What bacteria are in probiotics?

    There are many kinds, but the most common by far are Lactobacillus sp. and Bifidobacteria sp.

    Taxonomical note:sp.” just stands for “species”. The first name is the genus, which contains a plurality of (sometimes, many) species.

    Lactobacillus acidophilus, also written L. acidophilus, is a common species of Lactobacillus sp. in probiotics.

    Bifidobacterium bifidum, also written B. bifidum, is a common species of Bifidobacterium sp. in probiotics.

    What difference do they make?

    First, and perhaps counterintuitively, putting more bacteria into your gut has a settling effect on the digestion. In particular, probiotics have been found effective against symptoms of IBS and ulcerative colitis, (but not Crohn’s):

    Probiotics are also helpful against diarrhea, including that caused by infections and/or antibiotics, as well as to reduce antibiotic resistance:

    Probiotics also boost the immune system outside of the gut, too, for example reducing the duration of respiratory infections:

    Multi-Strain Probiotic Reduces the Duration of Acute Upper Respiratory Disease in Older People: A Double-Blind, Randomised, Controlled Clinical Trial

    You may recallthe link between gut health and brain health, thanks in large part to the vagus nerve connecting the two:

    The Brain-Gut Highway: A Two-Way Street

    No surprises, then, that probiotics benefit mental health. See:

    There are so many kinds; which should I get?

    Diversity is good, so more kinds is better. However, if you have specific benefits you’d like to enjoy, you may want to go stronger on particular strains:

    Choosing an appropriate probiotic product for your patient: An evidence-based practical guide

    Where can I get them?

    We don’t sell them, but here’s an example product on Amazon, for your convenience.

    Alternatively, you can check out today’s sponsor, who also sell such; we recommend comparing products and deciding which will be best for you

    Enjoy!

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  • The Smartest Way To Get To 20% Body Fat (Or 10% For Men)

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    20% body fat for women, or 10% for men, are suggested in this video as ideal levels of adiposity for most people. While we certainly do have wiggle-room in either direction, going much higher than that can create a metabolic strain, and going much lower than that can cause immune dysfunction, organ damage, brittle bones, and more.

    This video assumes you want to get down to those figures. If you want to go up to those figures because you are currently underweight, check out: How To Gain Weight (Healthily!)

    Look at the small picture

    The main trick, we are told, is to focus on small, incremental changes rather than obsessing over long-term weight loss goals (e.g. 20% body fat for women, 10% for men).

    Next, throw out what science shows doesn’t work, such as restrictive or extreme dieting:

    • Restrictive dieting doesn’t work as the body will try to save you from starvation by storing extra fat and slowing your metabolism to make your fat reserves last longer
    • Extreme dieting doesn’t work because no matter how compelling it is to believe “I’ll just lose it in this extreme way, then maintain my new lower weight”, the vast body of research shows that weight loss in this way will be regained quickly afterwards, and for a significant minority, may even end up putting more back on than was originally lost. In either case, you’ll have put your mind and body through the wringer for no long-term gain.

    The recommendation comes in three parts:

    1. Shift your mindset: detach motivation from timelines and vanity goals; focus instead on lifelong health and sustainable habits.
    2. Use an analytical approach: apply engineering principles: collect honest data and identify bottlenecks. Track food intake consistently, even during slip-ups, to identify areas for improvement. You remember the whole “it doesn’t count if it’s from someone else’s plate” thing? These days with food trackers, a lot of people fall into “it doesn’t count if I don’t record it”, but a head-in-the-sand approach will not get you where you want to be.
    3. Tackle bottlenecks incrementally: focus on one small, impactful change at a time (e.g. reducing soda intake). This way, you can build habits gradually to prevent willpower burnout and sustain your progress.

    As an example of how this looked for Viva (in the video):

    • > 30% body fat stage: she focused on reducing processed foods and portion sizes.
    • 29–25% body fat stage: she prioritized nutrient-dense foods and reduced dining out.
    • 24–20% body fat stage: she added strength training, improved sleep, and addressed her cravings and energy levels.

    In short: look at the small picture; adjust your habits mindfully, keep a track of things, see what needs improvement and improve it, and don’t try to speedrun weight loss; just focus on what you are tangibly doing to keep things heading in the right direction, and you’ll get there 1% at a time.

    For more on all of this, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like to read:

    Lose Weight, But Healthily ← our own guide, which is also consistent with the advice above, and talks about some specific things to pay attention to that weren’t mentioned in the video

    Take care!

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  • Apricots vs Peaches – Which is Healthier?

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    Our Verdict

    When comparing apricots to peaches, we picked the apricots.

    Why?

    Both are great! But there’s a clear winner:

    In terms of macros, apricots have more fiber and, which is less important because the numbers are small, more protein. Apricots do also have more carbs, and/but carbs from whole fruit are not a problem for most people (especially because of the fiber), unless undertaking a very carb-controlled diet.

    When it comes to vitamins, apricots sweep with more of vitamins A, B1, B2, B5, B6, B9, C, E, & K. Peaches meanwhile boast more vitamin B3, and that only marginally, as well as more choline.

    In the category of minerals, apricots sweep again with more calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. Peaches are not higher in any minerals.

    Finally, if we consider polyphenols, apricots sweep yet again. The flavonols that peaches have, apricots have more of, and apricots have a long list of flavonols that peaches don’t.

    Outside of flavonols, there is one (1) phenolic acid that peaches have more of (it’s 3-Caffeoylquinic acid), and it’s only slightly more, and it’s mostly in the skin which isn’t included if you buy your fruit ready-chopped. So in those cases, apricots would have the higher 3-Caffeoylquinic acid content anyway.

    All in all, with their higher content of fiber, vitamins, minerals, and polyphenols, apricots easily win the day.

    Enjoy both, though! Diversity is healthy!

    Want to learn more?

    You might like to read:

    Take care!

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