Mother’s Day Leftovers

For Mother’s Day I had leftover cauliflower egg casserole. Leftovers are a mother thing, I suppose. When I was young, my brothers and I would cook our Mother a breakfast of sorts on Sunday morning. Daddy would have brought her coffee in bed, while we three messed up the kitchen making pancakes or scrambled eggs. Of course, she accepted our tribute with a gracious smile and ate it all, no matter what it actually tasted like.

Cauliflower Egg and Cheese Casserole

I’m not sure our measurements were as exact as hers. If my own young daughter’s use of salt for baking powder in a recipe is an example of thinking “they’re both white so they should act the same,” we might have mixed up our chemistry in the old kitchen back in the day also. At least we didn’t set the stove on fire, but our parents trusted us to cook unattended at an open flame even when I was ten, and my brothers were 8 and 5 years old. We’d been supervised much earlier, and “watched like a hawk” in that apprenticeship time, so if Dad strolled into the kitchen for refills, he could tell at a glance if we were on task or about to burn the house down.

I remember my Mother always ate the heel of the bread and took the last serving of any dish at the table. She let us have the choice of the best parts and took what was leftover. I once asked her about her willingness to be last, when the rest of us were falling all over each other to be first. She said, “This is my calling. This is what I do.” I think she sometimes felt unappreciated for this gift of humbleness, for when she was frayed down to her last strand, she’d swear “I’ll get more than one star in my crown when I get to heaven! I’ll shine so bright, I’ll be a whole constellation!”

We’d laugh and hug her, and Daddy would tell her she was still the best little mama ever, and she’d calm down again. Sometimes we don’t appreciate those who do the most for us, until they can’t do any more. We load up on a few good workers at the job site, but don’t train the rest to grow into those positions of responsibility. When these retire or move on, we are left bereft. Some bosses take on all their workers’ duties and then wonder why their help doesn’t do much. If we want to raise up responsible adults, we have to raise responsible young people. We get responsible young people by letting children learn to take small challenges according to their age and capabilities.

I know THEY say never make an untested dish for a party. That just takes the adventure and excitement out of the equation. This recipe was a little more complicated than my usual because I made it for a potluck at my condo this weekend. I used my imagination and prior experience to visualize the outcome. If you can’t taste and smell the recipe before you cook it, you need to keep looking for a recipe that excites and activates your senses.

Cauliflower Cake—cheese, egg, veggies casserole
Serves 4 to 6
Ingredients
• 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
• 2 teaspoons kosher salt, divided
• 1 medium red onion
• 3 tablespoons olive oil
• 1/2 teaspoon finely chopped fresh rosemary leaves
• Melted unsalted butter, for brushing
• 1 tablespoon white sesame seeds
• 1 teaspoon nigella (also known as black caraway), cumin, or black sesame seeds
• 7 large eggs
• 1/2 cup fresh basil leaves, coarsely chopped (1/4 C dried basil)
• 1 1/2 cups coarsely grated Parmesan or aged cheese
• 1 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon ground turmeric
• Freshly ground black pepper

Instructions
1. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, prepare the cake.
2. PAN BOILED CAULIFLOWER—Place the cauliflower florets and 1 teaspoon of the salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft, about 15 minutes. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
3. ALTERNATIVE COOKING PROCESS—cut cauliflower into 1 inch pieces. Put into baking dish sprayed with Pam. Microwave on high for 3 minutes or until tender.
4. Cut 4 round slices, each 1/4-inch, off one end of the onion and set aside. Dice the rest of the onion and place in a small frying pan with the oil and rosemary. Cook over medium heat, stirring occasionally, until soft, about 10 minutes. Remove from the heat and set aside to cool.
5. Meanwhile, line the base and sides of a 9 1/2-inch springform pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and other seeds and toss them around the inside of the pan so that they stick to the sides. (If you don’t have this pan, use regular pan lined with parchment paper, pan well sprayed with Pam, or make in muffin pan.)
6. Transfer the onion mixture to a large bowl. Add the eggs and basil and whisk well to combine. Add the cheese, flour, baking powder, turmeric, remaining 1 teaspoon salt, and plenty of pepper. Whisk until smooth. Add the cauliflower and stir gently, trying not to break up the florets.
7. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.

Recipe Notes
Turmeric: substitute curry if you don’t have turmeric.

Baking pan options: If you don’t have a springform pan, you can just use a regular 9-inch cake pan or even an 8-inch square pan, but still line with parchment paper first. Or, just spray well with Pam. There’s enough oil in the recipe and cheese to keep the whole from sticking.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Starving in the Midst of Plenty

I recently returned from a visit to Israel with my church group. I was glad to be there and walk the pilgrim routes of old. The hospitality was wonderful and we stayed in nice hotels. Our breakfasts and dinners were buffet style, with a good selection of excellent, freshly prepared foods. We had our choice of many Mediterranean type dishes, as well as small, fancy pastries for desert. Since we walked about five miles a day, we had a few calories to spare.

Assorted Salad Items, Israel

HUNGER IN THE MIDST OF PLENTY
I look forward to every meal, for I do enjoy my food. I also enjoy the adventure of discovery and new taste sensations. Some of my traveling companions weren’t so thrilled, however. By the second day away from the states, they were complaining about missing a “good egg and sausage biscuit from McDonald’s.” We had a plate of scrambled eggs, hummus, fresh veggies, and pita bread, plus the best olives I’d ever tasted before us that morning. I listened, but said nothing, since I hadn’t eaten a fast food breakfast in five or more years.

SPECIAL SAUCE
I remembered my own experience with the “special sauce” of the Big Mac. At least once a week, I’d feel the need to eat this burger, as if I were having withdrawal symptoms which needed to be soothed by consuming my fix. The ancient Hebrews were once used to the foods of slavery in Egypt. After they won their freedom, they were in the wilderness.

FLESHPOTS OF EGYPT
“Then they came to Elim, where there were twelve springs of water and seventy palm trees; and they camped there by the water. The whole congregation of the Israelites set out from Elim; and Israel came to the wilderness of Sin, which is between Elim and Sinai, on the fifteenth day of the second month after they had departed from the land of Egypt. The whole congregation of the Israelites complained against Moses and Aaron in the wilderness.

The Israelites said to them, “If only we had died by the hand of the Lord in the land of Egypt, when we sat by the fleshpots and ate our fill of bread; for you have brought us out into this wilderness to kill this whole assembly with hunger.” (Exodus 15:27 – 16:3)

My friends were surrounded by tables groaning with wonderful food, but they bemoaned the loss of their beloved “American McDonald’s fleshpots” with their non kosher pork, cheese, and egg combination. I decided not to eat with them again. No one needs to travel over 5,000 miles to eat the same food as home. Then again, these folks may have been experiencing withdrawal symptoms if they were accustomed to their daily fix. They deserve compassion and a safe place to learn a new behavior, just like any of us who have a bad habit.

JUNK FOOD JUNKIE
Quitting junk food produces similar withdrawal-type symptoms as drug addiction. We common folk have known this for forty years, but now science has confirmed it. I visited my WayBack Machine to find the lyrics for this 1976 Golden Oldie: “Junk Food Junkie” by Larry Groce. The chorus goes like this:

Yeah, in the daytime I’m Mr. Natural
Just as healthy as I can be
But at night I’m a junk food junkie
Good Lord have pity on me!


In the Kitchen, we know food eaten any time of the day or night affects our bodies for good or ill. When I was an art student, I had a roommate who thought fasting during the day and eating in the dark would help her maintain her weight. Half a century ago, we called this theory “unseen calories have zero calories.” She never figured out why she gained weight.

HIGHLY PROCESSED FOODS AND ADDICTIVE EATING
A University of Michigan study confirms what has long been suspected: highly processed foods like chocolate, pizza and French fries are among the most addictive. Moreover, highly processed foods are linked to addictive eating. This is one of studies to examine specifically which foods may be implicated in “food addiction,” which has become of growing interest to scientists and consumers in light of the obesity epidemic.

Previous studies in animals conclude that highly processed foods, or foods with added fat or refined carbohydrates (like white flour and sugar), may be capable of triggering addictive-like eating behavior. Clinical studies in humans have observed that some individuals meet the criteria for substance dependence when the substance is food.

Although highly processed foods are generally known to be highly tasty and preferred, we don’t whether these types of foods can elicit addiction-like responses in humans, nor do we know which specific foods produce these responses, said Ashley Gearhardt, U-M assistant professor of psychology.

UNPROCESSED FOODS
Unprocessed foods, with no added fat or refined carbohydrates, such as brown rice and salmon, were not associated with addictive-like eating behavior. Individuals with symptoms of food addiction or with higher body mass indexes reported greater problems with highly processed foods, suggesting some may be particularly sensitive to the possible “rewarding” properties of these foods, said Erica Schulte, a U-M psychology doctoral student and the study’s lead author.

“If properties of some foods are associated with addictive eating for some people, this may impact nutrition guidelines, as well as public policy initiatives such as marketing these foods to children,” Schulte said.

When my daughter was young, I limited our visits to fast food outlets to Friday nights after my work week was over. Mr. Microwave and Mr. Crockpot provided meals during the week, and we grilled on the weekends. I grew up in a household with food and family at the table as a central part of our life. Food doesn’t have to be fancy, and leftovers were offered at least once a week as “druthers” night. Companionship was as important as the meal itself.

Future research should examine whether addictive foods are capable of triggering changes in brain circuitry and behavior like drugs of abuse, the researchers said. If you plan to try and quit junk food, expect to suffer similar withdrawal-type symptoms—at least during the initial week—like addicts experience when they attempt to quit using drugs.

A study by University of Michigan is believed to be the first of its kind to evaluate withdrawal symptoms people incur when they stop devouring highly processed foods, such as pastries, French fries and pizza.
Previous studies have focused on sugar withdrawal among animals and the literature regarding humans offered only anecdotal evidence, said Erica Schulte, the study’s lead author and U-M psychology doctoral candidate.

HIGHLY SATIATING DESIGN OF PROCESSED FOODS
Processed food scientists design foods to hit a satiety point or “yum factor.” This involves adjusting foods to salt, fat, and sugar levels that meet consumer preferences, as well as enabling enhanced shelf life. Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Michael Moss says, has hooked consumers on their products the same way the cigarette industry hooked smokers on nicotine.

What all researchers can agree upon is that the addictive qualities of tobacco, drugs or alcohol affect the brain similarly and cutting back can lead to negative side effects that can make it difficult to reduce intake. Anxiety, headaches, irritability and depression are some of those outcomes.
Understanding whether withdrawal may also occur with highly processed foods was an essential next step in evaluating whether these foods might be capable of triggering similar addictive processes.

Schulte and colleagues created the first self-report tool to measure the physical and psychological withdrawal symptoms among people, then asked 231 adults to report what happened when they reduced the amount of highly processed foods they ate in the past year.

TWO DAYS WITHOUT JUNK FOOD
The participants reported that sadness, irritability, tiredness and cravings peaked during the initial two to five days after they quit eating junk food, then the negative side effects tapered off, which parallels the time course of drug withdrawal symptoms, the study found.

The U-M researchers did not focus on the method used to change their eating behavior, such as participants quitting “cold turkey” or gradually phasing out junk food. Schulte said future studies will analyze the behavior in real time rather than a retrospective approach as in the current findings.

CHALLENGE OF WITHDRAWAL SYMPTOMS
The study implications suggest that withdrawal symptoms may make dietary changes challenging, which may contribute to people reverting back to bad eating habits, said Ashley Gearhardt, associate professor of psychology and co-author, along with U-M graduates Julia Smeal and Jessi Lewis.

GOAL OF FOOD INDUSTRY
Bottom line is the processed food industry designs their products to keep you eating them. When you hear their siren call, it’s best to put plugs in your ears and row on by. Choose frozen bananas and cocoa powder, with almonds, and add some protein powder if you need a little extra oomph. Enjoy each spoonful slowly. Drink flavored tea. I like hibiscus green tea, mostly decaf over ice. We can do this!

More information: Erica M. Schulte et al. Development of the Highly Processed Food Withdrawal Scale, Appetite (2018). DOI: 10.1016/j.appet.2018.09.013
Provided by University of Michigan

Moore’s book https://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/0812982193

https://medicalxpress.com/news/2015-02-highly-foods-linked-addictive.html

https://medicalxpress.com/news/2018-09-junk-food-similar-withdrawal-type-symptoms.html

RABBIT! RABBIT! WELCOME TO MAY!

“April showers bring May flowers,” the old weather wisdom says. In these modern days, more rain might water our May flowers. Here in Hot Springs, thoroughbred horses ran the $1 million Arkansas Derby before a rain-drenched crowd of 45,000 at Oaklawn. Folks did not wear their fancy hats, as in the past. The infield crowd was finely turned out in rain ponchos, rain coats, and golf umbrellas instead. The winning horse, Omaha Beach, returned to Hot Springs from his California base, to handle a muddy track and to post an impressive victory nonetheless.

FANCY HAT FOR A LADY BUNNY

The Kentucky Derby kicks off the month of May on Saturday, the 4th. You don’t have to attend the festivities, but if you’d like to wear a fancy hat and drink a mint julep, the traditional recipe is to make a simple syrup by boiling 1 cup water and 1 cup sugar. Remove from heat. Add 1 1/2 cups whole, clean, fresh mint leaves to hot liquid and let cool to room temperature. Pour liquid into covered container. It will keep up to a week in the refrigerator.

When you get in the party mood, take a mint julep glass, add 1 scant ounce minted simple syrup, 2 cups crushed ice, and 2 ounces good bourbon. Then stir well. Add crushed ice to fill glass. Use a fresh mint sprig, for garnish. Some rub mint leaves over the rim of the glass to express the taste of mint oils for an extra zing. This drink is 218 calories and 27 grams of carbohydrates as made. Two of these would be a good limit for women, and 3 for men, since they are highly alcoholic in content. For people limiting carbohydrates, these would represent a large snack or a whole meal.

An alternative recipe for Mint Juleps uses Splenda or stevia. For each glass use 1/2 teaspoon Sucralose Based Sweetener or Sugar Substitute. Add 1 tsp Tap Water and dissolve. Add 6 leaves Peppermint (Mint). Crush the mint lightly with the handle of a wooden spoon. Fill glass with crushed ice. When frost forms on the glass, slowly pour in 2 fl oz (no ice) Bourbon. Stir. Garnish with a mint sprig. This has no carbohydrates and 141 calories, from the bourbon only.

On the same day, you may be more inclined to other cult traditions of the more modern cinema sort. If so, haul out your Star Wars light sabres and dust off your best lines from the eight installments of this long running saga. You might want to drink Luke Skywalker’s Blue Milk on this day and greet all you meet with a cheery, “May the Force be with you!” Bonus points if you grocery shop in costume.

May the Fourth be with you!

Blue Milk Ingredients:
• 1 cup low-fat milk
• ½ cup blueberries (fresh or frozen)
• Natural plant-based blue food coloring (optional)
• 2 teaspoons unrefined sugar or non nutritive sweetener
• 3-4 ice cubes (optional) for thickness
Directions:
Step 1: Place all ingredients in a blender; process until smooth
Step 2: Pour into two glasses and drink immediately while cold

Cinco de Mayo commemorates the Mexican army’s victory over the French army at The Battle of Puebla in 1862. The 5th of May is a good day to add black beans and brown rice with avocados to your dinner menu. Mexican food is more than tacos on Tuesday, since it’s a seasoning or taste experience. Salsa comes in varieties as well as heat.

This holiday has its roots in America dating from our great Civil War, when France entered the conflict to create a Mexican state friendly to the confederacy, as well as to recoup Mexico’s debt to France. It’s a reminder for us today that even a century and a half ago, countries exercised global influence to gain world power and obligations.

“By the time [Latinos in California] heard about the news of the battle, they began to raise money for the Mexican troops and they formed a really important network of patriotic organizations,” says Jose Alamillo, a professor of Chicano studies at California State University Channel Islands. “They had to kind of make the case for fighting for freedom and democracy and they were able to link the struggle of Mexico to the struggle of the Civil War, so there were simultaneous fights for democracy.”

As the Confederacy collapsed, U.S. leaders were able to shift resources to resisting French intervention in Mexico and to deploy troops along the Texas-Mexico border. U.S. pressure, combined with Mexican resentment and military success against Emperor Maximilian ultimately compelled French Emperor Napoleon III to end his imperial venture in Mexico.

On the 5th at sundown, Ramadan begins. It’s the holiest month of the year for Muslims, who’ll fast from food and drink during the sunlit hours as a means of learning self-control, gratitude, and compassion for those less fortunate. If health or age make this discipline unwise, a person can limit the hours of the fast or can feed a poor person each day instead. Work days are shortened during this time and traffic is monitored more carefully, since hunger and dehydration reduce performance.

The ultimate goal of fasting is gaining greater God-consciousness, in Arabic, taqwa, signifying a state of constant awareness of God. From this awareness a person should gain discipline, self-restraint and a greater incentive to do good and avoid wrong.  In commemoration of the revelation of the Qur’an, Muslim’s holy book, which began during the month of Ramadan, Muslims attempt to read the entire book during Ramadan and gather nightly at mosques to hold special prayers during which the entire Qur’an is recited by the end of the month.

Most religions have a tradition of fasting to come closer to god and to depend less on material substances. In the dieting and health world, intermittent fasting is one of the latest fads to take hold. This ranges from a 12 hour window (7-7), which sounds like normal eating, to a 6 hour window (12 noon-6 pm), which would leave me hangry as all get out, due to hypoglycemia issues. I eat every 2 or 3 hours, but divide up my calories so I don’t overeat during the day. This is a discipline all unto itself, since I have to plan, shop, and cook. The days I have to take snacks out for away trips also involve planning.

Some people treat these diet plans like a religion. They are zealous for their weight loss journey and share it with everyone. Every body is different, so what works for one may not work for another.

What happens if you fast all day and then eat a meal? Muslims have learned to have a small, sweet snack of dates first, and then a light meal, but nothing heavy or fried. After dinner and fellowship, sleep, and early rising before sunrise to eat another meal. This is the month of Ramadan for the faithful.

On the May 11, we can Eat What We Want, and I’ll have chocolate, thank you. Remember to treat your Mother right on Mothers’ Day, or remember her blessed name.

By the end of the month, we’ll be ready to Carry a Towel on May 25, in honor of The Hitchhiker’s Guide to the Galaxy. This book/movie is a lighthearted romp through the space time continuum, complete with initial disasters and intermediary mayhem before finally providing the answer to all of life’s questions, which is 42.

If we survive this, we’ll drag out the grill and cook us some good old burgers to celebrate Memorial Day Weekend, or as our modern world calls it, the first weekend of summer vacation. This holiday began as an effort to bind up the wounds of a battered nation. First called Decoration Day, then Memorial Day, loved ones honored the graves of America’s bloodiest war ever. Today we honor all warriors who died in the service of their country as we shoot off a bunch of fireworks and burn some burgers on the grill for the start of the summer holidays. A century and a half has dulled some memories, but not all. We still have reconciliation work to be done and wounds to heal, not to mention a lost cause to put to rest.

Speaking of conflicts, many hold claim to the hamburger. One of the most colorful is Charlie Nagreen of Seymour, Wisconsin. At the age of 15, he sold meatballs from his ox-drawn food stand at the Outagamie County Fair. Business wasn’t good and he quickly realized it was because meatballs were too difficult to eat while strolling around the fair.  In a flash of innovation, he flattened the meatballs, placed them between two slices of bread and called his new creation a hamburger.  He was known to many as “Hamburger Charlie.”  He returned to sell hamburgers at the fair every year until his death in 1951, and he would entertain people with guitar and mouth organ and his jingle:

Hamburgers, hamburgers, hamburgers hot;
onions in the middle, pickle on top.
Makes your lips go flippity flop.

I would most likely buy a burger from Hamburger Charlie, just for the entertainment value. I hope you enjoy the Month of May—we get 31 days of fun, food, and foolishness, so how can that be bad?

Joy and Peace, Cornie

SPECIAL DAYS IN MAY 2019
4—Kentucky Derby Day—Hats and Mint Juleps
4—Star Wars Day—May the fourth be with you!
5—Cinco de Mayo—An American holiday to celebrate Mexican culture
5—Ramadan begins at sunset
11—Eat What You Want Day
12—Mothers’ Day
25—Carry a Towel Day/read Hitchhiker’s Guide to the Galaxy for bonus points
27—Memorial Day Observance celebrations
28—National Hamburger Day
31—Memorial Day celebration

$1,000 Mint Juleps for Charity at the Kentucky Derby
https://www.courier-journal.com/story/entertainment/events/kentucky-derby/festival/2019/04/10/1-000-woodford-reserve-mint-julep-ingredients-age-churchill-downs-for-kentucky-derby/3244985002/

Ramadan in the UAE
https://www.thenational.ae/uae/ramadan-2019-faqs-what-you-need-to-know-about-the-holy-month-in-the-uae-1.853719

Ramadan in the USA

Ramadan Information Sheet

Junk Food Addiction

Quitting junk food produces similar withdrawal-type symptoms as drug addiction. We common folk have known this for forty years, but now science has confirmed it. I visited my WayBack Machine to find the lyrics for this 1976 Golden Oldie: “Junk Food Junkie” by Larry Groce. The chorus goes like this:

Yeah, in the daytime I’m Mr. Natural
Just as healthy as I can be
But at night I’m a junk food junkie
Good Lord have pity on me!

Trigger Image for Junk Food Junkies

In the Kitchen, we know food eaten any time of the day or night affects our bodies for good or ill. When I was an art student, I had a roommate who thought fasting during the day and eating in the dark would help her maintain her weight. Half a century ago, we called this theory “unseen calories have zero calories.” She never figured out why she gained weight.

A University of Michigan study confirms what has long been suspected: highly processed foods like chocolate, pizza and French fries are among the most addictive. Moreover, highly processed foods are linked to addictive eating.

This is one of studies to examine specifically which foods may be implicated in “food addiction,” which has become of growing interest to scientists and consumers in light of the obesity epidemic. On my recent visit to Israel, we were eating wonderful Mediterranean foods at every meal. Some of my tour companions were “lusting for the flesh pots of Egypt,” or wishing they had a sausage and egg biscuit from McDonald’s on the first morning out. I chose not to eat with them again. No one needs to travel over 5,000 miles to eat the same food as home. Then again, these folks may have been experiencing withdrawal symptoms if they were accustomed to their daily fix.

Processed Foods

Previous studies in animals conclude that highly processed foods, or foods with added fat or refined carbohydrates (like white flour and sugar), may be capable of triggering addictive-like eating behavior. Clinical studies in humans have observed that some individuals meet the criteria for substance dependence when the substance is food.

Despite highly processed foods generally known to be highly tasty and preferred, it is unknown whether these types of foods can elicit addiction-like responses in humans, nor is it known which specific foods produce these responses, said Ashley Gearhardt, U-M assistant professor of psychology.

Unprocessed foods, with no added fat or refined carbohydrates like brown rice and salmon, were not associated with addictive-like eating behavior.

Cornie’s Kitchen Chicken Soup

Individuals with symptoms of food addiction or with higher body mass indexes reported greater problems with highly processed foods, suggesting some may be particularly sensitive to the possible “rewarding” properties of these foods, said Erica Schulte, a U-M psychology doctoral student and the study’s lead author.

“If properties of some foods are associated with addictive eating for some people, this may impact nutrition guidelines, as well as public policy initiatives such as marketing these foods to children,” Schulte said.

When my daughter was young, I limited our visits to fast food outlets to Friday nights after my work week was over. Mr. Microwave and. Mr. Crockpot provided meals during the week, and we grilled on the weekends. I grew up in a household with food and family at the table as a central part of our life. Food doesn’t have to be fancy, and leftovers were offered at least once a week as “druthers” night. Companionship was more important than the meal itself.

Nicole Avena, assistant professor of pharmacology and systems therapeutics at Icahn School of Medicine at Mount Sinai in New York City, and a co-author on the study, explained the significance of the findings. “This is a first step towards identifying specific foods, and properties of foods, which can trigger this addictive response,” she said. “This could help change the way we approach obesity treatment. It may not be a simple matter of ‘cutting back’ on certain foods, but rather, adopting methods used to curtail smoking, drinking and drug use.”

Future research should examine whether addictive foods are capable of triggering changes in brain circuitry and behavior like drugs of abuse, the researchers said.

If you plan to try and quit junk food, expect to suffer similar withdrawal-type symptoms—at least during the initial week—like addicts experience when they attempt to quit using drugs.

A study by University of Michigan is believed to be the first of its kind to evaluate withdrawal symptoms people incur when they stop devouring highly processed foods, such as pastries, French fries and pizza. Previous studies have focused on sugar withdrawal among animals and the literature regarding humans offered only anecdotal evidence, said Erica Schulte, the study’s lead author and U-M psychology doctoral candidate.

Processed food scientists design foods to hit a satiety point or “yum factor.” This involves adjusting foods to salt, fat, and sugar levels that meet consumer preferences, as well as enabling enhanced shelf life. Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Michael Moss says, has hooked consumers on their products the same way the cigarette industry hooked smokers on nicotine.

What all researchers can agree upon is that the addictive qualities of tobacco, drugs or alcohol affect the brain similarly and cutting back can lead to negative side effects that can make it difficult to reduce intake. Anxiety, headaches, irritability and depression are some of those outcomes.
Understanding whether withdrawal may also occur with highly processed foods was an essential next step in evaluating whether these foods might be capable of triggering similar addictive processes.

Schulte and colleagues created the first self-report tool to measure the physical and psychological withdrawal symptoms among people, then asked 231 adults to report what happened when they reduced the amount of highly processed foods they ate in the past year.

The participants reported that sadness, irritability, tiredness and cravings peaked during the initial two to five days after they quit eating junk food, then the negative side effects tapered off, which parallels the time course of drug withdrawal symptoms, the study found.

The U-M researchers did not focus on the method used to change their eating behavior, such as participants quitting “cold turkey” or gradually phasing out junk food. Schulte said future studies will analyze the behavior in real time rather than a retrospective approach as in the current findings.

The study implications suggest that withdrawal symptoms may make dietary changes challenging, which may contribute to people reverting back to bad eating habits, said Ashley Gearhardt, associate professor of psychology and co-author, along with U-M graduates Julia Smeal and Jessi Lewis.

Bottom line is the processed food industry designs their products to keep you eating them. When you hear their siren call, it’s best to put plugs in your ears and row on by. Choose frozen bananas and cocoa powder, with almonds, and add some protein powder if you need a little extra oomph. Enjoy each spoonful slowly. Drink flavored tea. I like hibiscus green tea, mostly decaf over ice. We can do this!

More information: Erica M. Schulte et al. Development of the Highly Processed Food Withdrawal Scale, Appetite (2018). DOI: 10.1016/j.appet.2018.09.013
Provided by University of Michigan

Moore’s book—

https://medicalxpress.com/news/2015-02-highly-foods-linked-addictive.html

https://medicalxpress.com/news/2018-09-junk-food-similar-withdrawal-type-symptoms.html

FAST FOOD FAST

Louisiana is still knee deep in Mardi Gras beads and King Cakes, at least until Ash Wednesday, which is the official beginning of Lent. When March 6 comes around, all the feasting turns to fasting, at least for the faithful. When I was a child, we gave up candy or soft drinks for Lent, while our parents gave up alcohol. I’m not sure who had the more difficult task, but the appearance of chocolate Easter bunnies in our straw baskets made us very glad to search for the hidden eggs out in the yard. Our parents were nobly relaxed and convivial while they urged us on. Somehow they always knew where the rabbit had hidden those eggs.

EASTER CANDY BASKET

If we went to the local hamburger joint in the 1950’s, a soda was 7 ounces, the burger was 4 ounces, and the fries were about 2 1/2 ounces. We call these the “child’s menu” now, but this is actually adult servings, rather than the supersize menu items we order.

In the United States, 61% of an adult’s total diet comes from ultraprocessed foods, or foods that contains ingredients such as flavors, colors, sweeteners and hydrogenated oils, emulsifiers and other additives that you wouldn’t cook with at home. This type of processed food is the main source of added sugar in the U.S. diet. Meanwhile, Americans get less than 1% of their daily calories from vegetables.

in Canada, ultraprocessed foods account for 62%, and in the UK, that proportion is 63%. Yet research also indicates that eating ultraprocessed foods can lead to obesity, high blood pressure and cancer, the study authors say.

“Ultraprocessed foods are manufactured industrially from multiple ingredients that usually include additives used for technological and/or cosmetic purposes,” wrote the authors of the French NutriNet-Santé Study, an ongoing cohort study that launched on May 11, 2009, and performed a follow-up through December 15, 2017 (a median of 7.1 years). It was published recently in the journal JAMA Internal Medicine. “Ultraprocessed foods are mostly consumed in the form of snacks, desserts, or ready-to-eat or -heat meals,” and their consumption “has largely increased during the past several decades.”

This trend may drive an increase of early deaths due to chronic illnesses, including cancer and cardiovascular disease, they say. The quick and easy comfort foods and snacks you love are chipping away at your mortality, one nibble at a time, according to new research from France: We face a 14% higher risk of early death with each 10% increase in the amount of ultraprocessed foods we eat.

FRESH VEGGIES

PARAMETERS OF STUDY

To understand the relationship between ultraprocessed foods and the risk of an earlier-than-expected death, the researchers enlisted the help of 44,551 French adults 45 and older for two years. Their average age was 57, and nearly 73% of the participants were women. All provided 24-hour dietary records every six months in addition to completing questionnaires about their health (including body-mass index and other measurements), physical activities and sociodemographics.

The researchers calculated each participant’s overall dietary intake and consumption of ultraprocessed foods.

Ultraprocessed foods accounted for more than 14% of the weight of total food consumed and about 29% of total calories, they found. Ultraprocessed food consumption was associated with younger age, lower income, lower educational level, living alone, higher BMI and lower physical activity level.

Over the study period, 602 participants died. After adjusting for factors such as smoking, the researchers calculated an associated 14% higher risk of early death for each 10% increase in the proportion of ultraprocessed foods consumed.

Further studies are needed to confirm these results, the authors say. Still, they speculate that the additives, the packaging (chemicals leech into the food during storage) and the processing itself, including high-temperature processing (frying), may be the factors that negatively affect health.

However, “ultraprocessed” is a huge category of foods, and by lumping so many things together, the researchers lost sensitivity in their results and cannot pinpoint what exactly is causing the effect seen in the study. Sugar may be implicated also, not just fried foods.

People who said they ate the most processed foods, which the surveys defined as soft drinks, salty snacks, cakes, pizza and frozen meals, also showed the highest intake of added sugars based on the sugar content of these foods. Nearly 90% of the average source of added sugars, in fact, came from processed foods.

Overall, processed foods contained eight times more sugar than less processed foods such as breads, cheese and canned foods, and five times more sugar than unprocessed or minimally processed choices such as meats, fresh fruits or vegetables, grains and milk.

WHY DO PEOPLE EAT MORE PROCESSED FOOD TODAY?

First of all, we live in urban areas, and garden plots are scarce, unlike our rural ancestors, who had room to grow their own food. We live in a fast world, and people are looking for convenient solutions. We’re always stretched for time. Many people today have long commutes, so the time for preparing an evening meal isn’t there. People look for quick solutions and a quickly made meal.

When selecting food, taste may be the No. 1 factor for most consumers, but price and convenience are also important. With ultraprocessed foods, that convenience factor is probably top of the list: grab and go, ready to eat. In food deserts, convenience food outlets prevail and grocery store foods are either overpriced or nonexistent. Some residential properties have rooms, but no cooking facilities. Fast food becomes an economic necessity for impoverished families and this not only aggravates their health, but depreciates their ability to move up in society.

WHAT CAN WE DO?

We should look not only at the front of a package when we buy ready-made meals, but also at the back. Look at the ingredients list. Do we understand all those ingredients that go into our foods? Buy only those products with the least number of ingredients and with ingredients we understand.

Reduce the amount of fast food we eat, if possible, and eat more “plain food” made at home. Rice, baked potatoes, salads and oil and vinegar dressing are easy to prepare, along with a baked chicken or pot roast in a crock pot.

If we can’t buy fresh foods, fresh frozen foods without seasonings are also good. Read the ingredients to avoid salt and added sugar. The same goes for canned foods. Many low or no sodium vegetables are available, which can be used for nutritious soups and stews.

Moreover, if we’re responsible for the donations to food pantries, we should consider the quality and types of food we provide to our people: more protein and fewer carbohydrates would be a start toward healing poverty induced diseases, rather than the need to fulfill as many calories as possible. This latter only leads to more disease and a greater burden on the person and the health care system.

Easter Sunday is April 21—we have six weeks or 40 days in Lent, not counting the Sundays, to practice a FAST FOOD FAST. Do you think you could do this? How would it change your life? Would you have to put a priority on your and your family’s health or would you let work and activities be more important? Is food for the body a last minute decision or is it foundational for life? What is our spiritual understanding of the body?

Think on this as you consider the questions above:

He will transform our humble bodies, so that they may be conformed to his glorious body, by the power that also enables him to make all things subject to himself. ~~ Philippians 3:21

Read the French Study in JAMA—https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/2723626

Americans and Processed Food—http://time.com/4252515/calories-processed-food/

IS COGNITIVE DECLINE INEVITABLE?

My mind goes often to this non planet

If I knew where my mind was, I’d be able to find it. 
My mind goes to Pluto at the drop of a hat. 
What did I come into this room to get?
And where did I park my car?

As we age, we lose brain cells. That’s my story and I’m sticking to it. My mother claimed we kids were responsible for the early grey in her hair and its white was the result of the loss of brain cells, which she attributed to our wild ways driving her crazy. Neurons in the brain do die every day, but the brain grows new ones into a person’s seventies. 

Previous research suggests cognitive decline doesn’t begin before the age of 60, but this view isn’t universally accepted by scientists, much less the common public. We all have met people who’ve quit growing intellectually in their 30’s, while some have flexible minds and continue to learn new ideas and adjust their previously held thoughts when new information is presented. Some people’s capacity for memory, reasoning and comprehension skills (cognitive function) can start to deteriorate from age 45. 

Happy Birthday—Don’t return the favor.

This is why 40 was once considered “over the hill,” but folks today think of 50 as that apex. When my brother decorated my desk with dead plants and black balloons for my 40th birthday, I’m sure he meant it with tongue in cheek. However he might have been also alluding to my well known “space ranger” wandering mind. I don’t think I had cognitive decline; rather mine was more imaginative daydreaming, also known as “not paying attention.”

When I was 60, I watched a program on dementia and cognitive decline. The difference between forgetfulness and cognitive decline is the first happens occasionally and the latter affects your daily living negatively. On my recent vacation I forgot to bring toothpaste. I bought a tube at the grocery store. Cognitive decline is when you forget how to brush your teeth, you get cavities, and don’t make dentist appointments anymore. Then you lose the teeth and get dentures. Most likely someone also has to remind you to use the bubble cleaner on them and rinse them before they go in your mouth again. 
Since understanding cognitive aging will be one of the challenges of this century, especially as life expectancy continues to rise, we have to ask, what can we do to for our whole health? 

As easy as popping a pill sounds, a large recent review of studies found no solid evidence that vitamin and mineral supplements have any effect in preventing cognitive decline or dementia. The whole internet is full of health claims for this and that supplement, drink, bar, or detox tonic. While B vitamins; beta carotene; vitamins C, D or E; zinc, copper or selenium may be needed in your diet for other reasons, none of these have proved effective in preventing cognitive decline. 

How can you prevent cognitive decline? Try this combination strategy:
Four steps can improve your mental skills, even as you age—
1. following a healthy diet, 
2. getting regular exercise, 
3. socializing, and 
4. challenging your brain.

The results of the Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER), which is the latest and most impressive study, goes a step further by suggesting that if you follow all four practices, you may even reverse lost mental capacity. The FINGER study indicated those who did so not only kept cognitive skills from declining, it also improved their reasoning skills and speed in performing mental tasks.

The volunteers were randomly assigned to two groups. One set of participants—the study group—received personal nutritional counseling, exercise instruction from physical therapists, and cognitive training. They also underwent seven medical exams during the study period. They frequently met in groups for cooking classes, cognitive training, or exercise instruction. The other participants—the control group—had three medical exams, during which they received general health advice. Both groups were given mental function tests again at the end of the study.

Dr. Scott McGinnis, a neurologist at Harvard-affiliated Brigham and Women’s Hospital and author of The Harvard Guide to Coping with Alzheimer’s Disease, says “Healthy lifestyle behaviors can benefit people of all ages. But to have the greatest impact on late-life mental function, get started early.” 

The FINGER study’s results should offer additional encouragement to pursue a healthy, active, engaged lifestyle with regular exercise, a Mediterranean diet, and challenging mental activities because these can help preserve your mental acuity. Moreover, the FINGER study reminds us it not only helps to combine these practices, but it also helps to enjoy them as we do them. 

This wasn’t a quick fix, either. The FINGER program lasted for two years and the participants stuck with it because they were enjoying themselves. They also had become friends with others in their training groups. Although the experiment was demanding, only 12% of participants dropped out. Plus, these folks worked at their exercise—attendance was over 85% at training sessions, which included three to five exercise sessions a week, as well as 10 to 12 sessions of nutrition counseling and 144 cognitive training sessions over two years.

If you’re having trouble making healthy changes, a cooking or exercise class may help you get started and open a new circle of friends. Volunteering as a tutor, joining a community choir, or working on a political campaign can offer new intellectual challenges and social engagement. The key to making lifestyle changes is in finding a way to enjoy making them—and that is often among a group of companions who are striving for the same goal. 

Fresh vegetables and Chicken breast in Olive oil

We all make a choice in our lives. If we want good health, but don’t want to give up our television programs, we either need to pick an exercise time outside of our favorite TV shows, or hit a gym with screens. For instance, I still eat fried chicken, but only on my vacation. I eat uncured bacon on Saturdays rather than every day, and pancakes once a month. I haven’t given up my favorite foods, but I’ve put a limit on the most unhealthy ones out of respect for my body. This gives me some room for when I feel the need to self medicate with two scoops of ice cream, as when my computer died last month and I had to replace it. Making a big decision is definitely an ice cream moment for me, but I don’t need it every day anymore. 

One of my goals at Cornie’s Kitchen is to learn new skills and information to benefit the majority of persons in our world today: half of Americans and 30% of the world’s population are obese or overweight, and the cardiovascular diseases associated with obesity are increasing worldwide also. Since our children are also impacted by this health risk, we have to change our way of looking at food, exercise, time, stress, life, work, and our means of balancing the competing and complex needs in our world. 

If I can’t wave a magic wand over you, say a magic spell, or cast a potion of power over you, then at least I can help you burn through a few brain cells. They’ll grow back. Grey hair is a sign of power and wisdom.  

Joy and Peace, 

Cornie 

RABBIT! RABBIT! Welcome 2019!

Can you believe it’s already 2019? Time sure flies when you’re having fun. When I was a child, the days seemed interminable, but now I’m a seasoned senior, I can’t seem to find enough hours to do everything I have in mind. I’m either slowing down or time is moving faster. I’m thinking it’s the former! Or there’s some weird Doppler effect that falls around our aging bodies, but doesn’t affect the younger generation among whom we live. Then again, I may have just decided to live at a slower pace because I want to and I no longer am constrained by outer forces such as schedules, paychecks, or responsibilities.

CAN WE TEACH AN OLD DOG NEW TRICKS?
A new year is always a good time to turn over a new leaf. Contrary to popular myth, a dog’s capacity for learning generally doesn’t decline during the aging process. In fact, older dogs may have a more developed attention span than puppies, which can actually make the training process a little faster. They might need extra training to unlearn bad habits, but they can acquire good ones in their place.

KUNG FU MASTERS
Since human beings are smarter than dogs, we can all change behaviors that drive us or our loved ones to distraction. As a survivor of decades of broken resolutions, I think picking one specific behavior on which to focus is better than choosing a general goal, such as “I’m going to get healthy this year.” This overgeneralized goal has too many moving parts to it. Bruce Lee, or some Kung fu master, might be able to pick a whirling ninja throwing star out of thin air in mid spin without slicing off any bodily appendages, but we ordinary mortals will be riding in a speeding ambulance, hoping for a five star surgeon at the end of the route.

SHORT TERM GOALS
When I sold insurance, I would focus each week on a specific goal. For one week only, I would be the best cold caller, and the next I’d give the best service, followed by the next week of setting the most future appointments, and the next week of closing sales. In a month, I’d hit every skill and then I’d repeat the cycle. I was always fresh, always excited, and had a short term goal to accomplish on the way to the long term goal of making a living helping people while being paid on commission.

MAKE LONG TERM GOALS INTO SHORT GOALS
Many of us work in occupations with long term goals. These are difficult to meet, but having short term goals along the way to celebrate helps us keep our attitudes positive. When we look at the long year looming ahead, we might be overwhelmed. It we take one day at a time, or a week at the most, Life is more manageable. If we want to “be healthier,” we can chop this goal into several parts:
1. Sleep 7-8 hours per night
2. Drink 8 glasses of decaf non-sugared liquids a day (half water)
3. Eat more fiber, vegetables, and whole grains
4. Eat less processed foods and more home cooked foods
5. Exercise 30 minutes to an hour daily or a minimum of 150 minutes weekly
6. Reduce our sugar intake (sweetened beverages)
7. Quit smoking or reduce our nicotine use
8. Limit our alcohol to 1 drink daily for women or 2 drinks for men

SURVIVOR ISLAND
If we were to attempt this entire change all at once, we might last at most a week, unless we were under lock and key, or offered a giant reward in some “Survivor: New Year’s Resolution Island” spin-off. However, we could achieve at least one of these goals if we worked on them just one week at a time. If we make to week 8, we can feel comfortable adding in some of the other week’s behavior goals, but not all at once, when we go for months three and four. The whole purpose is to change and transform a person, not to institute a structure from the outside which they will resist or reject the moment life gets in the way.

THE ART OF PICKING A GOAL
Trust me, at some point in 2019, life will throw a monkey wrench into the best laid plans of everyone. It always does. This is when we discover if we’ve made new habits, or if we’re just play acting. By Valentine’s Day, 80% of New Years resolutions will lay beside the road of good intentions. I think this isn’t because we are failures, but because we pick the wrong resolutions. Pick a small, achievable, and measurable goal instead.

“Losing weight” is a lesser goal, since it is measurable, but it may not be achieved in a healthy manner. Drinking red pepper water isn’t healthy. Eating only 500 calories a day isn’t healthy. We have to eat enough to cover our basic metabolic needs.

“Writing an hour a day” is measurable and attainable, and it serves a purpose. We don’t have to be paid for everything we do. Our spiritual and mental health may depend on this hour well spent! Whatever goal you pick, give yourself permission to come close on most days and to try your best on all days.

GOALS AND GRACE
Some days the monkey wrench will mean 25% is all you can give as your best. Give yourself permission to celebrate achieving that much, pick yourself up, and try with God’s help for better tomorrow. We always get a fresh start at the dawn of a new day, for each sunrise is a new beginning, as if it were the first day of the rest of your life. Therefore, every day is a little new year, for there’s 365 days to follow it! Rabbit! Rabbit! Happy New Year!

Joy and Peace, Cornelia

Archaic Torso of Apollo
By RAINER MARIA RILKE, 1908

We cannot know his legendary head
with eyes like ripening fruit. And yet his torso
is still suffused with brilliance from inside,
like a lamp, in which his gaze, now turned to low,

gleams in all its power. Otherwise
the curved breast could not dazzle you so, nor could
a smile run through the placid hips and thighs
to that dark center where procreation flared.

Otherwise this stone would seem defaced
beneath the translucent cascade of the shoulders
and would not glisten like a wild beast’s fur:

would not, from all the borders of itself,
burst like a star: for here there is no place
that does not see you. You must change your life.

Rilke was secretary to the artist Henri Rodin in 1905-1906.

From Ahead of All Parting: Selected Poetry and Prose of Rainer Maria Rilke, translated by Stephen Mitchell and published by Modern Library. © 1995

This is the Japanese zodiac year of the Boar. Instead of my usual rabbits, I’m celebrating with a poem in homage to Ancient Greek art as well as Japanese art with New Year themes.

https://komabatimes.wordpress.com/2015/07/13/junishi-the-unknown-aspect-of-the-japanese-zodiac/

Toyohiro Utagawa: Tai no yume Ebisu no soroban or The red snapper’s dream: Ebisu using an abacus.