Countdown to New Year’s: No-Resolutions Resolution Week 4

For the fourth week of our No-Resolutions Resolution game plan, let’s get serious about snacking, a habit that often gets a bad rap. But it’s actually not so bad; you just have to know the best way to manage the munchies. The key is to chow down on the right stuff.
Snack Smart
High-fat, high-calorie snacks are an obvious no-no. But healthful in-between meal snacks that are low in calories and high in nutrients keep your blood sugar up, keep your metabolism going and prevent you from overeating the next time you hit the holiday table. So, instead of reaching for a bag of chips (empty calories), go for something substantial that’s nutritious too. Reach for an avocado. Seriously. They’re packed with B6 and folic acid, which help regulate blood pressure and act as a kind of therapist for your nervous system. When your anxiety steers you to the refrigerator, mash up an avocado and season with lemon and salt, then spread on gluten-free crackers. Or cut up a few carrot sticks and celery, and dip into a zesty avocado salsa.
Another soothing snack: almonds. Chock-full of magnesium, they keep cortisol, known as the “stress hormone,” levels low while delivering good fats. Almonds are good on-the-go fuel, or whip them into a blueberry-almond smoothie [] for when you’re craving something cool and creamy.
Be Mindful
There’s a lot of work that goes into planning a holiday meal. After a long day of prepping, cooking, serving, standing, socializing and dishwashing, you likely will find yourself collapsed on the couch watching television, or in front of your computer catching up on emails, and perhaps ready for a late-night snack. Unconscious eating occurs when your brain is tuned in to something other than the eating. When you’re focused on other things, it’s hard to pay attention to what — and just how much — you are putting into your mouth. Eat only when you’re sitting at the table; not while you’re mind is somewhere else.
Size Matters
Even if you are eating healthful snacks, remember that size matters. If you’re on the move, premeasured 100-calorie packages are a great convenience, however, ideally avoid processed foods and reach for a fruit or veggie.  A cup of sweet and tart blueberries contains just 85 calories, and let’s not forget they are a superfood. One juicy apple falls under the 100-calorie mark, as does 1/3 cup of edamame.
Kiri Tannenbaum is a graduate of Le Cordon Bleu Paris and holds an M.A. in food studies from New York University where she is currently an adjunct professor. When her schedule allows, she leads culinary walking tours in New York City and is currently at work on her first book.

Pass the Spaghetti Squash Latkes!

The magician of winter produce, spaghetti squash knows a few culinary tricks. Upon first examination, the oblong shell contains only seeds and hard flesh. But put it into an oven and, ta-da, the tough interior transforms into mounds of soft, stringy ribbons, which can be used for salads, noodle stand-ins and casseroles, and as a soft resting place for fish, poultry or meat. But there is another trick in spaghetti squash’s repertoire, one that is particularly perfect for the holidays: latkes.
For those on low-potassium diets or those looking to increase the health factor during the season of feasting, simply replace typical potatoes with shredded spaghetti squash when making these classic holiday pancakes. Then use a mixture of egg and flour (and, yes, a shallow fry) to give the spaghetti strands a pillowy interior and crispy crunch. And while you can stick to tradition with a blend of dried dill, black pepper and minced onions (as we do below), feel free to add other squash-friendly spices as well, like curry or an “everything bagel” seasoning of dried onion flakes, poppy seed and caraway seed.
Spaghetti Squash LatkesYield: 8 to 10Active Time: 30 minTotal Time: 1 hr 15 min
One 2 1/2-pound spaghetti squash1 large egg, lightly beaten1/4 cup minced green onion (2 green onions, bulb removed)1/2 teaspoon dried onion flakes1/4 teaspoon dried dill weed1/4 teaspoon salt-free garlic powder1/4 teaspoon black pepper2/3 cups all-purpose flour1/2 teaspoon salt-free baking powderVegetable oil
Preheat the oven to 375 degrees F.
Place the whole spaghetti squash on a baking pan and pierce the outer shell with a fork, making a prick marks all over the squash. Then place the squash into the oven and roast until you can easily slice the squash in half with a knife, about 45 minutes to an hour. Then let the squash cool, about 10 to 15 minutes.
Then cut the squash in half lengthwise and use a fork to rake the interior, making noodlelike strands (makes about 1 1/2 cups). Place the strands in your hands or a cheesecloth and then squeeze until you get out all the excess liquid. Then place the strands in a medium mixing bowl, and add the egg, green onion, dried onion flakes, dill, garlic powder and black pepper. Use a fork or wooden spoon to mix until well combined.
In a smaller mixing bowl, whisk together the flour and baking powder. Then add the dry ingredients to the squash mixture and stir again until combined. Set aside.
Line a cooling rack or 2 large plates with paper towels. Then add 2 tablespoons of vegetable oil to a large skillet and heat over medium-high heat. To test when the oil is ready, simply place the end of a wooden spoon into the pan. When little bubbles surround the spoon, the oil is ready to go.
Using your hands, form patties about 2 1/2 inches wide and 1/2-inch tall, and carefully place them in the hot oil, cooking about 4 patties at a time or whatever your pan comfortably fits without crowding. Cook in the oil until the squash becomes crispy and golden brown, about 2 to 3 minutes. Then flip and cook on the other side, another 2 to 3 minutes. Remove the patties to the paper towel-lined rack or plate to drain off the excess oil, and transfer cooked patties to a baking sheet and keep warm in a 200 degree F oven until you are ready to serve. Continue until all the latke batter has been cooked.
Serve while warm. Keep leftovers in an airtight container and in the refrigerator for up to 3 days. Reheat in a 375 degree F oven for 6 to 8 minutes or in the microwave for 1 minute.
Sodium Content: Spaghetti squash: 17 mg sodium per 100 g or 1 cup of cubes.
All sodium counts based on the USDA National Nutrient Database for Standard Reference release 26.
Jessica Goldman Foung began the blog to capture her adventures in a low-sodium life. She regularly writes about salt-free flavor tips and ingredient swaps. Her first cookbook was Sodium Girl’s Limitless Low-Sodium Cookbook, and she is currently working on her second, to be released in 2015.

Pass the Peas and Carrots, Please! (You Can Get Your Kids to Say This Too!)

There is no shortage of ice cream-, candy- and cookie-loving children. We don’t have to teach our kids how to like cookies. Yet the foods we want them to eat, the foods that actually nourish those little bods, are a different story. Remember that first go at it with green peas? I’m sure it wasn’t pretty. And if you’re not quite there yet, get your cleaning solution and cameras ready; you’re in for a messy treat. Don’t get too worried, though, when the peas go flying or dribble down that onesie. The first “yuck” isn’t just happening in your home — it’s happening all across the nation, and it doesn’t end with first-time peas. Broccoli gets a double “yuck,” and Brussels sprouts, well, they’ve been called some pretty nasty names. It doesn’t mean we’re bad parents or that our kids are terrible eaters when they shun these healthy goodies. It’s actually no one’s fault. No one is truly born a chard and cabbage fanatic.
We’re all born with a natural taste for calorie- and sugar-heavy foods like carbs and fats. We can blame (or thank) our ancestors for that. Cavemen couldn’t just walk around picking and eating all kinds of leaves and berries. Many of the plants they were exposed to were poisonous, so they had to be weary of certain tastes like bitter and sour. Instead, they ate the safe stuff (AKA sweet tasting) that would give them the calories they needed to live active caveman lives. Translation: Don’t blame yourself for your kids’ veggie-hating ways. Blame your ancestors. We are programmed to like sweets. For real.
Vegetables are an unbeatable source of nutrients sans calorie overload. We all want to provide as much nutrition as we can to help our children grow and thrive and, of course, protect them, right? Vegetables help take care of this. Studies continue to show the benefits of plant-rich diets. Antioxidants and phytochemicals in vegetables aren’t just fancy words; they are a tough line of defense for the body and brain. So how do we veggify our homes? With most of the country eating way too few fruits and vegetables, it’s up to us as parents to be ambassadors. Avoid the tricks and grow pure veggie lovers with these tips:
Watch your language. Kids pick up on everything. They are great watchers and listeners (even if they don’t always listen). What you eat matters, what you say matters, and even your facial expressions matter. Scrunching your nose at broccoli (or avoiding it altogether) and expecting your cuties to chow down? Think again. Do not campaign, use bribery or rewards, but simply reinforce subtly. There are no “yucks” at the table. Be positive and model good behaviors. Yes, that means you eat the vegetables too. Do your kids see you eat your veggies often?
Be a veggie chef. I cannot stress enough how important it is to make cooking and eating vegetables the norm in your home. Highlight the variety and beauty of vegetables with delicious meals and snacks. Leftover broccoli in an egg scramble, and sliced red pepper with a pita and hummus for snack are examples of the ways veggies should just be a normal part of every (OK, almost every) meal. Don’t bug your kids about eating their greens. Save the nagging for homework. Simply do the veggie work. Add the veggies left and right without all the chatter about it. Let it be, and kids will learn lasting healthy habits.
Take advantage of texture. Veggies can be a challenge for kids who are picky or sensitive. The heartiness of kale or crunchiness of a pepper may make some kids squirm, and others might get grossed out by the mushiness of tomatoes. Expose them to all types of food textures as early and often as possible so nothing is too new or frightening. To transition already-picky eaters to try putting tomatoes in a wrap with turkey or to add radish to avocado toast, capitalize on the type of texture they do like. Got a pretzel lover? Cucumbers sprinkled with some lemon juice and salt may be a great choice for a satisfying snack instead.
Add good fats and flavor. There is a reason most of us have fond memories of chomping into ants on a log. For those of you who don’t, this delicacy involves sticking raisins onto celery with peanut butter and cinnamon. Fat, protein and spices are a great complement to vegetables. The flavors complement each other and the veggies become a bit more, dare I say, fun? Spreading hummus on carrot sticks or layering cheese on cucumber rounds adds delicious flavor and additional nutrients. Don’t shun the fat.
Offer, offer and repeat. Research shows that tastes preferences take a while to develop. New foods take time to love, even for the most-adventurous eaters. How many foods do you like as an adult that you didn’t dare look at as a kid? Don’t get pushy, but keep offering veggies over and over and over again. One bite may lead to an “I hate it,” but 12 to 15 bites later, you may hear an “I love it!”
Peas and carrots seem to be Oscar worthy in the eyes of many kids. If you have a peas and carrots lover, try the recipe below to get him or her interested in something new.
Peas and Carrot Succotash SaladTotal Time: 45 minYield: 4 servings
Ingredients1 tablespoon avocado oil1/2 medium sweet onion1/2 cup zucchini1 cup cherry tomatoesPinch of sea salt1/2 cup frozen edamame1 1/2 cups frozen peas and carrots1 cup of corn kernels1 tablespoon freshly squeezed lemon juiceGround black pepper to taste
DirectionsHeat the oil is a medium saucepan. Cut the onion and zucchini into 1/4-inch pieces, and cut the cherry tomatoes into quarters. Add the chopped onion, zucchini and salt to the pan, and stir over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the edamame, peas, carrots and corn to the pan, and stir over medium-low heat for about 1 minute. Transfer the cooked ingredients to a large bowl, let cool, and toss with the tomatoes and lemon juice. Season with black pepper.
Keri Glassman is the founder and president of Keri Glassman, Nutritious Life and The Nutrition School. She is a contributing editor and advisory board member for Women’s Health Magazine, the Health and Wellness partner for JW Marriott, was Lead Nutritionist for Turner’s health and wellness entertainment brand, upwave and the Nutritionist and Judge on the healthy cooking competition show, “Cook Your Ass Off”. She has authored four books and is regularly featured on The Today Show, Good Morning America, and Access Hollywood Live.

Chatting with The Little Beet’s Franklin Becker, Author of Good Fat Cooking

“The question isn’t whether or not you need to eat fat; it’s ‘What kind of fat are you eating?’” says chef Franklin Becker, owner of The Little Beet and The Little Beet Table in New York City. Becker got a wake-up call in 1993 when, at age 27, he was diagnosed with Type 2 diabetes. It forced him to change both how he ate and how he cooked. Now, he’s set out to change everyone else’s habits too. He started by revolutionizing the way New Yorkers eat on the run. His quick-service spot, The Little Beet, opened in midtown Manhattan in January 2014. With lines out the door at lunchtime, it’s not surprising that another New York location is set to open soon and more units are being planned. He also just opened a full-service fine dining version, called The Little Beet Table. And now he’s out with a new cookbook that captures his eating philosophy. Good Fat Cooking (Rodale, 2014) is filled with recipes that utilize healthy unsaturated fats to produce incredibly flavorful dishes.
What inspired you to write this book now?
I honestly felt it was long overdue. I was diagnosed with diabetes 20 years ago, and since then the rates of the disease have become epidemic in our society. As a nation, we’re unhealthy and too many people are obese. But I also feel like more and more people are interested in eating well — they just need to be given the knowledge and the opportunity to do it.
How did your diagnosis change your approach as a chef?
First, I had to change the way I ate. I cut down on full-fat dairy, meat, pizza and pasta, decreased my portion sizes and increased my intake of fresh vegetables. Within two months I’d lost almost 30 pounds. But what really changed my cooking was traveling, eating and cooking in the Mediterranean. They simply eat better than we do — more balanced and healthier. Especially in southern Italy, Spain, Greece and Portugal. The meals focus on lots of vegetables and healthy fats.
What have you learned about fats along the way?
People think they need to eliminate fat in order to lose weight and be healthy. But the body needs fat. You just need to eat the right kind. Good fats act like a thoroughfare — they take all the nutrients from your food and help them get where they need to go in your body to nourish all of your organs. And fats serve as a vehicle for flavor. They enhance flavor and create textural contrasts that make dishes more interesting.
When you talk about cooking with healthy fats, butter probably isn’t on that list.
Butter is a saturated fat. And saturated fats can affect cholesterol levels and increase your HDL. That said, I do use butter in moderation. A little of it here and there isn’t going to kill you. But I do try to use smaller amounts of butter when I cook, and substitute olive oil or another healthy fat for some of it. And cooking with clarified butter lets you get more flavor while using less. For spreading on bread, I’ll make a puree of cashews with a little garlic added to it, or puree avocado with olive oil, lemon and sea salt. Both are rich and creamy, and do everything butter is supposed to do.
What are your go-to healthy fat ingredients?
Avocados, olives, nuts, fish (like salmon, mackerel or tuna) and olive oil. You’ll find these used over and over again in my recipes. They all provide healthy mono- and polyunsaturated fats, and in the case of the fish, omega-3s. I use olive oil more than any other fat, because it’s so versatile and flavorful. And avocados are the star ingredient in many of my recipes, often as a substitute for unhealthy fats like butter or mayonnaise, because of their rich, creamy texture.
Can meat still be part of a “good fat” diet?
Again, I think that in moderation, almost everything can fit into a healthy diet. No one needs to eat a 16-ounce steak with fried potatoes and a bowl of creamed spinach. But a responsible portion of red meat is OK once in a while. I even have a lamb dish (recipe below) in the cookbook — yes, lamb has saturated fat, but the recipe makes just a 4-ounce serving per person. I do always try to eat meat from free-ranging, grass-fed animals, because their diet and lifestyle makes the meat richer in nutrients.
Oven-Roasted Lamb Shoulder
Lamb shoulder is a great cut of meat, too often overlooked in favor of more costly lamb chops and leg of lamb. When cooked properly, it is succulent and tender. Yes, it has saturated fat, but at 4 ounces of lamb per serving, it’s not going to hurt and it will more than satisfy a meat craving. The spices and flavorings I use here are inspired by Portugal, where they use garlic, oregano, and piri piri peppers for a terrific chicken dish. Lemon-infused olive oil and fresh lemon juice cut through the fattiness for a sprightly flavor.
Serves 6
1 lamb shoulder (2 pounds)1/4 cup lemon agrumato (lemon-infused olive oil)15 cloves garlic, halved1 cup fresh oregano leaves20 piri piri chile peppersSalt and fresh ground black pepper to taste1 tablespoon paprika Juice of 1 lemon
Preheat the oven to 325 degrees F. Using a paring knife, make thirty 1-inch-deep, narrow slits all over the lamb. Rub the lamb all over with the lemon agrumato. Place the garlic, oregano, and piri piri chiles in the slits randomly. Rub the lamb liberally with the salt, black pepper, and paprika. Place the lamb in a roasting pan fitted with a rack. Roast until the lamb is crusty on the outside and a thermometer inserted in the center registers 160°F for medium, about 4 hours. Drizzle the lemon juice over the lamb. To serve, thinly slice the lamb across the grain. Serve with some good crusty bread and some onions and peppers.
Sally Wadyka is a Boulder, Colorado-based journalist who writes about nutrition, health and wellness.

Your Holiday Cranberry Sauce Just Got Way Healthier (The Secret is the Chia)

Holiday meals just wouldn’t be the same without cranberry sauce. But this year, we think you should give up your favorite canned variety, and get festive with this nutritious batch of cranberry-chia jam. Enjoy it with your Thanksgiving meal, to liven up breakfast, or as part of your leftover spread.
Health BenefitsAlong with a big kick of tang, cranberries are bursting with vitamins A, C and antioxidants, plus contain or provide a whopping 5 grams of fiber per cup. These tiny berries also contain flavinoids that help fight inflammation and may also help reduce certain types of bacterial growth. Research from the Cranberry Institute links cranberries to numerous health benefits including lower cholesterol and blood pressure.
One of the hottest superfoods around, chia seeds are a serious source of omega-3 fats, plus they contain protein, fiber, and important minerals like zinc and calcium. Enjoy their crunchy texture raw in salads and baked goods or as a natural thickener for drinks, puddings) and fruit spreads.
Cranberry-Chia JamMakes about 2 cups
12 ounces fresh cranberries (about 3 cups)Juice of 1/2 a lemon1/2 cup agave3 tablespoons chia seeds
In a small saucepan combine cranberries, lemon juice and agave. Stir gently and bring to a boil, reduce heat to a simmer and cook for 5 to 6 minutes, until berries are warm and bursting. Stir in the chia seeds and continue to cook for an additional minute, until thickened. Cool and store in the refrigerator in an airtight container for up to 3 weeks.
Nutrition Info Per TablespoonCalories: 23; Total Fat: 0 gram; Saturated Fat: 0 grams; Total Carbohydrate: 6 gramsSugars: 4 grams; Protein: 0 grams; Sodium: 0 milligrams; Cholesterol: 0 milligramsFiber: 1 gram
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

Dessert of the Month: Gluten-Free, Vegan Cranberry Almond Tartlets

If you’re cooking for vegan and gluten-free friends or family this Thanksgiving, these tartlets are the perfect way to please everyone at the table. Unlike most desserts served on this holiday, this one is made without butter, sugar, cream and eggs. Instead the recipe calls for toasted nuts, whole grains, coconut oil, maple syrup and agar. Agar is a neutral-flavored seaweed that is used as a vegetarian gelatin; here, along with arrowroot, it gives great texture to the toasted almond filling.
As with most vegan and gluten-free tarts, these are best served the day they’re made. You can press the crusts and freeze them ahead of time to give yourself a head start. The toasted almond milk for the filling and the cranberry topping can also be made up to three days in advance; just bake the tart shells and cook the filling the day you’re serving them.
Although rolled oats do not contain gluten, they are rolled in facilities that also process grains with gluten. So if you’re making these for someone with a severe gluten allergy, be sure to use certified gluten-free oats and oat flour. If you have a nut milk bag, you can use it to strain the toasted almond milk for the filling. When removing tart shells from pans, it helps to gently squeeze the sides of the pans to help release them. Using tartlet pans with removable bottoms is a safe way to avoid breakages.
Cranberry and Toasted Almond TartletsYield: 10 3-inch tartlets
Crust:3/4 cup rolled oats3/4 cup whole toasted almonds, see note1/4 teaspoon sea salt3/4 cup plus 2 tablespoons oat flour6 tablespoons brown rice flour1/4 cup melted extra virgin coconut oil, plus more for tartlet pans6 tablespoons maple syrup2 teaspoons vanilla extract
Filling:2 1/2 cups plus 1 tablespoon water, divided3/4 cup whole toasted almonds, see note1 tablespoon agar flakes1/3 cup maple syrupPinch sea salt2 teaspoons arrowroot1 tablespoon vanilla extract
Topping:2 cups fresh or frozen cranberries1/4 cup fresh orange juicePinch cinnamon3 tablespoons maple syrup1 teaspoon arrowroot2 teaspoons water
Make the Crust:Add oats, toasted almonds and sea salt to a food processor and blend until finely ground. Transfer to a medium bowl and stir in oat flour and brown rice flour. Drizzle in coconut oil and mix well. Add maple syrup and vanilla, then stir to combine. Dough will be quite wet. Cover bowl and set aside for 30 to 60 minutes, or until dough is moist but no longer sticky.
Preheat oven to 350 degrees F. Thoroughly oil tartlet pans and press dough evenly into each pan, trimming excess dough from the edges. Prick bottom with a fork several times, place on a baking sheet and bake for 20 to 22 minutes, or until golden and fragrant. Remove from oven and set aside to cool.
Make the Filling:Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, place it over a medium pot and set aside. Combine 2 1/2 cups water and toasted almonds in an upright blender and blend until smooth. Pour almond milk through the lined strainer into pot. Gather edges of cloth and gently squeeze out milk, discard the dry pulp that remains. Add agar flakes, maple syrup and salt to almond milk, and whisk to combine. Bring mixture to a boil over medium heat, whisking every minute or so. Cover pot, reduce heat to low and simmer for 15 minutes, or until all the agar is dissolved.
Combine arrowroot with remaining tablespoon of water and slowly drizzle into simmering liquid. Once mixture returns to a simmer, remove from heat and whisk in vanilla.
Carefully remove crusts from tartlet pans. Pour 1/4 cup of the warm filling into each tart shell. Place on a flat tray and set aside; once the filling has stopped steaming, place the tartlets in the fridge for at least 30 minutes or until ready to serve.
Make the Topping:Add cranberries, orange juice, cinnamon and maple syrup to small pot. Bring to a boil over high heat, stir, cover pot, reduce heat to low and simmer for 5 minutes, or until cranberries are soft. Dissolve arrowroot in water and slowly drizzle into cranberries, remove from heat once mixture has returned to a simmer. Set aside to cool. Top each tartlet with a spoon of cranberry mixture and serve.
Note: Using freshly toasted almonds in these tartlets gives the best flavor. It’s also easy to do: Spread whole, raw almonds over a rimmed baking sheet in a single layer. Place in a 300 degree oven and bake for 18 to 20 minutes, or until the inside is a shade darker. Set aside to cool.
Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall. She blogs at

Financial health with debt review and debt counselling

A lot of emphasis is put on our health these days but “health” is such a generic term and there are so many different aspects to true holistic health. Physical and mental health are important but to a large degree these can also be affected by our financial health. It costs a lot of money these days to eat well and to get good medical attention. Going to gym to exercise takes a lot of effort but after you’ve paid you membership fees and trainer you realise that even this comes at a financial cost. When it comes to being in a good mental space there’s nothing quite like being in debt to put you into a bad mood. If you find yourself in a lot of debt it would be worth your while to get some help by approaching a financial expert to get some debt counselling to get you out of the red.

Debt review and counselling

The debt review process in South Africa has been around for a few years now and many people have found themselves come from a financially sick place to being back in the financial state where they can begin to live a little more carefree again. If you have more than one credit card, clothing accounts, a car you’re paying off and a bond then you are probably a likely candidate for this kind of financial help. Being in debt can have a significant effect on your mental health and this in turn can have a material effect on your physical health. This is why there is no point to working out, eating right and neglecting your finances.

The NCA, or National Credit Act, contains a section that outlines what is required when a consumer has more debts than they are able to pay with the amount of money they have and the amount of income they have. The act makes provision for the consumer to undergo debt counselling. This process would involve getting advice from a qualified debt counsellor as to how to handle this financial probelm. These counsellors would have to be registered with body that has oversight of this industry called, the National Credit Regulator. If you live in South Africa and you find yourself having to deal with a lot of debt make use of this program and get back to a financially healthy position.

My Vote For Best Diet Goes To Venus Factor

I love reading about new diets and weight loss programs. I enjoy learning about our bodies and reading the new research that doctors are doing regarding how our bodies work and why certain weight loss strategies work and why others don’t. There are so many new diets being promoted online and on television that it can sometimes be difficult to choose the right one. Every woman wants to look better or be in better shape. Society has promoted the idea of being super skinny as the ideal but we we would probably be better off aiming for the body shape of the Venus de Milo which is a sculpture depicting Aphrodite the Roman goddess of beauty and love. She wasn’t exactly skinny but had a healthy body shape which we could aspire to.

Venus Factor

One of the latest diets that does just this is actually called the venus factor . It is a diet that was designed by a man called John Barban. He became interested in the effect that the hormone Leptin has on women’s bodies. It turns out that Leptin regulates whether we feel hungry or satisfied. It has a big effect on the cravings we get when we go on a diet as well. Often it’s these cravings that sabotage our dieting efforts and cause us to cave in and eat a Snickers bar when we really can’t afford to.


I enjoyed reading the venus factor diet reviews and found myself convinced that this program really could work. There are a lot of women who claim to have had dramatic weight loss results by following the system and there are some pretty impressive before and after pictures. If you’re going to choose a new diet this one would be a good choice. Make sure that before you choose any fat loss system that you do proper research. Make sure that the proposed diet is backed by good science and isn’t just a new way for people to get your money while leaving you looking as you always did. You don’t want to be fat but you definitely don’t want to be fat and out of pocket. Rather have the experience that the woman in the video below had.

Natural antibiotics, colloidal silver and your body

It seems that staying healthy is often only a concern once people become ill. When nothings wrong with us then we tend not to pay much attention to our health. When we get ill there’s a mad scramble for info on our symptoms and we try and find out what we can do to get well again as soon as possible. One of the go-to solutions for many of our ailments has been the miracle of antibiotics. The benefit that antibiotics has brought to mankind in general cannot be overstated but through overuse and careless prescriptions by doctors has turned the cure into a potential enemy of our health.

Long before these tablets ended up in our dispensaries indigenous people were using natural remedies that they found in the plants that surrounded them. Natural antibiotics are all around us and for the most part we don’t even know it. You may be spending a fortune at the pharmacy when you could probably get more benefit from what’s growing in your garden.

Granted not all natural remedies are easy to come by. A lot of the substances we could benefit from are pretty exotic and don’t necessarily grow like weeds in your garden. As more and more people are learning the benefits of natural remedies it’s becoming easier to find suppliers who are bottling the stuff and willing to send it straight to your door. A good example of this is the folks over at a company called SevenPointFive which focuses on balancing the body’s pH and using natural elements to promote health. They perform live blood analysis and based on the results recommend some of the natural products they produce.

One of their great products is colloidal silver. For the longest time people have known about the benefits of silver as a natural anti-bacterial. Medical uses of Silver include wound dressings, antibacterial creams and many others. Colloidal silver is microscopic particles of silver suspended in liquid and apparently in this form can provide a myriad of health benefits for all sorts of ailments.

One of their other products is focused on Liver detox . Your liver is responsible for keeping your body clean and in tip top condition. If your liver isn’t working optimally then your body can experience a buildup of toxins. If your liver has been hammered by a few nights out or by poor eating then this may be why you’re experiencing headaches and nausea. Using this liver detox product apparently cleanses the body of toxins as well as protects the liver from toxin ingress.

Besides colloidal silver they also provide a number of other natural products that they promote as healthy natural alternatives to conventional medicines. Even folks looking for a Lupus treatment may find what they’re looking for here. Lupus, or its full name, Systemic Lupus Erythematosus is a condition caused by the body’s immune system causes inflammation in the joints, skin, kidneys and other organs. SevenPointFive claim to be able to treat this condition as well as others by cleansing, nourishing and balancing the pH of your body.