I promised to write about healthy weight loss, but I had to share this information first. I think it’s so important to so many people.
I love Dr. Michael Greger’s Nutrition Facts Videos. He’s an M.D. and top researcher on nutrition. Monthly he posts informative videos about medical research and in the 2 videos below he shares what research is showing is a potential cause of Alzheimer’s and other major diseases that can strike as we age.
The research Dr. Greger references finds that oxidized cholesterol may be a main trigger in Alzheimer’s. As oxidized cholesterol builds up in our brain, symptoms of Alzheimer’s appear. Oxidized cholesterol is created when animal products are heated by all forms of cooking. I wasn’t at all shocked when the research found that cooking or heating animal products in the Microwave was found to be the most damaging (I encourage people interested in health to dispose of the microwave), however, it was a surprise to learn that consuming chicken and fish results in the highest levels of oxidized cholesterol.
So what’s the solution? Well, tart cherry helps reduce oxidized cholesterol. We use tart cherry juice in our smoothies every day. Glad to learn it helps. But the major solution is to reduce our intake of cholesterol by eating a whole foods, plant based diet because plants don’t have cholesterol in them. This is the mantra we’ve been living and teaching for years.
Notice our lunch today is a green lentil dish served over brown rice. The veggies are chard, a mix of baby mustard greens combined with broccolini and kohlrabi. So yummy. You’ll find the curried lentil recipe at the bottom of this post.
Enjoy the videos. They’re a must see if you want to learn some of the latest research on Alzheimer’s.
Just click on the Play arrow in the center of the pictures below to watch each video.
To Your Amazing Health,
Watch for my next post on uncovering the secrets of Weight Loss.
Curried Green Lentils
1 cup green lentils, sort for stones and wash well
1 small green Jalepeno pepper, diced
1 Tbsp. coconut oil*
1 Tbsp. minced fresh ginger
1/2 medium onion, diced
3 cloves garlic, minced
4 Tbsp. Green Curry Paste
1 can coconut milk*
1 tsp. ground turmeric
1 tsp. curry powder
1/2 tsp. ground black pepper
2 cups vegetable broth or purified water
1 Tbsp. Tamari
2 Tbsp. maple syrup or 6 drops liquid stevia
1 lemon, juiced
Sea salt to taste
Pinch of cayenne pepper (optional)
1 cup frozen corn (optional)
Cooked brown rice or cauliflower rice
Fresh cilantro for garnish
Lemon or lime wedges on the side of each serving
Heat a large pot over medium heat. Add coconut oil, green chili,ginger, onion and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat and add curry paste. Mix well. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder and pepper. Stir.
Add lentils, vegetable stock or purified water, Tamari, maple syrup and lemon juice. Stir. Bring to a boil, then simmer for 20-30 minutes or until lentils are tender. When lentils are soft add sea salt to taste and a pinch of cayenne pepper if you want more heat. The curry should be tangy and salty with a hint of sweetness and spice.
Notes: *Both the coconut oil and coconut milk have saturate fat in them. Use them sparingly in your diet.