WEIRD WEDNESDAY: Virtual Gastric Band Surgery

First, it's not surgery, but hypnosis! This is why it's "Virtual" and not actual or invasive, cutting into the body. How do I find out about these things, you ask? My Twitter account gets spammed with folks who follow me because I write about health. They think I might write glowing words about their product. They might think wrong.

First of all, actual surgery makes real changes in the body's hormone and metabolic activity. Virtual or hypnotic suggestion can't do this. It can only help you choose smaller portions or choose to exercise more. This is real science and you'd need to get your health care professional to explain it to you. The words leptin and grehlin are involved, plus your insulin. Hypnosis doesn't work on our chemicals, just on our desires and inclinations.

Second, hypnosis is the go to panacea or cure all for what ails you. It is the original snake oil, as it were! It is the potion with a notion and the vessel with the pestle that has the brew that is true. Whatever name we know it by, hypnosis is the amazing remedy for any complaint. Just imagine, with a few noninvasive sessions, our breasts could be larger! Hypnosis is a miracle working therapy! What shrinks our stomachs can also grow our breasts!

We can even get free lessons delivered to us through the mail, or maybe get them free on the internet today. Unlimited power for good (or ill) could be ours for nothing! If we look into the mirror, for what will we use this awesome power? I would hypnotize everyone i met into loving their neighbor, no matter their race, color, creed, nation of origin, religion, or sexual preference. We don't have to be hating each other on this small blue ball out in the vastness of the cosmos.

The person offering "Virtual Gastric Bypass Surgery" didn't put a price on any of her sessions, but other web sites did: $800. Actual surgery, which is proven and covered by insurance for medically necessary conditions, runs $5,000 and up. Personally, I'd rather spend $800 on a psychologist to get down to my emotional causes for overeating, but that's just me. A lot of us have fears, anxieties, depression, and other unmet needs we attempt to satisfy with food and drink. The rest of us want to be accepted and loved, and when we aren't, we eat and drink. This leads to less acceptance and more eating and drinking. It's a downward spiral.

Hypnosis claims to break this cycle. Getting a community of support will break the cycle too. Intervention with a counselor, accepting medical help with your depression, and getting started on a healthier food and exercise plan will also break the cycle. Accept you are loved.

Listen to my voice, you are worth loving–you are worth loving–you are worth loving–when I count to three, you'll wake up and all you'll feel is LOVE FOR YOUR SPECIAL SELF! 1–2–3! Wake Up!

Joy and Peace, Cornie

Posted in Comfort food, Depression, disease, emotional eating, Exercise, Fad diets, Food, Health, insulin resistance, love, Relationships, Self improvement, Virtual gastric bypass surgery | Tagged , , , , , , , , , , , , , , , | Leave a comment

SUNDAY SUPPER: Quiche to Die For

Sometimes to calm my spirit, I like to spend time making food from scratch. One, I'm taking care of my body by using calories to make dinner, and second, I know exactly what goes into my food, namely just fresh ingredients.

This doesn't take much time either. I had the pie crust made by the time the oven warmed up and the other ingredients weren't far behind. After all, how long does it take to beat 4 eggs, measure out 4 ounces of pre-shredded cheese, cut a big handful of skinny asparagus into inch long sections and add 3 ounces of spinach to the pan? Sprinkling basil, parsley and a rosemary garlic mixture on top was a breeze.

Then I set the timer for 30 minutes and sat down to listen to Clapton and Cale jam on TV. I gave the pie another 5 minutes because the toothpick didn't come out quite clean enough to suit me, even though I could smell the quiche flavors wafting out from the kitchen.

Let a quiche set just a moment before you cut it, which will give you just enough time to Instagram your famous creation! The pie makes 8 servings, and it's a bit high on the fat side (15 g) because of the cheese and shortening in the pie crust. It is low carb (10 g) however and has over 9 g of protein.

For those of us who who are watching our salt, we have to plan our other menus around this, since one serving has 310 mg of salt. Cheese is notoriously high in salt, and the original whole wheat crust recipe I used called for 1/2 teaspoon of salt. I cut this to 1/4 teaspoon and didn't notice any appreciable loss in taste, but I've trained my tastebuds to enjoy the flavor of lower salt. (This recipe has less than 310 mg salt per serving, but I didn't calculate it.)

This is a filling meal, because it has enough fat for satiety, the whole wheat is lower glycemic than refined white flour, plus it has the fiber and bran the refined flour lacks. I'm not hungry after this meal, whereas if I eat too little fat, I get ravenous quickly! Of course, I don't have a medical need to keep my fat consumption extremely low.

When I get distressed, I tend to eat. One of the ways I can slow my emotional self-soothing is to make the food, rather than to buy it. The time it takes to make it diffuses some of my nervous energy and allows me to get a handle on my nerves. I have time to process my thoughts and feelings rather than just stuff Food into my mouth.

In grad school, I once ate a box of chocolate hostess cupcakes in a week. I've never eaten another since. I was far from home and on my own for the first time in my life. It was scary! I wanted to make sure my money stretched far enough, so I bought the whole box. Then I felt compelled to eat it all, not knowing the shelf life of these cakes was infinity. Now I know this is why God made freezers for the fridge.

We all have our little mistakes and errors of judgement as we learn to eat healthy. We can't let one momentary slip or choice be a reason to give up on a lifetime journey or goal. Tomorrow will be another day, a clean slate, and we can begin again with good intentions and our best hopes.

Plan out a menu that's easy to fix and doesn't require a lot of prep work. Do it the day before, so you know the ingredients are on hand. Then when you get home, take a deep breath, relax, and stay in the present moment. Do only one task at a time. Enjoy the opportunity to care for yourself and your loved ones.

Have a good week! Love, Cornie.

Posted in Comfort food, emotional eating, family, Food, Health, high cholesterol, hunger, menu, Nutrition guide, processed foods, Recipe, Spirituality, Student life, Time management | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Coffee before Purpose

Welcome to the Antepenultimate Day of the Week , AKA Thursday!!

Thursday is the Third to last day of the week. Friday is the penultimate day, or the next to last day of the week. For some of my Kitchen friends, Friday is the Ultimate or Last day of your work week. Saturday, however, is the ultimate day of the week on the calendar.

Most people today plan their calendars around the work or school weeks, rather than around the calendar, which is set on the religious week. In the past, people only had Sundays for a rest day.

For those of us who keep busy but are happily retired, we find keeping our old daily schedules helps us stay regular in our sleep and exercise disciplines. We do our errands, volunteer activities, and other excitement in the same hours as our younger working friends, children, and family members.

If you’re working hard, or hardly ever working, you can easily lose track of the day’s of the week. A wild Monday can seem like three days long, so by 2 pm you’re screaming at your coworkers, “Is it Wednesday yet?” My daddy claimed he got both the morning and afternoon newspapers delivered to the home so he’d be sure to know what day it was. I’ve known folks to get their days and nights mixed up if they don’t have a reason to get up in the morning.

Always have a purpose in life worth getting out of bed in the morning, even if it’s just to make the best cup of coffee for the one person who needs it most–YOU! After that, you can deal with the other great purposes in life: cleaning up your little corner of the world, loving yourself and others more fully, and sharing your blessings with those who have less.

But first…COFFEE!

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SHARK WEEK SUPPER

Swordfish with peaches and tomatoes


In honor of shark week I’m eating fish. 

I made a grocery run today. The swordfish was in the sale area of the fish market. I’ve never eaten it before, so I figured why not? There’s a first time for everything! I baked it with plum tomatoes and peaches, olive oil, basil, smoked chipotle, and threw in some nutmeg and garlic for good measure. 

Why? As I was adding the spices, I was imagining how they would change the taste of the peaches and tomatoes. Since I’m not going to have the adventure of “Dangerous Catch”, maybe the most adrenaline rush I’ll get is “Dangerous Spice.”

Such is life in the kitchen. I did enjoy the sweet, hot, and spicy tomatoes and peaches as a counterpoint to the firm fleshed, slightly salty fish. 

I like to steam my corn in the husk. I rip off the first few leaves, toss them, run the cob under cool water, put a paper towel down on the microwave disk, and lay the cob down. Then I set the microwave on high for about 2 minutes for one cob. 

Maybe you could try a new food this week. This meal took all of 30 minutes from start to plate. Cutting up one tomato & peach, drizzle a bit of olive oil, toss on the spices, put into 400 F oven for 17-20 minutes (longer if you put into non preheated oven like I did), and cook corn at end. As you all know, I don’t do hour long meals unless Mr. Crockpot is guest chef. 

Enjoy your week, and have good health! Cornie

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HOW HOT IS IT? 

If the Lord had a choice, he’d pick another day to make his return. If there’s already weeping and gnashing of teeth due to the heat, who’d know if they were being consigned to the hot place? While it’s true we don’t know when the Lord will return, I’m thinking these dog days of summer are a “bye” for us. 

While we wait, we can always cool our fevered brows and slack our thirsty throats with homemade limeade. I enjoy making mine fresh with my grandmother’s depression era milk glass juicer. I realize juicers now are high tech and will pulverize any vegetable or fruit, but this treasured one reminds me of many a sleep over and breakfast at her home. 

My recipe is simple: juice of two lines, Splenda to taste, and two cups of water. Pour over two tall glasses of ice. Add a sprig of mint if you want a different taste. Take the glass somewhere cool and relax. Don’t think of anything difficult or distressing until the drink is finished. 

In fact, once you finish it, don’t think of those distressing  things at all! Let go of them. You’ve had enough trouble for today. Rest. Let God handle those troubles for a while. Tomorrow you can work refreshed and renewed. 

I’m on the couch now, with the cold air conditioning blowing over my bare feet. I almost feel human again. Every sip I take brings me a bit closer to being able to find the kitchen and supper! It will be cold and fruity, not hot and savory. Enjoy your day or evening. 
Joy and Peace, Cornie. 

Posted in Comfort food, Depression era, family, Food, Generations, Great Depression, Southern Culture, splenda | Tagged , , , , , , , | Leave a comment

Kitchen Experiments 

When I was a child, I had a science kit. My parents trusted me not to blow up the backyard carport or lose a digit in the process, but I don’t remember them supervising my experiments. In fact, once we children went outside, we were on our own, but I did live back in the late Stone Age. Even I watched my daughter when she was out and about nearly three decades ago. 

I had a deep sense of curiosity, which my parents nourished. As a result, I’ve never been afraid to try something new, to learn things outside of my comfort zone, or to stretch my boundaries beyond the familiar. This includes meeting new people. I’ve always figured a stranger was just a new best friend you haven’t met yet. And yes, I’ve met a few weirdos doing this, but I’ve also met some really neat folks also. 

Encouraging a sense of adventure keeps us young. This may be the attraction of the many meal in a box delivery services offered today. They decide the menu, find the spices and ingredients, get it to your door, and all the cook at home has to do is follow the directions. I like to go to my local grocery, find the seasonal foods, or clean out the remaining foods in my fridge, and see what I can create with them. I consider this a challenge, as if I were on a desert island with limited resources. What could I do with what I have? 

In a sense, all Kitchen experiments are science projects at heart, for all foods have unique properties: heat, time, salt, fat, and moisture all affect the taste and texture of the ingredients and the concoction. Change one and the others change also. Sometimes we add salt at the end of cooking so the food doesn’t toughen up or dry out. Only experience teaches this, for our tendency would be to dump in all our spices at once. After all, we want to taste test along the way. 

An interesting book, SUGAR SALT FAT, by Michael Moss, outlines the science behind the processed food industry. By concentrating fat, salt and sugar in products formulated for maximum “bliss,” Big Food has spent almost a century distorting the American diet in favor of calorie-dense products whose consumption pattern has been mirrored by the calamitous rise in obesity rates. Entire food categories were invented to support this strategy. This is why Resturant meals often have an entire day’s worth of calories and sodium packed into one serving and Lunchable meals (aimed at children) have over 800 mg of sodium each, an amount far too high for little bodies to consume. 

To eat healthy, many of us choose to eat at home instead, for we can experiment with different food combinations and make choices based on our own health needs. I always limit the salt and carbohydrates, due to blood pressure and glucose resistance. This same dish in a restaurant would be drowning in olive oil and much heavier with cheese. Most likely it would also have a grain pasta with it, so the serving size would be both smaller and more calorie dense. It would be off the menu for most people like me. 

The truth is, we can experiment with our recipes, but experiments with our health isn’t a good idea. Folks who overindulge with carbs or salt can damage their bodies. Retaining fluid is a sign of too much salt, such as around the ankles. Yeast infections can be a sign of too many carbs. Eating healthy is a better choice than eating poorly, even if someone else is cooking or cleaning up for you. If this is a novel adventure, step out and try it! 

You might want to try a Vegetable Lasagna, from Cornie’s Kitchen: Squash Lasagna. 

The registration is free, and the site is free. I hope you enjoy it!

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3272393

Posted in disease, Food, Generations, high blood pressure, high cholesterol, insulin resistance, Nutrition guide, processed foods, Recipe, Relationships, Southern Culture, Time management, Uncategorized, vacation, walking, Work | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Dining Out, Readin Mail

When I’m out at the doctor’s office, I usually eat out. I have a few favorite haunts, like most folks. That Cesar Salad is a killer if you let the staff dress it for you. That little tub in the photo is 240 calories but 660 mg of sodium (almost 45% of my 1500 mg of daily recommendation due to my high blood pressure). I use half of it. It’s enough. 

I had the lunch steak and baked sweet potato. It’s a double portion, but I’m going swimming and not eating again for hours. It’s a treat to eat big sometimes. We just can’t do this all the time. I do it about once a month now. I used to do it two or three times a week. I’m going onto perfection, as we say!

As I was reading a response to a paper written against the American Heart Association’s recommendation to replace saturated animal fats with heart healthy unsaturated plant oils and fats, I came across this wonderful response. While some people carped about “who can you trust?” And “my facts are as good as your facts,” this person had good wisdom to impart. I want to share it!

WISDOM: IMPROVE YOUR DIET

One should focus on improving dietary patterns in a positive way, and, contrary to what is believed, this can be done avoiding controversial and emotional arguments entirely.

EAT MORE FIBER 

De-emphasize individual ingredients. For instance, on a population basis, Increasing fiber intake a few grams daily (currently we eat 15g, and the optimum is about double that) would produce significant benefits. 

EAT SALAD DAILY 

Similarly, eating one medium-large fresh salad (without destroying it with add-ons) daily would do the same. Add one medium fresh fruit salad daily (without added sugar), and three or more portions of beans or lentils per week, and fresh cherry tomatoes as snacks. This is positive dietary advice, not negative. 

EAT WHOLE FOODS MADE AT HOME

Another principle that has universal acceptance–eat fresh, home-made, real food, which also has social benefits. 

PROCESSED FOODS ARE UNHEALTHY 

Processed food is unhealthy for many reasons, and 60% of what Americans eat is ultra-processed. 

DRINK MORE WATER

The preferred beverages might be water (unflavored) or home-made green tea. 

EAT POSITIVELY FOR HEALTH 

There is sufficient flexibility in such a “eat positively for health” philosophy to meet most needs. The major barrier, as in the past, is that people do not accept good advice, blaming others for their own unhealthy choices. Yes, this is hard in our current environment–but possible.

ROME WASN’T BUILT IN A DAY–THE JOURNEY OF A 1,000 STEPS BEGINS WITH ONE.

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