Mickey D's Buns

Mickey D's Buns

I remember back in the '60s the exciting day when the McDonald's by the Arlington Heights race track had to change the hamburger's sold sign from "Million Sold" to "Billion Served."

Eighteen years ago they quit counting at 100 billion. Now I come to find out that Ray Kroc mislead me. The number was actually counting hamburger patties, not customers or hamburgers, so a Big Mac counts as two.

"My whole life is a sham," as George Costanza would say. Anyway, it is probably up to about 250 billion patties, and some unknown number of buns, but a lot.

Mickey D's buns are burning out your pancreas.

To be specific, the beta cells of your pancreas. Those little guys have a big job to do in your body, make insulin. Insulin helps keep blood sugar in check.

What's the connection?

The flour that McDonald's uses (and many restaurants and food manufacturers) is bleached wheat flour. Bleached flour is in the nuggets, buns, tortillas, chicken patties, Filet 'o Fish and more.

This is huge, so stay with me.

When bleaching wheat, alloxan is formed as a byproduct. Alloxan creates free radicals in the pancreas cells. These crazy unpaired electrons destroy your beta cells.

Bang. Insulin problems.

Everybody knows this is true in the science world. Diabetes researchers study diabetic mice when trying to find new treatments for diabetes (type 2 diabetes is completely reversible with real food, ask me).

How do you make a mouse diabetic?

You feed it alloxan.

Alloxan is a byproduct formed when bleaching flour.

The average American eats 192 pounds of flour and cereal products per year. There's got to be a boatload of alloxan in there. You seriously do not need to have gimpy beta cells if you are going to be eating that much food made of flour.

192 pounds of flour-food has 61,248 grams of net carbs, which converts into nearly a cup of sugar per day in your bloodstream.

Our bodies were created to run on 1 tsp of sugar at base levels. Eating flour-food places a huge demand on your pancreas to secrete insulin to keep your blood sugar levels from rising to deadly heights.

Why are we eating 192 pounds of flour-food?

Our friends at the USDA, the ones who sell grains, gave us the food pyramid recommending we eat 6 to 11 servings of grains (how much $cience was behind that recommendation?). School children were taught to follow the pyramid to be healthy. The problem is, it was a faulty model.

How does the alloxan present in bleached flour cause diabetes?

When pancreas beta cells are poisoned by alloxan, in a genetically-susceptible person, the pancreas cells fail and the result can be type 2 diabetes. Yes, the FDA knows, and they happily allow this practice.

Can I eat unbleached whole wheat?

That's easy, not if you value your health.

The wheat today changed in the '70's.

Wheat used to be a five foot tall plant with a yield of only 8 - 10 bushels per acre. Plant geneticists monkeyed around until they had a high-yield shortie wheat plant with a yield of 100 bushels or more per acre.

Dr. Thomas O'Bryan is an expert when it comes to gluten, the protein in wheat, barley, rye and other grains. He said that wheat today has 50% more gluten than it did 50 years ago. GLU-ten comes from the Latin word for glue. It gives bread the consistency that Americans love.

Gluten is the enemy of the small intestine, often leading to auto-immune diseases, like celiac disease. The damage done to the intestines leads to problems absorbing nutrients from food. "It has been estimated that for every people diagnosed with Celiac disease, there are 8 others in the process of accumulating damage to their small intestine." (O’Bryan, Thomas, MD. Interview with Sean Croxton. Underground Wellness. Blogtalk Radio. 08 July 2010)."

There is more dirt that can be thrown regarding wheat and other grains.

Besides the alloxan beta-cell-bombs being dropped, and the blood sugar problems being created, these grains are addictive.

Wheat, barley and rye have exorphins that trick our brain and make us develop addictions to these grains. (This is why you cry at the mere suggestion of giving up wheat).

Read this article from Al Sears, MD on the addictive nature of these grains.

The best thing you can do for your health is STOP eating gluten. Learn the many names for gluten and where it hides.

You don't have to stop eating bread if you learn how to bake with almond flour or coconut flour.

Watch out for "gluten-free" foods containing highly refined starches from potato, corn, rice and tapioca. These foods will quickly raise your blood sugar.

What's in Mickey D's premium bun (besides bleached white flour):

Bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, high fructose corn syrup, yeast, barley

malt extract, soybean oil, salt, wheat gluten, soybean oil, calcium sulfate, ammonium sulfate, yellow corn flour, sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, distilled monoglycerides, monocalcium phosphate, enzymes, calcium peroxide, turmeric, annatto and paprika extracts natural and artificial flavors, caramel color, calcium propionate, sesame seed

Blood Sugar Bad Boys

How to eat 1 cup of sugar for breakfast at Panera Bread:

• Pecan Roll, 740 calories, 84g net carbs (21 tsp of sugar)
• Mocha, 570 calories, 92g net carbs (23 tsp of sugar)

Why you "Run on Dunkin'"

(70 tsp of sugar high)

• Coffee Cake Muffin, 650 calories, 95g net carbs (24 tsp of sugar)
• Lg Vanilla Bean Coolatta, 850 calories, 184g net carbs (46 tsp of sugar)

Would you like to get off the run-away train headed for diabetes?

4-DVD Series: Achieving Wellness & Weight Loss

Many Americans are riding these rails to disaster and by 2050 a third will have diabetes.

Eat real food, as close to the way it was created as possible.

Don't skip out the door fueled by coffee and a bagel

• eat three real-food meals a day
• be sure to include animal protein
• enjoy natural fat like butter and coconut oil
• add a few servings of vegetables at each meal.

____________________

DVD Series

Is it time to think about how you are going to finally stop dieting and lose weight permanently?

Are you on yet another diet?

The way to reverse chronic health problems (even big ones!) and the way to lose weight permanently is through eating REAL FOOD.

As a country, 67% of us are overweight or obese. The trend is not reversing and more and more people are getting sucked in to the wrong thinking that we need to eat a low-fat and high grain diet. This is why we are a sick and fat nation!

Read the success stories on my website - people are easily losing weight, not feeling deprived, having more energy, reversing high blood pressure, diabetes, IBS, arthritis, chronic headaches, skin issues - you name it. Processed food does tremendous harm to your body and I can show you the way out.

I offer live classes (see left panel)

&

Now this information is available as a 4-DVD Series. It comes with a 75 pg pdf of notes plus and recipe collection.

Filmed with a large group of participants, this 6 hour, 4-DVD Series will help you:

• Lose weight and keep it off
• Get to the bottom of food cravings once and for all
• Learn how to fuel your metabolism and have more energy
• Reduce your medical bills by treating the cause of your symptoms
• Learn how to eat real food to look and feel your best

_______________________________________

Resources Young Living Essential Oils Virgin Unrefined Coconut, 1 gallon Spirulina, 16 oz Nutrex Hawaii DHEA Bioidentical Cream Vitamin D3, 5000 IU Carlson Cod Liver Oil Daily Energy Multi Super Dophilus Probiotic Beyond Organic Meat, Cultured Raw Dairy, Cheese

Ceci's Grain-Free Goodies

Ceci’s Grain-Free Goodies

All of our items have the highest quality ingredients: direct from the farm - fresh eggs, organic coconut oil, raw organic cacao powder, Young Living Essential oils, almond flour, and organic coconut flour to name a few. You cannot find these items in retail operations or via the internet because the quality ingredients used are very expensive and have a short shelf-life. Ceci's Grain-Free Goodies are all made fresh and are best stored in the freezer until ready to consume.

Muffins

Chocolate almond flour

Banana Pecan

Chocolate-Banana almond flour

Pumpkin Spice

$1.50 a piece – All natural, fresh, no fillers, preservatives. Low-carb, grain-free, whole food.

Keep frozen until ready to consume.

Candies

These candies are a healthy way to curb your chocolate cravings and put healthy oils into your body. Coconut oil is attributed to helping ease cravings.

Almond Joy - $.58 cents a piece - $14.00 per 2 dozen (24)

Mounds (no nuts) - $50 cents a piece - $12.00 for 2 dozen (24)

Orange Essence drops - Made with Young Living Essential Orange Oil - $7.00 for 2 dozen

Mint Essence drops - Made with Young Living Essential Peppermint Oil - $7.00 for 2 dozen

Keep frozen until ready to consume.

Crackers

Grain-free, low-carb crackers. Whole food ingredients, no fillers, no preservatives.

Crackers are dehydrated and take up to 2 days to prepare. Advance notice is required for ordering so your items are as fresh as possible.

Almond Flour/Sesame Crackers - 21 ounces, $15.00. 6 ounces, $4.25.

Kelcie's Kreations Raw Omega 3 Crackers - 24 ounces, $15.00. 6 ounces, $3.75.

Kelcie's Kreations Salted Zucchini Chips

Call Cecilia at (224)610-9703 to place your order today!

ccmom7@comcast.net

Freedom from Sugar Addiction

How I Found Freedom from Sugar Addiction

Cecilia Bruce

02/24/12

I have had a lot of loss in my life. One of the more significant losses have been my addiction to food, no, make that sugar.

I grew up in a household where white bread was never allowed. No pop could cross the threshold and everything was made from scratch. We owned a fruit/vegetable market and so our meals were always centered on vegetables and healthy items. Along with all of that goodness, an addiction to sugary sweets was passed down through the generations. Myself and all my siblings have it. A love of sweets. I could eat three healthy meals a day but each one had to be washed down with some type of dessert. Homemade or candy bar, my love of sweets started early. I have always loved baking so that didn’t help my dilemma!

Every single thing I did in life was encompassed by food. When I traveled, it was all about the food we were going to eat. I show love to people by giving them food, I show hospitality to guests by feeding them a wonderful meal, I enjoy fellowship with friends by eating something sweet with them and a cup of coffee, and my quiet times in the day had to have sweets with them or they were not relaxing.

In the height of any of my stress, sweets were my emotional release. In the moments of celebration, sweets were my joy. In any times of sadness or despair, lots of sweets were my comfort.

When I started experiencing horrible pain in my body, I was taught by my mom to look for a root cause, not a Band-Aid. My youngest daughter had been diagnosed with food allergies at the age of 6. Knowing the symptoms now, she had them since the day she was born but they went undetected by doctors. Having worked with her to eliminate aggravating foods, I began to write down what I was eating every day to see if anything was consistent. After slowly eliminating aggravating foods, with each one – dairy, wheat, peanuts, I began the process of mourning the loss of the sweets that once gave me great comfort. I didn’t really know how to feel because I felt such a great loss, like my world had been taken from me because I couldn’t surround everything around the foods that I was used to.

When Erin suggested that I take grains out of my diet, I thought it would be easy as I had already eliminated so much. What I didn’t realize was that grains turn into sugar and the euphoria that I would get from that sugar, would now be completely erased from my life.

The physical withdrawal symptoms were horrible to say the least, but only lasted a week. I can handle that. But what I wasn’t prepared to handle was this whole new world of no sugar, bakery goods, pies, cakes and anything else that I ever laid my eyes on and considered my comfort. I would now have to find something else to give me my comfort in times of stress. I would now have to focus on the relationships in my life and the people in my life, instead of the food that we shared together. I had to be more intentional, more engaged and it was hard. I had to find new ways to show people that I care, new ways to demonstrate hospitality, and new ways to comfort the stress of every day life.

God has been so faithful, and brought such beauty from this pain. My body feels better, my mind feels clearer and I see that there is so much more to life than food. People and memories make life joyful, not our food. I can still share food with people, but in different ways. I can take a walk, ride a bike or go bowling with friends instead of sitting dormant and eating little Debbie snack cakes while we talk.

I took the grains out of my diet as a cleanse, fully intending to slowly reintroduce them back into my diet after my body was clean. But, I have no more cravings for sugary sweets. Even a full teaspoon of honey in my tea is too sweet for me. My taste buds have changed, the way I look at food has changed, my health has changed. I now see food as fuel for my body, and when my body is full, I don’t need to add anymore to my tank. Before, I would be adding gas all day long, always choking out and never feeling satisfied, like I needed more. It was a constant battle.

The benefits of being intentional with your health are tremendous. God created us to be used by Him for His glory. We cannot do that if we are sick and lethargic. We need to look different to the world, we need to look alive, to feel alive, to be strong and energetic and clear minded to do the work that God has called us to. To be lights to all those who don’t know him.

Take your health seriously. It will affect your life now, and it will affect your life down the road and you want to affect the lives of those around you, because they are watching! We need to show them how good healthy feels!

Trust in the Lord with all your heart, lean not on your own understand, in all your ways acknowledge Him and He will make your paths straight.

Proverbs 3:5

How to Check Basal Body Temperature

The following is from David Brownstein, M.D.

Remember Carol, the schoolteacher who gained 100 pounds during her pregnancy and literally became disabled due to her thyroid problem?

Although she had "normal" thyroid tests, she had a low basal body temperature and many classic symptoms of thyroid imbalance.

The "after" photo you saw in the video was taken six months after she started on an appropriate thyroid treatment regimen.

If your thyroid is not working correctly, it did not get that way overnight. And getting it back to normal function will not occur overnight, either.

So I'd urge you to be patient — you can overcome your thyroid problem. But just give it some time. Just please don't get discouraged if you don't experience instantaneous, miraculous results.

OK, that was my little pep talk for today . . .

Now let's get started with your first simple health tip:

'Start Checking Your Own Basal Body Temperature
First Thing Tomorrow Morning . . .'

Here are the exact steps for you to follow:

1. Tonight, shake down your thermometer and put it on your nightstand.
2. In the morning, as soon as you awaken, put the thermometer in your armpit and take your temperature for 10 minutes. Do this five days in a row and record your results. Don't get out of bed until the 10 minutes have passed or the information won't be correct.
3. If you are a woman who is menstruating, you should start this on the second day of menstruation. Otherwise, it makes no difference when you start.
4. If your thyroid function is normal, your temperature should be about 97.8 to 98.2 degrees Fahrenheit. A temperature below this may indicate a hypothyroid condition.

So that's a good first step to take . . .

To Your Best Health Naturally,

David Brownstein, M.D.

DHEA Should Not be Taken Orally

DHEA taken orally is eliminated by the first pass effect of the liver, and only provides DHEA-S to the bloodstream, DHEA-S cannot be converted by the body into DHEA.

The most effective way to take DHEA is via transdermal application of a bioidentical cream without junk ingredients.

Twist 25 transdermal DHEA allows DHEA to be gently absorbed into the bloodstream through the skin where it is used by the body to produce many hormones. DHEA is a base building block for most hormones. The only more abundant prohormone in humans is vitamin D metabolised in the skin.

Twist 25 DHEA cream

• Has undergone extensive human testing for safety, effectiveness, strength and shelf life.
• Is a 5% pharmaceutical grade bioidentical DHEA.
• Has a unique small particle size that allows better DHEA absorption and stability.
• Melts on contact with skin and rubs in quickly leaving no odor or residue.
• Contains Omega-3, Omega-6 and Omega-9 oils as well as Coenzyme Q-10 and Vitamin E.
• Is manufactured in a licensed pharmaceutical compounding facility and is laboratory tested for proper mix.
• Is absorbed through the skin.
• Paraben free. No soy. No cyclodextrines.
• Provides about 20 MG of bioidentical DHEA.

Suggested Use:
Rub in 1 full pump press of cream morning and evening.
Apply cream onto inner arm and rub in between inner arm and abdomen.
Rub in thoroughly for 10 seconds.
Allow several hours for absorption before swimming or bathing.

Effects from daily use of Twist 25 cream are subtle and become noticeable after 3 weeks.

One container of Twist 25 should last about 1 month.

Order here, $20 off 3 with coupon code, GBW

Looking for BPA-free Coconut Milk

Native Forest does not have BPA in the lining (Amazon subscription price $2/can)
(Natural Value, Thai brand both have BPA in the can lining.)

http://www.treehugger.com/green-food/7-companies-you-can-trust-to-use-bpa-free-cans.html

There isn't an organic, BPA-free can of coconut milk without guar gum.
Guar isn't a problem unless you have gut issues, then maybe your body will react to guar gum.
See more on the subject from Chris Kresser

You can buy Let's Do Organic Coconut Cream in a carton and reconstitute with water - but it is one more step. I tried it, didn't really like the hassle and it is a little grainy. I ended up throwing out the carton before I used it all.

You can make your own: (again, the hassle factor is high, just give me a can!)

Homemade coconut milk instructions (Chris Kresser)

Ingredients

• 4 cups water
• 1.5 – 2 cups unsweetened coconut flakes

Instructions

• Heat water until hot (but not boiling).
• Add shredded coconut and water to blender (preferably a Vitamix!) If all of the water won’t fit, you can add it in two batches.
• Blend on high for several minutes until thick and creamy.
• Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth
  or nut milk bag to filter the smaller pieces of coconut.
• If you separated the water into two batches, put the strained coconut back into the blender with the second batch of water.
• Drink immediately or store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavor and texture.

Coconut Oil & Red Palm Oil - What's the Difference? Bruce Fife http://www.coconutresearchcenter.com/hwnl_4-2.htm In some ways coconut and palm oils are very similar. They are unique in that they are vegetable oils that contain a high percentage of saturated fat. Because of this they are highly resistant to oxidation and make excellent cooking oils. Because of their high saturated fat content they both have high melting points and may be solid at room temperature. Both are products of palm trees, hence they are often referred to as the tropical oils. Both oils are good and offer many health benefits. This, however, is where the similarity ends. Coconut and palm oils are very different from one another in chemical composition, appearance, and character. Even their influence on health is uniquely different. They come from different species of palm and from different parts of the plant. Coconut oil comes from the seed of the coconut palm (Cocos nucifera). Palm oil comes from the fleshy fruit of the oil palm (Elaesis guineensis). If you see a bottle of virgin palm oil and virgin coconut oil sitting side by side in a store you will quickly notice a distinct difference. In the relatively cool temperature of the store both oils will be in their solid form. The virgin coconut oil will be a pure white. The virgin palm oil, however, will be a deep orange-red. The red color is from carotenes. Carotenes are plant pigments that give fruits and vegetables their red, yellow, and orange colors. When melted, the palm oil takes on a dark red color. For this reason, virgin palm oil is called “red” palm oil. Red palm oil is the premiere form of palm oil just as virgin coconut oil is the best. Like virgin coconut oil, red palm oil has undergone minimal processing and is considered to be of superior quality to ordinary palm oil. Unlike coconut oil, palm oil does not have a sharp melting point. Coconut oil melts at temperatures above 76 degrees F (24 C). Palm oil has a much more gradual melting point. So it may be liquid or solid or a bit of both over a range of temperatures. This can give the oil a mottled appearance with a combination of colors ranging from light orange to dark red. You can have two bottles of red palm oil sitting side by side in the same room and one will be mostly liquid and the other mostly solid. They can remain like that for days or even weeks. The reason for the difference in melting point between coconut oil and palm oil is due to the very different chemical makeup of the oils. Coconut oil consists of 92 percent saturated fatty acids, 6 percent monounsaturated fatty acids, and 2 percent polyunsaturated fatty acids. About 63 percent of the fatty acids are medium-chain fatty acids (MCFA). This high percentage of MCFA is principally responsible for giving coconut oil is sharp melting point. In contrast, palm oil has 50 percent saturated fatty acids, 40 percent monounsaturated fatty acids, and 10 percent polyunsaturated fatty acids. It contains less than 0.5 percent MCFA. The type of fatty acids in palm oil is more varied so the melting character is less precise. It is the MCFA in coconut oil that gives it most of its remarkable healing properties and makes it uniquely different from other oils. Palm oil does not have this unique feature. The primary saturated fatty acids in palm oil are palmitic acid (44 percent) and stearic acid (4 percent). These are common saturated fats found in all vegetable oils. What makes palm oil special, and especially red palm oil, is not so much the fatty acids as it is the nutrient content. Red palm oil contains more phytonutrients than any other dietary oil. Many of these nutrients are powerful antioxidants, which protect the oil from oxidation and make it ideal for cooking. Red palm oil contains a synergistic mix of vitamin E, vitamin K, CoQ10, alpha-carotene, beta-carotene, lycopene, and about 20 other carotenes. In addition to ordinary vitamin E, it contains a super powerful form of vitamin E known as tocotrienol. This form of vitamin is 60 times more potent than ordinary vitamin E.
		Another oil which is often confused with palm oil is palm kernel oil. Palm oil and palm kernel oil come from the same plant. Palm oil is extracted from the red, fleshy fruit of the oil palm tree. Palm kernel oil comes from the seed or kernel inside the fruit. These two oils are very different from each other.	Palm Fruits
		Palm kernel oil is very similar in composition to coconut oil and has basically the same health benefits. Like coconut oil, it melts at about 76 degrees F (24 C) and is clear when melted and white when solid. All three tropical oils—coconut, palm, and palm kernel—are healthy oils and are excellent for use in cooking. ■

To Vaccinate?

VACCINES: GET THE FULL STORY

Download the report released 2-1-2011 by Natural News.com here

• Are you for freedom of vaccine choice?
• Do you oppose mandatory vaccination?
• Do you opposed vaccination requirements in exchange for an education or a job?

Please read this special report and support this document. Please pass this on.

Russell Blaylock, MD (neurosurgeon) - What Happens to the Brain with Vaccination?




The following is from drtenpenny.com

The Vaccine Resource Center "We have been programmed by the medical community and the media to believe that everyone – children and adults -- will become sick, and likely die, unless they are vaccinated. This explains why not vaccinating can be unfathomable to new parents who are unreasonably terrified of what were considered normal childhood illnesses only a few decades ago." ~~ Dr. Sherri Tenpenny

Think that vaccines contributed to your child's problem? You are not alone. Watch this two minute clip. Coalition Against Mandatory Vaccination Power in Numbers. Mandatory Vaccination is the #1 health freedom issue of our times. Join Today! Tell a Friend! Things get heated up when we discuss vaccines. What's in a flu shot? We can talk about problems with cyanide, global warming, cell phone/EMF, Vioxx, arsenic in the water, chemotherapy, etc etc etc. But as soon as we start taking about problems caused by vaccines, there is an enormous polarization. People get offended and defensive Vaccines Vaccination Vaccine Articles from Dr. Tenpenny Books: Raising a Vaccine Free Child What Your Doctor May Not Tell You About Children's Vaccinations The Vaccine Guide