SOS-free eating is getting a lot of attention in healthy eating circles these days. It's basically eliminating any added Sugar, Oil or Salt. Connie and I have been eating very little added oil or salt (and never any refined sugar) for a long time now, and recently stopped adding salt and any free oil, oil from a bottle. We've noticed a real difference in the way we feel. Connie's lost a full dress size and 20 points on her blood pressure and we both feel more energy and clarity of mind.
One thing to be aware of is how adding sugar, oil and salt to food increases the pleasurable qualities of that food. That's why there's so much sugar, oil and salt in fast foods and highly processed junk food. These ingredients contribute to a cycle of over-consumption, otherwise known as the “Pleasure Trap.” We've talked about the "Pleasure Trap" before here and here. Completely removing sugar, oil and salt from our diet can help reduce that desire to overeat caused by the effect of those ingredients on our brain.
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With all the research that's been done now, there's little doubt that diets high in sodium (salt), sugar, and fat – especially when combined – lead to chronic degenerative diseases.
High-salt diets have been shown to cause spikes in blood pressure, as well as decrease arterial functioning and antioxidant activity. Also, a recent study showed that high-salt diets affect our microbiome and immune cells negatively.
High-fat diets have been associated for years with increased risk of cardiovascular disease, diabetes, and cancer. And recent studies suggest that oil consumption impairs endothelial cell function, which is thought to contribute to cardiovascular disease.
Finally, as we've been saying for years, diets high in processed sugars increase inflammation, and have been associated with increased risk of cardiovascular disease, cancer, and diabetes.
We've been surprised how easy it's been to go SOS free. Our regular recipes tasted a little bland at first but now we find them just as satisfying. It takes a couple of weeks for taste buds to adjust, but they do. What's been interesting is how we notice the fruit and veggies we eat are full of sweet tastes we were missing before. We've been hearing this from our clients as well.
Give it a try and let us know how it goes. If you have any questions, leave a comment below or email us. We're happy to get back to you.
To you Amazing Health,
Connie and Bill
Mock Tuna Salad (Serves 4)
- 2 15oz or 1 28oz can of chickpeas, drained and mashed
- 1 cup Vegan Sour Cream (see below for recipe)
- 1 cup corn kernels, either fresh or frozen
- ½ cup sunflower seeds
- 3 stalks celery, diced
- 1½ tablespoons Dijon mustard
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoon capers, drained
- 4-6 green onions, diced
- 1 tablespoon fresh dill, chopped or 2 teaspoon dried dill (to taste)
- ¼ teaspoon black pepper
- Sea salt, to taste (optional)
In a large bowl, add drained chickpeas and mash with a fork or potato masher.
Add in the remaining ingredients and gently fold and stir all together.
Vegan Sour Cream
Note: this is a double batch. We make this much in order to have enough ingredients in a large blender like a VitaMix to blend it well. Use only ½ this batch in the recipe above
- 2 cups Cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoon nutritional yeast
- 2 tablespoons lemon juice
- water to blend (start with ¾ cup)
Add all ingredients to a high-speed blender. Blend on high-speed adding more water a little at a time if needed, just enough to enable blending. Blend until thick and smooth.
Can be stored in the refrigerator for up to a week.
Thin out leftover dressing and add garlic powder and black pepper for salad dressing..
Tip: You can use this sour cream in all the ways you'd normally bring some creaminess to your meals: baked potato, nachos, enchiladas, etc. It stores in fridge 4-5 days